1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS. ' BARTE NDERS' GUlDE.

SHERRY ANO ICE. (Use a wine-nlass.) One oi: two lumps of ic~ a nrl a sm all ba r-spoon In the glass; h!md thts to t.~e cu~tomer wtt.h the bottle of sherry allowing him to help htms-:lf. '

SHRUB-Brandy. Tn make-three quarts. Two qna rts of brandy, One qua rt of sherry,

'l'~vo pounds of loa f sugar,dissolved insufficient water; Five leruons, P eel the rinds of two of the lemon~ a dd the' juice of all five, and mix with the brandy. Cover it close for t hree .days ; then arlrl the sheri·y and sugar; strain through a jellr– Jag and bottle.

SHRUB- Currant. General rule for preparing. One qnar t nf st.ra ined cnrrant"julce, One and one-h·aJf pound s of loaf Sugar.

Roll it gen tly eight, or ten minutes. skimmine: it well· ta ke It oil'. and when lukewarm add a wineglassCul of whichever liquor you prefer to every pint of Shrub. Bottle tight.

SHRUB- Raspberry. (Use a bowl for the mixing.) One quart of vinegar, . Three quarts of ripe raspberries.

After svinding a d1>.r. stra in it. ndiling to each pint a pound of sugar, and skim it clear. while boiling about half an hour. Put a wine~lassful of whichever, liquor you prefer to each pint of the ::Shrub, when cool. 'i'wo sp,1onsful of this mixed with a tumbler of water, Is an excelltmt drink in warm weath'3r and during a fever.