Description
ORANGE BLOSSOM
(Four People)
For this cocktail take two glasses of gin and two of orange juice; add six drops of orange bitters and a teaspoonful of essence of orange blossom (it can be bought at most stores and Soho shops, the French kind called eau de fleurs d’oranger being the best). Put the mixture into the shaker with ice, shake well, and serve.
PAT’S SPECIAL
Take two glasses of gin, two of sherry and two of Dubonnet; put these into a shaker with two dashes of Crème de Cassis and two dashes of Abricotine. Add broken ice, shake well and serve with a cherry and a small slice of orange. (This recipe is from Hatchett’s Bar).
PRUNEAUX COCKTAIL
Two glasses of gin, two of sherry, one of prune syrup and one of strained orange juice. Shake for longer than usual.
MADGE
Three glasses of gin, two of Dubonnet and one of orange juice. Add a dash of lime juice before shaking, and sugar to taste.
SPECIAL MARTINI
Four glasses of gin, one and a half of French Vermouth, and not quite half a glass of Essence of Orange Blossom. Before shaking, add a dash of Absinthe and one or two of Angostura bitters.
WESTBROOK
Three and a half glasses of gin, one and a half of Italian Vermouth and one glass of whisky. Just before shaking add a little sugar to taste.
KICKER
Three glasses of gin, two of sweetened lemon juice and half a glass of French Vermouth.
BITER
Four glasses of gin, two glasses of sweetened lemon juice and two of Chartreuse. Add a dash of Absinthe just before shaking.
SPRING
Three glasses of gin, two of Dubonnet and of Benedictine. Add a dash of Wormwood bitters and serve with an olive in each glass.
GASPER
Three glasses of gin and three of Absinthe. You may add a little sugar if you like but nothing else. Shake very thoroughly.
MOONSHINE
Three glasses of gin, two glasses of French Vermouth and one of Maraschino. Add, before shaking, a drop of Wormwood bitters.
OPALE
Three glasses of gin, two of sweetened orange juice and one glass of Cointreau and essence of orange in equal proportions.
YELLOW DAISY
Three glasses, of gin, two of Vermouth and one of Grand Marnier. Add a dash of Absinthe before shaking.
WHITE HEAT
Put six glasses of gin into the shaker with a dash of Absinthe and a dash of orange bitters. This cocktail must be shaken very thoroughly and must be drunk immediately.
MARMALADE COCKTAIL
Sweet and slightly bitter, this cocktail is distinctly a luncheon aperitif. Two tablespoonfuls of marmalade (Cooper’s Oxford Marmalade), the juice of one large juicy lemon or two small ones, and four glasses of gin are the ingredients of this cocktail. Shake well, and pinch a piece of fresh orange peel over each glass.
APRICOT COCKTAIL
Two glasses and a half of orange juice, two glasses and a half of gin, one pudding spoon brimming full of apricot brandy. Ice well and shake.
GREEN DEVIL
A potent cocktail, very dry, warranted to wake up any party. Contrary to most cocktails no depression is felt when the effect wears off. This cocktail can be mixed or bottled for use. Four glasses of gin, three quarters of a glass of Noilly Prat Vermouth, one quarter of a glass of Italian Vermouth (Martini Rossi), half a glass of Centerbe, green and unsweetened. Ice and shake well. Serve so cold that the glasses are frosted.
M’EN FOUS COCKTAIL
A mild cocktail. One glass and a half of grapefruit juice, to which add one teaspoonful of lemon juice; one glass and three quarters of gin (generous measure), two glasses of Noilly Prat Vermouth, three quarters of a glass of Liqueur des lies Crème d’Orange. Ice and shake. Rinse the glasses with Orange Bitters before serving cocktail.
27th OF APRIL COCKTAIL
One glass and a half of gin. Full measure. Two glasses brimming of Noilly Prat Vermouth, three quarters of a glass of Italian Vermouth (Martini Rossi), three quarters of a glass of May Blossom Brandy, three teaspoonfuls of sloe gin. Ice and shake. Rinse the glasses with Orange Bitters.
ORANGE MARTINI
Two glasses and a half of gin, two glasses of Noilly Prat Vermouth, one glass of Italian Vermouth; soak the thinly pared peel of an orange (none of the white pith must be left on the peel) in this mixture for an hour or two before icing and shaking. Rinse the glasses with Orange Bitters.
RASPBERRY COCKTAIL
This is a very refreshing summer cocktail. Slightly crush a cupful of fresh raspberries and add two glasses of gin. Let stand a couple of hours. Strain. Add to the liquor thus obtained a liqueur glass of Kirsch and two glasses of white wine (not too dry a Hock, Graves, or Chablis). Ice and shake. Put a fresh raspberry in each glass when serving.
MOONLIGHT
A very dry cocktail. One glass and a half of grape-fruit juice, two glasses of gin, half a glass of Kirsch, Mirabelle or Quetsch, two glasses of white wine. Ice and shake well. Serve with a thinly pared strip of lemon peel in each glass.
CAT’S EYE
Half a glass of Kia Ora Lemon Squash, half a glass of water, two glasses of gin, one table-spoonful of Kirsch, half a glass of Cointreau, two glasses (scant measure) Noilly Prat Vermouth, Ice well and shake. Serve an olive in each glass.
MAIDEN’S BLUSH
An excellent luncheon cocktail. Two glasses of gin, two glasses and a half of grapefruit juice, half glass of grenadine, one pudding spoonful of brandy, one dash of Peach Bitters. Use plenty of ice. Can be served with a crystallised cherry in each glass.
MINT COCKTAIL
(Luncheon)
Soak a bunch of fresh green mint in a glass and a half of dry white wine for two hours. Add half a glass of Crème de Menthe, two glasses of gin and a glass and a half of the white wine. Ice and shake well. Serve with a sprig of green mint in each glass.
ALMOND COCKTAIL
Heat two glasses of gin (not to boiling point). Add a teaspoonful of castor sugar. While cooling, soak in it six bitter almonds blanched and a crushed peach stone, if obtainable. When cold, add a tablespoonful of Kirsch, one of Peach Brandy, one glass of Noilly Prat Vermouth and two glasses of sweet white wine. Shake with two or three glasses of shaved ice.
APRICOT COCKTAIL
(Sweet)
Stir one teaspoonful of apricot jam into one glass of apricot brandy. Add a teaspoonful of Peach Bitters, two scant glasses of gin, two and a half glasses of Noilly Prat Vermouth, Set the shaker containing this mixture on ice until thoroughly chilled and shake with shaved ice—two or three glasses.
APRICOT COCKTAIL
(Dry)
Cut up two fresh apricots, crunch the stones, and soak for a couple of Hours in a glass and a half of brandy. Add two teaspoonfuls of Peach bitters, two glasses of gin, and two glasses of Noilly Prat Vermouth. Ice and shake.
MIDSUMMER
A very pretty and refreshing summer cocktail. One glass of the juice of fresh red currants, half a glass of Sirop de Groseille. Mash a cupful of fresh raspberries and pour over them a glass of brandy and two glasses of gin, add the currant juice and the Strop and let stand half an hour. Add a glass of sweet white wine, ice, and shake. Serve with a raspberry or small bunch of currants in each glass.
GRAPE COCKTAIL
The juice of one lemon and a half, one and a half teaspoonfuls of grape jelly (soft), four glasses of gin. Ice and shake. This cocktail can be varied by substituting for the grape jelly any kind of strongly flavoured fruit jelly.
CLOVER CLUB
One glass and a half of grenadine, one teaspoonful of lemon juice, three and a half glasses of gin, the white of one large egg. Shake in plenty of ice and serve with a clover leaf on the top of each glass.
GRAPEFRUIT COCKTAIL. II
This cocktail is light but insidious. Three and a half glasses of gin, the juice squeezed from one and a half large grape fruits, sugar to taste. Ice and shake.
PLAIN GIN COCKTAIL
Pare a lemon as thinly as possible. On the peel pour four and a half glasses of gin, one tablespoonful of syrup (less if a dry cocktail is desired) one tablespoonful of Orange Bitters, two dashes of Angostura Bitters, four glasses of shaved ice. Shake well, and serve with a strip of lemon peel in each glass.
ORANGE
One glass and a half of fresh orange juice, one tablespoonful of Orange Bitters, three glasses of gin, one teaspoonful of syrup (or a teaspoonful of castor sugar heaping full), one scant glass Noilly Prat Vermouth. Chill the shaker in ice and shake with largish lumps, so that not too much will melt. Squeeze a piece of orange peel over each glass before serving.
