Posts Tagged ‘Angostura bitters’

East India Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 jigger Brandy.

Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon Peel on top.

Champagne Cocktail

Wednesday, December 31st, 1969

1 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.

Stir and serve.

Club Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger Brandy.

Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. Serve.

Blackthorne Cocktail

Wednesday, December 31st, 1969

Fill Mixing glass ⅔ full Shaved Ice.

¼ teaspoonful Lemon Juice.
1 teaspoonful Syrup.
½ jigger Vermouth.
½ Jigger Sloe Gin.
1 dash Angostura Bitters.
2 dashes Orange Bitters.

Stir; strain into Cocktail glass and serve.

Tokay Punch

Wednesday, December 31st, 1969

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.