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What Shall We Drink?
into cocktail glass. If you wish more than one cocktail, just
use thesame proportions asfor one and multiply by the num
ber of drinks you wish to serve.
SAZERAC COCKTAIL NO.2
Stir in goblet with ice two ounces of rye or any other
whisky you hke, add a quarter teaspoon of Applejack, as
much orange bitters,a quarter teaspoon oflemon juice and as
much of Grenadine. When goblet begins to frost, strain into
cocktail glass and serve either with or without a Maraschino
cherry.
MIXING A SAVOY COCKTAIL
Into your iced shaker pour two ounces of Scotch whisky,
one oimce of orange juice or orange bitters, one ounce of dry
Italian Vermouth and a teaspoon of Chartreuse. Don't stop
shaking untilfrost appearson the shaker's exterior,then serve
in cocktail glass.
MIXING A FORTY-SECOND STREET COCKTAIL
Pour into your iced shaker two ounces of gin,an ounce of
Anisette,two dashes of orange bitters, the juice of a quarter
lemon or an equal amount of grapefruit juice and shake till
very cold. Serve in cocktail glass.
MIXING A DUBONNET COCKTAIL
To makea DubonnetCocktailis one ofthe simplest opera
tions of them all. Two ounces of gin and two ounces of
Dubonnet, a French preparation whose ingredients are
secret, should be shaken until cold and served in cocktail
glass. Easy,isn't it? Try it with whisky or rum,instead of
gin. Maybe you'll hke it. Ido.
MIXING AN OLD FASHIONED COCKTAIL
Use your thick tumbler to mix for two; or a heavy bot
tomed glass will do. Puttwolumps ofsugar in container and
wet them with a couple of dashes of vichy or seltzer. Grind