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

THE COMPLETE BARTENDER.

5

Fill with ice, shake well and

one half wine glass of water.

throw lemon peel on top

strain into fancy cocktail glass,

and serve.

BOTTLE COCKTAIL, Quart. Fill quart bottle three quarters full of whiskey, i

11

pony glass

wine glass of gum syrup, one half glass of

of Curacoa, i

Angostura bitters, i teaspoonful of lemon juice, shake well. Brandy and Gin Cocktail may be made in the same way substituting those liquors instead of Whiskey.

PUNCH.

12 BBAJ^DY PUMCH. Use large bar glass, i table-spoonful of lemon juice, i glass of brandy, J^ wine glass of Jamaica Rum, [ ^ wine glass of water, 5 drops of raspberry syrup: Fill the tumbler with cracked ice, shake well and dress the top with one slice of orange, small piece of pine -apple, and a few berries if in season serve with a straw. wine table spoonful of white sugar,

WHISKEY PUJ^CH.

13

made the same as Brandy Punch using

Whiskey Punch is

Whiskey instead of Brandy.

HOT BBAJ^B r PUJVCH.

14

Use large bar glass 1 wine glass of Cognac Brandy ^ wineglass of Jamaica Rum^ 2 table spoonfulls of white sugar j4 of a. lemon cut in small slices. Fill glass with boiling water, stir well and grate nutmeg over the top.