Trader Vic S Bartender S Guide

BARTENDER'S GUIDE
BOOKS B Y TRADER VIC
Bartender's Guide
Trader Vic's Book of Food & Drink
Bartender's Guide
BY TRADER V I C
With drawings by Ray Sullivan
Garden City Books

GARDEN CITY, N E W YORK
GARDEN C I T Y BOOKS REPRINT EDITION, 1948, by special
arrangement with Doubleday & Company, Inc.
COPYRIGHT, 1947, B Y DOUBLEDAY & COMPANY, INC.

ALL RIGHTS RESERVED
PRINTED I N THE UNITED STATES

AT
THE COUNTRY L I F E PRESS, GARDEN CITY, N . Y .
A little boid told me.
PREFACE
A bartenders' guide, along with a few pertinent

remarks on mixing drinks, chilling and serving wines,
and a thousand or so recipes for drinks no sane person
would ever drink, can include signs of the zodiac, tell
how to take spots off your suits, give remedies for
curing hiccoughs and removing warts, include a com
plete chart on the rise and fall of the tides, tell what
hour the sun comes up, add a little after-dinner magic,
and end up with a full chapter on horse racing.
Just to make this book unique, I'm going to stick
to bartending. Every bartender knows a helluva lot
more about horses than I do—I've never even seen a
horse race much less bet on one—and anyone inter
ested in home remedies can find the rest of the infor
mation and lots more in John Kieran's Information
Please or in an almanac put out by Miles's Little
Liver Pills.
v
VI Preface
This is intended to be a guide for professional bar-
tenders, with not too sage advice on handling phonies
and drunks, along with all the drink formulas I've
collected in the past few years. I've an idea, however,
that you amateur mixologists will be horning in on it,
so when you come to the chapters dedicated to the
treatment of drunks and the various and sundry
methods of gypping bartenders and innkeepers, you
read them at your own risk. If the shoe fits, well, take
your book off to a dark corner so no one will notice
your face taking on a crimson hue.
There's nothing very original about this volume.
Most of the stuff has been rehashed in a dozen dif
ferent books, but the treatment may be different, and
I think there are a few worth-while bits of informa
tion and recipes to interest the old hand as well as
the novice.
CONTENTS
PREFACE V
PHONIES, CHECK-DODGERS OR THE PERILS OF BAR-
TENDING 1
PEOPLE THAT BARTENDERS HAVE LEARNED NOT TO
LIKE 6
BARTENDERS THAT CUSTOMERS DON'T LIKE . . lO
THOUGHTS ON MIXING AND MEASURING . . . 14
LIQUOR—WHAT IS IT? . . 22
LIQUEURS FOR BARS 44
AFTER DINNER DRINKS 48
COBBLERS . 58
COCKTAILS . . . . . . 6l
Brandy Cocktails 62
Gin Cocktails 94
Miscellaneous Cocktails 197
vii
viii Contents
Liqueur & Cordial Cocktails 199
Rum Cocktails 207
Sloe Gin Cocktails 241
Vodka Cocktails 246
W i n e Cocktails 248
Whisky Cocktails . . . • 259
COLLINS . 289
CRUSTAS 291
DAISIES , 293
EGG NOGS AND MILK PUNCHES 295
FIXES . 3OO
FIZZES 301
FLIPS 310
HOT DRINKS 313
JULEPS 322
MISCELLANEOUS DRINKS 326
NON-ALCOHOLIC DRINKS 348
PUNCHES AND COOLERS 352
PUNCH BOWL MLXES 374
RICKEYS 392
SANGAREES AND SLINGS 395
SCAFFAS • 398
SHRUBS 4OO
SMASHES AND MOJITOS 403
SOURS 405
SWIZZLES 408
WINE CUPS . 410
INDEX 413
Dedicated to
those sweet ladies, gay Lotharios,
and lunkhead bartenders
whose fancy concoctions
of spirits fermenti
have made this volume possible
I say, my good man, J. P. Morgan hasn't been here look
ing for me today, has he?
PHONIES, CHECK-DODGERS
OR THE PERILS OF
BARTENDING
T h e methods employed by the public in gypping

saloonkeepers are many and not too varied. Most
bartenders have experienced the following incidents
in one form or another, but quite often the offender
has been so damn clever that the victim wasn't sure
whether he'd been on the receiving end of a fast one
or whether it was just a mistake. Nine times out of
ten it's no mistake, believe me, but the result of years
of practice. I'm talking now about the habitual check-
dodger.
Let's start with that pest of pests who, as far as
liquor is concerned, has a champagne appetite on a
beer income. Like the much-reviled Scotchman, he
can drink any given amount. His technique goes
something as follows: He usually comes in early be
fore the bar is crowded and the bartender isn't too
busy to indulge in a little chitchat. He orders one or
2 Bartender's Guide
two drinks and launches into a terrific discussion
about nothing, blowing a lot of conversational smoke
up the bartender's sleeve. A few more quickies are
downed to the accompaniment of a lot of fast patter
until everyone within earshot is swimming in con
versation, then there's a quick glance at his watch.
He's late! With a hurried good-by, he dashes off at a
mad sprint to keep a mythical appointment. If the
bartender's a hundred-dash man he might tackle him
at the door. Otherwise, he's out on a limb and out
about seven bucks for drinks.
Another phony to watch out for is the guy who
operates on a combination of sympathy, embarrass
ment, and confusion, and his deal goes something
like this: A drink is ordered and promptly paid for,
and a crisp new dollar bill is tipped to the bartender,
who thinks to himself, "Now there's a swell guy."
The generous customer probably offers to buy the
barkeep a drink and then proceeds to knock himself
out. When he's through he rises sedately from his
stool, thanks the bartender with elaborate courtesy,
and walks out in drunken dignity. His immaculate ap
pearance, courteous manner, and generosity put the
bartender on the spot and he hesitates to embarrass
such an obviously high-class gentleman. The matter
of payment just slipped his mind, thinks the bar
tender, and what the hell! T h e boss won't miss a few
shots, so the phony gets by with it and another bar
tender has been outfoxed. This is the sweetest gyp of
all because the victim feels that he's done his Boy
Scout deed for the day by not mentioning the small
bar bill. Of course the gentleman will remember the
incident and return later to settle up. The hell he will!
Watch out for the stranger who uses his friends.
Phonies, Check-Dodgers 3
The friend is usually a respected patron, a customer
to value. This kind of chiseler comes in and orders
several rounds of drinks—generally just about as many
as he wants—and when it comes time to pay up
there's a great display of going through pockets,
wallets, and billfolds, but no dough. So the bartender
is called down to the end of the bar and in hushed
tones given a load of: " M y name's Courtney. I'm a
friend of Bill Aldecott. Y o u know him. He comes in
here all the time. I find myself embarrassed—must
have left my money in another suit. Y o u understand,
I don't want my guest to pay for these drinks as this
is a little business deal and it would embarrass me
considerably. I'll be in tomorrow evening and settle
up this little bar bill. Here's my card."
No one wants to spoil a business deal and he's a
friend of Bill Aldecott's, so an I O U goes in the
damper saying that " A . J . Courtney owes $10.50 for
drinks." After he leaves it is noticed that it's a
personal card, with no address or business connec
tions mentioned, and at the end of a year or when
ever the I O U gets so sticky no one can read it, it's
thrown away. Besides, it makes the boss so darn mad
every time he sees it there with all the bum checks
and other chits that accumulate that everyone's glad
to get rid of it.
Another phony you'll meet up with one of these
days is the fellow who comes in with a large party and
buys a round of drinks. When you give him change
for the ten-dollar bill he gave you he declares that he
gave you a twenty and makes a hell of a stink about
it. Of course you haven't time to balance the cash to
prove he's wrong, and if you give him too bad a time
you incur the wrath of the whole group, so to avoid
4 Bartender's Guide
a riot you let it slide but you know blame well he's
going to brag about gypping you out of ten bucks
when he gets outside. You'll never see him again at
any rate, and when the boss balances the till in the
morning, sure enough, you're out ten bucks, unless
you're one of those smart bartenders who makes
shortages up by throwing in those four-bit pieces that
should have been rung up before. T h e latter practice
is a bad habit because sometimes it gets difficult to
tell your dough from the boss's, and the bartender
who is consistently over in his cash is just as much of
a risk as the one who's always short.
Someday the show-off will cross your path. Beware
of him, for he's going to give you a rugged fifteen
minutes. In a booming voice it's scotch for this one
and imported brandy for someone else, a Planter's
Punch for the lady, and he'll have a double Old
Grand Dad. Then comes the finale, "Give me the
change from the fifty-dollar bill I gave the other
bartender. Well, it's in the cash register. What, you
don't know about it! Man, are you kidding? I never
heard of such a goddamn joint. Sure I gave it to him.
What! I will not pay it. Y o u check your cash. You
can't do it now? You're too busy! Well, what am I
supposed to do? That's not peanuts. Now wait a
minute, fellow, don't get sore. If you really think I
didn't leave the fifty, O.K., O.K.! Tell you what, I'll
pay this and when you balance your cash tonight, if
you're over fifty, let me know and I'll drop around
and pick it up." And you get that "Here's my card"
stuff again.
Of course he won't backwater until he sees that
he's not getting over and you're getting pretty hot
under the collar, but that takes a lot of talking. This
Phonies, Check-Dodgers 5
bird drives a hard bargain and he'll outtalk you if
you're not smart to him.
You're bound to lock horns sooner or later with
the chap who does a lot of fancy drinking at the bar
and then tells you to put it on the dinner check.
Later, when he gets his dinner check from the waiter,
he moans like hell, swears he paid the bartender, and
is so genuinely outraged that in the confusion he
sometimes squeezes out without paying at all.
T h e nicer the bar you work for, the more phonies
you'll meet because that's the circuit they play, and
you get so you can peg 'em the minute they walk
through the door. It's the flashy, too-well-dressed guy
with the tooth-paste-ad smile and big roll (tens and
twenties wrapped around a flock of one-dollar bills)
to watch out for.
What goes here? Don't the house ever buy a drink?
PEOPLE THAT BARTENDERS

HAVE LEARNED NOT TO LIKE
About twelve years ago I was introduced to a new

profession, and since becoming a saloonkeeper it has
been my good fortune to see in action as well as be
served by some of the outstanding mixologists in the
business, both here and abroad. It has been fun most
of the time, but now and then the view from my side
of the plank hasn't been rosy.
I've found that different people respond differently
to a Zombie, and everyone reacts differently to a steak
than they do to a Zombie. Whoever orders a second
steak? But after a second Zombie—and some folks
even try a third—customers do the most amazing
things. Vice-presidents act like regular guys, and
regular guys act like vice-presidents, and guys who'd
like you to think they're vice-presidents act like, well,
like guys would act who'd like to be vice-presidents.
People Bartenders Don't Like 7
That's a little mixed up on first reading, but try it
again. It makes sense.
It's amusing at times to serve and observe indi
viduals under the influence and watch their attitude
toward their fellow men. I've come to the conclusion
that there are basic types among drinkers, or custom
ers to us, and they're easily recognized after a few
short ones under belt or girdle, as the case may be.
You can't miss the gal who gets chummy with
every unattached male in the place. She makes a
cheap B-girl but usually ends up giving your joint a
bad name. If you run a sawdust joint it's O.K., but if
you're trying to run your place differently you'd better
discourage her.
All saloonkeepers should be wary of the sharp-
looking, well-dressed dame with a good figure and
well-bred air. She's a knockout, and every man in the
place strains his neck to get another gander at her.
After confiding to you that she doesn't usually like to
go to bars alone, but yours is different—she feels so
much at ease—she becomes a regular patron at well-
spaced intervals. Eventually she becomes friendly.
You're flattered and well on the road to a beautiful
friendship, until one evening she suggests that you
go to her apartment with her to see her trained
canary. Right then, if you're married and your busi
ness is solvent, let some other guy go with her because
you'll undoubtedly discover, if you take the trouble
to check it, that her trained canary is costing a couple
of other gents a few C notes a month.
There're the pests that come in pairs. These old
blisters start out with a lot of dignity and proceed to
get absolutely fried. They talk to everybody in the
place, butt into private groups, and get in everyone's
8 Bartender's Guide
hair, and when you try to get them to go home no
amount of coaxing or suggestions are of any use. If
you say it's time for the cop on the beat to come in
for his nightcap they enthusiastically offer to buy him
a drink. If you tell them they've had enough to drink
they're indignant and start a rumpus. I finally resorted
to a bottle of seltzer water on a pair one evening.
All the fight oozed out of them after a few well-placed
squirts which made them look as bedraggled as a pair
of wet hens.
N o matter how carefully you watch it, someone is
bound to get drunk and get out of line. Blackjacks,
wooden mallets, beer bottles, rubber hose filled with
buckshot, brass knuckles are all definitely no solution
to the problem. A rousting through the front door
usually works, but there's a technique for this treat
ment which should be learned and used at all times.
T h e recipient of the jostle should never be allowed to
get set but should be taken unawares and kept on the
move until he's out the front door. Once he grabs
onto anything, gets his feet set, or falls down, you
have to tackle the problem from another angle.
Sometimes you can bluff 'em. I remember one
bellicose gent of generous proportions who was giving
us a bad time one evening and who looked as though
he'd be difficult to bounce. One of my bartenders,
Gene, and I looked the guy over at close range. I took
a four-bit piece out of my pants pocket and flipped it.
"Heads I throw him out and tails you do it," I said
to Gene right in front of the obnoxious customer
but without looking at him. Before we could see
whether heads or tails turned up, the guy grabbed his
hat and beat it.
Another ass who makes bartenders blow their
People Bartenders Don't Like 9
corks is the show-off who orders fancy drinks—
usually when the bar is crowded and the rush is on
—just to impress his companions. I almost lost one
of my best men one night; it took three guys to hold
him when one such nit-wit ordered an eight-color
Pousse-Cafe. T h e bartender sweat bullets getting the
damn thing cooked up; spoiled the first two because
he couldn't remember which liqueurs were the
heaviest (you get an order for one of the fool things
about once every five years), but he finally sent it to
the table with pride. It was beautiful, glowing with
color. And what did the guy do but display it to his
friends and then down it with one gulp like a straight
shot! In case there's anyone in the world who doesn't
know how to drink a Pousse-Cafe, it should be sipped,
one color at a time.
Another wiseacre that burns me to a crisp comes
in with a crowd and everyone buys a round of drinks,
but when he feels that he can't hold out much longer
from parting with his cabbage he asks loudly and with
a great show of good humor, "When does the house
buy a drink?" You're really not hurt, but he puts you
on the spot and your face gets red and you feel like
shoving your bar towel down his gullet. If the house
doesn't buy a drink he finally digs into his jeans for
the next round, but you'll hear about your joint being
cheap the rest of the evening.
About the best answer I know is, " W e buy all our
drinks after closing time," and that usually shuts the
beggars up completely.
Oop's a daisy.
BARTENDERS THAT CUSTOM-

ERS DON'T LIKE
Bartenders come in for their share of panning too.

The sinning isn't all done on the paying side of the
bar. While I don't suggest that all bartenders observe
the rigid rules of conduct maintained by the great
Eastern hotels, where a bartender is supposed to
speak only when spoken to and answer questions
civilly and briefly period, he certainly shouldn't be
gabby or butt into customers' conversations.
There's no getting around it, the farther West you
go the less formality you find. Society is not the
sacred cow that it is in the East; you see tails in
public—and damn few of those—only at opening
nights at the opera, and people more often don't
"dress" than do. But East or West, there are certain
basic rules of conduct from which no bartender
should deviate.
First, he should never, no matter how well he
Bartenders that Customers Don't Like 11
knows a customer, point out a customer's drunken
antics of the night before or any previous occasion.
It's ten to one any guy who ties one on knows he's
made an ass of himself and he wishes everyone would
either forget it or have the good taste not to mention
it.
It's strictly not kosher to mention a customer's
prior companions, particularly feminine ones, when
he's with a group of people unknown to the bar-
tender. If a man wants to lead a double life it's his
own business and he'll have trouble enough without
a bartender complicating matters. A man may have
reasons of his own for telling his companion that he
attended a lecture on "Anthropology and the Here
after" last Thursday night, and no bartender will
endear himself to the fibbing customer by asking a
few moments later, "How did you and Jack Bums
make out Thursday night? You two sure were lit up!"
And the corn flows on while the poor guy tries to
crawl into the woodwork.
The bartender who plays favorites with the boss's
liquor may be influencing people, but he's not making
a helluva lot of friends for the business. There are
darn few people who like to be slugged, even for free.
I'm talking now about the bartender who makes
drinks for friends or followers extra strong. After
being knocked on their cans once or twice, such
favored ones are apt to remark, "We'd like to go to
the Blind Mouse, but Harry always makes our drinks
so strong we can't see either. Guess we'll drop in at
the Pink Rat."
Other faults of bartenders which make customers
see red, or drink elsewhere, are listening in on con
versations and joining in uninvited; gossiping about
12 Bartender's Guide
other customers; griping about the boss, working
hours, and pay, or discussing the boss's private affairs.
Customers turn thumbs down on bartenders who
work their shifts unshaven, wear soiled jackets and
spotted or wrinkled neckties, have dirty hands or
clean hands with fingernails in mourning, need a
haircut, and smoke while on duty. Cigar smokers are
particularly objectionable. Y o u just about lose your
appetite for any mixed drink when you see the bar-
tender remove a well-chewed cigar from his mouth,
lay it on the edge of the counter, and dive into ice
and lemons with unwashed hands.
, Bartenders with misplaced funny bones are a pain
in the neck too. A gag that was funny once palls when
used on every customer thereafter. I know a bar-
tender—he manages the joint so gets away with it—
who is hipped on Fats Waller's "Your Feet's Too
Big." Morning, noon, or night he drops his shekels
into the juke box for his favorite number and renders
the vocal accompaniment in an unpleasant throati-
ness. Friends and well-known customers he greets with
"How come your feet's so big?" or "What makes you
so ugly?" Very funny, maybe, the first time he pulled
it.
Bartenders that try to gyp customers aren't too
hard to find either—wrong wring-ups and short-
changing drunks. As old as it is, the towel trick gets
a play every now and then in the lesser dives. In case
you've never heard of it, the bartender simply wipes
up some of your loose change or currency as he wipes
up the bar and pockets it.
T h e towel trick isn't so apt to be pulled back East,
where drinks are paid for after they've been con
sumed. Out West it's different, however. Which
Bartenders that Customers Don't Like 13
brings me to one little point I'd like to clean up for
Eastern bartenders. The next time a customer comes
in and planks his cabbage on the bar before he orders
you needn't look down your nose or treat him as
though he'd just dropped from Mars. Chances are
he's from out West, where the custom dates back to
the gold rush of '49. In those days, when nearly every
man was unshaven and probably needed a bath and
a change of clothes, you couldn't tell a bum from a
millionaire, so it was pay as you go. Before you could
get a drink at any saloon you put your poke of dust or
cash on the bar and ordered up. It still goes out here
and we think nothing of it. It's commonplace to go
into a crowded bar, every stool taken, and see a little
pile of currency or silver in front of every customer.
Even women have the habit.
Didn't the boss say to measure all drinks?
THOUGHTS ON MIXING AND

MEASURING
There are a lot of books on drinks, and thousands

of drink recipes, but not much information on how
to mix a drink, or why. As important as good in
gredients are to a drink, improper mixing can ruin
the best liquor, so I might as well add my two cents'
worth.
Plenty of ice is the first requisite of good mixing. Ice
is commonly used in three sizes—shaved, crushed,
and in lumps or cubes. In stirred drinks, use plenty
of ice, and it is my contention that the ice should
always be placed in the mixing glass, shaker, or glass
before adding the liquor. The receptacle has that
much more chance to chill, the liquids poured over
ice are off to a cold start, and the whole process of
chilling the drink is accomplished more quickly. A
highball without enough ice is a sickly mess, and a
warm cocktail revolting.
Thoughts on Mixing and Measuring 15
Let me point out right now that fancy twirling of
spoons, flipping of glasses, and tossing bottles into the
air are not the earmarks of a good bartender. Such
antics not only do not produce good drinks, they slow
any bartender down to a walk. Any guy who goes
through a lot of gymnastics behind a bar is just put
ting on the flash. I've never seen one yet that made
good drinks or made them fast.
I remember a little fellow who once worked for me.
His name was Joe and he was one of the best. No
matter how crowded the bar was or how many orders
he had, he never got nervous. He'd fill his glass with
ice from a scoop, measure every drink, pick up his
spoon carefully, and just work along easily with no
lost motion. He made twice as many, and better,
drinks as the flash-in-the-pan working in the next
position, trying to put on a show.
M y best advice is to make every drink as though it
were to be the best you've ever made, and you can't
do this if you don't measure. Novice or professional,
measure your liquor. You won't spoil any drinks and
your customers will always know that they're getting
what they pay for.
When it comes to mixing, some drinks are shaken
with ice for plenty of dilution, proper blending, or
to dissolve sugar; others are stirred with ice, with a
spoon. Don't change the technique or you'll spoil the
drinks. When to shake and when to stir aren't much
of a problem, after all, when you consider the in
gredients. Any cocktail or drink made up of clear
liquors requires only stirring with ice to obtain the
necessary dilution, chilling, and blending, with the
exception of a few drinks, such as stingers. The re
sulting drink should be icy cold and amber clear.
Fruit juice, eggs, cream, and sugar added to a drink
will cloud it anyway, and the proper blending re
quires shaking.
T h e use of mechanical mixers is varied and in many
cases abused. Most cocktails, as mentioned before,
are best stirred or shaken. Putting them in a mechani
cal mixer dilutes them to a sickly mess. Waring
blenders and other mechanical mixers are indispen
sable, however, for some punches and drinks which
contain fruit, fizzes, Daiquiris, and drinks where
snow ice is required, as well as milk and cream drinks
and a few frappés. I'm in favor of using a Hamilton
Beach for egg drinks, sours, and some punches.
There's a school of thought that claims that sours
should be shaken, and this is correct, in my opinion,
but an experienced bartender can make a good sour
with this type of mixer.
The drink is measured and mixed; it's ready to be
poured into a glass. In an individual bar the drinks
will be individual also, and individuality calls for a
glamorous package. Look around the next time you
go to a grocery store and see if it isn't the package
that makes the first sale. T h e contents must be good
for the next sale, but initially it's the package that
sells the stuff. It's the same thing at a bar. It's the
package and the drink, not the decorations on the
wall or the bartender in a fancy coat, that sell a drink.
Certain types of glassware are traditional for cer
tain drinks, and this is no accident. Take for instance
a Martini or Manhattan. These drinks are stirred with
ice and strained into a stemmed glass. T h e glass
should be well chilled, and a stemmed glass is used
so that the heat of the hand will not warm the drink
before it is consumed. Stemmed glassware, logically,
is not required when ice is served in the drink itself.
Speaking of Martinis, people are more critical of a
Martini than any other drink, probably because the
flavors are so delicate and easily changed. T h e term
"dry" means light on vermouth and bitters, and very
dry would be practically no vermouth, so in mixing
this drink measure carefully. Whatever you do, don't
think you're a barber putting shampoo on someone's
head when you douse bitters in your mixing glass. All
you should ever use is one drop per drink, unless re
quested to do otherwise. I've seen men stab at the
glassful of ice and gin until the whole thing looked
like a glass of weak tea. Take it easy with the bitters
bottle. And another thing, the reason you put a spoon
into a mixing glass of Martinis is to mix them, so mix
good and long to get the proper dilution and you'll
serve good drinks. This goes for any cocktail mixed in
a glass.
Once you've made a drink properly and poured
it into the right glass, you're still not ready to set it
before your thirsty customer. Not if you're a good
bartender. How many times have you gone into a bar
for a cocktail, only to have the barkeep slap the thing
together, throw in an olive or a cherry, and slosh it
toward you? T o me that's lousy and the boss is being
gypped. He pays a bartender as much as the vice-
president of the First National gets, and the guy
thinks he's doing the boss a favor by working there.
It takes but a second to make up an orange and
cherry on a toothpick or spear an olive, place it gently
in the cocktail, and then carefully set it on a cocktail
napkin before a customer. That added courtesy keeps
the cash register in tune.
And while we're still near the subject of mixing,
Daiquiri Champagne Punch Punch Sour
Kava Bowl
Scorpion 4 Persons
Gremin
4 Persons
Julep & Small

Punch punch Punch swizzie Punch
Punch
Cocktail Whisky Snifer Large Punch
2 Persons
Hot Buttered Rum

&
Fog Coffee Grog
cutter
Sherry Sm.Hiball Rickey Water

Rickey & wine
cocktail
Daisy
Hot Drinks
Swizzles Zombie cocktail Hiball Fizz
& Coffee
I've a little advice to offer on fancy mixes. I've always
fought these things and speak from painful experi-
ence. Outside of grenadine, orgeat and simple syrup,
you'll eventually run into grief. Let's say you buy a
new mix from a high-powered salesman and get
started using it in a special drink that's really got
something. The drink becomes a headliner and is
selling good when all of a sudden the firm supplying
your fancy mix goes broke or some other damn thing
and you're stuck. Your special drink is out the win
dow, and it's tough to build up a substitute. Better
stick to liquors and their various combinations and
the ingredients that nature always supplies and forget
all the fancy stuff.
All of which brings me to the subject of lemon and
orange juice in drinks. For the life of me I can't see
why any bar uses anything but pure fresh lemon and
orange juice. There's absolutely no excuse for using
artificial, concentrated, or ersatz fruit juices of any
kind. They make lousy Collinses and worse Sours.
You buy good liquor and the best cordials available
and then completely offset them with the use of arti
ficial fruit juices. Here at Trader Vic's we use suffi
cient orange and lemon juice to hire a man to prepare
it daily, and it has paid dividends in the quality of
our drinks. Lemon and orange juice, especially orange
juice, will not hold up more than a day. After that it's
bitter, so it should be prepared fresh each day.
M y advice to small bars not using a great deal of
juices is either to buy it daily or have it prepared. It
might pay to investigate frozen fruit juices. These are
very satisfactory, since the packages can be kept on
hand and used as required. If you can't buy fresh or
frozen juice, have the janitor or one of the waitresses
squeeze the fruit—it takes only about an hour a day
—or do it yourself. It will pay in the long run.
Just a word about what is known as frosted glasses.
In cocktail recipes this usually implies that the chilled
glass is first ringed with a piece of lemon or orange
and then dipped into powdered or bar sugar. It's a
nice touch, good-looking, and it starts the drink off
with a pleasant bouquet of lemon or orange.
Spirits? I don't see no spirits.
LIQUOR-WHAT IS IT?
You've been drinking the stuff for years, but do you

know what it is? Do you know what gives different
types of liquor their individual taste? Rye, bourbon,
and corn whisky; irish, Canadian, and scotch whisky;
and gin are all distilled from the same type of in
gredients, i.e., grains, but what gives them such a
different taste?
If you've read anything about the manufacture of
scotch, for instance, you've found pot stills, malted
barley, fermentation, distillations, and blending men
tioned, but you probably still didn't know what the
hell it was all about. You'll find pot stills mentioned
in connection with certain rums, too, which are dis-
tilled from sugar cane. And what about brandies,
which are distilled from fruit juices or wines?
I'm going to try to explain, without a lot of hifa-
lutin language, how various liquors are made and how
Liquor—What Is It? 23
so many different flavors can spring from practically
the same ingredients. W e might as well start with the
home product.
AMERICAN WHISKY
There are three types of whisky made in the United
States: rye, bourbon, and corn whisky. Bourbon, origi
nally a pure corn product and the first whisky to be
made in this country, got its name from Bourbon
County in Kentucky. It was one time the custom to
name a whisky after the county in which it was made,
but as Bourbon County continued to lead in the man
ufacture of whisky the term was eventually applied to
ill Kentucky whiskies.
Bourbon: As the old distillers became more ex
perienced in making whisky they found that the addi
tion of some rye to the com in the mash increased the
yield and improved the flavor. Still later it was found
that a little barley malt further increased the yield.
Nowadays bourbon is made from a mixture of about
51 per cent corn, and the rest rye, wheat, oats, and
barley.
Rye: Later, distillers began manufacturing whisky
from rye grain, either from pure rye or a large percent
age of rye, which was, and still is, called rye whisky.
Rye, today, is made from at least 51 per cent rye and
the rest other grains.
Corn Whisky: This is made from corn with just
enough barley malt to aid in the conversion during
fermentation.
The grains used in making whisky must first be
ground into meal and then cooked to a mash. T h e
mash is then mixed with water—20 to 25 gallons of
water to every bushel of grain—stirred and allowed
to stand overnight, during which time a small amount
of lactic acid forms, giving the mash its sour, acid
characteristics. Then the mash is brought to the boil
ing point and maintained there for about 15 minutes,
at which time the temperature is reduced. When it
has cooled to about 150 degrees the barley malt is
added for the purpose of liquefying the starch in the
grain, reducing the temperature further to about 140
degrees, and this is called the malting or conversion
point. This temperature is maintained from fifteen
minutes to an hour, during which time the greatei
part of the starch is converted into sugar. T h e mash
is then ready for fermenting, which is accomplished
by "yeasting."
Yeasting is the process of adding a pure yeast, cul
tured in the distillers' laboratory, to the prepared
mash to induce fermentation. Fermentation com
pletes the breakdown of the sugars and turns it into
alcohol and carbonic acid gases.
Whisky is made by two methods—the sweet-mash
method and the sour-mash method. Under the sweet-
mash method the fermentation is limited by federal
statute to 72 hours and not more than 45 gallons of
beer to each bushel of grain. Under the sour-mash
method the time for fermentation must not exceed 96
hours and not more than 60 gallons of beer are per
mitted per bushel of grain. T h e sour-mash method
produces a heavier whisky, richer in flavor, but it takes
longer to age.
After the required fermentation the mash is ready
to be distilled. I'll not go into details here, as you
must all know the basis of distillation from your high-
school-chemistry days, but to refresh your minds, the
fermented mass is put into a still and heat is applied.
The vapors are condensed and the spirit and essence
of whisky are the result. A t this point, under the
sweet-mash method, it is pale, raw-tasting, and ex
tremely unpalatable. Whisky made under the sour-
mash method, on the other hand, while it is distilled
somewhat differently, is not unpleasant, but weak and
sweet.
It is aging that makes good whisky. Here in this
country it is customary to age whisky in charred oak
casks where a chemical change takes place, changing
the color of the liquid, mellowing and aging it, a
process which takes a minimum of four years. A sour-
mash whisky doesn't begin to mellow or improve in
flavor until after four years.
Whisky which is bottled in bond must conform to
the strictest federal government regulations. It must
be distilled, aged, and bottled under government
supervision; it must be at least four years old and must
be from a single distillation and be 100 proof when
bottled.
IMPORTED WHISKY
Of the three types of whisky imported to the
United States, scotch is by far the most popular, with
a yearly consumption of around 6,500,000 gallons.
But less you think that we are a nation of scotch
drinkers preferred, as a nation we consumed 130,000,-
000 gallons of alcoholic spirits in 1938, about 5 per
cent of which was scotch. As late as 1945 our national
alcoholic intake was claimed to have been 190,000,000
gallons. These figures aren't up to date but are close
enough to give you some idea of how likely a candi
date the United States is for national prohibition.
The other two whiskies imported are Canadian
whisky and Irish whisky.
Scotch Whisky: Made from malted barley and
aged in sherry casks or plain oak casks, scotch whisky
has a distinctive flavor which has never been success
fully imitated or made elsewhere. This is due to
several factors: the malted barley itself, the practice
of drying the malted barley over peat, and the water
used. The principal types of malt whisky are Highland,
Lowland, and Islay, the latter being one of the most
outstanding and having the smokiest flavor.
Barley is steeped in water for two or three days,
then spread out to germinate for nearly two weeks.
During germination the starch reaches a point where
it is convertible to sugar just before the barley sprouts,
so this growth is arrested by smoking the grain for sev
eral days over peat and coke fires. It is then crushed
and mixed with hot water to form a mash and fer-
mented. After fermentation it is distilled. The first
distillation is redistilled, and from this comes three
"flows," the first and the last being redistilled with
the first distillation of the next batch. It is the second
or middle flow of the second distillation which is con
sidered choice and is whisky.
Briefly, thjs is the way malt whisky has always been
made in Scotland, but it is as variable as the crop
of barley each year from which it is made and,
besides, many people do not care for a straight malt
whisky.
Canadian Whisky: A distinctive product of Can
ada, the taste of Canadian whisky is owing mainly to
lightness of body which keeps the flavor of rye or com
or malted grain from dominating the bouquet. The
young whisky is apportioned to different types of
cooperage, whence it derives its flavor, and then is
blended at maturity. It is manufactured in Canada
in compliance with the laws of the Dominion of
Canada and contains no distilled spirits less than
two years old.
A blended scotch whisky may contain as high as
50 per cent malt whisky and may be made from
several grains and from 20 to 25 different malt
whiskies. A blender selects the malt whiskies to be
used, usually including some Islay, and vats them
together for a couple of years. After that time he
mixes the blended malts with patent-still grain
whiskies selected, adds coloring, and vats the result
ing blend for six or eight months before bottling.
Irish Whisky: Fine whisky comes from Ireland,
and it is made the same way as scotch whisky except
that it does not have the smoky flavor.
RUM
Because rums are distilled from sugar cane, mo

lasses, and the by-products of sugar manufacture, they
are produced in most tropical countries. While there
are hundreds of brands, there are only about a dozen
types, each type of rum being the product of a differ
ent tropical country or group of islands. T h e type of
rum usually takes its name from its place of origin,
and each has its own flavor, body, and bouquet.
A few rums are made in one place and shipped else
where for aging and bottling, as in the case of Marti
nique rums, which are shipped to France for final
export, and the London Dock Jamaicas, which are
sent to England.
Most rums are made from sugar cane, the juice of
which is fermented, distilled, rectified, and aged in
oak vats.
Barbados Rums: A fine brandy-type mm from the
Barbados Islands, best used in light punches, cock
tails, and daiquiris. Having a clear flavor, it can be
mixed in any type drink without too much m m flavor,
although it is slightly heavier-flavored than Cuban
and Puerto Rican rums.
Cuban R u m : T h e rum from Cuba is distilled
chiefly from sugar-cane juice, with a resulting light
sweet flavor. B y means of a fine yeast culture and care
ful distillation a fine rum is produced which is un-
equaled for mild-flavored cocktails, or highballs with
soda or plain water.
Demerara Rums: British Guiana is the home of the
Demeraras, which are similar in some respects to dark
Jamaicas. T h e Demeraras have, in addition to the
aromatic and pungent flavor of the Jamaicas, a dry
burned flavor and run higher in proof than others,
often being bottled at 160 proof.
Jamaica Rums: Both light and dark types of rum
are produced in Jamaica, and both are strong and
pungent in flavor. Four factors contribute to the in
dividuality and characteristics of Jamaica rums, the
combination of which can be duplicated nowhere
else: ( 1 ) Soil, climate, and water; (2) the use of the
old pot still; (3) the ingredients of the wash and its
slow fermentation; (4) aging solely by time in white-
oak casks.
By law, nothing except the products of sugar—
molasses, cane juice, and the by-products of sugar
manufacture—may be used in the production of Ja-
maica rums. Even the coloring must be bumed sugar
or burned molasses.
Because of its outstanding flavor, Jamaica rums are
usually used in combination with milder-flavored
rums in drinks and are favored by candy- and pastry
makers.
Martinique Rums: Made in the French West
Indies, Martinique rums are similar to Jamaica rums.
They are heavy in body, coffee-colored, and often,
although faintly, have the dry burned flavor of the
Demeraras. In many cases the mm produced in Mar
tinique is shipped to France, where it is aged, and re-
shipped as French rum.
N e w England Rums: The mm industry in this
country, hundreds of years old, dates back to colonial
days, when trading ships taking manufactured goods
and sundry items to the Caribbean returned with
sugar, tobacco, and molasses. The molasses was dis
tilled and, as most New Englanders were seafaring
people, their natural spirits was rum. Light in body
and mild in flavor, New England rum can be used in
cocktails.
Puerto Rican Rums: The rum from Puerto Rico
is distilled in the same manner as that from Cuba.
Light-bodied and sweet-flavored, it is excellent for
delicate drinks.
Virgin Islands Rum: R u m produced in the Virgin
Islands is individual, neither heavy nor light in body
and having its own peculiar molasses flavor. In gen
eral, it is not favored in this country.
Haitian R u m : T h e little republic of Haiti produces
a delightful brandy-type mm, Rhum Sarthe being
one of the finest, a rum to be enjoyed in highballs or
as a straight liqueur.
Habanero Rum: Mexico distills a very light-bodied,
mild-flavored type of rum which is aged in Spanish
sherry casks. One of the finest brands is Tenampa.
Philippine Island Rum: T h e production of rum, a
comparatively new industry in the Philippine Islands,
was interrupted by the war, and it may be years before
full production is resumed. T h e distillation was light,
similar to that of Puerto Rico, but the flavor was dis
tinctive, faintly reminiscent of vanilla beans and
herbs. Popular brands, prior to Pearl Harbor, were
Tanduay and Panay.
Venezuelan Rums: With no particular outstanding
feature, Venezuelan rums are similar to those pro
duced in Haiti or the Virgin Islands, and there is no
great demand for them in this country.
BRANDY
Brandy is distilled from the fermented juices of
ripe grapes or various fruits, the best brandies usually
being a blend of several types of brandy to produce
a smooth, full-flavored brandy. While brandy may
be made from various fruits, when used alone the
word brandy implies a grape product. T h e finest of
all brandies is cognac.
Cognac: Cognac is distilled from grapes grown in
the Charente district in France, the principal city of
which is named Cognac. Only brandy from this sec
tion may be called cognac, so it follows that while
cognac is brandy, not all brandy is cognac. T h e
brandies from this section are aged in oak barrels,
and blends of different ages and characteristics are
blended skillfully to produce a fine product. Best
after 20 years.
OTHER BRANDIES
Armagnac: Produced in Gers, south of Bordeaux,
armagnac is often bottled straight, whereas cognac
is always blended. Matures rapidly and is fine up to
about 2 0 years of age, sometimes even better than
a cognac. But cognacs can stand the greater aging
because they do not become so heavy.
Apple Brandy: Originally made in the province of
Normandy in France, where it is known as calvados.
Distilled from apple cider, this brandy is aged in
wood and in this country is known as applejack.
California Grape Brandies: Usually distilled from
muscatel wine. Pleasant and fragrant.
Spanish Brandy: Made from sherry wine in the
Jerez district of Spain, it is similar to cognac.
Greek Brandy: Outstanding in flavor, smooth and
mellow.
Kirsch or Kirschwasser: A cherry brandy made in
Switzerland, France, and Germany. A distillation of
the cherries and pits, it is highly flavored and used in
cocktails and cooking.
Fruit Brandies: Brandy may be made from the
fermented juices of many fruits, but if sweetening
is added the United States liquor laws require that
the product be called a liqueur and not a brandy.
GIN
Gin is a grain-mash distillate redistilled with such
aromatics as juniper berries, coriander seed, and an
gelica root, or a rectified spirit may be flavored with
essential oils. While there are many types of gin, the
most popular is dry gin for cocktails.
Holland Gin: Gin was first made in Holland and
was and still is highly flavored and aromatic. T h e
mash from which it is distilled contains rye, and
spices are added during distillation. Because of its
distinctive flavor it is seldom used for cocktails. Often
called schnapps.
Fruit-Flavored Gins: Made in several flavors, such
as orange and lemon, this type of gin is a grain-mash
distillation with fruit flavor added during the distill-
ing process.
Old Tom Gin: A highly aromatic gin with sweet
ening added. When using this gin, use less sugar in
drinks.
Plymouth Gin: A combination of dry gin and Old
Tom gin, it is slightly sweet.
Sloe Gin: Actually not a gin but a liqueur, sloe gin
is made from sloe berries or blackthorn plums. It is
purplish-red and quite sweet.
WINE
When I first started this book I didn't feel much
like writing about the making and selling of wine,
how to serve it, or how to store it, but the publishers
decided it would be a good idea, so I might as well
make a few remarks in this respect. Before I do, how
ever, I'd like to comment on the manner in which
some hotels and restaurants handle their wine situa
tion.
First of all, they should decide what they want to
do: sell it or just have it on hand. It seems to me
they just want to have it on hand because when you
go out to dine your waiter invariably asks you whether
you'll have coffee, tea, or milk with dinner.
I sometimes wonder why so much money is spent
on wine lists—it's so difficult to get hold of one. T h e
common procedure is to be seated in grand style by
the captain, immediately handed a food menu, and
asked if you'd like a cocktail. So you order cocktails
and ask for the wine list. A t once the whole dining
room is in a tizzy. T h e waiter goes to his captain,
the captain goes to another captain, and they both go
to the maitre d'h6tel, who digs around in his desk
and finally pulls out a wine list. Then they all hover
over you to see if you can read it.
You thumb through the list and finally decide
upon N o . 25, which we'll say is a nice sauterne. T h e
waiter then tells you that No. 25 is not being served
that night. They're serving only numbers 20, 21, and
23 in the white wines, and 54, 57, and 60 in the red
wines—all pretty stinking as far as you are concerned.
So you ask him why and are informed that the wine
room is closed. Now isn't that the most ridiculous
thing, to close it at night? I don't think anyone sells
much wine at breakfast, and darn little at lunch, but
the storeroom is open all day when no one buys wine
because the storekeeper is receiving supplies and
storing wine and then at night he locks the store-
room and goes home so you can't sell it. It's perfectly
silly, but that's what happens everywhere. W i n e lists
cost money, so why not have somebody around with
access to the storeroom so that the waiters can mer
chandise wine?
T h e average waiter has so little interest in selling
wine that whenever anybody orders it he gets a chill.
T h e main reason is that he has four or five tables to
take care of, and locating a bottle of wine and getting
it ready to serve just slow him down. Table N o . 1's
steak is ready, another party is waiting to have the
soup plates removed, and you want a bottle of wine.
Well, first you usually get, "Do you want red or
white wine?" When you ask about brands and types,
nine times out of ten he tells you, " W e have no wine
list. W e have only so-and-so's brand." So you order
a bottle. W h a t the hell, maybe it's good. Or you skip
it and drink Martinis or scotch or you come to Trader
Vic's and drink wine cups, which, incidentally, with
some meals, are terrific.
How many times have you gone to a fairly nice
restaurant and asked for wine, only to have the waiter
or waitress stare at you in the manner so well por
trayed by Mortimer Snerd? Don't blame the waiter,
blame the boss. The boss buys a stock of wine, prints
the list on the back of the food menu, and then tells
the help, " W e got wine now, go out there and sell it."
B u t that's not enough.
Our waiters today, with their lack of training in
food preparation and practically no knowledge of
wines, should be given pep talks on anything they are
to sell, and particularly on wines. They should not
only be instructed in the selection and serving of
wines but should be permitted to taste and discuss
the merits of every wine on the wine list. Every
wholesale purveyor of wines and spirits has informa
tion on the subject, and in large cities there are wine
specialists who will be willing to address a crew about
types of wines, as well as furnish information on
how they're made, the various flavors, and the kinds
of wines generally preferred.
A wine dealer should give employees informative
talks and tell how to merchandise wine. Few hotels or
restaurants have so many employees that it will break
the dealer up in business to give each waiter small
bottles to sample. Firsthand information will give
them some idea of what they're selling when guests
ask advice on ordering wines with dinner.
W e should give the dear consumer the benefit of
a few words too. I know all about white wine with
fish and red wine with red meats and fowl—it's been
hashed over for years, but personally I'm not for it.
Unless you have the palate of a connoisseur and really
know your wines all that stuff is just so much bunk.
When you want a glass of beer you don't want Coca-
Cola, and when you want Coca-Cola you don't want
strawberry pop, and so it goes with wine for dinner.
If you're in the mood for a light white wine I see
nothing sacrilegious about drinking it, no matter what
you're having for dinner, and if your guest wants a
red wine let him have it.
There are a few points about wine drinking, how
ever, which can save the beginner a lot of experiment
ing: dry wines go better with main courses than
sweet wines; sweet white wines are best with desserts;
red wines are apt to give fish a metallic taste, while
white wines complement its flavor; it's a good idea
to skip wine entirely with the salad course as the
herbs and other ingredients in the dressing kill the
flavor of wine.
Just as a general guide to wine drinking, some wines
may be used as aperitifs in place of cocktails. These
are pale dry sherries, dry champagne, French ver
mouth, Dubonnet, and Madeira. Dinner wines are
usually clarets, sauternes, Rhine wines, red or white
burgundies, and dry champagne. A dry sherry may be
used with dinner also. Dessert wines are sweet white
wines. Of the fortified wines, only dry sherries and
champagnes are considered good throughout an en
tire meal, although a switch is made to a sweeter type
of either for dessert.
T o o many people get stage fright about ordering
wines because of all this nonsense about wines with
this and that. There is no need to order several wines
with any meal. However, if just one is to be served
throughout a meal, it is best to pick a good white
wine which will go with meat, whereas a red wine,
fine with steak or roast beef, simply doesn't go well
with oysters, other sea food, or desserts. There is no
need, either, to serve wine with every course. Y o u
can serve wine with one course and let it go at that,
usually the meat course. W i n e after the main course
may be dispensed with entirely.
Of course we all have to contend with those
stinkers who know nothing of wine, rarely drink the
stuff, but whenever they dine in public read up on
wine just enough, before leaving the house, to give
the waiter a bad time. They usually embarrass the
rest of the group to a point of collapse with their
carrying on about vintages, flavors, dryness, sweetness,
bouquet, etc. They don't know a damn thing about
wine, and everyone at the table knows it. M y advice
is to act natural and drink with an open mind as well
as an open mouth. W i n e drinking is lots of fun, but
the only way to leam flavors and types is to experi
ment and teach your palate to remember.
Despite my personal opinion on the subject, a
great many people like to stick to the rules, so here
are the wines traditionally recommended for various
foods, with the correct temperatures:
SUGGESTED WINES WITH FOOD
Food Imported Californian Eastern Temperatures
Hors d'oeuvres Pale dry sherry Pale dry sherry Dubonnet Chill Dubonnet; sherry
Madeira Dry vermouth Champagne may be chilled; chill ver-
Fr. vermouth Champagne mouth and champagne;
Champagne serve Madeira at room
temperature.
Soup Madeira Rhine wine Elvira Chill all white wines
Hock Hock (40°-45° F.).
Moselle Moselle
Sauternes Sauterne
Champagne Champagne
Oysters Chablis Dry Semillon Catawba Chill all white wines
and other Meursault Grey Riesling Iona (4o°-45°F.).
shellfish Pouilly Sylvaner Delaware
Moselle (Franken Riesling) Diana
Hock Chablis Elvira
Hock
Rhine wine
Moselle
Fish Sauternes Johannisberger Dutchess Chill white wines
Roast Chicken Graves Riesling Diamond (4o°-45° F . ) .
Frog Legs Montrachet Burger Elvira
Riesling Gutedel Vergennes
Liebfraumilch Chenin Blanc Niagara
Swiss Neuchatel Folle Bianche Scupperaong
Alsatian Riesling Grey Riesling
White Hermitage Sauvignon Blanc
Château d'Yquem Pinot Blanc
Barsac Ugni Blanc (Treb
biano)
Dry Semillon
Chardonnay
Traminer
Sylvaner (Franken
Riesling)
Hock
Rhine wine
Veal Ch. Haut-Brion Mourestel Isabella Serve claret-type red wines

Lamb Ch. La tour Zinfandel at cellar temperature ( 5 0 ° -
Chicken Ch. Lafite Cabernet 55° F . ) .
Game—mild- Ch. Margaux Tipo
flavored Ch. Pontet Chianti
Macaroni dishes Médoc Grignolino
Carignane
Barbera
Steak Red Hermitage Pinot Noir Norton Serve burgundy-type and
Roast Beef Romance Conti Charbono Bacchus heavy red wines at room
Beef dishes ClosVougeot Cabernet Ives temperature (65°-70°F.).
Game: Ch. Mouton- Burgundy Clinton
Venison Rothschild Gamay Eumelan
Pheasant Chambertin Petite Sirah
Wild Duck Refoscoe
Goose Barbera
Baked Ham Duriff
Mutton
Desserts Sweet sauternes Aleatico Scuppernong Serve all sparkling wines
Champagne White port Champagne well chilled; heavy sweet
Sweet sherry Malaga wines at cellar or room
Muscatel temperature, as preferred.
Tokay
Angelica
Champagne
Sweet sauterne
Sweet sherry
Cheese:
Camenbert Port Port Room temperature.
Roquefort Red Hermitage
Stilton
So much for the selling and drinking of wine. Now
for a few words of common sense about the care and
serving of wine.
There are a few little courtesies to observe in the
serving of wine. While 85 per cent of the people who
drink wine don't know a blamed thing about it out
side of the fact that it's smart or they like it, there are
a few people who know what they want and why. I
believe you should give a man what he wants if he's
going to pay the check. Bring out the wine, show it
to him to see if it meets with his approval, then chill
it if necessary, and proceed to pull the cork carefully
and gently in his presence.
I don't think it's good taste to pull the cork in the
kitchen, but I've had it happen to me. In fact, I once
ordered a bottle of sparkling Urbani, one of my
favorites, in a prominent restaurant in Jackson,
Florida; they hadn't sold a bottle for so long the
waitress had to see if they still had any, and after she
found a bottle, without showing it to me and without
chilling it, she proceeded to pull the cork in the
kitchen. In so doing she lost half of it on the floor;
it was still foaming in her hand when she brought it
to the table and she was very flustered and flushed.
I didn't say much, but drank it even though it was
warm. This incident just shows the inexperience of
people handling wine, and it happens every day. I'd
advise managers and owners to do a little research on
the proper chilling of various wines and either pass
the information on to employees or take care of the
matter themselves so that the Jackson incident
doesn't happen to anyone else.
THE CARE AND SERVING OF WINES

1 . Store all wines in cool, dry rooms of even
0
temperatures, from 55° to 5 3 F . Lay bottles on their
sides to keep the corks wet and airtight.
2. Serve wines at proper temperatures. Red wines
(except sparkling burgundy) should be served at
room temperature; white wines are best served
chilled.
3. Red wines and some white wines produce a
natural sediment called "lees" which adheres to the
side or bottom of the bottle when allowed to rest.
B e sure to draw the cork gently for wines of this type,
without jerking, and pour the wine carefully so the
sediment is not riled up.
4. A wine should always be taken to the table after
it is ordered and shown to the host for approval be
fore it is opened. The cork of the bottle should be
pulled at the table and the mouth of the bottle wiped
with a napkin.
5. A bottle of wine should never be wrapped in a
napkin while it is being poured. In the first place it
makes the bottle awkward to handle, and in the sec
ond place it covers the label, which should never be
done unless it's something to be ashamed of. Any
wine which drips from the mouth of the bottle can
be caught by a napkin held in the left hand.
6. The cork should be drawn several minutes be
fore pouring the wine, and a small quantity should
be poured into the host's glass so that any bits of
cork or chance sediment will go to him rather than
his guests, and so that he may be sure the wine is in
good condition.
7. T h e bottle of wine should be held in the right
hand, with the label turned toward the person being
served.
8. Wineglasses should be dry and gleaming and
should be filled about one-half to two-thirds full so
that the bouquet may be enjoyed.
9. Place wine cooler where it can be seen—in a
standard or on a table.
HOW W I N E IS MADE
Wines are the fermented juices of grapes, primarily,
although other fruits may be made into wine. T h e
term wine, in the industry, is generally understood to
mean grape wine. T h e grapes are harvested in the fall,
delivered to wineries, where they are crushed. T h e
juices, pulp, and skins are pumped into large vats and
let ferment anywhere from a few days to a few weeks,
depending upon the type of wine being made. Fer
mentation will continue as long as any of the natural
grape sugar is left in the vat unless stopped. For dry
wines, fermentation is allowed to continue until all
the natural grape sugars are used up. For semi-sweet
or dessert wines, fermentation is arrested by the in
troduction of a little pure grape brandy, the amount
and the time this takes place depending upon the
amount of sweetness desired.
Red wines are made from the juice, pulp, and skins
of grapes, the pigment of the skins furnishing the
color. White wines are achieved by drawing the juice
off immediately after pressing, before fermentation
takes place. Pink and pale red wines are made by per
mitting a short period of fermentation of the juice
with the pulp and skins before drawing off the juice,
and then letting the juice continue to ferment alone.
After the proper amount of fermentation has taken
place the wine is pumped into storage casks to age,
the length of time depending again upon the type
and quality of the wine being made. During aging,
sediment or "lees" forms on the bottom and sides of
the casks, and the wine is transferred to fresh casks
from time to time until it is clear, aged, and ready for
bottling. As wine is the only beverage which contin
ues to age after bottling, great care must be used in
handling it, keeping it at the correct temperature
and away from strong light.
Types of wines are often named after the grapes
from which they are made, as in the case of zinfandel,
Tokay, muscatel, but more often are named after
districts or localities in which the grapes are grown,
as in the case of champagne, sauteme, Madeira,
Médoc, Graves, Rhine wines, etc. Domestic wines
are often made from grapes grown from European
root stocks, but climate, the mineral content of the
soil, and water all naturally affect the flavor and
quality of the wine. T h e knowledge and skill of the
wine maker will also have a great effect on the wine.
You gotta cross your heart you're twenty-one before J can
give you dis Martini.
LIQUEURS FOR BARS-

A DESCRIPTION OF SOME OF
THE MOST NOTEWORTHY
Absinthe—formerly made in France but now

banned, a liqueur containing wormwood, a drug. Sub
stitutes are Pernod Veritas, Anis Herbsaint, and
Spanish Ojen.
Advocaat—made in Holland from fresh egg yolks,
sugar, and brandy.
, Anisette—a clear liqueur made from anise seed and
flavored with bitter almonds, coriander, etc.
Aquavit—a clear, potent liquor flavored with cara
way seeds from Scandinavian countries.
Benedictine—a liqueur made by the Benedictine
monks; a secret formula reputed to be a combination
of herbs, spices, and fine brandy.
Channelle—a spicy liqueur made from cinnamon
and other spices.
Chartreuse—a cordial made by an order of monks,
the Carthusian order Formerly made in France, the
Liqueurs for Bars 45
order was banned and moved to Spain, where the
cordial is now made in Tarragona. Comes in yellow
and green, both being made of hundreds of ingredi-
ents, such as spices, herbs, roots, etc.
Cointreau—a brandy of Triple Sec orange curaçao.
Cordial Médoc—made from orange curaçao,
champagne cognac, and claret from the Médoc dis-
trict in France.
Crème d'Anana—a liqueur made from fresh pine-
apple, brandy, and flavored with vanilla.
Crème de Banana—made from bananas and
brandy.
Crème de Celeri—made from celery and brandy.
Crème de Cacao—made from cocoa beans, spices,
and vanilla.
Crème de Cassis—made from black currants, a
French liqueur.
Crème de Fine Champagne—a mixture of several
cordials blended with fine champagne cognac.
Crème de Menthe—a peppermint liqueur made
from fresh mint and brandy. Comes in three colors
red, green, and white.
Crème de Moka—made from coffee beans and
brandy.
Crème de Noyau—made from apricot and peach
pits, and having an almond flavor.
Crème de Recco—made from tea leaves, brandy,
and sugar.
Crème de Rose—a liqueur made from rose petals.
Crème de Vanilla—a liqueur made from vanilla
beans and brandy.
Crème de Violette—a liqueur having the color and
flavor of violets.
Crème Yvette—similar to crème de violette.
Curaçao—liqueur made from the peels of the bittei
curaçao oranges grown in the West Indias, along with
peels of other oranges, spices, rum, port wine, sugar,
and brandy.
Drambuie—a liqueur made from old scotch, honey,
herbs, and spices. First made in 1745 in Scotland.
Elixir de Bacardi—a Cuban liqueur made princi
pally from rum.
Flora Alpina—an Italian liqueur made from alpine
flower or edelweiss plant, herbs, and spices. Comes in
red, orange, and yellow colors.
Foibidden Fruit—an American liqueur made from
the fruit of the shaddock (a type of grapefruit) and
cognac.
Fraise—liqueur made from strawberries and
brandy.
Framboise—liqueur made from raspberries and
brandy.
Goldwasser—a liqueur containing tiny flakes of
gold leaf, made from spices, ripe figs, lemon peel,
herbs, and brandy.
Grand Marnier—made from champagne cognac
and orange curaçao.
Kahlua—a Mexican coffee liqueur made from
coffee beans, cocoa beans, vanilla, and brandy.
Kirschwasser or Kirsch—a liqueur made from wild
black cherries, crushed cherry pits.
Kümmel—a clear, potent liqueur distilled from
grain and flavored with spices and caraway seeds.
Liqueur de Dessert—called Strega or Galliano, a
liqueur made in Italy from spices, vanilla, and brandy.
Liqueur Jaune—imitation yellow chartreuse.
Liqueur Verte—imitation green chartreuse.
Mandarine—a liqueur made from mandarin
oranges and brandy.
Liqueurs for Bars 47
Maraschino—a liqueur made from Marasca cherries
and crushed pits grown in the Dalmatia district on
the west coast of the Adriatic Sea.
Mazarine—an herb liqueur from Argentina, secret
formula of the Abbey of Montbenoit.
Mirabelle—a distillation of fermented yellow
plums grown in Alsace-Lorraine.
Monastique—imitation benedictine made in South
America.
Orgeat—flavoring syrup made from almonds.
Parfait Amour—sweet French liqueur made from
lemons, oranges, herbs, and brandy.
Passionola—a non-alcoholic syrup made from pas
sion fruit. Comes in three colors—red, green, and
natural.
Perry—a cider made from pears.
Prunelle—a liqueur made from prunes or a type of
plum called sloes, and brandy.
Quetsche—an unsweetened, colorless liqueur dis
tilled from fermented juice of prunes.
Quince Brandy—made from ripe quince, spices,
and brandy.
Rock & Rye—made from fruit juice, rock candy,
and rye whisky.
Southern Comfort—a high-proof liqueur made in
the United States from a secret formula, reputed to
have a brandy and whisky base.
Swedish Punch—like arrack, but flavored with ex
tracts of tea, lemon, etc.
Triple Sec—white curaçao.
V a n der Hum—a liqueur made from spicy South
African plants and tangerine-flavored.
Vieille Cure—made in France from a secret for
mula of aromatic plants and herbs.
Bar whisky—I thought it came in liquid form.
AFTER DINNER DRINKS
ALSACE-LORRAINE
1/2 kirschwasser 1/2 anisette
Pour into chilled liqueur glass and serve with ice-water
chaser.
ANGEL
1/3 raspberry syrup 1/3 maraschino liqueur
1/3 creme de violette
Pour carefully in order given so ingredients do not mix in
Pousse-Caf6 glass.
A N G E L ' S BLUSH
1/4 maraschino liqueur 1/4 benedictine
1/4 creme Yvette 1/4 thick cream
Pour carefully into Pousse-Cafe glass in order given so in-
gredients do not mix.
ANGEL'S DREAM
1/3 maraschino liqueur 1/3 crème Yvette
1/3 cognac
Pour carefully in order given into Pousse-Café glass so in-
gredients do not mix.
After Dinner Drinks 49
ANGEL FACE
1/2 crème de cacao 1/2 prunelle
Pour carefully into chilled Pousse-Café glass so ingredients
do not mix.
ANGEL KISS—1
3/4 apricot cordial 1/4thick cream
Chill cordial with ice and pour into chilled Pousse-Café
glass. Float chilled cream on top.
A N G E L KISS—2
1/4crème de cacao 1/4prunelle
1/4 crème de violette 1/4 cream
Pour carefully into chilled Pousse-Café glass in order given
so the ingredients do not mix.
ANGEL'S KISS
1/6maraschino liqueur 1/6 bénédictine
1/6Parfait Amour 1/6cognac
1/6 yellow chartreuse 1/6 thick cream
Pour carefully into chilled Pousse-Café glass in order given,
so ingredients do not mix. Dust with ground ginger or cloves.
ANGEL'S LIPS
2/3 bénédictine 1/3 sweet thick cream
Pour bénédictine into chilled Pousse-Café glass; float cream
on top.
ANGEL'S TIT
3/4 maraschino liqueur 1/4 whipped cream
Pour liqueur into chilled Pousse-Café glass, top with whipped
cream, and place red cherry in exact center.
ANGEL'S WING
1/3cherry liqueur 1/3 maraschino liqueur
1/3 Parfait Amour
so colors are separate.
B AND B - Exc
1/2 bénédictine 1/2 cognac
Serve in liqueur glass.
B A B Y KITTY
1/3 anisette 1/3 crème de violette
1/3 whipped cream
Pour carefully in order given into chilled Pousse-Café glass;
top with cream.
BABY'S O W N
2/3 white curaçao 1/3 thick cream
1 drop Angostura bitters
Pour into chilled Pousse-Café glass in order given.
BARNACLE BILL
1/2 oz. yellow chartreuse 1/2 oz. Parfait Amour
1/2 oz. Pernod
Shake with cracked ice; strain into chilled cocktail glass.
BEEN BEE
3/4A oz. cognac 3/4 oz. bénédictine
B E N E D I C T I N E . FRAPPÉ
In frappé glass two-thirds full shaved ice add bénédictine to
fill; garnish with fruit and serve with cut straws.
BLACKJACK
3/4 oz. kirschwasser 3/4 oz. coffee
l dash brandy
Stir with cracked ice; strain into chilled claret glass.
BLANCHE
1/2 oz. cointreau 1/2 oz. anisette
1/2 oz. Triple Sec
BROADWAY SMILE
1/3 crème de cassis 1/3 Swedish Punch
1/3 Cointreau
so ingredients do not mix.
C A F É B R Û L É COCKTAIL
7/8 hot coffee 1/8cognac
Moisten edge of claret glass with lemon and dip in powdered
sugar; add coffee, then cognac, and set fire to cognac.
C A F É KIRSCH
3/4 oz. cognac 3/4 oz. kirschwasser
3/4 oz. strong coffee
CHAMPERELLE
1/4 curaçao 1/4chartreuse
1/4 anisette 1/4cognac
Pour carefully in order given into chilled Pousse-Café glass
so that ingredients do not mix: add a few drops of Angostura
bitters.
CUCUMBER
1/2crème de menthe 1/2sweet cream
Pour carefully in order given into chilled liqueur glass.
DIANA
Fill narrow, stemmed glass with shaved ice; fill three-fourths
full with white crème de menthe and finish with brandy. Serve
with cut straws.
DOUBLE ARROWHEAD
1/3 white curaçao 1/3crème Yvette
1/3 sweet cream
Pour carefully in order given into chilled sherry glass so
ingredients do not mix.
EVE'S GARDEN
1/3 white curaçao 1/3 crème Yvette
1/3 apricot brandy
Pour carefully in order given into chilled Pousse-Cafe' glass;
top with a spoonful whipped cream and a green cherry.
FRAPPÉS
Pack a sherry glass with shaved ice and fill with preferred
cordial or liqueur. Serve with cut straws.
F R E N C H TRICOLOR
1/3 grenadine 1/3 maraschino liqueur
1/3 crème Yvette
G A R D E N OF E D E N
1/2i creme de violette 1/2 apricot liqueur
Pour carefully into liqueur glass.
GRASSHOPPER- Exc
1/2 crème de menthe 1/2 crème de cacao 1/3 cream
HAVANA RAINBOW PLUS

1/7 grenadine 1/7 green crème de menthe
1/7 anisette 1/7 yellow Curasao
1/7 Parfait Amour 1/7yellow chartreuse
1/7Jamaica rum
and serve with rum flaming.
JERSEY
1/2 green chartreuse 1/2cognac
JERSEY LILY
2/3 green chartreuse 1/3 cognac
Pour carefully in order given into chilled Pousse-Cafe glass;
add 1 0 drops Angostura bitters on top.
JOKER
1/4anisette 1/4 benedictine
1/4créme de violette Yi sweet cream
to keep colors separate.
KING ALPHONSE
3/4 créme de cacao 1/4 sweet cream
Pour into liqueur glass and float cream.
LA C R E O L E
1/4 raspberry syrup 1/4 yellow chartreuse
1/4 maraschino liqueur 1/4 green chartreuse
LA Z A R A G O Z A N A
1/6 apricot brandy 1/6 Cointreau
1/6 benedictine 1/6cognac
1/6 chartreuse 1/6 créme de cacao
Pour over shaved ice in sherry glass in order given and top
with a dash of anisette.
L I L L I A N RUSSELL
1/3 créme de rose 1/3 créme de violette
1/3 sweet cream
LILLIAN WALDORF
1/2maraschino liqueur 1/2 créme Yvette
Pour carefully into chilled liqueur glass in order given to
keep colors separate.
LIQUID SYMPHONY
1/4 créme de rose 1/4créme de menthe
1/4yellow chartreuse 1/4cognac
Pour in order given into claret glass filled with shaved ice;
top with cherries.
PANTHER'S BREATH
1/2 curaçao 1/2 cream
Pour carefully into chilled sherry glass, floating cream; add
1 dash Angostura bitters and serve.
PARISIEN
1/5 Framboise 1/5 curaçao
1/5maraschino liqueur 1/5 green chartreuse
1/5 champagne
Pour carefully in order given into chilled Pousse-Cafe glass
POMPONETTE
1/4French vermouth 1/4 kirschwasser
1/4 creme de cassis 1/4 cognac
POUSSE-CAFÉ—1
1/6 grenadine 1/6 crème de violette
1/6 maraschino liqueur 1/6 yellow chartreuse
1/6 green crème de menthe 1/6brandy
so colors are kept separate.
POUSSE-CAFÉ—2
1/4 yellow curaçao 1/4 green chartreuse
1/4 kirschwasser 1/4cognac
Pour carefully in order given into chilled Pousse-Café glass,
keeping colors separate.
POUSSE-CAFE ( A M E R I C A N )
1/5 maraschino liqueur 1/5 green chartreuse
1/5 Curasao 1/5 anisette
1/5cognac
Pour carefully in order given into Pousse-Cafe glass; serve
with the cognac burning.
After D i n n e r Drinks 55
POUSSE-CAFÉ (PAREE)
1/3 bénédictine 1/3curaçao
1/3 kirschwasser
to keep ingredients separated.
POUSSE-CAFE—RAINBOW
1/6 grenadine 1/6 yellow chartreuse
1/6 maraschino liqueur 1/6curaçao
1/6 green creme de menthe 1/6 brandy
to keep ingredients separated.
POUSSE-CAFE (ST. M O R I T Z )
1/7 raspberry syrup 1/7 yellow chartreuse
1/7 anisette 1/7 green chartreuse
1/7 Parfait Amour 1/7curaçao
1/7 cognac
POUSSE L'AMOUR—1
1/3 maraschino liqueur 1/3 benedictine
1 egg yolk 1/3cognac
Build drink in order given in sherry glass, keeping layers
separated.
POUSSE L'AMOUR—2
1 egg yolk 1/3champagne
Build carefully in order given in sherry glass, keeping layers
separate.
POUSSE L'AMOUR—3
1/3 maraschino liqueur 1/3 crème de vanilla
1 egg yolk 1/3 brandy
Build carefully in order given in sherry glass, keeping layers
separate.
RAINBOW
1/7 crème de violette 1/7green crème de menthe
1/7crème de cassis 1/7 yellow chartreuse
1/7 maraschino liqueur 1/7 curaçao
1/7 cherry brandy
Pour carefully in order given into chilled Pousse-Cafe glass,
SAM W A R D
Cup a small lemon and fill it with shaved ice; fill with green
chartreuse and serve with cut straws.
SKYSCRAPER
185 crème de vanilla 1/5 green crème de menthe
1/5 maraschino liqueur 1/5 yellow chartreuse
1/5 cognac
Pour carefully into chilled Pousse-Cafe glass in order given,
keeping colors separate. Note: Crème de cassis may be substi-
tuted for the crème de vanilla.
STARS AND STRIPES

1/3 crème de cassis 1/3maraschino liqueur
1/3 green chartreuse
SUNRISE
1/4 grenadine 1/4yellow chartreuse
Yi creme de violette 1/4Cointreau
SYMPHONY OF MOIST JOY

Same as Liquid Symphony.
THREE-FOURTHS
1/3 yellow chartreuse 14/3curaçao
1/3brandy
Pour carefully into chilled liqueur glass, keeping colors sepa-
rate.
UNION. JACK
14/3green chartreuse
COBBLERS
Cobblers are tall drinks, made with lots of fine ice,

fruit, and liquor. N o t strong, they're especially fine
for warm afternoon sessions—a swell drink to coast
on. Berries and fresh fruits make them particularly
attractive and appetizing.
BRANDY COBBLER
1/2 tsp. sugar 1 tsp. curaçao
2 oz. brandy
Add to goblet three-fourths filled with cracked ice; stir and
decorate with fruits in season. Serve with straws and a spoon.
CHAMPAGNE COBBLER
1 tsp. lemon juice 1 tsp. curaçao
Champagne to fill
Add lemon juice and curaçao to tumbler two-thirds filled
with cracked ice; fill with champagne and stir gently. Decorate
with slice of orange or pineapple and serve with straws and a
spoon.
Cobblers 59
CLARET COBBLER
1 tsp. sugar 1 dash maraschino liqueur
1 tsp. lemon juice Claret to fill
Add sugar, lemon juice, and maraschino liqueur to tumbler
half filled with cracked ice; add claret to fill; stir and decorate
with fruits in season. Serve with straws and a spoon.
COFFEE COBBLER
2 oz. brandy 1 oz. port wine
Stir with ice and strain into goblet half filled with shaved
ice; twist lemon peel over drink and serve with straws and a
spoon; decorate with fruits and berries in season.
ENGLISH COBBLER
2 oz. Jamaica rum 1 tsp. sugar
1 oz. strong tea 1 tsp. lemon juice
Stir with ice and strain into goblet half filled with shaved
ice; decorate with fruits and berries in season and serve with
straws and a spoon.
NARRAGANSETT COBBLER
2 oz. whisky 1 tsp. sugar syrup
Ginger ale to fill
Spiral-peel one orange and place in large glass; pack with
shaved ice about two-thirds full and add liquor and sugar
syrup; fill up with ginger ale; garnish with fruits in season and
serve with straws and a spoon.
PORT AND SHERRY COBBLER

21/2 oz. sherry 1/2 tsp. curaçao
1 tsp. port wine
Stir sherry and curaçao with cracked ice; strain into goblet
two-thirds filled with fine ice; add the port wine last and serve
with straws. May be garnished with fruits in season.
PORT W I N E COBBLER
1 tsp. orange juice 1 tsp. curaçao
Port wine to fill
Add orange juice and curaçao to tumbler two-thirds filled
with finely cracked ice; add port wine to fill glass; stir and
6o Bartender's Guide
decorate with fruits and berries in season. Serve with straws
and a spoon.
RHINE W I N E COBBLER
1 tsp. sugar 1 tsp. lemon juice
Rhine wine to fill
Add sugar and lemon juice to tumbler half filled with
cracked ice; add Rhine wine to fill glass; stir slightly and
decorate with fruits in season. Serve with straws and a spoon.
R U M COBBLER
2 oz. Jamaica rum 1 tsp. pineapple syrup
1 tsp. Bacardi
Stir in goblet, add shaved ice to fill glass, and twist lemon
peel over top.
SAUTERNE COBBLER
Substitute sauterne for Rhine wine in Rhine Wine Cobbler,
and omit sugar.
SHERRY COBBLER
1 tsp. orange juice 1 tsp. sugar
Sweet sherry to fill
Add orange juice and sugar to tumbler two-thirds filled with
cracked ice; fill with sweet sherry; stir and garnish with fruits
in season. Serve with straws and a spoon.
WHISKY COBBLER
2 oz. bourbon whisky 1/2 tsp. sugar syrup
Stir whisky and syrup in large goblet; fill up with shaved
ice; twist lemon peel over top and decorate with fruits in
season. Serve with straws and a spoon.
WHITE COBBLER
Same as Rhine Wine Cobbler, using any white wine.
Was the last one dry enough for you, sir?
COCKTAILS
Cocktails are mostly little drinks made up from

people's screwy ideas of what tastes good or sounds
better. They're usually originated during the middle
stages of a beautiful glow or to create an impression
of sophistication. Among the hundreds of cocktails,
some with the most gosh-awful names and outlandish
ingredients, comparatively few have weathered the
years and are ordered repeatedly everywhere. Mar
tinis, Manhattans, Bronx cocktails, Side Cars, Gim
lets, and Daiquiris are a few outstanding examples.
Most cocktails, whatever the name, are just slight
variations of a few good standard recipes. One flavor
ing is substituted for another, the proportions are
changed, or a dash of this or a drop or two of that is
added, and the concoction is given another name.
Many times the head bartender at one of the better
joints will take a well-known cocktail recipe, add an-
other exotic and pleasant ingredient, make a few extra
passes at it, and name it after a visiting celebrity.
There is much fanfare as the newly created drink is
presented to the honored guest, who drinks it with
gusto or ladylike appreciation, as the case may be,
and chances are that the drink catches on and be-
comes a specialty of the house.
The following cocktail recipes are grouped under
the basic liquor used. Sometimes, however, it is diffi-
cult to determine a basic ingredient, in which case
the index will help. Where we have found more than
one version of the same cocktail, all versions are
given—sometimes as many as five. This has been done
because customers from one section of the country
may favor a certain version, and you aim to please.
COGNAC AND BRANDIES
A L E X A N D E R ( B R A N D Y ) COCKTAIL
1/2 oz. brandy 1/2 oz. crème de cacao
1/2 oz. fresh cream
Shake with cracked ice; strain into shallow chilled cocktail
glass.
AMERICAN BEAUTY COCKTAIL

1/2 oz. brandy 1/2 oz. orange juice
1/2 oz. French vermouth 1/2 oz. grenadine
Shake with cracked ice; strain into chilled cocktail glass; add
float or port wine and serve.
A N T E COCKTAIL
1/2oz. calvados or applejack 1/2 oz. Cointreau
1/2 oz. Pernod
Cocktails 63
APPLE COCKTAIL
1/2 oz. calvados or applejack 1/4 oz. gin
Y2 oz. apple cider 1/4 oz. brandy
A P P L E BLOSSOM COCKTAIL
3/4 oz. calvados or applejack 3/4oz. Italian vermouth
APPLE TODDY COCKTAIL

1 lump sugar 11/2 oz. applejack
3 tsps. water 1 lump ice
Dissolve sugar in water in Old-Fashioned glass; add ice and
applejack and stir. Grate nutmeg over drink and serve with
spoon.
APPLEJACK COCKTAIL
1 oz. applejack Yi oz. grenadine
1/4 oz. lemon juice
Variation: Half applejack and half Italian vermouth; shake.
APRICOT COCKTAIL
1 oz. apricot brandy 1/2 oz. lemon juice
1/2 oz. orange juice
ATLAS COCKTAIL
1 oz. calvados or applejack 1/2 oz. Cointreau
1/2 oz. Demerara rum ( 1 5 1 1 dash Angostura bitters
proof)
BABBIE'S SPECIAL COCKTAIL

1 oz. apricot brandy 1/2 oz. sweet cream
1 dash gin
B A R N E Y B A R N A T O COCKTAIL
3/4 oz. brandy 1 dash curaçao
3/4 oz. Caperitif 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.
B E E ' S KNEESCOCKTAIL
1 oz. applejack 1 oz. lemon juice
1 tsp. honey
B E N E D I C T I N E COCKTAIL
1 oz. cognac 1/2 oz. lemon juice
1/2 oz. bénédictine
BENTLY COCKTAIL
3/4 oz. calvados or applejack 3/4 oz. Dubonnet
B E N T O T E COCKTAIL
3/4 oz. cognac 3/4 oz. curaçao
1 tsp. orange juice
BIARRITZ COCKTAIL
1/2 oz. calvados oz. rum
1/2 oz. Izarra
BIG BAD W O L F COCKTAIL

1 oz. brandy 1 tsp. grenadine
oz. orange juice 1 egg yolk
B I G BOY COCKTAIL
1 oz. brandy 1/2 oz. Cointreau
1/2 oz. sirop-de-citron
Shake with cracked ice; strain into chilled cocktail glass
Cocktails 65
BIRD COCKTAIL
1 oz. Triple Sec curaçao 1/2 oz. cognac
2 twists orange peel
Shake with shaved ice; strain into chilled, frosted cocktail
glass; add two more twists orange peel.
BLOCK AND FALL COCKTAIL

Same as Block and Tackle Cocktail.
BLOCK AND TACKLE COCKTAIL

1/2 oz. cognac 1/4 oz. calvados or applejack
1/2 oz. Cointreau 1/4 oz. Pernod
B L U E SPECIAL COCKTAIL
1/2 oz. cognac 1/2 oz. pineapple syrup
Shake with cracked ice; strain into chilled, frosted cocktail
glass; add champagne to fill glass.
BOA CONSTRICTOR COCKTAIL

11/2 oz. blackberry brandy
Shake with cracked ice; strain into chilled cocktail glass;
grate nutmeg over drink and serve.
BOMBAY COCKTAIL
1 oz. brandy 1/2 oz. French vermouth
1/2 oz. Italian vermouth 2 dashes curaçao
1 dash Pernod
BONNIE PRINCE CHARLES

1 oz. cognac 1/2 oz. Drambuie
Juice1/2lime
BOOSTER COCKTAIL
11/2 oz. brandy 4 dashes curaçao
1 egg white
Shake with cracked ice; strain into chilled double cocktail
glass; grate nutmeg over drink.
BOSOM CARESSER COCKTAIL—1

1 oz. cognac 1 tsp. grenadine
1/2 oz. curaçao 1 egg yolk
BOSOM COCKTAIL
Same as Bosom Caresser Cocktail.
BRAIN DUSTER COCKTAIL

3/4 oz. cognac 3/4oz. Pernod
3 dashes Angostura bitters
BRANDY COCKTAIL
Stir with cracked ice; strain into chilled cocktail glass. Varia-
tions: 1 dash Angostura bitters and 1 dash gin; 2 dashes sugar
syrup and 2 drops Angostura bitters; 2 dashes curaçao and 1
dash Angostura bitters—serve with olive.
B R A N D Y C H A M P E R E L L E COCKTAIL
3/4 oz. cognac 3/4 oz. orange curaçao
3 drops Angostura bitters
Stir and serve in a small wineglass.
B R A N D Y F A N C Y COCKTAIL
11/2 oz. brandy 3 dashes maraschino liqueur
2 dashes orange bitters 2 drops Angostura bitters
B R A N D Y GUMP COCKTAIL
11/2 oz. brandy 2 dashes grenadine
Juice 1 lemon
B R A N D Y VERMOUTH COCKTAIL
11/2 oz. brandy 1/2oz. Italian vermouth
1 dash Angostura bitters
Cocktails 67
B R A N T COCKTAIL
Substitute orange bitters for Pernod in Castle Dip Cocktail.
BULLDOG COCKTAIL
11/2 oz. cherry brandy 3/4 oz. Bacardi
Juice1/2lime
glass.
C A R R O L COCKTAIL
1 oz. brandy 1/2 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass; add
pickled walnut or onion.
C A S T L E DIP COCKTAIL
3/4 oz. apple brandy 3/4 oz. white crème de menthe
3 dashes Pernod
CHAMPS ELYSÉES COCKTAIL

1 oz. cognac 1 tsp. lemon juice
1/4 oz. green chartreuse 2 drops Angostura bitters
CHARLES COCKTAIL
3/4 oz. brandy 3/4 oz. Italian vermouth
C H E R R Y COCKTAIL
3/4 oz. cherry brandy 3/4 oz. French vermouth
1 dash orange bitters
Serve with maraschino cherry.
C H E R R Y BLOSSOM COCKTAIL
3/4 oz. cognac 1/2 tsp. curaçao
3/4 oz. cherry brandy 1/2 tsp. grenadine
1/2 tsp. lemon juice
CHEVALIER COCKTAIL
3/4 oz. cognac 1 dash cointreau
3/4 oz. lemon juice 1 dash Angostura bitters
Yi tsp. sugar syrup
CHICAGO COCKTAIL
glass. Twist lemon peel over drink and lace with champagne.
CLASSIC COCKTAIL
3/4 oz. brandy Yi oz. curaçao
1/4oz. lemon juice Yi oz. maraschino liqueur
Shake with cracked ice; strain into frosted cocktail glass.
CLASSIQUE COCKTAIL
Same as Classic Cocktail.
CLIMAX COCKTAIL
1/2 oz. applejack 1/2 tsp. grenadine
1/2 oz. French vermouth 1/2tsp. lemon juice
1 egg white
Shake with cracked ice; strain into large chilled cocktail
glass; grate nutmeg over drink.
C L U B COCKTAIL
11/2oz. brandy 2 dashes maraschino liqueur
2 dashes orange bitters 2 dashes pineapple syrup
Stir with cracked ice; strain into well-chilled cocktail glass
and add a dash of champagne.
C O F F E E COCKTAIL
1/2 oz. brandy 1/2 oz. coffee
1/2 oz. cointreau
Cocktails 69
COGNAC COCKTAIL
3/4 oz. cognac 1 dash Cointreau
3/4 oz. lemon juice 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
C O L D D E C K COCKTAIL
1 oz. brandy 1/2 oz. Italian vermouth
1/2 oz. crème de menthe
COLONEL APPLETON COCKTAIL

11/2 oz. brandy 1/2 oz. crème de menthe
1 sprig mint
Pour brandy into thoroughly chilled cocktail glass. Shake
crème de menthe with shaved ice and float in brandy; top
with sprig of mint and place cherry on mint.
COLORADO COCKTAIL
1/2 oz. cherry brandy 1/2 oz. cream
1/2 oz. kirschwasser
CORONATION COCKTAIL—1
1 oz. brandy 1 dash peach liqueur
3 dashes curaçao 1 dash crème de menthe
CORONATION COCKTAIL—2
1/2 oz. applejack 1/2 oz. Italian vermouth
1/2 oz. French vermouth 1 dash peach liqueur
CORPSE R E V I V E R — 1
1 oz. cognac 1/2 oz. calvados or apple
brandy
1/2 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass; twist
COUNTRY COCKTAIL
1/2oz.apple brandy 1/2 tsp. lemon juice
1/2 oz. port wine 1/2 whole egg
tsp. sugar syrup
Grate nutmeg over drink.
COUNTRY GENTLEMAN COCKTAIL

1 oz. apple brandy 1 tsp. lemon juice
1/2 oz. curaçao 1 tsp. sugar syrup
CRAWL COCKTAIL
1 oz. cognac 2 dashes curaçao
1/2 oz. Cuban rum 2 dashes crème de noyau
Twist lemon peel over drink.
CROISETTE COCKTAIL
1/2 oz. Italian vermouth 1/2 tsp. kirschwasser
CRUX COCKTAIL
1/2 oz. cognac 1/2 oz. Cointreau
1/2 oz. Dubonnet 1/2 oz. lemon juice
C U B A N C O C K T A I L (BRANDY)
1 oz. brandy 1/2 oz. apricot brandy
Juice 1/2lime
CULROSS COCKTAIL
1/2 oz. apricot brandy 1/2 oz. Kina Lillet
18/2 oz. Bacardi Juice 1/4lime
Cocktails 71
DAVIS BRANDY COCKTAIL

1 oz. brandy 4 dashes grenadine
1/2 oz. French vermouth 1 dash Angostura bitters
D E MON CURE COCKTAIL

1/2 oz. cognac 1/2 oz. calvados
1/2 oz. Bacardi 1/2 oz. lemon juice
DEAUVTLLE COCKTAIL
1/2 oz. brandy 1/2 oz. Cointreau
1/2 oz. calvados 1/2 oz. lemon juice
D E P T H BOMB C O C K T A I L
3/4 oz. brandy 1/2 tsp. grenadine
3/4 oz. calvados 1 tsp. lemon juice
D E R B Y COCKTAIL
1 oz. brandy 2 dashes pineapple syrup
2 dashes Curasao 1 dash orange bitters
Stir with cracked ice; add maraschino liqueur; twist lemon
peel over drink and lace with champagne.
D E V I L COCKTAIL
3/4 oz. brandy 3/4 oz. crème de menthe
1 pinch red pepper
Sprinkle drink with red pepper and serve.
DIABLO C O C K T A I L
384 oz. French vermouth 2 drops Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.
DIKI DIKI COCKTAIL—1

1 oz. calvados 1/4 oz. Swedish Punch
1/4 oz. grapefruit juice
DREAM COCKTAIL
1 oz. brandy 1/2 oz. Curasao
1 dash Pernod
EAST INDIA C O C K T A I L — 1
11/2 oz. brandy 3 dashes Angostura bitters
3 dashes maraschino liqueur 1 tsp. red Curasao
1 tsp. raspberry syrup
EAST INDIA COCKTAIL—2

11/2 oz. brandy 1/4 oz. orange Curasao
1/4 oz. pineapple juice 1 dash Angostura bitters
E T H E L COCKTAIL
1/2 oz. apricot brandy 1/2 oz. white crème de menthe
1/2 oz. Curasao
FAIR WEATHER COCKTAIL

1 oz. apple brandy 1 dash orange bitters
1/2 oz. Italian vermouth 2 drops Angostura bitters
1 dash sugar syrup
Stir with lump of ice in Old-Fashioned glass.
FAN T A N COCKTAIL
11/2 oz. ginger brandy 1 drop Tabasco
1 dash lemon juice 1/2 egg white
Cocktails 73
FILMOGRAPH COCKTAIL
1 oz. brandy 1/2 oz. Kola Tonic
FIOUPE COCKTAIL 6
1/2 tsp. benedictine
with cherry. Twist lemon peel over drink.
F L A G COCKTAIL
1/2 oz. apricot brandy 4 dashes orange Curasao
Shake with cracked ice; strain into chilled cocktail glass into
which has been poured a spoonful of crème Yvette; top with
claret.
F R A N K SULLIVAN COCKTAIL
1/2 oz. Kina Lillet 1/2 oz. lemon juice
FROUPE COCKTAIL
Same as Fioupe Cocktail.
FULL HOUSE COCKTAIL

1/2 oz. apple brandy 1/2 oz. benedictine
1/2 oz. yellow chartreuse 1 dash Angostura bitters
GAZETTE COCKTAIL
3/4 oz. brandy 1 tsp. sugar syrup
3/4 oz. Italian vermouth 1 tsp. lemon juice
GLORIANA COCKTAIL
1 oz. apricot brandy 1/2 oz. gin
1 dash lemon juice
GOATS' D E L I G H T C O C K T A I L
3/4 oz. brandy 1 dash orgeat
3/4 oz. kirschwasser 1/2 tsp. cream
1 dash Pernod
GOOD F E L L O W C O C K T A I L
3/4 oz. brandy 1 dash Angostura bitters
3/4 oz. benedictine 2 dashes sugar syrup
G R E N A D I E R COCKTAIL
1 oz. brandy 1 dash Jamaica ginger
1/2 oz. ginger brandy 1 tsp. powdered sugar
HARMONY COCKTAIL
11/2 oz. brandy 2 dashes orange bitters
1/2 tsp. strawberry syrup 1 dash maraschino liqueur
Stir with ice in Old-Fashioned glass.
H A R V A R D COCKTAIL
3/4 oz. brandy 1 dash sugar syrup
3/4 oz. Italian vermouth 2 dashes Angostura bitters
HAVANA B R A N D Y C O C K T A I L
1 oz. apricot brandy 1/2 oz. gin
1/2oz. Swedish Punch 1 dash lemon juice
HAWAIIAN BRANDY COCKTAIL

1 oz. apple brandy 1 dash maraschino liqueur
1/2 oz. pineapple juice 1 dash lemon juice
1/2 tsp. sugar syrup
Cocktails 75
HELL COCKTAIL
Same as Devil Cocktail.
H E Y H E Y COCKTAIL
Same as Frank Sullivan Cocktail.
HIGH HAT COCKTAIL

3/4 oz. brandy 3/4 oz. grapefruit juice
1/2tsp. sugar syrup
HIGH LIFE COCKTAIL

3/4 oz. brandy 1/2 tsp. sugar syrup
3/4 oz. port wine 1/2 egg white
HONEYMOON COCKTAIL
3/4 oz. apple brandy Juice1/2lemon
3/4 oz. benedictine 3 dashes curaçao
HOOP LA COCKTAIL
Same as Frank Sullivan Cocktail.
HOP T O A D COCKTAIL—1
11/2 oz. apricot brandy 1/2 oz. lemon juice
HUGO B R A C E R
1 oz. apple brandy 2 dashes grenadine
1/2 oz. Amer Picon Juice 1 lime
IMPERIAL COCKTAIL
1/2oz. cognac 1/2 oz. port wine
oz. curaçao
IMPERIAL DELIGHT
3 dashes Fernet Branca 1 lump ice
Stir with cracked ice; strain into chilled claret glass; fill glass
with champagne.
JACK RABBIT COCKTAIL

1 oz. applejack 1/2 tsp. lemon juice
1/2 oz. maple syrup 1/2 tsp. orange juice
JACK ROSE COCKTAIL

1 oz. applejack 1/2 oz. grenadine
Juice 1 lime
JANET HOWARD COCKTAIL

11/2 oz. brandy 1 tsp. orgeat
lemon peel over drink and serve with ice-water chaser.
JAPANESE COCKTAIL
Same as Janet Howard except for bitters: 2 dashes orange
bitters and 2 drops Angostura.
JEAN DE LA LUNE
3/4 oz. cognac 1 dash anisette
3/4 oz. white crème de menthe 2 drops Angostura bitters
a dash of cayenne pepper and twist lemon peel over drink.
JERSEY CITY COCKTAIL

11/2 oz. applejack 1/2 tsp. sugar syrup
1/2 tsp. pineapple juice 2 drops Angostura bitters
JERSEY LIGHTNING
Increase brandy in Jersey City Cocktail to 2 ounces and
Omit pineapple juice.
Cocktails 77
JOSETTE COCKTAIL
1/2 oz. cognac 1/2 oz. curaçao
1/2 oz. anisette 1/2egg white
dash nutmeg.
KISS F R O M H E A V E N COCKTAIL
1/2oz. cognac 1/2oz. French vermouth
1/2 ounce Drambuie
KLONDIKE COCKTAIL
3/4 oz. applejack 3/4 oz. French vermouth
3 dashes orange bitters
LA M A D O N E COCKTAIL
1/2 oz. ginger brandy 1/2oz. bénédictine
1/2 oz. Cordial Médoc 1/2oz. kümmel
LAKESIDE COCKTAIL
1/4 oz. brandy 3/4 oz. crème de cacao
1/4oz. crème de menthe 1/4 oz. Cointreau
L A M P COCKTAIL
Same as Lakeside Cocktail.
L A S T RESORT COCKTAIL
1/2 oz. brandy 1/2 tsp. sugar syrup
1 oz. port wine 1 egg yolk
L A S T THOUGHT COCKTAIL
Same as Rajah Cocktail and League of Nations.
L E A G U E O F NATIONS COCKTAIL
Same as Rajah.
L E S PETIT POIS COCKTAIL

1/2oz. cognac 1/2 oz. gin
1/2oz. Izarra
L I B E R T Y COCKTAIL
1 oz. applejack 1/2tsp. lemon juice
1/2 oz. Bacardi 1/2 tsp. sugar syrup
LILLANE COCKTAIL
1/2 oz. cognac 1/2 oz kirschwasser
1/2 oz. crème de cacao 1/2 tsp. grenadine
M A E W E S T COCKTAIL
1 oz. brandy 1/2 egg yolk
1/2 tsp. sugar
add dash of cayenne pepper.
MARCONI WIRELESS COCKTAIL

1 oz. applejack 1/2oz. Italian vermouth
M A U R I C E COCKTAIL
1 oz. port wine 1/2oz. brandy
MAYFLOWER COCKTAIL
1/2 oz. brandy 1 oz. Dubonnet
M E R R Y W I D O W COCKTAIL
3/4 oz. cherry brandy 3/4 oz. maraschino liqueur
decorate with cherries.
Cocktails 79
METROPOLE COCKTAIL
3/4 oz. cognac or brandy 1 dash Peychaud's bitters
3/4 oz. French vermouth 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass; serve
METROPOLITAN COCKTAIL—1
1/2oz. cognac 1/2 oz. Dubonnet
1/2 oz. white crème de menthe
METROPOLITAN COCKTAIL—2
3/4 oz. cognac 1 dash Angostura bitters
3/4 oz, French vermouth 2 dashes sugar syrup
Variation: Use Italian vermouth instead of French.
MIKADO COCKTAIL
11/22 oz. brandy 2 dashes crème de noyau
2 dashes Angostura bitters 2 dashes curaçao
MILLIONAIRE COCKTAIL
1/2 oz. apricot brandy 1/2oz. sloe gin
1/2 oz. Jamaica rum 1 dash grenadine
Juice 1 lime
MONTANA COCKTAIL
1/2 oz. brandy 1/2 oz. French vermouth
1/2 oz. port wine
MOONRAKER COCKTAIL—1
1/2 oz. brandy 1/2 oz. peach brandy
1/2 oz. quinquina 3 dashes Pernod
MOONRAKER COCKTAIL—2
1/2 oz. brandy 1/2 oz. peach brandy
1/2 oz. Dubonnet 1 dash Pernod
MORNING COCKTAIL
3/4 oz. brandy 2 dashes maraschino liqueur
3/4 oz. French vermouth 2 dashes orange bitters
2 dashes curaçao 2 dashes Pernod
with maraschino cherry and twist lemon peel over drink.
MOULIN ROUGE COCKTAIL

1 oz. apricot brandy 1/2 oz. lemon juice
1/2 oz. orange gin 1 dash grenadine
NEWTON'S SPECIAL
11/2 oz. brandy 1 oz. Cointreau
NICK'S OWN COCKTAIL

3/4 oz. brandy 1 dash Pernod
3/4 oz. Italian vermouth 1 dash Angostura bitters
NIGHTCAP COCKTAIL
1/2 oz. brandy 1/5 oz. curaçao
1/2 oz. anisette 1 egg yolk
ODD McINTYRE COCKTAIL

1/2 oz. brandy 1/2oz. lemon juice
1/2 oz. Kina Lillet 1/2oz. Cointreau
Cocktails 81
OFF SHORE COCKTAIL

1/2 oz. Calvados 1/2 oz. caloric
1/5 oz. Bacardi
OH OH M A C COCKTAIL
Same as Odd Mclntyre Cocktail.
OLD-FASHIONED, B R A N D Y
11/2 oz. brandy 2 drops Angostura bitters
1/2oz. Italian vermouth 1/4 lump sugar
Muddle sugar and bitters with Italian vermouth; add ice
and brandy and stir. Serve with 1/2slice lemon and1/4slice
orange; twist lemon peel over drink.
OLYMPIC COCKTAIL
1/2 oz. brandy 1/2 oz. curaçao
OOM P A U L COCKTAIL
3/4 oz. Calvados 3/4 oz. Caperitif
PANANA COCKTAIL
Same as Alexander.
PARIS-MIDI COCKTAIL
1 oz. cognac 1/2 oz. Cordial Médoc
float of champagne.
PASSENGER LIST COCKTAIL

1/2 oz. brandy 1/2oz. Parfait Amour
1/2 oz. dry gin 1/2oz. yellow chartreuse
1 dash Pernod
PEACH COCKTAIL
1 oz. peach brandy Y oz. French vermouth
2 dashes grenadine
PEACH AND HONEY COCKTAIL

11/2 oz. peach brandy l tsp. honey
PEACOCK C O C K T A I L
11/2 oz. brandy 2 dashes Amer Picon
1 dash Pernod
PHOEBE C O C K T A I L
3/4 oz. brandy 3/4 oz. Dubonnet
l dash Pernod
PHOEBE S N O W C O C K T A I L
Same as Phoebe Cocktail.
PHYLLIS COCKTAIL
1 oz. brandy 1/2oz. maraschino liqueur
1/2 oz. curaçao 1/2 tsp. lemon juice
PICKFAIR COCKTAIL
1 oz. brandy 1/2 oz. Kola Tonic
1/2 oz. lemon syrup
PINK L A D Y C O C K T A I L
3/4 oz. dry gin 1/2tsp. lime juice
Cocktails 83
POOP DECK COCKTAIL

1 oz. blackberry brandy 1/2oz. port wine
1/2 oz. brandy
POOP DECK PAPPY COCKTAIL

Same as Poop Deck Cocktail.
PRESTO COCKTAIL
1 oz. brandy 1/4 oz. orange juice
1/4 oz. Italian vermouth 1 dash Pernod
PRINCESS COCKTAIL
1 oz. apricot brandy 1/2oz. sweet cream
Pour cream carefully so it doesn't mix with the brandy.
PRINCESS PRIDE COCKTAIL

1 oz. calvados 1/2 oz. Dubonnet
PRUNELLE COCKTAIL
11/2 oz. cognac 1/2 oz. prunelle
1 tsp. lime juice
Q U A K E R ' S COCKTAIL
1/2oz. brandy 1/4 oz. orange juice
1/2 oz. Bacardi 1/4 oz. raspberry syrup
Q U E E N E L I Z A B E T H COCKTAIL
1 dash curaçao
QUELLE V I E COCKTAIL
1 oz. brandy 1/2oz. kümmel
QUICKLY COCKTAIL
3/4 oz. brandy 1/2tsp. curaçao
3/4 oz. anisette 1 dash Angostura bitters
QUINQUINA COCKTAIL
1/2oz. cognac 1/2oz. quinquina
1/2 oz. peach brandy 2 dashes Pernod
RAJAH COCKTAIL
1 oz. brandy 1 oz. champagne
Stir with ice; strain into chilled cocktail glass.
RAY LONG COCKTAIL

1 oz. brandy 4 dashes Pernod
R A Z Z B E R R Y COCKTAIL
1/2 oz. applejack 1/2 oz. raspberry syrup
1/2 oz. yellow chartreuse
RED DEVIL COCKTAIL

Same as Devil Cocktail.
R é V E D'ALSACE
1 oz. prunella 1/2 oz. cherry cordial
1/2 oz. brandy 1/2tsp. benedictine
Cocktails 85
ROLLS R O Y C E COCKTAIL
ROYAL SMILE COCKTAIL

1 oz. calvados 1/2 oz. grenadine
1/2 oz. gin 1 tsp. lemon juice
R U B Y COCKTAIL
1 oz. cherry brandy 10 drops acid phosphate
2 dashes maraschino liqueur
RUSSIAN COCKTAIL—1
oz. cognac 1 dash Angostura bitters
Champagne to fill
Stir with cracked ice; strain into chilled champagne glass
and fill with champagne
1 oz. brandy 1 dash orange bitters
1/2 oz. orange juice 1 dash Pernod or Herbsaint
SANS FACON COCKTAIL

11/2 oz. brandy 1 dash crème de noyau
1/2 tsp. Cointreau 1/2 tsp. sugar syrup
SARATOGA C O C K T A I L — 1
11/2 oz. brandy 2 dashes Angostura bitters
2 dashes pineapple syrup 2 dashes maraschino liqueur
Shake with cracked ice; strain into chilled cocktail glass. Add
squirt of seltzer.
SARATOGA C O C K T A I L — 2
1/2 oz. applejack 1/2 oz. Dubonnet
1/2 oz. Italian vermouth 2 dashes orange juice
SAUCY SUE COCKTAIL

3/4 oz. brandy 1 dash apricot brandy
36/4 oz. calvados x dash Pernod
SIDE C A R COCKTAIL - EXC

3 1/2 oz. brandy oz. Cointreau
11/2 oz. lemon juice
glass. 3 drinks
S I R KNIGHT COCKTAIL
1/2 oz. cognac 1/2 oz. yellow chartreuse
1/2 oz. Cointreau 1 dash Angostura bitters
SIR W A L T E R COCKTAIL
3/4 oz. brandy l tsp. grenadine
3/4 oz. Bacardi 1 tsp. curaçao
1 tsp. lemon juice
SLAM COCKTAIL
1/2 oz. cognac 1/4 oz. apricot brandy
1/ oz. Cointreau 1/4 oz. lime juice
S M A R T A L E C COCKTAIL
Same as Sir Knight Cocktail, with orange bitters instead of.
Angostura bitters.
Cocktails 87
SPECIAL ROUGH COCKTAIL

3/4 oz. brandy 3/4 oz. applejack
1 dash Pernod
STAR COCKTAIL—1
1 oz. applejack 1/2oz. Italian vermouth
S T A R COCKTAIL—2
3/4 oz. applejack 2 dashes curaçao
with ripe olive and twist lemon peel over drink.
STINGER COCKTAIL
1 oz. brandy 1/2 oz. white crème de men the
STINGER ROYAL COCKTAIL

Add 2 dashes Pernod to Stinger Cocktail.
S T . REGIS COCKTAIL—1
11/2 oz. applejack 1 tsp. grenadine
1 tsp. lemon juice
S T . REGIS COCKTAIL—2
1 oz. applejack 1/4 oz. grenadine
1/4oz. lemon juice
STOMACH REVIVER COCKTAIL

1/2oz. brandy 1/4 oz. Fernet Branca
1/2 oz. kümmel 1/4oz. Angostura bitters
STRAWBERRY COCKTAIL
11/2 oz. brandy 1 dash orange bitters
Juice of 12 strawberries
Garnish with whole fresh strawberry.
SUN COCKTAIL
1 1 / 2 o z . brandy 2 dashes maraschino liqueur
1/2 tsp. pineapple syrup 1 dash lemon juice
1/2 tsp. curaçao 2 drops Angostura bitters
S W A N SONG COCKTAIL
1/2 oz. brandy 1/ oz. applejack
1/2 oz. orange juice 2 dashes grenadine
SYMPHONY OF MOIST JOY COCKTAIL

1/2 oz. cognac 1/2 oz. yellow chartreuse
1/2 oz. white crème de menthe 1/2 oz. crème de rose
Pour over shaved ice in claret glass about three-fourths full
of ice; decorate with fresh berries.
T A N T A L U S COCKTAIL
1/2 oz. brandy 1/2oz. Forbidden Fruit
1/2oz. lemon juice
T E M P T E R COCKTAIL
3/4 oz. apricot brandy 3/4 oz. port wine
THIRD RAIL COCKTAIL

1/2 oz. cognac 1/2oz. calvados
1/2 oz. Bacardi 1 dash Pernod
Cocktails 89
THREE MILLERS COCKTAIL

1 oz. brandy 1 dash lemon juice
1/. oz. Bacardi 1 tsp. grenadine
T H U N D E R COCKTAIL
11/2 oz. brandy 1 tsp. sugar syrup
1 egg yolk 1 sprinkle of cayenne pepper
T H U N D E R A N D LIGHTNING COCKTAIL
Substitute 1 tsp. powdered sugar for sugar syrup in Thunder
Cocktail and add dash of cayenne pepper last on top of drink.
T I G E R ' S MILK COCKTAIL

3/4 oz. brandy 3/4 oz. sloe gin
TINTON COCKTAIL
1 oz. calvados 1/2 oz. port wine
T O P P E R COCKTAIL
1/52 oz. cognac 1/2 oz. apricot brandy
1/2 oz. white creme de menthe 1 dash Pernod or Herbsaint
Note: Apricot liqueur may be substituted for the brandy.
TORPEDO COCKTAIL
1 oz. calvados 1/2 oz. brandy
1/ tsp. gin
TRAILER COCKTAIL
Same as Side Car Cocktail.
TROPICAL COCKTAIL
1 oz. brandy Y oz. crème de vanilla
1 dash Pernod
Variation: Substitute Pimento Dram for Pernod.
TULIP COCKTAIL
3/4 oz. calvados 1/2tsp. apricot brandy
3/4 oz. Italian vermouth 1/2tsp. lemon juice
1/2tsp. sugar syrup
V A L E N C I A COCKTAIL—1
1 oz. apricot brandy 1/2 oz. orange juice
V A L E N C I A COCKTAIL—2
1 oz. apricot brandy 1/2 oz. orange juice
Shake with cracked ice; strain into chilled, frosted cham-
pagne glass. Fill with champagne.
VANDERBILT COCKTAIL
3/4 oz. brandy 2 dashes sugar syrup
3/4 oz. cherry brandy 2 drops Angostura bitters
V E L D'HIV COCKTAIL
1 oz. cognac 1/4 oz. lemon juice
1/4 oz. benedictine 2 drops Angostura bitters
VERMONT COCKTAIL
2 tsps. applejack 2 tsps. gin
2 tsps. apricot brandy 2 tsps. benedictine
2 tsps. maple syrup
Cocktails 91
WALLICK'S SPECIAL COCKTAIL

11/2 oz. brandy Juice1/2lime
1/2 oz. cream 1/52 tsp. powdered sugar
1 egg white 2 dashes grenadine
Shake with cracked ice; strain into chilled wineglass.
WALLY COCKTAIL
3/4 oz. brandy 2 dashes lemon juice
4 dashes benedictine Champagne to fill
Shake with cracked ice; strain into chilled champagne goblet;
fill with chilled champagne.
W A N D A COCKTAIL
oz. cognac 1/2oz. kümmel
W A R D A Y S COCKTAIL
1/2 oz. calvados 1/2oz. Italian vermouth
1/2 oz. gin 1 tsp. green chartreuse
WARD'S COCKTAIL
3/4 oz. green chartreuse 3/4 oz. brandy
1 piece orange peel
Arrange peel in bottom of Old-Fashioned glass in circle; fill
with finely cracked ice; add liquor and decorate with fresh
mint.
WATERBURY COCKTAIL
Same as Wallick's Special, omitting the Y ounce cream.
W. B . M . COCKTAIL
1/2 oz. brandy 1/2oz. sloe gin
1/2 oz. French vermouth
WHICH WAY COCKTAIL

1/2 oz. brandy 1/2oz. Pernod or Herbsaint
1/2 oz. anisette
WHIP COCKTAIL—1
1/2 oz. cognac 1/4 oz. Italian vermouth
1/4oz. French vermouth 2 dashes curaçao
1 dash Pernod or Herbsaint
W H I P COCKTAIL—2
1/2 oz. brandy 1/2oz. curaçao
1/2 oz. French vermouth 1/2 oz. Pernod
W H I T E W A Y COCKTAIL
Same as Which Way Cocktail.
W I D O W ' S KISS COCKTAIL

1 oz. calvados 1/2oz. benedictine
1/2 oz. yellow chartreuse 2 drops Angostura bitters
W I L L I E SMITH COCKTAIL
1 oz. brandy 1/2oz. maraschino liqueur
2 dashes lemon juice
WINCHELL COCKTAIL
3/4 oz. cognac 1 tsp. Cointreau
3/4 oz. gin 1 tsp. lemon juice
WINDY CORNER COCKTAIL

Stir11/2oz. blackberry brandy with cracked ice; strain into
thilled cocktail glass and sprinkle with nutmeg.
W . JOHNSON QUIN COCKTAIL

1 oz. brandy 1/ oz. Italian vermouth
1/2 oz. French vermouth 3 dashes curaçao
Cocktails 93
W O W COCKTAIL
1/2 oz. cognac 1/2oz. calvados
1/2 oz. Hercules 1/2oz. Bacardi
YANKEE PRINCE COCKTAIL

Same as Yellow Parrot Cocktail.
Y E L L O W P A R R O T COCKTAIL
1/2 oz. apricot brandy 1/2oz. Pernod or Herbsaint
Apricot liqueur may be used instead of apricot brandy.
YOLANDA COCKTAIL
1/5 oz. cognac 1 oz. Italian vermouth
1/ oz. gin 1 dash Pernod
1 dash grenadine
YOUNG MAN COCKTAIL

3/4 oz. French vermouth 2 drops Angostura bitters
Z E D COCKTAIL
3/4 oz. calvados 3/4 oz. Hercules
Z E P H R COCKTAIL
11/2 oz. brandy 1/2 tsp. pineapple syrup
2 dashes maraschino liqueur 1/2 tsp. curaçao
Wipe inside of chilled cocktail glass with twist of lemon
peel and then wet the inside with a few drops of lemon juice
and toss out. Shake ingredients with ice and strain into pre
pared glass. Serve with maraschino cherry.
Two Martini's—one without Vermouth.
GIN COCKTAILS
A B B E Y COCKTAIL—1
1 oz. dry gin 1/2 oz. Kina Lillet
1/2 oz orange juice
Stir with cracked ice; strain into chilled cocktail glass; serve
ABBEY COCKTAIL—2
2 oz. dry gin 1 dash Angostura bitters
1 oz. orange juice 1 dash Italian vermouth
serve with maraschino cherry.
ACACIA COCKTAIL
1 oz. gin 1/2 oz. bénédictine
2 dashes kirschwasser
Cocktails 95
A C E COCKTAIL
3/4 oz. gin Y egg white
1/4 oz. grenadine 5 drops lemon juice
1/4oz. cream Nutmeg
grate nutmeg on drink.
√ ADDISON COCKTAIL V.6.

1 oz. gin 11/2 oz. Italian vermouth
Stir with ice; strain into chilled cocktail glass; serve with
twist of orange peel.
ADMIRAL COCKTAIL—1
11/2 oz. gin 1 oz. cherry cordial
Juice of1/2lime
Variation: Cut cherry cordial to 1/2tsp. and use 1/4 tsp. each
of lime juice and sugar.
AGONIE COCKTAIL
1/2 oz. gin 1/2 oz. lemon juice
2 dashes rum 1 tsp. sugar
Shake with cracked ice; strain into small chilled cocktail
glass.
AINSWORTH COCKTAIL
1 oz. gin 1/2oz. French vermouth
ALASKA C O C K T A I L
11/2 oz. gin 1/2 oz. yellow chartreuse
Stir with cracked ice; strain into chilled cocktail glass; twist
lemon peel over top and serve. Variations: ( 1 ) Use 1 oz. gin
to1/2oz. chartreuse and omit bitters. (2) Use 2 oz. gin to 3/4
oz. chartreuse.
A L E X A N D E R COCKTAIL
1/2 oz. gin 1/2 oz. cream
1/2 oz. crème de cacao Nutmeg
and grate nutmeg on top.
ALEXANDER'S SISTER
1/2 oz. gin 1/2oz. crème de menthe
1/2oz. cream
A L E X A N D R A COCKTAIL
1 oz. gin. 1/2oz. crème de cacao
1/2 oz. cream
ALFONSO COCKTAIL—1
1/2 oz. dry gin 1/2oz. French vermouth
1 oz. Grand Marnier liqueur 4 dashes Italian vermouth
A L L E N COCKTAIL
1 oz. gin 1/2 oz. maraschino liqueur
1 dash lemon juice
ALLIES COCKTAIL
1 oz. English gin 1 oz. French vermouth
2 dashes Russian kümmel
ALLIGATOR COCKTAIL
1 oz. gin 1 oz. orgeat
3 dashes eau de mélisse
Cocktails 97
AMAROSA COCKTAIL
1/2 oz. gin 1/2oz. Amarosa
1/2 oz. cherry cordial
AMBER DREAM
1 oz. gin 1/2 tsp. chartreuse
1/2 oz. Italian vermouth 1 dash orange bitters
Variation: Increase chartreuse to 1 tbs.
AMSTERDAM COCKTAIL
1 oz. Holland gin 1/2 oz. Cointreau
1/2 oz. orange juice 4 dashes orange bitters
ANGEL FACE COCKTAIL

1/2 oz. dry gin 1/2 oz. apricot brandy
1/2 oz. calvados
ANGELES COCKTAIL
1 oz dry gin 1 tsp. lime juice
1 dash Pernod 1/2 egg white
3 dashes grenadine Nutmeg
grate nutmeg on top.
ANGLER COCKTAIL
1 oz. dry gin 2 dashes Angostura bitters
1/2 oz. Hercules 2 dashes orange bitters
Variation: Increase gin to11/2oz., omit Hercules, and add
two dashes of Cointreau.
ANISETTE COCKTAIL
1 oz. gin 1/oz. cream
1/2oz. anisette 1/2egg white
Nutmeg
ANNOUNCER COCKTAIL
1/2 oz. dry gin 1/4 oz. lemon juice
1/2 oz. brandy 1/4• Cointreau
ANTS IN THE PANTS COCKTAIL

1 oz. gin 1/oz. sweet vermouth
1/2 oz. Grand Marnier 1 dash lemon juice
Shake with cracked ice; strain into cocktail glass. Twist
APACHE C O C K T A I L
1 oz. gin 2 dashes onion juice
1 oz. French vermouth 2 dashes curaçao
APERITIF COCKTAIL
Same as Appetizer Cocktail with juice of1/2orange added.
A P P A R E N T COCKTAIL
1 oz. gin 1 oz. Dubonnet
1 dash absinthe
APPETIZER COCKTAIL
Cocktails 99
APRICOT COCKTAIL—1
1 oz. gin 1/2 tsp. grenadine
1/2 oz. apricot brandy 2 drops bitters
1/4tsp. lemon juice
Variation: Use apricot cordial instead of brandy, omit grena-
dine and bitters, and use 5 drops lime juice instead of lemon
juice.
APRICOT COCKTAIL—2
11/2 oz. apricot brandy 2 dashes lemon juice
1 oz. gin 2 dashes orange juice
ARGENTINA COCKTAIL
1 oz. gin 1/2tsp. benedictine
1 oz. French vermouth 1 dash orange bitters
1/2 tsp. Cointreau 2 drops Angostura bitters
1/5 tsp. orange juice
A R M Y COCKTAIL
Twist orange peel over glass. Variation: Cut gin to 1 oz. and
shake slice of lemon and slice of orange peel with drink.
ARSENIC AND OLD LACE

11/2 oz. gin 3 dashes French vermouth
1/2 oz. absinthe 3 dashes crème de violette
A R T I L L E R Y COCKTAIL
11/2 oz. gin 3/4 oz. Italian vermouth
2 dashes Boker's bitters
ASTOR COCKTAIL
11/2 oz. dry gin 1 dash orange juice
1 dash lemon juice
ASTORIA C O C K T A I L
11/2 oz. dry gin 8/4 oz. French vermouth
Shake with cracked ice; strain into double chilled cocktail
glass.
ATTA B O Y COCKTAIL
Substitute 2 or 3 dashes grenadine for the orange bitters in
the Astoria Cocktail.
ATTENTION COCKTAIL
1/2 oz. gin 1/2 oz. absinthe
1/2 oz. French vermouth 1/2 oz. creme de violette
ATTY COCKTAIL
3 dashes crème de violette
AVIATION COCKTAIL
Variation: Add 2 dashes crème de violette.
BABY FINGERS COCKTAIL

1 oz. sloe gin 1/2 oz. gin
BALD HEAD COCKTAIL

1/ oz. gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 1 dash absinthe
Twist lemon peel over glass; serve with stuffed olive.
Cocktails 101
BALLANTINE'S COCKTAIL
3/4 oz. Plymouth gin 2 dashes orange bitters
3/4 oz. French vermouth 1 dash Pernod
B A R B A R A COCKTAIL—1
1 oz. gin 2 drops Angostura bitters
1 oz. sherry 5 drops lemon juice
B A R B A R Y COAST COCKTAIL
1/2 oz. dry gin 1/2 oz. creme de cacao
1/2oz. scotch 1/2 oz. cream
BARKING DOG COCKTAIL

Substitute 2 dashes of Calisaya for absinthe in the Bald
Head Cocktail; serve with a maraschino cherry.
BARNUM WAS RIGHT COCKTAIL

1 oz. dry gin 1 dash lime juice
1/2 oz. apricot brandy 3 dashes Angostura bitters
BARON COCKTAIL
1 oz. gin 2 dashes Italian vermouth
1/2 oz. French vermouth 1/2 tsp. curaçao
BARRY COCKTAIL
1 oz. gin 1 dash Angostura bitters
1 oz. Italian vermouth Crème de menthe
Stir first 3 ingredients with cracked ice; strain into chilled
cocktail glass; add 1/2tsp. creme de menthe float. Twist lemon
peel over drink.
BARTON SPECIAL COCKTAIL

1 oz. dry gin 1/52 oz. scotch
1/ oz. apple brandy
B E A U T Y SPOT COCKTAIL
Same as Breakfast Cocktail.
B E A U X A R T S COCKTAIL
1/2 oz. dry gin 1/2 tsp. pineapple juice
1/4 oz. Italian vermouth 1 dash anisette
1/4 oz. French vermouth 1/2 tsp. orange juice
B E B B O COCKTAIL
11/2 oz. dry gin 1/2 tsp. orange juice
1 oz. lemon juice 1/2 tsp. honey
BECK COCKTAIL
1/2 oz. French vermouth 3 drops anisette
BEE'S KNEE
1 oz. gin Juice of1/4lemon
1 tsp. honey
Shake with crushed ice; strain into chilled cocktail glass.
BEL-AIRE COCKTAIL
2 dashes curaçao
BELMONT COCKTAIL
1 oz. gin 1/2 oz. raspberry syrup
1/2 oz. sweet cream
Cocktails 103
BENNETT COCKTAIL
11/2 oz. gin 1/2 tsp. powdered sugar
1/2 oz. lime juice 2 dashes Angostura bitters
B E R M U D A COCKTAIL
13/4 oz. gin 2 dashes grenadine
3/4 oz. peach brandy 2 dashes orange juice
Shake with cracked ice; strain into large chilled cocktail glass.
B E R M U D A ROSE COCKTAIL
2 oz. gin 3/4 oz. apricot brandy
2 dashes grenadine
BERMUDIAN COCKTAIL
1/2 oz. grenadine 1/2tsp. lemon juice
1/2tsp. sugar
B E R R Y COCKTAIL
3/4 oz. gin 1/4 oz. French vermouth
1/4oz. Italian vermouth 1/4oz. Mandarette
B E R R Y W A L L COCKTAIL
1 oz. gin 1 oz. Italian vermouth
4 dashes curaçao
BEST HOMEMADE COCKTAIL

11/2 oz. gin Juice of 1/2 orange
B E T T Y COCKTAIL
1/2 oz. dry gin 1/2oz. Cointreau
1/2 oz. Bacardi
BETWEEN-THE-SHEETS
1/2 oz. gin 1/2 oz. cointreau
Y oz. Bacardi
BICH'S COCKTAIL
1 oz. gin 1/2 oz. Kina Lillet
BIDOU COCKTAIL
1 oz. gin 1/2 oz. French vermouth
1/2 oz. peach brandy
B I F F Y COCKTAIL
1 oz. gin 1/2oz. caloric
1/2 oz. lemon juice
BIJOU COCKTAIL
1/2 oz. gin 1/2 oz. curaçao
with maraschino cherry. Variation: Use green chartreuse in
stead of curaçao; increase gin to 11/4oz.
BILTONG COCKTAIL
1/2 oz. gin 1 oz. Caperitif
1/2 oz. Dubonnet 1 dash orange bitters
BIRIBI COCKTAIL
1/2 tsp. Grand Marnier
Cocktails 105
BITER COCKTAIL
1 oz. gin 1/2 oz. lemon juice
1/2 oz. chartreuse 1 dash absinthe
B L A C K J A C K COCKTAIL
1 oz. gin 1/2 oz. kirschwasser
1/2 oz. crème de cassis
peel over drink.
BLACKOUT COCKTAIL
13/4 oz. gin 3/4 oz. blackberry brandy
Juice of 1/2lime
B L A C K T H O R N COCKTAIL—1
1 oz. gin 1/2 oz. Dubonnet
BLACKTHORN COCKTAIL—2
1 oz. sloe gin 2 dashes orange bitters
BLINTON COCKTAIL
1 oz. gin 1 oz. French vermouth
BLISTER COCKTAIL
1 oz. gin 1 tsp. lemon juice
1/2 oz. cremede noyau 1/2 tsp. sugar
BLOODHOUND C O C K T A I L
1 oz. gin 1 tsp. Italian vermouth
1 tsp. French vermouth 3 strawberries
Crush strawberries in shaker; add liquor and shake with
cracked ice; strain into chilled cocktail glass. Variations: ( 1 )
Increase vermouths to 1/2 oz. each; ( 2 ) cut gin to 1/2 oz. and
use 6 crushed raspberries.
BLOSSOM COCKTAIL
1 oz. gin 1 dash orange bitters
1 oz. orange juice 1 dash grenadine
1/2 egg white
glass.
B L U E BIRD COCKTAIL
1 tsp. curaçao 3 drops blue vegetable coloring
Shake with cracked ice; strain into chilled small cocktail
glass.
B L U E D E V I L COCKTAIL
1 oz. gin 1/2 oz. lime juice
1/2 oz. maraschino liqueur 1 dash blue vegetable coloring
B L U E F L Y E R COCKTAIL
Substitute Cointreau for the maraschino in the Blue Devil
Cocktail.
B L U E MOON COCKTAIL
1 oz. dry gin 1/2 oz. crème Yvette
1/2 oz. lemon juice
B L U E TRAIN COCKTAIL
1 oz. gin 1/2 oz. Cointreau
1/2 oz. lemon juice 1 dash blue vegetable coloring
Stir with cracked ice; strain into chilled cocktail glass. Varia-
tion: Cut ingredients to 1/4 oz. each and add 1/4 oz. crème de
violette instead of coloring.
Cocktails 107
BOGEY COCKTAIL
1 oz. gin 1 dash whisky
1 oz. French vermouth 2 drops absinthe
1 dash lemon juice
B O O M E R A N G COCKTAIL
1/2 oz. French vermouth 2 dashes maraschino liqueur
BOSTON CLUB COCKTAIL

Juice of Y lime
BOSTONIAN COCKTAIL
1 oz. gin 1/2 tsp. lemon juice
1/4 oz. Italian vermouth 1/2 tsp. sugar syrup
1/2 tsp. orange juice 3 sprigs mint
Crush mint with fruit juices; add sugar syrup and liquor;
shake with cracked ice; strain into chilled cocktail glass.
BOULEVARD COCKTAIL
1/2 oz. dry gin 1/2 oz. Italian vermouth
BREAKFAST COCKTAIL
1 oz. dry gin 1/2 oz. grenadine
1 egg white
glass.
BROADWAY SPECIAL COCKTAIL
1 oz. gin 1/2 tsp. pineapple juice
1/ oz. Italian vermouth 1/2 egg white
2 dashes grenadine Nutmeg
grate nutmeg over drink.
BROKEN SPUR COCKTAIL—1

1 oz. gin 1 dash anisette
1 oz. white port 1 egg yolk
glass.
B R O K E N SPUR COCKTAIL—2
1 oz. white port 1/4 oz. dry gin
1/4 oz. Italian vermouth 1 tsp. anisette
1 egg yolk
B R O N X COCKTAIL (ORIGINAL)
1 oz. dry gin 1 dash French vermouth
1/2 oz. orange juice 1 dash Italian vermouth
BRONX COCKTAIL—2
1 oz. dry gin 1/2oz. Italian vermouth
1/2 oz. French vermouth Juice of1/4orange
B R O N X GOLDEN COCKTAIL
Add 1 egg yolk to Bronx Cocktail.
BRONX PINEAPPLE COCKTAIL

1 oz. gin 1/2oz. Italian vermouth
1/2oz. pineapple juice
B R O N X R I V E R COCKTAIL
1 oz. gin Juice of1/4lemon
1/2 oz. Italian vermouth 1/4tsp. sugar
B R O N X S I L V E R COCKTAIL
Add 1 egg white and a slice of pineapple to Bronx No. 2.
Cocktails 109
B R O N X T E R R A C E COCKTAIL
1 oz. dry gin 1/2 oz. French vermouth
Juice1/2lime
BROOKLYN COCKTAIL
1/2 oz. Italian vermouth 1/2 egg white
Nutmeg
Shake with ice; strain into chilled cocktail glass. Grate nut
meg over drink.
BUNNY HUG COCKTAIL
1/2 oz. gin 1/2 oz. whisky
1/2 oz. absinthe
C A B A R E T COCKTAIL
1 oz. gin 1 dash absinthe
1 oz. Caperitif 1 dash Angostura bitters
C A F É D E PARIS COCKTAIL—1
1 oz. dry gin 1/2 oz. fresh cream
1/2 oz. anisette 1 egg white
Nutmeg
Serve with dash of nutmeg. Note: Same as Anisette Cocktail.
C A F É D E PARIS COCKTAIL—2
11/2 oz. dry gin 1 tsp. cream
3 dashes anisette 1 egg white
CALIENTE COCKTAIL—1
1 oz. dry gin 1/2 tsp. sweet cream
1/2 tsp. lemon juice 1/2 egg white
1/2 tsp. sugar syrup Nutmeg
CALIENTE COCKTAIL—2
11/2 oz. gin Y oz. lime juice
C A M P A R I N E T E COCKTAIL
1/2 oz. campari
C A M P D E N COCKTAIL
1 oz. gin 1/2oz. Cointreau
1/2 oz. Kina Lillet
C A P E COCKTAIL
1/2 oz. dry gin 1/2 oz. Caperitif
CAPRICE COCKTAIL
1 oz. dry gin 1/2 tsp. benedictine
1/2 tsp. French vermouth 2 dashes orange bitters
Serve with a stuffed olive.
CARUSO COCKTAIL
1/2 oz. créme de menthe
CASINO COCKTAIL—1
11/2 oz. Old Tom gin 2 dashes orange bitters
2 dashes maraschino liqueur 2 dashes lemon juice
Cocktails 111
CASINO COCKTAIL—2
1/2 oz. gin 1/4 oz. plum brandy
1/2 oz. applejack 1/4 oz. Italian vermouth
1 dash Cointreau
CASON COCKTAIL
1/2 oz. dry gin 1/4 oz. Cederlund's Swedish
1/4 oz. grenadine Punch
1/4 oz. calvados
1/4 oz. lemon juice
Note: Also known as C. F . H. Cocktail.
C A T ' S E Y E COCKTAIL
1 oz. gin 1/2 tsp. Cointreau
1/2 oz. French vermouth 1/2 tsp. lemon juice
C E SOIR OU JAMAIS
(Meaning Tonight W e Love)
1/2 oz. gin 1/2 tsp. cognac
1/2 French vermouth 1/2 tsp. apre
C E O N D E PAU COCKTAIL
1/2 oz. gin 1/4 armagnac
3/4 oz. French vermouth 1/2 tsp. Izarra
C ' E S T V E R T — M A I S JUSTE
(Meaning Green but Right)
1/2 oz. gin 1/5 oz. cognac
1/2 oz. crème de menthe 1 drop bitters
C H A N T I C L E E R COCKTAIL
1 oz. dry gin Juice of Y lemon
1 tbs. raspberry syrup 1 egg white
CHAPELLE COCKTAIL
3/4 oz. dry gin Juice of Y lime
3/4 oz. Italian vermouth 3 slices pineapple
Muddle pineapple; add rest of ingredients; shake with
cracked ice; strain into chilled cocktail glass.
CHARLESTON COCKTAIL—1
1/2 oz. gin 1/2 oz. Dubonnet
1/2 oz. Bacardi
C H A R L E S T O N COCKTAIL—2
1/4 oz. dry gin 1/4 oz. curaçao
1/4 oz. kirschwasser 1/4 oz. French vermouth
1/4 oz. maraschino liqueur 1/4 oz. Italian vermouth
lemon peel over drink and serve.
CHARLEY PIE COCKTAIL

1/4 oz. campari
CHARLIE LINDBERGH COCKTAIL

3/4 oz. Plymouth gin 2 dashes Pricota
3/4 oz. Kina Lillet 2 dashes orange juice
CHARLIE O. COCKTAIL
1 oz. dry gin 1 dash Cointreau
1/2 oz. French vermouth 1 dash Grand Marnier
Cocktails 113
CHARME DE PARIS COCKTAIL

1/2 oz. gin 1/4 oz. anisette
1/2 oz. Italian vermouth 1/4 oz. rum
CHATTERLY COCKTAIL
1 oz. gin 1 tsp. orange juice
1/4 oz. French vermouth 1 tsp. curaçao
C H E R R Y BLOSSOM COCKTAIL
1 oz. gin 2 dashes orange bitters
2 dashes raspberry syrup 1 egg white
C H I N A T O W N COCKTAIL
1/2 oz. French vermouth 1 dash brandy
CHORUS G I R L C O C K T A I L
Substitute juice of1/4orange for brandy in Chinatown Cock-
tail.
CHORUS LADY COCKTAIL

Same as Chorus Girl Cocktail.
C H U R C H P A R A D E COCKTAIL
1/2 oz. French vermouth 1 dash orange curaçao
C L A R I D G E COCKTAIL
1/2 oz. gin 1/4 oz. apricot brandy
1/2 oz. French vermouth 1/4 oz. Cointreau
CLOUDY WITH SHOWERS COCKTAIL

1 oz. gin 1/2 oz. orange juice
C L O V E R C L U B COCKTAIL
11/2 oz. dry gin Juice of1/2lime or lemon
4 dashes grenadine 1 egg white
glass. Variation: Increase grenadine to1/2oz.
CLOVER LEAF COCKTAIL

A Clover Club Cocktail with a mint leaf on top.
CLOVER ROYAL COCKTAIL

Use yolk of egg instead of white in Clover Club Cocktail,
CLUB COCKTAIL
1 oz. dry gin 1/2 oz. Italian vermouth
1 dash chartreuse
with maraschino cherry or stuffed olive.
COCKNEY COCKTAIL
3/4 oz. dry gin 1/2 tsp. lemon juice
3/4 oz. champagne 1/2 tsp. bar sugar
COCOANUT GROVE COCKTAIL

Omit dash of brandy in Chinatown Cocktail.
COINTREAU COCKTAIL
1/2 oz. dry gin 1/2 oz. Cointreau
1/2 oz. Cuban rum
COLA C O C K T A I L
Cocktails 115
COLONIAL COCKTAIL
1 oz. dry gin 1/2 oz. grapefruit juice
Serve with olive.
COLONY COCKTAIL
1 oz. dry gin 1/2 tsp. Liqueur d'Or
C O M E AGAIN COCKTAIL
11/2 oz. gin 2 sprigs fresh mint
2 dashes peach bitters
Muddle mint; shake with fine ice; strain into chilled cock-
tail glass.
CONSOLATION COCKTAIL
11/2 oz. dry gin 1 dash Angostura bitters
2 dashes crème de menthe 1/2 tsp. lemon juice
COOK'S TOUR COCKTAIL

1/4 oz. gin 1/4 oz. crème de menthe
1/2 oz. pineapple juice
Shake with fine ice; strain into chilled cocktail glass.
COOPERSTOWN COCKTAIL
Substitute sprig of fresh mint for dash of brandy in China-
town Cocktail.
CORAL COCKTAIL
1/2 tsp. Seven Fruits
Variation: Use Five Fruits.
CORDOVA COCKTAIL
1 oz. dry gin 1 dash absinthe
1/2 oz. Italian vermouth 1 tsp. fresh cream
CORNELL COCKTAIL
1 oz. dry gin 3 dashes maraschino liqueur
1 egg white
CORNELL SPECIAL COCKTAIL

1/2 oz. gin 1/2 oz. benedictine
1/5 oz. lemon juice
Variation: Add1/2oz. lithia water and stir the drink.
CORNWELL COCKTAIL
1 oz. gin 1/2 oz. Seville bitters
Shake with fine ice; strain into chilled cocktail glass. Serve
with Y ripe olive and twist lemon peel over top.
CORONATION COCKTAIL
1/2 oz. dry gin 1/2 oz. Dubonnet
CORPSE REVIVER—2
1/2 oz. Swedish Punch 1/2 oz. lemon juice
1 dash Pernod
Variation: Use Kina Lillet instead of Swedish Punch.
COTA COCKTAIL
1/2 oz. gin 1/2 oz. Hercules
1/2 oz. Cointreau
COTE D'AMERAUD
1/2 oz. dry gin 1/2 oz. Izarra
1/2 oz. armagnac 1 dash lemon juice
Cocktails 117
COUP DE CAFARD COCKTAIL

1 oz. gin 1/2 tsp. port wine
1/2 tsp. cognac 2 dashes Curasao
1/2 tsp. Italian vermouth 1 dash Angostura bitters
Serve with very thin slice of lemon.
COUP DE ROULES
1/2 oz. gin 1/4 oz. Cointreau
1/2 oz. French vermouth 1/4 oz. cherry brandy
CREOLE COCKTAIL
1/2 oz. dry gin 1/2 oz. sherry
1/2 oz. lemon juice
CROCKER COCKTAIL
11/2 oz. dry gin 1 dash Italian vermouth
1 dash French vermouth
Shake with cracked ice thoroughly; strain into chilled cock-
tail glass.
CRUTCH COCKTAIL
Same as Creole Cocktail.
CUBANO COCKTAIL
3/4 oz. gin 2 dashes kümmel
3/4 oz. French vermouth 2 dashes pineapple syrup
CULPRIT FEY COCKTAIL

1/4 oz. dry gin 1/4 oz. anisette
1/4 oz. white crème de menthe1/4oz. Cointreau
1/4 oz. heavy cream
CUTEST ONE COCKTAIL

3/4 oz. gin 3/4 oz. sherry
with a maraschino cherry.
DAMN-THE-WEATHER COCKTAIL
1/4 oz. orange juice 3 dashes curaçao
DAMSON COCKTAIL
1 oz. gin 1/4 oz. Damson
1/4 oz. lemon juice
DARB COCKTAIL
DECEIVER COCKTAIL
1 oz. gin 1/2 oz. chartreuse
1 dash creme de menthe
DECH GERARD'S COCKTAIL

1/2 oz. pineapple syrup
Garnish with spear of pineapple.
DEEP SEA COCKTAIL

3/4 oz. gin 1 dash orange bitters
3/4 oz. French vermouth 3 drops Pernod
Twist lemon peel over glass and serve with olive. Variation:
Use anisette instead of Pernod.
DELY'S COCKTAIL
1/2 oz. gin 1/2 oz. crème Yvette
Note: Crème de violette may be substituted for the crème
Yvette.
Cocktails 119
D E M E A N O R COCKTAIL
3/4 oz. Old Tom gin 1 dash orange bitters
3/4 oz. Italian vermouth 2 dashes creme de violette
DEMPSEY COCKTAIL
3/4oz. gin 2 dashes Pernod
3/4 oz. calvados 2 dashes grenadine
D E P T H C H A R G E COCKTAIL
3/4 oz. gin 3/4 oz. Kina Lillet
2 dashes Pernod
DERBY COCKTAIL
11/2 oz. gin 2 dashes peach bitters
1 sprig mint
Shake with cracked ice; strain into chilled cocktail glass and
add frosted mint.
DERNIER R O U N D COCKTAIL
1 oz. gin 1/2 tsp. cognac
1/4 oz. French vermouth 1/2 tsp. Cointreau
DESERT D R E A M COCKTAIL
1/2 oz. gin 1/2 oz. crème de cacao
1/2 oz. Italian vermouth 1 egg white
Nutmeg
glass.
DESTINY COCKTAIL
DEVONJA COCKTAIL
1/2 oz. gin 1 oz. apple cider
2 drops orange bitters
D. F . COCKTAIL
3/4 oz. gin 3/4 oz. unsweetened grapefruit
juice
1/2 tsp. grenadine
DJABOLA COCKTAIL
1/2 oz. gin 1 oz. Dubonnet
2 dashes orgeat
DIANA COCKTAIL
3/4 oz. gin 1/2 tsp. Italian vermouth
3/4 oz. French vermouth 2 drops Pernod
DICK, JR., COCKTAIL

1/2 oz. French vermouth Juice of 1 lime
glass.
DIKI COCKTAIL
1/2 oz. gin 1/2 oz. Izarra
1/2 oz. Dubonnet 1/2tsp. Grand Marnier
1/2 tsp. armagnac
DIXIE COCKTAIL
1/4oz. Pernod
Shake with fine ice; strain into chilled cocktail glass. Varia
tion: Add juice of 1/4 orange and 2 dashes grenadine.
Cocktails 121
D O BE CAREFUL COCKTAIL
1/2 oz. gin 1/2 tsp. grenadine
1/2 oz. Cointreau 1/2 tsp. lemon juice
D O C T O R MONAHAN
1 dash Pernod
D O D G E COCKTAIL
1 dash grape juice
Stir with cracked ice; strain into chilled cocktail glass. Note:
This is also known as a Dodge Special.
D O D O COCKTAIL
3/4 oz. gin 3/4 oz. crème de menthe
1 dash lemon juice
DOLLY O'DARE COCKTAIL

Same as Darb Cocktail with omission of lemon juice.
D. O . M . COCKTAIL
11/2 oz. gin 1 tsp. orange juice
1 tsp. benedictine
D O N A L D H . COCKTAIL
1 oz. gin 1/2 oz. Pernod
D O N ' T G I V E UP T H E SHIP COCKTAIL

11/2 oz. gin 1 dash curaçao
1 dash Fernet Branca 1 dash Dubonnet
DOROTHY'S DELIGHT COCKTAIL

1 oz. Old Tom gin 1/2 oz. French vermouth
DOUGLAS COCKTAIL
Same as Dorothy's Delight with Plymouth gin.
D R E A M COCKTAIL
1 oz. dry gin 1/4oz. grenadine
1/4 oz. apricot brandy 1 dash lemon juice
D R O N D A COCKTAIL
1 oz. gin 1/2 oz. Calisaya
D U BARRY C O C K T A I L
1 oz. gin 2 dashes Pernod
1/2 oz. French vermouth l dash Angostura bitters
DUBONNET COCKTAIL
3/4 oz. gin 3/4 oz. Dubonnet
Stir with large ice; strain into chilled cocktail glass. Twist
lemon peel over drink. Variations: (1) W e t chilled cocktail
glass with French vermouth and toss out; add 2 dashes mara
schino liqueur to above formula. (2) Add 1 dash orange bit
ters. (3) Add 1 dash French vermouth.
DUBONNET D R Y COCKTAIL
1 oz. gin 1/2oz. Dubonnet
Stir with large ice; strain into chilled cocktail glass. Twist
DUCK UNDER COCKTAIL

1 dash grape juice
Cocktails 123
DUNHILL COCKTAIL
1/2 oz. sherry 1 dash Pernod
2 drops curaçao
DUPLEX COCKTAIL
1/4 oz. Italian vermouth 2 dashes orange bitters
1 dash lemon juice
EAGLE'S D R E A M C O C K T A I L
3/4 oz. gin 1 tsp. powdered sugar
1/4 oz. crème Yvette Juice of 1/4lemon
1 egg white
glass. Note: Parfait Amour may be used in place of crème
Yvette. This is also known as an Eagle Cocktail.
EARTHQUAKE COCKTAIL
1/2 oz. gin 1/2 oz. whisky
1/2 oz. Pernod
EAU D U NIL COCKTAIL

1/2 oz. whisky 1 dash Pernod
ECLIPSE COCKTAIL
1/2 oz. dry gin Grenadine
1 oz. sloe gin 1 ripe olive
Place olive in cocktail glass; cover with grenadine. Mix gins
and add carefully so they don't mix with the grenadine.
Squeeze orange peel over drink and serve.
E D D I E (OR E D D Y ) B R O W N COCKTAIL
2 dashes apricot brandy
EDITH DAY COCKTAIL

2 oz. dry gin 1/2 tsp. powdered sugar
11/2 oz. grapefruit juice 1 egg white
Frappé with fine ice; serve in chilled champagne glass.
E L GUARANI COCKTAIL
1/2 ounce Aperital
ELEGANT COCKTAIL
1 dash Grand Marnier
E L E P H A N T ' S E A R COCKTAIL
1/2 oz. Dubonnet
E L E P H A N T S SOMETIMES FORGET COCKTAIL

E L K COCKTAIL
3/4 oz. gin 3/4 oz. prunelle
2 dashes French vermouth
Cocktails 125
EMERALD COCKTAIL
1/2 oz. green chartreuse 1 dash orange bitters
E M E R G E N C Y COCKTAIL
1 oz. gin 11/2 oz. orange ice
Shake and strain into chilled cocktail glass. Nutmeg may be
grated over finished drink.
EMERSON COCKTAIL
1/2 oz. Old Tom gin 1/2tsp. maraschino liqueur
1/2 oz. Italian vermouth Juice of 1 lime
EMPIRE COCKTAIL
1/2 oz. gin 1/4 oz. calvados
1/4 oz. apricot brandy
ENOS COCKTAIL
3 dashes Pernod
Also known as E . Nos Gocktail.
ERIN COCKTAIL—1
1 oz. gin 1/2 oz. green creme de menthe
Serve with a green olive.
ERIN COCKTAIL—2
1/2 oz. gin 1 dash orange juice
1/4oz. green creme de menthe 1 dash lemon juice
1 egg white
glass. Grate nutmeg over top and serve with green cherry.
EUREKA COCKTAIL
1 oz. gin 2 dashes lemon juice
1/2 oz. grenadine 1 dash orange juice
FAIRBANKS COCKTAIL—1
1 oz. gin 2 dashes Noyou Rose
FAIRBANKS COCKTAIL—2
1/2 oz. French vermouth 1 dash lemon juice
1 dash grenadine
FAIRY BELLE COCKTAIL

3/4 oz. gin 1 tsp. grenadine
1/4 oz. apricot brandy 1 egg white
√ FALLEN A N G E L C O C K T A I L √6.
11/2 oz. gin 1 dash Angostura bitters
2 dashes crème de menthe Juice of1/2lime (1/4 LEMON)
FANDANGO COCKTAIL
1/2 oz. gin 1/2 oz. Izarra
1/2 oz. vodka
FANTASIO COCKTAIL
1/2 oz. gin 1/4 oz. maraschino liqueur
1/2 oz. cognac 1/4 oz. creme de menthe
FARE T H E E W E L L COCKTAIL
Same as Baron Cocktail.
Cocktails 127
FASCINATOR COCKTAIL
1/2 oz. French vermouth 1 sprig mint
Shake well with crushed ice; strain into chilled cocktail glass.
FAVORITE COCKTAIL
1/2 oz. gin Y oz. French vermouth
FERNET BRANCA C O C K T A I L
1/2 oz. Fernet Branca
FIFTY-FIFTY COCKTAIL
with a washed stuffed olive.
FIN D E SIÈCLE COCKTAIL

1 oz. Plymouth gin 1 dash orange bitters
1/2 oz. Italian vermouth 1 dash Amer Picon
FINE A N D DANDY COCKTAIL

1 oz. Plymouth gin 1/2 oz. lemon juice
1/2 oz. Cointreau
FITCHETT COCKTAIL
3/4 oz. gin 1/4 oz. benedictine
with washed olive.
FLOOR POLISH COCKTAIL

1/2 oz. gin 1/4 oz French vermouth
1/2 oz. pineapple juice 1/4 oz Italian vermouth
FLORIDA COCKTAIL
1/2 oz. gin 1 oz. orange juice
FLORIDIAN COCKTAIL
1/2 oz. gin 1/2 oz. rum
F L Y I N G FISH COCKTAIL
11/2 oz. dry gin 1 dash peach bitters
1/2 oz. curaçao 1/2 tsp. maraschino liqueur
Variation: Omit curaçao and bitters and add 1/2 oz. Cordial
Médoc.
FOURTH D E G R E E C O C K T A I L — 1
1 oz. Plymouth gin 1/2 oz. Italian vermouth
l dash Pernod
FOURTH DEGREE COCKTAIL—2

1/2 oz. French vermouth 4 dashes Pernod
F O U R T H ESTATE COCKTAIL
Same as Fourth Degree Cocktail—2.
FRANCIS COCKTAIL
Y oz. brandy 1 dash Grand Marnier
Cocktails 129
FRANKENJACK COCKTAIL
1/2 oz. dry gin 1/4oz. apricot brandy
1/2 oz. French vermouth 1/4 oz. Cointreau
FRANKENSTEIN COCKTAIL
Same as Frankenjack Cocktail.
FRANK'S SPECIAL COCKTAIL

1 dash peach brandy
FRENCH COCKTAIL
1 oz. gin 1/2 oz. kirschwasser
1/2 oz. prunelle 1/2 tsp. grenadine
F R E N C H ROSE COCKTAIL
1 oz. gin 1/2 oz. cherry brandy
F R O T H B L O W E R COCKTAIL
11/2 oz. Plymouth gin 1 tsp. grenadine
1 egg white
glass.
FROTHER COCKTAIL
Same as Froth Blower Cocktail.
FROU FROU COCKTAIL

1/2 oz. Italian vermouth 1/4 slice pineapple
1/2 slice orange
Bruise fruit in shaker; add rest of ingredients and shake with
cracked ice; strain into chilled cocktail glass. Serve with mara
schino cherry.
GANGADINE COCKTAIL—1
1 oz. gin 1/4oz. Oxygenee
1/4oz. white crème de menthe 1/2 tsp. raspberry syrup
Note: In season, substitute 4 raspberries and 1/2 tsp. bar sugar
for raspberry syrup.
G A N G A D I N E COCKTAIL—2
1/2 oz. gin 1/2oz. Oxygenee Cusenier
1/2 oz. white creme de menthe 1/2 tsp. Framboise
Variation: Substitute Pernod for Oxygenee.
GASPAR COCKTAIL
1/4 tsp. powdered sugar
Variation: Use apricot brandy in place of absinthe.
GENE CORRIE COCKTAIL

3/4 oz. gin 3/4 oz. Hercules
GENE TUNNEY COCKTAIL

1 oz. Plymouth gin 1 dash orange juice
1/2 oz. French vermouth 1 dash lemon juice
GENEVER COCKTAIL
11/2 oz. Holland gin 1 dash Angostura bitters
G E N E V I E V E COCKTAIL
Same as Gene Corrie Cocktail.
Cocktails 131
GIBSON COCKTAIL—DRY
with pickled onion. Twist lemon peel over drink.
GIBSON COCKTAIL—MEDIUM
√ GIBSON COCKTAIL—SWEET √.6 .

GILROY COCKTAIL
1/2 oz.gin 1/4 oz. lemon juice
√ GIMLET COCKTAIL—1 EXC

11/4 oz. gin 3/4 oz.Rose's lime juice
1 scant tsp. fine sugar
Shake with ice; strain into chilled Daiquiri glass.
GIMLET COCKTAIL—2
3/4 oz. Plymouth gin 3/4 oz. Rose's lime juice
Stir with large ice; strain into chilled cocktail glass.
GIN COCKTAIL
GIN AND CAPE COCKTAIL

3/4 oz. gin 3/4 oz. Caperitif
GIN BLIND COCKTAIL

1 oz. gin 1/2 tsp. cognac
Yi oz. curaçao 1 dash orange bitters
GIN SOUTHERN COCKTAIL

11/2 oz. gin 2 dashes curaçao
GIN STINGER COCKTAIL

1 oz. dry gin 1/2 oz. white crème de menthe
Shake with shaved ice; strain into chilled cocktail glass.
GINGER ROGERS
Same as Favorite Cocktail.
GINGIVITIS COCKTAIL
1 oz. gin 1/2 oz. grenadine
1 tsp. cream
GLOOM RAISER COCKTAIL

1 oz. gin 2 dashes absinthe
1/2 oz. French vermouth 2 dashes grenadine
GLORIA C O C K T A I L — 1
1/2 tsp. lemon juice 1 egg white
1 sprig mint
glass.
GLORIA COCKTAIL—2
1/2 oz. French vermouth 1/4 oz. campari
Cocktails 43
GLORIANA COCKTAIL
1/2 oz. dry gin 1 oz. apricot brandy
1 dash lime juice
G O L D ERMINE COCKTAIL
G O L D E N CLIPPER COCKTAIL
1/4 oz. gin 1/4 oz. peach brandy
1/4 oz. Bacardi 1/4 oz. orange juice
G O L D E N D A W N COCKTAIL—1
1/4 oz. dry gin 1/4 oz. calvados
1/4 oz. apricot brandy 1/4 oz. orange juice
GOLDEN DAWN COCKTAIL—2

1/4 oz. Bacardi 1/4 oz. orange juice
GOLDEN GATE COCKTAIL

Same as Emergency Cocktail.
G O L D E N GIRL COCKTAIL
1/2 oz. sherry 2 dashes Angostura bitters
GOLDFISH COCKTAIL
1/2 oz. goldwasser 1/4 oz. lemon juice
GOLF COCKTAIL
with an olive.
GRAND BRETAGNE COCKTAIL—1

11/2 oz. dry gin 1/2 oz. lime juice
1/2 oz. apricot brandy 1/2 egg white
glass.
GRAND BRETAGNE COCKTAIL—2

11/2 oz. dry gin 1/2 oz. lime juice
1/2 oz. kirschwasser 1/2 egg white
1 dash peach bitters
glass. Note: Cordial Médoc may be used in place of the peach
bitters.
GRAND ROYAL COCKTAIL

11/2 oz. gin Juice of1/2lime
1 tbs. grenadine 1 whole egg
glass. Note: Also known as Grand Royal Clover Club Cocktail.
G R A N D SLAM COCKTAIL
1/2 oz. dry gin 1/2 oz. apricot liqueur
1/2 oz. brandy 1/2 tsp. lime juice
GRAPEVINE COCKTAIL
1 oz. gin 1/4 oz. grape juice
1/4 oz. lemon juice
Cocktails 135
G R E A T SECRET COCKTAIL
orange peel over drink.
GREEN DRAGON COCKTAIL

1 oz. dry gin 1/4 oz. lemon juice
1/2 oz. crème de menthe 1/4 oz. kümmel
Shake with fine ice; strain into chilled double cocktail glass.
GREEN JADE COCKTAIL

1 oz. dry gin 1/2 oz. cream
1/2 oz. green crème de menthe 1/2 egg white
Shake with cracked ice; strain into chilled saucer champagne
glass. Garnish with green cherry and fresh mint.
GREENBRIAR COCKTAIL
1 sprig fresh mint
GUARD'S COCKTAIL
2 dashes Curaçao
GUNGA DIN COCKTAIL

3/4 oz. gin 1 slice pineapple
1/4 oz. dry vermouth Juice1/4orange
Muddle fruit; shake with cracked ice; strain into chilled
cocktail glass.
H A N D H COCKTAIL
2 dashes Curaçao
HAKAM COCKTAIL
3/4 oz. dry gin 1 dash orange bitters
3/4 oz. Italian vermouth 2 dashes Cointreau
H A N K Y PANKY COCKTAIL
2 dashes Fernet Branca
HARROVIAN COCKTAIL
11/2 oz. dry gin 1 tsp. orange juice
1 dash lemon juice 1 dash Angostura bitters
1 oz. gin HARRY'S 1COCKTAIL

dash Pernod
1/2 oz. Italian vermouth 2 sprigs mint
Serve with a stuffed olive.
HASTY COCKTAIL
1 oz. gin 1 dash Pernod
1/2 oz. grenadine 4 dashes grenadine
HAVE A HEART COCKTAIL

11/2oz. dry gin 2 dashes grenadine
3/4 oz. Cederlund's Swedish Juice of 1/2 lime
Punch
Shake with fine ice; strain into chilled double cocktail glass.
Garnish with pineapple and maraschino cherry.
HAWAII COCKTAIL
3/4 oz. pineapple juice 1/2 egg white
Shake with cracked ice; strain into chilled Daiquiri glass.
Cocktails 137
HAWAIIAN COCKTAIL
1/8 oz. curaçao
HE LOVES ME COCKTAIL
1 oz. dry gin 1 tsp. grenadine
1/2 oz. Italian vermouth 1 tbs. pineapple juice
1 egg white
glass. Garnish with pineapple.
HEADLONG HALL COCKTAIL

3/4 oz. dry gin 2 dashes Pernod
3/4 oz. French vermouth 2 dashes benedictine
HELEN'S OWN COCKTAIL

1/2 oz. gin 2 dashes apricot brandy
1/2 oz. French vermouth 2 dashes orange juice
HI H O COCKTAIL
1 oz. gin 1/2 oz. white port
HILLIARD COCKTAIL
1 dash Peychaud's bitters
HILLSBORO COCKTAIL
1/2 oz. French vermouth 1 drop Angostura bitters
HOCUS POCUS COCKTAIL

1 oz. gin 1 oz. Cointreau
1 oz. lemon juice
Frappé and serve in chilled champagne glass.
HOFFMAN HOUSE COCKTAIL

1/2 oz. French vermouth 1 drop Angostura bitters
with orange peel. Angostura bitters may be omitted.
HOLLAND COCKTAIL
1/2 oz. Holland gin 1/2 oz. orange bitters
1/2 oz. white curaçao
HOLLAND HOUSE COCKTAIL

1 oz. gin 1 slice pineapple
1/2 oz. French vermouth Juice of 1/4 lemon
Muddle pineapple; shake with cracked ice; strain into chilled
cocktail glass.
HOLLYWOOD COCKTAIL
1 oz. Bacardi 1/2 tsp. grapefruit juice
3/4 oz. dry gin 1/2 egg white
Nutmeg
glass. Grate nutmeg over drink.
HOMESTEAD COCKTAIL
Variation: Muddle 1 slice of orange before adding other in
gredients.
HONG KONG COCKTAIL—1

1/2 oz. gin 2 drops Angostura bitters
1/2 oz. French vermouth 1/2 tsp. lime juice
Cocktails 139
HONG KONG COCKTAIL—2

1/2 oz. orange juice 5 drops kirschwasser
1 dash lemon juice
HONOLULU COCKTAIL—1
1/2 oz. gin 1/2oz. maraschino liqueur
1/2 oz. bénédictine
HONOLULU COCKTAIL—2
11/2 oz. dry gin 1 dash pineapple juice
1 dash Angostura bitters 1 dash lemon juice
1 dash orange juice 1/4 tsp. powdered sugar
HONOLULU CAFE COCKTAIL

1/2 oz. pineapple juice 1/2 oz. cream
Shake with crushed ice; strain into chilled double cocktail
glass.
HONOLULU SILVER COCKTAIL

Add white of egg to Honolulu Cocktail (1 or 2 ) and serve
in chilled double cocktail glass.
HOTEL PLAZA COCKTAIL

1/2 oz. Italian vermouth 1 slice pineapple
Muddle pineapple; shake with shaved ice; strain into chilled
double cocktail glass.
H . P. W . C O C K T A I L
3/4 oz. Old T o m gin 3/4 oz. Italian vermouth
H. R . W. COCKTAIL
4 ripe cherries
Crush three or four ripe cherries in shaker; add liquor; shakt
with cracked ice; strain into chilled cocktail glass.
HUGO SPECIAL COCKTAIL

11/2 oz. gin 6 slices orange
3/4 oz. Italian vermouth 3 slices pineapple
Muddle fruit in mixing glass; add liquor and cracked ice;
shake and strain into chilled double cocktail glass.
HULA HULA COCKTAIL

1 dash curaçao
HURRICANE COCKTAIL
1/2 oz. gin 1/2 oz, white crème de menthe
1/2 oz. whisky Juice of 2 lemons
glass. Variation: Cut lemon to 1 tsp. and serve in smaller glass.
IDEAL COCKTAIL
Variation: Omit maraschino and add 3 dashes Angostura
bitters and 1 tsp. powdered sugar.
IMPERIAL COCKTAIL
3/4 oz. French vermouth 1 dash maraschino liqueur
with olive.
I N C A COCKTAIL
1/2 oz. dry sherry 1 dash orgeat
Cocktails 141
INCOME TAX COCKTAIL

Juice of1/4orange
INDISPENSABLE COCKTAIL
1 oz. gin 2 dashes Italian vermouth
1/2 tsp. French vermouth 1 dash Pernod
IRIS COCKTAIL
Same as Inca Cocktail with omission of Italian vermouth.
ISABELITA COCKTAIL
1/2oz. Italian vermouth 1/2tsp. orange juice
JABBEKWOCK COCKTAIL
1/2oz. gin 1/2 oz. Caperitif
1/2 oz. dry sherry 1 dash orange bitters
JACK DEMPSEY COCKTAIL

1/2 oz. Bacardi 1/2 tsp. bar sugar
Shake with ice; strain into chilled cocktail glass.
J A C K KEARNS COCKTAIL
Same as Jack Dempsey Cocktail.
J A C K PINE COCKTAIL
11/2 oz. dry gin 1 slice pineapple
1/2 oz. French vermouth Juice of 1/4 orange
Muddle pineapple and shake with rest of ingredients with
JACK SLOAT COCKTAIL

11/2 oz. gin 2 dashes Italian vermouth
2 dashes French vermouth 3 slices pineapple
Juice of Yi orange
Muddle pineapple and shake with rest of ingredients with
JACK WITHERS COCKTAIL

1/2 oz. Italian vermouth Juice1/2orange
JACKSON COCKTAIL
Add 2 dashes orange bitters to Dubonnet Cocktail.
JAMAICA "GINGER" COCKTAIL

1/2oz. dry gin 1/2 oz. orange juice
1/2 oz. burgundy 1 dash Jamaica ginger extract
JAPANESE COCKTAIL
1 oz. dry gin 1/4 oz. orgeat
J E W E L COCKTAIL
1/2 oz. green chartreuse 2 dashes orange bitters
JEYPLAK COCKTAIL
1 oz. dry gin Yi oz. Italian vermouth
1 dash Pemod
lemon peel over drink and serve with maraschino cherry.
Cocktails 143
JIMMY BLANC COCKTAIL

3 dashes Dubonnet
orange peel over drink and serve.
JINX COCKTAIL
1 oz. gin 1/2 oz. pineapple juice
1 dash grenadine
JOCKEY CLUB SPECIAL

1 dash orange bitters 2 dashes crème de noyau
JORIO COCKTAIL
1/2 oz. French vermouth 1/2 tsp. orgeat
1/2 tsp. pineapple syrup
J.O.S. COCKTAIL
1/2 oz. Italian vermouth 1 dash lemon juice
1/2 oz. French vermouth 1 dash brandy
JOURNALIST COCKTAIL
1 oz. gin 1 dash Angostura bitters
1/4oz. French vermouth 2 dashes lemon juice
JUDGE, JR., COCKTAIL

1/2 oz. Cuban rum 1 dash grenadine
1/2tsp. powdered sugar
JUDGETTE COCKTAIL
1/oz. gin 1/2 oz. French vermouth
1/2 oz. peach brandy 1 dash lime juice
serve with maraschino cherry.
JUNE BRIDE COCKTAIL

11/2 oz. gin 1/2 tsp. lemon juice
1/2 egg white 1/2 tsp. fine sugar
2 dashes liqueur (choice)
glass.
JUNGLE COCKTAIL
1/2oz. sherry
JUNIPER COCKTAIL
1 oz. dry gin 1/2 oz French vermouth
2 dashes grenadine
JUPITER COCKTAIL
1/2 oz. French vermouth 1 tsp. Parfait Amour
KAISER C O C K T A I L
3/4 oz. gin 3/4oz. kümmel
Cocktails 145
KATINKA COCKTAIL
1 oz. gin 1 tsp. chartreuse
1 tsp. Cordial Médoc 1 dash Angostura bitters
K.C.B. COCKTAIL
11/2 oz. dry gin l dash apricot brandy
1/2 oz. kirschwasser 1 dash lemon juice
KINA COCKTAIL
KNICKERBOCKER COCKTAIL
l oz. dry gin 1/2 oz. French vermouth
l dash Italian vermouth
KNOCKDOWN COCKTAIL
Same as Knockout Cocktail.
KNOCKOUT COCKTAIL
1/2 oz. Pernod or Herbsaint 1 tsp. white crème de menthe
K. O. COCKTAIL
Same as K . C . B . Cocktail.
KOLA COCKTAIL
1 oz. gin 1/2 oz. Kola Tonic
KÜMMEL COCKTAIL
Same as Kaiser Cocktail.
KUP'S INDISPENSABLE COCKTAIL

3/4 oz. dry gin Y oz. French vermouth
L A NEGRESSA BLONDE COCKTAIL

1/4 oz. gin Y oz. creme de cacao
1/4 oz. cognac Y oz. cream
1 drop vanilla extract
LADIES' CHOICE COCKTAIL

Same as Kaiser and Kümmel cocktails.
L A D Y FINGERS COCKTAIL
1 oz. dry gin 1/4 kirschwasser
1/4 oz. cherry brandy
LAFITTE C O C K T A I L
1 tsp. dry gin 1 tsp. Pernod
1 tsp. French vermouth 1 tsp. white crème de menthe
Pour into glass of cracked ice; shake well and strain into
chilled cocktail glass.
LAMB'S CLUB COCKTAIL

L ' A M O U R COCKTAIL
1 oz. gin 1 sprig mint
1 tsp. cherry cordial 1 tsp. lemon juice
Muddle mint; shake with other ingredients with cracked ice;
strain into chilled cocktail glass.
Cocktails 147
LANDLADY COCKTAIL
1 oz. gift 1 tsp. grenadine
1/2 egg white
LASKY COCKTAIL
1/2 oz. gin 1/2 oz. Swedish Punch
1/2 oz. grape juice
LAUGHING SOUP COCKTAIL

1/2 oz. French vermouth 1/2 tsp. powdered sugar
LEAP YEAR COCKTAIL

1/4 oz. Grand Marnier 1 dash lemon juice
LEAVE-IT-TO-ME COCKTAIL—1
1 oz. Plymouth gin 1/4 oz. French vermouth
l dash grenadine
LEAVE-IT-TO-ME COCKTAIL—2
11/2 oz. dry gin 1 tsp. raspberry syrup
1 tsp. lemon juice 1 dash maraschino liqueur
LIARS COCKTAIL
1 oz. gin 1/2 tsp. curaçao
1/2 oz. French vermouth 2 dashes Italian vermouth
LILLY COCKTAIL
1/2 oz. dry gin 1/2 oz. crème de noyau
1/2 oz. Kina Lillet 1 dash lemon juice
LION T A M E R C O C K T A I L
11/2 oz. gin 1/2 oz. raspberry ice
Shake and serve in chilled cocktail glass.
LITTLE DEVIL COCKTAIL

1/2 oz. Cuban rum 1/4 oz. lemon juice
LONDON COCKTAIL
1 oz. dry gin 2 dashes sugar syrup
2 dashes orange bitters 2 dashes maraschino liqueur
lemon peel over drink: Variation: Use Pernod instead of
maraschino.
LONDON FOG COCKTAIL
11/2 oz. gin 1/4 oz. Pernod
Frappé with shaved ice; serve in chilled double cocktail
glass.
L O N E T R E E COCKTAIL— 1
1/2 oz. gin 1 oz. Italian vermouth
Shake well with ice; strain into chilled cocktail glass.
LONE T R E E COCKTAIL—2
1/2 oz. dry gin 1/2 oz French vermouth
LORD SUFFOLK COCKTAIL

3/4oz. gin 1/4 oz. Cointreau
1/4 oz. Italian vermouth 1/4 oz. maraschino liqueur
Cocktails 149
LOUD-SPEAKER COCKTAIL
1/2 oz. brandy 1/4oz. lemon juice
LOUIS COCKTAIL
1 oz. dry gin 1 dash cointreau
1/2 oz. French vermouth 1 dash Grand Marnier
LOUIS SPECIAL COCKTAIL

1/2 oz. dry gin 1/2oz. bénédictine
1/2 oz. green chartreuse
LOUISE COCKTAIL
1/4 oz. Italian vermouth 1/2 oz. pineapple syrup
LOVERS' DELIGHT COCKTAIL

Same as Emergency Cocktail—orange sherbet and gin.
LOVUM AND LEAVEM COCKTAIL

94 oz. dry gin 1 dash grenadine
1/4 oz. Triple Sec 1 egg white
Juice Y lime
glass.
LUCIEN-GAUDIN COCKTAIL
94 oz. dry gin 1/4 oz. cointreau
1/4oz. campari 1/4 oz. French vermouth
LUIGI COCKTAIL
94 oz. dry gin 1 tsp. grenadine
94 oz. French vermouth 1 dash cointreau
Juice1/2tangerine
LUTKINS SPECIAL COCKTAIL

3/4 oz. dry gin 2 dashes apricot brandy
3/4 oz. French vermouth 2 dashes orange juice
MA C H É R I E COCKTAIL
M A D A M E L O U COCKTAIL
1/2 oz. gin 1 oz. French vermouth
1/tsp. pineapple syrup
MAGNOLIA BLOSSOM COCKTAIL

1/4 oz. cream
Note: Also known as Magnolia Cocktail.
MAH JONG COCKTAIL

1 oz. dry gin 1/4 oz. Cointreau
1/4 oz. Bacardi
MAIDEN'S BLUSH COCKTAIL

11/2 oz. gin 4 dashes grenadine
4 dashes orange curaçao 1 dash lemon juice
MAIDEN'S HAIR COCKTAIL

1 oz. dry gin 1/2 oz. Pernod or Herbsaint
1 tsp. grenadine
MAIDEN'S PRAYER COCKTAIL

3/4 oz. dry gin 1/4 oz. orange juice
3/4 oz. Cointreau 1/4 oz. lemon juice
Stir with cracked ice; strain into large chilled cocktail glass.
Cocktails 151
MAIDEN'S WISH COCKTAIL

1/2 oz. dry gin 1/4 oz. calvados
1/5 oz. Kina Lillet 1/4oz. Pricota
MANDARIN COCKTAIL
3/4 oz. gin 1 tsp. Mandarette
M A N Y A N N COCKTAIL
3/4 oz. Caperitif Juice of1/2lemon
MARBLE HILL COCKTAIL

1 oz. dry gin 1/2 oz. orange juice
1/2 oz. Dubonnet
MARGUERITE COCKTAIL
1 dash Pernod 1/2tsp. lime juice
1/2 egg white
glass.
M A R N E Y COCKTAIL
1 oz. dry gin 1/2 oz. Grand Marnier
MARTINEZ COCKTAIL
3/4 oz. gin 1/2 tsp. orange bitters
3/4 oz. French vermouth 1/2tsp. curaçao
—MARTINI C O C K T A I L — D R Y - √ 6 .
1 oz. dry gin 1/2oz. French vermouth
Stir with cracked ice; strain into well-chilled cocktail glass.
Serve with stuffed olive. Variation: For a not so dry Martini,
use equal parts gin and French vermouth.

Use great bottle butter
1 oz gin
1 oz vermouth (dry)
M A R T I N I COCKTAIL—MEDIUM DRY
Serve with stuffed olive.
MARTINI COCKTAIL—SPECIAL DRY

1 oz. dry gin Yi oz. French vermouth
1/2 tsp. Pernod
Serve with pearl onion.
MARTINI COCKTAIL—SWEET
Stir with cracked ice; strain into chilled cocktail glass. For
a sweeter Martini, use half gin and half Italian vermouth.
M A R Y J A N E COCKTAIL
1/2 oz. Dubonnet 1/2 tsp. orange juice
M A R Y ROSE C O C K T A I L
1/2 oz. dry gin 1/2oz. cherry liqueur
1 oz. port wine
MAURICE COCKTAIL—1
1/4 oz. Italian vermouth Juice 1/4orange
MAURICE COCKTAIL—2
1 oz. gin 1/4oz. prunella
1/4oz curaçao 1 dash lemon juice
Cocktails 153
MAX BAER COCKTAIL

3/4 oz. gin 2 dashes Pernod
MAXIM COCKTAIL
1 dash crème de cacao
MAYAKA HOTEL SPECIAL COCKTAIL

3/4. oz. dry gin 3/4 oz. Cointreau
1/2 oz. fresh pineapple juice 1/4 oz. lime juice
MAYFAIR COCKTAIL
3/4 oz. gin 3 dashes apricot brandy
3/4 oz. orange juice 1 pinch ground cloves
MECCA COCKTAIL
1/2ozItalian vermouth 1/2 tsp. orange juice
MEDFORD COCKTAIL
1 / 2 x.ry gin 1/2 oz. orange juice
MELON COCKTAIL
1 oz. gin 1/2 oz. maraschino liqueur
1 tsp. lemon juice
MENLO CLUB COCKTAIL

1/2 oz. gin 1/2 oz. Bacardi
1/2 oz. Cointreau juice 1/2 lemon
1/2 tsp. bar sugar
MERRY-GO-ROUND COCKTAIL
1 oz. gin 1/4oz. French vermouth
Serve with green olive. Twist lemon peel over drink.
MERRY WIDOW COCKTAIL—1

M E R R Y WIDOW COCKTAIL—2
3/4 oz. dry gin 3/4 oz. Byrrh
M I C K E Y B O Y COCKTAIL
1/2 oz. French vermouth 4 dashes crème de menthe
MICKY FINN COCKTAIL

Same as Knockout Cocktail.
MIDNIGHT COCKTAIL
1/2 oz. gin Y oz. French vermouth
1/2tsp. orange juice
MILLIONAIRE COCKTAIL—1
1 oz. gin 1 dash anisette
1/2 oz. Pernod 1 egg white
glass.
Cocktails 155
1 oz. Plymouth gin 1 tsp. grenadine
1/2 oz. Italian vermouth 1 tbs. pineapple juice
1 egg white
glass.
MINNEHAHA COCKTAIL
1/2 oz. Italian vermouth 2 dashes Pernod (on top)
Shake all ingredients except Pernod with cracked ice; strain
into chilled cocktail glass; dash Pernod on top of drink and
serve.
MINT COCKTAIL
1 oz. white wine Y tsp. creme de menthe
1/2 oz. gin 2 mint leaves for garnish
Garnish with mint leaves.
MIRACLE COCKTAIL
1/2 oz. Kina Lillet 1/2oz. lemon juice
1 dash Pernod
MISSISSIPPI MULE COCKTAIL

1 oz. dry gin 1/4oz. lemon juice
1/4 oz. creme de cassis
MISSOURI MULE COCKTAIL

1 1 / 2 o z .gin 1 tsp. crème de cassis
1 tsp. lemon juice
MISTER MANHATTAN
11/2 oz. gin 4 mint leaves
1 lump sugar 1 dash lemon juice
4 dashes orange juice
Crush sugar with a dash of charged water in mixing glass
and muddle with mint leaves; add rest of ingredients and shake
M. J. COCKTAIL
1 dash crème de cacao
MODDER RIVER COCKTAIL

1 oz. gin 1/4 oz. Caperitif
Yi oz. French vermouth
lemon peel over drink and serve. Note: Also known as Modder
Cocktail.
MOLLY PICON COCKTAIL

l oz. dry gin l oz. Amer Picon
Stir with cracked ice; strain into chilled double cocktail glass.
MONKEY GLAND COCKTAIL

1 oz. gin 3 dashes benedictine
Y oz. orange juice 3 dashes grenadine
MONTPELIER COCKTAIL
Serve with pickled pearl onion.
MOOD INDIGO COCKTAIL

94 oz. dry gin 1/4 oz. crème de violette or
1/4 oz. cognac Parfait Amour
1/2 egg white
Cocktails 157
MOONLIGHT COCKTAIL
3/4 oz. gin 1 tsp. grapefruit juice
3/4 oz. white wine 2 dashes kirschwasser
MOONSHINE COCKTAIL
3/4 oz. gin 1/4oz. maraschino liqueur
1/2 oz. French vermouth 1 dash Boker's bitters (or
Pernod)
√ MOOR COCKTAIL √,6,

MORNING-GLORY COCKTAIL—1
11/2 oz. dry gin 1 egg
Juice1/2lime 2 tsp. green crème de menthe
glass.
MORNING-GLORY COCKTAIL—2
1/4 oz. whisky 1/2 tsp. lemon juice
1 egg white
glass.
MOTHER'S MILK COCKTAIL

3/4 oz. gin 1/2 tsp. powdered sugar
1/2 oz. cream Nutmeg
MOULIN ROUGE COCKTAIL

3/4 oz. orange gin 3/4 oz. apricot brandy
3 dashes grenadine
M O V I E L O T COCKTAIL
1/2 oz. gin 1/2 oz. caloric
1/2 oz. white grape juice
MULE COCKTAIL
1 oz. gin 1/4oz. crème de cassis
1/4oz. lemon juice
MUSTAPHA COCKTAIL
1 oz. gin 1/2 tsp. lime syrup
1/2 oz. creme de cassis 1/2 egg white
dash of Tabasco sauce on top and serve.
M Y COCKTAIL
1 oz. gin 1/2 oz. Grand Marnier
M Y OWN COCKTAIL
1/2 oz. Cointreau 1/2 tsp. powdered sugar
NAPOLEON COCKTAIL
11/2 oz. dry gin 1 dash Dubonnet
1 dash Fernet Branca 1 dash curaçao
NAVAL COCKTAIL
Same as Gibson Cocktail—Sweet (half gin and half Italian
vermouth).
N E W YORKER C O C K T A I L
1/2 oz. gin 1/2 oz. dry sherry
11/2 oz. French vermouth 1 dash Cointreau
Shake with cracked ice; strain into chilled large cocktail
glass.
Cocktails 159
NEWBURY COCKTAIL
3/4 oz. Italian vermouth 1 strip orange peel
1 strip lemon peel
Shake all together with cracked ice; strain into chilled cock
tail glass.
NIGHTMARE ABBEY COCKTAIL

1/2 oz. dry gin 1/4oz. orange juice
1/2 oz. Dubonnet 1/4 oz. cherry brandy
NINETEEN COCKTAIL
1 oz. French vermouth 1/4 oz. kirschwasser
Yi oz. dry gin 1 dash Boker's bitters
4 dashes sugar syrup
NINETEEN-FOURTEEN COCKTAIL
1/2 oz. dry gin Y oz. cream
1/2 oz. orange curaçao
N U D E EEL COCKTAIL
1/2 oz. cognac 1/2 oz. chartreuse
NUMBER THREE COCKTAIL

1/2 oz. French vermouth 1 dash anisette
N U M B E R SIX COCKTAIL
11/2oz.dry gin 1 strip orange peel
3/4 oz. Italian vermouth 1strip lemon peel
3 dashes curaçao
NUPTIAL COCKTAIL
1 oz. gin 1/2 tsp. curajao
1/2oz.kirschwasser % tsp. orange juice
OLD E T O N I A N C O C K T A I L
3/4oz.dry gin 2 dashes orange bitters
3/4oz.Kina Lillet 2 dashes crème de noyau
Shake with cracked ice; strain into chilled cocktail glass-
Twist orange peel over drink.
OLD FALL R I V E R LINE COCKTAIL

1/2oz.dry gin 1/4 oz. white crème de menthe
1/2oz.brandy 1/4 oz. maraschino liqueur
O L D PUSS C O C K T A I L
3/4oz.gin 2 dashes Pernod
OLD T O M C O C K T A I L
11/2 oz. Old Tom gin 2 dashes orange bitters
1/2 tsp. sugar syrup 1 dash Pernod
OLD V E R M O N T C O C K T A I L
11/2 oz. gin % tsp. orange juice
1 tsp. maple syrup 1 dash lemon juice
OLIVETTE COCKTAIL
11/2 oz. gin 2 dashes anisette
3 dashes orange bitters 2 dashes sugar syrup
with stuffed olive.
Cocktails 161
OLYMPIC COCKTAIL—1
1/2 oz. Plymouth gin Yi oz. Italian vermouth
1/2 oz. French vermouth 1 dash orange juice
Shake with cracked ice; strain into chilled frosted cocktail
glass. Twist lemon peel over drink.
OLYMPIC COCKTAIL—2
1 oz. gin % oz. Italian vermouth
1 dash Pernod
ONE E X C I T I N G N I G H T COCKTAIL
Same as Olympic Cocktail—1.
ONE OF MINE COCKTAIL

1 oz. dry gin Yi oz. Italian vermouth
1/4 oz. French vermouth Juice Yi orange
1 dash Hostetter's bitters
O N E SPOT C O C K T A I L
1/2 oz. Pernod Yi tsp. lemon juice
OPAL C O C K T A I L
3/4 oz. gin Yi oz. Cointreau
1/2 oz. orange juice % tsp. sugar
1 dash orange flower water
OPERA COCKTAIL
1 oz. gin Yi oz. Dubonnet
Yi oz. maraschino liqueur
ORANGE BLOOM COCKTAIL

1 oz. dry gin Yi oz. Cointreau
1/4oz. Italian vermouth
ORANGE BLOSSOM COCKTAIL—1

1 1 / 2 o z . gin Juice Y orange
O R A N G E BLOSSOM COCKTAIL—2
1/2 oz. Old T o m gin 1/2 oz. orange juice
ORCHID COCKTAIL
2 oz. gin 1 egg white
1 dash crème Yvette
Shake with cracked ice; strain into chilled 4-ounce wine-
glass.
ORGEAT COCKTAIL
3/4 oz. gin 3/4 oz. orgeat
1 tsp. orange juice
ORIENTAL COCKTAIL
Same as Bronx Silver.
ORONOFF COCKTAIL
1/2 oz. gin 1/2 oz. kirschwasser
1/2oz. prunella
PACEMAKER COCKTAIL
1/2 oz. Triple Sec 1 dash blue vegetable coloring
Cocktails 163
PACIFIC COCKTAIL
1 oz. gin oz. cherry brandy
oz. Cointreau
PALISADES COCKTAIL
3/4 oz. dry gin 3/4 oz. cider
PALL MALL SPECIAL COCKTAIL

1/2 oz. Plymouth gin 1/2 oz. French vermouth
1/2 oz. Italian vermouth 1 tsp. créme de menthe
P A L M B E A C H SPECIAL COCKTAIL
1/4 oz. grapefruit juice
PALMS COCKTAIL
1/4 oz. French vermouth 1 dash curaçao
1/2egg white
glass.
PARADISE COCKTAIL
glass.
PARFAIT AMOUR COCKTAIL

3/4 oz. gin 3/4 oz. Parfait Amour
1 dash maraschino liqueur
PARIS COCKTAIL
1/4oz. gin 1/4oz. cherry cordial
1/4 oz. Grand Marnier 1/4oz. lemon juice
PARISIAN COCKTAIL
1/2 oz. gin 1/2 oz. creme de cassis
PASSIPE COCKTAIL
Juice of 1 orange
PAT BRA COCKTAIL

1 oz. gin 1 dash maraschino liqueur
1/2 oz. Italian vermouth 1/2tsp. lime juice
PAT'S SPECIAL COCKTAIL

1/2 oz. quinquina 1 dash abricotine
1 dash crème de cassis
Serve with maraschino cherry. Twist orange peel over drink.
PECK COCKTAIL
PEDIATRICIAN COCKTAIL
1 oz. dry gin 1 oz. lemon juice
1/2 oz. grape juice 1 dash grenadine
Cocktails 165
PEGGY COCKTAIL
1 oz. dry gin 1 dash Dubonnet
PEGU CLUB COCKTAIL

1 oz. gin 1 tsp. lime juice
1/2 oz. curaçao 1 dash orange bitters
PENANG COCKTAIL
3/4 oz. gin 11/2 oz. fresh pineapple juice
1/2 oz. green crème de menthe
Frappé with shaved ice; serve in champagne glass.
PENDENNIS COCKTAIL—1
1 oz. dry gin Juice Y2 lime
1/2 oz. apricot brandy 1 dash Peychaud's bitters
PENDENNIS COCKTAIL—2
1 oz. dry gin 1/2 oz. apricot brandy
PERFECT C O C K T A I L
PERFECT, R O Y A L C O C K T A I L
Add 2 dashes Pernod to Perfect Cocktail; serve with green
cherry.
PERFECTION COCKTAIL
2 dashes orange juice
PERIDOT COCKTAIL
1/2 oz. gin 1/2 oz. cream
1/2 oz. crème de menthe Mint leaf
garnish with mint leaf.
PERSONALITY COCKTAIL
1 oz. gin 1/2 oz. Hercules
1/2 oz. calvados 1 dash Angostura bitters
PERSONALITY A LA ROY
Same as Personality Cocktail.
PETER ARNO COCKTAIL

1 oz. gin 1/2 oz lemon juice
3/4 oz. apricot brandy 4 sprigs fresh mint
Shake with cracked ice until mint is crushed and thoroughly
mixed; strain into chilled cocktail glass.
P E T E R PAN COCKTAIL
1/2 oz. French vermouth 1/2 oz. peach bitters
PETO COCKTAIL
1/2 oz. French vermouth Juice1/4orange
PICCAD COCKTAIL
3/4 oz. dry gin 3 dashes Angostura bitters
3/4 oz. Caperitif 3 strips lemon peel
PICCADILLY COCKTAIL
1 oz. gin 1 dash grenadine
Cocktails 167
PINEAPPLE COCKTAIL
PINK BABY COCKTAIL

1/2 oz. gin 1/4 ounce sirop-de-citron
1/4ounce grenadine 1 egg white
PINK GARTER COCKTAIL

1/2 oz. grenadine 1/2 tsp. orange juice
PINK G I N COCKTAIL
PINK GOODY COCKTAIL

1/2 oz. Cuban rum 1 dash maraschino liqueur
PINK LADY COCKTAIL

11/2 oz. gin 1 tbs. grenadine
1 egg white
PINK ROSE COCKTAIL

1 oz. dry gin 1 tsp. lemon juice
1 tsp. grenadine 1 tsp. cream
1 egg white
PINK T O P C O C K T A I L
3/4 oz. Grand Marnier 1 dash grenadine
PINKY COCKTAIL
1/2 oz. dry gin 1/2 oz. grenadine
1 egg white
PLATOON COCKTAIL
1 oz. Italian vermouth 1/2oz. gin
2 dashes curaçao
PLAZA COCKTAIL
1/2 oz. Italian vermouth 1/2 tsp. pineapple syrup
PLUSH HORSE COCKTAIL

1 oz. dry gin 1/2 oz. Grand Marnier
PLYMOUTH COCKTAIL
Substitute orange bitters for the Angostura in Pink G i n
Cocktail.
POET'S D R E A M COCKTAIL
1/2oz. benedictine
POLLY COCKTAIL
1 oz. gin 1/2 oz. crème de cacao
POLLYANNA COCKTAIL
1/2 oz. Italian vermouth 3 slices orange
3 slices pineapple
Muddle fruit in mixer; add rest of ingredients and shake
with cracked ice; strain into chilled double cocktail glass.
Cocktails 169
POLO COCKTAIL—1
1/2 oz. Italian vermouth Juice1/3lime
POLO COCKTAIL—2
1 oz. Plymouth gin 1/4 oz. grapefruit juice
POM P O M C O C K T A I L
1/2 oz. gin 1 oz. French vermouth
POOH BAH COCKTAIL

1/2 oz. gin 1/2 oz. Bacardi
1/2 oz. Swedish Punch 1 dash apricot brandy
POOP-POOP-A-DOOP COCKTAIL
Same as Pooh Bah Cocktail.
POPPY COCKTAIL—1
1/2 oz. sherry 2 drops Angostura bitters
POPPY COCKTAIL—2
Same as Polly Cocktail.
PRESCRIPTION COCKTAIL
3/4 oz. grenadine 1/2 tsp. lemon juice
PRINCE OF W A L E S C O C K T A I L
1 oz. gin 1/2 oz. pineapple juice
1 egg white
Shake with cracked ice; strain into chilled, frosted double
cocktail glass.
PRINCE'S COCKTAIL
1 oz. gin 1/2 oz. calvados
PRINCE'S SMILE COCKTAIL

Same as Prince's Cocktail.
PRINCESS M A R Y COCKTAIL
Same as Alexander Cocktail.
PRINCETON COCKTAIL—1
11/2 oz. gin 1/2 oz. port wine
Shake gin and orange bitters with cracked ice; strain into
chilled cocktail glass; add port and let settle before pouring.
PRINCETON COCKTAIL—2
2 dashes lime juice
Stir with cracked ice; strain into chilled double cocktail
glass. Serve with olive.
PROHIBITION COCKTAIL
3/4oz. gin 2 dashes orange juice
3/4 oz. Kina Lillet 1 dash apricot brandy
PRUNEAUX COCKTAIL
3/4 oz. gin 1 tsp. prune juice
3/4 oz. sherry 1/2 tsp. orange juice
Cocktails 171
PRUNELLA COCKTAIL
1 oz. French vermouth 1/2 oz. dry gin
1 tsp. prunelle
PURITAN COCKTAIL
1 oz. dry gin 1 tsp. chartreuse
Q U E E N ELIZABETH COCKTAIL
1/2 oz. lemon juice 1 dash Pernod
QUEEN'S COCKTAIL
1/2 oz. crushed pineapple 1/4oz. French vermouth
R.A.C. SPECIAL
RACQUET CLUB COCKTAIL

RAIDIME COCKTAIL
1 oz. gin 1/2 oz. Pernod
1/2 tsp. campari
RAMON COCKTAIL
1/2 oz. Hercules
RAMON NEWTON COCKTAIL

Same as Ramon Cocktail.
√ GRANGER COCKTAIL
1/2 oz. Cuban rum 1/2tsp. powdered sugar
R A S P B E R R Y COCKTAIL
1/2 oz. Italian vermouth 3 raspberries
Crush berries in shaker; add rest of ingredients and shake
with crushed ice; strain into chilled cocktail glass.
R A T T L E R COCKTAIL
1/2 oz. Italian vermouth 1/2 oz. orange juice
R E D LION COCKTAIL
1/2 oz. Grand Marnier 1/4 oz. lemon juice
glass.
RESOLUTE COCKTAIL
1/2 oz. lemon juice
RETREAT FROM MOSCOW

1 oz. dry gin 1/2 oz. kümmel
1/2 oz. lemon juice
REVIGORATOR COCKTAIL
1 oz. gin 1/2 oz. Kola Tonic
Cocktails 173
REVIVIA COCKTAIL
3/4 oz. Dubonnet 1 dash lemon juice
REX COCKTAIL
RICHMOND COCKTAIL
ROC-A-COE COCKTAIL
ROLLS-ROYCE COCKTAIL
1/2 oz. French vermouth 1 dash benedictine
ROSA C O C K T A I L — 1
11/2 oz. dry gin 1/2 oz. Grand Marnier
ROSA COCKTAIL—2
1 oz. dry gin 1/2 oz. kirschwasser
Variation: French vermouth may be used instead of the
kirschwasser, likewise apricot brandy may be used instead of
the cherry brandy.
ROSE COCKTAIL
Same as Rosa Cocktail—2.
ROSE DU R O Y C O C K T A I L
1/4oz. French vermouth 1/2 tsp. kirschwasser
ROSELYN COCKTAIL
Same as Marguerite Cocktail.
ROSE-MARIE COCKTAIL
1oz. gin 1/4 oz. armagnac
1/2 oz. French vermouth 1/4oz. cherry brandy
1/2tsp. campari
ROSINGTON COCKTAIL
ROSY COCKTAIL
1 oz. gin 1/2 oz. claret
ROSY DAWN COCKTAIL

1/2 oz. dry gin 1/oz. cherry brandy
1/2 oz. orange curaçao 1 tsp. Rose's lime juice
ROYAL COCKTAIL—1
11/2oz. gin Juice1/2lime
1/2 tsp. powdered sugar 1 egg
glass.
R O Y A L COCKTAIL—2
1/2oz. cherry brandy
Variation: Add 1 dash maraschino liqueur.
Cocktails 175
R O Y A L COCKTAIL—3
1/2 oz. Dubonnet 2 drops Angostura bitters
ROYAL CLOVER COCKTAIL

11/2 oz. gin Juice1/2lemon
1 tbs. grenadine 1 egg yolk
R O Y A L R O M A N C E COCKTAIL
1/2 oz. dry gin 1/2 oz. Grand Marnier
ROYAL SMILE COCKTAIL—1
3/4 oz. gin 3/4 oz. grenadine
R O Y A L SMILE COCKTAIL—2
1/2 oz. applejack 1/2oz. lemon juice
Shake with shaved ice; serve frappé in double cocktail glass.
R U B Y COCKTAIL
2 oz. gin 3/4 oz. applejack
3 dashes grenadine
RUMOLA COCKTAIL
1/2oz. Rumola
1/2 oz. gin 1/2 oz. vodka
1/2 oz. crème de cacao
Also known as the Undertaker's Cocktail.
ST. M A R K C O C K T A I L
té oz. dry gin 1/4oz. Groseille
té oz. French vermouth 1/4 oz. cherry brandy
SALOME COCKTAIL
SAN M A R T I N COCKTAIL
Same as Sandmartin Cocktail.
SANDMARTIN COCKTAIL
l tsp. green chartreuse
SANGAREE COCKTAIL
A Bronx Cocktail with the addition of 1/4 oz. crème de rose,
a piece of lemon peel, and the white of an egg.
SARDI'S DELIGHT COCKTAIL

l oz. gin 2 dashes grenadine
1/2 tsp. passion fruit 2 dashes Pernod
1/2 tsp. lemon juice 2 drops Angostura bitters
SATAN'S WHISKERS COCKTAIL (Straight)

1/2 oz. French vermouth 1/4 oz. Grand Marnier
1/2 oz. Italian vermouth 1/4 oz. orange bitters
glass.
SATAN'S WHISKERS COCKTAIL (Curled)

Substitute orange curaçao for the Grand Marnier in the
above cocktail.
Cocktails 177
SAVOY COCKTAIL
2 dashes Dubonnet
Stir with cracked ice; strain into chilled cocktail glass. Twis
SAVOY HOTEL SPECIAL COCKTAIL

1 oz. dry gin 2 dashes grenadine
Stir with cracked ice; strain into chilled cocktail glass. Twis:
SCHNOZZLE COCKTAIL
1/2 oz. sherry 2 dashes Pernod
2 dashes curaçao
SCRAMBLED E G G COCKTAIL
Same as Breakfast Cocktail.
SELF-STARTER COCKTAIL
1/2 oz. Kina Lillet 2 dashes Pernod
SENSATION COCKTAIL
1 oz. gin 3 dashes maraschino liqueur
1/2 oz. lemon juice 3 sprigs mint
SEVENTH HEAVEN COCKTAIL—1

3/4 oz. dry gin 2 dashes maraschino liqueur
3/4 oz. Caperitif 1 dash Angostura bitters
orange peel over drink. Serve with maraschino cherry.
SEVENTH HEAVEN COCKTAIL—2

1 oz. dry gin 1/2oz. maraschino liqueur
1 tbs. grapefruit juice
Stir with cracked ice; strain into chilled cocktail glass. Gar-
nish with sprig of mint.
SEVENTH REGIMENT
Same as Rosington Cocktail with 2 pieces of lemon peel
stirred in.
SHALUTA COCKTAIL
1/2 oz. gin 1/2oz. lemon juice
1/2oz. claret 1/2tsp. fine sugar
SHAMROCK COCKTAIL
1/2 oz. gin 2 dashes orange juice
1/2 oz. crème de menthe 2 dashes lemon juice
1/2 egg white
SHEIK'S BREATH COCKTAIL

1/2 oz. gin 1/2 oz. caloric
1/2 oz. lemon juice
SHERRY COCKTAIL
1/2 oz. lemon juice
SILVER COCKTAIL
3/4 oz. Holland gin 1 dash sugar syrup
Cocktails 179
SILVER BULLET COCKTAIL

1/2 oz. Kina Lillet
S I L V E R KING COCKTAIL
11/2 oz. dry gin 2 dashes sugar syrup
Juice 34 lemon 2 dashes orange bitters
1 egg white
glass.
SILVER STREAK COCKTAIL
3/4 oz. dry gin 3/4 oz. kümmel
SIX C Y L I N D E R COCKTAIL
1/4 oz. gin 1/4 oz. campari
1/4 oz. Dubonnet 1/4 oz. French vermouth
1/4 oz. Italian vermouth 1/4 oz. cherry brandy
SIX D E G R E E COCKTAIL
1 oz. dry gin 1/2 oz. cherry brandy
1/2 oz. kirschwasser 1/2 tsp. kümmel
SIX-O-SIX COCKTAIL
1 oz. gin 1 dash Pernod
1/2 oz. Cointreau 1 dash cochineal
SKINNER AND E D D Y COCKTAIL

Same as Alaska Cocktail.
SKIPPER COCKTAIL
3/4 oz. dry gin 1/2 tsp. grenadine
3/4 oz. maraschino liqueur 1 tsp. lemon juice
SLAM COCKTAIL
3/4 oz. dry gin 3/4 tsp. apricot brandy
3/4 oz. brandy 1/2 tsp. lemon juice
SMILER COCKTAIL
1/2 oz. Italian vermouth 1 dash orange juice
SNICKER COCKTAIL
1 oz. dry gin 1 tsp. sugar syrup
1 dash orange bitters 1 egg white
glass.
SNOWBALL COCKTAIL
1/2 oz. dry gin 1/4 oz. white crème de menthe
1/4 oz. crème de violette 1/4 oz. anisette
1/4 oz. cream
SNYDER COCKTAIL
2 dashes Curaçao
with cube of ice and a piece of orange peel.
SOL Y SOMBRA C O C K T A I L
(Sun and Shade)
3/4 oz. dry gin 3/4 oz. Spanish brandy
SOME MOTH COCKTAIL

1 dash Pernod
Serve with pearl onion.
Cocktails 181
SONZA COCKTAIL
3/4 oz. cherry brandy 1/2 tsp. grenadine
SONZA WILSON COCKTAIL

Same as Sonza Cocktail.
SO-SO COCKTAIL
1/2 oz. Italian vermouth 1/4 oz. grenadine
SOUR KISSES COCKTAIL

1 dash orange flower water
SOURIRE COMMERCIAL COCKTAIL

1/4oz. gin 1/2 tsp. Cointreau
1/4 oz. cognac 1/2 tsp. orange juice
1 oz. Dubonnet 2 drops Angostura bitters
SOUTH SIDE COCKTAIL

11/2 oz. dry gin 1/2 tsp. powdered sugar
Juice1/2lemon 2 sprigs fresh mint
Shake with cracked ice until mint is well mixed; strain into
chilled cocktail glass; add dash of seltzer.
SOUTHERN BRIDE COCKTAIL

SOUTHERN GIN COCKTAIL

11/2 oz. dry gin 2 dashes orange bitters
2 dashes curaçao
SPARTAN COCKTAIL
1 tsp. orgeat
SPENCER COCKTAIL
1 oz. dry gin 1 dash orange juice
1/2 oz. apricot brandy 1 dash Angostura bitters
SPRING COCKTAIL
3/4 oz. dry gin 1/4 oz. benedictine
1/4 oz. quinquina 1 dash Angostura bitters
Serve with an olive.
SPRING FEELING COCKTAIL

1 oz. gin 1/2 oz. green chartreuse
1/2 oz. lemon juice
STANLEY COCKTAIL
1/2 oz. Cuban rum 1/4 oz. lemon juice
STAR COCKTAIL
3/4 oz. gin 1 dash French vermouth
3/4 oz. calvados 1 dash Italian vermouth
1 tsp. grapefruit juice
STARLIGHT COCKTAIL
1 oz. dry gin 1/2 oz. curaçao
Cocktails 183
STARS IN YOUR HAIR COCKTAIL

1/2 oz. dry gin 1/2 oz. Forbidden Fruit
Same as Virgin Cocktail.
STOLEN KISSES COCKTAIL

1/2 oz. dry gin 1/2 egg white
1/2 oz. Pernod or Herbsaint 1/2 tsp. sugar syrup
Shake well with cracked ice; strain into well-chilled cocktail
glass.
STRIKE'S OFF COCKTAIL

1/2 oz. Swedish Punch
SUBMARINE COCKTAIL
1 oz. Dubonnet 1/2 oz. French vermouth
1/2 oz. dry gin 1 dash Boker's bitters
SUNSHINE COCKTAIL
Stir with one lump of ice; strain into chilled cocktail glass.
SUTTON'S GIN BLIND

1/2 oz. brandy
glass.
SWEET DREAMS COCKTAIL

1/2 oz. dry gin 1/2 oz. apricot liqueur
1/2 oz. Bacardi 2 dashes pineapple juice
SWEET MAGNOLIA COCKTAIL

Same as Magnolia Blossom Cocktail.
S W E E T PATOOTIE COCKTAIL
SWEETIE PIE COCKTAIL

1/2 oz. dry gin 1/2 oz. cherry brandy
SWIZZLE COCKTAIL
1 tsp. sugar
Stir drink in cocktail glass with swizzle stick, rotating it
between the palms of the hands until it foams; add 1 lump
of ice;serve.
T A K E I T OR L E A V E I T COCKTAIL
1 dash grenadine
TAMMANY COCKTAIL
1/2 oz. gin. 1/2 oz. Italian vermouth
34 oz. French vermouth 1 dash Pernod
TANGO COCKTAIL
1/2 oz. Italian vermouth Juice 34 orange
2 dashes orange curaçao
Cocktails 185
TEN STRIKE COCKTAIL

1 oz. Pernod or Herbsaint 2 drops Angostura bitters
TENTON COCKTAIL
3/4 oz. dry gin 3/4 oz. kümmel
THIRD D E G R E E COCKTAIL
4 dashes Pernod
Variation: 1 dash Pernod instead of 4 and 2 drops Angostura
bitters with1/2tsp. orange juice.
THREE STRIPE COCKTAIL

3 slices orange
Muddle fruit in mixer; shake all ingredients with cracked
ice; strain into chilled cocktail glass.
THUNDERCLAP COCKTAIL
1/2 oz. gin 1/2 oz. brandy
1/2 oz. whisky
TIPPERARY COCKTAIL—1
1/2 oz. French vermouth 1/4oz. orange juice
2 sprigs fresh mint
Bruise mint in shaker; add rest of ingredients and shake
TIPPERARY COCKTAIL—2
1/2 oz. Italian vermouth 2 dashes white crème de menthe
TIPTOES COCKTAIL
1/2 oz. whisky 1/4 oz. kirschwasser
TRANSVAAL COCKTAIL
3/4 oz. dry gin 3/4 oz. Caperitif
TRILBY COCKTAIL
add a float of crème Yvette.
TRINITY COCKTAIL
1/2 oz. dry gin 1/2oz. Italian vermouth
1/2oz. French vermouth
TUNNEY COCKTAIL
Same as Gene Tunney Cocktail.
TURF COCKTAIL—1
3/4 oz. dry gin 1/2tsp. Pernod
1/2 oz. French vermouth 1/2tsp. maraschino liqueur
TURF COCKTAIL—2
3/4 oz. dry gin 2 dashes Pernod
3/4 oz. French vermouth 1 piece lemon peel
TURRET COCKTAIL
1/2 oz. dry gin 1/4 oz. Swedish Punch
1/4oz. grenadine 1/4 oz. calvados
1/4 oz. lemon juice
Cocktails 187
TUXEDO COCKTAIL
Same as Turf Cocktail—either 1 or 2.
T W E N T I E T H CENTURY COCKTAIL
Same as Alexander Cocktail.
T W I N SIX COCKTAIL
11/2 oz. dry gin 1 dash grenadine
3/4 oz. Italian vermouth 3 slices orange
1 egg white
Muddle fruit in shaker; add rest of ingredients and shake
with cracked ice; strain into chilled double cocktail glass.
ULANDA COCKTAIL
1 dash Pernod
UNE I D E E COCKTAIL
1/2 oz. dry gin 1/2 oz. cognac
1/2 oz. Italian vermouth 1/2 tsp. apricot brandy
UNION JACK COCKTAIL

1 oz. dry gin 1/2 oz. creme Yvette
UP-IN-THE-AIR COCKTAIL
2 tsp. maraschino liqueur
UPISSIPPI COCKTAIL
3/4 oz. dry gin 1 dash Italian vermouth
3/4 oz. French vermouth 1 dash Pomeranzen
VAMPIRE COCKTAIL
1/2 tsp. lime juice
VAN COCKTAIL
2 dashes Grand Marnier
VAN DUSEN COCKTAIL

Same as Van Cocktail.
VANCOUVER COCKTAIL
1 oz. dry gin 1/2 tsp. benedictine
1/2 oz. Italian vermouth 2 dashes orange bitters
VELOCITY COCKTAIL
1 slice orange
Bruise fruit in shaker; add rest of ingredients and shake
VELVET COCKTAIL
1/2 oz. dry gin 1/2oz. Dubonnet
1/4 oz. Mandarinette
VENDOME COCKTAIL
Serve with twist of lemon peel.
VERITAS COCKTAIL
3/4 oz. lime juice
Shake with cracked ice; strain into chilled cocktail glass. Add
float of 2 tbs. crème de cassis.
Cocktails 189
VERMONT COCKTAIL
1/2 oz. dry gin 1/2 oz. bénédictine
1/2 oz. applejack 1/2 oz. apricot brandy
1/2 oz. maple syrup
glass.
VESPER COCKTAIL
1 oz. dry gin 1/ tsp. orange juice
1/2 oz. crème de noyau 2 drops Angostura bitters
glass.
VICOMTE COCKTAIL
3/4 oz. crème de rose
VICTOR COCKTAIL
1/2 oz. dry gin 1/ oz. brandy
1 oz. Italian vermouth
VIE ROSE COCKTAIL

1/2 oz. kirschwasser 1/4 oz. grenadine
VIRGIN COCKTAIL
1/2oz. dry gin 1/2 oz. white crème de menthe
1/2 oz. Forbidden Fruit
VLADIVOSTOK VIRGIN COCKTAIL

3/4 oz. dry gin 1/2 oz. canned unsweetened
3/4 oz. vodka grapefruit juice
Shake with cracked ice; strain into chilled champagne glass.
Serve very cold with a very thin slice of cucumber floating
on top.
VOLGA COCKTAIL
1 oz. dry gin 1/2 tsp. lemon juice
1 tsp. prune juice
WALDORF COCKTAIL
1/2 oz. dry gin 1 oz. caloric
WALLICK COCKTAIL
3 dashes orange flower water
WAR DAYS COCKTAIL

Same as Warday's Cocktail.
W A R D EIGHT COCKTAIL
Same as Martini with 2 pieces of orange peel.
WARDAY'S COCKTAIL
1/2 oz. Italian vermouth 1 tsp. green chartreuse
WARDEN COCKTAIL
1 oz. dry gin 1/2 oz Hercules
WAVERLY COCKTAIL
1 oz. dry gin 1 tsp. crème de cassis
1 tsp. orange juice
WAX COCKTAIL
11/2 oz. dry gin 3 dashes orange bitters
Cocktails 191
WEATHER-BE-DAMNED COCKTAIL
Same as Damn-the-Weather Cocktail.
WEBSTER COCKTAIL
1 oz. dry gin 1/4 oz. apricot brandy
1/2 oz. French vermouth 1/4 oz. lime juice
WEDDING BELLE COCKTAIL

1/2 oz. dry gin 1/4 oz. cherry brandy
1/2 oz. Dubonnet 1/4 oz. orange juice
WEESUER COCKTAIL
1/2 oz. orange curaçao 1/2 oz. French vermouth
4 dashes Pernod
WEILUC COCKTAIL
1/2 oz. dry gin 1 oz. Italian vermouth
WELCOME COCKTAIL
1/4 oz. lemon juice 1/4 oz. Cederlund's Swedish
1/4 oz. orange juice Punch
1/4 oz. brandy
WELCOME STRANGER COCKTAIL

Same as Welcome Cocktail.
WELLINGTON COCKTAIL
11/2 oz. dry gin 2 dashes Swedish Punch
2 dashes cherry cordial Juice1/2lime
W E M B L E Y COCKTAIL
1 oz. dry gin 2 dashes calvados
1/2 oz. French vermouth 1 dash apricot brandy
W E S T INDIAN COCKTAIL
11/2 oz. dry gin 4 dashes Angostura bitters
1 tsp. lemon juice 1 tsp. sugar
1 lump ice
Stir and serve in cocktail glass. Twist lemon peel over drink.
WESTBROOK COCKTAIL
3/4 dry gin 1/4 oz. Italian vermouth
1/4. whisky
W E S T E R N ROSE COCKTAIL
1 oz. dry gin 1/2 apricot brandy
1/2. French vermouth 1 dash lemon juice
WHITE COCKTAIL
1 1 / 2 . dry gin 1/2. anisette
with ripe olive.
WHITE BABY COCKTAIL

1 oz. dry gin 1/2. Cointreau
1/2. sirop-de-citron
WHITE CAP COCKTAIL

1 oz. dry gin 2 dashes whitec r è m ede
1/2 Italian vermouth menthe
Cocktails 193
W H I T E CARGO COCKTAIL
1 oz. gin 1 ounce vanilla ice cream
Shake thoroughly and serve in cocktail glass. If too thick,
cut with a little white wine.
WHITE LADY COCKTAIL

1/2 oz. lemon juice
WHITE LILY COCKTAIL

1/2 oz. Bacardi 1 dash Pernod
W H I T E PELICAN COCKTAIL
2 dashes Italian vermouth
WHITE ROSE—1
1 oz. dry gin 1/2 tsp. cream
1/2 oz. anisette 1 egg white
W H I T E ROSE—2
11/2 oz. gin Juice 1 lime
Juice1/4orange 3/4 oz. maraschino liqueur
1 egg white
Shake with cracked ice; strain into chilled 4-oz. glass.
WHITE WING COCKTAIL

1 oz. gin 1/2 oz. white crème de menthe
WHIZ DOODLE COCKTAIL

1/2 oz. dry gin 1/2 oz. sweet cream
1/2 oz. scotch 1/2 oz. crème de cacao
W I L D ROSE COCKTAIL
WILL ROGERS COCKTAIL

WILSON'S SPECIAL COCKTAIL

11/2 oz. dry gin 2 dashes French vermouth
2 slices blood orange
WINCHELL COCKTAIL
3/4 oz. dry gin 1/2 tsp. Cointreau
3/4 oz. cognac 1/2tsp. lemon juice
WINDSOR COCKTAIL
Same as White Wing Cocktail, only using green crème de
menthe.
WONDER COCKTAIL
1/2 oz. dry gin 1/4 oz. sugar syrup
1/2 oz. claret 1/4 oz. lemon juice
W.O.P. COCKTAIL
Same as Wonder Cocktail.
XANTHIA COCKTAIL
1/2 oz. dry gin 1/2 oz. yellow chartreuse
Cocktails 195
X.Y.Z. COCKTAIL
Y A C H T I N G C L U B SPECIAL COCKTAIL
1 oz. dry gin 2 dashes sugar syrup
1/2 oz. French vermouth 2 dashes Peychaud's bitters
1 dash Pernod
YALE COCKTAIL
11/2 oz. dry gin 1 dash maraschino liqueur
3/4 oz. French vermouth 1 dash sugar syrup
glass.
YANKEE DOODLE COCKTAIL
1 oz. dry gin 1/2 tsp. crème de violette
1/2 tsp. cream 1/2 tsp. lemon juice
Y E L L O W DAISY COCKTAIL
1/2 oz. dry gin . 1/4 oz. Grand Marnier
YELLOW GLOW COCKTAIL

1/2 oz. dry gin 1/2 oz. yellow chartreuse
YELLOW RATTLER COCKTAIL

1/2 oz. Italian vermouth 1/2 oz. orange juice
with small crushed pickled onion.
YOKOHAMA COCKTAIL
1/2 oz. dry gin 1/4 oz. vodka
1/2. orange juice 1/4oz. grenadine
1 dash Pernod
YOLANDA COCKTAIL
1/2. gin 1/2. brandy
1 oz. Italian vermouth 1 dash grenadine
1 dash Pernod
YVETTE COCKTAIL
1 oz. gin 1/2. lemon juice
1/2. crème Yvette 1/2p. powdered sugar
ZAZA C O C K T A I L — 1
3/4. dry gin 3/4. Dubonnet
1 piece orange peel
MISCELLANEOUS COCKTAILS
MANHATTAN DE LUXE
1 oz. Southern Comfort 1/2 oz. French vermouth
Stir with large ice; strain into cocktail glass. Serve with
cherry and twist of thin lemon peel.
MEMPHIS COCKTAIL
Place1/2peach or apricot in champagne glass. Add shaved
ice to brim and fill with ice-cold Southern Comfort. Top
with cherry and serve with demitasse spoon and short straws.
N E W YORKER
2 oz. Southern Comfort Juice of1/4lime
REVELATION COCKTAIL
1 oz. benedictine 1/2 oz. kümmel
1 tsp. crème de menthe
Twist lemon peel over drink and serve with short straws.
RHETT BUTLER
2 oz. Southern Comfort Juice1/2small lime
1 tsp. curaçao Juice1/3lemon
1/2 tsp. bar sugar
Pour in champagne glass and fill with shaved ice.
ST. MORITZ COCKTAIL

1 oz. kümmel 1 dash scotch
Serve in cocktail glass with shaved ice and place slice of
lemon on top; pour kümmel over lemon; add scotch and
serve with short straws.
SCARLETT O'HARA
11/2 oz. Southern Comfort 1 oz. cranberry juice
1 dash fresh lime juice
SOUTHERN HOSPITALITY
Mix half chilled Southern Comfort and half chilled cham
pagne in champagne glass.
TRADER VIC'S CHAMPAGNE-APRICOT

1 whole peeled frozen apricot 1 tsp. shaved ice
1 oz. Southern Comfort Chilled champagne
Place the frozen apricot in a chilled champagne glass; pour
over it the Southern Comfort; add the shaved ice and fill
glass with champagne. Note: Freeze whole can of whole,
peeled apricots in cube tray of refrigerator, an apricot in each
cube.
LIQUEUR & CORDIAL
COCKTAILS
ABSINTHE COCKTAIL
1 oz. absinthe 1 dash anisette
1 dash orgeat 2 drops Angostura bitters
Stir with fine ice; strain into chilled cocktail glass. Twist
lemon peel over drink and serve with ice-water chaser. Note:
In all recipes calling for absinthe use Pernod or Herbsaint.
Real absinthe is no longer made.
ABSINTHE AMERICAN COCKTAIL

1 oz. absinthe 4 dashes sugar syrup
1 ounce water
Shake until frosted with fine ice; strain into chilled cock
tail glass.
ABSINTHE AND EGG COCKTAIL

1/2 oz. absinthe 1 egg white
1/2oz.gin 1 tsp. fine sugar
Shake with fine ice until frosted; strain into chilled wine
glass.
ABSINTHE F R E N C H COCKTAIL
2 oz. absinthe 34 lump sugar
Half fill cocktail glass with shaved ice; place sugar on top
and drip absinthe, drop by drop, on sugar. Twist lemon peel
over drink and serve with cut straws.
ABSINTHE ITALIANO COCKTAIL

1 oz. absinthe 3 dashes maraschino liqueur
1/2 oz. anisette 1/4 oz. water
serve with ice-water chaser.
A B S I N T H E SPECIAL COCKTAIL
1 oz. absinthe 1/4 oz. gin
1/4 oz. anisette 1 dash orange bitters
Serve with ice-water chaser.
ALBERTINE COCKTAIL
1/2 oz. kirschwasser 1/2 oz. Cointreau
1/2 oz. chartreuse 1 dash maraschino liqueur
ALFONSO COCKTAIL
1 oz. Grand Marnier 1/2 oz. gin
1/2 oz. French vermouth 4 dashes Italian vermouth
ALICE MINE COCKTAIL

3/4 oz. kümmel 3/4 oz. Italian vermouth
2 dashes bourbon
ANISETTE COCKTAIL
1 oz. anisette 1/2 tsp. benedictine
Shake with fine ice; strain into frosted cocktail glass; drip
water through ice to fill glass.
Cocktails 201
BELOTE COCKTAIL
1/2 oz. anisette 1/4 oz. calvados
1/4oz. grenadine 1/2 oz. orange juice
BOULEVARD COCKTAIL
3/4oz. Italian vermouth 3/4 oz. Pernod
BRACER COCKTAIL
3/4 oz. Pernod or Herbsaint 3/4 oz. Italian vermouth
BRETT'S OWN COCKTAIL

1 oz. Pernod or Herbsaint 1/2 oz. Italian vermouth
BRUNELLE COCKTAIL
11/2 oz. lemon juice 1/2 oz. Pernod
1/2 tbs. bar sugar
Shake with cracked ice thoroughly; strain into chilled cock-
tail glass.
BUD'S COCKTAIL
1 oz. Cointreau 1/2 oz. cream
BUSTANOBY COCKTAIL
1 oz. crème de menthe 1 dash Angostura bitters
1/2 tsp. sugar syrup 1 tsp. orange juice
CANADIAN COCKTAIL
1 oz. curaçao 1/2tsp. powdered sugar
3 dashes Jamaica rum Juice1/2lemon
CHERRY COCKTAIL
3/4 oz. cherry liqueur 3/4 oz. French vermouth
DUCHESS COCKTAIL
1/2 oz. Pernod or Herbsaint 1/2 oz. French vermouth
Shake with cracked ice thoroughly; strain into frosted
FASCINATION COCKTAIL
1 oz. Pernod 1/2 oz. Cointreau
Shake with cracked ice; strain into chilled champagne glass
with 1 piece of ice in it; fill glass with seltzer.
FIVE-FIFTEEN COCKTAIL
1/2 oz. curaçao 1/2 oz. French vermouth
1/2 oz. cream
FLASH COCKTAIL
1/2 oz. cointreau 1/2 oz. benedictine
1/2 oz. kirschwasser 1/2 oz. maraschino liqueur
Grate nutmeg over drink and serve.
G L A D E Y E COCKTAIL— 1
1 oz. Pernod or Herbsaint 1/2 tsp. sugar syrup
1 sprig mint
Bruise mint in mixing glass; add liqueur and syrup; shake
with cracked ice until shaker is frosted; strain into chilled,
frosted cocktail glass.
GLAD E Y E COCKTAIL—2
1/2 oz. white crème de menthe 1 oz. Pernod or Herbsaint
Shake with shaved ice until well frappéed; strain into chilled
cocktail glass; serve with cut straws.
Cocktails 203
GLOOM CHASER COCKTAIL

1/2 oz. curaçao 1/2 oz. grenadine
1/2 oz. Grand Marnier 1/2 oz. lemon juice
GODDESS COCKTAIL
11/2 oz. Pernod or Herbsaint 1/2 oz. anisette
GODDESS OF LOVE COCKTAIL

Same as Goddess Cocktail.
G O L D E N SLIPPER COCKTAIL
1/2 oz. green chartreuse 1/2 oz. eau de vie
1 egg yolk
GREEN EYE COCKTAIL

11/2 oz. Kina Lillet 1/2 oz. green crème de menthe
Serve with cherry on toothpick.
HAPPY THOUGHT COCKTAIL

1/6 anisette 1/6crème de rose
1/6crème de cacao 1/6crème de menthe
1/6 cognac 1/6crème de violette
Fill claret glass with shaved ice; pour equal parts of the
above liqueurs over ice.
IRISH COCKTAIL
1 oz. green crème de menthe 1/2 oz. French vermouth
KNICKERBINE COCKTAIL
1/2 oz. crème de rose 1/2 oz. kümmel
1/2oz. benedictine 1 egg yolk
LOFTUS COCKTAIL
1/2 oz. Pernod or Herbsaint 1/2 oz. French vermouth
Shake well with cracked ice; strain into chilled cocktail glass.
MALIBU COCKTAIL
1/2 oz. Cointreau 1/2 oz. anisette
1/2 oz. Curaçao
MOMINETTE COCKTAIL
11/2 oz. Pernod or Herbsaint 1 dash anisette
2 dashes grenadine
MONTIGNI COCKTAIL
1/2 oz. Cordial Médoc 1 tsp. cognac
1/2 oz. fresh cream 1 tsp. Curasao
MORNING CALL COCKTAIL

1 oz. Pernod or Herbsaint 1/2 oz. maraschino liqueur
1/2 oz. lemon juice
MUFTI COCKTAIL
Same as Morning Call Cocktail.
N E W L I F E COCKTAIL
1 oz. Cointreau 1/2 oz. Bacardi
1/2 oz. Hercules 1/2 tsp. bar sugar
l tsp. lemon juice
O J E N COCKTAIL
11/2 oz. Ojen 1 tsp. Peychaud's bitters
Variation: Serve in claret glass and fill with seltzer water.
Cocktails 205
PANSY COCKTAIL
11/2 oz. anisette 1/2 tsp. grenadine
Variation: Use Pernod or Herbsaint instead of anisette. Some
times called Pansy Blossom.
P E A C H COCKTAIL
1 oz. peach liqueur 1/2 oz. French vermouth
2 dashes grenadine
PICON COCKTAIL
3/4 oz. Amer Picon 3/4 oz. Italian vermouth
ROSA COCKTAIL—3
3/4 oz. kirschwasser 3/4oz. French vermouth
1 tsp. cherry brandy
R O T O T O COCKTAIL
1/4 oz. curaçao 1/4 oz. benedictine
1/4 oz. maraschino liqueur 1/4oz. brandy
2 dashes Vouvray
S T . GERMAINE COCKTAIL
1 oz. green chartreuse Juice1/2lemon
Juice1/4grapefruit 1 egg white
SANCTUARY COCKTAIL
1/2 oz. cointreau 1/2 oz. Amer Picon
1/2 oz. Dubonnet
SIT-DOWN STRIKER COCKTAIL

1/2 oz. benedictine 1/2 oz. Pernod or Herbsaint
1/2 oz. lemon juice
Dash cognac on top and serve.
SNOWBALL COCKTAIL
1/4 oz. crème de Violette 1/4 oz. anisette
1/4 oz. white crème de menthe 1/4 oz. sweet cream
1/2 oz. dry gin
SUISSESS COCKTAIL
11/2 oz. Pernod or Herbsaint 1/4 oz. anisette
Shake well with cracked ice; strain into chilled cocktail glass;
fill with seltzer.
VICTORY COCKTAIL
3/4 oz. Pernod 3/4 oz. grenadine
glass; fill with seltzer.
YANKEE PRINCE COCKTAIL

1/2 oz. apricot liqueur 1/2 oz. Pernod
Y V E T T E VICTORIA COCKTAIL
34 oz. creme Yvette 1 oz. Pemod
Pour Yvette into chilled cocktail glass. Shake Pernod with
fine ice; strain over Yvette.
ZERO COCKTAIL
1oz. Pernod 1 tsp. grenadine
2 tsp. orange juice
Believe it or not, I'm waiting for a sidecar.
RUM COCKTAILS
ADIOS AMIGOS COCKTAIL

1 oz. Bacardi 1/ oz. brandy
1/2 oz. French vermouth 1/2 oz. dry gin
Juice1/2lime
glass.
ANN SHERIDAN COCKTAIL

1 oz. white Bacardi oz. orange curaçao
Juice1/2lime
APPLE PIE COCKTAIL

1 oz. Cuban rum 2 dashes grenadine
1 oz. Italian vermouth 4 dashes lemon juice
ARAWAK COCKTAIL
11/2 oz. Jamaica mm 11/2 oz. sweet sherry
Stir in mixing glass with cracked ice; strain into chilled
cocktail glass.
BACARDI COCKTAIL—1
11/2 oz. Bacardi Juice1/2lime
BACARDI COCKTAIL—2
11/2 oz. Bacardi Juice 1/2lime
2 dashes grenadine
BACARDI BLOSSOM
11/2 oz. Bacardi 1/2 tsp. lemon juice
1/2 oz. orange juice 1/2 tsp. bar sugar
Nutmeg
Shake well with ice; strain into chilled cocktail glass. Grate
nutmeg over top and serve.
BACARDI DRY
1 oz. Bacardi 1 oz. French vermouth
Stir well with ice; strain into chilled cocktail glass.
BACARDI-DUBONNET
1/2 oz. Bacardi 1/2 tsp. grenadine
1/2 oz. Dubonnet 1/2 tsp. lime juice
BACARDI-PEACH COCKTAIL
11/2 oz. Bacardi 1/2 tsp. lemon juice
11/2 oz. peach brandy 1/2 tsp. sugar syrup
1 small sprig mint
Shake well with ice; strain into frosted cocktail glass; add
frosted mint and serve.
Cocktails 209
BACARDI-SILVER COCKTAIL
1/2 oz. Bacardi 1/2oz. pineapple juice
1/2oz. dry gin 1/2tsp. lemon juice
1/2 egg white
Shake well with ice; strain into chilled cocktail glass; garnish
BACARDI SPECIAL
1 oz. Bacardi 1 tsp. grenadine
1/2 oz. dry gin Juice1/2lime
BACARDI SWEET
1 oz. Bacardi 1 oz. Italian vermouth
BARBARESQUE COCKTAIL
1 oz. light rum 1/2 oz. lemon juice
1 tsp. Cointreau
BEACHCOMBER COCKTAIL
2 oz. light rum Juice1/2lime
1/2 oz. cointreau 2 dashes maraschino liqueur
Mix in Waring mixer with shaved ice; pour unstrained into
chilled champagne glass.
BERRY COCKTAIL
2 oz. Cuban rum 1/2 oz. pineapple juice
1/2 oz. orange juice 1 dash grenadine
Shake well with cracked ice and strain into chilled cocktail
glass.
BETWEEN-THE-SHEETS COCKTAIL
1/2 oz. Cuban light rum 1/2oz. orange curaçao
1/2 oz. brandy 1 tsp. lemon juice
Shake well with ice; strain into chilled cocktail glass. Varia
tion: Substitute Triple Sec for the curaçao, or use cointreau.
BIRDIE COCKTAIL
11/2 oz. Cuban rum 1/2 tsp. curaçao
1/2 tsp. grenadine 1/2 tsp. pineapple juice
glass. Note: Also known as Bim or Bimini Cocktail.
BISHOP COCKTAIL
11/2 oz. Cuban rum 1/2 bar spoon sugar
3/4 oz. claret Juice 1 lime
BLUE BOY COCKTAIL

11/2 oz. Cuban rum 1/2 tsp. orange juice
BOLO COCKTAIL
11/2oz. Cuban rum Juice1/4orange
Juice 1/2 lime 1 bar spoon powdered sugar
Shake well with cracked ice; strain into chilled cocktail glass,
BROOKLYNITE COCKTAIL
2 oz. Jamaica rum 1/2 tsp. lime juice
1/2 oz. honey 1 dash Angostura bitters
BUMPER COCKTAIL
118/2 oz. light rum 1/4 oz. gin
1 dash lemon juice
lemon peel over glass and serve.
BUSHRANGER COCKTAIL
1 oz. Cuban rum 1 oz. Caperitif
Cocktails 211
BUSTER COCKTAIL
11/2 oz. Puerto Rican rum 1/2 oz. Pernod
Serve with sections of fresh or canned pineapple.
B.V.D. COCKTAIL
3/4 oz. Bacardi 3/4 oz. French vermouth
3/4 oz. Dubonnet
Stir in mixing glass with ice; strain into chilled cocktail glass.
CANTON COCKTAIL
2 oz. Jamaica rum 2 dashes maraschino liqueur
2 dashes Angostura bitters 2 tsp. grenadine
Shake with ice and strain into chilled cocktail glass. Varia
tion: Add 2 dashes curagao and serve with maraschino cherry.
Twist lemon peel over glass and serve.
CAPTAIN KIDD
1 oz. Jamaica rum 1/2 oz. scotch
1/2 oz. dry sherry 1 tsp. bar sugar
CAPTAIN'S BLOOD
11/2 oz. Jamaica rum 1/2 oz. lime juice
1 tsp. Angostura bitters
Shake ingredients with finely cracked ice; strain into chilled
cocktail glass.
CHAPARRA COCKTAIL
3/4 oz. light Cuban rum 1/2 tsp. sugar
3/4 oz. Italian vermouth 1 lemon peel, thoroughly
squeezed
Mix and stir with cracked ice; strain and serve in chilled
cocktail glass, leaving lemon peel in glass in the shape of a
spiral.
CHINESE COCKTAIL
1 oz. Jamaica rum 1 dash maraschino liqueur
1 dash Angostura bitters 1 dash curaçao
1 tsp. grenadine
Stir well with cracked ice; strain into chilled cocktail glass.
Twist lemon peel over glass and serve with maraschino cherry.
CIGALON COCKTAIL
11/3 oz. light rum 1 dash maraschino liqueur
COCKTAIL BRUGAL
11/2 oz. White Label Brugal 1/2 tsp. sugar
rum Juice1/4lemon
Sprig of mint, well crushed, or
few drops white crème de menthe
COLUMBIA COCKTAIL
11/2 oz. light rum 3/4 oz. lemon juice
1/4 oz. raspberry syrup
COMMODORE COCKTAIL
2 oz. white rum 1 dash grenadine
1/2 tsp. fine sugar 1 egg white
1 dash lemon juice 1 dash raspberry syrup
Shake well (or use electric mixer) with cracked ice; strain
into large chilled cocktail glass.
CONGO COCKTAIL
2 oz. white rum 1 tsp. sugar
1 tsp. powdered coconut Nutmeg
Mix in electric mixer with 2 scoops of shaved ice; pour into
champagne glass. Grate nutmeg over top and serve.
Cocktails 213
CORAL COCKTAIL
11/2 oz. light rum 1 tsp. apricot cordial
1 tsp. grapefruit juice 1/2 tsp. lemon juice
CORONEL BATISTA COCKTAIL

1/ oz. Torino vermouth Juice1/2lemon
1/2 oz. Bacardi 1/2 tsp. bar sugar
Serve with one slice of pineapple and two cherries.
CUBA LIBRE COCKTAIL

1 oz. Cuban rum 1 oz. Coca-Cola
Juice1/2lime
CUBAINE COCKTAIL
1 oz. Bacardi 1/2 tsp. lemon juice
1/2 tsp. orange juice 1/2 tsp. bar sugar
CUBAN C O C K T A I L — 1
1 oz. Bacardi 1/2 oz. fresh lime juice
CUBAN COCKTAIL—2
11/2 oz. Bacardi 1/2 tsp. grenadine
1/2 tsp. maraschino liqueur 1 dash orange bitters
2 drops lemon juice
Shake well with ice; strain into chilled cocktail glass. Twist
C U B A N COCKTAIL—3
1 oz. Bacardi 2 drops Angostura bitters
1/2 oz. Italian vermouth 1 tsp. orange juice
CUBAN COCKTAIL—4
11/2 oz. Bacardi Juice1/4lemon
1 tsp. powdered sugar
CUBAN COCKTAIL—5
1 oz. Bacardi 1/2 oz. apricot brandy
Juice1/52lime
C U B A N COCKTAIL—6
1 oz. Bacardi 1/2 oz. grenadine
1/2 oz. apricot brandy Juice1/2lime
Mix with shaved ice in electric mixer; serve frappé in cham
pagne glass.
CUBAN PRESIDENTE
11/2 oz. light Cuban rum 2 dashes orange curaçao
34 oz. French vermouth 1 dash grenadine
Stir in mixing glass with large ice; strain into chilled cocktail
glass; garnish with maraschino cherry. Twist lemon peel over
drink and serve.
CUBANO COCKTAIL
2 oz. Cuban rum 1/4 oz. pineapple juice
Juice1/2lime
√ DAIQUIRI (STANDARD) EXC

2 oz. white rum Juice 34 lime
1 tsp. sugar
DAIQUIRI (FROZEN)
2 oz. white rum 1 tsp. sugar
Juice1/2lime 1 dash maraschino liqueur
Mix with shaved ice in Waring blender; serve in chilled
champagne glass.
Cocktails 215
F R O Z E N PEACH DAIQUIRI
11/2 oz. white rum 1/55 tsp. sugar
Juice1/2lime 2 dashes curaçao
1/2 fresh ripe freestone peach
Mix with shaved ice in Waring blender; serve in chilled
champagne glass. Variations: Substitute several large ripe straw
berries for the peach.
LA FLORIDA DAIQUIRI—1
2 oz. Bacardi 1 tsp. sugar
Juice1/2lemon
Shake with cracked ice and strain into chilled cocktail glass.
LA FLORIDA DAIQUIRI—2
2 oz. Bacardi 1 tsp. orange juice
Several dashes of curaçao 1 tsp. sugar
Juice1/2lemon
Shake with cracked ice and strain into chilled cocktail glass.
L A F L O R I D A DAIQUIRI—3
2 oz. Bacardi 1 tsp. grapefruit juice
1 tsp. sugar 1 tsp. maraschino liqueur
Juice1/2lemon
Mix with shaved ice in Waring blender; serve frappé in
LA F L O R I D A D A I Q U I R I — 4
2 oz. Bacardi Carta Oro 1 tsp. maraschino liqueur
1 tsp. sugar Juice1/2lemon
Mix with shaved ice in Waring blender; serve frappé in
TRADER VIC'S DAIQUIRI

11/2oz. Puerto Rican rum 1/2 tsp. sugar
1/4 oz. maraschino liqueur 3/4 oz. fresh lime juice
Mix with shaved ice in Waring blender; strain into chilled
champagne glass.
DAVIS COCKTAIL
D E L MONTE COCKTAIL
11/2 oz. white rum 1/2 tsp. grenadine
DEVIL'S LEAP COCKTAIL

1/2 oz. Puerto Rican rum 1/2 oz. Swedish Punch
1/2 oz. applejack or calvados
D E V I L ' S TAIL COCKTAIL

1 oz. 1 51-proof rum 34 oz. lime juice
1 oz. vodka 2/3 oz. grenadine
Mix with shaved ice in electric mixer; serve in champagne
glass with float of apricot brandy.
DOCTOR COCKTAIL
11/2 oz. Swedish Punch 1 tsp. lemon juice
3/4 oz. Jamaica rum 1 tsp. orange juice
Variations: Substitute the juice of 1/2 lime for lemon and
orange juice. Equal parts rum and Swedish Punch may be
used.
DOLORES COCKTAIL
1/2 oz. Jamaica rum 1/4 oz. Dubonnet
1 oz. sherry 1/4 oz. orange juice
DUNLAP COCKTAIL
11/3 oz. Puerto Rican rum 2/3 oz. sweet sherry
Stir with ice in mixing glass; strain into chilled cocktail
glass.
Cocktails 217
EL PRESIDENTE COCKTAIL
1 oz. Puerto Rican rum 1 tsp. grenadine
1/ oz. French vermouth 1 dash curaçao
EYE-OPENER COCKTAIL—1
11/2 oz. white rum 1/2 tsp. lemon juice
2 dashes Curasao 1/2 tsp. sugar
2 dashes Pernod 1/2 egg white
EYE-OPENER C O C K T A I L - 2
1 oz. Cuban rum 2 dashes curaçao
2 dashes Pernod 1 tsp. powdered sugar
1 egg yolk
EYE-OPENER COCKTAIL—3
1 oz. Jamaica rum 2 dashes orgeat
2 dashes Pernod 1 tsp. powdered sugar
2 dashes curaçao 1 egg yolk
Mix in electric mixer with fine ice; strain into chilled cock
tail glass.
FAIR AND W A R M E R COCKTAIL

1 oz. Cuban rum 1/2 oz. Italian vermouth
2 dashes curaçao
Stir well with cracked ice; strain into chilled cocktail glass.
FIG LEAF COCKTAIL

1 oz. white rum Juice Yz lime
FLORIDA SPECIAL
11/2 oz. Puerto Rican rum 1 tsp. French vermouth
1 oz. unsweetened grapefruit 1 tsp. Italian vermouth
juice
FOUR FLUSHER COCKTAIL

1 oz. Cuban rum 1/2 oz. Swedish Punch
1/2 oz. French vermouth 1 dash grenadine
FOX T R O T COCKTAIL
11/2 oz. Cuban white rum 2 dashes Triple Sec
Juice1/2lime
F U L L HOUSE COCKTAIL
1 oz. Cuban rum 1/2 oz. Swedish Punch
GILDED LILY
1/2 oz. peach brandy 1/2 oz. Puerto Rican rum
1/2 oz. gin 1/2 oz. orange juice
GOLDEN GLOVES
2 oz. Cuban rum 1 tsp. sugar
1 tsp. Cointreau Juice1/2lemon
Mix in electric shaker with shaved ice; serve frappé after
squeezing an orange peel into a chilled cocktail glass.
GRADEAL COCKTAIL
1 oz. Cuban white rum 1/2 oz. apricot brandy
1/2 oz. gin 1 dash lemon juice
Note: Apricot liqueur may be used in place of the brandy.
HAVANA COCKTAIL
11/2 oz. sweet sherry 11/2 oz. white rum
Cocktails 219
HAVANA BEACH COCKTAIL

1 oz. Cuban rum 1 oz. pineapple juice
1 tsp. sugar
Shake well with cracked ice; strain into large chilled cocktail
glass.
HAVANA C L U B RICKEY
1/2 lime 11/2 oz. white rum
Squeeze lime into large Old-Fashioned glass; drop in shell;
add ice and rum and fill glass with charged water. A little
sugar may be added with the lime juice for a sweeter drink.
HIBISCUS
11/2 oz. Puerto Rican rum 1 tsp. grenadine
1 tsp. French vermouth Juice of1/4lemon
Shake ingredients with cracked ice; strain into chilled cock
tail glass.
нот нот COCKTAIL

1 oz. Puerto Rican rum 1/2 oz. apricot brandy
1/2 oz. lemon juice
HUAPALA COCKTAIL
3/4 oz. Cuban light rum 1/2 oz. lemon juice
3/4 oz. gin 1 dash grenadine
HOLLYWOOD COCKTAIL
1 oz. Cuban rum 1/2 tsp. grenadine
1/2 tsp. grapefruit juice 1/2 egg white
Nutmeg
grate nutmeg over top.
HOOVER COCKTAIL
1 oz. Cuban rum 1 oz. Italian vermouth
1 dash curaçao
HOP T O A D COCKTAIL
3/4 oz. Jamaica rum 3/4 oz. apricot liqueur
Juice1/2lime
IRRESISTIBLE COCKTAIL
11/2 oz. white rum 1/2 tsp. lemon juice
3/4 oz. Italian vermouth 1/2 tsp. benedictine
Shake well with cracked ice; strain into chilled cocktail
glass. Variation: Substitute 1/2 tsp. apricot brandy for the bene
dictine.
JABON CANDIDO
2 oz. Bacardi 1/2 egg white
1 tsp. sugar Juice1/2unripe lemon
Shake well with cracked ice; strain into large chilled cocktail
glass.
JAMAICA HONEY BEE

2 oz. Jamaica rum 1tbs. honey
1/2 oz. lemon juice
Shake with fine ice; strain into large chilled cocktail glass.
JAMAICA RUM COCKTAIL

2 oz. Jamaica rum 1 tsp. bar sugar
Juice1/2lime
JOBURG COCKTAIL
1 oz. Cuban rum 1 oz. Caperitif
Stir well with ice; strain into chilled cocktail glass. Twist
KAILUA
11/2 oz. Puerto Rican rum 1/2 oz. lemon juice
1/2 slice pineapple 1/4 oz. grenadine
Mix in electric mixer with one large scoop of shaved ice for
about one minute; strain into chilled cocktail glass.
Cocktails 221
KICKER COCKTAIL
11/2 oz. Cuban rum 1/2 oz. calvados
2 dashes Italian vermouth
KINGSTON COCKTAIL
3/4oz. Jamaica rum 1/2 oz. grenadine
3/4 oz. curaço 1/2 oz. lemon juice
KINGSTON HEIGHTS COCKTAIL

1 oz. light rum 1/2. orange juice
1/2. k ü m e l 1 dash Pimento Dram (not
mixed in)
Dash Pimento over drink and serve. ,
KNICKERBOCKER
1 oz. Jamaica rum 1/2p. raspberry syrup
1/2sp. pineapple syrup 1/2p. orange juice
1/2p. lemon juice
Variation: Substitute a piece of pineapple for the syrup and
add 2 dashes curaço.
LALLA ROOKH COCKTAIL

1 1 / 2 . brandy 1/2. crème de vanilla
1 oz. Jamaica rum 1/2p. fine sugar
1 tbs. heavy cream
glass. Note: In the absence of crème de vanilla, vanilla extract
and additional sweetening may be used to taste.
LAND'S E N D COCKTAIL
1 oz. Jamaica rum 1 tsp. Framboise
1 oz. lemon juice 1/2p. curaço
Twist lemon peel over drink and serve.
L A S T KISS C O C K T A I L
1 oz. Bacardi 1/2 tsp. French vermouth
1/2 tsp. brandy 1/2 tsp. fine sugar
LEAP FROG COCKTAIL

1 oz. Cuban rum 1 tsp. grenadine
1 oz. apricot brandy Juice1/2lime
Variation: Increase rum to 11/2 oz. and reduce brandy to 1/2
oz.
LEAVE-IT-TO-ME
11/2 oz. Cuban rum 1 tsp. raspberry syrup
1 tsp. maraschino liqueur Juice1/2lime
MADELAINE COCKTAIL
1 oz. light rum Juice1/2lime
1 oz. Drambuie Juice1/2lemon
MARAGATO COCKTAIL
1/2 oz. Bacardi 1 dash kirschwasser
1/2 oz. French vermouth Juice1/2lemon
M A R V E L COCKTAIL
11/2 oz. rum 1/2 oz. grenadine
1 tsp. lemon juice
M A R Y PICKFORD COCKTAIL
11/2 oz. Cuban rum 1 tsp. grenadine
11/2 oz. pineapple juice 1 dash maraschino liqueur
Note: There are many versions of this old-time cocktail. The
rum may be stepped up to 2 oz. and 3/4 oz. pineapple used.
Cocktails 223
MELBA COCKTAIL
1 oz. Bacardi 2 dashes Pernod
1 oz. Swedish Punch 2 dashes grenadine
Juice1/2lime
glass.
MEXICANO COCKTAIL
1 oz. Puerto Rican rum 1/2 oz. orange juice
1/2 oz. kümmel 1 dash Pimento Dram
Note: Also know as Lupe Velez Cocktail.
MIAMI COCKTAIL
2 oz. light rum 3/4 oz. Cointreau
Variation: Use equal parts rum and Cointreau and1/2tsp. lemon
juice. White crème de menthe is sometimes substituted for
the Cointreau.
M I C K E Y COCKTAIL
1/2 oz. Jamaica rum 1/4 oz. bourbon
1/4 oz. curaçao 1 dash grenadine
M I D D L E T O N COCKTAIL
1 oz. Jamaica rum 1/2oz. grenadine
1/2 oz. Holland gin Juice 1 lemon
1 egg white
Shake with ice or use Waring blender; strain into chilled
cocktail glass.
M I L L I O N A I R E COCKTAIL
11/2 oz. sloe gin 1/2 oz. Jamaica rum
1/2 oz. apricot brandy 1 dash grenadine
Shake with cracked ice; strain into cocktail glass. Variations:
Add the juice of 1/2 lime or 1/2 tsp. lemon juice. The amount
of sloe gin may be varied.
M I G U E L LIGERO COCKTAIL
2 oz. Bacardi 1/2 tsp. Curaçao
1 dash Angostura bitters 1/2 tsp. sugar
Juice1/2lemon
MOFUCO COCKTAIL
2 oz. Bacardi 1 tsp. sugar
1 peel of lemon 1dash Angostura bitters
1 whole egg
Shake well with plenty of ice; strain into chilled cocktail
glass.
MONKEY COCKTAIL
1 oz. Cuban rum 1 oz. pineapple juice
1 dash Curaçao
M O N T M A R T E SPECIAL COCKTAIL
1 oz. Bacardi 1/2 oz. cream
1 dash grenadine
Shake with ice; strain into chilled cocktail glass. Grate nut
meg over drink.
NATIONAL COCKTAIL
2 oz. Cuban rum 1 tsp. apricot brandy
2 oz. pineapple juice Juice1/2lime
Shake with ice; strain into chilled cocktail glass. Note: Also
known as Nacional Cocktail.
NATURAL COCKTAIL
1 oz. Bacardi 1/2 tsp. grenadine
1/2 oz. brandy 1/2 tsp. orgeat
NEAPOLITAN COCKTAIL
1/2 oz. Bacardi 1/2 oz. Grand Marnier
1 oz. Cointreau
Shake with ice: strain into chilled cocktail glass.
Cocktails 225
NEVADA COCKTAIL
11/2 oz. Bacardi 1 tsp. powdered sugar
1 dash Angostura bitters Juice 1/2grapefruit
Juice1/2lime
Shake with ice; strain into large chilled cocktail glass or
champagne glass.
NIGHT FLIGHT COCKTAIL

1 oz. Rhum Negrita 1/2 oz. maple syrup
Juice1/2lime
Shake with shaved ice; serve frapp6 in champagne glass.
OLYMPIA COCKTAIL
11/2 oz. Cruzan St. Croize 1 oz. cherry brandy
Juice1/2lime
ORIENTAL COCKTAIL
11/2OZ.Bacardi Juice of 1 lime
1 tsp. fine sugar
ORIENTE COCKTAIL
1 1 / 2 o z . white rum 2 dashes Amer Picon
11/2 oz. pineapple juice 1/2 tsp. fine sugar
Juice1/2lime
Mix with shaved ice in Waring blender; serve in cham
pagne glass.
PALMETTO COCKTAIL
1/2 oz. light rum 1/2 oz. Cointreau
1/2 oz. apricot brandy 1/2 oz. lemon juice
PANCHO V I L L A COCKTAIL
1 oz. Bacardi 1 oz. dry gin
1 oz. apricot brandy 1 tsp. pineapple juice
1 tsp. cherry brandy
Shake with shaved ice; serve in champagne glass.
PARADISE COCKTAIL
11/2oz.Bacardi 1/2 oz. apricot liqueur
PARDO B A R C O C K T A I L
11/2 oz. Cuban rum 1 dash Amer Picon
PARISIAN B L E N D COCKTAIL
3/4 oz. sweet cream 3/4 oz. Jamaica rum
3/4 oz. Curaçao
Shake well with cracked ice; strain into chilled cocktail glass-
PAULINE COCKTAIL
11/2 oz. light rum 11/2 oz. lemon juice
2 drops Pernod
Shake well with ice; strain into chilled cocktail glass. Grate
nutmeg over drink. Note: Lemon juice may be cut down con
siderably, some recipes even calling for as little as I tsp.
P E G O' M Y H E A R T COCKTAIL
3/4 oz. Bacardi 3/4 oz. fresh lime juice
1 dash grenadine
PEKING COCKTAIL
11/2 oz. Puerto Rican rum 1 tsp. grenadine
1/2 oz. lemon juice 1 dash Pernod or Herbsaint
PET COCKTAIL
11/2 oz. Bacardi 1/2 tsp. Cointreau
1/2 tsp. Jamaica rum 2 dashes grenadine
PICKFAIR COCKTAIL
Same as Mary Pickford Cocktail.
Cocktails 227
PIKAKI COCKTAIL
2 oz. Jamaica run 1 tsp. lemon juice
1 tsp. orange juice 1 tsp. raspberry syrup
1 small slice pineapple
Mix with fine ice in Waring blender; strain into chilled
cocktail glass.
PILGRIM COCKTAIL
11/2 oz. New England rum 1/2 oz. Cointreau
1/2 oz. lemon juice 1/2 tsp. fine sugar
PINK GOODY COCKTAIL

1 oz. Cuban rum 1 oz. lime juice
1 oz. dry gin 1 dash maraschino liqueur
Shake with fine ice; serve in champagne glass with a stick
of fresh pineapple.
PIRATE COCKTAIL
1/2oz. rum 1/4oz. raspberry syrup
1/2 oz. cognac 1/4 oz. lemon juice
PLANTATION COCKTAIL
1 oz. Jamaica rum 1/2 oz. lemon juice
PLANTER'S C O C K T A I L — 1
1 oz. rum 1 oz. orange juice
1 dash lemon juice
PLANTER'S COCKTAIL—2
1 oz. rum 1 oz. lemon juice
1/2 tsp. bar sugar
PLATINUM B L O N D E COCKTAIL
1/2 oz. Bacardi 34 oz. curaçao
1/2 oz. sweet cream
POKER COCKTAIL
Same as Bacardi Sweet Cocktail.
POOH BAH COCKTAIL

1/2 oz. Bacardi 1/2 oz. Swedish Punch
1/2 oz. dry gin 1 dash apricot brandy
POOP-POOP-A-DOOP C O C K T A I L
Same as Pooh Bah Cocktail except that ordinary brandy
is used in place of the apricot brandy.
POOR D E A R O L D THING
1 oz. Bacardi 1/2 oz. sherry
glass. Twist lemon peel over drink and serve.
PORTO RICO COCKTAIL

11/2 oz. rum 5 drops molasses
1 dash Pimento Dram
Stir well with ice; strain into chilled cocktail glass.
√ PRESIDENTCOCKTAIL—1√.6.
11/2 oz. Bacardi 1 dash grenadine
1/2tsp. orange juice 1 dash lemon juice
PRESIDENT COCKTAIL—2
11/2 oz. Cuban rum Juice of1/4orange
2 dashes grenadine
Cocktails 229
PRESIDENT COCKTAIL—3
1 oz. Cuban rum 1/2 oz. French vermouth
1/2 oz. orange curaçao 1 dash grenadine
Shake with ice; strain into chilled cocktail glass. Garnish
with a twist of orange peel.
PRESIDENT ROOSEVELT COCKTAIL

11/2 oz. Bacardi 1 dash grenadine
PRIMA VERA COCKTAIL

1/2 oz. rum 1/52 oz. anisette
oz. gin 2 drops Angostura bitters
P U E R T O RICAN COCKTAIL—1
11/2 oz. Puerto Rican rum 1/2 oz. fresh lime juice
1/2 oz. French vermouth 1 tsp. grenadine
Mix with shaved ice; serve in champagne glass.
PUERTO RICAN COCKTAIL—2

11/2 oz. Puerto Rican rum 1/2 tsp. sugar
1/2 oz. fresh lime juice 1 dash maraschino liqueur
6 oz. cracked ice
Blend in electric mixer; strain into large chilled cocktail
glass.
QUAKER COCKTAIL
1/2 oz. New England rum 1/2 tsp. raspberry syrup
1/2 oz. brandy 1/2 tsp. lemon juice
QUARTER DECK COCKTAIL—1

1 oz. Cuban rum 1/2 oz. sherry

1 oz. Jamaica rum 1/2 oz. scotch
1/2 oz. sherry 1 tsp. sugar syrup

1 oz. rum 1/2 oz. sherry
1 tsp. lime juice
√ RANGER COCKTAIL √.6.

1/2 oz. Cuban light rum 1/2 oz. lemon juice
1/2 oz. gin 1/4 tsp. fine sugar
READY-GO COCKTAIL
1/2 oz. rum 1/2 oz. anisette
1/2 oz. cointreau 1/2 tsp. pineapple juice
ROBINSON CRUSOE COCKTAIL

11/2 oz. Cuban rum 11/2 oz. pineapple juice
1 coconut shell
Stir rum and pineapple juice with ice; strain into coconut
shell containing piece of ice.
ROBSON COCKTAIL
1 oz. rum 1/2 tsp. lemon juice
1/2 oz. grenadine 1/2 tsp. orange juice
RON-CACAO COCKTAIL
3/4oz. Jamaica rum 3/4 oz. crème de cacao
Shake well with ice; strain into chilled cocktail class.
Cocktails 231
ROULETTE COCKTAIL
1/2 oz. rum 1 oz. calvados
1/2 oz. Swedish Punch
ROYAL B E R M U D A YACHT CLUB COCKTAIL

11/2 Barbados rum 1/4oz. Falernum
1/2 oz. fresh lime juice 1 dash Cointreau
RUM ALEXANDER
11/2 oz. Jamaica or New Eng- 1 oz. crème de cacao
land rum 1 oz. sweet cream
Shake well with cracked ice; strain into chilled Alexander
glass or use champagne glass.
R U M A N D FRUIT COCKTAIL
3/4 oz. Jamaica rum 1 tsp. kümmel
3/4 oz. orange juice 1 tsp. benedictine
2 tsp. lemon juice
RUM AND GIN COCKTAIL

1 oz. rum 1/2 oz. gin
RUM FRAPPÉ
11/2oz. Jamaica or New 1/2 cup orange sherbet
England rum
Place orange sherbet in large champagne glass; add rum and
stir slowly until smooth.
RUM-KUM COCKTAIL
2 oz. light rum 4 dashes Curaçao
2 dashes Jamaica rum Juice1/2lime
1 kumquat
Shake with crushed ice; strain into chilled cocktail glass in
which the kumquat has been split and placed on the bottom.
RUM MANHATTAN
11/2 oz. Puerto Rican rum 1 oz. Italian vermouth
Stir in mixing glass with cracked ice; strain into chilled cock
tail glass. Twist lemon peel over drink and serve.
RUM MARTINI
11/2oz. Puerto Rican rum 1 oz. French vermouth
Stir ingredients in mixing glass with cracked ice; strain into
chilled cocktail glass and serve with stuffed olive (washed to
remove salt) or cocktail onion on toothpick. Twist lemon
peel over drink and serve.
R U M OLD-FASHIONED
1 cocktail-size lump sugar Charged water
1 dash Angostura bitters 1 large lump ice
11/2 oz. Puerto Rican rum
Add dash of bitters to sugar in small Old-Fashioned glass.
Add just enough charged water to dissolve the sugar; add ice
and rum and stir. Garnish with half slice of orange, cube of
pineapple, and a maraschino cherry on a toothpick or cocktail
spear.
RUM RAMSEY
11/2 oz. Puerto Rican rum Juice1/4lime
1 tsp. bourbon 1/2tsp. bar sugar
cocktail glass.
R U M SIDECAR
3/4 oz. Cuban rum 1/2 oz. lemon or lime juice
3/4 oz. Cointreau
Variation: Use equal parts of the three ingredients.
R U M SOUR
11/2 oz. rum Juice1/2lemon
1/4 tsp. bar sugar
Shake well with cracked ice; strain into chilled Sour glass.
Garnish with section of orange and cherry on toothpick.
Cocktails 233
RUM STINGER
13/4 oz. Jamaica rum 1 oz. white crème de menthe
RUMAN COCKTAIL
1/2 oz. rum 1/2 oz. Cointreau
1/2 oz. lemon juice
RUMBA COCKTAIL
1/2 oz. Puerto Rican rum 1/4 oz. lemon juice
3/4 oz. Pernod or Herbsaint
Shake well with plenty of ice; strain into chilled cocktail
glass.
RUMMY COCKTAIL
1 oz. French vermouth 2 dashes grenadine
Shake with cracked ice; strain into cocktail glass.
SANTIAGO COCKTAIL—1
1 1 / 2 o z . Puerto Rican rum Juice1/2lime
4 dashes grenadine
cocktail glass and float a thin slice of lemon. Variations: This
may be frappéed; some versions call for the juice of a whole
lime, and the amount of grenadine varies.
13/4 oz. rum 1 tsp. sugar
3/4 oz. Cointreau Juice of1/2lime
1 oz. orange juice 1 oz. Cuban rum
1 dash grenadine
SAXON COCKTAIL
11/2 oz. Bacardi 2 dashes grenadine
Juice1/2lime 1 strip orange peel
SCHNORKEL COCKTAIL
2 oz. golden Bacardi Juice 1 lime
1/2 oz. Pernod or Herbsaint 1 tsp. bar sugar
Mix with shaved ice in Waring mixer; strain into chilled
cocktail glass.
SEPTEMBER MORN COCKTAIL

2 oz. Bacardi Juice1/2lime
3 dashes grenadine 1 egg white
glass. Note: This is really just a Daiquiri with an egg white
added.
SEVILLA COCKTAIL—1
1 oz. Bacardi 1 oz. Italian vermouth
1 orange peel
SEVILLA COCKTAIL—2
3/4 oz. Cuban rum 1/2 tsp. sugar
3/4 oz. port wine 1 egg
Nutmeg
√ SHANGHAI COCKTAIL-√6
3/4 oz. rum 1/2 tsp.anisette
1/2 oz. lemon juice 2 dashes grenadine
Shake with cracked ice; strain into chilled cocktail glass.small
drink
SIR WALTER COCKTAIL
1/2 oz. rum 1/2 tsp. curaçao
1/2 oz. cognac 1/2 tsp. lemon
1/2 tsp. grenadine
Cocktails 235
SIX-FEET UNDER COCKTAIL

1/2oz. Bacardi 1/2 oz. Swedish Punch
1/2oz. calvados
Twist orange peel over drink and serve. Note: This is also
known as a Yo Ho Cocktail.
SKY PILOT COCKTAIL

1/2 oz. Jamaica rum 2 dashes grenadine
1 oz. applejack 1 dash lime juice
SMALL DINGER COCKTAIL

1/4 oz. Bacardi 1/4oz. grenadine
Mix with shaved ice; serve frappéed in chilled cocktail glass.
SOMERSET COCKTAIL
11/2 oz. Puerto Rican rum 11/2 tsp. papaya juice
3/4 oz. Bonivar 2 dashes lemon juice
SONORA COCKTAIL
1/2oz. Bacardi 2 dashes apricot brandy
1/2oz. calvados 1 dash lemon juice
SOOTHER COCKTAIL
1 oz. Jamaica rum Juice1/2lime
1 oz. brandy 1/4 tsp. sugar
1/2 oz. curaçao 1/2tsp. apple juice
Shake with cracked ice; strain into chilled cocktail glass,
SOUTH SEA COCKTAIL

1 oz. Puerto Rican rum 1 tsp. curaçao
Juice 1/2lime
SOUTHERN CROSS COCKTAIL

1 oz. Virgin Island rum Juice 1/2lime
1 oz. brandy 1/2tsp. sugar
1 dash curaçao
glass; add squirt of charged water.
SPANISH TOWN COCKTAIL

11/2 oz. rum 2 dashes Curaçao
Nutmeg
Stir with cracked ice; strain into chilled cocktail glass and
SUNSHINE COCKTAIL—1
1 oz. Bacardi 2 dashes crème de cassis
1 oz. French vermouth Juice1/4lemon
SUNSHINE COCKTAIL—2
1/2 oz. rum 1/4 oz. maraschino liqueur
1/2oz. orange wine 1 dash lemon juice
SUPERIOR COCKTAIL
1 oz. rum 1/2 OZ. Italian vermouth
1/2 oz. apricot cordial 1/2 oz. lemon juice
SUPREME COCKTAIL
1 oz. rum 1/2 oz. Italian vermouth
1 oz. benedictine 1/2oz. lemon juice
Variation: Cut rum and benedictine to 3/4 oz. each.
SWEET DREAM COCKTAIL

3/4 oz. Bacardi 3/4 oz. apricot brandy
3/4 oz. gin 2 dashes pineapple syrup
Cocktails 237
S W I N G HIGH—SWING LOW COCKTAIL

3/4 oz. Bacardi 3/4 oz. dry gin
3/4 oz. Cointreau 1 dash Pernod or Herbsaint
TABU COCKTAIL
11/2 oz. Puerto Rican rum 1 slice pineapple
1 scant tsp. sugar 1/2 oz. cranberry syrup
1/2 oz. lemon juice
Mix in Waring blender with handful shaved ice; pour into
TAHITIAN HONEY BEE

11/2oz. Puerto Rican rum 1/2 oz. lemon juice
1 tsp. honey
Mix honey with lemon juice in shaker; add rum and shake
with cracked ice; strain into chilled cocktail glass; serve with
twist of lemon peel. Variation: Increase rum to 2 oz. and
honey to 1/4oz. Note: Most cocktails with honey are called
Honey Bees, Honey, etc.
TAHOE C O C K T A I L
1 oz. Bacardi 1/2 tsp. fresh lime juice
TAMPA COCKTAIL
1 oz. rum 1/2oz. gin
TANGLEFOOT COCKTAIL
1 oz. Bacardi rum 1/2oz. orange juice
1 oz. Swedish Punch or caloric 1/2 oz. lemon juice
Variation: Cut rum and Swedish Punch to 1/2 oz. and juices
to1/2tsp.
√ TANGO COCKTAIL √.6.

1/2 oz. French vermouth 1/2oz. rum
1/2 oz. Italian vermouth 1/2 oz. benedictine
TEMPTATION COCKTAIL
1/2 oz. Bacardi 3/4 oz. Pernod
1/4oz. lemon juice
THIRD RAIL COCKTAIL

3/4 oz. Bacardi 3/4 oz. calvados
3/4 oz. brandy 1 dash absinthe
TOP H A T C O C K T A I L
11/2 oz. Puerto Rican rum 1 slice lemon
11/02 tsp. grenadine 1 slice orange
2 slices pineapple
Muddle fruit and grenadine; add rum and fine ice; shake
well and strain into large chilled cocktail glass.
TRINIDAD COCKTAIL—1
1 oz. Trinidad rum 1 oz. dry vermouth
cocktail glass.
TRINIDAD COCKTAIL_2
2 oz. Trinidad rum 3 dashes Angostura bitters
1 tsp. sugar Juice of 1/2 lime
TROPICAL COCKTAIL
1 oz. Bacardi 1 tsp. curaçao
Juice of 1/2lime
Cocktails 239
T W I N K L E TOES C O C K T A I L
Same as Tanglefoot Cocktail.
WAHINE COCKTAIL
2 oz. pineapple juice 2 oz. Puerto Rican rum
Mix and serve in fresh coconut shell with large piece of
ice; garnish with a small gardenia and serve with short straws.
W E I S S M U L L E R COCKTAIL
1/2 oz. Bacardi 1/4 oz. lemon juice
1/2 oz. gin 1 tsp. bar sugar
1/2 tsp. grenadine
W E S T I N D I E S COCKTAIL
Add 4 dashes pineapple juice to a standard frozen Daiquiri.
WHIST COCKTAIL—1
11/2 oz. Puerto Rican rum 1/2 oz. applejack
WHIST COCKTAIL—2
1/2 oz. Bacardi 1 oz. calvados
W H I T E L I L Y COCKTAIL
3/4 oz. Bacardi 3/4 oz. Cointreau
3/4 oz. gin 2 dashes absinthe
WILD WEST COCKTAIL

1/2 oz. Bacardi 1 oz. East India Punch
1 dash lemon juice
WILLIAMSON COCKTAIL
11/2 oz. Cuban rum 1/2 tsp. lemon juice
1/2 tsp. orange juice 1/2 tsp. bar sugar
WOW COCKTAIL
1/2 oz. Bacardi 1/2 oz. Hercules
1/2 oz. cognac 1/2 oz. calvados
X.Y.Z. COCKTAIL
1 oz. Bacardi 1/2 oz. Cointreau
1 / 2 . lemon juice
SLOE G I N C O C K T A I L S
BABY FINGERS COCKTAIL

1 oz. sloe gin 1 oz. dry gin
2 dashes Calisaya
3/4 oz. sloe gin 3/4 oz. Italian vermouth
EXPOSITION COCKTAIL
1/2 oz. sloe gin 1/2 oz. cherry brandy
FAIR AND WARMER COCKTAIL

1/2 oz. sloe gin 1/2 oz. sherry
1/2 oz. Dubonnet 1 dash benedictine
HOBSON COCKTAIL
1 oz. sloe gin 1/2 oz. curaçao
1 dash Pernod
INDIAN COCKTAIL
1 oz. sloe gin 1/4 oz. Italian vermouth
JOHN COCKTAIL
3/4 oz. sloe gin 1 dash cherry cordial
3/4 oz. Italian vermouth 1 dash Peychaud's bitters
JOHNNIE MACK COCKTAIL

1 oz. sloe gin 1/2 oz. orange Curaçao
3 dashes Pernod
JONES COCKTAIL
Same as John Cocktail.
LEE TRACY COCKTAIL

Same as Johnnie Mack Cocktail.
Cocktails 243
MABEL BERRA COCKTAIL

3/4 oz. sloe gin 3/4oz. Swedish Punch
Juice1/2lime
MCCLELLAND COCKTAIL
1 oz. sloe gin 1/2 oz. curaçao
MEEHOULANG COCKTAIL
(Fire-eating Devil)
1 oz. sloe gin 1/4 oz. French vermouth
MINNEAPOLIS COCKTAIL
Same as Meehoulang Cocktail.
MODERN COCKTAIL
1 oz. sloe gin 1 dash Pernod
1/2 oz. bourbon 1dash grenadine
MOLL COCKTAIL
1/2 oz. sloe gin 1 dash orange bitters
1/2 tsp. sugar
OCEAN SHORE COCKTAIL

1 oz. sloe gin 1/2 egg white
1/2 oz. gin 1/2 tsp. orgeat
1 dash lemon juice
PING-PONG COCKTAIL—1
1 oz. sloe gin 1/4oz. French vermouth
3/4 oz. sloe gin 3/4 oz. crème Yvette
1/2tsp. lemon juice
3/4 oz. sloe gin 2 dashes curaçao
3/4 oz. Italian vermouth 2 drops Angostura bitters
RUBY C O C K T A I L — 1
1 oz. sloe gin 1 dash cherry cordial
RUBY COCKTAIL—2
2 dashes benedictine
RUBY SILVER COCKTAIL

1/2oz. sloe gin 1 dash cherry cordial
1/2egg white
dust with nutmeg.
SILVER FLASH COCKTAIL

1 oz. sloe gin 1/2 oz. benedictine
Cocktails 245
TIPPERARY COCKTAIL
1 oz. sloe gin 1/2 oz. French vermouth
1 dash lemon juice
WAGNER COCKTAIL
1/2 oz. cherry brandy 1 dash orange bitters
VODKA COCKTAILS
BARBARA COCKTAIL—2
1 oz. vodka 1/2 oz. crème de cacao
1/2 oz. cream
BLUE MONDAY COCKTAIL

11/2 oz. vodka 1/2 oz. Cointreau
1/2 oz. vodka 1/2 oz. gin
1/5 oz. crème de cacao
SANTA BARBARA COCKTAIL

Same as Barbara Cocktail—2.
Cocktails 247
SOVIET COCKTAIL
1/2 oz. vodka 1/2 oz. sherry
SOVIET SALUTE COCKTAIL

Same as Soviet Cocktail.
That guy at 6 must be nuts. Every time he orders Cham-
pagne he calls me a brute.
WINE COCKTAILS
ADONIS COCKTAIL
1 oz. sherry 1/2 oz. Italian vermouth
AFFINITY COCKTAIL
1/2 oz. French vermouth 1/2 oz. Italian vermouth
1/4 oz. creme de violette
ALFONSO COCKTAIL—2
1 lump sugar 1 lump ice
2 dashes Secrestat bitters 1/2 oz. Dubonnet
Champagne to fill
Stir slightly in chilled champagne glass; fill with champagne
and twist lemon peel over drink.
Cocktails 249
AMOUR COCKTAIL
3/4 oz. sherry 3/4 oz. French vermouth
ARMOUR COCKTAIL
Substitute orange bitters in Amour Cocktail.
AVIATION COCKTAIL
3/4 oz. Dubonnet 3/4 oz. sherry
BALM COCKTAIL
1 1 / 2 o z . sherry 1/2 tsp. orange juice
1/2 tsp. Cointreau 2 drops orange bitters
1 dash Pimento Dram
BAMBOO COCKTAIL
1 oz. sherry 2 dashes orange bitters
1/2 oz. French vermouth 2 drops Angostura bitters
serve with green olive.
BLACK AND T A N COCKTAIL

1 oz. Italian vermouth 1/2 oz. Pernod or Herbsaint
1/2 oz. crème de cassis
Shake with cracked ice; strain into chilled cocktail glass ;
Serve with a very thin slice of lemon on top.
B L U E TRAIN SPECIAL
1 oz. brandy 1 oz. pineapple syrup
Champagne
Shake brandy and pineapple syrup with cracked ice; strain
into chilled champagne glass; fill glass with champagne; stis
gently and serve.
BOB DANDY COCKTAIL

1 oz. Dubonnet 34 oz. gin
2 dashes orgeat
BRAZIL COCKTAIL
3/4 oz. sherry 1 dash Pernod
BRUT COCKTAIL—1
1 oz. French vermouth 2 dashes orange bitters
1/2 oz. Amer Picon 3 drops Angostura bitters
BRUT COCKTAIL—2
1 oz. French vermouth 1/2 oz. Amer Picon
with green olive.
BYCULLA COCKTAIL
1/2 oz. sherry 1/2 oz. curaçao
1/2 oz. port wine 1/2 oz. ginger brandy
CHAMPAGNE COCKTAIL
1 cube sugar 1 dash Angostura bitters
Champagne
Place sugar in chilled champagne glass and saturate with
bitters; pour chilled champagne over and serve without stirring.
Variation: Add a dash of Peychaud's bitters to above recipe.
CHAMPAGNE BUCK COCKTAIL

3/4 oz. champagne 2 dashes cherry brandy
1/2 oz. dry gin 1/2 tsp. orange juice
Cocktails 251
CHOCOLATE COCKTAIL
11/2 oz. port wine 1 egg yolk
1/2 oz. yellow chartreuse 1 tsp. crushed chocolate
Shake with cracked ice; strain into chilled wineglass. Varia
tion: 1/2 tsp. chocolate syrup may be substituted for the
crushed chocolate.
CHRYSANTHEMUM COCKTAIL
1 oz. French vermouth 1/2 oz. benedictine
3 dashes Pernod or Herbsaint
twist orange peel over drink.
CINZANO COCKTAIL
C L U B FOREST COCKTAIL
1/2 oz. port wine 1 egg yolk
1/2 oz. chartreuse 1/2 tsp. sugar syrup
1/2 tsp. curaçao
COFFEE COCKTAIL
11/2 oz. port wine 1/2 tsp. powdered sugar
3/4 oz. brandy 1 egg
Break egg in mixing glass; add rest of ingredients; shake with
cracked ice; strain into chilled claret glass.
CORONATION COCKTAIL
3/4 oz. sherry 1 dash maraschino liqueur
CUPID COCKTAIL
11/2 oz. sherry 1 egg
1 tsp. powdered sugar 1 sprinkle cayenne pepper
DEVIL'S COCKTAIL
3/4 oz. port wine 3/4 oz. French vermouth
DUBONNET COCKTAIL
1/2 oz. Dubonnet 1/2 oz. sherry
DUKE OF MARLBOROUGH COCKTAIL

1 oz. sherry 3 dashes raspberry syrup
1 oz. Italian vermouth Juice of 1 lime
EAST INDIAN COCKTAIL

FANCY SOUR COCKTAIL

1 oz. Italian vermouth 3 dashes maraschino liqueur
1 dash orange bitters 2 drops Angostura bitters
1 tsp. lemon juice
Stir with cracked ice; strain into Old-Fashioned glass con
taining 1 lump of ice. Stir and serve.
FAVORITE COCKTAIL
1 oz. port wine 1/2 oz. cognac
Stir without ice; serve in cocktail glass.
Cocktails 253
FLAPACK COCKTAIL
1 oz. sherry 1/2 oz. fresh cream
FRENCH VERMOUTH COCKTAIL

with olive and twist lemon peel over glass.
G R E E N ROOM COCKTAIL
1 oz. French vermouth 1/2 oz. cognac
2 dashes curaçao
GREEN STAR COCKTAIL

11/2 oz. kirschwasser 1 tsp. curaçao
1 tsp. green crème de menthe 2 dashes sugar syrup
GREENBRIAR COCKTAIL
1 oz. sherry 1/2 oz. French vermouth
1 dash peach bitters
HUMPTY DUMPTY COCKTAIL

1 oz. French vermouth 1/2 oz. maraschino liqueur
ITALIAN COCKTAIL
1 oz. Italian vermouth 2 dashes sugar syrup
1/2 oz. Fernet Branca 1 dash Pernod
JACK WITHERS COCKTAIL

1/2 oz. French vermouth 1/2 oz. gin
1/2 oz. Italian vermouth 1/2 tsp. orange juice
JUNGLE COCKTAIL
1/2 oz. Italian vermouth 1/2 oz. sherry
1/2 oz. gin
KISS COCKTAIL
1/2 oz. Dubonnet 1/2 oz. Italian vermouth
1/2 oz. gin 2 dashes maraschino liqueur
MARLBOROUGH COCKTAIL
3/4 oz. sherry 3/4 oz. Italian vermouth
M A R Y A N N COCKTAIL
1/2 oz. Dubonnet 1/2 oz. French vermouth
McLOUGHLIN COCKTAIL
11/2 oz. crème de cacao 1 slice lemon peel
1 dash Angostura bitters Champagne to fill
Shake with cracked ice; strain into well-chilled champagne
glass; fill with chilled champagne.
NINETEEN COCKTAIL
1 oz. French vermouth 1/4 oz. gin
1/4 oz. kirschwasser 4 dashes sugar syrup
NINETEEN-TWENTY COCKTAIL
1/4 oz. gin 1 dash Pernod
O N C E M O R E COCKTAIL
1/2 oz. Mandarinette 2 drops Angostura bitters
Cocktails 255
PANTOMIME COCKTAIL
1 dash orgeat 1 egg white
PERPETUAL COCKTAIL
3/4 oz. Italian vermouth 2 dashes creme de cacao
3/4 oz. French vermouth 2 dashes crème Yvette
PHILOMEL COCKTAIL
1 oz. sherry 1/4oz. orange juice
1/4 oz. quinquina 1/2 tsp. rum
1 dash black pepper
PORT WINE COCKTAIL—1

11/2 oz. port wine 1 dash brandy
Stir with ice; strain into chilled cocktail glass. Twist orange
peel over drink.
PORT W I N E COCKTAIL—2
11/2oz. port wine 1 dash orange bitters
1 dash Angostura bitters 2 dashes curaçao
RAYMOND COCKTAIL
11/2 oz. Italian vermouth 1 tsp. orange juice
REFORM COCKTAIL
Same as Armour Cocktail.
ST. MARK COCKTAIL

3/4 oz. French vermouth 1/2 tsp. Groseille
3/4 oz. Italian vermouth 1/2tsp. cherry brandy
SATYRE COCKTAIL
1/2 oz. French vermouth 1/4 oz. Prunella
1/4 oz. cognac
SHERRY TWIST COCKTAIL—1

1 oz. sherry 1/2 tsp. Cointreau
1/2 tsp. French vermouth 2 dashes lemon juice
1/2 tsp. brandy 1 small piece cinnamon
SHERRY TWIST COCKTAIL—2

1/2 oz. sherry 2 dashes lemon juice
1/2 oz. whisky 2 dashes orange juice
1/2 tsp. Cointreau 2 cloves
1 pinch black pepper
SHIP COCKTAIL
1 oz. sherry 1/2 tsp. rum
1/2 oz. bourbon 1/2 tsp. prune syrup
SOUL KISS COCKTAIL—1

3/4 oz. Italian vermouth 1/2 tsp. Dubonnet
3/4 oz. French vermouth 1/2 tsp. orange juice
SPANISH COCKTAIL
11/2 oz. Italian vermouth 4 dashes Angostura bitters
three pieces of orange peel over drink.
STEPHEN'S COCKTAIL
1/2 oz. benedictine
Cocktails 257
TEMPTER COCKTAIL
3/4 oz. port wine 3/4 oz. apricot brandy
TROCADERO COCKTAIL
3/4 oz. Italian vermouth 1 dash grenadine
TROPICAL COCKTAIL
1/ oz. French vermouth 1/2 oz. maraschino liqueur
1/2 oz. crème de cacao 2 drops Angostura bitters
TUXEDO COCKTAIL
11/2 oz. sherry 1/2 oz. anisette
Stir with cracked ice; strain into chilled wineglass.
VERMOUTH COCKTAIL—1
with pickled onion.
VERMOUTH COCKTAIL—2
VERMOUTH AND CURACAO COCKTAIL

11/2 oz. French vermouth 1 oz. curaçao
Stir with cracked ice; strain into chilled wineglass; fill with
seltzer, using 1 lump of ice.
VERMOUTH CASSIS COCKTAIL

11/2 oz. French vermouth 1/2oz. crème de cassis
Shake with cracked ice; strain into chilled wineglass;fillwith
seltzer.
VICTORY COCKTAIL
3/4 oz. French vermouth 34 oz. orange and lemon juice
3/4 oz. Italian vermouth mixed
2 dashes grenadine
WASHINGTON COCKTAIL
1 oz. French vermouth 2 dashes Angostura bitters
1/2 oz. brandy 3 dashes sugar syrup
WOXUM COCKTAIL
3/4 oz. Italian vermouth 3/4 oz. applejack
WYOMING SWING COCKTAIL

3/4 oz. French vermouth 1/2 tsp. powdered sugar
3/4 oz. Italian vermouth Juice of 34 orange
Shake with cracked ice; strain into chilled wineglass and fill
with seltzer, using 1 lump ice.
XERES COCKTAIL
11/2 oz. sherry 1 dash peach bitters
ZANZIBAR COCKTAIL
1 oz. French vermouth 1/2 tsp. sugar syrup
1 tsp. gin 1/2 tsp. lemon juice
ZAZA COCKTAIL—2
3/4 oz. Dubonnet 3/4 oz. gin
ZAZA COCKTAIL—3
3/4 oz. sherry 3/4 oz. Dubonnet
She says she ordered one without bitters, one with bitters
and no sugar, and one with bitters and without sugar—
but with ice and no cherries in one of them.
WHISKY COCKTAILS
ADELLE SPECIAL COCKTAIL

1/2 oz. scotch 1/2oz. orange curaçao
Mix and serve in whisky glass.
AFFINITY COCKTAIL
1/2 oz. scotch 1/2 oz. Italian vermouth
1/2 oz. French vermouth 2 dashes Angostura bitters
ANGELIC COCKTAIL
3/4 oz. bourbon 1/4 oz. crème de cacao
1/4 oz. grenadine 1/4 oz. cream
Nutmeg
ANISETTE COCKTAIL
1/2 oz. bourbon 1/2 oz. Italian vermouth
1/2 oz. anisette
Shake with ice; strain into chilled and frosted cocktail glass.
APPETIZER COCKTAIL
11/2 oz. rye 2 dashes Peychaud's bitters
3 dashes curaçao
Stir with lemon and orange peel and cracked ice; strain into
APPROVE COCKTAIL
11/2 oz. rye 2 dashes Angostura bitters
2 dashes curaçao
lemon peel over glass.
ARROWHEAD COCKTAIL
1/2 oz. whisky 1 tsp. French vermouth
1 tsp. Italian vermouth 1 tsp. lemon juice
1 egg white
Shake with cracked ice; strain into large chilled cocktail glass.
ARTIST'S SPECIAL COCKTAIL

1/2oz. bourbon 1/4 oz. lemon juice
1/2 oz. dry sherry 1/4 oz. Groseille syrup
AVIATION COCKTAIL
3/4 oz. bourbon 3/4 oz. grape juice
BARBARA COCKTAIL
Same as Barbara Cocktail, Eastern.
BARBARA C O C K T A I L , EASTERN
1 oz. bourbon 2 dashes apricot brandy
1/2 oz. grapefruit juice 1/2 tsp. sugar syrup
Cocktails 261
BARBARY COAST COCKTAIL

1/2 oz. scotch 1/2 oz. crème de cacao
1/2 oz. gin 1/2oz. cream
BARNEY FRENCH COCKTAIL

4 slices orange 1 piece lemon peel
2 dashes Pernod 1 cube ice
Serve with whisky on the side.
BEAU BRUMMEL COCKTAIL

3/4 oz. bourbon 2 dashes prunelle
3/4 oz. orange juice 1/2 tsp. sugar syrup
BIANCO COCKTAIL
1 oz. bourbon 1/2oz. French vermouth
BISHOP COCKTAIL
1 oz. bourbon 1/2oz. orange juice
1/2 oz. Italian vermouth 1 dash chartreuse
BLACKTHORN COCKTAIL
3/4oz. irish 3 dashes Pernod
BLARNEY COCKTAIL
1 oz. irish 1/2 oz. Italian vermouth
Stir and serve in Old-Fashioned glass with piece of ice. Dress
with fruit.
BLARNEY STONE COCKTAIL

Same as Erin's Irish Cocktail.
BLINKER COCKTAIL
1/2 oz. rye 3/4 oz. grapefruit juice
1/4 oz. grenadine
BLOOD AND SAND COCKTAIL

1/2 oz. cherry brandy 1/2 oz. orange juice
BLUE MOON COCKTAIL

1/2 oz. rye 1/2 oz. bénédictine
1/2 oz. ginger ale
BLUES COCKTAIL
11/2 oz. bourbon 1/2 tsp. curaçao
2 dashes prune syrup
BOBBY BURNS COCKTAIL

3 dashes bénédictine
BOOMERANG COCKTAIL
1/2 oz. bourbon 1/2 oz. Swedish Punch
1/2 oz. French vermouth l dash lemon juice
l dash Angostura bitters
BORDEVER COCKTAIL
3/4 oz. bourbon 3/4 oz. ginger ale
Stir with ice; strain into chilled cocktail glass. Twist lemon
peel over drink.
Cocktails 263
BRAINSTORM COCKTAIL
1 oz. irish 2 dashes bénédictine
BROOKLYN COCKTAIL
1 oz. bourbon 1 dash maraschino liqueur
1/2 oz. French vermouth 1 dash Amer Picon
BROWN DERBY COCKTAIL

1 oz. bourbon 1 tsp. honey
1 tsp. grapefruit juice
BROWN UNIVERSITY COCKTAIL

3/4 oz. bourbon 3/4oz. French vermouth
BUNNY HUG COCKTAIL

1/2 oz. bourbon 1/2oz. gin
1/2 oz. Pernod
BURROUGH'S OLD-FASHIONED
11/2 oz. bourbon 1/4oz. water
1/2tsp. sugar syrup 2 drops bitters
Stir well with ice in Old-Fashioned glass; add maraschino
cherry and wedge of orange.
BUSTER BROWN COCKTAIL

11/2oz.bourbon 1/2 tsp. lemon juice
1/2 tsp. bar sugar 2 dashes orange bitters
BYRRH COCKTAIL
1/2 oz. bourbon 1/2 oz. French vermouth
1/2 oz. Byrrh
CALISAYA COCKTAIL
3/4 oz. bourbon 3/4 oz. Calisaya
1 piece lemon peel
CAMERON'S COCKTAIL
1/2 oz. scotch 1/4 oz. lemon juice
1/4 oz. orgeat
CAMERON'S KICK COCKTAIL

Same as Cameron's Cocktail.
CANADIAN COCKTAIL
11/2 oz. bourbon 2 dashes curaçao
1 dash Angostura bitters 1/2 tsp. sugar syrup
Shake with cracked ice; strain into cocktail glass. Twist
CANVASBACK COCKTAIL
3/4 oz. bourbon 1 dash curaçao
1/2 oz. Italian vermouth 1/2 tsp. lemon juice
1/4 oz. gin 2 drops Angostura bitters
CAPETOWN COCKTAIL
3/4 oz. Caperitif 2 drops Angostura bitters
Cocktails 265
CARLTON COCKTAIL
1 oz. Canadian bourbon 1/2oz. orange juice
1/2oz. Cointreau
CASSIS COCKTAIL
oz. bourbon 1/2 oz. French vermouth
1 tsp. crème de cassis
CATERPILLAR COCKTAIL
1 oz. bourbon 1/oz. grape juice
CHARTREUSE COCKTAIL
3/4 oz. bourbon 1/2 oz. chartreuse
CHEERIO COCKTAIL
3/4 oz. bourbon 3/4 oz. curaçao
CHOKER COCKTAIL
1 oz. scotch 1/2 oz. Pernod or Herbsaint
COLONEL COCKTAIL
1 oz. bourbon 1 tsp. grapefruit juice
1/4 oz. apricot brandy 1/2tsp. sugar syrup
Stir with cracked ice; strain into chilled cocktail .glass. Twist
COMMODORE C O C K T A I L — 1
1/2 oz. bourbon 1/2oz. crème de cacao
1/2 oz. lemon juice 1 dash grenadine
COMMODORE COCKTAIL—2
11/2 oz. rye 2 dashes orange bitters
1 tsp. sugar syrup Juice1/2lime
COWBOY COCKTAIL
1 oz. bourbon 1/2 oz. cream
CREOLE COCKTAIL—1
3/4 oz. bourbon 2 dashes benedictine
3/4 oz. Italian vermouth 2 dashes Amer Picon
CREOLE COCKTAIL—2
11/2 oz. bourbon 1 dash Angostura bitters
1 dash curaçao 1 dash Peychaud's bitters
Wet chilled cocktail glass with a few drops of Pernod and
toss out. Stir above ingredients with cracked ice; strain into
prepared cocktail glass.
CROW COCKTAIL
1 oz. bourbon 1/2 oz. lemon juice
1 dash grenadine
Variation: Use equal parts bourbon and lemon juice.
CURACAO COCKTAIL
3/4 oz. bourbon 3/4 oz. curaçao
1 dash lemon juice
Cocktails 267
DANDY COCKTAIL
3/4 oz. bourbon 3 dashes Cointreau
3/4 oz. Dubonnet 1 strip lemon jeel
1 dash Angostura bitters 1 strip orange peel
DE RIGUEUR COCKTAIL
1 oz. bourbon 1/2 oz. grapefruit juice
1/2 oz. honey
DERBY COCKTAIL
1 oz. bourbon 1/2 oz. white curaçao
Shake with cracked ice; strain into chilled cocktail glass. Gar-
nish with mint leaf. Note: Same as Oriental Cocktail.
DESHLER COCKTAIL
3/4 oz. rye 2 dashes Cointreau
3/4 oz. Dubonnet 1 strip lemon peel
2 dashes Peychaud's bitters 1 strip orange peel
DIXIE COCKTAIL
11/2 oz. bourbon 1 dash curaçao
2 dashes crème de menthe 1 drop Angostura bitters
Stir with cracked ice; strain into cocktail glass. Twist lemon
peel over drink.
DIZZY IZZY COCKTAIL

3/4 oz. bourbon 1 tsp. pineapple syrup
3/4 oz. sherry 2 dashes lemon juice
DOWN THE HATCH COCKTAIL

11/2 oz. bourbon 3 dashes blackberry brandy
DRY COCKTAIL
3/4 oz. rye 3/4 oz. Hostetter's bitters
with olive.
EDWARD VIII COCKTAIL

11/2 oz. rye 2 tsp. Italian vermouth
1 dash Pernod 2 tsp. plain water
1 piece orange peel
Stir in Old-Fashioned glass with lump of ice and serve.
ELEGANT COCKTAIL
11/2 oz. bourbon 1 dash maraschino liqueur
1 dash lemon juice
Stir with lump of ice in Old-Fashioned glass. Serve with
ice-water chaser.
ELK'S O W N COCKTAIL
3/4 oz. rye Juice1/2lemon
3/4 oz. port wine 1 tsp. bar sugar
1 egg white
Shake with cracked ice; strain into double cocktail glass.
Serve with slice of pineapple. Note: Also known as Elk's Spe-
cial Cocktail.
ERIN'S IRISH COCKTAIL

11/2 oz. irish 6 dashes green chartreuse
3 dashes green crème de menthe
EVAN'S COCKTAIL
11/2 oz. rye 1 dash apricot brandy
1 dash curaçao
EVERYBODY'S IRISH COCKTAIL

Same as Erin's Irish Cocktail.
Cocktails 269
EXPRESS COCKTAIL
FANCY COCKTAIL
11/2 oz. bourbon 1 dash Angostura bitters
1 dash curaçao 1/2 tsp. sugar syrup
1 piece lemon peel
Stir with cracked ice; strain into chilled, frosted cocktail
glass. Serve with a maraschino cherry and an ice-water chaser.
FANCY F R E E COCKTAIL
11/2 oz. bourbon 2 dashes maraschino liqueur
1 dash Angostura bitters 1 dash orange bitters
glass.
FLU COCKTAIL
11/2 oz. rye 1 tsp. rock-candy syrup
1 dash Jamaica ginger 1 tsp. ginger brandy
Juice1/4lemon
FLYING SCOTCHMAN COCKTAIL

1 oz. scotch 1 dash Angostura bitters
1/2 oz. Italian vermouth 1 dash sugar syrup
FOX RIVER COCKTAIL

11/2 oz. bourbon 1/2 oz. crème de cacao
FRANCIULLI COCKTAIL
1 oz. bourbon 1/2 oz. Italian vermouth
1/2 oz. Fernet Branca
Shake with shaved ice and serve frappé' in cocktail glass.
FRISCO COCKTAIL
1 oz. bourbon 1/2 oz. bénédictine
GIGOLA COCKTAIL
3/4 oz. bourbon 3/4 oz. cream
1 tsp. honey
Stir honey and cream without ice in bar glass; add whisky;
stir and grate nutmeg over drink.
GLOOM LIFTER COCKTAIL

11/2 oz. irish 1 egg white
1/2 tsp. brandy 1/2 tsp. bar sugar
Juice1/2lemon 1 dash raspberry syrup
1 dash grenadine
glass.
GOOSEBERRY COCKTAIL
Same as Artist's Special Cocktail.
GRAND COCKTAIL
1 tsp. anisette
GREEN-EYED MONSTER COCKTAIL

Same as Hearn's Cocktail.
HAGUE COCKTAIL
3/4 oz. bourbon 3/4 oz. green chartreuse
1/2 tsp. French vermouth
Cocktails 271
HAIR OF THE DOG COCKTAIL

1 oz. scotch 1/2 oz. heavy cream
1/2 oz. honey
Shake with shaved ice or use electric mixer; strain into
HARRY LAUDER COCKTAIL

HEARN'S COCKTAIL
1/2oz. irish 1/2 oz. Pernod
HEATHER COCKTAIL
11/2 oz. bourbon 3 dashes orange bitters
2 dashes grenadine
HESITATION COCKTAIL
1/2 oz. bourbon 11/2 oz. Swedish Punch or
1 dash lemon juice caloric
H. G. WELLS COCKTAIL
1 oz. bourbon 1/ oz. French vermouth
1 dash Pernod
HIGHLAND COCKTAIL
HOBBY COCKTAIL
3/4 oz. bourbon 1 dash orange bitters
3/4 oz. gin 1 dash curaçao
HOME ON THE RANGE COCKTAIL

Same as Dandy Cocktail.
HOOT MON COCKTAIL

1 oz. scotch 1/2 oz. Italian vermouth
1/2 oz. Kina Lillet
HOT DECK COCKTAIL

11/2 oz. rye 1/2 oz. Italian vermouth
1 dash Jamaica ginger
HURRICANE COCKTAIL
1/2 oz. bourbon 1/2 oz. crème de menthe
1/2 oz. gin Juice 2 lemons
I-DON'T-CARE COCKTAIL
3/4 oz. bourbon 3/4 oz. crème de menthe
1 dash raspberry syrup
INK STREET COCKTAIL

1 oz. rye 1/2 oz. orange juice
1/2 oz. lemon juice
IRISH COCKTAIL
11/2 oz. irish 2 dashes Pernod
2 dashes curaçao 1 dash maraschino liqueur
with a green olive. Twist lemon peel over drink.
Cocktails 273
IRISHROSE COCKTAIL
11/2oz. bourbon 1/2 oz. lemon juice
1 tsp. grenadine
JIMMIE WALKER COCKTAIL

11/2 oz. bourbon 1 dash lemon juice
1/2 oz. Italian vermouth 1 dash grenadine
JOCKEY CLUB COCKTAIL

JOHN HOLT'S COCKTAIL

Same as John Wood Cocktail.
JOHN WOOD COCKTAIL

1 oz. Italian vermouth 1/2 oz. lemon juice
1/2 oz. irish 1/4oz. kümmel
glass.
KILTIE COCKTAIL—1
KILTIE COCKTAIL—2
1 oz. bourbon 1/2oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass. Twis
KING COLE COCKTAIL

11/2 oz. bourbon 2 dashes sugar syrup
1 dash Fernet Branca 1 slice orange
1 slice pineapple
KITCHEN SINK COCKTAIL

1/4oz. rye Yi oz. orange juice
1/4 oz. gin 1 tsp. apricot brandy
1/4 oz. lemon juice 1/2 tsp. powdered sugar
1 egg
glass.
KUNGSHOLM COCKTAIL
3/4 oz. rye 1/2 oz. Liqueur d'Or
LA PLACE COCKTAIL
LADIES' COCKTAIL
11/2 oz. bourbon 3 dashes anisette
2 dashes Pernod 2 dashes Angostura bitters
with piece of pineapple.
LAWHILL COCKTAIL
1 oz. rye 1 dash Angostura bitters
1/2oz. French vermouth 1 dash maraschino liqueur
1 dash Pernod
Cocktails 275
L I B E R A L COCKTAIL
3/4 oz. bourbon 3/4 oz. Amer Picon
1 dash sugar syrup
LINSTEAD COCKTAIL
3/4 oz. bourbon 3/4 oz. sweetened pineapple juice
1 dash Pernod
LIONEL COCKTAIL
Same as Bordever Cocktail.
LOENSKY COCKTAIL
1/2 oz. scotch 1 oz. kümmel
LONDON COCKTAIL
1 oz. rye 2 dashes orange flower water
1/4 oz. orgeat 1 egg
Nutmeg
Grate nutmeg over top.
LOS ANGELES COCKTAIL

11/2 oz. bourbon 1 tsp. bar sugar
1 dash Italian vermouth 1 egg
Juice1/4lemon
MANHATTAN COCKTAIL—1
3/4 oz. rye. 3/4 oz. Italian vermouth
1 oz. rye or bourbon 1/2 oz. Italian vermouth
1 oz. bourbon 1/4 oz. French vermouth
MANHATTAN COCKTAIL, FRENCH

1 oz. bourbon 1 dash Cointreau
√ MAPLE LEAF COCKTAIL -7 ai

1 oz. bourbon 1 tsp. maple syrup
Juice1/2lemon
MARTHA COCKTAIL
11/2 oz. bourbon 1 dash maraschino liqueur
Stir with lump of ice in Old-Fashioned glass; add a dash of
Pernod and twist lemon peel over drink.
McKINLEY'S DELIGHT COCKTAIL

1 oz. bourbon 2 dashes cherry liqueur
1/2 oz. Italian vermouth 1 dash Pemod
MICKIE WALKER COCKTAIL

11/2 oz. scotch 1 dash lemon juice
34 oz. Italian vermouth 1 dash grenadine
Cocktails 277
MILAN COCKTAIL
3/4 oz. bourbon 3/4 oz. Bacardi
3/4 oz. bourbon 2 dashes Curaçao
1/4 oz. grenadine 1 egg white
glass.
1 oz. bourbon 1/4 oz. grenadine
1/4 oz. Pernod 1 dash Curaçao
1 egg white
MILWAUKEE COCKTAIL
13/4oz. rye 1/4 oz. apricot brandy
with green cherry.
MODERN COCKTAIL
1 oz. sloe gin 1 dash orange bitters
1/2 oz. scotch 1 dash Pernod
1 dash grenadine
MODERN MAID COCKTAIL

11/2oz. scotch 2 dashes Jamaica rum
2 dashes lemon juice 1 dash Pernod
Stir with CTacked ice; strain into chilled cocktail glass.
MONTE CARLO COCKTAIL

11/2oz. bourbon 1/2 oz. benedictine
MOOSE COCKTAIL
11/2 oz. bourbon 1/2 oz. apricot liqueur
with piece of pineapple.
MORNING GLORY COCKTAIL

3/4 oz. rye 1/2 tsp. curaçao
3/4 oz. brandy 1/2 tsp. Pernod
1/2 tsp. sugar syrup 2dashes orange bitters
Stir with cracked ice; strain into Old-Fashioned glass with
lump of ice; add squirt of club soda. Twist lemon peel over
drink.
MOUNTAIN COCKTAIL
3/4 oz. rye 1/4 oz. French vermouth
1/4 oz. Italian vermouth 1/4 oz. lemon juice
1 egg white
Shake with cracked ice; strain into chilled double cocktail or
champagne glass.
MUD PIE COCKTAIL

1/2 cube sugar 1 cube ice
2 dashes Peychaud's bitters 4 dashes curaçao
Muddle sugar and bitters in Old-Fashioned glass; add ice
and curaçao; decorate with fruit and serve with whisky on the
side.
NARRAGANSETT COCKTAIL
1 oz. rye 1/2 oz. Italian vermouth
1 dash anisette
N E W YORK COCKTAIL
2 oz. rye 4 dashes grenadine
Juice1/2lime
Cocktails 279
NEW YORKER COCKTAIL

11/2oz. bourbon 1/2 tsp. powdered sugar
2 dashes claret 1/2tsp. lemon juice
NINETEEN-TWENTY COCKTAIL
1 oz. rye 1/2oz. French vermouth
OHHENRY!COCKTAIL
1/2 oz. bourbon 1/2oz. bénédictine
1/2 oz. ginger ale
Stir with cracked ice until very cold; strain into chilled cock
tail glass.
OLD FAITHFUL COCKTAIL
Same as Milwaukee Cocktail.
OLD-FASHIONED APPETIZER
3/4 oz. rye or bourbon 2 dashes Pernod
3/4 oz. Dubonnet 1 dash Peychaud's bitters
2 dashes curaçao 1 cube ice
Mix and serve in Old-Fashioned glass with 1 slice orange,
1 slice pineapple, and 1 piece lemon peel.
OLD-FASHIONED COCKTAIL—1
1/2 cube sugar 11/2 oz. bourbon
2 dashes Angostura bitters 1 strip orange peel
2 dashes curaçao 1 strip lemon peel
Muddle sugar and bitters, add cube of ice, curaçao, and
whisky; stir and decorate with a slice of pineapple.
OLD-FASHIONED C O C K T A I L — 2
Y cube sugar 1 squirt seltzer
1 dash Angostura bitters 11/2oz. rye or bourbon
1 large piece ice
Muddle sugar and bitters; add ice and whisky; stir and
decorate with cherry and slice of orange on toothpick.
OLD PAL COCKTAIL

1/2 oz. campari
OLD PEPPER COCKTAIL

3/4 oz. rye 1 drop Tabasco
3/4 oz. bourbon 1 dash Worcestershire sauce
Juice1/2lemon 1 dash chili sauce
Shake with shaved ice; serve in Old-Fashioned glass.
OLSON COCKTAIL
1 oz. bourbon 1/2 oz. cream
1 tsp. honey
Shake with cracked ice; strain into chilled cocktail glass-
ONE-TWO-THREE COCKTAIL
Same as Olson Cocktail.
OPENING COCKTAIL
1 oz. rye 1/2 oz. Italian vermouth
1/2 oz. grenadine
OPPENHEIM COCKTAIL
Same as Opening Cocktail, using bourbon.
ORIENTAL COCKTAIL
1 oz. rye 1/2 oz. white curaçao
PADDY COCKTAIL
11/2 oz. rye 1 dash Angostura bitters
1 dash lemon juice
Cocktails 280
PERFECTO COCKTAIL
1/2oz. French vermouth 1 dash orange bitters
1 drop Angostura bitters
PICKUP COCKTAIL
1 oz. rye 3 dashes Pernod
1/2 oz. Fernet Branca 1 slice lemon
Stir gently with cube of ice in Old-Fashioned glass. Float
slice of lemon.
PICON WHISKY COCKTAIL

3/4 oz. bourbon 3/4 oz. Amer Picon
1 dash sugar syrup
Stir with cracked ice until very cold; strain into chilled
cocktail glass. Twist lemon peel over drink.
POLLY'S SPECIAL COCKTAIL

1 oz. scotch 1/2 oz. grapefruit juice
1/2 oz. curaçao
PRIMOS COCKTAIL
3/4 oz. bourbon 3/4 oz. cognac
1 tsp. Grand Marnier
QUAKER COCKTAIL
3/4 oz. rye 1 tsp. raspberry syrup
3/4 oz. brandy Juice ¥2 lime
RAH-RAH-RUT COCKTAIL
11/2 oz. rye 2 dashes Pernod
2 dashes Peychaud's bitters
RATTLESNAKE COCKTAIL
1 oz. rye 1 tsp. lemon juice
2 dashes Pernod 1/2 tsp. powdered sugar
1/2 egg white
REDSKIN COCKTAIL
1 oz. bourbon 1/2 oz. French vermouth
ROB ROY COCKTAIL

1 oz. scotch 1/2oz. French vermouth
ROBERT BURNS COCKTAIL

11/2 oz. scotch 1 dash orange bitters
RORY O'MORE COCKTAIL

3/4 oz. irish 3/4 oz. Italian vermouth
RUSSELL HALL COCKTAIL

11/2 oz. rye 2 dashes sugar syrup
3 dashes blackberry brandy 2 dashes orange bitters
Same as Down the Hatch Cocktail.
ST. MORITZ COCKTAIL

1/2oz. rye 1/2 oz. goldwasser
Cocktails 283
SAN DIEGO COCKTAIL

3/4 oz. apéritif 2 drops Angostura bitters
SANTA BARBARA COCKTAIL .

1 oz. bourbon 2 dashes apricot brandy
1/2 oz. grapefruit juice 2 dashes sugar syrup
SATAN COCKTAIL
11/2 oz. bourbon 1 dash Pernod
1 dash Italian vermouth 3 dashes Peychaud's bitters
SAZERAC COCKTAIL
2 oz. rye 3 dashes Peychaud's bitters
Coat inside of thoroughly chilled large Old-Fashioned glass
with Pernod, turning the glass to coat it evenly and thoroughly.
Shake rye and bitters with cracked ice until very cold; strain
into prepared Old-Fashioned glass; twist lemon peel over
drink and serve.
SCOFFLAW COCKTAIL—1
3/4 oz. bourbon 1/2 tsp. grenadine
SCOFFLAW COCKTAIL—2
1/2 oz. rye or bourbon 1/4 oz. lemon juice
1/2 oz. French vermouth 1/4oz. grenadine
SCOTTISH GUARDS COCKTAIL

1/2 oz. bourbon 1/2 oz. orange juice
1/2 oz. lemon juice 1 tsp. grenadine
SERPENT'S TOOTH COCKTAIL

Same as John Wood Cocktail.
SEVEN FRUITS COCKTAIL

11/2 oz. bourbon 2 dashes orange bitters
1/2 oz. Seven Fruits liqueur 1 dash Angostura bitters
SHAMROCK COCKTAIL
3/4 oz. irish 3 dashes green chartreuse
3/4 oz. French vermouth 3 dashes crème de menthe
with an olive.
SHILLELAGH COCKTAIL
3/4 oz. irish 2 dashes Pernod
SHRAPNEL COCKTAIL
3/4 oz. bourbon 1/4oz. French vermouth
1/4 oz. Italian vermouth 1 dash apricot brandy
serve with half slice of orange.
SOUL KISS COCKTAIL—2

1/2 oz. rye 1/4 oz. orange juice
1/2 oz. French vermouth 1/4oz. Dubonnet
Stir with cracked ice: strain into chilled cocktail glass; serve
with slice of orange.
SOUTHERN COCKTAIL
11/2 oz. bourbon 1 dash grenadine
1 dash benedictine 1 dash lemon juice
Stir with a lump of ice in an Old-Fashioned glass; add
maraschino cherry and twist lemon peel over drink.
Cocktails 285
STINGER RESERVE COCKTAIL

3/4oz.rye 1/4 oz. vermouth
1/4oz. Pernod Juice1/2orange
Shake with cracked ice thoroughly; strain into chilled cock
tail glass.
STYRRUP COCKTAIL
1 oz. bourbon 1/2 oz. orange juice
SUBURB COCKTAIL
3/4 oz. bourbon 1/4 oz. port wine
1/4 oz. Jamaica rum 1 dash Angostura bitters
TEMBLOR COCKTAIL
Same as Bunny Hug Cocktail.
TEMPTATION COCKTAIL
11/2 oz. rye 2 dashes Pernod
2 dashes curaçao 2 dashes Dubonnet
lemon and orange peel over drink. Serve with ice-water chaser.
TENNESSEE COCKTAIL
1/2 oz. bourbon 1/2 oz. maraschino liqueur
1/2 oz. lemon juice
TENNIS GIRL COCKTAIL

1/2 oz. scotch 1 oz. French vermouth
1 dash lime juice
THISTLE COCKTAIL—1
THISTLE COCKTAIL—2
1 oz. scotch 1/2oz. Italian vermouth
TIPPERARY COCKTAIL
1/5 oz. irish 1/2oz. yellow chartreuse
T. N. T. COCKTAIL
3/4 oz. rye or bourbon 3/4 oz. Pernod
TIPTOES COCKTAIL
1/2 oz. bourbon 1/4oz. Italian vermouth
1/2 oz. gin 1/4 oz. kirschwasser
TRILBY COCKTAIL
1/2 oz. scotch 1/2 oz- Italian vermouth
1/2 oz. Parfait Amour 2 dashes Pernod
UP IN MABEL'S ROOM
Same as De Rigueur Cocktail.
UP-TO-DATE COCKTAIL
3/4 oz. rye or bourbon 2 dashes Angostura bitters
3/4 oz. sherry 2 dashes Grand Marnier
Cocktails 287
VAIL COCKTAIL
1 oz. rye 1/2 oz. bénédictine
1/2 oz. French vermouth -
WALFORD COCKTAIL
WALDORF COCKTAIL
Same as Hearn's or Walford, using 3 dashes Angostura
bitters instead of just 1 .
WARD VIII
Same as Scottish Guards Cocktail.
WEMBLEY COCKTAIL
1/2 oz. scotch 1/2 oz. French vermouth
WESTMINSTER COCKTAIL
WHISKY COCKTAIL
11/2 oz. bourbon 1 dash sugar syrup
1 dash orange bitters 2 drops Angostura bitters
Variations: ( 1 ) Omit orange bitters; (2) substitute curaçao
for the orange bitters.
WHISKY BLOSSOM COCKTAIL

1 oz. bourbon 1 dash pineapple juice
1/2 oz. Italian vermouth 1 dash lemon juice
WHISPER COCKTAIL
Same as Westminster Cocktail.
WHIZ BANG COCKTAIL—1

1 oz. scotch 2 dashes Pernod
1/2 oz. French vermouth 2 dashes grenadine
WHIZ BANG COCKTAIL—2

1 oz. scotch 1 dash grenadine
1 dash Pernod
WHIZ DOODLE COCKTAIL

Same as Barbary Coast Cocktail.
WILD-EYED ROSE COCKTAIL

1 oz. irish 1/2 oz. grenadine
Juice1/2 lime
Stir in Old-Fashioned glass with lump of ice until thoroughly
cold; add squirt of seltzer.
WISCONSIN COCKTAIL
Same as Milwaukee Cocktail.
YASHMAK COCKTAIL
ZAZERAC COCKTAIL—1
1/2 oz. rye 1/4 oz. Bacardi
1/4 oz. anisette 1 dash Angostura bitters
1/4 oz. sugar syrup 1 dash orange bitters
3 dashes Pernod
ZAZERAC COCKTAIL—2
1/2 cube sugar 1 tsp. Pernod
1 dash Angostura bitters 1 piece of ice
1 dash orange bitters 1 oz. bourbon or rye
Dissolve sugar in Old-Fashioned glass with bitters; add ice,
Pernod, and whisky and blend. Add a piece of lemon peel and
a squirt of Schweppes soda or seltzer; stir and serve.
COLLINS
Collinses really belong to the punch family, the

brothers John and Tom being the most prominent
members of the Collins family. A Collins may be
made from any distilled liquor, a standard proportion
being 2 ounces liquor, the juice of 1/2 lime or lemon,
and a teaspoon of sugar, with seltzer to fill. For this
excellent warm-weather drink, a good tip for bars in
warm regions is to keep glasses and all ingredients
under refrigeration.
BRANDY COLLINS
Substitute brandy for gin in Tom Collins.
JOHN COLLINS
Substitute bourbon whisky for gin in Tom Collins.
RUM COLLINS
Substitute Puerto Rican rum for gin in Tom Collins.
TOM COLLINS
2 oz. dry gin 1/2 lemon
1 tsp. bar sugar
Squeeze lemon and drop into 10-oz. glass; add and dissolve
sugar; add cracked ice and gin; stir and fill glass with seltzer.
Stir and serve.
WHISKY COLLINS
Known as John Collins.
CRUSTAS
A Crusta is a particular little breed of drink which

seems to require two things to make it legitimate: a
Posted wineglass and the entire peeling of a lemon or
orange fitted right into the glass. The rest of it's
standard—liquor, lemon juice, maraschino liqueur,
a dash of bitters or some other flavoring, all handled
like a cocktail and poured into lemon or orange peel
ing.
BRANDY CRUSTA—1
2 oz. brandy 1 tsp. lemon juice
1 dash Angostura bitters 1tsp. maraschino liqueur
Into a frosted wineglass which has been well chilled, fit the
rind of1/2orange which has been peeled all in one piece. Add
one lump of ice. Shake above ingredients with shaved ice;
strain into prepared wineglass.
BRANDY CRVSTA—2
2 oz. brandy 2 dashes lemon juice
2 dashes Angostura bitters 2 dashes maraschino liqueur
Chill wineglass and frost; peel the rind from a fresh lemon
all in one piece and fit it into the wineglass, covering the
entire inside of the glass. Shake above ingredients with shaved
ice; strain into prepared glass.
G I N CRUSTA
Same as Brandy Crusta, substituting gin for brandy.
R U M CRUSTA
Same as Brandy Crusta, substituting rum for brandy.
WHISKY CRUSTA
2 oz. bourbon 2 dashes lemon juice
2 dashes curaçao 2 dashes Angostura bitters
2 dashes maraschino liqueur 2 dashes sugar syrup
Remove the peeling from a fresh orange all in one piece and
fit it into a chilled cocktail glass. Frost glass by moistening the
rim with lemon and dipping the rim into powdered sugar. Mix
above ingredients in shaker and shake with shaved ice; strain
into prepared glass.
DAISIES
Daisies are generally composed of distilled liquor,

grenadine for sweetening, and lemon or lime juice.
Other cordials or liqueurs are often used in place of
the grenadine, but like most anything else which fol
lows a pattern, you find a few hybrids along the way
BRANDY DAISY
Juice 1/2lemon
Shake with cracked ice; strain into double cocktail or small
Old-Fashioned glass. Add a squirt of Schweppes or seltzer and
serve. Note: Gin, rum, or whisky may be substituted for the
brandy in the above recipe.
LA FLORIDA RUM DAISY

1 glass cracked ice 1/2 unsqueezed lemon peel
1 dash Angostura bitters 1/2 tsp. bar sugar
1/2 tsp. yellow chartreuse Several sprigs mint
2 oz. Bacardi 2 cherries and fruits in season
Build in the glass of cracked ice; stir and serve.
M O R N I N G - G L O R Y DAISY
2 oz. liquor, as preferred 1 tsp. bar sugar
1/2 egg white 2 tsp. Pernod
Shake with cracked ice; strain into fizz glass; add squirt of
Schweppes soda or seltzer and serve.
P O M P I E R DAISY
1 oz. crème de cassis 11/2 oz. French vermouth
1 cube ice
Stir in Old-Fashioned glass; fill with seltzer and serve.
R U M DAISY
11/2 oz. Puerto Rican rum 1/2 lime
1 dash grenadine
Squeeze lime and drop in shaker with finely cracked ice; add
rum and grenadine; shake and pour unstrained into Old-
Fashioned glass.
STAR DAISY
Substitute applejack or calvados for brandy in Brandy Daisy,
WHISKY DAISY—1
11/2 oz. bourbon 4 dashes grenadine
Juice1/2lime or1/2lemon
Add above ingredients to goblet filled with shaved ice; stir
or swizzle until glass is frosted. Garnish with fruit in season
and fresh mint and serve with straws. Note: Brandy, gin, or
rum may be substituted for the whisky.
WHISKY DAISY—2
11/2 oz. bourbon 3 dashes Pernod
Juice1/2lime or1/4lemon
Shake with cracked ice; strain into chilled Old-Fashioned
glass.
One egg nog and one milk punch—imported milk in the
milk punch.
EGG NOGS AND MILK

PUNCHES
The word egg nog brings to mind two different and

wholly separate pictures. One either thinks of big
bowls of the stuff for the holiday season, or a vista
of hospitals, white iron beds, and individual egg nogs
spring into view. Seriously, there comes a time in
every man's life when he feels the need of raw eggs,
and an egg nog is the most agreeable way I know of
to get them down.
Milk punches lend aid to that convalescent period
known as the morning after and are as good a way as
any for drinking the prescribed pint of milk a day.
BALTIMORE EGG NOG—1

1 oz. brandy 1/2 oz. rum
11/2 oz. Madeira 1 whole egg
2 tsp. sugar syrup 4 oz. fresh milk
Shake vigorously with cracked ice; strain into 12-oz. glass,
adding cold milk to fill glass; stir gently and dust with nutmeg.
BALTIMORE EGG NOG—2

1 oz. bourbon 2 oz. milk
1oz. Madeira 1 whole egg
1 tsp. sugar
Shake with cracked ice: strain into tumbler and top with
grated nutmeg.
BANANA COW
1 crushed ripe banana 3 oz. whole milk
2 level tsp. bar sugar 11/2 oz. Puerto Rican rum
Shake with cracked ice or mix in electric mixer; strain into
large glass. Note: This drink is good for children, omitting
the rum. Be sure the banana is ripe.
BOSTON EGG NOG

1/2 oz. brandy 4 oz. shaved ice
1/4 oz. Jamaica rum 1 egg yolk
4 oz. Madeira 3/4 tbs. powdered sugar
Beat egg and sugar together; add rest of ingredients and a
cup of chilled fresh milk; shake and strain into large bar glass;
fill up with cold milk; stir gently and dust with nutmeg.
BRANDY E G G NOG—1
2 oz. brandy 2 tsp. sugar syrup
4 oz. milk 1 oz. Jamaica rum
1 whole fresh egg
Shake vigorously with cracked ice; strain into large glass and
dust with nutmeg.
BRANDY E G G NOG—2
1 oz. brandy 1 whole egg
1 oz. Jamaica rum 2 oz. milk
1 tsp. bar sugar
Shake with cracked ice; strain into tumbler and dust with
nutmeg. Note: Egg nogs, hot or cold, may be made with gin,
rum, sherry, or whisky, as preferred. For Hot Egg Nog, see
Hot Drinks. For Holiday Egg Nog, see Punches.
Egg Nogs and Milk Punches 297
B U L L ' S M I L K PUNCH
3 oz. brandy 3 oz. milk
Shake with cracked ice; strain into 8-oz. tumbler and dust
with nutmeg.
B U T T E R F L Y M I L K PUNCH
2 oz. cognac l oz. creme de cacao
l dash Angostura bitters 3 oz. fresh milk
34 tsp. bar sugar
Shake well with cracked ice; strain into 8-oz. tumbler; dust
with nutmeg.
ICHBIEN
11/2oz. brandy 4 oz. milk
1/2oz. orange curaçao 1 egg yolk
Shake with cracked ice; strain into tumbler and dust with
grated nutmeg.
LTCHIBAN
3 oz. brandy 1/2 tsp. benedictine
1/2 tsp. crème de cacao 1 whole egg
Shake vigorously with cracked ice; strain into12-oz. glass
and grate nutmeg over top.
MCGREGOR'S EGG NOG

2 oz. dry sherry 1 tsp. bar sugar
1/2 oz. cognac 1 whole egg
1/4 oz. Bacardi 1/2 cup milk
Beat egg and sugar together in mixer; add rest of ingredients
and shake vigorously with cracked ice; strain into large chilled
goblet and fill up with cold milk. Stir and dust with both cin-
namon and nutmeg.
MILK PUNCH—1
(Whisky)
4 oz. whisky 1/2 tsp. Jamaica rum
4 oz. milk 1 tsp. sugar syrup
Shake vigorously with cracked ice; strain into 10-oz. highball
glass. Dust with nutmeg.
M I L K PUNCH—2
(Cognac)
3 oz. cognac 1 tsp. sugar syrup
1 dash Jamaica rum 1/2 tsp. curaçao
4 oz. milk
Shake vigorously with cracked ice; strain into 10-oz. high-
ball glass. Dust with nutmeg.
MILK PUNCH—3
(Brandy)
2 oz. brandy 1 oz. bénédictine
1 dash Jamaica rum 4 oz. milk
Shake vigorously with cracked ice; strain into 10-oz. highball
glass. Add a dash or two of seltzer and dust with nutmeg.
RUM COW
11/2oz. Puerto Rican rum 1 dash Angostura bitters
2 drops vanilla 1 cup milk
1 dash nutmeg 2 tsp. sugar
Mix thoroughly in shaker with cracked ice; strain into 10-oz.
glass.
R U M E G G NOG
3 oz. Jamaica rum 2 tsp. sugar syrup
4 oz. milk 1 dash vanilla extract
1 whole egg
Shake vigorously with cracked ice; strain into 10-oz. glass
and dust with nutmeg.
RUM PICKUP
2 oz. rum 2 oz. milk
Charged water
Mix rum and milk in 10-oz. glass with cracked ice; add
charged water and stir slightly.
WHITE PLUSH—1
3 oz. bourbon 3 oz. milk
Shake with cracked ice; strain into 8-oz. tumbler; dust with
nutmeg.
Egg Nogs and Milk Punches 299
WHITE PLUSH—2
2 oz. gin l oz. maraschino liqueur
2 oz. milk
Shake with cracked ice; strain into 6-oz. tumbler; dust with
nutmeg.
FIXES
Small, potent, and sweet, Fixes are like miniature
Cobblers.
BRANDY FIX—1
1 oz. cherry brandy 1 tsp. sugar
1 oz. brandy Juice1/2lemon
Mix in 8-oz. glass; fill glass with shaved ice. Stir slowly;
add a slice of lemon and serve with straws.
BRANDY FIX—2
Juice of1/2lemon 1 dash Curaçao
1 tsp. sugar 2 oz. brandy
Mix in 8-oz. glass; fill with shaved ice; stir and decorate with
a slice of orange and berries in season. Serve with straws. Note:
Gin, rum, or whisky may be substituted for the brandy.
GIN FIX
2 oz. gin Juice1/2lemon
1 oz. water 1 tsp. sugar
Mix in 8-oz. glass; fill two-thirds full with shaved ice; stir
and fill glass with berries and fruits in season. Serve with spoon
and straws.
FIZZES
The Fizz is an early-morning drink with a definite
purpose—a panacea for hang-overs. Generally con
trived from liquor, citrus-fruit juices, and sugar shaken
with ice and strained into a tall glass or goblet, the
Fizz gets its name from the addition of fizz water,
usually seltzer or club soda. Any carbonated beverage
may be used, however, even champagne. The addition
of the white of an egg turns a plain Fizz into a Sil
ver Fizz; add an egg yolk and you have a Golden
Fizz. The addition of a whole egg produces a Royal
Fizz. They're easy to make, but follow the recipes.
Many an unwary early-morning customer is
knocked right on his ear by the bartender who throws
in an extra slug of gin or fouls up the mixture with
imitation or stale lemon juice. You've a man's life in
your hands, so take it easy. You don't want him to
peter out before noon, do you? That's scotch-and-
soda time.
ALABAMA FIZZ
Add a sprig of fresh mint to a plain Gin Fizz.
ALBEMARLE FIZZ
2 oz. gin 1/2 tbs. powdered sugar
Juice1/2lemon
Shake with lots of cracked ice; strain into 8-oz. highball glass
and fill up with seltzer; add 1 tsp. raspberry syrup.
A M E R PICON FIZZ
3 oz. Amer Picon 1 egg white
1 oz. grenadine
Shake with lots of cracked ice; strain into large goblet and
fill with club soda.
APPLE B L O W F I Z Z
2 oz. applejack 1 tsp. sugar
4 dashes lemon juice 1 egg white
and fill with seltzer.
AZIZ FIZZ
3 oz. dry gin I egg white
34 tsp. sugar Juice i small lemon
1 oz. cream
Shake with lots of cracked ice; strain into large goblet; add
3 dashes orange flower water and fill with club soda or seltzer,
as preferred.
BARCELONA FIZZ
3 oz. gin 1/2 tsp. lime juice
2 oz. sherry 1/2 tsp. sugar syrup
Shake with lots of cracked ice and strain into chilled goblet;
fill with seltzer.
B I R D OF PARADISE FIZZ
1 oz. thick cream Juice11/2limes
Shake with lots of cracked ice; strain into large chilled gob
let; add 3 dashes orange flower water and fill up with club soda.
Note: 3 tsp. blackberry liqueur may be substituted for the
raspberry syrup.
Fizzes 303
BRANDY FIZZ
Substitute brandy for gin in Gin Fizz.
BUCKS F I Z Z
1/2 oz. orange juice 1 ice cube
Champagne to fill
Pour orange juice over ice in champagne glass; fill with
chilled champagne; stir gently and serve at once.
CHERRY R U M FIZZ
1/2 lemon 1 tsp. cherry brandy
1/2 tsp. sugar 1 oz. Puerto Rican Rum
Squeeze lemon and drop into shaker; add rest of ingredients
and shake with cracked ice; strain into Fizz glass and add
squirt or two of seltzer.
CREAM FIZZ
2 oz. dry gin Juice1/2 lemon
1/2 tbs. powdered sugar 1 tsp. fresh thick cream
CREOLE FIZZ
3 oz. sloe gin 1 egg white
1/2 oz. thick cream Juice1/2lemon
Shake with lots of cracked ice; strain into chilled goblet and
fill with seltzer.
DERBY FIZZ
2 oz. bourbon 1 tsp. sugar
1 tsp. lemon juice 1 whole egg
3 dashes curaçao
fill with seltzer.
DIAMOND FIZZ
3 oz. dry gin 1 tsp. sugar
Juice1/2lemon Champagne to fill
DUBONNET FIZZ
2 oz. Dubonnet Juice 34 orange
1 tsp. cherry brandy Juice 34 lemon
FIZZ À LA VIOLETTE
2 oz. dry gin 1 egg white
1oz. crème de violette 2 tbs. cream
1 tsp. sugar Juice1/2lime
Juice1/2lemon
fill with club soda. Note: Crème Yvette may be substituted for
crème de violette.
FUZZY FIZZ
2 oz. crème de menthe 1 oz. cream
fill with seltzer.
GIN FIZZ
2 oz. dry gin Juice1/2lime
l tbs. powdered sugar Juice1/2lemon
Shake with lots of cracked ice; strain into 8-oz. highball
glass;fillwith seltzer.
GINGER FIZZ
Same as Gin Fizz, only fill with ginger ale instead of seltzer.
GOLDEN FIZZ
Add 1 egg yolk to Gin Fizz.
GOOD MORNING FIZZ

2 oz. dry gin 1 tsp. sugar
1/2 oz. anisette Juice1/2lemon
1 egg white
fill with seltzer.
Fizzes 305
GRAND ROYAL FIZZ

2 oz. dry gin Juice1/2lemon
1 tbs. powdered sugar 1 dash maraschino liqueur
1/2 oz. cream 3 dashes orange juice
Juice1/2lime 1 whole egg
fill with seltzer.
HARVARD FIZZ
2 oz. brandy 3 dashes orange bitters
1/2 oz. Italian vermouth 1 dash sugar syrup
fill with seltzer.
HOFFMAN HOUSE FIZZ

1/2 tbs. powdered sugar Juice1/2orange
2 dashes maraschino liqueur 1 tbs. cream
1 tsp. grenadine
JAN'S FIZZ
1 oz. orgeat 1/2 tbs. powdered sugar
1/2 oz. orange juice Juice1/2 lemon
Shake with lots of cracked ice; strain into chilled goblet;
fill with seltzer.
IMPERIAL HOTEL FIZZ

1 oz. bourbon 4 dashes lemon juice
1/2 oz. St. Croix rum Juice1/2lime
MARGUERITE FIZZ
1 dash Angostura bitters 1/2 tsp. lemon juice
Shake with lots of ice; strain into chilled goblet; fill with
seltzer.
Зоб Bartender's Guide
MAY BLOSSOM FIZZ

2 oz. Swedish Punch 1 tsp. grenadine
Juice1/2lemon
glass; fill with seltzer.
MORNING-GLORY FIZZ
2 oz. scotch or bourbon, 1egg white
as preferred 1 tsp. powdered sugar
2 dashes Pernod Juice1/2lemon
Juice1/2lime
let; fill with seltzer.
N E W ORLEANS FIZZ
3 oz. gin Juice1/2 lemon
1 oz. thick cream 11/2 tsp. sugar
1 egg white 1 tsp. kirschwasser
Shake with lots of cracked ice; strain into chilled goblet; fill
with club soda or seltzer. Note: Orange flower water may be
substituted for kirschwasser.
NEW ORLEANS GOLDEN FIZZ

Use egg yolk instead of egg white, or use 1 small whole egg
in New Orleans Fizz.
ORANGE FIZZ
3 oz. gin Juice1/2lime
Juice1/2orange Juice1/2lemon
1/2 tbs. powdered sugar
let; fill with club soda or seltzer.
ORGEAT FIZZ
2 oz. orgeat Juice1/2lime
Shake with cracked ice; strain into 8-oz. highball glass; fill
with seltzer.
OSTEND FIZZ
1 oz. crème de cassis 1 oz. kirschwasser
with seltzer.
Fizzes 307
PEACH BLOW FIZZ

2 oz. gin 1/2 fresh ripe peach, mashed
1 oz. cream Juice1/2lime
1 tsp. powdered sugar Juice1/2lemon
with seltzer.
PINEAPPLE F I Z Z
11/2 oz. Bacardi 1/2 tbs. powdered sugar
2 tbs. pineapple juice
with seltzer.
PINK L A D Y F I Z Z
3 oz. gin 1 tsp. grenadine
l tsp. lemon juice 1 egg white
with club soda or seltzer, as preferred.
RACQUET CLUB FIZZ

11/2 oz. Puerto Rican rum 2 tsp. bar sugar
1 oz. lemon juice l whole egg
1/2 slice pineapple
Blend with ice in electric mixer; strain into IO-OZ. glass; fill
with seltzer.
RAMOS FIZZ—1
11/2 oz. gin 1 tsp. powdered sugar
3/4 oz. lemon juice 2 oz. fresh milk
5 or 6 drops orange flower water
Shake with lots of cracked ice; strain into chilled Fizz glass
RAMOS FIZZ—2
2 oz. Old Tom gin 1 egg white
1 tsp. sugar 2 tbs. cream
3 or 4 drops orange flower Juice1/2lime
water Juice 1/2lemon
Shake vigorously with finely cracked ice; strain into thin
chilled goblet; fill with chilled club soda.
3o8 Bartender's Guide
REGAL FIZZ
1 oz. bénédictine 1 tsp. bar sugar
with seltzer.
RICKEY FIZZ
2 dashes Pernod 1 tsp. bar sugar
with chilled lime rickey.
ROSE IN JUNE FIZZ

2 oz. gin Juice 2 limes
2 oz. raspberry syrup Juice 1 orange
with seltzer.
ROYAL FIZZ
2 oz. gin 1/2 tbs. powdered sugar
1 whole egg Juice1/2lemon
with seltzer.
RUBY FIZZ
2 oz. sloe gin 1 tsp. powdered sugar
2 dashes raspberry syrup 1 egg white
Juice1/2lemon
with seltzer.
SILVER FIZZ
1/2 tbs. powdered sugar Juice1/2lemon
with seltzer.
Fizzes 309
SILVER BALL FIZZ

2 oz. Rhine wine Juice1/2grapefruit
1 egg white 1 tsp. powdered sugar
2 dashes orange flower water
with seltzer.
S I L V E R STALLION FIZZ
2 oz. dry gin Juice1/2lemon
2 oz. vanilla ice cream 1/2 tsp. sugar
1 egg white
Shake with cracked ice; strain into Collins glass; fill with
seltzer.
SLOE GIN F I Z Z
Substitute sloe gin for gin in plain Gin Fizz.
SOUTH SIDE FIZZ

Top plain Gin Fizz with sprig of fresh mint.
TEXAS FIZZ
1 tsp. orange juice 1/2 tsp. lemon juice
with seltzer.
TRADER VIC'S R U M FIZZ

11/2 oz. Puerto Rican rum 2 tsp. sugar
1 oz. lemon juice 1 egg
1/2 oz. cream soda
Mix ingredients in electric or hand shaker with cracked ice;
strain into Fizz glass and polish off with grated orange rind.
TROPICAL FIZZ
3 oz. gin Juice of11/2green limes
3 tsp. pineapple syrup 1 egg white
with chilled club soda or seltzer. Top with sprig of fresh mint.
FLIPS
Made with egg, sugar, and the liquor of choice,

Flips are for the proponents of drinks without lemon.
They combine the curative properties of an Egg Nog
and a Fizz, are good early-morning or bedtime drinks,
and considered good builder-uppers.
There are sherry, brandy, port, whisky, and numer
ous other Flips, but the following standard recipe
will serve for all. As theflavorof the liquor used is
the essential flavor of the drink, white wines or gin
are not usually relished.
STANDARD FLIP
1 whole fresh egg 1 tsp. powdered sugar
2 oz. liquor or wine
Shake thoroughly with cracked ice; strain into chilled wine
glass and dust with nutmeg. Suggested liquors and wines:
Blackberry and cherry brandy, cognac or good brandy, bour
bon, port and sherry wine, Jamaica, Barbados or Virgin Island
rums.
Flips 311
ALE FLIP
1 whole fresh egg 1 tsp. powdered sugar
2 oz. ale
Shake with cracked ice; strain into chilled wineglass and
dust with nutmeg.
BOSTON FLIP
1 oz. Madeira 1 egg yolk
1 oz. bourbon 1/2tsp. sugar syrup
Shake with cracked ice; strain into chilled wineglass or
double cocktail glass and dust with nutmeg.
BROKER'S FLIP
1 oz. white port 1/2 tsp. dry gin
1/2 tsp. Italian vermouth 1 dash anisette
1 egg yolk
Dust with nutmeg.
CHAMPAGNE FLIP
2 oz. champagne 1/2 tsp. sugar syrup
1 egg yolk
and add a dash of brandy.
CHOCOLATE FLIP—1
1 oz. maraschino liqueur 1 tsp. crushed chocolate
1 oz. yellow chartreuse 1 tsp. powdered sugar
1 egg
CHOCOLATE FLIP—2
11/2 oz. port wine 1 tsp. crushed chocolate
1/2 oz. yellow chartreuse 1 egg yolk
COFFEE FLIP
11/2 oz. port wine 1/2 tsp. powdered sugar
3/4 oz. brandy 1 egg
DAREDEVIL FLIP
1 oz. port wine 1 egg
L A W S FLIP
1oz. port wine 1/2 tsp. sugar syrup
1/2 oz. brandy 1 egg yolk
Shake with cracked ice; strain into chilled cocktail glass; dust
with nutmeg.
PORTO FLIP
4 oz. port wine 1 oz. cognac
1 oz. thick cream 2 tsp. bar sugar
1 whole egg
Shake with cracked ice; strain into chilled wineglass; add a
float of 1 tsp. yellow chartreuse and dust with nutmeg.
HOT DRINKS
Made right, and served piping hot, a hot drink is

the most soothing and comforting libation known to
man. Weariness and worry slink away after the first
swallow, and the world soon seems warm and wel
coming once more.
Among the most popular, and the most abused, is
Hot Buttered Rum. Usually they're weak little nog-
gins with bits of butter floating on top which look
good stuck on the customer's upper lip. I urge the
use of a batter, from which some fine drinks may be
made.
Hot Toddies are nice quick little drinks for cold
days, but don't use too much liquor in any hot drink
and especially a Toddy. If it's too strong a guy can't
drink it until it cools, and then it's no good.
ALHAMBRA ROYAL
1 cup hot chocolate 1 oz. cognac
1 slice lemon
Stir cognac into hot chocolate; add slice of lemon and serve
with spoon.
AMERICAN GROG
11/2 oz. rye or bourbon 1 slice lemon
Mix in coffee glass; add boiling water and serve with spoon.
APPLE TODDY—1
1 tsp. powdered sugar 1/4 baked apple
11/2 oz. apple brandy
Mix in stemmed coffee glass and fill with boiling water; serve
with spoon and dust with nutmeg or all spice.
APPLE TODDY—2
1/2 tsp. bar sugar 11/2 oz. applejack
Mix in stemmed coffee glass and fill with hot apple cider.
BERRYADE
Crush about a dozen berries in a little hot water; strain into
heated goblet; add 1 tsp. port wine, 1 tsp. bar sugar; stir and
fill with hot water.
BLACK STRIPE
2 cherries 1 oz. Jamaica rum
1 tsp. honey 2 cloves
Hot water 1 stick cinnamon
1 piece lemon peel
Crush cherries in the bottom of a glass; add honey and hot
water and mix; add rum and spices and serve with lemon peel.
BLUE BLAZER
1 tsp. sugar 1 glass heated scotch
Boiling water
Heat two large mugs; in one dissolve sugar in boiling water;
in other place whisky and set afire. Pour ingredients from one
cup to the other, which gives the impression of a continuous
stream of fire. Pour into small heated wineglass; add slice of
lemon or twist of lemon peel. Note: Brandy or Rum Blazers
may be made by substituting preferred liquor for scotch.
Hot Drinks 315
BRANDY HOT
1 tbs. water 1 pinch allspice
2 lumps sugar 1 piece orange peel
1 oz. brandy
Heat in small saucepan, preferably glass; set aflame and al-
low to burn for a second or two. Pour into heated stemmed
coffee glass. Note: Gin, rum, or whisky may be substituted for
the brandy.
CAFÉ BRÛLOT
1 cup brandy 4 sticks cinnamon
14 lumps sugar 20 whole cloves
Peel of 1 orange 12/3 cups strong black coffee
Preheat silver bowl and ladle with hot water. Pour brandy
into bowl and add orange peel, spices, and sugar. Set afire, stir,
and ladle it above the container constantly while it blazes,
for about 2 minutes; slowly pour in coffee while brandy burns
and ladle into demitasse cups as soon asfireflickersout.
CAFÉ DIABLO
2 cups strong black coffee Peel of 1 lemon
2 cups brandy 8 lumps sugar
Peel of 1 orange 8 cloves
Preheat silver bowl and ladle with hot water. Pour brandy
into bowl and add orange and lemon peels, cloves, and all
but two lumps of sugar. Dip up some brandy; place remaining
two lumps of sugar in ladle and set afire, then start ladling
and pouring the brandy back and scooping up the peels and
sugar so that all burn, until all the brandy is ablaze; then
slowly add the coffee so as not to put out the flames. As the
flamesflickerand are about to go out, start ladling into demi-
tasse cups.
CAFÉ ROYAL
Dissolve 1 cube of sugar in 1 tsp. yellow chartreuse; pour
into a cup of hot coffee. Stir and serve with spoon.
CARIBBEAN HOT SWIZZLE

1/2 lime 11/2 oz. Jamaica rum
1 tsp. sugar Hot water
Squeeze and drop lime into a 12-oz. highball glass; add sugar
and mix, then add rum and hot water. Swizzle and serve.
COLUMBIA SKIN
1 tbs. water Juice1/2lemon
2 cubes sugar 1 tsp. curaçao
2 oz. rum
Mix and heat in small saucepan but do not boil; served in
preheated wineglass with spoon.
ENGLISH BISHOP
Stud an orange with whole cloves; dip in brown sugar and
broil over open flame or in broiler. Cut in quarters and place
in glass saucepan; add 1 qt. port wine; cover and simmer about
20 minutes. Add 3 oz. cognac just before serving, and pour
into heated tumblers.
ENGLISH ROYAL
1 pt. hot green tea 4 oz. arrack
1/2 pt. brandy 1 lemon, cut in slices
1/2 pt. Jamaica rum 34 cup sugar
4 oz. orange curaçao Juice 2 limes
Mix thoroughly and add 4 egg whites beaten to a froth.
Drink as hot as possible. If necessary to reheat, set over heat
but do not boil. Serve in preheated mugs.
FALKLAND ISLAND WARMER

1 tbs. lemon juice 1 oz. Drambuie
1/4 tsp. sugar Hot water
Mix lemon juice and sugar in an Old-Fashioned glass; add
Drambuie and hot water; stir and serve.
GLOG
A famous cold-weather drink from Sweden
3/4 cup granulated sugar 1 pt. claret
2 oz. Angostura bitters 1 pt. sherry
1/2 pt. brandy
Combine ingredients and heat in saucepan until piping hot,
but do not boil. Preheat Old-Fashioned glass with boiling
water and place in bottom of it 1 large raisin and 1 unsalted
almond; place spoon in glass to prevent breaking and fill two-
thirds full with hot wine mixture.
Hot Drinks 317
GLUH WEIN
(Hot Claret)
2 lumps sugar 1 piece orange peel
1 clove 1 piece lemon peel
1 piece cinnamon 1/2 pt. claret
Heat in saucepan but do not boil. Strain into heated
tumbler.
HEAT W A V E
1 oz. Myers's Planter's 1 oz. Triple Sec
Punch Rum 1 oz. Rock & Rye
1 drop lemon juice
Mix in Toddy glass; fill with boiling water. Garnish with
slice of orange stuck with whole clove and stick of cinnamon.
HOT BENEFACTOR
2 lumps sugar Hot water
2 oz. Jamaica rum 1 slice lemon
2 oz. burgundy Nutmeg
Dissolve sugar in a little hot water in saucepan; add rum and
burgundy and heat; pour into heated mug and add boiling
water to fill mug. Serve with lemon and a dash of nutmeg.
H O T B U T T E R E D R U M BATTER
l lb. brown sugar Pinch of salt
1/4 lb. butter Spices
Cream butter and sugar together until smooth and fluffy;
add 1/2 to 1/2tsp. each of nutmeg, cinnamon, and cloves; add
salt. Use this batter in making the following:
Hot Buttered Rum: Preheat 6-oz. mug with boiling water.
Drop I heaping tsp. of above batter in mug; add 11/2 oz.
Puerto Rican rum; stir and fill with hot water.
Northwest Passage: l heaping tsp. batter in IO-OZ. goblet.
Add1 oz. Demerara 151-proof rum; stir and add boiling
water and piece of lemon rind.
Coffee Grog: Place 1 tsp. batter, 1 strip of lemon rind, 1
strip of orange rind, and 1V2 oz. Puerto Rican rum in pre
heated mug. Stir well; add 1 oz. cream and fill mug with hot
coffee.
Hot Buttered Rum Cow: Place 1 tsp. batter, 11/2 oz. Puerto
Rican rum, 1/2oz. Jamaica rum in preheated mug. Stir well
and fill with hot milk. Stir thoroughly and dust with nutmeg
before serving.
HOT EGGNOG
1 egg yolk 1 oz. brandy
1 tsp. sugar Hot milk
l oz. rum Nutmeg
Mix egg yolk and sugar in heated mug; add rum and brandy
and stir thoroughly; fill rest of mug with hot milk, stirring
constantly. Sprinkle with nutmeg.
HOT GIN
Juice 1 lemon 2 cubes sugar
11/2oz. gin
Mix in Old-Fashioned glass and fill up with hot water. Stir
and dust with nutmeg.
HOT LEMONADE
(Non-alcoholic)
Juice 1 lemon 2 cubes sugar
Mix in Collins glass and fill with boiling water; stir and
serve with spoon.
HOT MILK PUNCH

1 dash Angostura bitters Hot milk (about 1 cup)
1 oz. Jamaica rum Nutmeg
Dissolve sugar in a little hot milk and pour into Hamilton
Beach mixer; add bitters, liquor, and a cup of hot milk and
mix for a minute or two. Pour into a preheated mug and dust
with nutmeg.
HOT RUM C O W
l tsp. sugar 11/2oz. Puerto Rican rum
1 dash Angostura bitters Hot milk (about 1 cup)
Nutmeg
Give the above ingredients hell in a drink mixer and pour
into a large heated mug. Dust with nutmeg.
Hot Drinks 310
HOT RUM SLING

2 lumps sugar Juice1/2lemon
1 dash Angostura bitters 2 oz. Jamaica rum
Boiling water
Dissolve sugar with a little boiling water in a cup; add bit
ters, lemon juice, rum, and boiling water; stir.
HOT RYE WHISKY

Dissolve 1 cube, sugar in hot water in coffee glass; add 1
piece of stick cinnamon, 1 piece of lemon peel, several whole
cloves, and 11/2 oz. rye whisky. Serve pitcher of hot water
separate. Note: Scotch, rum, or bourbon may be substituted
for the rye.
HOT S A N G A R E E S
Dissolve 1 tsp. sugar in a little boiling water in a preheated
tumbler; add 2 oz. brandy; fill with boiling water and dust
with nutmeg. Note: Gin, port, rum, sherry, or bourbon may
be substituted for the brandy.
HOT SLINGS
Dissolve two lumps sugar in a preheated tumbler with a little
boiling water; add a dash of Angostura bitters, the juice of 1/2
lemon, 2 oz. brandy, and stir; fill with boiling water. Note:
Gin, rum, or whisky may be substituted for the brandy.
HOT TODDY
1 tsp. sugar 2 oz. boiling water
2 oz. liquor of choice
Mix in Old-Fashioned glass, stir, and serve with small spoon.
JERSEY LIGHTHOUSE
2 lumps sugar 4 whole cloves
2 dashes Angostura bitters 1 spiral lemon peel
3 oz. applejack
Mix in preheated mug; fill with boiling water. Add float of
applejack; set afire and serve blazing.
LOCOMOTIVE
6 oz. burgundy or claret 1 oz. honey
1/2 oz. orange Curaçao 11/2 tsp. sugar
Stir in saucepan and add one lightly beaten egg. Bring to a
simmer and pour into preheated mugs. Swizzle and add thin
slice of lime and dust with cinnamon.
PORT W I N E NEGUS
11/2oz. port wine 1/2 tbs. powdered sugar
Stir in wineglass and fill one third with boiling water. Dust
with nutmeg.
TAM O'SHANTER
3 oz. scotch 1 tsp. bar sugar
1 tsp. lemon juice 1 dash allspice
Mix in preheated highball glass and fill with boiling water.
Dust with spice and serve with spoon.
TEA PUNCH
1 tsp. rum 1 tsp. sugar
Mix in preheated highball glass and fill with hot tea; stir
and serve with spoon.
THANKSGIVING PUNCH
(Serves 10 to 12 people)
1 qt. Jamaica rum 1 qt. apple cider
2 tsp. allspice 3 sticks cinnamon
3 tsp. butter
Heat in saucepan to develop flavor; serve very hot in pre
heated mugs.
TOM AND JERRY

(A day's supply)
1 doz. eggs Yi tsp. cloves
3 to 4 lbs. powdered sugar 1/2 tsp. cinnamon
1/2 tsp. nutmeg 1/4 tsp. cream of tartar
Separate the yolks from the whites. Into the yolks work
powdered sugar until the mixture is as thick as you can make
Hot Drinks 321
it. Beat the egg whites stiff; add1/4tsp. cream of tartar. Add
spices to egg-yolk mixture and fold in the egg whites with a
spatula or large spoon. Preheat 6-oz. Tom and Jerry mug with
hot water; add 1 heaping dessert spoon of the above batter,
1/2 oz. rum, 1/2oz. brandy, and stir. Fill mug with boiling
water. Stir and serve. Hot coffee or hot milk may be substi
tuted for the hot water.
TOM AND JERRY

(Single drink)
1 egg 1 tsp. powdered sugar
1 oz. Jamaica rum 1/4 tsp. allspice
1/4 oz. brandy
Mix well the egg yolk, sugar, rum, and spice, then add the
egg white, beaten separately to a stiff froth. Add the brandy
and stir well. Fill mug with hot water and dust with nutmeg.
VIN CHAUD
1 fifth good burgundy 1 stick cinnamon
3 tsp. sugar Rind of1/2lemon
6 cloves Rind of1/2orange
Pour wine in saucepan; add sugar and spice; slice lemon and
orange rind and twist into wine mixture; heat to boiling point.
Set afire, stirring constantly. Serve at once in preheated goblet
or mug.
WHISKY PUNCH
3 oz. whisky 1 tsp. sugar
34 tsp. lemon juice
Serve in preheated highball glass; mix and fill with hot
water. Add slice of lemon and dust with allspice or nutmeg.
Serve with spoon.
Sure, Col, I'm from the South too—Los Angeles.
JULEPS
The fight in the South over the Mint Julep is un-

ending. Elsewhere folks aren't so fussy about the mint
being muddled, crushed, or inserted whole, nor is the
selection of something besides rye or Kentucky bour
bon a cardinal sin. At any rate, it's safer to give all
versions than to take sides.
One rule in making juleps: Don't be stingy with
the booze. If someone wants a julep for thirty-five
cents you haven't got one! Make him save up for it
or drink beer. Juleps are swell drinks but don't rush
them. Never serve one immediately after it's made,
as the mint should marry with the liquor.
BRANDY JULEP
l tsp. sugar 12 sprigs fresh mint
1/2 oz. water 4 oz. cognac or brandy
1/2 oz. Jamaica rum
Dissolve sugar with water and add 6 sprigs of mint; muddle
and pack with shaved ice. Stir and add brandy. Decorate with
Juleps 323
pineapple or any fresh fruit; add rum float and garnish with
rest of mint tops. Let frost and serve.
CHAMPAGNE JULEP
4 sprigs mint 2 oz. brandy
1 lump sugar Champagne to fill
Crush mint with sugar and a tablespoonful of water in a
large glass; half fill with crushed ice; add brandy and pour in
champagne to fill glass, stirring slowly. Decorate with a slice
of pineapple or orange, several sprigs of mint, and serve with
straws.
GEORGIA MINT JULEP

i tsp. sugar syrup 2 oz. brandy
4 sprigs fresh mint 2 oz. apricot brandy
Crush mint with sugar syrup in large glass; fill with crushed
ice; add brandy and stir gently until glass frosts. Serve with
straws and garnish with more mint.
GIN JULEP
1 tsp. sugar 6 sprigs fresh mint
1 tsp. lemon juice 4 oz. dry gin
Muddle mint, sugar, and lemon juice with a little water;
strain into large glass packed with finely crushed ice; add gin
and stir gently until glass frosts. Decorate with frosted mint
leaves and serve with short straws.
MANILA HOTEL JULEP

1/2 tbs. sugar 6 sprigs mint
2 tbs. water 4 oz. bourbon or rye
2 tsp. Barbados rum
In a prechilled glass dissolve sugar in water, add 2 sprigs of
mint, and muddle; pack one third of the glass with shaved ice
and add 2 more sprigs of mint; muddle and add more shaved
ice to fill glass two-thirds full; add other 2 sprigs of mint and
muddle and then fill glass the rest of the way with shaved ice.
Add bourbon and pour rum on last. Garnish with more mint
and spike with two fingers of fresh ripe pineapple. Let frost
and serve with short straws.
Bartender's Guide
324
PEACH BRANDY JULEP
1 tsp. bar sugar 6 sprigs fresh mint
2 tsp. water 21/2 oz. cognac
11/2 oz. peach brandy
Dissolve sugar with water in julep glass; add several sprigs
of mint and muddle. Add shaved ice to fill glass about one
third of the way and add rest of mint; muddle thoroughly to
spread mintflavorinside the glass. Pack glass with shaved ice;
add brandies and garnish with more mint and a slice of fresh
ripe peach. Let glass stand until it frosts, and serve with short
straws.
RUM JULEP—1
1 oz. bar sugar 5 sprigs fresh mint
3 oz. light Puerto Rican rum
Half fill 12-oz. glass with shaved ice and add sugar, mint,
and rum; muddle thoroughly and fill glass with shaved ice.
Stir with up and down motion until glass is frosted; decorate
with more mint, a slice of lemon, and serve with short straws.
RUM JULEP—2
1 tsp. sugar 1 ripe freestone peach
Juice1/2lime 8 sprigs fresh mint
5 oz. Bacardi
Half fill large goblet with shaved ice; add 4 sprigs of mint
and muddle. Peel and remove stone from peach; stand halves
upright in center of glass and pack with shaved ice. In the
meantime, mix lime juice, sugar, and rum and pour over ice;
garnish with rest of mint. Let stand until frosted, and serve
with short straws.
SANTIAGO JULEP
6 sprigs fresh mint Juice 1 large lime
2 tsp. grenadine 2 tbs. pineapple juice
4 oz. Bacardi
Bruise mint in 12-oz. glass; pack with shaved ice. Pour lime
juice, pineapple juice, rum, and grenadine over ice. Garnish
with clusters of fresh mint leaves; let stand to frost, and serve
with short straws.
Juleps 325
SOUTHERN MINT JULEP

l tsp. sugar 6 sprigs mint
4 oz. bourbon
Half fill large julep glass or goblet with shaved ice; add
sugar, whisky, and mint, and muddle to bruise mint and mix
with whisky; fill glass up with shaved ice and stir until glass
is thoroughly frosted. Decorate with more mint, a slice of
lemon, and serve with short straws. Note: Rum, brandy, rye,
or gin may be substituted for the bourbon in the above recipe.
We've had a Zombie, a Martini, a Manhattan, and a
King Alphonse. Bartender, what shall we try next?
MISCELLANEOUS DRINKS
You'll find more good stuff cruising around in this

section than any other part of the book, but don't go
knocking yourselves out trying them. Just sell the
stuff.
ADDINGTON HIGHBALL
11/2oz. French vermouth 11/2 oz. Italian vermouth
Stir in highball glass with ice; add plain soda to fill. Twist
orange peel over drink and serve.
ADMIRAL HIGHBALL
11/2 oz. bourbon 2 dashes pineapple syrup
11/2oz. Tokay 2 dashes lemon juice
Stir with ice; strain into highball glass. Add lump of ice and
fill with seltzer.
A M E R PICON HIGHBALL
2 oz. Amer Picon 1 oz. grenadine
Stir with ice and strain into highball glass. Add lump of ice;
fill with seltzer.
Miscellaneous Drinks 327
AMERICAN GLORY HIGHBALL

2 oz. champagne 2 oz. orange juice
Stir with ice in highball glass;fillwith plain soda.
APPLEJACK HIGHBALL
11/2oz. applejack 1 tsp. lemon juice
1 tsp. brandy 1/2 tsp. bar sugar
Shake with ice; strain into highball glass. Add lump of ice;
fill with seltzer.
BACARDI HIGHBALL
Stir 2 oz. Bacardi in highball glass with ice until chilled; fill
with seltzer.
BACARDI BUCK
2 oz. Bacardi 1/2 tsp. lemon juice
1 oz. Cointreau 1/2 tsp. bar sugar
fill with lime rickey.
BARBARY COAST HIGHBALL

1 oz. bourbon 1 oz. gin
1 oz. crème de cacao 1 oz. cream
Shake with cracked ice; strain into highball glass. Add lump
of ice and fill with plain soda.
BIZZY IZZY HIGHBALL

1 oz. bourbon 1 tsp. lemon juice
1 oz. sherry 1 tsp. sugar
Stir well in highball glass with ice;fillwith seltzer.
BLACK ROSE
Stir two ounces St. James rum in highball glass with ice;
fill with cold black coffee and stir well.
BLACK VELVET
1/2 Guinness's stout 1/2 champagne
Prechill stout and champagne thoroughly; pour into tall
highball glass simultaneously and do not stir.
BLOODY MARY
11/2 oz. vodka Chilled tomato juice
1 slice lemon
Pour vodka into chilled champagne glass; fill with chilled
tomato juice and float the lemon.
BON SOIR HIGHBALL

1 oz. bénédictine 1 oz. crème Yvette
Stir well in short highball glass with ice;fillwith ginger ale.
BONANZA
1 oz. brandy 11/2 oz. sherry
Riesling wine to fill
Stir in highball glass with cracked ice; fill with chilled
Riesling wine.
BOOSTER
3 oz. brandy 1/2 oz. curaçao
1 egg white
Shake with cracked ice; strain into short highball glass. Dust
with nutmeg.
BOSOM CARESSER—2
1 oz. brandy 1 oz. curaçao
l oz. Madeira 1 oz. grenadine
1 egg yolk
Shake with cracked ice; strain into short highball glass.
BOSOM CARESSER—3
1 oz. brandy l dash grenadine
1 oz. Madeira 1 dash curaçao
1 egg yolk
Shake with cracked ice; strain into double cocktail glass.
BOURBON SQUASH
1/2 orange 1 tsp. sugar
1/2 lemon 21/2 oz. bourbon
Squeeze orange and lemon into 14-oz. tapering glass, drop-
ping in the shells; add sugar and dissolve in the juice. Pack
glass with shaved ice; add whisky and stir thoroughly. Serve
with straws.
BRACER
2 dashes anisette 1 tsp. sugar
2 dashes Angostura bitters 1 egg
Shake with cracked ice; strain into highball glass; fill with
vichy water.
BRANDY BUCK
3 oz. brandy 1/2 lemon
Squeeze lemon and drop in shell; crush with ice; add brandy
and fill with lime rickey; stir well.
B R A N D Y HIGHBALL—1
2 oz. brandy 1/2 tsp. lemon juice
3 drops orange bitters 1/2 tsp. sugar
of ice and fill with seltzer.
B R A N D Y HIGHBALL—2
3 dashes Pernod or Herbsaint 1/2 tsp. sugar
of ice; fill with seltzer.
B R E C K A N D BRACE
2 oz. cognac Chilled champagne
Stir cognac in frosted highball glass with ice; fill with chilled
champagne.
B R O W N SHAKE
11/2 oz. brown cura9ao 2 drops Angostura bitters
BRUNSWICK SOUR
3 oz. Bacardi 1 tsp. sugar syrup
1 oz. lime juice Claret float
Shake with cracked ice; strain into short highball glass; add
cracked ice to fill and add a float of claret wine.
BULLDOG HIGHBALL
Shake with cracked ice; strain into highball glass; add lump
of ice andfillwith ginger ale.
CABLEGRAM HIGHBALL
3 oz. bourbon Juice1/2lemon
1 tsp. sugar
Shake with cracked ice; strain into highball glass. Add
lump of ice andfillwith ginger ale.
CANADIAN GRENADIER
2 oz. gin 1 oz. lemon-water ice
Stir well in highball glass;fillwith ginger ale.
CASSIS-KIRSCH HIGHBALL
Stir well with ice; strain into highball glass. Add lump of ice
and fill with plain soda.
CECIL
l egg yolk Champagne to fill
Shake with ice; strain into highball glass and fill with chilled
champagne.
CHAMPAGNE VELVET
1/2 champagne 1/2 Dublin stout
Mix and serve same as Black Velvet.
CIDER NECTAR
1 tsp. brandy 1 tsp. sugar
1 tsp. lemon juice Cider to fill
Mix in highball glass to dissolve sugar; add cracked ice and
brandy and stir well; fill glass with cider and mix thoroughly,
COLA ABSENT
Pour 2 tbs. Pernod or Herbsaint into highball glass one-
quarter filled with shaved ice; stir and fill with Coca-Cola.
THE COLONEL'S BIG OPU

1/2 lime 1 oz. gin
1 oz. Cointreau Split of chilled champagne
Squeeze lime in 14-oz. glass; add cracked ice and liquor;
stir and fill with full split of champagne.
. CONDITIONER
1 oz. curaçao 1 oz. Pernod or Herbsaint
1 oz. Puerto Rican rum 1 egg yolk
Shake with cracked ice; strain into Fizz glass.
CONTINENTAL HIGHBALL
2 oz. Pernod or Herbsaint 2 dashes sugar syrup
COPENHAGEN
2 bar spoons Tom and Jerry 2 or. Jamaica rum
batter Lemon soda
Stir batter with a squirt of seltzer in Tom and Jerry mug;
add lump of ice and stir until chilled and smooth; add rum
and mix well;fillwith lemon soda.
CORN POPPER
2 oz. bourbon 1 oz. cream
1 tsp. grenadine 1 egg white
of ice and fill with White Rock. Dust with nutmeg.
COUNTRY CLUB
4 oz. French vermouth 1 tsp. grenadine
Stir well with ice in highball glass; fill with plain soda.
CRYSTAL HIGHBALL
1 oz. French vermouth 1 oz. Italian vermouth
1 oz. orange juice
Stir with ice in highball glass; fill with plain soda.
CUBA L I B R E
1 green lime 2 oz. Bacardi
Coca-Cola
Cut lime and squeeze into Tom Collins glass, dropping in
shells; muddle the lime shells and add cracked ice and rum.
Stir and fill glass with Coca-Cola.
CUBA LIBRE SUPREME

11/2 oz. Southern Comfort 1/2 lime
Coca-Cola
Squeeze and drop lime into 10-oz. glass; add 2 cubes of ice
and Southern Comfort. Stir and fill glass with Coco-Cola.
DIANA
3 oz. crème de menthe 1 tsp. cognac
Fill small highball glass with shaved ice; add crème de
menthe and float cognac on top. Serve with straws.
DOG'S NOSE
4 oz. porter 2 oz. gin
Mix in highball glass with cracked ice.
DUBONNET HIGHBALL
3 oz. Dubonnet 1 tsp. lemon juice
Stir with cracked ice in highball glass; fill with plain soda.
DURKEE HIGHBALL
2 oz. rum 1 tsp. sugar syrup
1 dash curaçao 1 tsp. lemon juice
Stir with cracked ice; strain into highball glass. Add lump
of ice; fill with seltzer.
EGG SUISSESSE
1 oz. Pernod or Herbsaint 1 tsp. orgeat syrup
1 egg white
office; fill with seltzer.
ESKIMO
1.oz. vanilla ice cream 1 dash maraschino liqueur
1 dash curaçao 2 oz. brandy
Shake and strain into wineglass.
ETON HIGHBALL
2 oz. gin 1 tsp. sugar
1 oz. kirschwasser 1 tsp. lemon juice
Shake with cracked ice; strain into highball glass. Add large
ice and fill with plain soda.
EXPORT CASSIS
2 oz. French vermouth 1 oz. crème de cassis
Stir with ice in highball glass; fill with seltzer.
EYE OPENER
1 oz. Puerto Rican rum 1 oz. Pernod
1 oz. curaçao 1 egg yolk
Shake with cracked ice; strain into Fizz glass.
FOG CUTTER
2 oz. Puerto Rican rum 1 oz. orange juice
1 oz. brandy 2 oz. lemon juice
1/2 oz. gin 1/2 oz. orgeat syrup
Sherry wine float
Shake all but sherry with cracked ice; pour into 14-oz. glass
and add more cracked ice. Add sherry wine float; serve with
straws.
FRENCH "75"
1 oz. dry gin 1/2 tsp. powdered sugar
Juice1/2lemon Champagne to fill
Shake with cracked ice; pour into highball glass filled with
cracked ice; fill with chilled champagne.
FROZEN ABSINTHE
1 oz. Pernod or Herbsaint 1 tsp. sugar syrup
Shake with cracked ice; strain into highball glass filled with
cracked ice; fill with seltzer.
GIMLET HIGHBALL
3 oz. gin 1 oz. lime juice
2 tsp. sugar
Shake with cracked ice; strain into highball glass. Add large
ice; fill with seltzer.
GIN BUCK
4 oz. gin Juice 34 lemon
Crush lemon in highball glass; add cracked ice and gin. Stir
and fill glass with ginger ale.
GIN & BITTERS

2 oz. gin l dash Angostura bitters
Wet inside of chilled cocktail glass with bitters and toss out.
Add gin and serve with ice-water chaser.
GOLDEN SLIPPER
1 oz. bénédictine 1 egg yolk
l oz. goldwasser
Pour bénédictine in cocktail glass; drop in unbroken egg
yolk and float the goldwasser.
GOLF LINKS HIGHBALL—1

1/2 oz. loganberry juice 1 tsp. sugar
l tsp. pineapple juice 2 dashes rum
Shake with cracked ice; strain into highball glass; add ice
GOLF LINKS HIGHBALL—2

11/2 oz. bourbon 2 dashes lemon juice
1 tsp. loganberry juice 1 tsp. rum
2 dashes pineapple syrup
Shake with cracked ice; strain into highball glass; add cracked
ice and fill with seltzer.
GOSSAMER
3 oz. gin 11/2 oz. crème de menthe
Champagne to fill
Shake with cracked ice; strain into chilled goblet; fill with
champagne. Decorate with sliced orange.
GREEN DRAGON
1 oz. Pernod or Herbsaint 2 oz. milk
2 oz. cream 1 oz. sugar syrup
Shake with cracked ice; strain into chilled goblet.
GREEN ORCHID
3 tsp. green creme de menthe 2 tbs. Pernod or Herbsaint
1 egg white
Shake with cracked ice; strain into fizz glass; add lump of
ice and fill with seltzer.
HARI-KARI
1 formula Whisky Sour Apollinaris water
Pour Whisky Sour into a brandy glass and fill with Apolli
naris water. Decorate with fruit.
HARRY'S HIGHBALL
1 tsp. lemon juice Champagne to fill
of ice and fill with chilled champagne.
HARVARD HIGHBALL
1 oz. brandy 1 dash sugar syrup
1 oz. Italian vermouth 2 drops Angostura bitters
Stir well in highball glass with ice;fillwith seltzer.
HAVELOCK HIGHBALL
2 oz. brandy 4 oz. ginger wine
Stir with ice in highball glass; twist lemon peel over drint,
and drop in; fill with seltzer.
HERE'S H O W
2 oz. port wine 2 oz. brandy
6 dashes Jamaica ginger
Stir with ice in highball glass. Twist lemon peel over drink
and drop in peel. Fill with seltzer and dust with nutmeg.
HORSE'S H I G H B A L L
2 dashes Pernod or Herbsaint 1 tsp. sugar syrup
3 dashes Angostura bitters 1 egg
Shake with cracked ice; strain into tall highball glass. Add
ice and fill with seltzer. Dust with nutmeg.
HORSE'S NECK
2 oz. brandy 1 dash Angostura bitters
Lemon peel cut in spiral
Drop peel in highball glass with end hanging over edge of
glass; fill with cracked ice. Add brandy and bitters and fill
with ginger ale.
H O T E L BRISTOL SPECIAL
1 oz. Cointreau 1 oz. peach brandy
Shake with cracked ice; strain into highball glass and fill
with crushed ice.
HOUR GLASS HIGHBALL

1 oz. cognac l oz. Cointreau
l oz. Pernod or Herbsaint
of ice and fill with seltzer. Twist lemon peel over drink.
I. B. F. HIGHBALL
2 oz. cognac 3 dashes Fernet Branca
3 dashes curaçao Champagne to fill
Stir well with ice in highball glass; fill with chilled cham
pagne.
JERSEY HIGHBALL
2 oz. applejack 1 tsp. sugar syrup
1 dash Angostura bitters Cider to fill
Stir well with ice in highball glass; fill with cider. Twist
KIRSCH HIGHBALL
2 oz. kirschwasser 2 oz. grenadine
KISS-ME-QUICK
2 oz. Pernod or Herbsaint 2 dashes Angostura bitters
3 dashes curaçao
Shake with ice; strain into highball glass. Add cracked ice
KITTY HIGHBALL
Stir 3 oz. claret wine in highball glass with cracked ice;
fill with ginger ale.
KLONDIKE HIGHBALL
1 oz. French vermouth 1 tsp. lemon juice
1 oz. Italian vermouth 1 tsp. sugar
Stir with ice and strain into highball glass. Add cracked ice;
fill with seltzer.
KING'S PET
Stir 1 oz. brandy with 1 lump of ice in a large wineglass;
KNICKERBEIN
1 oz. bénédictine 1 oz. yellow chartreuse
1 oz. kümmel 1 egg
Dash bitters into bottom of small highball glass and add
whole egg yolk. Add liqueurs and top with beaten egg white.
LA PIROUETTE
2 oz. sherry 1 dash orange bitters
2 oz. French vermouth 2 drops Angostura bitters
Stir well with ice and strain into short highball glass. Twist
LEAP FROG HIGHBALL

Stir with ice in highball glass;fillwith ginger ale.
LEAVE-IT-TO-ME—2
Shake with ice; strain into short highball glass. Add cube
LEMON PIE
3 oz. whisky Lemon soda
Stir whisky with ice in highball glass;fillwith lemon soda.
LONG WHISTLE
3 oz. brandy 3 oz. milk
1 tsp. sugar syrup
Shake with ice; strain into short highball glass; dust with
nutmeg.
MADELAINE
1 oz. Drambuie Juice1/2lime
1 oz. Bacardi Juice1/2lemon
Shake with cracked ice; strain into highball glass and add 2
lumps of ice. Fill with seltzer.
MAGNOLIA
1 oz. brandy 1 egg yolk
1 tsp. curaçao Champagne to fill
Shake with cracked ice; strain into fizz glass; fill with chilled
champagne.
MAMIE TAYLOR
Juice Y lime 2 oz. scotch
Shake and strain into Collins glass. Add lump of ice and
MEXICAN EL DIABLO
Juice Y lime 1 oz. tequila
1/2 oz. creme de cassis
Squeeze and drop shell of lime into 10-oz. glass; add cracked
ice, tequila, and crème de cassis. Fill rest of glass with ginger
ale.
MICKIE
1 oz. Jamaica rum 1/4 oz. curaçao
1 dash grenadine 1/4 oz. bourbon
Shake with cracked ice; strain into Collins glass and fill
with cracked ice. Decorate with fruit.
MILLIE SPECIAL
11/2 oz. Jamaica rum 3/4 oz. curaçao
3/4 oz. bourbon 1 dash grenadine
Shake with cracked ice; strain into Collins glass and fill
with shaved ice.
MONTE CARLO IMPERIAL

1/2 oz. crème de menthe Champagne to fill
of ice and fill with chilled champagne.
MORNING-GLORY—1
1 oz. brandy 2 dashes curaçao
1 oz. bourbon 2 drops Angostura bitters
1 dash anisette 2 dashes sugar syrup
Stir with ice and strain into highball glass. Add lump of
ice and fill with seltzer. Twist lemon peel over drink.
MORNING-GLORY—2
11/2 oz. rye or bourbon 1 tsp. curaçao
11/2 oz. cognac l tsp. Pernod or Herbsaint
l tsp. sugar syrup 3 dashes Angostura bitters
Stir with cracked ice; strain into Old-Fashioned glass. Add
lump of ice and a squirt of club soda. Twist lemon peel over
drink.
MOVITO
11/2 oz. Cuban rum 1/2 tsp. sugar
Juice 34 lime
Shake with cracked ice; strain over ice in 5-oz. glass. Stir
andfillwith seltzer. Garnish with fresh mint.
NAPA H I G H B A L L
1 tsp. sugar syrup
Shake with cracked ice; strain into highball glass. Add ice
and fill with Napa soda.
NEW YORKER
1 oz. claret 1 tsp. sugar syrup
Stir lemon with syrup; add whisky and cracked ice; stir and
add seltzer to fill. Float claret on top.
NINETEEN-TWENTY HIGHBALL
11/2 oz. Pernod or Herbsaint 1dash orange bitters
1 dash sugar syrup
Stir with ice in highball glass; add seltzer to fill.
ORGEAT HIGHBALL
3/4 oz. orgeat syrup 1 tsp. lemon juice
3 oz. brandy 1 dash port wine
Shake with cracked ice; strain into small highball glass filled
with cracked ice. Dress with fruits and add a dash of port
wine.
PEACH BLOW
2 oz. peach brandy 1 tsp. lemon juice
1 tsp. grenadine 1/2 tsp. cream
PHILADELPHIA SCOTCHMAN
11/2 oz. applejack 11/2 oz. port wine
Juice l orange
Mix and pour into highball glass with lots of cracked ice;
PHILADELPHIAN
2 oz. applejack 2 oz. port wine
1 tsp. orange juice
of ice and fill with ginger ale.
PICK-ME-UP
2 oz. brandy 1 dash Pernod or Herbsaint
3 dashes curaçao 1/2 tsp. orange juice
Champagne to fill
Shake all but Pernod with cracked ice; strain into highball
glass. Add ice and fill with chilled champagne. Add dash of
Pernod last.
PICON-CURACAO HIGHBALL
2 oz. Amer Picon 1 oz. curaçao
PICON-GRENADINE HIGHBALL
2 oz. Amer Picon 1 oz. grenadine
PINK G A R T E R
1/2 oz. lemon juice 2 dashes Angostura bitters
fill with seltzer and twist lemon peel over drink.
POLICHINELLE HIGHBALL
POMPIER HIGHBALL
2 oz. French vermouth 1 oz. crème de cassis
P O R T LIGHT HIGHBALL
Stir 3 ounces red crème de menthe with ice in highball glass
PRINCE OF WALES
1 dash Angostura bitters 1 oz. Madeira
1 tsp. curaçao 1 oz. brandy
Champagne to fill
Shake with cracked ice; strain into large wineglass; fill with
chilled champagne. Dress with slice of orange.
PRINCESS HIGHBALL
2 oz. apricot brandy 1 oz. cream
Stir brandy with ice in small highball glass. Float cream
over top.
QUEEN'S P E G
Stir l oz. gin in large wineglass with ice; fill with chilled
champagne.
RASPBERRY HIGHBALL
2 oz. gin l oz. raspberry syrup
Shake with ice; strain into highball glass. Add lump of ice
RUM BUCK
2 oz. Cuban rum l tsp. lemon juice
l tsp. anisette l tsp. sugar syrup
Shake with ice; strain into highball glass. Add ice and fill
with seltzer.
R U M FIX
Juice1/2lemon 1 dash curaçao
1 tsp. sugar 2 oz. Puerto Rican rum
Mix in small highball glass; fill glass with shaved ice. Stir
and decorate with fruits in season. Serve with straws.
RUM FLOAT
Juice1/2lime 3 oz. charged water,
1 level tsp. sugar 1 oz. Jamaica or Puerto Rican
rum
Make limeade first and chill with ice in 6-oz. glass. Float
rum on top.
RUM MOCHA
2 scoops vanilla ice cream Hot black coffee
2 oz. St. James Rhum or
Rhum Sarthe
Half fill 14-oz. glass with chipped ice; add ice cream and
rum. Fill glass with hot coffee and stir.
RUM PICKUP
2 oz. Puerto Rican rum 2 oz. milk
Mix rum and milk in l-oz. glass with lots of cracked ice;
fill with charged water and stir slightly.
SETTLER HIGHBALL
2 oz. cognac 1 oz. crème de cassis
SHANDY GAFF
Stir 4 oz. ale with ice in highball glass; fill with ginger ale.
SHARKY HIGHBALL
2 oz. applejack 1 tsp. lemon juice
1/2 oz. bourbon 1 tsp. sugar syrup
SHOT-IN-THE-ARM
2 oz. brandy 2 oz. cream
2 oz. crème de menthe 1 dash grenadine
Shake with cracked ice; strain into highball glass filled with
cracked ice.
SLEEPY HEAD
3 oz. brandy 2 pieces orange peel
Several mint leaves
and fill with ginger ale.
SNOWBALL
2 oz. bourbon l egg white
Shake with cracked ice; strain into highball glass half filled
with shaved ice. Garnish with fruits in season or mint.
SOUTHERN COMFORT HIGHBALL

Stir 2 oz. Southern Comfort with ice in highball glass; fill
with sparkling water.
SOUTHERN COMFORT SPARKLE

2 oz. Southern Comfort 4 oz. pineapple juice
1/2 oz. lime or lemon juice
Mix in Collins glass; add shaved ice and fill with ginger ale.
Decorate with pineapple spear and slice of orange.
STARBOARD LIGHT
2 oz. green crème de menthe 1 tsp. lemon juice
Shake with ice; strain into highball glass; add ice and fill
with seltzer.
STONE FENCE—
2 oz. bourbon 2 oz. apple cider
Mix with ice in highball glass; fill with seltzer.
STONE FENCE—2
Mix 2 oz. bourbon or rye whisky in highball glass with large
lump of ice; fill with cider and stir well.
STONE WALL—1
Dissolve1/2tsp. sugar with a dash of soda; add 2 oz. scotch
whisky and a large lump of ice. Stir and fill with Schweppes
soda.
STONE WALL—2
2 oz. bourbon or rye 1 tsp. lemon juice
1/2 tsp. sugar
Mix well in highball glass with ice; fill with seltzer.
SUISSESSE—1
11/2 oz. Pernod or Herbsaint 2 dashes orgeat syrup
Shake until shaker is frosted; drip through absinthe drip-
per into chilled highball glass. Drip seltzer until glass is full.
Stir gently and serve with straws.
SUISSESSE—2
11/2oz. Pernod or Herbsaint 1/4 oz. anisette
Shake with cracked ice; strain into small highball glass; fill
with seltzer.
SUISETTE
1/2 oz. Italian vermouth Juice 1 lemon
1/2 tsp. sugar 1 egg
1 oz. brandy 2 dashes Pernod
Shake with shaved ice; strain into Collins glass; fill with
seltzer.
SUNRISE
2 oz. cognac 1 tsp. lime juice
1 tsp. sugar syrup
Stir lime juice with syrup and pour into sherry glass. Add
warmed cognac and set afire. When it flickers out, add lump
of ice and stir well.
VEILLEUSE
Same as Vera Highball.
VERA HIGHBALL
11/2oz. Pernod or Herbsaint 1 tsp. sugar syrup
Stir with ice in highball glass; fill with ice water and stir
thoroughly again.
VERMOUTH-CASSIS
2 oz. French vermouth 1 tbs. crème de cassis
Mix in large wineglass with lump of ice; add Schweppes
soda or seltzer to fill.
VERMOUTH-CURAÇAO HIGHBALL
2 oz. French vermouth 1 oz. curaçao
VICTORY HIGHBALL
1 oz. Pernod or Herbsaint 1 oz. grenadine
Shake with ice; strain into highball glass. Add ice and fill
with seltzer.
WALLY'S COCKTAIL—1
2 oz. Cointreau 4 oz. gin
2 oz. crème de menthe Juice1/2lemon
Mix with ice in highball glass; fill with seltzer.
W ALLY'S COCKTAIL—2
4 dashes bénédictine Champagne to fill
Shake with ice; strain into champagne goblet; fill with
chilled champagne.
WHITE FLAME
2 oz. gin l oz. Cointreau
Champagne to fill
Shake with ice; strain into chilled goblet; fill with chilled
champagne. Dress with fruit.
WHITE LION—l
2 tsp. powdered sugar 2 tsp. raspberry syrup
Juice1/2lemon 11/2 oz. Cuban rum
Rind1/2lemon 1/2 oz. orange curaçao
Dissolve powdered sugar in small highball glass with dash
of soda; add rest of ingredients and mix well; pack with shaved
ice and garnish with fruit and mint.
WHITE LION—2
3 oz. Cuban rum 1 oz. raspberry syrup
1 oz. curaçao 1 tsp. lemon juice
Shake with cracked ice; strain into tall highball glass. Fill
with shaved ice; garnish with fruit and serve with straws.
WHITE PLUSH
11/2 oz. gin l oz. maraschino liqueur
6 oz. milk
Shake with cracked ice; strain into highball glass.
WHITE SHAKE
2 oz. white curaçao 3 drops Angostura bitters
Shake with ice; strain into short highball glass.
WHITE STRAP
1 tsp. molasses 1 tsp. lemon juice
3 oz. white wine
Stir well with ice in small highball glass.
WIDOW'S DREAM
2 oz. bénédictine 1 egg
Shake with cracked ice; strain into highball glass and fill
with chilled cream.
YODEL HIGHBALL
2 oz. Fernet Branca 1 oz. orange juice
and fill with plain soda.
YVETTE VICTORIA
1/2oz. crème Yvette 1 oz. Pernod or Herbsaint
Pour Yvette into chilled cocktail glass with a few pieces of
cracked ice. Shake Pernod with shaved ice until shaker is
frosted and pour over Yvette. Serve with short straws.
Lemonade? . . . Lemonade? Are you sure you hoid de
guy right?
NON-ALCOHOLIC DRINKS
There comes a time when even your best customer

goes on the wagon and, of course, a few of those who
have never been off it stray in now and then. You'll
make a friend if you can suggest something that isn't
too poisonous, and most of these will pass.
ANGOSTURA FIZZ
1 oz. Angostura bitters Juice 1 lime
1 tsp. grenadine 1 egg white
1 tbs. cream
Shake with cracked ice; strain into a goblet and fill with
club soda or seltzer. Garnish with a stick of fresh pineapple,
or top with grated lemon rind.
CARDINAL PUNCH
1 qt. cranberry juice 1 pt. orange juice
Juice 2 lemons 4 bottles chilled ginger ale
Mix juices and pour into bunch bowl over cake of ice; add
chilled ginger ale and serve in punch cups or serve individually
in tall glasses halffilledwith cracked ice.
N on-Alcoholic Drinks 349
CASSIS A N D SODA
Pour 3 oz. crème de cassis into highball glass; add 1 dash
Angostura bitters and cracked ice; stir and fill with club soda
or seltzer.
LEMONADE D'ORGEAT
1/2tsp.powdered sugar Juice 1 lemon
1 oz. orgeat
Shake with cracked ice and a little water; strain into high-
ball glass; add more ice and water if necessary. Decorate with
fruit and serve with straws.
LIMEADE
Juice 3 limes 2 tbs. powdered sugar
Shake with cracked ice; pour into highball glass with more
ice; add water if necessary and decorate with fruit. Variation:
Charged water may be used in place of plain water.
PLAIN LEMONADE
1/2 lemon 1/2 lime
2 tbs. powdered sugar
Squeeze into shaker and drop in shells; add fine ice and
sugar and shake; strain into highball glass; add more ice and
fill with plain water or seltzer. Decorate with slice of orange
and cherry. Variation: Add fruits in season and 1oz. raspberry
syrup in bottom of glass.
MANDARIN PUNCH
2 cups sugar 2 sticks cinnamon bark
2 doz. whole cloves 1/2 cup water
Cook 10 minutes and let cool. Stir in:
2 cups orange juice l tsp. chopped candied
1/2 cup lime juice gingerroot
3 drops spearmint oil 1 bunch green mint, finely
chopped
Mix with cracked ice in tall glasses and fill up with seltzer,
or pour over cake of ice in punch bowl and add chilled seltzer
to taste.
M O C K DAISY CRUSTA
Juice 2 limes 1 oz. raspberry syrup
Add to goblet filled with fine ice; fill with club soda and add
float of about 1/2 tsp. grenadine. Garnish with fresh raspber
ries in season, or pineapple and sprig of mint.
ORGEAT FIZZ
Juice1/2lime 11/2 oz. orgeat
Shake with cracked ice; strain into fizz glass and add
Schweppes soda or seltzer.
Q U E E N CHARLOTTE FRUIT PUNCH

1 oz. lemon juice 1 oz. orange juice
1 oz. grenadine
Pour ingredients over cracked ice in 12-oz. glass; stir thor
oughly and fill with charged water; stir slightly and serve.
RHUBARB HIGHBALL
6 cups diced pink rhubarb 2 cups water
4 cups sugar Orange juice
Mix sugar and water and add rhubarb before it boils; sim
mer until tender, then rub through sieve. Mix with equal
parts orange juice and pour into highball glasses packed with
fine ice about two-thirds full; fill with club soda. Garnish with
mint.
TEA PUNCH
3 cups strong black tea 2 cups raspberry syrup
1 qt. orange juice 1 cup crushed pineapple
1 cup lime or lemon juice Sugar to taste
Pour over cake of ice in punch bowl and let chill. Just be
fore serving, add 2 qts. chilled sparkling water.
TEMPERANCE PUNCH—1
1/2 lb. powdered sugar 1/2 pt. lemon juice
2 qts. red grape juice
Mix and pour over cake of ice in punch bowl; let chill. Add
cut-up fruit in season. Just before serving, add 1 qt. sparkling
water, well chilled. Serve in punch cups.
Non-Alcoholic Drinks 351
1/2 lb. powdered sugar 1 pt. lemon juice
2 qts. cold tea 1 qt. white grape juice
1 qt. sparkling water
Mix sugar and tea in punch bowl to dissolve; add cake of
ice and pour over it lemon juice and grape juice; let chill
thoroughly. Just before serving, pour in well-chilled sparkling
water. Serve in punch cups. Decorate with fruits in season and
sprigs of mint.
1 cup powdered sugar 1 qt. orange juice
3 cups lemon juice 1 cup pineapple juice
Mix well and pour over cake of ice in punch bowl; let chill
thoroughly. Add 2 qts. chilled ginger ale just before serving
and cut-up fruits in season—sliced oranges, pineapple, and ber
ries. Serve in punch cups.
Some soulless wretch will probably gulp it down with one
swallow.
PUNCHES AND COOLERS
Punches can be anything from a mild, thin drink

to a stinker that will knock you down with a dipper-
ful. There's not much difference between a cooler and
a simple, individual punch—just not as much lime
or lemon juice in a cooler, which usually calls for
just the rinds of lemons or oranges.
It has been my observation that formulas are
changed too often by the use of too much lemon
juice. Most bars use bottled lemon juice, and there
are varying ideas as to the equivalents of the juice
of y lemon, 1 lime, or the juice of 1 orange.
2
An ounce of lemon juice is ample for any indi

vidual drink served in a 10- to 14-ounce glass, but I've
seen many a bartender take a bottle of lemon juice
and just give a drink a terrific thumping—sometimes
as high as 3 ounces. This completely ruins the drink
and will upset the most rugged constitution.
Punches and Coolers 353
Punch-bowl mixes are just individual punches mul

tiplied for large gatherings. For a big private party, a
punch bowl is the answer as it saves time and extra
bartenders. A punch bowl can solve the problem of
handling large private cocktail parties, too, for Mar
tinis, Manhattans, and other cocktail mixes can be
mixed and served from punch bowls containing large
cakes of ice. Use a little judgment, however, and
don't turn a club social into a bacchanalian revel.
APPLEJACK COOLER
11/2 oz. applejack 1/2 tsp. brandy
1/2 tsp. lemon juice 1/2 tsp. sugar syrup
of ice and fill with chilled seltzer.
APRICOT COOLER
Juice1/2lemon 2 dashes grenadine
Juice1/2lime 1 oz. apricot brandy
Shake with cracked ice; strain into 8-oz. highball glass; add
1 cube of ice and fill with club soda.
APRICOT BRANDY COOLER

Juice1/2lemon 1 dash Angostura bitters
1 tsp. grenadine 2 oz. apricot brandy
Mix in highball glass with 2 or 3 pieces of ice; stir while
adding Schweppes soda or seltzer.
ARRACK COOLER
11/2 oz. arrack 1 tsp. sugar syrup
1 dash champagne 1/2 oz. Puerto Rican rum
1 tsp. lemon juice
Shake, omitting champagne, with cracked ice; strain into
goblet; add large piece of ice; fill with seltzer and add dash of
champagne.
BATTERY CHARGER
1 oz. Pernod 1 tbs. grenadine
Pour into highball glass half filled with cracked ice; stir and
fill with seltzer.
BIMINI COOLER
11/2 oz. crème de cacao 11/2 oz. dry gin
11/2 oz. sweet cream
Shake with cracked ice; strain into highball glass; add tWG
lumps of ice; fill with seltzer.
BISHOP'S COOLER
1/2 lemon 1 tsp. sugar
1/2 orange 3 oz. burgundy
1/2 oz. Jamaica rum
Squeeze lemon and orange over cracked ice in 10-oz. glass;
add sugar and stir. Add burgundy and stir; float the rum.
BOSTON COOLER—1
Juice1/2lemon 1/2tsp. sugar
2 oz. New England rum
seltzer.
BOSTON COOLER—2
2 oz. cognac 1/2 tsp. lemon juice
1/2 tsp. sugar
Shake with cracked ice; strain into goblet; add cracked ice
and fill with seltzer. Add dash of rum on top.
BRANDY COOLER
3 oz. brandy 1 piece lemon peel
Place twist of lemon peel in goblet; add cracked ice and
brandy; stir and fill with ginger ale.
BUILDER-UPPER
Rind 1 lemon 1 oz. benedictine
Juice 1 lemon 11/2 oz. cognac
Place rind of lemon in Collins glass; add cracked ice, lemon
juice, and liquor. Stir and fill up with seltzer.
BULLDOG COOLER
1/2 tsp. sugar
Stir with cracked ice; strain into highball glass; add large
lump of ice and fill with ginger ale.
CABLEGRAM COOLER
Substitute 3 oz. of bourbon whisky for gin in Bulldog
Cooler.
DESERT COOLER
1 oz. cherry brandy Ginger beer to fill
Shake liquor and orange juice with cracked ice; strain into,
goblet. Add piece of ice; fill with ginger beer.
FURNACE CREEK COOLER

11/2 oz. Puerto Rican rum 1 dash lemon juice
11/2 oz. apple juice 1 dash lime juice
1 dash grenadine or maraschino liqueur
Shake with cracked ice; strain into 12-oz. glass; add large
lump of ice and fill with chilled soda. Garnish with fruits in
season.
HARVARD COOLER
Juice1/2lemon 1/2 tbs. sugar
2 oz. applejack
seltzer.
HAWAIIAN COOLER
Rind 1 orange 2 oz. rye
Place 2 pieces of ice in whole orange rind in highball glass;
add rye and fill glass with Schweppes soda or seltzer; stir
slightly and serve.
HIGHLAND COOLER
Juice 36 lemon 2 dashes Angostura bitters
1 tsp. powdered sugar 2 oz. scotch
Mix in highball glass with lump of ice; fill with ginger ale.
HILLYCROFT COOLER
4 oz. gin 1 piece lemon peel
Ginger ale to fill
Place twisted lemon peel and cracked ice in tall highball
glass; add gin; stir and fill with ginger ale.
KLONDIKE COOLER
Rind 1 orange Juice 1 orange
2 oz. bourbon
Place two pieces of ice in whole orange rind in highball
glass; add orange juice and bourbon; stir and fill glass with
ginger ale.
LONE T R E E COOLER
Juice1/2 lemon 1/2 oz. French vermouth
Juice 1 orange 1 oz. dry gin
1 oz. grenadine
Shake with cracked ice; strain into highball glass; add lump
LONG TOM COOLER

Juice1/2lemon 1 oz. sugar syrup
2 oz. dry gin
Shake with cracked ice; strain into highball glass; add cube
of ice and l slice of orange; fill with club soda.
MANHATTAN COOLER
Juice1/2lemon 4 oz. claret
1/2 tbs. powdered sugar 3 dashes Jamaica rum
Stir with cracked ice; strain into goblet and garnish with
fruits in season.
MINT COOLER
2 oz. scotch 3 dashes crème de menthe
Mix in glass with 1 lump of ice; fill with seltzer.
MISSOURI COOLER
4 oz. milk 1 oz. crème de cacao
Shake with cracked ice; strain into goblet and dust with
nutmeg.
MOONLIGHT COOLER
Juice 1 lemon 1/2 tbs. powdered sugar
2 oz. calvados or applejack
Shake with cracked ice; strain into highball glass; add 1
lump of ice and fill with soda and decorate with sliced fruit.
OASIS COOLER
4 oz. French vermouth
Shake with cracked ice; strain into goblet. Add cracked ice;
fill with seltzer.
PARACHUTE COOLER
2 oz. brandy 2 oz. coffee
2 oz. kirschwasser l egg white
QUEEN CHARLOTTE COOLER

3 oz. Framboise 2 dashes orgeat syrup
Stir well in highball glass; add cracked ice and fill with
seltzer.
QUENCHER COOLER
2 tsp. sugar syrup 1 egg
Shake with cracked ice; strain into goblet; add shaved ice
and fill with ginger ale. Garnish with fruit in season.
REMSON COOLER—1
3 oz. gin 1 tsp. sugar syrup
6 pieces lemon peel
Bruise peel in bottom of highball glass with syrup; add gin
and cracked ice. Stir and fill with seltzer.
REMSON COOLER—2
Rind of whole lemon 2 oz. Old Tom gin
Place 2 pieces of ice in lemon rind in 8-oz. highball glass;
add gin and fill with Schweppes soda; stir slightly.
R E V I V E R COOLER
11/2 oz. brandy 1/2 oz. Framboise
3 oz. milk
ROCKY MOUNTAIN COOLER

1 whole egg 1 tsp. lemon juice
Cider to fill
Shake with cracked ice; strain into goblet. Add cracked ice
and fill with cider. Dust with nutmeg.
SARATOGA COOLER
Juice 1 lime 1/2 tsp. sugar
1 split of ginger ale
Mix lime juice and sugar in large glass with 3 or 4 pieces of
ice; add ginger ale; stir slightly and serve.
SAUTERNE COOLER
6 oz. sauterne 2 tsp. lemon juice
1 tsp. sugar syrup
Shake with cracked ice; strain into goblet filled with shaved
ice. Decorate with fruit.
SCOTCH WHISKY COOLER

Rind 1 lemon 2 oz. scotch
Place 2 pieces of ice in whole lemon rind in highball glass;
add scotch; add split of Schweppes soda.
SCOTCH STONE FENCE

2 oz. scotch 2 dashes Peychaud's bitters
Pour whisky into highball glass containing 1 lump of ice;
add bitters and fill glass with chilled club soda.
SEA B R E E Z E C O O L E R
Juice1/2lemon 1 oz. apricot brandy
2 dashes grenadine 1 oz. dry gin
Mix in highball glass with large lump of ice; fill with
chilled club soda and garnish with sprig of mint.
SHADY G R O V E COOLER
Juice1/2lemon 2 oz. dry gin
1 tbs. sugar Ginger beer to fill
Mix in highball glass with cracked ice; fill with ginger beer.
SUDAN COOLER
2 oz. gin 2 oz. French vermouth
2 oz. Italian vermouth 1 tsp. lime juice
plain chilled soda or chilled cider.
T E R R Y SLOAN COOLER
11/2 oz. dry gin 1 tsp. lemon juice
1/2 oz. crème de cassis 1 dash sugar syrup
chilled seltzer.
TOD SLOAN C O O L E R
Same as Terry Sloan Cooler.
TURKISH HAREM COOLER

1/2Vin de Rose 1/2 essence of quince
Fill goblet with shaved ice; pour in Vin de Rose until half
filled; fill rest of glass with essence of quince; garnish with
pomegranate seeds; serve with straws.
VANILLA COOLER
2 oz. cognac l tsp. sugar syrup
1 oz. crème de vanilla 4 oz. sweet cream
Shake with cracked ice; strain into goblet; add cracked ice;
fill with seltzer. Dust with nutmeg.
V E L V E T GAFF COOLER
Chill goblet; add 4 oz. well-chilled porter; fill with chilled
champagne.
VENICE COOLER
1 egg 1 tsp. lemon juice
Shake with cracked ice; strain into goblet; add cracked ice;
fill with ginger ale. Garnish with sprig of mint and maraschino
cherry.
WHISKY COOLER
4 oz. bourbon l piece lemon peel
Place twisted lemon peel in 12-oz. highball glass; add cracked
ice, whisky, and fill with ginger ale.
ZENITH COOLER
1 tbs. pineapple syrup 2 oz. gin
Mix syrup and gin in highball glass with 3 or 4 pieces of
ice; add Schweppes soda water or seltzer; serve with slice of
pineapple, preferably fresh pineapple.
AMERICAN PUNCH
Juice 1 lime 1 dash grenadine
1 tbs. powdered sugar 1/2 oz. white crème de menthe
1/2 oz. crème Yvette
Dissolve sugar in lime juice in bottom of Old-Fashioned
glass and add grenadine; fill with shaved ice. Pour cordials on
top, keeping each separate as in a Pousse-Café; decorate with
fruit.
ARCHBISHOP PUNCH
2 oz. port wine Juice1/2lime
2 oz. water 1 tsp. sugar
1 dash Jamaica rum
Stir with ice; strain into highball glass; add lump of ice and
a dash of Jamaica rum on top. Serve with straws.
BACARDI-ABSINTHE
2 oz. Bacardi 3 dashes Pernod or Herbsaint
1 oz. maraschino liqueur Champagne to fill
chilled champagne. Decorate with bits of fruit; serve with
straws.
BACARDI PUNCH—1
2 oz. Bacardi 1 oz. grenadine
1 oz. curaçao 1 oz. pineapple juice
1 tsp. lemon juice
Mix in highball glass; pack glass with cracked ice; decorate
with sections of sliced orange; serve with straws.
BACARDI PUNCH—2
11/2oz. Bacardi 1 tsp. sugar
1 oz. Cointreau l tsp. lemon juice
of ice; fill with seltzer. Decorate with fruit; serve with straws.
B A C A R D I R U M PUNCH
2 oz. grenadine 2 oz. Bacardi
Mix grenadine and rum in Old-Fashioned glass; pack with
shaved ice; stir until glass frosts. Garnish with fruit and serve
with straws.
BALI PUNCH
Juice1/2lime 1/2 oz. passion fruit
1 tsp. sugar 11/2 oz. Puerto Rican rum
Shake with cracked ice; strain into 10-oz. glass. Fill glass
with crushed ice; decorate with fruit and sprig of mint and
serve with straws.
BRANDY PUNCH—1
1 dash curaçao 1 tsp. sugar
1 dash rum
Stir with cracked ice; strain into goblet. Add cracked ice;
fill with seltzer; add dash of rum. Serve with straws.
BRANDY PUNCH—2
1 oz. bénédictine 1 tsp. sugar
several lumps of ice; fill with seltzer and serve with straws.
BRANDY PUNCH—3
Juice1/2lemon 1 piece pineapple
1 oz. rum 2 slices orange
Shake with cracked ice or use mechanical mixer; strain
into large bar glass. Pack with shaved ice; garnish with fruit
and fresh mint. Serve with straws.
CHAMPAGNE PUNCH
1 oz. curaçao 1 tsp. sugar
1 tsp. lemon juice Champagne to fill
Mix curaçao with lemon juice and sugar; stir with lump of
ice; strain into highball glass; fill with chilled champagne.
CLARET PUNCH—1
Juice1/2lemon 1 tsp. sugar
Claret
Mix lemon juice and sugar in goblet; fill with shaved ice.
Pour claret over ice to fill glass. Decorate with fruit or mint;
serve with straws.
CLARET PUNCH—2
4 oz. claret Juice1/2lemon
1 tsp. sugar
Mix lemon with sugar in highball glass; add wine and
cracked ice; fill with seltzer. Serve with straws.
COCONUT PUNCH
1/2 tsp. sugar 2 oz. coconut milk
1/2 oz. lime juice 11/2 oz. Demerara 151-proof rum
Shake with about 3 oz. shaved ice; pour into coconut shell.
Decorate with fruit and serve with straws.
COOPER'S RANCH PUNCH

2 oz. Puerto Rican rum 1 dash grenadine
2 oz. guava juice (or guava 1 oz. lime juice
jelly dissolved in a little 2 oz. pineapple juice
hot water)
Fill 12-oz. chimney glass with cracked ice; add rum and
rest of ingredients; stir and fill rest of glass with charged
water. Add sprig of mint and serve with straws.
CREAM PUNCH
2 oz. cognac 1/2 tsp. lemon juice
2 oz. cream 1/2 tsp. sugar
Nutmeg and rum
Shake with cracked ice; strain into goblet; add shaved ice
to fill. Dust with nutmeg and add a dash of rum. Serve with
straws.
DEEP PURPLE PUNCH

1 oz. grape juice 1/2 oz. lime juice
1 oz. passion fruit 11/2 oz. Puerto Rican rum
Shake with cracked ice; strain into 12-oz. highball glass;
pack with shaved ice. Decorate with fruit and serve with
straws.
DIXIE PUNCH
2 oz. Southern Comfort 1 oz. lime juice
1 oz. gin 2 dashes grenadine
1/2 slice pineapple
Mix in electric mixer, preferably without ice. Pour over
shaved ice in 12-oz. Mint Julep goblet or Fizz glass. Garnish
with fresh pineapple and slice of orange. Serve with straws.
DR. FINK
11/2 oz. Pernod or Herbsaint 1 tsp. sugar .
Shake with cracked ice; strain into highball glass; add
cracked ice; fill with soda. Serve with straws.
DR. FUNK
21/2 oz. dark Jamaica or 1/2 oz. lemon juice
Martinique rum 1/4 oz. grenadine
34 oz. Pernod or Herbsaint 1 lime
1/4 tsp. sugar
Add liquid ingredients to crushed ice in shaker. Cut lime
in half and squeeze into shaker, dropping in the shells; add
the sugar. Shake well; pour the whole mess into a 12-oz.
chimney glass; fill rest of glass with charged water and deco
rate with fruit or freshly picked geranium leaf. Serve with
straws.
FEDORA PUNCH
1 oz. curaçao 1/2 oz. bourbon
1 oz. cognac 1 tbs. sugar
1/2 oz. Jamaica rum 1 slice lemon
Dissolve sugar with a dash of seltzer; add lemon and rest of
ingredients and shake with cracked ice; strain into goblet
filled with shaved ice.
FISH HOUSE PUNCH

Juice1/2lemon 1 oz. Jamaica rum
1 oz. peach brandy
Mix lemon juice and sugar in 12-oz. glass; add two or three
pieces of ice and liquor; stir and fill with seltzer.
FLAMINGO
11/2 oz. Puerto Rican rum 1 slice cucumber rind
1 dash Angostura bitters 7-Up
Mix in 12-oz. chimney glass with crushed ice; fill with 7-Up.
FLORIDA PUNCH
4 oz. bourbon 1 oz. pineapple juice
2 tsp. sugar syrup
Stir with cracked ice; strain into goblet; add crushed ice and
seltzer to fill. Decorate with fruit and serve with straws.
GIN PUNCH
1 cube sugar Juice1/2lemon
1 piece lemon peel 2 oz. dry gin
Dissolve sugar in glass with lemon juice; fill glass with
crushed ice and add liquor. Stir and fill with seltzer. Serve with
straws.
GIN-MINT PUNCH
4 sprigs mint 1 tsp. sugar
Bruise mint with lemon juice and sugar; add lump of ice
and gin; stir and strain into goblet. Add crushed ice and fill
with ginger ale. Decorate with fruit and more mint; serve with
straws.
GYPSY PUNCH
2 oz. rum 1 tsp. lemon juice
2 dashes grenadine 1 tsp. sugar
Nutmeg
Stir in tall highball glass with cracked ice; add seltzer to fill;
dust with nutmeg; garnish and serve with straws.
HAOTE PIKIA
1 oz. okolehao 1 dash Angostura bitters
1 oz. Puerto Rican rum Lemon soda
Mix ingredients in mixing glass with large ice; pour over
cracked ice in 10-oz. highball glass; fill rest of glass with lemon
soda.
HURRICANE PUNCH
1 oz. lime juice 2 oz. passion fruit
1 oz. lemon juice 4 oz. Puerto Rican rum
Shake with cracked ice; strain into 14-oz. chimney glass
filled with shaved ice. Decorate with fresh pineapple and mint.
Serve with long straws.
IMPERIAL PUNCH
4 oz. bourbon 1/4 oz. lemon juice
1 tsp. curaçao 1/4 oz. sugar syrup
Champagne to fill
chilled champagne.
LADIES' PUNCH
1 tbs. powdered sugar 1 oz. crème de cacao
1 egg 1 piece orange peel
1/2 oz. maraschino liqueur Nutmeg
Shake with cracked ice; strain into goblet and dust with
nutmeg.
MAHUKONA
2 dashes Angostura bitters 2 tbs. crushed pineapple
34 oz. Triple Sec 34 oz. lemon juice
1 oz. Puerto Rican rum 1 scant tsp. sugar
Fill 10-oz. glass with shaved ice; add 2 dashes bitters. Shake
rest of ingredients with cracked ice; strain into glass of shaved
ice. Insert bar spoon without stirring so bitters are not com-
pletely mixed into drink. Decorate with maraschino cherry;
serve with straws.
MALAHAT PUNCH
11/2 oz. brandy 1 tsp. lemon juice
1 tsp. Pernod or Herbsaint 1 tsp. sugar syrup
crushed ice and fill with seltzer. Serve with straws.
McKINLEY PUNCH
2 oz. bourbon 4 oz. grenadine
1 tsp. lemon juice
Shake with cracked ice; strain into tall highball glass; add
cracked ice; fill with seltzer. Serve with straws.
M Y R T L E B A N K PUNCH
l1/2oz. 151-proof Demerara 6 dashes grenadine
rum 1 tsp. sugar
Juice1/2lime Maraschino liqueur float
Mix rum, lime juice, and grenadine with sugar in mixing
glass; shake with cracked ice; strain over cracked ice in 10-oz.
glass. Add float of maraschino liqueur and serve with straws.
NORTHSIDE SPECIAL
Juice 1 orange 1/2 oz. lemon juice
2 tsp. bar sugar 2 oz. Myers's Jamaica rum
Mix in 12-oz. Collins glass with cracked ice; fill glass with
charged water; stir slightly and serve with straws.
NOURMAHAL PUNCH
1/2 lime 2 oz. Jamaica rum
Squeeze lime and drop into 10-oz. glass with cracked ice;
add rest of ingredients; stir and fill glass with club soda.
OLAFFSON'S PUNCH
1 lime 1 tsp. sugar
1/2 orange 3 oz. Haitian rum
Cut lime and squeeze lime and orange into large mixing
glass with large piece of ice; drop in shells; add sugar and
liquor. Stir thoroughly and strain over cracked ice in 12-oz,
chimney glass.
ORGEAT PUNCH
2 oz. brandy 1 dash port wine
1 tsp. orgeat 1/2 tsp. lemon juice
Shake with cracked ice; strain into highball glass; add cracked
ice and fill with seltzer. Serve with straws.
Amer PICON PUNCH

2 oz. Amer Picon 1 tsp. grenadine
1 dash lemon juice
Stir with cracked ice; strain into goblet; add cracked ice;
twist lemon peel over drink and fill with seltzer. Serve with
straws. brandy on top
PINO FRIO
11/2 oz. Cuban rum 1tsp. sugar
2 slices pineapple Handful shaved ice
Mix in Waring mixer; pour into 14-oz. glass. Rum may be
omitted and you'll still have a dandy drink.
PLANTATION PUNCH
11/2 oz. Southern Comfort 1 dash rum
3/4 oz. lemon juice 1 tsp. sugar
Mix in Old-Fashioned glass with crushed ice; fill glass with
charged water and top with slice of orange and cherry.
PLANTER'S PUNCH—1
(Cuban)
3 oz. Cuban rum 1 tsp. sugar
1 oz. lime juice Orange juice
Shake rum, lime juice, and sugar with cracked ice; pour over
cracked ice in 12-oz. glass and fill rest of glass with orange
juice; stir and serve.
PLANTER'S PUNCH—2
(Trader Vic's)
4 oz 3 oz. Jamaica rum Juice 1 lime
.1/2 oz. grenadine 1/2 oz. lemon juice
1/4 tsp. sugar 2.
Pour rum, grenadine, lime, and lemon juice into a mixing
glass with large pieces of ice; add sugar and stir thoroughly.
Strain into 12-oz. glass filled with crushed ice; fill rest of glass
with seltzer.
PLANTER'S PUNCH—3
(Trinidad)
1/2 lime or1/4lemon 1 tsp. grenadine
1 dash Angostura bitters 2 oz. Demerara rum
Squeeze lime or lemon and drop shell into 12-oz. glass;
add rest of ingredients with two or three pieces of ice; stir
andfillwith seltzer.
PLANTER'S PUNCH—4
(Sloppy Joe's)
1/2 lime 2 oz. Jamaica rum
1 dash curaçao 1 dash grenadine
Squeeze lime in shaker; add rest of ingredients and shake
with cracked ice; serve in Mint Julep glass with ice and fruits.
PONDO PUNCH
3 oz. Puerto Rican rum 1/4 oz. grenadine
1/2 oz. orange curaçao 1 oz. orange juice
3 oz. seltzer
Shake with cracked ice; pour over fine ice in 14-oz. glass;
garnish with sliced fruits in season.
PONTALBA PUNCH
3/4 oz. orange juice 1 dash apricot brandy
Shake with cracked ice; strain into Old-Fashioned glass
packed with shaved ice. Decorate with fruit and serve with
straws.
PORT OF SAN JUAN

1/2 oz. pineapple syrup 11/2 oz. Puerto Rican rum
1/2 oz. curaçao Port wine float
Shake with cracked ice; strain into 10-oz. glass half filled
with cracked ice; add club soda to fill. Top with a float of port
wine; decorate with fruit and sprig of mint and serve with
straws.
ROMAN PUNCH—1
Juice1/2lemon 1 oz. Jamaica rum
1 oz. raspberry syrup 1 oz. brandy
Port wine float
Mix lemon juice, syrup, and liquor in 12-oz. glass; fill glass
with shaved ice and swizzle. Add berries in season and add
float of port wine. Serve with spoon and straws.
ROMAN PUNCH—2
1 tsp. curaçao 2 dashes Jamaica rum
1 tsp. raspberry syrup 1 tsp. sugar syrup
cracked ice to fill. Decorate with fruits in season and serve
with straws.
RUM PUNCH—1
2 oz. rum 2 tsp. lemon juice
1 dash curaçao 1 tsp. sugar syrup
cracked ice to fill. Decorate and serve with straws.
RUM PUNCH—2
11/2 oz. rum 1 tsp. curaçao
Shake with cracked ice; strain into goblet. Add cracked ice
and fill with seltzer. Decorate and serve with straws.
RURAL PUNCH
2 pieces lemon peel 1 dash Angostura bitters
2 oz. applejack 1/2 tsp. sugar syrup
Cider
Twist 2 pieces of lemon peel and bruise with syrup in goblet;
add bitters and applejack; stir with cracked ice; fill with cider.
Serve with straws.
RUSSIAN PUNCH
1 oz. cognac 1 oz. kümmel
Mix cognac and kümmel in frosted 8-oz. highball glass with
1 cube of ice; add chilled champagne to fill. Stir gently.
SHARK'S TOOTH—1
21/2. oz. Puerto Rican rum 1 oz. lemon juice
1/2 oz. grenadine
Stir with cracked ice; strain into 10-oz. glass filled with
crushed ice; fill with seltzer. Serve with straws.
S H A R K ' S TOOTH—2
1/4 oz. lemon juice 1/4 oz. French vermouth
1 dash passion fruit 1/4 oz. sloe gin
Stir with cracked ice; strain into 10-oz. glass filled with
crushed ice; fill with seltzer and serve with straws.
SHERRY PUNCH
4 oz. sherry 1 tsp. lemon juice
1 tsp. sugar
and fill with seltzer. Serve with straws.
SOUTH S E A D I P P E R
1/2 tsp. sugar 1/2 oz. pineapple syrup
1/2 oz. lime juice 11/2 oz. Puerto Rican rum
1/4 oz. passion fruit Port wine float
Shake with cracked ice; strain into 10-oz. glass half filled
with crushed ice. Add float of port wine; decorate with fruit
and sprig of mint and serve with straws.
S T R A W B E R R Y PUNCH
6 oz. sauterne 4 strawberries
1 tsp. brandy 1 tsp. sugar syrup
Muddle strawberries in mixer; add rest of ingredients and
shake with cracked ice and strain into goblet. Fill with crushed
ice; serve with straws.
TAHITIAN CLUB PUNCH

1/2 oz. lime juice 1/2 oz. lemon juice
1/2 oz. pineapple juice 1 dash prunelle
Mix in Old-Fashioned glass; fill with shaved ice; serve with
straws.
TAHITIAN RHOM PONCH

11/2 oz. Martinique rum 1 tsp. sugar
34 lime Nutmeg
Mix rum and sugar in mixing glass with large piece of ice;
stir thoroughly. Squeeze lime and drop into 10-oz. glass with
cracked ice; pour drink over this and dust with nutmeg.
Decorate with a slice of fruit—banana, pineapple, or orange—
and serve with straws.
TAMARIND PUNCH
1 tsp. sugar 2 oz. tamarind
Stir with ice in goblet; add seltzer to fill. Twist lemon peel
over drink and serve with straws.
TIP-TOP PUNCH
2 oz. brandy 1 tsp. sugar
1 tsp. lemon juice 1 tsp. benedictine
cracked ice and fill with chilled champagne. Serve with straws.
TORTUGA
1 oz.123-proof Havana Club 2 dashes curagao
rum 2 dashes crème de cacao
1 oz. 151-proof Demerara 1 dash grenadine
rum 1/2 oz. orange juice
1 oz. Italian vermouth 1/2 oz. lime juice
1/2 oz. lemon juice
Shake with cracked ice; strain over crushed ice in 14-oz.
chimney glass. Serve with straws.
TRADER VIC'S PUNCH

1/2 orange 11/4oz. Puerto Rican rum
1/2 lemon 1 slice pineapple
11/4 oz. dark Jamaica rum 1 tsp. sugar
1/2 tsp. orgeat syrup
Squeeze orange and lemon and drop in mixer; add handful
shaved ice, liquor, fruit, and rest of ingredients; shake well
and pour, unstrained, into a 14-oz. stubby glass. Serve with
straws.
VALENCIA PUNCH
11/2 oz. apricot brandy 3 dashes orange bitters
1/2 oz. orange juice Champagne to fill
Shake with cracked ice; strain into chilled goblet and fill
with well-chilled champagne.
VANILLA PUNCH
2 oz. brandy 1/4 oz. lemon juice
1 oz. crème de vanilla 1 tsp. sugar
Shake with cracked ice; strain into chilled goblet; add
cracked ice and sweet soda to fill. Serve with straws and deco-
rate with fruits in season.
VAULTER PUNCH
4 oz. bourbon 2 pieces lemon peel
Cider
Stir whisky with ice and add two pieces of twisted lemon
peel; strain into goblet; add cracked ice and fill with cider.
Garnish with sliced fruits and serve with straws.
WHISKY PUNCH—1
2 oz. bourbon 1 tsp. sugar syrup
1 dash curagao 2 tsp. lemon juice
Dash rum
Stir with cracked ice; strain into goblet; add cracked ice and
fill with seltzer. Add dash of rum on top and serve with straws.
WHISKY PUNCH—2
1 tsp. sugar syrup Dash brandy
crushed ice; fill with soda and top with a dash of brandy.
WHITE WINE PUNCH

2 oz. white wine 1 tsp. lemon juice
1 oz. arrack 1 tsp. sugar syrup
several pieces of ice; fill with seltzer. Decorate with slice of
pineapple and orange and serve with straws.
YACHT CLUB PUNCH

2 oz. Puerto Rican rum 3 dashes Pernod or Herbsaint
1/2 oz. grenadine 1 tsp. lemon juice
Stir with cracked ice; strain into goblet. Add crushed ice
and seltzer to fill. Garnish with fruits in season and serve with
straws.
ZOMBIE
1 oz. Jamaica rum 1 oz. orange curaçao
2 oz. Puerto Rican rum 1 oz. lemon juice
1/2 oz. 151-proof Demerara 1 oz. orange juice
rum 1/2 oz. grenadine
Mix in mixing glass with large piece of ice; stir well and
pour over cracked ice in 14-oz. chimney glass. Serve with
straws.
PUNCH BOWL MIXES
APPLE CIDER PUNCH

(For 1 0 people)
1 cup sugar Several strips cucumber rind
Juice 4 lemons 2 qts. apple cider
1 tsp. cucumber juice 1/2 pt. brandy
2 apples, diced
Dissolve sugar with lemon juice; add cucumber juice and
cucumber rind and stir. Pour over large block of ice in punch
bowl and add brandy and cider. Let chill before serving; add
diced apple last. Serve in punch cups.
BACCIO PUNCH
(Serves 8 to 1 0 people)
1 pt. champagne 1 pt. dry gin
1 pt. grapefruit juice 4 oz. anisette
1 pt. sparkling water
Prechill all ingredients; mix in punch bowl embedded in
crushed ice; add thinly sliced oranges and halved, seeded
grapes. Serve in punch cups or wine goblets.
Punch Bowl Mixes 375
BALAKLAVA PUNCH
4 tbs. powdered sugar 4 oz. maraschino liqueur
Shreddedrind1/2lemon 2 bottles sparkling water
Juice 1 lemon 2fifthsclaret
2 bottles champagne
Mix powdered sugar, lemon rind, and lemon juice in punch
bowl; add maraschino and stir well to dissolve sugar. Add
large block of ice and chilled claret. Just before serving add
chilled champagne and chilled sparkling water. Serve in punch
cups or champagne glasses.
BENGAL LANCERS' PUNCH

(Serves 10)
1 cup sugar 3 oz. Barbados rum
1/2 cup orange juice 3 oz. curaçao
1/2 cup fresh pineapple juice 1 qt. claret
1/2 cup lemon juice 1 pt. sparkling water
1 qt. champagne
Mix sugar with fruit juice in punch bowl until dissolved;
add rum and curaçao and stir. Add large block of ice and then
pour in chilled claret. Let stand until thoroughly chilled. Just
before serving add chilled sparkling water and chilled cham
pagne. Garnish with fresh fruits in season and mint leaves.
Serve in punch cups or champagne goblets.
BEST PUNCH
(Serves 1 0 )
1 cup strong tea 2 oz. brandy
Juice 2 lemons 1 oz. Jamaica rum
1 tbs. bar sugar 1 qt. champagne
1 oz. curaçao 1 qt. sparkling water
Mix all ingredients except champagne in punch bowl and
add large block of ice; let chill thoroughly and just before
serving add chilled champagne and chilled sparkling water.
BOMBAY PUNCH—1
1 qt. brandy 1/2 pt. orange curaçao
1 qt. sherry 4 qts. champagne
4 oz. maraschino liqueur 2 qts. sparkling water
Prechill all ingredients; pour into punch bowl embedded in
cracked ice; add sliced fruits and halved, seeded grapes and
serve in champagne glasses. Don't put ice in punch.
BOMBAY PUNCH—2
1 lb. loaf sugar 6 lemons
2 bottles sparkling water
Rub the sugar over the lemons until it has absorbed all of
the yellow part of the six lemons. Dissolve the sugar in the
chilled sparkling water in a punch bowl; mix well and add the
following thoroughly chilled ingredients:
1 bottle cognac 1 bottle Madeira
1 bottle sherry 4 oz. maraschino liqueur
4 bottles champagne
Add everything but champagne; stir thoroughly and embed
punch bowl in cracked ice. Add one box chilled sliced straw
berries and one diced fresh pineapple, well chilled also. Just
before serving add the chilled champagne and serve in punch
cups or champagne goblets so that each customer has a little
of the fruit.
BRANDY PUNCH—1
(Serves 1 5 people)
Juice 1 5 lemons 1/2 pt. curaçao
juice 4 oranges 11/2 oz. grenadine
11/4 lbs. powdered sugar 2 qts. brandy
1 bottle seltzer
Dissolve sugar in lemon and orange juice in punch bowl; add
large block of ice and stir in rest of ingredients. Let chill, and
just before serving add 1 qt. chilled sparkling water. Serve in
punch cups or wineglasses.
BRANDY PUNCH—2
(Serves 1 5 people)
11/2 qts. brandy 4 oz. rum
6 oz. curaçao 2 oz. maraschino liqueur
Juice 20 lemons 1 lb. sugar
1 qt. seltzer
Dissolve sugar with lemon juice in punch bowl. Add large
block of ice and rest of ingredients and let stand until thor
oughly chilled. Just before serving add sliced oranges and
fruits in season and chilled seltzer. Serve in punch cups or
wine goblets.
BRANDY-CHAMPAGNE PUNCH
(Serves 6 people)
2 oz. brandy 1 tsp. bar sugar
1 oz. maraschino liqueur 1 fifth champagne
1 oz. benedictine 1 pt. club soda
Mix brandy and liqueurs with sugar in punch bowl and add
large block of ice; let chill thoroughly and just before serving
pour in chilled champagne and chilled club soda. Garnish
with sliced oranges and fruits in season; serve in punch cups.
BRIDGE P U N C H — 1
(Serves 12 people)
1 cup sugar syrup Few pieces of cucumber rind
2 oz. maraschino liqueur 2 oz. Curasao
6 oz. sherry 2 oz. brandy
1 lemon, sliced 1 qt. claret
1 orange, sliced 1 qt. sparkling water
Twist orange and lemon slices in bowl; add syrup and
liqueurs and mix thoroughly; add large block of ice and pour
in rest of ingredients except sparkling water. Let chill thor
oughly, and just before serving time add sparkling water and
garnish with fresh fruits and mint. Serve in punch cups.
BRIDGE PUNCH—2
1 lb. bar sugar 1 qt. strong tea
6 sprigs mint 1 cup lemon juice
1 cup orange juice 1 cup grapefruit juice
1 can crushed pineapple 4 oz. rum
1 bottle maraschino cherries 1 qt. brandy
Crush mint with sugar in punch bowl; add fruit juices, fruit,
and tea and mix thoroughly; add large block of ice and add
brandy. Let chill thoroughly, and just at serving time add
chilled sparkling water. Serve in punch cups.
BUDDHA PUNCH
(Serves 1 5 people)
1 qt. Rhine wine 1 oz. Bacardi
2 oz. orange juice 1 fifth champagne
1 oz. orange Curasao 1 qt. sparkling water
Mix wine, orange juice, etc., in punch bowl; add large block
of ice and let chill. Just before serving time add chilled cham
pagne and chilled sparkling water. Serve in champagne goblets.
CAMARGO PUNCH
(Serves 1 0 people)
1 pt. claret 1/2 lb. bar sugar
1 pt. port wine 8 oz. brandy
Juice 6 oranges 1 pt. sparkling water
Mix wine, orange juice, sugar, and brandy in punch bowl;
stir until sugar is dissolved and add block of ice; let chill
thoroughly. Just before serving time add chilled sparkling
water and sliced strawberries and bananas. Serve in punch cups.
CAMBRIDGE PUNCH
(Serves 1 2 people)
Juice and peel of 1 lemon 4 oz. port wine
Cucumber rind 1 pt. sherry
Verbena leaf 1 qt. claret
1 cube sugar 1 qt. sparkling water
Crush lemon peel in punch bowl with cube of sugar and
add lemon juice, pieces of cucumber rind, and verbena leaf.
Add block of ice and port, brandy, and sherry; let chill. Just
before serving pour in chilled claret and chilled sparkling
water. Serve in wineglasses or punch cups.
CARDINAL PUNCH—1
(Serves 20 people)
11/2 lbs. bar sugar 1 pt. Barbados rum
2 qts. claret 11/2 oz. Italian vermouth
1 pt. brandy 2 qts. sparkling water
1 split champagne
Dissolve sugar in punch bowl with a little sparkling water;
add prechilled claret, brandy, and rum with large block of
ice and let chill thoroughly. Just before serving add sliced
oranges and pineapple and pour in chilled sparkling water and
champagne. Serve in wineglasses.
CARDINAL PUNCH—2
(Serves 1 5 people)
1 lb. bar sugar 1 qt. burgundy
Juice and peel of 1 0 lemons 1 pt. sauterne
4 oz. chartreuse 1 qt. sparkling water
Dissolve bar sugar in punch bowl with orange juice and peel;
add chartreuse and large block of ice; let chill and add chilled
burgundy and sauterne. Just before serving add 1 qt. sparkling
water chilled beforehand. Garnish with sprigs of mint and
serve in punch cups.
CARIBBEAN PUNCH
(Serves 25 people)
3 bottles Puerto Rican rum 3 oranges, sliced
1/2 pt- Jamaica rum 1 large can sliced pineapple
1 gal. water 4 oz. Curaçao
1 pt. fresh lemon juice 2 boxes fresh raspberries
Falernum to taste
Mix thoroughly and pour over large cake of ice in punch
bowl. The Falernum sweetens as well as flavors. Let stand until
very cold before serving.
CHAMPAGNE PUNCH—1
(Serves 1 5 people)
1/2 lb. powdered sugar 11/2 oz. Curaçao
11/2 oz. brandy 2 qts. champagne
11/2 oz. maraschino liqueur 1 qt. sparkling water
Mix sugar with brandy and liqueurs in punch bowl em
bedded in cracked ice; let chill thoroughly. Just before serv
ing add chilled champagne and chilled sparkling water; garnish
with sliced fruits and berries in season. Serve in champagne
glasses.
CHAMPAGNE PUNCH—2
(Serves 1 5 people)
1/2 lb. bar sugar 1/2 pt. rum
1 qt. green tea 1 pt. brandy
1 can crushed pineapple 1 qt. champagne
Dissolve sugar in tea in punch bowl; add block of ice, pine
apple, brandy, and rum. Let chill. Just before serving pour in
chilled champagne and garnish with sliced orange and sliced
lemon and mint leaves. Serve in champagne glasses.
CHAMPAGNE PUNCH—3
(Serves 10 people)
Juice and peel of 1 lemon 2 oz. maraschino liqueur
1 cube sugar 1 qt. seltzer
4 oz. dry sherry 1 qt. champagne
Crush lemon peel with cube of sugar in punch bowl; add
lemon juice, liqueur, and sherry. Add block of ice and let chill.
Just before serving pour in chilled champagne and chilled
seltzer. Serve in punch cups or champagne glasses.
CHICKADEE PUNCH
(Serves 1 5 people)
2 lbs. bar sugar 2 oz. Jamaica rum
Juice 3 lemons 4 oz. cherry liqueur
1 pt. orange juice 1 qt. sloe gin
Dissolve sugar in orange and lemon juice; stir in rum and
liqueur. Add sloe gin and pour over block of ice in punch bowl.
Let stand to chill thoroughly. Just before serving pour in
chilled sparkling water. Garnish with fresh fruits and berries
in season and serve in punch cups.
CLARET PUNCH—1
1/2 lb. powdered sugar 11/2 oz. curaçao
1/2 pt. lemon juice 3 qts. claret
2 qts. sparkling water
Mix powdered sugar and lemon juice in punch bowl and set
bowl in cracked ice; add chilled claret and decorate with
sliced oranges, diced pineapple, and cherries. Just before serv
ing pour in chilled sparkling water. Serve in wineglasses.
CLARET PUNCH—2
(Serves 25 to people)
1 2 lumps sugar 2 oranges, sliced
2 lemons, sliced 4 oz. maraschino liqueur
1 bottle sparkling water
Mix in punch bowl to dissolve sugar; add large block of
ice. When ready to serve pour in the following well-chilled
ingredients:
4 bottles chilled claret 1 bottle chilled champagne
Mix and add sliced fruits and berries in season. Serve in
champagne goblets.
CLUB PUNCH—1
(Serves 20 people)
1/2lb. sugar 1 oz. orange bitters
Juice 10 lemons 6 oz. curaçao
1 qt. brandy 2 qts. champagne
1 qt. seltzer
Dissolve sugar in lemon juice in punch bowl; add large
cake of ice, brandy, orange bitters, and curaçao; let chill thor
oughly. Just before serving pour in chilled champagne and
chilled seltzer. Decorate with sliced fruits and berries in season.
Serve in punch glasses.
CLUB PUNCH—2
(Serves 20 people)
1 fresh ripe pineapple 1 bottle cognac
3 lemons 1 bottle sauterne
1 bottle pale dry sherry 2 bottles champagne
Peel, core, and slice pineapple and place in punch bowl; add
lemons, very thinly sliced, and sprinkle fruit with powdered
sugar; let stand several hours. Add large cake of ice and pour
in sherry, cognac, and sauterne; let chill thoroughly. Just be
fore serving pour in well-chilled champagne; serve in punch
cups or champagne goblets.
DRAGOON PUNCH
(Serves 12 people)
1/2 lb. bar sugar 3 oz. sherry
2 lemons, thinly sliced 1 qt. porter
3 oz. brandy 1 qt. lager beer
1 qt. champagne
Dissolve sugar, crushing in the lemons, with the brandy and
sherry; add cake of ice and pour in porter and beer. Let chill
thoroughly. Just before serving pour in chilled champagne.
Serve in punch cups or wine goblets.
EGG NOG PUNCH

(Serves 20)
1 doz. fresh eggs 4 oz. curaçao
1 lb. sugar 6 oz. rum
3 qts. milk 1 qt. cognac
Nutmeg
Separate eggs and beat whites until stiff and dry. Beat yolks
and beat in sugar thoroughly; add very cold milk, beating con
stantly. Add liquors and stir well; pour into punch bowl.
Spread beaten egg whites over top. Serve in punch cups or
stemmed goblets and dust top of each with nutmeg, if re
quested.
EMPIRE CITY PUNCH

(Serves 50 people)
4 lemons 2 oz. curaçao
2 oranges 2 oz. bénédictine
1/2 lb. cube sugar 1 qt. Jamaica rum
1 fresh ripe pineapple 1 bottle cognac
1 2 oranges, thinly sliced 6 bottles champagne
1 box strawberries 4 bottles Tokay
2 bottles club soda 2 bottles Madeira
2 oz. maraschino liqueur 4 bottles claret
Rub the 4 lemons and 2 oranges with pieces of sugar until
all the color has been absorbed by the sugar; dissolve sugar in
one bottle of soda; add large cake of ice and fruit, peeling and
coring the pineapple and dicing it, and slicing the strawberries.
Add chilled wines and liqueurs, except champagne; let chill
thoroughly. Just before serving add chilled champagne; serve in
punch glasses or champagne goblets.
FISH HOUSE PUNCH—1

(Serves 30 people)
1 lb. brown sugar 1 qt. cognac
1 qt. lemon juice 4 oz. peach brandy
2 qts. Jamaica rum 2 qts. water
Slack sugar in punch bowl; when completely dissolved add
lemon juice and let stand. Combine rest of ingredients and
let stand in separate container. Two hours before serving time
combine lemon juice mixture and liquor in punch bowl with
large cake of ice and let chill to acquire proper dilution. In
winter, when ice melts slowly, more water may be used, but
in warm weather the melting ice will dilute the mixture suf
ficiently.
FISH HOUSE PUNCH—2

3/4 lb. cube sugar 2 qts. Jamaica rum
2 qts. water 1 qt. cognac
1 qt. lemon juice 4 oz. peach brandy
Dissolve sugar in punch bowl with water; add rest of in
gredients and let stand with large block of ice for two hours.
Serve in punch cups.
GRANDEUR PUNCH
(Serves 25 people)
11/2 lbs. bar sugar 1 fifth kummel
6 lemons, sliced 1/3 gal-water
4 oz. anisette 6 fifths brandy
4 oz. orange curaçao
Dissolve sugar in punch bowl with sufficient water; set punch
bowl in bed of crushed ice; add rest of ingredients which
have been prechilled; let stand until thoroughly chilled be
fore serving. Garnish with mint and fresh fruits in season.
Serve in wineglasses.
HOLIDAY EGG NOG

1 doz. eggs, separated 11/2 gals, milk, well chilled
11/2 cups bar sugar 1 pt. brandy
1 tsp. vanilla 1 cup Jamaica rum
Nutmeg
Beat the egg yolks until thick and lemon-colored; add the
sugar and continue beating. Add the vanilla and then beat in
the milk. When smooth, stir in the liquor, pouring it slowly
as you'd add oil to mayonnaise. Rinse the egg beater and beat
the egg whites until stiff, then lay in clouds on top of the egg
nog and sprinkle with grated nutmeg. To serve, cut a hole in
the topping, ladle out the liquid from this hole, and break
off a spoonful of the topping for each cup of egg nog.
IMPERIAL PUNCH
(Serves 20 people)
1 lb. sugar 6 oz. curaçao
Juice 10 lemons 1 pt. rum
1 cup raspberry syrup 3 qts. brandy
1 can shredded pineapple 2 qts. seltzer
Dissolve sugar in lemon juice in punch bowl and stir in
syrup and pineapple; add large block of ice and pour in rum
and brandy. Let chill thoroughly. Just before serving time add
chilled seltzer; serve in punch cups. Sliced fruits and berries
in season may be added.
INDEPENDENCE PUNCH
(Serves 20 people)
2 lbs. bar sugar 3 qts. claret
Juice 2 doz. lemons 1 qt. brandy
1 pt. strong green tea 1 qt. champagne
Dissolve sugar in lemon juice in punch bowl and add tea.
Place large block of ice in punch bowl and add claret and
brandy which have been chilled beforehand. Let chill thor
oughly. Just before serving time pour in chilled champagne.
Serve in wine goblets or punch cups.
KIRSCHWASSER PUNCH
(Serves 1 0 to 12 people)
36 lb. bar sugar 34 cup maraschino liqueur
1 qt. pineapple juice 1 qt. sauterne
11/2 cups kirschwasser 1 pt. sparkling water
Dissolve sugar in pineapple juice and add kirschwasser and
maraschino liqueur. Mix and add block of ice. Pour in pre-
chilled sauterne. Just before serving time add chilled sparkling
water and serve in punch cups. Garnish with mint. A few
pitted black cherries in season are a nice touch.
LEAMINGTON BRANDY PUNCH

(Serves 20 people)
1 lb. bar sugar 1 fifth cognac
1 fifth lemon juice 21/2 fifths sauterne
Place sugar in bottom of gallon jug and add a fifth of fresh
lemon juice. Shake and stir until sugar is thoroughly dissolved,
and add a fifth of brandy, then fill jug to top with sauterne or
any good white wine (about 21/2 fifths). Mix well and chill.
At serving time pour into punch bowl over block of ice. Gar
nish with mint and serve in punch cups or wineglasses.
MIDNIGHT PUNCH
(Serves 1 0 people)
1 qt. rum 1/2pt. green tea
1/2 pt. grapefruit juice 4 bottles ginger ale
Mix rum, grapefruit juice, and tea in punch bowl with
large block of ice; let chill. Just before serving pour in 4
bottles of ginger ale which have been prechilled. Serve in
punch cups or cocktail glasses.
OLD NAVY PUNCH

2/3 pt. lemon juice 4 oz. peach brandy
11/2 lbs. bar sugar 1 fifth 151-proof Demerara rum
Juice 3 oranges 1 pt. brandy
3 pts. champagne
Dissolve sugar in lemon and orange juice in punch bowl;
add block of ice and pour in brandy and rum. Let stand to
chill thoroughly. Just before serving pour in chilled cham
pagne. Serve in champagne glasses.
PEACE PUNCH
(Serves 10 people)
1 lb. sugar 1 slice pineapple
11/2 qts. seltzer 1 basket strawberries
6 oz. maraschino liqueur 6 oz. brandy
11/2 qts. champagne
Dissolve sugar with 1/2 qt. seltzer, crushing in the fruit; stir
in liqueur and brandy; add large block of ice and let mixture
chill thoroughly. Before serving stir in gently the chilled cham
pagne and rest of chilled seltzer. Serve in punch cups or
champagne glasses.
PEACH PUNCH
(Serves 10 people)
12 ripe freestone peaches 1 bottle chilled burgundy or
Powdered sugar claret
1 bottle chilled Moselle wine 1 bottle chilled champagne
2 oz. apricot brandy
Peel, pit, and slice peaches into bottom of bowl and cover
with powdered sugar; let stand about 1 hour. Add red and
white wine; and brandy and chill together. When ready to
serve, pour into punch bowl with large block of ice and add
the chilled champagne. Serve in champagne goblets or punch
cups.
PINEAPPLE PUNCH—1
1 large fresh ripe pineapple 1fifthrye
Powdered sugar 3 qts. champagne
Peel, core, and dice pineapple. Place in punch bowl and
cover with powdered sugar. Let stand an hour or so, then add
rye. Let this stand for 8 to 1 2 hours. When ready to serve,
add block of ice and pour in chilled champagne. Stir gently
and serve in champagne goblets or punch cups.
PINEAPPLE PUNCH—2
(Serves 10 people)
3/4 oz. pineapple syrup Juice 3 lemons
3/4 oz. grenadine syrup 11/2 qts. Moselle wine
3/4 oz. maraschino liqueur 1 ripe pineapple
11/2 oz. Old Tom gin 1 qt. sparkling water
Mix syrups, gin, and lemon juice in punch bowl and add
large block of ice. Pour in chilled Moselle wine and add
diced meat of pineapple. Let chill thoroughly. Just before serv
ing pour in chilled sparkling water. Serve in punch cups.
PUNCH A LA MARMORA
(Serves 1 5 people)
1 pt. orgeat syrup 2 lemons, sliced
3 oz. sugar syrup 2 oranges, sliced
4 oz. maraschino liqueur 1 small can sliced pineapple
4 oz. Jamaica rum 1 qt. champagne
4 oz. cognac 1 qt. club soda
Mix syrup, liqueur, rum, cognac, and fruit in punch bowl
and add large block of ice; let chill thoroughly. Just before
serving pour in chilled champagne and chilled club soda. Add
fresh fruits and berries in season and serve in punch cups.
PUNCH A LA ROMAINE
(Serves 1 2 people)
2 lbs. powdered sugar Rind 1 orange
Juice 10 lemons 10 eggs (whites only)
Juice 2 oranges 1 bottle rum
1 bottle sauterne
Dissolve sugar with lemon and orange juice; add rind of
orange and muddle well; strain into punch bowl. Embed
bowl in cracked ice to chill thoroughly. Beat egg whites to a
froth and pour into punch bowl; stir and pour in chilled rum
and wine. Serve in punch cups or wineglasses.
PUNCH ROYAL
2 lbs. sugar 1/2 p t apricot brandy
2 oz. lemon juice 1 pt. sauterne
4 oz. Bardinet 6 oz. orange juice
1 qt. sherry 2 oz. grapefruit juice
1 pt. brandy 6 sprigs fresh mint
4 bottles ginger ale
Crush mint with sugar in punch bowl and add lemon,
orange, and grapefruit juice; dissolve sugar and add rest of in
gredients with the exception of the ginger ale. Add large
block of ice and let chill thoroughly. At serving time pour in
chilled ginger ale; serve in punch cups.
REGENT PUNCH—1
(Serves 1 0 people)
1/2 lb. bar sugar 1 pt. brandy
Juice 5 lemons 1 pt. sauterne
2 oz. curaçao 1 pt. seltzer
2 . 0 Z . Jamaica rum 11/2 qts. champagne
Dissolve sugar in lemon juice; stir in curaçao, rum, and
brandy in punch bowl; add large block of ice. Add chilled
sauterne. Just before serving pour in chilled seltzer and cham
pagne. Serve in punch cups. Decorate with fruits and berries
in season.
REGENT PUNCH—2
18 lumps sugar 3 oz. Jamaica rum
1 lemon, sliced 6 oz. bourbon
1 orange, sliced 1 pt. strong tea
1 can pineapple and juice 1 qt. champagne
Dissolve sugar with fruit and juice, muddling slightly, in
punch bowl; add rum, brandy, and tea and chill. Embed bowl
in cracked ice and when thoroughly chilled pour in chilled
champagne. Serve in punch cups.
ROMAN PUNCH
(Serves 1 0 people)
1 cup sugar 4 oz. raspberry syrup
Juice 6 lemons 1 qt. brandy
4 oz. curaçao 1/2 pt. rum
1 qt. seltzer
Dissolve sugar in lemon juice in punch bowl; add Curasao
and raspberry syrup. Mix well and add large block of ice; pour
in brandy and rum and let stand until thoroughly chilled.
Just before serving add chilled seltzer. Garnish with fresh
mint and serve in punch cups.
RUBY RUM PUNCH

1 pt. fresh lemon juice 4 oz. yellow chartreuse
1 pt. brandy 4 oz. maraschino liqueur
1 pt. Jamaica rum Sugar to taste
4 oz. Curasao 1 qt. white wine
Mix and chill the above ingredients, then pour over large
block of ice in punch bowl. Just before serving add the fol
lowing, which have been thoroughly chilled:
2 qts. sparkling red Concord 1 qt. charged water
grape wine (Renault or
Urbani)
Stir and serve in punch cups or wine goblets.
ST. CECELIA'S SOCIETY PUNCH

(Serves 50 people)
3 cups bar sugar 1 bottle cognac
1 fresh ripe pineapple 1 pt. Jamaica rum
6 lemons 1 bottle peach brandy
1 qt. green tea 4 qts. champagne
2 qts. sparkling water
Peel, core, and dice pineapple; slice lemons very thin; place
in bowl and add sugar and brandy; let stand overnight. Sev
eral hours before serving add tea, rum, and peach brandy and
pour over block of ice in punch bowl. Just before serving pour
in chilled champagne and chilled sparkling water. Stir gently
and serve in champagne goblets or punch cups.
SAUTERNE PUNCH
(Serves 10 people)
1/2 lb. powdered sugar 11/2 oz. maraschino liqueur
2 qts. sauterne 11/2 oz. Curaçao
11/2 oz. Grand Marnier
Dissolve sugar with liqueurs in punch bowl; add large block
of ice. Stir in chilled sauteme and add cut-up fruits and berries
in season. Let stand until thoroughly chilled and serve in
punch cups.
SCORPION PUNCH
(Serves 12 people)
11/2 bottles Puerto Rican rum 1/2 pt. fresh orange juice
2 oz. gin 1/2 pt. orgeat syrup (almond
2 oz. brandy flavoring)
1 pt. fresh lemon juice 2 sprigs fresh mint
1/2 bottle white wine
Mix thoroughly; pour over cracked ice in punch bowl. Let
stand two hours and add more ice. Garnish with gardenias
and serve in coconut cups or punch cups.
STAG SPECIAL PUNCH

(Serves 10 people)
1 qt. bourbon 1/2 pt. Jamaica rum
1/2 pt. maraschino liqueur 1/2 pt. pineapple juice
Juice 6 lemons 1 qt. strong green tea
Mix in punch bowl with large block of ice and let stand
until thoroughly chilled. Garnish with fresh mint and serve
in punch cups.
TAHITIAN RUM PUNCH

(For about 100 people)
2 lbs. brown sugar 3 grapefruit
5 doz. oranges 2 sprigs mint
4 doz. lemons 10 bottles white wine
10 bananas 6 bottles white rum
1 bottle Jamaica rum
Squeeze the fruit and slice the bananas and put everything
into a large crock, rinds and all, with the exception of the
rum, Let this stand overnight. Next day add the rum. Strain
off and discard the fruit pulp and rinds and put in a barrel or
punch bowl with plenty of ice. Let mixture chill and serve in
coconut cups or punch cups.
TOLEDO PUNCH
21/2 lbs. cube sugar 1 bunch mint
6 bottles sparkling water 4 oranges, sliced
Juice 4 lemons 1 fresh ripe pineapple
1 qt. cognac 1 box strawberries
1 lb. grapes, stemmed and washed
Dissolve sugar in sparkling water in large crock; add lemon
juice, cognac, mint, sliced oranges, and pineapple which has
been peeled, cored, and diced. Slice strawberries and halve
grapes and add to mixture. Let stand overnight or 6 to 8
hours in cold place. Refrigerate if possible. When ready to
serve, pour over cake of ice in large punch bowl and add the
following which have been thoroughly chilled:
6 bottles champagne 2 bottles French claret
1 bottle brandy 4 bottles Rhine wine
11/2 gals, ice water
Mix and serve in punch cups or stemmed goblets. Extra
fruit may be added for garnish.
TONGA PUNCH
(Serves about 25 people)
2 bottles light rum 12 oz. Passionola
12 oz. brandy 1 qt. lemon juice
12 oz. curaçao 11/2 pts. orange juice
6 oz. grenadine
Blend well with cracked ice and pour over large cake of
ice in punch bowl. Serve in coconut cups or punch glasses.
VELVET PUNCH
(Serves 6 people)
2 tbs. powdered sugar 1 sprig verbena
Shredded peel of 1 lemon 1/2 pt. sherry
1 qt. Moselle wine
Mix in punch bowl; add large piece of ice and pour in
chilled Moselle wine. Let chill and serve in wineglasses.
WARZANA PUNCH
(Serves about 15 people)
4 oz. Cointreau 4 oz. lemon juice
4 oz. Jamaica rum 1 qt. claret
4 oz. orange juice 1 qt. champagne
Mix cointreau, rum, and fruit juices in punch bowl; add
large cake of ice and pour in chitted claret. Let stand until
thoroughly chilled and just before serving add chilled cham
pagne and chilled sparkling water. Serve in champagne glasses
or punch cups. Fruits and berries in season may be added for
decoration.
WEDDING PUNCH
(For about 2 5 people)
1 bottle sauterne 4 oz. Triple Sec
4 oz. kirschwasser 1 qt. fresh ripe strawberries
4 qts. champagne
Mix sauterne and liqueurs in punch bowl and add halved
strawberries. Embed punch bowl in crushed ice and let chill
thoroughly. Just before serving pour in chilled champagne.
Stir gently and serve in champagne glasses.
W E S T INDIES PUNCH
1/2 lb. bar sugar 1/2 bottle dark Jamaica rum
1 pt. strong green tea 1/2 bottle light vatted Jamaica
1 doz. large limes rum
1 cup guava marmalade 1 pt. cognac
2 cups boiling water 1 bottle Madeira
Dissolve sugar in tea. Halve the limes; squeeze and add juice
and shells to tea mixture. Dissolve guava marmalade in boil
ing water and combine with lime juice and tea mixture. Add
rum, cognac, and wine and let stand overnight. Remove the
lime shells and pour over large cake of ice in punch bowl.
Let chill thoroughly and serve in punch cups.
ZOMBIES
2 bottles Jamaica rum 2 bottles curaçao
4 bottles Puerto Rican rum 3 qts. lemon juice
1 bottle Demerara 151-proof 3 qts. orange juice
rum 1 qt. grenadine
2 oz. Pernod or Herbsaint
Mix ingredients thoroughly; chill with large cake of ice in
punch bowl, letting it stand an hour or two before serving.
RICKEYS
Rickeys seem to be a cross between a Collins and

a Sour. The family resemblance is strong, but the
drink has a personality of its own.
The general procedure for a Rickey is to squeeze
half a lime into a Rickey or small highball glass, drop
the shell in, add gin or any preferred liquor along
with some cracked ice, and fill the glass up with
charged water.
That's the way it all started, but time has added
sundry dashes of this and that, and various carbonated
beverages.
APPLEJACK RICKEY—1
1/2 tsp. brandy 1/2 tsp. lemon juice
Stir in Rickey glass with cracked ice; fill with charged water.
Rickeys 393
APPLEJACK RICKEY—2
2 oz. applejack l tsp. lemon juice
1/2 tsp. bar sugar
Stir in Rickey glass with cracked ice;fillwith ginger ale.
CLOUDY SKY RICKEY

1 oz. sloe gin 1/2 tsp. lemon juice
1/2 tsp. grenadine
Stir with cracked ice in Rickey glass andfillwith ginger ale.
GIN RICKEY—1
Juice 1/2 lime 2 oz. gin
Squeeze lime into Rickey glass with one piece of ice; fill
with Schweppes or seltzer and stir.
GIN RICKEY—2
3 oz. gin 1/2 lime
1 tsp. bar sugar
Crush lime in Rickey glass with sugar; add lump of ice,
gin, and fill with seltzer.
GIN RICKEY—3
1 oz. French vermouth 1/2 tsp. lemon juice
Stir in Rickey glass with lump of ice; fill with seltzer.
LIME RICKEY
2 oz. gin 1/2 lime
1/2 tsp. bar sugar
Crush lime in Rickey glass with sugar; add cracked ice
and gin; stir andfillwith seltzer.
ROYAL RICKEY—1
2 oz. gin 1 oz. Italian vermouth
1/2 lime 1/2 tsp. raspberry syrup
Crush lime in Rickey glass with raspberry syrup. Shake gin
and vermouth with cracked ice and strain into Rickey glass;
add lump of ice andfillwith ginger ale.
ROYAL RICKEY—2
1 oz. gin 6 raspberries
Crush raspberries and shake with rest of ingredients with
cracked ice; strain into Rickey glass; add lump of ice and fill
with seltzer.
RUM RICKEY
11/2 oz. rum 1/2 tsp. grenadine
2 oz. bénédictine 1/2 tsp. lemon juice
Stir in Rickey glass with cracked ice;fillwith seltzer.
SLOE GIN RICKEY

Same as Cloudy Sky Rickey, substituting 7-Up for ginger
ale.
WHISKY RICKEY—1
11/2 oz. bourbon 1/2 tsp. brandy
34 tsp. maraschino liqueur 1/2 tsp. lemon juice
Stir in Rickey glass with cracked ice;fillwith seltzer.
WHISKY RICKEY—2
2 oz. bourbon Juice1/2lime
1/2 tsp. bénédictine
Stir in Rickey glass with lump of ice; fill with club soda.
Sure it stimulates business, but not the saloon business.
SANGAREES AND SLINGS
Sangarees are tall drinks, made like Old-Fashioneds

but without bitters, and are usually topped with a
dash of nutmeg. Slings, on the other hand, in their
simpler versions, are pointed up with bitters or a
similar type of flavoring and resemble enlongated
Old-Fashioneds with the addition of a little lemon
juice. With the exception of the Singapore Slings,
this entire group of drinks has little merit.
ALE SANGAREE
In a 10-OZ. glass mix 1/2 tsp. sugar with a little water; add a
large piece of ice; stir and fill with very cold ale. Note: Beer,
porter, or stout may be used in place of ale.
APPLEJACK SLING
3 oz. applejack 1/2 tsp. sugar
Juice1/2lemon 1 dash Angostura bitters
Stir well with ice and strain into highball glass; add large
lump of ice and fill with ice water or chilled seltzer. A dash of
nutmeg may be added. Note: Brandy, rum, or whisky may be
used in place of the applejack.
BRANDY SANGAREE
3 oz. brandy 1/2 tsp. sugar syrup
Stir well with ice; strain into highball glass and add one large
lump of ice; fill with ice water or chilled seltzer. Dust with
nutmeg. Note: Rum, gin, or whisky may be used in place of
brandy.
BRANDY SLING
Juice1/2lemon 2 oz. brandy
1 tsp. sugar 1 dash Angostura bitters
Stir in tumbler with 3 or 4 pieces of ice; fill with ice water
or chilled seltzer. Note: Gin, whisky, or rum may be used in
place of brandy.
CLARET SANGAREE
In a 10-oz. highball glass mix 2 tsp. sugar syrup with several
lumps of ice; fill glass with claret; stir and dust with nutmeg.
FANCY SLING
1 oz. bénédictine 1 oz. Pernod
1/2 tsp. maraschino liqueur
Shake with ice; strain into 10-oz. highball glass with several
lumps of ice; fill with ice water or chilled seltzer and dust with
nutmeg.
JUNGLE FIRE SLING

1 oz. cherry brandy 1/2 oz. Parfait Amour
1/2 oz. bénédictine 1 oz. brandy
Stir in 12-oz. glass; fill with shaved ice; fill glass with ginger
ale.
PORT SANGAREE
4 oz. port wine 1 tsp. bar sugar
Stir well with ice in highball glass; fill with ice water or
chilled seltzer and dust with nutmeg.
Sangarees and Slings 397
R A F F L E S HOTEL SLING
1 oz. dry gin l oz. cherry brandy
1 oz. bénédictine
Shake with cracked ice; strain into 10-oz. glass containing
several lumps of ice; fill with chilled club soda and garnish
with a spiral peeling of 1 green lime.
SAUTERNE SANGAREE
4 oz. sauterne 1 tsp. sugar syrup
Mix in small highball glass; fill with shaved ice; stir and
dust with nutmeg and serve with straws.
SHERRY SANGAREE
4 oz. sherry l tsp. sugar syrup
Mix in small highball glass; fill with shaved ice; stir and dust
with nutmeg.
SINGAPORE SLING—1
11/2 oz. dry gin 36 lime
1/2 oz. cherry brandy 1 tsp. grenadine
1/2 oz. lemon juice 1/4 oz. sloe gin
1/2oz. crème de cassis
Squeeze lime and drop into 12-oz. glass with cracked ice;
add rest of ingredients and stir well; fill rest of glass with
seltzer.
SINGAPORE SLING—2
Juice 36 lemon 3/4 oz. cherry brandy
1 dash bénédictine 2 oz. dry gin
Stir in 12-oz. glass with cracked ice; decorate with slice of
orange and sprig of mint; fill with seltzer and serve with straws.
GIN SLING
11/2 oz. dry gin 1 tsp. sugar
1 lump ice
Dissolve sugar in 8-oz. glass with dash of water; add ice and
gin, and stir and fill with iced water or soda.
Note: For a hot drink mix in stem glass; add boiling water and
dust with nutmeg.
SCAFFAS
An old-time drink is the Scaffa, enjoyed more by

men than by women, since they are merely mixtures
of strong liquor pointed up with a bit of liqueur or
cordial or a dash bitters and served without ice.
BRANDY S C A F F A — 1
1 oz. brandy 1 oz. maraschino liqueur
Stir and serve in a cocktail glass.
BRANDY SCAFFA—2
1/2 oz. cognac 1/2 oz. green chartreuse
1/2 oz. maraschino liqueur
GIN SCAFFA
1 oz. benedictine 1 oz. gin
Scaffas 399
RUM SCAFFA
Substitute rum for gin in Gin Scaffa.
WHISKY SCAFFA
Substitute whisky for gin in Gin Scaffa.
SHRUBS
Where they got their name is a puzzle, but shrubs

are concoctions of stewed fruit, brandy or rum, sugar,
sometimes lemon juice, berries, and heavy-flavored
fruits, all brewed together and set aside for a desig
nated length of time. Then they're strained and bot
tled, ready for use. Usually served hot, they are good
cold-weather drinks, but refreshing warm-weather
drinks may also be made.
HOW TO SERVE SHRUBS

Hot
Pour 2 oz. shrub into preheated tumbler or mug; fill with
boiling water to taste.
Cold
Pour 2 oz. shrub into a highball glass with 1 large piece of
ice; stir and fill with chilled seltzer or ice water.
Shrubs 401
BRANDY SHRUB—1
6 lbs. sugar 5 qts. cognac
1 bottle plain soda 3 qts. sherry
1 2 lemons
Peel the rind from 5 lemons and add the juice of 7 lemons;
mix with brandy in stone jar; cover and let stand for 5 days.
Add sherry and sugar dissolved in soda; mix thoroughly and
strain through muslin bag and bottle for use.
BRANDY SHRUB—2
Rinds of 2 lemons Juice 5 lemons
2 qts. brandy
Mix lemon juice, rinds, and brandy and let stand for 3 days.
Add:
1 qt. sherry 2 lbs. sugar
Mix thoroughly and run through muslin bag and bottle.
CURRANT SHRUB
1 qt. currant juice 11/2 lbs. sugar
Brandy
Mix and boil 1 0 minutes, skimming well. Let cool and add 2
oz. brandy for every pint of sweetened juice, and bottle. To
use, mix shrub with ice water. Note: Cherry or raspberry juice
may be used instead of currant juice, but sugar should be re
duced.
RUM SHRUB—1
1 qt. rum 1 qt. orange juice
1/2 lb. sugar
Mix well; strain into jelly bag and bottle for use.
RUM SHRUB—2
3 pts. orange juice 1 lb. sugar
1 gal. rum
Mix thoroughly and pour into cask; let stand for 6 weeks,
then strain and bottle for use.
RUM SHRUB—3
1 gal. rum Juice 10 lbs. cooked currants
2 lbs. sugar
Dissolve sugar in a little water; mix with rum and currant
juice; cover closely and let stand a week or more. Mix and
strain through muslin bag and bottle.
Hoibert, how many times must I tell you never put the
dry ice in the drink?
SMASHES AND MOJITOS
Smashes and Mojitos seem to be miniature Juleps,

embodying the use of sugar, mint, shaved ice, and
strong liquor. Mojitos are a tropical version of a
Smash and are made with rums.
BRANDY SMASH—1
1/2 tsp. bar sugar 3 sprigs fresh mint
2 oz. brandy
Dissolve sugar with a spoonful of water in a small tumbler
OR large Old-Fashioned glass; add mint and bruise to extract
the mint essence; add liquor and fill glass with shaved ice.
Stir until glass is frosted; add slice of lemon and serve with
cut straws. Note: Gin, rum, or whisky may be substituted for
the brandy in the above recipe.
BRANDY SMASH—2
2 tsp. powdered sugar 3 sprigs fresh mint
2 dashes bénédictine 11/2 oz. brandy
Dissolve sugar with a little water in a Fizz glass; add béné
dictine and mint and muddle. Fill glass with shaved ice; add
brandy; stir until glass is frosted. Garnish with a sprig of mint
and serve with cut straws.
MOJITO
1/2 lime 3 sprigs mint
1 tsp. bar sugar 2 oz. Puerto Rican rum
Squeeze lime and drop shell in 10-oz. glass; add sugar to
juice and mint leaves and muddle. Fill glass with shaved ice;
pour rum over ice; stir or swizzle until glass frosts. Add dash
of charged water; garnish with mint and serve with straws.
MOJITO CRIOLLO
1 lemon 1 tsp. bar sugar
6 sprigs mint 2 oz. Bacardi
Cut lemon; squeeze halves and drop into 8-oz. glass; add
sugar and leaves of the sprigs of mint; muddle and fill glass
with shaved ice. Add rum; stir well and fill glass with seltzer
water. Serve with straws and garnish with mint.
SOURS
A Sour can be the most disappointing drink in the

world if it's not made with fresh lemon juice, but just
because it's a Sour doesn't mean it should be all
lemon juice. Give your customer a break—not heart
burn.
BRANDY SOUR
1/2 tsp. sugar
Shake with fine ice; strain into chilled Sour glass; add a
squirt of Schweppes soda or seltzer and dress with section of
orange and cherry.
CALVADOS SOUR
2 oz. calvados or applejack 1/2 tsp. sugar
1 tsp. fresh lemon juice
Shake with fine ice; strain into chilled Sour glass and deco
rate with half slice of orange and a cherry.
C H A M P A G N E SOUR
1 tsp. powdered sugar 1 tsp. fresh lemon juice
Champagne
Mix sugar and lemon juice in chilled Sour glass; fill up with
chilled champagne; stir slightly and serve.
CONTINENTAL SOUR
2 oz. bourbon 1 tsp. powdered sugar
Juice1/2lemon
Dissolve sugar in lemon juice; add whisky and shake with
fine ice; strain into chilled Sour glass; top with a dash of
claret. Note: Liquor of choice may be substituted for whisky.
E G G SOUR
1 tsp. powdered sugar 1 oz. curaçao
3 dashes lemon juice 1 oz. brandy
1 whole egg
Shake with cracked ice; strain into chilled Sour glass.
E G G SOUR
(Non-alcoholic)
1 whole egg Juice 1 lemon
Shake vigorously with 3 lumps of ice; strain into chilled
Sour glass; dust with nutmeg.
FIREMAN'S SOUR
1/2 oz. grenadine 2 oz. Bacardi
1/2 tsp. powdered sugar Juice 1 lime
Shake with cracked ice; strain into Sour glass; fill with selt
zer. Garnish with slice of orange and a cherry.
G I N SOUR
Same as Brandy Sour, substituting gin for brandy.
JAMAICA R U M SOUR
2 oz. Jamaica rum 3 dashes fresh lemon juice
1 oz. seltzer 1 tsp. powdered sugar
Sours 407
Shake with shaved ice; strain into chilled Sour glass. Gar
nish with half slice of orange and a cherry. Note: Rum of
choice may be used in place of Jamaica rum.
WHISKY SOUR
Same as Brandy Sour, substituting whisky for brandy.
SWIZZLES
Swizzles originated in the West Indies where every

thing, including hot chocolate, is swizzled. A swizzle
stick is the branch of a tropical bush which has from
three to five forked branches on the end. Y o u insert
this in the glass or pitcher and twirl the stem rapidly
between the palms of your hand. Fine ice is used in
Swizzles, and by rapid swizzling you'll get a good out
side frost such as on a Julep. Of course you won't get
this frost if you haven't used enough liquor—that's
important.
Most true Swizzles, because of their origin, call for
rum, but nearly all punches can be swizzled. Punches
for three or four people can be mixed in a pitcher
with fine ice and swizzled until the pitcher frosts, and
then poured into tall glasses.
Swizzles 409
BARBADOS R E D RUM SWIZZLE

1/2 lime 1dash Angostura bitters
2 oz. Barbados rum 1/2 tsp. sugar
Squeeze lime and drop into 10-OZ. glass; fill glass with
shaved ice; add rest of ingredients and swizzle.
JAMAICA RUM SWIZZLE

(For 6 to 8 people)
1 pt. Jamaica rum Juice 6 limes
4 tbs. bar sugar
Mix rum, lime juice, and sugar in pitcher; add crushed ice
and swizzle until pitcher frosts; pour into glasses and garnish
with sprigs of mint and fresh pineapple or other fruit.
MARTINIQUE SWIZZLE
2 oz. Martinique or dark 1/2 oz. lemon juice
Jamaica rum 1 tsp. sugar
2 dashes Angostura bitters 1 dash Pernod or Herbsaint
Mix ingredients in mixing glass with a large piece of ice;
strain into a 14-oz. glass filled with shaved ice and swizzle.
PUERTO RICO SWIZZLE

1 lime 3 dashes Angostura bitters
3 oz. Puerto Rico rum 1 scant tsp. sugar
Cut lime; squeeze into 14-oz. glass and drop in shells. Fill
glass with shaved ice; add sugar and rest of ingredients and
swizzle.
PUERTO RICAN RUM SWIZZLE

1/2 oz. lime juice 1 oz. French vermouth
1/2 tsp. bar sugar 1 oz. Puerto Rican rum
Mix in 10-oz. glass; fill with fine ice; add several squirts of
seltzer and swizzle until glass frosts.
QUEEN'S PARK SWIZZLE

1/2 large lime 3 oz. 86-proof Demerara rum
Mint leaves 2 dashes Angostura bitters
1/2 oz. simple syrup
Squeeze lime and drop shells with mint leaves into 14-oz.
glass; fill with shaved ice; add rest of ingredients and swizzle
until glass frosts. Garnish with sprig of mint.
WINE CUPS
For those who have no great appreciation of wine

or just plain don't like it, wine cups offer refreshing
mealtime accompaniments. Made with fruits, li
queurs, and wines, they are really small versions of
wine punches and can be dry or sweet according to
preference. I have found people who formerly passed
up the wine list to be delighted with any of the fol
lowing wine cups and I sincerely hope that more bars
and restaurants serve them.
B U R G U N D Y CUP
2 oz. brandy 1 oz. bénédictine
l oz. curaçao 11/2 qts. burgundy
Mix thoroughly in pitcher with ice, adding burgundy last.
Add slices of orange, pineapple, cherries, and a strip of cu
cumber rind. Stir thoroughly and top with fresh mint. Serve
in wineglasses with spoons.
Wine Cups 411
CHAMPAGNE CUP—1
1 orange, sliced 11/2 oz. maraschino liqueur
1/2 lemon, sliced 11/2 oz. chartreuse
3 slices pineapple 11/2 oz. brandy
1 bottle champagne
Half fill large glass pitcher with cracked ice; add fruit,
liqueurs, and brandy. Let chill thoroughly and add chilled
champagne at the last moment. Serve in champagne glasses.
CHAMPAGNE CUP—2
2 oz. brandy 1/2 oz. maraschino liqueur
2 tbs. powdered sugar 1/2 oz. Grand Marnier
1 oz. orange curaçao 1 qt. champagne
Mix powdered sugar with liquors thoroughly in pitcher; half
fill with cracked ice; dress with slices of pineapple and orange,
cherries or berries in season, and a strip of cucumber peel; add
chilled champagne last and garnish with fresh mint. Serve in
champagne glasses.
CHAMPAGNE CUP—3
11/2 oz. brandy 1 oz. maraschino liqueur
1 oz. bénédictine 1 bottle sparkling water
1 fifth champagne
Mix liquor and sparkling water with ice in pitcher; dress
with fruits and berries; add chilled champagne just before
serving and garnish with mint. Serve in champagne glasses.
CLARET CUP—1
1/2 oz. maraschino liqueur 3 tbs. powdered sugar
1 oz. orange curaçao 1 qt. claret
Mix liquor with powdered sugar in large pitcher; add cracked
ice and stir thoroughly; stir in chilled claret and dress with
fruits and berries. Serve in wineglasses.
CLARET CUP—2
1 qt. claret 1/2 pt. sherry
1 pt. champagne 2 lemons, sliced
1/4 lb. loaf sugar dissolved in 1
cup water
Let sugar, water, and lemon steep together half an hour be
fore adding rest of ingredients. M i x together thoroughly in a
large pitcher and add crushed ice until the mixture is thick.
Serve in wineglasses.
RHINE WINE CUP—1

1 oz. maraschino liqueur 1/2 oz. sugar syrup
1/2 oz. curaçao 1 qt. Rhine wine
Mix liqueurs and sugar syrup in large pitcher; add cracked
ice and pour in Rhine wine; stir and serve in wineglasses.
RHINE W I N E CUP—2
2 oz. brandy 1 oz. maraschino liqueur
1 oz. orange Curaçao 1 qt. Rhine wine
1/2 pt. club soda
Mix brandy and liqueurs with cracked ice in pitcher; add
wine and soda; dress with sliced pineapple and oranges and
berries in season; add a strip of cucumber peel and decorate
with mint. Serve in wineglasses.
SAUTERNE CUP
Substitute sauterne for Rhine wine in either of the above
recipes.
INDEX
Abbey Cocktail, 94 Agonie Cocktail, 95

Absinthe American Cocktail, Ainsworth Cocktail, 95
199 Alabama Fizz, 302
Absinthe and Egg Cocktail, Alaska Cocktail, 95
199 Albemarle Fizz, 302
Absinthe Cocktail, 199 Albertine Cocktail, 200
Absinthe French Cocktail, Ale Flip, 311
200 Ale Sangaree, 395
Absinthe Italiano Cocktail, Alexander Cocktail, 62, 96
200 Alexander's Sister, 96
Absinthe Special Cocktail, Alexandra Cocktail, 96
200 Alfonso Cocktail, 96, 200,
Acacia Cocktail, 94 248
Ace Cocktail, 95 Alhambra Royal, 314
Addington Highball, 326 Alice Mine Cocktail, 200
_Addison Cocktail, 95 — √.6 Allen Cocktail, 96
Adelle Special Cocktail, 259 Allies Cocktail, 96
Adios Amigos Cocktail, 207 Alligator Cocktail, 96
Admiral Cocktail, 95 Alsace-Lorraine, 48
Admiral Highball, 326 Amarosa Cocktail, 97
Adonis Cocktail, 248 Amber Dream Cocktail, 97
Affinity Cocktail, 248, 259 Amer Picon Fizz, 302
After-dinner drinks, 48-57 Amer Picon Highball, 326
414 Index
American Beauty Cocktail, Apricot Cocktail, 63, 99
62 Apricot Cooler, 353
American Glory Highball, 327 Arawak Cocktail, 208
American Grog, 314 Archbishop Punch, 360
American Punch, 360 Argentina Cocktail, 99
Amour Cocktail, 249 Armour Cocktail, 249
Amsterdam Cocktail, 97 Army Cocktail, 99
Angel, 48 Arrack Cooler, 353
Angel Face, 49 Arrowhead Cocktail, 260
Angel Face Cocktail, 97 Arsenic and Old Lace Cock-
Angel Kiss, 49 tail, 99
Angel's Blush, 48 Artillery Cocktail, 99
Angel's Dream, 48 Artist's Special Cocktail, 260
Angel's Kiss, 49 Astor Cocktail, 99
Angel's Lip, 49 Astoria Cocktail, 100
Angel's Tit, 49 Atlas Cocktail, 63
Angel's W i n g , 49 Atta Boy Cocktail, 100
Angeles Cocktail, 97 Attention Cocktail, 100
Angelic Cocktail, 259 Atty Cocktail, 100
Angler Cocktail, 97 Aviation Cocktail, 100, 249,
Angostura Fizz, 348 260
Anisette Cocktail, 98, 200, Aziz Fizz, 302
260
Ann Sheridan Cocktail, 207 B and B , 50 EXC
Announcer Cocktail, 98 B . V . D . Cocktail, 2 1 1
Ante Cocktail, 62 Babbie's Special Cocktail, 63
Ants in the Pants Cocktail, 98 Baby Fingers Cocktail, 100,
Apache Cocktail, 98 241
Aperitif Cocktail, 98 Baby Kitty, 50
Apparent Cocktail, 98 Baby's Own, 50
Appetizer Cocktail, 98, 260 Bacardi-Absinthe Punch, 360
Apple Blossom Cocktail, 63 Bacardi Blossom Cocktail, 208
Apple Blow Fizz, 302 Bacardi Buck, 327
Apple Cider Punch, 374 Bacardi Cocktail, 208
Apple Cocktail, 63 Bacardi-Dubonnet Cocktail,
Apple Pie Cocktail, 207 208
Apple Toddy, 3 1 4 Bacardi Highball, 327
Apple Toddy Cocktail, 63 Bacardi-Peach Cocktail, 208
Applejack Cocktail, 63 Bacardi Punch, 360, 361
Applejack Cooler, 353 Bacardi Rum Punch, 361
Applejack Highball, 327 Bacardi-Silver Cocktail, 209
Applejack Rickey, 392, 393 Bacardi Special Cocktail, 209
Applejack Sling, 395 Bacardi Sweet Cocktail, 209
Approve Cocktail, 260 Baccio Punch, 374
Apricot Brandy Cooler, 353 Balaklava Punch, 375
Index 415
Bald Head Cocktail, 100 Bennett Cocktail, 1 0 3
Bali Punch, 361 Bently Cocktail, 64
Ballantine's Cocktail, 1 0 1 Bentote Cocktail, 64
Balm Cocktail, 249 Bermuda Cocktail, 103
Baltimore Egg Nog, 295, 296 Bermuda Rose Cocktail, 103
Bamboo Cocktail, 249 Bermudian Cocktail, 103
Banana C o w , 296 Berry Cocktail, 1 0 3 , 209
Barbados Red Rum Swizzle, Berry W a l l Cocktail, 103
409 Berryade, 3 1 4
Barbara Cocktail, 1 0 1 , 246, Best Homemade Cocktail, 1 0 3
260 Best Punch, 375
Barbaresque Cocktail, 209 Betty Cocktail, 103
Barbary Coast Cocktail, 1 0 1 , Between-the-Sheets Cocktail,
261 104, 209
Barbary Coast Highball, 327 Bianco Cocktail, 261
Barcelona Fizz, 302 Biarritz Cocktail, 64
Barking Dog Cocktail, 1 0 1 Bich's Cocktail, 104
Barnacle Bill, 50 Bidou Cocktail, 104
Barney Barnato Cocktail, 64 Biffy Cocktail, 104
Barney French Cocktail, 261 Big Bad Wolf Cocktail, 64
Barnum W a s Right Cocktail, Big Boy Cocktail, 64
101 Bijou Cocktail, 104
Baron Cocktail, 1 0 1 Biltong Cocktail, 104
Barry Cocktail, 1 0 1 Bimini Cooler, 354
Bartenders: customers don't Bird Cocktail, 65
e r
like, 1 0 - 1 3 ; P ' ls 0 I
> 5! 1 _
Bird of Paradise Fizz, 302
rules for, 1 0 - 1 2 ; some peo Birdie Cocktail, 2 1 0
ple not liked by, 6-9 Biribi Cocktail, 104
Barton Special Cocktail, 102 Bishop Cocktail, 2 1 0 , 261
Battery Charger, 353 Bishop's Cooler, 354
Beachcomber Cocktail, 209 Biter Cocktail, 105
Beau Brummel Cocktail, 261 Bizzy Izzy Highball, 327
Beauty Spot Cocktail, 102 Black and Tan Cocktail, 249
Beaux Arts Cocktail, 102 Black Rose, 327
Bebbo Cocktail, 102 Black Stripe, 314
Beck Cocktail, 102 Black Velvet, 327
Been Bee, 50 Blackjack, 50
Bee's Knee Cocktail, 102 Blackjack Cocktail, 105
Bee's Knees Cocktail, 64 Blackout Cocktail, 105
Belaire Cocktail, 102 Blackthorn Cocktail, 105,
Belmont Cocktail, 102 241, 261
Belote Cocktail, 201 Blanche, 50
Benedictine Cocktail, 64 Blarney Cocktail, 261
Benedictine Frappé, 50 Blarney Stone Cocktail, 261
Bengal Lancers' Punch, 375 Blinker Cocktail, 262
416 Index
Blinton Cocktail, 105 Bracer, 329
Blister Cocktail, 105 Bracer Cocktail, 201
Block and Fall Cocktail, 65 Brain Duster Cocktail, 66
Block and Tackle Cocktail, 65 Brainstorm Cocktail, 263
Blood and Sand Cocktail, 262 Brandy, types of, 30-31
Bloodhound Cocktail, 106 Brandy Buck, 329
Bloody Mary, 328 Brandy Champagne Punch,
Blossom Cocktail, 106 377
Blue Bird Cocktail, 106
Brandy Champerelle Cock
Blue Blazer, 314
tail, 66
Blue Boy Cocktail, 2 1 0
Brandy Cobbler, 58
Blue Devil Cocktail, 106
Brandy Cocktail, 66
Blue Flyer Cocktail, 106
Brandy Collins, 289
Blue Monday Cocktail, 246
Brandy Cooler, 354
Blue Moon Cocktail, 106,
Brandy Crusta, 291, 292
262 Brandy Daisy, 293
Blue Special Cocktail, 65 Brandy E g g Nog, 296
Blue Train Cocktail, 106 Brandy Fancy Cocktail, 66
Blue Train Special Cocktail, Brandy Fix, 300
249 Brandy Fizz, 303
Blues Cocktail, 262 Brandy G u m p Cocktail, 66
Boa Constrictor Cocktail, 65 Brandy Highball, 329
Bob Dandy Cocktail, 250 Brandy Hot, 3 1 5
Bobby Burns Cocktail, 262 Brandy Julep, 322
Bogey Cocktail, 107 Brandy Punch, 361, 376
Bolo Cocktail, 210 Brandy Sangaree, 396
Bombay Cocktail, 65 Brandy Scaffa, 398
Bombay Punch, 375, 376 Brandy Shrub, 401
Bon Soir Highball, 328 Brandy Sling, 396
Bonanza, 328 Brandy Smash, 403
Bonnie Prince Charlie, 65 Brandy Sour, 405
Boomerang Cocktail, 107, Brandy Vermouth Cocktail
262 66
Booster, 328 Brant Cocktail, 67
Booster Cocktail, 65 Brazil Cocktail, 250
Bordever Cocktail, 262 Breakfast Cocktail, 1 0 7
Bosom Caresser, 66, 328 Breck and Brace, 329
Bosom Cocktail, 66 Brett's Own Cocktail, 201
Boston Club Cocktail, 107 Bridge Punch, 377
Boston Cooler, 354 Broadway Smile, 51
Boston E g g Nog, 296 Broadway Special Cocktail,
Boston Flip, 3 1 1 107
Bostonian Cocktail, 107 Broken Spur Cocktail, 108
Boulevard Cocktail, 1 0 7 , 201 Broker's Flip, 311
Bourbon Squash, 328 Bronx Cocktail, 108
Index 417
Bronx Golden Cocktail, 108 Cafe Royal, 215
Bronx Pineapple Cocktail, Caliente Cocktail, 109, 1 1 0
108 Calisaya Cocktail, 264
Bronx River Cocktail, 108 Calvados Sour, 405
Bronx Silver Cocktail, 108 Camargo Punch, 378
Bronx Terrace Cocktail, 109 Cambridge Punch, 378
Brooklyn Cocktail, 109, 263 Cameron's Cocktail, 264
Brooklynite Cocktail, 2 1 0 Cameron's Kick Cocktail,
Brown Derby Cocktail, 263 264
Brown Shake, 329 Camparinette Cocktail, 1 1 0
Brown University Cocktail, Campden Cocktail, 1 1 0
263 Canadian Cocktail, 2 0 1 , 264
Brunelle Cocktail, 201 Canadian Grenadier, 330
Brunswick Sour, 329 Canton Cocktail, 2 1 1
Brut Cocktail, 250 Canvasback Cocktail, 264
Bucks Fizz, 303 Cape Cocktail, 1 1 0
Buddha Punch, 377 Capetown Cocktail, 264
Bud's Cocktail, 201 Caprice Cocktail, 1 1 0
Builder-upper, 354 Captain Kidd Cocktail, 2 1 1
Bulldog Cocktail, 67 Captain's Blood Cocktail, 2 1 1
Bulldog Cooler, 354 Cardinal Punch, 348, 378
Bulldog Highball, 330 Caribbean Hot Swizzle, 3 1 5
Bull's Milk Punch, 297 Caribbean Punch, 379
Bumper Cocktail, 2 1 0 Carlton Cocktail, 265
Bunny Hug Cocktail, 109, Carrol Cocktail, 67
263 Caruso Cocktail, 1 1 0
Burgundy Cup, 4 1 0 Casino Cocktail, 1 1 0 , 1 1 1
Burroughs Old-fashioned Cason Cocktail, 1 1 1
Cocktail, 263 Cassis and Soda, 349
Bushranger Cocktail, 2 1 0 Cassis Cocktail, 265
Bustanoby Cocktail, 201 Cassis-Kirsch Highball, 330
Buster Brown Cocktail, 263 Castle Dip Cocktail, 67
Buster Cocktail, 2 1 1 Caterpillar Cocktail, 265
Butterfly Milk Punch, 297 Cat's Eye Cocktail, 1 1 1
Byculla Cocktail, 250 Ce Soir ou Jamais Cocktail,
Byrrh Cocktail, 264 111
Cecil, 330
Cabaret Cocktail, 109 Ceon de Pau Cocktail, 1 1 1
Cablegram Cooler, 355 C'est Vert—mais Juste Cock-
Cablegram Highball, 330 tail, 1 1 1
Café Brûlé Cocktail, 51 Champagne Buck Cocktail,
Café Brûlot, 3 1 5 250
Café de Paris Cocktail, 109 Champagne Cobbler, 58
Café Diablo, 3 1 5 Champagne Cocktail, 250
Café Kirsch, 51 Champagne Cup, 4 1 1
418 Index
Champagne Flip, 3 1 1 Claret Punch, 362, 380
Champagne glass, illus., 18 Claret Sangaree, 396
Champagne Julep, 323 Claridge Cocktail, 1 1 3
Champagne Punch, 362, 379 Classic Cocktail, 68
Champagne Sour, 406 Classique Cocktail, 68
Champagne Velvet, 330 Climax Cocktail, 68
Champerelle, 51 Cloudy Sky Rickey, 393
Champs Elysera Cocktail, 67 Cloudy with Showers C o c k
Chanticleer Cocktail, 1 1 2 tail, 1 1 4
Chaparra Cocktail, 2 1 1 Clover Club Cocktail, 1 1 4
Chapelle Cocktail, 1 1 2 Clover Leaf Cocktail, 1 1 4
Charles Cocktail, 67 Clover Royal Cocktail, 1 1 4
Charleston Cocktail, 1 1 2 Club Cocktail, 68, 1 1 4
Charley Pie Cocktail, 1 1 2 Club Forest Cocktail, 251
Charlie Lindbergh Cocktail, Club Punch, 380, 381
112 Cobblers, 58-60
Charlie O. Cocktail, 1 1 2 Cockney Cocktail, 1 1 4
Charme de Paris Cocktail, Cocktail Brugal, 2 1 2
Cocktails, 61-288; brandy and
in
Chartreuse Cocktail, 265 cognac, 63-93; § > 94-

Chatterly Cocktail, 1 1 3 196; glasses for, illus., 1 9 ;
Check-dodgers, 1 - 5 liqueur and cordial, 1 9 9 -
Cheerio Cocktail, 265 206; miscellaneous, 1 9 7 -
Cherry Blossom Cocktail, 67, 98; rum, 207-40; sloe gin,
2 4 1 - 4 5 ; vodka, 246-47;
Cherry Cocktail, 67, 202 whisky, 259-88; wine, 248-
Cherry Rum Fizz, 303
Chevalier Cocktail, 68 Cocoanut Grove Cocktail,
Chicago Cocktail, 68 114
Chickadee Punch, 380 Coconut Punch, 362
Chinatown Cocktail, 1 1 3 Coffee Cobbler, 59
Chinese Cocktail, 2 1 2 Coffee Cocktail, 68, 251
Chocolate Cocktail, 251 Coffee Flip, 3 1 1
Chocolate Flip, 3 1 1 Coffee Grog, 3 1 7 ; container,
Choker Cocktail, 265 illus., 19
Chorus Girl Cocktail, 1 1 3 Cognac Cocktail, 69
Chorus Lady Cocktail, 1 1 3 Cointreau Cocktail, 1 1 4
Chrysanthemum Cocktail, Cola Absent, 330
251 Cola Cocktail, 1 1 4
Church Parade Cocktail, 1 1 3 Cold Deck Cocktail, 69
Cider Nectar, 330 Collins, 289-90
Cigalon Cocktail, 2 1 2 Colonel Appleton Cocktail,
Cinzano Cocktail, 251 69
Claret Cobbler, 59 Colonel Cocktail, 265
Claret Cup, 4 1 1 Colonial Cocktail, 1 1 5
Index 419
Colony Cocktail, 1 1 5 Croisette Cocktail, 70
Colorado Cocktail, 69 Crow Cocktail, 266
Columbia Cocktail, 2 1 2 Crustas, 291-92, 350
Columbia Skin, 3 1 6 Crutch Cocktail, 1 1 7
Come Again Cocktail, 1 1 5 Crux Cocktail, 70
Commodore Cocktail, 2 1 2 , Crystal Highball, 331
266 Cuba Libre, 332
Conditioner, 331 Cuba Libre Cocktail, 2 1 3
Congo Cocktail, 2 1 2 Cuba Libre Superb, 332
Consolation Cocktail, 1 1 5 Cubaine Cocktail, 2 1 3
Continental Highball, 331 Cuban Cocktail, 70, 2 1 3 , 214
Continental Sour, 406 Cuban Presidente, 2 1 4
Cook's Tour Cocktail, 1 1 5 Cubano Cocktail, 1 1 7 , 2 1 4
Coolers, 352-73 Cucumber, 51
Cooper's Ranch Punch, 362 Culprit Fey Cocktail, 1 1 7
Cooperstown Gocktail, 1 1 5 Culross Cocktail, 70
Copenhagen, 331 Cupid Cocktail, 252
Coral Cocktail, 1 1 5 , 2 1 3 Cups. See W i n e cups
Cordova Cocktail, 1 1 5 Curagao Cocktail, 266
Corn Popper, 331 Currant Shrub, 401
Cornell Cocktail, 1 1 6 Cutest One Cocktail, 1 1 7
Cornell Special Cocktail, 1 1 6
Cornwell Cocktail, 1 1 6 D . F . Cocktail, 120
Coronation Cocktail, 69, 1 1 6 , D . O. M . Cocktail, 1 2 1
Daiquiri, 2 1 4 ; glass for, illus., -EXC.
Coronel Batista Cocktail, 2 1 3 18
Corpse Reviver Cocktail, 69, Daisies, 194, 293-94
116 Damn-the-Weather Cocktail,
Cota Cocktail, 1 1 6 118
C6te d'Ameraud Cocktail, Damson Cocktail, 1 1 8
116 Dandy Cocktail, 267
Coup de Cafard Cocktail, Darb Cocktail, 1 1 8
117 Daredevil Flip, 3 1 2
Coup de Roules Cocktail, 1 1 7 Davis Brandy Cocktail, 7 1
Country Cocktail, 70 Davis Cocktail, 216
Country Club, 331 De Mon Cure Cocktail, 71
Country Gentleman Cocktail, D e Rigueur Cocktail, 267
70 Deauville Cocktail, 7 1
Cowboy Cocktail, 266 Deceiver Cocktail, 1 1 8
Crawl Cocktail, 70 Dech Gerard's Cocktail, 1 1 8
Cream Fizz, 303 Deep Purple Punch, 363
Cream Punch, 362 Deep Sea Cocktail, 1 1 8
Creole Cocktail, 1 1 7 , 266 Del Monte Cocktail, 2 1 6
Creole Fizz, 303 Dely's Cocktail, 1 1 8
Crocker Cocktail, 1 1 7 Demeanor Cocktail, 1 1 9
Index
420
Dempsey Cocktail, 1 1 9 Dr. Funk Punch, 363
Depth Bomb Cocktail, 7 1 Dragoon Punch, 381
Depth Charge Cocktail, 1 1 9 Dream Cocktail, 72, 1 2 2
Derby Cocktail, 7 1 , 1 1 9 , 267 Dronda Cocktail, 1 2 2
Derby Fizz, 303 Drunks, how to handle, 8
Dernier Round Cocktail, 1 1 9 Dry Cocktail, 268
Desert Cooler, 355 Du Barry Cocktail, 1 2 2 , 252
Desert Dream Cocktail, 1 1 9 Dubonnet Dry Cocktail, 1 2 2
Deshler Cocktail, 267 Dubonnet Fizz, 304
Destiny Cocktail, 1 1 9 Dubonnet Highball, 332
Devil Cocktail, 71 Duchess Cocktail, 202
Devil's Cocktail, 252 Duck Under Cocktail, 1 2 2
Devil's Leap Cocktail, 2 1 6 Duke of Marlborough Cock-
Devil's Tail Cocktail, 2 1 6 tail, 252
Devonia Cocktail, 1 2 0 Dunhill Cocktail, 1 2 3
Diablo Cocktail, 7 1 Dunlap Cocktail, 2 1 6
Diabola Cocktail, 1 2 0 Duplex Cocktail, 1 2 3
Diamond Fizz, 303 Durkee Highball, 332
Diana, 5 1 , 332
Diana Cocktail, 1 2 0 Eagle's Dream Cocktail, 1 2 3
Dick, Jr., Cocktail, 1 2 0 Earthquake Cocktail, 1 2 3
Diki Cocktail, 120 East India Cocktail, 72
Diki Diki Cocktail, 72 East Indian Cocktail, 252
Dixie Cocktail, 120, 267 Eau du Nil Cocktail, 1 2 3
Dixie Punch, 363 Eclipse Cocktail, 1 2 3
Dizzy Izzy Cocktail, 267 Eddie (or Eddy) Brown
Do Be Careful Cocktail, 1 2 1 Cocktail, 124
Doctor Cocktail, 216 Edith Day Cocktail, 1 2 4
Doctor Monahan Cocktail, Edward VIII Cocktail, 268
121 Egg Nog Punch, 381
Dodge Cocktail, 1 2 1 Egg Nogs, 295-99, 3 1 8 , 383
Dodo Cocktail, 1 2 1 Egg Sour, 406
Dog's Nose, 332 Egg Suissesse, 332
Dolly O'Dare Cocktail, 1 2 1 El Guarani Cocktail, 124
Dolores Cocktail, 2 1 6 El Presidente Cocktail, 2 1 7
Donald H. Cocktail, 1 2 1 Elegant Cocktail, 1 2 4 , 268
Don't Give Up the Ship Elephant's Ear Cocktail, 124
Cocktail, 1 2 1 Elephants Sometimes Forget
Dorothy's Delight Cocktail, Cocktail, 1 2 4
122 Elk Cocktail, 124
Double Arrowhead, 51 Elk's Own Cocktail, 268
Douglas Cocktail, 1 2 2 Emerald Cocktail, 1 2 5
Down the Hatch Cocktail, Emergency Cocktail, 1 2 5
267 Emerson Cocktail, 1 2 5
Dr. Fink Punch, 363 Empire City Punch, 382
Index 421
Empire Cocktail, 1 2 5 Fine and Dandy Cocktail, 1 2 7
English Bishop, 3 1 6 Fioupe Cocktail, 73√.6
English Cobbler, 59 Fireman's Sour, 406
English Royal, 3 1 6 Fish House Punch, 364, 382
Enos Cocktail, 1 2 5 Fitchett Cocktail, 1 2 7
Erin Cocktail, 1 2 5 Five-fifteen Cocktail, 202
Erin's Irish Cocktail, 268 Fixes, 300, 342
Eskimo, 333 Fizz a la Violette, 304
Ethel Cocktail, 72 Fizzes, 301-09; glass for,
Eton Highball, 333 illus., 1 9
Eureka Cocktail, 126 Flag Cocktail, 73
Evan's Cocktail, 268 Flamingo Punch, 364
Everybody's Irish Cocktail, Flapjack Cocktail, 253
268 Flash Cocktail, 202
Eve's Garden, 52 Flips, 3 1 0 - 1 2
Export Cassis, 333 Floor Polish Cocktail, 128
Exposition Cocktail, 242 Florida Cocktail, 128
Express Cocktail, 269 Florida Punch, 364
Eye-opener, 333 Florida Special Cocktail, 2 1 7
Eye-opener Cocktail, 2 1 7 Floridian Cocktail, 128
Flu Cocktail, 269
Fair and Warmer Cocktail, Flying Fish Cocktail, 128
217, 242 Flying Scotchman Cocktail,
Fair Weather Cocktail, 72 , 269
Fairbanks Cocktail, 126 Fog Cutter, 333; glass for,
Fairy Belle Cocktail, 126 illus., 19
Falkland Island Warmer, 316 Four Flusher Cocktail, 218
-Fallen Angel Cocktail, 126 Fourth Degree Cocktail, 128
Fan Tan Cocktail, 72 Fourth Estate Cocktail, 1 2 8
Fancy Cocktail, 269 Fox River Cocktail, 269
Fancy Free Cocktail, 269 Fox Trot Cocktail, 218
Fancy mixes, 20 Francis Cocktail, 128
Fancy Sour Cocktail, 252 Franciulli Cocktail, 269
Fandango Cocktail, 126 Frank Sullivan Cocktail, 73
Fantasio Cocktail, 126 Frankenjack Cocktail, 129
Fare Thee Well Cocktail, 126 Frankenstein Cocktail, 129
Fascination Cocktail, 202 Frank's Special Cocktail, 129
Fascinator Cocktail, 1 2 7 Frappés, 50, 52, 62, 2 3 1
Favorite Cocktail, 1 2 7 , 252 French Cocktail, 129
Fedora Punch, 363 French Rose Cocktail, 129
Fernet Branca Cocktail, 1 2 7 French " 7 5 , " 333
Fifty-fifty Cocktail, 1 2 7 French Tricolor, 52
Fig Leaf Cocktail, 2 1 7 French Vermouth Cocktail,
Filmograph Cocktail, 73
Fin de Siecle Cocktail, 1 2 7 Frisco Cocktail, 270
422 Index
Froth Blower Cocktail, 129 Gingivitis Cocktail, 1 3 2
Frother Cocktail, 129 Glad Eye Cocktail, 202
Frou Frou Cocktail, 129 Glasses for drinks, 1 6 - 1 7 ;
Froupe Cocktail, 73 illus., 1 8 - 1 9 ; frosted, 21
Frozen Absinthe, 333 Glog, 316
Frozen Peach Daiquiri Cock- Gloom Chaser Cocktail, 203
tail, 2 1 5 Gloom Lifter Cocktail, 270
Full House Cocktail, 73, 2 1 8 Gloom Raiser Cocktail, 1 3 2
Furnace Creek Cooler, 355 Gloria Cocktail, 1 3 2
Fuzzy Fizz, 304 Gloriana Cocktail, 73, 1 3 3
Gluh Wein, 3 1 7
Gangadine Cocktail, 1 3 0 Goats' Delight Cocktail, 74
Garden of Eden, 52 Goddess Cocktail, 203
Gaspar Cocktail, 1 3 0 Goddess of Love Cocktail,
Gazette Cocktail, 73 203
Gene Corrie Cocktail, 1 3 0 Gold Ermine Cocktail, 1 3 3
Gene Tunney Cocktail, 1 3 0 Golden Clipper Cocktail, 1 3 3
Genever Cocktail, 1 3 0 Golden Dawn Cocktail, 1 3 3
Genevieve Cocktail, 1 3 0 Golden Fizz, 304
Georgia Mint Julep, 323 Golden Gate Cocktail, 1 3 3
Gibson Cocktail, 1 3 1 -√6 Golden Girl Cocktail, 1 3 3
Gigola Cocktail, 270 Golden Gloves Cocktail, 218
Gilded Lily Cocktail, 2 1 8 Golden Slipper, 334
Gilroy Cocktail, 1 3 1 Golden Slipper Cocktail, 203
Gimlet Cocktail, 1 3 1 -EXC Goldfish Cocktail, 1 3 3
Gimlet Highball, 334 Golf Cocktail, 134
Gin, types of, 3 1 - 3 2 Golf Links Highball, 334
Gin and Bitters, 334 Good Fellow Cocktail, 74
Gin and Cape Cocktail, 1 3 1 Good Morning Fizz, 304
Gin Blind Cocktail, 1 3 2 Gooseberry Cocktail, 270
Gin Buck, 334 Gossamer, 334
Gin Cocktail, 1 3 1 Gradeal Cocktail, 218
Gin Crusta, 292 Grand Cocktail, 270
Gin Fix, 300 Grand Royal Cocktail, 1 3 4
Gin Fizz, 304 Grand Royal Fizz, 305
Gin Julep, 323 Grand Slam Cocktail, 1 3 4
Gin-mint Punch, 364 Grande Bretagne Cocktail,
Gin Punch, 364
134
Gin Rickey, 393 Grandeur Punch, 383
Gin Scaffa, 398 Grapevine Cocktail, 134
Gin Sour, 406 - Grasshopper, 52 —EXC
Gin Southern Cocktail, 1 3 2 Great Secret Cocktail, 1 3 5
Gin Stinger Cocktail, 1 3 2 Green Dragon, 335
Ginger Fizz, 304 Green Dragon Cocktail, 1 3 5
Ginger Rogers Cocktail, 1 3 2 Green Eye Cocktail, 203
Index 423
Green Jade Cocktail, 1 3 5 Headlong Hall Cocktail, 1 3 7
Green Orchid, 335 Hearn's Cocktail, 271
Green Room Cocktail, 253 Heat Wave, 3 1 7
Green Star Cocktail, 253 Heather Cocktail, 271
Greenbriar Cocktail, 1 3 5 , 253 Helen's Own Cocktail, 1 3 7
Green-eyed Monster Cocktail, Hell Cocktail, 75
270 Here's How, 335
Grenadier Cocktail, 74 Hesitation Cocktail, 271
Guard's Cocktail, 1 3 5 Hey-hey Cocktail, 75
Gunga Din Cocktail, 1 3 5 H. G . Wells Cocktail, 271
Gypsy Punch, 364 Hibiscus Cocktail, 219
High Hat Cocktail, 75
H and H Cocktail, 1 3 5 High Life Cocktail, 75
H. P. W . Cocktail, 139 Highball glass, illus., 19
H. R. W . Cocktail, 140 Highballs, 326-37, 340-47,
Hague Cocktail, 270 350
Hair of the Dog Cocktail, 271 Highland Cocktail, 271
Hakam Cocktail, 1 3 6 Highland Cooler, 355
Hanky Panky Cocktail, 136 Hi-ho Cocktail, 1 3 7
Haote Pikia Punch, 365 Hilliard Cocktail, 1 3 7
Happy Thought Cocktail, 203 Hillsboro Cocktail, 1 3 7
Hari-kari, 335 Hillycroft Cooler, 355
Harmony Cocktail, 74 Hobby Cocktail, 272
Harrovian Cocktail, 1 3 6 Hobson Cocktail, 242
Harry Lauder Cocktail, 271 Hocus Pocus Cocktail, 138
Harry's Cocktail, 1 3 6 Hoffman House Cocktail, 138
Harry's Highball, 335 Hoffman House Fizz, 3 0 ;
Harvard Cocktail, 74, Holiday Egg Nog Punch, 383
Harvard Cooler, 355 Holland Cocktail, 1 3 8
Harvard Fizz, 305 Holland House Cocktail, 138
Harvard Highball, 335 Hollywood Cocktail, 138, 219
Hasty Cocktail, 136 Home on the Range Cock
Havana Beach Cocktail, 219 tail, 272
Havana Brandy Cocktail, 74 Homestead Cocktail, 1 3 8
Havana Club Cocktail, 219 Honeymoon Cocktail, 75
Havana Cocktail, 218 Hong Kong Cocktail, 1 3 8 ,
Havana Rainbow Plus, 52
Have a Heart Cocktail, 136
Honi Honi Cocktail, 219
Havelock Highball, 335
Honolulu Cafe Cocktail, 139
Hawaii Cocktail, 1 3 6
Honolulu Cocktail, 139
Hawaiian Brandy Cocktail,
Honolulu Silver Cocktail, 139
74 Hoop La Cocktail, 75
Hoot Mon Cocktail, 272
Hawaiian Cocktail, 1 3 7
Hoover Cocktail, 219
Hawaiian Cooler, 355
Hop Toad Cocktail, 75, 2 2 0
He Loves Me Cocktail, 1 3 7
424 Index
Horse's Highball, 336 Indian Cocktail, 242

Horse's Neck, 336 Indispensable Cocktail, 1 4 1
Hot Benefactor, 3 1 7 Ink Street Cocktail, 272
Hot Buttered Rum, 3 1 7 ; bat Iris Cocktail, 1 4 1
ter, 3 1 7 ; container, illus., Irish Cocktail, 203, 272
Irish Rose Cocktail, 273
19
Irresistible Cocktail, 220
Hot Buttered Rum C o w , 3 1 7
Isabelita Cocktail, 1 4 1
Hot Deck Cocktail, 272
Italian Cocktail, 253
Hot drinks, 3 1 3 - 2 1 ; glasses
Itchiban, 297
for, illus., 19
Hot Egg Nog, 318
Hot Gin, 318 J . O . S. Cocktail, 143
Hot Lemonade, 318 Jabberwock Cocktail, 1 4 1
Hot Milk Punch, 318 Jabon Candido Cocktail, 220
Hot Rum Cow, 318 Jack Dempsey Cocktail, 1 4 1
Hot Rum Sling, 3 1 9 Jack Kearns Cocktail, 1 4 1
Hot Rye Whisky, 3 1 9 Jack Pine Cocktail, 1 4 1
Hot Sangarees, 319 Jack Rabbit Cocktail, 76
Hot Slings, 3 1 9 Jack Rose Cocktail, 76
Hot Toddy, 319 Jack Sloat Cocktail, 142.
Hotel Bristol Special, 336 Jack Withers Cocktail, 1 4 2 ,
Hotel Plaza Cocktail, 1 3 9 253
Hour Glass Highball, 336 Jackson Cocktail, 142
Huapala Cocktail, 219 Jamaica "Ginger" Cocktail,
Hugo Bracer Cocktail, 75 142
Hugo Special Cocktail, 140 Jamaica Honey Bee Cocktail,
Hula Hula Cocktail, 140 220
Humpty Dumpty Cocktail, Jamaica R u m Cocktail, 220
253 Jamaica Rum Sour, 406
Hurricane Cocktail, 1 4 0 , 272 Jamaica Rum Swizzle, 409
Hurricane Punch, 365 Janet Howard Cocktail, 76
Japanese Cocktail, 76, 142
I. B . F . Highball, 336 Jean de la Lune Cocktail, 76
Ian's Fizz, 305 Jersey, 52
Ice for drinks, 1 4 - 1 5 Jersey City Cocktail, 76
Ichbien, 297 Jersey Highball, 336
Ideal Cocktail, 140 Jersey Lighthouse, 3 1 9
I-Don't-Care Cocktail, 272 Jersey Lightning, 76
Imperial Cocktail, 140 Jersey Lily, 52
Imperial Delight Cocktail, 76 Jewel Cocktail, 142
Imperial Hotel Fizz, 305 Jeyplak Cocktail, 142
Imperial Punch, 383, 365 Jimmie Walker Cocktail, 273
Inca Cocktail, 140 Jimmy Blanc Cocktail, 1 4 3
Income Tax Cocktail, 1 4 1 Jinx Cocktail, 143
Independence Punch, 384 Joburg Cocktail, 220
Index 425
Jockey Club Cocktail, 273 Kitty Highball, 337
Jockey Club Special Cocktail, Klondike Cocktail, 77
Klondike Cooler, 356
John Cocktail, 242 Klondike Highball, 337
John Collins, 289 Knickerbein, 337
John Holt's Cocktail, 273 Knickerbine Cocktail, 203
John Wood Cocktail, 273 Knickerbocker Cocktail, 145
Johnnie Mack Cocktail, 242 Knockdown Cocktail, 1 4 5
Joker, 53 Knockout Cocktail, 145
Jones Cocktail, 242 Kola Cocktail, 145
Jorio Cocktail, 143 Kümmel Cocktail, 146
Josette Cocktail, 77 Kungsholm Cocktail, 274
JournalistCocktail, 1 4 3 Kup's Indispensable Cocktail,
Judge, Jr., Cocktail, 144 146
Judgette Cocktail, 144
Juleps, 322-25; glass for, La Creole, 53
illus., 18 La Florida Daiquiri Cocktail,
June Bride Cocktail, 144
Jungle Cocktail, 144, 254 La Florida Rum Daisy, 293
Jungle Fire Sling, 396 La Ma Done Cocktail, 77
Juniper Cocktail, 144 La Negressa Blonde Cocktail,
Jupiter Cocktail, 144 146
La Pirouette, 337
K. C. B. Cocktail, 1 4 5 La Place Cocktail, 274
K. O. Cocktail, 145 La Zaragonaza, 53
Kailus Cocktail, 220 Ladies' Choice Cocktail, 146
Kaiser Cocktail, 144 Ladies' Cocktail, 274
Katinka Cocktail, 145 Ladies' Punch, 365
Kava bowl, illus., 1 8 Lady Fingers Cocktail, 146
Kicker Cocktail, 221 Lafitte Cocktail, 146
Kiltie Cocktail, 273 Lakeside Cocktail, 77
Kina Cocktail, 145 Lalla Rookh Cocktail, 221
King Alphonse, 53 Lamb's Club Cocktail, 146
King Cole Cocktail, 274 L'Amour Cocktail, 146
King's Pet, 337 Lamp Cocktail, 77
Kingston Cocktail, 221 Landlady Cocktail, 147
Kingston Heights Cocktail, Land's End Cocktail, 221
Lasky Cocktail, 1 4 7
221
Last Kiss Cocktail, 222
Kirsch Highball, 336
Last Resort Cocktail, 77
Kirschwasser Punch, 384
Last Thought Cocktail, 77
Kiss Cocktail, 254
Laughing Soup Cocktail, 147
Kiss from Heaven Cocktail, Lawhill Cocktail, 274
77 Law's Flip, 3 1 2
Kiss-Me-Quick, 337 League of Nations, 77
Kitchen Sink Cocktail, 274
426 Index
Leamington Brandy Punch, Lovum and Leavem Cocktail,
384 149
Leap Frog Cocktail, 222 Lucien-Gaudin Cocktail, 149
Leap Frog Highball, 337 Luigi Cocktail, 149
Leap Year Cocktail, 147 Lutkins Special Cocktail, 150
Leave-It-to-Me, 338
Leave-It-to-Me Cocktail, 147, M . J . Cocktail, 156
222 Ma Chérie Cocktail, 1 5 0
Lee Tracy Cocktail, 242 Mabel Berra Cocktail, 243
Lemon juice, in drinks, 20-21 Madame Lou Cocktail, 150
Lemon Pie, 338 Madelaine, 338
Lemonade d'Orgeat, 349 Madelaine Cocktail, 222
Les Petits Pois Cocktail, 78 Mae W e s t Cocktail, 78
Liars Cocktail, 147 Magnolia, 338
Liberal Cocktail, 275 Magnolia Blossom Cocktail,
Liberty Cocktail, 78 150
Lillane Cocktail, 78 Mah Jong Cocktail, 1 5 0
Lillian Russell, 53 Mahukona Punch, 365
Lillian Waldorf, 53 Maiden's Blush Cocktail, 150
Lilly Cocktail, 148 Maiden's Hair Cocktail, 150
Lime Rickey, 393 Maiden's Prayer Cocktail, 150
Limeade, 349 Maiden's Wish Cocktail, 1 5 1
Linstead Cocktail, 275 Malahat Punch, 365
Lion Tamer Cocktail, 148 Malibu Cocktail, 204
Lionel Cocktail, 275 Mamie Taylor, 338
Liqueurs for bars, list, 44-47 Mandarin Cocktail, 1 5 1
Liquid Symphony, 53 Mandarin Punch, 349
Liquor—what is it?, 22-43 Manhattan Cocktail, 275, 276
Little Devil Cocktail, 148 Manhattan Cooler, 356
Locomotive, 320 Manhattan de Luxe Cocktail,
Loensky Cocktail, 275 197
Loftus Cocktail, 204
Manila Hotel Julep, 323
London Cocktail, 148, 275
Manyann Cocktail, 1 5 1
London Fog Cocktail, 148
Maple Leaf Cocktail, 276— Fair
Lone Tree Cocktail, 148
Maragato Cocktail, 222
Lone Tree Cooler, 356
Marble Hill Cocktail, 1 5 1
Long Tom Cooler, 356
Marconi Wireless Cocktail, 78
Long Whistle, 338
Marguerite Cocktail, 1 5 1
Lord Suffolk Cocktail, 148
Marguerite Fizz, 305
Los Angeles Cocktail, 275
Marlborough Cocktail, 254
Loud-speaker Cocktail, 149
Marney Cocktail, 1 5 1
Louis Cocktail, 149
Martha Cocktail, 276
Louis Special Cocktail, 149
Martinez Cocktail, 1 5 1
Louise Cocktail, 149
Lovers' Delight Cocktail, 149 Martini Cocktail, 151, 152-√6
Martinique Swizzle, 409
Index 427
Marvel Cocktail, 222 Milan Cocktail, 277
Mary Ann Cocktail, 254 Milk Punch, 297, 298
Mary Jane Cocktail, 1 5 2 Milk punches, 295, 299, 318
Mary Pickford Cocktail, 222 Millie Special, 339
Mary Rose Cocktail, 1 5 2 Millionaire Cocktail, 79, 154,
Maurice Cocktail, 78, 1 5 2 1 5 5 , 223, 277
Max Baer Cocktail, 1 5 3 Milwaukee Cocktail, 277
Maxim Cocktail, 1 5 3 Minneapolis Cocktail, 243
May Blossom Fizz, 306 Minnehaha Cocktail, 1 5 5
Mayaka Hotel Special Cock- Mint Cocktail, 1 5 5
tail, 1 5 3 Mint Cooler, 356
Mayflower Cocktail, 78, 1 5 3 Miracle Cocktail, 1 5 5
McClelland Cocktail, 243 Mississippi Mule Cocktail,
McGregor's Egg Nog, 297
155
McKinley Punch, 366
Missouri Cooler, 356
McKinley's Delight Cocktail,
Missouri Mule Cocktail, 1 5 5
276
Mister Manhattan Cocktail,
McLoughlin Cocktail, 254 156
Measuring, 1 4 - 2 1 Mixing, 1 4 - 2 1 ; with mechan
Mecca Cocktail, 1 5 3 ical mixer, 26
Medford Cocktail, 1 5 3 Mock Daisy Crusta, 350
Meehoulang Cocktail, 243 Modder River Cocktail, 1 5 6
Melba Cocktail, 223 Modern Cocktail, 243, 277
Melon Cocktail, 1 5 3 Modern Maid Cocktail, 277
Memphis Cocktail, 197 Mofuco Cocktail, 224
Menlo Club Cocktail, 1 5 3 Mojito Criollo, 404
Merry Widow Cocktail, 78, Mojitos, 403-04
154 Moll Cocktail, 243
Molly Picon Cocktail, 156
Merry-Go-Round C o c k t a i l , Mominette Cocktail, 204
154 Monkey Cocktail, 224
Metropole Cocktail, 79 Monkey Gland Cocktail, 1 5 6
Metropolitan Cocktail, 79 Montana Cocktail, 79
Mexican el Diablo, 338 Monte Carlo Cocktail, 277
Mexicano Cocktail, 223 Monte Carlo Imperial, 339
Miami Cocktail, 223 Montigni Cocktail, 204
Mickey Boy Cocktail, 1 5 4 Montmartre Special Cocktail,
Mickey Cocktail, 223 224
Mickie, 339 Montpelier Cocktail, 156
Mickie Walker Cocktail, 276 Mood Indigo Cocktail, 1 5 6
Micky Finn Cocktail, 1 5 4 Moonlight Cocktail, 1 5 7
Middleton Cocktail, 223 Moonlight Cooler, 356
Midnight Cocktail, 1 5 4 Moonraker Cocktail, 79, 80
Midnight Punch, 384 Moonshine Cocktail, 1 5 7
Miguel Ligero Cocktail, 224 Moor Cocktail, 1 5 7 √6 .
Mikado Cocktail, 79
428 Index
Moose Cocktail, 278 Nightmare Abbey Cocktail,
Morning Call Cocktail, 204 159
Morning Cocktail, 80 Nineteen Cocktail, 1 5 9 , 254
Morning-Glory, 339 Nineteen-fourteen Cocktail,
Morning-Glory Cocktail, 1 5 7 ,
159
278
Nineteen-twenty C o c k t a i l ,
Morning-Glory Daisy, 294 254, 279
Morning-Glory Fizz, 306 Nineteen-twenty Highball,
Mother's Milk Cocktail, 1 5 7 340
Moulin Rouge Cocktail, 80, Non-alcoholic drinks, 3 1 8 ,
348-51
Mountain Cocktail, 278 Northside Special Punch, 366
Movie Lot Cocktail, 158 Northwest Passage, 3 1 7
Movito, 339 Nourmahal Punch, 366
Mud Pie Cocktail, 278 Nude Eel Cocktail, 1 5 9
Mufti Cocktail, 204 Number Six Cocktail, 159
Mule Cocktail, 158 Number Three Cocktail 159
Mustapha Cocktail, 158 Nuptial Cocktail, 160
My Cocktail, 158
My Own Cocktail, 158 Oasis Cooler, 357
Myrtle Bank Punch, 366 Ocean Shore Cocktail, 243
Odd Mclntyre Cocktail, 80
Napa Highball, 340 Off Shore Cocktail, 81
Napoleon Cocktail, 158 Oh Henry! Cocktail, 279
Narragansett Cobbler, 59 Oh Oh Mac Cocktail, 81
Narragansett Cocktail, 278 Ojen Cocktail, 204
National Cocktail, 224 Olaffson's Punch, 366
Natural Cocktail, 224 Old Etonian Cocktail, 160
Naval Cocktail, 158 Old Faithful Cocktail, 279
Neapolitan Cocktail, 224 Old Fall River Line Cock-
Nevada Cocktail, 225 tail, 160
New Life Cocktail, 204 Old Navy Punch, 385
New Orleans Fizz, 306 Old Pal Cocktail, 280
New Orleans Golden Fizz, Old Pepper Cocktail, 280
306 Old Puss Cocktail, 160
New York Cocktail, 278 Old Tom Cocktail, 160
New Yorker, 340 Old Vermont Cocktail, 160
New Yorker Cocktail, 158, Old-fashioned Appetizer, 279
Old-fashioned Brandy Cock-
179, 279
tail, 81
Newbury Cocktail, 159
Newton's Special Cocktail, Old-fashioned Cocktail, 279
80 Olivette Cocktail, 160
Nick's Own Cocktail, 80 Olson Cocktail, 280
Night Flight Cocktail, 225 Olympia Cocktail, 225
Nightcap Cocktail, 80 Olympic Cocktail, 8 1 , 1 6 1
Index 429
Once More Cocktail, 254 Paris Cocktail, 164
One Exciting Night, 1 6 1 Parisian Blend Cocktail, 226
One of Mine Cocktail, 1 6 1 Parisian Cocktail, 164
One Spot Cocktail, 1 6 1 Parisien, 54
One-two-three Cocktail, 280 Paris-Midi Cocktail, 81
Oom Paul Cocktail, 81 Passenger List Cocktail, 81
Opal Cocktail, 1 6 1 Passipe Cocktail, 164
Opening Cocktail, 280 Pat Bra Cocktail, 164
Opera Cocktail, 1 6 1 Pat's Special Cocktail, 164
Oppenheim Cocktail, 280 Pauline Cocktail, 226
Orange Bloom Cocktail, 162 Peace Punch, 385
Orange Blossom Cocktail, Peach and Honey Cocktail, 82
162 Peach Blow, 340
Orange Fizz, 306 Peach Blow Fizz, 307
Orange juice, in drinks, 20-21 Peach Brandy Julep, 324
Orchid Cocktail, 162 Peach Cocktail, 82, 205
Orgeat Cocktail, 162 Peach Punch, 385
Orgeat Fizz, 306, 350 Peacock Cocktail, 82
Orgeat Highball, 340 Peck Cocktail, 164
Orgeat Punch, 366 Pediatrician Cocktail, 164
Oriental Cocktail, 1 6 2 , 225, Peg O ' M y Heart Cocktail,
280 226
Oriente Cocktail, 225 Peggy Cocktail, 165
Oronoff Cocktail, 162 Pegu Club Cocktail, 165
Ostend Fizz, 306 Peking Cocktail, 226
Penang Cocktail, 165
Pacemaker Cocktail, 162 Pendennis Cocktail, 165
Pacific Cocktail, 163 Perfect Cocktail, 165
Paddy Cocktail, 280 Perfect Royal Cocktail, 165
Palisades Cocktail, 163 Perfection Cocktail, 165
Pall Mall Special Cocktail, Perfecto Cocktail, 281
Peridot Cocktail, 166
Palm Beach Special Cocktail, Perpetual Cocktail, 255
163 Personality a la Roy Cocktail,
Palmetto Cocktail, 225 166
Palms Cocktail, 163 Personality Cocktail, 166
Panana Cocktail, 81 Pet Cocktail, 226
Pancho Villa Cocktail, 225 Peter Arno Cocktail, 166
Pansy Cocktail, 205 Peter Pan Cocktail, 166
Panther's Breath, 54 Peto Cocktail, 166
Pantomime Cocktail, 255 Philadelphia Scotchman, 340
Parachute Cooler, 357 Philadelphian, 341
Paradise Cocktail, 1 6 3 , 226 Philomel Cocktail, 255
Pardo Bar Cocktail, 226 Phoebe Cocktail, 82
Parfait Amour Cocktail, 163 Phoebe Snow Cocktail, 82
430 Index
Phyllis Cocktail, 82 Polly Cocktail, 168
Piccad Cocktail, 166 Pollyanna Cocktail, 168
Piccadilly Cocktail, 166 Polly's Special Cocktail, 281
Pickfair Cocktail, 82, 226 Polo Cocktail, 169
Pick-Me-Up, 341 Pom Pom Cocktail, 169
Pick-up Cocktail, 281 Pompier Daisy, 294
Picon Cocktail, 205 Pompier Highball, 341
Picon Punch, 367 Pomponette, 54
Picon Whisky Cocktail, 281 Pondo Punch, 368
Picon-Curaçao Highball, 341 Pontalba Punch, 368
Picon-Grenadine H i g h b a l l , Pooh Bah Cocktail, 169, 228
341 Poop Deck Cocktail, 83
Pikaki Cocktail, 227 Poop Deck Pappy Cocktail.
Pilgrim Cocktail, 227
Pineapple Cocktail, 167 Poop-Poop-a-Doop Cocktail,
Pineapple Fizz, 307 169, 228
Pineapple Punch, 385, 386 Poor Dear Old Thing Cock-
Ping-Pong Cocktail, 244 tail, 228
Pink Baby Cocktail, 167 Poppy Cocktail, 169
Pink Garter, 341 Port and Sherry Cobbler, 59
Pink Garter Cocktail, 167 Port Light Highball, 341
Pink Gin Cocktail, 167 Port of San Juan Punch, 368
Pink Goody Cocktail, 1 6 7 , Port Sangaree, 396
227 Port Wine Cobbler, 59
Pink Lady Cocktail, 82, 167 Port Wine Cocktail, 2 5 ;
Pink Lady Fizz, 307 Port Wine Negus, 320
Pink Rose Cocktail, 167 Porto Flip, 3 1 2
Pink Top Cocktail, 167 Porto Rico Cocktail, 228
Pinky Cocktail, 168 Pousse-Café, 54-55
Pino Frio Punch, 367 Pousse l'Amour, 55
Pirate Cocktail, 227 Prescription Cocktail, 169 √6.
Plain Lemonade, 349 President Cocktail, 228, 229
Plantation Cocktail, 227 President Roosevelt Cocktail,
Plantation Punch, 367 229
Planter's Cocktail, 227 Presto Cocktail, 83
Planter's Punch, 367, 368 Prima Vera Cocktail, 229
Platinum Blonde Cocktail, Primo's Cocktail, 281
228 Prince of Wales, 342
Platoon Cocktail, 168 Prince of Wales Cocktail, 170
Plaza Cocktail, 168 Prince's Cocktail, 1 7 0
Plush Horse Cocktail, 168 Prince's Smile Cocktail, 1 7 0
Plymouth Cocktail, 168 Princess Cocktail, 83
Poet's Dream Cocktail, 168 Princess Highball, 342
Poker Cocktail, 228 Princess Mary Cocktail, 170
Polichinelle Highball, 341 Princess Pride Cocktail, 83
Index 431
Princeton Cocktail, 1 7 0 Raspberry Cocktail, 1 7 2
Prohibition Cocktail, 1 7 0 Raspberry Highball, 342
Pruneaux Cocktail, 1 7 0 Rattler Cocktail, 172
Prunella Cocktail, 1 7 1 Rattlesnake Cocktail, 282
Prunelle Cocktail, 83 Ray Long Cocktail, 84
Puerto Rican Cocktail, 229 Raymond Cocktail, 255
Puerto Rican Rum Swizzle, Razzberry Cocktail, 84
409 Ready-Go Cocktail, 230
Puerto Rico Swizzle, 409 Red Devil Cocktail, 84
Punch a la Marmora, 386 Red Lion Cocktail, 1 7 2
Punch à la Romaine, 386 Redskin Cocktail, 282
Punch bowl mixes, 374-91 Reform Cocktail, 255
Punch Royal, 387 Regal Fizz, 308
Punches, 320, 352-73; glasses Regent Punch, 387
for, illus., 1 8 - 1 9 ; non-alco Remson Cooler, 357
holic, 348, 350-51 Resolute Cocktail, 1 7 2
Puritan Cocktail, 1 7 1 Retreat from Moscow Cock
tail, 1 7 2
Quaker Cocktail, 83, 229, 281 Reve d'Alsace Cocktail, 84
Quaker Deck Cocktail, 229, Revelation Cocktail, 197
230 Revigorator Cocktail, 1 7 2
Queen Charlotte Cooler, 357 Reviver Cooler, 357
Queen Charlotte Fruit Punch, Revivia Cocktail, 1 7 3
350 Rex Cocktail, 1 7 3
Queen Elizabeth Cocktail, 83, Rhett Butler Cocktail, 198
171 Rhine W i n e Cobbler, 60
Queen's Cocktail, 1 7 1 Rhine W i n e Cup, 4 1 2
Queen's Park Swizzle, 409 Rhubarb Highball, 350
Queen's Peg, 342 Richmond Cocktail, 1 7 3
Quelle V i e Cocktail, 84 Rickey Fizz, 308
Quencher Cooler, 357 Rickeys, 2 1 6 , 392-94; glass
Quickly Cocktail, 84 for, illus., 1 9
Quinquina Cocktail, 84 Rob Roy Cocktail, 282
R . A . C . Special Cocktail, 1 7 1 Robert Burns Cocktail, 282
Racquet Club Cocktail, 1 7 1 Robinson Crusoe Cocktail,
Racquet Club Fizz, 307 230
Raffles Hotel Sling, 397 Robson Cocktail, 230
Rah-Rah-Rut Cocktail, 281 Roc-a-Coe Cocktail, 1 7 3
Raidime Cocktail, 1 7 1 Rocky Mountain Cooler, 358
Rainbow, 56 Rolls Royce Cocktail, 85, 1 7 3
Rajah Cocktail, 84 Roman Punch, 369, 387
Ramon Cocktail, 1 7 1 Ron-Cacao Cocktail, 230
Ramon Newton Cocktail, 1 7 2 Rory O'More Cocktail, 282
Ramos Fizz, 307 Rosa Cocktail, 1 7 3 , 205
Ranger Cocktail, 1 7 2 , 230√6 Rose Cocktail, 1 7 3
432 Index
Rose du Roy, 174 Rum Pickup, 298, 343
Rose in June Fizz, 308 Rum Punch, 369
Roselyn Cocktail, 174 Rum Ramsey Cocktail, 232
Rose-Marie Cocktail, 1 7 4 Rum Rickey, 394
Rosington Cocktail, 174 Rum Scaffa, 399
Rosy Cocktail, 174 Rum Shrub, 4 0 1 , 402
Rosy Dawn Cocktail, 174 Rum Sidecar Cocktail, 232
Rototo Cocktail, 205 Rum Sour Cocktail, 232
Roulette Cocktail, 231 Rum Stinger Cocktail, 233
Royal Bermuda Yacht Club Ruman Cocktail, 233
Cocktail, 231 Rumba Cocktail, 233
Royal Clover Cocktail, 1 7 5 Rum-kum Cocktail, 231
Royal Cocktail, 174, 1 7 5 Rummy Cocktail, 233
Royal Fizz, 308 Rumola Cocktail, 1 7 5
Royal Rickey, 393, 394 Rural Punch, 369
Royal Romance Cocktail, Russell Hall Cocktail, 282
Russian Cocktail, 85, 1 7 1 , ,
175 246
Royal Smile Cocktail, 85, 1 7 5
Russian Punch, 369
Ruby Cocktail, 85, 1 7 5 , 244
Ruby Fizz, 308
Ruby Rum Punch, 388 St. Cecelia's Society Punch,
Ruby Silver Cocktail, 244 388
Rum Alexander Cocktail, 231 St. Germaine Cocktail, 205
Rum and Fruit Cocktail, St. Mark Cocktail, 1 7 6 , 255
231 St. Moritz Cocktail, 198,
Rum and Gin Cocktail, 231 282
Rum Buck, 342 St. Regis Cocktail, 87
Rum Cobbler, 60 Salome Cocktail, 176
Rum Collins, 289 Sam Ward, 56
Rum Cow Milk Punch, 298 San Diego Cocktail, 283
Rum Crusta, 292 San Martin Cocktail, 176
Rum Daisy, 294 Sanctuary Cocktail, 205
Rum Egg Nog, 298 Sandmartin Cocktail, 176
Rum Fix, 342 Sangarees, 1 7 6 , 319, 395-97
Rum Float, 342 Sans Façon Cocktail, 85
Rum Frappé Cocktail, 231 Santa Barbara Cocktail, 246,
Rum Julep, 324 283
Rum Knickerbocker Cock Santiago Cocktail, 233
tail, 2 2 1 Santiago Julep, 324
Rum Manhattan Cocktail, Saratoga Cocktail, 85, 86
232 Saratoga Cooler, 358
Rum Martini Cocktail, 232 Sardi's Delight Cocktail, 176
Rum Mocha, 343 Satan Cocktail, 283
Rum Old-fashioned Cocktail, Satan's Whiskers Cocktail,
232 176
Index 433
Satyre Cocktail, 256 Sherry Cobbler, 60
Saucy Sue Cocktail, 86 Sherry Cocktail, 178
Sauterne Cobbler, 60 Sherry glass, illus., 19
Sauterne Cooler, 358 Sherry Punch, 370
Sauterne Cup, 4 1 2 Sherry Sangaree, 397
Sauterne Punch, 388 Sherry Twist Cocktail, 256
Sauterne Sangaree, 397 Shillelagh Cocktail, 284
Savoy Cocktail, 1 7 7 Ship Cocktail, 256
Savoy Hotel Special Cocktail, Shot-in-the-Arm, 343
177 Shrapnel Cocktail, 284
Saxon Cocktail, 234 Shrubs, 400-2
Sazerac Cocktail, 283 Sidecars, 86, 232
Scaffas, 398-99 Silver Ball Fizz, 309
Scarlett O'Hara Cocktail, 198 Silver Bullet Cocktail, 179
Schnorkel Cocktail, 234 Silver Cocktail, 178
Schnozzle Cocktail, 1 7 7 Silver Fizz, 308
Scofflaw Cocktail, 283 Silver Flash Cocktail, 244
Scorpion Punch, 389; con Silver King Cocktail, 179
tainer for, illus., 18 Silver Stallion Fizz, 309
Scotch Stone Fence, 358 Silver Streak Cocktail, 179
Scotch Whisky Cooler, 358 Singapore Sling, 397
Scottish Guards Cocktail, 283 Sir Knight Cocktail, 86
Scrambled Egg Cocktail, 1 7 7 Sir Walter Cocktail, 86, 234
Sea Breeze Cooler, 358 Sit-down Striker Cocktail, 206
Self-starter Cocktail, 1 7 7 Six Cylinder Cocktail, 179
Sensation Cocktail, 1 7 7 Six Degree Cocktail, 179
September Morn Cocktail, Six Feet Under Cocktail, 235
234 Six-o-Six Cocktail, 179
Skinner and Eddy Cocktail,
Serpent's Tooth Cocktail, 284
179
Settler Highball, 343
Seven Fruits Cocktail, 284 Skipper Cocktail, 179
Seventh Heaven Cocktail, Sky Pilot Cocktail, 235
1 7 7 , 178 Skyscraper, 56
Seventh Regiment Cocktail, Slam Cocktail, 86, 180
178 Sleepy Head, 343
Sevilla Cocktail, 234 Slings, 3 1 9 , 395-97
Shady Grove Cooler, 358 Sloe Gin Fizz, 309
Shaking or stirring, 1 5 - 1 6 Sloe Gin Rickey, 394
Shaluta Cocktail, 178 Small Dinger Cocktail, 235
Shamrock Cocktail, 1 7 8 , 284 Smart Alec Cocktail, 86
Shandy Gaff, 343 Smashes, 403-4
Shanghai Cocktail, 2 3 4 - √ 6 Smiler Cocktail, 180
Shark's Tooth Punch, 370 Snicker Cocktail, 180
Sharky Highball, 343 Snifter, illus., 19
Sheik's Breath Gocktail, 178 Snowball, 344
434
Index
Snowball Cocktail, 180, 206 Starboard Light, 344
Snyder Cocktail, 180 Starlight Cocktail, 182
Sol y Sombra Cocktail, 180 Stars and Stripes, 56
Some Moth Cocktail, 180 Stars in Your Hair Cocktail,
Somerset Cocktail, 235 183
Sonora Cocktail, 235 Stephen's Cocktail, 256
Sonza Cocktail, 1 8 1 Stinger Cocktail, 87
Sonza Wilson Cocktail, 1 8 1 Stinger Reserve Cocktail, 285
Soother Cocktail, 235 Stinger Royal Cocktail, 87
So-So Cocktail, 1 8 1 Stingers, 87, 1 3 2 , 233, 285
Soul Kiss Cocktail, 256, 284 Stirring or shaking, 1 5 - 1 6
South Sea Cocktail, 235 Stolen Kisses Cocktail, 183
South Sea Dipper Punch, 370 Stomach Reviver Cocktail, 87
South Side Cocktail, 1 8 1 Stone Fence, 344
South Side Fizz, 309 Stone Wall, 344
Sour Kisses Cocktail, 1 8 1 Strawberry Cocktail, 88
Sourire Commercial Cocktail, Strawberry Punch, 370
181 Strike's Off Cocktail, 1 8 3
Sours, 330, 405-7; glasses for, Styrrup Cocktail, 285
illus., 18 Submarine Cocktail, 1 8 3
Southern Bride Cocktail, 1 8 1 Suburb Cocktail, 285
Southern Cocktail, 284 Sudan Cooler, 359
Southern Comfort Highball, Suisette, 345
Suissess Cocktail, 206
344 Suissesse, 345
Southern Comfort Sparkle, Sun Cocktail, 88
344 Sunrise, 56, 345
Southern Cross Cocktail, 236 Sunshine Cocktail, 1 8 3 , 236
Southern Gin Cocktail, 1 8 1 Superior Cocktail, 236
Southern Hospitality Cock- Supreme Cocktail, 236
tail, 198 Sutton's Gin Blend Cocktail,
Southern Mint Julep, 325 183
Soviet Cocktail, 247 Swan Song Cocktail, 88
Soviet Salute Cocktail, 247 Sweet Dream Cocktail, 236
Spanish Cocktail, 256 Sweet Dreams Cocktail, 183
Spanish Town Cocktail, 236 Sweet Magnolia Cocktail, 184
Spartan Cocktail, 182 Sweet Patootie Cocktail, 184
Special Rough Cocktail, 87 Sweetie Pie Cocktail, 184
Spencer Cocktail, 182 Swing High-Swing Low Cock-
Spring Cocktail, 182 tail, 237
Spring Feeling Cocktail, 182 Swizzles, 184, 3 1 5 , 408-9;
Stag Special Punch, 389 glass for, illus., 18, 19
Standard Flip, 3 1 0 Symphony of Moist Joy, 56
Stanley Cocktail, 182 Symphony of Moist Joy Cock-
Star Cocktail, 87, 182 tail, 88
Star Daisy, 294
Index 435
T . N . T . Cocktail, 286 Tiptoes Cocktail, 186, 286
Tabu Cocktail, 237 Tip-Top Punch, 371
Tahitian Club Punch, 370 Tod Sloan Cooler, 359
Tahitian Honey Bee Cocktail, Toledo Punch, 389
T o m and Jerry, 320-21
237
T o m Collins, 290
Tahitian Rhom Punch, 371
Tonga Punch, 390
Tahitian Rum Punch, 389
T o p Hat Cocktail, 238
Tahoe Cocktail, 237
Topper Cocktail, 89
Take It or Leave It Cocktail,
Torpedo Cocktail, 89
184
Tortuga Punch, 371
Tarn O'Shanter, 320
Trader Vic's Champagne
Tamarind Punch, 371
Tammany Cocktail, 184 Apricot Cocktail, 198
Tampa Cocktail, 237 Trader Vic's Daiquiri Cock.
Tanglefoot Cocktail, 237 tail, 2 1 5
Tango Cocktail, 184, 2 3 8 √ 6 Trader Vic's Punch, 371
Tantalus Cocktail, 88 Trader Vic's Rum Fizz, 309
Tea Punch, 320, 350 Trailer Cocktail, 89
Temblor Cocktail, 285 Transvaal Cocktail, 186
Temperance Punch, 350-51 Trilby Cocktail, 186, 286
Temptation Cocktail, 238, Trinidad Cocktail, 238
285 Trinity Cocktail, 186
Tempter Cocktail, 88, 257 Trocadero Cocktail, 257
Ten Strike Cocktail, 185 Tropical Cocktail, 90,238,257
Tennessee Cocktail, 285 Tropical Fizz, 309
Tennis Girl Cocktail, 285 Tulip Cocktail, 90
Tenton Cocktail, 185 Tunney Cocktail, 186
Terry Sloan Cooler, 359 Turf Cocktail, 186
Texas Fizz, 309 Turkish Harem Cooler, 359
Thanksgiving Punch, 320 Turret Cocktail, 186
The Colonel's Big Opu, 331 Tuxedo Cocktail, 187, 257
Third Degree Cocktail, 185 Twentieth Century Cocktail,
Third Rail Cocktail, 88, 238 187
Thistle Cocktail, 286 Twin Six Cocktail, 187
Three-Fourths, 56 Twinkle Toes Cocktail, 239
Three Millers Cocktail, 89
Three Stripe Cocktail, 185 Ulanda Cocktail, 187
Thunder and Lightning Cock- Une Idée Cocktail, 187
tail, 89 Union Jack, 57
Thunder Cocktail, 89 Union Jack Cocktail, 187
Thunderclap Cocktail, 185 U p in Mabel's Room Cock.
Tiger's Milk Cocktail, 89 tail, 286
Tinton Cocktail, 89 Up-in-the-Air Cocktail, 187
Tipperary Cocktail, 1 8 5 , 245, Upissippi Cocktail, 187
286 Up-to-Date Cocktail, 286
436 Index
Vail Cocktail, 287 W . O. P. Cocktail, 194
Valencia Cocktail, 90 Wagner Cocktail, 245
Valencia Punch, 372 Wahine Cocktail, 239
Vampire Cocktail, 188 Waldorf Cocktail, 287
Van Cocktail, 188 Walford Cocktail, 287
Van Dusen Cocktail, 188 Wallick Cocktail, 190
Vancouver Cocktail, 188 Wallick's Special Cocktail, 91
Vanderbilt Cocktail, 90 Wally Cocktail, 91
Vanilla Cooler, 359 Wally's Cocktail, 346
Vanilla Punch, 372 Wanda Cocktail, 91
Vaulter Punch, 372 War Days Cocktail, 9 1 , 190
Veilleuse, 345 Ward Eight Cocktail, 190,
Vel d'Hiv Cocktail, 90 287
Velocity Cocktail, 188 Warden Cocktail, 190
Velvet Cocktail, 188 Ward's Cocktail, 91
Velvet Gaff Cooler, 359 Warzana Punch, 390
Velvet Punch, 390 Washington Cocktail, 258
Vendôme Cocktail, 188 Waterbury Cocktail, 91
Venice Cooler, 359 Waverly Cocktail, 190
Vera Highball, 345 Wax Cocktail, 190
Veritas Cocktail, 188 Weather-Be-Damned Cock-
Vermont Cocktail, 90, 189 tail, 1 9 1
Vermouth and Curagao Cock- Webster Cocktail, 1 9 1
tail, 257 Wedding Belle Cocktail, 1 9 1
Vermouth-Cassis, 345 Wedding Punch, 391
Vermouth Cassis Cocktail, Weesuer Cocktail, 1 9 1
Weiluc Cocktail, 1 9 1
257 Weissmuller Cocktail, 239
Vermouth Cocktail, 257 Welcome Cocktail, 1 9 1
Vermouth-Curasao Highball, Welcome Stranger Cocktail,
346 191
Vesper Cocktail, 189
Wellington Cocktail, 1 9 1
Vicomte Cocktail, 189
Wembley Cocktail, 1 9 2 , 287
Victor Cocktail, 189
West Indian Cocktail, 192
Victory Cocktail, 206, 258
West Indies Cocktail, 239
Victory Highball, 346 West Indies Punch, 391
Vie Rose Cocktail, 189 Westbrook Cocktail, 192
Vin Chaud, 321 Western Rose Cocktail, 192
Virgin Cocktail, 189 Westminster Cocktail, 287
Vladivostok Virgin Cocktail, Which Way Cocktail, 91
189 Whip Cocktail, 92
Volga Cocktail, 190 Whisky, types of, 19-27;
W . B. M. Cocktail, 91 glasses, illus., 19
W . Johnson Quin Cocktail, Whisky Blossom Cocktail,
92 287
Index 437
Whisky Cobbler, 60 Wine: care of, 4 1 - 4 2 ; glass,
Whisky Cocktail, 287 illus., 1 9 ; how made, 4 2 -
Whisky Collins, 290 43; serving, 4 1 - 4 2 ; types,
Whisky Cooler, 360 32-40; with food, 37-39
Whisky Crusta, 292 Wine cups, 4 1 0 - 1 2
Whisky Daisy, 294 Wisconsin Cocktail, 288
Whisky Punch, 3 2 1 , 372 Wonder Cocktail, 194
Whisky Rickey, 394 Wow Cocktail, 93, 240
Whisky Scaffa, 399 Woxum Cocktail, 258
Whisky Sour, 407 Wyoming Swing Cocktail,
Whisper Cocktail, 287 258
Whist Cocktail, 239
White Baby Cocktail, 192 X. Y . Z. Cocktail, 195, 240
White Cap Cocktail, 192 Xanthia Cocktail, 194
White Cargo Cocktail, 193 Xeres Cocktail, 258
White Cobbler, 60
White Cocktail, 192 Yacht Club Punch, 373
White Flame, 346 Yachting Club Special Cock-
White Lady Cocktail, 1 9 3 tail, 195
White Lily Cocktail, 193, 239 Yale Cocktail, 195
White Lion, 346 Yankee Doodle Cocktail, 195
White Pelican Cocktail, 193 Yankee Prince Cocktail, 93,
White Plush, 298-99, 347 206
White Rose Cocktail, 193 Yashmak Cocktail, 288
White Shake, 347 Yellow Daisy Cocktail, 195
White Strap, 347 Yellow Glow Cocktail, 195
White Way Cocktail, 92 Yellow Parrot Cocktail, 93
White Wine Punch, 372 Yellow Rattler Cocktail, 195
White Wing Cocktail, 1 9 3 Yodel Highball, 347
Whiz Bang Cocktail, 288 Yokohama Cocktail, 196
Whiz Doodle Cocktail, 1 9 3 , Yolanda Cocktail, 196
288 Young Man Cocktail, 93
Widow's Dream, 347 Yvette Cocktail, 196
Widow's Kiss Cocktail, 92 Yvette Victoria Cocktail, 206,
Wild-eyed Rose Cocktail, 288 347
Wild Rose Cocktail, 194
Wild West Cocktail, 239 Zanzibar Cocktail, 258
Will Rogers Cocktail, 194 Zaza Cocktail, 196, 258
Williamson Cocktail, 240 Zazerac Cocktail, 288
Willie Smith Cocktail, 92 Zed Cocktail, 93
Wilson's Special Cocktail, Zenith Cooler, 360
194 Zephyr Cocktail, 93
Winchell Cocktail, 92, 194 Zero Cocktail, 206
Windsor Cocktail, 194 Zombies, 373, 391; glass for,
Windy Corner Cocktail, 92 illus., 1 9

Trader Vic S Bartender S Guide

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What is the book about?

What is the book about?

What types of drinks are included in the book?

What types of drinks are included in the book?

BARTENDER'S GUIDE

BOOKS B Y TRADER VIC

With drawings by Ray Sullivan

Garden City Books

COPYRIGHT, 1947, B Y DOUBLEDAY & COMPANY, INC.

PRINTED I N THE UNITED STATES

A bartenders' guide, along with a few pertinent

EGG NOGS AND MILK PUNCHES 295

HOT DRINKS 313

MISCELLANEOUS DRINKS 326

NON-ALCOHOLIC DRINKS 348

PUNCHES AND COOLERS 352

PUNCH BOWL MLXES 374

SANGAREES AND SLINGS 395

SMASHES AND MOJITOS 403

WINE CUPS . 410

T h e methods employed by the public in gypping

PEOPLE THAT BARTENDERS

About twelve years ago I was introduced to a new

BARTENDERS THAT CUSTOM-

Bartenders come in for their share of panning too.

THOUGHTS ON MIXING AND

There are a lot of books on drinks, and thousands

Julep & Small

Hot Buttered Rum

Sherry Sm.Hiball Rickey Water

You've been drinking the stuff for years, but do you

Because rums are distilled from sugar cane, mo­

Veal Ch. Haut-Brion Mourestel Isabella Serve claret-type red wines

THE CARE AND SERVING OF WINES

LIQUEURS FOR BARS-

Absinthe—formerly made in France but now

AFTER DINNER DRINKS

HAVANA RAINBOW PLUS

STARS AND STRIPES

SYMPHONY OF MOIST JOY

Cobblers are tall drinks, made with lots of fine ice,

PORT AND SHERRY COBBLER

Cocktails are mostly little drinks made up from

COGNAC AND BRANDIES

AMERICAN BEAUTY COCKTAIL

APPLE TODDY COCKTAIL

BABBIE'S SPECIAL COCKTAIL

BIG BAD W O L F COCKTAIL

BLOCK AND FALL COCKTAIL

BLOCK AND TACKLE COCKTAIL

BOA CONSTRICTOR COCKTAIL

BONNIE PRINCE CHARLES

BOSOM CARESSER COCKTAIL—1

BRAIN DUSTER COCKTAIL

CHAMPS ELYSÉES COCKTAIL

COLONEL APPLETON COCKTAIL

COUNTRY GENTLEMAN COCKTAIL

DAVIS BRANDY COCKTAIL

D E MON CURE COCKTAIL

Because rums are distilled from sugar cane, mo