1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPERS MANUAL.

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a lump or so of ice, and a couple of

few drops of water ;

sprigs of mint.

— BRANDY SMASH.

86.

One wine glass of brandy ;

two teaspoonfuls of sugar

some broken ice ;

half wine glass of water 5

a couple of

Add a slice or two of orange, and berries if

sprigs of mint.

in season

— BRANDY SOUR.

87.

One wine glass of brandy ;

half wine glars of water; one

tablespoonful of sugar ; Squeeze a por- tion of the juice of the lemon into the tumbler, which should be one quarter full of ice, and rub the lemon on the rim of the glass. Stir with a spoon. half of a lemon.

88.— SANTA CRUZ SOUR.

This is a very popular drink in the summer season, and really cue of the most palatable and refreshing that comes. It is made in precisely the same way as the above, substi- tuting St. Croix or banta Cruz nun for brandy.

83. -GIN SOUR.

Follow the same method here as advised in No. 87, using the ingredients in the same proportion, substituting gin for brandy.

90.— BOURBON SOUR

One and a half wine glasses of bourbon whisky ; one wine glass of water ; one tablespoonful of sugar ; half of a lemon. Squeeze into the tumbler a portion of the juice of the lemon, and rub the rim of the glass. Add a slice of fresh lemon to the mixture.