1934 Harry Johnson's new and improved Bartenders' Manual

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ABSINTHE FRAPPB. (Use a large bar glass.)

1 wine glass of absinthe; 3 or 3 dashes of anisette; Fillglass with finely shaved icej

Shake up long enough, until the outside of the shaker is thoroughly covered with ice; strain into fancy barglass; fill upglass with ice-cold syphon vichy water and serve.

CHAMPAGNE CUP. (Use a punch bowl for mixing.)

i pineapple, cut in slices; 3or4slices of cucumber (rind orpeel only); 1 box strawberries (thoroughly cleaned); 1 pony glass of curagoa; 1 or 2 bottles of club soda (according to the size of the party); 1 quart of champagne (Piper Heidsieck); Stir up slowly with a ladle, place the bowl into a large dish filled with ice, pour into fancy wine glasses, and place the fruits in season into the wine glasses, then serve.

CLARET FLIP. (Use a large bar glass.)

1 fresh egg; tablespoonful of sugar; i glassful of shaved ice;

wineglassful of claret wine; _ Shake it well until it is thoroughly mixed; strain it into a fancy bar glass, grate a little nutmeg on top, and serve. This is a very delicious drink, and gives strength to delicate people.