25 / 154
Ein Glas Bier.
COCK'rAILS.
DUTCH COCKTAIL.
(GESUNDHEIT.)
FANCY WHISKEY COCKTAIL.
25
44
45
Dissolve one-quarter of a teaspoonful of bar sugar in a dessertspoonful of
water in a small mixing-glass, add a piece
of
ice, a clash of Cura"oa, two drop8
of Angostura bitters, a jigger of whiskey and a piece of twisted lemon peel;
stir thoroughly, strain into a frosted glass, add a I_ittle fruit and serve with
ice water on the side.
N. B.-A frosted glass is prepared by rubbing the rim with a piece of a
lemon to moisten it and then dipping it into the sugar drawer.
GIBSON COCKTAIL.
46
A LA MARTIN RAGGETT.
Into a small mixing-glass place some cracked ice, half a jigger of French
vermouth and half a j igger of dry English gin; stir thoroughly until cold,
strain into a cocktail glass and serve.
NOTE.-No bitters should ever be used in making this drink, but an olive
is sometimes added.
GIN COCKTAIL.
47
(HOLLAND GIN.)
Into a small mudng-glass place some ice, a teaspoonful of gum syrup,
a dash of Boonekamp bitters, two drops of Selner bitters, two dashes of
Orange bitters, three drops of absinthe and a jigger of good Holland gin.
Stir briskly until very cold, strain into a chilled cocktail-glass, squeeze and
twist a piece of lemon peel over the top and serve.
N . B.-Peychaud 's Aromatic Bitter Cordial, a New Orleans product, is
highly r ecomrnendecl" as a substitute for Boonekarnp bitters and is universally
used in the southern states with gin.
JAPANESE COCKTAIL.
48
Make the same as Brandy Cocktail, substituting orgeat syrup for todcly–
water. (See Recipe No. 34. )
JERSEY COCKTAIL.
49
Fi ll a large bar-glass with cracked ice and aclcl a spoonful of sugar a nd
a dash of Angostura bitters; flavor with apple jack, fiU up with good cider ;
throw in a piece of twisted lemon peel,
Htir,
and serve with straws.