1949 Bottoms Up, Guide to Pleasant Drinking

Page 20

COCKTAILS

Stir well with cracked Ice, strain into 3 oz. Cocktail glass.'

WHITE LILY COCKTAIL ^ oz. Triple Sec ^ oz. Rum ^ oz. Dry Gin Teaspoon Anisette - Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN COCKTAIL

I Dash Bitters Ya, OZ. Italian Vermouth IY^ oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

RUSSIAN COCKTAIL oz. Creme de Cacao

•>4 oz. Dry Gin Yn oz. Vodka Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN (DRY)

I Dash Bitters Y«, oz. French Vermouth I J/i OZ. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail gltws. Serve with an Olive.

FRISCO COCKTAIL

^4 OZ. Benedictine 2 oz. Bourbon Stir with cracked Ice, strain. Add twist of Lemon Peel. KENTUCKY COCKTAIL 1 oz. Pineapple Juice Y oz. Bourbon Whiskey Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN (SWEET)

I Dash Bitters Yn Teaspoon Powdered Sugar oz. Italian Vermouth I Yi oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

KENTUCKY COLONEL COCKTAIL

/'2 OZ. Benedictine IY oz. Bourbon Whiskey Twist of Lemon Peel