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HACKETT COCKTAIL.
One-th ird Coates P lymo ut h gi n, one-th ird orange juice, and on e-third
Frenc h Vermouth. Frappe, a ud ser ve in stem glas es.
HAVANA COCKTAIL.
A favorite cocktaH in Cuba
i.
made of one-quarter Orange Cura<;ao,
one-qua rter Maraschino, one-half Cognac, a fe w drops of lemon .j ui ce, and a
d::tsh of Quino bitter . The mixture must be well stirred w ith ice, and
ser ved in thin glassware.
H. P. W. COCKTAIL.
A LA HARRY
PAY~E
WHIT J;Y, NEW YORK.
One-sixth Frenc h Vermouth, one-s ixth Ital ian (Cinzano) Vermouth two–
t hirds Coa t es P lymo uth giu, and a piece of orange peel; frappe, aud 'ser ve
in Cocktail glasses.
HONOLULU COCKTAIL.
To the juice of half a lemon
ad~_j u st
enough pin eapple syrup to OYer–
co me th e
acidi t~'
of th e sour; add a
Jigge~·
of orange juice, a nd a jigo-er of
Coa t e Plymouth gin; shake t horoug hl y w1th fine ice, stra in, and
se rv~
in
a
small claret glass.
A
,·ery small hi gh-ball glass is so metime used.
P . S.-Half of the white of an egg shaken with th is drink adds a g reat
deal to it s appearance ::tnd fl avor.
INDIAN COCKTAIL.
On e- half Sloe gin, one-quarter
Cin za~10
Italian Vel'ln outh. one-q ua rter
French Yermouth, and a dash of Orange lntters; serve Yery co ld.
JACK ROSE COCKTAIL.
A LA
R.
H.
'I'OW~TES,
62 WILLIA 1 ST., NEW YORK.
'l'hc juice of
on ~
lemon, oue_ part
Gre n a~in ~
syrnp, nnd two parts Appl e
J ack. Shake well w1th cracked ice, a nd stram rnto Cocktail glass.
JAPANESE COCKTAIL.
Sweeten a Brandy Cocktail with Orgeat syrup in st ead of sugar, a nd
serve with ice water on th e side.
].
C. O'CONNOR'S SPECIAL COCKTAIL
THE HANDSOMEST CAFE
1',0H.
GEr 'l'LEMEN I N 'I'HE WORLD
SAN FRAr CISCO, CAJ.,.
'
One-third French Vermouth , on e-thircl French _Dubonnet wi ne, a nd one·
th irel herry . Serve very cold, and sq ueeze a piece of orange peel over
the top.
"
JERSEY COCKTAIL.
Fill a large bar glass _with cracked
i~e,
an d add a spoonful of . ugar
and a .dash
o~
Angostura bitter s; fl avor _with Appl e
Ja~k;
fill up with good
cide r· throw in a p iece of lemon peel, . t u , and sen·e with straws
,
.
KEENEY COCKTAIL.
.
Four-fifths Old Tom Co rdial gin, one-fi fth Fre nch V e1·mouth. sha ke
t horoughly with pl enty of cracked ice in a large mixing-glass. ,
'e r v~
before
the n ixture becomes clear.
KIRKPATRICK COCKTAIL.
Two-third. Old Tom
Co r~l i al ~in
_an cl one-thfrcl . F rench Vermouth ; agi–
tated with pl enty of fin e crnc1rnd ice rn a la rge m1.x1ng-glass. Ser ve a· cold
a. po ible in a chill ed bar glass.