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WEHMAN BROS.' BA.RTEKDERS' GUIDE.
WHISKEY AND BITTERS. (Use a small bar glass.)
' One d11..•h of
angostur~
bitters; then throw _it out.
H a nd
bo~tle
of whiskey to the customer and lt>t him h elp
him~elf.
St>rve with ice-water on the side.
WHISKEY ANO CIDER. (Use a wh iskey glass.)
Ha nel the bottle of whiske·y to the customer to h elp him–
self· fill up .t he g lass with good apple cider; ,stir well w1Lh a
spoo'n a.ncl serve,
u.1u..1
y-ou
will ha.Vti
a very nice drink.
WHISKEY- Hot. (Use a hot-water glass.)
Onp or two Jumps of 1011.f sugar, with a little hot w11-
ter to dissolve the sugar ;;-ell ;
One wine-glass
of
Scotch whiskey.
Fill the g lass with bot water; then mix well ; squeeze and
throw in t he lemon peel, grate a little nutmeg on top Rl•<I
serve. It is customary to use Scotch wh iskey in prepari••K
this drink,
unle~s
otherwise d esired by the customer.
WHITE LION. (Use a large bar glaas.)
01.e tablespoonful of sugar, dis•nlved in water:
Juice of h a lf a lemon; a lso the ·ind,
T'vo teaspoons of raspberry syrup,
One wine-glass of St Croix rum
On e-ha! f pony.glass of curacoa '
Mix well; fill with line ice; dress with fi·uit In season and s.,.-v.,.
WH ITE PLUSH. (Use a email bar glass.)
Place before the customer a bottle of ifourbon or r ye whJs.. '
key_, and let him h elp himself.
Fill up the glass with fresh milk.