1884 How to mix drinks. Bar keepers' handbook (1884)

— 15 — Fruits should be kept on hand with which to trim and flavor drinks as well as to attract the eyes of those who come to the place. It is hardly worth while to mention fu detail every article that would be found useful to the bar-tender, and we will therefore pass now to the main object of this book and give the recipes for preparing the various mixed drinks now in vogue.

LIST OF DRINKS.

MORNING GLORY FIZZ. (Use large bar glass.)

Half tablespoouful of sugar;

- Four to five dashes of lemon juice; Three to four dashes of absinthe; Dissolved well with little water; One white of egg; One wine glass of Scotch whiskey; Fill the glass with fine shaved ice; shake well; strain in fancy bar glass; fill with plain soda or syphon seltzer.

EGG NOGG. (Use large bar glass.)

One fresh egg; Half tablespoon sugar; Fill glass with shaved ice; One pony glass St. Croix rum;