1933 Mixer's Guide

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MIXER'S GUIDE

COCKTAIL, QUEEN Fill mixing glass with cracked ice; two-thirds dry gin; one-third Italian vermouth; one slice of orange and piece of pineapple. Frappe, strain and serve. COCKTAIL, RACQUET CLUB Fill mixing glass with cracked ice; dash of orange bitters; two- thirds gin; one-third French vermouth. Shake well, strain and serve. RACQUET CLUB COCKTAIL One-half jigger French Vermouth. One-half jigger Dry Gin. Orange peel on top. Frappe. REIS COCKTAIL Two dashes bitters. Two dashes Absinthe. One jigger Gin. Shake. RICHMOND COCKTAIL One dash Orange Curacao. Three-fourths jigger French Vermouth. One-fourth jigger Italian Vermouth. Fill glass with fine ice, add ginger ale. Stir, strain and serva RISING SUN COCKTAIL Fill large bar glass with shaved ice; 1 teaspoonful pineapple syrup; 1 teaspoonful Curacoa; 2 dashes Maraschino; 3 dashes Angostura bitters; 1 jigger brandy. Stir; strain into cocktail glass and serve with a piece of lemon peel twisted on top.

ROBERT BURNS COCKTAIL

One dash Absinthe. One-fourth jigger Italian Vermouth. Three-fourths jigger Irish or Scotch Whisky. Shake well.