1934 Harry Johnson's new and improved Bartenders' Manual

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WHISKEY CRUSTA. (Use a large bar glass.)

Take a nice, clean lemon, of the same size as that of your wine-glass, cut off both ends, and peel it in the same way as you would peel an apple; put the lemon peel into the wine-glass, so that it will line the entire inside of the glass; then dip the edge of the glass and lemon peel in pulverized sugar. The mixture is as follows: i pony-glass of orchard syrup; 1 or 2 dashes of bitters (Boker's genuine only);

1 dash of lemon juice; 2 dashes of maraschino; i glass of fine shaved ice; I wine glass of whiskey;

Mix well with a spoon, strain it into the wine glass containing the lemon peel, ornament it with a little fruit, and serve.

MILK PUNCH. (Use a large bar glass.)

f tablespoonful sugar; ^/a glass of fine ice;

1 wine glass of brandy; Martel; i wine glass of St. Croix rum;

Pill the glass with rich milk, shake the ingredients together, strain into a fancy bar glass, grate a little nutmeg on top and serve. Bartenders must understand that these prescriptions for mixed drinks are strictly and exclusively first-class; therefore, if a bartender works in a place which is not first-class, and is not getting a high price for his drinks, he must use his own judgment about the ingredients, in order not to sell his drinks without profit. For in stance where I say brandy in this mixed drink, whiskey