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

-60- 113. .APPLE JACK SOUR. (Use a large bar glass.)

11z table-spoonful of Sugar; 2 or 3 dashes of Lemon juice ; 1 squirt of Syphon Selters water, dissolve well; % glass of fine shaved ice; 1 wine glass of old Cider Brandy or what they call Apple Jack ; stir up with a spoon, strain it into a sour ·glass, and ornament it with a little fruit, and serve. This has allways been a very fashionable drink with Jersey people. 114. GIN FIZZ. (Use a large bar glass.) If2 table-spoonful Sugar; . stir up well with a spoon, strain it into a large siz~d bar glass, fill up the balance with Vichy or Selters · water, mix well and serve. Bear in mind that all drinks called Fizz's, must be drank as soon as handed out, or the natural taste of the same is lost to the customer. 115. ALE SANGAREE. (Use a large bar glass.) 1 tea-spoonful of Sugar; l /2 wine glass of water, dissolve with a spoon; Fill up the balance with Ale, grate a little nutmeg on top, and ser ve. It is customary to ask the customer if he desires Old, New or Mixed .Ale ; if he desires New Ale, you must :prevent the foam from running over the glass; attent10u must also be paid to the t emperature of the Ale, so as to have it not too cold or too warm. 3 or 4 dashes of Lemon juice; 1;2 glass of shaved ice ; 1 wine glass of Old Tom Gin;