1934 Harry Johnson's new and improved Bartenders' Manual

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TVTTT.TT AND SELTERS. (Use a medium-sized bar glass.)

In serving this drink, which is strictly temperance, it is proper for the bartender- to half fill the glass with selters, and the rest with milk; if it is done other wise, you will have nothing but foam in your glass, which would cause delay, if a party has to be attended to. BRANDY AND GINGER ALE. (Use a large bar glass.) 2 or 3 lumps of broken ice; .1. wine glass of brandy (Martell); 1 bottle of good ginger ale; Mix well together; particular attention must be paid when pouring the ginger ale into the other mixtures, not to let the foam run over the glass, and it is proper to ask the customer whether he desires im^ ported or domestic ale; the imported being the best to use, as it mixes better and will give better satis faction than the domestic.

BLACK STRIPE. (Use a large bar glass.) 1 wine glass of Jamaica or St. Cfoix rum; 1 tablespoonful of molasses;

This drink can be made either in summer or winter; if in the former season, mix one tablespoonful of wa ter and cool with shaved ice; if in the latter, fill up the glass with boiling water; use only the best New Orleans molasses, and grate a little nutmeg on top.