1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

66 A Complete buffet manual,or

% glass shaved ice. 1 wine-glass St. Croix mm. Stir well; strain Into a sour glass; dress with fruit in season, and serve.

WHISKY SOUR. (Use large bar glass.)

Fill glass with shaved ice. , 1 teaspoonful nowdered sugar. *3 or 4 dashes lemon or lime juice. . Vz wine-glass Seltzer or Apollinaris water., 1 wine-glass whisky. Stir well; strain into a sour glass; dress with fruit, and serve. ' , BRANDY STRAIGHT. (Use small bar or whisky glass.) Drop a small lump of ice in the glass, and hand it with the bottle of brandy to your customer. GIN STRAIGHT. (Use small bar or whisky glass.) Same as Brandy Straight,,substituting gin instead of brandy. WHISKY STRAIGHT. (Use small bar or whisky glass.) Same as Brandy Straight, substituting whisky for brandy. STONE PENCE. (Use whisky glass.) 1 wine-glass Bourbon whisky or apple jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.

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