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

— 80 — SILVER FIZZ. (Use a bar goblet.)

One-half tablespoon of sugar. Three or four dashes of lemon juice; One egg, the white only One wine glass of Old Tom gin Fill the glass with fine shaved ice Shake well, strain in fizz glass, fill

with syphon seltzer, and

serve.

SHERRY WINE COBBLER. (Use large bar glass.) One small tablespoon of sugar, dissolved well with a little water Fill up the glass with shaved ice One and a half glass of Sherry wine; Shake well, dress with fruit in season, and dash with Port wine, and serve with straws. HOW TO MIX TOM AND JERRY. (Use punch bowl for the mixture.) Five pounds sugar Twelve eggs; Half wine glass Jamaica rum One and a half teaspoonful of ground cinnamon; Half teaspoonful of ground cloves Half teaspoonful of ground allspice Beat the white of the eggs to a stiff froth, and the yolks until they are as thin as water ; then mix together and add the spice and rum, thicken with sugar until the mixture attains consistence of a light batter.