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

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WEHMAN'S BAETENDEES' GUIDE.

Wliislcey Cocktail.—(Use a large bar glass.J glass of fine shaved ice. 2or 3 dashes of Gum Syrup. or 2 dashes of Bitters.

1 or 2 dashes of Curacoa. 1 wine glass of Whiskey. Stir up well with a spoon and strain it into a cocktail glass and squeeze a piece of lemon peel on top, and serve. This drink is one of the most popular American drinks ir existence. Jer.scy Cocktail.—(Use a large bar glass.) ^table-spoonful of sugar. 3 or 4lumps of broken ice. 3 or4dashes of Bitters. 1 wine glass of good Cider. Mix well and strain into a cocktail glass, and twist a piece of lemon jjeel on top. Oin Cocktail.—(Use a large bar glass.) Fill up the glass with ice. 2 or 3 dashes of Gum Syrup. 2 or 3 dashes of Bitters. 1 dash of either Curacoa or Absinthe 1 wine glass of Holland Gin. Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve. c, > i "U bethel Curacoa or Absinthe is taken depends on which the customer may desire. ^ Old Tom Gin Cocktail.-r Use o large bar glass.)

Fill the glass with fine shaved ice 2 or 3 dashes of Gum Syrup. -

1 or 2 dashes of Bitters. :fv^nV;r«."o?'oi3's

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Bottle ofCocktailfor Parties. ^ enough. 1 pony glass of Curacoa(red). 1 wine glass of Gum Syrup. iyi pony glass of Bitters.

'Providing the bottle is large

Mix this well by pouring it from one shaker into another until t is thoroughly mixed; pour it into a bottle and cork it put a label on it, and you will have an elegant bottle of Coekt 11