1904 Drinks as they are Mixed by Paul E Lowe

HOW TO MIX THEM

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Cocktail, Whiskey (New York). Use mixing glass. Ice, fine, fi ll glass. Boker 's or Angostura bitters, 2 dashes. Vermouth, Italian, ¥2 jigger. Sherry, 1;.2 teaspoonful. • Whiskey, 1 jigger. Mi.'i: and strain into cocktail glass; F add small twist of lemon peel and ser ve. Cocktail, Vermouth. Use small bar glass. Ice, fine, fill glass lh full. Vermouth, French, 1¥2 pony. Angostura or Boker 's bitters, 3 clashes. Gum syrup, 2 clashes. Stir and serve. Cordials and French Liqueurs. These drinks when drunk straight are served in the same manner as b eneclic– tine. (See Benedictine, page 10.) Creme De Menthe. Use sherry glass. Ice, fin e, fill the glass. Serve with 1 straw cut in 2 pieces. Crusta, Brandy. Use large bar glass. Ice, shaved, fiH glass %, full. Gum syrup, 4 dashes. Angostura or Boker 's bitters, 2 dashes.

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L emon juice, 2 dashes. Maraschino, 2 dashes. Brandy, 1 wineglass.

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!'eel the rind in one piece from ~ lemon and fit it into a cocktail glas~ so as to cover the entire inside; th en moisten the rim of th e glass with a piece of lemon and clip glass into pow·