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

— 66 — 165. GIN AND WORMWOOD. (Mm a small bar glass,) Take six to eight sprigs of ttoihiwoocI, put these into a quart bottle and fill up with Holland gin, leave this stand for a few days, until the essence of the worm- wood is extracted into the gin. In handing out this, pour a little of the above into a small whiskey glass, and also the bottle of gin to the customer to help him- self; this drink is most generally drank in the eastern part of the country, and the wormwood is used as a substitute for bitters. The following Claret and Champagne Cup ought from its excellence to be called the Nectar of the Czar, as it is so highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite Empire. Proportions: 3 bottles of Claret; Two-thirds pint of Curacao ; 2 wine glasses of ratafia of raspberries; 3 oranges and 1 lemon cut in slices; Some sprigs of green balm, and of borage 2 bottles of German Selters water; 3 bottles of soda water; stir this together, and sweeten with or pounded sugar, until it ferments; let it stand one hour, strain it and ice it well; it is then fit for use; serve in small glasses. The same for Champagne cup; Champagne instead of Claret; noyan instead of ratafia, This quantity is for an evening party of twenty persons, for a smaller number reduce the proportions. capillaire 1 pint of Sherry; 1 jDint of brandy ; 166. CLARET AND CHAMPAGNE CUP A LA BRUNOW. ( Use a la rge p a n ch bo i vLJ (foe a party of twenty.)