1934 Harry Johnson's new and improved Bartenders' Manual

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MORNING GLORY FIZZ. (Use a large bar glass.)

In all first-class bar rooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, as, by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); ^ table-spoonful of sugar; 1 or 2 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolve well with a little water or setters; Shake up well with a shaker; strain it into a good- sized bar glass; fill up the balance with syphon setters or vichy water, and serve. The above drink must be drank as soon as prepared, so as not to lose the effect and fiavor. The author respectfully recommends the above drink as an excel lent one for a morning beverage, which will give a good appetite and quiet the nerves (see illustration, plate No. 7). f glass filled with fine-shaved ice; 1 wine-glass of Scotch whiskey.

MANHATTAN COCKTAIL. (Use a large bar glass.)

Fill the glass up with ice; 1 or 2 dashes of gum syrup, very carefully; 1 or 2 dashes of bitters (orange bitters); 1 dash of curagao or absinthe, if required;

i wine-glass of whiskey; i wipe-glass of vermouth;

Stir up well; strain into a fancy cocktail glass; squeeze a piece of lemon peel on top, and serve; leave