1900 Harry Johnsons Bartenders Manual (Mixellany)

— 241 — PEACH AND HONEY. (Use a small bar glass.)

1 tablespoonful of honey; 1 wine glass of peach brandy; Stir well with a spoon, and serve.

This drink is a great favorite in winter, and was formerly called for as often as rock and rye is now. ST. CROIX SOUR. (Use a large bar glass.) •J tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon selters water, dissolve well with a spoon; Mix well, place your seasonable fruit in a sour glass, and strain the above ingredients into the fruit, and serve. COFFEE COCKTAIL. (Use a large bar glass.) J tablespoonful of sugar; 1 yolk of an egg; | wine glass of port wine; I wine glass of brandy (Martell); Fill a glass with finely shaved ice; shake up well; strain into a cocktail glass, putting in a medium-sized olive, and serve. GIN RICKEY. (Use a medium size fizz glass.) 1 or 2 pieces of ice; Squeeze the juice of 1 good-sized lime or 2 small ones; 1 wine glass of Tom or Holland gin if required; Fill up the glass with club soda, carbonic or selters if required, and serve with a spoon. f glass finely shaved ice; 1 wine glass St. Croix rum;