1934 Harry Johnson's new and improved Bartenders' Manual

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GIN DAISY. (Use a large bar glass.)

tablespoonful of sugar; 2 or 3 dashes of lemon juicej 1 dash of lime iuiee; 1 squirt of sj'phon vichy or selters, dissolve with the lemon and lime juice; f of the glass filled with fine-shaved ice; 1 wine glass of good gin; Fill the glass with shaved ice; i pony glass of chartreuse (yellow); Stir up well with a spoon, then take a fancy glass, have it dressed with fruit in season in a tasty manner, and strain the mixture into it and serve. This drink is very palatable and will taste good to most anybody. REMSEN COOLER. (Use a medium size fizz glass.) Peel a lemon as you would an apple; Place the rind or peeling into the fizz glass; 2 or 3 lumps of crystal ice; 1 wine glass of Eemsen Scotch whiskey; Fill up the balance with club soda; Stir up slowly with a spoon and serve. In this country it is often the case that people call a Remsen cooler where they want Old Tom gin or Sloe gin, instead of Scotch whiskey; it is therefore the bar tender's duty to mix as desired.

APPLE JACK COCKTAIL. (Use a large size bar glass.)

f glass of fine-shaved ice; 2 or 3 dashes of gum syrup, very careful not using too much;

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