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30
COCKTAILS.
68
VER-GIN (VIRGIN) COCKTAIL.
A LAP.
J.
WENIGER, SAN
FRANCISCO.
This
popular appetizer derives its title from a combina tion of the first
syllable of the word ''vermouth'' and the monosyllable ''gin,''
i.
e. Ver-Gin,
and is a mixture of equal parts of Italian vermouth and White Cross gin,
with a dash or two of Orange
bitter~
and a squeeze of lomou pool added.
Thia drink
must
bo served very
cold.
69
VERMOUTH COCKTAIL.
Into a small mixing-glass place some cracked ice, two dashes of Orange
bitters, two drops of Angostura bitters, three-quarters of a jiggerful of
French vermouth and one-quarter of a jiggerful of Italian vermouth; stir
thoroughly, strain into a chilled cocktail-glass, twist a piece of lemon peel
over the top and serve with ice water on the side.
Should one desire to brew a cocktail with one kind of vermouth, French
vermouth should always be used, and a !ittle toddy-water may be added to
it if the beverage is not to be dry. Italian vermouth should never be used
alone in a vermouth cocktail as it is not adapted to that purpose.
NOTE.-In making a Vermouth Cocktail of two kinds of vermouth, a cherry
or a berry may be used to decorate; but in making a French Vermouth Cock–
tail fruit should never be used, but an olive, a pimola or French hazelnuts
may be added.
70
WHISKEY COCKTAIL.
Into a mixing-glass of fine cracked ice place a barspoonful of toddy-water,
two dashes of Orange bitters, two drops of Angostura bitters and a jigger of
good straight whiskey ; stir thoroughly, strain into a chilled cocktail-glass,
squeeze a piece of lemon peel over the top and serve with ice water on the
side. A cherry may be added, but that is optional.
71
YORK COCKTAIL.
This
beverage was named and popularized by a firm in New York City
which advertised and introduced a line of bottled cocktails.
72
ZAZA COCKTAIL.
(FRENCH.)
Ha lf Dubonuet and half tlry English gi n, ·coole<1 well and servetl in a
vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.