1876 Bar-Tender's Guide by Jerry Thomas

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CHAMPAGNE COCKTAIL.

107. Brandy Cocktail.

(Ubo smftii bar glass.)

3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of brandy. 1 or 2 dashes of Curayoa. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon. 108. Fancy Brandy Cocktail. 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. (Uso small bar glass.)

109. "Whiskey Cocktail.

(Uso 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. FiU one-third full offine ice; shake and strain in a fancy red wine-glass.

110. Champagne Cocktail.

(One bottle of wine to everysix large glasses.)

(Per glass.)

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^ teaspoonful of sugar. I or 2 dashes of bitters. 1 piece of lemon peek Fill tumbler one-third full of broken ice,and jBIl balanoa with wine. Shake well and serve.