1945 Chicago Bartenders and Beverage Dispensers Union

:BRONX COCKTAIL Use mixing glass Muddle l/ 4 Orange

Fill glass 1h shaved ice 1h jigger Gin

lf.i jigger French Vermouth 1; 4 jigger Italian Vermouth Shake. Strain into cocktail glass. Serve with ·slice of orange. .BUCCANEER COCKTAIL Use old-fashioned glass Muddle l cube Sugar with l da!sh Seltzer Add l cube ice 1h jigger Jamaica Rum 1h jigger Whiskey Twist lemon peel over top and serve. -CHAMPAGNE COCKTAIL Use champagne goblet l dash Angostura Bitters on a cube of Sugar l cube Ice l slice Lime Fill goblet with Champagne. Twist lemon peel over top and serve. Ice is not necessary when champagne is cold. CHERRY BLOSSOM COCKTAIL Use mixing glass - 2 cubes ice 1h jigger CherrY Juice 1 jigger Dry Gin 2 dashes Angostura Bitters Stir. Strain into cocktail glass. Serve with -cherry.

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