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"BOTTOMS UP"
Fifty-Fifty
Cocktail
Yi
Dry Gin
\4
Dry
Vermouth
ABSINTHE COCKTAIL
Three
parts absinthe, one part water,
two
or three dashes.of syrup, one dash ?f
Angostura Bitters, one dash of
~range
b1.t•
ters
one dash
of
anisette. Stir or
mix
tho:Oughly, and serve with twist of lemon
peel on top.
ABSINTHE FRAPPE
Use a mixing
glass
haH
full of
shaved
ice. One pony of absinthe, tw_o
teas~ns
f
ul
of
fruit
sYrup, flavor with
amsett~.
Shake well
till
shaker is
frosted,
then stram
into a cocktail glass and serve.
11.CTOR
One white of egg, two teaspoonsful of
syrup,
one part of
abfilnth~ ~me
part
o.f
gin; ice, shake well and stram mto cocktail
glass.
Alexander
I Part Brandy
1 Part Creme de Cacao
1
Part Sweet cream
Shake with ice and strain.
15
ETERNAL YOUTH
2 quarts Gin
2
quarts Grape Fuit Juice
V2
cup Grenadine or mixed
fruits syrup
Pour over chopped ice in a punch
bowl.
EASY
Dash
of Orange Bitters
Y
4
ltalian Vermouth
%Gin
Shake; strain.
EGGNOG
I
egg
1
portion Rye
1 tablespoon powdered sugar
Fill glass with milk. Grated nutmeg
on
top.