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WEHMAN BROS.' BARTENDERS' GUIDE.
6 1
SANGAR EE- Brandy. (Us.ea small bar glass.)
T wo lumps of ice,
Une-half
wine~glas~
of water,
One teaspoonful ofsugar,
. One g lass of bra ndy.
Stn· up well
~vit.h
a
~poon;
grate a little nutmeg on top
and serve. Stram if desired.
'
S ANGAREE- Gin. (Uoe a small bar glass.)
One-half teaspoon of sngar, dissolved in a little wa ter;
One wine-glass of Hollaud gin,
One lump of ice.
Stir with a spoon. Put a bout a tellspoonful of sherry on
top and serve.
•
-
I
SANGAREE-Porter. (Use an ale glass.)
Same as Ale Sangaree, substituting porter for ale.
SANGAREE- Port W ine. (Use a small bar gloss.)
One or t'yo lumps of ice,
One teaspoonful of sugar,
One and one-half win.::-glasses of port wine,
ShakA well; remove the ice ; grllte
a
little 11utmeg on top
and serve.
SANGAR EE- Sherry Wine. (Use a small bar glass.)
SITTile as Port Wine Sangaree, s ubstituting sherry for port
wine.
SANGAREE- Whiskey. (Use a small bar glass.)
Same as Brandy Sangaree, substituting whiskey for brandy.
SHAKE- Brandy. (Use a srnall glass.)
One tabl<'spoo nful of snJ?lll\
One
wine.gins~
of cognac:,
Juice of t.wo limes,
•
~
Fill up
the 1tlHSS"
ith
ftnH
ice.
Shak.e well and strain in LO a tnll, thin glass.