1934 Harry Johnson's new and improved Bartenders' Manual

— 251

HIGHBAU.. (Use a medium size fizz glass,)

Mix as follows: 8 or 3 lumps of clear crystal ice; 1 wine glass of Scotch whiskey;

Fill up a glass with ice-cold syphon vichy; if cus tomer requires whiskey, gin, brandy or highball, you must then use the liquor accordingly. COFFEE COBBLER. (Use a large bar glass.) Fill the glass nearly up with finely broken ice; 1 tablespoonful of fine sugar; 1 pony glass of cognac (Martell); Fill up the glass with good, strong, black coffee; stir up well with spoon, and serve with a straw. TEA COBBLER. (Use a large bar glass.) Fill the glass nearly up with finely broken ice; 1 tablespoonful of fine sugar;. 1 pony glass of Jamaica rum; Fill up the glass with good, strong, black tea; stir up well with a spoon, and serye with a straw.

BRANDY JULEP. (Use a large bar glass,

f tablespoonful of sugar;

' '

I wineglassful of water or setters; 3 or 4 sprigs of fresh mint, -dissolve well until all the essence of the mint is extracted; Fill up the glass with finely shaved ice; 1 -wineglassful of brandy (Martell); Stir up well with a spoon; ornament this drink with mint, oranges, pineapple, and berries, in a tasty