1912 The Buffet Blue Book bu John H Considine

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212.
TRILBY COCKTAIL.
Use mixing glass 1h full of ice; 2 dashes
of orange bitters, 1h jigger Tom gin, %
jigger vermouth (Italian). Stir well; strain
into cocktail glass; add cherry, and float
creme yvette on top.
213.
TURF COCKTAIL.
Use mixing glass half full of lee; 2
dashes absinthe, 2 dashes Maraschino, 2
dashes orange bitters, % jigger French
vermouth, 1h jigger Plymouth gin. Stir
well; strain in cocktail glass; put in olive,
and serve.
214.
TUXEDO COCKTAIL.
Use mixing glass half full of ice; 1 dash
Maraschino, 1 dash absinthe, 3 dashes or–
ange bitters, 1h jigger French vermouth,
% Old Tom gin. Stir well; strain in cock–
tail glass; add cherry, and serve.
215.
TWENTIETH CENTURY PUNCH.
For a 3-gallon mixture; 1 can pineapple,
1 can apricots, 1h dozen lemons, sliced;
1h dozen oranges, sliced; 1 jigger Jamaica
rum, 1 jigger raspberry syrup, 1 quart ap–
ple brandy, 2 gallons sweet catawba, 1 bot–
tle carbonated water. Mix the ingredients
well together; put into large punch bowl
with large piece of ice, and serve in cups.
216.
VANILLA PUNCH.
Use large bar glass; 1 tablespoonful of
sugar dissolved In water, 2 dashes curacoa,
3 dashes lemon juice, 1h jigger lemon cor–
dial, 1 jigger cognac brandy. Stir well;
fill up with ice; trim with fruit; serve with
straws.
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