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1 . A b s in th e Cocktail.
A
.B
if
Abs inthe,
t
C in ,
t
Syrup o f Anisette or Syrup
of Gomme , add o ne dash Oran ge , one
da~h
C
Angostura.
Shake until froz en, and stra in into cocktai l glass .
D
2. Absinthe Frappe .
if
Abs inth e ,
~
Sy rup of An isette , double qu a ntity
of water.
Shake up long enough until t he outside of the
shaker is tho roughly covered w ith ice. Strain into
smal l tu mblcr.
3. Adonis Cockta il.
I
dash Oran ge Bitters,
1
Sherry,
i
Ita li an
Ver mouth.
4 . A laska Cockta il.
~Yel l ow
Chartreuse,
3
G in (l\ icho lson).
5. A lex ander Cockta il.
} Cr0me d e Cacao, ".
Rrandy,
~
Fresh Cream .
Shake we ll a nd stra in into coc ktai l glass .
6. Alfonso Cockta il.
Put one lu mp of sugar in a med ium-s ized wine–
glass,
2
das hes of Scc rcstat B itter poured o n t o the
su gar, one lump of ice, o ne quarter of the glass
Dubonnet, and fill re ma inder with Champagne,
a nd squeeze le mo n pee l on t op, a nd sti r s light ly.
(The above cocktail was ver y popu lar at Deauville
in
1922,
during his i\laj esty t he l\:ing of Spain's
s tay at th at popu lar Normandy resort..)
2 1
E
I'
G
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I
J
K
L
M
N
0
~
0.
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s
z,
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v
w
:x
y
z