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26

COCKTAILS.

50

MANHATTAN COCKTAIL.

Into a small mixing-glass place two dashes of Orange bitters, two drops

of Angostura bitters, half a jiggerful of Italian vermouth and half a jiggerful

of bourbon whiskey; stir thoroughly, strain into a chilled cocktail-glass, twist

and squeeze a piece of lemon peel over the top and serve.

51

MARTINI COCKTAIL.

Into a small mixing-glass place some cracked ice, two dashes of Orange

bitters, half a jiggerful of Old Tom cordial gin and half a jiggerful of

Martini

&

Rossi 'a Italian vermouth; stir thoroughly, strain into a stem

cocktail-glass which baa been previously chilled, drop

in

a cherry, squeeze a

piece of lemon rind over the top and serve with ice water on the side.

52

McLOUGHLIN COCKTAIL.

A LA HUGH MC LOUGHLIN, SAN MATEO, CAL.

Into a large champagne glass place a jigger of creme de cognac, a clash

of Angostura bitters and a piece of twisted lemon peel ; fill the glass with

frapped champagne and smile.

53

MIKADO COCKTAIL.

This is another name for a Japanese Cocktail. (See Recipe No. 48.)

54

OLD FASHIONED COCKTAIL.

A

LA OSCAR OBERS'.rALLER, NEW YORK.

Into an old-fashioned, heavy-bottomed bar glass place half a cube of

sugar and enough water to dissolve the same; mudclle well with a toddy-stick

until the sugar is dissolved; add a large piece of ice, two dashes of Orange

bitters, a jigger of the desired brand of liquor and a strip of twisted lemon

peel About t wo dashes of Boker's bitters should be used, but if these bitters

are not obtainable, two drops of Angostura bitters

will

answer the purpose.

Stir thoroughly and ser ve in the same glass with ice water on the side.