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MIXER'S GUIDE
BORNN'S COCKTAIL
One dash Curacao.
One-half Dry Gin. Jigger measure.
One-half Italian Vermouth.
Stir, strain and serve.
BOTTLE OF COCKTAIL
One quart old whisky. One pony glass gum syrup. Three-quarters
pony glass Angostura bitters. Mix well by pouring from one vessel to
another. Then bottle and cork.
BOULEVARD
Use shaker.
One part of gin.
One part Vermouth.
One-half portion of either grape fruit juice or orange juice.
Ice and shake.
Strain into cocktail glasses.
BRAIN DUSTER
One-third jigger brandy.
One-third jigger Dubonnet.
One-third jigger French Vermouth.
Shalce-strain into cocktail glass.
BRANDY COCKTAIL
Fill large bar glass % full with cracked ice, three dashes gum
syrup, two dashes bitters, one piece lemon peel, one wine glass
brandy. Stir; strain into cocktail glass and serve.
BRANDY COCKTAIL (FANCY)
Use small bar glass.—^Three pieces cracked ice, three dashes gum
syrup, one wine glass brandy, two or three dashes Curacoa, two dashes
Angostura bitters.
Strain in wine glass and rub edges of the glass with lemon. Serve
with a little piece of lemon peel on top.