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COCK'.rAJLS.
OLD TOIVI GIN COCKTAIL.
(DRY.) ·
27
55
Into a Il!ixing-glass of cracked ice put two dashes of Orange bitters, two
drops of absinthe and a jigger of Old Tom gin; stir well, strain into a chilled
cocktail-glass, squeeze a piece of lemon peel over the top and serve with ice
water on the side.
OLD TOIVI (CORDIAL) GIN COCKTAIL.
56
Into a small mixing-glass place some cracked ice, two dashes of Orange
bitters and a jigger of Old Tom cordial gin; stir thoroughly, strain into a
chilled cocktail-glass, twist lemon peel over the top au<l serve with ice water
on the side.
Never use sweetening in this drink, as cordial gin is
swee~
enough.
OYSTER COCKTAIL.
57
To any quantity of fresh raw oysters and the natural JUice of the same
add enough good tomato ketchup to equal one-third of the oysters and juice ;
flavor to taste with genuine Worcestershire sauce and a litt le pepper sauce.
Tobasco sauce may also be added if a ''hot stuff'' cocktail is the desideratum.
N. B.-Many thirst parlors in various sections of America serve a small
Oyster Cocktail on the side with straight drinks and have greatly popularizE'd
their establishments in consequence.
PINEAPPLE COCKTAIL.
58
Sweeten an ordinary cocktail with pineapple syrup and dP.corate the same
with a small piece of pineapple.
POI COCKTAIL.
59
A LA GEORGE COLLINS, YOUNG'S llOTEL, HONOLULU, T . H.
All Hawaiians and travelers who have visited the Sandwich Islands are
familiar with this f amous bracer, and all authorities admit that in the
civilized world there is no class of people more blessed with healty digestive
organs than the Hawaiian. Dyspepsia is entirely unheard of. One reason
for this is that a staple article of food of the islanders is poi, and taro flour,
which is made from the roots of a species of pond lily that grows in the small
streams and fresh marshes. Tills root is very nourishing wben made into