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20.
BIJOU COCKTAIL.
Use large glass.
%.
glass filled with
shaved ice,
1-3
wine glass green chartreuse,
1-3
wine glass Italian ve1·mouth,
1-3
wine
glass Plymouth gin. Stir well with spoon,
and after straining in cocktail glass add
cherry or small olive, and serve after
squeezing lemon juice on top.
21.
BISMARCK COCKTAIL.
Mixing glass
1h
full of shaved ice, 3 or 4
dashes Bismarck Stomach Bi"tters, 2 dashes
gum syrup,
1
wine glass 1·ye whiskey. Stir
with spoon, strain in cocktail glass, put in
cherry and serve.
22.
•
BLACKTHORN
COCKTAIL.
Fill mixing glass 2-3 full ftne ice;
1
tea–
spoonful of syrup,
%
teaspoonful of lemon
juice, 2 dashes orange bitters,
1h
wine glass
Italian vermouth,
1
dash Abbott's Bitters,
1h
wine glass sloe gin. Stir ingredients thor–
oughly and strain in cocktail glass and
serve.
23.
BLUE BLAZER.
Use 2 metal mugs or 2 heavy bar glasses;
1h
tablespoon sugar, dissolved in a little wa–
ter;
1
wine glass Scotch or rye whiskey. Set
the liquid on fire, and while blazing pour 3
or 4 times from one to the other. This will
look like a ·stream of fire; twist a piece of
lemon peel on top, with a little grated nut–
meg, and serve. This preparation requires
skill; a little practice will be necessary .
24.
BRANDY AND GINGER ALE.
Large high glass, 2 or 3 lumps of ice,
1
wine glass of brandy,
1
bottle ginger ale.
Stir with spoon and serve.
(3)
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA