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HOME BREWED WDTBS, BEERS, LIQXJETJRS, ETC.
WHISKEY PRNCH.
(Use whiskey glass.)
The juice of half a lemon, 3 tea-
spoonfuls powdered sugar in 1 wine
glass hot water: 2 wine-glasses Scotch
or Irish whiskey.
Fill glass with boiling water and
place on top a thin slice of lemon or a
piece of the peel. Some grate a little
nutmeg on top. Always place ice be
fore the customer, and allow a spoon
to remain in the drink, in order that
the partaker of the beverage can help
himself to ice should the mixture be
too hot for him.
HOT BUM.
(Use whiskey glass.)
One teaspoonful powdered sugar; a
small lump of butter; 1 wine-glass
Jamaica rum.
Fill glass with hot water. Stir well
and serve. Omit spices.
BRANDY SANGABBE.
(Use small bar glass.)
One-fourth glass ice; % wine-glass
water; 1 wine-glass brandy; 1 tea-
spoonful powdered sugar.
Stir well; give a dash of Port wine
on top, and serve.
GIN SANGABEE.
One-half teaspoonful powdered sug
ar in a little water; 1 v/ine-glass Hol
land gin; M glass shaved ice.
Stir with a spoon; put about a tea
spoon of sherry on top, and serve.
PORTER SANGABEE.
(Use large bar glass.)
One teaspoonful powdered sugar; %
glass shaved ice; fill with porter.
Stir well; grate nutmeg on top, and
serve.
PORT WINE SANGABEE.
(Use small bar glass.)
One-fourth glass shaved ice; 1 tea
spoonful powdered sugar; 1% wine
glass Port wine.
Shake well; grate a little nutmeg on
top; serve.
SHERRY WINE SANGABEE.
(Use whiskey glass.)
One teaspoonful powdered sugar; %
glass shaved ice; 1 wine-glass sherry.
Shake well; grate a little nutmeg on
top, and serve.
SHANDY GAFF.
(Use large bar glass.)
One-half glass of lager; % glass of
ginger ale. Mix.
It is also made with half ale and
half ginger ale.
SCOTCH WHISKEY-SKIN.
(Use small whiskey glass.)
One wine-glass Scotch whiskey.
Pill glass half full with hot water,
put a piece of lemon peel on top, and
serve.
BRANDY SUING.
(Use small whiskey glass.)
One teaspoonful powdered sugar; li
wine-glass brandy.
Fill up with hot water; stir well;
grate nutmeg on top; serve.
For a cold Brandy Sling; use a lump
of ice and cold water.
GIN SUING.
(Use small whisky glass.)
One lump of sugar dissolved in a lit
tle water; 1 lump of ice; 1 wine-glass
gin.
Stir, and grate a little nutmeg on
top. Serve.
WHISKEY SUING (Cold).
(Use small bar glass.)
One teaspoonful sugar dissolved in
% wine-glass water; 1 or 2 lumps ice;
1 wine-glass whiskey.
Stir well, and grate nutmeg on topi
and serve.
BRANDY SMASH.
(Use large bar glass.)
One-half tablespoonful
powdered
sugar; % wine-glass water; 2 or 3
sprigs mint, pressed as in mint julep-
1 wine-glass brandy; fill glass % fuii
shaved ice.
Stir well: strain into a fancy bar
glass, and serve.
GIN SMASH.
(Usp large bar glass.)
One-half glass shaved ice; 2 tea-
spoonfuls powdered sugar; 2 or 3 sprigs
mint, pressed as in mint julep; 1 wine
glass Holland gin.
Stir well; strain into a sour glass;
dress with fruit; serve.
WHISKEY SMASH.
(Use large bar glass.)
Two teaspoonfuls powdered sugar; 2
or sprigs mint, pressed to extract es-
sence, as in a julep; % glass shaved
ice; 1 wine-glass whiskey.
Stir well; strain into a fancy or sour
glass; dress with a little fruit, berries,
etc. Serve.
'
APPUE J.4.0K SOUR.
(Use large bar glass.)
Fill glass % full shaved Ice; 2 tea-
spoonfuls sugar in a little water; 2 or
3 dashes lemon or lime juice; 1 wine
glass old apple jack.
Stir well; strain into a sour glass;
dress with fruit and serve.
BRANDY SOUR.
(Use large bar glass.)
Fill glass with shaved lea; 2 tea-