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VAN
LEE
COCKTAIL
S0%
dry
gin
40%
Byrrh
wine
10%
Scotch
whiskey.
Fill
glass
with
broken
ice.
Stir,
strain
and
serve.
VANILLA
PUNCH
(Use
large
bar
glass.)
1
teaspoonful
of sugar,
dissolved
in
water
2
dashes
Curagao
3
dashes
lemon
juice
1
dash genuine angostura
bitters
2S%
vanilla
cordial
75%
cognac
brandy.
Stir
well,
fill
up
with
ice,
trim
with
fruit,
serve
with
straws.
VAN
ZANDT
COCKTAIL
1
dash
apricot
brandy
50%
French
vermouth
50%
gin.
Fill
glass
with
ice.
Shake,
strain
and
serve.
VELVET
CHAMPAGNE
(Use
large,
thin
glass.)
y-i
pint
of
champagne
Yz
pint
of
stout.
Serve.
VERMOUTH
COCKTAIL
1
dash
Boker's
bitters
100%
Italian
vermouth
1
dash
maraschino.
Fill
glass
with
ice,
Frappe,
strain
and
serve.
VERMOUTH
FRAPPE
1
dash
Boker's
bitters
100%
Italian
vermouth.
Fill
glass
with
ice.
Frappe,
strain,
serve.
VERMOUTH
HIGHBALL
1
piece
of
ice
in
glass
100%
of
vermouth.
Fill
glass
with
fizz
water,
serve.
VICHY
Do
not
mix
in
white
or
red
wines
as
it
turns
black.
It
blends
well
with
Scotch
and
Irish
whiskeys.
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