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

COCKTAILS.

31. PINEAPPLE COCKTAIL. Into a small mixing-glass place two teaspoonfuls ofpineapple syrup,three drops of Angostura bitters, a piece ofice and ajigger ofthe desired liquor; stir thoroughly,strain into small bar glass, add a small slice of pineapple and serve with ice water on the side.

32. RUM COCKTAIL. Make the same as Brandy Cocktail, with Jamaica rum substituted for brandy.

33. SODA COCKTAIL, Place two or three lumps of ice in a large bar glass with a teaspoonful of bar sugar and two dashes or Angostura bitters. Fill the glass with lemon soda or sweet soda and a little limejuice, stir briskly and serve immediately.

34. TURF COCKTAIL. Into a small mixing-glass dissolve one-quarter teaspoonful of bar sugar in a teaspoonful of water. Add a piece ofice, three drops of Angostura bitters, half ajiggerful of Holland gin and half ajiggerful of vermouth. Stir thor oughly, add a piece of twisted lemon peel, strain into small bar glass and serve with ice water on the side. A small dash of orange bitters may be added to this drink.

35. VERMOUTH COCKTAIL. Make the same as a Brandy Cocktail, with either French or Italian ver mouth substituted for brandy.

36.

WHISKEY COCKTAIL. Make the same as Brandy Cocktail, with whiskey substituted for cognac.