Page:Jerry Thomas - The bar-tender's guide (1887).djvu/26

 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.

 

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.

 

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 perfersprefers [sic] it very sweet, add two dashes of gum syrup.

