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Cocktails
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Ice the shaker and pour in two ounces of sweet gin, two
ounces of sweet Vermouth, two ounces of green Chartreuse
and shake until very cold. Now pour into our cocktail glasses,
add a cherry or oHve to each glass, tweak and drop on top a
small bit of yeUow lemon rind. That's it! Now,here's to you
and you to me—agoodly drink,we both agree!
MIXING A CLUB COCKTAIL
The Club Cocktail, as its name imphes, was a genuine
favorite in the "good old days" and was rehshed in the most
exclusive clubs. But, as it tastes just as good outside of a
club,let's mix onefor ustwo:
Ice in the shaker first, please, and then pour in one and a
scant third cocktail glassfuls of old gin and two-thirds glass of
sweet Vermouth, which stir a bit before adding a tablespoon
of Chartreuse. Shake weU,pourinto ourtwo cocktail glasses,
and add a Maraschino cherry to each drink. Prosit!
MIXING A ROB ROY COCKTAIL
Well,weU! Our old friend,the Rob Roy Cocktail,now re
appears after a long exile to take his place with other noble
drinks! Let's see if he's still as dehcious as of yore.
Again we'U mix for two in our iced shaker. First three
ounces of Scotch Whisky—any other kind would be a
sacrilege, almost, in a Rob Roy. Now add three ounces of
French dry Vermouth and give them a little stir with aspoon.
Two dashes of Angostura Bitters, a quarter teaspoon of
orange bitters, and you're ready to shake thoroughly. Pour
into two cocktail glasses and serve with a tweaked bit of yel
low lemon rind floating in each glass.
MIXING A COFFEE COCKTAIL
Yes, you can make both a Tea or Coffee Cocktail, too,if
you desire. Try one with me, but don't be startled if there
are no tea or coffee flavorings used. They're simply cocktails
to quaff as adjuncts to your hot cup oftea or coffee. After all,
what's the difference, if the drink be good? You'll agree as