1934 What Shall We Drink by Magnus Bredenbek

Cocktails ^ and shake till very cold. Now strain into a tumbler contain ing alump of ice to hold the chill and fill the glass with vichy or seltzer or ApoUinaris water. Now ashort stir with a spoon and drink—and here's hoping that headache vanishes! METROPOLE COCKTAIL Two ounces of Brandy,two ounces of French Vermouth,a dash of Orange Bitters,a teaspoon of"gum." Shake weU and BACARDI COCKTAIL Two ounces of Bacardi Riun, a tablespoon of Grenadine, the juice of a quarter lime. Shake and serve. THREE-WAY COCKTAIL Equal parts of Rum, Dubonnet and lime juice; shake well, serve and into cocktail glass add a dash of Noyeau. While this drink is preferable without sugar or "gum," there is no objection to using either to sweeten to taste. CALORIC COCKTAIL Pour into iced shaker an ounce of Caloric Punch, two ounces of Gin,juice of a whole lime. Shake well, strain into glass and drink. Some might like a bit of sugar. This drink also can be enjoyable if mixed with an equal amount of vichy and served in larger glass. It is best very cold. RUM CRUSTA The crusta is so-called because before the drink is mixed, the rim of a cocktail glass is moistened with whatever liquor is to be used and then turned upside down to be dipped into powdered sugar, which forms a crust on the rim of the glass very pleasant to look at and equally pleasant when placing hps to glass after drink is mixed. To make a Rum Crusta, therefore, moisten the rim of glass with rum and dip rim into powdered sugar. Now, pour into a shaker two ounces of(any)rum,a quarter teaspoon of"gum,"a dash of Angostura Bitters, a dash of lemon juice and a dash of Curacao,two tablespoons of finely cracked ice,and the thinly serve.