1934 Harry Johnson's new and improved Bartenders' Manual

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VERMOUTH COCKTAIL. (Use a large bar glass.)

f glass of shaved ice; 4 or 5 dashes of gum; 2 or 3 dashes of bitters (Boker's genuine only);

1 wine glass of vermouth; 2 dashes of maraschino;

Stir up well with a spoon; strain it into a cocktail glass, twist a piece of lemon peel on top, and put a cherry in if required, and serve.

SAUTERNE COBBLER. (Use a large bar glass.)

tablespoonful of sugar; i wine glass orchard syrup; i wine glass of water or selters; dissolve well with a spoon; Fill the glass with' fine shaved ice; 1| wine glass Sauterne wine; stir up well, ornament with grapes, oranges, pineapple, berries, etc., in a tasty manner, and serve with a straw.

SANTINAS POUSSE CAPE. (Use a sherry wine glass.) Vs wine glass of maraschino; Vs wine glass of curagoa (red); Vs wine glass of French brandy; and serve.

This drink is generally indulged in after partaking of a cup of black coffee, and care must be taken to prevent the different liquors from running into each other, as the proper appearance has a great deal to do with it. Fse a sherry glass in pouring in the different cor-, d ials.