1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

32

one small lump of ice; one piece

one w!ne glass of brandy ;

of lemon peel.

Stir with a spoon.

— BRANDY COCKTAIL.

110.

Three or four dashes of gum syrup ;

two dashes of bit-

; one wine glass of brandy ;

one dash of absinthe ;

ters

fill

tumbler one-third full of ice; stir. Moisten the rim of a fancy wine glass with lemon, and dip it in pulverized white sugar ; strain the cocktail into it, and drop in a small piece of lemon peel.

— WHISKY COCKTAIL.

111.

Three or four dashes of gum syrup ;

two dashes of bit-

one small lump of ice ;

; one wine glass of whisky ;

one

ters

piece of lemon peel.

Stir with a spoon.

If requested to

strain, use a fancy red wine glass. It is a matter of pre- ference with many to drink the cocktail from the glass in which it is made.

112. — GIN COCKTAIL Two or three dashes of gum syrup ;

two dashes of bit-

ters; one wine glass of gin; a dash of Curagoa ;

a small

A cocktail should

piece of lemon peel. never be shaken.

Stir with a spoon.

113— GIN COCKTAIL.

Two or three dashes of gum syrup ;

two dashes of bit-

a dash of absinthe; ice.

; one wine glass of gin ;

Stir

ters

; moisten the rim of a wine glass with lemon, and strain it into the cocktail. Throw in a piece of lemon peel.

114.— CHAMPAGNE COCKTAIL.

One teaspoonful of sugar ;

two dashes of bitters ;

one

piece of lemon peel. of broken ice • fill

Fill large bar glacS ono quarter full

up with wine ;

agitate well with a spoon.