, ' J. E. MITCHELL, THE ADVERTISING AGENT, S g R O U R K E S T E A S T , ~)1~ elbourne.
T HE A M R H +
HOK TOMIX ALL KINZf s
PLA.IN R FANCY DRIXKS
C OÃ T A Z K XM Q –
CLEAR AND RELIA.BLE DIRECTIONS FOR MIXING ALL THE
BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH) FRENCH) GERMAN) ITALIAN, RUSSIAN, AND SPANISH RECIPES 'j EMBRACING PUNCHES) JULEPS) COBBLERS, ETC., ETC.) IN ENDLESS VARIETY.
AN ENTIRELY NEVf AND ENLARGED EDITION,
PUBLISHED BY J . K M I TCHKL L ) 256 BOURKE STREET,
V ICTORCA SR X W E R Y C O ,
USK S. Gebbee'
For Toi let , Baths, Nursery, Mar i ne, M ilitary and L a u n d r y .
This is an Age o f P r o g r ess; new i deas and new a ppliances follow each o t he r i n rapid succession. Inventive genius is taxed to the uttermost in devising n ew inventions, not al one for a r t i cles of u t i l i t y o f necessity, but t o mee t t h e ever-increasing demands for novelties which administer to creature-comfort and afford gratification to fastidious tastes. A new beverage is the pride of the Bar-Tender, and its appreciation and adoption his crowning glory. I n this entirely New Ed i t ion wil l be f ound all t h e latest efforts of t h e mos t p r ominent and successful caterers to the t a s tes o f t h ose wh o p a t r onise t he leading Bars and Wine-Rooms of AInerica, as well as the old and standard favourite beverages, always in general demand.
WITH THE COMP I . IMENTS
V ICTOH I A B B .I ' W E B Y C o.
FLUID M AGN ESIA K :H,U SK ' 8 Czz,res In,zli<'estion. 1s . , g d ., 2s. M. , un c l 8s. Od,. per Sottle U VI I L I A .M S ' AUSTRALIAN YEASTPOWDER, Jigkt Sr e u r1,, Pust~vg, etc. Od. tlz.e Hul f-Pozz,nd
PEA . R C E ' ~9
LAVENDER WATER WITHMUSK
W OH , M A . L D '8
UE 5A80LIPT0ILET0A Eor tke Hunds und Comp l eu i on. Od ,. tlze
Destroys ull I n sect Pests. 1 n T i n s u t . 1s., KRUSE'S INSECYIGIDE
ls. Od'., 9s. OcL und ~~s.
THE BAR-TENDER 8 Crt IDE.
I N D E X .
Absinthe Cocktail Ale Punch » Sangaree Allspice, Tincture of Apple, Punch 'Arf-and'Arf Aromatic Tincture Arrack Punch
y Cha>nperelle Cocktail
32 19 21 Cocktail for Bottling
22 I 76 48 86 75 79 87 55 65
19 24 25 28 39 45 44 77 51 89 60 48 3I
Crusta Daisy Fix Fiz
Flip, Cold Flip, Hot Pony Punch Punch for Bottling Pimch, Imperial Sangaree
Blue Blazer Bottle Cocktail Using Bottled Beer, Directions for Liquors, Directions for Bourbon %'hisky Punch f or Brandy and Gum Bottling ... Barbadoes Punch Bar-Tenders, Hints and Rules for Bimbo Punch Bitters, Directions for Cooling Jerry Thomas' Own... Sherry and
13 64 16 80 77 42
Scaffa Shrub Sling, Cold ... Sling, Hot Smash Sour Split Soda and Straight Toddy, Cold
50 39 40 27 34 34 77
18 17 89 78
34 35 35 80
Toddy, Hot Tom Colhns Brandy and Peach
and Peach Rurn Punch Soda
80 52 61 78
California Milk Punch
ESTON ANo ALLACHER,
Hotel,Estate andFinancial Agents. A U C T I O N E E R S ,
H OTELS FO R SA L E , L EASEHO L D AND FREEHOL D. F URNISHED HOUSES TO L E T . VILLAS, COTTAGES AND MA N SIONS
FOFi SALE. RENTS COLLECTED.
I NSURANCES EF F ECT E D .
BOURKE > STREET ® EAST,
NEKT GENERAL POST OFFICE.
NEXT UNION HOTEL, UNION ROAD, Ast'OT VALE. T X L K P M G K X , 8 9 2
THE BAR-TENDER S GUIDE.
IFTDEX. — t.'>) nt i » (> «(>(.
Can ~ 6i an Pu.", "h Capilfaire Caramel Champagnrt Cobbler...
68 8( 85 Daisy, Brandy ... C ui r:;.i.;.,'hrub
25 26 25 18 78 70 2o
Gin Santa Cruz Rum
/'I 'osk ', i» :l Jire,>,' >ns 1 >, f
Drinks, Hints fer Preparing... Dry, Punch Duke of Norfolk Punch
<.;nhou - Cork–
Champoi elle, Brandy Cinnanion, Tiricture of Claret Pi> nch Clove», 'r » ir ture of Cobbler, Champagne . . .
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
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
TIiE lcHQDHQ Q gPV-~gHQEi "ag iOIIahIe aiIoling 'O@Pang, 296 LITTLECOLLINSSTREET EAST, Beg most respectfully to inform their Customers and the Public generally that they have opened the above prcmises in the P1RST CLA,SS TX1Z QR1N'll. 4, Syeokalty 1Ss. TROVSRRS. Qur SVKTS, 60s„oue of the Woud,ers of Mel'bourne. Gentlemens' own Material made up. Ladies' Jackets and AIantles made to order, Fi t a n d St y l e g u a ranteed. Our Goods are Wh,RRANTRD SZRVN'K. cr//rrr/r//r/r/rrrrr//rr//rr/r/rrr S. COHEN, Manager. PI|ltparf|Ira $ )IIii |llqra a ( areign ga[(a 46, 42, 44Ec46 LITLEGOLISST.WEST, 63gK PIEQCTIPQ )lc I E LcÃOUR K E . Also a t B AG " J R, CA T A L QN I N , SPA I N. '/r//////////////////////////////// ONTGOMERY 8c 0.,
ZOTTQE is hereby given that yroceeIiings + 11 be tahen against any Person or Persons bottling– M I T C H E L L "6 rieb Klbiehy JAS. H ! ENtTW k . C O . , without the authority o f t h e undersigned Refilling t heir Bo t t les or P r i n t ing L abels for same
SOLE AGENTS FOR–
M I T C M K L L cL C E3 . L t cL
T. S. HARRISON 0 CO
IMP ORTERS OF~~
C OR K S , B U N G S ~ a l l k i n cks ,
gluin g . atent gola Iottlea
Agents for J.HAY%ARD,TYLEg4 Co.,London,'",";".,".,".,
A,gegia — 86+xi',Bg T,' ®
v 9+QF : .X„ H'@m,bggg,
CORKING, CAPSULING, BOTTLING M A C H INERY, V IGNERONS P U M P S .
E ST A B I i I S E Z D
3.8 5 3 .
2 4 L I T T L E
COL L I N S ST . E A ST .
THE BAR-TENDER~s OUIDE.
INDEX. — Co((tAw o(f.
Soda Negus Port Wine Nonsuch Punch for Bottling. . . Nuremburg Punch
h English Milk
49 49 63 65
88 51 59 62 eo 53 (2 63 56 59 52 68
Brandy Essences, Recipes for... Gin Grassot ... Imperial I rish Whisky Ho t Jelly La Patria Manhattan Milk Maraschino Medford Rum Milk
Orange Peel Tincture of Oxford
Porteree ... Peach, Burnt Brandy and Pineapple Punch Plain Lemonade Pony Brandy Sangaree Port Wine Flip. . . Negus Sangaree Prepared Cocktails for Bottling Punch a la Ford Punches, Recipes for Management of . . .
80 81 77 48 49 4e 89 49 47 92 71 51 0 76 75 55 65 75 64 50 61 89 68 63 6 I eo 51
55 68 55 74 68 65 74 58 69 66 71 78
Nectar Nonsuch, for Bottling Nure1nburg
Orange Orgeat Oxford Pine Apple
ment or Victoria Prepared Recipes for ... Regent's Roman ' Royal Ruby, Cold ... Saut~rne Scotch Whisky Sherry Tea Thirty'- Second Regi– United Service Vanilla h Wedding West Indian Whisky Wine for Bottling for Bottling for Bottling
h la Romaine Ale Apple Arrack Barbadoes Bimbo Brandy
89 59 for Bottling ... 89
67 64 57 54 71 62 66 75 75 54 89 90
for Bottling ... Hot
California Milk Canadian
Century Club Champagne Claret Curagoa ... Dry Duke of Norfolk f or Bottling Egg Milk El Dorado
56t 58 73 70 56 56 i Quince Liqueur
I~I!.. I"!. )l,;1!,lj", l!,'!Il '
.. ligllLIRJII it' , iii • i. rs jrv Illl Jl
rrrrrjrr»» i«» I r f I f fffflff 'fl I
I II •
I f flljj'fiilfo lo'f'I ! ! I+rfgfKIIICfEINliVifR %,, TII'f'f'ae'I'rislNo Kljj I ) I Il~ljgji'i':!iijim'i'i'u!If It!l!!!l
al. C DV r IB
J. E. MITCHELL,
THE ADVERTISING AGENT, 5 V B O U R K E S T . E A S T , Xwv Nn ivsaa ~ ~ ~ ) T zrzrfr ows 474. ~ ey efboume.
THE BAR-TE'VDER 8 GUIDE.
INDEX. — Conflinncd.
Ratafia Regent's Punch Regent's Punch for Bottling. . . Rhine Wine and SeltzerWater Rhine Wines, Management of
l . An eScient ba rtender's first ai m s houl d be t o please his customers, paying particular attention to meet the individual wishes of those whose tastes and. desires he has already watched and ascertained; and, with those whose peculiarities he has had no oppor– tunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment i n endeavoring to f u l fi l t h ei r desires to t heir en t i r e satisfaction. I n t h i s way he w i l l no t f a i l t o a c qu i r e popularity and success. 2. Ice must be washed clean before being used, and then never touched with the hand, but placed. in the glass either with an ice-scoop or tongs. 3. Fancy drinks are usually ornamented with such fruits as are in season. %' hen a beverage requires to be strained into a glass, thWruit is added after strain– i ng', but when this is not the case, the fruit is i n t r o– duced into the glass at once. F r u i t , o f course, must not be handled, but picked up with a silver spoon or fork. 4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water;
HS V B 1 0 0 1X T O S S O O O S o Ret a il Price, 6d., 11- dr1/6per plug.
HINTS AND RULES FOR BARTXNDERS.
customer. if this is not done the drink c annot be se rved suffi– ciently hot to suit a fastidious customer. Besides, the heating of the glass will prevent it from breaking when the boiling water is suddenly introduced. 5. In p r eparing co ld d r i n ks gr e gt di s crimination should be observed in the use of ice. A s a g eneral r ule, shaved ice should be used when spirits form t he principal ingredient of the drink, and no water is em– ployed. When eggs, milk, wine, vermouth, seltzer or other, mineral waters are used in preparing a drink, it is better to use small lumps of ice, and t hese should always be removed from the glass before serving to the 6. Sugar does not readily dissolve in spirits; t here– fore, when making any kind of hot drink, put sufFicient boiling water in the glass to dissolve the sugar, before you add the spirits. 7' When making col d m i x ed-drinks i t i s u sually better to dissolve the sugar with a l i t t l e cold water, before adding the s p i r i t s . Th i s i s no t , h n w e ver, n ecessary when a quantity of shaved ice is used. I n making Cocktails the use of syrup has almost entirely superseded white sugar. 8. When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mi xed with t hem, the latter must aln;ays be poured'upon the former gradually, and the mixture stirred b r i skl y d u r i ng t h e p r ocess; otherwise the eggs and milk will curdle. T h i s is more particularly the case when l arge quantities of such mixtures are to be prepared. Such drinks as "En~lish Rum Flip," "Hot Egg Nogg" and "Mu l led Wine," are sure to be spoiled unless these precautipns are 9 . In preparing Mil k Punch or Egg N ogg i n quantity, the milk or eggs should be poured upon the observed.
Ha v e l o c k T o b a c c o a .
Dar k an dA r omatic.
HIiVTS AND RULES FOR BARTENDERS.
wine or spirits, very gradually, and continually beating the mixture in order tc mix the ingredients thoroughly. 10. When preparing cold Punch, the bowl should be placed in a ti n or me tal vessel about the same depth as the height of the bowl, the space between the bowl a nd the vessel being packed w i t h i ce , and a l i t t l e r ock-salt sprinkled over the su r f ace, which has t he efFect of producing a f r eezing mi x t u re, much colder than the plain ice. Towels may be pinned around the exterior of the vessel, and the exposed surface of t he ice trimmed with fruit or leaves, giving the whole an attractive appearance. ll. I n case brandy, whiskey, or other liquors are to be Jrawn f o r use d i r ect f r on i t h e w o od , t h e cask should be placed upon a skid, a substantial stand made expressly for the purpose, and kept in a p l ace where the temperature is moderote and uniform. 12. Bottles containing liquor shoulg be kept lying down, in order to keep the corks moist, and prevent the strength 4eing lost by evaporation. 18. Casks containg Ale or Porter should be tapped before placing thein on t h e s k i d , and t hen a l l owed sufficient time for the contente-I to settle and become clear before using. 14. Champagne requires careful t r eatnient. It is not advisable to place more at a t ime on ice t han i s likely to be used, because if removed from the ice and again a owed to get wa rmer, a second icing i n j u r es both tiavor and strength. 15. When champagne has been well iced,it requires a good deal of care in handling the bottles; cold ren– ders the glass brittle, and less able to w i t hstand t he expansive pressure of the contents. 16. Bottles containing champagne, or any other brisk wmes, must be kept l ay ing down ; i f i n a n u p r i g h t
H a v e l o c k T o b a c c o a '
HlNTS AND RULES FOR BARTRNDERS.
to crack. position for any length of time, the corks become dry, and the gas is liable to escape. 17. During the process of cooling. sparkling wi nes, the bottles should not be placed in direct contact with t he ice, because that po r t ion o f ' t h c b o t t l e which touches the ice cools more rapidly than the remainder, causing unequal contraction and consequent tendency 18. When sparkling wines are served in the bottle they should. be put i n an i c e -pail, and the space be– tween the bottles and pail f illed with ice broken small. When the bottle i s en t i r ely su r r ounded by i ce, the liability of c r acking f r om u nequal contraction does 19. When Champagne is i n occasional use, being served by the glass or for m i x i ng b everages, it is a good plan t o p l ace the bo t tl e on a r a ck , t he neck sloping downwards, and insert t h r ough i;he cork a corkscrew syphon provided with a cut oR or faucet, by the use of which a small portion may be drawn oR' at a time without 8llowing any' escape of the gas. 20. Mineral waters contained in syphons should be cooled gradually, and not allowed to stand in contact with the ice. A l t h ough the syphons are constructed of very Chick glass, Chis very thickness, while aR'ording complete resistance to the expansion of the gas con– t ained, is t h e mo r e l i abl e t o c r ack f r om unequal contraction, when only one po r t ion of. Che syphon is touching the ice. 21. Cordials, Bitters, and. Syrups should be cooled gradually, and not laid upon ice. A ' moderate degree of coolness is sufficient for these preparations, as they a re only' used i n s mall portions f o r m i x i n g a n d Ravoring. not exist.
Retail Priee,6d., l/- 0 I/6 per plng.
H a V e lO C k T O b a e e O a
HIiWTS AND RULES FOR BARTENDERS.
chilled. 22. Claret, Rhine-Wines, Shezry, Port, etc., require special attention. T h e i r t emperature should not be too cold; and, when poured i nt o g l asses, the bottle should be steadily handled, so that any sediment that may be in the bottom of t he bo t tle is no t d i s t urbed. Bottles containing these wines, when laid away, should be placed on their sides, to keep the corks moist. 23. Whiskey is usually kept directly on ice, but brandy and o t her l i quors r equire only a m o d e r ate temperature'. Fine old Cognac loses its "velvet" when 24. The refreshing qualitiea and Ravor o f L a g e r beeer depend very largely on the manner of keeping and handling. Ca sks or kegs containing it should be kept at a temperature of about 40'. L a ge r is ahvays in its best condition when it comes from the brewer's ice-house. When carted through the streets on a hot summer's day, the temperature is quickly i n c reased. and it must then be stored in a refrigerator for t h r ee or four days in order to reduce it to a proper temper– ature before using. 2~. When the consumption of a keg of beer is suf– ficieptly rapid, it is best drawn directly from the keg, the first glass drawn being rejected. The tap must be thoroughly cleansed before using; and, as soon as the beer ceases to run freely, a vent is placed in the bung. When, however, the keg has to stand in use for some time before it becomes empty, a considerable amount of gas will escape every time Che vent is opened, and the beer will soon become "Rat, stale and u n p rofi– table" at least for the consumer. To obviate this, and to keep the beer tolerably fresh Co the end, the vent is not used, but a t u b e i s i n s e rted i n t h e v e n t - hole, leading to a receiver or cylinder containing air, com– pressed either by water-power or a hand f orce-pump.
Ha v ' el o c R T o b a C c o a .
Bark an d A r omatic.
HINTS A.ND RULES FOR BARTENDERS.
unwholesome e8'ect on the beer. This exerts a continual pressure on the surface of the beer, and prevents the gas from H.sino. To " g r eat an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the t ap, and. fill the glass with mor e f r ot h and l ess beer than a thirsty drinker would care to pay for. The air i n t h e c y l i nder should be dr awn f r om a pure source, by means of a tube, if necessary-, leading to the open air. Th e ai r i n a c e l lar o r even a c l ose apartment is rarely pure, and would have a decidedly 26. Bottled Beer should be kept in a cool p l ace or i n a r e f r igerator not i n con tact wit h t h e i ce . T he bottles ought to stand upright, so that any sediment will settle to the bottom. It is. therefore, not advisable to pour the last dregs of the bottle into the glass. 27. Syrups are peculiarly at t r active to an ts, Aies, and other insects; they should therefore, be kept i n closely corked vessels; and, when in bo t t les for use, be kept in a cool place, properly corked, a rubber cork being most convenient, and the bottles standing upright in water. I n t h i s manner the bottles will be out of the reach of insects of every ki nd.
Ha v e l o c k T o b s c c o a .
Finest Qu a lity.
JERRY THQMAS' BARTZNDZRS' 6U I DZ
HOW TO MIX DRINKS.
Brandy Cocktail. (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's or Angostura ). 1 wine-glass of brandy. 1 or 2 dashes of Curaqoa.
Fill the glass one-third full of shaved ice, shake up v tell and strain into a cocktail g l ass. Tw i s t a sma l l piece of lemon rind in it and sezve. Improved Brand7 Cocktail. (Use ordinary bar-glass.) Take 2 dashes (Boker's or Angostura) Bitters. 3 dashes gum syrup.
2 dashes Maraschino. 1 dash Absinthe.
1 small piece of the y e l low r i nd o f a l e n lon,
twisted to express the oil.
1 small wine-glass of brandy.
R S K e l o o k T 0 5 Q C C O S o R etail Price,sd., 1/-4 1js perplag.
IMPROVED WHISKY COCKTAIL.
Fill glass one-third ful l o f s h aved ice, shake well, and strain into a fancy cocktail glass, put the l emon peel in the glass and serve. The Ravor is improved by moistening the edge of the cocktail glass with a piece of lemon.
(Use small bar-glass.)
Take 8 or 4 dashes of gum syrup. 2 dashes of bitters (Boker's).
1 wine-glass of Loch Dt:u Whisky. Fill one-third full of f ine ice; shake and strain in a fancy red wine-glass, Put in a piece of twisted lemon peel in the glass and serve.
Improved Whisky Cocktail.
Prepared in the same manner as the Improved B randy Cocktail, by s u b s t i t u t ing Bo u r bon o r r y e whisky for the brandy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup. 2 dashes of bitters (Bolzer's.) 1 wine-glass of Holland gin. 1 or 2 dashes of Curacoa
Fill the glass one-third full of shaved i0e, and strain into a cocktail glass. T w i s t a small p i ece of l emon peel, place it in the glass and serve.
Hsa~ e l o c k K 'o ~ c ~ a .
Darlt an 8 h r omatie.
COFFEE COCKTAIL. I mproved Gi n Co c k t a i l . Made the sarpry way as the Improved Brandy Cock– t ail substituting Holland or Ol d Tom gi n for t he brandy, 21 Bottle Cock t a i l . To make a splendid bottleof brandy cocktail,use the following ingredients: Take ~~ brandy. ~3 water. '.:. pony-glass of Boker's bitters.
1 wine-glass of gum syrup. ~ pony-glass of Curapoa.
Whisky and gin cocktails, in bottles, may be made by using t he a b ove r ecipe, and substituting t hose liquors instead of brandy.
Champagne Cocktail. (Pint bottle of wine for three goblets. ) (Per glass.,)
Take 1 lump ~ f sugar.
1 small lump of ice. 1 or 2 dashes Angostura bitters. Fill the goblet with wi ne, stir up with a spoon, and serve with a thin piece of twisted lemon peel. A quart bottle of wine will make six cocktails
COC'ee Cocktail . (Use a large bar-glass.)
Take 1 tea-spoonful powdered white sugar. 1 fresh egg.
Ha v e l o c k T o b a c c o a .
Finest Q uahty.
1 large wine-glass of port wine. 1 pony of brandy. 2 or 8 lumps of ice. Break the egg into the glass, put in t h e sugar, and lastly the port wine, brandy and ice. Shake up very thoroughly, and strain into a medium bar goblet. G r a t e a l i t t l e n u t meg o n t o p b e f o r e serving. The name of this d|ink is a misnomer, as cofFee and bitters are not to be found among its ingredients, but it looks like co8'ee when it has been properly concocted, and hence probably its name.
Vermouth Cock t a i l . (Use small bar-glass.) Take 2 dashes of Boker's bitters.
1 wine-glass of Vermouth. 1 quarter slice of lemon.
Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. I f t h e customer pr efers it v e r y sweet, add two dashes of gum syrup.
A ,bsinthe Cock t a i l . (Use small bar-glass.)
Take 2 dashes of Anisette;
1 dash of Angostura bitters. 1 pony-g4,ss of Absinthe.
Pour about one w'ine-glass of water into the tumbler in a small stream from t he i ce p i t cher, or preferably
Ma m e l o c lK T o RNs hcRAoO i Retail price,sd., 1/- 4 1/6 per plug.
fqoin an absinthe glass. Sh ake up ees'p thoroughly with ice, and strain into a cloret glass.
Soda Cockta i l .
(Use large bar-glass.)
For this drink, see Index, "TEMPERANcE DRINEs."
Saratoga Cock t a i l . (Use small bar-glass.) Take 2 dashes of Angostura bitters.
1 pony of brandy. pony of Ki>ker Greer's Shamrock Whisky. 1 pony of Vermouth.
Shake up well with two small l umps of ice; strain into a claret glass, and serve with a quarter of a slice
Martinez Cock t a i l
(Use small bar-glass.)
Take 1 dash of Boker's bitters. 2 dashes of Maraschino. 1 pony of Old Tom gin. 1 wine-glass of Vermouth. 2 small lumps of ice.
Shake up thoroughly, and strain i n t o a large cock– t ail glass. Pu t a quarter o f a s l i ce of l emon i n t h e glass, and serve. I f t h e guest p r efers it ver y sweet, add two dashes of gum syrup.
~Mame l o e R T e kaa e e e a .
Dark an6 Aromatic.
Brandy Cr us t a . (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters. 1 wine-glass of brandy.
2 dashes of Curaeoa. 1 dash lemon juice. Before mixing the above ingredients. prepare a cock– tail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugaz' will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece ) so that t he paring will fit i o t he w i ne -glass. Pu t t h e a b ove ingredients into a small whisky glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.
Whisky C r u s t a . (Use small bar-glass.)
The whisky crusta is made in the same manner as the brandy crusta, using "Loch Dhu " wh i sky i n s tead of brandy.
Gin Crusta, (Use small bar-glass.)
Gin crusta is made like the brandycrusta, using gin instead of brandy.
H a a e l o e R T o b a e o e a
SANTA CRUZ RUM DAISY.
Brandy Daisy. (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Curacoa cordial. The juice of half a small lemon. 1 small wine-glass of brandy.
2 dashes of Jamaica rum.
Fill glas3 one-third full of shaved ice. Shake well, strain int o a l a rge cocktail g l ass, an
VThisky Daisy. (Use small bar-glass.)
Take 8 dashes gum syrup.
2 dashek Orgeat syrup. The juice of half a small lemon. 1 wine-glass of Greer's Old Vatted Highland
whisky. Fill glass one-third full of shaved ice.
Shake well, strain i nt o a small cocktail g l ass, and fill up with Seltzer or Apollinaris water.
Santa Oruz Rum Daisy. (Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
The juice ofhalf a smaH lemon. 1 wine-glass of Santa Cruz rum. Fill glass one-third full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water. 2 or 3 dashes of Maraschino or Curaqoa.
Mm~ + l e e R T o l w an a a ® Retai l Prio,6$„1/-Q 1/sper plug.
THE REAL GEORGIA MINT JULEP.
Gin Daisy . (Use small bar-glass.)
Take 3 or 4 dashes of OrgeaC, or «um syrup 8 dashes of Maraschino. The juice of half a small lemon. 1 wine-glass of Holland gin. Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.
Mint Ju l ep . (Use large bar-glass.)
Take 1 table-spoonful of white pulverized sugar. 2 z' table-spoonfuls of water, mix well w i t h a
l~i wine-glass full of brandy. Take three or four sprigs of f r esh mi nt , and press them well in the sugar and water, until t he Aavor of t he mint i s ex t r acted; ad.d the b r andy, and fill t h e «lass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems down– ward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced oran«e on top in a t asty manner, dash with J amaica rum, and serve with a straw.
The Real Georgia Mint Ju l ep. (Use large bar-glass.)
zs wine-glass of Cognac brandy. Take 1 tea-spoonful of wh ite powdered sugar.
H a ~ e l o c R T o b e e e o a ." * Dark and Aromatio.
Put the mint in the Cumbler, add the sugar, having p reviously .dissolved it i n a l i t t l e water, then t he brandy, and lastly, Nl up th e gl a ss with s haved ice. Stir with a spoon but do not crush the mint. This is t he genuine method of concocting a Sou t hern mi n t julep, but whisky may be substituted for brandy if
Gin Jul ep. (Use large bar-glass.)
The gin julep is n iade with the same ingredients as the mint julep, omitting the fancy f ixings.
W'hisky Julep. (Use large bar-glass.)
The whisky j u lep i s made the same as the mi nC julep, omitting all f r u i t s and berries, and using only G reer's Old Va t t ed H i g h l and Wh i sk y i ns t ead o f Brandy.
Take 1 tea-spoonful of wh it e sugar. Brandy Smash. (Use small bar-glass.)
2 Cable-spoonfuls of water. 8 or 4 sprigs of tender mint. 1 wine-glass full of brandy.
Press the mint in the sugar and water to extract the flavor, add the brandy, and f ill the glass two thirds full of shaved ice. Stir' thoroughly, and ornament with a half a slice of orange, and a few fresh sprigs of mint . Serve with a straw.
H a a e l o c R T
Gin Smash. (Use small bar-glass.)
Take 1 tea-spoonful of fino white sugar.
2 tea-spoonfuls of water. 1 wine-glass of gin. 3 or 4 sprigs of tender mint.
Put the mint in the glass, then the sugar and.water. Mash the mint to extract the 8avor, add the gin, and. fill up the glass with shaved ice. Stir up well, and ornament with two or three fresh sprigs of mint .
Whisky Smash . (Use small bar-glass.)
Take 1 teaspoonful of fine white sugar'. 2 tea-spoonfuls of water. 3 or 4 sprigs of young mint. 1 wine-glass of Shamrock whisky. Proceed, exactly as directed in the last recipe.
Brandy Fix. (Use small bar-glass. )
solved in a little water. Take 1 large tea-spoonful of f ine wh it e sugar di s– The juice of a quarter of,a lemon. 3 dashes of Curaqoa. 1 wine-glass of brandy. Fill the glass two-thirds full of shaved ice. Stir well and ornament the t op w i t h s l i ces of l emon or lime.
Hg a ~ ~ 1O O M T O b m CSCSCSa. Retail Price,6d., 1/-4 1/6perplug.
Gin Fix . (Use small bar-glass.) Take 1 large tea-spoonful of powdered white su«ar dissolved in a little water. 2 dashes of raspberry syrup. The juice of a quarter of a lemon. 1 wine-glass of Holland gin. Fill up the glass two-thirds full o f s haved ice, stir thoroughly, and o r nament t h e t o p w i t h b e r r ies in season, Old Tom gin may be used if pr eferred.
Santa Cruz FI x ' (Use small bar-glass. )
dissolved in a little water. 2 dashes of Curaeoa. Take 1 large tea-spoonful of powdered white sugar,
The juice of a quarter of a lemon. 1 wine-glass of Santa Cruz rum.
Fill up the glass two-thirds full of shaved ice, stir well, and ornament the top with half a slice of orange and snlall pieces.of pineapple.
Whisky F i x .
ai « « spoonf u l o f p owdered white su ar
dissolved in a little water.
The juice of half a l emon.
1 glass of Shamrock or Loch Dhu whisky. Fill up the glass about two-thirds full of shaved ice, stir well, and ornainent the top of theglass as directed in the last recipe.
V e 1 O C k T O b S C C O S e RetailPrice,6d.,l/-4 1/6 per plug.
Sherry Co>bler. (Use large bar-glass.)
, Take 1 table-spoonful of fine white sugar. 1 slice of orange, cut up into quarters. 2 small pieces of pineapple.
Fill the glass nearly full of shaved ice, then fill it up w ith sherry wine. Sh ake up, ornament the top w i t h berries in season, and serve with a straw.
Chamyagne Cobbler. (Use bottle of wine to four large bar-glasses.)
Take 1 tea-spoonful of sugar.
1 piece each of orange and lemon peel.
Fill the tumbler. one-third. full with shaved ice, and 611 balance with wine, ornament in a tasty manner with berries in season. Serve with straws.
Claret Cobbler (Use large bar-glass.)
Take 1 teaspoonful of fine white sugar, dissolved in
a little w'ater.
1 slice of orange cut into quarters.
Fill the glass half full of shaved ice, then fill it up with Claret wine. O r n ament the top with be r ries in season, and serve with a straw. Hock Cobbler. (Use large bar-glasses.) This:.drink is made the same way as t h e c l a r et cobbler, using Hock wine instead of Claret.
Dark and. Aromatic.
.rRaa e l o c l t . T o b a c c o s
Take 1-.', wine-glass of Shamrock whisky.
1 tea-spoonful of wh it e sugar dissolved in a
1 slice of orange cut into quarters. 1 dash of Maraschino.
F ill t h e t um b l e r w it h . s h aved i c e , shake up thoroughly, ornament wit h be r r ies, and serve with a strawi
Saratoga Brace Uy.
(Use large bar-glass.)
2 dashes of Angostura bitters. 4 dashes of lemon or lime.juice. 2 dashes of A.bsinthe. 1 fresh egg. 1 wine-glass of brandy. 2 or 3 small lumps of ice. Take 1 table-Spoonful of fine white sugar. Shake up thoroughly, strain into another glass, and kH it up with Seltzer water.
Brandy Bca5h. (Use small wine-glass, )
fine old brandy.
2 1 Maraschino
dashes of Angostura bitters.
H a v e l o c R T o b a c c o s .
(Use small wine-glass.)
3 Curacoa. Take 3 fine old brandy. ~ Benedictine.
8 dashes Angostura bitters.
West Indi a Couperee.
(Use large soda-glass.)
Take 1 —.,' pony-glass of brandy.
1 pony-glass Maraschino or Curaqoa.
Fill the glass one-third f ul l o f v a n i l l a i ce c r eam. M ix thorouohly, and f il l t h e g l ass nearly f u l l w i t h plain soda. Grate a little nutmeg on top, and serve.
White L i o n .
(Use small bar-glass.)
Take 1 tea-spoonful of pulverized white sugar.
1 „.- a lime (squeeze out ju ice and pu t r i n d i n
1 wine-glass Santa Cruz rum. 1 tea-spoonful of Curaqoa. 1 tea-spoonful oi raspberry syrup.
Fill the glass half full of shaved ice, shake up well and. strain into a cocktail glass.
H a a e l o c k T o b a c c o s i Hetaii 1'rice, sd., l~- t1io por p1ng.
Santa Cruz Sour . (Use small bar-gla s.)
Take 1 large< tea-spoonful of white sugar dissolved '
in a little Seltzer or Apollinaris water.
:3 clashes of lemon juice.
1 wine-glass of Santa Cruz runL
Fill the glass full of shaved ice, shake up and strain into a claret olass, ornament with orange and berries in season.
Gin Sour . (Use small bar-glass.)
Take 1 large tea-spoonful of white sugar d i ssolved
in a little Seltzer or Apollinaris water. 2 or 3 dashes of lemonjuice.
1 wine-glass of Holland or Old Tom gin.
kill the glass full of shaved ice, shake up, and strain into a cl aret g l ass. D r ess the t op w i t h o r ange, or pineapple and berries.
Whisky Sou r ,
(Use small bar-glass.)
Take 1 large tea-spoonful of pov dered white sugar, dissolved in a little Seltzer or Apollinaris water. The juice of half a small lemon. 1 wine-glass of Shamrock o r " Lock Dhu "
Fill the glass full of shaved ice, shake up and strain i nto a claret glass. Or nan ient with berries.
H a v e l o c k T o b a c c o s .
Dark and Aromatic.
COLD BRANDY TODDY.
Brandy Sour. (Use small bar-glass.) Take 1 large tea-spoonful of powdered white sugar, dissolved in a little Apollinaris or Seltzer water. The juice of half a lemon. 1 dash of Curaqoa. 1 wine-glass of brandy. Fill the glass with shaved. ice, shake, and strain into a claret glass. Or nament with orange and berries.
Egg Sour. (Use small bar-glass.) Take 1 tea-spoonful of wh ite sugar. 3 daslies of lemon juice.
1 pony of Curac.oa. 1 pony of brandy. 1 egg. 2 or 3 small lumps of ice. Shake up well, and reniove the ice before serving.
Cold Brandy Toddy . (Use small bar-glass.) Take 1 tea-spoonful of fine white sugar.
—,' wine-glass of water. 1 wine-glass of brandy. I lump of ice. Dissolve the sugar in the water, add the brand.y and ice, and stir with a spoon.
H a v e l o c k T o b o c c o s .
HOT GIN TODDY.
Hot Brand.y Toddy .
(Use small bar-glass, hot.)
1 wine-glass of brandy. Take 1 tea-spoonful of 6ne white sugar.
Dissolve the sugar in a little boiling water, add. the b randy, and pour boiling water into the glass until i t is two-thirds full. G r a t e a l i t tl e nutmeg on top.
Cold Gin Toddy .
(Use sma11 bar-glass.)
Take 1 tea-spoonful of powdered white sugar. —,.' wine-glass of water. 1 wine-glass of gin. 1 lump of ice. ice, and stir with a spoon. Dissolve the sugar in the water, add the brandy and
Hot Gin Toddy .
(Use sm ill bar-glass, hot.)
Take 1 tea-spoonful of powdered white sugar. preferred.) D issolve the sugar i n bo i l ing wa t er, add the g i n , a nd. pour boiling water into the glass until i t i s t w o – 1 wine-glass of' Holland, or Old Tom gin (as thirds full.
HR K B l o C k T o b @C C O S i Ret ai l Price,sii., i/- 8; 1/6 perplug.
Cold Wh i sky Toddy . .
(Use small bar-glass,)
Take 1 tea-spoonful of fine white sugar,
1 wine-glass of Greer's old vatted H i oh l an
l lump of ice.
Dissolve the sugar in t he wa t er, add the wh i sky and ice, and stir with a spoon. To make HoT WHIsKY TODDY, dissolve the sugar in boiling water, omit the ice and pour boiling water into the glass, until it is two-thirds full.
Cold Ir ish Wh i sk y T o d d y .
tUse smalI bar-glass.)
Take 1 tea-spoonful of fine white sugar,
1 wine-glass of K i r k e r O r e e r'sSharrrrock
2 wine-glasses of water. 1 lump of ice.
Dissolve the sugar in t h e wa t er, add the wh i sky and ice, and stir v ; it h a spoon. This is a delicious d rink if made with the above brand of wh i sky .
(Use la,rge ba,r-glass.) Take 1 large tea-spoonful of powdered white sugar. 1 fresh egg. .!- wine glass of brandy. —,'; wine-glass of Santa Cruz rurir. A little shaved ice.
Ha a e l o c h
T o b a c c o s
Dark and. Aromatic.
EGG NOGG FOR PARTY.
cornbined. Fill the gla:s with rich milk and shake up the ingre– dients until they are thoroughly mixed. Pour the mix– t ure idto a goblet excluding the ice, and grate a li t t l e nutrneg on top. T h i s may be made by using a w i ne– g lass of either of t he above li quors, instead of bo t h Every well ordered bar should have a tin egg-nogg " shaker," which is a great aid in mixing this beverage.
Hot Egg Nogg . (Use large bar-glass.)
This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, except that you must use boiling v atei instead of ice.
Zgg Nogg for Party. (Three-mul-a-half gallons.)
Take 20 fresh eggs.
2 —,' quarts fine old brandy. 1 p int of Panta Cruz rum. 2~r- gallon of rrch milk. 2 pounds of wh it e sugar. .
Separate the whites of the eggs from the yolks, beat each separately with an egg-beaier until the yolks are well cut up, and the whites assume a light fleecy ap– pearance. Mi x a l l t h e i n g r edients (except the milk and the whites of t he eggs) in a l a rge punch bowl. Then pour in the milk gr adually, continually stirring, i n order to prevent the mil k f r om c u r d l ing w i t h t h e eggs. Orate sufBcient nutmeg on t h e n i i x t u re, and l astly, let the whites float on top, and ornament wit h colored sugars. Cool in atub of ice,and serve.
H a v e l o c k T o b a c c o s .
Sherry Egg Nogg.
Take lz' tea-spoonful of fine white sugar. 1 fresh egg. 2 or 8 small lumps of ice. wine-glasses of Sherry wine.
Fill the glass with rich gilk, shake up until the egg i s thoroughly mixed with the other ingredients S t r a i n the mixture into a large goblet, excluding the ice, and grate a little nutmeg on top.
Santa Cruz F i z . (Use medium bar-glass.)
Take 1 tea-spoonful of fine white sugar.
8 dashes of lemon juice. 1 small lump of ice. 1 wine-glass of Santa Cruz runi.
Fill up the glass with Seltzer water from a syphon, or with Apollinaris water, stir thoroughly and serve.
%'hiaky F i z .
(Use medium bar-glass.)
Take 1 tea-spoonful ofine white sugar.
8 dashes of lemon juice. 1 small lump of ice. 1 wine-glass of S h amr ock o r L o c h Dh u
Fill up the glass with Seltzer or Apo l linaris wat er, ,stir thoroughly and serve.
Hs Y B l o c k T o b s c c o s » Het ai lPrice, Gd.,1/- 8:l
Brandy Fiz. (Use medium bar-glass.)
Take 1 tea-spoonful ofpowdered white sugar. 8 dashes of lemon juice. 1 wine-glass of brandy. 1 small lump of ice. stir thoroughly and serve. Fill up the glass with Apol linaris or Seltzer water,
Gin Fiz .
(Use medium bar-glass.)
Take 1 tea-spoonful ofpowdered white sugar.
3 dashes of lemon juice. 1 wine-glass of Holland gin. 1 small piece of ice.
stir thoroughly and serve. Fill up the glass with Apollinaris or Seltzer water
Brandy Sling. (Use small bar-glass.) Take 1 small tea-spoonful of powdered white su< ar. 1 wine-glass of water. 1 small lump of ice. 1 wine-glass of brandy. Dissolve the sugar in the water, add the brandy, and ice, stir well with a spoon. G r at e a l i t t l e nu tmeg on top, and serve,
Ha v B l o c k T o b a c c o s .
Dar k and A r omatic.
HOT GIN SLING.
Hot Br andy S l i n g . (Use medium bar-glass, hot.)
1 wine-glass full of.brandy. Take 1 small tea-spoonful of powdered sugar.
Dissolve the sugar in a little boiling water, add the b randy, and fill t h e g l ass two-thirds f ul l o f b o i l i ng water. Or at e a li t tle nutnieg on top and sei.ve,
Gin Sling .
( Use small bar-glass.)
1 wine-glass of water. 1 wine-glass of brandy. 1 small lump of ice. Take 1 tea-spoonful of fine white sugar.
Dissolve the sugar i n t h e w a t er , add the b r andy and ice, stir thoroughly wit h a s poon. Orate a little nutmeg on top and serve.
Hot Gin Sl i ng .
1 wine-glass of Holland gin. Take 1 small tea-spoonful of powdered white sugar. Dissolve the sugar in a little boilino water, add the gin, fill t h e g $a~s two-thirds f ul l o~f boiling wa t er. Orate a little nutmeg on top, and serve.