1934 Harry Johnson's new and improved Bartenders' Manual

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Mix well with a bar spoon and place 2 or 3 straw berries in a fancy cocktail glass, strain it, twist a piece of lemon peel over it, top it off with 1 squirt of cham pagne, and serve.

BRANDY DAISY. (Use a large bar glass.)

^ tablespoonful of sugar; 2 or 3 dashes of lemon Juice; 1 squirt of sellers water, dissolve well with a spoon; ^ glass of chartreuse (yellow); Pkll up glass with fine ice; 1 glass of brandy (Martell); Stir up well with a spoon, place the fruit into a fancy bar glass, strain the ingredients into it, and serve. Eub the peel of 4 fine lemons, and also the peel of two oranges, until it has absorbed all the yellow part of the oil of the lemon and orange; 1^ lb of lump sugar; 1 pineapple, cut in slices; 12 fine oranges, cut in slices; 1 box of strawberries, which must be thoroughly cleaned; 2 bottles of apollinaris water; mix the above ingre dients well with a ladle, and add •J gill of maraschino; I gill of curagoa; I gill of benedictine; EMPIRE PUNCH. (Use an extra large bowl.)

^ gill of Jamaica rum; 1 bottle brandy (Martell); 6 bottles of champagne (Piper Heidsieck); 4 bottles of Tokay wine;