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

WEHMAN'S BARTENEEKS' GUIDE.

61

Soda Nectar.—(Use a large soda glass.) Tho juice of 1 Lemon. tumbler full of -water. Powdered wlilto Sugar to taste. 2 or 3small lumps of ice.

yi small tea-spoonful of Carbonate of Soda. Strain tho juice of the lemon, and add it to the -water, -*vlth euflielent white sugar to sweeten the whole nicely, and stir up until cool. When well mixed, put in the soda, stir well, and drink while the mixture is In an effervescing state.

Family Beer,

10 galls, boiling water. 15 oz. ground Ginger. 10 oz. Cream Tartar. 10 Lemons sliced.

Put all together and when nearly cool strain and add 15 lbs. brown sugar. After which cut Yz oz. oil of cloves and Yz oz. oil cinnamon,in i oz. alcohol. When luke-warin, put in 1 pint of yeast and in 15 hours skim and filter it. If bottled, tie corks down carefully.

Saratoga Brace-Up.—(Use a large bar glass.) 1 table-spoonful of fine white Sugar. 2dashes of Angostura Bitters. 4 dashes of Lemon or Lime Juice. 2dashes of Absinthe. 1 fresh Egg.

1 -wine glass of Brandy. 2 or 3 small lumps of ice. Shake up thoroughly, strain into another glass, and fill It up with seltzer water.

Blue Blazer.—(Use two silver plated mags.)

1 small tea-spoonful of powdered white Sugar dissolved in 1 wine glass of boiling water. 1 wine glass of Scotch Whiskey. Put the whiskey and the boiling water in one mug,ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or Hvo times from one mug to the other. If -well done this will have the appearance of a continued stream of liquid fire. Serve In a small bar glass with a piece of twisted lemon peel. The novice in mixing this beverage should bo careful not to scald himself. To become proficient in throwing the liquid from one mug to the other. It will bo neoessai-y to practise for some time with cold water.