1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Bu ffet Giiide, or

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Juice of r small lemon. Add cider; stir well, grate a little nutmeg on top if desired.

ABSINTHE COCKTAIL. (Use small bar glass.)

Fill tumbler with cracked ice. 3 or 4 dashes gum syrup. I dash Angostura or Boker's bitters. r dash anisette. U pony-glass water. U pony-glass Absinthe. Stir well, strain into a fancy cocktail glass. Twist a piece of lemon peel on top ; serve. APPLE JACK COCKTAIL. (Use a large bar glass.) 2 or 3 dashes gum syrup. 2 or 3 dashes raspberry syrup r wine-glass apple jack. Fill glass half full of cracked. or shaved ice. Shake well; strain into a cocktail glass ; twist a bit of lemon peel in it and serve. 2 or 3 dashes gum syrup. 2 or 3 dashes Boker's or Angostura bitters. r or 2 dashes Curacoa. I wine-glass brandy. Fill the glass half full shaved ice; stir well and strain into a cocktail glass. Twist a piece of lemon peel in to extract the oil, and serve. BRANDY COCKTAIL. (Use large bar glass.)