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)

STEWAKD AND BAEKEEPER ? S MANUAL.

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97.— GIN SLING.

One wine glass of gin ;

one wine glass of water ;

one

Grate nut-

one small piece of ice.

teaspoonful of sugar ;

meg on top.

— BRANDY SLING.

98.

One wine glass of brandy ;

one wine glass of water ;

one

Grate nutmeg

teaspoonful of sugar ;

one small piece of ice.

on top.

— WHISKY SLING.

99.

One wine glass of whisky ;

one wine glass of water; one

No nutmeg.

teaspoonful of sugar; one small piece of ice. Use for each of these a small bar glass ; is called for, use boiling water in lieu of the ice.

and if a hot sling

— PORT WINE SANGAREE.

100.

Two wine glasses of port wine ;

one large teaspoonful of

some shaved ice.

Shake or stir well with a spoon

sugar

;

Use an ordinary tumbler.

and grate nutmeg on top.

— BRANDY SANGAREE

101.

One wine glass of brandy ;

half wine glass of water ;

one

one small lump of ice.

teaspoonful of sugar ;

Stir with a

spoon and dash on some port wine.

— GIN SANGAREE,

102.

One wine glass of gin ;

half wine glass of water ;

one

teaspoonful of sugar; one small lump of ice.

Stir with a

spoon, and add a dash of port wine.

103.— SHERRY WINE SANGAREE.

Two wine glasses of sherry ;

one large teaspoonful of

grate a

Fill tumbler one-third full of shaved ice ;

sugar.