MARGIN COCKTAIL (On the Edge)
(Very dry)
One and one-half glassfuls grapefruit juice, 2 glassfuls gin, %
glassful Kirsch, 2 glassfuls white wine, ice. Serve by placing
in each glass a thin shaving of lemon peel. —Bob Gelletly

MULE’S HOOF COCKTAIL (Penny Dreadful)
One-fifth gin, 1/5 Benedictine, 1/5 applejack, 1/5 maple syrup,
1/5 apricot brandy, ice. —Nick Carter

MORNING GLORY

Two dashes curacao, 2 of maraschino, 2 of orange bitters, 2
of absinthe, % glassful brandy, % glassful French vermouth, ice.
Add cherry and squeeze lemon peel on top. —George Kidd

MAD GIRL COCKTAIL

One dash anisette, 1 white of egg, 1/3 absinthe, 2/3 dry gin.
—Jim Pearce (San Francisco)

MOONRAKER
Put into the shaker 1/3 of brandy, 1/3 of Dubonnet, and 1/3
of peach brandy. Add a few drops of absinthe, ice and shake well.
Rather potent. —Pete Wilson

DRY MARTINI
Two-thirds gin, small pinch sugar, 1/3 French vermouth, twist
of lemon peel. Stir with a barspoon instead of shaking.
—Kenny MeRae

OLD FASHIONED COCKTAIL

One lump sugar, 2 dashes Angostura bitters, 1 glassful Rye
or Canadian whisky. Crush sugar and bitters together, add lump
of ice, decorate with twist of lemon peel and slice of orange, stir
well. Can be made with brandy, gin, rum, etc., instead of Rye
whisky. —Glen Semple (Lake Forest)

OH! BOY COCKTAIL

| | (6 people)
Two and one-half glassfuls gin, 2 glassfuls French vermouth,
1 glassful Italian vermouth, grated peel of orange. Let soak for 2
hours, then add ice, and shake. Strain into glasses.
—Monty Montgomery

ON-THE-SHELF COCKTAIL

One-half Rye whisky, % Italian vermouth, % white curacao,
juice of 1% lime, ice. —McMaster

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