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

— 22 — MEDFORD RUM SOUR. (Use large bar glass.)

Half tablespoon of sugar; Four to five dashes of lemon juice One squirt of syphon Vichy; Dissolve well; One wine glass of Medford rum; Fill the glass with shaved ice; stir with spoon ; fancy sour glass, and serve with fruit in season.

strain in

CHAMPAGNE COBBLER. (Use large bar glass.)

Small tablespoon of sugar; Dissolve well with a little water; One and one-half wine glass of Champagne; Fill the glass with fine ice ; stir well ;

ornament with oranges,

serve with straw.

berries, pine apple, etc. ;

ST. CHARLES PUNCH. (Use large bar glass.)

Small tablespoonful of sugar; Dissolve well with water; One wine glass Port wine; Add one pony glass brandy; Shake well; dress top with pineapple, oranges, berries, etc., serve with straws.

BRANDY SANGAREE. (Use large bar glass.)

One glass of brandy Half tablespoon of sugar;