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MIXER'S GUIDE
CLUB COCKTAIL
Use large bar glass, one-third full of shaved ice, two dashes of
Angostura bitters, two dashes of Maraschino, one wine glass of brandy.
Stir well; strain into cocktail glass; dress with berries; dash witli
champagne. Twist a piece of lemon skin over the drink and drop
it in on top and serve.
C. O. D. COCKTAIL
Two •dashes Grenadine syrup.
One jigger Dry Gin.
One teaspoonful Grape Fruit juice.
COFFEE COCKTAIL
One-half teaspoonful sugar.
One egg.
One-half jigger Port Wine.
One-half jigger Brandy.
Shake well. Serve in Claret glass.
COFFEE COCKTAIL
Use large bar glass. One teaspoonful of fine sugar, one egg, one
wine glass of port wine, one pony of brandy, two or three lumps of
ice.
Shake well; strain into a medium bar goblet; grate a little nutmeg
on top and serve.
COLUMBUS COCKTAIL
Two-thirds jigger French vermouth.
One-third jigger Angostura bitters.
Shake well.
COLONIAL
Two-thirds London dry gin.
One-third juice of grapefruit.
One dash of maraschino.