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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.