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83.
GIN COCKTAIL.
Fill mixing glass 2-3 full of Ice;
1
piece
of lemon peel,
1
teaspoon of syrup, 2 dashes
of orange bitters~
1
dash of Abbott's Bitters,
1
wine glass of gl~. Stir and strain in cock–
tail glass, with fruit, if desired.
84.
GIN DAISY.
Prepare this drink in the same manner
as Brandy Daisy, substituting
gin for
brandy.
85.
GIN FIX.
Use large bar glass half full of ice;
1h
tablespoon
of sugar,
72
pony pineapple
syrup,
1
wine glass Holla11d gin, dash with
seltzer. Fill glass with ice, dress with fruit,
and
~p-
·
·e with straw.
86.
GIN FIZZ (Plain).
Use large bar glass 2-:1 full of ice;
1AI
tablespoon of sugar, 3 or 4 dashes of lemon
juice,
1
jigger Old Tom gin. Shake well,
strain into a fizz glass, ~II up with seltzer.
87.
GIN FIZZ (Golden).
Use large bar glass -2-3 full of ice,
1h
tablespoon sugar, 3 or 4 dashes lemon juice,
1
jigger Old Tom gin,
1
fresh egg. Shake
well, strain into · fizz glass, fill up with
seltzer.
88.
GIN FIZZ (Silver).
Use large bar glass 2-3 full of ice;
1h
ta–
blespoon sugar,
1
jigger Old Tom gin, white
of
1
egg, 3 dashes lemon juice. Shake well,
strain into fizz glass, fill up with seltzer.
(4J
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA
,
. .
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