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MIXER'S GUIDE
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PICK-ME-UP COCKTAIL
One-third jigger Cognac.
One-third jigger Italian Vermouth.
One-third jigger Absinthe.
White of an egg.
Frappe.
PICON COCKTAIL
80 per cent American Picon. Jigger measure.
20 per cent Italian Vermouth.
One-half glass ice.
Shake, strain, twist of orange peel and serve.
PING PONG COCKTAIL
Use mixing glass.—^Three dashes lemon juice; % jt&sr sloe gin;
V2 jigger Cream Yvette. Fill glass with fine ice, mix and strain in
cocktail glass, add cherry. Serve.
PRINCE COCKTAIL
One-third jigger White Creme de Menthe.
One-third jigger Dry Gin.
One-third jigger Italian Vermouth.
Shake.
QUARTERDECK
One jigger sherry wine.
One pony Scotch Whisky.
One pony rum.
One teaspoon prune syrup.
One teaspoon sugar.
Ice, shake well and serve.
QUEEN'S COCKTAIL
One piece of Pineapple in glass.
Juice of one-half an orange.
One-half jigger Dry Gin.
One-fourth jigger French Vermouth.
One-fourth jigger Italian Vermouth.
Fill glass with cracked ice; shake, strain and serve.