1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

22

COCK'rAILS.

Do not serve a frosted glass to a gentleman who wears a moustache, as the sugar adheres to that appendage ancl causes great inconvenience. The idea of making any liquor into a cocktail was conceived only for the purpose of removing the sharp, raw taste peculiar to all plain liquors. There– fore it is not necessary to use .a combination of cordials, essences or lemon . juice as some ''bar creatures'' do, but by adhering strictly to the herein contained directions you will be enabled to serve these f amous American decoctions in as fine style as the highest salaried mixologist in the lancl.

29

ABSINTHE COCKTAIL.

See Recipe No. 3.

30

BALD HEAD. A LA TOM CORBETT; JIM'S BIG BROTHER.

Into a mixing-glass pour a jiggerful of equal parts of French and Italian vermouth and a small dash of absinthe; shake well with some cracked ice, strain into a stem cocktail-glass, add an olive, twist a piece of lemon peel over the top and serve.

31

BAMBOO COCKTAIL. ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN. Into a mixing-glass of cracked ice place half a jiggerful of French vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two drops of Angostura bitters; stir thoroughly and strain into a stem cocktail– glass; squeeze and twist a piece of lemon peel over the top and serve with a pimola or an olive. BARRY COCKTAIL. A Martizii Cocktail .with about ten drops of creme de menthe added is known as a Barry in the Far West. (See Recipe No. 51.) 32

33

BLACKTHORN COCKTAIL. A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H.

Into a mixing-glass of cracked ice pour a jiggerful of equal parts of French vermouth, Italian vermouth and Sloe gin, add a flavor of Orange bitters and a drop or two of Angostura bitters. Stir until very cold, strain into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.