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

156. P(HINE WINE AND SELTERS. (Use a large wine glass.

In the above drink the bartender's attention is called to this fact, that when a customer calls for Rhine wine and Selters water, he desires a larger portion of the wine than the other; and then again, if he should call for Selters water and wine, it would be a larger portion of the Selters water than the wine; also attention must be paid that both the wine and Selters water are con- tinually kept on ice. This is a most favorite drink with the German people, and drank by them in many cases instead of lemonade. MAY WINE PUNCH, ( Use a large punch boitf.j Take one or two bunches of TValdnieister or Wood- ruff, and cut it up in two or three lengths, place it into a large bar glass, and fill up the balance with French brandy, and cover it up and leave it stand for two or three hours, until the essence of the above is thor- oughly extracted; cover the bottom of the bowl with loaf sugar, and pour from 6 to 8 bottles of plain soda water over the sugar; cut up 6 oranges in slices, one- half pineapple, and sufficient berries and grapes; take 8 bottles of Rhine or Mosel wine, and 2 bottles of Champagne; then pour out your Woodruff, etc., into the bowl, and stir up with a ladle, and you will have two gallons of excellent May wine punch ; and surround the bowl with ice; serve it into a wine glass in such a manner, that each customer will have a piece of each of the above fruit. HOW TO MIX ABSINTHE. In preparing the above chink, you must be particular and ask the customer the style he desires it in; some desire it prepared in the old French style, and some desire it again on the new improved plan. Mix as follows: 157. 158.