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


ice, and place one upon the other (the same as directed in Absinthe Frappe); turn them over three or four times; then strain into a punch prepared with fruit. No. 3. Take a mixing glass; put in the same amount of lemon-syrup and claret ; fill the glass two– thirds full of bar ice; stir with a spoon and strain in a punch glass with fruits. Claret and Ice. Take a glass that you generally use for strained punch ; put in two or three pieces of ice; fill the glass with claret. Should your customer call for claret, sugar and ice, you have only to ag d the sugar. Claret Wine. Claret wine is served in a stem glass nearly twice the size of a sherry glass. Chocolate Punch. Use a soda glass ; put in the yolk of an egg, some lumps of ice-the same as you would for a milk punch or a seltzer lemona_de; add half a spoonful of sugar, half a jigger of whisky, and the same amount of blackberry brandy; fill it up with milk, shake it well, a nd ~train into a dry glass, with nutmeg if desired. Chartreuse. Chartreuse is a most delicious cordial. There are two or mo; e kinds, viz.: ttie green and the yellow.

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