1934 Harry Johnson's new and improved Bartenders' Manual

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it for the customer to decide, whether to use absinthe or not. This drink is very popular at the present day. It is the bartender's duty to ask the customer, whether he desires his drink dry or sweet.

BRANDY CRUSTA. (Use a large bar glass.)

Take a nice, clean lemon of the same size as your wine-glass, cut off both ends of it, and peel it in the same way as you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverized sugar; take your mix ing glass and mix as follows: 3 or 4 dashes of orchpd syrup; 1 or 3 dashes of bitters (Boker's genuineonly); 4 or 5 drops of lemon juice; 3 dashes of maraschino; Stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve (see illustration, plate No. 5). ABSINTHE COCKTAIL. (Use a large bar glass.) Fill up with ice; 3 or 4 dashes of gum syrup; 1 dash of bitters (Boker's genuine only); 1 dash anisette; i wine-glass of water or imported selters; f wine-glass of absinthe. Shake well until almost frozen or frapped; strain it into a fancy cocktail glass squeeze a lemon peel on top, and serve. f of the glass filled with fine ice; 1 wine-glass of brandy (Martell).