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WEHMAN BROS. ' BARTENDERS ' GUIDE.
17
COCKTAIL Jersey. (Use a large bar glass.)
~nt;-hulf
tab lespoonf u l of t.nga r,
f.h1ee or
fuu r
lumps
of
broke n ice,
I
uree or tour d n"hes of
bittt:rs,.
U ne
w10~-glus::;
of J,!uod cider.
M ix well and Htr 1li11 iu to u cucktuil glS!'B, a nd t wist a. piece
of lelllon peel ou w p.
COCKTAIL- Manhattan. \ (Use• large bar glass.)
F ill th e g!A.ss with ice,
Two
0 1·
t h ree dashes of gum syrup
One or t wo clushes of bitters,
'
U1rn da sh or c u1·>1cntL (or ttbsinthe if req uired).
One-ha ir wine-1d 11ss of whiskey,
.
One-ha.If wine-glas" of Yerlllonth.
·
.Sr.ir up well, 8tra in in ro a fa ncy c-oc i<tail glass, squeeze a
p1e..:tl o f lemon peel on t he t• •P aml ser ,·e.
•
I
COCKTAIL- Manhattan Club Oyster.
Strain one-half a lem on into a la rge gob let.
Oue or two
du~hes
o r' 1u.ba.sco snuce,
U ne t ea.spoon ful of pepper sauce,
A
tr aCP. of
vi n~~ar,
'
A pinch of s11.lt,
A Litt!<' r P.d pepper.
A sligh tly la.rirnr qua ntit.y of white pepper,
T his e ntire a r ray l'urms but th " se11•oning for t he liqno1' or
ha lf a d oze n f resh ly up1rned, succu len t Blue Point oysters.
which is next adtled tu t lrn cou tent:> of the gl.aiIB, a nd com·
pletes t he cockca il.
/___ ·
COC,KTAIL- Morning. (Use medium bar glass.)
Three or four
cla~h'i>s
of gum S"r up,
Two d ashes of cura coa \r1•rl),
T wo riashes of Boker's or angostura. bitters
One d ash of a bsinthe,
One pony of best bran dy,
One pony of wh isk ey,
•
One piece of lemon
pe~l,
twisted to ex tract tb e oh,
T bree small lumps of ice.
Stir thorough ly and n ·move t he ice. Fi ll
th~
g las• with.se!t·
z~r wat~r.
u.nd
~ti r
with u teaspoon
hav 111 g:.u.httle s ugar1n lt.