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

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VAN LEE COCKTAIL
50% Gordon Dry Gin
40% Dubonnet
10% Scotch Whiskey.
Fill glass with broken ice. Stir, strain and serve.
VAN WYCK COCKTAIL
50% Sloe Gin
50% Gordon Dry Gin
2 dashes Orange Bitters.
Shake well.
VAN ZANDT COCKTAIL
1 dash Apricot Brandy
50% French Vermouth
50% Gordon Dry Gin.
Fill glass with ice. Shake, strain and serve.
VERMOUTH COCKTAIL
1 dash Boker's Bitters
100% M. & R. Italian Vermouth
1 dash Maraschino. i
Fill glass with ice. Frappe, strain and serve.
VIENNA COCKTAIL
50% M. & R. Italian Vermouth
50% French Vermouth
1 dash Absinthe.
Frappe.
VIRGIN COCKTAIL
(Use mixing glass half full of ice)
3 dashes Angostura Bitters
2 dashes Raspberry Syrup
50% Vermouth
50% Plymouth Gin.
Stir well, strain into cocktail glass and serve.
WALDORF COCKTAIL
35% Rye Whiskey
35% M. & R. Italian Vermouth
30% Absinthe
2 dashes Orange Bitters.
Shake,
WALDORF SPECIAL COCKTAIL
Juice of one lime
100% Apricotine.
Shake thouroughly and serve in Cocktail glass.
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