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

- 83- 1/ 2 pony glass of Pineapple syrup; dissolve well with a little water; Fill u.p the glass with shaved ice; 1 wine glass of Holland gin; stir up well with a spoon, ornament the top with fruit in season, and serve with a straw. 189. COLD BRANDY TODDY. (Use a Wuiskey glass.) 1/2 teaspoonful of sugar; 1/2 wine glass of water, dissolve well with a spoon; 1 or 2 lumps of broken ice ; .. 1 wine glass of Brandy; · stir up well, r emove the ice, and serve. :!:t is proper to dissolve the sugar with the water, and hand the bottle of liquor, and glass and spoon to the customer to help himself. 190. GIN AND WORMWOOD. (Use a small bar glass.) Take six to eight sprigs of wormwood, put these in a quart bottle and fill up with Holland gin, leave this stand for a few days, until the essence of the wormwood is extracted into the gin. In handing out this, pour a little of the above into a small whii>key glass and hand it with the bottle of gin to the customer to help himself This drink is popular in the eastern part of the country, where the wormwood is used as a, substitute for bitters. 191. BOTTLE OF COCKTAIL FOR PARTIES. 1 qt. of good old Whiskey; providing the bottle is large enough;

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1 pony glass of Cura9oa (red); 1 wine glass of Gum syrup ;

~ / 4 p~ny glass of Bitt~rs (~oker's genuine only); IIllX this well by pourmg it from one shaker into