1925 Drinks Long & Short by Nina Toye and A H Adair

Drinks—Long and Short

17

crushed peach stone, if obtainable. When cold, add a tablespoonful of Kirsch, one of Peach Brandy, one glass of Noilly Prat Vermouth and two glasses of sweet white wine. Shake with two or three glasses of shaved ice.

APRICOT COCKTAIL (Sweet)

Stir one teaspoonful of apricot jam into one glass of apricot brandy. Add a teaspoonful of Peach Bitters, two scant glasses of gin, two and a half glasses of Noilly Prat Vermouth. Set the shaker containing this mixture on ice until thoroughly chilled and shake with shaved ice— two or three glasses. Cut up two fresh apricots, crunch the stones, and soak for a couple of Hours in a glass and a half of brandy. Add two teaspoonfuls of Peach bitters, two glasses of gin, and two glasses of Noilly Prat Vermouth. Ice and shake. MIDSUMMER A very pretty and refreshing summer cocktail. One glass of the juice offresh red currants, half a glass of Sirop de Groseille. Mash a cupful,of fresh raspberries and pour over them a glass of brandy and two glasses of gin, add the currant APRICOT COCKTAIL (Dry)