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

3 or 4 pieces of lump sugar ;

1 or 2 dashes of lemon juice; 1 tea-spoon of mixed spice; One-quarter tea-spoon cloves; One-quarter tea-spoon ground cinnamon; 2 wine glasses of old claret; put all the above ingredients in a dish, and place them over a fire until it boils, for one or two minutes, stirring it all the time, then j>our it into a large hot water glass, strain it, grate a little nutmeg on top, and serve. This is a favorite drink, especially with the ladies in the European countries. 66. SODA COCKTAIL. ( Use a large bar glass. ) 4 or 5 small lumps of broken ice 5 or 6 dashes of bitters, either Angostura orBoker's;

1 or 2 slices of orange; 1 tea-spoon of sugar;

fill up the glass with a bottle of lemon soda water, stir up well with a spoon, and serve. In mixing this drink attention must be paid not to let the foam of the soda spread over the glass.

67. POUSSE CAFE. (Use a sherry icine glass.

In mixing the above drink, which is a beverage drank by the French as a great favorite, and also has become a favorite in this country, it must be mixed very carefully, as there are several liquors required in the preparation of this drink, and should be made in a manner that each jDortion will be separated from each other, there- fore, I would suggest, that there would be used a sherry wine glass for pouring in the liquors, instead of a tea-spoon, it has a better appearance and takes less time; mix as follows: One-sixth glass of raspberry syrup One-sixth glass of Marachino;