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

9

No. lO. Vermouth Cocktail.

Follow the same method here as in No. 9, omitting Angostura Bitters and substituting a pony-wine-glass of Vermouth Bitters for Sherry. No. 11. Frosted Cocktail. Fill large bar glass one-third full of cracked ice, two dashes of Angostura Bitters, four or five dashes of Gum Syrup, one pony- wine-glass of Gin; stir with bar spoon. Moisten the rim of a cocktail glass with lemon and dip it in powdered sugar ; strain .. This is a favorite drink with the ladies. No. 12. Fruit Cocktail. Fill large bar glass one-third full of cracked ice, two dashes of Angostura Bitters, two dashes of Strawberry Syrup, two of Pine-ap- ple, and two of Orange, one pony-wine-glass of Apple Brandy ; stir with spoon. Strain in cocktail glass. No. 13. Cider Cocktail. Fill lemonade glass one-third full of cracked ice, three dashes of Angostura Bitters, five or six of Gum Syrup, two wine glasses of Hard Cider ; stir with bar spoon. Strain in hock glass. No. 14, Soda Cocktail. Fill large bar glass one-third full of cracked ice, four dashes of Angostura Bitters, one table-spoonful of bar sugar, fill up with plain soda. Agitate well with a spoon. No. 15. Deep Rock Cocktail. Follow the same method here as advised in No. 14, using the ingredients in the same proportion, substituting Deep Rock for plain soda. Seltzer Cocktail. Follow the same method here as advised in No. 14, substituting Seltzer for soda. Apollinaris Cocktail, Follow the same directions as in No. 14, substituting Apollinaris Water for soda. No. 16. No. 17.