1882 Harry Johnson's new and improved bartender's manual (1882)

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— 187

Xumraer.

Beite.

142. St. Croix Sour

139

Brandy Scafifa

140

1 id.

144. Faivres Pousse Cafe

140

145. Gin and Tansy

140

146. Bowl of Egg Xogg for a New Years Party

141

147. Egg Lemonade 148. Brandy and Gum 149. Sherry and Egg 150. Brandy and Soda

141

142

142

142

151. Arf and Arf

142

152. Soda and Nectar 153. Sherry Wine and Ice 154. Egg Milk Punch 155. Sherry Wine and Bitters

143

143 143

141

156. Rhine Wine and Selters Water

114 144

157. May Wine Punch

How to mix Absinthe

145

158.

159. Pony glass of Brandy

145

160. American style of mixing Absinthe

146

161. Bishop

146

162. Brandy Straight

146

163. Brandy and Ginger Ale

146

164. Italian style of mixing Absinthe

147

165- Gin and Wormwood

147

166. Claret and Champagne cup a la Brunow

147

167. Balaklava Nectar

148

168. Blue Blazer

148

169. Peach and Honey

149

170o Burnt Brandy and Peach

149

171. Blak Stripe

149

172. Orchard Punch 173. Gin and Molasses

150

150

174. Mulled Claret and Egg 175. East India Cocktail 176. Whiskey Cobbler 177. Whiskey and Cider

150

151

151

151

Milk

178. Gin an 1

151

179. Bottle Cocktail for a party

152