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

- 48 - shake well until almost frozen, strain it into a fancy cocktail glass ; squeeze a lemon peel on top, and serve. This drink is liked by th e French and by Amer – icans, it is an elegant bever age and a splendid appe– tizer, but see that you always have onl y the genuine Absinth for mixing this drink. 79. SHERRY COBBLER. (Use a lar ge bar glass. ) . 1/2 t able-spoonful of sugar; 1 / 2 wine glass of water, dissolve with a spoon ; stir .well with a spoon, and ornament with grapes, orang·es, pineapples, berries, etc., serve with a straw. This dr ink is wi~out doubt the most p opular bever age in the country, with ladies as well as with gentlemen. It is a very r efreshing drink for old and young. 80. SHERRY FLIP. (Use a large bar glas s. ) 1 Fresh E gg; fill t he glass up with fine crystal ice ; then fill t he glass up with Sherry wine ; shak e it well, until it is thor oughly mix.ed, strain i t into a fancy bar glass, gr at e a litt1e nutmeg on top a.nd serve This is a very delicious drink and gves s trength to delicat e people. (See illustration, I lat e No. 15.) 81. BRANDY PUNCH. (Use a l ar ge bar glass. ) 3 I 4 t able-spoonful of sugar ; 1 /2 t able-spoonful of sugar ·; 1;'2 glassful of shaved ice ; 1 1 /2 wine glass. full of Shen-y wine ;

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A few drops of P ineapple syrup ; 1 or 2 dashes of Lemon juice; 1 or 2 dash es of Lime jmce ;