1867 The American Barkeeper by a Practical Liquor Manufacturer

10

THK AME15ICAN BAKKEEPEK.

MOUNTAIN PUNCH.

Use goat's milk,if possible. Use large bar glass, One tablespoonful of sugar. One wineglass brandy.

One and a half wineglass St. Cruz r ;in. Separate yolk from white of an egg: plaee the yolk in tnmbler,and beat the white. Fill the lumber two-thirds Avith ice. and complete Avith milk. Shake well, and jdace on top the AA'hite of the egg. and ornament Avith colored sugar. This drink is a favorite Avith the hard.y moun taineers of the Alps, and Avas kindly explained to me by a young Swiss lady in Geneva,Switzerland. /// WASHINGTON'S FAVORITE. Use large bar glass. Separate yolk from the Avhite of an egg; beat Avhite until . siiHiciently strong to sustain a half pound Aveight: plaee yolk in tumbler, add one Avineglass of milk, and ditto of brandy: fill Avith shaved ice, and shake until thoroughly frozen. Then add white of an egg.and as fast as it melt& imbil)e through straAvs. This superior beverage Avas used bj- our ancestors dui*- ing the revolutionary Avar. The reel]>e At-as fottnd by me among the papers in my great-grandfather's saddle-bags. Date. 17G0. GIN NEAT. Use stem wineglass.' Fill wilh Old Tom gin.

GIN STRAIGHT.

Use .small bar glass.

Small piece of ice. Place bottle and tnmbler before your customer. Avitli glass of ice water.