1934 Harry Johnson's new and improved Bartenders' Manual

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FANCY WHISKEY SMASH. (Use a large bar glass.)

^ table-spoonful of sugar; i glass of water, or squirt of selters; 3 or 4 sprigs of mint, dissolve well with a spoon; Pill the glass full of fine-shaved ice; 1 wine-glass of whiskey. Stir up well with a spoon; strain it into a iancy sour glass; ornament with fruit, and serve. This drink requires particular care and attention, so as to have it palatable and look proper.

CHAMPAGNE SOUR. (Use a fancy glass.)

1 lump of loaf sugar; 1 dash of fresh lemon juice.

Place the saturated sugar into a fancy glass, also a'slice of orange and a slice of pine-apple, a few straw berries or grapes (if in season); fill up the glass slowly with champagne (Piper-Heidsieck), and stir up well; then serve it-(see illustration, plate No. 5).

KNICKERBOCKER. (Use a large bar glass.) 2 table-spoonfuls of raspberry syrup; 2 dashes of lemon juice; 1 slice of pine-apple; •1 slice of orange; 1 wine-glassful of St. Croix rum; i wine-glass of curagao.

Then fill the glass with fine-shai^ed ice; stir or shake well, and dress with fruit in season; serve with a straw,