1934 Harry Johnson's new and improved Bartenders' Manual

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LEMONADE. (Use a large bar glass.)

tablespoonful of sugar 6 to 8 dashes of lemon juice; ^ glass filled with shaved iee;

Fill the balance with water; shake or stirr well; dress with fruit in season, in a tasteful manner, and serve with a straw. To make this drink taste pleasant, it must be at all times strong; therefore take plenty of lemon juice amd sugar.

WHISKEY SOUR (Use a large bar glass.)

i tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon selter water, dissolve the sugar and lemon well with a spoon

Fill the glass with ice; 1 wine glass of whiskey:

Stir up well, strain into a sour glass; Place your fruit into it, and serve.

BRANDY SCAFPA. (Use a sherry glass.)

^ sherry glass of raspberry syrup; i sherry glass ofmaraschino; i sherry glass of chartreuse (green); Top it off with brandy (Martell) and serve.

This drink must be properly prepared to prevent the different colors from running into each other; each must appear separate; use a sherry .glass for pour ing out, as it has a better appearance and does tlie work much quicker.