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.

36

of ground cinnamon ; fceaspoouful of allspice.

quarter teaspoonful of cloves ;

quarter

Sweeten with about five pounds of sugar, and in serving to customers to a teaspoonftil of the above add a quarter of a tumbler of spirits, brandy being preferable ; fill up with boiling water, and grate a little nut- meg on the surface.

— WHISKY SKIN.

136.

One and a half wine glasses of Scotch or Irish whisky 5 one thin piece of lemon peel. Fill the tumbler half fuil of boiling v*ater.

— FLUTEMAG1NLEY.

137.

One small glass of cider ; one g ass of sherry; one pony glasi of brandy; one piece of lemon peel ; sugar and nutmeg. Use large bar glass. This is a somewhat singular name conferred upon a refreshing and pleasant beverage not generally known. half bottle of soda water ;

— BURNT BRANDY.

138.

This drink is sometimes called for at bars during the warm weather to correct a tendency to diarrhoea. The brandy is poured into a saucer, a lump or sugar placed in the center, and the spirit set fire to. — POST CAFE. This combination of Latin and French words, signifying, literally, after coffee, is applied to certain combinations of cordials, liqueurs and spirits, in very small quantities, usually partaken of after dinner, and sometimes after breakfast. The recipes for these are neither many nor various. We subjoin a few below. 139.

— POST CAFE.

140.

Fill wine glass one third part each with Cognac, Kersch- wasser and Cura^oa. Use small piece of ice.