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"PICKUPS" AND "BRACERS"
and strain into a claret glass. Ornament with pineapple
and berries in season.
STINGER
To two thirds of brandy, add one third of white
Creme de Menthe. Ice, shake well, and serve in cocktail
glass.
DUBONNET COCKTAIL
Mix in container two thirds part Dubonnet, one third
dry gin, fill with ice, stir well, but do not shake, and
strain into cocktail glass.
JAMAICA GLOW
In
shaker place one part gin, one half portion Claret,
one half portion orange juice, three or
four
dashes of
Jamaica ginger. Fill with ice, shake thoroughly until very
cold, strain in cocktail glass.
PEARL COCKTAIL
Two parts dry gin, one part French Vermouth,
three dashes of onion juice, three dashes orange bitters.
Shake well and strain into cocktail glass. Garnish with
an olive.