Page:Jerry Thomas - The bar-tender's guide (1887).djvu/29

 
 * 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.

 

Take 3 dashes of gum syrup.

2 dashes of CuraçoaCuraçao [sic].

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 tea-spoon having a little sugar in it.

 

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.

