Break a fresh egg into a mixing-glass, half full fine ice, add one dash bitters, one jigger port wine, one teaspoonful fine sugar. Shake well and strain into a cocktail-glass.
Cider Cocktail.
Saturate a lump of cut-loaf sugar with Angostura bitters. Place it, with one lump of ice and a small piece of lemon peel, in a thin cider-glass, then fill up with cold cider. Stir with spoon and serve.
Clam Cocktail.
Put into a large cocktail-glass a half-dozen little-neck clams with all their liquor, season with pepper and salt to taste; add two dashes lemon-juice, one dash Tobasco sauce, and a very little cayenne pepper.
Clam Juice Cocktail.
Two jiggers clam juice in a thin bar-glass, season same as Clam Cocktail.
Plymouth Gin Cocktail.
Mixing-glass half-full fine ice, three dashes Peyschaud or orange bitters, one jigger Plymouth gin. Mix well, strain into cocktail-glass. Add a small piece lemon-peel or a maraschino cherry.