1967 Cocktails and Mixed Drinks by Charles A Tuck

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French Aperitifs

These are drunk before meals at midday and in the evening. As they are long drinks they are served with soda water or cold water.

DUBONNET-CITRON Put the following ingredients into a tumbler: 2 measures Dubonnet, Lillet or Byrrh 2 ds Sirop de Citron Fill up with soda water and some ice

VERMOUTH CURACAO Put some ice into a tumbler and then add: ^ Curacao 2 measures French Vermouth Fill up with soda water or cold water

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