1934 Harry Johnson's new and improved Bartenders' Manual

— 23,7 —

HOT WHISKEY. (Use a hot whiskey glass.)

Place a bar spoon into the glass before pouring in hot water, to avoid cracking the glass, and have a separate glass filled with fine ice, which must be placed in a convenient position, so that if the cus tomer finds his drink too hot, he can help himself to a little ice. The bartender should at all times handle the sugar with a pair of tongues. Mix as follows: 1 or 2 lumps of loaf sugar, with a little hot water to dissolve the sugar well; 1 wine glass of Scotch whiskev; Fill the glass with hot water, then mix well; squeeze and throw in the lemon peel, grate a little nutmeg on top, and serve. It is customary to use Scotch whiskey in preparing this drink, unless otherwise desired by the customer.

MEDPORD RUM PUNCH. (Use a large bar glass.)

f tablespoonful of sugar; 2 or 3 dashes of lemon juice, dissolve well with a little water, or squirt of syphon, vichy, or setters;

Fill the glass with finely shaved ice; 1-J wineglassful of Medford rum;

Flavor with a few drops of Jamaica rum, stir up well with a spoon, and dress the top with fruit in season in a tasteful manner, and serve with a straw.

WHISKEY FIZZ. (Use a large bar glass.)

tablespoonful of sugar; 2 or 3 dashes of lemon juice, dissolve with a squirt of setters water;

Fill the glass with ice; 1 wine glass of whiskey;