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WEHM:AN
BROS.'
1
BARTENDE RS' GUIDE.
15
COCKTAIL- Champagne. (Use a champagne goblet.)
In
mixing a ll cocktails, fill thf'\ fixin g tumbler with fine
shaved or broken ice, before putting in the ingredients. For
a cham pa gne cock tail it is best to place two or three lumps
of clear ice at the bottom of the glass and then mix as fol–
lows : a. small bottle answering for three, a nd a. large or
qua.rt bottle for
~ix:
.
Two en· three small lumps of ice,
One or two slices of ora.nge,
Two or three strawberries,
One slice of pineapQle,
One lamp of loa f sugar,
Two or three d ashes of bitters (Baker's or a.ngostura.)
Fill the goblet with wine, stir well with a. spoon, twist a
piece of lemon peel on top, and sen •e.
COCKTAIL- Cincinnati- (U1e large bar glass,)
One-ha.If glass of beer,
Oue-h,.lf g lass of soda.
COCKTAIL-Club. (Use large bar glass.)
•
J
Fill gl..ss h alf full-of fine ice,
T wo dashes of gum.
T wo dashes of ora.ngo bitters,
One dash of chartreuse,
One-third drink of I talian vermouth,
Two-third drh;ik old Tom g!n_
Stir well and ser ve with e. oben Y-
COCKTAIL- Coffee. (Use a lar1e bar glass.)
One teaspoonful powdered white sugar
, ,
One fresh egg,
One la rge wine-glass of port wiue,
One pony of brandy, .
T wo or three lumps of ice. .
Break the egg into the g lass, put m the sugar, and lastly
the port wine, brandy a nd ice. Sha ke up very .thorough ly,
a nd strain into a med ium ba r goblet. Grate a little nutmeg
on top before serving.