HA RY'S

A B C
of

Mixing Cocl~tails

Over 300 Coc'ctail Recipes

NINTH IMPRESSION

L ON D ON

DEAN & SON, LIMITED

29 KI N G S TI ~EE T

\V.C . 2 .
 THIS DOOK
IS RESPECTI'"ULLY DEDICATED
BY THE AUTHOR
TO

LAURENCE HILLS
Direct or
Paris New York H erald and T ribune

Made a 11d Pri.11/ed i11 Great Brila 111 by

The C a111elot P ress L imited ,
Lo11do11 and S o 11t'1amplo11
 PREFACE
THE purpose o f this li ttle pocke t manual is to
provide an un e rring and infa llible gu id e t o that
vast army of wo rk e rs whi ch is e n gaged in cateri ng
t o the publi c from uehind bars of the countless
"hotels," "buffets," an<l " Clu bs" of eve ry
description throughout the Engli sh -speakin g world
a nd on the Contin ent. Th e work is m ost unique
a n d original, as it is a lp h abetically ind e xed , and easy
to refer to in a rush . Th is little volume should,
and w ill be, th e constant compani on of a ll progressive
barme n, both proprietors and employees , because ,
unlike a h a n d manual, it s ubj ec ts t he studen t to
no troubl e o r in convenie nce, a nd is absol utely
invaluable in the inte lli ge nt prosecuti o n o f hi s wo rk .
The r e h ave bee n a numbe r of hand boo ks published
co ntainin g in s tru ct io n s for th e mixing o f d rink s,
etc., but such wo rks are n ot adaptaule by rea son
of the ir cu m bersu m e propo rtio n s . They are left
lying around on s h elves a n d in ocl<l plac es , ra r el y
are th ey read il y accessible , a nd often th ey can n ot
be found at a ll wh e n wanted. Th is poc ke t bar-
ten ders ' g uid e , w hi ch the author most unqualifiedly
r eco m mends as the b est and o nl y one which h as
ever been wri tten to fi ll ever y req uire me nt, con-
t a ins about 300 rec ipes for all kinds o f mod e rn
cocktails a nd mixed drinks, togeth e r "'ith appro -
priate toasts and valu able hints a nd instructions
r elating to th e bar business in a ll its deta ils, and
which, if fa i thfully st udi ed , will e n a ble the ve ries t
n ovice in the business to become a n e xpert m ix e r
a nd a thorou ghly compete nt bar -tender in a
remar kably short time.

J
7
. Th e work is a lso a n exce lle n t g u ide fo r private
ind ividuals- lad ies a nd gentleme n who ente rtain
in their homes-as ample and e x p li cit direc ti o ns
for m a kin g a n d ser vin g t hese d e li cio us beveragc·s
are given. Stewards of c lu bs , dining-car m a n age rs,
a nd butle rs in pri vate famili es . and a ll those wh o
cater to the exclu sive classes , w ill fi nd thi s wo rk a n
almost ind ispe n sabk aid to t he m in th e p e rfo rmance
of the ir duties. The m e ri t and h o no ur invo h·e .l
in a ny occ upatio n - w ith all that t hi s a sse rti on
rn1plies-lies wholly in the consc ie n ti•ius and
intelligent m a nne r in which the d11t i(;s o f that
occupation a re d isc h arged. In rece n t y<'ars th e
bar business. k ee p ing pace w it h o the r de pa rtme n ts
of commercial e n te r p ri se t o whi c h o ur growin g
and co n1plcx ci vi li zatinn h as g i,·cn in1 pct us, has
d e v eloped into a profess io n re quiring the h ighi.:s t
order o f scientifi c skill t o e ns ure s u ccess . To all
those e ngage d in t he dis pe n s ing o f lici uors w h o are
ambitious t o elevate t he ir bus in (;ss t o t h e verv
hig hes t pl a ne of excelle n ce th is poc ket g 11icle wi il
appeal with g reate r force afli.; r they s hall ha ve
exa mined its conte nts a nd rea li zed the full e xte n t
of its u sefulness and va lue . Pro mpted more h v a
desire t o co nfer a Ltsting ben erit upo n fe llo w-wo rkers
in the g re<tt a rt o f mixing d rinks l11an from ccn y
bus iness cons id e ratio n, t his li t tle work is m ost
confidently e ntrus ted to the kind ly co n s ideratio n
and the fair a nd impa rti a l judg ment of the profess io n
by t h e author, late o f Plaza, Ne w York ; Casi no
Municipal, Eng hien . and :t\icc; and (J f Ciro ·s,
London a nd Dcauville, n ow proprie t o r rif ll a rry's
New Y o rk Dar, 5. Ru e Dauno u, Pari, .

HARRY :VIcELH ON E.

8
 HARRY 'S
A BC OF :\IIX!NG COC KTAILS.
As th(;re has been such a great <lcm;rnd for my
A B C of .1Jixi11g Corkla:/s since I left Ciro's
L o ndon, to ope n a p lace o f my own in Paris, kn own
fa r a n d wi.lc ;i_s J Jarry 's :'.\<.:w York lJ;i_r, 5, H.ue
D a unou, Paris . in thi s n e w editio n I h a ,·e added
a ll th e htcst coc kt;i_ils ; at lhc same time, .,_, I am
n ow a p ropridor, there arc a few thin gs which may
b e of some sc n·ice tu th ose push ing young men who
wa n t t u !Jran ch ou t the rnsch·cs . If yo u wa nt t o
111 :1ke y o11r business successful, you mu s t obta in,
r igh t from the s t a rt , th e best staff p ossi b le, fo r the
be tter yo ur assis t a nts , t he more fr iends you w ill
m a ke, a n d better yo u wi ll \Jc able to condu ct yo ur
b usiness; h;l\·iugsc c11rcd yo ur cmplo>·ees , pay th em
we ll, and t r(;;Lt t hem as t h ey ough t t o be t r eated-
polite ly, :ind in lhat way set them a good e x a mple.
Don't ig nore the people who wo rk for you, that
will be the most se rio us mis take yo u can make .
Treat th m kindly and encourage the m t o take a n
interest in yo ur b usiness. for n o m a n can s ucceed
with employees w ho fa il to interes t t he m selves
in h is intC'rests , o r you m ay be carr1·ing dead
wood in yo ur pay roll and yo u are bou n d t o s u ffer
for it. l t is a fac t th at when the employees are not
treated right, the proprietor acting h a rsh ly or
with a n overbearin g m a nner. ne ver h avin g a good
wo rd fo r a n yon e , he w ill fa il to make a success ;
for his employees ins tead of caring for his interes ts
will be a ntagon istic to him, cari ng little whether
his business run s dow n or n ot. Employers a n d
e mployees s h ou ld be in harmony with o n e a n o ther,
Q
in every dire ction the p roprie t o r loo kin g u pon his
a ssistants as friends , r egarding them wi th a fam ily
feeling, while they s hould hav e t he proper r espect
for him as a n a uthorised m a n ager, b ut w ith no
fe a r, and certa inly w ith no idea o f treating him
fam ilia rly .
Ano t her item t o wh ich yo u sho ul d pay particular
a t ten tion is to le t you r employees go off dut » at
the h o urs design a t ed , and not deta in t he m. The
em ployees, too , a r e to be just as p recise in going t o
work a t the exact m in ute specifi e d ; there should
be a p erfect sys t em of wor kin g hou r s , the t ime of
which is no t t o be d isr egarded by e ither party.
If bus iness is a s uccess it is adv isable to gi ve an
occasio na l ext ra h o li day , in proper proportion,
prov id ing the assis t a nt is worth y , fro m lo n g and
earnest ser v ice ; o r if possible, in the s ummer seaso n ,
t o let the e m p loyees h ave it a t d iffe r e n t t i mes,
tho u gh this is n a turally a diffic ult matter in o ur
line of bus iness. r\ n d if t he propriet o r is s u ccessful
h e should n ot display a p ride in his ow n r ise, a n d
ima gine it is a ll the resul t of his own brill ia nt
mind , cla imin g e ntire c red it fo r his fina n c ia l pro-
gress, b ut ac knowledge h is indebt ed n ess t o his
helpers, fo r wi t hon t their assist a n ce h e w o ul d not
have m ade s u ch a r apid advance o n the ladder
o f s uccess. G ive e n cou ragemen t w h e r e it is due,
but do n o t le t the m t h in k that it is by th eir efforts
a lon e you r b us iness h as p r osper ed , for if you
fla tter t he m too m uc h, you can eas il y spoil the
best o f m e n in yo u r e m ploy . T r eat everyone
fairly a n d jus tly a nd h ave n o fa vourites, o n e man's
m o ney is , a ll thin gs co n s ider ed , as good a s another 's,
pro vid ing he is n o t so into xicatecl th a t he s honld
be r efu sed. And h er e is wh ere th e good saloo n -
keep er's b est judg m ent com es in to p lay, he
sho uld know h o w t o treat the m a n w ho has drunk
IO
too much, and he should be careful not t o abuse
hi m. Th ere are t im es when money la id on the
ba r should n ot be accept ed; it is a d ifficult matter
to lay down rul es for such cases, in fa ct it is
im possible ; co n s ider if you lik e that you a re in
bu sin ess for th e sake of m o ney, b ut n ot a t the
expe n se of your r eputation . H ave no specia l
bottles fo r specia l customers, don't spoil your
trade by givin g away too much or treat ing too
often , bu t be fa ir a nd ju st, gi,·e valu e for money
rece ived, and yo u will fin d it the s ures t and most
satisfactor y way t o prospe rity.
BE A BUSI NESS i\!A N .

II
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CABARET EVEHY EVEN I NG, 10 p.m. - 3 a .m.
Al\IER I CAN E N TERTAINEHS t
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P HOPll l ETOR :
HARR Y McE U-IONE
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I 1
 Arrangement of a Bar

Th e practi cal propr ie to r who expec ts the bes t

possibl e res ults from hi s bar-tenders will pay especia l
attenti on t o the 111akin g ;in cl arra n gc rnl' nt o f what
is known as th e wo rkin g bench. "'hi c h i:; reall y one
o f th e mos t im porta n t fi x tun·:-' in a ba r. l h a'·"
see n m a n v a ha n d so m e <'" tahli,; hm e nt he re and
abr oad \\'hi c h h as a be nc h th at ha m pers a nd im ped es
the wo rk o f a good barm a n . This is a pLLce in the
m ak in g o f \\'hi c h no r easonali lc e x pe nse s ho ul d be
spar e d. It sho u ld be lin ed \\'ith tinne d co ppe r .
Th e p lumbin g s ho ul d L>c open a n d sanita r y . Th e
sink for watN s h o ul d be mad<! "' it h rounded edges ,
so as t o m a ke clea nin g a sim p le m atter. The
liqu o r box s ho uld I.Jc a rra n ge d as p la n s ho\\'n,

- "
u.> . :1.:.r f. t f>
0 0 0 0 0
-- Sink
= 0n::u11nq
=-:- l·oar~i =
= 0 lee bo_x- 0
- -- - -
-- -- -- -- - -
0 0

to contain a t least nm e m e rnl tubes to co nt a in th e

foll owin g bo ttl es: t g in. 1 Fre n ch ve rmo u t h , t
Italian ver m outh . t rye \\' hi sky , 1 Scotc h, 1 bottle
orange j uice, 1 buttle le m o n jui c<", 2 syp h o n s. The
13
bottles should fit freely in the tubes up to the n ec k.
The ice box, which is to h o ld the broken ice, should
h ave a false bottom of p erforated wood, as an ice
pick, even in the h ands o f a carefu l man, is li able
to do a lot of damage . Eve rything below the
b ench should be open, a nd a well-made box for
empty bottles k ept where it can b e conve niently
reached . The fl oor should be kept clean and
drained , a nd covered wi t h sla t work. The run
behind the average ba r is u suall y unclean and damp,
and there is no excuse for suc h a condition o f affairs,
which is caused by either poor d rainage or careless-
n ess on the p ar t of the bar- te nd e r.
If the space behind the unde r part of the bar
is dark it should be lighted a r t ifi cially, a n d the e x tr a
expense will b e more tha n m ade up by the savin g
r esulting fro m less break ages. The be n ch facing
sh ould b e of corrugated m e t a l with a p it c h s uffi cient
to make drainage an eas y mat ter. Do n 't fo r ge t
to h ave the rece ptacle for powde red s u gar a nd you r
fruits, e t c., in a p lace that w ill b e con venient to
reach as well as dry .
\ ¥ h en mixing, the wisest plan fo r the nov ice is lo
pour. ingredients in t he shaker firs t and afterward s
add the ice, as t h e n a mistake can easily be rectified.
Great care s hould be taken t o a void usin g snowy
ice, which dissolves too qui c kl y a n d gives the
beverage a watery flavour. H o w t o h old your
shaker, and strain, is b e tte r explained b y the photo
on cover a nd frontispiece. As to s tirring a coc ktail
this is clone in a large bar glass (pint s ize) b y stir -
ring briskly with a long bar s p oon. This practice
was not in much u se in New York j us t before
America went dry, in fact the only time it is neces-
sary to s tir a cocktail is when you arc mixin g
drinks containing an effer vescent liquid
 TENDING BAR.

Bar-tending may, to the man who knows n oth ing

about it, see m a ver y s im p le matter ; b ut like
everyth in g else it is a business, and r equ ires
considerable s tudy t o become an expert. Of
course tLis is leav in g th e mixing o f d rinks entirely
out of considera tion ; what is r eferred to now
is the act of waiting upo n a custom er so that there
will be n o hitch of any kind nor a n y misu nder-
s t and ing. The successfu l bar man of to-day is alert,
bright, ch eerf•.Il . cou r teous, speaks when spoken t o,
or only so far as a query concerning the drin k , is
clean a nd neat in d r ess a n d makes n o unnecessary
display of jewellery.
To be ~brnpt, insolen t, to talk too mu ch , or to
be s lovenl y in appear ance is a posit ive detriment,
and is inexcusable.
vVJ-,e n mixed drink s a rc called for, th ey shou ld
be mixed above the counter and in full v iew of the
customer. There shou ld be n o mista kes 411d no
accident s, as at that particular t ime t h ey arc
inexcusable, everything should be done n eatly
and w ith despatch. ' ine men ou t of ten should
be ser ved quickly a nd without any unnecessary
fuss . Remember that perfect ser v ice is half the
game; a fter the drinks h ave been served and paid
for a nd change delivered , the debris s h o uld be
im mediately cleared away and the b a r wiped dry.
Bear in m ind that a p lace for everything w ill save
a lot of time, trouble a n d confus io n, especially
behind th e bar. and n o ru sh should interfere with
this system. This esp eciall y applies to th e workin g
bench. That subj ect h as been t ouch ed on before
I
15

j
in a pr ev io us ch apter, but t oo much can n o t be
said on it , a s i t is o f im m ense impo r ta n ce .
The reall y good ba r- te n der is the man w h o h a:;
the a bilit y of s u iti n g a n d pleas in g hi s custome r ;
w ho r ecog nises th at t he re ar e se ,·eral g r ades of
co c kta ils : mi ld, med iu m a n d st ro n g, and obsc r n: ,
any su gges tio n s \\" hi ch may be made concernin t-:
th e m. T he re a r e a certa in n umbe r of m e n behi n d
the b a r wh o t hi nk t hey k now it a ll, and w ho t 11 rn
o u t drinks irrespcct i,·c o f t he indi,·i d u;LI ta sk of
the men m os t to be cons idered - - those who pa,·
for th e m a nd d r ink the m. l t wi ll not take a
go o d b a r -t e n d e r lo n g to work up a Lig perso n al
fo llow in g whi c h may be of g rea t va lue t o h im later
on if he has a p lace <>f hi s ""'"·
 H int s to Bnr -t e nd e rs .
\Yhil e th e re an· r L·al ly ft.:w nil .. , O\' whi c h a ba r-
t e n der may he· go,·e rn , .. I, yd th ,· n c: \\· m an in t h e
bu siil css o u gh t tu ha,·e :-(iJlll· :-;o rt of a g uid e , so
that h e ca n co n Ju ct h i m sL·l f in a mann e r t h at will
do cre d i t to the <.:stal>li s hm e nt and g i,·c satisfactio n
to the cu s tomer. H e s h o ul d lie po li te , prompt,
a n d atte n t i,·c: at all tinws , a n d 1w,·e r lose hi s t e mpe r
und e r a n y c ir c umstan ces . It is im po rta nt t ha t h e
s h ould a lways be c h ee rful a nd a 11s wer a ll qu e stions
put t o him in as in te ll igent a m a nn e r as poss i b le.
H e s h o ul d Le c h ecrf nl a n d am ica bl e at a ll t imes ,
and t r y and m e m o ri ze hi s cli e nt s' n ames , a s it a l\\' ays
pleases th e clie n ts wh e n h e rem e mbe rs th e m a nd
th e ir p a r l icnLtr kind of bc\·erage .
J\bu vc all tl1in gs , it is n ecessa ry th ;tt h e s h o ul d
IJe \\·e ll a n J n eatly drc.;,,, ..J, LL ilh unl s h o \\·, a n d whil e
on lh e s uuj ect "' drc·ss in g , it m igh t as \\'l' ll be m e n -
tio n e d tliat n u 1h i:::,: is be tte r or m o re ap prop ri a t e
th a n a w hite bar -jac ke t a n d w hi te a pro n, spo tl essly
clc:111. ,\ ss um l" n ow , t h a t a c u s t o m e r h as stepped
up t o th e li;1r. In q u ire as l o hi s w a n ts . If i t is
a 1nixed d rin k prep are i t a bo \·c the co unte r as
e xpcdil io u s ly as poss i b le . Do a ll lh e w o rk in p la in
v ic\v , fe r the r e i:-; n o thi 11g to cu ll CL' a l , <-1 n d d1.. 1 it as
it o u gh t to Lie du n e, \\' i tllll ut a11y a tt<.: mpt at untbua l
e la l>oratio n . ..\lion· a ll t hin gs he n e;1l. Sec that
tl ic g l a~ses arc !Jr it: litl}· p uli :-; lH:d ;1 nd th atc.:\·l' r y thin g
t h at is u sl'll '"prepare the d rink is iw rk c tly clea n.
l f lli e n· is nu ru :-- li, ;1t t .... nd t() 1 la· l ' ll :-. t u 11 1er unt i i he
ha s fini ;.; h l'd d rinkin g ;ind ldt th e l>ar . Then the
bar s h o uld l>e i111n1L'cl i;i tcl y and th o ro u ghl y cl e a n e d
a nd it will n o t h::l \' C th e un t id y a nd s lo ppy
B I7
appearan ce for which t oo many p laces a re n ot ed .
A lso clean the glasses a n d p ut them bac k wh e re the y
belong, so as t o ha ve th e m ready fo r th e n e xt time
used . During you r d a il y wo rk don ' t ove rl ook the
b ar ben ch, but keep it n ea t a n d in goo d wor ki ng
order. Too mu ch a ttention ca nnot be paid to thi s
p ar t of the bar, a nd a goo d bar-te nde r can a lw ays be
t old by the way his bench loo ks .
'A' hen you are b ehind the b a r d o n 't smoke.
Don't, under any circum s t a nces , drink with cu s-
tomers while on duty. \.Vh en your wo rk fo r the day
is fini she d don't h a n g a ro und; ge t out at o n ce .
D on't sh ake dice o r play ga m es o f chance with
custo m ers.
Familia ri ty breeds contempt. D on't ge t too
chummy with p eople o n short n o t ice. L oo k o ut
for the han ge rs- on . They a re a lways knoc kers .
L et a ll customers h ave a ll the a rg ume nts among
the m se lves; a good lis te ne r is a wi se man . Th e re -
fore do your work conscientio usly , ho lding th e
minor d et a ils o f each clay's business we ll in b ane.I,
a nd do not in ve nt n e w drinks (which a rc o fte n
purely reva mped o ld ones ) unless y o u reall y have
d iscovered some thing of intri ns ic m e rit . In thi s
age of great progress and man y kind s o f drinks it
see m s t o have b ecome the mi ss io n o f a lm os t eve ry
dil ettan te to provid e a n ew drink fo r eve r y o ther
diletta nte , a nd the res ult is th a t we a rc lite ra ll y
e ntangled in m esh es o f inextricable co mpli ca t ion s.
The experienced bar-te nder is h eart-sic k, the n ovice
is dismayed . It is safe t o s t a t e t ha t n o t on e drinke r
out of 100,000 could, for a lot t er y gr and prize ,
enumerat e fifty modern drinks o uts ide of the
straight drinks , but do n o t be dis mayed n o r d is-
couraged. This little volume contains a ll t he
drinks that yo u will ever have occasion to u se ; b ut
they are h ere if n eeded, and easy to refer to at a
rS
second 's notice. Aft er ;i.1 1, most of these m ode rn
drinks outside o f the o ld sta n da rJ s a re o nly s light
variation s fro m the pare nt mixture, and a re obtained
by the addition of a dash of this a n d a dash o f
that, etc., and they are ep he m era l. And lastly,
when looking for a chan ge of jobs, don't forget cheap
bar-te n ders a re o f ve r y little use, a n d there is no
r easo n why a man o ught to be cheap . As a r ule,
a cheap m a n is worth less except for a cheap place.
The most p r actical a rti cle fo r measuring purposes
is a " gigger," which u sed to be in gener a l use in
America. Th e " gigger " is o f sil ve r plated meta.l,
con e-shaped a t both e nds to co nta in t a nd 5 of
liquor.

19
PETER F. HEERING
COPENHAG EN
By Ap p o in tm ent to
P ur veyo r of Hi s f\'l ojt.·,ty
Ch erry Bran d y Kin g Geo r ge V.

CHERRY BRANDY
Delicious in Cocktails
TRY A
"HEERING CHERISHER''
l Hcering Cherry Bra ndy , ~ Fre nch Vermouth, with
da s h of Pea ch B itt e r s

~
VERMO UTH
(ITALIAN)
NOT TOO SWEET ; NOT TOO DllY
Mal,es the Best Coc/1/ails
"MARTINI," 0 MANHATTA N ," c>tc.

Try "GIN & CIN"zAN O

~ Cinzano Ve rmouth ! Dry G in
a nd a s queeze of lcn1on pee l.

20
 A
1. A b s in t h e Cocktai l.
.B
if Abs inthe , t C in , t Syrup o f Ani se tte or Sy rup
o f Gomm e , a dd o ne dash O ran ge , one da~h C
Angos tura.
Shake until froz en, and s tra in into coc ktai l glass . D
E_
2. Absinthe Frappe .
if Abs inth e , ~ Sy rup of An ise tte , doub le qu a ntity
I' ,
of wate r. G
Shake up long e n o ugh until t h e outside of the
s hak e r is th o roughly cove red w ith ice. Strain into Iii
smal l tu mblcr. I
3. Ado nis Cockta il. J
Idas h Oran ge Bitters , 1 She r ry, i Ita li a n K
Ve r mouth.
L
4. A las ka Cockta il. M
~Yel l o w Chartre use , 3 G in (l\ ic h o lson). N
0
5. A le x ander Coc kta il.
} Cr0 m e d e Cacao, ". Rrandy, ~ Fres h Cream . ~
S h ake w e ll a nd s tra in into coc ktai l glass . 0.
6. Alfonso Co ckta il. A
Put o n e lu mp of sugar in a m ed ium-s ized wine- s z,
glass, 2 das hes of Scc rcs tat B itte r poured o n t o the 'l'
su gar , on e lump of ice, o ne quarter of the glass
Dubonnet, and fill re ma inde r with Champ agne ,
a nd squeeze le m o n pee l on t op, a nd s ti r s light ly.
v
(Th e above coc ktail was ve r y popu lar at D eauville w
in 1 922, during his i\laj esty t he l\:ing of Spain' s
s tay at th at popu lar Norman dy resort..)
:x
y
2 1
z
7. America n B eauty.
Th is is a Ion g drink, use tumble r. 1 t ea5 poon -
ful of Crcme de Menthe . F ill w it h Ice. Then in
a n other glass m ix t he fo llow in g : -/; Oran ge juice,
! Grenad ine, } F rench Ve rmouth , } Cognac. Pour
in fi rst glass. Dash t he top with Port \.Vine, dress
with fru its a nd a spr ig of fresh m int, and ser ve
with a s traw.

8. Angel's K is s.
Pour into liqueur glass ~ Crc me de Cacao,
F r esh Cr eam.

9. Apple J a ck Cockta il.

! Apple J ack,i Grenad ine, i\ L em on juice .
10. A s toria Cockta il.
Id ash Oran ge Bitters, ii Gin ,} French Vermou th .
Serve with st uffed O li ve.

11. Artis t ' s S pecia l.

1 Scotch Wh isky, 1 Sherry, i\ L e mon ju ice , ~
Groseille syrup.
Shake we ll a nd strai n into coc ktail g lass .
(Recipe from Ai•tist's Club, 14, Rue Pigalle ,
Paris.)

22
12. Bacard i Cocktail.
r t easp oon fu l G renadi ne, } Gin. ~ Bacarcli Rum,
juice o r half :t lim e .
(Bacarcli 1\um co m es rrom Cuba.)

13. Bamboo Cocktail .

I clash Orange B itters, 1 wineglass Dry She rry ,
! w ineglass French Ver mo uth. F'
(Charlie J1l aho11ey. Barlc11der. I-I off111 an H ousc, G
New Yorll.)
Ill
14. Bijou Cocktail.
1
U se a la r ge bar glass.
r clash Oran ge Bitters, 1 Green Chartreuse , ! J
Ital ian Vermouth , 1 Plymouth G in.
M ix w e ll with a s poon, stra in into a cockta il R
glass, a dd a c herry o r o li ve , s queeze a piece of L
le mon pee I on top, and serve .
(Reci p e jvo111 J-1 arry j olmson of New Or/ea 11s .) .M.
15. Blackthorn Cocktail.
M
3 clashes J\ n gostura , 3 clashes Abs inthe, 1 Irish a
\l\ihis k y, ! Fren c h Vermouth .
Shake we ll , a nd s t rain into cockta il glass . ~'
0..
16 . Blanche Cocktail. a~
·} Co intreau. 1 Anisette , t Curac;:ao (wh ite) .
Shake wcl I a nd stra in into cockta il glass.
(A popular afte r -dinn er coc ktail .)

17. Block a nd Fall Cocktail.

·/; A nis d e ! Oso o r Abs in t he , !- Calvaclos , 1
Brandy, 1 Coi ntreau .
(lnveu ted by T . Van Dyche, at Cfro's, D eau.ville ,
1924 .)
23
18. Bloodhound Cockta il.
t Gin, } F re n ch Ver m o u t h , 1 Tta l ia n Ve rm o uth.
2 or 3 Strawb erri es . S h ake we ll, an •l s t rain.
(This cockta il w as in trod uced t o London by th e
Duke of Manch est er a fe w years ago.)

19. Blue Ribbon Cocktail.

~ Gin, & vVhite i\Iint, ~Co intr ea u. Ad d six dro p s
of Breton Cooking B lue !lye ; w hen sh ake n t oge th er
gives this cocktail a ni ce blu e colo ur .
(Invented by the Author, at .4ros Clu b, L o11do11, 1919.)

20. Bosom Caresser .

l yolk of Egg, l t ea s poonful o f G renad in e,
Curas:ao , -/J B randy ,~ i\ iad <·rc.
Shake w e ll. Strain.

21. Brandy Cocktail.

2 cl ash es Angos tura, 2 t easpoo n ful s of Go mm e
Sy rup, l glass Brand y .

22 . Brandy Crustas .
Take a s mall win egla ss . m o is t en th e rim with
lemon, clip rim of gla ss into cas tor s uga r, whi ch
action gives the glass a fros t ed appearance . Cut
the rind of a half a le m on th e sam e as you \\·ou Id
pee l an appl e . th en fit in to yo ur prepared glass .
Then pour into your s h a ke r r t eas p oonful Su ga r or
Go mme Sy rup, 3 <.las hes of J.Jri o li i\l a r~Lsc h in o, 3
d i\S h es of An gos lu ra l3itte rs. Jui ce of a { Le m on ,
l glass B ra ndy. Shake we ll, pour in to your glass ,
a nd add fruit.
 .,
23 . Bra n dy Da isy . \
;. Br:i ndy , i Sy ru p of Crc; n;uli nc , J u ice o f h a lf
a L emon . c
Sha ke w e ll , s t ra in , po ur into d o u b le-s ize d
coc kta il gh''i. add c h c·rr\· :i nd uthc r frn il in se aso n
and a squirl o f soda watvr .

24 . Bra ndy F ix . f .
P ou r in t o a s m a ll tumb le r r t ea s poo n ful o f s u gar G
r t eas poo n fu l o f \\"ater to d isso lve th e su gar, Ju ice
of a h a lf Le m on , } l iqu e ur of C h..:rry B rand y , i1
.r l iqu e ur of l3ran d,· .
F i ll t he g lass w i t h fm e ice a n d st ir s low ly , th e n I
add a s l ice of L e m on , a n d se r ve w i t h a s traw . J
25 . Bra n dy F li p . R
r yo l k o f a 1: res h Egg , r teas poonf u l Su gar o r l.
Sy rup Com me- , 5 .!Jran cl\· .
S h ake \\·el l. ,;t rain in l o s ma ll w in eglass, a n d 111
g rate a little 1111t nwg on ln p.
M
2 5. Bra n dy H ig h b a ll is 13 ran dy a nd Socia , 0
r p iece of l,e m o n P ee l squ eezed in g lass , with
a c h unk o l lei.; . I?
27. B r a nd y Jul ep . 0..
Sa m e as :\ l in t J u lep. ~

28. B ra ndy P unch.

l n a la r ge fa ncy ,, 1n e glass, ha lf fI 11 g LLss w i th
S ha 1d Ice, r te. 1-poo n ful (a,;tu r S u gar, r t ea.spoo n -
ful of P in eapple Sy ru p . juice o f ± L e m o n , a few
d r ops o f Lim e J u ice , a sq u irt ol Syph o n. S tir
we ll , the n d eco rate with fru its in seaso n , a nd
fl a vou r with a fe w drops of \{ u m o n t op .
~5
r 29.

t
f
Brandy Shamparelle .
of Cura9ao (rouge) , t Y e ll ow Chartrc: use ,
Anisette, } Brandy.

30. Brandy Smash.

Diss olve 1 t eas poonfu l of S ugar ancl w a t er in
a s haker, add a few s pri gs of Fresh i\lint, Extract
Flavour of i\l int. Draw out s pri gs of :'II int, add
one glass of Brandy, shak e w e ll, a nd po ur in to
wineglass h a lf full fine Ice. D ecora t e w ith fruits
in season.

31. Brandy Sour.

r t eas poonful Su gar o r Gomme Syrup, Juic e of
half a L em on, r g lass Brandy.
Sh a ke w e ll, s train into win eglass , s quirt a little
syphon on top, d ecora t e w ith fruit.

32. Brazil Cocktail.

3 dashes Angos tura , 3 d as h es Abs in t h e, ! French
Vermouth , ~ Sh erry.
Stir up w e ll, s train in to cocktail glass , addin g
a Cherry, and sq u eeze a piece o f L e mon P ee l on t o p .

33 . Broadway Melody Cocktail.

! Gin, ?J Fren ch V e rm o uth, ~ Gra n d Marn ier.
(Recipe : B ill Breed , C /evela11d.)

34. Broken Spur Cocktail.

r yolk of a Fresh Egg, aG in, aIta li a n \" e rm outh,
fr ·white Port, r t eas poonfu l Ani se tte i\larie Brisard.
(This cocktail was brought out b y the cavalry
which got disbanded during the war.)
26
35. Bromo Seltzer.
In a la r ge tumbl er put one t a bles poonful of
Bromo Se ltz er (whi c h can be procu r ed at a ll c
chemists) , fill with Soda , th en pour into a noth er
tumbler. R e p eat thi s t\\"ice until powd er is D_
disso lved, and drink \\"hile fizzing. (A good
pick-me -u p for th a t n ext morning feeling.) E ,.
36. Bronx Cocktail. F,
} G in, } I'rcn ch Y e rm outh , } Ba il o r Ve rm outh, G
the juice of a qu a rter o f an Oran ge.
37 . Bronx Terrace Cocktail.
~- G in,} French V erm outh, Juice of half a Lim e. I
38. Brooklyn Cocktail . J
I cl as h Amer.Picon , r cl as h o f Drio li Maras ch- H.
ino, ~ Canadi a n
C lub \~"hi s ky, } I'rench Verm outh.
L
39. Brut Cocktail.
M
r das h Angos tu ra Bitt e rs , } Amer. Picon,
French V erm outh. N
40 . Bull-Dog. 0
Put 2 or 3 lumps of Ice in a lar ge tumbler , add
the Jui ce of I Oran ge, r glass of Gin. I'ill balance
~

.a°'
with G in ge r Al e . Stir, and se r ve with a straw.

41. Bunny's Hug .

} Gin, } Scot ch W hisky, } Ab s inth e .

42. Byrrh Cocktail.

·} Fren ch Vermouth, -~ Can a di an Cl ub Whis ky,
} Byrrh.
(By rrh is something s imilar to Dubonnet but
much more dry to the t as t e .)
27
 AND

HIRAM l.'(ALKER & SO N S LI M ITED . 2 7.COCKS PUP. ST.. S.VV. 1.

D1 srd!enJ \l/al kervd/e , Can.:: J.J
43 . Cate de Paris Cocktail.
I white of a Fresh Egg , ·fr Gi n , i Sy rup of Anise tte,
r t easpoon fu I of Fresh Crea m. c
(R ecipe: f r onz tlzc Cafc de I'a ris, l3roadi; ·ay , New
Yo r/I.) D_
E~
44 . Cameron's I~ ick Cocktail.
;\- Scotc h \\his k y , ~ Irish Whis k y , l L e m on
Juice , t O r gcat Sy ru p .
Ji '
G
(Or geat Syrup is m a nu fa ctured from a lm on ds.)

4 5 . Canad ia n Cockta il . I
z da5h es An gvstura , z tca5poonfuls o f G omme
Syrup , I glass of Canadi a n Club \ \his ky. J
l{
46 . Ca rro l Cocktail.
} 1t a l ian \ ·vrmollth, ~ B ra ndy , L
Serve wi t h pic kle-cl w a lnllt in cocktail glass . M.
(This coc kta il was w e ll -kn own at th e P laza
H ot e l, .0:1.:w Y <> rk , hdo re Proh ibition.) N
47. Cas ino Cockta il.
a
In a wi1wgJa.,s put 1 lump of Sugar, soak it with l't:
Abs inth L', a d d 1 lump ol Ice , ft l l the glass w it h Q.
Champagne, add a da>.h of Brandy on top, and
s queeze a pi ec e; of Lemon l'c:el on t op . R
48 . C ecil P ick-me -up. s
On <.: yolk of E gg . 1 g lass of l3rancly , 1 t eas poon ful
of Castor S uga r. Shake wel l and strain ipto
v
Tl
m edium s ized win eglass and fi ll b a la n ce with
Cha m pagn e . w
( H ecipc from Jr 111. Pol/a c/1, Cecil Bar, Lo11don,
one of my apt pupils w izen at Ciro's 13ar, Londo11.) x
y
29
l
49. C. F . H. Cocktail.
i Grenad ine , t Ced e rlund 's Swedis h P un ch , t\
Ca lvad os , t\ Le mon Jui ce,~ G in.
Sha ke we ll a nd stra in in to cockta il glass with a
cherry .

50. Champagne Cocktail.

In a w ineglass put 1 lu m p o f Su ga r saturated
with An gostura B it t e rs , add 1 lum p of Ice. fill the
glass with Champagne, sq ueeze a p iece of lemon
p ee l on top, stir and serve .

51. Champagne Cup.

P ut z or 3 lumps of Ice in a large ju g and add
1 liqueur of B ra ndy, 1 l iqueu r of Drioli i\la rasch ino ,
1 l iqueur of C ura~ao, 1 bottle of Cha mpagne , I
bottle of Soda \\"a t er.
Stir we ll , a nd d ecorat e w it h frui ts in season a nd
tw o s prigs of fresh mint a nd a s lice o f cucumber
pee l.

52. Champagne Julep .

Use a large fancy wi neglass, put I lump of Su gar
and I s prig of Fres h Mi n t , 1 lump of Ice, t hen pou r
y our Ch a mpagne ve r y slow ly, a t the same t ime
stirrin g gently all the t ime, a nd orna men t t he top
in a tasty m anner w ith fruits in season .

53. C h ampag ne Pick-me- Up.

I liqueur of Brandy, r liqueur of French Ver -
mouth , r t easpoonful of Gomme Syrup.
Shake we ll , strain in a wineglass, and a d d
Cha mpagne.
(Reci.pe by johnny L eajJo/d , Grand Circle , A i x -
les -Bai n.s .)
54. Chinese Cocktail.
I d ash :\n gost11ra , :> clash es D r ioli i\Ia raschin o , 3
clash es Cu ras·ao, ,' ;Syru p G n ·n ad in e , ! J a m a ica H um.
S ha k e well a nd s tra in .
(R ecipe by F . P . 1\' e;oma 11 , Paris. )
D
E_,
55. Chocolate Cocktail. Ji ,
I yo lk of a Fres h Egg , t Yel low Ch a rtre use , G
;} Port \\'ine , I t easpoon ful o f G ruuncl Choco late .
Sha k e w e ll.
I
56. Chorus Lady Cocktail. J
} G in , 1 Ita li a n Vermo uth, } Fren ch Vermouth, K
a dd the Jui ce o f al Or a n ge .
Ser ve in o ld -fashi o n ed w his k y g lass with s li ce
L
of ora n g('. Ni.
(R ecipe by .·II. Oa. les , Sa va.1111ah .)
N
a
57. Cider Cup .
~
r lique u r o f Calvacl os , r l iq u eur of B randy ,
r li q u e u r of Curac;;ao, 1 b ottle of C ide r, 1 b ottle o f 0..
Perrie r o r Solla \Yate r . R
P reparc t h e sam e w ay as Ch a m p a gn e Cu p .

58. Cinzano Cocktail.

2 clash es of An gostura, 2 clashes of Orange
Bitte rs , r g lass of Cinzano Y e rmouth. Wi
Sha k e w e ll and s tra in into cock t ail glass, a nd
s queeze ora n ge p eel on top .
x
y
3r
z
 59. Cinzano Spark ling Cockta il.
In a w ineglass p ut 1 lump of Su ga r , : d ashC's of
Angost ura , I d ash of Cura<y ao, 1 k as poonful
B randy , 1 lu mp o f Jee .
F ill ba la nce \\·ith t hat. \\"v ll -lrn mn1 Cin zan o D rut ,
stir s li ghtly, a nd squee ze Le m on l 'ee l on i.op .
N ot e . -T h is coc kta il is , ·cry po pular in a ll
A m erican bars , as Cin zan o B rut is vc.:ry rC'asonabiL:
10 price.
l
!
1 60. Claret Lemonade.
Use la r ge ·tumb ler .
H a lf fi ll with fin e Ice , J ui ce of 1 LC' m on , '.! t ea -
s poon f uls Gomme Syrup, 1 g lass of Cla rL·t , a nd fil l
w ith syph on.
Stir s lowl y , a nd sen ·e with a ~. t ra\\· .

61. Claridge Cocktail.

} F ren ch Ver m outh , 1 Gi n , L .\ 1•ri cu l I :ran d y,
Cointreau .
Sh a ke \\"c l l and stra in in t o coc U a il g lass .
(Recipe .by L eon , JJart endcr, Claridge JI ole l,
C hamps l:."lysees , P ari s .)

62 . Clover C lub Cockta il.

I w hite of F resh E gg, J u ice o f s m a ll Lime (or
t Lem on ) , I t easpoonful R as pberry Sy ru p, 1 G in ,
l Italian Vermo uth .
Not e .- I n Lon d on for so me time it h as bee n th e
c ust om t o sc1T e Gren ad ine inst ea d o f H asp berry .
32
63. C lover Lea f C ocktail.
r w hi t e o f F gg, J u ice o f a s m a ll Lim e (o r t
L e m o n ). I t ca,poo n ful o f (;re n a d in e , I s pr ig uf
F res h :\ l in t .} C in , i It a l ia n Ve r m o uth .
S h ake we ll , s train . ;incl lca ,·e m int- lea f on t op . D
E
64 . C lub Cocktail.
F,
-!; V i t a li V erm o uth , {'; G in , '.! clash C's O ra n ge
Bitte rs , 1 t eas poonf u l G o rn m e Sy ru p. t Y e l lo w G
Ch a rtreu se . li
(C. Ma lzo11 ey 's R ec ip e .)
I
65. Coffee Cocktail. J
r yolk o f a F res h E gg . 1 t ea s poonf u l of S u ga r 1\.
o r Gom m e Sy rup ,~ P o rt \\"in e, t Brand y , I d as h
Cura ;:ao . L
S h a k e wel l . s t rai n in to a s ma ll win eg lass, a n d M.
grat e a li tt le n u t me g on t o p.
K oh: . -T he n a m e o f t hi 6 d ri n k is a mi ,; n o m c·r . as
coffee a nd b itte rs a rc n o t t o be fo un d a m o n g i ts
in gred ie n ts, b ut it loo ks li ke co ffee \\·h en it h '1s
b ee n p rope r ly con coc t ed , h e n ce p ro b a bl y its n a m e .

66. Col on ia l Cocktail.

~G in , -!; Jui ce o f Grap e F rui t, 1 d as h o f D rio li
Ma r a sch in o .

67. Comni.odore C ockta il.

r t eas poonful Gomme S y r up , '.! cl a sh es O ra n ge
B itte rs , Jui ce of h a lf a L i m e , gla ss of Can a di a n
Clu b W his k y .
(R ec ipe by Ph i t Gross , Ci 11 ci 11>111 / i , 0 .)
c 33
68. Coop erstow n Cocktail.
! Fren c:i. Ve rm o uth , 5· G in , 2 spr igs o f F res h
M int.

69 . Corona tion Cocktail.

U se mixin g glass.
Fill h a lf full w ith cr a cked Ice, 2 d ash es D r io li
Mar asch in o , 3 d ash es O ra n ge Bitters , i Fren ch V e r-
m outh , ! Sh erry .
(R ecipe by J oseph Rose , of JW urray B ros. Cafe .
Ne war /1, N .] ., in 1903 .)

70. Country Club Cooler.

Serve in tu mb ler. r glass F r ench V e r mouth ,
r t e aspoonful Gren a din e , 2 lum ps o f Ice, fi ll w ith
Soda Wat er.

71. Cream Fizz.

r g lass o f G in , Ju ice o f r L e m o n ,
1 t easpoonf ul
S u gar or Go m m e ; a d d las t 1 tca~poo nfu l o f Fres h
Cream .
Shake w e ll , stra in into wi neglass a nd sq uirt of
sod a o n top .

72. Cuba n Cockta il.

iBran d y , ! Apr icot Bra nd y , J u ice o f h a lf a
Lime .

3-t
73. Dacqueri Cock ta il.
i} Bacanli , Jui ce o f a F resh L i m e , f; Gre nadine.
Sha ke we ll , and s train into cock ta il glass .
(Th is was a V l' n· po pu lar coc ktail in Amer ica
b efore Prohibition ca me in. Baca rdi is m ade in
Cuba.) D
E
74. Dempsey Co cktail.
fr Cal vados , } Gin , 2 dashes Gre n ad ine , 1 dash f •
An is d e ! Oso. G
(R ecipe by F red. 111 arti n, Casino, Deauville,
1 922 .)

75. Derby Cocktail.

I
2 d ash es Peach an d B itte rs , one s prig of Fresh J
Mint, 1 g lass of N ich o lson's G in.
Stir and s trai n into cockt a il glass . Ser ve with I\:
oli ve. L
(R ecipe E. G. ne Ga slreaux, of Cerna! and Vine
St·reets , Ci11ci'!ll1 ali , 1903 .) M.
76. Desert H ea ler. N
Ju ice of r Oran ge , r g l a~s o f Gi n, ! g.lass of a
Ch e rry Brandy Foc kink. S nake we ll, stram mto
la r ge tumble r and fill ba lan ce w ith G in ger B ee r. II
(Recipe by Hon . H. Grayson. ) a.
77. Diabola Cocktail. I\
fr Dubonnet, -} Gin , 2 dashes of Orgeat Syrup·
s
(By F . Newman, Paris. )
'l l
78. Diki-Diki Cocktail.
1} Cal vados, f; Calor ic Punch (Cede r Jund 's Swedish
v
P un ch), ! Grape Fruit Juice. . . )V
(This is a very popular cochtail in Lon~un by
Robert '' the well -li11own Bartende r.) Jc
1'
35
2
r 79. Docto r Co ckta il.
~ Cl' tl c rl11nd 's Swcdi , h 1'1 1nc h, } O ran ge Jui ce,
:~ L rmo n J 11 ice .
Shake w e ll and s t rai n in to cocktai l gla.> s .

80. Douglas C ockta il.

iJ- N ich o ls on 's G in, } French Ve rmouth.
Shake wel l, s train, sq ueeze of orange p eel o n top.

81 . Drea 1n Cocktail.
} Cura~ao , fr Brandy, 1 dash Abs inthe.

82 . Du B a rry Cocktail.
d ash Boo nkam B itters , 2 das h es Abs inthe ,
1
2 d as h es Gomme Sy ru p,~ Gin, -} Fre n c h Ve rm o uth.
Sh ake w e ll . S train into coc kt;:i il g lass with
quarte r s li ce of o range .

83. Dubonnet Cocktail.

~D ub o nn e t, :~C in .

84. Dubonnet Fizz.

J ui ce of half a n Orange. Ju ice of h a lf a L e mo n.
r t easpoon fu l of Ch e rry Brantly, 1 g lass Dubonn e t.
Shak e w e ll, s tra in in to win e g lass . a nd scp1irt o f
syphon.

85 . Dunlop Cocktail.
,\ Sherry, ff Ru m , r <las h J\ n gos tura B it ters.
 Ceder]unds
i Genuine Caloric E.
_,;\ Punch "f '
G
WI \
Ill
I
J
R
L
.M.
.N
0
~~
a.
I\

l
Two-thirds Ced<:rlund's Punch ; one-third
Lime Juice ; if <lcsired drier, a dd more Lime
1
Juice ; if Lime Juice uot at hand, tg,ke Lemon
Juice. add n1 orc Punch at Wscre tion thus
s
increasing the s wcetncss of the drink ; shake
wclJ ; servo very cold. TL
S ol e A ~ cn t;:,· /o r Ce :J c r~ un d' s :::i t,JL'ci t.:sh Pu11ch:
ROBERTSON, VlLLAh & WATSON, LTD.
v
98, Grea t 'i'owcr St r ee t, Loncou, E.C.
-- -- - - - "
J(
1'
37
z
 COURVOISIER
THE BRANDY OF NAPOLEON

Cognacs - Fines Champagnes

8 6 . Eag l e ' s Dream Cocktail.
r t eas poonful S u ga r o r Gomme Sy r u p, r white
of Egg. '.l- Gi n, ~ Crc m c "Yvette, Jui ce of! L e m o n.
Sha k e w e l l. anJ stra in into coc kta il glass , w ith
cherry.
E
87. East India Cock tail.
r t easpoo nfu l o f Curac;:ao , 1 t easpoo nfu l of Pine- F '
apple Sy rup. 2 d as hes A n gost ura B itte rs , ii B rand y . G
Stir up with a spoo n , strain into a coc kta il glass,
serve with a c h e rry.
(R ecip e of Harry j olms on , of New Orleans.)

88. Egg F lip .

r yo l k of Egg, 2 dashes Curac;:ao , ii Brandy. r
t easpoonful Go mm e Syrup.
Sha k e w e ll a nd s tra in into m edium-s ize d win e -
glass a nd g ra t e nutm eg o n t o p.

89. Egg Lem o n ade .

Fi ll your s h a ke r half full with ch opp ed Ice and
add 1 Fresh Egg, 2 t eas p oo nfuls o f S u gar, Ju ice of
r Lemon .
Sh a k e we ll and strain into la r ge t u mbler. F i ll
w ith Sod a \Y a t e r .

90. Egg Nogg .

Fi ll th e s h a ke r h a lf full with ch opped Ice and
add 1 Fres h Egg, ~ t eas poonful of Sul?ar, 1 glass
of Brandy, 1 g lass of Rum, th e re m a mcle r Fresh
Mi lk .
S h a ke we ll a n d stra in in to m ed ium -s ized
tum b le r. Grate a little nutmeg on top and ser v e .
y
39
2
r 91. Egg Nogg (Hot) .
Use lar ge b a r g lass.
r t easpoonful Sugar, 1 f"resh E gg.
B eat w e ll up with spoon by turning bris k ly.
a dd boiling Mi lk while sti rrin g, the n add r glass
Brandy . I g lass o f nu 111.
Stir until prope r ly b le nded, the n grat e n u t me g
o n top and se rve .
92. E lk 's Own Cocktail .
·white o f a F res h Egg,-} Can a dia n Cl ub \;l,"his ky,
-} Port \ .Yine , Juice o f half Lemon , t teaspoon ful
Sugar. Shake w e ll , s train into wineglass, and a
slice of pineapple.
9 3. E m p ire P unch.
I n a large tum b le r put 3 or 4 lumps o f ice , t h e n
acid r t easpoonful Drioli Marasch ino, r t easpoonful
Cura<;:ao (Bo ls), r t easpoonfu l B en ed ic tin e, t t e a -
spoon fu I Brandy , r wine glass of C lare t . Fi II
bal a nce with Ch a m pagne, s tir wel l a nd d ecorate
w ith frui ts in season .
(Recipe from Charlie Forrester , Casi110 - Di ej;p,·
and Carltoi!- Ca >mes .)
94. E . Nos Cockta il.
!i :-rench Vennou th, i} N icho lson's G in, 3 <lashes
o f Abs inthe. S hake w e ll and s tram .
95. Eton B lazer .
In a la rge tumbler put 3 or 4 lumps of ice, the
j u ice of one L e mon, r g lass of G il bey 's G in, :\- glass
Grose ille Syrup , -& glass of hirsch . I'ill ba lan ce
with So~la , s tir w e ll a nd se rve with s tr;rn·s .
96 . Eye - open er Cocktail .
1 yolk o f Fresh Egg , r t C'as p oonf11l o f Sugar,
2 clash es o f J\ b s in the, 2 dashL·s o f Cu rai; ao, 2 dashes
of Cr c m e d e N oyau, -} Rum.
(Recipe by F . Newman, Paris , 1907 .)
40
97. Fairbank Cocktail.
z .d as h es of Cre m e d e Noy:rn, 2 uash c' of O ran ge
B itter~, 1 F re n ch \'e rm ou th , ~ (; in.

98. FantasioCocktail.
:} Nich o lson's Gin, !. Bra n d y, t White Mint,
! Dri oli i\Ja rasc h in o .
F,
99. Fascinator Cocktai l.
ThrE.e d a~ h es of An is d e! Oso , I s pri g of Fresh
Mint, } Fren ch Ve rm o uth . fr G in.
(Recip e by J i 1111ny, B erke/m an's H ot el du N ord ,
~J
Rauen .) I
J
100. Fernet Branca Cocktail. K
r tcas p e>on fu l Curac;:ao , ! F ern et Branca , fr
C in zan o \' c rm o u th . L
M.
101 . Fish House Punch .
H a lf fill a la r g<' tum b kr wi t h fin e lee , a dd N
I gl ass o f \\'hi s k y, th e Juice o f 1 L e m o n. F ill \\'ith
0
sy ph o n.
Stir. d eco ra t e with fruit s in sca>o n, a nd fl t a p
littl e Rum on t o p. and se n ·e with s traw .
0..
102 . Flu Cocktail.
I u as h of J a m a ica G in ge r' I t eas p oonful of L e m o n
.a
Jui ce . 1 k a< poo n f n l H. oc k Can dy Sy rup , r t ea s p oon-
ful G in gL· r lJrand y. 1 g lass of Canad ian Club \Yhis ky.
S tir to ge th e r a nd se rve in sa1nc g la.-..s .

103. Fourth Degree Cock t a il.

} Gin. ·} Fren c h Ve rmouth, } B a il o r Ita li a n
Ve rmo uth. ·! d as hes o f Abs inth e . x
y
41
l
r
104. Fox River Cockta il.
In a win e glass put T lu mp o f Su gar sa t ura t ed
with Peach B itte rs, add 1 lum p o f lee , o ne g l a,-~
of ·wa lker's Bourbon \~' h i s k y, a nd 1 teas poo nf ul of
Crem e d e Cacao .
Squeeze a piece of Le mo n pee l on t op, s tir s li ghtl y
and serve .

105. Frantic Atlantic Cocktail.

! Cog nac, !; Ani s d el Oso, jui ce o f L e mon. Sha ke
well and strain.
(lJecipe : B asil W oon, H a1!a11a. )

106. Futurity Cocktail.

2d ash es of Angostura B itters , ! B a il or Ita lian
Vermouth, ~ Sloe Gin.

ZARA A .D . 1768

MARASCHINO
OF

FASCINATING FLAVOUR
42
 107 . Gangadine Cocktail.
I t easpoo nful o f Frambo ise Sy ru p, k Oxygen ee
Cuseni e r , 1G in,1 W hite Mi nt .
Shake w e ll, and s trai n in t o coc ktai l glass,
(N ote .-Oxygence is a white Abs in t h e wh ich is
i:iow manufactured in B e lgi um s in ce its prohibition
111 F r a n ce. )

108. Gazette Cocktail.

G
I t eas poonful Gomme Syrup, 1 t eas poonful
L e m o n jui ce, 2 da.'i h es o f Oran ge Bitters, k B ra ndy , li
k Ita li an \'er mo uth .
Serve in w ine g lass with o n e who le s li ce of L e m on . I
(Recipe by Wm. R eno , a t t he Freerstone Cafe,
Toledo, Ohio.) J
l\.
109. Gilroy Cocktail.
k G in,! r\oi ll y Prat, i Ch e rry Brandy , ! Kirsch, L
S h a k e we ll . S train into coc kta il glass.
M
110. Gimlet .
t Pl y m o uth G in, .\- Rose's Lime Jui ce Cordia l.
N
Stir, and se rve i11 same glass. Can b e icC' d if a
d es ired. p
A ve r y p opu la r beve rage in t he Navy .
111 . Gin a nd CINzano. 0.
it C inzan o Ita li a n V e r m o uth , t London Dry Gin . A
112. Gin Cocktail.
I t eas poonful of Go mme Syrup, 2 clash es o f
Orange B itte rs, 2 d as hes of J\ngostura B itters ,
re m ainu e r G in.
Shake we ll a nd se r ve \\' it h Che rry·
113. Gin Daisy .
S a m e as Brandy Daisy .
43
r 114.

115.
Gin Fix.
Same as B ra nd y !' ix.

Gin Fizz.
r t easpoonful o f S u gar o r Sy ru p o f Go mme, the
juice of r L e m o n, 1 g lass of G in.
Sha ke w e ll, s train in to meu ium-s ized tumb ler,
and fill up with Soda Wate r.

116. Gin Flip.

Same as Brand y !'lip.

117. Gin Highball is a G in a nd Soda, with

L emon P eel s quee zed in glass , a nd a lump of Ice .

118. Gin Julep .

Pre pared the sam e way as i\lint Jule p.

119. Gin Rickey.

P ut r l ump o f lee in a tumb lc·r. c ut a fres h l. illle
in half and s q uceze t he j 11 ice in th e g lass . a nd add
1 g lass of G in, and fill ba lance w ith Seltz" r o r Soda
·wate r.

120. Gin Sling.

Juice of r Lemon , r g l<L% of G in , 1 teaspoonful
of Grenadin e, r wineglass of p lain \\'ate r.
Shake we ll and s train in t o medium -s ized tumb le r.

121. Gin and Gin.

:l; London Dry Gin,.} C in zano' ltalian \ 'e rmo ut h,
squeeze of L e m o n pee l. -

122. Gin Smash.

Prepared the sa me way as a B ra ndy Smas h .
44
COCIZTAIL SHAIZERS
& A LL ACCESSORIES
JUG PATTERN
Ideal for h o m e use. Canno t leak
whilst being shaken . H eavily
S iker Plated on N ickel Silver 41
Pri ces from 30 / - each I
DITTO" ICELESS" SHAKER J
£3 7s. 6d. each R
L
STAND,-\RD PATTERN
M
H c1l\·jJy Sih·c r Pbt ed o n "l ickel
Sil\"l-r fr o 111 21 / - eac h N
.·\1'<1 :\iekel l' l:it<"d front
a
10 / 6 ea ch ~A
DITTO " lCELESS ., SHAKER 0..
Sih·c r Pl a ted SS / - earh l\
A luminium 21 / - eac h

w. R . LOFTUS, LTD .
Com/Jle t e Cocktail Bar Fitters
18 ToTTE='IIIAM CoUin· RoAo , LONDON, w. r
Telej1hone JVumbers: l\!Iuseum , 6235-6236
Telegrams: Improvers, Westcent, L ondon
45
123. Gloom Ch aser Co ckta il.
iCuras;ao, ! Grand i\Ia.rni e r . f.. G ren ad in e,
L e m on juice. 1 Barcad i R u m.
Shake we ! I and st ra in into coc k ta i 1 glass .
(Recipe by " C har/i.e .'' the pop11lar !3arle11der.
Ermitage , Champs Elysees, Par is .)

124. Gloom R a is er .
2 clashes of Abs in the, 2 clas h es of Grenad ine.
i N icho lson 's G in. 1 French V e rmo uth , L e m on Pee l .
(Reci p B by "Robert ," of the Embassy. )

125 . Golden Fizz.

Simila r t o G in Fi zz . Yo lk of a F resh Egg aclcl ecl .

126. Golden Slipper.

1-
glass of Y e ll ow Ch a r tre use in t o s ma ll "in e -
glass , th en drop o ne yolk of a Fres h Egg and ~ glass
Eau de V ie d e Dantzig.
(R ecipe by Harry j oh ns o11 , New Orleans.)

127. Greenbria r Cocktail.

r clash P each B itters . } F re nc h Ve nnou th,
~- Sherry . one spr ig of Fresh Mint.
Shake w e ll, and st ra in.

128. Green Room Cockta il .

F ren ch Vermou t h , t Brandy, 2 clashes of
-~
Cu ras;ao.
Shake we ll and strain in t o cocktail glass.
46
129. Grena dier C ocktail.
l dash of J a m aica G inge r, Ji- Ginger Bran dy,
iJ- Brandy , 1 t C'as p oo11ful of l ;onu nc Sy ru p.

130. Gu a rds ' C o cktail.

2 d a!; h cs Cu ra<;:ao , fr Vita li V ermo uth, t G in.
Shake we ll, a nd stra in in to coc kta il gl ass.

41
I
J
Linen- R

Cocktail L
!Ii
Napkins M
\ \" c ill 11>'tra!t' tw o
Coc k tail ~ap k i 11 ~ in
a
co lo u r ed L in en, and P,
hokl a ,·aril'L y of
o t her handw or k ed 0..
novel shap es ,
Eac h - - -
3/ - ~
lVritc f or ,, ropy of our "I.i11 cn T' ogtt l', " se11 t post free.
s,
ROBINSON & CLEAVER, Ltd., 'l' I
156- 168, REGENT STREET, LO N DON, W.1
"i
lV
}(
1'
47
z
r Christopher~ s Pale Sherry
IS THE BEST COCB<1 AH.

Write for Christopher's Price List

quoting the finest :-
SHERRIES
PORTS
CLARETS
CHAMPAGNES
SCOTCH WHISKIES
COGNAC BRANDIES
Etc. , Etc.

Price Lists issued both for Home and

Export.

1 CHRISTOPHER & Co. Ltd.

43 PALL MALL, LONDON
S.W.1
48
 131. H a k a m -Hiccup C o cktail.
r das h U ran gl' Hitters,~ d as hes C urai;ao , 1 G in,
~ Ita li a n \ 'er m uut h .
( R ec ipe from th e /fa /uw1 -H icc11jJ Bar , Ea s l -
bo11n1e .)
13 2 . H a p py Yo uth Co ckta il.
In a "·i ncg lass put o ne lump of lee, the j u ice o f
on e ()ran ge , o ne small g la s:; o f Cherr y Brandy ; fill
b a lance with l ' ham pagne.
(Recipe by Charlie S o11 miclle, .\ 'cw York Bar,
Pa ris.)
133. H a rry's Co ckta il. 4i
~- G in , ! Ita li a n Ve r mou t h , 1 das h of ,\bs in t he . I
2 s prig,; o f Frl's h ~ l i n t.
S ha ke we l I a nd s train into cockta i I glass , se rve J
with a s tu fk d o live. }{:
134. H a rry' s Pi c k-me-up .
1 kaspou nfu l uf Grenadi n e Sy rup, 1 g lass of L
B r<ind y, th l' j u ice of~ a Le mon. M.
Sh ake \\'ell and st ra in into m ed ium sized wine -
g lass, and fill ba la n ce with Cham pagne . N
1 3 5. H arva rd C ockta il. 0
I clash of l;ornme Syr up. 2 dashes ,\ngos tura ,
! Brandy,} ~ l a rt i ni lZoss i \ 'e r m o uth . P,t
S ha ke \\'c 11 , an d s tra in .
0.
136 . H asty Co cktail.
1 d as h o f Absinthe, r t ea.s poonful o f Grenadine , R
;} Fre n c h \'erm o uth, } :\ich o lso n 's (; in.
Shake we l l a ncl s train in t o cockta il g lass . Sz
137. Hecr in g C h erish e r . TL
l n a >' hak c· r ~ f u 11 of Crac ked l cc . L'q ua l pa rts of
H ee r ing's Copc nh ag<' n Ch e rry Brand y , F re nc h Ve r-
v
m o uth, ancl a clas h of Peach B itte rs. w
Sha ke ,fo ll a nd se r ve in a coc kta il glass with a
Ch e r ry .
x
y
D -19 - I
l
 138 . Hoffman House Co ckta il.
fr
N icholso n's G in, } Fre n c h Vermo uth , 1 d a sh of
Orange B itte rs .
Sh ake w e ll a nd s train into cockta il g lass , and
squee ze Orange p ee l on t o p.

139. Homestead Cocktail.

kBallo r Ital ian \"crmouth, 1} Gin, 1 s li ce of
Orange.
l Shake w e ll and st rai n into co c kta il g lass .

140. Hoola -Hoola Cocktail.

1 G in , } Cura<;:ao , k O ran ge Jui ce .

141. Horse's Neck.

Pee l a who le r in d of le m o n as you wou lei a n a pplc,
th en put in la r ge tumble r , add a fe w lum ps of Ice ,
I t eas poo nful of S u gar, 1 g lass o f Gin, then fill u p
with Ginge r A le .

142. Hot Egg Nogg .

Use m ed ium-s ized tumb le r.
r Fresh Egg, ·r t eas po11 nful Sugar. B eat w e ll up,
the n ad d boi l in g Mi lk, then s t ir well t ogl' th e r a n d
add r g lass of Bran dy and r g lass of Hum.
Stir aga in, th e n grat e nutme g on t op. Th e n
se rve .
(Note .-It is r e a lly n ecess ary to put a bar spoo n
in g lass wh ile pouring in the hot milk t o prcve n t the
glass; from cracking.)
50
143. Hot Grog.
I t easpoo n fn l o f S11ga r, Jni cC' oft a L e mo n .
Disso lve w ith a l itt l" hot \\"a tv r , th e n a dd 1 g la:;s
o f Bra ntl y, r gh·" rif !{nm, 2 clovl's . r s m a ll piece
of Cinnam o n. Fi l l np ba la n ce \\·ith hot wakr, put
a s li ce of Lc:mon into it. ,ti r u p \\"e ll , grate! nutm eg
on top, and sc n ·e .
144. l.B .F. Pick - m.e -up.
In a winf'g l<Lss o n e lump o f lee , 3 clashes o f FC'rnet
B r a n ca, 3 ctas lw s of C11r;u;:ao. o ne liqu e ur glass of
Brandy, fill remainde r with Cha mpagne . Stir and
squee ze L e m o n I \ :c I o n t op. I
145. Inca Cocktail. J
.2 clas hes o f Orgca t Sy ru p , 2 d ;b h,;s o f Oran ge
B itte r; , 1 Ply1n o uth G in, A D ry She rry , ! Frt!n c h E:
Ve rmo uth.
Strai n into cocktai l g l;Lss and a d d a s m a ll c hnnk L
o f pin eap pl e . M
(I nve11ted by H. C . H arriso11 1;; he11 i11 charge al
the Em bassy Bar, l.01 1dv11.) N
146. Ink Street Cocktail. 0
t Can a di a n Club Whi s k y , } O range Jui c,, .p ,
Lemo n J u ice.
Sha ke well, the n s train into coc kta il g lass . a..
(Ink St ree t, othe rw ise kn o \\"n a.:; Fl ee t Stree t
the centre o f the 1\cws p ape r \\ ·o rld .) .a
147. Irish Cocktail. SL
2 d as hes of Abs inthe, 2 das hes of Curao;:ao , r d as h '?
of Dri o li i\la rasch ino, r cl ash of Angostura, i} Iris h
Whis ky. v
Shake well , s train into coc kta il glass , add r w
medium-s ized o ii ve and s quee ze L e mo n peel o n top,
and serve . J(
y
51
l
148 . Jack Rose Cockta il.
J,1 Apple J a c k o r Ca l v::u los , i C i11 , ,'., 1: n ·11 c li
\'f' rm o uth, ,', V it a li \ 'c rm o ul h . ~ < >ra 11 gc Ju ice· .
l Lim e o r L e m o n J ui ce , G rl' n a tl ine c: nu u gh cu lo ur.

149 . J apan ese Cock t a il.

r t eas poonfu l O rg<·a t Sy ru p , 2 <.l as hes .-\n gos tur a
B it t ers , 1 glass l3 ra n d y .
Sha.kc w e ll, s tra in in to coc kt a il gl a ss , wi t h a
Che rry .

15 0 . Jer sey Coc kta il.

P ut 3 o r 4 lumps o f Tee in a la r g<· tum l>le r , J o r
4 d as hes o f /\ n goslu ra B itte rs . Fi ll b a la n ce w ith
Cid e r. S I ightl y s tir .
(R ecipe/ram the H off111an JI 011se, .Ve;" Y or il .)

151. J o c key C lub Cocktai l.

r d as h Oran ge B itters , I d a s h An gostura B itters ,
2 d as h es Crc•m e d e X oy a u, 1 te as poonful L e m o n
Jui ce , i} G in .
Sh a ke w e ll , stra in into coc kta il gl ass , a n d sq uee ze
L e mon p ee l on t o p .

152 . J o hn Co llins.
Put 3 or 'I lum ps o f Jee in a la r ge tu mbl er , J ui ce
o f r L e m on , 2 teas p oo nf uls o f S u ga r, r g lass of
H o ll a nds G in . Fill b a la nce w it h Sod a \\'a t t·r .
S tir w e ll .
(It h as b ee n the practice of u s in g L ondo n G in in
th is drin k fo r some t ime .)
52
153 . J . 0. S. Cockta il.
} G in, } :V re n c h \"c: r m o u t h , t Bal la r It a l ia n
Ve r m o uth . 1 cl as h of O range l3 it k rs , I cl ;L, h o f
L emo n j u ic·L· , 1 d ;b h o f Bra n d y .
Sha k e wel l a nd s t r a in into coc kta il g lass a n J
s q uee ze Le m o n p ee l o n t o p.

154. Journ a li s t Co ckta il.

r d as h .\n gos t u ra , 2 clash es C ura \'. a o , 2 d as hes
L e m o n jui ce, f; F re n ch \"e r rn o u th, ~ It a l ia n \" e r -
mou t h , !; G in .

J
155. Jupite r Cocktai l.
I t ea, poo n ful I\ trfa it A m o u r, 1 tt;a,poon fu l 0f
1\:
O ra n ge j ui ce, ,~ f'rL·nc h Ve r m o ut h , f. c; in . L
.M.
156. K n ick e rbock e r Cockta il .
r t ea,poo n fu l o f R as pber ry S yr u p . r t eas poo n fu l N
of L e m o n .in icc:. 1 kaspoo n fu l o f O ra n ge j u ice , a
r ch un k o f Pin eap p le. f. l{u m , 2 cl a -; hes o f C ura~ a o .
p
157 . Knock -out Cockta il. 0.
} G in , t f're n c h \ "e rmo uth { ,\b,; inth e , r t ea -
s poo n fu l o f \ \ ' hi t" ~ li nt .
I\
(R ec ipe by Ge n e T111111 ey, H ea vy-we igh t C hamp i on st
of th e wor ld .) 'Z' I
158 . La sky Cockta il.
v
} Ced e rlund ':; Cal o r ic Swed is h P un ch , } G in, w
\ Ve lsh 's G ra pe J ui ce . J(
Sha ke w e l l an d s t ra in in to coc kta i l g lass , y
53
l
r

DY APP U I :-; T ~!EN T

BOOTH' s
LONDON GINS
B EST FO R C OC K TA I LS
F IZ ZES & R! CKEYS

t::j I
, i - I

-1

'- BOOTH'S
. . Th-
p_nyinal l.hy (i,h

54
159. Las t Round Cocktail.
t
t Gi n , !i Noyea u de Po issy, t Co intreau, Brandy.
J'\ote : Th is cock ta il wo n the Fir~t l'rize at th e
Ladi es ' Cocktai l Contes t at t h e H ote l Cla ri dge, b,·
Mel li e. Do n d ja ui .
160. Lawhill Cockta il .
I d as h of ,\ngos tu ra , J d;hh o f A bs in t he . I clash
o f D r io li il la r;ts c hin o, t 1-rc nch Ve rm o uth, '.i
Canacl ia n Cl ub \\'h is k y.
Shake \\-e ll, a ncl s tra in into coc ktail g lass .
161. Lea ve-it-to-1ne Cockta il.
r t easpoo nfu l H as pbe rry Sy rup, 1 t easpoo nfu l
L e m o n Jui ce , r cl as h Drioli :'l la rasch in o , fr Cin .
162. Legion Cocktail.
On e clas h Fe rn e t Bran ca , t Cu rac;-ao , t Bramh·.
it Vi t al i Ve rm o u th. Sh ake \\"l'll ;111d st rain , and
s qu ee ze O ra n ge T'ee l in t o coc kta il g lass . l.
(R ecip efro111 Luigi , E/111a 11o' s Bar, Par is .)
163. Lemon Squ as h . Mt
In a la r ge tumbl e r put t h e juice o f o ne L e mo n , N
2 t easpoo nfub of C;1 s to r S ugar, h a lf fi ll th e g b ss
with c r;i c ked i cC' , fi ll balance Soda , a n d s tir\\·c ll. a
164. Leroi Cocktail. p
r y o lk of FrC's h Egg, t Cura<;ao, t B ra ndy, t S loe
G in , I t eas po o nful of Ha s pbc rry Sy rup, 1 teaspoo n- ~
ful o f Cream , 1 t eas poo nful of L e m o n Jui ce.
165. "L. G." Cocktai l.
R
One gl a<>s o f Sco t c h \\' hi s ky, o ne g lass of Bee r
as a ch ase r. :'\ote: Fa,·o uri t c cl rink u p in Scotlan d
w i th th e L a bo ur i\I.P. 's .
166. Little Devil Cocktail.
t L e m o n Jui ce , t
Coi ntreau , -} B acarcl i Rum,
t G in. Shake we ll an d s tra in in to coc kta il g lass.
(R ecipe from Fit z, Giro's Ba r, L o11do 11, my ta le
apt pupil .)
'Y
55
2
167. Locomotive .
r t easpoonful o f H o n ey, I t ca,;poo nf11 I o f C ura~"",
r yolk o f a Frc,; h E gg , r g lass of l 'urt \\ .in e .
Shake w e ll a nd st r;iin intu 111c:di11rn , jzed wint· ·
g lass .

168. Lone Tree Cockta il.

t Gin, } l3a ll o r Ita li an \·c rm o u t h,
Vermouth.
Squeeze O r;in ge Pc'<.: l in s h a ke r.
169 . M a g n o li a.
1 t eas p oo n fu l o f Sy ru p Go mm e , 1 t easpoo n fu l
Cu rai;:a o, 1 \·o lk of FrC's h Egg , 1 g lass o f Bran dy .
Sha ke "·el l , s tr::i in in to m edi u m-s ized \\' in L·g la,; o; ,
a n d fi ll b a lance w it h Ch ;:i 1np:i g 11L" .
170 . i\I a h Jong g C ocktai l.
;\ Coi n t rcclll , ;\ 1;ac;inl i H nm , a G in . Sh a k e
w e ll , s t ra in in to cu c kt:ii l gL"'" ·
( N ccipc bv )l "il/ic JJalc , "H u111 r111os , " Lo11do11 ,
011 c of 111y late p up ils . )

17 1. i\ Ia iden ' s B lu s h Coc k ta il.

~ <~ i n, ?~ ()xy gt·nCe Cus c n ie r o r :\bs in th C' , 1 tea -
spoo nfu l .,f C rc·n a din c .

172 . :\f amay T a y lo r .

l'u t u n c· s l ice of Lc· m o n in a la rge t um h!C' r , a<l tl
2 p iec e,; o f Ice·, 1 g l;1s,; n f (; in , 1 ho tll c of Schwe p p e 's
G in ge r :\ le , a nd ,t ir s l ig h t ly .

173. i\l a n hatta n Co ck t a il.

1 d ;i ,; h of .-\n go,; t ura l ~ i t te rs, ~ Can ad ia n C lub
\\ .hi ,; ky, ,\ l\a l lu r Ita li an \ "c rn 10uth.
S hak e \\T· ll, s t ra in intu coc k t a il glass , with
che rry .
(:\;uncd a ft l'r t h e is la nd o n whi ch s t a nd s 1\ew
Yo r k c it y. )

17 4. i\ I arm o n Coc kta il.

~- Eirsc h , A C h e rry U ra nrh·, ,\ Fre n c h \" e rm ou t h.
S h a k e \\' e ll , str a in in to coc k tai l g lass, se r ve \\' ith a
c h e r r y.

175. i\ ! a rt i ni C ockta il.

f. (; in, } \J art ini l\ o ,;; i \"cr m o u th (O ra n ge or
A n gost ura a d d ed i f re quired) .
S h a k e w e ll a nd s train into coc k ta i l g lass .
57
r .
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i MARTIN
•
~
t
0
t
~
Italian ~·'

•~
0
0
Vermouth
The Vermouth from
: : which the : :
•t
~·
~,

.
• " :M artini Cocktail" 0
0 derives its name ,:,
0 A
0 THE WORLD ~
• R EN OWNED ~·
,~

t Brand t
t
\1
The First C ockta il-
The MARTINI
f
~·
0 i} Martini Vermouth 0
• :\- Dry Gin 0
0 1 D as h Orange Bitters 0
0 Squeeze of Lemon P eel ~>
• Stir but do not shake 0
0 1·
t From all \'V'ine l\Ierchants t

l~~~I!~~~;~~~j 58
176. J\!Ia rtini l i\ l edi um ).
} G in, Ji Frc· 1.1c h \'crm o uth, 1 i\Tartini Ross i
V e rm out h .
177 . i\larti ni (Swee t ) .
] ?l la rlini Ho>'s i \'ern1uulh, 1 Cin, I d as h Gomme
Synip.
S hak e WC' ll , a nd st ra in in l11 coc k ta il g lass , with
a c h er r y .
178. l\lny B losso m Fizz.
1 t eas pn o n ful of l;re n acl in e , Ju ice of h a lf a
L e m o n, 1 g la ss o f Ce<ie r!Pnd 's S\H'd is h P un ch .
S h a k e wf'l l a nd s t ra in into a s m a ll tumbler , and
fi ll balance \\·ith Soda .
179. l\lay fn ir Cock tai l.
1 Cin , ~ U range Jui ce, 3 o r ·1 da s h es ,\pri co t
Sy rn p, ll a\·(J !IrC'd w ith a lif t it' Clo,·e s~·rnp .
( li'n ip r hy " h' ubcl'I," /:' 111ba ssy.)
18 0. i\ lilk Pun c h .
I t l'aspoon f u I S u g; 1r' I \\" iI H'g ];1ss Hra ndy' ~ \\'in e -
g lass Hum, ,, fee in shake r.
Fil l baL1n cc "'ith Fres h :\ ! ilk, s h a kC' , s train into N
n1 ccliun1 -:-> i zc< l tun1hll'r , and gLitt· nu t 111 c-g u n top .
0
18 1. l\ lilk S h a k e .
1 tea=--pn<>nfu l of S11 g:tr, 1 Fres h F gg , ~ l ee in p
s h ;1k e r.
Fill l>ai:i n cc' w ith Frc·s h :\! i lk , sh ak e, and st rain o. .
into 11l l''di 11tn -:::; i zcd tun1l> lc r and g rat. C' n11tn1eg o n
top.
R
(Thi s dr in k is also k no\\' II on the Co nti nent a s
" La i tcle l 'u ule .")
182 . l\lillionnire Cockta il.
1 " ·h i te u f a h ·c·s h E gg, 2 das h es o f Curac;:ao
(Orange ), 1 tcaspoonf 11l o f G r enad in e , '.} Canad ia n
C lub \Yhi s k y. S h a k e we ll. Stra in into coc kt a il
g lass.
(R ecipe from Rit:: Hotel, L ondon.)
y
59
l
r 183 . Mint Cocktail.
r dash Ora nge B itte rs, 1 da s h Angos tura B itte rs ,
2 d as h es Com me Sy rup , T clas h Abs inth e , 5 \\'a. Ik e r ·,
B o urbo n \\'h is k v .
Adel a few spr igs o f T'rcs h ~lint .
Shake " ·e ll ancl st ra in into coc ktail g la.ss .
184 . Mint Julep.
r t easpoo nful o f S uga r, } " ·i neg l:iss o f \ •\ 'atc r o r
Soda , 3 o r 4 sp ri g-s uf Fres h ~lint.
Muddle we ll until fla vour of i\ lint is \\'C l! ex-
tracted ; th en t a ke o u t ~ I int , and a dd 2 g lass es o f
\ \Ta lke r 's o ld l3ou r ho n \ \l hi s ky . Fi ll tumb le r
\\'ith fin e sh aved Ice , stir we ll until g la ss gets
frost ed, th en t a k e so me s pri gs o f i\Tin t a nd inse rt
th e m in the Ice with s t e m tlo wnw:1n ls , so that lh c
le aves w ill be o n the s urface in th e s hape of a
bouq ue t. Add s li ces of Ora nge , LL· rn u n, P 1nL'-
appl c, a nd Ch e rri es o n to p.
185 . Miss issippi Mu le Cocktai l.
~ G in, /; Cass is , -~ L e m on Ju ice .
186 . :Modern Cockt::ii l .
r cl as h O ran ge Bitters , I tla., h ,\hs in t hc , ·I tl:L, h cs
Gom m e Sy rup , "r Sco t c h \\ "h is ky, } S loe C in .
Sh a ke we ll, a nd s train into coc kta il g lass , wilh
Cherr y .
187 . Moka Spitberg .
In a s m a ll tumbl e r , fill with s h aved Tee . a dd 1
t easp oo nful Casto r Suga r, 2 t easpoo nful s thi c k
Fresh Cream , r e m a inde r Cold Co ffee.
Then fix yo ur s h a ke r o n t o p o f yo ur g lass a nd
s h a ke gentl y . Se t yo ur gl a.55 down w ith s h a ke r
un t il a few seco nds, a nd a ft e rwards re move yo ur
s h a ke r a n d se r ve yo ur beverage (whi c h will h ave
a la rge fro th on top) with s traws .
(A very pnpular dr iull at th e Gra.11d Ccrcle, d'Aix -
les-Bains , France.)
60
188 . Mo nk ey's G land Cocktail.
I das h of ,\ hs intlH', 1 lea.spoonf ul o f G re n :idi n e,
l O r a n ge J uice , ~ >:il·il obo n' :-; <._;in.
Sh;1kc· \\'Cl l, and s lr:1i n into coc ktai l g lass .
( l n\-c n tccl l> y t h e .\ 11tli u r, ;1T1 d ck ri,· ing i ts n a m e
fro m Voron off 's e xpe rinwnts in r ejuven a tio n.)
189 . Mo n tana Cocktail.
2clas h l's o f ,\nisctte. 3 clas h es O ran ge Bitters,
'~ Fre n c h \'crm o 1Tth. ~ S loe G i n .
- S h a k e "·"II an d s train into coc k tai l g b ss, a nd
squeeze l .C' m o n Pee 1 on t o p.

190 . ;\lornin g C ocktai l.

~ dashes C un1 ~ ao, 2 d as h es Dri o li i\la rascbino, 2
cl as h es O r:rngc Bitkrs, ·2 claslws :\ bs in th e , ! w in e -
g la ss Bra m!\· , ~ win eg lass Fre n c h Verm o uth.
S tir up ,,·L·ll ,,·i th a s p oo n ; s train into cocktai l
g la ss , puttin g in a Cherr y . T\\'ist a pi ece of L e mon
P ee l o n top and sc n T .
(R ec ipe by l!a rry j oh11so11 , S a11 Fra11cisco.)

191. l\Io rnin g G lo ry F izz .

r white o f E gg . 1 kas poo nf11\ o f S u ga r , r Jui ce of
L e m o n, 1 teas p oo nful o f Absinth l', I g lass of
Scotc h \\' hi s ky.
S h a k e '""II , and s train into m ed ium-s ized
tumble r. 1- ill ba la n ce \\·ith Socia o r sy pho n.
(R ec ip e by J-1 arry J o/1J1s o11, of 1\' ew Orlea11s .)

192. :Mo unta in Coc ktai l.

wh i ll' o f a FrL·s h Egg, ,\ L e m o n Sy rup, t Fren ch
1
Vermo uth , ,', Canadian Club \\'hisky , 3 cl ash es
Oran ge Bitte rs .
Shake w e ll and s train into cocktai l glass w ith
Cherry.
(R ccipefro111 Hofj111a11 Hou se , New Yo rk. )
61
 Supreme
for
Cocktails I
BEST FOR
BRONX MARTINI
MANHATTAN
and all Cocktai ls containing
- - Italian Vermouth - -

ITALIAN
VERMOUTH

62
193. New Orleans Gin Fizz.
r wh ite o f Egg, 1 t easpoon fu l o f Su gar, 2 d ash es
of Fleur d' Oran ger, 1 g lass o f G in, Jui ce o f I
L emo n. 1 t he sh a ke r of cracked Ice , lastly 1 wine ·
g lass of Fresh Cream.
Shake about two minu tes, then s train in to
tumbler and fi ll ba lan ce "·ith sypho n . .
(One o f the most po pular d r in ks mixed 111 the
Southe rn States o f Am erica. )

194. Night -Cap .

r yolk o f a Fres h Egg, t Anisette , -} Cura<;au
(Orange) , 1 B randy.
Shake we ! I and strain into a s mal l w in cglass .
(Recipe , F. Newm a n. Paris.)

195 . Nineteenth Hole Cocktail.

k Scotch \\"h isk y , ! Vitali Vermo uth, !1 Sh erry .
(Recipe: Charles V . Wheeler, W ashington, D. C.)

196. N ineteen -Twenty Cockta il. N

r dash of Abs inthe , l Pe rnod Eirschwasse r, ! 0
Crys t a l Gi n, if F ren ch Ve rmouth , r t easpoonful of
Grose i l le Syrup . 1\
Shake we ll a nd stra in into cocktail g lass . 0..
197. Nineteen -Twenty Pick- 1ne-up. a
t Gin, fr P e rnod Absintlw , 1 dash An gostura .
r d ash Oran ge U itters , 1 das h Gomme Syrup.
s{
Sha ke w<.:11 , a nd strain into nwd ium-s ized wine - l' '
g lass , and fill b a lance wit h Soda.
v
lf.(
){
1'
l
198 . O ld - Fashi o n e d \.Vh is ky Cock ta il.
T ake a s m a ll t um b kr a nd put in t<> it ·I da'i h c's o f
A n g os t ura U it tc rs , 1 lum p o f l ee , 1 g l:L's Canadian
C l u b \\ "hi s k y , l t abkspo<> n fu l Ca'i t u r Sugar.
Sti r we l l until S u gar is d isso lvc·cl, t h l' n s qu eL"ze
L e m o n P ee l o n t o p a n d Sl' r ve in sa m e g lass a s
mi x ed.

19 9 . O li ve tte Cockta il.

2 dash es Co mm '" Syr u p , 3 d as h es O r a n gL' B ittc-rs,
3 das h c:s Abs inth e , ~ P ly m o uth c; in.
S h a ke w l'l l a nd s t ra in into coc k ta il g lass \\" ith
o li ve, a nd Sf[U LTZe le mon p eel o n t op .

20 0 . Oly m p ic Cocktail.
} B r a nd y , ,, C ura~:10, ,\ U ra n ge Jui CL' . S h:i. k,·
w e ll a nd st rain into coc k ta il g lass .
(H ecipe /roll! Frr1111' .H eyer , Rit: , Paris .)

2 01. Opera Cockta il.

fr G in, i; Dubo n n e t, l L iqlll·11r o f ~l::t n d a rin e .
S h a ke w el l a nd s tra in into coc k tai l g la ss , <1 1H l
s qu eeze orange p ee l on t o p .

202. Ora n geade .

H a lf fi ll a la r ge tum b lc·r w it h s have d Ice an cl
a dd t he j ui ce of 1 O ra n ge , 1 tc-aspoo nful o f S u ga r ,
1 t e a s poo n fu l o f Gre n adin e .
F i ll ba la n ce \\"itl1 p la in wate r an d s t ir ' n· ll , a nd
p ut o n e s li ce of o r a nge in g lass a n d :<L" n· e \\"ith
s t r aws .

203 . Ora n ge B loss om .

Jui ce o f I O r a n ge , r g la ss o f N ic holso n 's C in.
S h a ke w e ll a nd s t ra in into s m a l l w in eg lass .
04
204 . Orange Squash.
Simi Jar t u Oran gead e. Syphon in s t ead o f plain
wate r .

205. Orgeat Lemonade .

H a lf fi ll a la rge t um h l<- r " · ith shaw d Ice , r g lass
of O r gcat Sy ru p, J u iu .: o f 1 I .e m o n.
F ill balan ce w ith Suda, s t ir wdl, and se rve w ith
s traws.

206 . Orgea t Punch.

H al f fi l l a whis ky tumbler wi t h sh aved Ice , th e n
add 1 g la.-.;s o f O r gc·at Sy ru p, 1 g la ss o f Brandy,
r glass o f \\"a k r.
S tir w e ll, th e n d ecorat e with fruits in seaso n
a nd se rv e witl1 s traws .

207. Ostende Fizz.

} win eg lass Ca.5s is , 1 w ineg lass I\: i rsch.
Shake w e ll a n d s t rain into m edium s ized tumbl e r.
Fill ba lan ce with s yphon.

208 . " Old Pal " Cocktail. 0

:~ Canad ia n C lu b \Vhi s k y , ~, Fren c h Ve rmo uth, p,
~ Campar i .
( N ccipe by " Spa rrow '' N vlx r/;;oll , Sporliug 0.
Ed'i tvr of th e 1\" cw Yori! J-l era/d , Pari s .)
R
st
T
v
W.1
:x
E y

l
r 209. P a ll Mall Cocktail .
I t eas poonfu l \Yhite Mint, r d ash Oran ge
Bitte rs , } \"ita li Ve rm o uth, } F re n c h Vcr m o ulli .
} G in.
S h a ke wd 1, and s train .
(R ecipe from c; uido, Cafe de Pari s , ill ou le Ca rlo . )
210. Pansy Blossom.
2 dash es Angostura. Bitte rs , I t eas poonfu l of
Grenadine , r glass o f Ani s d e l Oso.
211. Para dise Cocktail.
} Gi n , } Apricot B r andy , } Orange Ju ice.
212 . Parisia n Cockta il.
} Gin, } F ren ch Vermouth, } Cass is .
213 . Pegu Club Cockta il.
r dash of ,\n gostura B itte rs, r d as h o f O ra n ge
B itters, r t eas poo nf u l Lim e Jui ce (l{osc's) . ~
Curac;:ao (Orange ). ii G in. ·
214. Perfect Cocktail .
?J G in ,} Ita li a n Ve rmouth, !.- F re n ch Vermo 11th.
Shake w e ll , stra in into coc ktail g lass , srp 1cezc
orange pee l on t op.
215. Peto Cocktail.
Same as Bronx Coc kta il, w it h das h o f I >riol i
Maraschino .

216. Ping-Pong Cocktail.

r t easpoo nful Lemon Ju ice, ~- S loe G in, :} Crl: m e
Yvette.
Shake we ll and s tra in into coc k tail g lass . Add
Ch erry.
(Recipe from J am es G. 1Je111ie t, flroheu H eart
Cafe , 16 South Broadway , St. Louis, 1"\llon. 1903 .)
66
217. Pink Lady Cocktail.
r white o f a F resh E gg, 2 teaspoon fuls o f G rcna·
dine, f: B ran d y, 1 G in.
S h ake we ll , a nd s t ra in in to coc k ta il g lass .
218. Pink Rose Cocktail.
r w hite of a Frc·~ h Egg, 1 t eas poo nful G renadine,
r teaspoonful Ll'mon Jui ce , 1 teas poo nful Fresh
Crea m, ~- G in.
Sha.kc we ll a nd s train into coc ktai l g lass .
219. Planter's Cocktail.
1 R um ,!; Orange Jui ce,!; L e mo n Jui ce .
220. Plaza Cocktail.
;]- Gi n, ;]- Ba ilor Ita li a n Vermo uth , !; F rench
V ermouth, r c hunk fresh P in e app le.
Shake w e ll a n d s tra in into co c ktail glass with
a small ch unk pin eapple .
221. Polo Cocktail.
1t G ra p e Fruit Ju ice, k Oran ge Jui ce, il Gin.
222. Porto Flip.
I yo lk o f a Fres h Egg, 1 t easpoo nful o f Suga r ,
r g lass of Port \Vin e.
S h a ke well and s train into s mall win eg lass, and
grate nut m eg o n top .
223. Port Wine Cocktail.
r d as h o f An gos tura , r dash o f Orange B itters,
2 clashes o f Curayao, r g lass Port \\"in e.
Stir w e ll in mixin g g lass a nd strain into cockt a il
g lass .
224. Port Wine Cobbler.
H a lf fill a tumbl er with s h aved Ice , a dd r g lass of
Port Wine, :\- g lass of Curayao , 1 g lass of Drioli
Maraschino, 1 t eas poonfu l of S ugar .
F ill b a la n ce with syph o n a nd s tir we ll, th en
decorate the top with fruits in seaso n .
67
225 . Prairie Oyster Cocktail.
Put 2 sp oo n fu b o f \Vo r ces t er Sa u ce (L ea a n d
P errins') , drop t h e y o lk o f a F r es h E gg "· i t ho 11 t
b r ea k in g , a d d a littl e r eel PC'ppe r and Sa lt o n t o p
a nd p o ur 2 s poo n£ u ls of m a ! t V i 1w gar o n t op .
226. Prestoman Cocktail.
r d as h o f Abs in t h e , t Oran ge J u ice , t Ita li a n
V e rm o uth, fr B ra n dy .
227. Princess l\ilary Cocktail.
!<G in, k Cr l: m e d e Ca cao , !< F r es h Cr ea m .
S h a ke w e ll a n d s tra in in to co c kla i I g la ss .
(This cock t a il w as intro d u ced by m yst.:l f in h o n o ur
o f P rin cess i\Ia r y 's w ed din g to L o rd L asce ll es ,
Febru a r y , 1 9 2 2.)
228. Princeton Cocktail.
2 das h es of O ra n ge lJ ittc rs , I t eas p oo n ful o f Po rt
\ Vin e , 1 g lass o f O ld T o m G in .
Sh a ke w e ll a n d s t ra in. Sc1u ee ze le m o n p ee l o n
t o p.
229 . Pousse C a te.
Ca n b e m ade in a g rea t man y va ri e ti es by p o urin g
th e h eav ies t li '1 uc u rs in ro t at io n in yo ur P o uss e
Ca f6 g l<L5S , a nd d iffe re nt m a kes of l iq1w urs differ
a lo t in w e igh t . Fo l lo w in g a rc t wo o f t he bes t ;
230. Pousse Cafe No. 1.
t Sy rup F r a m bo ise , t Cr l: m e d e \' in Je tte ,
t Curac;: ao (Ora n ge ), /;· Cr l: m c d e Men th e (Vcrte),
-~ K i.imme l, t lJr a n d y .

231. Pousse Care No . 2.

t
t A ni se tte Sy rup, Cherry B randy , White t
M int , -/; Ye llo w Ch a rtre use , t Gree n Ch a rtreuse,
t G ra n d Ma rni er.
Gr eat care s h o u Id be t a ke n so a s to avo id the
di ffere nt lique urs fro m runnin g together.
68
232 . Po u sse L 'A m o ur .
t Dri o li i\Iara.sch ino into s m a ll w ineg lass . D ro p
in r y o lk of a Fres h Egg , } Cr0mc Va nill a (l; ree n),
t Brandy.
P roper a t t enti on mu st be pa id t h a t th e yo lk of the
egg d oes n ot ru n into th e li'1u e ur.
(R ecipe by Ilarry j ol111so11 , New Orlea izs. )

2 3 3 . Pussy foo t C o c kta il .

I y o l k o f a F resh E gg , r t easp oonfu l o f Grenad ine ,
ju ice of :! L e m o n, Jui ce of~ Or a n ge .
Shake ,,·e ll a nd s t ra in into coc kta il g lass .

T
VE M UTH
IT ALIAN (Red & White)
FREN CH

THE IDEAL
MAKES THE B EST COC KT A IL
THE SuccEss oF A COCKTAIL
DEPENDS MORE ON THE QUALITY
OF THE INGREDIENTS THAN ON
THE INTRICACY OF THE RECIPE

USE BOLS

70
234. Quaker's Coc ktail.
}. B ran dy,} Rum, t L e mo n Jui ce ,~- Hasphc·rr y
Syrup.
Sh a ke we ll a nd s tr;tin into coc ktai l g lass .

235. Qua rter -Deck Cocktail.

r t easpoonful li m e juice, fr Rum , :} She rry .
Shake well a nd s tra in into cockta il g lass.

236 . Qua rtier Latin C ockta il .

r t eas poo nful o f Cointreau , -!J ,\m cr. Pi co n , ;;
Dubonn et.
Shake \\·e ll a nd st r;iin into coc kta il g lass .
(Recip e by ll" ilso11 's D ing o Bar, Rue Dcla111brc ,
Pans.)
237 . Queen's Cocktail.
r chunk of P inea ppl e , 1 s li ce of Orange, in the
s h a k er. Add Jee , } Ba il o r lt a li a n \ "e rm ou l11, ·!,
Fre nch Ve rm o uth , ! Gin.
Shake w e ll, and stra in into coc kta il g lass .

238. Que lle Vie Cocktail .

-!J I<i"lmm c l, § Bra ndy.
Shake we ll a nd stra in into coc ktail glass .

7r
239. Reform Cockta il.
r <lash O ran ge Di tte r~ , } Fn: n c lt Ve rmou·.h ,
} Sherry.
S h a ke we ll a nd s train into coc ktai l g l;iss , w 1th
Ch e rry.

240. Remsen Cooler.

P ee l a L e m o n as you wo n Id a n a p p le, the n pl;ice
the rind into a la rge tum ble r. Add 2 lu mps of
Ice , a g lass of Scot ch \ Vh is k y . Fill bala nce
with Soda \ Yate r .

241. Rob Roy Cocktail.

r ·dash of A n gost u ra B itte rs , :} Bailo r Ita li a n
Vermouth, fr Scot ch \ Vh is ky .
Shake wel l a n d s train into cuc kta il g i<L5S , "·ith
Cherry.

242. Rock a nd Rye .

r t easpoo nful o f Roc k Candy Sy rnp o r Gomme
Syrup , Juice o f} Lemon , r glass o f Can ad ian Clu b
\ \'h is ky .
Stir t ogethe r and se rve in s ame g lass , a n d
s qu eeze le mo n p ee l on t op.

243 Rosary Cocktail.

A rrench Ve rmouth , t. Cherr y Brand y , & l\:irsch,
!- Dubonnet, it Pernod .
(Reripe: J ed K iley, Hollywood. )
244. Rose Cocktail .
} F ren ch V c rmo ut·h, & Kirsclrn·assC'r, & Syru p
Groseille.
Shake w ell a n d s train into coc kta il g lass , with
Ch e rry.
(Original R ecipe from j o!muy, of the Chatham
Bar , Paris. )
72
245. R o ~r a l Cockta il.
!1 (;in . :': 1: r1' 11ch \"c nnu u \'h, ~ Cherry 13ra nd y,
I d ;L~ h J) ri 1.I i \f;ira sc hino.
Shake we 11 a nd s train in to cockta il gl ass , " ·i tit
Cherry.
(Recipe by Otis 11Tacll in11ey,from the Hotel R oyal,
Nice , 1908 .)

246 . Roya l Fizz.

Y o lk o f a Fres h E gg , r teas poonful o f Grena dine ,
Ju ice o f ~- O ra nge , Juice o f } L e mon, r g lass o f
Nic ho lson ',; <._;in .
Sh ake \\·ell a nd s t rain in t o medium-s ized
tumble r. Fill balance w ith syphon.

247. Roya l Smile.

T he ju ice of r Lime , r t easpoon ful of Grenad ine,
i} App le J a c k o r Ca lvados ,} G in.
Shake we ll and s train into s ma ll ,,·ineglass .

248. Ruby Fizz .

r t eas poo nful of Suga r, r Fresh E gg, r g lass of
Sloe G in .
Sha ke we ll a nd s train into m ed ium-s ized tumbler
a nd fill b;ila ncc with G in ger Ale .
(Recipe by 1!'111. Yarrow, of 11IcD011agh Bros .,
11Jarliet S treet, S an Fra11 cisco , Cal. )

249. Rum Crustas .

As B ran dy Crus tas .

250 . Rum Daisy .

As Brandy Dais y .

251 . Rum Flip.

As B randy F lip.
73
 252 . Rum Julep.
Sa m e way pn:pa rcd as i\ li nt Jul ep .

253 . Rum. Sm as h.
As B r andy Smas h.
254. Rum Sour .
As Brandy So ur.

255 . Russ House Cocktail.

2 dash es Orange B itt ers , 2 dashes R oc k Sy ru p ,
3 d as h es B lac k b erry , I g lass of \\"h is ky (Can ad ia n
.Clu b).
(R ecipe by Ed . V. Orsinge r , Ho tel Co l11mb11s,
H a.rrisb11rg , P a. .)

IN ALL
RUM COCKTAILS
USE

KIN LO CH 'S
LIQUID . SUNSHINE
- THE FINEST RUM -
THE WORLD PRODUCES
74
256. Sa r a t oga Cock tail .
I t eas poonful o f Pin eapp le Sy ru p, 2 cl as h es
Ora n ge B itte rs , 2 clas h es Dri o li i\Iara'ich ino , 1 g lass
o f B randy .
Sha ke \\"Cl! a nd s train in to \\" in eglass \\"i t h 2
Strawbe r r ies , a nd fill b a la n ce "·ith Ch a mpagn e .

257. Scoff-law Cocktail.

On e clash o f O r a n ge B i tte rs , } Can a dia n C lub,
} Fre n c h V e rmo uth, }; L e m o n Ju ice , }; G r en a dine .
Ch icago T1·ib1111e , J a nua ry 27th, 19 24 : H a rd ly
h as Bos t o n add ed to the Gaiet y o f K;:i tio n s by
a ddin g to \ Veb s t c r's Di ctionary the opprobri ous
term o f " s coff-la w " to in d icat e the c h a p wh o
indi cts the boo tl egger, wh e n Paris co m es b ac k "·i th
a " w e t an s w er ''- J oc k, t h e genial Bar tC'nclc r of
H a rry 's New Yo rk 13ar, y es t erday inve n ted ihc
Scoff -la w Coc kta i l , a nd i t has ;:i lrcacl y lJC'co mc
e xceedin g ly po pula r a m o n g Ame rica n p r o hi b ition
d o dgers .

258. Scotch High b a ll.

In a 1:-i r gc tumbl e r p ut 1 lump o f lee , s qu eeze a
p iece of Le m o n pee l, h a n d \\ h1s ky to c us t o m e r to
ser ve himse lf, a nd fill with Soda .

S L
259 . " 75" Cocktail.
r t easp oonful G r e n a din e , 2 d ash es of Abs inthe o r
7'
An is d e l Oso , if Ca l v ados ,} G m.
Sha k e w e ll a nd s tra in into cockta il g lass .
v
(Thi s cockta il w as very p o pular in Fra n ce durin g W-1
the w a r, a nd named a fte r th e Fre n c h li g ht fie ld
gun.)
x
y
75
l
r
260 . " S. G . " Co ck ta il.
r t easpo onfu l Gren ad in e , :\- Can acl i a1~ Club
'Wh is ky,:\- Lemon Jui ce , } Orange J ui ce .
Shake we ll a n d s tra in.
(T his cocktail is v er y p opul a r in the Officers'
Mess of th e Scots Gu a rds .)
261. Shandy Gaff.
E qu a l p arts G inger A le an cl Bass or P a le Ale.
262. Sherry Cobbler.
:! Ice in tumb ler, a dd ;t g lass o f B ran dy , ;t g lass
of Cu ra<;:ao , t g lass of Drio li Marasch ino , r g la ss of
_Sh erry .
A d d syph on . Stir wel l , decorate "· i th fru i ts in
season . F loat a li t t le Po rt Wine on top .
263 . Sherry Cockta il.
r d ash P e ach B itte rs , r cl ash Or a n ge Bitte rs ,
r clash F rench Ve r mo u th. r g lass Pa le Dry Sh e rry .
S h a k e we ll a n d strain .
264 . Sherry Flip.
r yo lk of Egg , r t easpoon fu l of Su ga r , r gla ss of
D o n zardo She rry .
Sha ke w e ll together and s tra in into s m a ll " ·ine-
g lass , and g rate n u tm eg o n top .
264a. She r ryzilla .
R ead y rnix et! \Vin e Coc ktail (sec page 8.1. )
265 . Short Life Cockta il.
:} Vodka, :\- Calvados , -} Pernod.
266. Side -Car Cockta il.
} Co intre au (Tr iple sec), J Brantl y , } Le mo n
Jui ce.
(R ecipe by NiacGarry , the pvpular Barle11der at
Buch's Club , L ondon. )
267. S il v er C ockta il, N o. 1.
I wh itc o f Fresh E gg . I t eas p oo nful Orgea t
Sy ru p , 2 clas h es o f Dri oli ~ l a rasc hin o , rcl as h o f Ora n ge
B itte rs . -} F re n ch V crm o u lh , } N ich o lson's G in .
(R ecijJc fr om P a l 0 ' JJ ric11, J(11ickerbo ck er H otel ,
New Y ork .)

268 . S ilve r Cockta il, No . 2.

2 clas h es Co m m e Sy rn p, 2 clas h es Oran ge B itt ers ,
3 <las h es D rio li Ma rasc hi no , * F ren ch Ve rm outh, *
Gin. - -
Stir up \\'Cl! ,,·it h bar s poo n, s tra in into cock t a il
g lass, s q ucczc le m on p ee l o n t o p .
(R ec ip e by 1-Iany J o!111so11 , New Or lea11 s . )

269. Silve r Strea k Cockta il.

*Bo is K i.immc l, ~ N icho lso n's G in .
Sh a k e we ll and s t ra in in t o cockt a il g lass .

27 0 Sir Cha rles Punch.

In a la rge tumb ler h a lf ftllc<l wit h fin e Ice, I
t casp o(111fu l Cas t or Su gar , r \\' in eg lass o f Po rt
Win e , :! g lass o f l3ra ncl y , :! g lass of Curac;: ao
I'oc kin k . S tir w e ll with a spoo n, o rnament t h e t op
w ith Grapes , s lices of Ora nge , P in eapp le, e t c . , a nd
ser v e with a s traw.
(N ole.- I 11ven led in honour of the U .S ..rl . A dv er -
ti sing Co11ven lio11 , J u ly , 192 4, Lo 11do n a 11d Pm·is .)

271 . Sir W a lter Cockta il. l'

(Common ly !mown as the " Swa lter '' Co c ktai l .)
I t easpoonfu l o f Gren ad ine , I t easp oo n fu l of v
Cu rac;:ao, 1 t easp oonfu l of L em on Juice, k B ra ndy , lV
k R um .
Sha k e we ll a n d s t rai n. :x
y
77
2
 272. Six Cylinder Cocktail.
t Cherry Brandy, ! G in, f. Campari, t Dubonne t ,
t Fre nch Vermouth, t Ita li a n Ve rmout h .
273. Skoal Cocktail.
t Swedis h Punch, 1i Ani se tte, ~ Le m o n juice.
(Recipe : /a ell Va. 11 rlcrlaiul , liartender, )/ e Old~
College A 1·111; , L e T o1u1uel.)
274 . Sloeberry Cocktail.
r das h Angost ura Bitters , r d as h Orange Hittvrs,
1 g lass Sloe Gi n.
Shake well and strain.
27 5. Snowball Cocktail.
! Cre m e d e Violette , & White Cr0m e d e ~l c nth e ,
t Anise tte , t F r esh Crea m, ;} G in.
Shake well and stra in into cocktail g lass .
276 . Soda Cocktail.
I t easpoo nful of Suga r in a la rge tumbl e r, 4
clash es o f Angostura.
Mix it w e ll, acid r lu mp Ice , r piece of Lemon
peel sq uee zecl in glass, a nd pour in a bottle of
Schweppe 's L e monade, a nd stir .
277. Some Moth Cocktail .
fr N icho lson's Gin, ;} No ill y Prat F ren ch
Ve rmouth, r clash of Abs inthe.
Sha k e well, and s train into cocktai l g lass . Adel
two pickled s il ver onions .
278. So So Cocktail.
t Grenad in e , -!; Calvados , ;} Cinzano Yermou th,
;} G in.
(1 nvented by 111 r . P. Sosa, the p opular 111a 11a.gcr
a/Giro's Club, London .)
279. Soul Kiss .
t Orange Juice , t Dubo nn et , t Fren ch Ver-
m o uth, t Canadian Club Whis ky, r s li ce of Orange.
Shake well and strain into cocktail glass. )
78
280. Southern Beauty .
I t easpoonful o f Sy rup Citron, juice of h a lf a
Lim e, r glass of Po nche-So to, 1 gla-;s o f Bran dy .
Shak e wC'll a m l s train into mecl ium-s ized win e -
g lass , a 1id fi ll b'1. la n ce "·ith Soda .
(A ver y po p ul a r clrin k a t San Sebas tia n.)

281. South Side .

J uice o f 1 L e mon, 1 t eas poo n ful o f Su gar, 2 or
3 s pri gs of Fr,·,;h i\lint , r g lass o f G in (:\ icho lso n).
Shake we ll and s train into m ed i um-s ized
t u mble r, a n d add Syph o n.

282. Soyer au Champagn e .

In a la r ge tumb le r put I m eas ure of Vani lla Ice
Cream, 2 clas lH:S o f Drioli i\l a r aschino , 2 d as h es of
Curas;ao , 2 d <L'd1 es B randy .
Fi l l ba lan ce with Ch ampagne , s tir we ll , aml
add a s li ce o f Pineapple , a s li ce of O ra nge , a nd a
s lice o f LC'mo n , 2 Ch e rries , '.! StrawbC'rries .
(A ve r y p o pular b e \Trage o n t h e Con t in e n t.)

283. S ta nley Cockta il.

f; G re n ad i n e ,~ Lc n1o n Juice , l\u 1n , ·} G in .

284. Star Cocktail.

r teasp oonful Gra pe F ruit Juice, r clash V itali l'
V e rmo uth , r dash F r e n c h Ve rmo uth ,± App le J ack
or Ca lv ados, 1 Gin. v
S h ake well .
(A v ery p opu la r cocktail a t t he I laza, New W.
Y o rk .) :x
79 y
2
 285 . Stinger.
:} "White Cr e mc de i\Jcnth c , 1 B ra n dy .
Sha ke well a nd stra in in to coc k tai l g lass .

2 8 6. St. Ma rc Cockta il.

i Gro isc ll c , } Gin, i Ch erry B ra ndy, } Fren ch
Vermo uth . Sh a k e w e ll, s tra in in to coc k ta il g lass .
(R ecipe by Lric Forres tci', Barte11der , Cercle de
Nautique , Cau n es.)

287. Stone Fence .

Put r gl ass o f \Vhi s k y in large tumbler, add 1 r.r
2 l umps of Ice, a nd fill bala nce with Cid er.

288. Sunshine Cocktail.

r t easpoon ful o f Sugar , o r Gomme Syrup, Ju ice
of :J: L e mon, add} Etournard 's Brandy , ii hin loc h 's
"Liquid Sun shine" Hum .
Sh a k e we ll and s t rain.

289. Swissess.
r w hite of a Fresh Egg, r t easpoo nful u f An i'c t t e
Sy rnp, r g lass o f Abs inth e .
S hake we ll togeth e r, a nd strain in to s m a ll w in e-
glass , and add a d as h of syphon on t o p.
(Thi s is a v ery good bracer fo r th a t fee lin g of th e
m o rnin g a.!i:er the night before.)

290. Summer Deli g ht.

In a shaker 1 full o f Cracked Ic e ,~ gi ll of Cinza no
~ V ermouth, r l iqu e ur g lass Pin eap ple Syrup .
I Shake well, s tra in into a m edium-s ized g lass , fill
up w ith Soda \ •V ater , place in the glass a piece u f
11 P in eapple a nd ser ve w i th straws .
So

I
291 . Tanglefoot Cocktail.
!J Cederlu nd 's s,,·edish Punch, ± Bacardi Rum,
i Orange Ju ice , i Lemon Jui ce .
292 . Tan go Cocktail.
t Cura-;:ao , t O ra n ge Jui ce , l \"ita li V ermo uth,
l G in.
Sh ake we ! 1 a nd s train into cocktail g lass , a nd
squeeze ora n ge p ee l o n t op.
293. Tanta lus Cocktail.
±Forb idd en Fruit Liqu eu r, ! B ra nd y , l Lemon
Jui ce .
294. Texas Fizz .
r t ea.spoo nful o f Su gar , Jui ce o f ;t Orange, Jui ce
of ,t Lem o n, r g lass of G in.
Sh ake ,,·e ll a m! stra in in to m edium-sized tumbler
a nd add syph o n .
295. Third Degree C ocktail.
fr G in, } F ren ch \'erm o u th, ·l cl as h c~ of Abs inthe .
Sha ke we ll and si rain into o ld -fas hi o n ed w his ky
g lass .
296. Three Mile Limit Cocktail .
r t easpoo nful o f G ren ad in e , r clash of L e mon
Jui ce , fr Brandy , } Dacardi R um .
Shake "·e ll and s train into coc kta il g lass .
(No te.- Th is cocktail was inven ted at Harry's New
Yorh Bar, Pari s, by " Chips ,'' Brighton , the p opit -
la.r Bartender . 011e of the effects of the Vo/stead Act,
peop le get busy whrn outside of th e three miles .)
P .S .-Twe lve m iles a.I presen t . T
297 . Thunder Cocktail. v
r t easpoonful Gom m e Syrup , r yo lk of E gg ,
r g lass of Brandy, r sprinkle of Cayen n e P epper.
w
Shake we ll a n d s train into cockt a il gl ass . x
F Sr y
l
298 . Tipp erary Cocktail.
! Ora nge J u ice , ! Gre n a din e , } X o il ly Pr;tt
F r en ch Ve rmo uth, ;} N ic ho lso n's G in , 2 s pr igs o f
F r esh Mint .
Sh a k e w e ll a nd s tra in.

299 . Tom a nd Jerry (Hot) .

Use E ggs acco rdin g t o qu a ntity . T a ke bo ,,·Js
a nd brea k up you r E ggs v e ry ca re fu ll y witho ut
mixing th e yo lks wi t h th e whites , but h a ve th e
whites in a separa t e bo w l. T a ke a n E <>g- beatcr
a nd b ea t th e wh it es of th e E ggs in s u ch a mann er
th a t they b eco m e a s tiff fro th, th en bea t t1 p t he
y o lks until th ey a rc as thin as w a te r. l\ow mix a l l
t oge ther, a ddin g on e t eas poo nful o f s t1 ga r fo r eac h
E gg , until th e mixture ge ts th e con s is t en cy o f
a li ght bat~e r. It is n ecessary t o st ir up th e
mixture /'ve ry li tt le w h i le to prevent th e E ggs
s eparating. Use tumbl e r a n d take two ta b le-
s p oonfuls o f th e a bove mixture , I g lass o f l3 rand\·,
r glass of Jam a ica Rum . Fill tumbl e r \\·ith h o t
w a ter, o r mi lk for pre feren ce , a nd s tir u p well with
a spoon , th en p o ur the mixture fro m o n e g lass t o
an other until a ll th e ingredi e nts arc t ho ro u ghly
mixed t o geth e r. Grate a littl e nutm eg o n t o p and
serve.
N o te : A ve ry po p ul a r be ve ra ge for Ch r istm as o r
Birthday P a rti es .

300. Tom and Jerry (Cold ) .

This drink is prepa red on the sa me prin c ipl e as
the Hot Tom and J e rry with th e exce p t ion o f us in g
co ld wa ter or co ld milk .
Note : Very r efreshing a n d cooling for summer.
82
301. Tom Collins.
In a la rge tumbl er, put 2 o r 3 lumps o f Tee , r tea -
spoonful o f Sugar , th e Juice of r L e mon, r g lass o f
Old T o m G in.
Fill balan ce with sypho n, s tir we ll, a n d ser ve .
302. Trilby Cocktail.
2 clash es o f :\bs inth e , 2 clas hes o f Oran ge Bitte rs ,
:} P arfa it cl 'Amo ur Liqu e ur, !; Sco t ch \\"his ky ,
} Ita lia n Ve.rmo uth .
S hake \\·e ll a n d stra in into coc k ta il g lass , w ith
Ch erry .
303. Trinity Cocktail.
:} Fren ch Vermo uth, 1f I3a llo r Ita lian Vermouth ,
:} G in .
304. Tropica l Cocktail.
r clash o f :\n gos t-ura , r cl ash o f O ra n ge B itte rs ,
-} Cre m e d e Cacao , } D ri o li :\!araschino , } Fren ch
Ver mo ut h .
S tir we l l, s tra in into coc ktai l g h~s , wi t h Cherry.
305. Tunne l C ockta il.
!3 Gin, ;} Campa ri, t Ita li an Ve rmo uth, ~ French
V e rmo uth. Sh a ke well, s train into cockta il gla ss
and squeeze ora nge p eel on t op.
Th is coc k tail w a s a wa rd ed l'rix d ' J-Io n ne ur a t
the Interna ti on a l Barte nders ' Contest, Paris, r 929 .
(Recipe by Bob Card , H arry's New Y ork B ar,
Paris.)
306. Turf Cocktail.
2 cla s h es o f O ra n ge B itte rs , 2 clash es of Drioli
Ma r aschino, 2 clas h es o f Abs inthe, /; F rench Ver-
v
m o uth , & Ply mo uth Gin. - W.
Sha k e w e ll a nd s tra in into cocktail g lass w ith
a n o li ve . x
y
2
r 307. Tuxedo Cocktail.
I dash Drioli Ma raschino , r d as h Abs inth e , 2
dashes Orange Bitters , ~ Sir Burnett's T o m G m, ~
French Vermo uth .
Stir up we ll with a s poo n, stra in in to coc ktail
glass, putting in a Cherry. Squee ze Lemon P eel
on top.

308. Twelve Mile Limit.

i Brandy, k B a cardi Rum, add o ne t easpoonfu l
of Lemon Juice.

SHERRYZILLA
.
•'
COCKTAIL(READY-MIXED )
STIMULATES AS IT INTRIGUES
A fiattHaf Aperitif with a " clean " dry
finish. Mixed from Choice Old Wines
by
SOUTHARD'S, LONDON
2 ST. DUNSTAN'S HILL
VINTNERS SINCE 1814
309. Various Continental Beverages.
Served a ll in a large tumbler :

(1) Anis del Oso and Grenadine .

r glass A nis de! Oso , 1 glass Grenadine, b a.Jance
Socia \Va t er.
(2) Byrrh -Cassis.
I g lass Byrrh, 1 g lass Cassis , Socia \.Vat er .
(3) Chambery Fraisette .
Iglass V ermo uth d e Chambery , l g lass Fraisette,
Soda \.Va ter'.
(4) Champagne de Pauvre .
I g lass of Brandy , 1 g lass o f Syrup C itro n,
bala n ce Soda \ Vat er.
(5) Cinzano and Curagao.
I g lass Cinzano V ermo uth, 1 g lass Curac;:ao ,
b a lance Socia Water.
(6) Dubonnet Citron.
I glass Dubonnet, 1 glass Syrup C itron, balance
Soda \.Vater.
(7) Kirsch and Cassis.
I Cassis, 1 glass Kirsch, balance Sod a
glass
\'\1a t er.

(8) Kirsch and Grenadine .

Ig lass Kirsch (wineglass ), t glass Gr en ad ine ,
balance with Soda. ·
(9) Picon-Cointreau .
I glass Picon, 1 glass Cointreau , Soda \.V at er. 'V
(10) Picon Grenadine. lf
r g lass Amer. Picon, t glass Grenadine , balance °" ·(
with syph on. 4.

85 1'
~
 (11) Vermouth Cassis.
r g lass No ill y Prat Vermo uth, ~ g lass Cassis,
Soda \ >\later.
(12) Vermouth Curagao .
r g lass Fren ch \"crmouth, -!; g lass Cura<;:ao,
Soda \ \lat er.
(13) Long Drink.
Use a tumb ler: r g lass Bal lo r Ita li a n Vermouth,
I li queur glass G in . F ill up w ith Soda a nd scn·c
with s mall lump o f Ice and o ran ge p ee l o n t op.
310. Vermouth Cocktail.
2 d ash es of Angos tura , 2 da5h cs o f Ora n ge Bi tte rs,
2 dashes of Gomme Syrup, } g las s French Vermouth,
-!; g lass Ita lia n Vermouth .
Shake wel l a n d strain in to coc k tai l g lass , antl
squeeze lemon p ee l o n top.
311. Vie en Rose Cockta il .
t Lemon Juice, t Grenadine, ! Gi n, :} E irsch-
wasser.
Shake we ll a nd s tra in .
312. Virgin Cocktail.
:} Forb idden Fruit L iqueu r, :} \\l1i tc Crcrne de
Menthe , :} Gi n .
Shake we ll and s train into coc ktail g lass .
313. Volstead Cocktail.
:} Canadian Clu b Whis ky, :} Ceclcrluncl 's Swedish
P unch,+, Ora n ge Jui ce , t Syrup Frambo ise , r clash
o f Anisette Marie B risard .
This cocktail was in vented at th e Harry's New
York Bar , Paris , in hono ur o f M. An d rew J . Vo!-
s t eacl, who brou gh t out the Dr y Act in U .S .A . and
was the means of send in g to E u rope su ch la rge
numbers of Americans to quen ch the ir thirst.
86
314. W.a ld orf Cockta il.
r ch u n k o f P in eapp le , r teaspoon fu l O ra n ge
Jui ce , !r Fre n ch \ "c rm u u th, ,11 lta l1a n \"cr m o uth .
S ha ke " ·e ll , a n d s t ra in in to cuc k ta i l g lass .

315 . Wa rday 's Cocktai l.

r t easpoon fu l o f Y e llow Ch a rtreuse , } Ita lian
Ve rm ou th ,! G in , :\ Ca!vados o r A pple J ac k.
Shake " ·ell, and 5tra in.

316 . Wa rd en C ocktail.
r t eas poo n fu l F ren ch Ve rmou t h, r gi::iss o f
l\ ichobon 's l ;in .
S ha ke w e ll a n d s tra in into coc k ta il g lass.

317. Washing to n Cockta il .

2 d ash es o f i\ n gos t u ra, 2 dashes C o mm e Sy ru p ,
~ F re n c h \' e rmo u t h , :'; B randy .

31 8 . W a x Cockta il.
r w h ite o f F resh E gg , 1 teaspoonful o f Go mme
Sy ru p,:'; ,\ bs in t h c , :';G in.
S h a ke "·e ll a nd s t ra in in to coc kta il g lass .
(R ecipe fro m S herry's , New Y ork .)

319. W e dding Ball Cockta il.

f; Oran ge J ui ce, t Ch erry B rand y , } G in , :}
D u bonn e t .
S ha ke w e ll, a n ti s tra in int o cocktail g lass .
320. W elcom e Strang er Cocktail.
;\· Gr en ad in e , -Ii L e m on Ju ice , f; Oran ge Ju ice ,
f; G in , f; Ccd erl und 's Swedis h P un c h, ! B rand y . \f
S h a ke w e l l, a n d s t ra in into cock tail g lass .
(Inven t ed by m yself .) x
87
y
2
321. Wembley Cockta il.
± Sco t ch W his k y , } Fren ch Ve rmo uth , } Pin e -
app le Jui ce . Sha ke \\'e ll a nd s train in to coc k ta il
g lass .
(R ecipe by Charlie F orrester , Grafloll C lu b ,
Lolldon.)

322. West India n Cocktail.

r t efclpoonful o f Cane Suga r in medium-s ized
tum b ler, 4 d ashes An gos tura, 1 t easpoo nful of
fres h L ime o r L e m on Ju ice , 1 g lass of Gin , 1 l ump
o f Ice .
Stir , a nd se r ve in sa m e g lass .

323 . Whisky Cocktail.

I t eas poonfu l of Gorn m e Syrup, 3 d as h es of
Angos tura, r glass of Sco t c h ur Ca n a d ian Club
v\lhi s ky.

324 . Whisky Grustas .

As Bran dy Crus tas.

325 . Whisky D a isy .

As Brandy Daisy .

326 . Whisky Flip.

As Brandy F lip .

327 . Whisky Julep.

Same as Mint Julep .

328. Whisky :C our .

Prepar ed the sa m e \\'ay a s B ra ndy So ur.

329. Whisky Smas h .

As Brandy Smash.
88
330. White Lady C ocktail.
i B ra n dy , i Crcme de i\l enthe , i} Co intreau .
Sh ake \\'e; ll a n d s tra in.

331. \Vhite Rose Cocktail.

\ Vh ite o f E gg , o ne g lass of G in, o ne glass of
Kir:;d1, and acid a t easp oon ful o f Gomme Syrup .
(Recipe by j olumi 's B ar, R ue P ort-Maho11,
P aris .)
332. Whoopee Cocktail.
In a w ineglass o ne s m a ll glass Curac;:ao, one sm a ll
glass Cogn ac ; fi ll bala n ce "·it h Cha m pagne, squeeze
le m on peel o n top.
333. Woon Fizz.
One g lass o f N ich olso n's G in, Jui ce o f on e
L e m on, 1 t easpoo nful of Castor Su gar, t wo dash es
of Anis de! O,;o . Shake wel l, st rain into m ed ium
s ized w in eg lass a nd fill u p " ·ith syp h on .
(Not e .- A favo urite be;verage o f the la t e Sa ra h
B ernha rd t.)
334. Xanthia Cocktail.
:} Ch erry B ra n dy , t Y e l low Ch a r t re use, :} G in.
Sha ke we ll a nd s train into cockta il glass .

335. Xeres Cocktail.

r clash o f Orange B itt ers , r dash o f Peach B itters ,
r das h o f Gom me Syrup , r g la ss o f D r y Sh erry.

336. Yale Cocktail.

3 d a s h es O ra n ge B itters , r d ash Angostura
B itte r:; , r g la,;s o f G in.
Sh a k e we ll, s tra in in to med ium -s ized wine -
g lass , add a squirt of sy phon , le mo n p ee l squeezed
o n top . x }
89 y
z
337. Yokohama Cocktail.
r d ash of Abs inthe, i Grenadine, i Vo dka ,
! Ora n ge Juice , 1 G in .
Sh a ke we ll, a nd s train into coc ktail gl ass.

90
338. Za Za Cocktail.
2 das h es o f P epso n B itte rs,~ :t\icho lson's Gin ,
i Ital ia n V e rmouth.
Sha k e w e ll , strain in to cocktail glass, with
a Cherry .
(R ecipe by F. Newman , Paris.)

33 9. Zazarac Cocktail.
;! l3acardi Rum, i Ani se tte (i\fa ri e Brisard).
;! Syrup o f Go mm c . ~ Can a di a n C lub v\"hi sky .
r d ash of A ngos tura, 1 da sh o f O ra n ge , 3 d ashes of
Abs inth e .
Shak e we ll, and str a in in to s m a ll-s ized tumbl er
and s qu ee ze lem o n peel o n t o p.

91
r INDEX TO ADVERTISEMENTS

Bailor Vermou t h
Bois Liqu eurs
Booth's Gin
Ca na dia n Club \ Vhisk y
Cederlunds P un ch
Chri st opher & Co . Ltd.
Cin zano Vermo uth 20
Co urvo isier Cog nac -
D ri oli Ma raschin o
Harry 's New York Dar , Pari s 12
H ee ri ng L iq ue u rs 20
H eidsieck & Co ., Cha m pag ne ! 11 sid1· /Ja rk Co ver
H e nnessy B ra ndy j acket
Kina Liil et j acl!et
K i nl och' s Rum 74
L oftu s, VI' . R., L t d. 4 .'i
.Mar t i ni Ve rmo uth 58
N ich olso n's Gin I 11 .<id, · Frrml Co uer
R o binso n & Cleaver, L t d. 47
Southa rd 's S+
V ita li Vermo uth 69

92
SELECTED TOASTS.
 SELECTED TOASTS,

Then to this Flowing Bo wl did I a dj o urn,

My lips th e secre t well o f life t o lea rn;
And lip to lip it murmur 'd " V\lhile yo u li ve ,
Drink! fo r o n ce dead , y o u n e ver s ha ll re turn ."
- O m a r l\:h ayya m .
Happy days .
Set th e m up again.
H e re's loo king at y o u.
Drink h earty .

Ne ver min d th e kn oc kers ;

Go a h ead a nd m a ke y our pl ay ;
They're in ev ery worker 's way .
Ne ver mind th e knockers.
Every one who see ks t o shine,
If s uccess ful, t hey m a li gn ;
'Tis of fam e a certa in s ign .
N ever mind the knoc kers.
Th ey s trike only those who climb ;
Ne v er mind the knockers .
'Tis s u ccess the y d ee m a crime,
N ever m ind th e knockers.
If they h a mmer a t yo ur n a m e
The n be s ure yo u 're in the game.
'Tis a s p ecies of acc la im.
Ne ver mind the knockers.

H ere 's to y our h ealth ,

Let's have a nip.
94
 May we n eve r want a fri end or a bottle to share
it with him.

H ere's to th ose I love,

H ere's t o those w ho love me,
H ere's t o those who love those I love,
And here's to t hose w ho love those who love m e.

H ere 's a toast to all "·ho a re h ere,

No m a tter where yo u a re from ;
J\I ay the bes t d ay yo u h ave ever see n
Be wo rse th a n your worst t o co m e .

Happy a r e we m e t, happy h ave we been, h ap py

m ay we part , a nd happy mee t again .

If I sho uld die to-ni ght, a nd you come to my

cold cor pse and say, wee ping a nd hearts ick o'er
my life less clay, an d yo u should come in d ee pest
grief a nd woe, and say , "Here's that fiver I owe ,"
I mi gh t a rise in my coffi n, a nd say," What's th a t?"
If I s ho ul d die to-ni ght, a nd you sh o uld co me to
my co ld cor pse and kn eel, clas pin g my b ier, to
show the gri e f yo u fee l, I say if I sho uld die to-night,
a nd you s hould come to m e , a nd there a nd t h en
just even hint abou t p ay ing m e th at fi ver, I might
a rise the w h ile , but I 'd drop d ead agai n .

To-morrow can wait;

L et u s h ave w ine a nd women, mirth and la ughter,
Sermons a nd soda water t h e d ay a fte r.

Drink W hile You Can.

Drink t o -clay a n d drown all sorrow ,
Yo u s h a ll p erh aps n o t do it to -morrow.
Best while you have it u se you r breath,
Ther e is no drinking after death.
95
 Laugh a t a ll things,
Great a n d s mall th ings,
Sick or well, on sea o r sho re ,
While w e are qua ffing
Let's h a v e some laughing.
\ ¥ ho the d e vil cares for more ?

vVhile we live le t 's live in clove r,

For when we 're dea d we're <lead a ll over.

Let h er roll.

Be glad a nd your fri end s a re m a ny,

Be sad and yo u lose them a ll ;
They do n ot decline your n ectared wine,
B ut alon e you mus t drink life 's gall.

Let's h ave a s mile .

To my e n e mies h e re 's my toas t

I hope each shall be a ghos t,
And that the devil
Will ne'er be a d a y well
Till a ll h ave b een given a roast.

Sing, a nd the hills w ill a n swer

Sigh, it is los t on the a ir;
T h e echoes bound to a joyo us sound,
And good wine b a nis hes car e.

Woman.
She n ee ds n o e ulogy . She speaks for h erself.

Champagn e for o ur r eal friends and real p a ins

for our s h am friends .
96
 In Pok er , like a glass of b ee r, yo u draw to fill.

To Tommy and Jack.

\Vh o h ave ar ms for their gi rls a nd arms for their
co un t ry's foes.
Our Country.
i\J ay sh e a hn:i.ys b e in the ri g h t., bu t our co unt r y,
rig ht or \\'!'Ong.

May th e d evil cut the t oes off a ll o ur fo es, that

we m ay know them by their limping.

H ere's to a chaperone.
May s he learn fro m Cup id
Jus t enou gh blindness to be swee tl y s tu p id .

i\Iay D ame I'or tune ever s mil e on yo u, but n eve r

h er da u ghter, i\ liss I'ortun e .

To t h e Hardware Trade .
Alth o u gh th ey pro fess to hon es t y, th ey se ll iron
anrl s t ee l for a li vin g .

Toast to Writers .
H ere 's t o the angel who shoves th e quill ;
\ Vh en h e 's n ot sic k o f himself he m a kes at.h ers ill.

Toast to the Politician.

If a n at ion h a th n o t greatness th en it can n ever be
great ,
F or there's noth in g like to v irtue in th e building
of a s tate.
G 97

)
 Bar-keeper's Toast.
Tru s t bus t.

Toast to Publishers.
H ere 's to th e m a n w h o di sse min ates bra ins ;
When th e qu a li ty 's bad it's t he de,· il w ho ga ins .

Toast to the Prohibitionist.

H ere 's to our country m a n,

Exceedin gly pious ;
H e can't sw a llow s tra ight goods ;
His m o uth' s cut on th e bi as.

Drink to a fa ir wo m a n wh o I think is m os t
entitled t o it, fo r if a n ythin g eve r ca n dri ve m e t o
drink , s h e ce rt a inl y can do it .

H er e 's t o a lon g life , and m ay yo u li ve a

th o usa n d years and I a tho usan d yea rs less on e
d ay , for I wo ul d n o t care t o li ve a fter yo u had
p asse d away.
Frien d o f m y so ul , thi s goble t s ip,
'Twill chase th e pe n s ive tear.
'Tis not so swee t as wo m a n 's lip,
B u t o h, 'Tis m o re sin cere .

Drink, for yo n know n o t wh en ce you ca m e n or

wh y . Drink , fo r yo u know no t wh y yo u go n o r
wh en ce .
Fill the bumper fa ir,
E ve ry drop w e sprinkle
O!er the brow of ca re
Smoo ths away a wrinkle .
98
I
~
 Th e r" is roo m in the hall s of pleasure
J7or a lo n g and lo rdly tra in,
But o ne by o ne we mu st a ll fil e on
Throu g h the narrow a isles of pain.

Eindest rega rds .

Best respects.

The ph ys ician, alth ough professe dly a good man,

th e worse people arc the more he is with the m.

H er e 's to you, m y dear, a nd t o t he dear who 's

n ot h e re , m y cl ear; but if th e clear who's n o t here,
my clear, were here , m y dear, I'd not be dri nkin g
t o you, cl ear , th at's clear.

r fcrc 's to a lon g life and a m er ry on e ,

:\ qui c k d eat h and a h ap p y on e,
A good g irl and a pretty one,
A co ld bottle a nd anoth e r o ne .

H e re's to the lawye r, a learned gen t le man , who

r esc u es yo ur esta te from your en em ies a nd keeps
it himself.

Wine is good,
Lo ve is better,
F a lse m o rals sp in a spider's fe tter.
So fill up the bowl,
Be a jolly old so ul,
And you 'll be loved by you r girl when you get h er.

Oh, fill the w ine -cup hi gh ,

The sparkling liquor pour,
For we will care and g rief defy,
They n e 'er sh all plague us more.
99
 Say , wh y did Time his g lass s u b lim e
Fill u p w it h s:i.nd un s ig htly
'v\/ h en wine, h e knew, run s briske r thro u gh ,
And spark les far m o re brightl y ?

May yo ur sh adow n e ver grow less.

H e re 's to the m o n eyless m a n cru sh ed wit h so rro\\'

a nd pain .
Ma y h e think of th e barm a n \\'h e n hi s star ri se s
a gain.

For a ' th a t a nd a' th a t,

It 's com in g ye t for a ' that,
Th a t man t o m a n, th e worl d o'e r,
S h a ll brithe rs b e for a' th a t.

Fo r m e , I'm w o m a n 's slave co n fessed

\.Vithout h er, hopeless a nd un b lesse d .

Here's t o a bottle a n d a n hon es t fri en d ! what

wad ye wish for mair, m a n ?
Wha kens, before his li fe m ay e nd, what his share
m ay b e o f car e, m a n !
Th en catch the mom ents as they fly, a nd u se the m
as ye ough t , man ;
Believe m e , h a ppiness is shy , and comes not aye
when sought , m a n.

Here's to yo u, a s go od as you a r e;
And h ere's t o m e , as bad as I am .
But as good as you a r e, and as bad a s I am;
I'm as good as y ou a r e, as bad as I a m .
IOO
 May t h e hin ges o f fr ie n d s hip n e ver ru st o r th e
w in gs of love lose a feat her.

H e r e 's to t he p lace w h er e a dra p o f g ui J drink 's

to be go tte n.

Th e j u ic e of t h e gra pe is giv en to h i m who w ill

us e it wi se ly , as t h a t w hi ch ch ee rs th e h eart of
m a n aft er t o il , r e fre s h es h im in sic kn ess, r efr esh es
hi m in so r row; h e w h o e n joye t h it m ay t han k
God fo r h is w in e c u p as fo r hi s dail y brea d ; and
h e w h o a buses t h e gif t o f hea ve n is n o t a greater
foo l th at s hin e in abs tin e n ce.

T o s um u p a ll, b e m e r r y I adv ise;

J\ s we 're m erry m ay we s t ill b e w ise .

He r e 's t o y o ur fouk , a n ' a' o ur fo uk, a n' a' the

fouk t h at' s bee n ki nd t o yo ur fouk a n ' o u r fo u ks ,
and if a ' fo uk h a d be en a s ki n d to fo u k as y o u
fou k's b ee n o ur fo uk , o ur fo uk t h e y wo uld aye
h a' bee n gu id fo u k i' t h e warl d sin fo uk sin fouk' s
bi n fo uk s .

Now fill yo ur gla sses a n e a n ' a',

,\nd dri n k t h e t oast I gie ye , 0 ,
T o mer ry ch iels , a nd la sses br aw,
An d ever y jo y be w i ' y e , 0.

Fair fa ' the w his ky, O,

F a ir far t h e wh is k y, 0 ,
Wh a t wou ld a drouth y body do,
If 'tw er e n ae fo r th e w his k y , 0 ?
10 1

)
 Say, wh y d id Time his glass s ublime
F ill u p with san d uns igh t ly
\.Y h en win e, he knew, run s bris ke r thro ugh ,
And sparkles far more bri g htl y ?

May your s hadow n eve r grow Jess.

H e re 's t o the m oneyless m a n crushed with sorro w

a nd pai n.
Ma y h e t hink o f th e barman when hi s star ri ses
again .

For a ' th a t a nd a' that,

It 's co min g yet fo r a' t hat,
That m a n to m a n, th e world o 'er,
S h a ll brithe rs b e for a' th a t.

Fo r m e , I' m woman' s slave confessed

\Vithout h e r, h opeless a nd un blcssec.I.

Here 's to a bottle a nd a n h o n es t fri end ! wh a t

wad y e w ish fo r m a ir, m a n?
vVha kens, befor e his life m ay end , w h a t his share
may be of care, man !
Th en catch th e mome nts as th ey fly , a nd use th e m
as ye ought, m a n;
Believe m e , happiness is s h y , a nd comes not aye
when sought, man.

Here's t o yo u , as good as yo u a re;

And h ere's to m e, as b a d as I a m .
But as goo d as yo u are, and as b a d as I a m :
I'm as good as you are, as bad as I a m .
IOO
 May the hin ges of fri end s hip never ru s t or the
wings o f love lose a fea th er.

Here 's t o the place where a cl rap of guid drink's

to be go tten .

The juice of th e gr ape is g1Ven t o him who will

use it wisely, as th a t whi ch cheers th e h eart of
m an af t er toil, r e fres h es him in s ickness, r e fres h es
him in sor row; h e wh o e nj oyeth it may thank
God for his wine cnp as fo r hi s dai ly b read ; a nd
he who ab uses the g ift o f h eaYe n is n ot a gr eate r
fool that shin e in abstin en ce.

T o s um up all, be m erry I advise;

1\ s we' r e merry may we st ill be w ise.

H er e's to yo ur fou k , a n' a ' o ur fo uk, a n' a' the

fouk th at's bee n kind to your fo uk a n' o ur fouks ,
and if a' fouk h ad been as kind to fo uk as yo u
fouk's bee n ou r fouk, o ur fouk they wo uld aye
h a ' been g uid fouk i ' the warld sin fouk sin fouk's
bin fouks.

Now fill )'O ur glasses ane a n a',

,\nd dnnk the toast I gie ye, 0,
To merry cluels, a nd lasses b r a w
And every joy be wi' ye , 0. '

Fair fa' th e wh isky, O,

F a ir far the whisky, O,
Wh at would a drouthy body do,
If 'twere nae for the whisky, O?
IOI
A m a n w he n he's so be r is d eil 's ill to ken,
G ud e sooks th a n th e re's kennin g o' him;
But pr ime him wi' n a ppie, then ye m ay gae be n ,
And learn what he is, for ' twill show him.

This is a good world t o live in,

To lend , to s pend, t o give in,
B ut to get, or to bo rrow, or to keep wha t 's one 's
own,
'Tis the very worst world th a t ever was known.

I02