1900 Harry Johnsons Bartenders Manual (Mixellany)

— 251 — HIGHBALL. (Use a medium size fizz glass.)

Mix as follows: 2 or 3 lumps of clear crystal ice; 1 wine glass of Scotch whiskey;

Fill up a glass with ice-cold syphon vichy; if cus- tomer requires whiskey, gin, brandy or highball, you must then use the liquor accordingly. COFFEE COBBLER. (Use a large bar glass.) Pill the glass nearly up with finely broken ice; 1 tablespoonful of fine sugar; 1 pony glass of cognac (Martell); Fill up the glass with good, strong, black coffee; stir up well with spoon, and serve with a straw. TEA COBBLER. (Use a large bar glass.) Fill the glass nearly up with finely broken ice; 1 tablespoonful of fine sugar; 1 pony glass of Jamaica rum; Fill up the glass with good, strong, black tea; stir up well with a spoon, and serve with a straw. f tablespoonful of sugar; \ wineglassful of water or selters; 3 or 4 sprigs of fresh mint, dissolve well until all the essence of the mint is extracted; Fill up the glass with finely shaved ice; 1 wineglassful of brandy (Martell); Stir up well with a spoon; ornament this drink with mint, oranges, pineapple, and berries, in a tasty BRANDY JULEP. (Use a large bar glass.