1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

4

5. FAKCY GIK COCKTAIL. Make the same as Whiskey Cocktail, using gin instead of whiskey. Strain in a fancy wine glass, moisten the edges of the glass with lemon, and serve with lemon peel, thrown on top.

CHAMPAGME COCKTAIL.

6.

Use large bar glass,

i bottle of wine to 6 large glasses. Use

in each glass ^ teaspoonful of sugar, 3 dashes of bitters, % pony glass of brandy, i piece of lemon peel. Fill with ice, shake well and serve.

SODA COCKTAIL.

7.

Use a small bar glass

i teaspoonful of sugar,

3 dashes of

bitters, i teaspoonful of Brandy, some cracked ice, i

bottle

of sada water. Stir rapidly with spoon and serve. This drink should never stand, but should be served while foaming.

JAPAJ^ESE COCKTAIL.

8.

Use small bar glass

i tablespoonful Orgeat syrup, 4 dashes

of Angosturo bitters, i

wine glass of brandy,

piece of

i

]

lemon peel.

full of ice and

Fill the tumbler one third

stir

with spoon.

JERSEY COCKTAIL.

9.

Use large bar glass

made the same as Soda

This drink is

with the exception that you use cider instead of

Cocktail,

soda water.

10 ABSIJ^THE COCKTAIL. Use large bar glass .4 dashes gum syrup, 3 dashes of bitters, (Angostura or Boker's), one half wine glass of Absinthe,