1916 Jack's Manual ( 4 th edition ) by J A Grohusko

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ORANGE BLOSSOM COCKTAIL
50% Orange Juice
50% Gordon Dry Gin.
Shake well.
OYSTER COCKTAIL
(use star champagne glass)
J/2 dozen small oysters
1 dash lemon juice
1 teaspoonful tomato and chile sauce
3 dashes paprika sauce
2 dashes vinegar
1 dash tabasco sauce.
Shake on top a little salt and pepper, stir gently with spoon
and serve.
OYSTER BAY COCKTAIL
50% Curacao
50% Gordon Dry Gin
y2 glass ice.
Shake, strain and serve.
PALMER COCKTAIL
1 dash Picon Bitters
100% Rye Whiskey
Fill glass with broken ice, stir, strain and serve.
PALMETTO COCKTAIL
(Mixing glass half full of ice)
3 dashes Angostura Bitters
50% Santa Cruz Rum
50% M. & R. Italian Vermouth.
Stir well, strain into cocktail glass and serve.
PAN-AMERICAN COCKTAIL
1 dash Syrup
1 dash Lemon Juice
100% Rye Whiskey.
Shake.
PARADISE COCKTAIL
40% Gordon Dry Gin
60% Apricot Brandy.
PARISIAN COCKTAIL
Juice of one lime
100% Dubonnet Wine.
Stir.
PARSON'S COCKTAIL
80% Gordon Dry Gin
20% M. & R. Italian Vermouth
Piece of Orange peel.
Fill glass, with ice. Frappe, strain and serve in whiskey
glass.
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