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

60

CHAMPAGNE COCKTAIL.

107. Brandy Cocktau,

(UbosmaU bar glass.)

8 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.

(Use sm.ill bar glass.)

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

109. Whiskey Cocktail.; (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. Fill onc-tliird full offine ice; shake and strain in a fancy red wine-o-lass.

110. Champagne Cocktail. (One botUeof wine to every six large glasses.) (Per glass.)

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