1912 The Buffet Blue Book bu John H Considine

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217.
VERMOUTH COCKTAIL.
Use mixing glass % full of ice; 3 dashes
gum syrup, 2 dashes Abbott's Bitters, l
jigger vermouth. Stir well; strain into
cocktail glass; add fruit, and serve.
~18.
VERMOUTH FRAPPE.
Large bar glass half full of ice; 1 % jig–
ger vermouth (Italian or French). Fill up
with carbonated water; stir, and serve.
219.
VELVET.
Mix together in glass pitcher; 1 pint of
champagne, 1 pint Dublin porter. Serve in
star champagne glasses.
220.
VICTORIA COCKTAIL.
Use mixing glass 1h f11ll of ice; 2 dashes
Abbott's Bitters, 2 dashes raspberry syrup,
1 jigger Booth's Tom gin . Stir well; strain
in cocktail glass; add slice of orange; float
creme de menthe on top, and serve.
221.
VIRGIN COCKTAIL.
Use mixing glass half full of ice; 2
dashes Abbott's Bitters, 2 da~hes raspberry
syrup, 1h jigger vermouth, 1h jigger Ply–
mouth gin. Stil' well; strain in cocktail
glass, and serve.
222.
WEST INDIAN SWIZZLE.
Use large bar glass half full of ice ;
3 dashes Abbott's Bitters, 3 dashes
Maraschino, 1 jigger whiskey, rum or
brandy. Stir well; strain into cocktail
glass; add olive oil, and serve.
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