1934 Harry Johnson's new and improved Bartenders' Manual

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SHERRY WINE AND ICE. (Use a whiskey glass.)

1 or 2 lumps of broken ice. Place a bar spoon into the glass, hand this out with the bottle of sherry wine, and let the customer help himself. If a hotel, restaurant, or caf6 is attached to the establishment, and the customer should call for such drink at the table, it is the bartender's, duty to fill the glass with sherry wine, and not send the bottle to the tahle, unless requested to do so. But the proper style of all is to have your sherry wine or any other kind of wines, such as ports, sher ries, Madeira, etc., in a small one-drink decanter. THE AMERICAN CHAMPAGNE CUP. (Use a large punch bowl for a party of forty.) 2 wine glasses of pineapple syrup; 4 to 6 sprigs of green balm; 1 quart of curagoa (red); 1 pint of chartreuse (green); 1 quart of fine old brandy or cognac (Martell); 1 quart of Tokay wine; 4 bottles of Apoilinaris water; 6 oranges, cut in slices; 2 lemons, cut in slices; Stir up well together, let it stand two Hours, strain it into another bowl and add: pineapple cut in slices; I box of strawberries; 6 bottles of champagne (Piper Heidsieck); Place the bowl in the ice, and sweeten with a little sugar and let it ferment;, stir up well and serve the same as American Claret Cup, and this will give satisfaction to any bon-ton party in America.