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

- 41- i;2 pony glass of Jamaica rum; stir up well ' th a spuo_n, o~·u~ment with grapes, pin.eapple, orange n.nd berl'leS (if m season) and serve with a straw The above drink if mixed correctly, is very de– licious. (See Illustration, Plate No. 12.)

63. MINT JULEP. (Use a large bur glass.)

1 table-spoonful of sugax; 1/2 Wine glass of water or Selters;

3 or 4 sprigs of fresh mint; dissolve ·with sugar and water, until the flavor of the mint is well extracted, then t ake out ·the mint; add l1/2 wine glass of Brandy; " . Fill the glass with fine shaved ice ; stir well, then · take some sprigs of !Dint and insert them in the ice with the stem doVlD.ward, so that, the leaves will be above in the shape of a bouquet; ornament with berries, pineapple and orange on top in a tasty manner; dash with a little Jamaica rum, and sprinkle with a little sugar on top; serve with a straw. This drink is known not only in this country, but in all parts of the world, by name and repu– tation. (See Illustration, Plate No. 8.)

64. POUSSE CAFE. (Use a Sherry wine glass.)

In mh:ing the above drink, which is a favorito drink of the French, and also has become a favorite in this country, great care must be taken.; As there are several liquors required in the preparation of this drink, it should be made in a mann.er that the po1·tions ··will be perfectly separated from each other, therefore, I would suggest, that a sherry wine glass would be used for pom·ing in these differ– ent Cordials, instead of a tea-spoon, or the original