1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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JERSEY COCKTAIL. •

61

111. Gin CocktalL

^ (XJbo email bar glase.)

S or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 \Tine-glass of gin. 1 or 2 dashes of Curagoa. 1 small piece lemon peel; fill one-third fidl of fin& ioe ghake well, and strain in a glass.

112. Fancy Gin Cocktail.

(Usa BDiall bar glass.)

This drink is made the same as the gin cocktait. ejwept that it is strained in a fancy wine-glass and a p>ec<» of lemon peel thrown on top,and the edge ofthe glass me^t- ened with lemon.

113. Japanese CocktaiL

(Usa small bar glass.)

1 table-spoonful of orgeat syrup. •1 teaspoonful of Bogart's hitters. 1 wiue-glass of brandy. 1 or 2 pieces oflemon peel. FiU the tumbler one-third with ice, and stir well wriJ spoon.

114. Jersey CocktaiL

(TJso sraall bar glass.)

1 teaspoonful ofsugar. 2 dashes ofbitters. Fill tumbler with cider, aud mix well, with lemon peel on top.