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

CALIFORNIAN SHERRY WINE COBBLER. (Use a large bar glass.)

77

One-lialf table-spoon of >sugar; 1 pony glass of pineapple syrup, dissolved well with a little water; Fill the glass with shaved ice; wine glass of California sherry wine; stir up well with a sjdoou; ornament the top in a fancy manner with grapes, oranges, pineapple, berries, and top it off with a little old port wine, and serve with a straw. One-half table-spoon of sugar; 3 or 4 dashes of lemon juice; One-half glass filled with shaved ice; 1 wine glass of Old Tom gin; stir up well with a spoon, strain it into a large sized bar glass, fill up the balance with Yichy or Selters water, mix up well, and serve. It must be properly attended to, that all fizz drinks must be drank as soon as handed out, or the natural taste of the same is lost, and they have no effect on the customer. 78. GIN FIZZ. (Use a large bar gla*s.j

VERMOUTH COCKTAIL. (Use a large bar glass.

79.

Three-quarters glass of shaved ice; 4 to 5 dashes of gum; 1 or 2 dashes of orange bitters;

2 dashes of Maraschino; 1 wine glass of vermouth; stir up well with a spoon, strain it into a cocktail glass, twist a piece of lemon peel on top, and serve.