1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

*0

CHAMPAGNE COCKTAIL.

107. Brandy Cocktau.

(Uaesmall bar glass.)

3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of brandy. 1 or 2 dashes of Curajoa. Squeeze lemon peel; fill one-third fuU of icCj and std •with a spoon.

108. Fancy Brandy Cocktail.

(Use small bar glass.^

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

109. "Whiskey CocktaiLl

(Use 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 offLue ice; shake and strain in a fancy red wine-glass.

110. Champagne Cocktail. (One bottle of wine to eyerysix large glassca.)

(Per glass.)

I teaspoonful of sugar. 1 or 2 dashes of bitters. 1 piece of lemon peel. FiU tumbler one-third full of broken ice,and fiU balance with wine. Shake well and serve.