1891 Wehman’s Bartender’s Guide by Henry J. Wehman

10

AVEHMAN'S BAKTENDEES' GUIDE.

clear ice at the bottom of the glass and then mix as follows: a small bottle answering for three, and a large or quart bottle for six ; 2 or 3 smalllumps of ice. 2 or 2 slices of Orange on top of the iee. 2 or 3 Strawberries. 1 slice of Pineapple. 1 lump of Loaf Sugar. 2or 3 dashes of Bitters(Baker's or Angostura). Eill the goblet with AVine, stir well with a spoon, twist a piece of Lemon peel on top, and serve. In all cases where Fruits or Sugar are necessarily used, they should be handled with tong and fork. Decency demands this at your home table, and properly obtains over every bar to every annlicant.

Martini Cocktail.—(Use a large bar glaas^ FiU the glass with ice. 2or 3 dashes of Gum Syrup 2 or 3 dashes of Bitters 1 dash of Curacoa. ^ wine glassful of old Tom Gin . ■=:— >Jiu x uin. -^.'^'"fS'assful of Vermouth. pifeeTf lemon peef2rtop!'ai"d ser° Manliattan Cocktail.-CGse a Urge bar glass.) pi the glass up with ice. pr 3 dashes of Gum Syrup. 1 or 2 dashes of Bitters. //wiLtdasro?A\4?8kJy'^ required), wine glass of Vermouth Stir up well, strain into a fanev •. . of lemon peel on the top, and Mrve ve. Absintlie Cocktail.-rUae a iarge 6ar ffioaa.; Fill tumbler with ice. 3 or 4 dashes Gum Syrup. 1 dash Angostura Bitters 1 dash Anisette. ):( wine glass water. H " " Absinthe. Stir well, strain into a fancy cocktail iriaoa m lemon peel on top, serve.

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squeeze a piece

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^ocxtaii glass. Twist a piece of