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Cocktails
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and shake till very cold. Now strain into a tumbler contain
ing alump of ice to hold the chill and fill the glass with vichy
or seltzer or ApoUinaris water. Now ashort stir with a spoon
and drink—and here's hoping that headache vanishes!
METROPOLE COCKTAIL
Two ounces of Brandy,two ounces of French Vermouth,a
dash of Orange Bitters,a teaspoon of"gum." Shake weU and
serve.
BACARDI COCKTAIL
Two ounces of Bacardi Riun, a tablespoon of Grenadine,
the juice of a quarter lime. Shake and serve.
THREE-WAY COCKTAIL
Equal parts of Rum, Dubonnet and lime juice; shake
well, serve and into cocktail glass add a dash of Noyeau.
While this drink is preferable without sugar or "gum," there
is no objection to using either to sweeten to taste.
CALORIC COCKTAIL
Pour into iced shaker an ounce of Caloric Punch, two
ounces of Gin,juice of a whole lime. Shake well, strain into
glass and drink. Some might like a bit of sugar. This drink
also can be enjoyable if mixed with an equal amount of vichy
and served in larger glass. It is best very cold.
RUM CRUSTA
The crusta is so-called because before the drink is mixed,
the rim of a cocktail glass is moistened with whatever
liquor is to be used and then turned upside down to be dipped
into powdered sugar, which forms a crust on the rim of the
glass very pleasant to look at and equally pleasant when
placing hps to glass after drink is mixed. To make a Rum
Crusta, therefore, moisten the rim of glass with rum and dip
rim into powdered sugar. Now, pour into a shaker two
ounces of(any)rum,a quarter teaspoon of"gum,"a dash of
Angostura Bitters, a dash of lemon juice and a dash of
Curacao,two tablespoons of finely cracked ice,and the thinly