144 / 154
BRONX COCKTAIL.
Cut up one-six t h of a ni ce ripe orange into small cubes, skin and a ll ;
pl ace in a la rge mi x in g g lass; ad d one-third jigger of Coates P ly mouth gi n,
one-t hird jigge r of Ita li a n (C in zano) Vermout h, a nd one-third jigger of
Prench Verniouth. S ha ke we ll with cracked ice, strain t hrnu g h a. fin e
. tra in er in to
a
ch ill ed Coc k tail g lass, a nd serve.
BRUT COCKTAIL.
In to
a
m ix in g g la.
s
of c rn cked ice add a dash of Ora nge bit ter , t wo
d rops of Angostura bitte rs, one-third of a jigger of Amer Pico n, a nd two–
t hird s of
a
jigger of Frenc h Ve rmouth ; st ir brisk ly, strain in to a Cock tail
g lass, sq ueeze a piece of lemon rind over t he top, and serve.
CHAMPAGNE COCKTAIL.
Saturate a cub e of ugar w ith several drops of Angostura bitters· with
a
sugar tong p lace t he same in t he desired glass, fill up with th e desired
brand of co ld w ine, a nd se n ·e without stining or decorations. High ba ll
o r pun ch glasses are
pref~rab l e
to stem champagn e _gla.se8 fo r . t his drink
because t he h oll ow st ems in champa g ne glasses get fill ed with sugar a nd it
requires t oo mu c h la bor to clean t hem.
CIDER COCKTAIL.
Make t he sam e as
<.
ham1 ague C?cktail, substi t utin g ca rbonnted cider
fo r champagne. Decorat ions a re p ermi ss ible.
CLOVER CLUB COCKTAIL.
Into a m ix in g g la . of c rack ed ice, place two ba rspoonfuls of imported
Cirenadin e syru]J (raspb_en y
syru~
w ill a nswer t he purpose), j u ·t enough
fresh sq ueezed lemo n Juice _to
O\
e 1 co 1~1~
t he sweetness of t. he syrup, ha lf of
t he white of an egg,
and a
.J igger of
(~ates
P ly mou t h gi n ; shak e th oroughl y,
st ra in in 1·o a s ma ll cla ret glass, and se1ve.
COFFEE COCKTAIL.
Pl ace t he yo lk _of UJJ elfg, a
p~ n y
of
~ i:eme
de Cacao, a jigger of Po rt
wi ne an d a da. h
o~
good Cog nac_
rn
a m1x1ng g lass of cracked ice· sha ke
t horoug hly, strain rnto a small l11g h-ba ll g lass, g ra t e a li ttle
nutm ~g
over
t he top, and serve.
.
.
N .
B.-'When pr?pPi ly made, t h is . drrnk resembl es
a
g las. of coffee,
fro m
whir li it tak es
its
na 111e, a nd is h1 g bly reco lllmended f or iin ul ids a nd
c- on,·a lcscents.
DE;EP SEA COCKTAIL.
Popula ri zed by t he late Admi ra l (F ig ht in g Bob) E va ns
U.
s.
N., wh en
he s howed bis ma_je ty th e Gerrn a n K a iser how to brnw them'.
Ln to a m ix ing glass of fin e ice, dash a li ttle Orange bitte rs ha lf a
j ig!!erfLtl . of Fren ch \'erni ont h, ha lf a jio-gedul of <'oates P ly mo;it h g in
and a few drops of
Al~s i~1t h e;
sha_k e well , strarn in to a chilled ·t em Cock tail
g lass, squ eeze a p iece of lemon l'lnd ove r t he top, and se n ·e w it h a n oli ve.
DRY MANHATTAN COCKTAIL.
Tnto a mixin g g lass of cracked ice add a da.·h of O ra nge bitters two
ch ops
f
Ango tu ra bitte rs, ha if a
jigge ~·ful o~ Fr~ n cb
Ve rm outh,
h~ilf
n
jigge rfnl of meri cn n wh isk ey, a nd a piece of twisted lemon peel. Stir
br isk ly , st rain .iJJt o n c hill ed C'ne kta il g l11:s, a nd e rYe. An oJi,·e or a p im olA
may be added.