My interpretation:
8 oz Jack’s Hard Cider
2 dashes Angostura bitter
Dash bitters in bottom of highball glass, add large piece of ice, pour in chilled cider to 1/4” of rim, garnish with twisted lemon peel. — This “cocktail-style treatment” of hard cider appears first in Straub 1913/1914, thence being taken up into JM 1916. An older approach (e.g. in the 1905 Gorham Cocktail Book) closer to the original idea of cocktail would be to add a 1/2 lump of sugar first, which is then doused with Angostura. A little cider is added and the whole is stirred gently, then it is topped up with the rest of the cider. If the cider is very sweet (as it usually is) this addition of sugar may be regarded as superfluous.
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