1934 Harry Johnson's new and improved Bartenders' Manual

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TRILBY COCKTAIL.

(Use a large bar glass.)

Fill up with shaved ice;

2 dashes of absinthe;

2 or 3 dashes of orange bitters;

2 or 3 dashes of "Parafait d'Amour;"

i wine glass of Scotch whiskey;

I wine glass of Italian vermouth;

Stir up well with a spoon; strain into a cocktail

glass, putting in cherries, and squeeze a piece of lemon

peel on top, then serve.

MORNING COCKTAIL.

(Use a large bar glass.)

Fill up a glass with finely shaved ice;

2 dashes of curagoa;

2 dashes of maraschino;

2 dashes of absinthe;

3 or 4 dashes of bitters (Boker's genuine only);

wine glass of brandy;

1 wine glass of vermouth;

Stir up well with a spoon; strain into a cocktail

glass, putting in a cherry; twist a piece of lemon peel

on top, and serve.

OLD FASHIONED WHISKEY

COCKTAIL.

Take a whiskey tumbler, and put into it:

J of a teaspoonful of sugar;

2 small lumps of ice;

2 or 3 dashes of bitters (Boker's genuine only);

1 or 2 dashes of cura^oa or absinthe if requir^;

1 wine glass of whiskey;

Stir up well with a spoon until the ingredients are

well mixed, squeeze a piece of lemon peel on top, and

serve, in tbe same glass.