1900 Harry Johnsons Bartenders Manual (Mixellany)

— 225 — BRANDY SANGAREE. (Use a small bar glass.)

1 or 2 lumps of ice; £ wine glass of water;

-J tablespoonful of sugar; 1 glass of brandy (Martell); Stir up well with a spoon, grate a little nutmeg on top, and serve; strain if desired. GIN JULEP. (Use a large bar glass.) f tablespoonful of sugar; 3 or 4 sprigs of mint; -J wine glass of water, dissolve well, until the essence of the mint is extracted, then remove the mint; Fill up with fine ice; 1J wine glass of Holland gin; Stir up well with a spoon, ornament it the same as you would mint julep, and serve. HOT SCOTCH WHISKEY SLING. (Use a hot water glass.) 1 piece of lump sugar; % glass of hot water; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; Stir up well with a spoon, grate a little nutmeg on top, and serve. SHERRY WINE AND BITTERS. (Use a sherry wine glass.) In preparing this drink, put in 1 small dash of bit- ters (Boker's genuine only), and twist or turn the glass in such a manner, that the bitters will line the entire inside of the glass; fill the glass up with sherry wine, and it will be mixed well enough to serve.