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HAYWOOD'S
MIXOLOGY.
Clam
Cocktail.
Made
same
way
only
substitute
little
necks
for
oysters.
Imperial
Cocktail.
Fill
goblet
fine
ice,
one
jigger
absinthe,
one
squirt
chart-
reuse,
one
squirt
orange
bitters,
one
squirt
curacoa;
shake
un-
til
it
freezes;
strain,
drop
a
little
creme
de
menthe
in
centre
of
glass
and
serve.
Martini
Cocktail.
Goblet
fine
ice,
one
squirt
of
curacoa,
one
squirt
of
orange
bitters,
one-third
jigger
vermouth,
tow-thirds
jigger
Old
Tom
gin;
stir,
strain,
serve;
twist
lemon
peel
on
top
maraschino
cherry.
Manhattan
Cocktail.
Goblet
of
fine
ice,
two
squirts
of
syrup,
two
squirts
of
orange
bitters,
one
squirt
of
absinthe,
one-third
jigger
vermouth,
two-
thirds
jigger
whiskey,
a
squirt
of
curacoa;
stir,
strain,
serve
with
maraschino
cherry.
Coffee
Cocktail.
Large
glass
one-half
full
ice,
one
drink
port
wine,
one
drink
whiskey,
one
fresh
egg, a
little
milk;
shake
well,
strain,
serve
in
cocktail
glass,
nutmeg
on
top.
Soda
Cocktail.
Large
glass.
One
spoonful
sugar,
two
dashes
bitters,
a
lit-
tle
ice,
a
piece
lemon
peel;
fill
up
with
lemon
soda
(Krause's),
stir,
serve.
COBBLERS.
Champagne
Cobbler.
Large
bar
glass.
Lump
of
loaf
sugar,
fill
glass
with
cracked
ice
nearly
full,
fill
balance
with
champagne,
stir
gently
the
while;
dress
with
fruit
in
season,
dash
of
maraschino
on
top;
serve
spoon
and
straws.
Claret
Cobbler.
Make
same
way
as
sherry
cobbler,
using
claret
instead.
Whiskey
Cobbler.
Large
glass,
Two
barspoonful
sugar,
three
squirts
rasp-