Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 87
3/4 large bar glass iceshaved
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
2 to 3 dash pineapple syrup
Ingredient: pineapple syrupWhat it is: Syrup
Fruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
2 to 3 dash Boker's bitters
Ingredient: Boker's bittersWhat it is: Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
2 to 3 dash maraschino(di Zara)
Ingredient: maraschinoWhat it is: Liqueur
Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).
3/4 wine-glass brandy
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1 squirt Champagne(Use a large bar glass.)
Ingredient: ChampagneAlso Known As: Sparkling wine What it is: Wine
Sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France.
Mix well with a bar spoon and place 2 or 3 strawberries in a fancy cocktail glass, strain it, twist a piece of lemon peel over it, top it off with 1 squirt of Champagne, and serve.