1916 Jack's Manual by J A Grohusko (4th edition)

BUTCHER COCKTAIL

50% Scotch Whiskey 25% Gordon Dry Gin 25% M. & R. Italian Vermouth Fill glass with broken ice. Stir and strain.

CABINET COCKTAIL

50% French Vermouth 50% Gordon Dry Gin Slice of orange peel. Shake, strain and serve.

CAFE AU KIRSCH COCKTAIL

pony Kirschwasser

1

pony Cognac white of egg

1

1

1 pony cold black coffee. Frapee. Serve in Claret Glass.

CAFE de PAREE COCKTAIL

10096 Gordon Dry Gin 1 white of egg 1 teaspoonful cream 1 teaspoonful Anisette. Frapee. Serve in Claret Glass.

CALISAYA COCKTAIL

100% Calisaya Yz glass cracked ice. Stir, strain and serve.

CALUMET CLUB COCKTAIL

3 dashes Acid phosphate 1 dash Angostura Bitters 50% Bourbon 50%^ M. & R. Italian Vermouth. Stir and serve.

CAMEO KIRBY COCKTAIL

50% Gordon Dry Gin 50% French Vermouth 2 teaspoonsful Raspberry Syrup 5 drops Lime Juice. Shake:

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