1900 The 20th century guide for mixing fancy drinks ..

TWENTIETH CENTURY GUIDE. BELL-RINGER COCKTAIL. Fill mixing glass two-thirds full fine ice. }i teaspoonful of lemon juice. I teaspoonful syrup.

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I teaspoonful pineapple syrup. I or 2 dashes Peychaud's bitters. I or 2 dashes orange bitters.

1 wine glass whisky (Old Crow). While you are stirring this mixture put i teaspoon- ful Eagle Creme D'Apricot into a cocktail glass and rinse it so that the abricotine will be evenly coated over inside of cocktail glass, then strain and serve.

BELL-RINGER SOUR. Fill mixing glass two-thirds full fine ice. 2 teaspoonfuls pineapple syrup. 1 teaspoonful syrup. 2 teaspoonfuls lemon juice.

I wine glass whisky (Hermitage). While you are stirring this mixture put i teaspoon- ful Eagle Creme D'Apricot into sour glass and rinse it so that the abricotine will be evenly coated all over inside of sour glass, then strain into sour glass with fruit, dash with seltzer and float a little claret on top and serve. BENEDICTINE. Place a whisky glass on bar, bottom side up, then put a pony glass on top and fill it with bene- dictine and serve. All liquors served in same style except pousse cafe.

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