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MIXER'S GUIDE
CRIS COCKTAIL
Two dashes Maraschino.
One-half jigger French vermouth.
One-half jigger Dry gin.
Fill glass with ice; stir, strain and serve.
CUBAN COCKTAIL
One jigger Jamaica Rum.
Juice of half an orange.
Three dashes of gum syrup.
Fill glass with cracked ice; stir, strain and serve.
DAIQUIRI (DYKAREE)
Three-fourths London dry gin.
One-fourth Dykaree.
Juice one fresh lime or one-half lemon to each drink.
Shake with ice and serve.
DEB'S DELIGHT
One-third Italian Vermouth.
Two-thirds orange syrup.
DEMI-VIRGIN
Four parts London dry gin.
One pan grenadine.
Juice of one lime for each individual drink.
A few drops of orange bitters.
Shake well with cracked ice.
DERONDA COCKTAIL
Use large bar glass, three-fourths full of shaved ice, one wine glass
of Calisaya, two wine glasses of gin.
Shake well; strain into cocktail glass and serve.
DIXIE COCKTAIL
Add to plain cocktail 1 dash Curacoa, 5 or 6 drops of creme de
menthe.