- Take one-half a bar-glass of gin
- Two dashes of orange bitters, and
- Two dashes of apricot brandy
Fill the mixing glass with ice; stir well and strain into a cocktail-glass.
Heidelberg Cup, No. 2
- 1 bottle of red Rhenish wine
- Liqueur-glass of Kirschwasser or cherry-brandy
- Strained juice of a lemon
- Half a rind of same rubbed on sugar
- Poured loaf sugar to taste
- 6 coriander seeds, bruised with a little pounded cinnamon and steeped in the liqueur till well flavoured
Mix well together and strain; pour into a jug containing a good lump of ice; then add a thin slice of cucumber, if a cool taste is desired.
From Cooling Cups and Dainty Drinks by William Terrington, 1869
Harvard Cocktail
- One dash gum-syrup
- Three dashes Boker’s bitters
- Half a jigger Italian vermouth
- Half a jigger brandy
- Seltzer
Mixing glass half-full of fine ice; one dash gum-syrup, three dashes Boker’s bitters, half a jigger Italian vermouth, half a jigger of brandy. Mix and strain into a cocktail-glass, then fill up with seltzer and serve quickly.