1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Oyster Cocktail.

Use medium zvine-glass. Enough catsup to fill the bottom of the glass. Two medium-size oysters. Pepper and salt to season well. One dash lemon juice and serve. (Larger glasses and larger portions are served in restaurants.)

Brandy Cocktail.

Use small bar glass. Take three or four dashes of gum syrup. Two dashes of bitters (Boker's or Angostura). One wine-glass of brandy. One or two dashes of Curacoa. Fill the glass one-third full of shaved ice; shake up well and strain into a cocktail glass. Twist a small piece of lemon rind in it and serve.

Vermouth Cocktail.

Use small bar glass. Two dashes of Boker's bitters. One wine-glass of Vermouth. One-quarter slice of lemon.

Shake the bitters and Vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer prefers it very sweet, add two dashes of gum syrup.

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