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

- 56 - to the customer,·who helps himself to as much water as he desires, and there is no mixing or fixing up about it. I consider this a very simple style of drinking Absinthe, but it tastes just as good to them and answers the purpose. 101. GOLDEN FIZZ. (Use a large bar glass. a; 4 table-spoonful of sugar; 2 or 3 dashes. of lemon juice; 1 wine glass of Whiskey or Tom Gin (if the cus– tomer desires Tom Gin.) 1 Egg (the yolk only); s14 glassful of fine shaved ice ; . Shake up well in a shaker, strain it into a good– sized fizz glass, fill UJ? the glass with Syphon Vichy, or Selters waters ; nnx well with a SJ?OOn and serve. This drink will suit Old HalTy and is very delicious in the hot season. It must be drank as soon as mixed, or it will lose its :flavor. 102. VERMOUTH COCKTAIL. (Use a large bar glass.) 3 / 4 glass of shaved ice ; 4 or 5 dashes of gum ; 2 or 3 dashes of Bitters (Boker's genuine only) ; Stir up well with a spoon; strain it into a cocktail glass, twist a piece of lemon peel on top, and serve. 103. SELTERS LEMONADE. (Use a large bar glass.) l1/ 2 table-spoonfuls of sugar; 4 to 6 dashes of Lemon juice ; 4 or 5 small lumps of broken ice· then fill up the glass with Sypho~ Selters, stir up well with a; spoon and serve. 1 wine gla~s Vermouth ; 2 das_hes of Maraschino ;