1884 Scientific bar-keeping

SCIENTIFIC BAR— KEEPING.

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and serve with a bar spoon. If the customer should desire the above drink strained, you must use a fine strainer, such as is used for milk punches ; also attention must be paid that when you roast your apples they are not done too much, but are done in a nice juicy manner and are only of the best quality.

( Use hot apple toddy glass.)

PORT WINE SANGAREE, OR TODDY. 1% wine glasses of port wine ; i teaspoonful of sugar. Fill tumbler Yi with ice. Shake well and grate nutmeg on top.

( Use small bar glass.)

PORTER SANGAREE.—

tablespoonful of sugar ;

i

wine glass of water, dissolved well with the sugar ; Fill the balance of the glass with porter, mix well with a spoon, remove the ice, grate a little nutmeg on top and serve. Attention must be paid so that the foam of the porter does not spread over the glass. ( Use large bar glass.) ALE SANGAREE. — 1 teaspoonful of sugar ; % wine glass of water, dissolved well with a spoon. Fill up the balance with ale, grate a little nutmeg on top and serve. It is customary to ask the customer if he desires old, new or mixed ale ; if he desires new ale, you must prevent the foam from running over the glass ; also attention must be paid in regard to the tem- perature of the ale, not to have it too cold or too warm. (Use large ale glass.) 3 or 4 small lumps of broken ice.