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WHAT WOULD A DINNER BE
WITHOUT A COCKTAIL?
COCKTAILS
IN MIXING COCKTAILS OR ANY OTHER DRINKS,
IN SHAKER OR MIXINC-CLASS,
ICE ALWAYS PRECEDES OTHER CONTENTS.
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THE TERM "GLASS," USED THROUGHOUT THESE RECIPES,
MEANS A 2-OUNCE, 2-DRAM OR 6-CENTlLITRE GLASS.
THE DESIGNATIONS "ONE-FIFTH," "ONE-SIXTH," ETC., NOT
FOLLOWED BY THE WORD "GLASS," INDICATE FRACTIONAL
PARTS OF THE LIQUOR OR INGREDIENT USED.
ABSINTHE N" 1
In shaker: a dash of Anisette,
one glass of Absinthe; shake
well and serve very cold.
ABSINTHE N° 2
In shaker: a dash of Orange
Bitters, one-third Gin, two-
thirds Absinthe; shake well
and serve very cold.
Add Sugar or Syrup if Absinthe is
not sweetened.
ABSINTHE (French style)
In tumbler: a large piece of
Ice, one glass of Absinthe;
place a lump of sugar on Ab
sinthe-spoon or ordinary fork,
pour upon it water to suit
taste and serve.
ADONIS
In mixing-glass: a dash of Or
ange Bitters, half dry Sherry,
half Italian Vermouth; stir
slightly and serve.
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