1884 The Modern Bartenders' Guide by O. H. Byron

absinthe cocktail.

17

WhislEiy Cobbler. (A large bar glass.)

2 wine-glasses whisky. i table-spoon sugar, dissolved well, li table-spoon pineapple syrup. Fill glass with fine ice, stir well and dress with fruits; serve with a straw.

Brunswick Cooler,

n . '

I

(A large bar glass.)

Juice of 1lemon.

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i table-spoon powdered sugar. 1 bottle cold ginger ale. Stir well; dress with fruit, and serve.

Rocky Mountain Cooler.

1 egg beaten up. i table-spoon powdered sugar. Juice of 1 small lemon. Add cider, stir well, grate a little nutmeg on top if de sired.

Absinthe Cocktail.

(Large bar glass.)

Fill tumbler with ice. 3or 4 dashes gum syrup. 1 dash Angostura bitters. 1 dash anisette. i wine glass water.

,

f " " absinthe. Stir well, strain into a fancy cocktail glass. Twist a piece ofdemon peel on top, serve.