1934 Harry Johnson's new and improved Bartenders' Manual

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MARTINI COCKTAIL. (Use a large bar glass.)

Fill the glass up with ice; 2 or 3 dashes of gum syrup (be careful in not using too much); 2 or 3 dashes of hitters (Boker's genuine only); 1 dash of curagao or absinthe, if required; ^ wine-glass of old Tom gin; •J wine-glass of vermouth. Stir up well with a spoon; strain it into a fancy cocktail glass; put in a cherry or a medium-sized olive, if required; and squeeze a piece of lemon peel on top, and serve (see illustration, plate No. 13). This delicious French drink is somewhat similar to the "pousse caf6," and also has to be carefully made; mix as follows: ^ sherry-glass of maraschino; drop in 1 yolk of a fresh egg; Proper attention must be paid that the yolk of the egg is fresh and cold, and that it does not run into the liquor, in order'to have it in its natural form (see illustration, plate No. 6). \ glass of vanilla (green); i glass of cognac (Martell). POUSSE L'AMOUR. (Use a sherry wine glass.)

SILVER FIZZ. (Use a large bar glass.)

\ table-spoonful of sugar; 2 or 3 dashes of lemon juice 1 wine-glass of Old Tom gin, dissolved well, with a squirt of vichy;