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.

33

One quart bottle of wine will make a little over four large cocktails.

— JAPANESE COCKTAIL.

115.

Orje liqueur glass of Curaqoa or maraschino ;

half a tea-

spoonful of bitters; one wine glass cf brandy or gin 5 one or two pieces of lemon peel ; one lump of ice. Stir with a spoon.

— SODA COCKTAIL.

118.

One teaspoonful of sugar ;

two dashes of bitters.

Fill

Use large

glass with, soda water and stir with spoon.

glass.

117. — CALIFORNIA WINE BITTER COCKTAIL. Two or three dashes of gum syrup ;

one wine glass of

one lump of ice; one small piece

California wine bitters ;

of lemon peel.

— VERMUTH COCKTAIL.

118.

One wine glass of vermuth ; one small piece of lemon pe A. wine glass with curved lip.

one very small piece of ice ; Serve in a thin stemmed

— HOT SPICED RUM.

119.

One tablespoonful of sugar ; one and a half wineglasses of Jamaica rum; one teaspoonful of allspice and cloves; one piece of butter. Fill tumbler three quat ters full of hot water.

— HOT RUM.

120.

made without the spice and butter.

This is

— SHERRY AND EGG.

121.

One egg

Use small bar glass.

; one wine glass of sherry.