JERRY THOMAS BARTENDER'S GUIDE

OR

HOW TO MIX DRIHKS.

* * *

Brandy Gooktail.

(Use small bar-glass.)

Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's or Angostura).
1 wine-glass of brandy.
1 or 2 dashes of Curaçoa.

Fill the glass one-third full of shaved ice, shake up well and strain into a cocktail glass. Twist a. small piece of lemon rind in it and serve.

Improved Brandy Cocktail.

(Use ordinary bar-glass.)

Take 2 dashes Boker's (or Angostura) Bitters.
3 dashes gum syrup.
2 dashes Maraschino.
1 dash Absinthe.
1 small piece of the yellow rind of a lemon, twisted to express the oil.
1 small wine-glass of brandy.

Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass, put the lemon peel in the glass and serve.

The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.

Whiskey Cocktail.

(Use small bar-glass.)

Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of whiskey.

Fill one-third full of fine ice ; shake and strain in a fancy red wine-glass. Put in a piece of twisted lemon peel in the glass and serve.

Improved Whiskey Cocktail.

Prepared in the same manner as the Improved Brandy Cocktail, by substituting Bourbon or rye whiskey for the brandy.

Gin Cocktail.

(Use small bar-glass.)

Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of Holland gin.
1 or 2 dashes of Curaçoa.

Fill the glass one-third full of shaved ice, and strain into a cocktail glass. Twist a small piece of lemon peel, place it in the glass, and serve.

Old Tom Gin Cocktail.

Same as the foregoing, substituting Old Tom, instead of the Holland gin.

Improved Gin Cocktail.

Made the same way as the Improved Brandy Cocktail substituting Holland or Old Tom gin for the brandy.

Bottle Cocktail.

To make a splendid bottle of brandy cocktail, use the following ingredients:

Take 2/3 brandy.
1/3 water.
1 pony-glass of Bokers bitters.
1 wine-glass of gum syrup.
½ pony-glass of Curala.

The author has always used this recipe in com, pounding the above beverage for connoisseurs.

Whiskey and gin cocktails, in bottles, may be made by using the above recipe, and substituting those liquors instead of brandy.

Champagne Cocktail.

(Pint bottle of wine for three goblets.)

(Per glass.)

Take 1 lump of sugar.
1 or 2 dashes Angostura bitters.
1 small lump of ice.

Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel.

A quart bottle of wine will make six cocktails.

Coffee Cocktail.

(Use a large bar-glass.)

Take 1 tea-spoonful powdered white sugar.
1 fresh egg.
1 large wine-glass of port wine.
1 pony of brandy.
2 or 3 lumps of ice.

Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice.

Shake up very thoroughly, and strain into a medium bar goblet. Grate a little nutmeg on top before serving.

The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted, and hence probably its name.

Vermouth Cocktail.

(Use small bar-glass.)

Take 2 dashes of Boker's bitters.
1 wine-glass of Vermouth.
1 quarter slice of lemon.

Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer perfers it very sweet, add two dashes of gum syrup.

Fancy Vermouth Cocktail.

(Use small bar-glass.)

Take 2 dashes Angostura bitters.
2 dashes Maraschino.
1 wine-glass of Vermouth.
1 quarter slice of lemon.

Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass; garnish with the lemon.

Absinthe Cocktail.

(Use small bar-glass.)

Take 2 dashes of Anisette.
1 dash of Angostura bitters.
1 pony-glass of Absinthe.

Pour about one wine-glass of water into the tumbler in a small stream from the ice pitcher, or preferably from an absinthe glass. Shake up very thoroughly with ice, and strain into a claret glass.

Japanese Cocktail.

(Use small bar-glass.

Take 1 table-spoonful of orgeat syrup.
2 dashes of Boker's bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.

Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.

Jersey Cocktail.

(Use large bar-glass.)

Take 1 tea-spoonful of fine white sugar.
2 dashes of bitters.
3 or 4 lumps of ice.

Fill tumbler with cider, and mix well with a spoon, and remove the ice before serving.

Soda Cocktail.

(Use large bar-glass.)

For this drink, see Index, "Temperance Drinks."

Manhattan Cocktail.

(Use small bar-glass.)

Take 2 dashes of Cura9oa or Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes ol Boker's bitters.
2 small lumps of ice.

Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.

Saratoga Cocktail.

(Use small bar-glass.)

Take 2 dashes Angostura bitters,
1 pony of brandy.
1 pony of whiskey.
1 pony of Vermouth.

Shake up well with two small lumps of ice ; strain into a claret glass, and serve with a quarter of a slice of lemon.

Morning Glory Cocktail,

(Use medium bar-glass.)

Take 3 dashes of gum syrup.
2 dashes of Curaçoa.
2 dashes of Boker's bitters.
1 dash of Absinthe.
1 pony of brandy.
1 pony of whiskey.
1 piece of lemon peel, twisted to express the oil.
2 small pieces of ice.

Stir thoroughly and remove the ice. Fill the glass with Seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.

Martinez Cocktail.

(Use small bar-glass.)

Take 1 dash of Boker's bitters.
2 dashes of Maraschino.
1 pony of Old Tom gin.
1 wine-glass of Vermouth.
2 small lumps of ice.

Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.

Brandy Crusta.

(Use small bar-glass.)

Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curaçoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail glass as follows:

Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will iH fit in the wine-glass, as shown in the cut. Put the above ¡ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as...