1933 Mixer's Guide

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MIXER'S GUIDE

SHERRY COCKTAIL

Three-quartets glassful shaved ice. Two or three dashes of bitters. One dash of Maraschino. One jigger Port Wine. Stir up well with spoon, strain into cocktail glass, put a cherry into it, squeeze a piece of lemon peel on top and serve.

SIDE CAR

One-third lemon juice. One-third brandy. One-third orange syrup.

SMITH COCKTAIL

One-half jigger Brandy. One-half jigger Apricot Brandy. One teaspoonful Creme de Menthe. Shake. One dash Absinthe on top.

SOCIETY COCKTAIL

40 per cent Dry Gin. Jigger measure. 60 per cent French Vermouth. One dash Grenadine Syrup. Shake.

SODA COCKTAIL

One spoonful sugar. Three dashes bitters.

Coating inside of glass with sugar, fill quickly with ice, add one bottle lemon or plain soda, two slices of orange, stir and serve.

SODA COCKTAIL

Use small bar glass. One teaspoonful of sugar. Three dashes of jjltters.

One teaspoonful of brandy. Four lumps of cracked ice. One bottle soda water. Stir rapidly with spoon and serve, as this drink should be taken while foaming.