1910 ca Jack's Manual ( 3 rd edition ) by J A Grohusko

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PARISIAN

POUSSE

CAFE

(Use

Pousse

Cafe

glass.)

2-5

Curagao

2-S

Kirschwasser

1-5

Chartreuse.

A

celebrated

drink

in

Paris.

PARSON'S

COCKTAIL

80%

high

and

dry

gin

20%

Italian

vermouth

Piece

of

orange

peel

Fill

glass

with

ice.

Frappe,

strain

and

serve

in

whisi^ce-;

glass.

PAT

COCKTAIL

50%

dry

gin

40%

French

vermouth

10%

Italian

vermouth

1

dash

Curagao

1

dash

angostura

bitters

1

twist

lemon

peel

1

piece

of

ice.

Stir

and

serve

in

stein.

PATRICK

COCKTAIL

50%

dry

gin

50%

French

vermouth

5

drops

of

green

Breton

Fill

glass

with

broken

ice.

Stir,

strain

and

serve.

PEACH

AND

HONEY

(Use

whiskey

glass.)

1

tablespoonful

pure

honey

100%

peach

brandy.

Stir

with

spoon

and

serve.

PERFECT

COCKTAIL

50%

dry

gin

25%

Italian

vermouth

25%

French

vermouth

^

glass

of

cracked

ice.

Stir,

strain

and

serve.

PHEASANT

COCKTAIL

50%

brandy

50%

dry

gin

Fill

glass

with

broken

ice.

Frappe,

strain

and

serve.

72