1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMERICAN BAR TENDER.

1. BHANDY COCK-TAIL. Ubk SoDi Glass.—3 dashe.s of gum syrup; 3 dashes of Boter's Bitters: 1 wine glass of brandy; 2 dashes of Curagoa. fill one-third full of ice, and stir with a spoon. Strain in a cock-tail glass. Twist piece of lemon peel over the cook-tail and allow the peel to rest on edge of the glass. 2. FANCY brandy COCKTAIL. This drink is made the same as the Brandy Cock-Tail, ei- «ept that the edgo of the glass is moistened with lemon, and one side been dipped in fine .sugar. 3. "WHISKEY COCK-TAIL. 3 dashes of gum syrup; 2 dashes of Bokar's Bitters; 2 dashes of Curagoa; one glass of whiskey. Fill one-third full of fine ice. Stir with spoon, and strain in fancy wine glass; serving lemon peel as in brandy cock-tail. 4. CHAMPAGNE COCKTAIL. 1 bottle of wine to G large glasses; in each glass 1-2 tea spoon full of sugar; I or 2 dashes of Boker's Bitters, 1 piece of lem on peel; one piece of ice, and fill balance with wine. Half pony of brandy in each glass. Stir with spoon and serve. 6. GIN COCK-TAIL. 3 dashes of gum syrup; 2 dashes of Boker's Bitters; 1 glass of gin, 2 dashes of Curagoa. Arrange lemon peel same as for gin cock-tail. Fill one-third full of fine ice. Stir with spoon; strain in cock-tail glass. 6. JAPANESE COCK-TAIL. 1 table spoon full of orgeat syrup; 1-2 tea spoon full of Boker's Bitters; 1 glass of brandy; 1 piece of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon. 7. JERSEY COCK-TAIL. 1 tea spoon full of sugar; 2 dashes of Boker's Bitters. Fil! tumbler with cider, and nii.v well. Lemon peel on top.