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HOW TO MIX THEM
25
Cocktail, Whiskey (New York).
Use mixing glass.
Ice, fine, fi ll glass.
Boker 's or Angostura bitters, 2
dashes.
tl
Vermouth, Italian,
¥2
jigger.
Sherry, 1;.2 teaspoonful. •
!::
Whiskey, 1 jigger.
Mi.'i: and strain into cocktail glass;
F
add small twist of lemon peel and
ser ve.
Cocktail, Vermouth.
Use small bar glass.
Ice, fine, fill glass
lh
full.
Vermouth, French, 1¥2 pony.
Angostura or Boker 's bitters, 3
clashes.
Gum syrup, 2 clashes.
Stir and serve.
Cordials and French Liqueurs.
These drinks when drunk straight are
served in the same manner as b eneclic–
tine. (See Benedictine, page 10.)
Creme De Menthe.
Use sherry glass.
Ice, fin e, fill the glass.
Serve with 1 straw cut in 2 pieces.
Crusta, Brandy.
Use large bar glass.
Ice, shaved, fiH glass
%,
full.
Gum syrup, 4 dashes.
Angostura or Boker 's bitters, 2
dashes.
L emon juice, 2 dashes.
Maraschino, 2 dashes.
Brandy, 1 wineglass.
!'eel the rind in one piece from
~
lemon and fit it into a cocktail
glas~
so as to cover the entire inside; th en
moisten the rim of th e glass with a
piece of lemon and clip glass into pow·
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