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ANGOSTURA & SODA
In tumbler: a large piece of Ice,
ateaspoon ofAngostura Bitters,
one-halfteaspoon of Sugar; fill
with Schweppessoda water,stir
and serve.
BARBOTAGE
OF CHAMPAGNE
Intumblerhalf-filled with crack
ed Ice: a dash of Angostura Bit
ters,a teaspoon each of Lemon
juice,and Sugar syrup; fill with
Champagne, stir, add slice of
Orange and serve.
BARMEN'S DELIGHT
"just a little Whiskey,straight
if you please."
(From "The World's Drinks and
How to Mix Them.")
BISHOP
In tumbler half-filled with
cracked Ice: a teaspoon of Su
gar, the juices of one-half
Lemon and half Orange; fill
with red Burgundy or Claret,
stir, add slice of Orange, a
dash of Rum and serve.
BISMARCK
or BLACK VELVET
Into large tumbler with a piece
ofIce, pourslowly a split bottle
of Guinness's Stout add an
equal amount of Champagne;
stir gently and serve.
BLACK ROSE
In tumbler:a large piece of Ice,
a teaspoon of Sugar, one-half
glass of St.James Rum,fill with
cold black Coffee,stirand serve.
BLACK STRIPE
In cocktail glass: a teaspoon of
Molasses; fill with Rum, stir
and serve.
See page 65.
BORDEAUX
CHAMPAGNE
In tumbler: a piece of Ice,
half Claret, half Champagne;
stir and serve.
BOSOM CARESSER
In shaker: the yolk of an Egg,
a dash of Grenadine, a dash
of Cura9ao, one-half glass each
of Brandy and Madeira; shake
well, strain into double cock
tail glass and serve.
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