Page:Jerry Thomas - The bar-tender's guide (1887).djvu/27

 

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.

 

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.

 

Take 1 table-spoonful of orgeat syrup.

2 dashes of Boker’s bitters.

1 wine-giass 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. 