1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

LOUIS' MIXED DRJNKS

CHAMPAGNE COCKTAIL^ Take a lump of sugar and rub on a lemon so as to get a little of the oil on the sugar; put on the sugar one dash of Angostura bitters, place in a high-ball glass, and fill with half a pint of champagne. FARMERS' COCKTAIL^ Take a lump of sugar, rub on a lemon so as to get a little of the oil on the sugar. Put on one dash of Angostura or Boker bitters. Serve in a high-ball glass and fill with a pint of champagne cider. Take one liqueur-glass of French Vermouth, Two liqueur-glasses of gin, and Two dashes of Creme de Cassis. Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. L. H. COCKTAIL^ Take one liqueur-gjass of Italian Vermouth, and Two liqueur-glasses of Gordon gin. Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. DEWING COCKTAIL <55

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HUNGARIAN COCKTAIL

Take one-half a bar-glass of gin, Two dashes of orange bitters, and Two dashes of apricot brandy. Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. 40