1887 The bar-tender's guide

INDEX.

7

Page,

Page.

Gin Cocktail, Improved

96

21

English Ale Flip

" Crusta " Daisy

Milk Punch

"

87

27 28

Essence of Cognac

117

»

Lemon

" Fix " Fiz

r *

117

32

Syrups,

47 56 55 30 66 83 60 49

Tinctures,

Essences,

" Flip, cold " Flip, hot,

&c, To prepare

116

Essences, Punch

121

" Julep " Punch

Faivre's Pousse Cafe Fancy Drinks, English

37

" Punch, Soyer's,

110

" Sangaree " Sling, cold " Sling, hot

"

"

General

direc- tions for....

13 23

"

Vermouth Cocktail

49

14 Smash

Fish-House Punch, Philadelphia

31 39 99 42 42 54

79

" Sour

Fix, Brandy

32 32 32

" Straight

" Gin

,

Santa Cruz

" Toddy, cold " Toddy, hot

" Whiskey

33

Tom Collins

Fiz, Brandy

47

«'

" Gin

Ginger Ale, Brandy and

47 48 46

100

Golden

Golden Fiz

48 90

•<

Gothic Punch Grassot Punch

Santa Cruz

**

47

74

Silver

«'

" Whiskey

Gum, Brandy and

46

100

"

Syrup

Flip, Brandy, cold " Brandy, hot

55 54

117

" English hot ale " English hot Rum

Half and Half

96

101

Hints for Bartenders

95

13

"

"

Mixing Drinks

Gin, cold

56

13

*'

" Gin, hot

Hock Cobbler

55

34

"

Port Wine

Honey, Peach and

56

105

" Rum, cold " Rum, hot

Hot Drinks, Hints for

55

13

54, 95

"

Sherry Wine...

Ice, Hints for handling

56

13 14 98 16 82 76

" Whiskey, cold

" " using

"

56

"

Ice, Sherry and

Whiskey, hot.

64

Ford, Punch a la

Icing Sparkling Wines Imperial Arrack Punch

90

French method of serving Ab- sinthe

"

Brandy Punch

102

Punch

78

Punch for bottling

Gentian, Tincture of

125

120

General Harrison's Egg Nogg. . .

Irish Whiskey Punch, hot

67 43 53

45

Georgia Mint Julep, Real.

Toddy, cold

29

Gin and Pine

105 105 106

Skin..

" " Tansy

Italian Lemonade

115

Wormwood-

««

««

*

"Cocktail

Japanese Cocktail

23 91

20

Jelly, Punch

' Cocktail for bottling

130

4