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Du Barry Cocktail.
One dash Boonckamp bitters, two dashes absinthe,
two dashes gum syrup, one pony French Vermouth,
one pony of dry gin, ice; serve in cocktail glass
with quarter slice of orange.
Harvard Cocktail.
Use mixing glass.
One dash of gum syrup, three dashes Boker's bit
ters, one-half Italian Vermouth, one-half of brandy,
ice; strain into cocktail glass; lemon on top.
Princeton Cocktail.
Use mixing glass.
Two dashes orange bitters, three-quarters Tom
gin, fill with ice; strain into cocktail glass, add one
good dash of Port wine carefully and let it settle to
the bottom before serving; lemon on top.
Yale Cocktail.
Three dashes orange bitters, one dash Boker's bit
ters, add a portion of Tom gin, ice, mix, strain into
cocktail glass, add a squirt of syphon, lemon oti top.
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