1895 Bartender's Guide by Berner-Mayer Co

Champagn e Julep. (Use champagne julep glass.]

l lump of sugar. 1 sprig of mint squeezed to bring out the fl avor, fill t he glass with champagne slowly Rtirring '" )'OU ponr in. Trim wit.h bcrrioF=,. ervo qnick. Claret Punch . [Use la rgo har glass.J l~ tablespoonfuls of fine sugar, :l slices of lomon, 2 slices of o range. fill glass with shaved ice, pour in claroL t ill glass is full . shake well , trin1 with fruits, serve with straws. Champag ne Cobbler. [Use large bar glass.] 3 teaspoonfuls of fine sugar dissolved in )4 wino glass of water, 2 thin slices of orange. 1 piece of twisted lemon peel, fill the glass one-half full of ice, l ;Ji wine glass of cha mpagne . Mix with spoon, trim with fruits,. ervo with straw!='.

Col. Lamb Sour. 1 teaspoonful of powdered sugar, .! dashes of lemon juice. dashes of pineapple juice, Santa Croix rum. Egg Sour. [Use la rge ba r glass.] 1 ta blespoonful of fine sugar, several small lumps of ice, juice of l lemon.

Egg Milk Punch. [Use la rge ale glass.]

1 egg. 3 teaspoonfuls of fine sugar, fill glass half full of ice, 1 wine glass of brandy, 1 pony St. Croix rum, fill t he glass with milk, sh ake well, strain into a la rge bar glass, serve with a little grated nutmeg. 12