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

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1 dash of Cura9oa i 1 f2 wine glassful of Old Tom Gin; 1/2 " " " Vermouth·

stir UJ:> well with a spoon, 'str~ it into a fancy · cocktail glass'-- squeeze a :piece of lemon peel on top and serve. (Me Ilustrat.ion, Plate ro. 13.) 58. CHAMP.AGNE SOUR. (Us() a fancy glass.) l lump of loaf sugar; 2 dashes of fresh lemon juice; place the satmated sugar into a fancy glass, also a slice of orange and a slice of pineapple, a few strawbel'l'ies or ~-rapes (if in season), fill up the glass slowly with Cnampagne, and stir up well, and serve it. (See illustrati_on, Plate No. 5.) 59. MORNING GLORY FIZZ. (Use a large bn.r glass.) In all first-class barrooms it is proper to have the whites of eggs scpu,rated into an empty bottle, provided you have a demand for such a drink, a11d keep them continually on ice, and by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); · 3/4 table-spoonful of sngar; 1 or 2 dashes of lemon j nice ; 2 or 3 dashes of lime juice; 3 to 4 dashes of absinthe, dissolved well with a, little water; ' shake up well with a shaker; strain it into a good Rized bar ~~lass ; fill up the balance with Syphon Selters or v ichy Water, and serve. 'rhe above drink must be drank as soon as pre– pared so as not to lose the effect and flavor. 'rhe author r espectfully recommends the above drink 3/4 glass filled with fine shaved ice; 1 wine glass of Scotch whiskey;