1910s Jack's manual by J A Grohusko (3rd edition)

VAN LEE COCKTAIL

S0% dry gin 40% Byrrh wine 10% Scotch whiskey. Fill glass with broken ice.

Stir, strain and serve.

VANILLA PUNCH (Use large bar glass.)

1 teaspoonful of sugar, dissolved in water 2 dashes Curagao 3 dashes lemon juice 1 dash genuine angostura bitters

2S% vanilla cordial 75% cognac brandy. Stir well, fill

up with ice, trim with fruit, serve with straws.

VAN ZANDT COCKTAIL

1 dash apricot brandy 50% French vermouth 50% gin. Fill glass with ice.

Shake, strain and serve.

VELVET CHAMPAGNE (Use large, thin glass.)

pint of champagne

y-i

Yz pint of stout. Serve.

VERMOUTH COCKTAIL

1 dash Boker's bitters 100% Italian vermouth 1 dash maraschino. Fill glass with ice,

Frappe, strain and serve.

VERMOUTH FRAPPE

1 dash Boker's bitters 100% Italian vermouth. Fill glass with ice.

Frappe, strain, serve.

VERMOUTH HIGHBALL

1 piece of ice in glass 100% of vermouth. Fill glass with fizz water, serve. VICHY

Do not mix in white or red wines as it turns black. It blends well with Scotch and Irish whiskeys.

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