1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BARTENDERS' GUIDE.

11

Brandy Cocktail(Fancy).—(Use a large bar glass.) % glass flllocl with shaved ice. 2or 3 dashes of Gum Syrup. 1 or 2 dashes of Bitters. 1 or 2 dashes of Cura^oa, or Absinthe if required. 1 glass of French Brandy. Stir •well with a spoon, strain into a fancy cocktail glass and squirt a little champagne into it, twist a piece of lemon peel on top, and serve. The champagne wUl only,be added where it is kept on draught. Vcrmoutll Cocktail.—(Use a large beer glass.) 3^ glass of shaved ice. 4or 5 dashes of Gum. 2or 3 dashes of Bitters. 1 wine glass Vermouth. 2 dashes of Maraschino. Stir up well with a spoon,strain it into a cocktail glass,twist a piece of lemon peel on top, and serve.

EastIndia Cocktail.—(Use a large bar glass.) Fill the glass with shaved ice. 1 tea-spoonful of Curacoa(red). 1 tea-spoonful of Pineapple Syrup.

2or 3 dashes of Bitters. 2 dashes of Maraschino. 1 wine glassful of Brandy. Stir up with a spoon,strain into a cocktail glass, twist a piece of lemon peel on top, and serve.

Soda Cocktail.—(Use a large bar glass.) 4 or 5lumps of broken ice.

5 or6 dashes of Bitters. 1 or 2slices of Orange.

Fill up the glass with Lemon soda water, and place a tea-spoon filled with Sugar on top of the glass for the customer to put it in himself. Do not let the foam of the soda spread over the glass in mixing the drink.