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Cocktails
n
Now pour into cocktail glasses and add to each of the two
drinks an ohve stabbed with a toothpick for convenience in
lifting out and eating after the drink has been imbibed. To
make one drink, use half the ingredients. To make more,
multiply them by the number of drinks you wish to make.
MIXING A"DRY"MARTINIFOR TWO
In the case of the dry Martini, the difference Ues in the
fact that you should use unsweetened gin to the amount of
three-quarters of a cocktail glass. Add the same amount of
DRY vermouth (not the sweeter type), either French or
Italian;then three dashes of orange bitters,about twenty-two
drops. To this add a slightly smaller amount of"gum"than
is used in the sweeter Martini.
Now shake thoroughly, being sure your shaker is tight so
as notto spill. When chiUed and mixed thoroughly,pourinto
two cocktail glasses and add astabbed ohve.
One drink requires only half the amount of each ingredi
ent. To make more than two,multiply the single portions by
the number of drinks you wish to make. Some prefer a dash
of Absinthe or Curacao in a Martini,but it's better left out.
Usually this cocktail and its sweeter brother, and the
brandy cocktail,are preferred more by women than the Man
hattan;the Martini because of its gin content and the brandy
because it is less harsh to their taste than whisky.
MIXING A BRANDY COCKTAIL FOR TWO
Into your shaker,prepared with ice in cubes or chips, pour
three-quarters of a cocktail glass of brandy, preferably the
French, although any brandy will do, and two ounces of
Itahan Vermouth. Add"gmn"to taste.
Then add two dashes of Angostura Bitters, not too gener
ously,though,lest the result be too bitter.
It might be well to test with, say, fifteen drops first. If
you care for a bitterer flavor, add to suit. A thin shave of
lemon peel, with only the yellow part containing the lemon oil