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

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FANCY BRANDY SMASH. (Use a large bar glass.) One half tablespoon of sugar, dissolved in a little water; Three or four springs of mint, dissolved well One wine glass of brandy; Fill with ice, stir up well with a spoon, strain in fancy glass and serve with fruit in season.

JAMAICA RUM SOUR. (Use a large bar glass.)

One-half tablespoon of sugar; Three or four dashes of lemon juice, dissolved well with a squirt of syphon seltzer; One wine glass of Jamaica rum ; Fill glass three-quarters with water, mix well, strain in fancy sour glass, and serve with fruits.

SHERRY FLIP. (Use a bar tumbler .)

One egg; One-half tablespoon of sugar, fill glass half full of shaved ice; One and one-half glass Sherry wine; Shake well, strain in fancy bar glass, grate a little nutmeg on top, then serve.

WHISKEY FIZZ. (Use large bar glass.)

One-half tablespoon of sugar; Three or four dashes of lemon jui e, dissolved well in a little water, fill the glass with fine ice; One wine glass of whiskey; Mix well with a spoon, strain in large glass, and fill with syphon seltzer and serve.