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

What to Put into Cocktails

Cocktails are garnished with either an Olive,Cherry,/small Pearl Onion pineapple, mint leaves, an almond, or a piece of twisted Lemon Peel. 'Phere is no es tablished rule as to what should be used, as tastes differ. However, the follow ing is usual:— An Olive or small white Pearl Onion should l)e used for all Dry Cocktails —cocktails that are not too sweet. A Cherry,a piece of twisted Lemon Peel, or a small piece of Pineapple for all Sweet Cocktails.

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