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

-71- It is always neccs ary to pour a little hot water into the glass at first and stir a little, to prevent the glass from cracking, and also place a little fine ice in a separate glass in case the drink should be

)..·

too hot.

146. BRANDY SC.AFFA. {Use a Shen-y glass.) 1/4 Sherry glass of Raspberry syrup; 1;4 Sherry glass of Mara, chino; i;. 1 Sherl'y gla:ss of Chartreu e (gr een); top it off with Brandy, and serve.

This drin4_ must be properly :prep~red to preve11 i the different colors from runnmg mto each othe1·, each must appear sepa.rate. 147. HOT APPLE TODDY. (Use a hot apple toddy glass.) In mixing this clrrnk, an extr a-large ho't water glass must be us!;!d. Mix as follows : · I/2 medium-. i.zed, well roasted apple; 1/2 table-spoonful of sugar, dissolve well with a little hot watel'; · 1 wine glass full of Old Apple Jack ; :b'ill the balance vvith hot water, mix well with a spoon, grate a little nutmeg on top ftnd serve with a bar spoon. , _ If the customer desfres the drink strained, use a fine strainer, such as used fo1"milk punches; atten– tion must be. given while roasting the apples tha.t they are not overdone, but done in a nice and juicy manner; use only apples of the finest qu.ality. 148. l\~LED CLARET AND EGG. (Use a large bar glass.) 1 table-spoonful of sugar ; 1 t ea-spoonful of cloves and cinnamon mixed; P /2win.e glass of .Claret wine; . : pour this mto a dish over the fire until boiling;