1934 Harry Johnson's new and improved Bartenders' Manual

— S19 -

1 ijox of strawberries;

2 lemons, cut up in slices; mix well with a spoon

and add:

4 bottles of champagne (Piper Heidsieck);

1 or 2 bottles of brandy (Martell);

1 bottle of pale sherry;

1 bottle of Madeira wine;

1 gill of maraschino;

Stir up well with a spoon or ladle, and surround the

bowl with ice; serve it into a wine glass in such a man

ner, that each customer will have a piece of the above

fruit.

GIN AND WORMWOOD.

(Use a small bar glass.)

Take six to eight sprigs of wormwood, put these

in a quart bottle and fill up with Holland gin; leave

this stand for a few days, until the essence of the

wormwood is extracted into the gin. In handing out

this, pour a little of the above into a small whiskey

glass and hand it with the bottle of gin to the cus

tomer to help himself.

This drink is popular in the eastern part of the

country, where the wormwood is used as a substitute

for bitters.

SHERRY WINE EGG NOGG.

(Use a large bar glass.)

1 fresh egg;

tablespoonful of sugar;

Fill up the glass with fine ice;

1 pony glass of brandy (Martell);

1 wine glass of sherry wine;

Shake the above ingredients well, until they are

thoroughly mixed together; strain it into a fancy wine

glass, large enough to hold the mixture; grate a little

nutmeg on top and serve.