1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Ale Sangaree.

Use large bar glass. One tablespoonful sugar, dissolved in one-half wine-glass of water. Fill with ale—old, new or mixed, as requested— grate nutmeg on top and serve.

Brandy Sangaree.

Use small bar glass.

Two lumps ice. One-half wine-glass water. One-half tablespoonful sugar. One glass brandy. Stir with spoon, grate nutmeg on top and serve It may be strained. Use large bar glass. One-half tablespoonful sugar, dissolved in a little water. Three or four lumps ice. Fill up with porter. Stir well; remove the ice, grate nutmeg on top and serve. Porter Sangaree.

Port Wine Sangaree.

Use small bar glass.

One or two lumps ice. One teaspoonful sugar. One and a half wine-glass port wine. Shake well; remove ice, grate a little nutmeg on top and serve.

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