1914 the Art of Mixing Them by A Connoisseur

THE AET OF MIXING THEM

glass gin; 1 or 2 dashes of Curacoa, or absinthe, as the person prefers; fill the glass with fine ice. Stir up well; strain into a cocktail glass, squeeze a piece of lemon peel on top. Cocktail, Irish. (Use large bar glass.) Fill glass with shaved ice; 2 dashes of absinthe; 1 dash maraschino; 1 dash Curacoa; 2 dashes bitters; 1 wineglass of Irish whisky. Stir well with spoon, and after straining in cocktail glass, put in medium olive and squeeze lemon peel on top. Cocktail, Jersey. (A large bar glass.) Vi tablespoon of sugar; 4 or 5 pieces of ice; 2 or 3 dashes of bitters; fill up with cider. Twist a piece of lemon peel on top, or use only i wineglass of cider and strain into a cocktail glass. Cocktail, Livingston. Fill large bar glass % full shaved ice; 2 dashes gum syrup; 2^ jigger Old Tom gin; ^ jigger Italian vermouth. Stir well; strain into cock tail glass; twist a piece of lemon peel over the drink and drop it in. Serve. Cocktail, Lone Tree. Half Plymouth gin; half French vermouth. Frappe. No bitters. Cocktail, Manhattan Club Oyster. Take the juice of % a lemon, strain into a large goblet; 1 or 2 dashes of Tabasco sauce; 1 teaspoon of pepper sauce; trace of vinegar; a pinch of salt; a little red pepper, slightly larger quantity of white pepper. This entire array

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