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

HAYWOOD'S MIXOLOGY.

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Clam Cocktail. Made same way only substitute little necks for oysters. Imperial Cocktail. Fill goblet fine ice, one jigger absinthe, one squirt chart- reuse, one squirt orange bitters, one squirt curacoa; shake un- til it freezes; strain, drop a little creme de menthe in centre of glass and serve. Martini Cocktail. Goblet fine ice, one squirt of curacoa, one squirt of orange bitters, one-third jigger vermouth, tow-thirds jigger Old Tom gin; stir, strain, serve; twist lemon peel on top maraschino cherry. Manhattan Cocktail. Goblet of fine ice, two squirts of syrup, two squirts of orange bitters, one squirt of absinthe, one-third jigger vermouth, two- thirds jigger whiskey, a squirt of curacoa; stir, strain, serve with maraschino cherry. Coffee Cocktail. Large glass one-half full ice, one drink port wine, one drink whiskey, one fresh egg, a little milk; shake well, strain, serve in cocktail glass, nutmeg on top. Soda Cocktail. Large glass. One spoonful sugar, two dashes bitters, a lit- tle ice, a piece lemon peel; fill up with lemon soda (Krause's), stir, serve. COBBLERS. balance with champagne, stir gently the while; dress with fruit in season, dash of maraschino on top; serve spoon and straws. Claret Cobbler. Make same way as sherry cobbler, using claret instead. Whiskey Cobbler. Large glass, Two barspoonful sugar, three squirts rasp- Champagne Cobbler. Large bar glass. ice nearly full, fill Lump of loaf sugar, fill glass with cracked