1934 Harry Johnson's new and improved Bartenders' Manual

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Stir up well, strain into a good-sized fizz glass, fill the balance up with setters or vichy water, and serve. This drink must be drank as soon as mixed, in order that it should not lose its flavor.

GIN SMASH. (Use a large bar glass.)

1 tahlespoonful of sugar; 2 or 3 sprigs of fresh mint, dissolve well with a lit tle water until the essence of the mint is extracted; i glass of shaved ice; 1 wine glass of Holland gin; Stir up well with a spoon, strain into a sour glass, ornament with fruit, and serve. 1 yolk of a raw egg; •J tahlespoonful of sugar; 1 pony glass of honey, dissolve well with a spoon; 1J wineglassful of Burgundy or claret; pony glass of curagoa; Put all the ingredients into a dish, and place it over a fire until it boils up, then pour from one mug into the other (three or four times in succession), put a slice of lemon into it, sprinkle with a little cinnamon, and serve. ^ tahlespoonful of sugar; 2 or 3 dashes of lime or lemon juice, dissolve well with a little water; i pony glass of pineapple syrup; I glass of shaved ice; 1 wine glass of whiskey; Stir up wellwith a spoon, and ornament with grapes. WHISKEY FIX. (Use a large bar glass.) HOT LOCOMOTIVE. (Use a large bar glass.)