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

still some people are fond of it. Take your nllxmg glass, put in at least two teaspoonfuls of lemon juice; fill glass two-thirds full of bar ice, syrup accordingly. There are some persons who like the flavor of Bene– dictine or -curacoa in it; if so, add a little. Now one jigger of good whisky (no mixing whisky); stir with spoon, and strain into a glass which 'you already had prepared. This is acknowledged to be the nicest sour on record. Whisky P~1nch- Plain. Prepare your punch glass. . Take a mixing .glass, and put in a_little more lemon than you did in the sour; also a little more syrup, two-thirds full of ice; add a jigger of whisky and about . two-thirds of a jigger of water. Stir with a spoon and strain into a punch glass; water on the side. Whisky Punch-Unstrained. Take a cobbler glass; put in as much syrup and , lemon as you would in a regular whisky punch ; fill it full of bar ice, one jigger of whi.sky; stir ·with a spoon. Place some fruits on top and serve with straws. Whisky and Mint. Take a few sprigs of mint add a little sugar and wate r, mash them together with the muddler. The customer pours his own liquor. Whisky and Tansy. This is served the same as the preceding , us ing t a nsy in place of the mint.

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