1934 Harry Johnson's new and improved Bartenders' Manual

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This is one of the oldest drinks known in Europe as well as in this country (see illustration, plate No. 14). WHISKEY DAISY. (Use a large bar glass.) 1 table-spoonful of sugar; 2 or 3 dashes of lemon ]uice; 1 dash of lime juice; 1 squirt of syphon, vichy, or setters; dissolve with, the lemon and lime juice; f of the glass filled with fine-shaved ice;

1 wine-glass of good whiskey; Fill the glass with shaved ice; ^ pony-glass chartreuse (yellow).

Stir up well with a spoon; then take a fancy glass, have it dressed with fruits in season, and strain the mixture into it, and serve. This drink is very palatable and will taste good to almost anybody (see illustration, plate No. 10).

CHAMPAGNE COBBLEH. (Use a large bar glass.)

i of a table-spoonful of sugar; i wine-glass of syphon selters; dissolve well; 1 or 2 pieces of oranges;

1 or 2 pieces of pine-apple; Fill the glass with shaved ice;

Fill the balance with champagne (Piper-Heidsieck). Stir up very gently, so that the foam of the wine does not overfiow; ornament the top in a tasty manner, and serve it with a straw. This drink is generally mixed where they have champagne on draught, by having the champagne faucet screwed into the cork of the bottle (see illustra tion, plate No. 8).