1891 Cocktail Botthby's American Bar-Tender

/1-fiSCELLANEOUS DRINKS.

172. GOLDEN SLIPPER. Half fill a sherry glass with yellow Chartreuse, on the top of which place th.e yolk of an egg and fill the glass with goldwasser.

HALF AND HALF. A glass or mug containing half porter and half ale.

173.

174. HONEY AND PEACH. Place a teaspoonful of strained honey in a small bar glass, band the cus– tomer the decanter of peach brandy, and, when he has helped himself, stir until the honey is dissoh·ed and serve ice water on the side.

175. ICEBERG. Fill a large mixing-gllll!s with fine ice and add the juice of one lemon, a jigger of raspberry syrup and a jigger of Californi>L rum. Stir until enough ice dissolves to fill an ordinary punch glass, into which you then strain it, rutd after adding a little fruit serve with straws.

176. IRISH HALF AND HALF. Half fill a large bar glass with whiskey, then fill the other half with whiskey (any kind of whiskey will do), hand the customer a bath tub, towels and soap and charge wholesale rates.

177. JOHN COLLINS. Take the largest glass procurable and place n good size piece of ice in it. Set this in front of the customer with a bottle of Holland gin at his right hand so he can serve himself to the gin. Then take a large mixing-glass and put in it the juice of two lemons, a heaping tablespoonful of bar sugar, and dissolYe this in part of a bottle of plain soda; pour into the large glass of gin and ice, fill up the glass with the balance of the plain soda, stir and serve. Many bartend– ers make a regular Gin Fizz and sPrve it for a John Collins; but this recipe is standard and i'l highly recommended as a morning bracer after a night of dis– sipation.