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COCKTAILS
»S
Champagne.
Put into a small tumbler one teaspoonful of
icing sugar, ten drops of Angostura bitters, a
slice of pineapple, and a small piece of lemon-
rind ; fill the tumbler one-third full of broken
ice, and fill the balance with champagne ; mix
well with a spoon, strain and serve.
Sparkling Asti will be found very suitable for
this drink.
Coomassie.
Break the yolk of a new-laid egg into a sniall
tumbler, and mix with it a teaspoonful of icing
sugar; add six drops of Angostura bitters, tvyo-
thirds of a wineglass of sherry, and one-third
of a wineglass of brandy; fill the tumbler with
shaved ice; shake well and strain; dust with
a little nutmeg and cinnamon.
East Indian.
Put into a small tumbler sufficient pounded
ice to three parts fill; add thirty drops of
maraschino, one teaspoonful of pine-apple syrup,
thirty drops of curafoa, six drops of Angos
tura bitters, one wineglassful of brandy; stir
well. Serve with a piece of lemon-peel on
top.
Egg.
Put into a small tumbler one egg, beat up
with a wineglass of gin, and add thirty drops
of gum and six drops of Angostura bitters;
ice, shake, and strain ; dpst vvith nutmeg-