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

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COLD BRANDY TODDY. (Use a whiskey glass.

137.

One-half tea-spoon of sugar; One-half wine glass of water, dissolved well with a spoon; 1 or 2 lumps of broken iee 1 wine glass of brandy; stir up well, remove the ice. and serve. It is proper to dissolve the sugar with the water, and hand the bottle of liquor and glass and spoon to the customer to help himself. 1 table-spoon of sugar; 5 to 6 dashes of lemon juice: Fill wp the glass with hot water ; stir up with a spoon, and serve. It is always necessary to pour a little hot water into the glass at first, and stir a little to prevent the glass from breaking. TOLEDO PUNCH. This punch is only prepared for parties, and the author composed it for one of the most prominent establishments in the West, and styled it Toledo. Mix as follows; ( Take a large punch boivl.j Place two pounds of loaf sugar in the bowl; 4 to 5 bottles of plain soda water; the juice of 4 lemons; 1 quail of French cognac, and 1 small bunch of winter- green; cut up 4 oranges and 1 pineapple, and add the slices into the bowl, and also strawberries and grapes in season ; mix the ingredients weU with a spoon, and add 6 bottles of Champagne, one bottle of brandy. 2 bottles of French Claret, 4 bottles of Rhine wine, 1 .\ gallon of water, and mix the ingredients well together 139. 138. HOT LEMONADE. (Use a large bar glass.)