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WEHMAN BROS. ' BARTENDERS' GUIDE.
65
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SMASH- Brandy. (Use a large bar glass.)
One-ha lf ta blespoon of sugar,
One squirt or seltzer,
.
I
Three or four sprigs of mint, pressed to extract che
essence, a..s in a ju
lip;
One wine-glass of brantly,
Fi ll glass with fine ice.
Stir 'Yell
wi~h
a
spo~n;
strain into a fancy bar glass an<l
serve with fru:t or berries. All smashes are made in the
same m a nner, substituting the desired liquors.
SOUR- Apple Jack. (Use a la'rge bar glass.)
Two-third3 of a glass of ice,
One te..spoonful or syruP,
One teaspoonful of p"ineapple syrnp,
Two teaspoons of lemon juice,
..
One wine-glass of apple jack.
!':~Ir
well; strain into a medium-sized thin glass; dash with
se ,tzer wat.er ; add fruits.
SOUR- Blackthorn. (Use a large glass.)
"-. Two ten.spoons of lemon juice,
One teaspoon of pineapple syrup,
One-half teaspoon of abricotine,
One wine-glabS
of
sloe gin.
Stir well; strain into a claret glass; add frliit.
SOUR- Brandy. (Use a large bar glass.)
Fill the glass wit.h ice, '
One-half
t"bl~spoon
of sugar,
Two or thr"e cl"shes of lemon juice,
One S<J,Uirt of seltzer,
One
wme-~lass
of brandy.
.
,
,:;tir well; strain into a sour glass ; dress with fru1teand ser\ e.,
•SOUR- Cha mpagne. (Use a fa ncy .glass.)
On~ !~mp
of loaf sugar,
'
'fwo dashes
of
lemon juice.
.
Fill t he g lass slowly with champagne, and stir well. Dress
with frU'lts and
~erve.