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

- 57- If customers desire to have the imported Selters waters, use that instead of the Syphon Selters. In order t o have the above drink mixed properly, you must not spare sugar or lemon juice. 104. PORT WINE PUNCH. (Use a lru:ge bar glass.) 1 glass full of fine ice ; 1/2 table-spoonful of sugar; 1/ 2 t able-spoonful of Orchard syrup; 1 or 2 dash es of Lemon juice ; 1/2 wine glass full of water, dissolve well with sugar and lemon ; Fill up the glass with P ort ·wine ; mix well with a SJ?OOn and ornament the top with grapes, oranges, pmeapple and berries, and ser ve' with a str aw. · 105. WHISKEY JULEP. (Use a large bar glass .) 3 / 4 table-spoonful of sugaJ.· ; 1/2 ~ne glass full of Wate · or Selters; 3 or 4 .sprigs of fresh mint, dissolve well until all the essence of the mint is extracted ; 'Fill up the glass with fine shaved ice ; 1 wine glass full of Whiskey; stir up well with a spoon and ornament this drink with mint, or an ges, pineapples and berries in a t asty manner ; sprinkle a little sugar on t op of it; dash with J amaica rum, and serve. 106. BRANDY FLIP. (Use a large bar glass.) 1 fresh egg ; a/ 4 t able-spoonful of sugar; a /4 glass of shaved ice ; 1 wine glass full of Br andy; shake the above ingredients well in a shaker strain into a flip or other fancy bar glass, and grate'a little nutmeg on top, and serve.