HINTS FOR YOUNG MIXERS

Ice is nearly an absolute essential for any cocktail.

2. Never use the same ice twice.

3. Remember that the ingredients mix better in a shaker rather
larger than is necessary to contain them.

4, Shake as hard as you can.
5. If possible ice your glasses before using them.

6. Drink your cocktail as soon as possible, Henry Craddock
was once asked what was the best way to drink a cocktail,
“Quickly,” replied that great man, “while it is laughing at
you.”

ANISET (A Substitute for Absinthe)

Take % lb. of Aniseed and steep it in boiling water until the
strength is all out. Then boil it a few minutes adding bar sugar
and keeping it stirred until it forms a thick syrup, then bottle.

This will give the pungent tang to a cocktail that some
people like in these Absintheless days.

—By Courtesy of “About Town”

AFTER DINNER COCKTAIL

Half prunelle brandy, % cherry brandy, 4 dashes lemon juice,
ice. Shake well and strain into cocktail glass—Coon Dunsford

AT LARGE COCKTAIL

Half apricot brandy, % curacoa, ice. Shake well and strain
into glass. —Pat Fraser

AMBASSADOR COCKTAIL

Third French vermouth, 1/3 Scotch whisky, 1/3 Italian ver-
mouth, 2 dashes Angostura bitters, ice. Stir well and strain into
cocktail glass. Squeeze lemon peel on top. —Bill Turner

ABSINTHE (SPECIAL) COCKTAIL (Nothing Absent in This)

Two-thirds absinthe, 1/6 gin, ice, 1/6 syrup of anisette or
Gomme syrup, dash orange bitters, dash Angostura bitters. Shake
thoroughly and strain into cocktail glass. —George Hanbury

ABOUT TOWN COCKTAIL

Three-quarters dry gin, % yellow chartreuse, cracked ice.
Shake well. —A. E. Griffin

ANGEL’S KISS (A Celestial Dream)

One-third brandy, 1/3 creme de cacao, 4 sweet cream, crac-
ked ice. Shake well. —Peter Kidd

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