1933 The Home Bartender

* Chartreuse.

CONEY ISLE 19 ~4 cream top, 74 Absinthe, 74Curacao,

FORGETMENOT 27 1/5 Chartreuse, 1/ 5 Maraschino, 1/ 5 Brandy, 1/ 5 Cream Top, 1/ 5 Curacao. SWEET MARIE 92 1/ 5 Cream top, 1/ 5 Benedictine, 1/ 5 Curacao, 1/5 Brandy, 1/ 5 Chartreuse. DIAMOND LIL 20 1/ 5 Grenadine, 1/ 5 Curacao, 1/ 5 Rum, 1/ 5 Absinthe, 1/5 Creme Yvette. ' MILADY 53 * benedictine, * Chartreuse, 74 cream top; 74 absinthe. ASTORIA QUEEN 90 ~4 jigger cream top, ;4 jigger maraschino, ;4 jigger curacao, ~4 jigger Brandy. . ANGOSTURA BITTERS Mix! 3 fl. oz. Angostura wine bitters with one gallon of pure good aged Sherry Wine, add 2 fl. oz. Glycerine C. P. mix thoroughly. These bitters contain over 15 different herbs, spices, etc. (Buy Glycerine and Bitters at any prescription drug store.) DAMIANA WINE BITTERS Mix one gallon of Sherry wine with 4 fl. oz. Damiana wine bitters. Mix thoroughly, keep cold always. ORANGE BITTERS Mix 4 fl. oz. of aromatic extract with one gallon of white bordeaux wine and 2 oz. Glyerine C. P. Little more orange bitter can be added if desired. SWEET ORANGE BITTERS Simple syrup one quart, ; 2 oz. of Citric acid, 2 fl. oz. soluble bitter orange essence, ~2 fl. oz. liquid Saffron. Mix and keep cold.

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