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

- 64- 124. HOW TO DEAL OUT TOM AND JERRY. (Take either a Tom and J erry mug, or a bar glass.) 2 table-spoonfuls of the above mixture; 1 wine glass of Brandy; 1 pony glass of J arnaica rum; fill the mug or glass with hot water or hot milk, and stir up well with a spoon, then pour the mi'<.ture from one mug to the other, three or four times, until the above ingredients are thoroughly mixed, grate a little nutmeg on top, and serve.

125. EGG LEMON.ADE. (Use a large bar glass.)

1 fresh egg; 1 table-spoonful of sugar; 7 or 8 dashes of Lemon juice; 3 / 4 glass of fine ice; Fill the balance up with water;

shake up in a shaker, until all the ingredients are well mixed; then strain it into a large bar glass, and serve. This is a delicious summer drink of Americans, and is also fancied by the Ladies.

126. ST. CROIX SOUR. (Use a large bar glass.)

1/2 table-spoonful of sugar;

·

3 or 4 dashes of Lemon juice; 1 squirt Syphon· Seiters water, dissolve well with a spoon; 9 / 4 glass of fine shaved ice; 1 wine glass of St. Croix rum; mix well, place your seasonable fruit in a sour glass and strain the above ingredients into the fruit, and serve.