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

wehman's Bartenders' guide.

56

GillSmash..—(Use a large bar glass.) the glass lino ice. yi table-spoon Sugar.

a or 3sprigs Mint, pressed ns in Mint Julep. 1 wine glass Holland Gin. Stir well; strain into a sour glass; dress with fruit; and serve.

Whiskey Smash.—(Use a small bar glass.) 1 tea-spoonful of line white Sugar. 2tea-spoonfuls of water. 3or '1 sprigs of young Mint. 1 wine glass of Whiskey.

Hot Apple Toddy.—CUse a hot apple toddy glass.) In mixing this drink, an extra-largo hot water glass must be used. Mix as follows: yi. medium-sized well roasted Apple. Yz table-spoonful of Sugar, dissolve well with a little hot water. 1 wine glass full of Old Apple Jack. Fill the balance with hot water, mix well with a spoon, grate a little nutmeg on top and serve with a bar spoon. If the customer desires the drink strained, use afine strainer, such as used for milk punches; attention must be given while roasting the apples that they are not overdone, but done in a nice and juicy manner; use only apples of the finest quality.

Cold Brandy Toddy.—{Use a whiskey glass.) Yz tea-spoonful of Sugar.

Yz wine glass of water, dissolve well with a spoon: 1 or 2lumps of broken ice. 1 -wine glass of Brandy.

Stir up well, remove the ice, and serve. It is proper to dissolve the sugar with the water, and hand the bottle of liquor, and glass and spoon to the customer to help himself. HotBrandy Toddy.—(Use a small bar glass, hot.) 1 tea-spoonful of fine white Sugar. 1 wine glass of Brandy. Dissolve the sugar in a little boiling water, add the brandy, and pour boiling water into the glass until it is two-thirds full. Grate a little nutmeg on top.