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

HOT APPLE TODDY.

125.

( Use a hot apple toddy glass. ) In making the above drink, an extra large glass of the above description must be used ; mix as follows One-half medium-sized well roasted apple One-half table-spoon of sugar, dissolve well with a little hot water; 1 wine glass full of old apple jack; till up the balance with hot water, and mix well with a spoon, grate a little nutmeg on top, and serve with a bar spoon. If the customer should desire the above drink strained, you must use a fine strainer, such as used for milk punches ; also attention must be j)aid, that wl^en you roast your ap|3les, they are not done too much, but are done in a nice juicy manner, and are only of the best quality.

MEDFORD I(UM SMASH.

126.

f Use a large bar glass. )

One-half table-spoon of sugar; One-half wine glass of water;

2 or 3 sprigs of mint; dissolve well the sugar with the mint, so that the essence of the same is well extracted; One-half glass of fine ice, 1 wiue glass of old Medford rum; mix well up, place the fruit into a sour glass, and strain the above ingredients into it, and serve.

BRANDY SHAMPERELLE,

127.

( Use a sherry nine glass, j One-quarter wine glass of Curacao (red) ; One-quarter wine glass of Chartreuse (yellow); One-quarter wine glass of Anisette