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

Julep or Cobbler Glasses. Claret Wine Glasses. Rhine Wine Glasses. Port Wine Glasses. Sherry TYine Glasses. Mineral Water Glasses, Absinthe Glasses. Cocktail and Sour Glasses, Hot Water Glasses. Whisker Glasses, Pony Brandy Glasses, Cordial Glasses, Water Glasses. Hot Apple Toddy Glasses, Ale. Porter and Beer Glasses. Pony Glasses.

CHAMPAGNE COCKTAIS, (Use a Champagne Gohbiei.

32.

Is making all cocktail drinks it is proper to nil the glass with ice before you put in any ingredients, as it has a ranch better appearance. 2 or 3 small lumps of crystal ice; 1 or 2 slices of orange place on top of the ice: 1 lump of loaf-sugar; 1 or 2 dashes of bitters (Angostura only;: Fill the goblet with wine, stir* up well with a sj^oon, twist a piece of lemon -peel on top of it and serve. If it should happen, as is often the case, thai a party of two or three should enter a place and call for a cham- pagne cocktail, the proper way would bei for a bar- tender to inquire what kind of wine they desire, Mnmrn, Piper Heidsick, etc.; a sniall bottle being sufficient for three cocktails, and also that the sugar is handled at all times with a pair of tongues, and the frait with a fork.

MORNING GLORY FIZZ.

33,

( Use a large bar glass.

In all first-class barrooms it is proper to hare the whites of eggs separated into an empty bottle, provid- ing you have a demand for such a drink as above, and keep them continually on ice, as by doing so, consider-

able time will be saved; mix as follows: Thrte-quarters table-spoonful of sugar:

3 or 4 dashes of lemon juice; 2 or 3 dashes of lime juice: