1934 Harry Johnson's new and improved Bartenders' Manual

— 2iy

BRANDY AND GUM. (Use a whiskey glass.)

3 or 4 dashes of gum; 1 or 2 pieces of broken ice;

Place a bar spoon into the glass and band this with a bottle of brandy (Martell) to the customer to help himself. When any other liquor is called for, it is served in the same manner.

WHISKEY AND CIDER. (Use a whiskey glass.)

Hand the bottle of whiskey to the customer to help himself; fill up the glass with good apple cider, stir • well with a spoon and serve, and you will have a very nice drink. The author recommends good apple cider in prefer ence to pear, or any other kind of fruit cider. '

GIN AND MILK. (Use a whiskey glass.)

Hand the bottle of gin, glass and spoon out to the customer to help himself; fill up the balance with good, rich, ice-cold milk, stir up with the spoon, and you will have a very nice drink.

SHANDY GAFF. (Use a large bar glass or mug.)

Fill the glass half full of old ale or Bass ale, and the other half with Belfast ginger ale; stir up with a spoon and serve. This is an old English drink; proper atten tion must he taken in order to have the drink in the right temperature.