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"TAPERING OFF" COCKTAILS
peel and place in container, add ice and shake well. Be–
fore serving add a squirt of syphon seltzer.
PALM BEACH SPECI AL
Two thirds dry gin, one sixth grapefruit JUiee, one
sixth either French or Italian Vermouth. Place in shaker,
add ice. Shake well and serve in cocktail glass.
GIN RICKEY
One portion Gordon gin in tumbler, JUiee of half a
lime. Leave lime in glass with cracked ice and add soda
water.
GIN AND ITALIAN WITH SHERRY
Use shaker. One half portion gin, one half portion
Italian Vermouth, exactly one tablespoonful Sherry, one
dash of bitters. Fill with ice, mix, shake and strain.
WHISKEY FRUIT COCKTAIL
In
shaker place one part Scotch or Rye, one part
orange or grapefruit juice. Ice, shake well and serve.
One dash of Angostura bitters if added will enhance the
delicacy of the taste.