1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

the A-MEIUCAN BAR-TEN^DER;

11

62. HOT SPICED RUM. 2lumps of sugar,dissolred iu 1 1-2 wine glasses of boiling water; 1 glass of Jamaica rum;1-2 tea spoonful of mixed spi cua.l piece of butter. 63. BR.AHDY straight. Put a piece of ice in tba tumbler, aud baud to your custom* er with the bottle of brandy. 61- GIN STRAIGHT. Same as Brandy Straight, substituting Gin for Brandy. 65. STONE WALL. 1 glass of Cognac Brandy; one-third of a glass of fine ioa. Ill UD With nloi'n or,.!.. Fil up w p ai soda.

66. SHERRY AND EGG. Shaui, Glass. 1 egg, i ghigg of Sherry. 67. SHERRY AND BITTERS. 1 dash of Bitters; 1 ofSherry.

68. LEMONADE.

1lemon;! 1-2 table spoonful of a luiuuri,! i-afl inoie Rpooillul of

Rlim.r

with water. ShakTwe"a"

^ell, ud ornament with fruit

orgeat LEMONADE.

A wine glass of Orgeat H the tumbler oue-third full Shake well and

well, ornament with'wries.' 70. SODA COCKTAIL.

balance with water.

1 tea spoonfulof ®"oUr,2dishes of Bitters;2or 3 lumps of ice. Pillthetumbler'wi^h Id '®' n lemon peel on top. ' spoonj=nd put

shandy gaff.

Half Ale; tho oth.-^r ]..d.r qi.,

iji.igcr Ale.

I-