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BARTENDER'S GUIDE.
15
Bottle Cocktail.
T o ma ke a s ple nd id bot tlo of brnndy cock tail use t he
fol\owiug i11g 1·oclient.s :
T a ke two-thirds brandy.
One .t hird wate r.
One pony g lass of Boker's bit.tor s .
One wino-glass or g um sy ru p.
One-half pony glass of Curacoa.
The a u thor has always u sed t his r ecipe in compound–
ing t he a bove be ve rage for conn oisseurs.
Whiskey an d g in cocktails, in bot.t ies, may be m ad e by
us ing the a bove r ecipe, a nd subs t itu t ing t hose
liquor~
in–
s tead o f brandy.
Coffee Cock tail.
Use a lw ·ge bar glass.
Take one teaspoon ful p owde r ed white s ugar.
One fresh egg.
One hu·ge w ine-glass of p ort wine.
One pony of brandy .
T wo o r t hree lumps of lee.
Break t lrn egg int o t he g lass, put in the s ugar, and
la stly the port wine, brandy a nd ice.
. Sha ke up very t horoug hly and s t rain into
a.
medium
bar goblet. Grate a llttle n ut meg on top before s er vin g .
T he na me of t his dri nk is a mis nomer, us coffee a n d
bitters a re not to be found among its in gredie n ts , but It
looks like coffee whe n it has been properly concocted, a nd
h ence probably its n am e.
Vermouth Cockta il.
Use s mall
bar
glass .
T ake two d as hes or Boke1-'s bit t e rs.
On e w ine.glass of Ve rmout h.
One qua 1·ter s lice or le mon .
Shake the b itters an d Vermou th with a s mall lump of
Ice, s train In a cocktail g la ss in whic h t he ll•rnon has b een
placed.
If
the cus tome r prefer s it very swee t, add t wo
dashes of
gu ru
syrup.