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

1 wine glass full of Old Tom gin; 1 bottle of plain soda water;

mix up well with a spoon, remove the ice, and serve. Attention must be paid not to let the foam of the soda water spread over the glass,

HOT LOCOMOTIVE.

122.

i Use a large bar glass. )

1 yolk of a raw egg; One-half table-spoon of sugar ; 1 pony glass full of honey, dissolve this well with a spoon; One-half pony glass of Curacao ; 1J wine glass of Burgundy or Claret ; put all the ingredients into a dish and put over a tire, until it is boiled up, then pour it into from one mug to each other for three or four different times, put a slice of lemon into it, sprinkle with a little cinnamon, and serve. 123. KNICKERBEIN. {'Use a sherry wine glass./ Particular attention must be paid to the above drink as well, as to the Pousse Cafe, to prevent the liquors from running into each other, and that the yolk of the egg, as well as the different liquors are separate from each other; mix as follows: One-third sherry wine glass Vanilla* 1 fresh egg (the yolk only ) ; cover the egg with Ben- edictine: One-third sherry wine glass Krinimel; 1 or 2 drops bitters (Angostura); and serve. BRANDY SLING. fTJse a hot water glass.) 1 lump of sugar, dissolved well with a little hot water : 1 wine glass of brandy; rill up with hot water, stir up with a spoon, grate a little nutmeg on top, and serve. 124.