1913 The Up to Date Bartender's Guide by Harry Montague

rm: UP.To“DATE nAnrsnnsns’ dumm COCKTAIL. OYSTER.

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3 dashes lemon juice in a tmnbler. 1 dash tobasco sauce. I dash tomato catsup.

6 oysters with the liquor. Pepper and salt to taste. Stir well and serve with small fork in glass. COCKTAIL. WHISKEY. 1 lump of ice in bar glass. 1 lump sugar, dissolved. 2 dashes Angostura bitters. 1 dash lemon juice. 1 jigger whiskey. Stir and serve. CRUSTA BRANDY. Fill large bar glass % full shaved ice. 4 dashes gum syrup. 2 dashes Boker’s or Angostura bitters.

2 dashes Maraschino. 2. dashes lemon juice. 1 jigger brandy.

Moisten the edge of a- cocktail glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in one piece and fit this into