Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Appetizer Cocktail

A Scotch whisky appetizer cocktail with Angostura, powdered sugar, lemon juice, and lemon zest.

Served in Cocktail glass D. Ice: Small pieces of ice.

Variants (3)

Bariana by Louis Fouquet (1896, p.18) — Bariana 1896, No. 4

2 dashlemon juice acid
1 zestlemon peel — lemon zestacid
4 dashAngostura bitters — angosturabase
fillScotch whisky — scotch whiskybase
1 teaspoonpowdered sugar — sucre en poudresweetener
  1. Stir ingredients with small pieces of ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.164)

lemon peel — Serve with a piece of lemon peel.acid
0.33 wine glassbrandy base
2 dashesAngostura bitters — Angostura Bittersbitter
3 dashesorange bitters — Orange Bittersbitter
0.33 wine glassMaraschino — Maraschinomodifier
0.33 wine glassred curacao — Red Curacoamodifier
  1. Shake the brandy, maraschino, red curacoa, orange bitters, and Angostura bitters well.
  2. Strain and serve with a piece of lemon peel.

Garnish: Lemon peel

American Drinks by Victor Hugo Himmelreich (1921) — Himmelreich 1921, opening cocktails section

1 garnishlemon peel acid
3 dashAngostura bitters base
0.5 partwhisky base
2 dashcitron dilution
1 coffee spoonpowdered sugar sweetener
  1. Stir with clear ice in a mixing glass and serve only with lemon peel.

Garnish: Lemon peel

Ice: Clear ice pieces

See also: Brandy Cocktail, Royal Fox Cocktail