1934 Harry Johnson's new and improved Bartenders' Manual

— 240 —

5 or 6 slices of pineapple;

^ wine glass of curagoa;

1 quart of champagne (Piper Heidsieck);

1 bottle of club soda;

Stir up with a ladle; put bowl into a vessel filled

with ice, in order to cool it; fill the ingredients, into

fancy champagne glasses, and serve.

This will make a very tasteful* beverage for a small

party.

EGG SOUR.

(Use a large bar glass.)

1 tablespoonful of powdered sugar;

2 dashes of lemon juice;

1 pony glass of curagoa;

1 pony glass of brandy (Martell);

1 yolk of an egg;

f glass of finely shaved ice;

Shake up,well with a shaker; strain into a medium-

sized fancy. Avine glass, and serve.

PARISIAN POUSSE CAPE.

(Use a sherry wine glass.)

Vs wineglassful of chartreuse (green);

^/s wineglassful of curagoa (red);

^/a wineglassful of Kirschwasser;

Top it off with a'little French cognac, and serve.

Care should be taken in placing in the different cor

dials, in order to have each color separated and not

running together.

HOT EGG NOGG.

(Use a large bar glass.)

Mix as follows:

1 fresh egg;

•J tablespoonful of powdered sugar;

J wineglassful of cognac (Martell);