1934 Harry Johnson's new and improved Bartenders' Manual

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CHAMPAGNE COCKTAIL.

(Use a champagne goblet.)

In mixing all the different cocktails it is proper to fill the mixing tumbler with fine-shaved or broken ice, before putting in any of the ingredients, as it has a much better appearance, but in mixing a cham pagne cocktail it is the proper way of having two or three lumps of clear crystal ice, place them on the bottom of your glass, and mix as follows: 2 or 3 small lumps of crystal ice; 1 or 2 slices of orange placed on top of ice; 2 or 3 nice strawberries, if in season; 1 fine slice of pine-apple; 1 lump of loaf sugar, placed on top of ice; 2 or 3 dashes of bitters (Boker's genuine only). In all First-Class Bar Rooms Boker's Genuine Bitters is still in demand as much as ever. Fill the champagne cocktail glass with wine (Piper- Heidsieck), stir up with a spoon, and twist the oil of a nice piece of lemon peel on top of this, and serve. If it should happen, as it is often the case, that a party of two or three should enter a bar room and call for a champagne cocktail, the proper way would be for a bartender to inquire what kind of wine they desire. Piper-Heidsieck generally being used, a small bottle is sufficient for three cocktails, and also see that the sugar is handled, at all times, with a pair of tongues, and the fruit with a fruit fork; this is strictly to be observed in mixing the above drink (see illustra tion, plate No. 4).