1949 Bottoms Up, Guide to Pleasant Drinking

Page 17

COCKTAILS

KISS IN THE DARK COCKTAIL oz. Dry Gin ^4 oz. Cherry Flavored Brandy oz. French Vermouth Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

GIBSON COCKTAIL

I oz. Dry Gin /'i oz. French Vermouth

Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Lemon Peel. Serve with 3 Pearl Onions.

MAGNOLIA BLOSSOM COCKTAIL

GILROY COCKTAIL

Juice of % Lemon >2 oz. French Vermouth

Juice of Ya, Lemon Yi oz. Sweet Cream I oz. Dry Gin Y Teaspoon Grenadine Shake well witli cracked Ice, strain into 3 oz. Cocktail glass.

oz. Cherry Flavored Brandy

Y^ oz. Dry Gin I Dash Orange Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass. GRAPEFRUIT COCKTAIL I oz. Grapefruit Juice I oz. Dry Gin I Teaspoon Maraschino Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry. JAMAICA GLOW COCKTAIL I oz. Dry Gin Y^ oz. Claret oz. Orange Juice I Teaspoon Jamaica Rum Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MARTINI COCKTAIL(MEDIUM) 1 Dash Orange Bitters

Yi oz. French Vermouth Yi oz. Italian Vermouth lYi oz. Dry Gin

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an Olive. MARTINI COCKTAIL (SWEET) I Dash Orange Bitters Y oz. Italian Vermouth oz. Dry Gin Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.