1934 Harry Johnson's new and improved Bartenders' Manual

— 243 —

IRISH COCKTAIL.

(Use a large bar glass.)

Fill up a glass with shaved ice;

2 or 3 dashes of absinthe;

1 dash of maraschino

1 dash of curagoa;

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

1 wineglassful of Irish whiskev;

Stir up well with a spoon-, strain into a cocktail

glass, putting in a medium-sized olive, then squeeze

a pieceof lemon.peel on top, and serve.

CINCINNATI COCKTAIL.

(Use a large bar glass.)

vuoc? a

u i ei Bo./

i glassful of lager beer;

',1

i glassful of soda or ginger ale if required;

This is a very cooling drink, and is drank very much

by the people of Cincinnati, during the warm

weather.

CHOCOLATE COCKTAIL.

(Use a large bar glass.)

1 yolk of an egg;

wineglassful of chartreuse;

^ wineglassful of port wine;

i teaspoonful of ground chocolate (sweet);

Fill up a glass with finely shaved ice, shake well

with a shaker, strain it into a cocktail glass, andserve.

PUNCH A LA DWYER.

(Use a punch bowl for mixing.)

12 lumps of cut loaf sugar;

1 lemon, cut in slices;

i pineapple, cut in slices;

1 orange, cut in slices;

4 quarts of club soda or imported German selters

water;