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

WEHMAN'S BABTENDEES- GTJIDK

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Japanese Cocktail.—rfs® a fl'a-ssJ Take 1 table-spoonful of Orgeat Syrup. 2clashes of Bitters. 1"wiue glass of Brandy. rm tho t'«airo»«S°S'ic=,.llr ,«h. .poo,, strain into a cocktail glass.

Saratoga Cocktail.-r Use a large bar glass.) 3/ glass of fine shaved ice. ^ or .3 dashes of Pineapple Syi-up. 2or 3dashes of Bitters. . 2or 3 dashes of Maraschino(di Zara).

it, top it off with 1 squirt of Champagne,and sere e.

Coffee Cocktail,—fUse a large bar glass.)

Take 1 tea-spoonful powdered white sugar. i la!-ge ^Ine-glass of Port Wine. 1 pony of Brandy. put 1. tb..oe-r,.,<>

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troblet Grato a little mitmeg on top before ® Tim name of this drink is a misnomer, as coffee and hitters .nfTo be found among its ingredients, but it looks like coffee when it has been properly concocted,and hence probably its name. Champagne Sour.—(Use afancy glass.) 1lump of Loaf Sugar. 2 dashes of fresh Lemon Juice. „ . Place the saturated sugar into a fancy glass, also a slice of oranue and a slice of pineapple,afew strawberries or grapes(if in season), fill up the glass slowly with Champagne,and stir up well, and serve it.

Jiliut Julep.—ftTise a large bar glass.)

1 table-spoonful of white pulverized Sugan 2)4 table-spoonfuls of water, mix well with a spoon. 1)4 wine glass full of Brandy.