Cocktail Receipes

The Bottle Cocktail

To make a splendid bottle of brandy cocktail, use the
following ingredients : |
brandy.
i water.
1 pony-glass of Bogart's bitters.
1 wine-glass of gum syrup. |
pony-glass of Cura9oa.
The author has always used this recipe in compounding
the above beverage for connoisseurs. Whiskey and gin
cocktails, in bottles, may be made by using the above
recipe, and substituting those liquors instead of brandy.

Brandy Cocktail Receipe 

(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Bogart's).
1 wine-glass of brandy.
1 or 2 dashes of Cura9oa.
Squeeze lemon peel ; fill one-third full of ice, and stir
with a spoon.

Whiskey Cocktail

(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Bogart's).
1 wine-glass of whiskey, and a piece of lemon peel.
Fill one-third full of fine ice ; shake and strain in a fancy
red wine-glass.

Champagne Cocktail

(One bottle of wine to every six large glasses.) (
Per glass.)
j- teaspoonful of sugar.
1 or 2 dashes of bitters.
1 piece of lemon peel.
Fill tumbler one-third full of broken ice, and fill balance
with wine. Shake well and serve.

Fancy Gin Cocktail

(Use small bar glass.)
This drink as made the same as the gin cocktail, except
that it is strained in a fancy wine-glass and a piece of
lemon peel thrown on top, and the edge of the glass moistened
with lemon.

Japanese Cocktail

(Use small bar glass.)
1 table-spoonful of orgeat syrup. ^
teaspoonful of Bogart's bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.

Apple Toddy

 (Use small bar glass.)
1 table-spoonful of fine white sugar.
1 wine-glass of cider brandy. •
J of a baked apple.
Fill the glass two-thirds full of boiling water, and grate
a little nutmeg on top.

Rum Flip Cocktail Receipes

(Another method.)
Keep grated ginger and nutmeg with a little fine dried
lemon peel, rubbed together in a mortar.
To make a quart of flip : — Put the ale on the fire to warm,
and beat up three or four eggs with four ounces' of moist
sugar, a teaspoonful of grated nutmeg or ginger, and a
gill of good old rum or brandy. When the ale is near
to boil, put it into one pitcher, and the rum and eggs,
&c., into another ; turn it from one pitcher to another till
it is as smooth as cream.

 Port Wine Negus

To every pint of port wine allow :
1 quart of boiling water.
i lb. of loaf-sugar.
1 lemon.
Grated nutmeg to taste.
Put the wine into a jug, rub some lumps of sugar (equal
to J lb.) on the lemon rind until all the yellow part of the
skin is absorbed, then squeeze the juice and strain it. Add
the sugar and lemon-juice to the port wine, with the grated
nutmeg ; pour over it the boiling water, cover the jug, and
when the beverage has cooled a little, it will be fit for use.
Negus may also be made of sherry, or any other sweet
wine, but it is more usually made of port. This beverage
derives its name from Colonel Negus, who is said to have
invented it.