1954 Practical Bar Management by Eddie Clarke

ELEVEN

Recipes for Mixed Drinks

A FEW APERITIFS

Manhattan Cocktail

Americano 1 measure of Campari Bitters 2 measures of Sweet Vermouth I lump of Ice I slice of Orange I twist of Lemon Peel Pour into a goblet glass and add a dash of syphon soda. f Dry Gin J Dry Vermouth I dash of Orange Bitters Stir well and strain into a cocktail glass. Dubonnet Cocktail f Dry Gin, ^ Dubonnet Stir well and strain into a cocktail glass. Serve a twist of orange peel on the drink. Gin Cocktail I measure of Dry Gin 3 dashes of Orange Bitters Shake well and strain into a cocktail glass. Serve the drink with a twist of orange peel. Dry Martini

^ Rye Whisky ^ Sweet Vermouth

I dash of Angostura Bitters Stir well and strain into cocktail glass. Serve with cherry.

Vermouth and Cassis

Pour I glass of French Ver mouth and I liqueur glass of Cr^me de Cassis into a wine glass. Add a small piece of ice and a slice of orange. Stir well, then fill glass with soda water.

Rob Roy Cocktail

f Scotch Whisky ^ Italian Vermouth I dash of Angostura Stir well and pour into a cocktail glass.

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