1934 Harry Johnson's new and improved Bartenders' Manual

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Make a hot syrup of the sugar and water and pour it over the raisins, cloves and cinnamon. When cool, add orange and lemon juice and wine. Strain and freeze in the usual manner. Take out the spices and add the scalded raisins, figs, grapes and almonds last.

SARATOGA COOLER. (Use a large b'ar glass.)

3 or 4 lumps of crystal ice; 1 teaspoonful of powdered sugar; 3 or 4 dashes of lime or lemon juice; 1 bottle of ginger ale; Stir up well with a spoon and serve.

HORSE'S NECK. (Use a large size fizz glass.) Peel a lemon-in one long string, place in glass, so that one end hangs over the head of glass; 2 or 3 dashes of bitters (Boker's genuine only); 1 wine glass whiskey, rye, Scotch, or Irish, as re quested ; 3 or 4 lumps of broken ice; Fill up with syphon vichy, or ginger ale, if required. f glass full of fine-shaved ice; 1 egg, the white only; f wine glass of absinthe; I wine glass of whiskey, if required, Tom gin or Scotch whiskey; shake well with a shaker; Strain into a medium-size fizz glass, fill up with cold carbonic water, put a little fruit in the glass and serve. EYE OPENER. (Use a large bar glass.)