1934 What Shall We Drink by Magnus Bredenbek

18 What Shall We Drink? into cocktail glass. If you wish more than one cocktail, just use thesame proportions asfor one and multiply by the num ber of drinks you wish to serve. SAZERAC COCKTAIL NO.2 Stir in goblet with ice two ounces of rye or any other whisky you hke, add a quarter teaspoon of Applejack, as much orange bitters,a quarter teaspoon oflemon juice and as much of Grenadine. When goblet begins to frost, strain into cocktail glass and serve either with or without a Maraschino cherry. MIXING A SAVOY COCKTAIL Into your iced shaker pour two ounces of Scotch whisky, one oimce of orange juice or orange bitters, one ounce of dry Italian Vermouth and a teaspoon of Chartreuse. Don't stop shaking untilfrost appearson the shaker's exterior,then serve in cocktail glass. MIXING A FORTY-SECOND STREET COCKTAIL Pour into your iced shaker two ounces of gin,an ounce of Anisette,two dashes of orange bitters, the juice of a quarter lemon or an equal amount of grapefruit juice and shake till very cold. Serve in cocktail glass. MIXING A DUBONNET COCKTAIL To makea DubonnetCocktailis one ofthe simplest opera tions of them all. Two ounces of gin and two ounces of Dubonnet, a French preparation whose ingredients are secret, should be shaken until cold and served in cocktail glass. Easy,isn't it? Try it with whisky or rum,instead of gin. Maybe you'll hke it. Ido. MIXING AN OLD FASHIONED COCKTAIL Use your thick tumbler to mix for two; or a heavy bot tomed glass will do. Puttwolumps ofsugar in container and wet them with a couple of dashes of vichy or seltzer. Grind