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

22 A COMPLETE BUFFET MANUAL, OR

COPPEE COCKTAIL. Pill mixing glass two-thirds full shaved ice. 1 fresh egg. 1 teaspoonful powdered sugar. 1 wine-glass port wine. 1 pony, best brandy. Shake well and strain into a medium-sized goblet, gi'ate a little nutmeg on top and serve.

WASHINGTON COCKTAIL. (Use small wine-glass.)

% pony brandy. 1 pony French vermouth. 3 dashes Angostura bitters. 3 dashes gum syrup.

OLD TOM GIN COCKTAIL. (Use small bar glass.)

Fill glass with shaved ice. 3 or 4 dashes gum syrup. 1 or 2 dashes Angostura or Boker's bitters. 1 or 2 dashes Curacoa. 1 wine-glass Old Tom gin. Stir well; strain; twist a piece of lemon peel on top. Serve. 1 teaspoonful sugar. 2 or 3 dashes Angostura bitters. 5 or 6 lumps of cracked ice. Fill glass with a bottle of lemon soda. Stir well and serve. prnament with a slice of orange and berries. SODA COCKTAIL. (Use small bar glass.)