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

- 67- If the customer requires a small portion of butter in the above drink, you should use only that which is perfectly fresh, as butter is very desirable in ca es of sore throats and colds, and ::;ometimes a little batter of the 'rom and Jerry is required in this hot drink. 133. MAY WINE PUNCH. (Use a large punch bowl.) Take one or two bunches of Waldmeister or Woodru:ff, and cut it up in two or three length!':, place it igto a large br.r glass, and fill up the ba– lance with French Brandy, cover it up and let it stand for two or three houl'S, until the essence of the Woodru:ff is thoroughly extracted; cover the bottom of the bowl with loaf sugar, and pour from 4 to 6 bottles of p!ain Soda water over the sugar; cut up 6 oranges in ::;lices; lf2 pineapple, and sufficient berries and grapes; 8 bottles of Rhine or Moselle wine; 1 bottle of Champagne; then put your Woodruff and Brandy, etc., into the bowl, and stir up with a ladle, and you will h ave 21; 2 to 3 gallons of excellent May Wine Punch ; surround the bowl with ice, serve in a wine glass in such a manner that each customer will get n, piece of all of the fruits contained in the punch. 13~. WHISKEY COCKTAIL. (Use a large bar glass.) S/-t glass of fine shaved ice; 2 or 3 dashes of Gum syrup; l1/2 or 2 dashes of Bitters; (Boker's genuine only); stir up well with a spoon and strain it in o a cock– tail glass and squeeze a piece of Lemon peel on top, and serve. This drink is without doubt one of the most populai:-- American drinks in existence. 1 or 2 dashes of Cm a<;oa; 1 wine glass of Whiskey;