1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL Hot Whisky Punch.—(A hot whisky glass.) The juice of Vz lemon; 1 or 2 lumps of sugar, dissolved in 1 wineglass of hot water; 2 wineglasses of Scotch or Irish whisky; fill glass with boiling water and place on top a thin slice of lemon or a piece of the peel. Some grate a little nutmeg on top. Always place ice before the person, and allow a spoon to remain in the drink, in order that the partaker of the beverage can help himself to ice should the mix ture he too hot for him. Imperial Egg Nogg.—(A large bar glass.) 1 tablespoon of sugar; 1 fresh egg; Mi glass of fine ice; 1 wineglass of brandy; wineglass of Jamaica rum; fill up with rich milk. Shake thoroughly in an "egg nogg" shaker and strain. Grate a little nut meg on top if desired. In hot Egg Nogg use hot milk and omit the ice. Imperial Punch.—(To make one quart.) 1 bottle claret; 1 bottle soda water; 4 teaspoonfuls pow dered sugar, dissolved in a little of the soda; I4 teaspoonful grated nutmeg; 1 liquer glass mara schino; about pound ice; 3 slices cucumber rind. Put all ingredients in pitcher and mix well. Invisible Gin Highball.—(Use highball glass.) 1 piece of ice; 1 teaspoonful of alricotine; 1 teaspoon ful lemon juice; 1 teaspoonful pineapple syrup; 1 wineglass dry gin. Stir thoroughly and fill glass with ginger ale. Irish Whisky Skin.—(Use bar glass.) 1 lump of sugar; 1 wineglass Irish whisky; 1 piece lemon rind. Rinse' glass in hot water; put in sugar; fill glass half full boiling water, add whisky