1888 Harry Johnson's new and improved bartender's manual (1888)

( The number of mixed drinks run froni No. 56 to 242.) 56. CHAMPAGNE COCKTAILS. (Use a champagne goblet.) In mixing all the different cocktails, it is proper to fill the mixing tumbler with fine shaved or broken icehbefore putting in any of the ingredie.nts; as it as a much better appearance, but in mirinS" a Champagne Cocktail it is the proper way of havmg two or three lumps of clear crystal ice, place them on the bottom of yom· glass, and mix as follows : 2 or 3 small lumps of cr ystal ice; 1 or 2 slices of orange, placed on top of t he jce ; 2 or 3 nice strawberries (if in season); 1 fine slice of pineapple; 1 lump of loaf sugar placed on top ot the ice; 2 or 3 dashes of bitters ; (Boker's genuine only.) In all first-class barrooms Buker's Genuine Bitters is still in demand as much as ever. Fill the Champagne Cocktail glass with wine, stir up well with a spoon and twist a nice piece of lemon peel on top of this, and serve. If it should happen, as it is often the case, that a party of two or three should enter the barroom, and call for a Champagne Cocktail, the proper way would be for a bartender to inquire what kind of wine they desire; a small bottle being sufficient for three cocktails, and also see that the sugar is handled at all times with a pair of tongues, and the fruit with a fork ; this is strictly to be observed in mixing the· above drink. (See illustration, Plate No. 4.) 57 MARTINI COCKTAIL. (Use a large bar glass.) Fill the glass u:t> with ice; 2 or 3 dashes of Gum Syrup; 2 or 3 dashes of Bitters; (Boker's genuine only.) (38)

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