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

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into the bowl, and you will have one of the finest punches ever made. It is understood that this punch must be cold, surrounded with ice, the same as other punches. 140. I^OCK AND I^YE WHISKEY. (Use a ivhiskey glass.) The above drink must be very carefully prepared, and care must be taken to procure the best rock candy syrup, and also the best of rye whiskey, as this drink is an effectual remedy for sore throats, etc., in serving* Rock and Rye ; put one-half table-spoonful of rock candy syrup into the glass, place a spoon in it, and hand the bottle of Rye whiskey to the customer, to help himself. One-half table-spoon of sugar; 3 or 4 sprigs of mint; One-half wine glass of water, dissolve w T ell the sugar and water, until the essence of the mint in the above is well extracted; One-half glass filled with fine ice; 1 wine glass of whiskey; mix up well, strain the ingredients into a sour or fancy bar glass, ornament with a little fruit in season, and serve. 142. ST. CROIX SOUI^ (Use a large bar glass.) One-half table-spoon sugar; 3 or 4 clashes of lemon juice; 1 squirt Syphon Selters water, dissolved well with a spoon 141. WHISKEY SMASH. ( Use a large bar glass.)

One-half glass of fine shaved ice; 1 wine glass of St. Croix rum;

mix well, place your fruit in season into a sour glass, and strain your above ingredients into the fruit, and serve.