28 / 186
B
g
B
E
E
E
E
E
E
E
E
E
E
HlEINIfH||fH|EI|PIlP|EIH|El[Pl[Pl[Pi|[E|[El[E
E
fR
E
E
E
E
E
E
fR
CINZANO
In mixing-glass: a dash each of
Angostura and Orange Bitters,
oneglassofCinzano Vermouth;
stir and serve with Orange or
Lemon peel.
CLAM JUICE
In shaker: a teaspoon of To
mato Ketchup, a small pinch
of Celery salt, two or three
drops of Tabasco sauce, one-
half glass of Clam juice; shake
slightly and serve.
CLOVER CLUB
In shaker: half white of Egg,
the juice of one-half Lemon, a
teaspoon of Grenadine, one
glass of Gin;shake well, strain
into small wineglass and serve.
CLOVER LEAF
The same as Clover Club; add
a few sprigs of fresh Mint.
COFFEE
In shaker: one fresh Egg, one-
half teaspoon of Sugar, one-
half glass each of Brandy and
Port; shake well, strain into
dpuble cocktail glass and serve
with grated Nutmeg if desired.
Note :The name of this drink is
derived from its colour, no Cof
fee is used to make it.
CORA
#>
In mixing-glass: a dash of
Orange Bitters, half Brandy,
half Cora Vermouth ; stir well
and serve.
CORONATION
In mixing-glass: a dash of Ma
raschino, a dash of Orange
Bitters, half French Vermouth,
half dry Sherry; stir slightly
and serve.
CORPSE REVIVER N° 1
In shaker: one-third each of
Italian Vermouth, Apple Jack
or Calvados and Brandy;shake
well and serve. See page 72.
CROCKER
^
Special for Mr. W. W. Crocker.
In shaker: a dash of French
Vermouth,a dash of Italian Ver
mouth, four-fifths Gin; shake
well and serve very cold.
p
p\ p\
fR
PP
P
[pl
P PPP
PP
28