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

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COLD BRANDY PUNCH. (Use whiskey glass.)

One-half teaspoon of sugar Dissolve the sugar with a little water, place spoon in, then hand out the bottle and glass to customer to help himself.

WHISKEY SMASH. (Use a large bar glass.)

One-half tablespoon of sugar; Four to five sprigs of mint; dissolve well until the es- sence of the mint is extracted Fill glass half full of ice Wine glass of whiskey Mix well, strain into a sour glass, dress with fruit in season and serve.

ST. CROIX SOUR. (Use a large bar glass.)

One-half tablespoon of sugar; Three to four dashes of lemon juice; One squirt of syphon Vichy, dissolved well with a spoon One wine glass full of shaved ice Fill up with water, mix well, strain in fancy sour glass, serve with fruits in season.

EGG LEMONADE. (Use a large bar glass.)

Four to five dashes of lemon juice One tablespoon of sugar; One fresh egg; Fill glass three-quarters full of ice,

fill the balance with water, shake well, then strain into a large fancy bar glass, and serve.