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

55. HOW TO DEAL OUT TOM AND JEI^RY. (Take either a Tom and Jerry mug or bar glass. } 2 table-spoons of the above mixture; 1 wine glass of brandy; 1 pony glass of Jamaica rum: till the mug or glass up with hot water or hot milk, and stir up well with a spoon, then }30or i n the mixture from one mug to the other, three or four times, until the above ingredients are thoroughly mixed, grate a little nutmeg on top and serve. This drink is prepared on the same principle as Hot Tom and Jerry, with the exception of using cold water or cold milk. 57. KNICKERBOCKER. (Use a large bar glass.) 2 table-spoonsful of raspberry syrup; 2 dashes of lemon juice ; 1 slice of pineapple; 1 slice of orange; 1 wine glass full of St. Croix rum; One-half glass of Curacao; then fill the glass with fine shaved ice, stir or shake well, and dress with fruit in season; serve with a straw. 56. TOM AND JEP^Y -cold). (Use a Tom and Jerry mug or bar gla.<.<. \

58. JOHN COLLINS. (Use an extra large bar glass.)

1 table-spoonful of sugar; 5 to 6 dashes of lemon juice; 1 wine glass of Holland gin ; 4 or 5 small lumps of ice ;

open a bottle of plain soda water, pour this into the ingredients, mix up well, remove the ice. and serve.