1934 Harry Johnson's new and improved Bartenders' Manual

— S19 -

1 ijox of strawberries; 2 lemons, cut up in slices; mix well with a spoon and add: 4 bottles of champagne (Piper Heidsieck); 1 or 2 bottles of brandy (Martell); 1 bottle of pale sherry; 1 bottle of Madeira wine; 1 gill of maraschino; Stir up well with a spoon or ladle, and surround the bowl with ice; serve it into a wine glass in such a man ner, that each customer will have a piece of the above fruit. ' Take six to eight sprigs of wormwood, put these in a quart bottle and fill up with Holland gin; leave this stand for a few days, until the essence of the wormwood is extracted into the gin. In handing out this, pour a little of the above into a small whiskey glass and hand it with the bottle of gin to the cus tomer to help himself. This drink is popular in the eastern part of the country, where the wormwood is used as a substitute for bitters. SHERRY WINE EGG NOGG. (Use a large bar glass.) 1 fresh egg; tablespoonful of sugar; Fill up the glass with fine ice; 1 pony glass of brandy (Martell); 1 wine glass of sherry wine; Shake the above ingredients well, until they are thoroughly mixed together; strain it into a fancy wine glass, large enough to hold the mixture; grate a little nutmeg on top and serve. GIN AND WORMWOOD. (Use a small bar glass.)