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

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111 BRANDY FIX. (Use a large bar glass. )

One-half table-spoon of sugar; 2 or 3 dashes of lime or lemon juice: One-half pony glass of pineapple syrup, dissolved well with a little water : Fill up the glass with shaved ice; 1 wine glass full of brandy: stir up well with a spoon, and ornament the top with grapes, fruit, and berries, in season, and serve with a straw. 112. BRANDY FLIP. (Use a large, bar glass,) 1 fresh egg: Three-quarters table-spoon of sugar: One-half glass full of shaved ice; 1 wine glass full of brandy: shake the above ingredients with a shaker, strain it into a flip or other fancy bar glass, and grate a little nutmeg* on top, and serve. CALIFORNIA WINE COBBLER. (Use a large bar glass,) Three-quarters table-spoon of sugar, the juice of one orange, dissolved well with a little water; Fill up the glass with fine shaved ice; 1^ wine glass of California wine; stir up well with a sjDoon; ornament with grapes, fruit, and berries, in season, and top it off with a little Port wine, and serve with a straw. 113.

WHISKEY SOUP(. ( Use a large bar glass. ,

114.

One-half table-spoon of sugar; 3 or 4 dashes of lemon juice; 1 squirt of Syphon Setters water, and dissolve well the sugar and lemon with a spoon :