1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Cocktail, Sazerac. In a large mixing glass dissolve one lump sugar in teaspoonful of water; one dash Peyehaud bit ters; one dash Angostura bitters; half wine glass whiskey and cube of ice. Cool another tumbler, put in dash of absinthe. Stir and strain contents of mixing glass into it. Squeeze a piece of lemon peel on top. Cocktail, Sherry. (Large bar glass half full cracked ice.) 1 dash Angostura; 3 dashes syrup; 3 dashes Cura- coa; % jigger vermouth; 1 jigger sherry wine; stir well with spoon; strain in cocktail glass and serve with cherries. Cocktail, Soda. (A large bar glass.) 1 teaspoon of sugar; 3 or 3 dashes of bitters (Angostura); 5 or 6 lumps of ice; fill glass with a bottle of lemon soda. Stir well. You may put a slice of orange on top and berries. Cocktail, Southern Club Manhattan. (Mixing glass.) ^ full shaved ice; 1 dash syrup; 4 dashes Curacoa; 2 dashes maraschino; 2 dashes Peyehaud bitters; 1 small jigger Italian yermoutb; 1 small jigger rye whisky. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don't put peel in glass. Cocktail, Speedway. Four dashes absinthe; 2 dashes maraschino; 3 dashes orange bitters; 1 wineglass Irish whisky fill mixing glass with shaved ice; stir contents well; strain off into cocktail glass, twist lemon skin on top and serve.