Mixing-glass half-full fine ice, one dash Angostura bitters, a small bar-spoonful Horsford acid phosphate, one jigger calasaya. Mix and strain into cocktail-glass.
Robinson Cocktail.
Mixing-glass half-full fine ice, three dashes Peyschaud bitters, one piece lemon-peel, one jigger Bourbon whiskey; shake until very cold. Strain into cocktail-glass. Never use sweetening in this drink.
Saratoga Cocktail.
Prepare in the same manner as a Fancy Brandy cocktail. Before serving add a squirt of champagne.
Smith Cocktail.
Fill mixing-glass half-full fine ice, add three dashes Angostura bitters, one-half jigger Holland gin, one-half jigger French vermouth; shake until cold. Strain into cocktail-glass; twist a small piece lemon-peel on top.
Soda Cocktail.
One teaspoonful fine sugar in a large bar-glass, one lump of ice, three dashes Angostura bitters, one piece lemon-peel; add one bottle of plain or lemon soda. Mix and drink during effervescence.