1900 Harry Johnsons Bartenders Manual (Mixellany)

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-| gallon of water; 6 bottles of Nordhauser brantwein; 1 gill of curagoa. Stir up well with a punch ladle, and surround the bowl with ice, and serve in a wine glass.

JAPANESE COCKTAIL. (Use a large bar glass.)

§ glass of shaved ice; 2 or 3 dashes of orgeat syrup; 2 or 3 dashes of bitters (Boker^s genuine only); 2 dashes of maraschino; 1 glass of eau celeste (Himmels Wasser). Mix well with a spoon and strain it into a fancy cock- tail glass, putting in a medium-sized olive, twist a piece of lemon peel on top, and serve.

BEEP TEA. (Use a hot water glass.)

1/4 teasponful of the best beef extract; fill the glass with hot water; stir up well with a spoon, and hand this to the customer, place pepper, salt and celery salt handy, and if the customer should require it, put in a small quantity of sherry wine or brandy, for which there should be an extra charge.

SARATOGA COCKTAIL. (Use a large bar glass.)

3/4 glass of fine shaved ice; 2 or 3 dashes of pineapple syrup; 2 or 3 dashes of bitters (Boker's genuine only); 2 or 3 dashes of maraschino (di Zara); 3/4f glass of old brandy (Martell);