JAPANESE COCKTAIL.
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Fancy Vermouth Cocktail.
(Use small bar-glass.)
- Take 2 dashes Angostura bitters.
- Take 2 dashes Maraschino.
- Take 1 wine-glass of Vermouth.
- Take 1 quarter slice of lemon.
Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass; garnish with the lemon.
Absinthe Cocktail.
(Use small bar-glass.)
- Take 2 dashes of Anisette.
- Take 1 dash of Angostura bitters.
- Take 1 pony-glass of Absinthe.
Pour about one wine-glass of water into the tumbler in a small stream from the ice pitcher, or preferably from an absinthe glass. Shake up very thoroughly with ice, and strain into a claret glass.
Japanese Cocktail.
(Use small bar-glass.)
- Take 1 table-spoonful of orgeat syrup.
- Take 2 dashes of Boker’s bitters.
- Take 1 wine-giass of brandy.
- Take 1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.
