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

180. CHAMPAGNE JULEP. (Use a fancy champagne julep glass.)

Take the sugar tongue and place 1 lunip of loaf sugar into the glass, 1 long sprig of fresh mint, add this also into the glass of sugar, then -pour your champagne into the glass very slowly, and while doing so, keep on stir- ring gently all the time, place a piece of orange and a few strawberries on top, and serve. The above drink does not require to be dissolved as much as any other julep or else the Champagne will lose its flavor and natural taste. 181. SOLDIERS' CAMPING PUNCH. Boil a large kettle of strong black coffee, take a large dish and put four pounds of lump sugar over this; then pour four bottles of brandy and two bottles Ja- maica rum over the sugar, and set it on fire, and let the sugar dissolve and drop into the black coffee; stir this well up, and you will have a good hot punch for a sol- dier on guard.

182. GOLDEN SLIPPER. (Use a wine glass.) One-half wine glass of Chartreuse (yellow); 1 yolk of a fresh cold egg; One-half wine glass of Danziger Goldwasser.

The above drink is a great favorite of the American ladies, and must be mixed in a very careful manner, so that the yolk of the egg does not run into the liquor.

BOMBAY PUNCH. (Use a large bowl.)

183.

Rub the sugar over the lemons, until it has absorbed all the yellow part of the skins of 6 lemons, then put in the punch bowl 1 pound of loaf sugar; 2 bottles of imported Selters water;