1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)
No. 18. Brandy Sour. Fill large bar glass one-third full of cracked ice, one table-spoon- ful of bar sugar, moisten with half a pony-wine-glass of water, five or six dashes of lime or lemon juice, or half a lemon, one pony- wine-glass of brandy ; shake well, and strain in bar glass. Always have a bottle of prepared lime or lemon juice for sours. No. 19. Whiskey Sour. Follow the same method here as advised in No. 18, using the ngredients in the same proportion, substituting Whiskey for Brandy. No. 20. Gin Sour. Follow the same method here as advised in No. 18, substituting Gin for Brandy. No. 21. Santa Cruz Rum Sour. This is a very popular drink in the summer season, and really one of the most palatable and refreshing that comes. It is made in precisely the same way as No. 18, only substituting Santa Cruz Rum for Brandy. No. 22. Frosted Sour, Fill large bar glass one-third full of cracked ice, one table-spoon- ful of bar sugar, one-half wine-glass of water, five or six dashes of lemon juice, the white of an egg, one pony-wine-glass of Bourbon Whiskey ; shake, and strain in bar glass ; moisten the rim of glass with lemon juice and dip in powdered sugar. Use sliced fruit, in season, for Sours, as it improves their flavors. Use small bar glass ; add one-half table-spoonful of powdered sugar, one-half pony-wine-glass of water, one pony-wine-glass of Brandy, one lump of ice, three or four dashes of lemon juice ; add a slice of orange or pineapple, or berries if in season. Stir with bar spoon. Whiskey Fix. Follow the same directions as in No. 23, using the same ingredients in the same proportions, substituting Whiskey for Brandy. No. 24. No. 23. Brandy Fix.
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