Bartender! *Drinks recipes*
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DRY MARTINITINI &Stir 1 1/2 ounces london dry gin with (1/2 ounce dry vermouth in a mixing glass#with ice cubes for not more than 30 %seconds. Strain into cocktail glass. &Twist a strip of lemon above the drink &to release a drop of oil, then garnish (with an olive. For a drier martini, use%less vermouth: Proportions of gin to 'vermouth may be 8 or 12, or even 20, to 1. LADY TIFFANY %Pour equal amounts of cranberry juice #and club soda into a highball glass (filled with ice cubes. Squeeze in juice(of wedge of lime, and stir. Garnish with the squeezed-out lime. BLOODY MARY 'In a well-chilled shaker, combine 1 1/2 (ounces vodka, 3 ounces tomato juice, 1/2&ounce lemon juice, 2 dashes of Worces- 'tershire sauce and one or two of Tabas- (co, a heaping teaspoonful of horseradish(from which the liquid has been squeezed,$and salt and pepper to taste. Shake %hard and pour into an iceless collins 'glass or oversized wine glass. Garnish with celery stalk. WHISKEY SOUR 'Pour 1 ounce lemon juice, 1 teaspoonful (sugar, and 3 ounces rye whiskey over ice$in mixing glass. Stir. Strain into (sour glass, or into rocks glass with ice#cubes, and serve ungarnished. Sour #ingredients can also be shaken with !cracked ice in a cocktail shaker. PINA COLADA #Pour over 4 ounces of shaved ice in #blender 2 ounces gold rum, 3 ounces 'crushed pineapple (or unsweetened pine- 'apple juice), and 1 1/4 ounces cream of %coconut. Blend until smooth. Strain #into highball glass filled with ice 'cubes. For variety, top with a dash of 'cherry brandy and garnish with slice of orange.
BLACK RUSSIAN (Shake 3 ounces vodka with 1 ounce coffee%liqueur and ice in a cocktail shaker. Strain into cocktail glass. TOM COLLINS %In a mixing glass, stir 3 ounces gin, $1 1/2 ounces lemon juice, and 1 tea- $spoonful superfine sugar until sugar %dissolves. Pour into highball glass, &top with club soda, and garnish with a wedge of orange.
OLD FASHIONEDONED (Put one small sugar cube into the bottom'of an old-fashioned or rocks glass, add '1 dash bitters and 1/2 ounce water, and &muddle it all together. Pour in 1 1/2 %ounces American blended whiskey, then 'add ice cubes. Garnish with a twist of %lemon and a cherry. A splash of club !soda is optional; so is a dash of curacao. MARGARITA (Moisten the rim of a cocktail glass with(the rind of a lemon or lime and then dip(it in coarse-ground salt to coat it; set(glass aside. Pour 1 1/2 ounces tequila,(1/2 ounce triple sec, and 1/2 ounce lime(juice or lemon juice over crushed ice in%cocktail shaker; shake hard. Strain into the salt-frosted glass. TEQUILA SUNRISE &Fill collins glass with ice; pour in 1 (ounce tequila and top with orange juice.#Stir thoroughly, then add 1/2 ounce #grenadine. Stir again a few turns. MAI TAI "Pour 1 ounce lime juice, 3/4 ounce %curacao, 3 dashes orgeat syrup, and 2 'ounces rum over 4 ice cubes in cocktail (shaker; shake hard. Fill highball glass$with ice, then strain in the blended $liquid. Garnish with spear of fresh pineapple and a sprig of mint. DAIQUIRI 'Into a cocktail shaker one-quarter full &of ice, pour the juice of half a lime, %2 ounces light rum, and 1 teaspoonful %superfine sugar. Shake hard. Strain into cocktail glass. ZOMBIE 'In mixing glass one quarter filled with &ice, stir 1 ounce light rum, 1/2 ounce #creme de noyaux (almond), 1/2 ounce (triple sec, 1 1/2 ounces sweet-and-sour,&and 1 1/2 ounces orange juice. Strain (into collins glass half filled with ice.!Top with 1/2 ounce 151-proof rum; garnish with maraschino cherry. GRASSHOPPER &Shake 1/2 ounce green creme de menthe, (1/2 ounce white creme de cacao, 2 ounces"cream, and 3 ounces crushed ice in &cocktail shaker. Strain into cocktail glass. STINGER %Shake 1 1/2 ounces brandy and 1 ounce &white creme de menthe with cracked ice in cocktail shaker. Strain into cocktail glass.
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