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

JKKSEY COCKTAII..

n

m. G-in Cocktail.

(TJbo amall bar glosa.)

8 or 4 dasîies of gum syrup. 2 do.

bitters (Bogart's).

1 wine-glass of gin. l or 2 daslies of Curaçoa. i stnall piece lemon peel; fîÛ one-third fiiU of

ioe

ahakc well, aud strain in a glass.

112. Fancy Gin CocktaiL

(Use saiftll bar glaso.)

This drink is made the same as tbe gin cocktiaiî^ that it is strained in a fancy wine-glass and a of lemon peel thrown on top, and the edge of the glass ni<2i»^it- ened with lemon.

lis. Japanes© Cocktail,

(Use smoll bar glosa)

1 table-spoonful of orgeat syrup. ^ teaspoonful of Bogart's bitters. 1 wine-glass of brandy. I or 2 pièces of lemon peel. Fili the tumbler one-third with ice, and stir well witlr

loon.

114, Jersey Cocktail.

(Uso amall bar glooa)

1 teaspoonful of sugar. 2 dashes of bitters. Fill tumbler with cider, and mix well, with lemon peeJ on top.