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

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One-quarter wine glass of Kirschwasser or Brandy, which one the customer desires, and serve. Attention must be paid to prevent different liquors from running into each other. 128. SANTINAS POUSSE CAFE. ( Use a sherry wine glass. One-third wine glass of Marachino; One-third glass of Curacao (red) One-third wine glass of French brandy ; and serve. This drink is generally indulged in after partaking of a cup of black coffee, and attention must be paid to prevent the different liquors from running into each other. 129. HOT GIN SLING. ( Use a hot water glass.) One-half piece of loaf sugar, dissolved in a little hot water; 1 wine glass of Holland gin; fill up the balance with hot water, stir with a spoon, grate a little nutmeg on top, and serve. One-half table-spoon of sugar; 1 pony glass of orchard syrup; One-half wine glass of water, dissolved well with a spoon; Fill the glass with fine ice wine glass of Port wine; mix up well, and ornament with grapes, fruit, and ber- ries on top, in season, and serve. 130. PORT WINE COBBLER. (Use a large bar glass.)

SAUTHERN COBBLER. ( Use a large bar glass.

131.

One-half table-spoon of sugar; One-half wine glass orchard syrup;