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

- 86- 2 bottles Apollinaris wat er; mix the above in- ~·edients well with a ladle, and add

l / 2 gill of Maraschino; 1/2 gill of Cura~oa; 1;2 gill of Benedictine; 1/2 gill of J amaica rum; 1 bottle of Brandy; 6 bottles of Champagne; 4 bottles of Tokay wine ; 2 bottles of Madeira; 4 bottles of Chateau Lafitte;

and mix this well wit h a large ladle, then strain t hrough a very fine sieve into a clean bowl and surround the bowl with ice, fill it up over the edge of the bowl, which will give it a beautiful appear– ance, and dress the edge with some leaves and fruit, and ornament the punch in a fancy manner with grapes, oranges, pineapple and strawberries. 196. HOT GIN SLING. (Use a hot water glass.) 1 piece of loaf sug~~ dissqlve in a little water: 1 wine glass of Holland gin; Fill up the balance with hot wat er; stir with a spoon, and gr ate a little nutmeg on top, and serve. Add a slice of lemon if the customer desires it. 197. BRANDY DAISY. (Use a la rge bar glass.) 1/2 table-spoonful .of sugar; 2 or 3 dashes of Lemon juice ; 1 squirt of Selters wat er, dissolve well with a spoon ;

1/2 glass of Chartreuse (yellow); Fill up the glass with fine ice ; 1 glass of Brandy ;

stir up well with a spoon, place the fruit into a fancy bar glass, strain the ingredients into it, and serve,