17 / 64
HAYWOOD'S
MIXOLOGY.
17
Champagne
Cocktail.
One
bottle
of
wine
to
six
large
glasses.
Put
in
each
glass
one-half
teaspoon
of
sugar,
two
dashes
of
angostura
bitters,
one-half
glass
of
brandy,
one
piece
of
lemon
peel;
fill
with
wine,
stir
and
serve.
N.
B.
Do
not
shake.
See
that
the
wine
is
well
iced.
Soda
Cocktail.
Use
large
bar
glass.
One
teaspoon
of
sugar,
three
dashes
of
bitters,
one
teaspoon
of
brandy,
one-third
ice,
one
bottle
of
soda
water;
stir
with
spoon
and
serve
while
foaming.
J
ersey
Cocktail.
Use
large
bar
glass.
One
teaspoon
of
sugar,
two
dashes
of
bitters,
one
teaspoon
of
brandy,
one-third
ice;
fill
up
with
cider,
stir
well,
strain
and
serve.
Bottled
Cocktails.
Fill
quart
bottle
three-quarters
full
whiskey,
one
jigger
curacoa,
one
jigger
syrup,
one-half
jigger
bitters,
three
dashes
lemon;
shake
well;
cut
thin
slices
of
lemon
and
orange
peel,
put
in
bottle
and
cork
it.
You
may
use
any
other
liquor
with
the
same
good
result.
Dewey
Cocktail.
Two-thirds
Scotch
whiskey,
one-third
brandy,
one
squirt
orange
bitters,
one
squirt
syrup,
one-half
jigger
benedictine,
glass
full
of
ice;
stir^
strain,
serve
with
cherry.
Mixology
Cocktail.
Mixing
goblet,
fill
same
with
cracked
ice,
one-half
jigger
vermouth,
one-half
jigger
kummel,
two
squirts
of
absinthe,
three
squirts
of
syrup,
one
squirt
of
orange
bitters,
one
squirt
of
maraschino;
stir,
strain,
serve
with
cherry
or
olive.
Absinthe
Cocktail.
Goblet
fine
ice,
one
squirt
of
angostura
bitters,
one
squirt
of
orange
bitters,
two
squirts
of
maraschino,
one
squirt
of
cura-
coa,
one
drink
of
absinthe;
stir
well,
strain,
serve.
Oyster
Cocktail.
One-half
dozen
blue
points,
open
with
their
liquor
into
a
large
glass,
one
dash
tobasco
sauce,
one
dash
white
vinegar,
one
pinch
salt,
one
pinch
cayenne
pepper,
one
pinch
black
pep-
per;
stir
all
well
together.
Worcestershire
sauce
may
be used
m
the
absence
of
tobasco.