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

26

COCKTAILS.

50 MANHATTAN COCKTAIL. Into a small mixing-glass place two dashes of Orange bitters, two drops of Angostura bitters, half a jiggerful of Italian vermouth and half a jiggerful of bourbon whiskey; stir thoroughly, strain into a chilled cocktail-glass, twist and squeeze a piece of lemon peel over the top and serve.

51 MARTINI COCKTAIL. Into a small mixing-glass place some cracked ice, two dashes of Orange bitters, half a jiggerful of Old Tom cordial gin and half a jiggerful of Martini & Rossi 'a Italian vermouth; stir thoroughly, strain into a stem cocktail-glass which baa been previously chilled, drop in a cherry, squeeze a piece of lemon rind over the top and serve with ice water on the side.

McLOUGHLIN COCKTAIL. A LA HUGH MC LOUGHLIN, SAN MATEO, CAL.

52

Into a large champagne glass place a jigger of creme de cognac, a clash of Angostura bitters and a piece of twisted lemon peel ; fill the glass with frapped champagne and smile.

53

MIKADO COCKTAIL. This is another name for a Japanese Cocktail. (See Recipe No. 48.)

54

OLD FASHIONED COCKTAIL. A LA OSCAR OBERS'.rALLER, NEW YORK.

Into an old-fashioned, heavy-bottomed bar glass place half a cube of sugar and enough water to dissolve the same; mudclle well with a toddy-stick until the sugar is dissolved; add a large piece of ice, two dashes of Orange bitters, a jigger of the desired brand of liquor and a strip of twisted lemon peel About t wo dashes of Boker's bitters should be used, but if these bitters are not obtainable, two drops of Angostura bitters will answer the purpose. Stir thoroughly and ser ve in the same glass with ice water on the side.