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WEHMAN'S BAKTENDEKS' GUIDE.
Continental Sour.
%tea-spoon sugar, dissolved In water.
Juice of 54 0- Lemon.
1 wine glass Whiskey or iiquor as desired ; flue ice; shake
weil, and strain into a sour giass, and dash with
claret.
Egg Sour.
1 table-spoon powdered sugar.
3lumps of ice.
1 egg.
Juice of 1 Lemon.
Shake thoroughly; seiwe with straw; nutmeg grated on top.
Gin Sour.—fUse a large bar glass.)
54 tabie-spoonful of sugar.
2 or 3 dashes of Lemon Juice.
1 dash of Lime Juice.
I squirt of Syphon Selters water.
Dissolve the sugar and lemon well with a spoon.
54^ filled with fine shaved ice.
1 wine glass of Holland Gin.
Mix weii, strain it into a sour glass, dress with a little fruit in
season, and serve.
Jersey Sour.—(Use a small bar glass.)
1 large tea-spoonful of powdered white sugar dissolved
in a little water.
2 or 3 dashes of Lemon Juice.
1 wine glass of Apple Jack.
Fill the glass with shaved ice, shake up, and strain into a
claret giass. Ornament with berries.
St. Croix Sour.—("Use a large bar glass.)
54 tabie-spoon sugar, dissolved in a little Seltzer water,
'/i' of a Lemon saueezed into the glass.
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54 glass fine ice.
1 wine glass St. Croix Eum.
Stir well; strain into a sour glass; dress with fruit In season,
and serve.