Jerry Thomas' Bartender's Guide

Brandy Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Curacoa cordial
The juice of half a small lemon.
1 small wine-glass of brandy.
2 dashes of Jamaica rum.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.

Whiskey Daisy.
(Use small bar-glass.)
Take 3 dashes gum syrup.
2 dashes Orgeat syrup.
The juice of half a small lemon.
1 wine-glass of Bourbon, or rye whiskey.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.

Santa Cruz Rum Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Maraschino or Curacoa.
The juice of half a small lemon.
1 wine-glass of Santa Cruz rum.

Fill glass one-third full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water.

Gin Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of Orgeat, or gum syrup.
3 dashes of Maraschino.
The juice of half a small lemon.
1 wine-glass of Holland gin.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.

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