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THE ART OF MIXING THEM
syrup; 2 dashes of Curacoa (red); 2 dashes of
BokeFs bitters; 1 dash of absinthe; 1 pony of
best brandy; 1 pony of whisky; 1 piece of
lemon peel, twisted to extract the oil; 3 small
lumps of ice. Stir thoroughly and remove the
ice. Fill the glass with seltzer water, and stir
with a teaspoon having a little sugar in it.
Cocktail, Old-Fashioned.
In an old-fashioned cocktail glass put: 1 lump
sugar and a dash of mineral water. Crush the
sugar with muddler. 1 piece ice; 1 dash Angos
tura or Boker's bitters; 1 dash orange bitters; 1
jigger whiskey. Stir; twist a piece of lemon peel
on top and serve with a spoon.
Cocktail, Old Tom Gin.
(A large bar glass.) Fill glass with fine ice;
2 or 3 dashes of gum syrup; 1 or 2 dashes of
Angostura bitters; 1 or 2 dashes of Curacoa; 1
wineglass of Old Tom gin. Stir well. Strain.
Twist a piece of lemon peel on top.
Cocktail, Ping Pong.
(This recipe, arranged by James E. Bennett,
of the Broken Heart Cafe, 16 South Broadway,
St. Louis, Mo., won the Police Gazette Bartend
ers' Medal for 1903.) (Use mixing glass.) 3
dashes lemon juice; % jigger sloe gin; % jigger
Cream Yvette. Fill glass with fine ice, mix and
strain in cocktail glass, add cherry.
Cocktail, Princeton.
(Use mixing glass.) 8 dashes orange bitters;
A Tom gm; fill with ice; strain into cocktail
' add 1 good dash of port wine carefully