1934 Harry Johnson's new and improved Bartenders' Manual

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IRISH COCKTAIL. (Use a large bar glass.)

Fill up a glass with shaved ice; 2 or 3 dashes of absinthe; 1 dash of maraschino 1 dash of curagoa; 2 dashes of bitters (Boker's genuine only); 1 wineglassful of Irish whiskev; Stir up well with a spoon-, strain into a cocktail glass, putting in a medium-sized olive, then squeeze a pieceof lemon.peel on top, and serve. i glassful of soda or ginger ale if required; This is a very cooling drink, and is drank very much by the people of Cincinnati, during the warm weather. CHOCOLATE COCKTAIL. (Use a large bar glass.) 1 yolk of an egg; wineglassful of chartreuse; ^ wineglassful of port wine; i teaspoonful of ground chocolate (sweet); Fill up a glass with finely shaved ice, shake well with a shaker, strain it into a cocktail glass, andserve. 12 lumps of cut loaf sugar; 1 lemon, cut in slices; i pineapple, cut in slices; 1 orange, cut in slices; 4 quarts of club soda or imported German selters water; CINCINNATI COCKTAIL. (Use a large bar glass.) vuoc? a i u i ei Bo./ i glassful of lager beer; PUNCH A LA DWYER. (Use a punch bowl for mixing.)

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