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104
The Complete Buffet Guide, or
·THE
GARNET
Half fill shaker with chipped ice, 1 part gin, 3 parts juice of
blood orange, a dash of lemon, a dash of maple syrup. Shake well
and strain into cocktail glass.
THE GILBERT
1 jigger Gordon gin.
Yz
jigger French vermouth.
Yz
jigger Italian vermouth.
A touch of absinthe.
Strain into cocktail glass. (Paul Gilbert, Chicago newspaper–
man.)
GIN AND
ITALIAN WITH SHERRY
Use shaker.
Yz
portion gin,
Yz
portion Italian vermouth, exactly
1 tablespoonful sherry, 1 dash of bitters. Fill :with ice, mix, shake
and strain.
GIN RICKEY
Juice of
Yz
lime (add rind).
1 jigger Dry gin.
2 jiggers seltzer water.
.
Serve
in
tall thin glass with ice.
GOLDEN DAWN COCKTAIL
(International Association of Barmen:)
London-With "Golden' Dawn," the barman at the Berkley Hotel
scored fi19t prize at the annual cocktail mixing contest at the
Geneva Club.
The winning drink is simple:
Y<!
orange juice.
Y<!
apricot brandy.
Y<!
calvados.
Y<!
gin.
Shake well.
GRAPEFRUIT
JU~CE
COCKTAIL
part grapefruit juice (a 15c can is as good for this purpose as
fresh fruit and makes 8 cocktails).
1 part gin and
2 teaspoons of Grenadine.
Shake until very cold and pour. This is probably the easiest of
all cocktails to make, is very pleasant to take and is exceedingly
potent.