1862 The Bartender's Guide price $2,50 by Jerry Thomas

iO

CIIAMl'AGNE CUCKTAIL.

107. Brandy Cocktau,

(Use small bar glass.)

3 or 4 dashes of gum syrup. 2 do. 1 wine-glass of brandy. 1 or 2 dashes of Curayoa. Squeeze lemon peel ;

bitters (Bogart's).

fill one-thii'd full of ice, and eur

with a spoon.

108. Fancy Brandy Cocktail.

(Use small bar glass.)

This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.

109. Whiskey Cocktail.

(Use small bar glass.)

3 or 4 dashes of gum syrup. 2 do.

bitters (Bogart's). 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fancy red wine-glass.

110. ^Champagne Cocktail.

(One bottle of wine to every six large glasses.)

(Per glass.)

I teaspoonful of sugar. 1 or 2 dashes of bitters. 1 piece of lemon peel. Fill tumbler one-third full of broken ice, and fill

balance

Shake well and serye.

with wine.

Made with