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

- 73 - 152. ORCHARD PUNCH. (Use o. large bar gla.ss.)

2 table-spoonfuls of Orchard syrup ; 2 or 3 dashes of Lime or Lemon j uice; 1 f2 pony glass of Pineapple syl'up, dissolve well with a little water; fill the glass with fine ice; 1 wine glass full of California Brandy ; mix well with a spoon and ornament with gra.pes~ ()ranges, pineapple and berries ; top off with a little Port wine, and serve with a str a1-v. 153. ....GIN AND TANSY. (Use a Whiskey glass. ) I preparing this drink take a small bunch of t ansy and put it into an empty bottle or decanter; then fill it up with good Old Holland Gin, and let it draw sufficiently to get all the essence of the tansy int o the Gin. In serving this drink hand out the glass and the bottle with the Gin and Tansy mixture. If the mixtme is too strong for the customers taste. let him add a little more plain Gin to it. 154. JAMAICA RUM SOUR. (Use o. large bar glass.) 3/4 ~lass of fine shaved ice; 1 ·mne glass of J amaica rum; stir well with a spoon, strain into a sour glass, orna– ment with fruit and serve. 155. PORT WINE FLIP. (Use a large bai· glass. ) ~fresh Egg ; I/2 tablespoonful of sugar ; 3/4 glass of shaved ice ; 1 wine glass of Port wine; 1/2 t able-spoonful of sugar; 2 or 3 dashes of Lemon juice ; 1 squi rt of Syphon Selter s, dissolve well;