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

3 or 4 dashes of absinthe, dissolved well witn little water; Three-quarter glass filled with fine shaved ice 1 egg (the white only) 1 wine glass of Scotch whiskey; shake up well with a shaker ; strain it into a good-sized bar glass; fill up the balance with Syphon Selters or Vichy water, and serve. The above drink must be drank as soon as prepared, so as not to lose the effect of it. The author respect- fully recommends the above drink as an excellent one for a morning beverage, which will give a good appe- tite and quiet the nerves.

34. EGG NOGG. (Use a large bar glass.)

1 fresh egg; Three-quarters table-spoon sugar; One-third glass full of fine ice; 1 pony glass St. Croix rum; 1 wine glass of brandy;

fill the glass up with rich milk, shake the ingredients well together and strain it into a large bar glass; grate a little nutmeg on top, and serve.

CHAMPAGNE SOUI^. (Use a large bar glass.

35.

1 lump of loaf-sugar ; 2 dashes of fresh lemon juice;

place the saturated sugar into a fancy sour glass, fill up the glass slowly with wine and stir up well with a spoon, and ornament with grapes, fruit, and berries in season, and serve,

36. MILK PUNCH. (Use a large glass.) Three-quarters table-spoon sugar; One-third glass of fine ice;