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

- 46 - 74. BRANDY CHAMP.ARELLE. (Use a Sherry wine glass.)

l/4 wine glass of Cura<;oa (red); 1/4 wine glass of Chartreuse (yellow); 1 / 4 wine glass of Anisette; 1/4 wine glass of Kirschwasser or Brandy; whichever the customer desires, and serve. . Attention must. be ya.id to prevent the different liquors from runmng mto each other, to hn.ve them perfectly separated and distinct. (See illustration, Plate No. 6.)

75. VANILLA PUNCH. (Use a largo bar glass.)

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1 t able-spoonful of sugar; 2 or 3 dashes of lime or lemon juice;

2 or 3 dashes of Cura<;oa dissolve well with a little water or selters. Fill up the glass with shaved ice. J pony glass of brandy; 1 1/ 2 wine glass of Vanilla; mixed well with a spoon; ornament with Fruit in a tasty manner, and serve with a straw.

76. KNICKERBOCKER. (Use a large bar glass.) 2 taible-spoonfuls of Raspberry syrup ;- 2 dashes of Lemon juice; 1 slice of Pineapple; l sli ce of Orange;ยท 1 wine glass ftlll of St. Croix rum; lf2 wine glass of Cura<;oa;

then fill the glass with fine shaved ice, stir or shake well, and dress with Fruit in season; serve with a siTaw.

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