1895 Bartender's Guide by Berner-Mayer Co

Whisk ey Crusta . [Use large bar glass.]

Ta ke tbe peeling whole from half a lemon and fit it into u wino glass, wot the edges of the glass with lemon juice and dip in fine sugar, 4 dashes of gum or orchard syrup, 1 clash of bitters, 2 dashes of lemon juice. 2 clashes of maraschino. % glass of fine ico, ~.! wine glass of whiskey. Mix well, strain into t ho wine glass, trim with frnit.

Whi skey Jul ep. [Use largo bar glass. ]

2 teaspoonfuls of powdered snga r, Y,, wine glass of water, 4 .sprigs of mint rubbed in the ugar and water. Fill the glass with fine ice, 1 wineglass of whiskey, 1 dash of J amaica rum. Mix well, fix the mint with stems down, tri'm with fruits , serve with straws.

Wh iskey Sl i n g. [Use small bar glass.]

1 teaspoonful of powdered sugar, 1 wine glass of whi key. For a hot sling fill the glass% full of boiling water and grate nutmeg on top. If a cold sling is wanted put in half a dozen small lumps of ice and half a wine glass of cold water and grate nutmeg on top .

Whisk ey Smash.

[Use large bar glass.] 2 teaspoonfuls of fine sugar. water to d issolve the suga r. '! sprigs of mint p~essed to extract the flavor, % glass of fine ice, 1 wine glass of whiskey. Jlfix woll, stra in into a fancy glass and trim with fruits.

Whiskey Sour. [Use la rge bar glass.]

2 teaspoonfuls of fine sugar, 5 d ashes of lemon jnice, % wine glass of seltzer. Fill the glass with fine ice, 1 wine glass of whiskey. Mix well, strain into a sour glass with a slice of lemon.