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

- 51- 87. WIDSKEY CRUSTA. (Use a large bar glass.)

· Take a nice clean lemon, the same size as your wine glass, cut off both ends and peel it the s~e as you would an apple, put the lemon.peel in the wine &'lass so that it will line the eutfre inside of the glass, the? dip the edge of ~e glas~ and lemon peel · pulverized sugar. The rruxture is as follows; 1/2 pony glass·of OrchardJsyi·up; 1 or 2 dashes of Bitters (.Boker s genuine only); mix well with a spoon, strain it into the wine glass containing the lemon peel . ornament it with a little fruit, and serve. 88. FANCY BRANDY SMASH. (Use a la.rge bar glass.) 1/2 t able-spoonful of sugar ; 1/2 wine glass of Water or Selter s ; 3 or 4 sprigs of fresh mint, dissolved well; 1/2 glass of shaved ice; 1 wine glass of Brandy; stir up well with a, spoon, str ain it into a fancy bar glass, and ornament it with a little fruit in season, and serve. . (See illustration, Plate No. 9.) 89. SHERRY WINE PUNCH. (Use a large bar glass.) 1/2 wine glass of Orchard syi·up · 1 dash of Lemon ju.ice; ' Fill the glass with fine shaved ice; l1/z wine glass of Sherry wine; stir up wep. with a spoon ; ~rnament with grapes.. oranges, prneapple and berries; top it off with a, little Claret wine, and serve with a straw. This is a very delicious summer drink and is well-known. . 1 dash of Lemon juice; 2 dashes of Maraschino; l/z glass of fine shaved ice; 3 / ,i, wine s-lass of Whiskey;

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