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

JTERSET COCKTAIL.

B1

111. Gin Cocktail.

(Use small bur glass.)

3 or 4 dashes of gum syrup. 2 do. hitlers (Bogart's). 1 "srine-glass of gin. 1 or 2 daslies of Cura9oa. 1 small piece lemou peel; fill oue-third full of fine Ice ehake ■well, and strain in a glass.

112. Fancy Gin Cocktail. (Use BDtaU bar glass.)

This drink is made the same as the"gin cocktail, oxecpl that it is sti ained in a fancy "Nvine-glass and a piece of lemon peel thrown on top, .and the edge of the glass moist ened with lemon.

113. Japanese CocktaiL (Use sm.all bar glass.)

1 tfible-spooiifiil of or^Gfit syrnp. ^ j> te.aspoonful of Bogart's hitters. 1 wine-glass of brandy. 1 or 2 i)ieces of lemon yjoel. I ill the tumbler oue-third with ice, and stir tvcll with a spoon. % 114, Jersey Cocktail, (Use small bar glass.) 1 toaspoonful of sugar. 2 dashes of bitters. I' ill tumbler with cider, and mix well, with lemon peel on top.