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MANHATTAN COCKTAIL
I dash Boker's bitters
50% Vermouth (Bailor)
50% rye whiskey
V2 glass cracked ice.
Stir, strain and serve.
MARGUERITE COCKTAIL
2 dashes Field's orange bitters
50% Plymouth gin
50% Chappaz French Ver
mouth
I dash absinthe
Fill glass with cracked ice.
Stir up well with spoon,
strain in cocktail glass and
serve.
MARTINI COCKTAIL
I dash orange bitters
50% Gordon dry gin
50% Martini Russie Vermouth
Fill glass with ice.
Stir, strain and serve.
MAY WINE PUNCH
(Use large
Two bunches of (Wald-
meister) Woodruff cut in
two or three lengths. Place
it into a large glass, fill up
with Martell brandy, cover it
up, let it stand for two
hours until the essence of
the Woodruff is extracted;
cover the bottom of the bowl
with granulated sugar
5 bottles club soda over it,
cut up four oranges in slices
Vi pineapple, berries, cherries,
grapes
punch bowl.)
8 bottles
Deinhard-Moselle
I bottle Ruinart champagne
50% Curacao
50% Maraschino
50% Martell brandy
Then put your Woodruff and
brandy, etc., into the three
gallons of excellent May
wine punch.
Surround the bowl with ice,
serve in wine glass in such a
manner that each glass will get
a piece of all fruits, then fill
with ladel and serve.
METROPOLITAN COCKTAIL
50% Noilly Prat Vermouth
50% Martell. brandy
Vi glass fine ice.
Shake, strain and serve.
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