1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

MISCELLANEOUS DRINKS.

172. GOLDEN SLIPPER. Halffill a sherry glass with yellow Chartreuse, on the top of which, place tlie yolk ofan egg and fill the glass with goldwasser.

173.

HALF AND HALF. A glass or mug containing half porter and'half ale.

174. HONEY AND PEACH.. •Place a teaspoonful ofstrained honey in a small bar glass, hand the cus tomer the decanter of peach brandy, and, when he has helped himself,stir until the honey is dissolved and serve ice water on the side.

175. ICEBERG. Fill a large mixing-glass with fine ice and add the juice of one lemon a Jigger ofraspberry syrup and ajigger of California rum. Stir until enough i'ce dissolves to fill an ordinary punch glass,into which you then strain it, and after adding a little fruit serve with straws.

176. IRISH HALF AND HALF. Halffill a large bar glass with whiskey, then fill the other half with whiskey(any kind of whiskey will do), hand the customer a bath tub towels and soap and charge wholesale rates.

177. JOHN COLLINS. Take the largest glass procurable and place a good size piece of ice in it. Set this in front ofthe customer with a bottle of Holland gin at his right hand so he can serve himself to the gin. Then take a large mixing-glass and put in it the juice oftwo lemons, a heaping tablespoonful of bar sugar, and dissolve this in part ofa bottle of plain soda; pour into the large glass ofgin and ice fill up the glass with the balance ofthe plain soda, stir and serve. Many bartend ers make a regular Gin Fizz and serve it for a John Collins; but this recipe is standard and is highly recommended as a morning bracer after a night of dis sipation.