1876 Bar-Tender's Guide by Jerry Thomas
111. Gin Cocktail,
(Uso small bar gloss.)
3 or 4 dashes of gum syrup. ^ 2 do. bitters (Bogai't's). 1 wine-glass of gin. 1 or 2 dashes of Curajoa. 1 small piece lemon peel; fill one-thii-d full of fine ice shake well, and strain in a glass.
112. Fancy Gin Cocktail.
(Use smaU bar glass.)
This drink is made the same as the gin cocktail, except that it is strained in a fancy wine-glass and a piece of lemon peel throira on top,and the edge ofthe glass moist ened with lemon.
113. Japanese Cocktail.
(Use small bar glosa.)
1 table-spoonful of orgeat syrup, ^teaspoonful of Bogart's bitters. 1 wine-glass of brandy. 1 or 2 pieces oflemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
114. Jersey CocktaiL
(080 small bar glaas.)
1 teaspoonful ofsugar. 2 dashes of bitters. Fill tumbler with cider, and mix well, with lemon peel on top.
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