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

— 65 — fill the balance with Burgundy; flavor with a few drops of Jamaica rum; stir up with a sjdoou; dress the top with a little fruit, and serve with a straw.

BRANDY STRAIGHT. (Use a whiskey glass.)

162.

Hand out the glass with the bottle of brandy to the customer, also a glass of ice water; and it is proper for the bartender, in case the brandy is not kept on ice, to put a small luinjD of ice in the glass, to give it a refresh- ing taste, and also do the same with all other liquors that are not kept on ice.

BRANDY AND GINGER ALE. ( Use a large bar glass.)

163.

2 or 3 lumps of broken ice; 1 wine glass of brandy;. 1 bottle of good ginger ale;

mix well together, and particular attention must be paid when pouring the ginger ale into the other mix- tures, not to let the foam run over the glass, and it is customary to ask the customer, what kind of ale he desires, the imported or domestic; the imported being the best to use, as it mixes better, and will give more satisfaction than the other. 164. ITALIAN STYLE OF MIXING ABSINTHE. (Use a large bar glass j 1 pony glass of absinthe

2 or 3 lumps of broken ice; 2 or 3 dashes of Marachino; One-half pony glass of annisette;

take a small pitcher of ice water and pour into the glass the water slowly, and stir with a spoon, and serve. This is also a very pleasant way of taking the above drink, and gives a good appetite," and is therefore espe- cially recommended to be taken before meals.