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

38

WEHMAN'S BAllTENDEKS' &UIDE.

Bottled Velvet.—r Use apunch howl.) 1 bottle of Moselle. Yz pint of Sherry. 2 table-spoonfuls of sugar. 1 Lemon. Peel tle'Sn Te'r'^t'S'n, using only sufficient of the produce the desired flavor; add the other ingredients, stiam and ice. SodaNegus.—CUse asmallpunch bowl; about one quwrt.) 1 pint of Port Wine. 12lumps of white loaf sugar. 8 cloves. Grated Nutmeg,sufficient to fill a small tea-spoon. Put the above ingredients into a thoroughly clean saiicep^^^^ warm and stir them well, but do not suffer it to , P ,_ warm wine empty a bottle of plain soda water, delicious and refreshing drink. Brandy and Gum.—CUse a large whiskey glass.) 1 or 2dashes Gum Syrup. 1 or 2lumps ice. , . . i. , Place a spoon in the glass, and hand with a bottle of brandy to the customer. Englisli Bisliop.—(Use a small punch bowl to make one quart.) 1 quart of Port Wine. 1 Orange (stuck pretty well with cloves, the quantity- being a matter of taste). Koast the orange before a lire,and when sufficiently brown,cut in quarters, and pour over it a quart of Port Wine (previously made hot), add sugar to taste, and let the mixture simmer over the fire for half an hour.

Brandy Scaffa.—ffTse a Sherry glass.) Y sherry glass of Raspberry syrup. X sherry glass of Maraschino.

X sherry glass of Chartreuse(green). •

Top it off with Brandy,and serve. This drink must be properly prepared to preventthe different colors from running into each other,each mustappearseparate.