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

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HOW TO MIX FANCY DRINKS.

1 piece of lemon peel, twisted to extract the oil. 3 small lumps of ice. Stir thoroughly and remove the ice. Fill the glass with Seltzer water, and stir with a teaspoon having a little sugar in it.

BOTTLE OF COCKTAIL.

1 quart of good old whisky. 1 pony glass of Curacoa. 1 wine-glass of gum syrup.

% pony glass of Angostura or Boker's bitters. Mix this well by pouring it from one shaker into another until .it is thoroughly mixed; pour it into a bottle and cork it, and you will have an elegant bottle of cocktail.

COCKTAIL SARATOGA.

(Use a large bar glass.)

glass of fine shaved ice. 3 dashes of pineapple syrup. 2 or 3 dashes of bitters. 3 dashes of Maraschino. % glass of fine old brandy.

Mix well with a spoon and place two or three strawberries in a fancy glass; strain it, twist a piece of lemon peel over it; top it off with a squirt of champagne and serve.

CLARET AND CHAMPAGNE CUP.

(Use a large punch bowl for a party of twenty.) Claret and Champagne Cup is a Russian drink.