1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

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CHAMPAGNE COCKTAIL.

107. Brandy Cocktail. (Use smal bar glass.)

8 or 4 dashes of gum syrup. 2 do.

bitters (Bogart's).

1 wine-glass of brandy. 1 or 2 dashes of Curaçoa. Squeeze lemon peel; fill one-third full of ice, and std with a spoon.

108. Fancy Brandy Cocktail. (Use smal bar glass.)

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

109. Whiskey Cocktail. (Use smal bar glass.)

r 4 dashes of gum syrup. do.

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

110. Champagne Cocktail. (One bottle of wine to every six large glasses.) (Per glass.) ful of sugar.

dashes of bitters. • •• lemon peel. V ir one-third full of broken ice, and fill balance Shake well and serve.