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

Previous Page

Next Page

Page Background

PAT

COCKTAIL

50%

Gordon

Dry

Gin

40%

M.

&

R.

Italian

Vermouth

1

dash

Curacao

1

dash

Angostura

Bitters

1

twist

Lemon

peel

1

piece

of

ice.

Stir

and

serve

in

stein.

PATRICK

COCKTAIL

50%

Gordon

Dry

Gin

50%

French

Vermouth

5

drops

Green

Breton.

Fill

glass

with

broken

ice.

Stir,

strain

and

serve.

PEACOCK

COCKTAIL

1

dash

Picon

Bitters

1

dash

Absinthe

100%

Brandy.

Shake.

PEBLO

COCKTAIL

Pousse

Cafe.

Shake

and

strain.

PERFECT

COCKTAIL

Same

as a

McLane

Cocktail

PHEASANT

COCKTAIL

50%

Cognac

50Q Gordon

Dry

Gin.

Shake

well.

PHILADELPHIA

COCKTAIL

Same

as

a

Martini

Cocktail

with

a

dash

of

Curacao.

PICK-ME-UP

COCKTAIL

35%

Cognac

35%

M.

&

R.

Italian

Vermouth

30%

Absinthe.

Frappe.

PICON

COCKTAIL

80%

Amer.

Picon

20%

M.

&

R.

Italian

Vermouth

Y*

glass

ice.

Shake,

strain,

twist

of

orange

peel

and

serve.

63