1934 Harry Johnson's new and improved Bartenders' Manual

— 260

APOLLINARIS LEMONADE. (Use a large bar glass.)

7 to 8 dashes of lemon juice; f tablespoonful of powdered sugar; 3 or 4 lumps of broken ice; Fill up glass with apollinaris water, strain into fizz glass, and serve with straw. No fruit should be used in making this drink.

CLARET LEMONADE. (Use a large bar glass.)

2 tablespoonful of sugar; G to 8 dashes of lemon juice;

Fill tumbler nearly full with fine-shaved ice, and the balance with water; shake up well with a shaker, ornament with fruits in season and top it off with i glass of claret wine; be careful to have the claret flowing on top of lemonade, and serve with a straw.

MARASCHINO PUNCH. (Use a large punch bowl.)

Mix as follows: 4 pounds of sugar; 2 quarts of water;

4 lemons, the juice only; 4 oranges, the juice only; 1 quart of maraschino; 1 .dozen eggs, the whites only, whipped;

Mix the sugar, water and juice of punch together; strain, freeze, add the whipped whites of the eggs, and beat up and serve.