1887 The bar-tender's guide

JAPANESE COCKTAIL.

23

Fancy Vermouth Cocktail.

(Use small bar-glass.)

Take 2 daslies Angostura bitters. 2 dashes Maraschino.

1 wine-glass of Vermouth. 1 quarter slice of lemon. Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass ; garnish with the lemon.

Absinthe Cocktail.

(Use small bar-glass.)

Take 2 dashes of Anisette.

1 dash of Angostura bitters. 1 pony-glass of Absinthe.

Pour about one wine-glass of water into the tumbler in a small stream from the ice pitcher, or preferably from an absinthe glass. Shake up very thoroughly with ice, and strain into a claret glass.

Japanese Cocktail.

(Use small bar-glass.

Take 1 table-spoonful of orgeat syrup. 2 dashes of Boker's bitters. 1 wine-glass of brandy. 1 or 2 pieces of lamon peel. Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.