1900 Harry Johnsons Bartenders Manual (Mixellany)

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£ pint of Jamaica rum; 1 bottle champagne (Piper Heidsieck);

1 bottle soda-water; 3 ounces of sugar;

2 lemons, cut in slices; 2 oranges, cut in slices; A few slices of pineapple; Stir up well with a spoon or ladle, then place it into your dish filled with ice, and serve.

BRANDY STRAIGHT. (Use a whiskey glass.)

Hand out the glass with the bottle of brandy (Mar- tell) to the customer, also a glass of ice water; as brandy is never kept on ice, the bartender should put a piece of ice in the glass; it is not pleasant to drink when warm; do the same with all other liquors that are not kept on ice.

GIN AND CALAMUS. (Use a whiskey glass.)

In preparing this drink, take 3 or 4 long pieces of calamus root, cut it in small pieces and put into an empty bottle; fill up the bottle with gin, and let it draw sufficiently to get all the essence of the calamus into the gin. In serving this drink, hand out the whiskey glass, and the bottle with the gin and calamus mixture, to let the customer help himself . If the mixture in the bottle should be too strong for the customer, let him add plain gin to suit his taste.