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

WEHMAN'S BARTENDEKS' GUIDE.

Hot Whiskey.—(Use a hot tohiskey glaaa.) Place a bar-spoon Into the glass before pouring in hot water, to avoid cracking the glass, and have a separate glass filled with fine Ice, which must be placed in a convenient position, so that if the customer finds his drink too hot, ho can help himself to a little Ice; the bartender should at all times handle the sugar with a pair of tongues. Mix as follows: 1 or 2 lumps of loaf sugar, with a little hot water to dissolve the sugar well. 1 wine glass of Scotch Whiskey. Fill the glass with hot water; then mix well; squeeze and throw in the lemon peel, grate a little nutmeg on top and serve. It is customary to use Scotch Whiskey in preparing this drink, unless otherwise desired by the customer.

Beef Tea.—(Use a hot water glaaa.)

K tea-spoonful of the best Beef Extract. FiU the glass with hot water; stir up well with a spoon, and hand this to the customer, place pepper, salt and celery salad handy, and if the customer should require it, put in a small quantity of Sherry wine or Brandy.

Fine Liemonacle for Parties.—(Uae a punch bowl, one gallon.)

Take the rind of 8 Lemons. Juice of 12 Lemons. 2lbs. of loaf sugar. 1 gallon of boiling water.

Rub the rinds of the 8 lemons on the sugar until it has absorbed all the oil from them,and put it with the remainder of the sugar into a jug; add the lemon juice and pour the boiling water over the whole. When the sugar is dissolved, strain the lemonade through a piece of muslin,and when cool, it will be ready for use. The lemonade wll be much improved by having the whites of 4 eggs beaten up with it. A larger or smaller quantity of this lemonade may be made by increasing or diminishing the quantity of the ingredients.

Hot Liemonade.—(Uae a large bar glaaa.) 1 table-spoonful of sugar. 7 or 8 dashes of Lemon Juice. Fill up the glass with hot water,stir up with a spoon and serve.