One wine-glassful of old brandy, six drops of Angostura bitters, and twenty drops of curaçoa, in a small tumbler—all cocktails should be made in a small silver tumbler—shake, and pour into glass tumbler, then fill up with crushed ice. Put a shred of lemon peel atop.
Champagne Cocktail.
One teaspoonful of sifted sugar, ten drops of Angostura bitters, a small slice of pine-apple, and a shred of lemon peel. Strain into glass tumbler, add crushed ice, and as much champagne as the tumbler will hold. Mix with a spoon.
Bengal Cocktail.
Fill tumbler half full of crushed ice. Add thirty drops of maraschino, one tablespoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glassful of old brandy. Stir, and put a shred of lemon peel atop.
Milford Cocktail.
(Dedicated to Mr. Jersey.)
Put into a half-pint tumbler a couple of lumps of best ice, one teaspoonful of sifted sugar, one teaspoonful of orange bitters, half a wine-glassful of brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry, and a sprig of verbena atop.
Manhattan Cocktail.
Half a wine-glassful of vermouth (Italian), half a wine-glassful of rye whisky (according to the American recipe, though, personally, I prefer Scotch), ten drops of Angostura bitters, and six drops of curaçoa. Add ice, shake well, and strain. Put a shred of lemon peel atop.