1884 Scientific bar-keeping

V

SCIENTIFIC BAR-KEEPING.

13

BRANDY DAISY.— 3 or 4 dashes gum syrup; 2

or 3

the juice of half a lemon ;

1 small wine-

dashes orange cordial ;

shake well

Fill glass half full of shaved ice ;

glass of brandy.

up with Seltzer water from a

and strain into a glass, and fill

( Use small bar glass.)

syphon.

TOM COLLINS. — 5 or 6 dashes of gum syrup ;

juice of a

Fill the glass half

1 large wine glass of whisky.

small lemon ;

shake up well and strain into a large bar

full of shaved ice ;

fill up the glass with plain soda water, and imbibe while

glass

;

( Use large bar glass.)

it is lively.

JOHN COLLINS.— 1 tablespoonful of sugar ; 5 to 6 dashes of lemon juice ; 1 wine glass of Holland gin ; 4 or 5 small lumps of ice ; open a bottle of plain soda, pour this into the ingredients, mix up well, remove the ice and serve.

ABSINTHE. —

Pour water, drop

1 wine glass of absinthe.

Never use a spoon.

by drop, until the glass is full.

Use

(

small bar glass.)

WHISKY SOUR.— This drink is

made with the same ingre-

dients — omitting all fruits except a small piece of lemon, the juice of which must be pressed in the glass. as the brandy fix