48 / 176
CAMPILL
COCKTAIL
1
dash
Absinthe
50%
Rye Whiskey
25%
French
Vermouth
25%
M.
&
R.
Italian
Vermouth.
#
Fill
glass
with
cracked
ice;
stir,
strain
and
serve.
CAPTAIN
COCKTAIL
50%
Brandy
50%
M.
&
R.
Italian
Vermouth^
Fill
glass
with cracked
ice.
Stir,
strain
and
serve.
CAT
COCKTAIL
50%
French
Vermouth
50%
Gordon
Dry
Gin.
^
Stir.
Serve
with
olive.
C.
A.
W.
COCKTAIL
35%
M.
&
R.
Italian
Vermouth
35%
French
Vermouth
30%
Brandy.
One
piece
of
orange
peel
on
top.
Shake.
CHAMPAGNE
COCKTAIL
y
2
lump
sugar
2
dashes
Angostura
Bitters
y
2
pint
Champagne.
Stir
well
with
spoon,
twist
a
piece
of
lemon
peel
on
top
and
serve.
CHANTECLER
COCKTAIL
Bronx
with
four
dashes
Grenadine
Syrup.
Shake.
CHAUNCEY
COCKTAIL
25%
Brandy
25%
Gordon
Dry
Gin
25%
M.
&
R.
Italian
Vermouth
25%
Bourbon.
Shake.
CHOCOLATE
COCKTAIL
Yolk
of
one
egg
50%
Yellow
Chartreuse
Yi
m
teaspoonful
Powdered
Sweet
Chocolate
Fill
glass
with
cracked
ice.
Shake
with
shaker,
strain
and
serve.
42