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Manhattan
(As served at the famous Potter Hotel at Santa Barbara, Calif.)
Use a small mixing glass.
Two or three small lumps of ice.
One-half jigger GOOD Rye Whiskey.
One-half jigger Italian Vermuth.
Two dashes Angostura bitters.
Stir well, strain, add a small cherry and squeeze the oil from a
strip of lemon rind.
Manhattan
Use a small mixing glass.
Half fill with shaved ice.
Two dashes gum syrup.
One-third Italian Vermuth.
Two-thirds whiskey.
Stir and strain.
Add a cherry and a strip of lemon rind.
Manhattan Dry
Use a small mixing glass.
Half fill with shaved ice.
One-half jigger Whiskey.
One-half jigger French Vermuth.
Stir and strain.
Add an olive and a strip of lemon rind.
Martini
Use a small mixing glass.
Half fill with shaved ice.
Two dashes gum syrup.
One-third Italian Vermuth.
Two-thirds Gin.
Stir, strain and add a cherry.
Martini Dry
Use a small mixing glass.
Two or three small cubes of ice.
One-half jigger Gordon Dry Gin.
One-half jigger French Vermuth.
Two, only, drops of orange bitters.
Stir well, strain into glass, squeeze
lemon rind on top and add an olive or
the oil from a strip of
a hazel nut.
Use a small mixing glass.
Two or three lumps or cubes of ice
One-quarter jigger Boonekamp bitters
One-quarter jigger French Vermuth.
One-half jigger Plymouth Gin.
Stir well, strain and serve with an olive.
Milo
n • •
Mint
Use a small mixing glass.
Crush two or three sprigs fresh mint in bottom of glass.
Two dashes Orange bitters.
Two dashes gum syrup.
One jigger whiskey.
Fill glass with shaved ice, stir well and strain.
Drop in a cherry.
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