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

- 90- 209. BRANDY STRAIGHT. (Use a Whiskey glass.)

. I!and out the glass with the bottle of Brandy to the customer, also a glass of ice water; as Brandy is never kept on ice the bartender should put a piece of ice in the glass; it is not pleasant to dl'ink when warm; do the same with all other liquors that are - not kept on ice. 210. CLARET COBBLER. ,(Use a large bar glass or goblet.) 1 table-spoonful of Orchard syrup ; 1 /2 table-spoonful of sugar; 1 / 4 of an orange; 1 sg_uirt of Selters water; dissolve well with a spoon; fill with fine shaved ice; 1 1/2 wine glass of good Claret wine ; stir well and ornament with slices of· orange, pine– apple, lemen, etc., and serve. 211. MILK AND SELTERS. (Use a medium s ized har glass.) In serving this drink, which is strictly temper– ance, it is proper for the bartender to half fill the glass with Selters, and the r est with milk ; if it is done otherwise you will have nothing but foam in your glass, which would cause delay if a party has t o be attended to. 212. WHISKEY AND CIDER. (Us e a Whiskey glass.) Hand the bottle of whiskey to the customer to help himself.,1 fill up the gl ass with good apple cidel', stir well wit n a spoon, and serve, and you will have a very nice drink. The author r ecommends good apple cider in preference to pear, or any other kind of fruit cider.