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

- 81- Fill the glass with :fine ice ; 11 /2 wine glass of P or t wine;

· mix up well, and ornament with grapes, berries etc., in season, and ser ve.

182. ROCK AND RYE. (Use a Whiskey glass.)

This drink must be very carefully prep.ared, and car e must be taken t o procure the best Rock Candy syrup, and also the best of Rye Whiskey, as this drink is an effective r emedy for sor e throats, etc. In ser ving Rock and Rye, put 1 /2 table~spoonful of Rock Candy syrup int o the glass, place a spoon in it, and hand the bottle of Rye whiskey to the customer, to help himself.

183. GIN SOUR. (Use a large bar gla.ss.)

1/2 table-spoonful of sugar; 2 or 3 dashes of Lemon juice; 1 dash of Lime juice ; 1 squirt of Syphon Selters water; dissolve the sugar and lemon well with a spoon; S/4 filled with fine shaved ice ; 1 wine glass of Holland gin; mix well, strain it into a sour glass, dress with a little fruit in season, and serve.

184. PEACH AND HONEY. (Use a small bar gla-ss.)

1 t able-spoonfui of Honey ; 1 wine glass of P each Brandy; stir well with a spoon and serve.

This drink is a gr eat favorite in winter, and was formerly called for as often as Rye and Rock is now. 6 -