Crush a small lump of sugar in a whiskey-glass with a very little water, add one lump ice, two dashes bitters, a small piece-lemon peel, one jigger brandy. Stir with small bar-spoon. Serve.
Brant Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura bitters, one-third of a jigger white creme de menthe, two-thirds of a jigger brandy.. Mix well. Strain into cocktail-glass; twist a piece of lemon-peel over the top.
Calasaya Cocktail.
Half a jigger calasaya, half a jigger whiskey, one small piece lemon-peel, half a mixing-glass full fine ice. Mix well and strain into a cocktail-glass.
Canadian Cocktail.
Prepare same as Whiskey Cocktail, using Canadian whiskey.
Champagne Cocktail.
Put into a long thin glass one lump cut-loaf sugar saturated with Peyschaud or Angostura bitters, add one lump of ice, a small piece of lemon-peel; fill the glass three-fourths full cold champagne. Stir with spoon and serve.