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COCKTAILS.
23
BRANDY COCKTAIL.
34
Into a mixing-glass place some cracked ice, a barspoonful of toddy-water,
two dashes of Orange bitters, t wo drops of Angostura bitters and a jigger of
good cognac ; stir thoroughly and strain into a .stem cocktail-glass; squeeze
and twist a piece of lemon rind over the top and serve with ice water on
the side.
BRONX COCKTAIL.
35
A LA BILLY MALLOY, PITTSBURG, PA.
One-third Plymouth gin, one-third French vermouth and one-third Italian
vermouth, :flavored with two dashes of Orange bitters, about a barsp,oonful
of orange juice and a squeeze of orange peel. Serve very cold.
BRUT COCKTAIL.
36
A LA (STRONG CIGAR) TOM WALSH, SEATTLE, WA.SH .
Into a small mixing-glass full of cracked ice place a few drops of
Angostura bitters, two dashes of Orange bitters, one-third of a jigger of
Picou a nd two-thirds of a .jigger of F rench vermouth; stir briskly, strain
into a cocktail-glass, squeeze a piece of lemon peel over the top and don't
forget to ring up the money.
CHAMPAGNE COCKTAIL.
37
A LA ''BOB'' LARIUS, CAPE NOME, ALA.SKA.
Saturate a cube of sugar with fi've or six drnps of Angostura bitters,
place the sugar in a champagne glass with sugar tongs, fill the glass with
cold champagne, and serve. Never stir or decorate ·this beverage.
COFFEE COCKTAIL.
38
A LA TOMMY MATTY, SAN JOSE, CAL., NO.
8.
Place the yolk of an egg, a pony of creme de cacao, a jigger of port
wine and a dash of cognac in a mixing-gla.ss; shake well with a few lumps
of cracked ice al)d strain into a highball-glass; grate a little nutmeg over
the top and serve.
N. B.-When properly made this drink resembles a glass of coffee, from
which it takes its name, and is highly recommended for invalids and con–
valescents.