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BARTENDERS' MANUAL
Jersey Cocktail.—(A large bar glass.)
table
spoon of sugar; 4 or 5 pieces of ice; 2 or 3 dashes
of bitters (Angostura); fill up with cider. Twist a
piece of lemon peel on top, or use only 1 wineglass
of cider and strain into a cocktail glass.
"Jersey Lily" Pousse Cafe.—(A pony glass.) ^
of chartreuse;
of brandy. Pour brandy in care
fully, so as not to disturb the chartreuse, and serve.
Jersey Sour.—(A small bar glass.) Take 1 large
teaspoon of powdered sugar, dissolved in a little
water; 2 or 3 dashes of lemon juice; 1 wineglass of
applejack; fill the glass with ice. Shake up, and
strain into a claret glass. Ornament with berries in
season.
John Collins Gin.—(An e.xtra large bar glass.) 1
tablespoon of sugar; about 5 dashes of lemon juice;
1 wineglass of gin; 5-or 0 small bits of ice; 1 bottle
of plain soda.
Mix well; remove the ice.
Kirschwasser Punch.—(A large bar glass.)
tablespoon of sugar; 2 or 3 dashes of lemon juice;
3 or 4 dashes of chartreuse; 1 wineglass of kir
schwasser;
glass of fine ice. Dress with fruits;
serve with a straw.
'
Knickerbein. (A sherry glass.) % wine glass of
vanilla cordial; 1 yolk of egg; which carefully cover
with benedictine; % wineglass kummel; 2 drops of
Angostura or Boker's bitters. The same rule is
here applied as in making Pousse Cafe, viz; Keep
colors separate and the different portions from run
ning into each other.
Knickerbocker.—(A large bar glass.) 2 table
spoons of raspberry syrup; juice of '/i a lemon- a
slice of pineapple and orange; 1 wineglass of St
Croix rum; 'A wineglass Curacoa; fill glass with
fine ice. Stir well, adding fruit in season, and im
bibe through a straw.
Lemonade.—Slice very thin, 3 lemons, to which
add lb- of white lump sugar. Mix well together
and throw in 1 gallon of water.
Lemonade.—(A large bar glass.) lyi tablespoon
of sugar; juice of y2 lemon; fill .>4 with fine ice
balance with water. Shake well. Some add a table
spoon of raspberry or strawberry syrup, dash
with port wine and dressing with fruit.
ing
Lincoln Club Punch.—(For a party of 25.) Take
4 bottles of champagne; 1 bottle of pale sherry;
1 bottle of Cognac; 1 bottle of Sauterne; 1 pine
apple, sliced and cut in small pieces; 4 lemons,
sliced. Sweeten to taste, mix, cool.
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