1933 Odell's book of Cocktails and Fancy drinks in English an Japanese (4th edition)

COCKTAILS

No. 16. Bijou Cocktail ^3 Green Chartreuse, ^3 Italian Vermouth, ^<3 Dry Gin, Dash of Orange Bitters.

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No. 17. Black Eye Cocktail yi Scotch Whisky, Fresh Cream, 3 dashes Creme de Cacao. ■yyyir 7A i3ifT"-n^ i>=f- t; ^ y ^ y — A 13 ^y^A^' y;>d- H No. 18. Black Friars Cocktail . Dry Gin, y^ French Vermouth, 2 teaspoonfuls Benedictine, 2 teaspoonfuls Oi-ange Curacao, Teaspoonful of Brandy, Dash of Angostura Bitters may be added if required. 75'f7'-X ;t>5'5r-;i' ^ y A ry ^ — y y y "f- — '< A- y A' 7 A y fC ^ i( y y =f-' ^— y 7 — |n] . y'yyy'- ^ jjh -

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