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

-45- 71. GOLDEN SLIPPER. (Use a Sherry wine glass.) 1/2 wine glass of Char treuse (yellow); 1 yolk of a fresh cold egg; 1/2 wine glass of Danziger Goldwasser·

The above drink is a great favorite oi the ladies from Southern America, and must be mixed in a very car eful manner, so that the yolk of t,h e egg does not run into the liquor, and k eep its form. (See Illustration, Plat e No. 13.) 72. MISSISSIPPI PUNCH. (Use a large bar glass.) 1 table.spoonful of sugar ; 1/2 wine glass of Wat er or Selters; 2 dashes of lemon juice, dissolved well; 1/2 wine glass of J amai ca rum; 1/2 wine glass of Bourbon whiskey; 1 wine glass of Brandy; fill the glass with: shaved ice; shake or stir the ingredients well, ornament in a tasty manner with fruit in season, and serve with a straw. (See illus– tration, Plate No. 12.) 1 / 2 table-spoonful of sugar; 2 or 3 dashes of Lemon juice; 1 wine glass of Old Tom Gin, dissolved well with a squirt of Vichy; ' 1 egg, (the white onlyl; 3 /"' glass filled with shaved ice ; shake up well with a shaker, strain it into a good sized fizz glass, fill up the glass with Syphon Selters or Vichy water, mix well and serve. This drink is a delicious one, and must be drank a.s soon as prepared, as it loses its streng\h and flavor. 73. SILVER FIZZ. (Use a large bar glass.)