1912 Hoffman House Bartender's Guide by Charley Mahoney

Oyster Cocktail.

Use medium wine-glass. Enough catsup to fill the bottom of the glass. Two medium-size oysters. Pepper and salt to season well. One dash lemon juice and serve. (Larger glasses and larger portions are served in restaurants.) -

Brandy Cocktail.

Use small bar glass. Take three or four dashes of gum syrup. Two dashes of bitters (Boker's or Angostura). One wine-glass of brandy. One or two dashes of Curacoa. Fill the glass one-third full of shaved ice; shake up well and strain into a cocktail glass. Twist a small piece of lemon rind in it and serve.

Vermouth Cocktail.

Use small bar glass. Two dashes of Boker's bitters. One wine-glass of Vermouth. One-quarter slice of lemon.

Shake the bitters and Vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer prefers it very sweet, add two dashes of gum syrup.

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