152. ORCHARD PUNCH.

(Use a large bar glass.)

2 table-spoonfuls of Orchard syrup; 2 or 3 dashes of Lime or Lemon juice; 1/2 pony glass of Pineapple syrup, dissolve well with a little water;

fill the glass with fine ice;

1 wine glass full of California Brandy; mix well with a spoon and ornament with grapes, oranges, pineapple and berries; top off with a little Port wine, and serve with a straw.

153. GIN AND TANSY.

(Use a Whiskey glass.)

I preparing this drink take a small bunch of tansy and put it into an empty bottle or decanter; then fill it up with good Old Holland Gin, and let it draw sufficiently to get all the essence of the tansy into the Gin. In serving this drink hand out the glass and the bottle with the Gin and Tansy mixture. If the mixture is too strong for the customers taste. let him add a little more plain Gin to it.

154. JAMAICA RUM SOUR.

(Use a large bar glass.)

1/2 table-spoonful of sugar;

2 or 3 dashes of Lemon juice;

1 squirt of Syphon Selters, dissolve well;

3/4 glass of fine shaved ice;

1 wine glass of Jamaica rum;

stir well with a spoon, strain into a sour glass, ornament with fruit and serve.

155. PORT WINE FLIP.

fresh Egg;

(Use a large bar glass.)

1/2 tablespoonful of sugar;
3/4 glass of shaved ice;
1 wine glass of Port wine;

shake well in a shaker, strain into a wine glass, grate a little nutmeg on top, and serve.

156. HOT ARRAC PUNCH.

(Use a hot water glass.)

1 or 2 pieces of lump sugar dissolved in water; 3 or 4 drops of Lemon juice;

3/4 wine glass of Arrac (Batavia);

fill the glass with hot water, stir well with a spoon, grate a little nutmeg on top and serve.

157. BRANDY SANGAREE.

(Use a small bar glass.)

1 or 2 lumps of ice;

1/2 wine glass of water;

1/2 table-spoonful of sugar;

1 glass of Brandy;

stir up well with a spoon; grate a little nutmeg on top, and serve; strain if desired.

158. GIN JULEP.

(Use a large bar glass.)

3/4 table-spoonful of sugar;

3 or 4 sprigs of Mint;

1/2 wine glass of water, dissolve well, until the essence of the mint is extracted, then remove the mint;

fill up with fine ice;

11/4 wine glass of Holland gin;

stir up well with a spoon, ornament it the same as you would Mint Julep, and serve.

159. HOT SCOTCH WHISKEY SLING.

(Use a hot water glass.)

1 piece of lump sugar;

3/4 glass full of hot water;

1 piece of lemon peel;

1 wine glass of Scotch whiskey;

stir up well with a spoon, grate a little nutmeg on top, and serve.

160. SHERRY WINE AND BITTERS.
(Use a Sherry wine glass.)

In preparing this drink put in only 2 dashes of Bitters, (Boker's genuine only); and twist or turn the glass in such a manner, that the Bitters will line the entire inside of the glass; fill the glass up with Sherry wine and it will be mixed well enough to

serve.

161. HOT MILK PUNCH.

(Use a large bar glass.)

1 table-spoonful of sugar;

1/4 wine glass of St. Croix rum;

3/4 wine glass of Brandy;

if desired use Jamaica rum instead of Brandy; fill the glass with boiling hot milk;

stir up well with a spoon, grate a little nutmeg over it and serve.

In mixing this drink you must never use the shaker; if hot milk is not handy, use a tea-spoonful of condensed milk, and fill the balance with hot water; this will answer in place of hot milk.

162. GIN COCKTAIL.

(Use a large bar glass.)

Fill up the glass with ice;

2 or 3 dashes of Gum syrup;

2 or 3 dashes of Bitters, (Boker's genuine only); 1 dash of either Curaçoa or Absinthe;

1 wine glass of Holland gin;

stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve.

Whether Curaçoa or Absinthe is taken depends on which the customer may desire.

163. TOM AND JERRY (COLD.)

(Use a Tom and Jerry mug, or a bar glass.)

This drink is prepared on the same principle as hot Tom and Jerry, with the exception of using cold water, or cold milk.

164. HOT WHISKEY.

(Use a hot Whiskey glass.)

Place a bar-spoon into the glass before pouring in hot water, to avoid cracking the glass, and have a separate glass filled with fine ice, which must be placed in a convenient position, so that if the customer finds his drink too hot, he can help himself to a little ice; the bartender should at all times handle the sugar with a pair of tongues. Mix as follows: 1 or 2 lumps of loaf sugar, with a little hot water to dissolve the sugar well;

1 wine glass of Scotch whiskey;

fill the glass with hot water; then mix well; squeeze and throw in the lemon peel, grate a little nutmeg on top and serve.

It is customary to use Scotch whiskey in preparing this drink, unless otherwise desired by the customer.

165. MEDFORD RUM PUNCH.

(Use a large bar glass.)

3/4 table-spoonful of Sugar;

2 or 3 dashes of Lemon juice, dissolve well with

a little water;

fill the glass with fine shaved ice; 11/2 wine glass of Medford rum;

flavor with a few drops of Jamaica rum,

stir up well

and dress the top with fruit in season, and serve with a straw.

166. WHISKEY FIX.

(Use a large bar glass.)

1/2 table-spoonful of sugar;

2 or 3 dashes of Lime or Lemon juice, dissolve well with a little water;

1/2 pony glass of Pineapple syrup;

3/4 glass of shaved ice;

1 wine glass of Whiskey;

stir up well with a spoon, and ornament with grapes, oranges, pineapple and berries; serve with a straw.

167. GIN SMASH.

(Use a large bar glass.)

1/2 table-spoonful of sugar;

2 or 3 sprigs of fresh mint, dissolve well with a little water until the essence of the mint is extracted;

1/2 glass of shaved ice;

1 wine glass of Holland gin;

stir up well with a spoon, strain into a sour glass, ornament with a little fruit and serve.

168. HOT LOCOMOTIVE.

(Use a large bar glass.)

1 yolk of a raw egg;

1/2 table-spoonful of sugar;

1 pony glass of honey, dissolve well with a spoon; 11/2 wine glass full of Burgundy or Claret; 1/2 pony glass of Curaçoa;

put all the ingredients into a dish and put it over a fire until it boils up, then pour from one mug to the other for three or four times in succession; put a slice of lemon into it, sprinkle with a little cinnamon and serve.

169. WHISKEY FIZZ.

(Use a large bar glass.)

1/2 tablespoonful of sugar;

2 or 3 dashes of Lemon juice, dissolve with a squirt of Selters water;

fill the glass with ice;

1 wine glass of Whiskey;

stir up well, strain into a good sized fizz glass; fill the balance up with Selters or Vichy water and serve. This drink must be drank as soon as mixed, in order not to lose its flavor.