1934 Harry Johnson's new and improved Bartenders' Manual

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RUSSIAN PUNCH. (Use a large punch bowl.)

Mix as follows: 2 quarts of black tea made as for drinking; 1 quart of water; 1 quart of port wine; 1 pint of brandy (Martell); 3 pounds of sugar; ^ dozen lemons; Little "caramel to color; Cut the lemons in small slices in a bowl, make a boiling syrup of the sugar and water; pour over and let stand tili cold. Add tea, liquor, strain and then freeze. Keep slices of lemon on ice and mix in when frozen, and serve.

THORN COCKTAIL. (Use a large size bar glass.) Fill glass I full of fine-shaved ice; 1 dash of orange bitters; wineglass of calisaya; J -wine glass of old Tom gin; 1 wine glass of French vermouth;

Stir well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze a piece of lemon peel on top and serve. MONTANA COCKTAIL. f (Use alarge bar glass.) ^ f glass full of fine-shaved ice; " 2 or 3 dashes of anisette; 2 or 3 dashes of bitters (Boker's genuine only); wine glass of French vermouth; I wine glass of Sloe gin; Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon peel on top and serve.