1891 Cocktail Botthby's American Bar-Tender

COCKTAILS.

31. PINEAPPLE COCKTAIL. Into a small mixing-glass place two te:Jspoonfuls of pineapple syrup, three drops of Angostura bitters, a piece of 1c~ and a jigger of the 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. l\Iake 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 sw~.·et soda and a little lime juice, stir briskly and serve immediately.

34. TURF COCKTAIL. Into a small mixing-glass dissoh•e one-quarter teaspoonful of bar sugar in a teaspoonful of water. Add a piece of ice, three drops of Angostura bitters, half a jiggerful of Holland gin and half a jiggerful of wrmouth. 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. VERMOUTH COCKTAIL. Make the same as a Brandy Cocktail, with either French or Italian ver– mouth substituted for brandy. 35.

WHISKEY COCKTAIL. Make the same as Bra>Jdy Cocktail, with whiskey substituted for cognac.

36.