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THE ART OE MIXING THEM
Cocktail, Bamboo.
Fill large bar glass full fine ice; % jigger
sherry wine; % jigger Italian vermouth. Stir;
strain into cocktail glass. Serve.
Cocktail, Bijou.
(Use large bar glass.) % glass filled with
shaved ice; wineglass green chartreuse; y
wineglass Italian vermouth; y wineglass Ply
mouth gin. Stir well with the spoon, and after
straining in cocktail glass add cherry or small
olive, and serve after squeezing lemon peel on
top.
Cocktail, Blackthome.
Fill mixing glass full fine ice; 1 teaspoon-
ful of syrup; teaspoonful of lemon juice;'
2 dashes orange bitters; 1 dash Peychaud or
Angostura bitters; % wineglass Italian ver
mouth; y wineglass Sloe gin. Stir the above
ingredients thoroughly and strain into a cock
tail glass and serve.
Cocktail, Brandy.
(A large bar glass.) 2 or 3 dashes of gum
syrup;; 2 or 8 dashes of Angostura or BokeFs
bitters; 1 or 2 dashes of Curacoa; 1 wineglass of
brandy; % glass of fine ice. Stir well and strain
into a cocktail glass. Twist in a piece of lemon
peel to extract the oil.
'
Cocktail, Fancy Brandy, No. 1.
(A large bar glass.) Fill your glass % full of
fine ice; 2 or 3 dashes of gum syrup; 2 dashes
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