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

Fill up the glass with fine shaved ice ; 1 wine glass Holland gin; stir up well with a spoon, ornament the top with fruit and berries in season, and serve with a straw.

SHERRY WINE EGG NOGG.

135.

( Use a large bar glass.

1 fresh egg; One-half table-spoon of sugar; Fill up the glass with fine ice; 1 pony glass brandy; 1 wine glass of Sherry wine;

shake the above ingredients well, until they are thor- oughly mixed together; strain it into a fancy bar glass, large enough to hold all the mixture; grate a little nut- meg on top, and serve.

136. ST. CROIX CRUSTA.

( Use a large bar glass.) Take a nice lemon, the same size as your wine glass, cut off' both ends, and -peel it the same as you would an apple, put the lemon peel into the glass, so that it will cover the entire inside of the glass, dip the edge of the glass and the lemon peel in pulverized sugar, and mix as follows

3 or 4 dashes orchard syrup; 1 dash of bitters (Angostura); One-half glass of fine ice; 1 small dash of lemon juice;

2 dashes of Marachino; 1 glass of St. Croix rum;

mix well with a spoon and strain into a wine glass, and dress with small jneces of pineaj^ple and strawberries, and serve.