Authors:
Historic Era:
Historic Theme:
Subject:
November 1988 | Volume 39, Issue 7
Authors:
Historic Era:
Historic Theme:
Subject:
November 1988 | Volume 39, Issue 7
The Juice of 1/4 Orange.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into cocktail glass.
1/6 Dry Gin.
1/6 Glass Kirsch.
1/6 Glass Maraschino.
1/6 Glass Curaçao.
1/6 French Vermouth.
1/6 Italian Vermouth.
Shake well and strain into cocktail glass. Squeeze Lemon Peel on top.
2 Dashes Orange Juice.
2 Dashes Pricota.
1/2 Kina Lillet.
1/2 Plymouth Gin.
Shake well and serve in cocktail glass. Squeeze Lemon Peel on top.
1/3 Crême de Cacao.
1/3 Apricot Brandy.
1/3 Sweet Cream.
Use liqueur glass and pour carefully, so that ingredients do not mix.
1/2 Bacardi Rum.
1/2 Pineapple Juice.
1 Teaspoonful Grenadine.
6 Drops Maraschino.
The following cocktails are especially suitable for those countries where they make the best of Prohibition, and where the ingredients for making them are obtainable without much difficulty.
Crush 1 Lump of Sugar in a little water.
Crush 4 Leaves of Fresh Green Mint.
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.
Saturate 1 lump of Sugar with Raspberry Syrup or Grenadine.
1/3 Vermouth.
2/3 Hooch Whisky.
Shake well and strain into cocktail glass.
— The Savoy Cocktail Book, 1930