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BEFORE AND AFTER DINNER DRINKS
5
and shake up thoroughly. Serve in cocktail glass, gar–
nished with fresh mint.
A MBER DREAM
Two thirds dry gin, one third French or Italian Ver–
mouth, add a small portion of Chartreuse and a dash
of orange bitters. Place in a shaker with ice, stir and
serve.
HOLLAND OLD F ASHIONED
Place a lump of sugar in a three ounce glass, reduce
to syrup with a little hot water, a pony of Holland gin,
two dashes of bitters, add a twist of lemon peel and a
cube of ice. Stir slowly with a spoon and serve.
MINT JULEP
Dissolve one tablespoonful of powdered sugar in a
portion of Bourbon in which a few sprigs of mint have
been crushed. Add ice and seltzer water, and decorate
with fresh mint.
H AVANA SPECIAL COCKTAIL
In
shaker place three parts Bacardi rum and one part
Grenadine, juice of one lime, shake well with ice, strain
into cocktail glass and serve.