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I
about town cocKtail book \
MANHATTAN
^HIS is one of the very oldest cocktails and perhaps one of the
Ti
J. best. It is named, of course, after the Island of Manhattan and
probably originated in New York.
A dry Manhattan may be made with French Vermouth instead
of Italian.
Fill a bar glass half full of broken ice and add:
1 or 2 dashes of Angostura Bitters
^ gill of Rye Whisky
1/4 gill nf Italian Vermouth
1 dash of Aniset if required
Stir up well, strain into a cocktail glass, add cherry and squeeze
lemon-peel on top.
MILLIONAIRE
Fill the shaker half full of broken ice and add:
The white of a fresh egg
2l dashes of Curacao
1-6 gill of Grenadine
2-6 gill of Rye Whisky
Shake well and strain into a small wineglass. A dash of Aniset
may be added if required.
%
MARGUERITE
2-3 Plymouth Gin
1-3 French Vermouth
Fill with ice, shake well and strain into a cocktail glass/
0 •
MARTINI
Pill the bar glass half full with broken ice and"add:
1 dash of Orange Bitters
1-6 gill of French Vermouth
2-6 giU of Dry Gin
i^n-neel
Stir up and strain into a cocktail glass. Squeeze le W p 0
on top.
Z
PROHIBITION isn't so bad as long as it dose^ get worse, said
our California friend.
*
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