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ABSINTHE '.COCKTAIL.
1 large wine-glass of port wine.
1 pony of brandy.
2 or 8 lumps of ice.
Break the egg into the glass, put in t h e sugar, and
lastly the port wine, brandy and ice.
Shake up very thoroughly, and strain into a medium
bar goblet. G r a t e a l i t t l e n u t meg o n t o p b e f o r e
serving.
The name of this d|ink is a misnomer, as cofFee and
bitters are not to be found among its ingredients, but
it looks like co8'ee when it has been properly concocted,
and hence probably its name.
Vermouth Cock t a i l .
(Use small bar-glass.)
Take 2 dashes of Boker's bitters.
1 wine-glass of Vermouth.
1 quarter slice of lemon.
Shake the bitters and vermouth with a small lump
of ice, strain in a cocktail glass in which the lemon has
been placed. I f t h e customer pr efers it v e r y sweet,
add two dashes of gum syrup.
A ,bsinthe Cock t a i l .
(Use small bar-glass.)
1 dash of Angostura bitters.
1 pony-g4,ss of Absinthe.
Take 2 dashes of Anisette;
Pour about one w'ine-glass of water into the tumbler
in a small stream from t he i ce p i t cher, or preferably
Ma m e l o c lK T o RNs hcRAoO
i
Retail price,sd., 1/- 4 1/6 per plug.