Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel.
Newport Cocktail.
Two lumps of ice, and a small slice of lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel.
Gin Cocktail.
Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel.
A “Swizzle,”
which is well known in fashionable circles as a morning “livener,” somewhat resembles the above concoction, but is even more seductive and enthralling. When I gave the recipe for this in Cakes and Ale, it brought down upon my devoted head the horror and indignation of many of the good young critics of the superior dailies. Yet the swallow is harmless enough, absolutely innocuous—save to the melancholy vapours. And to shew my utter lack of appreciation of friendly warnings I append the same recipe in all its original beauty:— {158}
Crushed ice (this is a welcome addition), a wine-glassful of Hollands, a liqueur-glassful of curaçoa, three drops of Angostura, a little sugar, and half a small bottle of Seltzer water. Churn up the mixture with a swizzle-stick, which can be easily made with the assistance of a short length of cane (the ordinary school-treat brand), a piece of cork, a bit of string, and a pocket-knife.
Martini Cocktail.
Thirty drops of gum syrup, thirty drops of orange bitters, half a wine-glass of gin, and half a wine-glass of vermouth; fill with crushed ice, shake, strain, and place a small piece of lemon-peel atop.