1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS.' BARTENDERS' GUIDE. 9
BISHOP- a La Prusse.
One bpttle of port wiue,
Ooe-ht'1f pound of pouuded loaf sugar,
~'ive goon-sized biLter ora nges.
Ro>Lst the oruuges uutil they a re of a pale brown color:
lay t1Ji::n1 in a tureen, 1:u 1d covet· t bt:in with the sugar,
ttdding tlll"ee gli1"!Ses of tu" pnrt wine; cover tl1e LUreen a nd
lt:t it stand until the next day . "\\' hen reqniretl for use, place
the tureen in a pa n of boiling water; J?ress tlie omnges with
a spoon, a nd run the juice t hrough a sieve. Boil the remain–
der of the port wiue ; ndd the strniued juice, a nd sGr ve
warm in glasses.
BISHOP- English . (Use a small punch bawl.)
One qua rt of the best JJOrt wine,
One orange (stucK pretty well with cloves) .
Roast t he orunge b efore a Jjre, and wlum suftlcitmtly brown,
cut. in quarters, antl pour OYer it the port w irw, (previously,
made hot ); add suga1· to taste, aud let the mi.xtu1·e simmer
IJ\'el' t.he fire for ha1f a u buur.
BLACK STRIPE. ~ Use a small bar glass.}
One wine glass of Santn. Cruz ruin,
One tablespoonfu l of molassej!.
Tbis drink can eiLher be made in Summer or "'' inter; if in
the former season, mix in one tnblespoouful of water a.nd
cnol with shaved ice; if in the latter, fi ll the tumbler with
boiling water. Grate a little nutmeg on top.
BRACE UP. (Use a larg e bar glass.}
One tnblespoonfcl of white sugar,
'fwo or tnr~e of bitters,
'l'wo or t.bree d ashes of lemon juice,
One dash of lime juice.
Two dushes of anisette,
One fresh egg,
Three-quarters glass of brandy,
0 »- ha ]f glass Of shnYerl ice.
Shake t his up thm·ong hly in a shaker, stra.in it into a large
glas.~. i.i:::. fill with vichy or Apollinaris water and serve.