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

WEHMAN'S BARTENDERS' GUIDE.

5T

Rum Daisy. Sam* as Brandy Daisy, subitituting Rum for Brandy. Brandy and Soda.—("Use o Zar^s bar yZojs.j 1 wlnc-glnss Brandy.

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A' glass with flne ice. ITiil up with plain soda.

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The above is a pleasing drink for summer.

Brandy and Gum.—fUse a whiskey glass.) 1 or 2dashes Gum Syrup. 1 or 2lumps ice. Place a spoon in the glass, and hand with a bottle of brandy to the customer.

"Egg"Nogg.—CUse a large bar glass.) lEgg. 1 table-spoonful of white Sugar. 1 wine gi-.ss Brandy.

/i wine glass of Rum(St. Croix or Santa Cruz). Fill the tumbler )A. full of cracked ice and the balance with milk,shake well together, and grate nutmeg on top, and serve.

Baltimore Nogg.—fLTse a large bar glass.) Take the yellow of one Egg,1 table-spoonful of Sugar, beat to a Cream, theh add some grated Nutmeg, and beat all together, pour in A wine glass of Brandy, A pony glass St. Croix Rum,1 wine glass of Madeira Wine, put 2 or 3lumps of ice into the glass and 1111 with milk, shake well and grate Nutmeg on top.

Sherry Egg Nogg.—(Use a large bar glass.)

1 Egg. 1 table-spoonful of Sugar. 1 pony glass of Brandy. 1 wine glass of Sherry Wine. 3 or <1 lumps of ice. Pill with milk,shake well, and grate nutmeg on top.