1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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Champagne Cocktail. One bottle of wine to six large glasses. Put in each glass one-half teaspoon of sugar, two dashes of angostura bitters, one-half glass of brandy, one piece of lemon peel; fill with wine, stir and serve. N. B. Do not shake. See that the wine is well iced. Soda Cocktail. Use large bar glass. One teaspoon of sugar, three dashes of bitters, one teaspoon of brandy, one-third ice, one bottle of soda water; stir with spoon and serve while foaming. J ersey Cocktail. Use large bar glass. One teaspoon of sugar, two dashes of bitters, one teaspoon of brandy, one-third ice; fill up with cider, stir well, strain and serve. Bottled Cocktails. Fill quart bottle three-quarters full whiskey, one jigger curacoa, one jigger syrup, one-half jigger bitters, three dashes lemon; shake well; cut thin slices of lemon and orange peel, put in bottle and cork it. You may use any other liquor with the same good result. Dewey Cocktail. Two-thirds Scotch whiskey, one-third brandy, one squirt orange bitters, one squirt syrup, one-half jigger benedictine, glass full of ice; stir^ strain, serve with cherry. Mixology Cocktail. Mixing goblet, fill same with cracked ice, one-half jigger vermouth, one-half jigger kummel, two squirts of absinthe, three squirts of syrup, one squirt of orange bitters, one squirt of maraschino; stir, strain, serve with cherry or olive. Absinthe Cocktail. Goblet fine ice, one squirt of angostura bitters, one squirt of orange bitters, two squirts of maraschino, one squirt of cura- coa, one drink of absinthe; stir well, strain, serve. Oyster Cocktail. One-half dozen blue points, open with their liquor into a large glass, one dash tobasco sauce, one dash white vinegar, one pinch salt, one pinch cayenne pepper, one pinch black pep- per; stir all well together. Worcestershire sauce may be used m the absence of tobasco.