1889 The American Bar-tender's Guide (Australia) by Jerry thomas

THE BAR-TENDER S GUIDE.

vi

IFTDEX. — t.'>) nt i » (> «(>(.

PAGE.

PAQs.

Can ~ 6i an Pu.", "h Capilfaire Caramel Champagnrt Cobbler...

68 8( 85 Daisy, Brandy ... C ui r:;.i.;.,'hrub

50

25 26 25 18 78 70 2o

30

Gin Santa Cruz Rum

/'I 'osk ', i» :l Jire,>,' >ns 1 >, f

21

tt

f i>r

Whiskey

lcing 15

Drinks, Hints fer Preparing... Dry, Punch Duke of Norfolk Punch

I'unei ...

.,. 60

Chaml..agi«,

<.;nhou - Cork–

.-.>;":ew~ Ior

... 16

' 15

Tieat(nent of

.

.

.

Champoi elle, Brandy Cinnanion, Tiricture of Claret Pi> nch Clove», 'r » ir ture of Cobbler, Champagne . . .

... 32 ... 86 ... 56i ... 86i ... 30 ... 30 ... 80 ... 80 ... 81 ... 22

Fgg Lemonade ... Milk Punch Nogg

18 28 29 29 29 80 38 38 45 44 45 45 46 46 45 45 46 82 56 36 37 37 38 34 14 84 83 88 68

.

.

Hot For a Party... Sherry

.

.

.

Claret ... Hock .. Sherry Whisky

.

.

.

Sour... Fggs, Hints for Using

.

.

.

... ...

Gin Fancy Drmks General Direc tions for Fix, Brandy Oin ... Santa Cruz Whisky Fiz, Brandy Santa Cruz Whisky Brandy, Hot Knglish, Hot Rum Flip, Brandy, Cold Zng!isb Milk Punch Kssence of Leinon Essences, Syrups t Tinctures, ., To Prepare Kssen<'es, Piiiich

Cocktail, Absinthe

. ... . .

Brandy

... 19

f or Bottling Improved ... 19

2 1

Cham pagne ...

... 21 ... 21

Coffee

.

.

.

' t crnir)uth . . . .. 22 Gin Improved .. 21 M artinez . . . . 23 Saratoga ' . . . . 2 3 Soda ... . . . .,. 23 W hisky ... ... 20 Improved... 20

tt

Coffee Cocktail ... Cognac, Essence of

... 21 ... 84 .:. 17

.

.

.

.

.

.

Hints on Cooling

Cold Drinks, Hints for ... 13 Punch, Directions for ... 15 Colorings, kc.,'To Prepare ... 83 Couperee, West Indian ... 32 Crusta, Brandy... . . . ... 24 G in . . . . . . ... 24 Whiskey . . . ... 24 Punch . . . .,. 58 Curaqoa, F>nglish

Gin, Cold Gin, Hot Port Wine Rum, Cold Rum, Hot Sherry Wine