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WEHMAN BROS. ' BA_RTENDERS' GUIDE.
SHRUB-Rum. To make nearly five gallons.
Three .gallons of best.J•!·inaica Rum,
One qua r t of ora nge Jnw.,,
One pint of lem on juice,
.
. .
Six pounds of powdered sugar, dissolved m sufficient
\Va t.er ;
Three pints of fresh m ilk .
.
Mix toge ther all bu t. t he m ilk. a.nd Jet
t~Pm
remam closely
covered ov<r night. Nex t day boi l t he mi lk, a nd when c;old,
add it to the mixt.ure. FiltPr t hrough n tlan'\el bag hoed
with ,blotting pa per, a nd bottle, curkiug immedia tely.
SKlN- Brnndy. (Use a small bar glass.)
On e lump of sngar,
One wh1e-g lass of bra nd y,
One piece of l!'mou peel.
Rinse t he glass with bot wa te r, put. in the su gar, fill the
glass ha lf f ull of boiling water, a dd the bra ndy a nd stir.
~erve
with a spoon. All bnt skins a 1·e made in the sam e
m a nner, su bstitu ting t\le desired liquors.
SKIN- Columbia. (Use a small bar glass.)
One teaspnn11fu l nf sugar, d issoh-ed in a little wa ter ;
On e
~l ice
of lemon,
T wo or t h rt-e
piece~
of broken ice,
One wine-g lass of r um.
Stir well wit7 a spoon ; grate a little nnt]lleg on top a nd ser ve.
I
SLING- Brandy ; Hot. (Use a hot-water glass.)
One lump of suga 1-.
One wim·-g las8 of bra nd,·.
.Fill glass. two-tbirrls full of h ot. water ; stir well, add a
piece
<;if
twi§ted lem o.n Pt>el a nd grate nutm t'g nn too. A ll
hot. sling.a a re m a d!" rn t.he snrne m a nner, substitu ting the
desired llquors. Slings, cold
1
a re m ade the 1<ame as t he hot
substituting cold
w~ •p"
and ice.
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