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

- 93- 2 or 3 dashes of Lemon juice

1 dash of Lime juice; 2 dashes of Anisette; 1 fresh egg; 3 / 4 glass of Brandy; i; 2 glass of shaved ice;

shake this up thoroughly in a shaker, strain it into a large sized bar glass, and fill with Syphon Vichy or Apollinaris water and serve. 220. BRANDY AND GUM. (Use a Whiskey g~ass.) 3 or 4 dashes of gum; 1 or 2 pieces of broken ice; place a bar spoon into the glass, and hand this with a bottle of brandy to the customei· to help himself. W hen any other liquor is called for, it. is served in the same manner. 221. IMPERIAL BRANDY PUNCH. (For a party of twenty.)

1 gallon of water; 3 quarts of Brandy; 1 J?int of Jamaica rum; l1/2 lbs. of white sugar;

juice of 6 lemons; 3 oranges sliced; 1 pineapple, pared and cut up; 1 gill of Cma

2 gills of raspberry syrup; Ice, and berries in season ; mix well together in a large bowl, and you will have a splendid punch. If not sweet enough, add more sugar. 222. THE .AMERICAN CHAMPAGNE CUP. (Use a large punch bowl for a party of forty.) 2 wine glasses of Pineapple syrup; 4 to 6 sprigs of green balm;