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BRUT COCKTAIL
Use mixing glass full of shaved
ice
6 dashes Angostura bitters
'/s glass Amer. Picon
Yi glass of French Vermouth.
Stir well, strain into a cock
tail glass and serve.
BYRRH COCKTAIL
25% Noilly Prat Vermouth
25% rye whiskey
50% Byrrh wine
V2 glass fine ice
Stir with spoon until cold
Strain in cocktail glass.
Squeeze a piece of orange
peel on top and serve.
CALASAVA COCKTAIL
100% Calasaya
V2 glass cracked ice.
Stir and strain.
CALIFORNIA SHERRY
BLER
.Large bar glass half full of ice
Yi tablespoonful of sugar
I pony pineapple syrup
I wine glass California sherry
I dash Angostura bitters.
Stir well, fill up with ice,
dress with fruit, dash Port
wine on top, serve with a
straw.
BYRRH WINE RICKEY
One piece of ice in glass
Juice V2 lime;, drop squeezed
lime in glass
100% Byrrh wine.
Fill glass with fizz water,
stir with spoon and serve.
CAMPILL COCKTAIL
I dash absinthe
50% rye whiskey
25% Chappaz French Ver
mouth
25% Bailor Vermouth.
Fill glass with cracked ice,
stir, strain and serve.
COB-
CANADIAN FIZZ
V2 teaspoonful of sugar
50% high and dry gin
Juice of I lime
I fresh egg
Fill glass with fine ice.
Shake well with shaker,
strain, top with fizz water.
CATAWBA COBBLER
1 teaspoonful of sugar
• ^
2 wine-glasses of Catawba
..
n
n
wine
.
Fill glass with fine ice.
: '.n
Dress with fruits in season,
and serve with straws.
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