1934 Harry Johnson's new and improved Bartenders' Manual

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RASPBERRY SHRUB. (Use a bowl for mixing.)

1 quart of vinegar; 3 quarts of ripe raspberries;

After standing a day, strain it, adding to each pint a pound of sugar, and skim it clear while boiling ibout half an hour. Put a wine glass of brandy to each pint of the shrub when cool. 2 spoonfuls of this mixed with a tumbler of water is an excellent drink in warm weather and during a fever season. CLARET CUP FOR A PARTY. (Use a bowl for mixing.)

8 to 12 pieces of lump sugar; 1 bottle of Apollinaris water; 2 lemons, cut in slices; 2 eranges cut in slices; 1 pineapple, cut in slices; 2 wine glasses of maraschino;

Mix well with a ladle, place this into your vessel or tin dish filled with ice, then, when the party is ready to call for it, add: 4 bottles of very fine claret; 1 bottle of champagne (Piper Heidsieck), or any other sparkling wine; Mix thoroughly and place sufficient berries on top and serve it into a fancy wine glass, and you will have an elegant Claret Cup. CRIMEAN CUP A LA MARMORA. (Use a bowl for mixing.) 1 pint of orgeat syrup; i pint of cognac brandy (Martell); J pint of maraschino;