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

- 76 - 164. HOT WHISKEY. (Use a hot Whiskey glass.)

PlaM a bar-spoon into the glass before pouring in hot water, to avoid cracking the glass, and have a separate glass filled with fine ice, which must be placed in a convenient position, so that if the cus– tomer finds his drink too hot, be can bell? himself to a little ice; the bartender should at all tunes handle the s ugar with a pair of tongues. Mix as follows: 1 or 2 lumps of loaf sugar, with a little hot water to dissolve the sugar well; 1 wine glass of Scotch whiskey; ,fill the glass with hot water · then mix well; squeeze and tru:ow in the lemon peel, grate a little nutmeg on top and serve. It is customary to u se Scotch whiskey in prepar– ing this drink, unless otherwise desired by the customer. 165. l'IBDFORD RUM PUNCH. (Use a la rge bar glass.) 3 / 4 table-spoonful of Sugar; 2 or 3 dashes of Lemon juice, dissolve well with a little water; flavor with a few drops.of Jamaica rum, stir up well · and dress the top with fruit in season, and serve with a straw. 166. WHISKEY FIX. (Use a large bar glass.) 1/2 table-spoonful of sugar; 2 or 3 dashes of Lime or Lemon juice, dissolve well with a little water; 1/2 pony glass of Pineapple sy:i;·up; a/ 4 glass of shaved ice; 1 wme glass of Whiskey ; stir up we1:J. with a spoon, a~d ornamentwith grapes, oranges, pmeapple and berries; serve with a straw. • fill the glass with fine shaved ice ; l1/2 wine glass of Medford rum;