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COCK'rAILS.
Do not serve a frosted glass to a gentleman who wears a moustache, as
the sugar adheres to that appendage ancl causes great inconvenience.
The idea of making any liquor into a cocktail was conceived only for the
purpose of removing the sharp, raw taste peculiar to all plain liquors. There–
fore it is not necessary to use .a combination of cordials, essences or lemon .
juice as some ''bar creatures'' do, but by adhering strictly to the herein
contained directions you
will
be enabled to serve these f amous American
decoctions in as fine style as the highest salaried mixologist in the lancl.
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ABSINTHE COCKTAIL.
See Recipe No. 3.
30
BALD HEAD.
A LA TOM CORBETT; JIM'S BIG BROTHER.
Into a mixing-glass pour a jiggerful of equal parts of French and Italian
vermouth and a small dash of absinthe; shake well with some cracked ice,
strain into a stem cocktail-glass, add an olive, twist a piece of lemon peel over
the top and serve.
31
BAMBOO COCKTAIL.
ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN.
Into a mixing-glass of cracked ice place half a jiggerful of French
vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two
drops of Angostura bitters; stir thoroughly and strain into a stem cocktail–
glass; squeeze and twist a piece of lemon peel over the top and serve with a
pimola or an olive.
32
BARRY COCKTAIL.
A Martizii Cocktail .with about ten drops of creme de menthe added is
known as a Barry in the Far West. (See Recipe No. 51.)
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BLACKTHORN COCKTAIL.
A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H.
Into a mixing-glass of cracked ice pour a jiggerful of equal parts of
French vermouth, Italian vermouth and Sloe gin, add a flavor of Orange
bitters and a drop or two of Angostura bitters. Stir until very cold, strain
into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.