1888 Harry Johnson's new and improved bartender's manual (1888)

- 50 ~ 1/2 pony glass of Raspberry syrup; pony glass of Cmw;oa ; Fill up the glass with shaved ice; 1 wine glass full of St. Croix rum; . . stir up well with a spoon; ornament with the fruits of the season; serve with a straw. This drink is known for a great number of years in South America. 1 1·4 1 yolk of an egg; 3/1 table-spoonful of sugar ; Add a little nutmeg and cinnamon, and beat to a cream; If2 pony glass of Brandy; 3 or 4 lumps of ice ; 1/.1 pony glass of Jamaica rum; 1 wine glass full of Madeira wine ; Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top and serve. 86. FANCY BRANDY COCKTAIL. (Use a l:i.rge bar glass.) 1 or 2 dashes of Bitters, (Boker's genuine only); 1 or 2 dashes of CuraGoa, or Absinthe if required; 1 glass of French Brandy ; stir well with a spoon, strain into a fancy cocktail glass and squirt a little champagne into it, twist a · piece of lemon peel on top and serve. The cham– pag:i.e will only be added where it is kept on draught. mixed as directed the above will make a very pleasant drink. It is 11 universal favorite in the western part of this country. 85. BALTIMORE EGG NOGG. (Us e a large bar glass.) 3 /4 glass filled with shaved ice ; 2 or 3 dashes of Gum syrup;

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