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

54

WEHMAN'S BARTENDERS' GUIDE.

Brandy Sling'.—(Use a small bar glass.)

1 small tea-spoonful of powdered white Sugar. 1 wine glass of water. 1 smalllump of ice. 1 wine glassof Brandy.

Dissolve the sugar in the water, add the brandy and ice, stir well with a spoon. Grate a little nutmeg on top, and serve.

HotScotch Whiskey Sling.—(Use a hot water glass.)

A wine glass Scotch"Whiskey. A lump of Sugar. A piece of Lemon peel. Eill glass^fuU with boiling water; grate nutmeg on top, and

Scotch Whiskey Skin.—(Use a small bar glass.)

1lump of white Sugar. 1 small wine glass of Glenlivet, or Islay Whiskey. 1 small piece of Lemon-i'ind.

First rinse the glass with hot water, put in the sugar,fill the glass half full of boiling water, add the whiskey and stir. Serve with a spoon.

Irish Whiskey Skin.—(Use a small bar glass.)

1 lumj)of white Sugar. 1 small wine glass of Irish Whiskey. 1 small piece of Lemon peel. Proceed as directed for Scotch Whiskey Skin.

Brandy Smash.—(Use a large bar glass.) Yi table-spoon Sugar. Y vfine glass water. 2 or 3sprigs Mint, pressed as in Mint Julep. 1 wine glass Brandy. Fill glass Y full flue ice. Stir well; strain into a fancy bar glass, and serve.