1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL Milk and Seltzer.—(A medium sized bar glass ) In serr'ing' this drink, which is strictly temperance half fill the glass with seltzer, and the rest with' milk; if it is done otherwise you will have nothin"- hut foam in your glass, which would cause delay. Milk Punch.—(A large bar glass.) % glass of fine ice; -U tablespoon of sugar; 1 wineglass of brandy; 1 wineglass of St. Croix rum; wineglass of Ja maica rum; fill up with fresh milk. Mix well to gether, strain, and serve with a little nutmeg on top. Milk Shake.—Fill mixing glass % full fine ice- 1 tahlespoonful of sugar; 1 egg. Fill glass with milk shake well and strain into lemonade glass; grate a little nutmeg on top. Miner's Delight.—(Fizz glass.) No ice:; 3 dashes syrup; 2 dashes .'\ngostura ; 3 dashes vermouth; 2 dashes absinthe; 3 dashes Orange Curacoa; jigger whisky; white of an egg; stir thoroughly; fill ^lass slowly with seltzer; rest spoonful of powdered sugar on glass and let customer stir same; drink immediately it fizzes. Mint Julep.—(A large bar glass.) i tablespoon of sugar, dissolved m 14 wineglass of water- 3 or 4 sprigs of mint, which you press well in the sugar and water to extract the flavor: then add 114 wine glass of brandy, after which withdraw the mint and stir the ingredients well; then fill the glass with fine ice and insert the mint again, stems downward- lepes above. Dress tastily with fruits in season' Give a dash of Jamaica rum, a sprinkle of white sugar, and serve with a straw placed across the top of glass. ^ Mississippi Punch.--(A large bar glass ) 1 table spoon of .sugar dissolved in f/, wineglass of water" •2 or 3 dashes of lemon juice; J4 wineglass of Bour: bon whisky; wineglass of Jamaica rum; 1 wine glass of brandy: fill goblet with fine ice. Dress tm. with pieces of orange, pineapple, etc. ' ' Mint Sloe.—(Take a fancy highball glass) Pi,t in 3 or 4 sprigs of mint; 1 lump of ice; I'dash of cVKTif Monte Cristo Highball.—(In highball glass) Put lump of ice; juice of J4 a lime; drink sloe gin- fill with club soda. ' Monte Cristo.—(Use medium bar glass with shaved ice.) 1 jigger imported dry sherrv- 1 tea- spoonful sugar; J4 pony ***Hennessey brandy- J egg. Shake well and ser i in a long glass such' as is used for highballs. 35