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THE FLOWING BOWL
One wine-glass of brandy, thirty drops of gum
syrup, six drops of Angostura bitters, and twenty
drops of cura9oa. Stir, and shake well. Place a
small shred of lemon-peel atop.
Champagne Cocktail.
One teaspoonful of sugar, ten drops of Angostura
bitters, a slice of pine-apple, and a small shred of
lemon-peel.
Fill up with champagne, mix, and
strain.
Coo?nassie Cocktail.
Break the yolk of an egg into the tumbler, and
mix with it a teaspoonful of sugar ; add six drops of
Angostura bitters, a small wine-glass of sherry, and
one-third of a glass of brandy. Shake and strain ;
then dust with nutmeg and cinnamon.
Jersey Cocktail.
Instead of crushed ice, put two nice little blocks
in the tumbler, add one teaspoonful of sugar, one
teaspoonful of orange bitters, and half a wine-glass of
old brandy. Top up with bottled cider, and mix
with a spoon. Serve with a strawberry and a sprig
of verbena atop.
Manhattan Cocktail.
Half a wine-glass of Italian vermouth, half a wine
glass of rye whisky, ten drops of Angostura bitters,
and ten drops of cura9oa. Shake and strain, and
place a small shred of lemon-peel atop.