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

71. SILVER FIZZ. ( Use a large bar glass.

One-half table-sjDOon of sugar; 2 or 3 dashes of lemon juice; 1 wine glass of Old Tom gin, dissolved well; 1 egg (the white only) Three-quarters glass filled with fine shaved ice; shake up well with a shaker, strain it into a good sized fizz glass, fill up the glass with Syphon Selters or Vichy water, mix well, and serve.

VANILLA PUNCH. (Use a large bar glass.

72.

1 table-spoon of sugar; 2 or 3 dashes of lime or lemon juice; 2 or 3 dashes of Curacao, dissolved well with a little water; Fill the glass up with shaved ice;

1 wine glass of brandy; 1 pony glass of Vanilla ;

mix well with a spoon; ornament with grapes, oranges, pineapple, and berries in a tasty manner, and serve with a straw.

HOT MILK PUNCH. ( Use a large bar glass.

73.

1 table-spoon of sugar; One-quarter wine glass of St. Croix rum; Three-quarters wine glass of brandy, if desired use Jamaica rum instead of the above Fill the glass with boiling hot milk; stir up well with a spoon, grate a little nutmeg on top, and serve. In mixing the above drink, you never must use the shaker.