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

-77- 167. GIN SMASH. (Use a large bar glass.)

1/2 table-spoonful of sugar; 2 or 3 sprigs of fresh mint, dissolve well with a little water until the essence of the mint is extract ed; i1z &'lass of shaved ice ; 1 wme glass of Holland gin ; stir up well with a spoon, strain into a sour glass, ornament with a little fruit and serve.

168. HOT LOCOMOTIVE. {Use a large bar glass.)

1 yolk of a raw egg; 1/2 table-spoonful of SUO'ar; . 1 pony glass of honey, dissolve well with a spoon; l1/2 wine. glass full of Burgundy or Claret; 1/2 pony glass of Curac;ioa; put all the ingredients into a dish and put it over a fire until it boils up, then pour from one -mug to the other for three or four times in succession; put a slice of lemon into it, sprinkle with a little cinna– mon and serve. 169. WHISKEY FIZZ. (Use a large bar glass.) l/2 tablespoonful of sugar i 2 or 3 dashes of Lemon jmce, dissolve with a squirt of Selters water; fill the glass with ice; 1 wine glass of Whiskey ; stir up well, .strain into a good sized fizz glass; fill the balance up with Selters or Vichywater and serve. This drink must be drank as soon as m1xed in order not to lose its flavor. '