1934 Harry Johnson's new and improved Bartenders' Manual

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ABSINTHE FRAPPB.

(Use a large bar glass.)

1 wine glass of absinthe;

3 or 3 dashes of anisette;

Fillglass with finely shaved icej

Shake up long enough, until the outside of the

shaker is thoroughly covered with ice; strain into

fancy barglass; fill upglass with ice-cold syphon vichy

water and serve.

CHAMPAGNE CUP.

(Use a punch bowl for mixing.)

i pineapple, cut in slices;

3or4slices of cucumber (rind orpeel only);

1 box strawberries (thoroughly cleaned);

1 pony glass of curagoa;

1 or 2 bottles of club soda (according to the size of

the party);

1 quart of champagne (Piper Heidsieck);

Stir up slowly with a ladle, place the bowl into a

large dish filled with ice, pour into fancy wine glasses,

and place the fruits in season into the wine glasses,

then serve.

CLARET FLIP.

(Use a large bar glass.)

1 fresh egg;

tablespoonful of sugar;

i glassful of shaved ice;

wineglassful of claret wine;

_ Shake it well until it is thoroughly mixed; strain it

into a fancy bar glass, grate a little nutmeg on top, and

serve.

This is a very delicious drink, and gives strength to

delicate people.