1933 Mixer's Guide

MIXER'S GUIDE

51

TUXEDO COCKTAIL Fill large bar glass % full shaved ice; 2 teaspoonfuls sherry wine; V2 j'gger Italian vermouth; 1 dash Angostura bitters; % jigger gin. Stir well; strain into cocktail glass and serve.

VERMOUTH COCKTAIL

Use medium sized thin bar glass. One-half full of finely shaved ice. One and one-half ponies of French Vermouth. Three dashes of Angostura bitters.

Two dashes of gum syrup. Stir with spoon and serve.

VERMOUTH COCKTAIL To one portion of Vermouth, add two dashes of bitters. Fill with ice, mix and strain into a cocktail glass.

WHISKY COCKTAIL

One dash bitters. One dash orange curacao. One jigger whisky. Fill glass with ice; stir, strain and serve.

WHISKY COCKTAIL

Use small bar glass. Three dashes of gum syrup. Three dashes bitters.

Three dashes of Curacoa. One wine glass of whisky. Fill with finely shaved ice; stir with spoon and strain into cocktail glass; serve with piece of twisted lemon peel.