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

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62. LEMONADE. ( Use a large bar glass, j

table-spoon of sugar; 5 to 6 dashes lemon juice; Three-quarters filled with shaved ice;

fill up the balance with water; shake well; dress with fruit, and serve with a straw. In making this drink to taste pleasant, it must be at all times good and strong; take therefore plenty of lemon juice and sugar.

HOT SPICED I^UM. ( Take a hot water glass.)

63.

1 or 2 lumps of loaf sugar; One-half tea-spoonful of mixed allspice, dissolve with a little hot water; 1 wine glass of Jamaica rum; fill up the balance of the glass with hot water, mix well and grate a little nutmeg on the top, and serve. If the customer requires a small portion of butter in the above drink, you are requested to use only that which is perfectly fresh, as butter is very desirable in cases of sore throats and colds. 64. SELTERS LEMONADE. (Use a large bar glass.) 1^ table-spoon of sugar; 4 to 6 dashes of lemon juice; 4 or 5 small lumps of broken ice; then fill up the glass with Syphon Selters water, stir up well with a spoon, and serve. If customers desire to have the imported Selters water, use that instead of the Syphon Selters water. MULLET CLARET. (Use a large bar glass or mug.) In making the above drink, careful attention must be paid in having all the ingredients well mixed. 65.