Reserving the right to re-enter upon the subject of long drinks, I will now touch upon a short one or two. _Imprimis_, _Cocktails_, another brand of beverages which our American cousins have introduced into the old country. I am bound to add that the beverage in question has not altogether “frozen on” here, although the American Bar has become an institution in all fashionable and much-frequented quarters. In the land of its birth the cocktail is said to be popular at shooting or fishing parties. But on this side the host who wants his guests to shoot straight does not ply them freely with fancy drinks. _Brandy Cocktail._ To save wearisome repetition of words, it should be stated at the outset that the cocktail is almost invariably mixed in a small tumbler, in which the necessary crushed ice has been placed first. {156} One wine-glass of brandy, thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa. Stir, and shake well. Place a small shred of lemon-peel atop. _Champagne Cocktail._ One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain. _Coomassie Cocktail._ Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain; then dust with nutmeg and cinnamon. _Jersey Cocktail._ Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop. _Manhattan Cocktail._ Half a wine-glass of Italian vermouth, half a wine-glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop. {157} _Bengal Cocktail._ Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel. _Newport Cocktail._ Two _lumps_ of ice, and a small _slice_ of lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel. _Gin Cocktail._ Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel. _A “Swizzle,”_