1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

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No. 165. Hot Rum. The same as No. 164, omitting the spice and butter. No. 166. Hot Irish Whiskey. One lump of loaf sugar, one wine-glass of boiling water, one pony brandy-glass of Sir John Power's Irish Whiskey. No. 167. Hot Scotch Whiskey. Follow the same directions as in No. 166, substituting Earnsey's Scotch Whiskey for Irish. No. 168. Hot Gin. One lump of cut loaf sugar, one wine-glass of boiling water, one pony- wine-glass of Old Tom Gin. No. 169. Hot Sherry. One lump of cut loaf sugar, one pony-w T ine-glass of the best pale Sherry, one wine glass of boiling water. No. 170. Hot Port Wine. Follow the same directions as in No. 169, substituting Port Wine for Sherry. No. 171. Hot Claret., Follow the same method as in No. 169, using the ingredients in the same proportion, substituting French Claret for Sherry. No. 172. Hot Bye Whiskey. One lump of loaf sugar, one wine-glass of boiling water, one pony- wine-glass of Eye Whiskey. No. 173. Hot Bourbon Whiskey. The same as No. 172, substituting Bourbon Whiskey for Eye. No. 174. Whiskey Skin. Two lumps of cut loaf sugar, one wine-glass of Irish Whiskey, one wine-glass of boiling water, one piece of lemon peel twisted in. No. 175. Brandy Skin. The same as No. 174, substituting Brandy for Irish Whiskey.