1882 Harry Johnson's new and improved bartender's manual (1882)
43. CHAMPAGNE COBBLER (Use d large bar glass.) Three-quarters of a table-spoon of sugar; One-quarter of a glass of water, dissolved well; 1 or 2 pieces of orange; 1 or 2 slices of orange; 1£ wine glass of champagne; Fill the glass with ice ; stir well with a spoon; ornament the top with grapes, pineapple, berries, etc., and serve with a straw. 44. ST. CHARLES PUNCH. ( Use a large bar glass.) 1 table-spoonful of sugar; 3 or 4 dashes of lemon juice, dissolved with a little water; 1 wine glass full of Port wine; 1 pony glass of brandy; flavor with Curacao ; fill the glass with fine ice ; shake well; ornament the top with grapes, oranges, fruit, etc., in season, and serve with a straw.
BRANDY SANGAREE. ( Use a small bar glass.
1 or 2 lumps of ice; One-half wine glass of water; One-half table- spoonful of sugar; 1 glass of brandy; stir up well with a spoon; grate a little
nutmeg on top,
and serve; strain if desired.
46. MINT JULEP.
( Use a large bar glass.)
1 table-spoonful of sugar; One-half wine glass of water; 3 or 4 sprigs of fresh mint, dissolve well with sugar
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