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

- 70 - 142. WHISKEY SOUR. (Use a large bar glass.)

1/2 t able-spoonful of sugar; 3 or 4 dashes of Lemon juice; 1 squirt of Syphon Selters wa.ter, dissol.-e th" sugar and lemon well with a spoon; Fill the glass with ice; 1 wine glass of "Whiskey; stir up well, strain into a sour glass; place your fruit into it, and serve. 143. ST. CROIX FIX. (Use 11 larf:(e bar glass.) 1(2 table-spoonful of sugar; 2, or 3 dashes of Lemon juice; 1/2 pony glass of pineapple syrup; · 1(2 wine glass of water, dissolve well with a spoon; Fill up the glass with ice ; 1 wine glass of St. Croix Rum; stir up well, ornament the top with fruit in season, and serve with a straw. 144. PORTER SANGAREE. (Use a large bar gla8s.) I/ 2 table-spoonful of sugar ; 1 wine glass of water, dissolve the sugar well; 3 or 4 small pieces of broken ice; Fill up the balance of the glass with Porter, mix well with a spoon, remove the ice, grate a little nutmeg on top, and serve. Do not let the foam of the Porter spread over the glass. 145. HOT LEMONADE. (Use a large bar glass. 1 table-spoonful of sugar; 7 or 8 dashes of L~mon juice; Fill up the glass with hot water; stir up with a spoon, and serve.