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

WEHMAN'S BARTENDERS' GUIDE.

35

Jamaica Rum Som*.—(Use a large bar glass.) }4 table-spoonful of sugar. 2or 3 dashes of Lemon Juice. 1 squirt of Syphon Selters, dissolve well. % glass of fine shaved ice. 1 Wine glass of Jamaica Rum. Stir well with a spoon,strain into a sonr glass, ornament with fruit, and sei've. ^

Wllislcey Sour.—(Usea large bar glass.) yi table-spoonful of sugar.

^

3 or4 dashes of Lemon Juice. 1 squirt of Syphon Selters water, dissolve the sugar and lemon well with a spoon. Fill the glass with ice. 1 wine glass of Whiskey. Stir up well, strain into a sour glass; place your fruit

into it, and serve.

Santa Cruz Sour.—C^se a small bar glass.)

1 large tea-spoonful of white sugar dissolved in a little Seltzer or Apollinarls water. 3 dashes of Lemon Juice. 1 wine glass of Santa Cruz Rum. Fill the glass full of shaved ice, shake up and strain into a claret glass, ornament with orange and berries in season.

Wliite liion.—(Use a small bar glass.)

1 tea-spoonful of pulverized white siigar. yi a lime(squeeze out juice and put rind in glass). 1 wine glass Santa Cruz Rum. 1 tea-spoonful of Curaeoa. 1 tea-spoonful of Raspberry Syrup. Fill the glass half-full of shaved ice, shake up well and strain into a cocktail glass. Rock and Rye.—(Use a whiskey glass.) This drink must be very carefully prepared, and cai'e must be taken to procure the best Rock Candy Syrup, and also the best of Rye Whiskey, as this drink is an effective remedy for sore throats, etc. In serving Rock and Rye, put ^ table-spoonful of Rock Candy Syrup into the glass, place a spoon in it, and hand the bottle of Rye Whiskey to the customer, to help himself.