1888 Bartender's Manual by Theodore Proulx (Revised Edition)


fire to the whisky by a touch of the blaze to the spoon. Should it not readily ignite, it will be that the water is not warm enough or the whisky is too light. U o– der such circumstances, you will pour some whisky into a mixing glass already heated and set fire to the pure whisky, which will easily burn. You then pour the contents of the other into the mixing glass, and continue pouring from one to the other. When the blue blaze has heated the glass so that it becomes in– convenient to hold longer, pour it into the whisky glass, then to the hot glass that you had previously prepared, with som~ grated nutmeg and le~on pee l. Burnt Brandy . Put one lump of sugar into a sauce r, with one jigger of good brandy, set fire to the liquid, and when burnt sufficiently, smother the flame by covering with another saucer. Then pour into a whisky glass. Beef Tea. Put nearly a teaspoonful of extract of beef, some salt and pepper, together with a few drops of ,celery bitters ; and if you have any parsley on hand it makes a great improvement, especially when chopped very fine. Fill the glass with hot water, stir thoroughly and serve with some fin e ice on the side. Branqy Float. A pony of brandy served like a pony of whisky, and while the pony is inside the whi sky g lass add a

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