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

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HOT WHISKEY.

53.

^ Use a ftot wkikMy glass. J The author of this work calls attention to this rule., that is always proper to leave the spoon in hot drinks remain in the glass, and at all times have a separate glass rilled with fine ice, which must be placed in a convenient position, so that if the customer rinds his drink too hot for him, he can help himself to the above ice; and the bartender should at all times handle the sugar with a jDair of tongues. 1 or 2 lumps of loaf- sugar with a little hot water to dissolve the sugar well; 1 wine glass full of Scotch whiskey; nil the glass full with hot water; then mix well; squeeze and throw the lemon peel on top; grate a little nutmeg on top, and serve. It is always customary to use the Scotch whiskey in preparing the above drink, unless the customer desires any other. Before using eggs, be careful and have them fresh and cold; go to work and take two bowls, break up your eggs very carefully, without mixing the yolks with the whites together, but have the whites in a separate bowl, take an egg beater and beat the white of the egg in such a manner, that it becomes to a stiff froth; add 1£ table-spoon of sugar to each egg, and mix this thoroughly together, and then beat the yolks of the eggs, until they are as thin as water, mix the yolks of the eggs with the whites and sugar together, until the mixture contains the con- sistence of a light batter, and it is always necessary to stir the mixtures up every little while to prevent the eggs from separating. 54. HOW TO MIX TOM AND JERRY. (Use a punch bowl for the mixture.) Use eggs according to quantity.