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

35 about a teaspoonful of sugar, a ponY.of fine old brandy, the white of an egg, a few lumps of ice, shake well; then strain in the cooled glas's. Add half a bottle of import ed ginger ale and stir up with a spoOI: . Torn. and Jerry. T a ke as many eggs as you think your business re– quires, break the whole of them in the egg-beater and beat until it becomes very lig ht, then add powdered su o-ar to thicken to a batter. · I::> 2 . \tVhen serving put in a Tom and Jerry cup about one tablespoonful of the batter, one-half jigge r of Medford rum and one-ha lf jigg er of whisk) or bra ndy and fill with hot wa ter; stir well and nut– meg on the top. Toddy-Old-fashioned. . ,I One lump of sugar dissolved in a little water in a regular (old fashion ed toddy) glass, which is used very much in the South, especially New Orleans and Louis– ville. It has a thick bottom. Add two-thirds full of lumps of ice, one jigger of whisky, stir up with a spoon and leave the spoon in it.


Made in a hot drink glass. About two teaspoon- ful s of N ew Orleans molasses, one jigger of Jamaica rum, fill up with hot water, serve with a little nutmeg on the top.

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