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CLIFTIN COCKTAIL
I dash Angostura bitters
I dash Curacao
-50% Bailor Vermouth
50% rye whiskey
Yi glass cracked ice.
Stir, strain and serve.
COFFEE COCKTAIL
Yi teaspoonful of sugar
I egg
50% Port wine
50% Martell brandy
Fill glass with cracked ice.
Shake well, strain and serve.
COFFEE KIRSCH
(Use wine-glass.)
Y2 spoon of sugar
I pony Kirschwasser
50% cold black coffee
I dash of brandy
Fill glass with fine shaved ice.
Frappe and strain in wine
glass and serve.
(After dinner.)
COLUMBUS COCKTAIL
60% Bailor Vermouth
40% Hostetter's bitters
Fill glass with ice.
Frappe, strain and serve.
CONEY COCKTAIL
50% Bailor Vermouth
50% Gordon dry gin
Y2 glass fine ice.
Frappe, strain and serve.
CONSOLIDATED COCKTAIL
75% Gordon gin
25% Martini Russie Vermouth
Fill glass with ice.
Shake well, strain and serve.
CREME DE MENTHE ON ICE
Have the cocktail glass filled
with fine ice
Fill up with Creme de Menthe.
Serve with straws.
CRIS COCKTAIL
4 dashes • Maraschino
50% French Vermouth
50% dry gin
Fill glass with ice.
Stir, strain and serve.
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