1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

2 2

BRANDY AKD GIJ{OEll ALE.

10^.

A few lumps of ice, i

Use large bar glass.

wine glass of

with Ginger Ale, stir with spoon and serve.

Brandy, fill

PEA CH AXB EOjYE Y.

1 03.

Use small bar glass,

i table spoonful of Honey, i

wine

glass Peach Brandy, stir with spoon and serve.

B ur:n't bbakb y AjYd pea CH.

1 04.

Use small bar glass. i table spoonful of Burnt Sugar, I wine glass of Brandy, place 3 slices of dried peaches in the glass, and pour the liquid over them, serve.

BLACK STRIPE-

105.

A little cracked ice, i table spoonful

Use small bar glass.

wine glass of Santa Cruz or St. Croix Rum,

of Molasses, i

stir and serve.

EOT BLACK STRIPE.

106.

Use small bar glass. Use the same ingredients as in Black Stripe, omitting the ice, and fill the glass with boiling water, grate nutmeg on top and serve.

CIDER AKD WHISKEY.

107.

Use large bar glass,

y^ wine glass of whiskey, fill

balance

of the glass with good Apple Cider.

HOT RUM.

108-

Use small bar glass, i wine glass of Jamaica Rum, small piece of butter, fill the tumbler with hot water, stir with spoon and serve. i teaspoonful of sugar,