1936 The Artistry of Mixing Drinks by Frank Meier

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WHAT WOULD A DINNER BE WITHOUT A COCKTAIL?

COCKTAILS

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IN MIXING COCKTAILS OR ANY OTHER DRINKS, IN SHAKER OR MIXINC-CLASS,

ICE ALWAYS PRECEDES OTHER CONTENTS.

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THE TERM "GLASS," USED THROUGHOUT THESE RECIPES, MEANS A 2-OUNCE, 2-DRAM OR 6-CENTlLITRE GLASS.

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THE DESIGNATIONS "ONE-FIFTH," "ONE-SIXTH," ETC., NOT FOLLOWED BY THE WORD "GLASS," INDICATE FRACTIONAL PARTS OF THE LIQUOR OR INGREDIENT USED.

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ABSINTHE (French style) In tumbler: a large piece of Ice, one glass of Absinthe; place a lump of sugar on Ab sinthe-spoon or ordinary fork, pour upon it water to suit taste and serve. ADONIS In mixing-glass: a dash of Or ange Bitters, half dry Sherry, half Italian Vermouth; stir slightly and serve.

ABSINTHE N" 1 In shaker: a dash of Anisette, one glass of Absinthe; shake well and serve very cold. ABSINTHE N° 2 In shaker: a dash of Orange Bitters, one-third Gin, two- thirds Absinthe; shake well and serve very cold. Add Sugar or Syrup if Absinthe is not sweetened.

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