My interpretation:
1.25 oz Cocchi Vermouth di Torino
0.75 oz St. George Absinthe
Fill mixing-glass with broken ice, shake 20 seconds, strain into cocktail glass, serve. — This Creole cocktail (duo) derives from Straub’s Chicago recipe and appears in the 1916 and 1933 editions of Jack’s Manual.
An amateur mixologist prepares and assesses the cocktails and miscellaneous drink recipes in Jack Grohusko's mixed drinks manual.
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Turning the Page
Greetings! We have come to the end of the Cocktails section from Jack’s Manual (1933). In the process of our study, we have discovered so...
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My interpretation: 1.5 oz Bombay Sapphire 1.5 oz Dolin Extra Dry Shake with ice, strain, and serve. Garnish with half slice of o...
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My interpretation: 1.5 oz Copper & Kings Absinthe Blanche 0.5 oz Hiram Walker Anisette Fill mixing-glass with cracked ice,...
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