Cocktails APPLE BRANDY Fill a mixing-glass half full of crushed ice, and apply two dashes of bitters; then employ a jigger of apple brandy, and after straining, squeeze in a few drops of lemon, or allow a piece of the peel to float, BRANDY This cocktail contains a jigger of brandy, part of a lemon, and a dash or two of bitters. BRANT Having filled the mixing-glass with crushed ice, employ a third of a jigger of white crême de menthe and two-thirds of a jigger of brandy; then give two dashes of bitters; mix and strain, then add a lemon peel. CHAMPAGNE Saturate a lump of loaf-sugar with bitters, throw in a lemon peel, and fill up with cold champagne, CIDER Saturate a lump of loaf-sugar with bitters, add a lemon peel, and complete with cold cider. CLAM Use half a dozen of the smallest clams and their liquor; some pepper and salt; then squeeze in a lemon and put in a few drops of tobasco sauce. DAISY It consists of a gin fizz with a dash of raspberry syrup, or use the juice of any fruit. GEORGE WASHINGTON Use a pint of champagne and a quarter of grape-fruit, a dash of orange bitters, and a little sugar. GREATER NEW YORK This consists of half a jigger each of Plymouth and sloe gin, with a dash or two of orange bitters. HARVARD This consists of a jigger of vermouth, another of brandy, a few dashes of bitters, and seltzer. IRISH Employ half a jigger of Italian vermouth and an equal portion of whiskey, several dashes of phosphate, and the same of orange bitters. JAMAICA RUM Use a jigger of Jamaica rum and add a dash or two of orange bitters. ΜΑΝΗΑΤΤΑΝ Use half a jigger of vermouth, as much of whiskey, a few dashes of bitters, and a lemon peel. MARTINI Take half a jigger of tom gin, as much of Italian vermouth, several dashes of orange bitters, and a lemon peel. METROPOLE Into a mixing-glass half filled with scraped ice, shake two dashes of gum-syrup, two of Peychaud bitters and one of orange bitters; add as much of French vermouth; shake, strain, and add a clip of a lemon. NEW YORK Into half a mixing-glass of scraped ice put half a jigger of whiskey and as much of Italian vermouth; give a couple of dashes of bitters, and add one-half teaspoonful of sherry, then straining, drop in a lemon cutting. OYSTER A good appetizer, especially for the weak stomach on land or sea, is made of several dashes of lemon juice, to which is added only a dash of tobasco sauce and a teaspoonful of vinegar. Complete it by as much tomato catsup as of tobasco, the liquor of and half a dozen small oysters, with pepper and salt to suit. RACQUET CLUB This one was originated, like most of the others, in New York, and is not unlike the Vermouth cocktail; in fact, one uses half a jigger of French vermouth, half a jigger of Plymouth gin, and three dashes of orange bitters. RIDING CLUB This is a bracing beverage, and owes its tonic force to a spoonful of acid phosphate (Horsford's), a couple of dashes of gum syrup, and a jigger of calisaya. ROB ROY A little stronger than the vermouth is this one, which is made warmer by half a jigger of Scotch whiskey and the same amount of the vermonth (Italian), with lemon peel and two dashes of bitters. STAR This sparkling drink is composed of three dashes of Peychaud or Boker's bitters, half a jigger of apple brandy, half a jigger of Italian vermouth, and a piece of lemon peel. TURF This is simply made by using a dash of Angostura bitters, a jigger of tom gin, and a piece of lemon peel. VERMOUTH This cocktail is liked by not a few and generally secures constant advocates. It is concocted from a dash or two of either Boker's or Peychaud bitters, one jigger of French or Italian vermouth, which is the base, and a piece of lemon peel. WHISKEY This is a stronger drink than the Vermouth cocktail and is made by taking one jigger of whiskey, two dashes of Peychaud bitters, and a piece of lemon peel. YALE This bracing cocktail consists of three dashes of orange bitters, one jigger of tom gin, a piece of lemon peel, and a squirt of seltzer. |