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.

34

— SHERRY AND BITTERS.

122.

One dash of bitters ;

one wine glass of sherry.

123. — BRANDY AND SODA. Set before your customer a large bar glass one third full of broken ice, and let him pour from the bottle as much brandy as he requires. Then fill up with plain soda.

124.— PONY BRANDY.

Fill a pony glass with best sasarac or ambassador brandy.

125.— BRANDY STRAIGHT.

Place in a tumbler a piece of ice, and set it on the bar with the brandy bottle for the thirsty soul to partake of. This is a good square drink for all times.

— GIN STRAIGHT.

126.

Serve this in precisely the same way as the brandy, only make no mistake in the bottles.

— GIN AND TANSY.

127.

One third tansy to two thirds gin.

Serve from decanter

into a wine glass

— BLACK STRIPE.

128.

Santa Cruz rum ;

one tablespoonful of molasses.

Is

made both hot and cold,

Grate a little nutmeg on top in

either case.

129.— PEACH AND HONEY.

Peach brandy j

Stir with a

one tablespoonful of honey.

spoon.