1934 Harry Johnson's new and improved Bartenders' Manual

— 149 —

58. LIST OP GLASSWARE

Recfuired in a Bar Room or Cafe.

Goblets for Champagne and special glasses for the

following drinks:

Finger Bowls (for placing

your Bar Spoons and

Strainers),

Absinthe Strainer,,

Cocktail and Sour,

Whiskey,

Pony Brandy,

Co.rdial,

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Hot Apple Toddy,

Ale, Porter and Beer,

Pony Beer,

Stanga (shell) Beer Glass,

Stine Mugs,

Ale Mugs,

Fizz Glass,

Glass Jars for Julep

Straws.

Burgundy Wine,

Bordeaux Wine,

Champagne Cocktail,

Champagne,

John and Tom Collins,

Julep or Cobbler,

Claret Wine,

Ehine Wine,

Port Wine,

Sherry Wine,

Mineral Water,

Hot Water,

Fancy Glass Pitchers for

the different kinds of

Cups, as Champagne

and Claret Cups, etc.,

Tom and Jerry Mugs,

In buying glassware match them as near as possible,

and have them all the same style.

59. LIST OP DIPPERENT LIQUORS

That are required in a Bar Room.

Brandy (different brands

if required).

Bourbon Whiskey,

Scotch Whiskey,

Old Tom Gin,

St. Croix Rum,

Blackberry Brandy,

Spirits,

Rye Whiskey,

Irish Whiskey,