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COCKTAILS,
HIGHBALLS,
FIZZES
45
If
fresh
limes
cannot
be
procured,
use
the
commercial
lime
juice,
but
the
fresh
is
greatly
to
be
desired.
The
amount
given
will
make
four
cocktails.
Mix
the
lime
juice,
ice
and
apple
juice
and
pour
into
a
cocktail
shaker,
shaking
thoroughly.
When
ready
to
serve
add
the
ginger
ale,
replace
the
strainer
and
strain
into
cock-
tail
glasses.
ORANGEBLOSSOM
COCKTAIL
i
cupful
of
orange
juice,
I
cupful
of
pineapple
juice,
i
teaspoonful
of
orange
flower
water,
I
tablespoonful
of
plain
syrup,
i
cupful
of
cracked
ice.
Place
all
the
ingredients
into
a
cocktail
shaker,
shake
hard
for
two
minutes,
strain
into
chilled
cocktail
glasses
and
serve
at
once.
This
amount
should
be
sufficient
for
four
cocktails.
MARASCHINO
COCKTAIL
i
cupful
of
carbonated
water,
4
Maraschino
cherries,
i
cupful of
the
syrup
from
the
cherries,
i
cupful
of
orange
juice,
i
cupful
of
cracked
ice.
Pour
the
syrup
from
the
cherries,
the
orange
juice
and
the
ice
into
a
cocktail
shaker.
Shake
well,
add
the
car-
bonated
water,
strain
into
cocktail
glasses,
add
a
cherry
to
each
glass
and
serve
very
cold.
'
CERISE
COCKTAIL
£ cupful of
cherry
juice,
i
cupful
of
sparkling
apple
juice
(commercial),
4
preserved
cherries,
I
cupful
of
cracked
ice.