The Artistry of Mixing Drinks ( Frank Myer)

8/13/2019 The Artistry of Mixing Drinks ( Frank Myer)

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PUBLISHER S N O TE

The First Ed ition of this Book was published

on October I s t 1 9 3 6 and consisted of

26 COPIES A to Z

specially printe d for th e A ut ho rtogether with THREE HUNDRED COPIES

on hand-made paper,

numbered f rom 1 to 12 3 and C XX IV t o CCC, and

SEVEN HUNDRED COPIES

on Cream Vellum paper

numbered f rom 301 to 100 0 .


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THART ST Y

r

MIXING RINK\


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TH la IART HRV l

rla

M I X I N G DRINK\BY Ed

F R N K M E I E R

OF THE RIT Z BAR PARIS Ed?dhrh/~2:1 ieses uches

WiNy ~ a r s t h ElEl

ElHElEl

M C M X X X V IEl


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l l rights reservedCopyright by ry a m Press

Printed in France


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O D E T O T H E R I TZ B A R

El Good morn ing, Mis te r, S ir o r Count ,W h a t w i l l it be to-day

An d Frank awaits the d ef t re ply :T he same as yeste rday."

la Th e noise of l iqu or, ice and shake;A k ingly mix ing knack;l\ A sandwich, a lmo nd o r a chip,

Then bottoms-up and smackThat's p re tt y good says he t o Frank,

El I guess I'll shoo t one mo r eRight, Mis ter, Sir o r Coun t," says Frank,[^ The morn ing ' s r a the r r awA Rose , Ma r t in i sec o r Br on x ,

They ' re a l l the same t o F rank

E l A call for you er - M r. Smith ,You 're wan ted at the Bank."El E r- than k you, Frank, have yo u seen JonesEl

H e said he 'd me et m e here."H e just s tepped ou t th e Cambon s ide,

El He's had his m o rn in g beer."U n Por to f l ip po ur vous , VicomteHI Vi t e la pe t i t , du la i tEl You ' r e l ook ing be t te r, M r. Br own ,Is th is your f i rs t todayEl An d so it goes f rom morn till nightAnd always you go back,El For never is your name forgot

By Frank th e Cra cke r Jack ".


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F O R E W O R

Thou gh Frank Meier 's p r imary ob jec t is t o expou nd the a r to f m ixin g dr ink s which he has s tudied and prac tised so long,

fee l tha t some me ntion should be made in the boo k regardingthe ins t i tu t ion o f the Amer ican ba r and the ra re qua li ti es whichthe man behind it should possess.

W h a t Europeans call an Ame rican bar is in fact inte rna tion alin i ts tr u e sense. Visitors f ro m all countr ies expect, and canhave, th e ir o w n special drink s and w hils t cocktails are perhapsthe main raison d 'Etre th is ins t i tu t io n has var ious ot he rpoints. t is in a way a meeting-place where acquaintanceshipand intr od uc tion s are easy and where, in consequence, th ebarr iers of many inhibi t ions and shyness disappear withoutgrea t forma li ty. This def in i t ion is no t in tended t o accuseAme r ic a n bars o f democra cy, o r t o de ny the me r i t s o f pubs ,

b is t ros o r we ins tuben . Many readers und oub tedly haveth e ir pe t pub o r beer garden t o back against any bar.

Few people real ize tha t the mo od o f the man when hav ing hisd r in k is o f t he g r ea te s t impor t a nc e ; i f t he d r ink , t he a tmospher eo f th e place, and the barman's sm ile and am iabili ty a re condu-

c ive t o p u t t in g i ts pa t ron in the r igh t f rame o f mind , th e successof such a place is certain.

The successful barman must be a chemist, a physiologist anda p syc ho log is t o f t he fi r s t o r de r, i n o the r wor ds the t r u e mixo lo -gist is a man o f science. Fu rth erm ore , he requ ires an und er-s tanding of humanity, and abi l i ty t o sympathize w it h his pa trons '


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~ l ~ ~ ~ l l

real o r fancied t roubles , and laugh w hen th ey repeat a s torywh ich he had to ld the m the day before . H e must be able and

t o advise on almost any subject f r om the pro pe r d ie t fo r pe t dogs o r go ld fi sh t o se lec tion o f a res tauran t o r the a t rewh ich w ou ld please the ir aunts o r t h e ir business associates.He m us t see tha t they a re se rved p r om pt ly and wi th good

ldrinks , and rem em ber th ei r individual preferences . H e mustdevelop some of the qual it ies o f th e chameleon, yet re ta in a

l pe rso na lity o f his ow n. Tact is essential, as misunders tandingshave a way of aris ing after the ...n t h d r i n k . A good barman

lreally req uires everyth ing a d ip lom at should have and somethingmore , genu ine know ledge o f food and d r ink .

E lFrank Meier s bo ok enables one t o en joy at home o r else-

w he re th e var ious dr ink s which he has made and served t ola

a wor ld -wide c l i en te le . His many fr iends and ad mirers w i l lwelcome his work, which gives the secret formulas.

Once more, even tho ugh absent, th ey w i l l have those delic iousdr ink s which Frank alone can serve. O ne element how eve r w i l l

^ be lacking he persona l i ty o f th e au tho r and his prof ic iency. m

ll ll l

l


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INTRODU TION

Many w i l l ask what is th e o r ig in o f Cockta il s.In com pi ling th i s bo ok on th e a r t o f mix ing d r inks I have l

recent ly had th e occasion to inves tigate th e or ig i n o f t he nameI Cocktai l s . Th e i n v en t o r o f t h is b o o n t o m an k in d w i l lperhaps always remain unknown.

But , in going thro ug h some old documents , I f ind th e fo l lowin gstory, which, authentic or not , may please many :

In 1779, Betsy Flanagan set up a Ta ve rn near Y o rk to w nwh ere th e Am er ican and French offi cers o f the Revo lu t ionary lA rm y me t and en joyed a new so r t o f d r in k compounded by Betsywh ich became very p opu lar and was called a Bracer .

In th e neigh bourhoo d an Englishman kept sp lendid po ul t ryim p or te d fr o m his m oth er- co un try. Betsy Flanagan was fierc elyhost i le t o th is gent leman and was a lways pro mis ing t o feed theAm erican and French off icers w i t h a f ine fo w l that was in theloya li st 's g rounds. From t im e t o t ime they wo uld tease her labout the delay in carry ing her promises in to effect. O nenigh t , wh en th er e was an unusual at tendance o f these o fficersa t the t avern, she inv i t ed them in to her d in ing roo m w here was

lspread a bo un tifu l feast o f chicken. T h e Englishman's chickencoop had been raided.

W h e n th e chicken banquet was over, Betsy invi te d the guestsi n t o t h e b ar, and w i t h g reat p r i d e p o i n t ed t o t h e ch i ck en ta il s E l


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spread gracefully arou nd bottles o f Bracers . The surprisewas com plete and the event recognized b y thre e hearty cheers

fo r Betsy Flanagan, the cause o f th e Co lon ists and confusiont o th e English.

The Bracers came of f those shelves in a grea t h u r r y andth e rema inder o f the nigh t was passed in the bar -room amidst ath e Cocks' Tails and th e inspirin g Bracers .

l Giv e us some mo re o f those Cocktails ', was th e freque nto rd e r; Vive la Cocktail, shouted a French officer. This wasthe keyno te t o th e no w celebrated name. It stuck .

The above nar ra t ion may be t ru th o r f ic t ion ; what s t i l lremains a fact that has been known for over three generationsthro ug ho ut the c ivi lized w o rl d is that , by using th e finest ingre- IF)dients , and m ixe d w it h care and precision, th e C ocktai l w il lalways be the d ri n k o f good-fellowship.

M or e and m or e they are becoming popular, thousands o fpeople on every p ar t of the globe dr in k them, bu t few have Elacquired the a r t o f mix ing a perfec t d r ink .

The C ock tail should always be pe rfect: the re is n o reason evert o d r i nk a bad one. Almost any of the ingred ien ts o f which

ElCocktails are composed mi gh t be tte r be consumed straightra the r than just carelessly pou red together.

la@ Indications of Measures for Cocktails El

fluid ounces 2 drams = 6 centilitres

1 fluid ounce 1 dr am= 3

centilitres4 drams 112 = 1 centilitre 112 El3 drams = 1 centilitredrams 114 = 7 5 millilitres or 1 teaspoon[HI 1 teaspoon = 6 dashes

1 dash = about 12 dropsla

N o standa rd size o f glass has so far been adop ted. Themeasures g iven o f the am ount o f l iqu id used t o make a norma l


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s ized C o ck t a i l a re o f s i x cen ti li tr e s , o r o f t w o f l u i d o un ces t w o Eldram s; d ivided in to halves. fourths , eighths. etc... O n e e ig h th

equals one teaspoon o r s ix dashes, o r abo ut seventy drops.T h e Gigger in use in Am erica is a very pract ical doublemeasure : th e bigger s ize holds one ounce t w o and a half drams, Elo r th ree and a ha lf cen t i l it res ; th e small size abou t ha l f o f theabove-mentioned amount.

The G i l l , an English measure, holds five fluid ounces andEl

can be divided, wh en m ix in g Cocktai ls , i n halves, thir ds , fourths.^ j fifths, sixths, eighths, etc... G re at care sh ou ld always be tak en ^ jEl w h e n m i x i n g d r i n ks : a l i t t l e t o o m u ch o r n o t q u i t e e no ug h o fthe prop ort ion s indicated of ten changes the en t i re tas te , ther e- El

by spoi l ing the resul t expected . li lT o have a perfect blend and smoothness use only t he finest

ingredients in making your dr inks . A Cock ta i l i s one o f thea t w o rd s i n t h e a r t i s t ry o f mi x i n g . El

Fol low closely the formulas g iven herein and always refer H i

t o the pages o f adver ti sements wh en replenishing yo ur supplies .Aged whiskeys in Manhat tans, th a t suprem e Gin , wh ich is ElTh e H ea r t o f a g o o d Co ck t a i l , in Mar t in i s and Bronx , and El

special ly selected Vermouths in both.M i x w i t h i n f in i t e care and t h e r e s u l t w i l l b e t h e Mi rac le -Co ck -

l

tai l wh ich has made th e R it z Bar famous.El

M y b o o k w o u l d n o t b e c o m p l e t e w i t h o u t a w o r d t o t h eyounger generat ion. N ow , as in the pas t, th e ar t o f ra tional

d ri n k in g is an accom plishme nt as indispensable as dancing o r Elbridge, and a fa ir knowledg e of wines and l iqueurs , th e i r p rove - Ednance, characteristics, bes t years, etc., etc., for m s p a r t o f agentleman's cul ture . Th e passing gen erat ion o f Englishmenk n e w wines, and it is m y s incere hope tha t th i s kn owledg e beincreased, throughout the world . El

El E l~ H I E I l E I I E I I J i a i l E I ~


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~ ~ ] l f i [ B I E ] B E ] [ i H B B l i ^ l ~ B [E l m

Any young man who can convince me that h is l ips wi l l never [touch a lcoho l need no t fo l low my requ i red course in d r inks 1and d r in k in g . To k n o w h o w t o d r i n ki s as essential as t o k n o who w t o swim, and one should be a t ho me in bo th these c loselyrela ted e lements . Each man reacts d i fferen t ly t o a lcoh ol ; Lahe should k n o w before the t im e when . accord ing t o cus tom, lhe indulges i n his first collegiate binge , wh eth er l iq uo r affectshis head, his legs o r his mo ra ls; w h et h e r he sings, fights, weeps,cl imbs lamp-posts o r behaves w i t h excessive affect ion tow ar d Elthe oppos it e sex ; wheth er. in shor t , it makes him a jovialcompa nion o r a social pest . A kno wled ge o f these weaknessesw i l l h e lp t o o v e rco me t h em. K n o w yo ur capacity and s tay El

i t h i n l imi ts . O ne can d r in k sens ib ly, i f one knows what a1

chaos a m ix tu re o f l iquors can produce . In v ino ver itas ,l l so o f t en q u o t ed , does n o t mean t h a t a man w i l l t e l l t h e t r u t hwhen in dr ink , but wi l l reveal the h idden s ide of h is character.

ElEl El

ElEl ElEl

1 11

El ElEl ElEl lEl El

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~~[H~BRlf iR]Big[PlWB


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El^ El

T

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E l IE]El El

E lH O W T O ENJOY COCKT ILS T HOME

El ElA B O U T 300 DIFFERENT COCKTAILS AND MIXED DRINKS

nFROM 2 BOTTLES

El ElEl Anis Pernod f i l s Bacardi Rum, Brandy, Champ agne,White Cura - Elcao, Gordon s Gin, N o ill y Prat and Martini-Rossi Verm ouths , rn

Po rt W ine, Rye or Bourbon Whiskey, Scotch Whisky, Sherrynd the follo win g household supplies :

FRUITS : Grape Fruit , Lemons o r Limes, Oranges, Pineapples, Fr ui t ofrn

season.

GROCERIES : Allspice, Eggs, Honey, Maraschino Cherries, M ilk , Nu tm eg ,

ElRock Candy, Salt, Pepper, Celery Salt. Sugar. Tomatoes, Vinegar.

MISCELLANEOUS : Angos tura B itters, Clam Juice, Fresh Mi nt . Ginge rAle. Indian Tonic Water. Schweppes Soda.

E lSAUCES Tabasco, To m ato Ketchup, W orce sters hire.

ElSEA FOOD : Crab Meat, Lobster, Oysters, Shrimps

SYRUPS : Grenadine, Lemon, Pineapple, Raspberry, Strawberry.

El[ ~ ~ ~ ~ ~ ~ 3


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2 0 6 MIXE D R I N K S HB L A Z E R S 3)

Blue, Brandy, Rye o r B ourbonWhiskey.

C O B B L E R S 5)

Brandy, Champagne, Port Wine,Sherry, Whiskey.

C O L L I N S 5)Bacardi, Brandy, G in, Rye o r B our-bon Whiskey, Scotch Whisky.

C O O L E R S 6)Bacardi, Brandy, Hawaiian, Sara-toga, Scotch Whisky, Zenith.

C U P S 2)

Grape Fruit , Grape Juice.

D A I S I E S 4)

Brandy, Gin, Rye o r BourbonWhiskey, Scotch Whisky.

E G G N O G S 5 H o t 5 C o l d )Brandy, Gin, Sherry, Rye o r B our-bon Whiskey, Scotch Whisky.

F I X E S (5)Bacardi, Brandy, Gin, R ye o r Bour-bon Whiskey, Scotch Whisky.

F I Z Z E S 24)American, Bacardi, Brandy, Bucks,Dia mo nd, Frank s Special, Gin ,Golden, Grenadine, Hoffma n House,Imperial , Jubilee, Morning Glory,Nic ky s, Orange, Pineapple, Royal,Seapea, Scotch Whisky, Silver,Southside, Strawberry,Texas, Violet.

F L I P S (7)Brandy, Gin, Lemon, Porto,Sherry, Rye or Bourbon Whiskey,Scotch Whisky.

H I G H B A L L S 5)Bacardi, Brandy. Gin, Rye o rBourbon Whiskey, Scotch Whisky.

[J U L E P S 6) f^1Brandy, Champagne, Gin, Mint,Pineapple, Scotch Whisky.

L E M O N A D E S(1 0)Angostura, Brandy, Egg, Fruit,Orangeade, Plain Lemonade, Rasp-ber ry, S t rawberry, Rye o r BourbonWhiskey, Scotch Whisky.

xl

M I S C E L L A N E O U S 33) JAm erican Rose, Ang ostura Ging erAle, Ang ostura Soda, Barman sDelight, Brandy Honey , Brandy f(Ho t), Co rpse Reviver, Frank sRefresher, G in Buck, G in Hone y,G in (Hot), G in Spider, Horse sN ec k, King s Queen s Peg, Mag-nolia, Mamy Taylor, MilkSchweppes, Mimosa, Morning Bra-cer. M or ni ng Smile, Parisette, Pick-Me-Up No. 1 2, Roc k Rye, Rye

]o r Bourbon Whiskey Honey,She rry Egg, Stone W al l, Rye o rBou rbon W hiskey (H ot) . Scotch rWh isky Honey, Summer Del ight ,Tomate, W h it e Plush.

M O R N I N G G L O R Y D A I S IE S5) rBacardi, Brandy, Gin, Rye or Bour-bon Whiskey, Scotch Whisky. ]


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N E G U S H o t ) (2)

Port Wine, Sherry.

P U F F S 5 )Bacardi, Brandy, Gin, Rye o r Bou r-bon Whiskey, Scotch Whisky.

P U N C H E S 7 C o l d 1 H o t )Brandy, Champagne, ChristmasHo t), Curacao, G in, Rye o r Bour-

bon Whiskey, Scotch W hisky.

R I C K I E S 5 )

Bacardi, Brandy, Gin, Rye orBourbon Whiskey, Scotch Whisky.

S A N G A R E E S 6 H o t 6 C o l d )Brandy, Gin, P or t W ine , Sherry,Rye or Bourbon Whiskey, ScotchWhisky.

S K I N S 4 H o t 4 C o ld )Brandy, Gin, Rye o r Bourbon W his -key, Scotch Whisky.

S L I N G S 5 H o t 5 C o ld )Bacardi, Brandy, Gin, Rye o r B our-bon Whiskey, Scotch Whisky.

I ]S M A S H E S 4 )Brandy, G in, Rye o r BourbonWhiskey, Scotch Whisky.

S O U R S 5 )

Bacardi, Brandy. Gin, Rye o rBourbon Whiskey, Scotch Whisky.

S Q U A S H E S 2)Lemon, Rosey.

T O D D I E S 5 H o t 5 C o ld )

Bacardi, Brandy, Gin, Rye o rBourbon Whiskey, Scotch Whisky.

Z O O M S 5)Bacardi, Brandy, Gin , Rye o rBourbon Whiskey, Scotch Whisky.


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VARIOUS SPECIALITIESAND THEIR ORIGIN

AGUARDIENTE s a s t ro ng L iqu or d i s t i ll ed f ro m Grapes, verypopular in Spain and Mexico.

in

AKVAVIT s a s t ro ng w h i te Liqu eur made i n Scandinavia . lARACK GUAR UZO KAMTCHATKA WA TK Y are

dis t i l le d fro m Rice.[ 1I

ARAKI LAGBI are Liquors made from the ju ice of Dates .

BARACK-PALINKA is d is t i l led f ro m Apricots , in Hungary.

CACHIRI PRAYA are beverages made fr o m sw eet Potatoes.

CALISAY is an excel lent Magen bi t t e r made in Freiburg .

CANA CAXACA GUARAPO PARATY TEQUILA are ^1distil led from Sugar cane. r i

CHA SINDAY are beverages m ade in Ch ina and India fro m

th e sap o f the Palm t ree .CHICHA is dist i l le d fr o m Grapes, in Bolivia. inDANTZIGER WASSER is del ic ious w h i te Liqu eu r contain-

ing l i t t l e gold flakes. fr lDOUZICO is Abs inthe made in Turk ey.

ELIXIR DE SPA is considered the best cure for indigest ion.l

FINKEL i s in fe r io r Gin made in Norway.FUNDADOR is th e name o f a Spanish B randy .

IVA LIQUEUR is a g reen Liqu eur ob ta ined f rom herbs g ro w non the h ighes t Alps in Switzer land. fR1

IZARRA is on e of th e many French Liqueurs l ike Chart reuse,Benedictine, Florestine des Alpes, Vieille Cu re , etc...).


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K AWA is made fro m cer ta in ro ot s in Hawai i .

KIRSCHWASSER is d is t il led f ro m Cherr ies .

KVAS is a national beverage in Russia, made from Bread. ElMARASCHINO i s d is t i l led f rom the Mahaleb Cherry.

El

MASTIC is a Liq ue ur made in Greece.

El

M A Z ATO is a Peruvian beverage made from Corn (Maize).

MESCAL is a Mexican Liquor made from Maquey Aloe.E l

M O N T W I J N O l d D u t c h w o r d f o r W h i s k e y.El

NALIVKA is a Liq ue ur v ery pop ular in Russia.

OAKULIHOU is a popular beverage in the Hawaii Islands.El

PIMEN TO DRAM is a so rt o f R um made in Jamaica.El

PINCHE SO T0 is a Liq ue ur made i n Spain.El

POLYNNAIA is a so rt o f W hi sk ey made in Russia.El

POTHEEN name g iven to w h is k e y d i s t il led p r iva te ly in I re land .

QUETSCH or SLIVOVITZ is dist i l led from Prunes (veryE l

pop ular in Ce ntra l Euro pe and t he Balkans).

RATAFIA i s a Liqueur made f rom d i ffe ren t f ru i t s o r p lan t smacerated in Alcohol .

SAKE made fr o m rice, is th e nat ion al d ri n k i n Japan.

SBITEN is a h o t d r i n k p o p u la r i n N Russia made with Honey,

ElPepper and boi l ing water. El

SCHNAPPS is Holla nd Gin, or igina lly made in Schiedam;the word Schnapps i s commonly used in Europet o des igna te po ten t sp i r i t s o f a l l sor ts .

ElSPUMANTE I ta li an t e r m fo r Spark l ing Wines . Fa


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TAFIA s an in fer ior t yp e o f Rum made fro m Molasses.

TUICAs

a Prune Liquor made in Rumania. h5 IU C H I is an African beverage made from fermented Coco-nuts w i ld Dates and o th e r s imi lar f ru i t s .

[F IULPO s a popular Chi lean beverage made fr o m roas ted Wh eat .

hMJURUK s dis ti ll ed f ro m w i ld Ap r ico t and C he r ry in S iber ia .USQUEBAUGH Irish) UISGEBEATHA Celtic), w o rd s

f i rs t used t o descr ibe Whiskey.

USUPH is the name o f a W i n e made in M orocco .

V AN DER H U M s an Elixir made in South Africa.

VODKA is very pop ular in Russ ia and is d is t i l led f ro m Grain .

WACHHOLDER is d is t i lled f ro m Juniper. ElYAWA is a Pa lm W i n e very pop luar in W e s t Afri ca .

YWERA is a so r t o f Wh isk ey made in t h e Sandwich Is lands.ZYTHUS is a Syrian beverage made from fermented Flour.


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HIla ^Ella Ella

El ElHI l

THIRSTY EARTH DRINKS UP THE RAIN

mEl TREES FROM EARTH DRINK THAT AGAIN;

OCEAN DRINKS THE AIR; THE SUNElDRINKS THE SEA. AND HIM THE MOON.

ElI ANY REASON CANST THOU THINK

I SHOULD THIRST WHILE ALL THESE DRINK?Ella

E l N CREON [H

El^ El


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H l P l [ F l l i ^ l ~ l l B ~ [ P l ~ ~ ~ ~ [ I l l ^ ]m E

WHAT WOULD A DINNER BE d

^\ WITHOUT A COCKTAIL? ElElla C O C K TA I L S

I N M IXIN G COCKTAILS OR ANY OTHER DRINKS

El I N SHAKER OR MIXING-GLASSICE ALWAYS PRECEDES OTHER CONTENTS.El^

THE TERM "GLASS," USED THROUGHOUT THESE RECIPES,

[F] MEANS A 2-OUNCE, 2-DRAM OR 6-CENTILITRE GLASS.THE DESIGNATIONS ONE-FIFTH," ONE-SIXTH," ETC., NOT

El@ FOLLOWED BY THE WORD "GLASS." INDICATE FRACTIONAL

l lPARTS OF THE LIQUOR OR INGREDIENT USED.

BElA B S I N T H E N o 1

ElA B S I N T H E French style) \^

In shaker: a dash of Anisette In tum bler: a large piece o fone glass o f Absinthe; shake Ice. one glass o f A bsinthe;i well and serve very cold. place a lump of sugar on Ab

sinthe-spoon o r o rdinary fork If^E l pour upon. i t water to suit MJ

A B S I N T H E N o 2 t a s t e and serve.In shaker: a dash of OrangeBitters one-third Gin tw o- A D O N I S

mth irds Abs inthe; shake we ll In mixing-glass: a dash of O r - IF]and serve very cold. a g e Bitters half dry SherryAdd Sugar r Syrup i Absinthe is Italian stirnot sweetened. slightly and serve. If^]

m2


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AFFINITYIn mixing-glass: a dash ofAngos-tura Bitters one-fourth each ofFrench and Italian Vermouthhalf Scotch Whisky; s t i r welland serve.

ALASKAIn shaker one-third yellowChartreuse two-thirds Gin;shake well and serve.

ALEXANDRAIn shaker:one-fourth each freshCream and Creme de Cacaohalf Gin; shake well and serve.

ALEXANDRA (Special)In shaker: one-fourth each freshCream and Anisette half Bran-

dy; shake well and serve.

ALFONSO XIII ^-/In mixing-glass: half Dubonnethalf dry Sherry st ir slightlyand serve.

ALMAZAIn mixing-glass: a teaspoon o fAper it if Rossi two-thirds Ginone-third Martini Vermouthstir well and serve.

ANGEL S KISSPour slowly and carefully intoliqueur glass one-third each ofCreme de Cacao Brandy andfresh Cream.

Ingredientsshoul ot

mix

APPETISERIn mixing-glass: a teaspoon o fMaraschino adash ofAngosturaBitters oneglassof Brandy; st irwe ll and serve.

APPLE JACK

In shaker: a dash of Orange Bit-ters a easpoon of Curasao oneglass of Apple Jack o r Calvadosshake well and serve.

AUTOMOBILEIn mixing-glass: a dash of Or-ange Bitters one-third each ofItalian Vermouth Gin Scotch

Whisky; stir well and serve.


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F l f l ~ ~ ~ m n ~ R ~ ~B A C A R D I B I J O U lIn shaker: th e ju ice o f one- In mixing-glass : a dash o f Or @qu ar te r Lemon, a teaspoon of ange B i t ters , one- th i rd eachFren ch Vermo u th , o n e - h a lf o f F ren ch Verm o u th , C u racao Elteaspoon o f Grenadine, one- an d G i n ; s t i r we l l an d s e rv ehalf glass Bacardi Ru m shake w i t h Maraschino Ch er ry .we l l and serve.

B L A C K T H O R NEl

B. V. D. In mixing-glass: a dash each 1In mix ing-glass: on e- th i rd o f Ango s tu ra Bi t t e rs and AnisBacardi Rum, Per nod f il s , half French Ver -

Ve r m o u t h F r e n c h )l D m o u t h , h a lf Ir i sh W h i s k e y ; s t i ru bonn e t ; s t i r we l l and se rve. w e ll and serve. laElEE S K IS S B L O O D H O U N DIn shaker: a teaspoon each of In shaker: crush t h r e e r i pe

E lFresh Cr ea m and Honey, one- Stra wbe rr ies a teaspoon eachhalf glass o f Bacardi shake of French and Ital ian Ve r-rn w e ll and serve. mo uth , one-ha l f glass o f Gi n ;

shake well and serve.BEES KNEES 4

rnIn shaker : th e juice o f one- B L U E B I R D

qu ar te r Lemon, a teaspoon of Special for Sir Malcolm Campbell

Honey, one-half g lass of Gin; In shaker: a teaspoon each o f [=IF] shake well and serve. Lem on ju ice and Curacao , one-IF] ha l f g lass o f Gin , th ree d ropsB E N T L E Y o f Ti n c tu re o f Veg etable ) B lu e ;

In mixing-glass: half D ub on - shake we ll and serve.ne t , ha l f Ap p le Jack o r Ca lva-

Eldos; s t i r w el l and serve.

B E T W E E N T H E S HE ET S\

In shaker: a teaspoon o f Lemon \ju ice, on e- th i rd each o f Brandy,Curacao and Bacardi; shakewell and serve.


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B O B B Y B U R N S

In mixing-glass: a dash of Be-nedict ine , one-fourth each ofItal ian and French Vermouth,half Sco tch W h is k y ; s t i r wel land serve.

B O O M E R N G

In shaker: a dash of Ang osturaBi t ters , on e- th i rd each FrenchVerm outh , Sco tch W hi sk y and

Swedish Punch; shake welland serve.

B R I N D U S T E R J

In shaker: the ju ice o f one-halfLemo n, o ne glass o f sweeten-ed Anis Pe rnod f i l s , t w o tea -spoons of dry Sherry, shakewel l ,s t ra in in to doub le cockta i lglass and serve.

B R N D Y

In mixing-glass: a dash o f A n-gostura Bi t ters , t w o dashes ofItal ian Vermouth, one glass ofBrandy; s t i r wel l and serve.

B R O K E N S P U RIn shaker: th e yo lk o f an Egg,a dash of Aniset te, one-halfglass each of Gin and whitePort ; shake wel l , s t ra in in todo ub le co ckt ail glass, servew i t h g r a te d N u t m e g .

B R O N X

In shaker: squeeze a slice o rone-eighth o f an Orange, one-fo ur th each o f French and I ta l - @ian Verm outh , half G in ; shakewell and serve.

B R O O K L Y NEl

In mixing-glass: adash o f Maras-El

chino, hal f French Vermouth ,h a l f Ry e Wh i s k ey ; s t i r w e l l

and serve. EdB U B Y


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BYRRH //^In mixing-glass : on e-s ixth

Kirsch two -six ths Brandy halfByrrh: shake well and serve.

C A F ~ E PARIS

In shaker: half w h it e o f Egg adash o f An isette a teaspoono f fresh C ream one-half glasso f G in ; shake we l l s t ra in in todo ub le c oc kta il glass and serve.

CANADIAN

In mixing-glass: a dash of An-gos tura Bi t te r s tw o- th i rd sCanadian Whiskey on e- th i r dI ta l ian Vermouth s t i r we l land serve.

CARUSO

In mixing-glass: o ne -th ird eachFrench Ve rm ou th St. Raphaeland G in ; s t i r w el l and serve .

CHAMPAGNE

In large wineglass: a dash o fA n -gostura Bit te rs o n small lum po f Sugar a slice of Lem on peela piece o f Ice; fill w i t h C h am -pagne s ti r and serve.

CHAMPAGNEPICK ME UP

In shaker: a dash of Grena dine.th e juice o f one-half Orangeone-half glass o f Bra ndy hakewe ll strain in to fizz glass

El

fill w i t h Champagne and serve.ElF

CHATTERLEY ll lJIn shaker: a teaspoon each o fOran ge juice and Curacao

one-four th French Vermouthha lfG in; shake we ll and serve. El

^CHINESE k iIn shaker: a dash each o f A n -gostura Bitt ers and Maraschinoa teaspoon o f Grenadine one-half glass of R um ; shake we lland serve.

ECIDER EIn large wineglass: a dash o f fpAng ostura Bitters a slice ofLem on peel. a piece o f Ice;fill w ith swee t Cide r s t i r s l igh t -ly and serve.

F


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C I N Z N O

In mixing-glas s: a dash each of

Angostura and Orange Bitterso n e g l a s s o f C i n z a n o Ve r m o u t h ;s t i r and serve w i t h O range o rLemon peel.

CL M JUICE

In shaker: a teaspoon of To-m ato Ketchup a small p incho f Ce le r y sa lt tw o o r t h r e e

dr op s of Tabasco sauce one -half glass of Clam juice ; shakeslightly and serve.

CLOVER CLUB

In shaker: half w h it e o f Eggthe juice o f one-half Lem on ateaspoon of Grenadine oneglass o f G in ; shake well stra in

in to small wineglass and serve.

CLOVER LE F

The same as Clo ve r C lu b ; adda few sprigs o f fresh M int .

COFFEE

In shaker: one fresh Egg one-

half teaspoon of Sugar one - @half glass each of Brandy andP o r t ; shake wel l s t ra in in todouble cocktail glass and serve

law i t h g r a te d N u tm e g i f des ire d. la

N o t e : T h e n a m e o f t h i s d r i n k isde r ived f ro m i ts co lou r no C of -fee is used t o m ake it El

COR

H]In mixing-glass: a dash o fOra nge Bitters half Brandy

a lf Cor a Ve r m ou th ; s t i r we l lnd serve. HFd

C O R O N T I O N

In mixing-glass: a dash of Ma-raschino a dash o f Orange

Bit te r s ha lf French Ve rmo uthha l f d ry Sher ry ; s t i r s l igh t lyand serve.

CORPSE REVIVER NoEl

In shaker: one-third each ofI ta l ian Ve rm outh Ap ple Jack

Ho r Calvados and Br an dy; shakewell and serve. See page 7 2 .

CROCKER @ EdSpecial for Plr. W W C r o c k e r.

In shaker: a dash of FrenchVe r m o u t h p adash of Italian V er-mo uth four- f if ths G in ; shake

lawell and serve very cold. El


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DAIQUIRI

In shaker: the juice of one-

half Lime or quarter Lemon,one-half teaspoon of Sugar,one-half glass o f Bacardi shakewell and serve.

DEAUVILLE

In large wineglass: a dash ofAngostura Bitters on smalllump of Sugar, a dash of AnisPernod f i l s , a piece of Ice;

fill with Champagne, a dash ofApp le Jack o r Calvados on top ,and serve.

DERBY

In shaker: a dash of PeachBitters, a sprig of fresh Mi nt,

one glass of Gin; shake welland serve.

DIKI DIKI

In shaker: one-sixth unsweet-ened Grape Fr ui t juice, one-sixth Swedish Punch, two-th ir ds Appl e Jack o r Calva-

dos; shake well and serve.

DOCTOR

In shaker: a teaspoon each o fLemon and Oran ge juice, halfSwedish Punch, half Bacardishake well and serve.

D. 0 M.

In shaker: a teaspoon each o fOrange juice and Benedictine,three-fourths Gin; shake welland serve. ElDOUGLAS

In mixing-glass: on e- th ir dFrench Vermouth, two-thirds LaOl d Tom G in ; s t i r wel l and f^jserve with Orange peel.

DUBONNET

In mixing-glass: a dash ofAngostura Bitters, one glassof Dubonnet ; stir slightly and IR]serve with Lemon peel. ^DUNLAP

In mixing -glass : a dash o fAngostura Bitters, half sweet ^Sherry, half Rum; stir welland serve. ]EAST INDIA [HIn shaker: a dash o f Angos-tu ra Bitters, a teaspoon o fPineapple Syrup, one glass o fBrandy; shake well and servewith a piece of Pineapple.

ED WA RD V I I I ;

In small tu mb le r: o ne glass o fSeagram's Rye Wh is ke y, a dash Elof Anis Pernod fils , t w o tea-spoons each o f Italian Ve rm ou thand plain water , a piece o f Icein long Orange peel, s tir we lland serve.


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ELEGANT y )In mixing-glass: a dash of Grand

Marnier, half Frenc hvermo uth,half Gi n; st ir we ll and serve.

ELK S O W N

In shaker: half wh it e of Egg, ateaspoon of Lemon juice, one-half teaspoon of Sugar, halfglasseach of Por t W i n e and CanadianWhiskey; shake well, strain in-t o small wineglass and serve.

EMERALD

I n shaker: half Prunellia, halfGin; shake well and serve.An After-Dinner Drink.

FANCY LIQUEURS

See page 47.

FASCINATOR ElIn shaker: a dash o f Anis Pe r- L Inod fils:' half French Verm ou th ,half Gin, a sprig o f M i n t ; shakewe ll and serve. H]FAVORITE d

ENCORE

In pousse-cafe glass: p o u r slow-ly on top of one another one-t h i r d each Curacao, Maraschinoand Brandy; set aflame, allowt o burn for one minute, le tglass cool and serve.An After-Dinner Drink.

EVANS

In mixing-glass: one-third each JT^of French Vermouth, Apr ic otBrandy and Gin, a dash of Li meo r Lemon juice, st ir well andserve.

l

Special for Mr. Montgomery Evansthe travelling Author.

In mixing-glass: a dash each of

Apricot Brandy and Curacao,one glass of Rye Wh is ke y; st irwell and serve.


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[B l[@ [E ll~ IE ]~ ~ E ]1 E ]~ B B ~ BF ER NE T M I N T F R EN C H V E R M O U T H lIn cocktail glass: half Fernet In mixing-glass: a dash each ofBranca, half green Creme de Orange Bit ters and Curacao,M en th e; s t i r s l igh t ly and serve. one glass of French Ve rm ou th lMay be iced if desired. st i r s l ightly and serve. l

F ER NE T V E R M O U T H F U T U R I T Yl

In coc kta il glass: half Ferne t Inmixing-glass:adashofAngos-Branca, half I ta l ian V e rm ou th ; tu ra Bi t ters , one - th i rd French

l

st i r s l ightly and serve. Vermouth , two-th i rdsSloeGin ;st i r well and serve.ay be iced if desired. l

[f^ F. Y. C. S. G E N E V E R lFlo rida Yacht C lu b Special. In mixing-glass: a dash ofA ng os- d

h e teaspoon each of tu ra Bi t ters , one glass of H ol l -French and I ta l ian Verm outh , and Gin; s t i r wel l and serve.t w o t easpoons o f unsweetenedGr ap e F ru it juice, one-h alf glass

E lo f Bacardi shake well. stra in G I B S O N

in to small wineglass contain ing In mixing-glass : on e -f ou rt ha piece of Ice and serve. I tal ianV erm outh , thr ee -fo urth s ll G i n ; s t i r w e l l an d s e rv e w i t hrn F O U R T H D EG RE E small wh i te Onion .

In mixing-glass: t w o dashes ofrn

Anis Pernod f il s , on e-fou rthFrench Verm outh , one- fourth In cocktai lg lass :one- th i rd Lim eI ta l ian Verm outh , half G in; s t i r Ju ice Cord ia l, tw o- th i rds G in [^w e ll and serve. s ti r and serve. D o n o t ice.

lF R AN K S S P EC IA L G I N E lIn mixing-glass: a dash o f Peach I n mixing-glass: a dash o f An - lBrandy, half French Ve rm ou th, gos tura Bit ters , a dash of I tal ian [^half Gordon ' s Gin ; s t i r we l l Verm outh , one glass o f G in ;F] and serve. st i r well and serve.

l

l l ~ ~ i g ~ I f


34/184

G I N IT

Gin and Italian.

In co ck tai l glass: h alf Gin halfI ta l ian Vermouth .Should not be iced.

G I N S I N

In shaker: a dash o f Grenadinea teaspoon each o f Ora nge andLemon uice three-fourthsGin ;shake we ll an d serve.

G L O O M C H A S E R

In shaker : a teaspoon o f Cura-sao the ju ice o f one-quar terLem on one-ha lf glass o f Ba-cardi ; shake w e ll and serve.

G O L D E N C LI P PE R 6

In shaker one -fou rth each o fO ra ng e juice Peach BrandyBacardi and G in ; shake w el land serve.

G O L D E N S LIP PE R

In cock tai l glass: on e- th ird Be-nedict ine th e yo lk o f an Eggone- th i rd Dan tz iger Wasser.Ingredients should not mix.

G R AV E S


35/184


36/184

LAST ROUNDIn m ixing-glass: t w o dasheso f Anis Pernod f i l s , t w odashes of Brandy, half FrenchVermouth , ha l f Gin ; s t i r we l land serve.

LEAVE IT TO MEIn shaker: a teaspoon o f Lem onjuice, a dash o f Marasch ino,one - f ou r th e a c h o f Apr i c o tBrandy and French Verm outh ,half G in ; shake w el l and serve.

LEVIATHAN

In shaker : one-four th Orangejuice, one-fourth I talian Ver-mouth, half Brandy; shakewell and serve.

LONDON FOG ^I n shaker: a dash of Angos-tura Bi t te r s , ha lf w hi t e C remede M enthe, half An isette ; shakew el l and serve.An After-Dinner Drink.

LONE TREE

In mixing-glass: one-third I ta-lian Verm outh , two- th i rds Gin;s t i r w e l l and se rve wi th Ol ive .

MAIDEN S BLUSH HIn shaker: one-half teaspoono f Grenadine , one- third Anis

Pernod f il s , tw o- th i rds G in;shake well and serve.

IE

MAJESTIC

(OTTO S SPECIAL)

In shaker: the juice of one-half Lem on, a teaspoon each o f E lFrench and I talian Vermouth, I ]one glass o f wh ite Rum ;shakewell , s t ra in in to double cock-ta il glass and serve.

E lEl

MANHATTANElr i

In mixing-glass : one -four th I

I ta l ian Vermouth , one - four thff

French Vermouth, half RyeWhiskey; s t i r wel l and serve .

MAPLE LEAF

E l

In shaker: th e juice o f one -It^

half Lemon, one-half glass ofBourbon Whiskey, a teaspoon

of Maple sy rup ; shake we l l and PIserve.MARTINI (Dry)

ElIn mixing -glass: half French li lVe r mou th , ha l f G in ; s t i r we l l @and serve. m


37/184

MARTINI (Med ium)In mixing-glass: one-fourth

French Vermouth, one-fourthMart in i Vermouth, half Gin ;s t r well and serve.

M A R T I N I (Sweet)In mixing-glass : half MartiniVermouth, half Gin; stir welland serve.

M A RY P I CK F OR DIn shaker: one-ha lf teaspoonof Grenadine, half unsweeten-ed Pineapple juice, half whiteRum; shake well and serve.

M I L L I O N A I R EIn shaker: half white o f Egg,a dash of Anis Pernod i l s ,a dash of Grenadine, one-

half glass of Rye Whiskey;shake well, strain into doublecocktail glass and serve.

MILLION D O L L A RIn shaker: half white of Egg,a dash of Grenadine, a tea-spoon of Pineapple juice, one-half glass of Gin; shake well,

strain into double cocktailglass and serve.

M O NK E Y G L A N DIn shaker: a dash of Anis Per-

nod fils , a dash o f Grenadine,half Orange juice, half Gin;shake well and serve.

Special for theNational Cash Register Company.

In shaker: one-thirdNoilly Prat Vermouth,

Creme de Cacao,Rum; shake well and serve.

OL FA S H I O NIn small tumbler: a dash ofAngostura Bitters on smalllump of Sugar, enough watert o dissolve Sugar, one glass ofRye or Bourbon Whiskey, a

large piece o f Ice ; stir, add halfslice o f Orange and serve withglass o f water.

No te . his is th e old fashionedway of making Cocktails. An yLiquor may be chosen to replaceWhiskey.

[El

El


38/184

OLY MPI C P R DISE

In shaker: one-fourth each of In shaker: one-fourth each ofCurasao and Orange juice, half Orange juice Apricot Brandy,Brandy; shake well and serve. half Gin shake well and serve. IFf)OP L

In mixing-glass: one-third eachof Anis Pernod fils , FrenchVermouth and Gin st ir welland serve.

OR NGE BLOSSOM

In shaker: half Orange juice,half Gin; shake well and serve.Grenadine may be added if desired

OYSTER

In wineglass: a tablespoon ofTomato Ketchup, a teaspoonof Lemon juice or Chi li Vine-gar, a little Salt and Pepper, afew drops of Worcestershireand Tabasco sauces. Removefour or six fat Oysters fromshells, placing them in glasscontaining the above mixturestir and serve.C R A B L O B S T E R r S H R I M P

may be prepared in the same

way, using any of those ShellFish instead of Oysters.

P RISI N

In mixing-glass: a teaspoon ofCreme de Cassis, half FrenchVermouth, half Gin; stir well Eland serve.

PERFECT

In mixing-glass: one-fourthEiI

each of French and Italian Ver- IF]mouth, half Gin; st ir well andserve with Orange peel. ^PI NK GI N

In small wineglass: two dashesof Angostura Bitters, one glassof Gin; a little iced watermay be added if desired. ElPINK L DY

In shaker: half white of Egg, aHI

teaspoon each of Grenadine.Lemon juice, and Brandy, one-

half glass of Gin; strain in to Eddouble cocktail glass and serve. l l

ElIE]

^


39/184

P IPE L I N E P O R T W I N E

In shaker: one-fourth Lemon In mixing-glass: a dash of An- Dljuice, one-fourth Apricot Bran- gostura Bitters, a teaspoon ofdy, half Bacardi shake well Brandy, one glass of Port; s t i rand serve. slightly and serve. IF3

6P L A N T E R S

ElP R A I R I E O Y S T E R

In shaker: one-fourth Lemon cocktail glass: a teaspoonEl

Syrup* one-fourth Orange juice of vinegar, the yolk of an E ~ ~

IfR] I f um shake I nd s e r v e a teaspoon of WorcestershireIg] P L U N G E R and Tomato sauces, top withSalt and Pepper, and serveA favou r i t e a t t h e Cas inos i n ~~h h f ice water B

De auv ille and Cannes.Brandy o r dr y Sherry may be used

In shaker: one-third each of to replace inegar.Swedish Punch, Bacardi andApple Jack or Calvados; shakewell and serve. P R E S I D E N T E

ElIn mixing-glass: a dash o f Cura-

P O L LY S S P E C I A LHI

sao, a dash of Grenadine, half

ElBy W . Pol lock, Park Lane Ho tel , Chambery Vermouth, half Ba-

cardi; s t i r well and serve.In shaker: one-fourth each of

Elunsweetened Grapefruit juice [fR]

Curasao, half Scotch Whisky PRIN ETON

shake well and serve. In mixing-glass: a dash of Or-IEl

IP] a g e Bitters, halfGin, halfwhiteP O M P A D O U R Port; s t i r slightly and serve.

In shaker: the juice of one- laquarter Lemon, half St. James Q U A K E R lRJRum' Pompadour; shake In shaker: the juice of one-well and serve. half Lime or quarter Lemon,

[lgl N o t e - p o m ~ a d O u r s a .Pe- a teaspoon of Raspberry syrup,c ia lly p repa red W in e f ro m theP o : (Charen ta is ) Grape and halfcontains at least 180 of alcohol. shake well and serve.


40/184

Q U A T R E P VES S P E C I A L

In shaker: a teaspoon each of

Grand Marnier, Orange andLemon juice, two-thirds Gin ;shake well and serve.

R O B R O Y InIn mixing-g1ass:adash ofAngos-

tura Bitters, one-third Italian @Vermouth, two-thirds ScotchWhisky; stir well and serve.

rp,iQ U E E N S

In shaker: crush a small sliceof ripe Pineapple; one-thirdFrench Vermouth, two-thirdsGin; shake well and serve.

R. A C.Royal Automobile Club.

In mixing-glass: a dash of Or-ange Bitters, one-fourth eachof French and ItalianVermouth,half Gin; stir well and servewith Maraschino Cherry.

R A C Q U E T C L U B

In mixing-glass: a dash of Or-ange Bitters, one-third FrenchVermouth, two-thirds Gin;stir well and serve.

R A Y L O N G

In mixing-glass: a dash of An-gostura Bitters, a dash of AnisPernod fils , one-third Italian

Vermouth, two-third s Brandy;stir well and serve.

R O B I N S O N C R U S O E iIn coconut shell containing apieceof Ice: half Pineapple uice,half Rum: stir and serve.

I?)

R O S E

In mixing-glass : a teaspoonof Raspberry syrup, one-thirdKirsch, two-third s French Ver-mouth, stir well and servewith Maraschino Cherry.This Cocktail, famous in Paris, wasinvented by Johnny Mi tt a of theChatham Bar.

In mixing-glass: a dash of O r -ange Bitters , half Aper it if Rossi,half Gin; stir well and serve.

The Rossi Aperitif is a product

of Martini-Rossi, Turin, Italy. El[LR O S S LY F lIn mixing-glass: a dash of Gre-nadine, two-thirds Gin, one-th ir d French Vermouth; stir IF ]well and serve.

[MI


41/184

R O Y L S R T O G

O r i g i n a t e d by t h e A u t h o r u p o n t h e In shaker : c rush one th in s l i ceope ning o f th e Ri tz Bar, Paris .

o f ri pe Pineapple, a dash eachIn large wineglass: a dash o f An- of orange itters and Maras-gostura Bitters On s ma l l l u mp chino, o ne glass of B ra nd y;of gar, a l rge piece of Ice* k e we l l , s t ra in i n to f izz g lass,a s lice o f Lem on pee l ; fill w i t h wi th champagne and serve.Ackerman-Laurance d ry Roya l'spark l ing wine, s t i r and serve. S Z E R Cl In mixing-glass: a dash of An-R O Y L R O M N C E

gos tu ra Bi t t e rs , a t easpoon o f

In shaker: on e-fo urth each of Curasao, on e glass o f SazeracPassion Fru it juice and Gr an d B r a n d y ; s t i r w e l l , p o u r i n t oMarnier, half Gi n shake we l l chil led coc ktai l glass conta ining laand serve. a dash o f Anis Pe rno d f il s E l

and serve.R O Y L S M IL E

N o t e . - h e r e i s much con fus ionn shaker : th e ju ice o f one-ha lf be tween t h e


42/184

SEVENTY FIVE ( 75 ).In shaker: a teaspoon o f Anis

Pernod fils , the juice of one-quarter Lemon, one-half glassof Gin; shake well, straininto small wineglass, fill withChampagne and serve.

SHAMROCK

In mixing-glass: one-fourtheach of green Chartreuse and

French Vermouth, half IrishWhiskey; s t i r well and serve.

SHANGHAI

In shaker: a teaspoon of Gre-nadine, a dash of Anis Per-nod fils , the juice of one-quarter Lemon, one-half glassof Rum; shake well and serve.

SHERRY

In mixing-glass: t w o dashes ofPeach Bitters, one glass ofsweet Sherry; stir and serve.

SHROVE

In mixing-glass: a dash of AnisPernod fils , half French Ver-

mouth, half Sloe Gin; stir welland serve.

SIDE CAR

In shaker: one-fourth each of

Lemon juice and Curasao Tri-ple-Sec, half Brandy; shakewell and serve.

SILVER

In mixing-glass: a dash each ofOrange Bitters and Maraschi-no,one-third FrenchVermouth,two-thirds Gin; s t i r well and

serve.SILVER STREAK

In shaker: half Kummel, halfGin ; shake well and serve.An After-Dinner Drink.

SLOE BERRY

In mixing-glass: a dash of An-gostura Bitters, one-third Ita-lian Vermouth, two-thirds SloeGin ; s t i r well and serve.

SODA

In tumbler a large piece o fIce, slice of Lemon, one-halfteaspoon of Sugar, a teaspoonof Angostura Bitters, a split ofSchweppes soda water; stirslightly and serve.


43/184

S O U T H E R N C RO S S

In shaker: the juice of one-

half Lime or quarter Lemon,one-half teaspoon of Sugar, adash of Curacao, one-half glasseach of S t Croix Rum andBrandy; shake well, strain intodouble cocktail glass, add squi rtof Schweppes soda water orsyphon and serve.

S S M A N H A T T A N @In shaker: a dash of Benedic-tine, half Orange juice, halfBourbon Whiskey; shake welland serve.

S S W A S H I N G T O N @

In shaker: a dash of Grena-

dine, the juice of one-quarterLemon, half Gi n half Bacardi ;shake well and serve.

S TA R

In mixing-glass: a dash of Or-ange Bitters, one-third ItalianVermouth, two-thirds AppleJack o r Calvados; s t i r serve.

S T I N G E R

In shaker: one-third whiteCreme de Menthe, two-thirdsBrandy; shake well and serve.An Afte r Dinne r Drink.

SUISSESSE

In shaker: half whi te of Egg,

the juice of one-half Lemon,one glass of sweetened AnisPernod fils ; shake well,

strain in to fizzglass, add squ irtof Schweppes soda water orsyphon and serve.

S U R E R E L I E F

In cocktail glass: a dash of

Jamaica Ginger, half whiteCreme de Menthe, half Bran-dy; s t i r and serve.

T. N. T.

In mixing-glass: a dash of An- @gostura Bitters, half CanadianWhiskey, half Anis Pernodfils sti r well and serve.

T E M P T A T I O N In mixing-glass: a dash o f An -gostura Bi t ters , one- th i rd I ta l -ian Verm outh , tw o- th i rds I r ishWhiskey; s t i r wel l and serve.

TOP S P E E

In shaker, o ne- fourth AnisPernod fi ls , one - f o u r t h

French Ve rm outh , half Brandy;shake well and serve.

TRINITY

In mixing-glass: on e- th ird each li'-Uo f Gin , French and I ta lian Ver-mouth ; s t i r wel l and se rve . lfpnTROPIC L hFd

In shaker: th e juice o f one-halfL i me o r q u a r t e r Lemon , a tea-spoon o f Curacao, one -ha l fglass of Rum; shake well and IF4serve.

T U X E D O

In mixing-glass: a dash each ofMaraschino and Anis Pernodfil s , hal f French Verm outh ,hal f G in : s t i r we l l and serve.

V LENCI

In shaker : th e ju ice o f one-quarter Orange, one-half glassof A pr ic o t Brandy shake wel l ,s train into fizz glass, fill w i t hChampagne and serve.

W RD EIGHT f^lIL 3

In shaker: on e-h alf teaspoono f Grenadine, one- th i rd each o fLemo n ju ice , Rye W his ke y andG i n ; shake well and serve. L

l


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l E l ' B l H ~ ~ i i l ^ l ^ l m ~ ^ ~ p^ WHISKEY WINTER SPORT El@ In mixing-glass: a dash o f A n- In shaker: a teaspoon o f fresh

gostura Bit te rs , a teaspoon o f Cream, one - third Gin, tw o -Sugar syrup, one-half glass of th ir ds A nis Pe rno d fils E lW hisk ey; s t i r w e l l and se rve shake w e ll and serve.wi th Marasch ino Cher ry.

ElAny Whiskey may be used. YALE

In shaker: a dash o f Ango sturaEl

WHITEBit te r s , one g lass o f o ld Tom El

mixing-glass: a teaspoon of Gin ; shake we l l , s t r a in in to @w h it e CuraGao, a dash of O r - doub le cockta il glass, addange Bitters, four-f if ths Gin; s q u i r t f ~ c h w e p p e s oda w a t e r

@ stir well and serve. o r syphon and serve.El

WHITE LADYYASHMAK

In s h ak e r In mixing-glass: adashofAngos-

ha'f Gin ' shake and serve' French Ve rm outh , sweetenedWHITE ROSE Anis Pern od f ils and Ryein shaker: haif white of E ~ ~ h i s k e y ; stir well and serve.

the ju iceofone-quar te r Lemon,one-half teaspoon o f Sugar, one ZAZA Elglass of G in ; shake well, strain I mixing-glass: a dash o f A n - rni n t o sma ll wineglass and serve. goStura Bitters'

half G in ; s ti r w el l and serve.

[R] WHITE SHADOWIn shaker: on e- thir d each o f

ZAZARAC

fresh cream, , ,pernod In tum ble r : d issolve a smallfilsu, nd Rye W hiske y, v e r y lum p of Sugar in l i t t le water.

[ Ilittle grated N~~~~~ shake a dash each of Angostura andwell and serve. Orange Bit te rs , a teaspoon of

Anis Pe rnod f ils , a p iece o fWHIZ BANG Ice, one glass of B ou rbo n W hi s-

ElI n mixing-glass: a dash o f Anis key ; add Lemon pee l [ I

Pe rnod f i ls , a dash o f Gre - sq uir t o f Schwep-nadine, one glass o f Scotch pes soda o r syphon,W hi sk y; s t i r we l l and serve. s t i r w e l l and serve .

E l El4


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MIXE R


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l B ] @ [ R l l g l f i ~ l ~ ] l g l I B ~ ~ ~ l [ H ~ [IP] If l

^ElElElE l

iEin tru nk 'ne r Di ch te r leerte sein Glas auf jeden Z u g ;

mIhn wa rn te sein Gefaehrte : H o e r auf D u hast genug." E lBereit vom Stuhl zu sinken, sprach der : "Du bist nicht klug, E lZ u vie1 kann man w oh l trinken , doch nie t r i n k t man genug. @

G E. LESSING. Elli lf

ElI


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BENEDICTINECOCKTAIL

Rub rim of cocktail glass withslice o f Lemon dip edge intopowdered Sugar put in Maras-chino Cherry and fill wi th thefollowing mixture:In shaker a dash of AngosturaBit ters one glass o f Bene-diot ine; shake slightly straininto prepared glass and serve.ANISETTE,APRICOT BRANDY,CHARTREUSE yellow or green),CHERRY BRANDY,CORDIAL MEDOC,

CURACAO red or white),K U M M EL,MANDARINETTE,MARASCHINO,PEACH BRANDY,PRUNELLE, etc., etc.

The same as Benedictine Cock-tail using liqueur chosen.

ICED APRICOT BRANDY

In cocktail glass hree-fourths mof shaved Ice; fill with Apri-cot Brandy and serve withstraws.ANIS DELMONO,

^

ANISETTE, BBENEDICTINE,CHARTREUSE green or yellow),CHERRY BRANDY,CORDIAL MEDOC,CURACAO red or white),GRAND MARNIER,LIQUEUR DE CASSIS,

ElKUMMEL,MANDARINETTE,MARASCHINO,

MENTHE green or white),

lPEACH BRANDY,VIEILLE CURE, etc., etc.

The same as Iced Apricot Bran-dy using liqueur chosen.

i

El


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1 .a -i- - -----

COBBLERS [f^lP O RT W I N E C OB BLER

min tumbler two- th i rds fu l l of ^cracked Ice: one teaspoon each [ 1of Orange juice and Curasao,

B R N D Y C O BB LE R very li t t le or no Sugar, fillw ith Po r t Wine, decorate w i t h

In tum bler three-fourths full o f prUitof s t i r and serve -cracked Ice: one-half teaspoon wi th spoon no f Sugar, a teaspoon o f Cura- L M(ao, on e glass of Br andy ; s t i r . R H I N E W I N E C OB BLE R IF~decorate with Fruit of In um bl er half-fil]ed w it h crack-and serve with spoon. ed Ice: one teaspoon each ofRU r W H I S K Y Sugar and Lemon juice; f il lthe same as except use with Rhine wine, stir slightly,liq uo r chosen. decorate with Fruit of season m

and serve with spoon.C H M P G N E C OB BL ER rr 1

In tumbler two-thirds ful l ofcracked Ice: o ne teaspoon eachof Lemon juice and Curacao;fi ll w it h Champagne, stir, addslice of Orange or Pineapple,serve, with straws.

CL RET COBBLERInt um ble r half-fil led w ith crack-ed Ice: a dash of Maraschino,one teaspoon each of Sugar andLemon juice; f i l l w ith Claret,stir , decorate w it h Fr ui t of sea-son and serve with spoon.

S UTER NES COBBLER lIn um bler half-fil ledwithcrack-ed Ice; a teaspoon of Lem on Eljuice; fill w it h Sauternes, st irslightly, decorate w it h Fru it o fseason and serve w i t h spoon. S

fRaSHERRY COBBLER r z3In tumbler two- th i rds fu l l of l llcracked Ice: one teaspoon eachof Sugar and Orange juice; fi llw ith sw eet Sherry,stirslightly, mdecorate w it h Fr ui t o f seasonand serve w it h spoon. @


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J O H N o r TOM COLLINS

I n la rg e t u m b l e r : t w o o r t h r e e

pieces of Ice th e juice o f one-halfLemon a easpoon o f Sugaron e glass o f G in ; ill w i t hSchweppes soda water or sy-ph on ; s t i r we l l and serve.BRANDY RU M or ei ther WHI SKE Y COLLI NS

th e same as T o m Co llins ex ce pt use liq u o r chosen.


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APRICOT BRANDYCOOLER

I n la rg e t u m b l e r : t w o o r th r e epieces o f Ice a dash o f Angos-tu ra Bit te rs the juice o f one-half Lemon a teaspoon o fGrenadine one glass o f A p ri -co t Brandy; s t i r s l igh t ly whi leadding Schweppes soda watero r syphon and serve.BACARDI BRANDY or RUMCOOLER t h e same as aboveexcept use liquor chosen.

HA W AI I A N COOLER

In la rge tum ble r : t w o pieces o fIce in wh ole Orange r ind oneglass o f Rye W his ke y a sp li tof Schweppes soda water; st irslightly and serve.

IRISH WHISKEY COOLER

In la rge tum ble r : t w o pieces o fIce in wh ole Lemon r ind oneglass o f I r ish W hiske y a spl i to f Schweppes soda wa te r ; s t i rslightly and serve.

REMSEN COOLER bIn la rge tumb le r : t w o p ieces ofIce in wh ole Lemon r ind oneglass o f O ld Tom Gin a sp l it o fSchweppes soda water; st irslightly and serve. H]

FraSARATOGA COOLER

I n l a rg e t u m b l e r : t h r e e o rfou r pieces o f Ice th e juice o fone Lime one-ha lf teaspoono f Sugar a spl i t of Ginger Ale ;stir slightly and serve.

ll

SCOTCH WHISKY COOLER

In la rge tum ble r : t w o pieces o fIce in wh ole Lem on r ind oneglass o f Scotch W his ky a spli to f Schweppes soda wa ter ; s t i rslightly and serve.

ZENITH COOLER

I n la rge tum ble r : t h r e e o r fou rpieces o f Ice a tablespoo n o fPineapple syru p one glass o fG in ; s t i r s l igh t ly w hi le addingSchweppes soda wa ter o rsyphon and serve w it h sliceo f Pineapple. [H


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rnHHIEl

ElEl

, . ?:--.-.s: ,.. --.-.,....'. , ,V .':

>.-SSK-?.as . ass'=


54/184

C U P S

-

A F E W S PR IGS O F FR ES H M IN T M A Y ADVIS EDLY BE A D D E DIN MO S T C UP S EXC EP T IN T H E C ID E R A N D T H E V ELVE T CU P.

C I D E R C U P

F O R T E N D R I N K S

In half-gallon pitcher: a largepiece o f Ice on e peeled Ora ngei n slices one glass each o f A p p l eJack o r Calvados Maraschinoand C u aGao one q uar t o f swee tCider asp l i t o f Schweppes sodaw a t e r ; s t i r g ent ly add F ru i t o fseason and serve.

C H B L I S o rP O U I L LY C U P

F O R S I X D R I N K S

In half-gal lon pi tcher: a largepiece o f Ice on e glass o fBenedict ine th re e th in sl iceso f r ip e Pineapple on e bot t leo f Chablis Po u il ly o r o t h e rw h i t e Bu rg u n d y ; s t i r g en t lyand serve.T w o peeled r ipe Peaches may beused t o rep lace P ineapple.


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CLARET o r KALTE ENTEBURGUNDY CUP FOR T E N RINKS

FOR SI X RINKS In ha l f -ga l lon p i t cher wi th

[^IIn half-gallon pi tc he r: a large r ind of Lemon rested@ p i e c e f ice, three thin slices ove r br im : one g lass o f Cura-[^j o f r ipe P ineapp le c rushed w i th - caojOne quart

out waste of juice, one glass chi l led Moselle wine, one qu ar tof Maraschino, a tablespoon o f of chilled I ]powdered Sugar, one quar t of Rhine wine

C l a r e t o r r e d B u rg u n d y ; s t i r stir serving.gently and serve.

ElMAI-WEIN-CUP

ElF OR T W E N T Y R I N KS

GINGER ALE CUPIn gal lon p i tcher wi th a large

F O R s x D R N K spiece of Ice, soak a big bunch

In half-gal lon pi tcher: a large o f y o un g Wa l d m e i s te r W o o d -IP;]

piece o f Ice, one peeled Lem on ruff ) in th ree quar t s o f l igh tin s lices, th e ju ice of one Moselle win e fo r one hou r,

@ O ran g e, t w o glasses o f Brand y, s ix l ~ ~ m p sf sugar, one glass m\Fi\

on e glass of Maraschino, thr ee each of Curasao and Brandy,p i n t s o f G i n g e r A l e ; s t i r u n t i l add o n e q u a r t o f s p a rk l in gvery cold and serve. Moselle wh en ready t o serve.

^\ GRAPE FRUIT CUP MOSELLE CUP[Rl

FOR TW EL VE RINKSFOR TW E LVE Rl NKS

r In gal lon pi tc he r: a large piece jfg a l l o n p i t ch e r o r b o w l : a of Ice, three peeled ripe Pea-

[jr ^ large Piece of 1 a b o t t l e o f ches cu t in to qua r ters , a dozenl^JB ra nd y, o ne glass o f G ~ n a - Maraschino Ch erries, one glassd in e, t h r ee G rape F ru i t w i t h of Bened ic t ine , one bo t t l e o f

[tf^ rind s and cells removed. a s t i l l Mose l l e , one bo t t l e o f If^poun d t in o f sweetened Grape sparkl ing Mosel le ; s t i r gent ly[^I Fr ui t ju ice, one-half bo t t le of an d serve.S c h w e ~ ~ e s water Or Sy- P owdered Sugar may be added t o

laph on ; s t i r w el l and serve. sui t tas te. El

l g


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PFIRSICH BOWLEF O R S I X D R I N K S

In half-gallon pitcher: a largep iece o f Ice, t w o wh ole r ipePeaches p ierced wi th fork ,o n e q u a r t o f l ig h t Rh in e w i n e ;st i r ge ntly and serve.P owdered S ugar may be added t osui t tas te.

R H IN E WIN E C U PF O R S I X D R I N K S

In half-gallon pitcher: a largepiece o f Ice, one peeled O rang ei n slices, on e glass of Curacao,one bo t t l e o f Rh ine wine , asp l i t o f Schweppes soda wa te r;s t i r ge ntly and serve.P owdered S ugar may be added t osui t tas te.

S UTERNES CU P N o 4F O R S I X D R I N K S

In half-gallon pitcher, squeezeone-ha l f pound o f Curran t sw i t ho u t waste o f ju ice; a largepiece of Ice , one b o t t l e o fSauternes , s t i rgen t lyan dse rve.

S UTERNES CUP N o 2


In half-gallon pitcher: a largepiece o f Ice, one peeled L em on HIin slices, o ne glass o f Curacao,one glass of Brandy, a dozenMaraschino Cherries , one b ot- lt le of Sauternes , a sp l i t of rnSchweppes soda water, a longs l i ce o f Cucumber r ind ; s t i rgently and serve.

rnf^lSP RKLINGR H IN E WIN E C U P


In gal lon p i tch er : a largepiece of Ice, a long slice ofCu cu m b er r i n d , t w o r i p e Pearspeeled, q ua rter ed and cored ;one glass each of Maraschino,Curacao and Brandy, a b ot t leo f sparkl ing Rhine wine, a sp l i to f Schweppes soda w at er ; s t i rgently and serve.

VELVET CUP

F O R T E N D R I N K SIn ha lf-ga llon p i t cher w i t hlarge piece of Ice, po u r gentlyto avo id over f lowing) one

quar t o f S tou t and one quar to f sweet Champagne; s t i r verygently and serve.


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BR NDY D ISY MO RNI NG GLORY D ISY

In shaker: a teaspoon of Gre-nadine th e juice o f one-halfLemo n one glass o f Brand y;shake wel l s t ra in in to doublecock tai l glass add sq uirt o fSchweppes soda wa ter o r sy-phon and serve.GI N RU M or ei ther WHI SKEYDAI SY the same as above us-ing l iq uo r chosen.

In shaker: half wh it e o f Egg \^\the ju ice o f one-half Lemona teaspoon o f Sugar on e glassof BRANDY GI N RU M oreither WHISKEY as preferredt w o teaspoons o f Anis 16P ernodi l s ; shake well s train in t o

fizz glass add sq ui rt o f syphonor Schweppes soda and serve.


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[~~~lfi~ ~M Fl~FIRm mElpBzi

[

m@m1

B LTIMORE EGG NOG EGG NOG Hot) 1In shaker: one fresh Egg a tea- In heated tum ble r: a teaspoonspoon of Sugar one-half glass o f Sugar th e yo lk o f an Eggi ??l each of Madeira and Bourbon one-half glass each o f Rum andWhiskey one glass o f M ilk ; Brandy; s t i r until ingredientsshake well strain in to tumb ler are w el l mixed add boiling [ 1serve w ith grated Nutmeg. M ilk t o fill tumbler whilestir-

pilring and serve w it h gratedNutmeg if desired.

EGG NOG Note. Egg ogs Hot o r Cold)

in

n shaker: one fresh Egg a tea- may be made with Brandyspoon o f Sugar one-half glass :;sE;.m*sherry Or Pieach o f Brandy and Rum one

Mt h i s o f Milk ; shake well strain

f int o tumbler serve w ith grated[PI

Nutmeg if desired.p

[H l lg g [E l [B lR l[~ ~ l~~ lR


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F I Z Z E S

HI

\^H

MERIC N FI ZZ BR NDY FI ZZ E lIn shaker: the juice o f one-half In shaker: the juice of one-half [pHLemon, one-half glass each of Lemon, a teaspoon of Sugar,Brandy and G in ; a teaspoon o f one glass of Bran dy ; shake well,Grenadine, shake well, strain strain into fizz glass, add sy-into fizz glass, add Schweppes phon or Schweppes soda wa-

rnsoda wa te ro r syphon and serve. ter and serve.

l

rMB C RDI FI ZZIn shaker: the juice of one-half BUCKS FIZZLemon, a teaspoon of Sugar, In shaker: the juice of one-one glass of Bacardi Rum ; half Orange, one-ha lf teaspoonshake well, str ain in to fizz o f Sugar, one-ha lf glass o f G inglass addSchweppessodawater shake well, strain into fizz

l

o r syphon and serve. glass, fill w it h Champagne. a[

BISM RCK FI ZZo r SLOE GI N FIZ Z DI MO ND FIZZ

In shaker: the juice of one- In shaker: the juice of one- [j^half Lemon, one glass of Sloe half Lemon, one-half teaspoonGin ; shake well, str ain in to o f Sugar, one-ha lf glass o f G in bfiz z glass, add Schweppes soda shake well, stra in in to fizzwater o r syphon and serve. glass, fi ll w it h Champagne. b


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DUBONNET FIZZ

In shaker: the juice of one-half

Orange one glass of Du bonnet;shake slightly strain in to fizzglass fill with Champagne andserve.

FRANK S

SPECIAL GIN FIZZ

In shaker: the juice of one-halfLemon one-half teaspoon ofSugar one-quarter of crushedPeach one glass of Gin shakewell strain in to tumbler addsyphon or Schweppes sodawater and serve.

G I N F I Z Z

In shaker: t h e uice o f one-halfLemon a teaspoon o f Sugarone glass of Gin; shake wellstrain into fizz glass addSchweppes soda water or sy-phon and serve.

GOLDEN FIZZ

In shaker: the juice o f one-halfLemon a teaspoon of Sugarthe yolk of an Egg one glassof Gin shake well strain intotumbler add Schweppes sodawater or syphon and serve.

HGRENADINE GIN FIZZIn shaker: the juice of one-

LQ

half Lemon two teaspoons ofGrenadine one glass of Gin;shake well strain int o fizzglass add Schweppes sodawater or syphon and serve.

HOFFMAN HOUSE

o r CREAM GIN FIZZ

In shaker: the juice of one-halfLemon a teaspoon each ofSugar and fresh Cream oneglass of Gin shake well straininto tumbler add Schweppessoda wateror syphon and serve.

HOLLAND GIN FIZZ

In shaker: the juice of one-half Lemon a teaspoon ofSugar one glass of HollandGin; shake well strain in tofizz glass add Schweppes soda @water or syphon and serve.

IMPERIAL FIZZ @rF nIn shaker: the juice of one- lhalf Lemon a teaspoon ofSugar one-half glass of Rye Bor Bourbon Whiskey; shakewell strain in to fizz glass fillwith Champagne and serve.

[PI


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I R I S H W H I S K E Y F I Z Z

In shaker: th e juice o f one-half

Lemon, one-half teaspoon ofSugar, a teaspoon o f Curasao,one g lass o f I r i sh Whiskey ;shake well , s t rain into fizzglass,add Schw eppe ssoda watero r syphon and serve.

J U BI L E E F I Z Z @In shaker: one-half glass ofunsweetened Pineapple juice,one-half glass of Gin; shakewell, strain into fizz glass,fill w it h Champagne.

M O R N I N G G L O R Y F I Z Z

In shaker : the ju ice of one-half Lemon, a teaspoon of Su-gar, ha lf w hi te o f Egg, t w odashes o f Anis Perno d fils ,one glass of Scotch Whisky;shake wel l, s t ra in in to tum bler,add Schweppes soda wa ter o rsypho n and serve.

N E W O R L E A N S F I Z Z

In shaker: half w hi te o f Egg,

the juice of one-half Lemon,on e teaspoon each o f Sugar andfresh C ream, a dash o f Fleurd o rang er, one glass o f G in ;shake well , s tra in in to tu m -bler, add Schweppes soda wa-te r o r syphon and serve.

N IC K Y S F I Z Z

Special forPrince Nicolas Tournanoff.

In shaker: one-half glass ofsweetened Grape Fruit juice,one glass of Gin; shake well ,s train into fizz glass, addSchweppes soda wa ter o r sy-

^phon and serve. [ lO R A N G E F I Z Z r e 1In shaker: th e juice o f one-halfOrange, a dash of Grenadine,one glass of Gin; shake well , lF?lstrain into fizz glass, addSchweppes soda wa ter o r sy-phon and serve. [ l

P I N E A P P L E F I Z Z f^lIn shaker: one-half glass of lil_u

swe etened Pineapple juice, on eglass o f G in ; shake well , s t raini n t o fizz glass, add Schweppessoda water o r syphon andserve.


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ROYAL GIN FIZZ

In shaker: th e ju ice o f one-hal f

Lemon, a teaspoon of Sugar,one fresh Egg, one-half glasso f G in hake well , s t ra in in t otumbler, add Schweppes sodawa ter o r syphon and serve .

RUBY FIZZ

In shaker: th e ju ice o f one-hal f

Lemon, a teaspoon of Rasp-be rr y syrup, hal f w hi te o f Egg,on e glass o f Sloe Gi n ; shakewel l , s tra in i n to tumbler, addSchweppes soda wa ter o r sy-ph on and serve.

RUM FIZZ

In shaker: th e ju ice o f one-halfLemon, one-half teaspoon o fSugar, a teaspoon of CherryBrandy, one-half glass o f Rumshake wel l , s t ra in in to fizzglass, add Schweppes sodaw ate r o r syphon and serve.

SCOTCH WHISKY FIZZ

In shaker: th e ju ice o f one-halfLem on, a teaspoon o f Sugar,one g lass o f Scotch Wh is ky ;shake wel l , s t ra in in to izzglass, add Schweppes sodaw a t e r o r s yphon a n d s e r v e .

SEAPEA C. P. @Special for M r. Cole Po rter, famouscomposer of lyrics and music.

In shaker: the ju ice o f one-half Lemon, one glass o fsweetened Anis Pernod fi ls ;shake wel l , s t ra in in to fizzglass, add Schweppes sodawa ter o r syphon and serve.

SILVER FIZZ

In shaker : t he ju ice o f one-hal fLemon, a teaspoon o f Sugar,half w h it e o f Egg, one glass o fG in ; shake well , s t ra in in totumbler, add Schweppes sodawa ter o r syphon and serve.

SOUR GIN FIZZ

In shaker: t h e ju ice o f one-hal fLemon, one glass o f O l d T o mGin; shake wel l , s t ra in in tofizz glass, add Schweppes sodawa ter o r syphon and serve.

SOUTHSIDE FIZZ

In shaker : the ju ice o f one-hal f Lemon, a teaspoon ofSugar, th re e spr igs o f Min t ,one-half glass of Gin; shakewel l , s t ra in in to fizz glass,add Schweppes soda watero r sypho n and serve.


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~ ~ ~STR WBERRY FIZZ TEX S FIZZ

In shaker: th e juice of one-half In shaker: th e juices o f one- R]Lem on half teaspoon of Sugar quar te r Lemon and quar te rth ree o r four c rushed St raw- Oran ge a dash of Gren adinebe rries one-half glass o f G in one-half glass o f G in shakeshake well stra in in to fizzglass well s train in to fizz glass filladd Schweppes soda water or with Champagne and serve.rn syphon and serve. El

VIOLET FIZZ

Ed In shaker: the juice of one-half Lem on a teaspoon each ofIF] Raspberry syrup and freshCream one-half glass of G in ;

El[HI

shakewel1 strain in t o fizz glassEl

add Schweppes soda wa ter o rsyphon and serve.El El

[ I

HElElEl

El[ i ] ~ ~ l ]

6


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L I P S

A L E F LIP L E M O N F LIP

In tu m bl er : one-h alf teaspoon In shaker: o ne fresh Egg ao f Sugar th e y olk of an Egg teaspoon o f Sugar th e juice o fw el l mixed w i th a l i t t l e Ale one Le mo n; shake wel l s t ra infill glass w it h cold A le wh ile in to small wineglass and serve.s t i r r in g gent ly and serve.May be served hot by heat ing Ale. P O R T F L I P

B O S T O N F L I P

In shaker: on e fresh Egg ateaspoon of Sugar one-ha lfglass each o f Ma deira and RyeW hi sk ey ; shake wel l s t ra inin to double cocktai l g lass ands e rv e w i th g ra t ed Nu tmeg .

B R A N D Y o r GG F L I P

In shaker: on e fresh Egg ateaspoo n o f Sugar on e glasso f Brandy ; shake wel l s t ra ininto double cocktai l glass ands e rv e w i th g ra t ed Nu tmeg .

GI N R U M or e i ther W H I S K E Y

LIP as above using liq u o rchosen.

In shaker: one fresh Egg on e-half teaspoon o r n o Sugar oneglass o f Po r t W in e ; shake wel ls t ra in in to doub le cock ta i lglass se rve wi t h g ra ted Nu t -meg if desired.

S H E RRY F L I P

Fil

In shaker: one fres h Egg one -l

half teaspoon o f Sugar oneglass o f She rry ; shake we lls t ra in in to doub le cock ta i l nglass and serve wi th gratedNutm eg if desired.

[pi


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p

Documents

The Artistry of Mixing Drinks ( Frank Myer)