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 BARKEEPER'S MANUAL.

29

— GIN FIX.

91.

One wine glass of gin ;

half wine glass of water ;

one

tablespoonful of sugar; juice of half a lemon; ice. Stir with a spoon, and add a slice or two of orange, pineapple or berries if in season.

— BRANDY FIX.

92.

Use the same ingredients as in the branay sour, with the addition of fruits and berries. In the manufacture of fixes and sours a small bar glass or ordinary tumbler is employed, and a strainer placed in the glass to drink through, A small piece of the peel of the lemon adds a flavor to both drinks.

— BRANDY TODDY.

93.

One wine glass of brandy ;

half wine glass of water ;

one

one small lump of ice.

Stir with a

teaspoonful of sugar ;

For hot brandy toddy use boiling water.

spoon.

-WHISKY TODDY.

94.

One and a half wine glasses of whisky ; cne wine glass of water; one teaspoonful of sugar; one small lump of ice. Stir with a spoon.

95.— GIN TODDY.

One wine glass of gin; one wine glass of water; cne teaspoonful of sugar ; one small lump of ice. Stir with a spoon.

96.— APPLE TODDY.

Two wine glasses of "Apple Jack " ;

one tablespoonful of Add boiling water and

white sugar ;

half of a baked apple.

This drink ought never to be made with a suspi-

nutmeg.

cion of weakness. It is only drank in cold weather, and needs to be a little strong to be satisfactory to the epicurean.