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

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OR, THE ART OE MIXING DRINKS.

PORTEREE.

- spoonfull of powdered sug^r,1 table spoonful of water, , -1 1 1 1 - Pnrfpr Stir witK spoon and serve with 1 bottle Philadelphia Porter, our w nutuieg out-'p. POUSSE CAFE. This drink is to be mixed with great care, so as to have each cordial show scperately when placed before the customer. 1 tea spoonful of gum syrup, 1-2teaspoonful w 1 f ^ Mnri^chino,1 tea spoouful of Curagoa, 1 tea tJa spoonful of Kummel.2 tea 1 tea Brandv. Each cordial to be drop- spoonfuls of the best Uognac ui . . , . ped from the end of a spoon to preventintermingling.

lEElTED WiTEBS. SHEEBETB. a=0. SODA"WATER i j lu A terl Draushts owe their effervescence to carb- And other era d r quest during hot OHIO aid gas y ^ feverish condition of the hu- weather to allay ^^^ated. Mineral waters rS'irS sulphurous. aerated GHAL"n3EATE WATER Contains pro-sulphate of iron, and bicarbonate of potasca

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