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

29 shak~ well, strain in a stem champagne glass with nut– meg on the top. Porter Sangaree. One big lump of ice, a little sugar, fill with por– t e r, nutmeg on the top, then remove the ice. Some– times we omit the ice. Roman Punch. Use a cobbler glass, a nd as much syrup as you would for a cobbler , a little curacoa, some lemon juice; then fill it up with bar ice, half a jigger of J amaica rum, and a half jigger of whisky; stir wi th a spoon, dress it with fruit , and serve with a straw. Reed's St01nach Bitters. These bitters are now served in a sherry glass. Ruin Punch. Rum Punch is made in the same way as a whisky punch, except that rum is used instead of whisky. Rums, Etc. Rums, Brandies, Whiskies, Gins, etc., plain, are all served in the ordinary bar glasses with water on the side. Rock and Rye. Rock candy syrup in a whisky g lass, and let the customer help himself with rye.

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