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

— 41 — SHERRY WINE SANGAREE. (Use whiskey glass.) One teaspoon of sugar, dissolve well in a little water ; Two lumps of brokeu ice ; One wine glass of Sherry wine Mix well, grate nutmeg on top, remove the ice, and serve.

PORT WINE COBBLER. (Use large bar glass.)

One-half tablespoon of sugar One pony glass of raspberry syrup One and one-half wine glass of Port wine; Fill with fine shaved ice, mix well, and serve with fruit in season.

GIN SOUR. (Use bar tumbler.)

One-half tablespoon of sugar; Three to four dashes of lemon juice; One squirt of syphon seltzer ;

dissolve well

One wine glass of Holland gin Fill with fine shaved ice, mix well, strain in fancy sour glass, ornament with fruits, and serve.

GIN FIX. (Use large bar glass.)

One-half tablespoon of sugar; Three to four dashes lemon juice; One half pony glass raspberry syrup, dissolved well in a little water; One wine glass of Holland gin; Fill glass up with fine shaved ice, mix well with spoon, dress top with fruits, then serve with straw.