1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

COCKTAILS.

18. BRANDY COCKtAIL. In a small bar glass place one quarter of a teaspoonfiU of sugar withjust enough water to dissolve it, a piece of ice about the size of an egg, three drops of Angostura bitters and ajigger of cognacj stir well until the beverage is well cooled,strain into small cut bar glass, throw in a piece of twisted lemon peel and serve with ice water on the side. CHAMPAGNE COCKTAIL. Place in a champagne glass two or three lumps ofice, on the top of which lay a cube of sugar with a pair of sugar tongs. Saturate the sugar with An gostura bitters, fill the glass with champagne(the desired brand),stir carefully and serve. Ifthe wine is cold omit the ice, as ice impairs the flavor of wine. Some bartenders decorate this drink with fruits, but that is a matter of taste. . • 19.

20.

DUDE COCKTAIL.

^ ofice and a pony ofcrSme de vanille; fill the glass with lemon soda or sweet soda and a little limejuice, stir, decorate with fruits and serve with straws. Keep the doors closed so the draughts will not affect the creature.

21.

DUTCH COCKTAIL.

A glass ofbeer.

22. FANCY WHISKEY COCKTAIL. ^ tei^poonful of bar sugar in a dessertspoonful of water in a small mixing-glass; add a piece ofice, a dishof Cura oa,three drops of Angostura bitters, a jigger of whiskey and a piece of twisted lemon peel; star thoroughly,strain into a frosted glass and serve with ice water on the side.

23. GIN COCKTAIL. Into a small mi^ng-glass place a pieceof ice, a dash ofgum syrup along ^ M bSers or two drops of ty^stand throw m asmall piece oflemon peel and addajig- K fL? It ^ J ^ palatable must be served very cold; there ore a thorough stirring is necessary.