16 / 96
16
WEHMAN BR OS.' BARTENDERS' GUIDE .
COCKTAIL- East Ind ia. (Use a
la~ge
bar glass.)
Fill the glass with sb..ved ice,
One teaspoonful or curacoa (red ),
On~
teaspoonfu l o f pineapple s;'rup,
T wo or three clashes of bitters,
Two dashes of marnschi no,
'
On e wine-glassful of bra ndy.
Stir u p with aspoon,strain i"nto a cocktail g lass,twlsva piece
on emon peel on top, a nd serve.
COCKTAIL- Gin. (Use a large bar glass.)
Fill up t he g lass ·.-.-ith ice,
Two or t hree clashes or gum syrup,
'l.'wo or three d >Lshes o f bitters,
One clash of eit iler c uracoa or absinthe,
One wine-g lass
Of
H ollund gin.
Stir up well, stra in in to a fancy cock tail glass, squeeze a
piece of lemon peel on top, a nd serve. W h ether curacoa or
a bsinthe is taken depends on which the customer m a y.desire.
COCKTAIL- Harvard. (Use mixing glass.)
Fill gla ss with ice,
One dash
r,f
g um syrup,
Three dashes of Boker's bitters,
One pony of Ita lian vermouth,
One pon y of branc! y.
Stir, and stra in into cocktail glass ; lemon on top.
I
COCKTAIL- Ja·panese. (Use a small bar glaH.)
One tab lespoonfn! of orgeat syrup,
'l.' wo cl1tshes of bitt.e1·s,
1
One wine-1dass o f b ra nd y.
.
One
n1·
two pieces of lemon peEJl.
Ftll
t!:i!l
~µmbler
one-thirrl with ice, stir well with a spoon,
and stram mto " cockt.a1l glass.