1933 Mixer's Guide

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MIXER'S GUIDE

ST. CROIX CRUSTA

Use large bar glass. One-half glassful of shaved ice. Three dashes of Orchard syrup. One wine glass of St. Croix rum.

One dash of lemon juice. Two dashes Maraschino. One dash Angostura hitters. Stir well with spoon; strain into cocktail glass, ornament with fruit and berries in season and serve.

ST. PETER COCKTAIL

100 per cent Dty Gin. Jigger measure. One dash lime juice. One dash syrup. Shake. SWEET MARTINI Two-thirds London dry gin. One-third Italian Vermouth. Dash of orange hitters. Stir with ice, strain into cocktail glass with olive.

TOM GIN COCKTAIL Mixing glass.—^Three dashes ^m, two dashes Angostura, two dashes Curacoa or Absinthe, fill with shaved ice, add one wine glass Old Tom Gin. Mix well, strain into cocktail glass, twist lemon peel and serve. TOM GIN MARTINI

One-half part of Tom gin. One-half part of Vermouth. Fill with ice, shake and servewith green olive.

TRILBY COCKTAIL Use large bar glass.—Fill glass with shaved ice; 2 dashes absinthe; 2 dashes orange bitters; 2 dashes Parfait d'Amour; V2 wine glass Scotch whisky; I/2 wine glass Italian vermouth. Stir with spoon, strain in cocktail glass, put in cherries, squeeze lemon peel on top and serve.