1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

20 A COMPLETE BUFFET MANUAL,OR

absinthe cocictail.

(Use small bar glass.)

Fill tumbler with cracked ice. 3 or 4 dashes gum syrup. 1 dash Angostura bitters.

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1 dash anisette. M pony-glass water.

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% pony-glass Absinthe. Stir weli, strain into a fancy cocktail glass, ^wist a-piece of lemon peel on top; serve.

APPLE JACK COCKTAIL.

(Use a large bar glass.)

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2 or 3 dashes gum syrup.

2 or 3 dashes raspberry syrup. 1 wine-glass apple jack. Fill glass half full of cracked or shaved ice. Shake well; strain into a cocktail glass; twist a bit of lemon peel in it and serve.

BRANDY COCKTAIL. (Use large bar glass.)

2 or 3 dashes gum syrup. 2 or 3 dashes Boker's or Angostura bitters.

1 or 2 dashes Curacoa. 1 wine-glass brandy.

Fill the glass half full shaved ice; stir well and strain into a cocktail glass. Twist a piece of lemon peel in to extract the oil, and serve.