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BARTENDER'S GUIDE.
Manhattan Cocktail.
Use small
bar
glass.
Tako two dashes or Curacoa or Ma rnschino.
Ono pony of rye whis key.
One wine-glass of Vermouth.
Throe dashes of Boker's bitters.
T wo s 111nll lumps of ice.
Shake up well autl s train into a claret glass. Put a
quarter of a s lice of lemon In tho glass and s o1·ve.
I!
tho
cus tomer prefers it very s weet use also two das hes of gum
syrup.
Saratoga Cocktail.
Use small bcir glass.
T ako two das hes of AngosLura bitters.
Ono pony or brandy.
0110
pony of whis key.
Ono pony of Ve1·mouth.
Shake up well wi th two small lumps of ico; strain into
a claret g lass, and serve wit h a quarter of a s lice or lemon.
Martinez Cockta il.
Use small bar
glnBB.
Tako ono <las h of Boker's bit ters.
'.rwo das hes of Maraschiuo.
One pony of Old Tom gin.
Uno wine-glass of Vermouth.
'£wo small lumps of ice.
Shalce up t horoughly, and strain into a largo cocktail
glass. Put n quarter of a sllce of lemon in the glass, and
serve.
If
t ho guest prefers it ve ry sweet, add two das hes
of gum nyl'llp.
Metropolitan Cocktail.
A small
wine
glass.
One-half pony brandy.
One pony F rench Ve1·moutb.
T hrue clas hes Angostura bitters.
Three clashes gum syrup.