1934 Harry Johnson's new and improved Bartenders' Manual

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BRANDY SANGAREE. (Use a small bar glass.)

1 or 2 lumps of ice; i wine glass of water;

I tablespoonful of sugar; ] glass of brandy (Martell); Stir up well with a spoon, grate a little nutmeg on top, and serve; strain if desired.

GIN JULEP. (Use a large bar glass.)

f tablespoonful of.sugar; 3 or 4 sprigs of mint;

i wine glass of water, dissolve well, until the essence of the mint is extracted, then remove the mint; Pill up with fine ice; li wine glass of Holland gin; Stir up well with a spoon, ornament it the same as you would mint julep, and serve.

HOT SCOTCH WHISKEY SLING. (Us'e a hot water glass.)

1 piece of lump sugar; f glass of hot water ; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; Stir up well with a spoon, grate a little nutmeg on top, and serve.

SHERRY WINE AND BITTERS. (Use a sherry wine glass.)

In preparing this drink, put in 1 small dash of bit ters (Boker's genuine only), and twist or turn the glass in such a manner, that the bitters will line the entire inside of the glass; fill the glass up with sherry wine, and it will be mixed well enough to serve.