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

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Number.

Page.

L41. Whiskey Smash 142. St. Croix Sour 143. Brandy Scaffa

58 58 59 59 59 59 60 60 61 61 61 61

144. Faivres Pousse Cafe

145. Gin and Tansy

146. Bowl of Egg Nogg for a New Years Party

147. Egg Lemonade 148. Brandy and Gum 149. Sherry and Egg 150. Brandy and Soda

151. Arf and Arf

152. Soda and Nectar 153. Sherry Wine and Ice 154. Egg Milk Punch 155. Sherry Wine and Bitters

62 62 62 63 63 63 64 64 65 65 65 66 66 67 67 67 68 68 68 69 69 69 70 70 70 70 71 71 71 71 72 72 73 73 74

156. Rhine Wine and Selters Water

157. May Wine Punch

How to mix Absinthe . . . .'

158.

159. Pony glass of Brandy

160. American style of mixing Absynthe

,....64

161. Bishop

162. Brandy Straight

163. Brandy and Ginger Ale

164. Italian style of mixing Absynthe

165. Gin and Wormwood

166. Claret and Champagne cup a la Brunow

167. Balaklava Nectar

168. Blue Blazer

169. Peach and Honey

1

170. Burnt Brandy and Peach

171. Blak Stripe

172. Orchard Punch

Gin and Molasses

173 .

174. Mulled Claret and Egg 175. East India Cocktail 176. Whiskey Cobbler 177. Whiskey and Cider

178. Gin and Milk

179. Bottle Cocktail for a party

180. Champagne Julep

181. Soldiers Camping Punch

182. Golden Slipper 183. Bom Bay Punch 184. Gin and Calamus 185. Orgeat Lemonade

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„

186. Prussian Grandeur Punch

187. Empires Punch 188. Golden Fizz