1914 the Art of Mixing Them by A Connoisseur

THE ART OE MIXING THEM

Cocktail, Bamboo. Fill large bar glass full fine ice; % jigger sherry wine; % jigger Italian vermouth. Stir; strain into cocktail glass. Serve. Cocktail, Bijou. (Use large bar glass.) % glass filled with shaved ice; wineglass green chartreuse; y wineglass Italian vermouth; y wineglass Ply mouth gin. Stir well with the spoon, and after straining in cocktail glass add cherry or small olive, and serve after squeezing lemon peel on top. Cocktail, Blackthome. Fill mixing glass full fine ice; 1 teaspoon- ful of syrup; teaspoonful of lemon juice;' 2 dashes orange bitters; 1 dash Peychaud or Angostura bitters; % wineglass Italian ver mouth; y wineglass Sloe gin. Stir the above ingredients thoroughly and strain into a cock tail glass and serve. Cocktail, Brandy. (A large bar glass.) 2 or 3 dashes of gum syrup;; 2 or 8 dashes of Angostura or BokeFs bitters; 1 or 2 dashes of Curacoa; 1 wineglass of brandy; % glass of fine ice. Stir well and strain into a cocktail glass. Twist in a piece of lemon peel to extract the oil. ' Cocktail, Fancy Brandy, No. 1. (A large bar glass.) Fill your glass % full of fine ice; 2 or 3 dashes of gum syrup; 2 dashes

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