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

— 72 — 1 pineappie, cut up into slices; 6 oranges, cut up into slices; 1 box strawberries ; 2 lemons, cut up into slices; Mix well with a spoon and add 4 bottles of Champagne; 1 bottle of brandy;

1 bottle of pale sherry; 1 bottle Madeira wine; 1 gill of Maraehino;

stir up well with a spoon or ladle, and surround the bowl with ice; serve it into a wine glass in such man- ner, that each customer will hare a piece of the above fruit. 184, GIN AND CALMUS, (Use a whiskey glass. In preparing the above drink, take 3 or 4 long pieces of calmus root, cut in small pieces and put it into an empty bottle; fill up the bottle with gin, and let it draw sufficiently to get all the essence of the calmus into the gin. In serving this drink, hand out the whiskey glass and also the bottle of gin and calmus mixed, to let the customer help himself. It is always proper to let the customer know the strength of the mixture in the bottle, and if it should be too strong, it would be better for the customer to take an equal share of both. ^85. ORGEAT LEMONADE. (Use a large bar glass, j wine glass of Orgeat syrup; One-half table-spoon of sugar; 4 or 5 dashes lemon juice; Three-quarters glass of shaved ice fill up the glass with water; mix up well, and ornament the top with grapes, fruit, and berries, in season, and serve with a straw. This is a fine drink in warm climates.