143 / 154
AFFINITY COCKTAIL.
Frappe two-fifth s
J<~ren c h
Vermout h, t wo -fift hs J.taliau ( 'in zano) Ver·
111 nuth and o ne-fi ft h Creme de Violette. Sen-e in h ill ed s f·cm ocktail gla se .
AINSWORTH COCKTAIL.
'!'\Yo-third s Coat.es P ly mout h gi n and one-third French Vermouth frapped
n·it b a ,·ery sma ll t hin strip of orange peel fo r a fl a ,·o r.
AVIATION COCKTAIL.
Equal parts of F renc h Dubonnet w in e and dry she rry, chill ed t horo ughly
i call ed a n Av iatio n. Serye in cold stem gl::: . es. A fla \"O r of orange peel
may be squeezed over th i be,·erage if desired.
BALD HEAD COCKTAIL.
One-third Frenc h Ve rmouth, one-th ird Jt::ilian Vermouth (Cin z::i no) one–
t h ird ('oates P ly mouth g in an d se ,·ernl cla shes of Ab in the. Agitate' t hor·
011g hly with cracked ice, ::i ncl en·e iu st em gla es.
BAMBOO COCKTAIL.
:Mix eq ual pa rts of d ry sherry a nd Fre nch Vermouth. Chill t horo ugb lJ•,
rrnd serv e in Cockt.lil glasses.
BARCARDI COCKTAIL.
Mix one- third jiggerful of Cin zano Ita l ia n \ errnouth with two-thirds
Bareardi (C'nban) rnm , s weet en with pi neappl e syrup to taste, frappe a ncl
ser,·c.
BARRY COCKTAIL.
Thi . wel l-kn orrn appet izer is
fl
r egular Ma r t ini Cock ta il with about
fiv e drops of green cr6111e de mcnth e added.
BECK COCKTAIL.
One-qua rter Fre nch VErmouth. one-quarter Itnl ia n CC in za no) Yermoutb ,
on e- ha lf Coat es P ly mou t h g in , and th ree drops of An i-ette. Serv e Yery cold.
B IJOU COCKTAIL.
Frappe two-th irds Coates .P ly mouth g in nnd one-third Gra no 1\Iarnier.
Serve in stem glas ·es.
BLACKTHORN COCKTAIL.
One-thi rd
loe gin , one-thirr1 Jta li nn (C'inzano) Vermouth, one-th ird
Fren c h Vermo ut h, and a fla,·or of Or ange bitters. Sen·e Yery cold .
BORDEVER COCKTAIL.
Frapp6 eqm1I parts of Scotch whiske,- a nd Ginger wi ne and sen·e i n
ste m gla sse .
· ·
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BOTTLED COCKTAILS.
Any rec ipe in thi . book ca n b e used fo r the ma kin o- of bottled Cocktails
by remembering t hat ::in ordinary bar bottle conta inin g one-fifth of a gallon
of liquor will h old fourteen a,·erage l'ocktn ik
Mu'it iply a ll t he cl ifferen1·
ii1 gred ients of the C'nc k ta il by fonTteen . and you w ill ba\'e t h e n compo unded
j ust enoug h of the !ni xt11 re to fi ll a n nrcl innry . o·call ed quart bott le.
P . S.-
eve r use orn 11ge or len1 on rind in a bottle of Coc ktail unl ess
t h e mixtu re i.· to b e ired imm ediate ly, as t he be \·erage w ill become hitter
and unpal atab le in a Ye ry ·hort ti111 e if t his ru le i not co mpli ed \Yitb.
BRANDY COCKTAIL.
Di ·soh ·e about a qw11·ter tPa poonful of suga r in
:1
teaspoonfu l of water,
add two clrnp.· of
r\
ngo. tura B itter. , so me cracked ice, a nd a jigger of Ota
r el
Dupuy Cognar or so111e oth er fir t-cl:l.ss h ran l.v : Hgitate j·horoughl y, train
in to Cocktail a-lase·, . q neeze lemon rind o,·e r the top, aHd sen ·e.