1934 What Shall We Drink by Magnus Bredenbek

Cocktails ^ dry Vermouth and one dash of Arrack. Shake well and serve with a tweaked bit of orange peel (only the yellow part) floating on top of your cocktail glass. MIXING A BLACKTHORN COCKTAIL Another pre-Prohibition favorite again restored to favor is the Blackthorn Cocktail,which we now can enjoy together. Into the iced shaker pour four ounces of sloe gin,two tea spoons of "gum," a tablespoon of strained lemon juice, a quarter tablespoon of orange bitters, three ounces of sweet Vermouth and two dashes of Angostura Bitters. Shake well and strain into our two cocktail glasses. HOW TO MIX A DEMI-VIRGIN COCKTAIL Strange name,eh? So are the namesof many of thefancy drinks, and Demi-Virgin is good enough for any man! Let's mix in our shaker three ounces of dry gin,three-quarter ounce of Grenadine, the juice of one lime and one dash of orange bitters. Shake and serve in cocktail glass. Some folks like a longer drink and serve this drink with cracked ice in a thin stemmed Sherry type glass,using "stiffer" proportions offour parts gin to one part Grenadine, the other ingredients re maining the same. It's mostly a matter of taste. HOW TO MIX AN ITALIAN COCKTAIL Out with the iced shaker again and pour into it the juice of a quarter of an orange, three ounces of Italian gin (dry or sweet)and one and a half ounces of Italian Vermouth. Add a sprig of mint,shake well and serve in cocktail glass, with mint floating. MIXING A HONOLULU COCKTAIL Hawaii gives us other things besides strumming ukes, festooned maidens in hula-hula costumes and moonlight on Waikiki Beach. The Honolulu Cocktail has equal romance. Here it is: Pour into iced shaker a good two ounces of Bacardi Rum, one ounce of orange juice and a half teaspoon of Grenadine.