Fill a mixing-glass half-full fine ice, add two dashes gum-syrup, three dashes Peyschaud or Angostura bitters, one-half jigger apple brandy, one-half jigger Italian vermouth. Mix, strain into cocktail-glass, twist small piece lemon-peel on top.
Turf Cocktail.
One dash Angostura bitters, three dashes orange bitters, one jigger Tom gin in a mixing-glass half-full fine ice. Mix, strain into cocktail-glass; add a piece twisted lemon-peel.
Union Cocktail.
One lump ice in a whiskey-glass; add one dash Peyschaud bitters, two dashes orange bitters, one small piece lemon-peel, one jigger Tom gin. Mix with small bar-spoon. Serve.
Vermouth Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura or Peyschaud bitters, one jigger Italian vermouth. Mix well, strain into cocktail-glass; add a piece lemon-peel or cherry.
Vermouth Cocktail, Dry.
Prepare same as Vermouth Cocktail, using French vermouth in place of Italian; twist a piece lemon-peel over top. Leave out the cherry.