1934 Harry Johnson's new and improved Bartenders' Manual

— 242 —

TRILBY COCKTAIL. (Use a large bar glass.)

Fill up with shaved ice; 2 dashes of absinthe; 2 or 3 dashes of orange bitters; 2 or 3 dashes of "Parafait d'Amour;" i wine glass of Scotch whiskey; I wine glass of Italian vermouth;

Stir up well with a spoon; strain into a cocktail glass, putting in cherries, and squeeze a piece of lemon peel on top, then serve. MORNING COCKTAIL. (Use a large bar glass.) Fill up a glass with finely shaved ice; 2 dashes of curagoa; 2 dashes of maraschino; 2 dashes of absinthe; 3 or 4 dashes of bitters (Boker's genuine only); wine glass of brandy; 1 wine glass of vermouth; Stir up well with a spoon; strain into a cocktail glass, putting in a cherry; twist a piece of lemon peel on top, and serve. OLD FASHIONED WHISKEY COCKTAIL. Take a whiskey tumbler, and put into it: J of a teaspoonful of sugar; 2 small lumps of ice; 2 or 3 dashes of bitters (Boker's genuine only); 1 or 2 dashes of cura^oa or absinthe if requir^; 1 wine glass of whiskey; Stir up well with a spoon until the ingredients are well mixed, squeeze a piece of lemon peel on top, and serve, in tbe same glass.