1946 The Roving Bartender by Bill Kelly

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THE ROVING BARTENDER

GIBSON COCKTAIL

EL PRESIDENTE COCKTAIL

1 oz. dry gin 54 oz. French Vermouth Stir. Twist lemon peel. To make this very dry: lYt oz. dry gin 54 oz. French Vermouth A very popular cocktail.

2 dashes Grenadine 2 dashes Curacao

5^ oz. French Vermouth 1 oz. Cuban Rum,light Shake. Twist orange peel.

EYE-OPENER COCKTAIL

GILROY COCKTAIL

Yolk of 1 egg

oz. Kirschwasser oz. Cherry Brandy oz. French Vermouth oz. dry gin Shake.

Yz spoon sugar 2 dashes absinthe 2 dashes Curacao 1 oz. Rum (dark) Shake. Strain 5 oz. glass.

54 1

GENERAL MACARTHUR

1 oz. orange juice 1 oz. pineapple juice

FANTASIO COCKTAIL

oz. white creme de menthe

54 1 1 oz. French Vermouth oz. dry gin cube of ice Serve in old fashioned glass with spoon and fruit.

Yn oz. Maraschino Yn oz. Brandy 1 oz. dry gin Stir. Twist lemon peel.

GIMLET COCKTAIL 54 oz. lime juice cordial 1 oz. dry gin

FRENCH 75

Dash Angostura Bitters

Y2 oz. lemon juice Yz spoon sugar 1 oz. gin Shake. Strain into 8 oz. glass. Fill with champagne. FUTURITY COCKTAIL dashes Angostura Bitters oz. Italian Vermouth 1 oz. Sloe gin Stir. Twist orange peel.

Shake. The lime juice in this drink is prepared in England. This drink should be served same way as Frozen Daiquiri. Very popular from Suez to Ma nila. Serve in 5 oz. champagne cocktail glass. GIN BUCK A Gin Rickey topped with., ginger ale instead of seltzer. 1 dash Boonekamp or orange bitters 54 oz. syrup 2 dashes absinthe 154 oz. dry gin Stir. Twist lemon peel. GIN COCKTAIL

GAZETTE COCKTAIL

2 dashes syrup 2 dashes orange bitters 14 oz. lemon juice Yz oz. Brandy I oz. Italian Vermouth

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