1933 Mixer's Guide

MIXER'S GUIDE

43

ROBINSON COCKTAIL

Juice of one-half an orange. One-half jigger Dry Gin. One-half jigger Dubonnet. One-half glass cracked ice. Shake, strain and serve.

ROB ROY COCKTAIL

Use large bar glass. Two lumps of ice.

One-fourth wine glass of Scotch whisky. One-fourth wine glass French Vermouth.

One dash Angostura bitters. Two dashes of orange bitters. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve.

ROSE COCKTAIL

20 per cent orange juice. 20 per cent Grenadine syrup. 60 per cent Dry Gin. Jigger measure. Shake well.

ROSSINGTON COCKTAIL

40 per cent Italian Vermouth. 60 per cent Gin. Jigger measure. Orange peel. Stir well.

ROYAL SMILE COCKTAIL

Juice of one-quarter orange. One-half tablespoonful Grenadine. One-fourth jigger Dry Gin. Three-fourths jigger Italian Vermouth. Fill glass with cracked ice; shake, strain in cocktail glass and serve.