1900 Harry Johnsons Bartenders Manual (Mixellany)

— 181 — VERMOUTH COCKTAIL. (Use a large bar glass.)

£ glass of shaved ice; 4 or 5 dashes of gum; 2 or 3 dashes of bitters (Boker's genuine only);

1 wine glass of vermouth; 2 dashes of maraschino;

Stir up well with a spoon; strain it into a cocktail glass, twist a piece of lemon peel on top, and put a cherry in if required, and serve.

SAUTERNE COBBLER. (Use a large bar glass.)

1/2 tablespoonful of sugar; 1/2 wine glass orchard syrup; 1/4 wine glass of water or selters; dissolve well with a spoon; Fill the glass with fine shaved ice; 1-J wine glass Sauterne wine; stir up well, ornament with grapes, oranges, pineapple, berries, etc., in a tasty manner, and serve with a straw.

SANTINAS POUSSE CAFE. (Use a sherry wine glass.)

1 / 8 1 / 3

wine glass of maraschino; wine glass of curagoa (red);

1 / 3 wine glass of Trench brandy; and serve. This drink is generally indulged in after partaking of a cup of black coffee, and care must be taken to prevent the different liquors from running into each other, as the proper appearance has a great deal to do with it. Use a sherry glass in pouring in the different cor- dials,