1934 My New Cocktail Book (2 nd edition) by G F Steele

M Y NEW COCKTAI L BOOK

1/6 Orange juice I/6 Lemon juice 1/3 Bacardi Rum 1/3 Swedish Punch

TANGLEFOOT

1/3 Italian Vermouth 2/3 Dry Gin

TANGO

2 barspoonfuis Apricot Brandy

20% 40% 40%

Absinthe Irish Whiskey Pineapple juice dash Angostura bitters dash Anisette dashes Gum syrup Italian Vermouth French Vermouth Dry Gin Pineapple and Orange squeezed together dash of Absinthe and Anisette

TAVERN

TAVERN (Beaux Arts)

25% 25% 50%

50% French Vermouth 50% Dry Gin

TAX!

2 barspoonfuis Lime juice 2 barspoonfuis Absinthe

THREE-QUARTER

I/3 Yellow Chartreuse I/3 Curacao 1/3 Brandy

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