1900 Harry Johnsons Bartenders Manual (Mixellany)

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Stir up well with a spoon, remove the ice and serve. Open the soda beneath the counter, to avoid squirt- ing part of it over the customer; fruit should not be used in this drink. RHINE WINE COBBLER. (Use a large bar glass.) 11/2 tablespoonfuls of sugar; 1-J wine glass of water or a squirt of syphon selters or vichy; dissolve well with a spoon; Stir up well with a spoon; ornament with grapes, orange, pineapple, strawberries, if in season, in a taste- ful manner, and serve with a straw. This is a fashionable German drink, and tastes very pleasant. KIRSCHWASSER PUNCH. (Use a large bar glass.) •| tablespoonful of sugar; 1 or 2 dashes of lemon or lime juice; 3 or 4 dashes of chartreuse (yellow); Dissolve well with a little water or a squirt of seltzer; Fill the glass with ice; 1 | wine glass of Kirschwasser. Mix well with a spoon, ornament the top with fruit, in a tasteful manner, in season, and serve with a straw. 1^ wine glasses of Ehine wine; Fill the glass with shaved ice. MULLED CLARET AND EGG. (Use a large bar glass.) 1 tablespoonful of sugar; 1 teaspoonful of cloves and cinnamon mixed; 2 wine glasses of claret wine. Pour this into a dish over the fire until boiling;