1903 The Flowing Bowl by Edward Spencer

156 THE FLOWING BOWL One wine-glass of brandy, thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of cura9oa. Stir, and shake well. Place a small shred of lemon-peel atop. Champagne Cocktail. One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain. Coo?nassie Cocktail. Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar ; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain ; then dust with nutmeg and cinnamon. Jersey Cocktail. Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop. Manhattan Cocktail. Half a wine-glass of Italian vermouth, half a wine glass of rye whisky, ten drops of Angostura bitters, and ten drops of cura9oa. Shake and strain, and place a small shred of lemon-peel atop.