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.

31

This beverage is very pleasant when made

little nutmeg.

For the foregoing drinks use the small glass.

hot.

— PORTER SANGAREE.

104.

Sweeten with a teaspoonful of sugar a glass of the malt, and grate nutmeg on top. The sugar may be dissolved first in a little water.

— ALE SANGAREE.

105.

made the same as porter sangaree.

For both use

This is

a large half pint glass.

— THE COCKTAIL.

106.

The ''Cocktail" origin, but has rapidly risen in favor. It is most frequently called for in the morn- ing and about half an hour before dinner. It is sometimes taken as an appetizer. It is a welcome companion on fishing excursions, and travelers often go provided with it on railroad journeys. is of recent

- BRANDY COCKTAIL.

107.

Two or. three dashes of gum syrup ;

one or two dashes of one small lump of ice ;

; one wine glass of brandy ;

bitters

one small piece of lemon peel.

Stir with a spoon.

— BRANDY COCKTAIL.

108.

Two or three dashes of syrup ; ; one wine glass of brandy ;

one or two dashes of bit- one dash of absinthe.

ters

Fill tumbler one-third full of ice.

; strain into a fancy

Stir

first squeeze a piece of the lemon peel over,

wine glass ;

Moisten the rim of the glass

then drop it into the cocktail.

with lemon.

— BRANDY COCKTAIL.

109.

Two dashes of bitters ;

one liqueur glass of Curayoa