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

THE AilEBiOAN BAR-TENDEE;

/ 8. APPLE TODDY.

Smixl Glajss.—2 pieces white loaf sugar; fill glass half full of boiling water and dissolve sugar in same; 1 glass of cider brandy; 1-2 of a baked apple. Grate a little nutmeg on top. 9. BE.4.NDY TODDY. 1-2 tea spoonful of sugar,1 table spoonful of water.1 glass of whiskey, 1 smalllump of ice. Stir with a spoon. Nutmeg on top. For Hot Brandy Toddy, omit the ico and use boiling water. 10. V.'HISKEY TODDY. 1-2 tea spoonful of sugar; 1 table .spoonful of water; 1 glass of whiskey, 1 small lump of ice. Stir with a spoon. Nutmeg on top. 11. BRANDY SLING. Small Gi,.iss.—The Brandy Sling is made the same way as the Brandy Toddy, merely adding .small slice of lemon. 12. HOT "WHISKEY SLING. 2lumps ofloaf sugar; fill the tumbler one-third full of boil ing water, and dissolve sugar. Wine glass of whiskey. Grate a little nutmeg on top. Small slice of lemon. 13. GIN SLING. The Gin Sling is made the same as the Whiskey Toddy. 14. BRANDY FLIP. 1 egg beaten very thin; 1 tea spoonful of sugar; 1 glass of brandy. Mix with fineico;strain in small glass. Nutmeg on top. 15. WHISKEY FLIP. The Whiskey Flip is made the same as the Brandy Flip, using Whiskey instead of Braudy. 16. GIN FLIP. Tho Gin Flip is made the same as the Whiskey Flig, using Gin instead of Whiskey. EGG OR SHERRY FLIP. Egg or Sherry Flip is made tho same as Brandy FJip, using Slierry instead of Brandy. 17.' MINT JULEP. 1 table spoonful of white sugar;2 1-2 table spoonfuls of wa ter; mix well with o spoon. Take 3 or 4 sprigs of fresh Mint, and press them well in the sugar and water until the flavor of tho mint i.s cxlr.ictud—add ono and a lailf glass of wlnskey.and fill the glass with Cue shaved too, then draw out the sprig," of