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

39 235. Benedictine.

Use pony Brandy glass, fill

up with Benedictine.

236. Chartreuse. Follow the same directions as in No. 235, substituting Chartreuse for Benedictine. 237. Maraschino. The same as No. 235, substituting Maraschino for Benedictine. Curacao. Follow the same directions at in No. 235, substituting Curacao for Benedictine. 239. Vino Vermouth Bitters. Use pony Brandy glass, fill up with Vermouth Bitters. 240. Whiskey and Seltzer. Place small bar glass on the counter with the Whiskey bottle direct from the cooler. Add a glass of Seltzer water. 241. Gin and Seltzer. Follow the same directions as in No. 240, substituting old Tom Gin for Whiskey. 242. Brandy and Sugar. Use small bar glass, one bar spoon of powdered sugar, moisten with a few drops of water, place glass on the bar with Brandy bottle direct from the cooler, and let your customer help himself ; add a glass of ice water. 243. Whiskey and Sugar. Follow the same directions as in No. 243, substituting Whiskey for Brandy. 244. Gin and Sugar. The same as No. 241, substituting Gin for Brandy. 245. Brandy and Sugar. Use Hock glass, one bar spoon of sugar, one drink of Brandy ; - filL up with Milk. 238.