Yum Yum Cocktail.
Break the yolk of a new-laid egg into a small tumbler, and put a teaspoonful of sugar on it. Then six drops of Angostura bitters, a wine-glassful of sherry, and half a wine-glassful of brandy. Shake all well together, and strain. Dust a very little cinnamon over the top.
Gin Cocktail.
Ten drops of Angostura bitters, one wine-glassful of gin, ten drops of curaçoa, one shred of lemon peel. Fill up with ice, shake, and strain.
Newport Cocktail.
Put two lumps of ice and a small slice of lemon into the tumbler, add six drops of Angostura bitters, half a wine-glassful of noyau, and a wine-glassful of brandy. Stir well, and serve with peel atop.
Saratoga Cocktail.
This is a more important affair, and requires a large tumbler for the initial stage. One teaspoonful of pine-apple syrup, ten drops of Angostura bitters, one teaspoonful of maraschino, and a wine-glassful of old brandy. Nearly fill the tumbler with crushed ice, and shake well. Then place a couple of strawberries in a small tumbler, strain the liquid on them, put in a strip of lemon peel, and top up with champagne.
Whisky Cocktail.
Put into a small tumbler ten drops of Angostura bitters, and one wine-glassful of Scotch whisky. Fill the tumbler with crushed ice, shake well, strain into a large wine-glass, and place a strip of peel atop.