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OLD FASHION COCKTAILS
I dash Angostura bitters
I dash Curacao
Piece of cut loaf sugar
Dissolve in two spoonfuls of
water
100% liquor as desired
I piece ice in glass.
Stir well and twist a piece
of lemon peel on top and
serve.
OLIVETTE COCKTAIL
Use large bar glass half full
of ice
2 dashes syrup
3 dashes orange bitters
3 dashes Absinthe
I dash Angostura bitters
I jigger Plymouth gin.
Stir with spoon, strain in
cocktail glass, put in olive,
twist lemon peel on top and
serve.
ORANGEADE
I spoon sugar
ioo% orange juice
25% raspberry syrup.
Vi glass cracked ice.
Fill with water or seltzer,
trim with fruit in season, serve
with straws.
ORCHARD PUNCH
I tablespoonful orchard syrup
I tablespoonful pineapple syrup
100% California brandy
Fill glass with ice.
Mix well, trim with fruits in
season, i dash of port wine
and serve with straws.
ORGEAT PUNCH
Use large bar glass half full
of ice
V2 jigger Orgeat syrup
I jigger French brandy
4 or 5 dashes lemon juice.
Stir well, fill up with ice,
dash with Port wine, trim with
fruit and serve.
OYSTER BAY COCKTAIL
50% Curacoa
50% Gordon gin
kz glass ice.
Shake, strain and serve.
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