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Popular Aperitifs
GIN flavoured with ANGOSTURA
Whilst the previous recipes each enjoy preference,
in greater or lesser degree, the following simply-
prepared and effective appetiser is held in almost
universal favour:
In a liqueur glass put z dashes of"Angostura"(more
if preferred) and fill up with Dry Gin. With Sweetened
Gin,3or4dashes of"Angostura"make the best combina
tion.
From a mistaken sense of"finesse," some bar
attendants when mixing this drink will immediately
eject all the"Angostura"that will leave the glass.
This means that only a small proportion of the
bouquet and tonic value is retained.
When next you order this little aperitif, stipulate
that all of the"Angostura"be retained and you
will gain ike full pleasure and benefit.
The old and ever-new favourite,"Gin flavoured
with Angostura," has brought in its train other
simple and comparatively inexpensive drinks; of
these the following are becoming very popular:
SHERRY flavoured with ANGOSTURA
To one portion of dry Sherry,add 3 or4 dashes ofAngos
tura Bitters. With other than dry Sherries 4 or 5 dashes
per glass will give the best results.
VERMOUTH (Italian) flavoured with
ANGOSTURA
To get the most from this drink, 6 dashes of Angostura
Bitters should always be taken . . . differentiation
should be made between Italian and French Vermouth—
the latter requiring only 3 or 4 dashes of"Angostura."
BRANDY flavoured with ANGOSTURA
and
WHISKY flavoured with ANGOSTURA
To one portion of spirits, add 3 or 4 dashes of Angostura
Bitters . . . adding table waters, as desired. In the
case ofliqueur Brandy or Whisky,the drink can be prepared
in the same way as that given above for Gin.
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