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In mixing all cocktails, fill mixing tumbler
with shaved ice before putting in the ingre
dients.
Cocktail—Absinthe. (use mixing glass)
Fill tumbler with ice.
3 or 4 dashes gum syrup.
1 dash Angostura Bitters.
1 dash Anisette.
14 wineglass water.
Yi wineglass Absinthe.
Stir well and strain into fancy cocktail
glass. Twist a piece of lemon peel on top
and serve.
Cocktail—Alexandra, (use mixing goblet)
54 wineglass Creme de Cocoa.
Yi wineglass Gordon Gin.
4 dashes Italian Vermouth.
1 teaspoon cream.
Fill glass with ice, shake well, strain into
cocktail glass.
Cocktail—Applejack, (use large bar glass)
Yl glass shaved ice.
2 dashes gum syrup.
2 dashes hitters.
1 dash of Curacoa.
I wineglass Applejack.
Stir with a spoon. After straining into
cocktail glass, add a cherry or olive. Twist
a piece of lemon peel on top, and serve.
Cocktail—Bambooler. (use mixing goblet)
Yz wineglass of Sherry.
Yl wineglass Dubonnet.
1 dash of Pecon Bitters.
Fill glass with ice. Stir with mixing spoon.
Strain into cocktail glass. Twist a little piece
of lemon peel on top, and serve.
Cocktail—Bijou, (use large bar glass)
glass shaved ice.
J4 wineglass Chartreuse (green)
Yi wineglass Italian Vermouth.
Yi vvineglass Plymouth Gin.
Stir well with spoon. After straining into
cocktail glass, add a cherry or olive. Twist
a small piece of lemon peel on top. Serve
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