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

2i

GIN DAISY.

3 or 4 dashes Orchai'd syrup, 1 dash of Angostura hitters.

1 " "lemon juice. 2 " "Maraschino. 1 wine-glass of St. Croix rum. glass fine ice. Stir and strain mto the wine-glass. Dress with bits of fruit, Iberries, and serve.

Whisky Crusta. (A large bar glass.)

3 or 4 dashes gum syrup. 1 Qr2 " Angostura bitters. 1 or 2 " lemon juice. 2 dashes Maraschino. Fill glass half full of fine ice. f wine-glass whisky.

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Mix the ingredients thoroughly. Take a lemon the " size of a fancy cocktail glass, peel it so as to have the rind all in one piece, fit it into the cocktail glass. Moisten the edge of your glass with lemon juice, and dip the edge in powdered sugar,then strain the mixture into your prepared glass and serve.

Brandy Daisy. (A small bar glass.")

3or4dashes gum syrup. 1the juice of a lemon. 2or 3 dashes orange cordial. 1 wine-glass brandy. Fill glass half full fine ice, shake thoroughly, strain and fill up with Seltzer water or Apollinaris. Grin Daisy. Is prepared in the same manner as the Brandy Daisv substituting gin for brandy. ' ^ J'.