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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.