1888 Harry Johnson's new and improved bartender's manual (1888)

- 82 - 185. SHERRY WINE EGG NOGG. (Use a large bar glass.)

1 .fresh egg· , 1 h t able-spoonful of sugar; Fill up the glass with fine ice; 1 pony glass of Brandy; 1 wine glass of Sherry wine;

shake the above ingredients well, until they are . thoroughly mixed together; strain it into a fancy bar glass, large enough to hold the mixture; grate a little nutmeg on top, and serve. 186. HOT BRANDY SLING. (Use a hot water glass.) 1 lump of '.!'mgar, dissolve well with a little hot water; 1 wine glass of Brandy; fill up with hot water, stir up with a spoon, grate a little nutmeg on top and serve. If the customer desires it, cut a slice of lemon into this drink. 187. MEDFORD RUM SJ\I.ASH. (Use a large bar glass.) 1 /2 table-spoonful of sugar; 1 / 2 wine glass of water; 2 or 3 sprigs of mint; dissolve well the sugar with the mint, so that the essence of the same is well extracted; i f2 glass of fine ice; 1 wine glass o:fl old Medford rum; stir well with a spoon, place the fruit into a sour glass, and strain the above ingredients into it, and serve. 188. GIN FIX. (Use a large bar glass.)

i /2 table-spoonful of sugar; 3 ·or 4 dashes of Lime or Lemon juice;