1934 Harry Johnson's new and improved Bartenders' Manual

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PEACH AND HONEY. (Use a small bar glass.)

1 tablespoonful of honey; 1 wine glass of peach brandy; Stir well with a spoon, and serve.

This drink is a great favorite in winter, and was formerly called for as often as rock and rye is now.

ST. CROIX SOTJR. (Use a large bar glass.)

i tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon selters water, dissolve well with a spoon; Mix well, place your seasonable fruit in a sour glass, and strain l^he above ingredients into the fruit, and serve. COFFEE COCKTAIL. (Use a large bar glass.) tablespoonful of sugar; •1 yolk of an egg; J wine glass of port wine; i wineglassof brandy (Martell); Fill a glass with finely shaved ice; shake up well; strain into a cocktail glass, putting in a medium-sized olive, and serve. I glass finely shaved ice; 1 wine glass St. Croix rum;

GIN RICKEY. (Use a medium size flzz glass.)

1 or 2 pieces of ice; Squeezethe juice of 1 good-sized lime or 2smallones; 1 wine glass of Tom or Holland gin if required; Fill up the glass with club soda, carbonic or selters if required, and servewith a spoon.