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CHAMPAGNE COCKTAIL.
(Use a champagne goblet.)
In mixing all the different cocktails it is proper to
fill the mixing tumbler with fine-shaved or broken
ice, before putting in any of the ingredients, as it
has a much better appearance, but in mixing a cham
pagne cocktail it is the proper way of having two or
three lumps of clear crystal ice, place them on the
bottom of your glass, and mix as follows:
2 or 3 small lumps of crystal ice;
1 or 2 slices of orange placed on top of ice;
2 or 3 nice strawberries, if in season;
1 fine slice of pine-apple;
1 lump of loaf sugar, placed on top of ice;
2 or 3 dashes of bitters (Boker's genuine only).
In all First-Class Bar Rooms Boker's Genuine Bitters
is still in demand as much as ever.
Fill the champagne cocktail glass with wine (Piper-
Heidsieck), stir up with a spoon, and twist the oil
of a nice piece of lemon peel on top of this, and serve.
If it should happen, as it is often the case, that a
party of two or three should enter a bar room and call
for a champagne cocktail, the proper way would be
for a bartender to inquire what kind of wine they
desire. Piper-Heidsieck generally being used, a small
bottle is sufficient for three cocktails, and also see
that the sugar is handled, at all times, with a pair of
tongues, and the fruit with a fruit fork; this is strictly
to be observed in mixing the above drink (see illustra
tion, plate No. 4).