1917 Seventy Recipes for Cocktails Cups and Punches by GGD and EEFP

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liqui d je ll y, th e jui ce of ha lf a le nion, t wo s li ces of ora nge, on e s li ce pi neapp le, in a long tumb le r. Ice a nd s ha ke we ll ; dr in k th roug h straws .

Chablis Cup.

D isso lve 4 or S lump s of suga r in a qua r t of bo ilin g wa ter a nd put it into a bow l with a ve ry th in s li ce o f lemon pee l ; let it s tand fo r ha lf hour then add a bottl e of Chab li s, a spri g of ve r ben a, a wine g lass of s herry, ha.If pin t of wa te r, mi x well a nd le t the mi x ture s ta nd fo r a whil e, the n s train add a bottl e of se ltze r wate r a few s trawbe rri es or raspberri es a nd a bloc k of ice. Serve · in small g lasses.

Harry Johnson's Special.

Fill a g lass wit h s haved ice. One teaspoonful of curacoa

One teaspoonful of pineapple Sy rup. Two or three dash es of orange bitters. T wo das hes of maraschino. One wine g lass full of b ra ndy.

St ir wi th a spoon, strain in to ::i coc kt ai l g lass, Puttin g in a ch erry or o li ve t wist a piece of lemon peel on top a nd serve.