1934 Harry Johnson's new and improved Bartenders' Manual

PLATE No. 6.

Kirschwasser or Brandy.

Annisette.

Chartreuse (yellow),

Curacoa (red).

BRANDY SHAMPERELLE.

Cognac.

Chartreuse (yellow).

Cognac.

Curacoa (red)Mft Vanilla (green).^

Vanilla (green)

Maraschino.^\^ Parfait d'Amour^ or Raspberry Syrup^

•oik of Egg.

Maraschino.

POUSSE CAFE.

POUSSE L'AMOUR.

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