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

·- 95- glass with fresh milk. This is what is called White Plush, it has been an old ti.me drink known for many years. 225. ENGLISH BISHOP. (Uss n, small punch bowl to make 1 quart.) 1 quart of Port ·wine ; 1 Orange (stuck pretty well with cloves, the quantity beinO' a matter of t aste); roast the orange before a fire, and when sufficiently brown, cut in quarter s, and pom· over it a qua.r t of Port Wine, (previously made hot), add su~ur to taste, and let the mixtme simmer over the nre for half an hour. 226. BRANDY SHRUB. (Use bowl- to make SL'{ quarts.)· 4 lbs. of loaf sugar, dissolve well with a bottle of plain soda water; peel the rinds of 4 lemons; add the juice of the other 6 lemons and mix ·with brandy into the bowl cover it close for 5 days, then add the Sherry win~ and sugar, strain through a bag, and bottle it. This also applies to all the other Shrubs. 227. CRIMEAN CUP A LA MARMORA. (Use a bowl for mixing.) 1 pint of Orgeat syrup; 1/2 pint of Cognac brandy; 1 / 4 pint of Maraschino; 1 / 4 pint of J amaica rum; 4 quarts of old Brandy; 2 quarts of Sherry wine; 10 lemons;

1 bottle of Champagne; 1 bottle of Soda Water; 3 ounees of sugar; 2 Lemons, cut in slices;