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

HOW TO MIX FANCY DRINKS. 21

CHAMPAGNE COCKTAIL.. (Pint bottle of wine for three goblets.) (Use a.champagne goblet.) (Per glass.) Fill one-third of the goblet with cracked ice. 1 lump of sugar.

1 or 2 dashes Angostura bitters. 1 or 2 slices of orange, quartered. Fill up with wine, and stir.

Serve with a piece of twisted lemon peel on top. Use none but Boker's. or the genuine Angostura bit-, ters; the latter possesses a certain rich flavor and deli cate perfume altogether unapproachable by others.

MAMl.LTTAN COCKTAIL, NO. 1. (Use small wine-glass.)

1 pony French vermouth. pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup; serve.

MANHATTAN COCKTAIL, NO. 2.

2 dashes Curacoa. 2 dashes Angostura bitters. Ys wine-glass whisky. 14 wine-glass Italian vermouth. Shaved ice; stir well and strain into a cocktail glass; serve.

MARTINEZ COCKTAIL.

Same as either of the two Manhattans,only you sub stitute gin for whisky.