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OJEN
COCKTAIL
(Spanish
Absinthe
Cocktail)
100%
Ojen
Absinthe
in
large
glass
of
ice.
Keep
dropping
seltzer
in
glass
and
stir
with
spoon
until
the
outside
of
glass
is
frozen
and
your
Cocktail
is
finished.
Then
add
a
few
drops
of
Angostura
Bitters
and
strain
into
a
cocktail
glass.
OJEN
COCKTAIL
(American
style)
50%
Ojen
Absinthe
6
dashes
Peychand
Bitters.
Fill
glass
with
cracked
ice;
stir
with
a
dash
of
Carbonic
t
strain
and
serve.
OLD
FASHIONED
COCKTAIL
1
dash
Angostura
Bitters
1
dash
Curacao
Piece
of
cut
loaf
sugar
Dissolve
in
two
spoonsful
of
water
100%
liquor,
as
desired
1
piece
of
ice
in
glass.
Stir
well
and
twist
a
piece
of
lemon
peel
on
top
and
serve.
OLIVETTE
COCKTAIL
3
dashes
Orange
Bitters
3
dashes
Absinthe
1
dash
Syrup
1
dash
Angostura
Bitters
50%
Gordon
Dry
Gin
50%
French
Vermouth.
Stir
well
and
twist
lemon
peel
on
top.
OPAL
COCKTAIL
50%
Absinthe
50%
M.
&
R.
Italian
Vermouth.
Shake,
strain
and
serve.
OPERA
COCKTAIL
50%
Dubonnet
50%
Gordon
Dry
Gin
2
teasponsful
Creme
de
Mandarine
Twist
orange
peel
on
top.
Shake,
strain
and
serve.
ORANGE
COCKTAIL
Juice
of
%
of
an
orange
1
dash
Chartreuse
75%
Gordon
Dry
Gin
25%
M.
&
R.
Italian
Vermouth.
Fill
glass
with
broken
ice,
shake,
strain
and
serve.
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