1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WDTBS, BEERS, LIQXJETJRS, ETC.

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Pill glass half full with hot water, put a piece of lemon peel on top, and serve. BRANDY SUING. (Use small whiskey glass.) One teaspoonful powdered sugar; li wine-glass brandy. Fill up with hot water; stir well; grate nutmeg on top; serve. For a cold Brandy Sling; use a lump of ice and cold water. One lump of sugar dissolved in a lit tle water; 1 lump of ice; 1 wine-glass gin. Stir, and grate a little nutmeg on top. Serve. WHISKEY SUING (Cold). (Use small bar glass.) One teaspoonful sugar dissolved in % wine-glass water; 1 or 2 lumps ice; 1 wine-glass whiskey. Stir well, and grate nutmeg on topi and serve. powdered sugar; % wine-glass water; 2 or 3 sprigs mint, pressed as in mint julep- 1 wine-glass brandy; fill glass % fuii shaved ice. Stir well: strain into a fancy bar glass, and serve. One-half glass shaved ice; 2 tea- spoonfuls powdered sugar; 2 or 3 sprigs mint, pressed as in mint julep; 1 wine glass Holland gin. Stir well; strain into a sour glass; dress with fruit; serve. WHISKEY SMASH. (Use large bar glass.) Two teaspoonfuls powdered sugar; 2 or sprigs mint, pressed to extract es- sence, as in a julep; % glass shaved ice; 1 wine-glass whiskey. Stir well; strain into a fancy or sour glass; dress with a little fruit, berries, etc. Serve. ' Fill glass % full shaved Ice; 2 tea- spoonfuls sugar in a little water; 2 or 3 dashes lemon or lime juice; 1 wine glass old apple jack. Stir well; strain into a sour glass; dress with fruit and serve. BRANDY SOUR. (Use large bar glass.) Fill glass with shaved lea; 2 tea- GIN SUING. (Use small whisky glass.) BRANDY SMASH. (Use large bar glass.) One-half tablespoonful GIN SMASH. (Usp large bar glass.) APPUE J.4.0K SOUR. (Use large bar glass.)

WHISKEY PRNCH. (Use whiskey glass.)

The juice of half a lemon, 3 tea- spoonfuls powdered sugar in 1 wine glass hot water: 2 wine-glasses Scotch or Irish whiskey. 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 be fore the customer, and allow a spoon to remain in the drink, in order that the partaker of the beverage can help himself to ice should the mixture be too hot for him. HOT BUM. (Use whiskey glass.) One teaspoonful powdered sugar; a small lump of butter; 1 wine-glass Jamaica rum. Fill glass with hot water. Stir well and serve. Omit spices. One-fourth glass ice; % wine-glass water; 1 wine-glass brandy; 1 tea- spoonful powdered sugar. Stir well; give a dash of Port wine on top, and serve. GIN SANGABEE. One-half teaspoonful powdered sug ar in a little water; 1 v/ine-glass Hol land gin; M glass shaved ice. Stir with a spoon; put about a tea spoon of sherry on top, and serve. PORTER SANGABEE. (Use large bar glass.) One teaspoonful powdered sugar; % glass shaved ice; fill with porter. Stir well; grate nutmeg on top, and serve. PORT WINE SANGABEE. (Use small bar glass.) One-fourth glass shaved ice; 1 tea spoonful powdered sugar; 1% wine glass Port wine. Shake well; grate a little nutmeg on top; serve. SHERRY WINE SANGABEE. (Use whiskey glass.) One teaspoonful powdered sugar; % glass shaved ice; 1 wine-glass sherry. Shake well; grate a little nutmeg on top, and serve. SHANDY GAFF. (Use large bar glass.) One-half glass of lager; % glass of ginger ale. Mix. It is also made with half ale and half ginger ale. BRANDY SANGABBE. (Use small bar glass.)

SCOTCH WHISKEY-SKIN. (Use small whiskey glass.) One wine-glass Scotch whiskey.