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I
WEHMAN BROS.' BARTENDERS' GUIDE.
19
COCKTAIL- Rob Roy.
(U1e
a large glass.)
Two dashes of orange bit ters,
One d ash of a ngostn ra bitte1·s,
One-quarter wine-glnss
of
:;catch whiskel'
c:: •
One-quarter _wine-glass of F rench ver mouth.
• t
1r
well and st.ra m i11to cocktail glass ; twist a piece of
lernun peel on top and serve.
COCKTAI L- Saratoga, No.
1.
(Use'a small bar glass.)
T"·o d ash es of angostm·a bitters,
1
'l'hree small
lump~
of ice,
One pon y of brandy,
One pony of whiskey,
One pony of Yermoutli.
1
Sha ke up wPll, and then strain into a cla ret glass, a nd
serve with a slice of lemon.
COCKTAIL-Saratoga, No. 2. (Use a large bar &lass.)
Tbree..qna1·ters glnss of fine shaYerl
icP,
Two or
thl'~e
da• ht:s of pineapple syrup,
Two or
thr~e
dasht:s of bitters,
'fwo or t hl't:e d ashes of maraschino,
Three-qua rt.ers glass of fine olcl brandy.
11-Iix
well wit h a b.-r spoon and pltLce two t>r three st raw–
berl'ies in a fttn cy cock tail glass, strain
it,,
twist a piece of
lemon peel over it,
top
it off with one squirt of champagne
anp serv·e.
COCKTA IL- Silver. (Use a large glass.1
One dash of gum ,
Two datih'"s of orange bitters,
Three d ashes of m a raschino,
One-ha lf wine-glass of French Yermonth,
One-ha lf wine-glass of gin.
S tir wit h 8poon, straini into cocktail glass, and twIBt a
piece of lemon peel on top.