1884 American and Other Drinks ( 1 st edition ) by Charlie Paul

24

Fill tuniblor with chipped ice; putin hal£ atea- spoonful ofpowdered sugnr; squeeze half a lemon in; add a leaspoonful of raspbeny syrup and oneof maraschino; halfa wine glassful of OldTom gill; then strain off with a small pony tumbler, and place a slice of lemon on top. [Fou will find this a very jileasanb beverage]. Fill tumbler "with fine chipped ice; put in half teaspoonful of powdered sugar; add four or five drops of Boker's bitters, a dasli of noyeau, and half a wineglassful of brandy; thentake a swizzle stick and .swizzle well till you obtain a froth; after which strain off into a wine glass. 29—BRAIS^DY SWIZZLE. [The recipe for this drink was givcii to the author l)y Lieut.-Commander FestinS. E.K.. H.M.S. , South-West Coast of Africa, 1883]. . Take a soda water glass,and half fill with fine chipped ice; put in a teaspoonful of powdered sugar, half a teaspoonful of angostura bitters, a teaspoonful of curac;-oa; squeeze half a lemon in; add one-and-a-half wine glassful of old Scotch whiskey; then fill up the glass with soda-water, sifter which take a swizzle-stick and swizzle well until you obtain a froth on top, then pour out into wine-glasses. Tlits decoction would be sufiicienb for throe orfour persons. 30—GIN SWIZZLE. Same as above; substituting gin for brandy. 31—A SOUTH-COAST COCKTAIL.

32—RUM AND HONEY.

'Take a wine glass; put in a small piece of ice; adda teaspoonful cf Bourbon honey; fill up glass