1930 The Savoy Cocktail Book

COCKTAILS

I 3/4 Gin.

SUMMER TIME COCKTAIL.

Sirop-de-Citron. Shake well and strain into medium size glass ; fill up with soda water.

y^ Grenadine. y^ Creme de Violette. y^ Yellow Chartreuse. y4 Cointreau.

SUNRISE.

Use liqueur glass and pour in gredients in carefully so that they do not mix. Place in a large glass the thinly-cut rind of an orange, or of a tangerine if an orange cannot be obtained. Add a teaspoonful ofpeach preserve, a large apricot and its crushed kernel. Pour upon the whole a full glass of Brandy and a small spoonful of Kirsch. Let this soak for two hours. Then transfer the mixture into the shaker and add half a,glass of White Wine, a glass and half ofGin, and a glass of French Ver mouth. Add plenty of ice. Shake and serve.

SUNSET COCKTAIL. (6 people)

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