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THE BARTENDER'S FRIEND
E
Elk Cocktail
Cognac
Dry Gin
Vermouth, French
Port Wine
Ice
English Bishop
Orange
Cloves
Port Wine
Sugar
Eye Opener
Cognac
Jamaica Rum
Egg
Sugar
Ice
Water
To equal parts of cognac and gin add 2
dashes of French Vermouth and i tea-
spoonful of Port Wine. Shake with
fine ice and strain into cocktail glass.
Dress.
Roast until brown an orange stuck with
20 or 30 cloves. Cut orange into pieces
and put them into a quart of hot port
wine. Sweeten, if desired, and allow
to simmer on stove for 15 or 20 min
utes. Cool and serve in wine glasses.
Into a mixing glass put i teaspoonful
of sugar dissolved in a tablespoonful of
water, add i egg, fill with chopped ice,
add I pony of brandy and i of rum.
Shake vigorously and serve in a small
tumbler.
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