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COU^TTRY
CI.YBECHOES
GIN DAISY
Use 7 oz. tumbler; add juice 1/2 lemon; 1/2 teaspoon
powered sugar; 2 oz. measure Dry Gin; 6 dashes Grena
dine; cracked ice generously. Fill with charged water;
decorate with sprigs green mint; garnish with fresh fruits
in season and maraschino cherry.
WHISKEY DAISY
Use 5 oz. tumbler; add juice 1/2 lemon; 2 oz. measure
Bourbon or Rye; 1/2 teaspoon Sugar Syrup; fill 1/3 full
finely cracked ice; stir vigorously; fill with charged
water.
BRANDY FIZZ
Brandy, 1-1/2 parts
Lemon Juice, 1 teaspoon
Rum,1 dash
Sugar Syrup, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler; fill with
charged water and serve immediately.
GIN FIZZ
Gin, 3 oz. meas.
Juice 1/2 Lemon
Powdered Sugar, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler, fill with
charged water. Adding 2 dashes Cointreau gives zest.
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25
GIN FIZZ, GOLDEN
Gin,6 parts
Lemon Juice, 1/3 part
Sugar Syrup, 1/3 part
4 yolks only
Shake well with ice, strain into 4 (7 oz.) tumblers
equally, fill with charged water and serve immediately.
GIN FIZZ, SILVER
Follow the same recipe and procedure in preparation as
in the mixing of the preceding Golden Gin Fizz EXCEPT
that the whites only of 4 eggs are used.