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

WEHMxVN'S BARTENDERS' GUIDE.

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Port"Wine Saugaree.—(Use a small bar glass.) 1 or 2lumps ice. 1 tea-spoon sugar. 1)4 wine glass Port"Wine. Shake well; remove ice; grate a little nutmeg on top; ■•rr*. Sherry Sangaree.—( Use a medium bar glass.) 1 claret glass of Sherry Wine. yi tea-spoonful of fine white sugar. 2 or 3 small lumps of ice. Shako up weil, strain into a small bar glass, ser\'e with a littie grated nutmeg.

Qnince Ijlqueiir,—(One and a half gallons.) 2 quarts of Quince Juice. 4; quarts of Cognac Brandy. 2)4 pounds of white sugar. 12 ounces of bitter Almonds, bruised. 1 pound of Coriander-Seeds. 36 Cloves.

Grate a sufficient number of quinces to make two quarts of juice, and squeeze them through a jelly-bag. Mix the in gredients all together, and put them into a demijohn, and shake Weil every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and bottle for use.

Applejack Sour.—( Use a large bar glass.) }4 table-spoonful of sugar. 2 or 3 dashes of Lemon Juice.

1 squirt of Syphon Selters water, dissolve well. % glass of fine shaved ice. 1 wine glass of old Cider Brandy or what they call Apple Jack. Stir up with a spoon, strain it into a sour glass, and ornament it with a littie fruit, and sers'e.

Braucly Sour.—( Use a large bar glass.) Eill glass with ice. 14 table-spoon sugar. 2 or 3 dashes Lemon Juice.

A squirt of Seltzer. 1 wine glass Brandy. Stir well; strain into a sour glass; dress with fruits as usual, and serve.