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

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WEHMAN'S BAKTENDEKB' GUIDB.

Brandy Bix.—(Use a large bar glass.) yi table-spoonful of sugar. 2or 3 dashes of Lime or Lemon Juice. yi pony glass of Pineapple Syrup.

1 or 2 dashes of Chartreuse (green), dissolved well with a little water or Seltzer, nil up the glass with shaved ice. 1 wine glass of Brandy. Stir up with a spoon, and ornament the top with grapes, and berries In season, and serve with a straw.

Apple Jaclc Fix.—(Use a large bar glass.) Same as Brandy Fix, using Apple Jack Instead.

Oin Fix.—(Use a large bar glass.) yi table-spoonful of sugar.

3 or4dashes of Lime or Lemon Juice. pony glass of Pineapple Syrup, dissolve well with a little water. Fill up the glass with shaved lee. 1 wine glass of Holland Gin.. Stir up well with a spoon, ornament the top with fruit In season, and serve with a straw.

Santa Cruz Fix.

Same as above,substituting Santa Cruz Eum for Gin.

St. Croix Fix.—(Use a large bar glass.) Fill glass with fine ice. yi table-spoon sugar. yi wine glass Seltzer. 2 or 3 dashes Lemon Juice. yi pony Pineapple Syrup. 1 wine glass St. Croix Eum. Stir well. Dress with fruit. Serve with a straw.

St.Croix Fiz. Same as above, substituting St. Croix Eum for Brandy.