1934 Harry Johnson's new and improved Bartenders' Manual

— 312 —

AND SELTERS.

(Use a medium-sized bar glass.)

In serving this drink, which is strictly temperance,

it is proper for the bartender- to half fill the glass

with selters, and the rest with milk; if it is done other

wise, you will have nothing but foam in your glass,

which would cause delay, if a party has to be attended

to.

BRANDY AND GINGER ALE.

(Use a large bar glass.)

2 or 3 lumps of broken ice;

.1. wine glass of brandy (Martell);

1 bottle of good ginger ale;

Mix well together; particular attention must be

paid when pouring the ginger ale into the other

mixtures, not to let the foam run over the glass, and it

is proper to ask the customer whether he desires im^

ported or domestic ale; the imported being the best

to use, as it mixes better and will give better satis

faction than the domestic.

BLACK STRIPE.

(Use a large bar glass.)

1 wine glass of Jamaica or St. Cfoix rum;

1 tablespoonful of molasses;

This drink can be made either in summer or winter;

if in the former season, mix one tablespoonful of wa

ter and cool with shaved ice; if in the latter, fill up

the glass with boiling water; use only the best New

Orleans molasses, and grate a little nutmeg on top.