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

18

CHAMPAGNE COCKTAHi.

Amaranth Cocktail.

Make a regular cocktail and sti-ain into a whisky glass. Fill up with Seltzer or Vichy water. Dip a small spoon in fine sugar, and with what sugar remains upon thespoon,stir up the cocktail,so as to cause it to ferment; have the spoon a little wet, when dipping in the sugar.

Apple Jaek Cocktail.

(A large bar glass.)

2or 3dashes gum syrup. 2or8 dashes raspberry syrup. 1 wine glass apple jack. Fill glass half full of fine ice. Shake well; strain into a cocktail glass; twist a bit of lemon peel in it, and serve.

Brandy Cocktail.

(A large bar glass.)

2or 3dashes gum syrup. 2or 3dashes Angostura or Boker's bitters.

1 or 2dashes Curacoa. 1 wine glass brandy.

i the glass fine ice; stir well and strain into a cocktail glass. Twist a piece of lemon peel in to extract the oil, and serve.

Champagne Cocktail. (Use a champagne goblet.) Fill one third of the goblet with broken ice. 1lump of sugai". 1 or 2 dashes Ango.stura bitters. 1 or 2 slices of orange.