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

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HOW TO MIX FANCY DRINKS. 25

JAPANESE COCKTAlli.

(Use soda-water glass.)

1 tablespoonful orgeat syrup. 1 or 2 dashes Angostura bitters. 1 wine-glass brandy. Fill glass half full shaved ice.

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Stir well, strain and serve.

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JERSEY COCKTAIL.

(Use large bar glass.)

1 teaspoonful sugar. 4 or 5 pieces small broken ice. 2 or 3 dashes Angostura or Boker's bitters. Fill up with cider.

Twist a piece of lemon peel on top, or use only 1 wine-glass of cider, and strain into a cocktail glass;

serve.

VERMOUTH COCKTAIL, NO. 2.

(Use small bar glass.)

% glass filled with shaved ice. 4 to 5 dashes gum syrup. 1 or 2 dashes Angostura or Boker's bitters. 2 dashes Maraschino. 1 wine-glass vermouth. Stir well; strain into a cocktail glass, a piece of lemon peel on top; serve.

GIN CRUSTA.

Is prepared the same,as the Brandy Crusta, substi tuting gin for brandy. (See next page.) -