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

- 65 - 127. EGG MILK PUNCH. (Use a large bar glass.)

1 fresh egg; 3/4 t able-spoonful of sugar; 1/4 glass of fine shaved ICe; 1 wine glass of Brandy; 1 pony glass of St. Croix rum;

fill up the balance with good milk, shake the ingr e– dients together until they become a stiff cream ; str ain into a large bar glass ; grate a little nutmeg on top, and serve.

128. WHISKEY COBBLER. (Use a larg~ bar glass.)

1 f2 table-spoonful of sugar ; l1 /2 tea-spoonfuls of Ptp.eapple syTup ; 1 / 2 wine glass of Water or Selters, dissolve well with a spoon; Fill up the glass with fine ice; 1 wine glass of Wbiskey ; stir up well with a spoon, and ornament on top "\rith gr apes, oranges, pineapple and berries in searnn, and serve with a straw.

129. SHERRY AND EGG. (Use a Whiskey glass.)

In preparing the above drink, place a small por– tion of Sherry wine into the glass, bar ely enough to cover the bottom, to pr event the egg, from stick– ing t o the glass, then break an ice cold egg into it hand this out to the customer and also the bottle of Sherry wine to help himself. It is always pr oper to ask the customer whether he wishes the yolk only or the entire egg. 6