1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

64 The Complete Buffet Guide, or X of a lemon squeezed into the glass. Yi glass shaved ice. 1 wine-glass St. Croix rum. 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 powdered sugar. 3 or 4 dashes lemon or lime juice. Yi 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 whi.sky glass.) Same as Brandy Straight, substituting whisky for brandy.