1895 Official Hand-Book and Guide Bartender's Association of New York City

Vermouth Cocktail. (Use large bar glass.)

1/2 glass of fine ice, 4 dashes of gum syrup. 1 dash of Caron1Bitters, 2 dashes of mara­ schino. 1 wine glass of vermouth. Mix well, strain into a fancy cocktail glass and add a piece of lemon peel. Plain Vermouth Cocktail. (Use small bar glass.) 1/2 glass of shaved ice, 1 1/2 pony of ver­ mouth. 2 dashes of Caron1Bitters, 2 dashes of gum syrup. Mix well, strain into a cocktail glass, put a piece of twisted lemon peel on top.

Whiskey Cocktail. (Use bar glass.) 3 dashes of gum syrup, 2 dashes of Caron1 Bitters.

2 dashes of curacoa, 3/4 glass of fine ice. 1 wine glass of whiskey. Strain into a cocktail glass and add a piece of lemon. The curacoa may be left out.

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