1934 Harry Johnson's new and improved Bartenders' Manual

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Stir upwell with a spoon, remove the ice and serve. Open the soda heneath the counter, to avoid squirt ing part of it over the customer; fruit should not he used in this drink.

RHINE WINE COBBLER. (Use a large bar glass.)

1^ tahlespoonfuls of sugar; 1^ wine glass of water or a squirt of, syphon setters or vichy; dissolve well with a spoon;

li wine glasses of Rhine wine; Fill the glass with shaved ice.

Stir up well with a spoon; ornament with grapes, orange, pineapple, strawberries, if in season, in a taste ful manner, and serve with a straw. This is a fashionable German drink, and tastes very pleasant. KIRSCHWASSER PUNCH. (Use a large bar glass.) 4 tahlespoonful of sugar; 1 or 2 dashes of lemon or lime juice; 3 or 4 dashes of chartreuse (yellow); Dissolve well with a little water or a squirt of seltzer; Fill the glass with ice; 1-J wine glass of Kirschwasser. Mix well with a spoon, ornament the top with fruit, in a tasteful manner, in season, and serve with a straw. MULLED CLARET AND EGG. (Use a large bar glass.) 1 tahlespoonful of sugar; 1 teaspoonful of cloves and cinnamon mixed; 2 wine glasses of claret wine. Pour this into a dish over the fire until boiling;