1934 Harry Johnson's new and improved Bartenders' Manual

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STAR COCKTAIL.

(Uee a large size bar glass.)

Fill glass f full of fine-shaved ice;

1 or 2 dashes of gum;

1- dash of curagoa;

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

i wine glass of French vermouth;

I wine glass of apple jack;

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

squeeze a piece of lemon peel on top and serve.

SILVER COCKTAIL.

(Use a large bar glass.)

1 or 2 dashes of gum;

2 or 3 dashes of orange bitters;

3 dashes of maraschino;

^ wine glass of French vermouth;

I wine glass of gin;

Stir up well with a spoon, strain into a cocktail

glass; squeeze a q)iece of lemon peel on top and serve.

OYSTER COCKTAIL.

(Use a medium size wine glass.)

5 to 6 squirts of ketchup, enough to fill the bottom

of the glass;

1 or 2 medium-size oysters;

Sufidcient pepper and salt to season it well;

1 small dash of lemon juice, and serve.

In restaurants larger glasses are used, more oysters

and the ingredients in proportion;

ST. JOSEPH COCKTAIL.

(Use a large bar glass.)

I glass of fine-shaved ice;

1 or 2 dashes of gum syrup;

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