1934 Harry Johnson's new and improved Bartenders' Manual

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BRANDY FIX. (Use a large bar glass.)

1 tablespoonful of sugar; 2 or 3 dashes of lemcn or lime Juice; i pony glass of pineapple syrup; 1 or 2 dashes of chartreuse (green), dissolved well with a little water or setters;

Fill up the glass with shaved ice; 1 wine glass of hrandy (Martell).

Stir up with a spoon, and ornament the top in a tasteful manner (with grapes and herries, in season), and serA'e with a straw.

CLARET PUNCH. (Use a large bar glass.)

f tahlespoonful of sugar; 1 squirt of setters; Fill with ice; i dash of lemon Juice, provided the claret wine is not too sour; Fill the glass with claret wine, stir up well with a spoon; ornament with oranges, herries, pineapple, etc., in season, and serve. This is a very popular summer drink, and is very cooling in hot weather.

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

tahlespoonful of sugar; i wine glass ofwater or setters; 3 or 4 sprigs of fresh mint; dissolvewell; ^ glass Oft shaved ice; 1 wine glass of hrandy (Martell);

Stir up well with a spoon, strain it into a fancy bar glass, and ornament it with a little fruit in season, and serve. (See illustration, plate No. 9.)