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Classic
Cook Books
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page 248
NEW ORLEANS TODDY
One lump of sugar, one tablespoonful of water, one wineglassful of whiskey or
brandy, one lump of ice. Use small bar glass.
VIRGINIA TODDY
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.
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Classic
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