Jerry Thomas' Bartender's Guide

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.

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