1933 Mixer's Guide

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MIXER'S GUIDE

RUBY COCKTAIL

90 per cent Dry Gin. Jigger measure. 10 per cent Bitters. Fill glass with broken ice; shake, strain and serve.

RUM DAISY

Use large bar glass. One wine glass of rum. One-half teaspoonful of sugar. One squirt of seltzer water. Two dashes lemon juice. One-half wine glass of yellow Chanreuse. Fill glass with finely shaved ice; stir well; strain into cocktail glass; fill with seltzer and serve.

RUM GRENADE

One pony grenadine. One-half pony vermouth. One-half pony rum. Ice and shake well. One jigger rum. One pony vermouth. One pony orange juice. One pinch of cinnamon. Ice and shake well.

RUM ORANGE

RUBY ROYAL COCKTAIL

One-half jigger Sloe Gin. One-half jigger French Vermouth. Three dashes Raspberry. Frappe. One cherry. Serve.

SABBATH COCKTAIL

One-half jigger French Brandy. One-half jigger Port Wine. One egg.

One-half pony black coffee. One-half teaspoonful sugar. Shake and strain into claret glass and serve.