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



2dashes Angostura bitters. 1 wine-glass brandy. Twist a piece of lemon peel in the mixture, expressing the oQ. Fill glass half full of flue ice; shake well, and strain into a fancy cocktail glass the rim of which has been moistened with lemon juice. Fancy G-in and Whisky Cocktails. Prepared the same as the Brandy No. 2, substituting their respective liquors for brandy.

Gin Cocktail. (A large bar glass.)

2or 3 dashes gum syrup. 2dashes Angostura bitters. 1 wine glass gin. 1 or 2 dashes Curacoa, or absinthe, as the customer prefers. Fill the glass with flne ice, stir up well; strain into a cocktail glass; squeeze a piece of lemon peel on top, and serve.

Japanese Cocktail.

1 table-spoon orgeat syrup. 1 or2 dashes Angostura bitters, 1 wine glass brandy. Fill glass half full flne ice. Stir well, strain and serve.

Jersey Cocktail. (A large bar glass.)

i table-spoon sugar. 4 or 5 pieces ice.

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