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

24 A COMPLETE BUFFET MANUAL, OR

1 wine-glass brandy. Stir well with a spoon. Strain into a fancy cocktail glass. Twist a piece of lemon peel on top and serve. A squirt of champagne, if kept on draft, will add to the delicacy of flavor.

FANCY BRANDY'COCICTAIL, NO. 2. (Use large bar glass.)

2 or 3 dashes gum syrup. .2 dashes Maraschino. 2 dashes Angostura bitters. 1 wine-glass brandy. Twist a piece if lemon peel in the mixture, express ing the oil. Fill glass half full of shaved ice; shake well and strain into a fancy cocktail glass, the lim of which has been moistened with lemon juice.

FANCY GIN AND WHISKY COCKTAII.S.

Prepared the same as Brandy No. 2, substituting their respective liquors for brandy.

GIN COCKTAIL. (Use large bar glass.)

2 or 3 dashes gum syrup. 2 dashes Angostura bitters. 1 wine-glass gin. 1 or 2 dashes Curocoa or Absinthe, as the customer prefers. Fill the glass with shaved ice, stir up well; strain into a cocktail glass; squeeze a piece of lemon peel on top, and serve. ^