Two lumps of sugar, two sherry or wineglassfuls of water, same of whiskey, plenty of ice; shake well and strain into small bar glass, with grated nutmeg on top.
WHISKEY, BRANDY, OR GIN COCKTAILS—New Orleans Style
Two dashes of Boker’s, Angostura or Peychaud bitters—either will make a fine cocktail. One lump of sugar, one piece of lemon peel, one tablespoonful of water, one wineglassful of liquor, etc., with plenty of ice. Stir well and strain into a cocktail glass.
ANOTHER WAY—SPOON COCKTAIL
One lump of sugar, two dashes Angostura bitters, one piece of lemon peel, one lump of ice. Serve plain in small bar glass with spoon.
WHISKEY PUNCH, PLAIN—Use Regular Bar Glass
Two wineglassfuls of lemon or lime juice, half a tablespoonful of sugar, one-half wine glass of whiskey, and plenty of ice; shake and strain into punch glasses.
FANCY PUNCH
Half a tablespoonful of sugar, a little raspberry, a little lemon, lime and pineapple juice. Two parts of water to one of whiskey or brandy, and plenty of ice. Shake and strain in punch glass; put fruits in season when serving; use regular bar glass.
CHAMPAGNE COCKTAIL