46 / 130
46
MIXER'S GUIDE
RUBY COCKTAIL
90 per cent Dry Gin. Jigger measure.
10 per cent Bitters.
Fill glass with broken ice; shake, strain and serve.
RUM DAISY
Use large bar glass.
One wine glass of rum.
One-half teaspoonful of sugar.
One squirt of seltzer water.
Two dashes lemon juice.
One-half wine glass of yellow Chanreuse.
Fill glass with finely shaved ice; stir well; strain into cocktail
glass; fill with seltzer and serve.
RUM GRENADE
One pony grenadine.
One-half pony vermouth.
One-half pony rum.
Ice and shake well.
RUM ORANGE
One jigger rum.
One pony vermouth.
One pony orange juice.
One pinch of cinnamon.
Ice and shake well.
RUBY ROYAL COCKTAIL
One-half jigger Sloe Gin.
One-half jigger French Vermouth.
Three dashes Raspberry.
Frappe. One cherry. Serve.
SABBATH COCKTAIL
One-half jigger French Brandy.
One-half jigger Port Wine.
One egg.
One-half pony black coffee.
One-half teaspoonful sugar.
Shake and strain into claret glass and serve.