NEW BARTENDER'S GUIDE HOW TO MIX DRINKS. "2 Books In One"

Transcription

1 NEW BARTENDER'S GUIDE HOW TO MIX DRINKS "2 Books In One"

2 No. 1 New Jokes " 2 New Coon Jokes ' 3 New Irish Jokes " 4 New Dutch Jokes " 5 New Hebrew Jokes '' 6 New Book of 400 Toasta '' 7 New Select Riddles '' 8 New After-Dinner Stories " 9 New Vaudeville Stories " 10 New Book of Monologues " 11 Combination Jokes " 12 Prize Jokes '' 13 Kid Jokes " 14 The Latest Tramp Jokes " 15 Rube Jokes '' 16 Original Clown Jokes " 17 Funny Epitaphs " 18 New Book of Proverbs " 19 New Black Face Minstrel Jokes " 20 Italian Dialect Joke Book "21 New Book of Card Tricks " 22 New Book of Coin Tricks " 23 Latest Stage Jokes '' 24 New Train Stories '' 25 New Actors' Jokes " IT IS TO LAUGH " NEW JOKE BOOKS POCKET EDITION, PRICE 10c Each beck contains 64 pages of vers funny Jokes, Stories, Toasts, Conundrums, etc No. 26 New Book of rior Tricks and Magic " 27 Parlor Games and Amusements " 28 Auto Joke Book " 29 The New Red Hot Joke Book '' 31 Witches' Dream Book " 32 Hash House Jokes ""33 Up-to-Date Letter Writer " 34 Trolley Jokes " 35 Wine, Women and Sons " CSC Fortune Telling by " 37 Ford Jokes and Stories '' 38 Modern Jokes and Monologues " 39 Snappy Jokes " 40 Burlesque and Variety " 41 Breezy Jokes " 42 How to Play Checkers " 43 How to Play Chess " 44 Some Jokes " 45 Saucy Jokes Any of the above will make you laugh. A $1.00 worth of tua tor 10 cents Any one of the above books sent postpaid upon receipé 10 Etc,, or twelve books tor $1.00 postpaid. I. & M. OTTENHEIMER Publishers East Fayette Street, BALTIMORE, MD.

3 NEW BARTENDER'S GUIDE TELLING HOW TO MIX ALL THE STANDARD AND POPULAR DRINKS CALLED FOR EVERYDAY Copyrighted MCMXIV by Royal Publishing Co, I. & M. OTTENHEIMER Publishers E. FAYETTE ST. BALTIMORE, MD. PRINTED TN U. S. A.

4 HOW TO MIX AND SERVE ALL DRINKS Absinthe American Style. Mixing glass 3/4 full finely shaved ice. Five clashes gum syrup. One pony absinthe. Two wine-glasses of water. Shake until outside of shaker is frosted ; strain into large champagne glass and serve. Absinthe French Style. Pour 1 pony of absinthe into a champagne glass. Place champagne glass in a bowl ; then fill bowl with shaved ice and water. Raise the bowl and let the icewater drip into the glass until the proper color is obtained. Pour into thin bar-glass and serve. Absinthe. Italian Style. One pony of absinthe in a large bar-glass. Three pieces of ice. Three dashes of Maraschino. One-half one of anisette. Fill glass slowly with icewater, at the same time stirring gently with bar-spoon; then serve. Absinthe Cocktail. Fill mixing-glass 3/4 full shaved ice. One-half jigger water. One-half jigger absinthe. Two dashes angostura bitters. One teaspoonful Benedictine. Stir ; strain into cocktail-glass and serve.

5 4 BARTENDERS' GUIDE. Arf and Arf (or Black and Tan). Pour into large ale-glass. One-half ale and 1/2 porter, or 1/2 ale with porter and stout, or 1/2 old and new ale. This is a common English drink, half porter and half ale, but in this country we use 1/2 old and 1/2 new ale. It is best always to ask the customer how he desires it. Beef Tea. One-half teaspoonful best beef extract. Fill glass with hot water. Stir well while seasoning with pepper, salt and celery salt. Serve with small glass of cracked ice and spoon on the side. Bishop. One teaspoonful sugar in large bar-glass. Two dashes lemon juice. The juice of 1/2 orange. Fill glass 3/4 full shaved ice. One dash seltzer water. Two dashes jamaica rum. Fill up with Burgundy. Shake well; ornament with fruit, and serve with straws. Bishop a la Prusse. Roast 6 oranges until they are of a pale brown color. Then put them in a deep dish and cover them with 1/2 pound fine sugar and pour on 1 pint of port wine. Cover the dish and let it

6 BARTENDERS' GUIDE. 5 stand for 24 hours before serving. When about ready to be served, place the dish in a pan of boiling water; press the juice from the oranges with a spoon and strain the juice through a fine sieve. Then boil 1 pint of port wine and mix it with the strained juice and serve in claret-glasses while warm. Black Stripe. Pour 1 wine-glass Santa Crux into a small bar-glass and add 1 tablespoonful molasses. If to be served cold, add 1 wine-glass of water and fill with cracked ice. Stir well and serve. If to be served hot, fill glass with hot water and sprinkle nutmeg on top. Blackthorne Cocktail. Fill mixing-glass two-thirds full cracked ice. One teaspoonful syrup. Three or 4 dashes lemon juice. One-half wine-glass Vermouth. One dash Angostura bitters. Two dashes orange bitters. One-half wine-glass of Sloe gin. Stir; strain in cocktail-glass and serve. Blackthorne Sour. Put 2 teaspoonfuls of lemon juice in large glass. One teaspoonful pineapple syrup. One-half teaspoonful abricotine. One wine-glass Sloe gin. Stir well ; strain into a claret-glass ; ornament with fruit and serve.

7 6 BARTENDERS' GUIDE. Blue Blazer. Use 2 silver-plated mugs. One teaspoonful sugar dissolved in a little hot water. One wine-glass Scotch whiskey. Ignite the liquid and while blazing pour it several times from one mug to the other. Serve with a piece of twisted lemon peel on top. Boating Punch. Three-quarters full cracked ice. Two teaspoonfuls bar sugar. Two dashes lemon juice. One dash lime juice. One pony brandy. One wine-glass St. Croix rum. Stir ; dress with fruit and serve with straws. Bottle of Cocktail. One quart old whiskey. One pony-glass gum syrup. Three-quarters pony-glass Angostura bitters. Mix well by pouring from one vessel to another. Then bottle and cork. Brace Up. One tablespoonful sugar in large mixing-glass. Three dashes bitters. Three dashes lemon juice. Two dashes anisette. One egg. Three-quarters wine-glass brandy. Fill with cracked ice ; shake well; strain into thin glass ; fill Apollinaris and serve.

8 BARTENDERS' GUIDE. 7 Brandy and Ginger Ale. One bottle ginger ale. Three lumps of ice. One wine-glass brandy. Stir briskly in large sodawater-glass and serve. Brandy and Soda. One bottle plain soda. One wine-glass brandy. Two pieces of ice. Stir briskly in large glass and serve. Brandy Champerelle. One-quarter wine-glass of red Curacoa. One-quarter wine-glass of yellow Chartreuse. One-quarter wine-glass of Anisette. One-quarter wine-glass of Kirschwasser or brandy. One dash Angostura bitters. Serve in sherry wine-glass. Brandy Cobbler. Dissolve teaspoonful of sugar in a little water. One wine-glass of brandy. Fill with cracked ice. Shake well; ornament with fruit and serve with straws. Brandy Cocktail. Fill large bar-glass 3/4 full with cracked ice. Three dashes gum syrup. Two dashes bitters. One piece lemon peel. One wine-glass brandy. Stir; strain into cocktail-glass and serve.

9 8 BARTENDERS' GUIDE. Brandy Cocktail (Fancy). Use small bar-glass. Three pieces cracked ice. Three dashes gum syrup. One wine-glass brandy. Two or three dashes Curacoa. Two dashes Angostura bitters. Strain in wine-glass and rub edges of the glass with lemon. Serve with a little piece of lemon peel on top. Brandy Crusta. Fill large bar-glass 3/4 full with cracked ice. Three dashes gum syrup. Two dashes Angostura bitters. Two dashes Curacoa. One wine-glass brandy. Two dashes lemon juice. Before mixing prepare a cocktail- glass as follows: Moisten the edge of the glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in 1 whole piece and fit this into the glass so as to entirely cover the inside. Stir well; strain into prepared cocktail-glass ; dress with fruit and serve. Brandy Daisy. Use small bar-glass. Fill 1/2 full cracked ice. One-half juiece of a lemon. Three dashes gum syrup. Two dashes orange cordial. Three dashes Curacoa. One wine-glass brandy.

10 BARTENDERS' GUIDE. 9 Shake well; strain into cocktail-glass ; fill up with seltzer and serve. Brandy Fix. One-half teaspoonful bar sugar dissolved well with a little seltzer in a large bar-glass. Three dashes lemon juice. One-half pony pineapple syrup. Fill the glass with cracked ice. Stir with spoon; ornament the top with fruit in season and serve with straws. Brandy Fizz. Fill 1/2 full with cracked ice. White of 1 egg. One wine-glass brandy. Shake well; strain into a fizz-glass; fill up with seltzer water and serve immediately, as this drink should be taken while effervescing. Brandy Flip. One egg, thoroughly beaten. One tablespoonful sugar. One wine-glass brandy. Fill up with cracked ice. Shake well; strain into small fancy glass; grate a little nutmeg on top and serve. Brandy Float Use cocktail-glass. Fill glass 3/4 full carbonated water. Float a pony of brandy on top. Use a large spoon to float brandy.

11 10 BARTENDERS' GUIDE. Brandy Julep. Use a large bar-glass. Fill with shaved ice. One wine-glass brandy. Two dashes Jamaica rum. Crush 4 sprigs of mint in a little sugar and water with a muddler until the flavor has been extracted; then take out the mint and pour in the flavored water. Stir well; decorate with fruit and sprigs of mint and serve with straws. Brandy Punch. One teaspoonful sugar dissolved in a little water. One-half juice of lemon. One-quarter wine-glass St. Croix rum. One and one-half wine-glasses brandy. One slice orange. Piece of Pinapple. Fill glass with shaved ice. Shake well; dress with fruit and serve with straws. Brandy Scaffa. Use sherry-glass. Two tablespoonfuls raspberry syrup. Two tablespoonfuls Maraschino. Two tablespoonfuls Angostura bitters. Two tablespoonfuls brandy. In filling glass do not allow liquors to blend. Brandy Shake. One wine-glass cognac brandy.

12 BARTENDERS' GUIDE. 11 One tablespoonful sugar. Juice of 2 lemons. Fill glass with cracked ice. Shake well; strain into tall fancy glass and serve. Brandy Shrub. To make 1 gallon : Put the peelings of 2 lemons and the juice of 5 lemons into a punch-bowl. Add 21/2 quarts of brandy ; make the bowl airlight and set aside. After 6 days add 11/2 quarts of sherry wine, 3 pounds of loaf sugar, which has been dissolved in 1 pint of plain soda. Strain through cheesecloth and bottle. Brandy Skin. Use a small bar-glass. One lump of sugar. One wine-glass brandy. One piece of lemon peel. Rinse glass in hot water. Put in the sugar; fill the glass 1/2 full of boiling water ; then add the brandy; stir and serve with spoon. Brandy Sling. Use a large bar-glass. One teaspoonful sugar. One wine-glass brandy. Small piece of ice. Mix together; put a piece of lemon on top, with some grated nutmeg and serve. Brandy Sling, Hot. (Use Hot Water Glass.) Fill glass two-thirds full of hot water.

13 12 BARTENDERS' GUIDE. One lump of sugar. One wine-glass brandy. Stir well; add a piece of twisted lemon peel and grate nutmeg on top. Brandy Smash. One teaspoonful sugar. Three sprigs of mint. One wine-glass brandy. Fill glass with cracked ice. Stir well with spoon; strain into fancy stemmed glass and serve. Brandy Sour. Use a large bar-glass. Fill glass with cracked ice. One-half tablespoonful sugar. Two dashes lemon juice. One dash seltzer. One wine-glass brandy. Stir; strain into glass ; decorate with fruit and serve. Brandy Toddy. Use small bar-glass. One lump of sugar dissolved in a litile water. One or 2 lumps of ice. Place bottle of brandy before customer and allow him to help himself. For Hot Brandy Toddy, substitute hot water for ice.

14 BARTENDERS' GUIDE. 13 Burnt Brandy. Use small bar-glass. Two lumps of sugar. One and one-half wine-glasses of brandy. Put the sugar on a saucer. Pour the brandy over it and ignite. Let it burn for a couple of minutes, extinguish fire by covering with plate. Pour into glass and serve. Buttered Rum Hot. Use small bar-glass. One tablespoonful of sugar dissolved in a little hot water. Add 1 wine-glass of Jamaica rum. One small piece of butter. Pill the glass with hot water. Stir; grate nutmeg on top, and serve. Cobbler Sherry. One teaspoonful of sugar in a large bar-glass. Two wine-glasses of sherry. One slice of orange, quartered. Pill glass with shaved ice. Stir well ; decorate with fruit and serve with straws. Cobbler Wine. Three-quarters wine-glass of shaved ice. One heaping teaspoonful of fine sugar. Two wine-glasses of wine. Stir; ornament with fruit and serve with straws. Cobbler Claret. Use a large bar-glass.

15 14 BARTENDERS' GUIDE. Fill glass two-thirds full with shaved ice. One teaspoonful of fine sugar. One-quarter slice of orange. Two wine-glasses of claret. Stir gently and serve with straws. Cobbler Catawba. One-half full of shaved ice. One teaspoonful of fine sugar dissolved in a little cold water. One and one-half wine-glasses Catawba wine. One-quarter slice of orange. Fill with shaved ice ; stir; ornament with fruit and serve with straws. Champagne. Pack ice around bottle. Should be served very cold in champagne-glasses. Never put ice in the wine. Champagne Cobbler. One teaspoonful of fine sugar. One slice of lemon peel. One slice of orange peel. Fill glass one-half full with shaved ice and fill up with champagne. Decorate with fruit and serve with straws. Champagne Cocktail. One lump of sugar in tall, thin glass. One small piece of ice. Two dashes of Angostura bitters.

16 BARTENDERS' GUIDE. 15 One piece twisted lemon peel. Fill up with champagne; stir and serve. Champagne Frappe. Put bottle in a champagne cooler and pack around it finely shaved ice and salt. Twirl the bottle until it is almost frozen, when it will be ready to serve. Champagne Julep. Fill medium-sized glass one-third full of cracked ice. One tablespoonful of fine sugar. Two sprigs of mint, bruised. Fill slowly with champagne; stir very gently ; dress with fruit; dash with brandy and serve with straws. Champagne Punch (for a party of three). Into a pitcher pour the juice of 1 lemon and add : Three tablespoonfuls of sugar. One-half wine-glass of strawberry syrup. One pint bottle of champagne. Stir with spoon ; drop in 1 slice of orange, 2 slices of pineapple. Decorate with fruit and serve in champagne-glasses. Champagne Sour. Use medium-sized bar-glass. Fill one-third full of shaved ice. Three dashes of lemon juice. Fill up with champagne. Stir gently; dress with fruit; dash with brandy and serve with straws.

17 16 BARTENDERS' GUIDE. Cider Eggnog. Three eggs. One teaspoonful of sugar. Three or 4 lumps of cracked ice. Pill up with cider. Shake well; strain into tall, thin glass; grate tutmeg on top and serve. Claret Cobbler. Dissolve 1 teaspoonful of sugar in a little water. One-quarter slice of orange. Two wine-glasses of claret. Fill with shaved ice and serve. Claret Cup (1 gallon mixture). Use large bowl for mixing. Three oranges, sliced. One lemon, sliced. One small pineapple, sliced. One wine-glass of Abricotine. Two wine-glasses of Curacoa. Two quarts of claret. One and one-half pints of Apollinaris. Mix well with a ladle and set aside for four hours before using ; then strain into another vessel, and when ready to use add 1 1/2 pints of champagne or other sparkling wine. Stir gently and then put in a block of clear ice. Decorate the top with fruit; let several slices of grape fruit float around in the bowl. Serve in champagne-glasses.

18 BARTENDERS' GUIDE. 17 Claret Flipp. One-half full of shaved ice. Two teaspoonfuls of fine sugar dissolved in a little water. One egg broken in. One and one-half wine-glasses of claret wine. Shake well; strain into punch-glass; grate nutmeg on top and serve. Claret Punch. Two-thirds full shaved ice. Three teaspoonfuls of sugar. Four dashes of lemon juice. Two slices of orange. Two wine-glasses of claret. Shake well ; strain into thin glass; dress with fruit and serve with straws. Club Cocktail. One-third full of shaved ice. Two dashes of Angostura bitters. Two dashes of Maraschino. One wine-glass of brandy. Stir well ; strain into cocktail-glass ; dress with berries; dash with champagne. Twist a piece of lemon skin over the drink and drop it in on top and serve.

19 18 BARTENDERS' GUIDE. Clubhouse Claret Punch. Three-fourths full of cracked ice. Four dashes of orange juice. Four dashes lemon juice. Four dashes gum syrup. Two wine-glasses of claret wine. Shake; strain into tall, thin glass; fill up with seltzer; dress with fruit and serve. Coffee Cocktail. One teaspoonful of fine sugar. One egg. One wine-glass of port wine. One pony of brandy. Two or 3 lumps of ice. Shake well; strain into a medium bar goblet ; grate a little nutmeg on top and serve. Cohasset Punch. One-half full of shaved ice. One wine-glass of New England rum. Three dashes gum syrup. One dash of orange bitters. One-half juiece of a lemon. One wine-glass of Vermouth. Stir well and serve with a preserved peach and its liquid. Continental Sour. One-half teaspoonful of sugar dissolved in a

20 BARTENDERS' GUIDE. 19 little water. One-half juiece of a lemon. One wine-glass of whiskey or liquor, as desired. Fill glass with fine ice. Shake and strain into a sour-glass and dash with sour. Cordial Lemonade. Make same as plain lemonade. Add onequarter wine-glass of any cordial customer may prefer. Country Cocktail. Two-thirds full of shaved ice. One teaspoonful of fine sugar. One pony of brandy. One wine-glass of port wine. One egg. Shake; strain into tall, thin glass; grate nutmeg on top and serve. Couperee. Use large soda-glass. One-third full of cracked ice. One and one-half ponies of brandy. One pony Curacoa (red). Stir well and fill glass nearly full of plain soda ; grate a little nutmeg on top and serve. Curacoa Punch. Three-fourths full of shaved ice. One teaspoonful of fine sugar.

21 20 BARTENDERS' GUIDE. Four dashes of lemon juice. One pony of red Curacoa. One wine-glass of brandy. One-half pony of Jamaica rum. Stir ; dress with fruit in season and serve with straws. Deronda Cocktail. Three-fourths full of shaved ice. One wine-glass of Calisaya. Two wine-glasses of Plymouth gin. Shake well; strain into cocktail-glass and serve. Dixie Cocktail. Add to plain cocktail 1 dash Curacoa, 5 or 6 drops of creme de menthe. East India Cocktail. Three-fourths full of shaved ice. Three or 4 dashes of Curacoa (red). Three dashes Maraschino. Three dashes of Angostura bitters. One wine-glass of brandy. Stir well; strain into cocktail-glass and serve with a piece of twisted lemon peel on top. Egg Milk Punch. Three-fourths full of cracked ice. Two tablespoonfuls of fine sugar. One pony Santa Cruz rum. One wine-glass of brandy.

22 BARTENDERS' GUIDE. 21 Fill up with milk. Shake well ; strain into tall, thin glass; grate nutmeg on top and serve. Eggnog. One-half full shaved ice. One tablespoonful of fine sugar. One-half wine-glass of rum (St. Croix or Jamaica). One wine-glass of brandy. One egg. Fill up with milk. Shake well ; grate nutmeg on top and serve. Eggnogg (11/2 gallons). Yolks of 10 eggs beaten until thin. Stir in 1 1/4 pounds of fine sugar until sugar is thoroughly dissolved. Pour 3/4 pint of Jamaica rum. One quart of old brandy. Mix well by stirring; then pour in the milk, slowly stirring all the while, to prevent curdling. Pour carefully on top the whites of the eggs, which have been beaten to a stiff froth. Fill punch-glasses from the bowl with ladle ; sprinkle a little nutmeg on top and serve. Egg Sour. Three or 4 lumps of ice. One egg. One tablespoonful of fine sugar. Juice of 1 lemon. Shake well ; grate nutmeg on top and serve.

23 22 BARTENDERS' GUIDE. Fancy Whiskey Smash. One-half full of shaved ice. Two teaspoonfuls of fine sugar. One wine-glass of whiskey. Three or 4 sprigs of mint pressed with muller in 1 glass carbonated water. Stir well; strain into sour-glass; dress with fruit and serve. Fedora. Three-fourths full of shaved ice. Two tablespoonfuls of fine sugar dissolved in a little water. One pony of brandy. One pony of Curacoa. One-half pony of whiskey. One-half pony of Jamaica rum. Shake well ; dress with fruit and serve with straws. Fish House Punch (for a party of four). Mix in large punch-bowl. One and one-half wine-glasses of lemon juice. Two wine-glasses of peach brandy. One wine-glass Cognac brandy. One wine-glass of Jamaica rum. One-half pound of fine sugar. One and one-half pints of ice water. Stir well; ladle into punch-glasses and serve. French Pousse Cafe. Use a pousse cafe-glass one-half full of Maraschino and add :

24 BARTENDERS' GUIDE. 23 Raspberry syrup, vanilla, Curacoa, Chartreuse and brandy in equal proportions until the glass is filled. Then proceed as for Abricotine pousse cafe. Gordon Punch (for a party of fifty). Put a large lump of ice in punch-bowl. One and one-half pounds of sugar. Four wine-glasses of lemon juice. Two wine-glasses of orange juice. One and one-half wine-glasses Abricotine. Six quarts of sweet Catawba or Tokay wine. One gallon carbonated wine. One quart of claret wine. Stir well; ladle into stem glasses; decorate with fruit and serve. Gin and Calamus. Steep 1/2 ounce of calamus root, cut in small pieces, into 1 quart of gin until the essence is extracted. Serve simply by handing out bottle and glass and let customer help himself. Gin and Milk. Pass bottle of gin, glass and spoon to customer to help himself. When he has poured out his drink fill up the glass with ice cold milk. Gin and Molasses. To prevent molasses clinging to the bottom of the glass. Pour a few drops of gin into the bottom of a whiskey glass ; then add 2 teaspoonfuls of New Orleans molasses (with spoon in it) before the customer and allow him to pour his own drink.

25 24 BARTENDERS' GUIDE. Gin and Pine. Take a handful of slivers of fine pine wood from the knots of a pine log; put into a quart bottle of gin to extract the flavor. In about two hours it will be ready to serve. Serve in the same manner as directed for Tansey and Whiskey. Gin and Wormwood. Use small bar-glass. Put 6 or 7 sprigs of wormwood into a quart bottle and fill up with Holland gin. Set aside for at least six hours until the essence has been extracted. In handing out this, pour a little of it into a small whiskey-glass and hand to the customer with the bottle of gin to help himself. Gin Cocktail. Three-fourths full of shaved ice. Two dashes of gum syrup. One dash of Angostura bitters. Two dashes of orange bitters. One wine-glass of gin. Two dashes absinthe. Stir well; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Gin Crusta. Made the same as Brandy Crusta, substituting gin for brandy. Gin Daisy. Made the same as Brandy Daisy, substituting gin for brandy.

26 BARTENDERS' GUIDE. 25 Gin Fix. Use small bar-glass. One teaspoonful of fine sugar dissolved in a little water. One-half pony of fruit syrup. Three dashes of lemon juice. One wine-glass of Holland gin. Fill up with the cracked ice. Stir well; decorate with fruit and serve with straws. Gin Fizz. Three-fourths full of shaved ice. Four dashes of lemon juice. One teaspoonful of fine sugar. One wine-glass of Old Tom gin. Shake well; strain into fizz-glass; fill up with Apollinaris or seltzer and serve immediately, as this drink should be taken while effervescing. Gin Flip. One-half full of shaved ice. One tablespoonful of fine sugar dissolved in a little water. One wine-glass of Holland gin or Old Tom gin. Shake well; strain into small shell-glass and serve. Gin Julep. Same as Brandy Julep, substituting gin for brandy.

27 26 BARTENDERS' GUIDE. Gin Punch. Three-fourths full of shaved ice. One tablespoonful of fine sugar. Four dashes of lemon juice. One and one-half wine-glasses of Holland gin. Shake well; strain into punch-glass; fill up with seltzer water; dress with fruit and serve. Gin Rickey. Use medium-sized thin glass. One lump of ice. Juice of 1 lemon. Place glass and bottle of gin before customer and let him pour his own drink. Fill up with seltzer water and serve. Gin Sangaree. Use small bar-glass. One-half teaspoonful of fine sugar dissolved in a little water. One wine-glass of Holland gin. One lump of ice. Stir well ; float a teaspoonful of sherry on top and serve. Gin Shake. Use small bar-glass. Three-fourths full of shaved ice. One teaspoonful of fine sugar. One wine-glass of gin. Shake well ; strain into small fancy glass and serve.

28 BARTENDERS' GUIDE. 27 Gin Sour. Three-fourths full of shaved ice. One teaspoonful of fine sugar. Four dashes of lemon juice. One dash seltzer. One wine-glass of Holland gin. Stir well; strain into sour-glass; ornament with fruit and serve. Gin Toddy. One or 2 lumps of ice. One wine-glass of Holland gin. One tablespoonful of fine sugar. Stir; place the bottle before the customer and allow him to help himself. Ginger Ale Highball. Use small bar-glass. One or 2 lumps of ice. Place glass and bottle of whiskey before the customer that he may help himself; then fill up with ginger ale. Ginger Daisy. Same as Brandy Daisy, substituting Jamaica ginger for brandy. Glasgow Flipp. One egg, thoroughly beaten. Two tablespoonfuls of fine sugar. Juice of 1 lemon. Fill up with ice cold ginger ale. Stir well, and serve.

29 Kaltes Entchen In enier halben Flasch leichten Wein die Scha einer ringförming geschälte Zitrone kurz ziehen lassen und mit 1-2 M'chen M'chen - Flip Den Saft einer halben Apfelsine, 1 Eigelb, 1 Teelöffel Zucker, 3 Spritzer Curacao im Mixbecher gut auf Eis schütteln. Mischung in ein hohes Glas geben, mit eisgekühltem M'chen auffüllen. auffüllen Eine frische Ananas aushöhlen und mit eiskaltem MM'chen füllen. Nach einigen Minuten vorsichtig ins Glas schenken. Die Frucht kann mehrmals aufgefüllt werden.

30 28 BARTENDERS' GUIDE. Golden Bell Cocktail. Three-fourths full of shaved ice. Two wine-glasses of sherry. Three dashes of orange bitters. Two dashes of Angostura bitters. One wine-glass of gin. Stir well; strain into cocktail-glass and serve. Golden Fizz. Three-fourths full of shaved ice. Yolk of 1 egg. One teaspoonful of fine sugar. Three dashes of lemon juice. One wine-glass of Old Tom gin. Shake well; strain into fizz-glass and serve immediately, as this drink should be taken while effervescing. Golden Slipper. Use wine-glass. One-half wine-glass Chartreuse (yellow). Yolk of 1 egg dropped in without breaking. One-half wine-glass Danziger Goldwasser. Gum Syrup, Sweet (1 gallon mixture). In 2 quarts of water put 7 1/2 pounds cut-loaf sugar and boil ten minutes. Add water to make 1 gallon. Half and Half (American Style). Fill one-half full old old ale or porter. One-half of new ale.

31 BARTENDERS' GUIDE. 29 Hari Kari. Make a whiskey sour large enough to half fill a brandy-glass when strained and fill with carbonated water to suit the customer. Dress with fruit and serve. Highball. Put 1 or 2 lumps of ice in a highball-glass and place before the customer with a bottle of Scotch rye or Bourbon whiskey, as preferred. Let customer pour his own drink. Then fill up with Apollinaris or seltzer. Hock Cobbler. One teaspoonful of fine sugar dissolved in a little water. One slice of orange, cut into quarters. Fill the glass one-half full of shaved ice ; then fill it up with Hock wine. Ornament the top with berries in season and serve with straws. Horse's Neck. Cut the entire rind from 1 lemon into one long spiral piece, and fit it inside of the glass in such a manner as to permit one end to hang over the rim of the glass. Then fill up with ginger ale and serve. Horse's Neck Stiff. (Use a large bar-glass.) Same as Horse's Neck, with a glass of whiskey added.

32 30 BARTENDERS' GUIDE. Hot Apple Toddy. Use a hot water-glass. One lump of sugar. Fill glass two-thirds full of boiling water and crush the sugar. One piece of lemon peel. Fill up with applejack; stir well with a spoon ; grate nutmeg on top and serve. Hot Apple Toddy (New Year). Use a hot water-glass. Fill glass two-thirds full of boiling water. One teaspoonful of fine sugar. One wine-glass of applejack. One-quarter of baked apple with skin. Stir well ; grate nutmeg on top ; stir with spoon and serve. Hot Arrack Punch. Use a hot water-glass. One teaspoonful of fine sugar. Two dashes lemon juice. Three-quarters wine-glass of Arrack. Fill up with, boiling water; grate a little nutmeg on top and serve. Hot Boland Punch. Use a hot water-glass. One teaspoonful of fine sugar. One and one-half wine-glasses of Scotch whiskey. One-half wine-glass of ginger ale. Fill up with boiling water ; stir well and serve.

33 BARTENDERS' GUIDE. 31 Hot Brandy Sling. Use a hot water-glass. One lump of sugar. One wine-glass of brandy. Pill glass two-thirds full of hot water; stir well ; twist a piece of lemon peel and grate a little nutmeg on top and serve. Hot Sggnog. Use a tall, thin glass. One egg. Two teaspoonfuls of fine sugar. One-half wine-glass of Jamaica rum. One wine-glass of brandy. Pill up with hot milk ; stir well ; strain into glass and serve with a little nutmeg on top. Hot Irish Punch. One lump of sugar dissolved in a little hot water in a hot punch-glass. One wine-glass of Irish whiskey. One piece of lemon peel. Pill up with hot water ; stir; grate nutmeg on top and serve. Hot Irish Whiskey. Use a hot water-glass. One lump of sugar dissolved in a little hot water. One wine-glass of Irish whiskey. One slice of lemon peel. Fill up with boiling water ; stir ; grate nutmeg on top and serve.

34 32 BARTENDERS' GUIDE. Hot Rum. Use a hot water-glass. One lump of sugar dissolved in a little hot water. One wine-glass of Jamaica rum. Fill up with hot water; drop in a piece of twisted lemon peel; grate a little nutmeg on top and serve. Hot Rum Punch. Made the same as Irish Whiskey, substituting Jamaica rum for Irish whiskey. Hot Rum Sling. One teaspoonful fine sugar dissolved in a little hot water. One wine-glass of Jamaica rum. Stir ; twist in a piece of lemon; grate nutmeg on top and serve. Hot Scotch Whiskey. Use a hot water-glass. One lump of sugar dissolved in a little hot water. One wine-glass of Scotch whiskey. Fill up with boiling water. One slice lemon peel. Stir; grate nutmeg on top and serve. Hot Scotch Whiskey Sling. Use a large whiskey-glass. Three-fourths full of hot water. One lump of sugar (crushed with muddler). One wine-glass of Scotch whiskey. One piece of twisted lemon peel. Grate nutmeg on top and serve.

35 BARTENDERS' GUIDE. 33 Hot Spiced Rum. Use a hot water-glass. Same as Hot Rum, adding 1/2 teaspoonful of cloves and allspice mixed. Hot Whiskey Punch, Same as Hot Irish Whiskey, substituting Rye or Bourbon for Irish whiskey. Hot Whiskey Sling. Same as Hot Brandy Sling, substituting whiskey for brandy. Imperial Eggnogg. One-third full of shaved ice. One teaspoonful of fine sugar. One fresh egg. One wine-glass of brandy. One-half wine-glass of Jamaica rum. Fill glass with milk ; shake well; strain into tall, thin glass; grate nutmeg on top and serve. Irish Cocktail. Three-fourths full of cracked ice. Three dashes of orange bitters. Three dashes of acid phosphate. One pony Italian vermouth. One wine-glass of Irish whiskey. Shake well; strain into cocktail-glass ; grate nutmeg on top and serve.

36 34 BARTENDERS' GUIDE. Jamaica Rum (Sour). Three-fourths full of cracked ice. One teaspoonful of fine sugar. Three or 4 dashes of lemon juice. One-half wine-glass of seltzer water. One wine-glass of Jamaica rum. Stir well ; strain into sour-glass ; decorate with fruit and serve. Japanese Cocktail. One-half full of cracked ice. Three dashes of Angostura bitters. Three teaspoonfuls Orgeate syrup. One wine-glass brandy. Stir well ; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Jersey Cocktail. Four or 5 lumps of cracked ice. One-half teaspoonful of fine sugar. Three dashes of Angostura bitters. One wine-glass of ice cold cider. Strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Jersey Sour. Use small bar-glass. Two teaspoonfuls of fine sugar dissolved in a little water. One wine-glass of applejack. Fill up with cracked ice. Shake well : strain into sour-glass; dress with fruit and serve.

37 BARTENDERS' GUIDE. 35 John Collins. Use an extra large bar-glass. Five or six lumps of cracked ice. Four dashes lemon juice. One teaspoonful of fine sugar. One wine-glass of Old Tom Gin. One bottle of plain soda. Stir well and serve. Kirchswasser Punch. One teaspoonful of fine sugar. Three dashes of lemon juice. Four dashes of yellow Chartreuse. One and one-half wine-glasses of Kirchswasser. Fill up with cracked ice; stir well; decorate with fruit and serve with straws. Knickerbein. Use a sherry wine-glass. One-half wine-glass of Maraschino. One yolk of egg, unbroken. One teaspoonful of Benedictine. Fill up with Kuemmel ; add 2 drops of Angostura bitters and serve. Knickerbocker. Use small bar-glass. Juice of 1/2 lemon. One tablespoonful of raspberry syrup. One wine-glass of Santa Cruz rum. Three or 4 dashes of Curacoa. One slice of orange. Three or 4 lumps of cracked ice. Shake well ; strain into cocktail-glass and serve.

38 36 BARTENDERS' GUIDE. Lemonade. Seven or eight dashes of lemon juice. One and one-half tablespoonfuls of fine sugar. Three-fourths glassful of shaved ice. Fill up with water; shake well ; strain; dress with fruit and serve with straws. Mamie Taylor. One piece of ice. One-half wine-glass of Scotch whiskey. Fill glass with ginger ale; stir and serve. Manhattan Cocktail. Fill up with shaved ice. Tv.'o dashes of gum syrup. Three dashes of Angostura bitters. One-half wine-glass of Vermouth. One-half wine-glass of whiskey. Stir well; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Martinez Cocktail. Make same as Manhattan Cocktail, substituting gin for whiskey. Martini Cocktail. One-half full of shaved ice. Two dashes of Angostura bitters. One-half wine-glass of Old Tom Gin. Six dashes of orange bitters.

39 BARTENDERS' GUIDE. 37 One-half wine-glass of Vermouth. Stir well; strain into cocktail-glass and serve. Medford Rum Punch. Three-fourths full of shaved ice. One wine-glass of Medford rum. Three dashes of lemon juice. One teaspoonful of fine sugar. One dash of Jamaica rum. Stir well; dress with fruit and serve with straws. Medford Rum Sour. Three-fourths full of shaved ice. One teaspoonful of fine sugar. Three dashes of lemon juice. One-half wine-glass of seltzer water. One wine-glass of Medford rum. Stir well; strain into cocktail-glass and serve. Milk and Seltzer. Use a medium-sized shell-glass. Fill one-half full of cold milk and one-half of seltzer water. Serve. Milk Punch One-half full of shaved ice. One teaspoonful of fine sugar. One-half wine-glass of Jamaica rum. One-half wine-glass of brandy. One-fourth wine-glass Santa Cruz rum.

40 38 BARTENDERS' GUIDE. Pill up with milk; shake well; strain into tall glass; grate nutmeg on top and serve with straws. Milk Shake. Two lumps of cracked ice. One teaspoonful of fine sugar. One-half teaspoonful of syrup of any kind preferred by the customer. Fill up with milk ; shake well and serve. Mint Julep. One tablespoonful of fine sugar dissolved in one-half wine-glass of water. One and one-half wine-glasses of brandy. Three sprigs of mint. Press them in the sugar and water until the flavor of mint is extracted. Add the brandy and fill the glass with finely shaved ice; 1 dash of Jamaica rum. Decorate with sprigs of mint and fruits in season and serve with straws. Morning Call. Use a tall shell-glass. One-half full of shaved ice. One-half wine-glass of absinthe. One-half wine-glass of lemon juice. One-half wine-glass of Maraschino. Fill up with seltzer water. Stir; ornament with fruit and serve with straws.

41 BARTENDERS' GUIDE. 39 Morning Cocktail. Use medium-sized bar-glass. Three lumps of cracked ice. Two dashes of Angostura bitters. One dash of absinthe. Two dashes of Curacoa (red). Three dashes of gum syrup. One-third wine-glass of whiskey. Twist a piece of lemon peel on top. Stir well ; remove ice with spoon ; fill up with carbonated water and serve. Morning Glory Fizz. One-half full of shaved ice. White of 1 egg. One wine-glass of Irish whiskey or gin, as preferred. One teaspoonful of fine sugar. Three dashes of absinthe. Four dashes of lemon juice. Shake well ; strain into tall, thin glass; fill up with carbonated water and serve immediately, as this drink should be taken while effervescing. Mulled Ale. Immerse slowly in a mug of ale, a red-hot poker or similar piece of iron. Care should be taken that the ale does not flow over side of mug. Then serve. Mulled Claret. Use large bar-glass or mug. Four lumps of sugar.

42 40 BARTENDERS' GUIDE. Two dashes of lemon juice. Two whole cloves, bruised. Pour whole allspice, bruised. One-third teaspoonful of ground cinnamon. Two wine-glasses of claret. Boil compound two minutes ; stir continuously while boiling; strain; grate nutmeg on top and serve. Mulled Claret and Egg. Three lumps of sugar. Four whole allspice, bruised. One pinch of ground cinnamon. Two whole cloves, bruised. Two wine-glasses of claret wine. Boil compound for two minutes; stir continuously while boiling. Then beat lightly the yolks of 2 eggs with a little sugar ; pour hot compound over the eggs, stirring continuously ; then serve. Mulled Porter. Made same as Mulled Ale, substituting porter or Dublin stout for ale. Old Fashioned Cocktail. Use old-fashioned cocktail-glass. One lump of sugar dissolved in a little mineral water. One piece of ice. One dash of orange bitters. One dash of Angostura or Boker's bitters. One wine-glass of whiskey. Stir; twist a piece of lemon peel on top and serve with spoon.

43 BARTENDERS' GUIDE. 41 Old Fashioned Toddy. Use old-fashioned cocktail-glass. One teaspoonful of fine sugar dissolved in a little seltzer. One wine-glass of Bourbon whiskey. Two small pieces of ice. Stir gently; grate nutmeg on top and serve with spoon. Old Tom Gin. Fill glass with finely shaved ice. Three or four dashes of gum syrup. Two dashes of Angostura bitters. Two dashes of Curacoa or absinthe. One wine-glass of Old Tom gin. Stir well; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Orangeade. One and one-half teaspoonfuls of fine sugar. Seven or 8 dashes of orange juice. Three-fourths glass of shaved ice. Fill up with water ; dress with fruit in season and serve with straws. Orchard Punch. Three-fourths glass of shaved ice. One wine-glass of California brandy. One-half wine-glass orchard syrup. One teaspoonful of pineapple syrup. Three dashes of lemon juice. Stir well; float a little port wine on top and servo with straws.

44 42 BARTENDERS' GUIDE. Orgeat Lemonade. Use large, thin bar-glass. Three-fourths glass of finely shaved ice. One teaspoonful of fine sugar. Six or 7 dashes of lemon juice. One and one-half wine-glasses of Orgeat syrup. Fill up with water; stir well ; ornament with fruit and serve with straws. Oxford Punch. Six glasses of calves' foot jelly. One pint of Jamaica rum. One bottle Capillaire. One-half pint of sherry wine. One pint of cognac. One quart of orange shrub. Rub the rinds of 3 lemons with sugar and cut the skin finely off 2 more lemons and 2 oranges. Press out the juice of both oranges and lemons. Place the whole in a jar or jug with the jelly; mix thoroughly. Then pour in 2 quarts of boiling water. Let mixture stand for 25 minutes. Strain into a large boiler and add the rest of the ingredients. Sweeten to taste. Dress with fruit and serve with straws. Oyster Cocktail. Use medium-sized wine-glass. Three medium-sized oysters. Three dashes of catsup. One dash of lemon juice. One dash of tobasco sauce. Season with pepper and sauce and serve with oyster fork.

45 BARTENDERS' GUIDE. 43 Philadelphia Punch. Pill with shaved ice. Two dashes of lemon juice. Two teaspoonfuls of fine sugar. One wine-glass of St. Croix rum. One pony brandy. Stir well ; dress with fruit and serve with straws. Pineapple Julep (for a party of six). Use a suitable glass bowl. One-half full of shaved ice. Two wine-glasses of Maraschino. Two wine-glasses of Old Tom gin. Two wine-glasses of raspberry syrup. One quart of sparkling Moseile. Stir well; ornament with berries and serve with cocktail-glasses. Porter Sangaree. One-half bottle of porter. One wine-glass of water. One tablespoonful of sugar. Two or 3 lumps of ice. Stir well; grate nutmeg on top and serve. Port Wine Flip. Three-fourths full of shaved ice. One teaspoonful of fine sugar dissolved in a little water. One whole egg broken in.

46 44 BARTENDERS' GUIDE. One wine-glass of port wine. Shake well ; strain into champagne glass ; grate a little nutmeg on top and serve. Port Wine Lemonade. One teaspoonful of fine sugar. Juice of 1 lemon. One wine-glass of port wine. Fill glass with cracked ice; shake well and serve with straws. Port Wine Negus. Use small bar-glass. One wine-glass of port wine. One teaspoonful of fine sugar. Fill glass with hot water; grate a little nutmeg on top and serve. Port Wine Punch. Three dashes of lemon juice. One-half tablespoonful of fine sugar. Two slices of oranges. One-half tablespoonful of raspberry syrup. Fill glass one-half full of cracked ice; then pour in 1 1/2 wine-glasses of port wine. Shake well; ornament with berries in season and serve with straws. Port Wine Sangaree. One teaspoonful sugar dissolved in I teaspoonful of water. One teaspoonful of vanilla syrup.

47 BARTENDERS' GUIDE. 45 One lump of ice. One wine-glass of port wine. Stir with spoon ; grate nutmeg on top and serve. Pousse Cafe. Use wine-glass. This drink must be made very carefully, as each liquor must lie in the glass by itself, and must not mix with the others that are added to it. One teaspoonful of Curacoa. One tablespoonful of vanilla syrup. One tablespoonful of Maraschino. One tablespoonful of Chartreuse. One tablespoonful of brandy. One teaspoonful of raspberry syrup. One tablespoonful of port wine. Serve. Pousse L'Amour. Use wine-glass. Make same way as Pousse Cafe. Two tablespoonfuls of sherry wine. Yolk of 1 egg, unbroken. Two tablespoonfuls of vanilla syrup. Two tablespoonfuls of brandy. Care should be taken that the colors do not blend. Serve. Punch (for ten persons). Use large bowl. One and one-half pounds white sugar. One box of strawberries. Juice of 4 lemons. Juice of 10 oranges.

48 46 BARTENDERS' GUIDE. Two wine-glasses of brandy. Six quarts of Catawba wine. One quart of port wine. One wine-glass of Jamaica rum. Fill with ice. Shake well ; decorate with sliced orange, fruits and berries in season. Ramsen Cooler. Rind of 1 whole lemon in 1 strip. Two lumps of ice. One wine-glass of Old Tom gin. Fill glass with plain soda and serve. Rhine Wine and Seltzer. Fill glass two-thirds full of iced Rhine wine; balance of glass with seltzer. Rhine Wine Cobbler. One pony of water. One and one-half tablespoonfuls of sugar. Mix until sugar is dissolved. Two wine-glasses of Rhine wine. Fill with cracked ice ; stir with spoon ; ornament with oranges, pineapple and berries in season; serve with straws. Rhine Wine Lemonade. Use a goblet. One-third full of shaved ice. Juice of 1/2 lemon. One tablespoonful of sugar. Fill up with Rhine wine; dress with fruit in season and serve.

49 BARTENDERS' GUIDE. 47 Rickey. Use a champagne-glass. Two lumps of ice. One wine-glass of gin. One-half a lime, crushed, seeds and all. Fill up with seltzer and serve with spoon. Rob Roy Cocktail. Two lumps of ice. One-fourth wine-glass of Scotch whiskey. One-fourth wine-glass French Vermouth. One dash Angostura bitters. Two dashes of orange bitters. Stir well; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. Rock and Rye. Use medium-sized thin glass. Two lumps of ice. One wine-glass of whiskey. Juice of 1 lemon. Fill glass with vichy and serve. Roman Punch. One tablespoonful of sugar. One-half pony of raspberry syrup. One-half wine-glass of Jamaica rum. Juice of lemon. One tablespoonful of Curacoa. One-half wine-glass of brandy. One tablespoonful of port wine. Fill with cracked ice; shake well ; dress with

50 48 BARTENDERS' GUIDE. fruit in season and serve with straws. Royal Punch (for a party of twenty). Use large punch-bowl or other vessel. One quart of brandy. One and one half pints of Jamaica rum. Two wine-glasses of Arrac. Two wine-glasses of Curacoa. One pound of fine sugar. Juice of 3 lemons. Two slices of lemon. Four quarts of hot tea. Mix well ; add 1 wine-glass of calves' foot jelly. Serve in punch-cups. To be served hot. Rum Daisy. One wine-glass of rum. One-half teaspoonful of sugar. Two dashes of lemon juice. One squirt of seltzer water.... One-half wine-glass of yellow Chartreuse. Fill glass with finely shaved ice ; stir well ; strain into cocktail-glass ; fill with seltzer and serve. Rum Shake. Use small bar-glass. Same as Brandy Shake, substituting, rum for brandy. Santa Cruz Fix. One tablespoonful of fine sugar. Juice of l / 2 lemon, One tablespoonful of pineapple syrup.

51 BARTENDERS' GUIDE. 49 One wine-glass of St. Cruz rum. Pill glass with cracked ice ; stir with spoon ; ornament with fruit and berries in season, and serve with straws. St. Croix Rum Punch. One tablespoonful of sugar. One wine-glass of St. Croix rum. One teaspoonful of raspberry syrup. One-half wine-glass of Jamaica rum. Pill with cracked ice; shake well ; ornament with fruit in season and serve with straws. Santa Cruz Rum Daisy. Use small bar-glass. One-third full of shaved ice. Juice of 1/2 lemon. Two dashes of Curacoa. Four dashes of gum syrup. One wine-glass of Santa Cruz rum. Shake well ; strain into cocktail-glass ; fill with seltzer and serve. Santinas Pousse Cafe. Use a wine-glass. One-third wine-glass of Maraschino. One-third wine-glass of Curacoa. One-third wine-glass of brandy. Do not allow colors to blend. Serve. Saratoga Cocktail. Use small bar-glass. Three small lumps of ice. One pony of brandy. One pony of. whiskey.

52 50 BARTENDERS' GUIDE. One pony Vermouth. One dash of Angostura bitters. Shake well ; strain into cocktail glass and serve with slice of lemon. Sauterne Cobbler. One-half full of shaved ice. Three wine-glasses of Sauterne. One-half wine-glass of Orchard syrup. Fill with shaved ice; ornament with fruit in season and serve with straws. Sauterne Cup (for a party of six). Fill small punch-bowl one-third full of cracked ice. Seven lumps of loaf sugar. One sliced lemon. One sliced orange. Four slices of pineapple. One pony of Curacoa. One and one-half pints of Apollinaris. One quart of Sauterne. One pony of brandy. One pony of Abricotine. Stir with ladle. Put in a piece of cucumber skin sliced thin. Dress with fruit in season and serve in champagne-glasses. Sauterne Punch. One-half teaspoonful of sugar. Juice of 1/2 lemon. Two or 3 slices of orange. One-half teaspoonful of raspberry syrup.

53 BARTENDERS' GUIDE. 51 One-half wine-glass of Sauterne. Shake well ; ornament with berries in season and serve with straws. Scotch Rickey. Use a medium-sized glass. Two lumps of ice. Juice of 1 lime. One wine-glass of Scotch whiskey. Fill glass with vichy or seltzer and serve. Scotch Whiskey Skins. Use small bar-glass. One lump of sugar. One wine-glass of Scotch whiskey. One piece of lemon peel. Rinse glass with hot water; put in sugar; fill glass one-half full of boiling water; add Scotch whiskey and serve with spoon. Shandy Gaff. One-half glass of porter. One-fourth of old ale. One-fourth of ginger ale. Stir with spoon and serve. Sherry and Egg. Use a wine-glass. One wine-glass of sherry to prevent egg from sticking to the glass. Break in 1 egg, whole. Place bottle and glass before customer and allow him to pour his own drink.

54 52 BARTENDERS' GUIDE. Sherry Eggnogg. Use a thin, medium-sized bar-glass. One egg. One tablespoonful of sugar. One pony of brandy. One wine-glass of sherry wine. Three or 4 lumps of ice. Fill with milk ; shake well ; grate nutmeg on top and serve. Sherry Flip. One tablespoonful of sugar. One egg. Two wine-glasses of sherry. One tablespoonful of vanilla syrup. Fill glass with cracked ice; shake well; strain into fancy bar-glass; grate nutmeg on top and serve. Sherry Wine Punch. Three dashes of lemon juice. One-half tablespoonful of sugar. Two or 3 slices of orange. One-half tablespoonful of raspberry syrup. One and one-half wine-glasses of sherry wine. Fill up with cracked ice ; shake well ; ornament with berries in season and serve with straws. Sherry Wine Sangaree. One teaspoonful of sugar dissolved in a little water.

55 BARTENDERS' GUIDE. 53 One teaspoonful of vanilla syrup. One lump of ice. One wine-glass of sherry wine. Stir with spoon; grate nutmeg on top and serve. Silver Fizz. Three-fourths glass of finely shaved ice. One tablespoonful of fine sugar. White of 1 egg. Three dashes of lemon juice. One wine-glass of Holland gin. Shake well and strain. Fill glass with seltzer or vichy and serve immediately, as this drink should be taken while foaming. Sloe Gin Fizz. One tablespoonful of fine sugar. Juice of 1/2 small lemon. One wine-glass of sloe gin. Fill glass one-half full of cracked ice ; balance with seltzer or vichy water. Shake well ; strain into tall shell-glass and serve while foaming. Soda Cocktail. - Use small bar-glass. One teaspoonful of sugar. Three dashes of bitters. One teaspoonful of brandy. Four or 5 lumps of cracked ice. One bottle soda water. Stir rapidly with spoon and serve, as this drink should be taken while foaming.

56 54 BARTENDERS' GUIDE. Soda Nectar. One teaspoonful of sugar. Juice of 1/2 lemon. One pony glass of port wine. One bottle of soda water. Two pieces of cracked ice. Stir and serve while foaming. Soda Negus (for a party of ten). Use a punch-bowl or other suitable vessel. Twenty-four lumps of loaf sugar. Fourteen cloves. Two teaspoonfuls of grated nutmeg. One quart of port wine. Put above ingredients into a saucepan ; heat and stir well ; do not allow mixture to boil. Pour in two bottles of soda water. Serve in punchglasses. Star Cocktail. Three-fourths full of shaved ice. Three dashes of orange bitters. Two dashes of gum syrup. One-half wine-glas of Italian Vermouth. One-half wine-glass of applejack. Stir; strain into cocktail-glass ; twist a piece of lemon peel on top and serve. St. Croix Crusta. One-half glassful of shaved ice. Three dashes of Orchard syrup. One wine-glass of St. Croix rum.

57 BARTENDERS' GUIDE. 55 One dash of lemon juice. Two dashes Maraschino. One dash Angostura bitters. Stir well with spoon ; strain into cocktail-glass, ornament with fruit and berries in season, and serve. Stick. One dash of whiskey or other spirituous liquor added to any soft drink. Stone Fence. Use a whiskey-glass. Two lumps of cracked ice. One-half wine-glass of applejack. Fill up with cider ; stir with spoon and serve. Straight Brandy. Use small bar-glass. Put small piece of ice in glass. Place bottle and glass on bar and allow customer to help himself. Straight Gin. Same as Straight Brandy, substituting gin for brandy. Straight Rum. Same as Straight Brandy, substituting rum for brandy. Straight Whiskey. Same as Straight Brandy, substituting whiskey for brandy. Suiesse. One-half glass of cracked ice.

58 56 BARTENDERS' GUIDE. One-half wine-glass of absinthe. Three dashes of anisette. White of 1 egg. Shake well; strain into medium-sized shellglass ; fill with vichy or seltzer water and serve. Tansey and Whiskey. Fill quart bottle one-third full of tansey sprigs. Fill bottle with whiskey. Let stand for 3 days ; then it is ready for use. Bottle can be refilled several times, or as long as the flavor of tansey remains. Tip Top Punch One lump of loaf sugar. One-half pony-glass of brandy. One-half pony-glass of Curacoa. One-half small lemon. Three or 4 lumps of ice. Fill up the glass with champagne ; stir with spoon ; dress the top with slices of pineapple or orange; serve with straws. Tom Collins Brandy. Use tall, thin glass. Five dashes of gum syrup. Juice of 1 small lemon. Two dashes of Maraschino. One wine-glass of brandy. Three or 4 lumps of cracked ice. Fill up with plain soda; stir and serve.

59 BARTENDERS' GUIDE. 57 Tom and Jerry (Mixture). Use a punch-bowl. Beat the whites of 10 eggs in a bowl to a stiff froth. Put the yolks in another bowl and beat until very light. Add 15 tablespoonfuls of sugar to the whites of the eggs ; mix well; then add the yolks. Beat well; put in punch-bowl and serve in punch-cups. Tom and Jerry, Hot. Use large bar-glass or mug. Two and one-half tablespoonfuls of Tom and Jerry mixture mentioned above. One wine-glass of brandy. One-half wine-glass of Jamaica rum. Fill with boiling water; stir well ; grate nutmeg on top and serve. Tom and Jerry, Cold. Prepare ingredients in same way as Tom and Jerry, but using cold water instead of hot water Vanilla Punch. Use tall, thin bar-glass. One tablespoonful of sugar. Two tablespoonfuls of vanilla extract. One wine-glass of brandy. Three dashes of lemon juice. Two dashes of Curacoa. Shake well ; ornament with slices of oranges; serve with straws. Vermouth Cocktail. Use medium-sized thin bar-glass. One-half full of finely shaved ice.

60 58 BARTENDERS' GUIDE. One and one-half ponies of French Vermouth. Three dashes of Angostura bitters. Two dashes of gum syrup. Stir with spoon and serve. Vermouth Frappe. One-half full of shaved ice. One and one-half ponies of French Vermouth. Fill up with seltzer water; stir with spoon and serve. Whiskey and Bitters. Use whiskey-glass. One small dash of Angostura bitters. Put bottle of whiskey and glass before customer and allow him to help himself. Whiskey Cobbler. Three dashes of raspberry syrup. One and one-half tablespoonfuls of sugar. Two wine-glasses of good whiskey. Fill up with shaved ice; stir well ; dress with slice of orange and serve with straws. Whiskey Cocktail. Use small bar-glass. Three dashes of gum syrup. Three dashes Boker's bitters. Three dashes of Curacoa. One wine-glass of whiskey. Fill with finely shaved ice ; stir with spoon and strain into cocktail-glass ; serve with piece of twisted lemon peel.

61 BARTENDERS' GUIDE. 59 Whiskey Crusta. Use champagne-glass. Peel 1/2 lemon in 1 piece. Dip in fine sugar and place so as to cover inside of glass. Put a small quantity of cracked ice in bottom of glass ; then pour in : One-half wine-glass of whiskey. Three dashes of lemon juice. One teaspoonful of sugar. Three dashes of bitters. Stir with spoon and serve. Whiskey Daisy. Use small bar-glass. One-half full of shaved ice. Three dashes of gum syrup. Juice of l / 2 lemon. Three dashes of Curacoa. Three dashes of orange cordial. One wine-glass of whiskey. Shake well; strain into cocktail-glass ; fill up with seltzer and serve. Whiskey Fix. One-half tablespoonful of sugar dissolved in a little water. Three dashes of lemon juice. One wine-glass of pineapple syrup. One wine-glass of whiskey. Fill with finely shaved ice; stir with spoon; ornament with grapes and berries in season; serve with straws.

62 60 BARTENDERS' GUIDE Whiskey Flip. One-half tablespoonful of sugar. One egg, well beaten. One wine-glass of whiskey. One-half glass of shaved ice. Shake well ; strain into small shell-glass ; grate a little nutmeg on top and serve. Whiskey Fizz. One tablespoonful of sugar. Juice of l / 2 small lemon. One wine-glass of whiskey. Fill glass one-half full of cracked ice; the balance with seltzer or vichy. Stir with spoon; strain into large bar-glass and serve while foaming. Whiskey Julep. One tablespoonful of sugar. One pony-glass of water. Place a few sprigs of mint in glass and mix all together until flavor of mint is extracted. Take out mint and add 1 1/2 wine-glasses of whiskey. Fill glass with cracked ice and shake well. Insert sprigs of mint in ice with stems downward. Ornament ton with 1 slice of orange, 1 slice of pineapple and berries in season; dash with Jamaica rum; sift white sugar on top. Serve with straws.

63 BARTENDERS' GUIDE 61 Whiskey Punch. One tablespoonful of lemon juice. One wine-glass of whiskey. One-fourth wine-glass of Jamaica rum. One tablespoonful of sugar. One-half wine-glass of water. Five drops of raspberry syrup. Fill glass with cracked ice. Shake well ; dress top with 1 slice of orange, 1 piece of pineapple and serve with straws. Whiskey Shake. Use small bar-glass. Juice of 1 lemon. One wine-glass of whiskey. One tablespoonful of sugar. Fill up glass with finely shaved ice. Shake well and strain into tall, thin glass. Whiskey Skin. Use small bar-glass. One-half whiskey-glass of hot water. One wine-glass of whiskey. Twist a piece of lemon skin on top and serve. Whiskey Sling, Hot. Use hot water-glass. One lump of loaf sugar. One wine-glass of whiskey. Fill glass two-thirds full of hot water. Stir well; twist a piece of lemon peel ; grate a little nutmeg on top and serve.

64 62 BARTENDERS' GUIDE Whiskey Smash. Use small bar-glass. One-half tablespoonful of sugar and 3 sprigs of mint pressed in a little water until the flavor is extracted. Two or 3 pieces of cracked ice. One wine-glass of whiskey. Shake well; dress top with mint and fruit, as in Mint Julep, and serve. Whiskey Sour. Three-fourths full of shaved ice. One-half tablespoonful of sugar. Three dashes of lemon juice. One wine-glass of whiskey. Stir well; strain into sour-glass ; dress with fruit and serve. Whiskey Toddy. Use small bar-glass. One teaspoonful of sugar dissolved in a little hot water. Two small lumps of ice. Stir; place bottle and glass before customer and allow him to help himself. Wine Lemonade. Three-fourths full of shaved ice. One teaspoonful of sugar. Juice of 1 lemon. One wine-glass of any preferred wine. Fill glass with cracked ice ; stir well and serve with straws.

65 THE UP-TO-DATE BARTENDERS' GUIDE A VALUABLE READY REFERENCE GUIDE TO THE ART OF MIXING DRINKS. CONTAINING ALL THE STANDARD AND POPULAR DRINKS, WITH A CHOICE SELECTION OF APPROPRIATE TOASTS BY HARRY MONTAGUE

66 Copyright, MCMXIII L & M. OTTENHEIMER

67 INTRODUCTION The purpose of this handy little book, which may be conveniently carried in the pocket, is to afford the student of mixology a ready reference for the STANDARD DRINKS those which are called for every day, and frequently, in every bar in the country. There is a vast volume of receipts for making drinks, the names and characters of which are entirely unknown to the larger percentage of the general drinking public, and consequently they are rarely called for, and voluminous guide books, containing all the countless receipts for mixed drinks, which have been invented, serve rather to confuse than aid the man behind the bar in the prompt and intelligent performance of his routine duties. Whilst this little volume contains other popular drinks than those enumerated in the following list,

68 those below shown really are the standard ones, and with the manner of mixing them every barman should be conversant, and ready to perform the service without hesitation or reference to his book: COBBLERS. Brandy. Whiskey. Sherry. Claret. COCKTAILS. Brandy. Gin. Whiskey. Manhattan. Martini. Absinthe. EGGNOGS. Plain. Cold and Hot FIXES. Brandy. Gin. Whiskey. FIZZES. Gin. Brandy. RICKEYS. Gin. Scotch. SANGAREES Aleor Porter, Hot Rum. Hot Whiskey. Brandy Port or Sherry. SKINS. Brandy. Gin. Whiskey. SLINGS. Brandy. Gin. Whiskey. SMASHES. Brandy. Gin. Whiskey.

69 FLIPS. Ale. Brandy. Whiskey. Gin. Wines. HIGH BALLS (Scotch) JULEPS (Mint). LEMONADES (plain) POUSSE CAFES PUNCHES Hot Scotch. Hot Irish. SOURS. Brandy. Gin. Rum. Whiskey. STRAIGHTS. Brandy. Gin. Rum. Whiskey. TODDIES. Brandy. Gin. Whiskey. TOM AND JERRY

70 THE UP-TO-DATE BARTENDERS' GUIDE. ABSINTHE AMERICAN MANNER. Fill a large bar glass. 3/4 glass finely shaved ice. 4 or 5 dashes gum syrup. 1 pony absinthe. 2 jiggers water. Shake until outside of shaker is frosted. into a large champagne glass. Strain ABSINTHE FRENCH MANNER (dripped). Place a champagne glass in a bowl and pour into it : 1 pony absinthe. Now, fill an absinthe glass (which has a small hole in the bottom) with shaved ice and water. Raise the absinthe glass allowing the contents to drip into the glass containing the absinthe. When the color is sufficient, pour into large thin bar glass and serve. ALEXANDER COCKTAIL One-third Gin One-third Creme de Cocoa One-third Rich Cream Put in Cocktail Shaker with ice and shake well Strain and serve in Cocktail Glass 7

71 8 THEUP-TO-DATE BARTENDER'SGUIDE ABSINHE-ITALIAN In a large bar glass put : 1 pony absinthe MANNER 3 or 4 pieces cracked ice. 3 dashes maraschino. 1/2 pony anisette. Fill up with ice water, stir slowy and serve. ABSINTHE.COCKTAIL Fill mixing glass 3/4 fall haved ice. 1/2 jigger water. 1/2jigger absinthe 2dashes angotura bitters. 1 teaspoonful Benedictine. Stir ; strain into cocktail glass and serve. "ARF' AND ARF' (OR BLAKCANDTAN) The English,, manner of making. this drink is to mix porter and ale. in equal proportions. In., this country half old and half new ale are used, or porter and stout with ale. Be governed by the custome preference. ALE MULLED Immerse a poker (or any suitable piece of iron

72 THE UP-TO-DATE BARTENDERS' GUIDE 09 heated to a white heat in a pewtermug of ale, stirring slowly and using care that the ale may not overflow the mug. BENEDICTINE. Put a whiskey glass, upside down on thebar and place a pony glass on top of it and fill with benedictine. Serve all liquers (straight) in the same manner. BLUE BLAZER Use two silver plat mugs : 1 teaspoontul sugar dissolved in little hot water: 1 jigger Scotch whiskey. Ignite the liquid and while blazing pour it from one mug to the other several times. Twist lemon peel on top and serve. BRACE UP In a large bar glass put. 1 tablespoonful bar sugar. 3 dashes Angostura bitters. 3 dashes lemon juice.

73 10 THE UP-TO-DATE BARTENDERS' GUIDE I dash lime juice. 3 dashes Anisette, 1 egg. 1 jigger brandy. Fill glass half full shaved ice; shake well; strain into tall thin glass, fill with Apollinaris (or any suitable carbonated water) and serve. BRANDY, PONY OF. Place a small bar glass before the customer and a glass of ice water. Fill a pony glass with brandy and pour it into the empty glass on the bar. BRANDY AND SODA. In a large punch glass put: 2 pieces ice. 1 jigger brandy. I bottle plain soda. Stir and serve. CHAMPAGNE. Pack in fine ice and serve when very cold in cham pagne glasses. Never put ice in champagne. CLARET AND ICE. 3 lumps ice, in thin whiskey sour glass. Fill up with claret

74 THE UP-TO-DATE BARTENDERS' GUIDE 11 COBBLER, BRANDY. In a medium size mixing glass, Dissolve 1 dessert spoonful of sugar in a little water and fill glass with shaved ice. 1 jigger brandy. Shake, decorate and serve with straws. COBBLER, CLARET. In a large bar glass put : 1 teaspoonful sugar dissolved in a little water. Fill glass two-thirds full shaved ice, 1/4 slice of orange. 21/2 jiggers claret. Stir gently, serve with straw. COBBLER, SHERRY. In a large bar glass put : 1 tablespoonful bar sugar, 1 slice of orange quartered, 11/2 jiggers sherry. Fill up with shaved ice ; shake well ; ornament with fruit and serve with straw. COCKTAIL, ABSINTHE Fill mixing glass 3/4 full shaved ice. I pony absinthe. I jigger water, poured in slowly.

75 12 THE UP-TO-DATE BARTENDERS'GUIDE 3 dashes syrup 2 dashes Angostura bitters Stir, Strain in cocktail glass COCKTAIL, BANDY. Fill mixing, glass two-thirds full fine ice 1 teaspoonful syrup 1 piece lemon skin. 2 dashes Angostura bitters 1 jigger Brandy. Stir ; strain and serve in cocktail glass. CHAMPAGNE COCKTAIL I lump sugar in tall thin glass I small piece ice. 2 dashes Angostura bitters. I piece twisted lemon peel Fill up with champagne. Stir and serve. COCKTAIL: (GIN) Fill mixing glass two-thirds) full fine ice. 1 teaspoonful syrup; 2 dashes orange bitters I dash Angostura bitters I piece lemon skin.

76 THE UP-TO-DATE BARTENDERS' GUIDE 13 1 jigger gin Stir and strain in cocktail glass COCKTAIL, MANHATTAN Fill mixing glass with fine ice. 2 dashes syrup. 1 dash Angoustura bitters 1/2 jigger vermouth. 1/2 jigger whiskey. I piece twisted lemon skin. Stir ; strain into cocktail grass and serve COCKTAIL, MARTINI. Substituting gin for whiskey this drink is made same as Manhattan cocktail. COCKTAIL, OLD-FASSHIONED Put 1 lump of sugar and a dash of seltzier in an old-fashioned cocktail glass and crush the sugar with muddler. 1 lump of ice. 1 dash orange bitters. 1 piecelemon skin. 1. jigger whiskey Stir gently and serve leavingspoon in glass.

77 14 THE UP-TO-DATE BARTENDERS' GUIDE COCKTAIL, OYSTER. 3 clashes lemon juice in a tumbler, 1 dash tobasco sauce. 1 dash tomato catsup. 6 oysters with the liquor. Pepper and salt to taste. Stir well and serve with small fork in glass. COCKTAIL, WHISKEY. 1 lump of ice in bar glass. 1 lump sugar, dissolved. 2 dashes Angostura bitters. 1 dash lemon juice. 1 jigger whiskey. Stir and serve. CRUSTA BRANDY. Fill large bar glass 3/4 full shaved ice. 4 dashes gum syrup. 2 dashes Boker's or Angostura bitters. 2 dashes Maraschino. 3 dashes lemon juice. 1 jigger brandy. Moisten the edge of a cocktail glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in one piece and fit this into

78 THE UP-TO-DATE BARTENDERS' GUIDE 15 the glass so as to entirely cover the inside. Stir; strain into prepared glass; decorate and serve. CRUSTA, GIN. Substitute gin for brandy and proceed as for Brandy Crusta. CRUSTA, WHISKEY. Fill large bar glass full shaved ice. 4 dashes gum syrup. 2 dashes lemon juice. 2 dashes Angostura bitters. 2 dashes curacoa. 1 jigger whiskey. Serve in prepared cocktail glass as directed for brandy crusta. DAISY, BRANDY. Fill small bar glass 1/2 full fine ice. 4 dashes gum syrup. 1/2 juice of 1 lemon. 3 dashes curacoa. 3 dashes orange cordial. 1 jigger brandy. Shake; strain, fill up with suitable carbonated water and serve.

79 16 THE UP-TO-DATEBARTENDERS' GUIDE DAISY, GIN Prepar same as Brandy Daisy, substituting ginger ale for carbonated water. DAISY,WHISKEY Substitute whiskey for brandy and otherwise prepare same as Brandy Daisy EGGNOG, COLD Fill large bar glass 1/2full fine ice. 1 egg. 1 teaspoonful bar sugar. 2-3 jigger brandy. 1-3 jigger Jamaica rum, Fill with milk; snake and strain into tau thir glass and serve with nutmeg sprinkled on top. EGGNOT, HOT 1 tablespoonful sugar in mixing glass. 1 egg. 1/2 jigger Jamaica rum. 1 jigger brandy. Fill up with hot milk; shake, strain into tall thin, glass, and serve with nutmeg sprinkled on top.

80 THE UP-TO-DATE BARTENDERS' GUIDE 17 F.GG MILK PUNCH. Fill large bar glass 1/2 full shaved ice. 2 teaspoontuls bar sugar, 1 egg. 1 pony Santa Cruzrum 1 jigger brandy. Fill up with milk ; shake thoroughly until the mixture creams ; strain into a tall ; thin glass; grate nutmeg on top and serve FIX, APPLEJACK. Fill large bar glass with shaved ice 2 teaspoonfuls bar sugar dissolved in little water. 1/2 juice of 1 lemon. 3 dashes Curacoa.- 4 dashes of any fruit syrup 1 jigger applejack brandy Stir; dress with fruits; serve with straws FIX, BRANDY. Substitute brandy for apple jack and proceed for applejack fix. as FIX, GIN. Fill small bar glass with shaved ice.

81 18 THE UP-TO-DATE BARTENDERS' GUIDE 1 tablespoonful sugar, dissolved. 1/4 of the juice of 1 lemon. 1/2 pony pineapple syrup. 1 jigger Holland gin. Stir; decorate and serve with straw. FIX, RUM. Fill small bar glass 2-3 shaved ice. 1 teaspoonful of bar sugar, dissolved in a little water. 4 dashes lemon juice. 2 dashes Curacoa. 1 jigger Santa Cruz rum. Stir; dress with slice of orange and piece of pineapple, and serve with straws. FIX, WHISKEY. Substitute whiskey for applejack and proceed as for Applejack Fix. FIZZ, BRANDY. Fill mixing glass full fine ice. 1 teaspoonful sugar. 1/2 the juice of 1 lemon. 1 jigger brandy. 2 clashes white of egg.

82 THE UP-TO-DATE BARTENDERS' GUIDE 19 Shake ; strain into fizz glass; fill glass with suitable carbonated water and serve quickly while effervescing. FIZZ, GIN. Fill large bar glass full fine ice. 1/2 tablespoonful bar sugar. Juice of 1/2 lemon. 1 jigger Old Tom Gin. White of 1 egg. Shake and strain into fizz glass. Fill with Seltzer or suitable corbonated water and serve while effervescing. FIZZ, GOLDEN. 1 yolk of egg in large bar glass. 1 tablespoonful bar sugar. 3 dashes lemon juice. 1 jigger Old Tom gin or whiskey. 1/2 glass Shake; strain into fizz glass; fill up with carbonated water and serve while effervescing. FIZZ, SLOE GIN. Fill mixing glass 1/2 full of fine ice. 3 dashes lemon juice.

83 20 THE UP-TO-DATE BARTENDERS' GUIDE 1/2 teaspoonfull sugar. 1 jigger Sloe gin Shake; strain into fizz glass; fill with and serve while effervescing. Seltzer FLIP, ALE Fill an ale glass nearly full of ale 1 teaspoonful bar sugar Break in 1 whole egg. Sprinkle with nutmeg and. serve with a spoon laid across top of glass. FLIP, BRANDY. Fill large bar glass quarter full fine ice. Break in one whole egg. One-half tablespoonful bar sugar. 1 jigger brandy. Shake ; strain into fancy bar glass, grate nutmeg on top and serve. FLIP, CLARET. Fill large bar glass one-half shaved ice. 2 teaspoonfuls bar sugar dissolved in a little water 1 egg broken in 1 1/2jiggersclaret.

84 THE-UP-TO-DATEBARTENDERS'GUIDE 21 Shake well ; strat into punch glass ; sprinkle nutmeg on top and serve. FLIP, GIN Substitute gin for brandy and Brandy Flip. proceed as for FLIP, PORT WINE. Fill large bar glass three-quarters shaved ice. I teaspoonful bar sugar dissolved in little water. 1 egg broken. I jigger port wine. Shake ; strain into stem champagne glass ; grate a nutmeg on top and- serve. FLIP, SHERRY. Fill large mixing glass half full fine ice. I egg. 2 teaspoonfuls bar sugar. 1/2 jiggersherry. Shake, strain into stem wine glass and serve with nutmeg on top. FLIP, WHISKEY. Substitute whiskey for brandy Brandy Flip. and proceed as for

85 22 THE UP-TO-DATE BARTENDERS' GUIDE FLOAT, BRANDY. Fill a cocktail glass two-thirds of carbonated water, 1 pony brandy floated on top. Float the brandy with a spoon.) FRAPPE, ABSINTHE. Fill mixing glass full of fine ice. 1 pony absinthe, 1 teaspoonful Benedictine. I jigger water. Shake until shaker is frosted on outside; strain into a 6-ounce glass and serve. FRAPPE, CHAMPAGNE. Pack the bottle in a cooler with fine ice and salt; whirl the bottle until wine is almost frozen. FRAPPE, VERMOUTH. Fill large mixing glass half full fine ice. 3/4 jigger French vermouth. Fill with suitable carbonated water ; stir and serve. HIGH BALL. I lump of ice in small punch glass. Ask customer what kind of whiskey he wants ; hand him the bottle and allow him to help himself. Then fill the glass with carbonated water

86 THE UP-TO-DATE BARTENDERS' GUIDE 23 HIGH BALL, GINGER ALE. I lump of ice in high ball glass. Proceed as for high ball, substituting ginger ale for carbonated water. HORSE'S NECK. Peel a lemon in one long strip and fit it in a large fizz glass, allowing an end to fall over outside of glass. 3 lumps of ice. Fill up with ginger ale and serve. JULEP BRANDY. Fill large goblet full fine ice. 1 jigger brandy. Bruise several sprigs of mint with a muddler in a mixing glass containing a little water and sugar, and strain this into the goblet. 1 dash of Jamaica rum. Stir; decorate with fruit and sprigs of mint. Serve with straw. JULEP, GIN. Substitute Holland gin for brandy and proceed as for Brandy Julep.

87 24 THE UP-TO-DATE BARTENDERS' GUIDE JULEP, MINT. (Sameas brandy Julep,). JULEP, WHISKEY, Substitute whiskey for brandy and proceed same as for Brandy Julep. JOHN COLLINS. 6 lumps of ice in large bar glass 2 teaspoonfuls bar sugar. 5 dashes lemon juice. 1 jigger gin. 1 bottle plain soda. Stir well : remove ice and serve. LEMONADE. Fill large mixing glass two-thirds fullfine ice 1 tablespoonful bar sugar Juice of lemon. Fill up with plain water, Apollinaris of suitable carbonated water as desired. Stir ; strain into lemonde glass ; dress with fruit and serve. LEMONADE, EGG. Fillmixing glass one thirdcrackedice

88 THE UP-TO-DATE BARTENDERS' GUIDE 25 1 tablespoonful sugar. Juice of 2 limes, 1 egg. Fill up with water; shake; strain into goblet ; dress with ; fruit and serve with 2 straws LEMONADE, HOT, Substitute hot for cold water and proceed as for Plain Lemonade. Serve with long spoon and ice on the side in another glass. NEGUS, PORT WINE. Pour into a tumbler : 1 jigger port wine. 11/2teaspoonfuls bâr- sugar Fill three-quarters full with hot water ; grate nutmeg on top and serve. PORTER. MULLDE. Substitute porter for ale and proceed as for Mulled Ale. POUSSE: CAFE AMERICAN; In small wine glass pour 1/4 glass maraschino: 1/4 glass curacoa. 1/4 glass chartreuse

89 THE UP-TO-DATE BARTENDERS' GUIDE 1/4 glass brandy. Keep the colors separate and serve. POUSSE CAFE, FRENCH. In small wine glass pour from a smaller glass 1/2 glass maraschino. 1-6 glass raspberry syrup. I-6 glass chartreuse. 1-6 glass curacoa. 1-6 glass vanilla. 1-6 glass brandy. In pouring from small into larger glass use care not to mix ingredients serve. PUNCH, BRANDY. Fill large bar glass three-quarters full shaved ice. 1 tablespoonful bar sugar, dissolved. Juice of half lemon. 1/4 jigger St. Croix rum. 1 1/2 jigger brandy. 2 slices orange. I piece pineapple. Shake ; ornament with fruit ; serve with straw. PUNCH, CHAMPAGNE (two people). I pint champagne in glass pitcher.

90 THE UP-TO-DATE BARTENDERS' GU1De 27 1/8 pound sugar. 1/2 sliced orange. Juice of1/2lemon. 2 slices pineapple. 1/2 jigger strawberry syrup. Decorate with fruit and serve in champagne goblets. PUNCH, CLARET. Fill large bar glass two-thirds full fine ice. 1 tablespoonful sugar. 4 dashes lemon juice. 2 jiggers claret. Shake ; strain into claret wine glass ; decorate with fruit and serve. PUNCH, HOT IRISH. Dissolve1lump of sugar with a little hot water in hot whiskey punch-glass. 1 jigger Irish whiskey. Fill up with hot water. Twist a piece of lemon skin over drink and drop it in. Stir ; sprinkle with nutmeg and serve. PUNCH, HOT RUM. Substitute rum for Irish whiskey and proceed as for Hot Irish Punch.

91 28 THE UP-TO-DATE BARTENDERS' GUIDE PUNCH, HOT WHISKEY. Substitute Rye or Bourbon for Trish whiskey proceed as for Hot Irish Punch. and PUNCH, MILK Fill large bar glass 1/2 full shaved ice. 1 teaspoonful bar sugar. 1/2 jigger brandy 1/2 jigger Jamaica rum. 1/4 jigger Santa Cruz rum Fill up with milk; shake; strain into tall thin glass ; sprinkle, with nutmeg,and serve. PUNCH, SAUTERNE. Substitute Sauterne for claret and for Claret Punch proceed as PUNCH. SHERRY Fill large bar glass 3/4 full with shaved ice 2 teaspoonfuls sugar. 2 jiggers sherry. 3 dashes lemon juice. Stir: decorate ; dash with claret and serve with straws.

92 THE UP-TO-DATE BARTENDERS' GUIDE. 29 PUNCH. ST. CROIX RUM Fill large bar-galss nearly full shaved ice 1 tablespoonful bar sugar. 4 dashes lemon juice. 3 dashes Jamaica rum 1 jigger St. Croix rum Dress with berries straw. and fruit andservewith PUNCH WHISKEY Fill mixing galss shaved ice 1 tablespoonfull sugar. Press into sugar juice of 1/4 lemon. 1 jigger water. 1 jigger whiskey. Shake; strain into punch glass ;ornamentwith fruit and serve. RHINErrWIN. AND SELTZER Fill large bar glass Rhine wine and Seltzer. both.off the ice. RICKEY. Put 1 lump ice in tall thin champagne glass. Squeeze 1/2 lime inglass and also drop in seeds and skin.

93 30 THE UP-TO-DATE BARTENDERS' GUIDE 1 jigger gin. Fill up with seltzer and serve with spoon. RICKEY, GIN. 1 lump ice in rickey glass. Juice of 1 lemon or lime. Gin; let customer help himself. Fill up with any suitable carbonated water and serve. RICKEY, SCOTCH. 1 lump of ice in medium size tumbler. Juice of 1/2 lime. 2 dashes lemon juice. 1 jigger Scotch whiskey. Fill up with seltzer and serve. ROCK AND RYE. 1 teaspoonful rock candy syrup in small bar glass. Whiskey; let customer help himself. Serve with water on side and leave spoon in glass. RUM, HOT. 1 teaspoonful bar sugar in hot whiskey glass.

94 THE UP-TO-DATE BARTENDERS' GUIDE 31 1 small lump butter. 1 jigger Jamaica rum. Fill up with hot water; stir and serve. RUM, HOT, SPICED. 1 teaspoonful bar sugar in hot whiskey glass. 1 small lump butter. 1 teaspoonful whole allspice and cloves mixed 1 jigger Jamaica rum. Fill up with hot water; stir and serve. SANGAREE, ALE. 1 teaspoonful dissolved sugar in ale glass. Fill up with ale and serve with grated nutmeg on top. SANGAREE, BRANDY. Fill bar glass3/4fine ice. 1 level teaspoonful sugar. 1 jigger brandy. Shake; strain into small glass; sprinkle with nut meg and serve. SANGAREE, PORTER. Fill large bar glass 1/4 shaved ice. 1 teaspoonful bar sugar.

95 32 THE UP-TO-DATE -BARTENDERS' GUIDE Fill up with porter; stir ; sprinkle with grated nutmeg and serve. SANGAREE, PORT WINK Fill small.bar glass 1/4 shaved ice 1 teaspoonful bar sugar. 11/2jigger Port wine. Shake and serve with grated nutmeg on top. SANGAREE, SHERRY WINE Fill whiskey glass 1/4 shaved ice 1 teaspoonful bar sugar 1 jigger sherry. Shake and serve with grated nutmeg on top. SHAKE, BRANDY Fill small mixing glass shaved ice 1 tablespoonful bar sugar Juice of 2 limes. 1 jigger brandy Shake; strain into small glass and serve. SHAKE, GIN Substitute gin for brandy and proceed same as for Brandy Shake.

96 THE UP-TO-DATE BARTENDERS' GUIDE 33 SHAKE, MILK. 1 lump of ice in large mixing glass. 1 teaspoonful bar sugar. 2 teaspoonfuls fruit syrup. Fill up with milk; shake; remove the ice and serve. SHAKE, RUM. Substitute rum for brandy and proceed as for Brandy Shake. SHAKE, WHISKEY. Substitute whiskey for brandy and proceed same as for Brandy Shake. SHANDY GAFF. Fill large bar glass with 1/ 2 lager beer (or ale as preferred) and l / 2 ginger ale. Stir and serve. SHERRY AND EGG. Break an ice cold egg in whiskey glass, the bottom of which has been wet with sherry. Leave the bottle of wine in front of customer that he may take as much more as he desires.

97 34 THE UP-TO-DATE BARTENDERS' GUIDE SKIN, BRANDY. Fill whiskey glass 1/2 full hot water. 1 jigger brandy. Twist piece of lemon skin on top and serve. SKIN, GIN. Substitute gin for brandy and proceed as for Brandy Skin. SKIN, WHISKEY. Substitute Scotch whiskey for brandy and proceed as for Brandy Skin. SLING, BRANDY. 1 teaspoonful of bar sugar in large bar glass. 1 jigger brandy. 1 lump ice. Stir; drop in a piece of lemon skin and serve with grated nutmeg on top. SLING, BRANDY, HOT. Same as Brandy Sling, substituting hot water for ice. SLING, SCOTCH WHISKEY, HOT. 1 jigger of Scotch whiskey in whiskey glass. 1 lump sugar.

98 THE UP-TO-DATE BARTENDERS' GUIDE 35 1 piece lemon skin. Fill glass 3/4 full hot water; serve with grated nutmeg on top. SLING, WHISKEY HOT. Substitute whiskey for brandy and proceed same as for Brandy Sling. SLING, RUM, HOT. Substitute Jamaica rum for brandy and proceed same as for Brandy Sling. SLING, WHISKEY, COLD. 1 teaspoon bar sugar dissolved, in whiskey glass. 1 lump ice. - 1 jigger whiskey. Stir and serve with grated nutmeg on top. SMASH, BRANDY. 1 teaspoonful bar sugar in large bar glass 1/2 full shaved ice. 1/2 jigger water. 3 sprigs of mint pressed with muddler, 1 jigger brandy. Stir; strain and serve in fancy bar glass.

99 36 THE UP-TO-DATE BARTENDERS' GUIDE SMASH, GIN.. Fill large bar glass1/2 fine ice. 1 tablespoonful bar sugar. 3 sprigs mint pressed with muddler. 1 jigger Holland gin. Stir; strain into sour glass; ornament with fruit and serve. SMASH, WHISKEY. Substitute whiskey for gin and proceed as for Gin Smash. SOUR, BRANDY. Substitute brandy for applejack and add a squirt of carbonated water; then proceed as for Applejack Sour. SOUR, GIN. Fill small bar glass 3/4 shaved ice. 1 teaspoonful bar sugar. 4 dashes lime or lemon juice. 1 dash carbonated water. 1 jigger Holland gin. Stir; strain into sour glass; dress with fruit and serve.

100 THE UP-TO-DATE BARTENDERS' GUIDE 37 SOUR, JAMAICA RUM. Fill large bar glass shaved ice. 1 teaspoonful bar sugar. 3 clashes lime or lemon juice. 1/2 jigger carbonated water. 1 jigger Jamaica rum. Stir; strain into sour glass, decorate with fruit and serve. SOUR, MEDFORD RUM. Substitute Medford for Jamaica rum and proceed as for Jamaica Rum Sour. SOUR, ST. CROIX RUM. Fill large bar glass three-quarters shaved ice. 1 teaspoonful bar sugar, dissolved in little seltzer. Juice of1/4 lemon. 1 jigger St. Croix rum. Stir; strain into sour glass; decorate with fruit and serve. SOUR, WHISKEY. Fill large bar glass three-quarters shaved ice. 1 teaspoonful bar sugar. 4 dashes lime or lemon juice. 1/2 jigger carbonated water.

101 38 THE UP-TO-DATE BARTENDERS' GUIDE 1 jiggerwhiskey. Stir; strain into sour glass; ornament with fruit and serve. STRAIGHT SPIRITOUS DRINKS (How to Serve). Place on the counter two small bar whiskey glasses, one empty and the other containing ice and water. Place the bottle on the counter and let the customer pour out his own drink. TODDY, APPLE, HOT. Put in small bar glass1/2baked apple. 1 teaspoonful bar sugar. 1 slice lemon skin. 1 jigger applejack. Fill up with hot water. Stir; grate nutmeg on top; leave spoon in glass and serve. TODDY, BRANDY. 1 lump ice in whiskey glass. 1 teaspoonful bar sugar, dissolved. 1 jigger brandy. Stir; serve.

102 ГНE UP-TO-DATE BARTENDERS' GUIDE 39 TODDY, GIN. Substitute Holland gin for brandy and proceed as for Brandy Toddy. TODDY, WHISKEY. Substitute whiskey for brandy and proceed as for Brandy Toddy. TOM COLLINS. 2 lumps cracked ice in small bar glass. 5 dashes gum syrup. Juice 1 lemon. 2 dashes Maraschino. 1 jigger whiskey. Fill up with plain soda ; stir and serve. TOM AND JERRY. Make a batter by separating the yolks from whites of a given number of eggs, beating the whites to a stiff froth and stirring the yolks until very thin; then mix together in a Tom and Jerry bowl, stirring in bar sugar slowly until the batter is stiff, and serve as follows: Fill Tom and Jerry mug 1/4 full of batter 1/2 jigger rum. 1/2 jigger brandy.

103 40 THE UP-TO-DATE BARTENDERS' GUIDE Stir well with barspoon; fill up with hot water, stir more ; grate nutmeg on top and serve. WHISKEY, IRISH, HOT. 1 lump sugar dissolved in hot whiskey glass. 1 Jigger Irish whiskey. Fill up with hot water. 1 slice lemon peel. Stir and serve with nutmeg sprinkled on top. WHISKEY, SCOTCH, HOT. Substitute Scotch for Irish Whiskey and proceed as for Hot Irish Whiskey. HOW TO MAKE DRINKS IN BULK FOR BOTTLING. BEERS. BEER, HOP. Put 6 oz. hops in 5 quarts of water and boil six hours. Strain and add 4 quarts of water and 12 tablespoonfuls of ground ginger. Boil 3 hours more and strain. Brown a loaf of bread to very dark color and crush it fine by pounding and add this to mix-

104 THE UP-TO-DATE BARTENDERS' GUIDE 41 ture. When almost cold add 1 pint brewers' yeast and when it has fermented 36 hours, bottle it. BEER, LEMON. 2 gallons water. 2 sliced lemons. 2 tablespoonfuls ground ginger. 2 pints molasses. 1 pint yeast. Stir well and set aside for 24 hours. Then bottle, tying down the corks securely. BEER, MOLASSES. 4 quarts molasses. 13 gallons water. 3 oz. hops. Mix; boil 30 minutes! add 1/2 pint yeast ; strain and bottle when cold. Tie corks down securely BEER, PLANTATION. 1 1/2 bunches sweet fern. 1 1/2 bunches sassafras. 1 1/2 bunches wintergreen. 1 1/2 bunches sarsaparilla. 1 1/2 bunches spice wood. 1 1/2 bunches prince pine. Grind all together and put them into hot water

105 42 THE UP-TO-DATE BARTENDERS' GUIDE and boil for one hour and strain. Then boil 1/2 pound hops in 3 gallons water; strain and mix with the other fluid, adding 1 gallon molasses. Soak a loaf of browned bread in brewers' yeast and put everything in a 10-gallon keg to ferment. When fermentation ceases beat the white of an egg to a froth and stir it well into the beer. Bung the keg and let it stand till clear. Then bottle. BEER, ROOT. 3 quarts molasses. 1/4 oz. hops. 1/2 oz. wild cherry bark. 1/2 oz. coriander. 1 oz. wintergreen. 1 oz. allspice. 1 oz. sassafras. 1 oz. yellow dock. Pour on 6 gallons boiling water. After standing 24 hours, strain, add pint yeast and in 24 hours more it can be used. BEER, SARSAPARILLA. 11/2 oz. compound extract of sarsaparilla. 11/2 pints water. Infuse and add 1 gallon of root beer when cold.

106 THE UP-TO-DATEBARTENDERS'GUIDE 41 BEER, SPRUCE. 1 oz. sassafras root broken small. 1 oz. hops. 5 gallons water. After boiling 20 minutes strain and add while hot 1/2gallon water. 1 tablespoonful essence ginger. 1 tablespoonful essence spruce. 1 teaspoonful ground allspice. Use a keg that it will fill and add a pint of yeast when cold. Let stand 24 hours; draw off and bottle. Tie corks down securely. 1 oz. Solomon's seal. 1 oz. nettle. 1 oz. sassafras. 1 oz. sarsaparilla. 1/2 oz. wintergreen. 2 oz. comfrey root. 2 oz. burdock root. 2 oz. sweet fern. 3 oz. prince pine. BEER, WAHOO.

107 14 THE UP-TO-DATEBARTENDERS' GUIDE 4 oz. black birch. 4 oz. raw potatoes. 4 gallons water. Mince the potatoes and boil altogether for six hours. Then strain and to 3 gallons of beer add 1 quart of molasses. Add to the liquid one loaf of browned bread. Add a pint of yeast when the compound is nearly cold, set it aside and let it ferment for 24 hours. Then bottle. BITTERS. BITTERS, ANGOSTURA. 4 oz. Angostura bark. 1 oz. camomile flowers. 1/4 oz. cinnamon bark. 1/4 oz. cardamon seed. 1 lb. raisins. 1 oz. orange peel. 21/2 gallons proof spirits. Macerate 1 month ; press; filter and bottle.

108 THE UP-TO-DATE BARTENDERS' GUIDE 45 BITTERS, BRANDY. 4 pounds gentian root. 2 pounds cardamom seed. 1 pounds cinnamon bark. 1/4 pound cochineal. 2 pounds chiretta. Bruise altogether and add 2 gallons brandy and set the jar aside for 30 days. Press liquor out and cover the residue with one gallon brandy or plain spirits, and after it has stood 24 hours press out and add to the first liquid. Filter and bottle. BITTERS, DUTCH. 2 oz. Wornwood. 1 oz. gentian root. 1 oz. camomile flowers. 2 oz. orange peel. 1/8 oz. ground cloves. 1/4 oz. caraway seed. 1/2 gallon capillaire. 2 gallons proof spirits. Set jar aside for 60 days, then press, filter and bottle.

109 46 THE UP-TO-DATEBARTENDERS' GUIDE BITTERS, ORANGE. 11/2 lb. dried orange skin. 11/2 oz. coriander seed. 11/2 drachm cardamon seed. 11/2 drachm caraway seed. 1 pint syrup. 3 oz. burnt sugar. 3 quarts (60 O. P.) pure spirits. Fill with water to make two gallons of mixture. Let the seed and skin stay for 3 weeks in the spirits. Then draw off the spirits, replacing with an equal quantity of water. Two days later draw off this water and replace with a second quantity. Mix the three tinctures and add first the coloring matter and then the syrup. Filter through fine linen. BITTERS, PICK ME UP. 1 oz. Angostura bark. 1 oz. orange skin. 1 oz. lemon skin. 2 oz. chiretta. 1/2 oz. camomile flower. 1/4 oz. cardamom seed.

110 THE UP-TO-DATEBARTENDERS'GUIDE 47 1/4 OZ. cinnamon bark. 1/4 oz. caraway seed. 4 lb. raisins. 11/2 gallons (10 U. P.) spirits. Macerate 1 month; press and filter. BITTERS, PLAIN. 3 oz. cinnamon bruised. 1 oz. Virginia snake root. 1 lb. raisins. Juice of 1 lemon. Juice of 1 orange. 18 cloves. Steep in rum for two months; press and strain. BITTERS, QUININE. 2 gallons cape wine. 160 grains sulphate of quinine. 1 pound orange peel chopped. 1 pint proof spirits. After dissolving the quinine in the spirits over a gentle heat pour it on the orange peel. Set aside on a tight vessel for 48 hours; pour in the wine; stir well daily for 14 days; then press, filter and bottle.

111 48 THE UP-TO-DATE BARTENDERS'GUIDE BITTERS, RUM cinnamon, bruised. 1 oz. Virginia snake root. 1 pound raisins. Juice of 1 orange. Juice of 1 lemon. 20 cloves. Soak in rum 60 days ; strain and bottle. BITTERS, WINE. 1 thin piece orange skin. 1 thin piece lemon skin. 3 oz. sherry wine.. 2 oz. water. Infuse. - BITTERS, WORMWOOD 2 drops absinthe oil. 2 drops lemon oil. 2 drops caraway oil. 2 oz. extract licorice. 2 oz. extract camomile. 3 pints spirits (60 O. P.). 3 pints syrup.

112 THE UP-TO-DATEBARTENDERS' GUIDE 49 Add water until the whole mixture makes two gallons. Dissolve the extracts in water and the oils in spirits, putting both in at same time and stir briskly for 5 minutes Then add the remainder of water and syrup and stir again. Let stand not less than 10 days and as much longer as desired. Filter through filtering paper and bottle. BRANDIES, FRUIT. 1 oz. cinnamon. 1/2 oz. cloves.. 1/2 oz. mace. 1/4 oz. ground cardamom seed. 3 gallons blackberry juice. 10 gallons (95 per cent.) alcohol. 4 oz. white syrup. 13 gallons water Allow the spices to soak in the water 8 days ; then filter and add the other ingredients.. BRANDY, CHERRY. 3 lb. black or wild cherries, bruised, cracking the pits. 3 pints brandy or pure spirits.

113 50 THEUP-TO-DATEBARTENDERS'GUIDE Put the mass in a jar and let it remain for 90 days. Then strain and add 2 pounds white sugar and in a week it will be ready for use. BRANDY. DOMESTIC. 1 pint essence of cognac. 15 gallons pure spirits 20 per cent, above. 1/2 pint white syrup. Color with caramel. 1 oz. bruised ginger. 1 quart brandy. Syrup to taste. BRANDY, GINGER. BRANDY, LEMON. Steep in 1 quart brandy. 6 lemon skins. 2 bitter almonds. Macerate 2 weeks and add: 1 pound loaf sugar 1/2 pint water.

114 THE UP-TO-DATE BARTENDERS' GUIDE 50 BRANDY, GRISWALD. 1 pound centaurium. 1 pound orange peel. 4 oz. ground ginger. 4 oz. wormwood. 5 oz. calamus root. 5 oz. oil of cinnamon. 5 oz. oil of cloves. 2 oz. trefoil. 3 oz. oil of peppermint. Put the above to soak in 5 gallons alcohol for two weeks ; strain and add : 3 quarts white syrup. 5 gallons water. Color with burnt sugar and bottle. BRANDY, LAVENDER. 10 1/2 gallons pure proof spirits. 1 drachm oil of lavender dissolved in alcohol for 10 hours. 3 gallons distilled water. 1/2 oz. tincture cinnamon. 1/2 gallon simple syrup. Color with burnt sugar and bottle.

115 52 THE UP-TO-DATE BARTENDERS' GUIDE BRANDY, ORANGE. Put 8 oranges in a large jar; cover them with brandy and let stand 90 days. Then strain off brandy and sweeten to taste. The saturated fruit remaining makes a delicious sweetmeat. BRANDY, PEACH. 20 drops oil of bitter almonds, gallons 95 per cent, alcohol. BRANDY, RASPBERRY. 101/2 gallons pure spirits 95 per cent, above. 18 gallons raspberry juice. 18 gallons water. 7 gallons syrup. 1 oz. tartaric acid. Color with caramel. BRANDY, PINEAPPLE. 5 slices pineapples. 3 pints simple syrup. 10 gallons proof spirits.

116 THE UP-TO-DATE BARTENDERS' GUIDE 53 11/2 pint good brandy. 1/2 oz. tincture saffron. 1/2 oz. cassia. 2 gallons water. Let stand 2 weeks ; draw off, strain and bottle. BRANDY, RASPBERRY. 14 quarts raspberries. 6 pounds loaf sugar. 10 gallons pure proof spirits. 21/2 gallons water. 1/2 oz. whole cinnamon. 1/2 oz. whole cloves. Let stand 3 weeks; strain and if necessary fine with alum. Bottle. CARAMEL. Crush and dissolve 7 pounds of loaf sugar in one pint of water and boil it in a 5-gallon agate or copper kettle, stirring now and then. When it gets brown and begins to burn move it to a portion of the stove where the heat is not so great and let it continue to burn until the smoke becomes dense. Then dip a spoon into it and let a

117 54 THE UP-TO-DATE BARTENDERS' GUIDE few drops fall in cold water. When it falls to the bottom of the water and crystallizes, and becomes brittle, pour into the mass about gallon lukewarm water, little at a time, stirring all the while. When well mixed filter through coarse flannel while hot. Let it cool and bottle. TOASTS. TO THE FIREMAN. While poets chant in wild, enraptured lays The seaman's valor, or the soldier's praise, A theme as noble claims my present toast It is, "The Fireman, our city's boast." For let her be clumsy, or let her be slim, Young or ancient, I care not a feather; So fill up a bumper, nay fill to the brim, Let us toast all the ladies together!

118 THE UP-TO-DATE BARTENDERS' GUIDE 55 EUGENE FIELD'S TOAST TO THE LADIES The wimmin! So let us all; yes, by that love which all our lives rejoices, By those dear eyes that speak to us with love's seraphic voices. By those dear arms that will infold us when we sleep forever, By those dear lips that kiss the lips that may give answer never. By mem'ries lurkin' in our hearts an' all our eyes bedimmin', We'll drink a health to those we love an' who love us the wimmin! Here's lovers two to the maiden true, And four to the maid caressing, But the wayward girl with lips that curl Keeps twenty lovers guessing. RIP VAN WINKLE TOAST. Here is your goot helt, Und your family's goot helt, Und may you all live long und brosper.

119 56 THEUP-TO-DATEBARTENDERS'GUIDE O! threats of hell and hopes of paradise, One thing at least is certain : this life flies. Say, why did Time His glass sublime Fill up with sand unsightly, When wine, he knew, Runs brisker through And sparkles far more brightly? May we kiss whom we please, And please whom we kiss. Here's to those who'd love us If we only cared. Here's to those we'd love If we only dared. But I now will propose to you the toast that is best

120 THE UP-TO-DATEBARTENDERS'GUIDE 57 'Tis one in a million, and outshines the rest Don't frown when I tell you this toast beats all others But drink one more toast, boys, a toast to Our Mothers. Here's to champagne, the drink divine, That makes us forget our troubles; It's made a dollar's worth of wine And three dollars' worth of bubbles. Here's to Life! Our entrance into it naked and bare ; Our journey through it, trouble and care; Our exit from it, God knows where; But, if we're all right here, we're all right there. Here's to our wives, who fill our lives With little bees and honey! They break life's shocks, they mend our socks But don't they spend the money! TO OUR FRIENDS. The Lord gives us our relatives ; Thank God we can choose our friends.

121 58 THE UP-TO-DATE BARTENDERS' GUIDE Friend of my soul, this goblet sip 'Twill chase away the pensive tear; 'Tis not as sweet as woman's lip, But, O! 'tis more sincere. Then to this flowing bowl did I adjourn,.my lip the secret well of life to learn; And lip to lip it murmur'd "While you live, Drink! for once dead, you never shall return." Omar Khayyam. While we live let us live in clover, For when we're dead we're dead all over. "Happy days." "Set 'em up again." IF I SHOULD DIE. If I should die tonight And you should come to my cold corpse and say, Weeping and heartsick o'er my lifeless clay And you should come in deepest grief and woe And say, "Here's that ten dollars that I owe," I might arise in my large, white cravat And say, "What's that?"

122 THE UP-TO-DATE BARTENDERS' GUIDE 59 If I should die tonight And you should come to my cold corpse and kneel, Clasping my bier to show the grief you feel, I say, if I should die tonight And you should come to me, and there and then, Just even hint 'bout payin' me that ten, I might arise the while, But I'd drop dead again. Ben King. Here's to turkey when you are hungry, Champagne when you are dry, A pretty girl when you need her, And heaven when you die. Here's to our sweethearts and our wives, May our sweethearts soon become our wives, And our wives ever remain our sweethearts. Here's to you as good as you are, As good as you are and as bad as I am; And to me as bad as I am; I'm as good as you are as bad as I am. The Law The only thing certain about litigation is its uncertainty.

123 60 THE UP-TO-DATE BARTENDERS' GUIDE The Frenchman loves his native wine; The German loves his beer; The Englishman loves his 'alf and 'alf, Because it brings good cheer. The Irishman loves his "whiskey straight," Because it gives him dizziness; The American has no choice at all, So he drinks the whole d business. NEVER MIND THE KNOCKERS. Never mind the knockers, Go ahead and make your play; They're in every worker's way; Never mind the knockers. Everyone who seeks to shine, If succsesful, they malign; 'Tis of fame a certain sign Never mind the knockers. They strike only those who climb; Never mind the knockers. 'Tis success they deem a crime; Never mind the knockers

124 THE UP-TO-DATE BARTENDERS' GUIDE 61 If they hammer at your name, Then, be sure, you're in the game; 'Tis a species of acclaim; Never mind the knockers. ELKS' ELEVEN O'CLOCK TOAST. Look at the clock, 'tis the hour of eleven, Think of those on earth and those in heaven; Think of wives, sweethearts and mothers, Drink in silence to our absent brothers. Fill the goblet again; for I never before Felt the glow which now gladdens my heart to its core. Let us drink; who would not? since through life's varied rouns In the goblet alone no deception is found. Here's to the man who loves his wife, And he loves his wife alone; For many a man loves another man's wife, When he ousht to be loving his own.

125 52 THE UP-TO-DATE BARTENDERS'GUIDE The world is filled with flowers, The flowers are filled with dew, The dew is filled with love For you and you and you. Drink, for you know not Whence you came, nor why; Drink, for you know not why You go, nor whence. Here's to a long life and a merry one, A quick death and a happy one, A good girl and a pretty one, A cold bottle and another one. Here's to the girl I love I wish that she were nigh; If drinking beer would bring her here, I'd drink the damn place dry.

126 THE UP-TO-DATE BARTENDERS' GUIDE 63 "Fill the bumper fair! Every drop we sprinkle O'er the brow of care Smooths away a wrinkle." rtere is a riddle most abstruse: Canst read the answer right? Why is it that my tongue grows loose Only when I grow tight? Here's to Love the only fire against which :here is no insurance. Laugh and the world laughs with you, Weep and you weep alone; For this grand old earth must borrow its mirth, It has troubles enough of its own.

127 64 THE UP-TO-DATEBARTENDERS' GUIDE Be flush and your friends are many, Go broke and you lose them all ; You're a great old sport at $4.00 a quart But not if you happen to fall. Here's to the press, the pulpit, and the petticoat, the three ruling powers of the day. The first spreads knowledge, the second spreads morals, and the third spreads considerably May the best day we have seen be the worst that is to come.

128 Magic Playing Cards These cards can be read from the back as well as the front Easy as telling time. No study or practice is necessary. No. 296 Deland's Dollar Deck No. 294 Daisy Deck No. 293 Nifty Deels We manufacture five decks. Each of these Is entirely different Special tricks can be performed with each. No Deland's Dollar Deck. This deck contains over 12,009 secret walks. Some seemingly Impossible feats in magic can BE performed with it. No Daisy Deck. The back3 of this deck contain a system, of marks winch can be read at a distance of 15 feet Wonderful for stage use. No Nifty Deck. this. deck is especially suited for longdistance reading. The directions tell you how to accomplish tome seemingly impossible feats. No Adams League Deck. These cards can BE told" from the back as well as the front. You can perform an entire act in magic with their aid. No. 292 Star Deck. This is the latest addition to our Magie Decks. It contains a smaller design than any of the others. It is easy to read when the secret is known; otherwise detection of the secret marks Is almost Impossible. WIth these cards YOU can accomplish feats In Magrtc equal to any performed by professional Magicians, Price per deck (postpaid) One Dollar L & M. OTTENHEIMER Publishers E. Fayette St. cor. Front St., BALTIMORE, MD.

129 THE GEM LIBRARY No. 1 Irish Yarns and Witty Sayings " 2 Irish Jokes, Wit and Humor " 3 Dutch Jokes " 4 Witches' Dream Book " 5 Gipsy Dream Book " 6 Kid Jokes " 7 Minstrel Jokes " 8 Hebrew Jokes " 9 Hypnotism " 10 Combination Jokes " 11 Red Hot Jokes u 12 Parlor Games and Amusements " 13 Card Tricks " 14 Coin Tricks " 15 Magic Lade Easy " 16 Popular Toasts " 17 Choice Riddles " 18 Flirtations and Autograph Album Verses " 19 Parmer Jokes " 20 Actor Jokes " 21 Drummer's Yarns " 22 Tramp Jokes " 23 Monologues PRICE 10 CENTS THIS SERIES, made from new plates, contains the latest Jokes, Monologues, Witty Sayings and Bits of Humor. Used by the most noted Vaudeville Artists of the day Laugh and the world laughs with you. These books are one continual laugh from cover to cover. THIS SERIES also contains popular Hand Books, Dream Books, Tricks. Games, etc. A universal collection of knowledge. The books dwell on subjects everyone is desirous of knowing about. The Authors are well versed on the subjects they have treated and have spared no pains to make the books authentic as well as interesting. Five minutes inspection of any of these books invariably determines the examiner that he wants it. They are strictly up to date. No. 24 Rube Jokes " 25 After-Dinner Stories " 26 Stage Jokes " 27 Fortune-Telling by Cards " 28 Puzzles " 30. Vaudeville Jokes " 31 How to Make Love " 32 How to Become. Beautiful " 33 Ventriloquism " 84 Variety Jokes " 35 Irish Jokes A New Crop " 36 SmileB All Jokes " 37 Complete Letter Writer " 38 Love-Letter Writer " 39 Business-Letter Writer " 40 Rattling Ford Jokes 41 Sparring and Boxing ' " 42 Roaring Jokes " 43 Fun, Magic and Mystery " 44 Coon Jokes " 45 Good Time Jokes " 46 Prize Jokes " 47 Snappy Jokes " 48 Smart Set Jokes " 49 Jolly Jokes " 50 Band Wagon Jokes I. ft M. OTTENHEIMER Publishers E. Fayette St. cor. Front St., BALTIMORE, MD).