1934 Harry Johnson's new and improved Bartenders' Manual

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RUSSIAN PUNCH.

(Use a large punch bowl.)

Mix as follows:

2 quarts of black tea made as for drinking;

1 quart of water;

1 quart of port wine;

1 pint of brandy (Martell);

3 pounds of sugar;

^ dozen lemons;

Little "caramel to color;

Cut the lemons in small slices in a bowl, make a

boiling syrup of the sugar and water; pour over and let

stand tili cold. Add tea, liquor, strain and then freeze.

Keep slices of lemon on ice and mix in when frozen,

and serve.

THORN COCKTAIL.

(Use a large size bar glass.)

Fill glass I full of fine-shaved ice;

1 dash of orange bitters;

wineglass of calisaya;

J -wine glass of old Tom gin;

1 wine glass of French vermouth;

Stir well with a spoon, strain into a cocktail glass,

putting in a cherry, squeeze a piece of lemon peel on

top and serve.

MONTANA COCKTAIL.

(Use alarge bar glass.)

f glass full of fine-shaved ice;

2 or 3 dashes of anisette;

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

wine glass of French vermouth;

I wine glass of Sloe gin;

Stir up well with a spoon, strain into a cocktail

glass; squeeze a piece of lemon peel on top and serve.