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

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COCKTAILS.

JAPANESE COCKTAIL. 24. Make the same as a Brandy Cocktail, substituting orgeat syrup in place of a little sugar and water. 25. Fill a large bar glass with cracked ice, and add a spoonful of sugar and a dash of Angostura bitters; flavor with applejack, fill up with good cider, throw in a piece of twisted lemon peel, stir and serve. 26. Into a small mixing-glass place one-quarter teaspoonful of sugar, two tea- spoonfuls of water, three drops of Angostura, one-half jiggerful of whiskey, and one-half jiggerful of vermouth; stir, strain into a small bar glass, twist lemon peel and throw in and serve with ice water on the side. 27. This popular appetizer is made without sweetening of any description, as the Old Tom Cordial gin and the Italian vermouth of which it is composed are both sweet enough. Into a small mixing-glass place a piece of ice, four drops of Angostura bitters, half a j igger of Old Tom Cordial gin, half a jigger of Ital ian vermouth and a piece of twisted lemon peel; stir thoroughly, strain into a small bar glass and serve with ice water. JERSEY COCKTAIL. MANHATTAN COCKTAIL. MARTINI COCKTAIL.

MIKADO COCKTAIL.

28.

Another name for a Japanese Cocktail.

Receipe No. SL)

OLD TOM GIN COCKTAIL. 29. Make the same as Holland Gin Cocktail, with Old Tom gin substituted for Holland gin. (See Receipe No. 23.)

OLD TOM GIN (CORDIAL) COCKTAIL. 30. Never use sweetening of any description in this drink, as the cordial gin is sweet enough. Into a small mixing-glass place a piece of ice, about a teaspoon- fill of orange bitters, a jigger of Old Tom Cordial and a piece of twisted lemon peel; stir, strain into a small bar glass and serve with ice water on the aide.