1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

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OHAlLPAGJSrE COCKTAIL.

107. Brandy Cocktau.

(Ufid fiinall bar glosa.)

3,or 4 dashes of gum syrup. 2 do.

bitters (Bogart's).

1 wine-glass of brandy. 1 or 2 dashes of Curaçoa. Squehze lemon peel ; fill oue-thii'd fuU of ice, and std with a spoon.

108. Fancjy Brandy Cocktail.

(Ose smali bar glass.^

Tins drink is made the same as l.he brandy cocktail, except that it is strained in a fancy win»»-glaBS, and a pieco of lemon peel thrown on top, and the edge of the glass moistened with lemon.

109. Whiskey CocktalL

(Uee small bar glass.)

3 or 4 dashes of gnm syrup. 2 do. bitters (Bogart's). 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine iee ; shake and strain in a fancy red wine-glass.

110. Champagne CocktalL

(One bottle of wine to orerj six large glasses.)

(Fer glass.)

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