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

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80. KIRSCHWASSEF^ PUNCH. ( Use a large bar glass.

One-half table-s}:>ooii of sugar; 1 or 2 clashes of lime or lemon juice; 3 or 4 dashes of Chartreuse (yellow), dissolve well with a little water; Three-quarters glass of ice; 1 wine glass of Kirschwasser mix well with a spoon, and ornament with fruit, berries, etc., in season, and serve with a straw.

BRANDY FIZZ. ('Use a large bar glass.

81.

One-half table-spoon of sugar; 3 or 4 dashes of lemon juice; Three-quarters of a glass of fine ice 1 wine glass of brandy ;

mix up well with a spoon, strain it into a fizz or sour glass, fill the glass up with Yichy or Selters water, and serve.

WHISKEY JULEP.

82.

( Use a large bar glass. ) Three-quarters table-spoon of sugar ; One-half wine glass of water; 3 or 4 sprigs of fresh mint, dissolved well until all the essence of the mint is extracted Fill up the glass with fine shaved ice 1 wine glass of whiskey; stir up well with a spoon and ornament this drink with mint, oranges, pineapple, and berries, in a tasty man- ner; sprinkle a little sugar on top of it ; dash with Ja- maica rum, and serve.

WHISKEY CRUSTA. (Use a large bar glass.)

83.

Take a nice clean lemon, the same size as your wine glass, cut off both ends and peel it the same as you