148 / 154
MONTE CARLO COCKTAIL.
One-qua rter Benedicti ne, t hree-quart ers Bourbon whi sk ey two drops of
Angostura bitters, a nd a flavor of orange rind or lemon peel'.
Frappe, and
ser ve in stem Cock tail glasse. .
MOOR COCKTAIL.
One-third Cin zano Itali a n Vermouth, two-third s Coates P lymouth gin
and a pi ece of t wisted ora nge peel. F rappe, strain, and serve in st em
Cock~
tail glass.
NAVAL COCKTAIL.
On e-half. Coates Plymout h gin, and one-half Cin zano Itali a n Vermout h.
Frappe, a nd serve in a cold st em Cock tail glass wit hou t bitters or decorations.
OCEAN SHORE COCKTAIL.
One-half Sloe g in, one-third Coat es Plymout h gin , one-third raspberry
or Orgeat syrup, juice of ]jme or -lemon to oYercome t he sweet ness of t he
syrup, a nd t he white of half an egg. Shak e well with cracked ice, a nd sen7e
in small cla ret glass.
OLD FASHIONED COCKTAIL.
I nto a n ol d-fashion ed, heavy-bott omed bar glass pl ace half a cube of
sugar a nd enoug h water t o di ssolve th e same ; muddle well with a t oddy–
stick un til t he
~u~ar
is dissolved; a dd a. la rge piece of ice, a jigger of t l; e
desired bran d of liquor, a nd a t np of t wisted lemon peel. About two clashes
of Bok er 's bitters should be u sed, b ut if t hese bitters are not obtain able
t wo drops of Angostura bitters will an swer th e purpose. Stir thoroughly'
a nd serve in t he same glass w ith ice water on t he sid e.
'
, ,
OLD TOM GIN COCKTAIL.
I nto a
mixin~
glass of
c1:~ckec1
ice put t wo .da
h e~
of Ora nge bi tters,
t wo· drops of Absmth e, and a
Jigg~r
of Old Tom g m ; stir well, strain int o a
chill ed Cock tail glass; squ eeze
:i
piece of lemon peel over th e top, a nd serve.
OYSTER COCKTAIL.
'fo any qua nt ity of fresh raw oyst ers an d t he na tural j uice of t he same
a dd en ough good
to m a~o
k etchup to
~qual
one·-third of t he oyster s a nd
juice ; flavor to t aste wi th
Woree~tersh1.re
sauce a nd a h ttle pepper sauce.
Tob asco sauce may also be added if des1reel.
N.
B.-Ma ny thirst parlors in various sectio.ns of . t he country have
introduced small Oyster Cock tm ls served on t he side with st ra ight drinL·s
a nd have greatly popul arfzed t heir esta blishments in consequ ence.
' '
OPALESCENT COCKTAIL.
A LA J OE TERRY.
J uice of half a lemon, Grenadin e t o taste, one leaf of min t, white of
half an egg, on e jigger o-f Coates P lymou t h gin; sha k e well with crack ed
ice, strain into a small cla ret glass, a nd ser ve.
ORANGE BLOSSOM COCKTAIL.
Half orange jui' e an d half Coates P lymouth g in ; f r appe.
ORANGE GLORY COCKTAIL.
Mak e t he same as Orange Blossom with half of t he whit e of an egg
a dded.
ORGEAT COCKTAIL.
I nto a 111 1xmg glassful
o~
eraek ed i ce, pl aee a b ars.P?onful of Orgeat
syrup, a clash of An gostura bi tters, a squ eeze of lemon Jtuee,
anc1
a jigger
of whisk ey or brandy . Chil l th oroughly, a nd se rve i n stem Cockt a il gl ass
wi th ice wat er on th e sid e.