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WEHMxVN'S BARTENDERS' GUIDE.
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Port"Wine Saugaree.—(Use a small bar glass.)
1 or 2lumps ice.
1 tea-spoon sugar.
1)4 wine glass Port"Wine.
Shake well; remove ice; grate a little nutmeg on top;
■•rr*.
Sherry Sangaree.—( Use a medium bar glass.)
1 claret glass of Sherry Wine.
yi tea-spoonful of fine white sugar.
2 or 3 small lumps of ice.
Shako up weil, strain into a small bar glass, ser\'e with a littie
grated nutmeg.
Qnince Ijlqueiir,—(One and a half gallons.)
2 quarts of Quince Juice.
4; quarts of Cognac Brandy.
2)4 pounds of white sugar.
12 ounces of bitter Almonds, bruised.
1 pound of Coriander-Seeds.
36 Cloves.
Grate a sufficient number of quinces to make two quarts of
juice, and squeeze them through a jelly-bag. Mix the in
gredients all together, and put them into a demijohn, and shake
Weil every day for ten days. Then strain the liquid through a
jelly-bag till it is perfectly clear, and bottle for use.
Applejack Sour.—( Use a large bar glass.)
}4 table-spoonful of sugar.
2 or 3 dashes of Lemon Juice.
1 squirt of Syphon Selters water, dissolve well.
% glass of fine shaved ice.
1 wine glass of old Cider Brandy or what they call Apple
Jack.
Stir up with a spoon, strain it into a sour glass, and ornament
it with a littie fruit, and sers'e.
Braucly Sour.—( Use a large bar glass.)
Eill glass with ice.
14 table-spoon sugar.
2 or 3 dashes Lemon Juice.
A squirt of Seltzer.
1 wine glass Brandy.
Stir well; strain into a sour glass; dress with fruits as usual,
and serve.