How to make and How to Serve Them - Collectif 1806 · PDF filehow to mix drinks . ... 'flu 39 flapper 40 fourth degree 40 ... southern mint jule p 93 smashes 94 . 14 . contents . page

DRINK How to make and

How to Serve Them

By Bill Edwards

How to Mix Drinks

Ah, my Beloved, fill the Cup that clears To-day oj past Regrets and Future Fears:

OMAR KHAYYAM

How to Mix Drinks

By

BILL EDWARDS

P H I L A D E L P H I A

DAVID McKAY COMPANY W A S H I N G T O N SQUARE

COPYRIGHT, 1936, BY

DAVID McKAY COMPANY

Printed in the United States of America

Foreword

In his steady upward march towards Civilization Man soon discovered other liquids besides the clear running waters of babbling brooks that he might drink.

By patient experimenting with fruits and grains and plants near at hand he has evolved and concocted various and sundry Beverages—some bitter, some sweet.

Nature, wishing to be helpful, knowingly added Fermentation. Then later, the chemist practicing his black arts, added Distillation.

Thus, our rugged forbears served as the proving ground and their splendid hardihood has resulted in a highly complex and bewildering list of Potables that may be drunk separately or in mixtures known as Cocktails, Flips, Slings, Fizzes, Rickeys, Juleps, Punches or Toddies.

5

Foreword

Confronted with a fascinating array of bottles— tall, short, square or round, varying in color from white and transparent to richest amber, gold capped and glinting with light—containing whiskeys, rums gins, wines, liqueurs, bitters and fruit syrups, the question arises, WHAT shall we Mix—and HOW?

There are possible—combinations of the above— which when poured into iced glasses will result in stimulating delights, elations, quickenings of the wit, brilliant conversational forays OR distressing messes and unsavory fluids, depressing in effect and of real harm to your guests.

For your guidance this little volume should be hung in a convenient closeness to that place which you or your servant (if you can trust his skill and integrity) have set aside for the mixing of liquid hospitality.

Its recipes if followed with care and precision will produce a variety of drinks ranging from Dry to Sweet and embodying every known ingredient with its own haunting flavor.

6

Contents PAGE

FOREWORD 5 HINTS 17

COCKTAILS 21 ABSINTHE 21 ADAM ... 21 ADDINGTON 21 ADONIS 22 AFFINITY 22 AFTER DINNER (SPECIAL) 22 ALASKA 22 ALEXANDER 22 ANDY 23 ANGEL'S KISS 23 ALFONSO 23 APPLEJACK (SPECIAL) 23 ARTIST'S (SPECIAL) 23 BACARDI 24 BAMBOO 24 BARBARY COAST 24 BARON 24 BENNETT 24 BERMUDIANA ROSE 25 BERRY 25 BETWEEN-THE-SHEETS 25 BIJOU 25 BISHOP 25 BLACKTHORN 26 BLENTON 26 BLOODHOUND 26 BLOSSOM 26 BOBBY BURNS 26 BOOMERANG 27 BRANDY 27 BRAZIL 27 BRIDGE 27

7

Contents PAGE

BRONX 27 BRONX TERRACE 28 BUNNY'S HUG 28 CAPÉ DE PARIS 28 CAMERON'S KICK 28 CANVASBACK 2 8 CARROLL 29 CARRY O N 29 CARUSO 29 CASINO 29 CHAMPAGNE 29 CHAPARRA 30 CHICAGO 30 CHINESE 30 CHOCOLATE 31 CHORUS LADY 31 CLARIDGE 31 CLOVER CLUB 31 CLOVER LEAF 31 CLUB 3 2 COFFEE 32 COLONIAL 32 COMMODORE 32 COOPERSTOWN 32 CORONATION 33 COUNTRY CLUB 33 COWBOY 33 CROW 33 CUBAN 34 CUBAN MANHATTAN 34 CUPID 34 DAIQUIRI 34 DANDY 34 DEEP SEA 35 DEMPSEY 35 DELMONICO 35 DERBY 35 D E RIGUEUR 3 5 DEVIL 36 DIABOLO 36 DIKI-DIKI 36 DIPLOMATE 37 DIXIE 37 DOROTHY GISH 37

8

C o n t e n t s

PAGE DOUGLAS 37 DREAM 37 DRY MARTINI 38 DUBONNET 38 DUNLOP 38 EAST INDIA 38 ELK'S OWN 38 E . Nos 39 EYE-OPENER 39 FANTASIO 39 FIFTY-FIFTY 39 'FLU 39 FLAPPER 40 FOURTH DEGREE 40 FUTURITY 40 GAZETTE 40 GIBSON 40 GLOOM RAISER 41 GLOOM CHASER 41 GOLDEN BELL 41 GOLDEN SLIPPER 41 GRAPEFRUIT BLOSSOM 41 GREEN FIZZ 42 GREEN ROOM 42 GRENADIER 42 GUARDS 42 HARVARD 42 HASTY 43 HAVANA 43 HAYMARKET 43 HIGHLAND FLING 43 HIGH STEPPER 43 HOFFMAN HOUSE 44 HOLLANDER 44 HOMESTEAD 44 HULA-HULA 44 HURRICANE 44 IDEAL 45 INCA 45 I N K STREET 45 IRISH 45 ISLE OF PINES 45 JACK ROSE 46 JAPANESE 46

9

Contents PAGE

JOCKEY CLUB 46 JOURNALIST 46 KNICKERBOCKER 46 KNOCK-OUT 47 LAWHILL 47 LEAVE-IT-TO-ME 47 LEE 47 LEROI 48 LITTLE DEVIL 48 LIVINGSTON 48 LONE TREE 48 LUIGI 49 MAIDEN'S BLUSH 49 MAIDEN'S PRAYER 49 MANHATTAN 49 MARTINEZ 49 MARTINI (DRY) 50 MARTINI (MEDIUM) 50 MARTINI (SWEET) 50 MARY PICKFORD 50 MAYFAIR 50 MENÉNDEZ 50 MIAMI SPECIAL 51 MILLIONAIRE 51 MODERN 51 MONKEY'S GLAND 51 MORNING 52 MOUNTAIN 52 NAVY 52 NEW BRUNSWICK 52 NIGHT CAP 53 ODD MCINTYRE 53 OHIO 53 OLD FASHIONED 53 OLIVETTE 53 OLYMPIC 54 ORANGE BLOSSOM 54 PALL MALL 54 PARADISE 54 PEGU CLUB 55 PERFECT 55 PETO 55 PINEAPPLE BRONX 55 PING-PONG 55

10

Contents

PAGE PINK LADY 55 PINK ROSE 56 PLANTER'S 56 PLAZA 56 POLO 56 PRAIRIE OYSTER 56 PRESIDENTE 57 PRESTOMAN 57 PRINCE 57 PRINCESS MARY 57 PRINCETON 57 PURITAN 58 PUSSYFOOT 58 QUAKER 58 QUARTER-DECK 58 QUEEN'S 58 QUELLE VIE 58 R . A . C 59 RACQUET CLUB 59 RAMONA 59 RAZZBERRY 59 REFORM 59 RISING SUN 60 ROB ROY 60 ROSE 60 ROYAL 60 ROYAL CLOVER CLUB 61 RYE SOUR 61 SALOME 61 SAN MARTIN 61 SARATOGA 62 SAVOY HOTEL SPECIAL 62 SENSATION 62 SIDNEY 62 S. G 62 SHERRY 63 SHERRY AND EGG 63 SIBBY'S SPECIAL 63 SIDE-CAR 63 SILVER 63 SIR WALTER 64 SLEEPY TIME GAL 64 SLOEBERRY 64 SLOPPY JOE 64

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Contents PAGE

SMILE 64 SOUL KISS 65 SPANISH 65 STANLEY 65 STINGER 65 SUISSE OR SWISSESS 66 SUMMER 66 SUNSHINE 66 TANGO 66 THIRD DEGREE 66 THISTLE 67 THUNDER 67 TIPPERARY 67 TRINITY 67 TROCADERO 68 TURF 68 TUXEDO 68 VANDERBILT 68 VELOCITY 69 VERMOUTH 69 WALDORF 69 WARD EIGHT 69 WARDEN 69 WASHINGTON 69 WAX 70 WEMBLY 70 WEST INDIAN 70 WHIP 70 WHISKY 70 WHITE CARGO 70 WHITE LADY 71 WHIZ-BANG 71 WILL ROGERS 71 XANTHIA 71 X . Y . Z 71 YACHT CLUB 72 YELLOW PARROT 72 YELLOW RATTLER 72 YORK SPECIAL 72 YOUNG MAN 72 ZAZA 73 ZOOM 73

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Contents PAGE

S O U R S 74 EGG SOUR 74

T O D D I E S 75 WHISKY TODDY 75 BRANDY TODDY 75 APPLE TODDY 75

FLIPS 76 R U M FLIP 76 ALE FLIP 76

E G G N O G S 77 EGGNOG 77 BALTIMORE EGGNOG 77 BREAKFAST EGGNOG 77 GENERAL HARRISON'S EGGNOG 77

T O M COLLINS 78 TOM COLLINS 78 TOM COLLINS WHISKY 78 JOHN COLLINS 78

S L I N G S 79 G I N SLING 79 SINGAPORE SLING 79 STRAITS SLING 79

S H R U B S 80 BRANDY SHRUB 80 R U M SHRUB 80 CURRANT SHRUB 80 WHITE CURRANT SHRUB 80

S A N G A R E E S 81 SAVOY SANGAREE 81 SHERRY SANGAREE 81 PORT WINE SANGAREE 81

HIGHBALLS 81 AMER PICON HIGHBALL 81

FIZZES 82 ALABAMA FIZZ 82 ALBEMARLE FIZZ 82 APPLE BLOW FIZZ 82 BRANDY FIZZ 82 BUCKS FIZZ 82 CREAM FIZZ 83 DERBY FIZZ 83 DUBONNET FIZZ 83 G I N FIZZ 83 GOLDEN FIZZ 83

1 3

C o n t e n t s

PAGE GRAND ROYAL FIZZ 84 HOFFMANN FIZZ 84 HOLLAND FIZZ 84 IMPERIAL FIZZ 84 MAY BLOSSOM FIZZ 84 MORNING GLORY FIZZ 85 NEW ORLEANS GIN FIZZ 85 ORANGE FIZZ 85 ORGEAT FIZZ 85 OSTEND FIZZ 85 PEACH BLOW FIZZ 86 PINEAPPLE FIZZ 86 ROYAL FIZZ 86 RUBY FIZZ 86 SILVER FIZZ 86 SOUTH SIDE FIZZ 87 TEXAS FIZZ 87

COOLERS 87 APRICOT COOLER 87 HARVARD COOLER 87 HIGHLAND COOLER 88 LONE TREE COOLER 88 LONG TOM COOLER 88 MANHATTAN COOLER 88 MINT COOLER 88 MOONLIGHT COOLER 89 REMSEN COOLER 89 SEA BREEZE COOLER 89 SHADY GROVE COOLER 89

RICKEYS 90 SAVOY HOTEL RICKEY 9 0

DAISIES 91 GIN DAISY 91 SANTA CRUZ R U M DAISY 91 WHISKY DAISY 91

FIXES 9 2 BRANDY F I X 92 GIN Fix 92 SANTA CRUZ FIX 92 WHISKY FIX 92

JULEPS 93 CHAMPAGNE JULEP 93 PINEAPPLE JULEP 93 SOUTHERN MINT JULEP 93

SMASHES 94 14

Contents

PAGE C O B B L E R S 94 F R A P P É S 94

ABSINTHE FRAPPÉ 94 P U N C H E S 95

BOMBAY PUNCH 95 BRANDY PUNCH 95 CARDINAL PUNCH 95 CHAMPAGNE PUNCH 96 CLARET PUNCH 96 FISH HOUSE PUNCH 96 GLASGOW PUNCH 96 MILK PUNCH ( N O . 1 ) 97 MILK PUNCH (NO. 2 ) 97 NUREMBERG PUNCH 97 OXFORD PUNCH 98 RHINE WINE PUNCH 98 ROMAN PUNCH 99 SAUTERNE PUNCH 99 UNCLE TOBY PUNCH 99 ESSENCE OF CLARET PUNCH 100 GIN PUNCH FOR BOTTLING 100

C U P S 101 CIDER CUP (NO. 1 ) 101 CIDER CUP (NO. 2 ) 101 CHAMPAGNE CUP 101 CLARET CUP 102 PEACH CUP 102 RHINE WINE CUP 102 SAUTERNE CUP 102

15

Hints

For the Mixer of Drinks

When mixing cocktails use plenty of cracked ice and shake them well—be vigorous about it so as not to mix too much water with them.

Never use the same ice twice. If possible chill your glasses before using them.

To do this place a lump of ice the size of a walnut in the glass and with a rotating motion spin it around until the glass is cool. Then toss out the ice and excess water, strain in the beverage and serve.

Certain cocktails such as the Martini should not be shaken. The recipe says—STIR. Mix the drink in a bar glass half full of cracked ice with a long handled spoon, twirling and stirring it quickly, then strain and serve.

All cocktails are at their best immediately after making. Drink them as soon as possible.

When preparing lemon or orange peel, cut it as thin as possible. Unless called for in the recipe do not place the peel in the beverage—merely twist it over the top of the glass.

In many recipes lime juice is specified, while in others, lemon. Lemon may be used in either case, with

17

Hints

substantially the same result. Never, however, use Lime peel, as it has a decidedly acrid flavor and is distasteful to many.

To FROST a Glass—for elaborate cocktails—first chill it. Then wet the inside rim with a small piece of lemon, dip into powdered sugar and toss out the excess. Strain in the beverage, decorate and serve.

SHAVED Ice is used in preparing FRAPPES, JULEPS, and after-dinner CORDIALS.

Beverages to which egg is added are referred to as follows—where white only is used—Silver; where yolk only is used—Golden; and where both are used—Royal.

Use bitters, cordials and syrups with the utmost caution. A little too much entirely alters the character of the beverage and, in many cases, spoils rather than improves it.

Add nutmeg, or other spices over the INDIVIDUAL beverage. Not all your guests care for them.

The difference between Dry and Old Tom Gin is the same as between Dry and Sweet Ginger Ale. Plymouth Gin is half way between the two.

To FLOAT liquor on top of a drink, a spoon is held in an inclined position over the drink, quite near to the surface, and the liquor is poured slowly into the bowl of the spoon and allowed to trickle gently on to the surface of the drink.

Sugar does not dissolve readily in alcoholic drinks; therefore, when making any kind of hot drink, pour sufficient boiling water in the glass to dissolve the sugar, before you add the spirits. Or when mixing cold drinks it is usually better to dissolve the sugar with a little cold water first.

When preparing cold PUNCH, the bowl should be placed in a metal vessel about the same depth and height of the bowl, the space between the vessel and the bowl packed with ice, and a little rock salt sprinkled over the surface, which has the effect of producing a freezing mixture. Towels may be pinned over the exterior of the vessel, and the exposed surface

18

Hints

of the ice trimmed with fruit and leaves, giving the whole an attractive appearance.

If a recipe calls for an ingredient not at hand, do not be discouraged. Remember that many of the finest beverages have been discovered by the substitution of one syrup or cordial for another—the addition of a further ingredient or sometimes by the omission of an ingredient.

And so— "HERE'S HOW" "CHEERIO" "A VOTRE SANTÉ" "GESUNDHEIT" "SKOAL"

and "GOOD LUCK"

19

Come, fill the Cup, and in the fire of Spring Your Winter-garment of Repentance fling: The Bird of Time has but a little way To flutter—and the Bird is on the Wing.

OMAR KHAYYÁM

Cocktails

Certain cocktails such as the Martini should not be shaken. The recipe says—STIR. These cocktails are designated by an asterisk thus *

ABSINTHE

1 part Absinthe 1 part Lime Juice 3 parts Water 1 dash Angostura Bitters per cocktail Sugar to taste.

ADAM

2 parts Jamaica Rum 1 part Lemon Juice 1 part Grenadine.

ADDINGTON

1 part French Vermouth 1 part Italian Vermouth.

21

Cocktails

ADONIS

1 part Sherry 2 parts Italian Vermouth.

* AFFINITY

1 part Scotch Whisky 1 part French Vermouth 1 part Italian Vermouth 2 dashes Angostura Bitters.

AFTER DINNER (SPECIAL)

1 part Apricot Brandy 1 part Curaçao.

ALASKA

2 parts Dry Gin 1 part Yellow Chartreuse.

ALEXANDER

1 part Brandy 1 part Crème de Cacao 1 part Fresh Cream.

22

Cocktails

ANDY

1 part Brandy 1 part Italian Vermouth 1 dash Absinthe per cocktail 1 dash Angostura Bitters per cocktail

Squeeze a piece of lemon peel on top and serve with a cherry.

ANGEL'S KISS

1 part Prunelle Brandy 1 part Crème de Cacao 1 part Crème de Violette 1 part Sweet Cream

Use liqueur glass and pour carefully, so that ingredients do not mix.

* ALFONSO

Put 1 lump of sugar in a medium-sized wineglass, 2 dashes of Secrestat Bitter poured on to the sugar, 1 lump of ice, 1/4 of a glass of Dubonnet, fill remainder with Champagne, squeeze lemon peel on top and stir slightly.

APPLE JACK (SPECIAL)

4 parts Applejack 1 part Grenadine 1 part Lemon Juice.

ARTIST'S (SPECIAL)

2 parts Whisky 2 parts Sherry 1 part Lemon Juice 1 part Groseille Syrup.

23

Cocktails

BACARDI

2 parts Bacardi Rum 1 part Dry Gin 1 part Lime Juice Grenadine to taste.

BAMBOO

2 parts Sherry 2 parts French Vermouth 1 part Orange Juice 1 dash Angostura Bitters per cocktail

Squeeze a piece of lemon peel on top.

BARBARY COAST

1 part Scotch Whisky 1 part Dry Gin 1 part Crème de Cacao 1 part Cream.

BARON

2 parts Dry Gin 1 part French Vermouth 6 dashes Curaçao 2 dashes Italian Vermouth.

BENNETT

2 parts Old Tom Gin 1 part Lime Juice 2 dashes Angostura Bitters per cocktail.

24

Cocktails BERMUDIANA ROSE

2 parts Dry Gin 1 part Apricot Brandy 1 part Grenadine 1 part Lemon Juice.

BERRY

2 parts Bacardi Rum 1 part Orange and Pineapple Juice Grenadine to taste.

BETWEEN-THE-SHEETS

1 part Brandy 1 part Bacardi Rum 1 part Cointreau 1 dash Lemon Juice.

BIJOU

1 part Old Tom Gin 1 part Green Chartreuse 1 part Italian Vermouth


BISHOP

2 parts Bacardi Rum 1 part Claret 1 part Lime Juice Sugar to taste.

2 5

Cocktails BLACKTHORN

1 part Irish Whisky 1 part French Vermouth 3 dashes Angostura Bitters per cocktail 3 dashes Absinthe per cocktail.

BLENTON

1 part Plymouth Gin 1 part French Vermouth 1 dash Angostura Bitters per cocktail.

BLOODHOUND

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth

Serve with two or three strawberries.

BLOSSOM

1 part Bacardi Rum 1 part Orange Juice Grenadine to taste.

BOBBY BURNS

1 part Scotch Whisky 1 part Italian Vermouth 2 dashes Benedictine per cocktail

Squeeze a piece of lemon peel on top. 26

Cocktails BOOMERANG

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth 1 dash Angostura Bitters

per cocktail

Serve with a cherry.

* BRANDY

3/4 wineglass Brandy 2 dashes Curaçao.

BRAZIL

1 part Sherry 1 part French Vermouth 3 dashes Angostura Bitters per cocktail 3 dashes Absinthe per cocktail


BRIDGE

1 part Old Tom Gin 1 part Orange and Lemon Juice Sugar to taste.

BRONX

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth 1 part Orange Juice.

27

Cocktails BRONX TERRACE

2 parts Dry Gin 1 part French Vermouth 1 part Lime Juice

BUNNY'S HUG

1 part Gin 1 part Scotch Whisky 1 part Absinthe.

CAFE DE PARIS

1 glass Dry Gin 3 dashes Anisette 1 teaspoonful of Fresh Cream The white of 1 Egg.

CAMERON'S KICK

2 parts Scotch Whisky 2 parts Irish Whisky 1 part Lemon Juice 1 part Orgeat Syrup.

CANVASBACK

3 parts Scotch Whisky 2 parts Italian Vermouth 1 part Dry Gin 2 parts Lemon Juice 5 dashes Curaçao per cocktail 5 dashes Angostura Bitters per cocktail.

28

Cocktails

CARROLL

2 parts Brandy 1 part Italian Vermouth

Serve with a pickled walnut.

CARRY ON

1 part Dry Gin 4 parts Italian Vermouth 5 parts Green Chartreuse 1 part Lemon Juice.

CARUSO

1 part Dry Gin 1 part French Vermouth 1 part green Crème de Menthe.

CASINO

In a wineglass put 1 lump of sugar, soak it with Absinthe, add 1 lump of ice, fill the glass with iced Champagne, add a dash of Brandy, and squeeze a piece of lemon peel on top.

CHAMPAGNE

In a wineglass put 1 lump of sugar, soak it with Angostura Bitters, add 1 lump of ice, fill the glass with iced Champagne, squeeze a piece of lemon peel on top.

29

Cocktails CHAPARRA

2 parts Bacardi Rum 2 parts Italian Vermouth 1 part Lemon Juice Sugar to taste.

CHICAGO

1 part Brandy 1 dash Angostura Bitters 1 dash Curasao.

CHINESE

2 parts Jamaica Rum 1 part Grenadine 1 dash Angostura Bitters per cocktail 3 dashes Maraschino per cocktail 3 dashes Curasao per cocktail


30

C o c c t a i l s

CHOCOLATE

4 parts Port 4 parts Yellow Chartreuse 1 part sweet powdered Chocolate 1 yolk of an Egg per cocktail.

CHORUS LADY

1 part Dry Gin 1 part Italian Vermouth 1 part French Vermouth 1 part Orange Juice

Serve with a slice of orange.

CLARIDGE 2 parts Dry Gin 1 part Apricot Brandy 1 part Cointreau 2 parts French Vermouth.

CLOVER CLUB

4 parts Dry Gin 2 parts French Vermouth 1 part Grenadine 1 part Lime Juice 1 white of an Egg per cocktail

Italian Vermouth may be substituted if desired.

CLOVER LEAF

This is the same as a Clover Club cocktail but is shaken up with a few sprigs of fresh mint and decorated with a mint leaf on top.

31

Cocktails CLUB

6 parts Whisky or Brandy 1 part Grenadine 2 dashes Angostura Bitters per cocktail


COFFEE

2 parts Port Wine 1 part Brandy 1 whole Egg per cocktail Sugar to taste

Serve with grated nutmeg on top.

COLONIAL

2 parts Dry Gin 1 part Grapefruit Juice 2 dashes Angostura Bitters per cocktail Grenadine to taste.

COMMODORE

4 parts Rye Whisky 1 part Lime Juice 2 dashes Orange Bitters per cocktail Sugar to taste.

COOPERSTOWN

This is the same as a Dry Martini cocktail but is shaken up with a few sprigs of fresh mint.

32

Cocktails CORONATION

1 part Sherry 2 parts French Vermouth 2 dashes Maraschino per cocktail 3 dashes Orange Bitters per cocktail.

COUNTRY CLUB

1 part Bacardi Rum 1 part French Vermouth 1 dash Orange Curaçao per cocktail.

COWBOY

2 parts Scotch Whisky 1 part Cream.

CROW

2 parts Scotch Whisky 1 part Lemon Juice Grenadine to taste.

33

Cock ta i l s

CUBAN

1 part Apricot Brandy 2 parts Brandy 1 part Lime Juice.

CUBAN MANHATTAN

1 part Bacardi Rum 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail.

CUPID

1 glass Sherry 1 fresh Egg Teaspoonful Powdered Sugar A little Cayenne Pepper.

DAIQUIRI

2 parts Bacardi Rum 1 part Lime Juice Sugar to taste.

DANDY

1 part Rye or Canadian Club Whisky 1 part Dubonnet 1 dash Angostura Bitters 3 dashes Cointreau 1 piece Lemon Peel 1 piece Orange Peel.

34

Cocktails

DEEP SEA

1 part Old Tom Gin 1 part French Vermouth 1 dash Orange Bitters per cocktail 1 dash Absinthe per cocktail

Squeeze a lemon peel on top and serve with an olive.

DEMPSEY

1 part Gin 1 part Calvados 2 dashes Absinthe 2 dashes Grenadine.

DELMONICO

1 part Old Tom Gin 1 part French Vermouth 2 dashes Angostura Bitters per cocktail Sugar to taste

Serve with a slice of orange and an olive.

DERBY

1 glass Dry Gin 2 dashes Peach Bitters 2 sprigs Fresh Mint.

DE RIGUEUR

2 parts Scotch Whisky 1 part Honey 1 part Grapefruit Juice.

3 5

Cocktails

DEVIL

1 part Brandy 1 part green Crème de Menthe

Serve with a pinch of red pepper on top.

DIABOLO

1 part Brandy 1 part French Vermouth 3 dashes Orange Curaçao per cocktail 2 dashes Angostura Bitters per cocktail

Squeeze a piece of lemon peel on top and serve with a cherry or an olive.

DIKI-DIKI

1 part Grapefruit Juice 1 part Swedish Punch 4 parts Calvados.

36

Cocktails

DIPLOMATE

2 parts French Vermouth 1 part Italian Vermouth 2 dashes Maraschino per cocktail


DIXIE

This is the same as a Plain Whisky cocktail but 1 dash Curaçao and 6 drops green Crème de Menthe is added.

DOROTHY GISH

2 parts Bacardi Rum 1 part Orange and Pineapple Juice 1 dash Apricot Brandy per cocktail.

DOUGLAS

2 parts Dry Gin 1 part French Vermouth

Squeeze a piece of orange peel on top.

DREAM

1 part Old Tom Gin 1 part Cream or rich Milk 3 dashes Lemon Juice per cocktail 1 white of an Egg per cocktail Sugar to taste

Cover the top lightly with Crème de Menthe. 37

Cocktails * DRY MARTINI

1 part Gin 1 part French Vermouth 1 dash Orange Bitters.

* DUBONNET

1 part Dry Gin 1 part Dubonnet.

DUNLOP

2 parts Jamaica Rum 1 part Sherry 1 dash Angostura Bitters per cocktail.

EAST INDIA

1 part Brandy 2 dashes Angostura Bitters per cocktail 2 dashes Curaçao per cocktail 2 dashes Pineapple Juice per cocktail


ELK'S OWN

2 parts Irish Whisky 2 parts Port Wine 1 part Lemon Juice 1 white of an Egg per cocktail

Serve with a slice of pineapple. 38

Cock ta i l s

E. NOS

2 parts Dry Gin 1 part French Vermouth 3 dashes Absinthe per cocktail.

EYE-OPENER

1 liqueur glass Rum 1 teaspoonful Powdered Sugar 2 dashes Absinthe 2 dashes Curaçao 2 dashes Crème de Noyau The yolk of 1 fresh Egg.

FANTASIO

2 parts Dry Gin 2 parts Brandy 1 part White Mint 1 part Maraschino.

FIFTY-FIFTY

1 part Dry Gin 1 part French Vermouth.

*'FLU

1 glass Canadian Club Whisky 1 dash Jamaica Ginger 1 teaspoonful Rock Candy Syrup 1 teaspoonful Ginger Brandy Juice of 1/4 Lemon

Strain into cocktail glass, but do not ice. 39

Cocktails FLAPPER

1 part Bacardi Rum 1 part French Vermouth 2 dashes Angostura Bitters per cocktail Sugar to taste

Serve with a cherry and a slice of orange.

FOURTH DEGREE

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth 4 dashes Absinthe per cocktail


FUTURITY

2 parts Sloe Gin 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail.

GAZETTE

2 parts Brandy 2 parts Italian Vermouth 1 part Lemon and Orange Juice 2 dashes Angostura Bitters per cocktail Sugar to taste

Serve with a slice of lemon.

* GIBSON

This is the same as a Martini cocktail but is served with a small white onion.

4 0

Cocktails GLOOM RAISER

2 parts Dry Gin 1 part French Vermouth 2 dashes Absinthe per cocktail Grenadine to taste


GLOOM CHASER

1 part Lemon Juice 1 part Grenadine 1 part Grand Marnier 1 part Curaçao.

GOLDEN BELL

1 part Dry Gin 5 parts Sherry 3 dashes Orange Bitters per cocktail 2 dashes Angostura Bitters per cocktail.

GOLDEN SLIPPER

1 part Yellow Chartreuse 1 part Eau de Vie de Danzig The yolk of 1 fresh Egg.

GRAPEFRUIT BLOSSOM

2 parts Bacardi Rum 1 part Grapefruit Juice Grenadine to taste.

41

Cocktails

GREEN FIZZ

3 parts Dry Gin 1 part green Crème de Menthe 2 parts Lemon Juice Sugar to taste.

GREEN ROOM

1 part Brandy 2 parts French Vermouth 2 dashes Curaçao per cocktail.

GRENADIER

2 parts Brandy 1 part Ginger Brandy 1 dash Jamaica Ginger per cocktail Sugar to taste.

GUARDS

1 part Dry Gin 2 parts Italian Vermouth 2 dashes Curaçao per cocktail.

HARVARD

1 part Brandy 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Sugar to taste


Cocktails HASTY

2 parts Dry Gin 1 part French Vermouth 1 dash Absinthe per cocktail Grenadine to taste.

HAVANA

2 parts Dry Gin 1 part Pineapple Juice Grenadine to taste.

HAYMARKET

1 part Rye Whisky 1 part Orange Juice 1 white of an Egg per cocktail.

HIGHLAND FLING

2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Orange Bitters per cocktail

Serve with an olive.

HIGH STEPPER

2 parts Bacardi Rum 1 part Orange Juice 1 dash Apricot Brandy per cocktail.

43

Cocktails

HOFFMAN HOUSE

2 parts Dry Gin 1 part French Vermouth 1 dash Orange Bitters per cocktail


HOLLANDER

4 parts Apricot Brandy 1 part Holland Gin 2 parts Grape Juice.

HOMESTEAD

2 parts Dry Gin 1 part Italian Vermouth

Serve with a slice of orange.

HULA-HULA

2 parts Dry Gin 1 part Orange Juice 1 part Curaçao.

HURRICANE

1 part Dry Gin 1 part Scotch Whisky 1 part Crème de Menthe 1 part Lemon Juice.

4 4

Cocktails IDEAL

1 part Old Tom Gin 1 part French Vermouth 1 part Grapefruit Juice Sugar to taste.

INCA

1 part Plymouth Gin 1 part Dry Sherry 1 part French Vermouth 2 dashes Orgeat Syrup per cocktail 2 dashes Orange Bitters per cocktail

Serve with a small piece of pineapple.

INK STREET

1 part Irish Whisky 1 part Orange Juice 1 part Lemon Juice.

IRISH

2 parts Irish Whisky 1 part Italian Vermouth 2 dashes Acid Phosphate per cocktail 3 dashes Orange Bitters per cocktail

Squeeze a piece of lemon peel on top and serve with an olive.

ISLE OF PINES

2 parts Bacardi Rum 1 part Grapefruit Juice Sugar to taste.

45

Cocktails JACK ROSE

2 parts Brandy 1 part Lime Juice Grenadine to taste.

JAPANESE

4 parts Brandy 1 part Orgeat Syrup 2 dashes Angostura Bitters per cocktail


JOCKEY CLUB

1 part Rye Whisky 1 part Italian Vermouth 3 dashes Maraschino per cocktail.

JOURNALIST

2 parts Dry Gin 1 part Italian Vermouth 1 part French Vermouth 1 dash Angostura Bitters per cocktail 2 dashes Curaçao per cocktail 2 dashes Lemon Juice per cocktail.

KNICKERBOCKER

3 parts Jamaica Rum 1 part Orange and Lemon Juice 2 dashes Curaçao per cocktail Grenadine to taste

Serve with a piece of pineapple. 46

Cocktails KNOCK-OUT

1 part Dry Gin 1 part French Vermouth 1 part Absinthe White Mint to taste.

LAWHILL

2 parts Rye Whisky 1 part French Vermouth 1 dash Angostura Bitters per cocktail 1 dash Absinthe per cocktail 1 dash Maraschino per cocktail.

LEAVE-IT-TO-ME

4 parts Dry Gin 1 part Lemon Juice 1 part Grenadine.

LEE

4 parts Dry Gin 2 parts Italian Vermouth 1 part Orange Curaçao Sugar to taste.

4 7

Cock ta i l s

LEROI

1 part Brandy 1 part Sloe Gin 1 part Curaçao 1 yolk of an Egg per cocktail 1 teaspoonful Grenadine per cocktail 1 teaspoonful Cream per cocktail

Ys teaspoonful Lemon Juice per cocktail.

LITTLE DEVIL

2 parts Dry Gin 2 parts Bacardi Rum 1 part Cointreau 1 part Lemon Juice.

LIVINGSTON

2 parts Old Tom Gin 1 part Italian Vermouth Sugar to taste


LONE TREE

1 part Dry Gin 1 part Italian Vermouth 1 part French Vermouth

Squeeze a piece of orange peel on top. 48

Cock ta i l s

LUIGI

3 parts Dry Gin 3 parts French Vermouth 2 parts Tangerine Juice 1 part Grenadine 1 dash Cointreau per cocktail.

MAIDEN'S BLUSH

2 parts Dry Gin 1 part Absinthe Grenadine to taste.

MAIDEN'S PRAYER

6 parts Dry Gin 4 parts Cointreau 3 parts Orange Juice 3 parts Lemon Juice.

* MANHATTAN 1 part Rye Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top If required dry, substitute French for Italian Ver

mouth.

MARTINEZ

1 part Old Tom Gin 1 part French Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top and serve

with an olive. 49

Cocktails *MARTINI (DRY)

2 parts Dry Gin 1 part French Vermouth.

* MARTINI (MEDIUM)

2 parts Dry Gin 1 part French Vermouth 1 part Italian Vermouth.

* MARTINI (SWEET)

2 parts London Gin 1 part Italian Vermouth.

MARY PICKFORD

2 parts Bacardi Rum 1 part Pineapple Juice 1 dash Grenadine per cocktail.

MAYFAIR

1 part Dry Gin 1 part Orange Juice 3 dashes Apricot Brandy per cocktail.

MENÉNDEZ

1 part Bacardi Rum 1 part French Vermouth 1 part Orange and Pineapple Juice 1 dash Apricot Brandy per cocktail.

5 0

Cocktails MIAMI SPECIAL

2 parts Dry Gin 1 part French Vermouth 2 parts Pineapple Juice 2 dashes Curaçao per cocktail.

MILLIONNAIRE

2 parts Rye Whisky 1 part Grenadine 2 dashes Curaçao per cocktail White of an Egg per cocktail.

MODERN

3 parts Sloe Gin 2 parts Scotch Whisky 1 dash Orange Bitters per cocktail 1 dash Absinthe per cocktail Sugar to taste


MONKEY'S GLAND

1 part Dry Gin 1 part Orange Juice 1 dash Absinthe per cocktail Grenadine to taste.

51

Cocktails

MORNING

1 part Brandy 1 part French Vermouth 2 dashes Curaçao per cocktail 2 dashes Maraschino per cocktail 2 dashes Orange Bitters per cocktail 2 dashes Absinthe per cocktail


MOUNTAIN

2 parts Rye Whisky 1 part French Vermouth 1 part Lemon Juice 3 dashes Angostura Bitters per cocktail 1 white of an Egg per cocktail


NAVY

3 parts Bacardi Rum 1 part Italian Vermouth 1 part Orange Juice 1 dash Angostura Bitters

per cocktail.

NEW BRUNSWICK

2 parts Scotch Whisky. 1 part Lemon Juice 1 part Maple Syrup.

52

Cocktails NIGHT CAP

2 parts Bacardi Rum 1 part Orange Curaçao 1 yolk of an Egg per cocktail.

ODD McINTYRE

1 part Brandy 1 part Lemon Juice 1 part Kina Lillet 1 part Cointreau.

OHIO

1 part Scotch Whisky 1 part Italian Vermouth 3 dashes Orange Bitters per cocktail.

* OLD FASHIONED

In a glass put 1 lump of sugar, soak it with Angostura Bitters, add 1 lump of ice, a slice of orange, fill the glass with Rye Whisky and squeeze a piece of lemon peel on top. Serve in the same glass as mixed.

OLIVETTE

1 part Plymouth Gin 3 dashes Orange Bitters per cocktail 3 dashes Absinthe per cocktail Sugar to taste


Cocktails OLYMPIC

1 part Brandy 1 part Curaçao 1 part Orange Juice.

ORANGE BLOSSOM

1 part Dry Gin 1 part Orange Juice.

PALL MALL

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth 1 teaspoonful White Mint per cocktail 1 dash Orange Bitters per cocktail.

PARADISE

1 part Apricot Brandy 2 parts Bacardi Rum.

54

Cocktails PEGU CLUB

4 parts Dry Gin 1 part Curaçao 1 part Lime Juice 1 dash Angostura Bitters per cocktail 1 dash Orange Bitters per cocktail.

PERFECT



PETO This is the same as a Bronx cocktail, with a dash

of Maraschino.

PINEAPPLE BRONX

1 part Dry Gin 1 part French Vermouth 1 part Pineapple Juice.

PING-PONG

This is the same as a Manhattan cocktail, but Sloe Gin is used instead of Rye Whisky.

PINK LADY

2 parts Dry Gin 1 part Brandy 1 white of an Egg per cocktail Grenadine to taste.

55

Cocktails PINK ROSE

6 parts Dry Gin 1 part Grenadine 1 part Lemon Juice 1 part Cream 1 white of an Egg per cocktail.

PLANTER'S

1 part Rum 1 part Orange Juice 1 part Lemon Juice.

PLAZA


Serve with a small piece of pineapple.

POLO

4 parts Dry Gin 1 part Orange Juice 1 part Grapefruit Juice.

* PRAIRIE OYSTER

1 part Worcester Sauce 1 part Malt Vinegar 1 yolk of an Egg per cocktail

Serve with a little red pepper and salt. 56

Cocktails

PRESIDENTE

2 parts Bacardi Rum 1 part French Vermouth Grenadine to taste

Serve with a slice of twisted orange peel and a cherry.

PRESTOMAN

4 parts Brandy 1 part Italian Vermouth 1 part Orange Juice 1 dash of Absinthe per cocktail.

PRINCE

1 part Bacardi Rum 1 part Italian Vermouth 1 dash white Crème de Menthe per cocktail.

PRINCESS MARY

1 part Dry Gin 1 part Crème de Cacao 1 part Cream.

PRINCETON

4 parts Old Tom Gin 1 part Port Wine 2 dashes Orange Bitters per cocktail


Cocktails PURITAN

4 parts Plymouth Gin 2 parts French Vermouth 1 part Yellow Chartreuse 2 dashes Orange Bitters per cocktail.

PUSSYFOOT

1 part Lemon Juice 1 part Orange Juice 1 yolk of an Egg per cocktail Grenadine to taste.

QUAKER

2 parts Brandy 2 parts Jamaica Rum 1 part Lemon Juice 1 part Grenadine.

QUARTER-DECK

4 parts Jamaica Rum 2 parts Sherry 1 part Lime Juice.

QUEEN'S

2 parts Dry Gin 2 parts French Vermouth 2 parts Italian Vermouth 1 part Pineapple Juice 1 part Orange Juice.

* QUELLE VIE

2 parts Brandy 1 part Kummel.

58

Cocktails R. A. C.

2 parts Dry Gin 1 part French Vermouth 1 part Italian Vermouth 1 dash Grenadine per cocktail 1 dash Orange Bitters per cocktail

Squeeze a piece of orange peel on top, and serve with a cherry.

RACQUET CLUB

2 parts Plymouth Gin 1 part French Vermouth 1 dash Orange Bitters.

RAMONA

1 part Old Tom Gin 1 part Lemon Juice 1 sprig of chopped mint per cocktail Sugar to taste.

RAZZBERRY

2 parts Dry Gin 2 parts Raspberry Juice 1 part Lemon Juice.

REFORM

2 parts Sherry 1 part French Vermouth 1 part Orange Juice 1 dash Angostura Bitters per cocktail

Serve with a cherry. 59

Cocktails

RISING SUN

4 parts Brandy 1 part Pineapple Juice 1 part Curaçao 2 dashes Grenadine per cocktail 3 dashes Angostura Bitters per cocktail


ROB ROY

2 parts Scotch Whisky 1 part Italian Vermouth 1 dash Angostura Bitters per cocktail


ROSE

2 parts Bacardi Rum 1 part Orange Juice Grenadine to taste.

ROYAL

1 part Cherry Brandy 1 part Dry Gin 1 part French Vermouth


60

Cocktails ROYAL CLOVER CLUB

1 glass Gin 1 tablespoonful Grenadine The yolk of 1 Egg Juice of 1/2 Lemon

This is the same as a Clover Club cocktail but the yolk instead of the white of an Egg is used.

RYE SOUR

3 parts Rye Whisky 1 part Lemon Juice 1 part Cream Sugar to taste


SALOMÉ

1 part Dry Gin 1 part Dubonnet 1 part French Vermouth.

SAN MARTIN

3 parts Dry Gin 3 parts Italian Vermouth 1 part Yellow Chartreuse


Cocktails

SARATOGA

1 part Whisky 1 part Brandy 1 part Vermouth

Serve with a slice of lemon.

SAVOY HOTEL SPECIAL

2 parts Dry Gin 1 part French Vermouth 1 dash Absinthe 2 dashes Grenadine.

SENSATION

2 parts Dry Gin 1 part Lemon Juice 3 dashes Maraschino per cocktail.

SIDNEY

3 parts Rye Whisky 2 parts Yellow Chartreuse 1 part French Vermouth

Serve with an olive or cherry.

S. G.

1 part Scotch Whisky 1 part Lemon Juice 1 part Orange Juice Grenadine to taste.

62

Cocktails * SHERRY

1 glass Sherry 4 dashes French Vermouth 4 dashes Orange Bitters.

SHERRY AND EGG

1 part Sherry Wine 1 yolk of an Egg per cocktail Sugar to taste

Serve with a pinch of cinnamon.

SIBBY'S SPECIAL

5 parts Jamaica Rum 1 1/2 parts Dry Gin

3/4 part Italian Vermouth 3/4 part French Vermouth

1/2 part Cointreau 1 part Lime Juice 2 parts Lime Syrup D'orgeat

A few drops of Absinthe per cocktail.

SIDE-CAR

1 part Brandy 1 part Cointreau 1 part Lemon Juice.

SILVER

1 part Dry Gin 1 part French Vermouth 1 white of an Egg per cocktail 2 dashes Maraschino per cocktail 1 dash Orange Bitters per cocktail.

63

Cocktails SIR WALTER

3 parts Jamaica Rum 3 parts Brandy 1 part Grenadine 1 part Curaçao 1 part Lemon Juice.

SLEEPY TIME GAL

2 parts Dry Gin 1 part Grape Juice 1 part Orange Juice 1 part Lime Juice Grenadine to taste.

SLOEBERRY

1 part Sloe Gin 1 dash Angostura Bitters per cocktail 1 dash Orange Bitters per cocktail.

SLOPPY JOE

1 part Old Tom Gin 1 part Pineapple Juice Sugar to taste.

SMILE

2 parts Bacardi Rum 2 parts Italian Vermouth 1 part Lime Juice Sugar to taste.

64

Cocktails

SOUL KISS

2 parts French Vermouth 2 parts Italian Vermouth 1 part Dubonnet 1 part Orange Juice.

SPANISH

5 parts Italian Vermouth 1 part Lemon Juice

4 dashes Angostura Bitters per cocktail


STANLEY

2 parts Jamaica Rum 2 parts Dry Gin 1 part Grenadine 1 part Lemon Juice.

STINGER

1 part Brandy 1 part White Crème de Menthe.

65

Cocktails

SUISSE OR SWISSESS

1 liqueur glass Absinthe 4 dashes Anisette Syrup or Sugar can be used instead of Anisette The white of 1 Egg Serve in medium size glass.

SUMMER

2 parts Rye Whisky 1 part Lemon Juice Grenadine to taste.

SUNSHINE 1 part Old Tom Gin 1 part French Vermouth 1 part Italian Vermouth 2 dashes Orange Bitters per cocktail


TANGO 2 parts Plymouth Gin 2 parts Italian Vermouth 1 part Curaçao 1 part Orange Juice


THIRD DEGREE

2 parts Plymouth Gin 1 part French Vermouth 4 parts Absinthe per cocktail

Serve with an olive. 66

Cocktails

* THISTLE

2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail


THUNDER

1 part Brandy 1 yolk of an Egg per cocktail Sugar to taste

Serve with a sprinkle of Cayenne pepper on top.

TIPPERARY

4 parts Dry Gin 2 parts Italian Vermouth 1 part Orange Juice 1 part Grenadine 2 sprigs Fresh Mint per cocktail.

TRINITY

1 part Dry Gin 1 part Italian Vermouth 1 part French Vermouth.

67

Cocktails TROCADERO

1 part French Vermouth 1 part Italian Vermouth 1 dash Orange Bitters per cocktail Grenadine to taste

Squeeze a piece of lemon peel on top, and serve with a cherry.

TURF

1 part Plymouth Gin 1 part French Vermouth 2 dashes Absinthe per cocktail 2 dashes Orange Bitters per cocktail 2 dashes Maraschino per cocktail

Serve with an olive.

TUXEDO

1 part Old Tom Gin 1 part French Vermouth 1 dash Absinthe per cocktail 1 dash Maraschino per cocktail 2 dashes Orange Bitters per cocktail

Squeeze a piece of lemon peel on top, and serve with a cherry.

VANDERBILT

1 part Brandy 1 part Cherry Brandy 2 dashes Angostura Bitters per cocktail Sugar to taste Squeeze a piece of lemon peel on top and serve

with a cherry. 68

Cocktails VELOCITY

2 parts Dry Gin 1 part Italian Vermouth

Serve with a slice of orange peel.

* VERMOUTH

1 glass Italian or French Vermouth 4 dashes Orange or 1 dash Angostura Bitters.

WALDORF

2 parts French Vermouth 2 parts Italian Vermouth 1 part Orange Juice

Serve with a piece of pineapple.

WARD EIGHT

5 parts Rye Whisky 2 parts Lemon Juice 2 parts Orange Juice 1 part Grenadine.

WARDEN

4 parts Dry Gin 1 part French Vermouth.

WASHINGTON

1 part Brandy 2 parts French Vermouth 2 dashes Angostura Bitters

per cocktail Sugar to taste.

69

Cocktails WAX

1 part Dry Gin 1 part Absinthe 1 white of an Egg per cocktail Sugar to taste.

WEMBLEY

1 part Scotch Whisky 1 part French Vermouth 1 part Pineapple Juice.

WEST INDIAN

4 parts Dry Gin 1 part Lemon Juice 4 dashes Angostura Bitters per cocktail Sugar to taste.

WHIP

1 part Brandy 1 part French Vermouth 1 part Absinthe 1 part Curaçao.

* WHISKY

1 glass Canadian Club Whisky 1 dash Angostura Bitters 4 dashes Syrup.

WHITE CARGO

1 part Dry Gin 1 part Vanilla Ice Cream

Shake without ice and add water if necessary. 7 0

Cocktails

WHITE LADY

1 part Brandy 4 parts Cointreau 1 part Crème de Menthe.

WHIZ-BANG

2 parts Scotch Whisky 1 part French Vermouth 2 dashes Absinthe per cocktail 2 dashes Orange Bitters per cocktail Grenadine to taste


WILL ROGERS

2 parts Plymouth Gin 1 part French Vermouth 1 part Orange Juice 4 dashes Curaçao.

XANTHIA

1 part Dry Gin 1 part Cherry Brandy 1 part Yellow Chartreuse.

X. Y. Z.

1 part Dry Gin 1 part French Vermouth 1 part Italian Vermouth 1 part Lemon Juice Sugar to taste.

71

Cocktails YACHT CLUB

1 part Dry Gin 1 part Italian Vermouth 1 part Orange Juice 2 dashes Orange Bitters per cocktail Sugar to taste.

YELLOW PARROT

1 part Apricot Brandy 1 part Absinthe 1 part Yellow Chartreuse.

YELLOW RATTLER

This is the same as a Dry Martini cocktail but is shaken up with a few bruised, white onions.

YORK SPECIAL

3 parts French Vermouth 1 part Maraschino 4 dashes Orange Bitters.

YOUNG MAN

3 parts Brandy 1 part Italian Vermouth 1 dash Angostura Bitters 2 dashes Curaçao.

72

Cocktails ZAZA

1 part Dry Gin 2 parts Italian Vermouth 2 dashes Angostura Bitters per cocktail


ZOOM

2 parts Bacardi Rum 1 part Grapefruit Juice 1 dash of Grenadine.

7 3

Sours

Sours

A Sour is usually prepared from the following recipe:

The Juice of 1/2 Lemon. 1/2 Tablespoonful of Sugar. Add 1 Glass of Spirit or Liqueur as fancy dictates,

Gin, Whisky, Brandy, Rum, Calvados, etc.

Shake well and strain into medium size glass. One squirt of Soda water. Add one slice of orange and a cherry.

EGG SOUR

1 liqueur glass of Brandy 1 teaspoonful of powdered white Sugar 3 dashes of Lemon Juice 1 liqueur glass of Curaçao 1 Egg 2 or 3 small lumps of Ice.

Shake well and remove the ice before serving.

74

Toddies

Toddies

WHISKY TODDY

1 wineglass of Whisky 1 teaspoonful of Sugar

1/2 wineglass of Water 1 small lump of Ice.

Stir with a spoon, and serve.

BRANDY TODDY

1 glass of Brandy Dissolve 1 lump of Sugar 1 lump of Ice.

Use medium size glass.

APPLE TODDY

1 glass Calvados or Applejack 1 teaspoonful of powdered Sugar

1/4 baked Apple.

Use stem glass and fill with Boiling Water. Grate nutmeg on top.

75

Flips

Flips

The Flip, particularly the variety made with Rum, is renowned as an old-fashioned drink of great popularity among sailors. It is usually made in the following manner:

RUM FLIP

1 glass of Rum, Brandy, Port Wine, Sherry, or Whisky

1 Egg 1/2 tablespoon of powdered Sugar.

Shake well and strain into medium size glass. Grate a little nutmeg on top. In cold weather a dash of Jamaica Ginger can be added.

ALE FLIP

Put on the fire in a saucepan one quart of Ale, and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees to four tablespoonsful of moist sugar, and half a nutmeg grated. When all are well mixed, pour on the boiling Ale by degrees, beating up the mixture continually; then pour it rapidly backward and forward from one jug to another, keeping one jug raised high above the other; till the flip is smooth and finely frothed. This is a good remedy to take at the commencement of a cold.

76

E g g n o g s

Eggnogs

EGGNOG

1 glass of any Spirit desired 1 Egg 1 tablespoonful powdered Sugar Pill glass with Milk. Shake well and strain into long tumbler. Grate a

little nutmeg on top.

BALTIMORE EGGNOG

1/4 glass Brandy 1/4 glass Jamaica Rum 1/2 glass Madeira 1 fresh Egg

1/2 tablespoonful Sugar 1/2 pint fresh Milk.

Shake well and strain into long tumbler. Grate nutmeg on top.

BREAKFAST EGGNOG

3/4 Brandy 1 fresh Egg

1/4 Curaçao 1/4 pint fresh Milk. Shake well and strain into long tumbler. Grate

nutmeg on top.

GENERAL HARRISON'S EGGNOG

1 Egg 1 1/2 teaspoonsful of Sugar

2 or 3 small lumps of Ice Fill the tumbler with Cider.

7 7

Tom Col l ins

Tom Collins TOM COLLINS

1 glass Dry Gin The Juice of 1/2 Lemon

1/2 tablespoonful powdered Sugar. Shake well and strain into long tumbler. Add 1

lump ice and split of soda water.

TOM COLLINS WHISKY 1 large wineglass Whisky 5 or 6 dashes of Gomme Syrup The Juice of 1 small Lemon 2 or 3 lumps of Ice Use small bar glass. Shake well and strain into a large bar glass. Fill

up the glass with plain soda water and imbibe while it is lively.

JOHN COLLINS 1 glass Hollands Gin The Juice of 1/2 Lemon 1/2 tablespoonful powdered Sugar. Shake well and strain into long tumbler. Add 1

lump ice and split of soda water.

78

Slings

Slings

GIN SLING 1 glass Dry Gin 1 lump of Ice Dissolve 1 teaspoonful of Sugar in water. Serve in long tumbler and fill with water or soda;

if served hot a little nutmeg on top.

SINGAPORE SLING 1/4 Dry Gin 1/2 Cherry Brandy The Juice of 1/4 Lemon. Shake well and strain into medium size glass, and

fill with soda water. Add 1 lump of ice.

STRAITS SLING (6 Persons) Place in a shaker 4 glasses of Gin, 1 glass of Bene

dictine, 1 glass of Cherry Brandy, the Juice of 2 Lemons, a teaspoonful of Angostura Bitters, and one of Orange Bitters.

Shake sufficiently, and serve in large glasses, filling up with Soda water.

79

Shrubs

Shrubs BRANDY SHRUB

To the thin rinds of 2 Lemons and the juice of 5, add 2 quarts of Brandy; cover it for 3 days, then add a quart of Sherry and 2 pounds of loaf Sugar, run it through a jelly bag and bottle it.

RUM SHRUB

Put 3 pints of Orange Juice and 1 pound of loaf Sugar to a gallon of Rum. Put all into a cask, and leave it for 6 weeks, when it will be ready for use.

CURRANT SHRUB

1 pint of Sugar 1 pint of strained Currant Juice Boil it gently for eight or ten minutes, skimming

it well; take it off and, when lukewarm, add half a gill of Brandy to every pint of Shrub. Bottle tight.

WHITE CURRANT SHRUB

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to 1 gallon of Rum, and 2 pounds of Sugar; strain through a jelly bag.

80

San garees—Highballs

Sangarees SAVOY SANGAREE

1 glass of Sherry or Port 1 teaspoonful powdered Sugar. Stir well and strain into medium size glass, add

slice of orange or lemon peel, and a little nutmeg on top.

SHERRY SANGAREE 1 wineglass of Sherry 1 teaspoonful of fine Sugar. Use small bar glass. Pill tumbler 1/3 with ice, and grate nutmeg on top.

PORT WINE SANGAREE 1 1/3 wineglasses of Port Wine 1 teaspoonful of Sugar. Fill tumbler 2/3 full of ice. Shake well and grate

nutmeg on top.

Highballs 1 glass of any Spirit, Liqueur or Wine desired 1 lump of Ice Use medium size glass. Fill glass with syphon soda water or split of soda.

Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired.

AMER PICON HIGHBALL 1 liqueur glass of Amer Picon 3 dashes Grenadine 1 lump of Ice. Fill medium size glass with syphon soda water or

split of soda. Ginger Ale can be used if preferred. Add twist of lemon peel if desired.

81

Fizzes

Fizzes

ALABAMA FIZZ 1 glass Dry Gin The Juice of 1/2 Lemon 1/2 tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with soda water. Add 2 sprigs of Fresh Mint.

ALBEMARLE FIZZ 1 glass Gin The Juice of Vz Lemon 1/2 tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with syphon soda water. Add teaspoonful Raspberry Syrup.

APPLE BLOW FIZZ 1 glass Calvados The white of 1 Egg 4 dashes Lemon Juice 1 teaspoonful of powdered Sugar. Shake well, strain into medium size glass and fill

with soda water.

BRANDY FIZZ 1 glass Brandy The Juice of 1/2 Lemon 1/2 tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with syphon soda water.

BUCKS FIZZ 1/4 glass Orange Juice Fill with Champagne Use long tumbler.

82

Fizzes CREAM FIZZ

1 glass Dry Gin 1 teaspoonful fresh Cream The Juice of Vz Lemon

1/2 tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with soda water.

DERBY FIZZ 1 glass Canadian Club or Scotch Whisky 3 dashes Curaçao 1 Egg 5 dashes Lemon Juice 1 teaspoonful of powdered Sugar. Shake well, strain into medium size glass and fill

with soda water.

DUBONNET FIZZ 1 teaspoonful Cherry Brandy 1 glass Dubonnet The Juice of 1/2 Orange The Juice of 1/4 Lemon. Shake well, strain into medium size glass. Fill

with soda water.

GIN FIZZ 1 glass Gin The Juice of 1/2 Lemon 1/2 tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill


GOLDEN FIZZ 1 glass Gin The Juice of 1/2 Lemon 1/2 tablespoonful powdered Sugar The yolk of 1 Egg. Shake well, strain into medium size glass and fill

with syphon soda water. 83

Fizzes GRAND ROYAL FIZZ

1 glass Gin The Juice of 1/2 Lemon

1/2 tablespoonful powdered Sugar 2 dashes Maraschino The Juice of 1/4 Orange 1 tablespoonful sweet Cream. Shake well, strain into medium size glass and fill

with syphon soda water. HOFFMANN FIZZ

1 glass Gin The Juice of 1/2 Lemon Vz tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with syphon soda water. Add teaspoonful of Grenadine. HOLLAND FIZZ


1/2 tablespoonful powdered Sugar The white of 1 Egg. Shake well, strain into medium size glass and fill

with syphon soda water. Add 3 sprigs of fresh Mint. IMPERIAL FIZZ

1 part Rum 2 parts Canadian Club or Scotch Whisky The Juice of 1/2 Lemon.

1/2 tablespoonful Sugar Shake well, strain into medium size glass and fill

with syphon soda water. MAY BLOSSOM FIZZ

1 liqueur glass Swedish Punch 1 teaspoonful Grenadine The Juice of Vz Lemon. Shake well, strain into medium size glass and fill

with soda water. 84

Fizzes

MORNING GLORY FIZZ

1 glass Scotch Whisky The Juice of 1/2 Lemon or 1 Lime

1/2 tablespoonful powdered Sugar The white of 1 Egg 2 dashes Absinthe.

Shake well, strain into long tumbler and fill with syphon soda water.

NEW ORLEANS GIN FIZZ 1 glass Dry Gin The Juice of 1/2 Lemon

1/2 tablespoonful powdered Sugar The white of 1 Egg 3 dashes Fleur d'Orange 1 tablespoonful of sweet Cream.

Shake well, strain into long tumbler and fill with syphon soda water.

ORANGE FIZZ

1 glass Dry Gin The Juice of 1/2 Orange The Juice of 1/4 Lemon or 1/2 Lime.

Shake well, strain into medium size glass and fill with syphon soda water.

ORGEAT FIZZ

1 liqueur glass Orgeat The Juice of 1/2 Lemon.

Shake well, strain into medium size glass and fill with soda water.

OSTEND FIZZ

1/2 liqueur glass Crème de Cassis 1/2 liqueur glass Kirsch.

Shake well, strain into medium size glass and fill with soda water.

85

Fizzes PEACH BLOW FIZZ

1 glass Dry Gin The Juice of 1/2 Lemon or 1 Lime 4 mashed Strawberries

1/2 tablespoonful powdered Sugar 1 tablespoonful sweet Cream. Shake well, strain into medium size glass and fill

with syphon soda water. PINEAPPLE FIZZ

1 glass Bacardi Rum 2 tablespoonsful Pineapple Juice

Vz tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with syphon soda water. ROYAL FIZZ


1/2 tablespoonful powdered Sugar. 1 Egg. Shake well, strain into medium size glass and fill

with syphon soda water. RUBY FIZZ

1 glass Sloe Gin The Juice of 1/2 Lemon

1/2 tablespoonful powdered Sugar The white of 1 Egg 2 dashes Raspberry or Grenadine Syrup. Shake well, strain into medium size glass and fill

with syphon soda water. SILVER FIZZ


1/2 tablespoonful powdered Sugar The white of 1 Egg. Shake well, strain into medium size glass and fill

with syphon soda water. 86

Fizzes—Coolers SOUTH SIDE FIZZ

1 glass Gin The Juice of Vz Lemon Vz tablespoonful powdered Sugar. Shake well, strain into medium size glass and fill

with syphon soda water. Add fresh Mint leaves.

TEXAS FIZZ 1 glass Dry Gin The Juice of 1/4 Orange The Juice of 1/4 Lemon 1 teaspoonful powdered Sugar. Shake well, strain into medium size glass and fill


Coolers

APRICOT COOLER 1 liqueur glass Apricot Brandy The Juice of 1/2 Lemon or 1 Lime 2 dashes Grenadine. Shake well, strain into long tumbler and fill with

soda water. HARVARD COOLER

1 glass Applejack or Calvados The Juice of 1/2 Lemon or 1 Lime

1/2 tablespoonful Sugar. Shake well, strain into long tumbler and fill with

soda water. 8 7

Coolers

HIGHLAND COOLER

1 Glass Scotch Whisky 1 teaspoonful powdered Sugar The Juice of Yz Lemon 2 dashes Angostura Bitters 1 lump of Ice.

Use long tumbler and fill with Ginger Ale.

LONE TREE COOLER

2 parts Dry Gin 1 liqueur glass Grenadine 1 part French Vermouth The Juice of 1/4 Lemon The Juice of 1 Orange.

Shake well, strain into tumbler and fill with soda water.

LONG TOM COOLER

1 glass Dry Gin The Juice of 1/2 Lemon

1/2 tablespoonful Sugar.

Shake well, strain into long tumbler, add 1 lump of ice, and fill with soda water.

MANHATTAN COOLER

1 wineglass Claret 3 dashes Rum The Juice of 1/2 Lemon or 1 Lime

1/2 tablespoonful powdered Sugar. Stir well and strain into medium size glass. Deco

rate with fruit in season.

MINT COOLER

1 glass Scotch Whisky 3 dashes Crème de Menthe.

Use tumbler, 1 lump of Ice and fill with soda water.

88

Coolers

MOONLIGHT COOLER 1 glass Calvados

1/2 tablespoonful powdered Sugar The Juice of 1 Lemon. Shake well and strain into long tumbler. Fill with

soda water and decorate with slices of fruit in season. REMSEN COOLER

1 glass Dry Gin 1 split of Soda. Peel rind of Lemon in spiral form, place in long

tumbler with 1 lump of Ice, add Gin and fill with soda water. SEA BREEZE COOLER

1 part Dry Gin 1 part Apricot Brandy The Juice of 1/2 Lemon 2 dashes Grenadine 1 lump of Ice. Use long tumbler and fill with soda Water. 2

sprigs of fresh mint on top. SHADY GROVE COOLER

1 glass Dry Gin 1/2 tablespoonful of Sugar

The Juice of 1/2 Lemon. Use long tumbler, and fill with Ginger Beer.

89

Rickeys

Rickeys

Most Rickeys are made with the following recipe: 1 lump of Ice. The Juice of 1/2 Lime or 1/4 Lemon. Then add 1 glass of any Spirit or Liqueur fancied

—Whisky, Gin, Rum, Bourbon, Calvados, Caperitif, etc. Use medium size glass.

Fill with Carbonated Water and leave rind of Lime or Lemon in glass.

SAVOY HOTEL RICKEY

1 glass Gin 4 dashes Grenadine 1 lump of Ice The Juice of Lime or 1/4 Lemon Use medium size glass.

Fill with Carbonated Water and leave Rind of Lime or Lemon in glass.

9 0

Daisies

Daisies

GIN DAISY

1 glass Gin 6 dashes Grenadine The Juice of 1/2 Lemon 1/4 tablespoonful powdered Sugar.

Use long tumbler. Half fill with cracked ice, stir until glass is frosted. Pill with Syphon Soda Water, put 4 sprigs of green mint on top and decorate with slices of fruit in season.

SANTA CRUZ RUM DAISY

1 wineglass Santa Cruz Rum 3 or 4 dashes Gomme Syrup 2 or 3 dashes Maraschino or Curaçao The Juice of 1/2 Small Lemon.

Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris Water.

WHISKY DAISY

1 wineglass Bourbon or Rye Whisky 3 dashes Gomme Syrup The Juice of 1/2 Small Lemon Use small bar glass.

Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer Water.

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Fixes

Fixes

In making fixes be careful to put the lemon skin in the glass.

BRANDY FIX

Pour into a small tumbler 1 teaspoonful of sugar, 1 teaspoonful of Water to dissolve the sugar, Juice of 1/2 Lemon, 1/2 liqueur glass of Cherry Brandy, 1 liqueur glass of Brandy.

Fill the glass with fine ice and stir slowly, then add a slice of lemon, and serve with a straw.

GIN FIX

1 wineglass Gin 1 tablespoonful Sugar

1/4 Lemon 1/2 wineglass Water Use small bar glass. Fill 2/3 full of shaved ice. Stir with a spoon, and

ornament the top with fruits in season.

SANTA CRUZ FIX

The Santa Cruz fix is made by substituting Santa Cruz Rum for Brandy in the Brandy Fix.

WHISKY FIX

1 wineglass Bourbon or Rye Whisky 1 large teaspoonful of powdered white Sugar, dis

solved in a little water The Juice of 1/2 Lemon.

Fill up the glass about 2/3 full of shaved ice, stir well, and ornament the top of the glass with fruit in season.

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Juleps

Juleps

CHAMPAGNE JULEP

1 lump Sugar 2 sprigs Mint Use long tumbler

Fill glass with Champagne. Stir gently and decorate with slices of fruit in season.

PINEAPPLE JULEP (6 Persons)

Take a large glass jug and fill it 1/4 full of crushed ice. Pour in the juice of two oranges, a glass of Raspberry Vinegar, a glass of Maraschino, a glass and a half of Gin, and a bottle of Sparkling Moselle or Saumur. Pull a pineapple to pieces with a silver fork and place the pieces in the jug. Stir the mixture, add a little fruit for appearance's sake, and serve.

SOUTHERN MINT JULEP

1 glass of Bourbon Rye, or Canadian Club Whisky 4 sprigs fresh Mint

1/2 tablespoonful powdered Sugar.

Use long tumbler and crush the Mint leaves and dissolved sugar lightly together, add Spirits and fill glass with cracked ice; stir gently until glass is frosted. Decorate on top with 3 sprigs of Mint.

9 3

Smashes—Cobblers—Frappés

Smashes The "Smash" is in effect a Julep on a small plan.

To prepare it the following recipe is usually used: Dissolve 1 lump of Sugar Add 4 leaves of green Mint, and crush Mint and

sugar very lightly together Place lump of Ice in glass Then add one small glass of either Bacardi Rum,

Brandy, Gin, Irish Whisky, or Scotch Whisky as fancy dictates

Use medium sized glass. Decorate with a slice of Orange, and squeeze

Lemon peel on top.

Cobblers The cobbler is, like the Julep, a drink of American

origin, although it is now an established favorite, particularly in warm climes. It is very easy to make, but it is usual to make it acceptable to the eye, as well as the palate, by decorating the glass after the ingredients are mixed. The usual recipe for preparing Cobblers is given below. To make a Whisky Cobbler substitute Whisky for Gin. For a Brandy Cobbler, substitute Brandy, and so on.

Fill glass half full with cracked Ice. Add 1 teaspoonful powdered Sugar. Add 1 small glass of Gin (or Whisky, or Brandy,

as above). Stir well, and decorate with slices of orange or

pineapple. Frappés

ABSINTHE FRAPPÉ 4 parts Absinthe 1 part Syrup of Anisette, double quantity of

water. Shake up long enough until the outside of the

shaker is thoroughly covered with ice. Strain into a small tumbler.

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Punches

Punches

BOMBAY PUNCH

1 quart Brandy 1 quart Sherry

1/4 pint Maraschino pint Orange Curacao

4 quarts Champagne 2 quarts Carbonated Water.

Stir gently. Surround the Punch Bowl with cracked ice and decorate with fruits in season.

BRANDY PUNCH

2 quarts Brandy 1 glass Grenadine The Juice of 15 Lemons The Juice of 4 Oranges 1 1/4 pounds powdered Sugar 1/2 pint Curacao.

Place large block of ice in a punch bowl, add the above ingredients and from one to two quarts of sparkling water.

CARDINAL PUNCH

2 quarts Claret 1 pint Brandy 1 pint Rum 1 pint Sparkling White Wine 1 glass Italian Vermouth 1 1/2 pounds Sugar 2 quarts sparkling Water.

Use punch bowl with a large block of ice.

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Punches

CHAMPAGNE PUNCH 1 glass Brandy 1 glass Maraschino 1 glass Curaçao

Vz pound powdered Sugar 2 quarts Champagne 1 quart mineral Water (sparkling). Mix well in punch bowl. Surround bowl with

cracked ice and add slices of fruit in season.

CLARET PUNCH 3 quarts Claret

Vz pound powdered Sugar 2 quarts sparkling Water

Vz pint Lemon Juice 1 glass Curaçao Mix well in punch bowl. Surround bowl with

cracked ice. Add slices of fruits in season.

FISH HOUSE PUNCH 1/2 pint Brandy 1/4 pint Peach Brandy 1/4 pint Jamaica Rum 3 pints sparkling Water

1/2 pound powdered Sugar The Juice of 6 Lemons. Use large punch bowl with block of ice.

GLASGOW PUNCH Melt lump sugar in cold water, with the juice of

a couple of lemons, passed through a fine hairstrainer. This is the sherbet, and must be well mingled. Then add old Jamaica Rum—one part of Rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the Punch is made. Imbibe freely.

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Punches

MILK PUNCH (No. 1)

1 pint Brandy 1 pint Jamaica Rum 1 gill Batavia Arrack 1 cup strong green Tea 1 quart boiling Water 1 quart hot Milk The Juice of 4 Lemons The Rind of 2 Lemons

Yz pound of white Sugar, dissolved in just sufficient hot water

1 Pineapple, peeled, sliced and pounded 6 Cloves

20 Coriander Seeds 1 small stick Cinnamon

This punch is intended to be iced for drinking. If intended for immediate use, filtering is not necessary.

MILK PUNCH (No. 2)

1 glass Whisky or Rum 1 glass Milk

1/2 tablespoonful powdered Sugar.

Shake well and strain into long tumbler, grating a little nutmeg on top.

NUREMBERG PUNCH (For a Party of 15 Persons)

Take 3/4 of a pound of loaf sugar; squeeze upon it, through muslin, the juice of two or more good-sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part of that quantity of Batavia Arrack, and a bottle of hot, but not boiling, Red or White French Wine—Red is best. Stir together. This is excellent when cold, and will improve with age.

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Punches

OXFORD PUNCH

Rub the rinds of three fresh lemons with loaf sugar, till you have extracted a portion of the juice; finely cut the peel off two more lemons, and two sweet oranges. Add six glasses of calf's foot jelly; let all be put into a large jug, and stir well together. Pour in two quarts of water boiling hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; put in a bottle of Capillaire, half a pint of Sherry, a pint of Cognac Brandy, a pint of old Jamaica Rum, and a quart of Orange Shrub; stir well as you pour in the Spirit. If you find it requires more sweetness, add sugar to your taste.

As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper, as, when the pulp and sugar are well mixed together, it adds much to the richness of the Punch.

When only Rum is used, about half a pint of Porter will soften the Punch; and even when both Rum and Brandy are used, the Porter gives a richness, and to some a very pleasant flavor.

RHINE WINE PUNCH (10 Persons)

1 glass Brandy 1 glass Maraschino 2 tablespoonsful of Tea 3 quarts Rhine Wine

Vz pound powdered Sugar 1 quart sparkling mineral Water.

Put the tea in a small piece of cheese cloth and leave in the above mixture for about ten minutes. Surround punch bowl with cracked ice and add slices of fruit in season.

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Punches

ROMAN PUNCH 1 quart Champagne 1 quart Rum

1/2 liqueur glass Orange Bitters The Juice of 10 Lemons The Juice of 3 Oranges 2 pounds Sugar The whites of 10 Eggs. Use punch bowl. Dissolve sugar in lemon and

orange juice, add the rind of one orange, add the well beaten whites of eggs. Surround the bowl with cracked ice and stir the ingredients well together.

SAUTERNE PUNCH 2 quarts Sauterne 1 liqueur glass Maraschino 1 liqueur glass Curaçao 1 liqueur glass Grand Marnier

1/2 pound powdered Sugar. Use punch bowl, 1 block of ice and add slices of

fruit in season.

UNCLE TOBY PUNCH (General Ford's Recipe) Take two large fresh lemons with rough skins,

quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as many more as the juice of the lemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar, and with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor of the Punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water (soft water is best) till the whole is rather cool. When this mixture (which is now called

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Punches

the sherbet) is to your taste, take Brandy and Rum in equal quantities, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste; two good lemons are generally enough to make four quarts of Punch, including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the Spirit.

ESSENCE OF CLARET PUNCH 5 gallons Claret 2 1/2 gallons Spirits 3 gallons plain Syrup 1 pint tincture of Lemon Peel 1/2 pint Raspberry Juice 1 ounce Tartaric Acid 1 1/2 ounces tincture of Cloves 1 1/2 ounces tincture of Cinnamon First dissolve the Tartaric Acid in a small portion

of the Spirits. Mix the tinctures with the remainder of the Spirits. Pour the two mixtures together, and add the remaining ingredients.

GIN PUNCH FOR BOTTLING Following General Ford's plans, as already de

scribed, for making sherbet, add good Gin, in the proper proportions before prescribed. This, bottled and kept in a cool cellar or cistern, will be found an economical and excellent summer drink.

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Cups

Cups

CIDER CUP (No. 1—4 Persons)

1 liqueur glass Brandy 1 quart Cider 1 liqueur glass Maraschino 1 liqueur glass Curacao 4 lumps of Ice 1 split of Soda Water Use small glass jug. Stir gently and decorate with slices of fruit in

season.

CIDER CUP (No. 2—4 Persons)

1 liqueur glass Brandy 1 liqueur glass Calvados 1 liqueur glass Orange Curacao 3 lumps of Ice 1 bottle Cider 1 split of Soda Water Use large glass jug. Decorate with slice of fruit, and add 2 sprigs of

mint on top.

CHAMPAGNE CUP

1 glass Brandy 2 liqueur glasses Curacao 1 liqueur glass Maraschino 1 liqueur glass Grand Marnier 1 quart Champagne 1 tablespoonful powdered Sugar. Serve in large pitcher with four lumps of ice, dec

orate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top.

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Cups CLARET CUP

1 quart Claret Burgundy 1 liqueur glass Maraschino 2 liqueur glasses Curaçao 2 tablespoonsful powdered Sugar. Serve in large Jug with four lumps of ice, decorate

with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top. PEACH CUP

Carefully peel one or two fine ripe peaches, and cut up with a silver knife into small pieces, losing as little juice as possible, then place into suitable Cup Vessel (glass bowl or soup tureen).

Pour one bottle of light Still Moselle over the fruit and add 2 or 3 tablespoonsful of castor sugar, stir the mixture gently and cover over carefully, leaving it to draw for 20 to 30 minutes, when another bottle of Still Moselle, previously iced, should be added.

At the moment of serving a bottle of Sparkling Moselle should be added to the Cup, which should then he tasted and, if necessary, further sugar added. Serve in suitable glasses, when it is advisable to keep the fruit back in the bowl.

The Cup should be carefully iced, but on no account should ice be put into the Cup. RHINE WINE CUP

1 quart Rhine Wine 2 liqueur glasses Maraschino 1 liqueur glass Curaçao

1/2 tablespoonful Sugar. Serve in large Jug with four lumps of ice. Dec

orate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top. SAUTERNE CUP

The same as for Rhine Wine Cup, substituting Sauterne for the Rhine Wine.

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