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ROW TO
MU
THEM
23
glass wh ich h:lS been evenly coat ed
insid e by r insing t he glass wit h
Y:!
t easpoonful of abricotine. Dash wit h
Apollinaris or selt zer, dress with frui t
and serve.
Cockt ail, Old Tom Gin.
Use small b ar glass.
Ice, shaved, fill glass.
Gum syrup, 3 dashes.
Angostura or Boker 's b itters, 2
•lashes.
'uracoa, 2 dashes.
Olrl
'1'0111
gin,
1
win eglass.
St ir ; st rain; twist piece of lemon
peel on top and serve.
Cocktail, Oyst er.
Use t umbler.
L emon juice, 3 clashes.
Tobasco sauce,
1
dash.
Tomato catsup, 1 clash.
Oysters, six, with t heir liquor.
Season with pepper and salt; mix
and ser ve wit h sma ll fork in t he glass.
Cocktail, Rising Sun.
Uso a large bn r glass.
Jee, 'shaved, :fill glass.
Curacoa,
1
t easpoonful.
P ineapple syrup,
1
t easpoonful.
Angostm a bitters, 3 dashes.
Maraschi no, 2 dashes.
BTancly,
1
wineglass.
Stir well ; strain into cocktail glass ;
twist a piece of lemon peel on t op nn<i
ser ve.
Cock t ail, Sar atoga.
Use small bar glass.
I ce, 3 lumps.
Brandyt
1
pony.
Whisk ey,
1
pony.
Vermout h,
1
pony.
S i1ak e well ; strain into claret
and ser ve with a slice of lemon.
c
l:i
J
R
s