1900 Harry Johnsons Bartenders Manual (Mixellany)

— 191 — LEMONADE. (Use a large bar glass.)

11/2 tablespoonful of sugar 6 to 8 dashes of lemon juice; 3/4 glass filled with shaved ice;

Fill the balance with water; shake or stirr well; dress with fruit in season, in a tasteful manner, and serve with a straw. To make this drink taste pleasant, it must be at all times strong; therefore take plenty of lemon juice and sugar.

WHISKEY SOUR (Use a large bar glass.)

1/3 tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon selter water, dissolve the sugar and lemon well with a spoon

Fill the glass with ice; 1 wine glass of whiskey:

Stir up well, strain into a sour glass; Place your fruit into it, and serve.

BRANDY SCAFFA. (Use a sherry glass.) 1/4 sherry glass of raspberry syrup; 1/4 sherry glass of maraschino; 1/4 sherry glass of chartreuse (green); Top it off with brandy (Martell) and serve.

This drink must be properly prepared to prevent the different colors from running into each other; each must appear separate; use a sherry glass for pour- ing out, as it has a better appearance and does the work much quicker.