1934 Harry Johnson's new and improved Bartenders' Manual

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FANCY BRANDY COCKTAIL. (Use a large bar glass.)

1 glass filled with shaved ice; 2 or 3 dashes of gum syrup;

1 or 2 dashes of bitters (Boker's genuine only); 1 or 2 dashes of curagoa or absinthe, if required; 1 glass of French brandy (Martell). Stir well with a spoon; strain into a fancy cocktail glass, and squirt a little champagne into it; also put a cherry in; twist a piece of lemon peel on top, and serve. The champagne will only be added where it is kept on draught. Mixed as directed, the above will make a very pleas ant drink. It is a universal favorite in the western part of this country.

BRANDY PUNCH. (Use a large bar glass.)

I table-spoonful of sugar; Afew drops of pine-apple syrup; 1 or 2 dashes of lemon juice; 1 or 2 dashes of lime juice; 1 squirt of sellers, dissolve with a spoon; Fill up glass with finely shaved ice; wine-glassfuls of old brandy (Martell).

Stir up well; flavor with a few drops of Jamaica rum, and ornament with grapes, oranges, pine-apple, and berries; then serve with a straw.

WHITE LION. (Use a large bar glass.)

1 small table-spoonful ofsugar; 2 or 3 dashes of lime or lemon juice, dissolve well with a little seltzer; i pony-glass of raspberry syrup;