—Have a large glass with plenty of finely cracked clean ice, with three dashes of Angostura bitters, one-third of a teaspoonful of maraschino, half a sherry-wineglassful of Italian vermouth, and half a wineglassful of old sherry, and then thoroughly shake it with the glass and shaker; strain into a small glass, and serve.
1530. Appetizer à la Albert Plummer.
—Have in a large glass plenty of clean, finely cracked ice; then put into it half a teaspoonful of fine powdered sugar, two dashes of Angostura bitters, two dashes of orange bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful of whiskey; stir well with a spoon for half a minute, strain it into a flat glass, and serve.
1531. Appetizer à la T. Kingman.
—Place in a large glass two heaped tablespoonfuls of finely cracked ice, adding two good dashes of Angostura bitters, one good dash of orange bitters, half a sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful of Holland gin, thoroughly stir with a spoon for three-quarters of a minute, then strain it into a small glass, and serve.
1532. Appetizer à la F. D. Mersereau.
—Put into a large tumbler two dashes of orange bitters, half a teaspoonful of Calisaya, one teaspoonful of Peruvian bitters, and half a sherry-wineglassful of whiskey; then fill the glass with clean and finely cracked ice, thoroughly shake with the glass and the shaker for thirty seconds, then strain into a flat glass, and serve.
1533. Appetizer à la C. Norwood.
—Have in a schooner-glass plenty of finely cracked ice, adding three good dashes of Angostura bitters, one good dash of absinthe, and one sherry-wineglassful of Italian vermouth, shake briskly for three-quarters of a minute, then strain into a small flat glass, and serve.