1887 American and Other Drinks by Charlie Paul (second edition)

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io6—NOYEAU COCKTAIL. S.D. Fill tumbler with chipped ice; put in half a liqueur-glassful of white noyeau, half a wine- glassful of gin and two or three drops of Angostura bitters; stir well with a long spoon; strain off,and put a small piece oflemon peel on top. 107—OLD CHUM'S REVIVER. L.D. Fill a half-pint tumbler with chipped ice;squeeze half a lemon in; add half a teaspoonful of sugar, one liqueur-glassful of strawberry syrup, and half a wine-glassful ofbrandy; fill up with soda-water; place slice of lemon on top, and serve with straws. 108—ORGEAT LEMONADE. L.D. Use a large soda glass one-third full of ice, add a tablespoonful of powdered sugar, half a wine- glassful of orgeat syrup,juice of halflemon,fill up with water; shake well; ornament with fruit in season,and serve with straws. 109—PEACH BRANDY AND HONEY. S.D. Same as No. 122,substituting peach brandy for rum. no—PICK-ME-UP, OR BRACER. L.D. Use alarge soda-water glass, which half fill with chipped ice ; squeeze a whole lemon in; add half teaspoonful of Angostura bitters ; then pour in a bottle of seltzer water, stir well with long spoon, and serve with straws. III—PINE APPLE JULEP. L.D. Take a small bowl with about a pound of ice; add the juice of one orange, half gill raspberry