2 dashes Angostura bitters 1 1/2 ounces dry gin 3/4 ounce orange juice Generous dash sweet vermouth Shake well with cracked ice and strain into cocktail glass. Add a maraschino cherry.
ADAM AND EVE 1 ounce ForbiddenFruit 1 ounce gin 1 ounce cognac Dash of lemon juice Shake over ice, and serve in chilled cocktail glass.
ALASKA
3/4 dry gin 1/2 yellow Chartreuse 2 dashes orange bitters Stir well with ice and strain into glass. Serve with a twist of lemon peel.
ALEXANDER
1/3 gin 1/3 creme de cacao 1/3 cream
ALFONSO SPECIAL
1/4 drY gin 1/4 dry vermouth 1/2 Grand Marnier 4 dashes sweet vermouth 1 dash Angostura bitters Shake well with ice and strain into glass.
ANGEL FACE
1/3 dry gin 1/3 apricot brandy 1/3 Calvados or apple brandy Stir well with ice and strain into glass.
ANGLER'S COCKTAIL
2 dashes Angostura bitters 3 dashes orange bitters 1 1/2 ounces dry gin 1 dash grenadine Put ingredients in mixing glass with lump of ice. Stir vigorously, strain into Del-monico glass partly filled with cracked ice.
APPENDECTOMY
1 part Grand Marnier 2 parts lime juice 8 parts gin 1 egg white to each 2 drinks Follow Appendicitis directions as to mixing.
APPENDICITIS
1 part Curasao 2 parts lemon juice 8 parts gin 1 whole egg to each 4 drinks Place all ingredients except the gin in the shaker with acked ice. Shake vigorously until thoroughly blended Add 1/4 of the gin and combine, then add balance 1/4 at time. Strain into cocktail glass, prechilled.
ARTILLERY
2/3 dry gin 1/3 sweet vermouth 2 dashes Angostura bitters Stir well with ice and strain 'nto glass. Serve with a twist f lemon peel.
ASTORIA
2/3 dry gin 1/3 dry vermouth 1 dash orange bitters Stir well with ice and strain into glass. Serve with an olive.
William Seabrook's ASYLUM COCKTAIL
1 part gin 1 part Pernod Dash of grenadine Pour over large lumps of ice. Do not shake.
ATTENTION
1/4dry gin 1/4 Pernod 1/4 dry vermouth 144 Creme de Violette 2 dashes orange bitters Stir well with ice and strain into glass.
AVIATION
1 part Maraschino 2 parts lemon juice 8 parts gin Shake vigorously with cracked ice.
B.V.D.
1/3 dry gin 1/3 light rum 1/3 dry vermouth Stir well with ice and strain into glass.
BARBARY COAST
1/4 dry gin 1/4 Scotch whisky 1/4 creme de cacao 1/4 cream Shake well with ice and strain into small highball or Old-Fashioned glass.
BARON
2/3 dry gin 1/3 dry vermouth 6 dashes Curasao 2 dashes sweet vermouth Stir well with ice and strain into glass. Serve with a twist of lemon peel.