1884 The Modern Bartenders' Guide by O. H. Byron

65

GIN SOUR.

One-tliii'cl line ice. Fill up with wine; stir well, and dress with iruit and berries in season.

Continental Sour.

itea-spoon sugar, dissolved in water. Juice of i a lemon. i i 1 wine-glass whiskyor liquor asdesired; fine ice •, shake well, and strain into a sour glass, and dash with claret. , . „ n

Egg Sour.

1 table-spoon powdered sugar. 3lumps of ice. 1 egg. Juice of 1lemon. Shake thoroughly;serve with straw; nutmeg grated on top.

G-in Sour.

(A small bar glass.)

i table-spoon sugar. ^ 4or 5 dashes lemon iuice. 1 squirt Seltzer water, f glass fine ice. 1 wine-glass Holland gin. Stir well; strain into a sour glass; dress with a little fruit, and .serve.