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

WEHMAN'S BAETENDERS' GUIDE.

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Rliine Wine and. Seltzer.—(Use a large wine glass). The bartender's attention is called to the fact, that when a customer calls for Rhine Wine and Seltzer water, ho desires a larger portion of wlno than of Seltzer; and If ho should call for Seltzer and wine, ho desires more Seltzer than wine; attention must be paid that both the wlno and the Seltzer are continually kept on Ice. This Is a favorite drink with German people, and preferred by them in many cases to lemonade. Tom Collins Brandy.—fUse a large bar jrlaas.J 5 or6 dashes of Gum Syrup. 1 or 2 dashes of Maraschino. Juice of small Lemon. 1 wine glass Brandy. 1 or 2lumps of ice. Fill up with plain soda. Do not shake If the soda is cold. Iiemonade.—fUaea large bar glass.) 1^ table-spoonful of sugar. 6to 8 dashes of Lemon juice. ^ glass filled with shaved ice. Fill the balance with water;shake or stir well; dress with fruit in season, and serve with a straw. To make this drink taste pleasant, it must be at all times good and strong;therefore take plenty of lemonjuice and sugar. Seltzer Lemonade.—(Use a large bar glass.) 1%, table-spoonful of sugar. 4to 6 dashes of Lemon Juice. 4or 5 smalllumps of broken ice. Then fill up the glass with Syphon Seltzer, stir up well with a spoon, and serve. ^ , c it >. If customers desire to have the imported Seltzer waters, use that instead of the Syphon Seltzer. In order to have the above drink mixed properly you must not spare sugar or lemon juice. Tom Collins Gin and Wliiskey. Are concocted same as the brandy, substituting their i-espective liquors.