Turf Cocktail
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Revision as of 05:20, 11 December 2006 by Thinkingbartender (Talk | contribs)
Historical Recipes
Coctails and how to mix them, Robert Vermiere, 1922
Fill the bar glass half full of broken ice and add:
- 2 dashes of Orange Bitters.
- 2 dashes dashes of Maraschino.
- 2 dashes of Absinthe.
- 1/4 gill of Plymouth Gin.
- 1/4 gill of French Vermouth.
Stir up well, strain into a cocktail-glass, add olive.
Note especially no squeezed lemon-peel on top.
(recipe by Harry Johnson, New Orleans).
