1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Du Barry Cocktail. One dash Boonckamp bitters, two dashes absinthe, two dashes gum syrup, one pony French Vermouth, one pony of dry gin, ice; serve in cocktail glass with quarter slice of orange.

Harvard Cocktail.

Use mixing glass. One dash of gum syrup, three dashes Boker's bit ters, one-half Italian Vermouth, one-half of brandy, ice; strain into cocktail glass; lemon on top.

Princeton Cocktail.

Use mixing glass. Two dashes orange bitters, three-quarters Tom gin, fill with ice; strain into cocktail glass, add one good dash of Port wine carefully and let it settle to the bottom before serving; lemon on top.

Yale Cocktail. Three dashes orange bitters, one dash Boker's bit ters, add a portion of Tom gin, ice, mix, strain into cocktail glass, add a squirt of syphon, lemon oti top.

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