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

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HOT IRISH PUNCH. (Use a hot water glass.)

101.

1 or 2 kmrps of loaf sugar; 1 squirt of lemon juice, dissolved in a little hot water; 1 wine glass of Irish whiskey: till up the balance with hot water, stir up well, put a slice of lemon into it. grate a little nutmeg on top, and serve. 102. WINE LEMONADE. (Use a large bar glass.) 3 or 4 dashes of lemon juice; 1 table-sjDOon of sugar; Fill up the glass with fine ice ; 1 wine glass full of wine, either Sherry, Claret or Port wine, whichever may be required; fill up the balance with water, shake well, and dress the top with fruits and berries; serve with a straw.

SODA LEMONADE.

103.

f Use a large bar glass.

1 table-spoon of sugar; 3 or 4 dashes of lemon juice; 3 or -4

small lumps of broken ice;

1 bottle of plain soda water; stir up well with a spoon, remove the ice arid serve. Proper attention must be paid in opering the bottle of soda, not to let the soda squirt over the customer, but to open the same beneath the counter.

OLD TOM GIN COCKTAIL, (Use a large bar glass.)

104.

Fill the glass with fine shaved ice ; 2 or 3 dashes of gum syrup; 1 or 2 dashes of bitters (Angostura);

1 or 2 dashes of Curacao or Absinthe, if required: 1 wine glass of Old Tom gin; stir up well with a spoon, strain it into a cocktail glass, twist a piece oi lemon peel on top, and serve.