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ABSINTHE COCKTAIL
I dash An gostura Bitters.
I dash Anisette.
T hree-fourths Green Absinthe.
Fill glass with fine ice; shake well until frapped, straitr' in
cocktail glass.
SLOE GIN COCKTAIL.
Three-fourths Sloe Gin.
One-fourth Vermouth.
Fill glass with ice, stir and strain in cocktail glass; serve.
WH I SKE Y COCKTAIL
Take
3
or 4 dashes of su gar syrup.
2 dashes of bitters (Angostura) .
I wine glass of Whiskey.
Fill one-third full of fi ne ice, shake an d strain in a fancy red
wine glass ; put in a piece of twisted lemon peel in the glass, and
serve.
SOUL K ISS COCKTAIL
(Use Champagne Glass)
Juice of one lime.
One-hall Benedictine.
One-half Vermouth.
I
piece of ice.
I slice of pineapple.
Stir, top off with carbonic and serve.
ME RRY W I DOW COCKTAIL
(Use Large Glass)
Fill glass with cracked ice.
1 dash Curacao.
I dash Maraschino.
1 dash Absinthe.
I dash Angostura Bitters.
One-half Cognac Brandy.
One-half French Vermouth.
Stir with spoon, strain in whiskey glass, twist of lemon peel
on top, and serve.
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