1934 My New Cocktail Book (2 nd edition) by G F Steele

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M Y NEW COCKTAI L BOOK

TANGLEFOOT

TANGO

TAVERN

TAVERN (Beaux Arts)

TAX!

THREE-QUARTER

1/6 Orange juice

I/6 Lemon juice

1/3 Bacardi Rum

1/3 Swedish Punch

1/3 Italian Vermouth

2/3 Dry Gin

2 barspoonfuis Apricot

Brandy

20%

40%

40%

Absinthe

Irish Whiskey

Pineapple juice

dash Angostura bitters

dash Anisette

dashes Gum syrup

25%

25%

50%

Italian Vermouth

French Vermouth

Dry Gin

Pineapple and Orange

squeezed together

dash of Absinthe and

Anisette

50% French Vermouth

50% Dry Gin

2 barspoonfuis Lime juice

2 barspoonfuis Absinthe

I/3 Yellow Chartreuse

I/3 Curacao

1/3 Brandy

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