1891 Cocktail Botthby's American Bar-Tender

COCKTAILS.

18. BRANDY COCKTAIL. In a small bar glass place one quarter of a teaspoonful of sugar with just enough water to dissolve it, a piece of ice about the size of an t'gg, three drops of Angostura bitters and a jigger of cognac; stir well until the heverage is well cooled, st.rain intv 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 of ice, 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. If the 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. DUDE COCKTAIL. Into a large bar glass place two or three Jumps of ice and n pony of creme de vanille; fill the glass with lemon soda or sweet soda and a little lime juice, stir, decorate with fruits and serve with straws. Keep the doors closed ao the draughts will not affect the creature. 19. 20. 22. FANCY WmSKEY COCKTAIL. Dissolve one-quarter of a teaspoonful of bar sugar in a dessertspoonful of water in a small mixing-glass; add a piece of ice, a dash of Cura~oa, three drops of Angostura bitters, n jigger of whiskey and a piece of twisted lemon peel; stir thoroughly, strain into a frosted glass and serve with ice water on the side. GIN COCKTAIL. Into a small mixi~g-glns!l place a piece of ice, a dash of gum syrup, a long dash of Bonnekamp b1tters and nbout ten drops of orange bitters or two drops of Selner bitters; twist and throw in a small piece of lemon peel and add a jig– ger of Holland gin. This drink to be palatable must be served very cold· therefore a thorough stirring is necessary. ' 23. 21. DUTCH COCKTAIL. A glass of beer.