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

- 75- 160. SHERRY WINE AND BITTERS. (Use a Sherry wine glo.ss. ) In preparing this drink put in only 2 dashes of Bitter s, (Boker's genuine only) ; and .t wi to~· t'l~rn the gla.ss in such a manner, that the Bitters \nll li:11 the entire inside of the glMs; fill the gla s up with Sherry wine and it v.rill be mL'r.Cd well enough to serve. 161. HOT l\'i.l-ui: PUNCH. (Use a ln.rge bar glass.) 1 table-spoonful of sugar; I/4 wine glass of St . Cr oix nun ; 3 / 4 wine glass of Brandy ; if desired use J amaica rum instea.d of Brandy; fill the glass with boiling hot milk ; stir up ·wcll.. with a spoon, gl'ate a little nutmeg over it and serve. In mixing this drink you must never use the shaker; if· hot milk is not handy, use a t ea.-spoonful of condensed milk, and fill the baJ.ance with hot water i this will answer iu place of hot milk. 162. GIN COCKTAIL. (Use a large ba.r glas s.) Fill up the glass with ice ; · 2 or 3 dashes of Gum syrup; 2 or 3 dashes of Bitter s, (Boker's genuine only) ; 1 dash of either CID'a9oa or Absinth e ; 1 wine glass of Holland gin ; stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve. 'Whether Cura9oa or Absinthe is t aken depends on which the customer may desire.

163. TOM AND JERRY (COLD.) (Use a Tom and J erry mug, or a bar glass.)

This drink is prepared on the same principle as hot Tom and J erry, with the exception of using cold water, or cold milk.