1955 The U K B G Guide to Drinks (2nd edition revised)

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COCKTAIL RECIPES

White Satin 3/10 Hollands Gin. 6/10 White Curacao.

White Heather

1/2 Dry Gin. I/6 Cointreau. I/6 Pineapple. 1/6 Dry Vermouth. 1 Dash Absinthe if required. Stir and Strain.

I/lO Lemon Juice. Shake and Strain.

Whizz Bang

White Lady

2/3 Scotch ^Vhisky. 1/3 Dry Vermouth. 2 Dashes Absinthe. 2 Dashes Grenadine. 2 Dashes Orange Bitters. Shake and Strain.

I/2 Dry Gin. 1/4 Lemon Juice. 1/4 Cointreau. Shake and Strain.

White Lily

1/3 Cointreau. 1/3 Bacardi Rum. 1/3 Gin. Dash Absinthe. Stir and Strain.

Xanthia

1/3 Dry Gin. 1/3 YeUow Chartreuse. 1/3 Cherry Brandy. Stir and Strain.

White Rose

3/4 Dry Gin. 1/4 Maraschino.

Dash Orange Juice. Dash Lemon Juice. 1/2 White of Egg. Shake. Strain into double Cocktail glass.

X.Y.Z.

1/2 Rum. 1/4 Cointreau.

1/4 Lemon Juice. Shake and Strain.

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