1895 Bartender's Guide by Berner-Mayer Co

S a ut er n e Cobb ler. [Use large bar glass.]

~.l: teaspoonful of sugar, % wine glass of orchard syrnp. St ir the above in l{ wine glass of water, fill glass with fl.no ice 2 wine glasses of sauterne, shake well a nd t rim wit h frui ts.sip with straws. S her ry Fli p. [Use large bar glass.] 2 teaspoonfuls of sugar, 1 egg. fill the glass half full of fine ico. 1Yz wine glasses of sherry. Mix well, stra in in to bar glass, grate nutmeg on top. S anta C ruz F ix . [Use large bar glass.] 1 teaspoonful of powdered sugar, juice and skin of }:( lemon, 1 dash of seltzer, fill the = ================= glass half full of fine ice, : ==~~i~~~~~~~i~§§~¥ 1 win~ glass of Santa Cruz rum. Mix well. trim wit h fru its. S a ut erne Pun c h . [Use large bar glass. ] l ~ tablespoonfuls of sugar, 2 sli

Tyr on C o c kta il.

•,,; teaspoonful of powdered sugar, 2 dashos of orango bitters , little vermouth, Irish whiskey, lump of ice, lemon peel a nd serve .

Tom and J erry . [Use punch bowl.]

Take the whites of any quantity of eggs and beat to a stiff froth, a dd l Yz tablespoonfuls of powdered sugar for each egg. Beat the yolk of the eggs sepa rate. stir together a nd beat to a stiff batter, add as much carbonate of soda as will cover a nickel. Mix frequently, so-that the eggs will not separate. 26