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

WEHMAN'S BARTENDERS' GUIDE.

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Balaklava Nectar.—(For a party offifteen.) Thinly peel the rind of lemon,shred it fine and put it in a punch bowl, add 4 table-spoonfuls of crushed sugar and the juice of 1 Lemon. 1 gill of Maraschino. 2 bottles of Soda water. 2 bottles of Claret. 2 bottles of Champagne. Stir well together and dress the top with fruit in season, and serve.

Bishop.—CUse a large bar glass.) 1 table-spoon Sugar. 2dashes Lemon Juice. Half the juice of an Orange. One squirt Seltzer water. glass filled with fine ice.

Pill the balance with Burgundy. Dash of Jamaica Bum. Stir well. Dress with fruit, and serve with a straw.

Hari-Kari. Make a whiskey sour large enough to half fill a brandy glass or tumbler when strained, and fill with seltzer or vichy to suit the party. Dress with fruits in season. Brandy,huriied,and Peach.—fUse a small bar glass.) 1 wine-glass Brandy. ^table-spoon Sugar. Burn Brandy and sugar together in a dish or saucer. 2 or 3slices dried peach. Place the fruit in the glass, pour the burned liquid over it, grate a little nutmeg on top, and serve. The above is a Southern preparation, and often used in cases of diarrhoea. Sherry Wine and Ice.—CUse a whiskey glass.) 1 or 2lumps of broken ice. Place a ijar spoon into the glass, hand this out with the bottle of SheiTy wine,and let the customer help himself. If a hotel, restaurant or cafe is attached to the establish ment and the customer should call for such drink at the table, it is the bartender's duty to fill the glass with Sherry wine,and not send the bottle to the table, unless requested to do so.