1934 What Shall We Drink by Magnus Bredenbek

Cocktails n Now pour into cocktail glasses and add to each of the two drinks an ohve stabbed with a toothpick for convenience in lifting out and eating after the drink has been imbibed. To make one drink, use half the ingredients. To make more, multiply them by the number of drinks you wish to make. MIXING A"DRY"MARTINIFOR TWO In the case of the dry Martini, the difference Ues in the fact that you should use unsweetened gin to the amount of three-quarters of a cocktail glass. Add the same amount of DRY vermouth (not the sweeter type), either French or Italian;then three dashes of orange bitters,about twenty-two drops. To this add a slightly smaller amount of"gum"than is used in the sweeter Martini. Now shake thoroughly, being sure your shaker is tight so as notto spill. When chiUed and mixed thoroughly,pourinto two cocktail glasses and add astabbed ohve. One drink requires only half the amount of each ingredi ent. To make more than two,multiply the single portions by the number of drinks you wish to make. Some prefer a dash of Absinthe or Curacao in a Martini,but it's better left out. Usually this cocktail and its sweeter brother, and the brandy cocktail,are preferred more by women than the Man hattan;the Martini because of its gin content and the brandy because it is less harsh to their taste than whisky. MIXING A BRANDY COCKTAIL FOR TWO Into your shaker,prepared with ice in cubes or chips, pour three-quarters of a cocktail glass of brandy, preferably the French, although any brandy will do, and two ounces of Itahan Vermouth. Add"gmn"to taste. Then add two dashes of Angostura Bitters, not too gener ously,though,lest the result be too bitter. It might be well to test with, say, fifteen drops first. If you care for a bitterer flavor, add to suit. A thin shave of lemon peel, with only the yellow part containing the lemon oil