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

— 69 — 173. GIN AND MOLASSES. (Use a whislcey glass* ) Pour into the glass a small portion of gin, to cover the bottom of it, then take one table-spoon of Xew Orleans black molasses, and hand this out with a bar sjDOon, and the bottle of gin to the customer to help himself. Attention is called, that hot water must be used to clean the glass after being used, as it will be unable to clean it in any other way.

MULLED CLARET AND EGG.

174.

f Use a large bar glass.)

1 .table-spoon of sugar; 1 dash of lemon juice 1 tea-sjDOon of cloves and cinnamon mixed; 1 J wine glass of Claret wine pour this into a dish and put it over the lire, until it is boiled up; 2 yolks of fresh eggs, with a little white sugar, beaten to a batter; pour the hot wine on top of the eggs, stirring continually while doing so, grate a little nutmeg on top, and serve. Attention must be paid, not to pour the eggs over the wine, as it would spoil it.

EAST INDIA COCKTAIL. ( Use a large bar glass.)

175.

Fill the glass with shaved ice 1 tea-spoon of raspberry syrup; 1 tea-spoon of Curacao (red); 2 or 3 dashes of bitters (Angostura);

2 dashes of Marachino; 1 wine glass of brandy; stir up with a spoon, strain into a cocktail glass, and twist a piece of lemon peel on top, and serve.