1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

7

cut a piece of lemon-peel, and twist it in or place it

cocktail glass ;

Keep

Cocktails should never be shaken.

on the rim of the glass.

a line of cordials in your bar. The most popular are Chartreuse, Curacao, Maraschino Benedic- tine, and Absinthe. Add a dash of any of the above and it will im- prove your cocktails in flavor. No. 4. Whiskey Cocktail. Follow the same method here as advised in No. 3, using the ingredients in the same proportion ; substituting Whiskey for Brandy. No. 5. Gin Cocktail. Follow the same method here as advised in No. 3, using the ingredients in the same proportion, substituting Gin for Brandy. ]tfo. 6. Brunswick Cocktail. Fill large bar glass one-third full of cracked ice, two light dashes of Angostura Bitters, one pony wine glass of Brandy, one pony- brandy-glass of Marschino ; stir with bar spoon, strain in bar glass, add sliced fruit in season — strawberries, pineapples, oranges, etc. No. 7. Morning- Glory Cocktail. Fill large bar glass one-third full of cracked ice, two dashes of Absinthe, two of Quinine Bitters, four or five dashes of Gum Syrup, one pony- wine-glass of Rye Whiskey ; stir with srjbon. Strain in cocktail glass. No. 8. Absinthe Cocktail. Fill large bar glass one-third full of cracked ice, add two dashes of Angostura Bitters, one pony-brandy-glass of Absinthe, four dashes of Gum Syrup, one-half pony-wine-glass of water; stir with spoon. Strain in cocktail glass. No. 9. Sherry Cocktail. Fill large bar glass one-third full of cracked ice, add two light dashes of Angostura Bitters, four dashes of Gum Syrup, one pony- wine-glass of Sherry Wine; stir with bar spoon. Strain in cocktail glass.