1891 Cocktail Botthby's American Bar-Tender

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37.

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BRANDY CRUSTA. 38. Prepare a stem claret glass by rubbing the rim with a piece of lemon. Then dip the edge in bar sugar 110 as to frost the glass. Pare a lemon as you would an apple, so the peel will all be in one piece; lay the peel in the glass caref'nlly with a fork or sugar tongs, so it will ju11t fit the interior of the glass. ~ow take a medium-size mixing-glass three-quartt'rs full of cracked ice, and add tour drops of Angostura bitters, one dash of gum and a taste of maraschino. Throw in a jigger of good cognac and a few drops of lime juice, stir thoroughly, strain into prepared glass, decorate and serve. GIN CRUSTA. 39. Thig drink is made like a Brandy Cru!!ta, with Holland gin substituted for cognac and two dashes of Bonnekamp bitters used in place of four drops of An– gostura bitters. 40. The same as Bmndy Crusta, with bourbon whilskcy substituted for cognac. WHISKEY CRUSTA.

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41.

42. Half fill a medium-size mixing-glass with cracked ice, add the juice of one lime, three dashes of orange cordial and a jigger of brandy. Shake, strain into a punch glass, fill up with syphon seltzer and serve.