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

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— 70

WHISKEY COBBLER. (Use a large bar glass.)

176.

One-half table-spoon of sugar; l£ table-spoon of pineapple syrup; One-half wine glass water, dissolved well with a spoon; Fill up the glass with fine ice; 1 wine glass of whiskey; stir up well rath a spoon, and ornament on top with grapes, oranges, pineapple, and berries, in season, and serve with a straw. WHISKEY AND CIDE^. ( Use a whiskey glass, J Hand the bottle of whiskey to the customer to help himself, fill up the glass with good apple cider, stir up with a spoon, and serve ; and you will have a very nice drink. The author recommends good apple cider in preference to pear, fruit, or any other kind of cider. 178. GIN AND MILK. (Use a whiskey glass, j Hand the bottle of gin, glass, and spoon out to the customer to help himself, fill up the balance with good, nice, rich ice cold milk, stir up with a spoon, and you have a very nice drink. BOTTLE COCKTAIL FOI^ PARTIES, Three-quarters of a quart of good old whiskey; 1 pony glass full of Curacao (red); One-quarter wine glass of gum syrup; Three-quarters pony glass of Angostura bitters; mix this well by pouring it into one shaker from the other, until it is thoroughly mixed, pour it into a bottle, cork it, and you will have an elegant bottle of cocktail. 177. 179.