1934 Harry Johnson's new and improved Bartenders' Manual

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^ gallon of water; 6 bottles of ISTordhauser brantwein; 1 gill of euragoa. Stir up well with a punch ladle, and surround the bowl with ice, and serve in a wine glass.

JAPANESE COCKTAIL. (Use a large bar glass.)

f glass of shaved ice; g or 3 dashes of orgeat syrup; g or 3 dashes of bitters (Boker's genuine only); g dashes of maraschino; 1 glass of eau celeste (Himmels Wasser). Mix well with a spoon and strain it into a fancy tock- tail glass, putting in a medium-sized olive, twist a piece of lemon peel on top, and serve.

BEEF TEA. (Use a hot water glass.)

i teasponful of the best beef extract; fill the glass with hot water; stir up well with a spoon, and hand this to the customer, place pepper, salt and celery salt handy, and if the customer should require it, put in a small quantity of sherry wine or brandy, for which there should be an extra charge.

SARATOGA COCKTAIL. (Use a large bar glass.)

f glass of fine shaved ice; g or 3 dashes of pineapple syrup; g or 3 dashes of bitters (Boker's genuine only); g or 3 dashes of maraschino (di Zara); f glass of old brandy (Martell);