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

- 91- 213. CHAMPAGNE VELVET. (Use a large sized goblet.

For this drink a bottle of Champal?ine and a bottle of Irish Porter must be opened. It is, mixed as fol– lows: Fill the glass 1/2 full with Porter, the balance with Champagne ; stir up with a spoon slowly, and you have what is called Champagne Velvet, because it will make you feel within a short time as fine as silk. It is i·ather an expensive cl.rink, but a good one. This drink is a very popular one in the Southern States, where it is frequently used as a cure for diarrhcea. 1 wine glass of Cognac ; ..., 1/2 table-spoonful of white sugar, burned in a saucer or plate; 2 or 3 slices of dried peaches; place the dried fruit into a glass and pour the liquor over them, grate a little nutmeg on top and serve. 214. BURNT BRANDY AND PEACH. (Use a small liar glass.)

215. RHINE WINE AND SELTERS. (Use a large wine glass.

The bartenders attention is called to the fact, that when a customer calls for Rhine vvine and Selters water, he desires a larger portion of wine than of Selters; and if he should call for Selters and wine, he desires more Selters than wine; attention must · be paid that both the wine and the Selters are con– tinually kept on ice. This is a favorite drink with German people, and preferred by them in many cases to lemonade.