1912 Hoffman House Bartender's Guide by Charley Mahoney

Appetizer Cocktail.

One-third wine glass brandy. One-third wine glass Maraschino. One-third wine glass Red Curacoa.

Three dashes Orange Bitters. Two dashes Angostura Bitters. Shake well, strain and serve with a piece of lemon peel. Chicago Cooler. Use large punch glass. One piece of ice. One teaspoonful lemon juice One bottle imported ginger ale. Float a little claret on top and serve. Panama Cooler. A large goblet. Two dashes lime juice. One jigger Rhine wine. One jigger sherry. One-half bar spoonful sugar. Three or four dashes Maraschino. Stir well and fill the balance of glass with ice; decorate with fruit and serve with straw. Hock Cobbler. Same as Catawba, using Hock wine instead. One-third full cracked ice. Juice of one-half orange.

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