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

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-40 - as an excellent one for a morning beverage, which will give a good appetite and quiet the nerves. (See illustration, Plate No. 7.) 60. CHAMPAGNE JULEP. (Use a fancy Champagne Julep glass.) Take the sugar tongues and place 1 lump of loaf sugar into the glass, add 1 long sprig of fresh mint, then pour your champagne into the glass very slowly, and while doing· so, k eep on stirring gently all the time ; place a piece of orange and a few strawberries (if in season) ou top, ancl serve. The above drink does not require to be sti.ITed up as much as other Juleps, or else the Champagne will lose 'its flavor and natural taste, a.nd foam to mu ch. (See Illustration, Plate No. 14.) . 61. MANHATTAN COCKTAIL. . (Use a large liar glass.) Fill the glass up with ice; 2 or 3 dashes of Gum Syrup · 1 or 2 dasnes of Bitters ; (Boker's genuine only); 1 dash of Cura9oa (or absinthe if required); stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on th~ top, and serve; leave it for the customer to decide whether to use Absinthe or not. This drink is very popul ar at the present day. 62. CUR.ACOA PUNCH. -~ (Use a large bar glass. ). 1/2 wine glass of Whiskey· · 1/2 wine glass of Vermouth;

1/2 table spoonful of sugar; 2 or 3 dashes of lemon juice;

1/2 wine glass of water, dissolve well with a spoon; Fill up the glass with fine shaved ice; 1/2 wine glass of brandy ; 1 " " " curayoa; (red)