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

23

COCKTAILS.

BRANDY COCKTAIL. 34 Into a mixing-glass place some cracked ice, a barspoonful of toddy-water, two dashes of Orange bitters, t wo drops of Angostura bitters and a jigger of good cognac ; stir thoroughly and strain into a .stem cocktail-glass; squeeze and twist a piece of lemon rind over the top and serve with ice water on the side.

35

BRONX COCKTAIL.

A LA BILLY MALLOY, PITTSBURG, PA. One-third Plymouth gin, one-third French vermouth and one-third Italian vermouth, :flavored with two dashes of Orange bitters, about a barsp,oonful of orange juice and a squeeze of orange peel. Serve very cold.

36

BRUT COCKTAIL.

A LA (STRONG CIGAR) TOM WALSH, SEATTLE, WA.SH . Into a small mixing-glass full of cracked ice place a few drops of Angostura bitters, two dashes of Orange bitters, one-third of a jigger of Picou a nd two-thirds of a .jigger of F rench vermouth; stir briskly, strain into a cocktail-glass, squeeze a piece of lemon peel over the top and don't forget to ring up the money.

37

CHAMPAGNE COCKTAIL.

A LA ''BOB'' LARIUS, CAPE NOME, ALA.SKA. Saturate a cube of sugar with fi've or six drnps of Angostura bitters, place the sugar in a champagne glass with sugar tongs, fill the glass with cold champagne, and serve. Never stir or decorate ·this beverage.

38

COFFEE COCKTAIL.

A LA TOMMY MATTY, SAN JOSE, CAL., NO. 8. Place the yolk of an egg, a pony of creme de cacao, a jigger of port wine and a dash of cognac in a mixing-gla.ss; shake well with a few lumps of cracked ice al)d strain into a highball-glass; grate a little nutmeg over the top and serve. N. B.-When properly made this drink resembles a glass of coffee, from which it takes its name, and is highly recommended for invalids and con– valescents.