1934 What Shall We Drink by Magnus Bredenbek

Cocktails ^ Ice the shaker and pour in two ounces of sweet gin, two ounces of sweet Vermouth, two ounces of green Chartreuse and shake until very cold. Now pour into our cocktail glasses, add a cherry or oHve to each glass, tweak and drop on top a small bit of yeUow lemon rind. That's it! Now,here's to you and you to me—agoodly drink,we both agree! MIXING A CLUB COCKTAIL The Club Cocktail, as its name imphes, was a genuine favorite in the "good old days" and was rehshed in the most exclusive clubs. But, as it tastes just as good outside of a club,let's mix onefor ustwo: Ice in the shaker first, please, and then pour in one and a scant third cocktail glassfuls of old gin and two-thirds glass of sweet Vermouth, which stir a bit before adding a tablespoon of Chartreuse. Shake weU,pourinto ourtwo cocktail glasses, and add a Maraschino cherry to each drink. Prosit! MIXING A ROB ROY COCKTAIL Well,weU! Our old friend,the Rob Roy Cocktail,now re appears after a long exile to take his place with other noble drinks! Let's see if he's still as dehcious as of yore. Again we'U mix for two in our iced shaker. First three ounces of Scotch Whisky—any other kind would be a sacrilege, almost, in a Rob Roy. Now add three ounces of French dry Vermouth and give them a little stir with aspoon. Two dashes of Angostura Bitters, a quarter teaspoon of orange bitters, and you're ready to shake thoroughly. Pour into two cocktail glasses and serve with a tweaked bit of yel low lemon rind floating in each glass. MIXING A COFFEE COCKTAIL Yes, you can make both a Tea or Coffee Cocktail, too,if you desire. Try one with me, but don't be startled if there are no tea or coffee flavorings used. They're simply cocktails to quaff as adjuncts to your hot cup oftea or coffee. After all, what's the difference, if the drink be good? You'll agree as