1933 Mixer's Guide

MIXER'S GUIDE

49

SOUL KISS COCKTAIL

One-half teaspoonful sugar. One-half jigger Dubonnet. One-fourth jigger Rye Whisky. One-fourth jigger French Vermouth. Juice of half an orange. Fill glass with ice. Shake and strain. Fill with seltzer.

SOUTH AFRICA COCKTAIL

One-half jigger Sherry Wine. One dash bitters. One-half jigger Dry Gin. Three drops lime juice.

SPEEDWAY COpKTAIL Four dashes absinthe; 2 dashes maraschino; 3 dashes orange bitters; 1 wine glass Irish whisky; fill mixing glass with shaved ice; stir contents well; strain ofiF into cocktail glass, twist lemon skin on top and serve. STAR COCKTAIL Use large bar glass.—% glass of shaved ice; 1 or 2 dashes gum; 1 dash Curacoa; 3 dashes bitters; wine glass French vermouth; 1/2 wine glass applejack. Stir with spoon, and after straining in cocktail glass, serve after squeezing lemon peel on top. Use large bar glass. Three-fourths full of shaved ice. Three dashes of orange bitters. Two dashes of gum syrup. One-half wine glass of Italian Vermouth. One-half wine glass of applejack. Stir; strain into cocketil glass; twist a piece of lemon peel on top and serve. STAR COCKTAIL