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

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WEHMAN'S BAKTENDEKS' GUIDE.

Soda Liemonade.—(Use a large bar glass.) 1 table-spoonful of Sugar. 6to8 dashes of Lemon Juice.

3or 4;lumps of broken ice. 1 bottle of plain Soda water. Stir up well with a spoon,remove the ice, and serve. Open the soda beneath the counter,to avoid squirting part of it over the customer. ^

Orgeat Liemouadc.—(Use a large bar glass.) wine-glass of Orgeat Syrup. Yi table-spoonful of Sugar. 6 to 8 dashes of Lemon Juice. M glass of shaved ice. 11 the glass with water. Mix up well and ornament with grapes, berries, etc., in season, andserve with a straw. This is a flne drink in warm climates. Itallau Wine Liemonade.—(Use a large bar glass.) 1 table-spoon Sugar, dissolved in a little water. 4 or 5 dashes Lemon Juice. Y glass filled with flne ice. 1 wine-glass Sherry, Claret or Port"Wine. Pill up with water; stir well; dress'top with fruits, and serve with a straw.

Orange Liemonade.—(Use a large bar glass.) % glass flne ice. 1 tabie-spoon Sugar. Juice of 1 Orange. 1 or 2 dashes Lemon Juice. Fill up with water; shake and dress with fruit, straw.

Serve with a

Blilne Wine Lemonade.—(Usea goblet.) 1 table-spoon Sugar. Juice of^a Lemon. A little ice, and fill up with Rhine wine, dress with fralt in season, and serve.