1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

syrup; 2 dashes of Curacoa (red); 2 dashes of BokeFs bitters; 1 dash of absinthe; 1 pony of best brandy; 1 pony of whisky; 1 piece of lemon peel, twisted to extract the oil; 3 small lumps of ice. Stir thoroughly and remove the ice. Fill the glass with seltzer water, and stir with a teaspoon having a little sugar in it. Cocktail, Old-Fashioned. In an old-fashioned cocktail glass put: 1 lump sugar and a dash of mineral water. Crush the sugar with muddler. 1 piece ice; 1 dash Angos tura or Boker's bitters; 1 dash orange bitters; 1 jigger whiskey. Stir; twist a piece of lemon peel on top and serve with a spoon. Cocktail, Old Tom Gin. (A large bar glass.) Fill glass with fine ice; 2 or 3 dashes of gum syrup; 1 or 2 dashes of Angostura bitters; 1 or 2 dashes of Curacoa; 1 wineglass of Old Tom gin. Stir well. Strain. Twist a piece of lemon peel on top. Cocktail, Ping Pong. (This recipe, arranged by James E. Bennett, of the Broken Heart Cafe, 16 South Broadway, St. Louis, Mo., won the Police Gazette Bartend ers' Medal for 1903.) (Use mixing glass.) 3 dashes lemon juice; % jigger sloe gin; % jigger Cream Yvette. Fill glass with fine ice, mix and strain in cocktail glass, add cherry. Cocktail, Princeton. (Use mixing glass.) 8 dashes orange bitters; A Tom gm; fill with ice; strain into cocktail ' add 1 good dash of port wine carefully