1903 Daly's bartenders' encyclopedia

dash of anisette.

i

i wine glass of absinthe. Shake until the outside of the shaker is white with frost ; strain into a cocktail glass, twist a piece of lemon peel on top, and serve.

TEA COBBLER.

Use extra large bar glass.

6 or 7 lumps of cracked ice.

i spoonful of powdered sugar. Juice of one whole lemon. Fill the glass with black tea, add a dash of Jamaica rum, spoon well, and serve. This makes a delightful accompaniment with a light noonday lunch, and should be served thoroughly cold.

OYSTER COCKTAIL.

Use a medium wine glass.

3 dashes of catsup. 2 medium-sized oysters. Salt and pepper to season ;

one dash of

lime juice, and serve.

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