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Bertender's Guide,

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Tech. Info. Center

WESrPvCO

INC.

BOARDMAN ROAD NEW f\rilLFORD. CT. U. S. A.

06776

BARTENDER'S GUIDE

BOOKS BY TRADER VIC Bartender's Guide

Trader Vic's Book of Food

Diink

(ml£/}i(m^'^

&mm

BY TRADER VIC

N^Wtmono,

With

CT. 06776

drawings by Ray Sullivan

Garden City Books GARDEN

CITY,

NEW YORK

Garden City Books reprint

edition, 1948, by special

arrangement with Doubleday & Company, Inc.

PRINTED in the UNITED STATES AT

THE COUNTRY LIFE

PRESS,

GARDEN

CITY, N. Y,

(.-^

r^'^\ A little

bold 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 complete 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

mation and

remedies can find the rest of the infor-

lots

John Kieran's Information

Please or in an almanac put out by Miles's Little

Liver

Pills.

Preface

This

intended to be a guide for professional bar-

on handhng 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 homing 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 tenders, with not too sage advice

read

them

your book

your

off to a

own

risk. If

the shoe

fits,

well, take

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

ferent books, but the treatment I

may be

different,

dif-

and

think there are a few worth-while bits of informa-

tion

and recipes

the novice.

to interest the old

hand

as well as

CONTENTS PREFACE

PHONIES, CHECK-DODGERS OR THE PERILS OF BAR-

TENDING

PEOPLE THAT BARTENDERS HAVE LEARNED NOT TO 6

BARTENDERS THAT CUSTOMERS DOn't LIKE

THOUGHTS ON MIXING AND MEASURING

LIQUOR— WHAT

IS IT?

LIQUEURS FOR BARS

........

AFTER DINNER DRINKS

ID I4 22

44 48

COBBLERS

COCKTAILS

Brandy Cocktsih

Gin Cocktails

Miscellaneous Cocktails vii

197

Contents

viii

Liqueur

Rum

Cordial Cocktails

Cocktails

199

207

Sloe Gin Cocktails

241

Vodka

246

Wine

Cocktails Cocktails

Whisky

Cocktails

248

259

COLLINS

289

CRUSTAS

291

DAISIES

293

EGG NOGS AND MILK PUNCHES

295

FIXES

300

FIZZES

301

FLIPS

310

HOT DRINKS

313

JULEPS

322

MISCELLANEOUS DRINKS

326

NON-ALCOHOLIC DRINKS

348

PUNCHES AND COOLERS

352

PUNCH BOWL MIXES

374

RICKEYS

392

SANGAREES AND SLINGS

395

SCAFFAS

398

SHRUBS

400

SMASHES AND MOJITOS

4O3

SOURS

405

SWIZZLES

408

WINE CUPS

410

INDEX

413

Dedicated to those sweet ladies, gay LothaiioSy

and lunkhead bartenders

whose fancy concoctions of spirits fennenti

have made

this

volume possible

T'^tH I say,

my good man,

ing for

Morgan

hasn't been here look-

today, has he?

CHECK-DODGERS OR THE PERILS OF BARTENDING

.PHONIES,

The methods employed by the many and not

saloonkeepers are

public in gypping

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 checkdodger. Let's start with that pest of pests

liquor

who,

as far as

concerned, has a champagne appetite on a

beer income. Like the much-reviled Scotchman, he

can drink any given amount. His technique goes

something

He usually comes in crowded and the bartender

as follows:

fore the bar

busy to indulge

in a little chitchat.

early beisn't

too

orders one or

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

until ever}'one within earshot

a lot of fast patter

swimming

in con-

versation, then there's a quick glance at his watch.

With

he dashes

He's

late!

mad

sprint to keep a mythical appointment. If the

a hurried good-by,

bartender's a hundred-dash

man he might

at the door. Otherwise, he's out

off at a

tackle

a limb

him

and out

about seven bucks for drinks. Another phony to watch out for is the guy who operates on a combination of sympathy, embarrassment, 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 appearance, courteous manner, and generosity put the bartender on the spot and he hesitates to embarrass such an obviously high-class gentleman. The matter of pa}Tnent just slipped his mind, thinks the bartender, and what the hell! The boss won't miss a few shots, so the phony gets by with it and another bartender 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. Tlie hell he will!

Watch

out for the stranger

who

uses his friends.

Phonies, Check-Dodgers ^rhe friend

usually a respected patron, a customer

comes

to value. This kind of chiseler

several rounds of drinks— generally

he wants

—and

v^hen

comes time

many

to pay

display of going through

great

there's

just

and orders

about

pockets,

but no dough. So tlie bartender end of the bar and in hushed tones given a load of: "My name's Courtney. I'm a friend of Bill Aldecott. You know him. He comes in

and

wallets,

called

here

all

have

left

billfolds,

down

to the

the time.

don't

another

considerably.

I'll

bar

bill.

this little

one wants

suit.

drinks."

understand,

and it would embarrass me tomorrow evening and settle

Here's

card."

to spoil a business deal

friend of Bill Aldecott's, so an

damper saying

You

to pay for these drinks as this

a little business deal

embarrassed— must

find myself

my money in want my guest

that "A.

After he leaves

O U

and

he's a

goes in the

Courtney owes $10.50 for it

noticed that

it's

personal card, with no address or business connec-

mentioned, and at the end of a year or whenI O U gets so sticky no one can read it, it's thrown away. Besides, it makes the boss so darn mad tions

ever the

every time he sees

and other

to get rid of

it.

Another phony days

there with all the bum checks accumulate that everyone's glad

chits that

the fellow

you'll

meet up with one

who comes

of these

with a large party and

round of drinks. When you give him change 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

buys

for the ten-dollar bill

Bartender's Guide

you

a riot

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

one of those smart bartenders who makes up by throwing in those four-bit pieces that should have been rung up before. Tire latter practice is a bad habit because sometimes it gets difficult to tell your dough from the boss's, and the bartender

you're

shortages

who

consistently over in his cash

one who's always

a risk as the

Someday the show-off

just as

much

short.

will cross

your

patli.

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. Tlien comes the finale, "Give me the change from the fifty-dollar bill I gave the other bartender. Well, it's in the cash register. Wliat, you don't know about it! Man, are you kidding? I never

heard of such a \Vlrat!

can't

will it

goddamn

not pay

it.

joint.

Sure

gave

You check your

to him.

cash.

You

now? You're too busy! Well, what am

supposed to do? That's not peanuts. Now wait a minute, fellow, don't get sore. If you really think I fifty, O.K., O.K.! Tell you what, I'll 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"

didn't leave the

pay

this

stuff again.

course he won't backwater until he sees that

and you're getting pretty hot but that takes a lot of talking. This

he's not getting over

under the

collar,

PhonieSy Check-Dodgers

bird drives a hard bargain and he'll outtalk you

you're not smart to him.

You're bound to lock horns sooner or later with the chap

and then

who tells

does a lot of fancy drinking at the bar

you to put

on the dinner check.

when he gets his dinner check from the waiter, he moans like hell, swears he paid the bartender, and Later,

is so genuinely outraged that in the confusion he sometimes squeezes out without paying at all. The 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.

n»>-^~^

What

goes here? Don't the house ever buy a drink?

PEOPLE THAT BARTENDERS HAVE LEARNED NOT TO LIKE About twelve profession,

been

served by

years ago I was introduced to a nev and since becoming a saloonkeeper it has

good fortune

some

business, both here

of the time, but

to see in action as well as

of the outstanding mixologists in the

and abroad.

now and

has been fun most

then the view from

side

of the plank hasn't been rosy. I've

found that different people respond

differently

and ever}'one reacts differently to a steak than they do to a Zombie, \\nioe\er orders a second steak? But after a second Zombie— and some folks even tv)' a third customers do the most amazing to a Zombie,

—

and and guys who'd you to think they're vice-presidents act like, weW, guys would act who'd like to be \ice-presidents.

things.

\'ice-presidents

act

regular guys,

regular guys act like vice-presidents, like like

People BaitendcTS Don't Like

little mixed up on first reading, but try it makes sense. It's amusing at times to serve and observe individuals under the influence and watch their attitude tov^ard their fellov^ men. I've come to the conclusion

That's a again. It

that there are basic types

among

drinkers, or custom-

and they're easily recognized after a few short ones under belt or girdle, as the case may be.

ers to us,

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.

be wary of the sharpa 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 wellspaced 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 business is solvent, let some other guy go with her because you'll undoubtedly discover, if you take the trouble All saloonkeepers should

looking, well-dressed

to check

it,

dame with

that her trained canary

of other gents a

few

costing a couple

notes a month.

There're the pests that

come

in pairs.

These old

out with a lot of dignity and proceed to get absolutely fried. They talk to everybody in the

blisters start

place, butt into private groups,

and get

in everyone's

Bartender's

hair,

and when you

them

try to get

to go

Guide

home no

amount

of coaxing or suggestions are of any use. If

}0u say

it's

time for the cop on the beat to come in

for his nightcap they enthusiastically offer to

a drink. If

you

tell

they're indignant

them

and

start a

rumpus.

to a bottle of seltzer water

All the fight oozed out of squirts

buy him

they've had enough to drink

on a

them

which made them look

after a as

finally resorted

one evening. few well-placed

pair

bedraggled as a pair

of wet hens.

No 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.

rousting through the front door

usually works, but there's a technique for this treat-

ment which should be

The

learned and used at

all

times.

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.

Gene, and

One

bartenders,

looked the guy over at close range.

a four-bit piece out of

my pants

throw him out and

took

pocket and flipped

it.

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

"Heads

hat and beat

Another

tails

it.

ass

who makes

bartenders blow their

People Bartenders corks

the show-off

usually

— just

Dont

when

the bar

who

crowded and the rush

to impress his companions.

best

men one

night;

him when one such

fancy drinks—

orders

almost lost one

took three guys to hold

nit-wit ordered

an eight-color

Pousse-Cafe. Tlie 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 ,

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, the table with pride.

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

know

is,

"We

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

The

come

sinning isn't

bar. Wliile

panning too. done on the paying side of the

in for their share of

all

don't suggest that

all

bartenders observe

the rigid rules of conduct maintained by the great

Eastern hotels, where a bartender

speak only

is supposed to and answer questions period, he certainly shouldn't be

when spoken

civilly and briefly 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

knows

drunken 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 a customer, point out a customer's

antics of the night before or

it.

It's

not kosher to mention a customer's

strictly

prior companions, particularly feminine ones,

when

group of people unknown to the bartender. If a man wants to lead a double life it's his own business and he'll have trouble enough without he's with a

a bartender complicating matters.

own

A man may

have

companion that he attended a lecture on "Anthropology and the Hereafter" last Tliursday night, and no bartender will endear himself to the fibbing customer by asking a few moments later, "How did you and Jack Burns make out Tliursday night? You two sure were lit up!" And the corn flows on while the poor guy tries to crawl into the woodwork. reasons of his

The liquor

bartender

may be

for telling his

who

plays favorites with the boss's

making There are

influencing people, but he's not

a helluva lot of friends- for the business.

who like now about

darn few people

I'm talking

the bartender

be slugged, even

for free.

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

can't see either.

Guess

we'll

drop

in at

the Pink Rat."

Other

which make customers on conunmvited; gossiping about

faults of bartenders

see red, or drink elsewhere, are listening in versations

and jommg

— Bartender's

Guide

other customers; griping about the boss, working hours, and

pa}',

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. You just about lose your appetite for any mixed drink when you see the bartender 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 ever}' customer thereafter. I know a bartender—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 throatiness. Friends and well-known customers he greets with "How come your feet's so big?" or "What makes you so ugly?" Ver\' funny, maybe, the first time he pulled it.

Bartenders that try to g}p customers aren't too hard to find either— wrong wring-ups and short-

changing drunks. As old a play ever}-

now and

you've never heard of

as it

towel trick

the towel trick gets

the bartender simply wipes

it,

up some of your loose change up the bar and pockets it.

The

is,

then in the lesser dives. In case

isn't so

where drinks are paid sumed. Out West it's

or currency as he wipes

apt to be pulled back East,

for after they've different,

been con-

however.

Which

Bartendeis thnt Customeis Don't Like brings

one

point I'd like to clean up for

little

Eastern bartenders. Tlie next time a eustomer 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,

man was unshaven and

when

nearly every

probably needed a bath and

tell a bum from a 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

change of clothes, you couldn't

millionaire, so

pile of currency or silver in front of every

Even women have the

habit.

customer.

/^-vM

Didn't the boss say to measure

all

diinks?

THOUGHTS ON MIXING AND MEASURING

There are

books on drinks, and thousands

a lot of

much information on how why. "As important as good ingredients are to a drink, improper mixing can ruin the best hquor, so I might as well add my two cents' of drink recipes, but not to

mix

a drink, or

worth. Plent}' of ice is

the

commonly used

and

first

requisite of

three sizes

good mixing. Ice

— shaved,

crushed,

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 in

before adding the liquor.

much more chance

ice are off to a cold start,

chilling the drink

The

poured over and the whole process of

accomplished more quickly.

highball without enough ice

warm

receptacle has that

to chill, the liquids

cocktail re\'olting.

a sickly mess,

and

A a

Thoughts on Mixing and Measuring Let

point out right

now

that fancy twirhng of

spoons, flipping of glasses, and tossing bottles into the air are

not the earmarks of a good bartender. Such do not produce good drinks, they slow

antics not only

any bartender down to a walk. Any guy who goes through a lot of g)mnastics behind a bar is just putting 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.

My 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

and when to stir aren't much when you consider the inAny cocktail or drink made up of clear to shake

of a problem, after gredients.

all,

liquors requires only stirring with ice to obtain the

necessary dilution, chilling, and blending, with the

exception of a few drinks, such as stingers. sulting drink should

icy cold

The

and amber

re-

clear.

Guide

Bartender's

Fruit juice, eggs, cream, and sugar added to a drink will

cloud

anyway, and the proper blending

re-

quires shaking.

The

and in many mentioned before, or shaken. Putting them in a mechani-

use of mechanical mixers

Most

cases abused.

are best stirred

varied

cocktails, as

mixer dilutes them to a sickly mess. Waring blenders and other mechanical mixers are indispencal

sable,

however, for some punches and drinks which

and drinks where and cream drinks and a few frappes. 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 contain

fruit,

snow

ice

fizzes,

Daiquiris,

required, as well as milk

with this type of mixer.

The

measured and mixed; it's ready to be an indi\idual 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. The 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 drink

poured into

a glass. In

wall or the bartender in a fancy coat, that

Certain

t)'pes

tain drinks,

a Martini or ice

sell a

and this is no accident. Take for instance Manhattan. These drinks are stirred with

and strained into

stemmed

glass.

The

should be well chilled, and a stemmed glass it is

glass

used

warm

the drink

consumed. Stemmed glassware,

logically.

so that the heat of the

before

drink.

of glassware are traditional for cer-

hand

will

not

Thoughts on Mixing and Measuring is

not required when

ice

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

changed.

easily

The term

"dry" means light on vermouth and bitters, and \ery dry would be practically no vermouth, so in mixing this drink

measure

carefully.

Whatever you do, don't shampoo on someone's

think you're a barber putting

head when you douse bitters in your mixing glass. All you should ever use is one drop per drink, unless requested to do otherwise. Tve seen men stab at the glassful of ice and gin until the whole thing looked like a glass of

weak

tea.

Take

easy with the bitters

And

another thing, the reason you put a spoon into a mixing glass of Martinis is to mix them, so mix

bottle.

good and long to get the proper dilution and you'll serve good drinks. This goes for any cocktail mixed in a glass.

Once it

made

you've

a drink properly

into the right glass, you're

before your thirsty customer. bartender.

How many

for a cocktail, only to

still

and poured

not ready to

Not

times have you gone into a bar have the barkeep slap the thing

together, throw in an oli\'e or a cherry,

toward you? gypped.

To me

set it

you're a good

that's lousy

and and the boss

pays a bartender as

much

slosh is

being

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

second to make up an orange and

cherry on a toothpick or spear an olive, place in the cocktail,

and then

carefully set

gently

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

Scoh-ploh

Soot*

^ Persons

G-retnlm 4-

Punch

Person^

Julep M punch

Punch

Pwnth

Small

CocKf^i I

Whis/ry

S n f fee i

largs Punch 2.

Pcr^om

Hot Butter«<* K^m Coffee Gvo^ Cutter

hcrry

Sm. WiAiM

RtcKey

Uz-Kfef

RicK€v.:e

ivm^

Datsv

5u//izle5

'Zombit

CocKtiiH

Hi6x\\

Fixz

HoiVfUiKs

^Coffee

Bartender's Guide

r\e a

little

advice to offer on fancy mixes. V\c always

and speak from painful experiand simple syrup, you'll eventually run into grief. Let's say you buy a new mix from a high-powered salesman and get fought

tliese things

ence. Outside of grenadine, orgeat

started using

in a special drink that's really got

something. Tlie drink becomes a headliner and

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 window, 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 selling

all

the fancy

stuff.

All of which brings

to the subject of

orange juice in drinks. For the

why any orange kind.

lemon and

can't see

bar uses anything but pure fresh lemon and

juice.

artificial,

life

There's absolutely no excuse for using

concentrated, or ersatz fruit juices of any

They make

You buy good

lousy Collinses and worse Sours.

liquor and the best cordials available

and then completely offset them with the use of artificial fruit juices. Here at Trader \'ic's we use sufficient orange and lemon juice to hire a man to prepare it daily, and it has paid dividends in the qualit}' 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.

My juices

advice to small bars not using a great deal of is

either to

might pay

buy

daily or

have

prepared. It

to investigate frozen fruit juices.

ver)- satisfactory', since tlie

hand and used

These

are

packages can be kept on

as required. If

you can't buy

fresh or

frozen juice, have the janitor or one of the waitresses

Thoughts on Mixing and Measuring

squeeze the fruit— it takes only about an hour a day

— or do

Just a

yourself. It will pay in the long run.

word about what

known

as frosted glasses.

In cocktail recipes this usually implies that the chilled 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.

glass

Spirits? I don't see

spirits.

LIQUOR- WHAT

IS IT?

You've been drinking the stuff for years, but do you it is? Do you know what gives different types of hquor their individual taste? Rye, bourbon, and corn whisky; irish, Canadian, and scotch whisky; and gin are all distilled from the same type of ingredients, i.e., grains, but what gives them such a

know what

different taste? If

you've read anything about the manufacture of

found pot stills, malted and blending mentioned, 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 distilled 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 hifalutin language, how various liquors are made and how scotch, for instance, you've

barley, fermentation, distillations,

Liquor—What so

many

different flavors can spring

the same ingredients.

home

Is It?

from practically

We might as well start with the

product.

AMERICAN WHISKY There are three types of whisky made in the United bourbon, and corn whisky. Bourbon, originally a pure com 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 manufacture of whisky the term was eventually applied to ill Kentucky whiskies. Bourbon: As the old distillers became more experienced in making whisky they found that the addition of some rye to the com in the mash increased the yield and improved the flavor. Still later it was found States: rye,

that a

little

barley malt further increased the yield.

Nowadays bourbon is made from a mixture of about 51 per cent com, and the rest rye, wheat, oats, and barley.

began manufacturing whisky from pure rye or a large percentage of rye, which was, and still is, called rye whisky. Rye, today, is made from at least 51 per cent rye and Rye: Later,

from rye

distillers

grain, either

the rest other grains.

Corn Whisky: This is made from com 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. The mash is then mixed with water— 20 to 25 gallons of

Bartender's Guide

2^ to stand overnight, during

—

stirred and allowed which time a small amount

water to every bushel of grain

of lactic acid forms, giving the

Then

mash

its

sour, acid

brought to the boiling point and maintained there for about 15 minutes, at which time the temperature is reduced. When it characteristics.

the

has cooled to about 150 degrees the barley malt

added

for the purpose of liquefying the starch in the

temperature further to about 140 and this is called the malting or conversion point. This temperature is maintained from fifteer minutes to an hour, during which time the greatei

grain, reducing the

degrees,

part of the starch is

converted into sugar.

then ready for fermenting, which

The mash

accomplished

by "yeasting." Yeasting

tured in the

mash

pletes the

the process of adding a pure yeast, culdistillers'

laborator}',

to the prepared

induce fermentation. Fermentation com-

breakdown of the sugars and turns

into

alcohol and carbonic acid gases.

Whisky is made by two methods— the sweet-mash method and the sour-mash method. Under the sweetmash 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 permitted per bushel of grain. The sour-mash method produces a heavier whisky, richer in

fla\'or,

but

takes

longer to age.

After the required fermentation the

mash

ready

be distilled. I'll not go into details here, as you must all know the basis of distillation from your highto

school-chemistr)' days, but to refresh your minds, the

Liquoi—What fermented mass

The

Is It? is

put into a

still

and heat

applied.

vapors are condensed and the spirit and essence

of whisky are the result.

sweet-mash method,

pale, raw-tasting,

somewhat

under the and extremely unpalatable. Whisky made under the sourmash method, on the other hand, while it is distilled differently,

this point,

not unpleasant, but weak and

sweet.

aging that makes good whisky. Here in this

It is

country

it is

where

casks

customary to age whisky in charred oak change takes place, changing

a chemical

the color of the liquid, mellowing and aging process which takes a

minimum

mash whisky doesn't begin

of four years.

it,

sour-

mellow or improve

flavor until after four years.

Whisky which

bottled in

bond must conform to It must

the strictest federal go\ernment regulations.

and bottled under government must be at least four years old and must single distillation and be 100 proof when aged,

distilled,

supen'ision;

be from

bottled.

IMPORTED WHISKY Of

the three types of whisky imported to the

United

But

is by far the most popular, with consumption of around 6,500,000 gallons. you think that we are a nation of scotch

States, scotch

a yearly less

drinkers preferred, as a nation

we consumed

30,000,-

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 candidate the United States is for national prohibition.

Guide

Bartender's

Tlie other two whiskies imported are Canadian

whisky and

Irish

whisky.

Made from

Scotch Whisky:

malted barley and

aged in sherry casks or plain oak casks, scotch whisky has a distinctive flavor which has never been successfully imitated

made

elsewhere. This

malted barley

se\eral factors: the

itself,

The principal

Lowland, and

types of malt whisky are Highland,

Islay,

the latter being one of the most

outstanding and having the smokiest Barley

due to

and the water

of dr}'ing the malted barley o\'er peat,

used.

the practice

flavor.

steeped in water for two or three days,

then spread out to germinate for nearly two weeks.

During germination the starch reaches it is

so this eral

a point

where

convertible to sugar just before the barley sprouts,

growth

arrested

by smoking the grain

days over peat and coke

fires. It is

for sev-

then crushed

and mixed with hot water to form a mash and fermented. 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 considered choice and is whisky. Briefly, this 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 Canada, the taste of Canadian whisky is owing mainly to lightness of body which keeps the flavor of r^e or com or malted grain from dominating the bouquet. The young whisky is apportioned to different types of

Liquor

—What

cooperage,

7s It?

whence

blended at maturity.

2j its flavor, and then is manufactured in Canada

derives It

comphance v^'ith the laws of the Dominion of Canada and contains no distilled spirits less than two years old. in

blended scotch whisky

may contain as high as may be made from

50 per cent malt whisky and

and from 20 to 25 different malt blender selects the malt whiskies to be

grains

several

whiskies.

usually including

tised,

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 resulting blend for six or eight

months before

bottling.

Insh Whisky: Fine whisky comes from Ireland,

and

it is

that

made

the same

way

as scotch

does not have the smoky

whisky except

flavor.

RUM Because rums are distilled from sugar cane, moand the by-products of sugar manufacture, they

lasses,

are

produced

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

ent tropical country or group of islands.

The

differ-

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 elsewhere for aging and bottling, as in the case of Martinique rums, which are shipped to France for final export, and the London Dock Jamaicas, which are sent to England.

— 28

Bartender's

Guide

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-t\'pe rum from the Barbados Islands, best used in light punches, cocktails, and daiquiris. Having a clear flavor, it can be mixed in any t}"pe drink without too much rum flavor, although it is slightly heavier-flavored than Cuban and Puerto Rican rums. Cuban Rum: Tlie rum from Cuba is distilled chiefly from sugar-cane juice, with a resulting light sweet fla\or. By means of a fine }'east culture and careful distillation a fine rum is produced which is unequaled for mild-flavored cocktails, or highballs with soda or plain water.

Demerara Rums:

British

Guiana

the

home of

the

Demeraras, which are similar in some respects to dark Jamaicas. Tlie Demeraras have, in addition to the

aromatic and pungent flavor of the Jamaicas, a dry

burned

flavor

and run higher

in proof tlran otherS;

often being bottled at 160 proof.

Jamaica Rums: Both light and dark types of are produced in Jamaica,

pungent

in flavor.

di\iduality

and

Four

rum

and both are strong and

factors contribute to the in-

characteristics of Jamaica rums, the

combination of which can be duplicated nowhere (1) Soil, climate,

else:

and water;

(2) the use of the

(3) the ingredients of the wash and its slow fermentation; (4) aging solely by time in white-

old pot

oak

still;

casks.

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-

Liquor— What

7s It?

maica rums. Even the coloring must be burned sugar or burned molasses.

Because of usually

rums

its

outstanding

flavor,

Jamaica rums are

used in combination with milder-flavored

in drinks

and are favored by candy- and pastry

makers.

Martinique Rums:

Made

the French

West

Martinique rums are similar to Jamaica rums. They are heavy in body, coffee-colored, and often, Indies,

although faintly, have the dry burned flavor of the

Demeraras. In tinique

many

eases the

rum produced

shipped to France, where

Mar-

aged, and re-

it is

as- French rum. England Rums: The rum 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. Tlie molasses was distilled 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

shipped

New

cocktails.

Puerto Pdcan Rums: Tlie rum from Puerto Rico is

distilled in tlie

same manner

as that

Light-bodied and sweet-flavored,

from Cuba.

excellent for

Rum: Rum produced

in the Virgin

delicate drinks.

Virgin Islands Islands

individual, neither heavy nor light in

and having its own peculiar molasses eral, it is not favored in this country. Haitian

Rum: The

little

a delightful brandy-type

one of the

finest, a

rum

as a straight liqueur.

flavor. In

body gen-

republic of Haiti produces

rum,

Rhum

Sarthe being

to be enjoyed in highballs or

Bartender's

Habanero Rum: Mexico sherr}' casks.

One

very light-bodied,

aged in Spanish

of the finest brands

Philippine Island

comparatively

distills a

rum which

mild-flavored type of

new

Rum: The

Guide

Tenampa.

production of rum, a

industry in the Philippine Islands,

was interrupted by the war, and it may be years before full production is resumed. The distillation was light, similar to that of Puerto Rico, but the flavor was disfaintly

tinctive,

reminiscent of vanilla beans and

herbs. Popular brands, prior to Pearl Harbor, were

Tanduay and Panay. Venezuelan Rums: With no feature, Venezuelan rums are duced great

particular outstanding similar to those pro-

in Haiti or the Virgin Islands,

demand

for

them

and there

in this country.

BRANDY Brandy

distilled

from the fermented

juices of

ripe grapes or \arious fruits, the best brandies usually

being a blend of se\eral

t}-pes

of brandy to produce

While brandy may be made from \'arious fruits, when used alone the word brandy implies a grape product. The finest of a smooth, full-flavored brandy.

all

brandies

cognac.

Cognac: Cognac

distilled

from grapes grown

the Charente district in France, the principal city of is named Cognac. Only brandy from this secmay be called cognac, so it follows that while

which tion

cognac

brandy, not

all

brandy

cognac. Tire

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.

Liquor— What

Is It?

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 20 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. CaJifornia 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:

cherry brandy

made

Switzerland, France, and

Germany.

the cherries and

highly flavored and used in

cocktails

pits, it is

and cooking.

Fruit Brandies: Brandy

fermented juices of is

distillation of

many

may be made from fruits,

but

the

sweetening

added the United States liquor laws require that

the product be called a liqueur and not a brandy.

GIN Gin

a grain-mash distillate redistilled with such

aromatics as juniper berries, coriander seed, and angelica root, or a rectified spirit

may be

flavored with

Bartender's Guide

While

essential oils.

there are

many

types of gin, the

most popular is dn,' gin for cocktails. Holland Gin: Gin was first made in Holland and was and still is highly flavored and aromatic. The mash from which it is distilled contains rye, and spices are added during distillation. Because of its distinctive fla\'or

seldom used

it is

for cocktails.

Often

called schnapps.

Made

Fruit-FJavored Gins: as

orange and lemon,

in several flaxors,

this t}pe of gin

with fruit flavor added during the

distillation

such

a grain-mash distill-

ing process.

Old

Tom

Gin:

ening added.

When

highly aromatic gin with sweetusing this gin, use

less

sugar in

drinks.

Plymouth Gin:

Tom

gin, it

combination of dry gin and Old

slightly sweet.

Sloe Gin: Actually not a gin but a liqueur, sloe gin is

made from

sloe berries or blackthorn plums. It

purplish-red and quite sweet.

WINE When

book I didn't feel much like writing about the making and selling of wine, how to sene 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 1 do, however, I'd like to comment on the manner in which some hotels and restaurants handle their wine situaI

first

started this

tion.

First of

do:

sell

all,

they should decide what they want to

or just have

they just want to have

on hand. It seems to me on hand because when you

Liquor— What

Is It?

go out to dine your waiter invariably asks you whether

have coffee, tea, or milk with dinner. sometimes wonder why so much money is spent on wine lists it's so difficult to get hold of one. The 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. At once the whole dining you'll I

—

room

in a tizzy. Tlie waiter goes to his captain,

the captain goes to another captain, and they both go to the

and

who

digs

out a wine

list.

maitre d'hotel,

finally pulls

over you to see

you can read

You thumb through

around

Then

in his

they

all

desk

hover

it.

and finally decide which we'll say is a nice sauterne. Tlie 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 storeroom and goes home so you can't sell it. It's perfectly silly, but that's what happens everywhere. Wine lists cost money, so why not have somebody around with

upon No.

the

list

25,

—

access to the storeroom so that the waiters can mer-

chandise wine?

The

average waiter has so

little interest in selling

wine that whenever anybody orders it he gets a chill. The main reason is that he has four or five tables to

Bartender's

34 take care it

of,

and locating

a bottle of

ready to serve just slow

steak

wine and getting

him down. Table No.

ready, another party

Guide

I's

waiting to have the

soup plates remo\ed, and you want

a bottle of wine.

you usually get, "Do you want red or white wine?" When you ask about brands and t}'pes, nine times out of ten he tells you, "We have no wine list. have only so-and-so's brand." So you order a bottle. Wliat the hell, maybe it's good. Or you skip Well,

first

and drink Martinis or scotch or you come to Trader and drink wine cups, which, incidentally, with

Vic's

some meals,

are

How many

terrific.

times have you gone to a

fairly

nice

restaurant and asked for wine, only to ha\e the waiter

or waitress stare at you in the trayed

manner

so well por-

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, "We got wine now, go out there and sell it." But that's not enough.

Our

waiters today, with their lack of training in

food preparation and practically no knowledge of

on anything they are 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 ever}' wine on the \\ine list. Every wholesale puneyor of wines and spirits has information on the subject, and m 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 \arious fla\ors, and the kinds wines, should be given pep talks to

sell,

and

particularly

of wines generally preferred.

wine dealer should give employees informative

Liquor— What talks

and

tell

Is It?

how

restaurants have so

the dealer

merchandise wine.

many employees

in business to give

Few hotels or

that

will

break

each waiter small

bottles to sample. Firsthand information will give

idea of what they're selling when guests on ordering wines with dinner. We 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

them some

ask advice

hashed over for Unless you have

years, tlie

but personally I'm not for

palate of a connoisseur

and

it.

really

know your wines

all that stuff is just so much bunk. you want a glass of beer you don't want CocaCola, 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 fvr 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, however, which can save the beginner a lot of experiment-

When

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 wine entirely with the salad course as the herbs and other ingredients in the dressing kill the

to skip

flavor of wine.

Just as a general guide to

may be

wine drinking, some wines

used as aperitifs in place of cocktails. These

champagne, French vermouth, Dubonnet, and Madeira. Dinner wines are usually clarets, sauternes, Rhine wines, red or white burgundies, and dry champagne. A dry sherry may be are pale dry sherries, dry

Bartender's Guide

36 used with dinner wines.

champagnes tire

also.

Dessert wines are sweet white dr)' sherries and good throughout an en-

the fortified wines, only are considered

meal, although a switch

made

to a sweeter t}^pe

of either for dessert.

Too many

people get stage fright about ordering

wines because of

nonsense about wines with

all this

and that. There is no need to order with any meal. However, if just one is

several wines

this

throughout a meal,

wine which

will

it is

ser\'ed

best to pick a good white

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. Tliere need, either, to sene wine with every course.

can serve wine with one course and usually the

meat

course.

Wine

let it

after the

You

go at that,

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,

wine

but whenever they dine in public read up on enough, before lea\ing the house, to give

just

the waiter a bad time.

They

usually embarrass 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 rest of the

wine, and ever)'one at the table knows

it.

ad\'ice

and drink with an open mind as well as an open mouth. Wine drinking is lots of fun, but the only way to learn flavors and t}pes is to experiment and teach your palate to remember. Despite my personal opinion on the subject, a is

to act natural

great

many

people like to stick to the

are the wines traditionally

rules, so

recommended

foods, with the correct temperatures:

here

for various

ver-

;herry

agne;

room

;: ° o

w M S

.t:

two

c 2

cl,

ri:;--.«^'H"S S.y,^ y-o

^ C « 2

2 o

c u. C i) w -— .s O G O

^-^=^Hl§l:2>.jg^c^ ^

c;^

O c

3-i:

w) h c ™ 3

c>£i

S>-.

c'iz gt^

n o

o :§ S J c^ < ^ u «

^ hJn hJ »2 12 E c3

o o „

o o o

CL.

uuuuuS

3 -^ .2

o.n Sd-^^

i> ;

til

o I

^ a, H

l_(

w G G

C C >,^ 3 ™ (U „. Ctt! >^ ^ '^ £p s -s v2 -e rt 3 rt m <u j^ 3 •r-

.S -c

UmOPLiOieqQ

Bartender's

Guide

So much for the selhng and drinking of wine. Now few words of common sense about the care and sening of wine. There are a few little courtesies to obsen e in the for a

sen-ing of wine. \Vhile 85 per cent of the people

drink wine don't

know

side of the fact that

it's

blamed thing about

smart or they like

it,

who out-

there are

few people who know what they want and why. I 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 necessar}^, and proceed to pull the cork carefully and gently in his presence. a

believe

good taste to pull the cork in the 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, I

don't think

it's

kitchen, but I've

Florida; they hadn't sold a bottle for so long the

waitress

found

had to see

a bottle,

chilling

it,

they

still

had any, and after she it to me and without

without showing

she proceeded to pull the cork in the

it on the floor; 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 ever)- 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

kitchen. In so doing she lost half of it

was

matter

still

themselves

that

doesn't happen to anyone

the

else.

Jackson

incident

Liquor—What

Is It?

THE CARE AND SERVING OF WINES 1.

Store

wines in cool, dry rooms of even

all

temperatures, from 55° to 53° F. Lay bottles on their sides to 2.

keep the corks wet and

airtight.

Serve wines at proper temperatures.

(except sparkling burgundy)

Red wines

should be served at

room temperature; white wines

are

served

best

chilled. 3.

Red wines and some white wines produce

natural sediment called "lees" which adheres to the

bottom of the bottle when allowed to rest. draw the cork gently for wines of this type, without jerking, and pour the wine carefully so the side or

sure to

sediment ^.

not

riled up.

A wine should

always be taken to

tlie

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.

bottle of

napkin while

wine should never be wrapped

it is

being poured. In the

first

in a

place

makes the bottle awkward to handle, and in the second 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. Tlie cork should be drawn several minutes before pouring the wine, and a small quantity should be poured into the host's glass so that any bits of

him rather than he may be sure the wine is in

cork or chance sediment will go to his guests,

and

so that

good condition.

Bartender's

Guide

7. Tlie 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 filled about one-half to two-thirds full so

should be

that the bouquet 9.

may be

enjoyed.

Place wine cooler where

can be seen— in a

standard or on a table.

HOW WINE Wines

MADE

are the fermented juices of grapes, primarily,

although other

may be made

fruits

term wine, in the industry,

mean grape wine. The grapes

into wine.

are harvested in the

delivered to wineries, where they are crushed. juices, pulp,

and

skins are

The

generally understood to

pumped

into large vats

fall,

The and

ferment anywhere from a few days to a few weeks, depending upon the tjpe of wine being made. Fer-

let

mentation

continue as long as any of the natural

will

grape sugar

left in

wines, fermentation

the vat unless stopped. For dry is

allowed to continue until

all

the natural grape sugars are used up. For semi-sweet or dessert wines, fermentation

troduction of a

and the time

little

arrested

by the

in-

pure grape brandy, the amount

this takes place

amount of sweetness desired. Red wines are made from the

depending upon the juice, pulp,

and skins

of grapes, the pigment of the skins furnishing the

White wines are achieved by drawing the juice immediately after pressing, before fermentation

color. off

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.

Liquor—What and then

Is It?

letting the juice continue to

amount pumped

After the proper place the wine

ferment alone.

of fermentation has taken into storage casks to age,

the lengtli 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 continues 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, sauterne, Madeira, Medoc, 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. The knowledge and skill of the wine maker will also have a great effect on the wine.

You

gotta cross your heart you're hventy-one before / can give vou dis Maitini.

LIQUEURS FOR BARSA DESCRIPTION OF SOME OF THE MOST NOTEWORTHY Absinthe— formerly made in France but now banned, a liqueur containing wormwood, a drug. Substitutes

Pernod

are

\^eritas,

Anis Herbsaint, and

Spanish Ojen.

—

Advocaat made and brandy.

Holland from fresh egg

yolks,

sugar,

Anisette

— a clear liqueur made from anise seed and

flavored with bitter almonds, coriander, etc.

Aquavit— a clear, potent liquor flavored with way seeds from Scandinavian countries. Benedictine

monks; a

—a

of herbs, spices,

Channeilc

and other

liqueur

made by

secret formula reputed to

—a

and

cara-

the Benedictine

be a combination

fine brandy.

spicy liqueur

made from cinnamon

spices.

Chartreuse

—a

cordial

made by an order of monks, made in France, the

the Carthusian order. Formerly

Liqueurs for Bars

^^5

moved

order was banned and cordial

now made

Tarragona.

made

green, both being

where the

to Spain,

Comes

in yellow

of hundreds of ingredi-

ents, such as spices, herbs, roots, etc,

Cointieau—a. brandy of Triple Sec orange Curasao.

Medoc— made

Cordial

champagne cognac, and trict in

from orange euragao, from the Medoc dis-

claret

France.

Cremc d'Anana— a apple, brandy,

Creme

liqueur

made from

and flavored with

Banana— made

fresh pine-

vanilla,

from

bananas

and

brandy.

Creme de Celeri— made from celery and brandy. Creme de Cacao— made from cocoa beans, spices, and

vanilla.

—

Cicme de

Cassis made from black currants, a French liqueur, Creme de Fine Champagne a mixture of several cordials blended with fine champagne cognac. Creme de Menthe— a peppermint liqueur made from fresh mint and brandy. Comes in three colors

—

— red,

green,

and white,

Creme de MoJca — made from

coffee beans

and

brandy.

Creme de Noyau — made from

apricot and peach and having an almond flavor. Creme de Recco made from tea leaves, brandy, and sugar. Cieme de Rose— a liqueur made from rose petals. Cieme de Vaniiia a liqueur made from vanilla beans and brandy. Creme de Violette a liqueur having the color and pits,

—

flavor of violets.

Cieme Yvette— similar

creme de

violette.

Bartender's

Guide

Curagao—liqueur made from the

peels of the bittei

West

Indias, along with

Curasao oranges grown in the

peels of other oranges, spices, rum, port wine, sugar,

and brandy.

Drambuie — a

liqueur made from old scotch, honey, and spices. First made in 1745 in Scotland. Elixii de Bacardi— a Cuban liqueur made princ' pally from rum. Flora AJpfna— an Italian liqueur made from alpine flower or edelweiss plant, herbs, and spices. Comes in red, orange, and yellow colors. Forbidden Fruit an American liqueur made from the fruit of the shaddock (a type of grapefruit) and

herbs,

—

cognac. Fraise

—liqueur

brandy.

Framboise

made

—liqueur

from

strawberries

made from

raspberries

and and

brandy.

Goldwasser—a liqueur containing tiny flakes of leaf, made from spices, ripe figs, lemon peel, herbs, and brandy. Grand Marnier made from champagne cognac and orange Curasao. Kahlua— a Mexican coffee liqueur made from coffee beans, cocoa beans, vanilla, and brandy. Kirschwasser or Kirsch a liqueur made from wild gold

—

black cherries, crushed cherry

Xiimmel— a

pits.

potent liqueur distilled fromgrain and flavored with spices and caraway seeds. clear,

Liqueur de Dessert— called Strega or Galliano, a made in Italy from spices, vanilla, and brandy. Liqueur /aune— imitation yellow chartreuse. Liqueur Verte— imitation green chartreuse. Mandarine— a liqueur made from mandarin oranges and brandy.

liqueur

Liqueurs for Bars

j^'J

Maraschino— a liqueur made from Marasca cherries and crushed pits grown in the Dalmatia district on the west coast of the Adriatic Sea. JVIazarine

—an

herb liqueur from Argentina, secret

formula of the Abbey of Montbenoit.

Mirabelle— a distillation of plums grown in Alsace-Lorraine.

fermented

Monastique— imitation benedictine made America.

Orgeat Parfait

yellow in

South

— flavoring syrup made from almonds. Amour— sweet

French liqueur made from

lemons, oranges, herbs, and brandy. Passionola

—a

non-alcoholic syrup

Comes

sion fruit.

three colors

made from

pas-

green,

and

— red,

natural.

Perry— a PruneJie

cider

made from

pears.

—a liqueur made from

plum called sloes, and brandy. Quetsche— an unsweetened,

prunes or a type of

colorless liqueur dis-

from fermented juice of prunes. Quince Brandy made from ripe quince, spices, and brandy. RocI: & Rye— made from fruit juice, rock candy, and rye whisky. tilled

—

'Sion^h^m

ComfoTt — a high-proof liqueur made

the United States from a secret formula, reputed to

have a brandy and whisky base. Swedish Punch like arrack, but flavored with tracts of tea, lemon, etc.

—

Triple Sec

Van

dcT

—white

Hum — a

ex-

Curasao.

liqueur

made from

spicy South

African plants and tangerine-flavored.

—

VieiUe Cure made in France from a mula of aromatic plants and herbs.

secret for-

— (^..^L

Bar whisky

thought

came

in liquid form.

AFTER DINNER DRINKS ALSACE-LORRAINE

% kirschwasser Pour into

i/4

liqueur

chilled

anisette

glass

and serve with ice-water

chaser.

ANGEL

% maraschino liqueur

% raspberry syrup Ys

Pour

creme de

violette

carefully in order given so ingredients

Pousse-Cafe

do not mix in

glass.

ANGEL'S BLUSH Yi maraschino liqueur Yi

Yi benedictine Yi thick cream

creme Yvette Pour

carefully into Pousse-Cafe glass in order given so in-

gredients do not mix.

ANGEL'S

^ maraschino Pour

liqueur

DREAM

creme Yvette

cognac

carefully in order given into Pousse-Caf6 glass so in-

gredients do not mix.

After Dinner Drinks

ANGEL FACE Y)

creme de cacao Pour

i/ii

prunelle

carefully into chilled Pousse-Cafe glass so ingredients

do not mix.

ANGEL KISS—i

% apricot cordial

^4 thick

cream

Chill cordial with ice and pour into chilled glass.

Pousse-Cafe

Float chilled cream on top.

ANGEL KISS— creme de cacao Yi cr^me de violette y^

Yi prunelle

M cream

Pour carefully into chilled Pousse-Cafe so the ingredients do not mix.

glass in order given

ANGEL'S KISS Yd maraschino liqueur Yd Parfait Amour Yd yellow chartreuse

Pour

% benedictine % cognac % thick cream

carefully into chilled Pousse-Cafe glass in order given,

so ingredients

do not mix. Dust with ground ginger or

cloves.

ANGEL'S LIPS

% benedictine

Yi sweet thick

Pour benedictine into chilled Pousse-Cafe

cream glass; float

cream

on top.

ANGEL'S TIT

% maraschino liqueur

whipped cream

Pour liqueur into chilled Pousse-Cafe glass, top with whipped cream, and place red cherry in exact center.

WING % maraschino liqueur

ANGEL'S Yz cherry liqueur

% Parfait Amour

Pour carefully into chilled Pousse-Cafe so colors are separate.

glass in order given

Bartender's

AND

Guide

% cognac

^2 benedictine

Serve in liqueur glass.

BABY KITTY

% anisette Pour carefully

creme de

% whipped cream

violette

in order given into chilled Pousse-Cafe glass;

top with cream.

OWN

BABY'S

% white Curasao

Ys thick cream 1

drop Angostura bitters

Pour into chilled Pousse-Cafe

glass in order given.

BARNACLE BILL

% oz. yellow chartreuse Shake with cracked

Vz oz. Parfait

% oz. Pernod

ice; strain

Amour

into chilled cocktail glass.

BEEN BEE

% oz. benedictine

% oz. cognac Shake with cracked

ice; strain

into chilled cocktail glass.

BENEDICTINE FRAPPE In frappe glass two-thirds full shaved ice add benedictine to fill; garnish with fruit and serve with cut straws.

BLACKJACK

% oz. coffee

% oz. kirschwasser 1

Stir

with cracked

dash brandy

ice; strain into chilled claret glass.

BLANCHE Yz oz. Cointreau

% oz. anisette Yz oz. Triple Sec

Shake with cracked

ice; strain

into chilled cocktail glass.

After Dinner Diinks

cr^me de

BROADWAY SMILE % Swedish Punch

cassis

Yi Cointreau

Pour carefully into chilled Pousse-Cafe so ingredients do not mix.

glass in order given

CAFE BRULE COCKTAIL

% hot coffee

cognac

Moisten edge of claret glass with lemon and dip in powdered sugar; add coffee, then cognac, and set fire to cognac.

CAFE KIRSCH

% oz. cognac

% oz. kirschwasser % oz. strong coffee

Shake with cracked

ice; strain

into chilled cocktail glass.

CHAMPERELLE

% chartreuse

Yi Curasao Yi anisette

Pour carefully

cognac

in order given into chilled

so that ingredients

Pousse-Caf^ glass

do not mix: add a few drops of Angostura

bitters.

CUCUMBER

% creme de menthe Pour

Y2 sweet

cream

carefully in order given into chilled liqueur glass.

DIANA narrow, stemmed glass with shaved ice; fill three-fourths full with white creme de menthe and finish with brandy. Serve with cut straws. Fill

DOUBLE ARROWHEAD Ys creme Yvette Ys sweet cream

Ys white Curasao

Pour

carefully in

order given into chilled sherry glass so

ingredients do not mix.

Bartender's

EVE'S

% white curagao \-i

Pour carefully

Guide

GARDEN % creme Yvette

apricot brandy

in order given into chilled Pousse-Cafe glass;

top with a spoonful whipped cream and a green cherry.

FRAPPES with shaved ice and cordial or liqueur. Ser\-e with cut straws.

Pack a sherry

glass

fill

with preferred

FRENCH TRICOLOR

% maraschino liqueur

Ys grenadine 1/3

Pour

creme Yvette

carefully in order given into chilled Pousse-Cafe glass

so ingredients

do not mix.

GARDEN OF EDEN y^

creme de Pour

violette

V^ apricot liqueur

carefully into liqueur glass.

GRASSHOPPER

% creme de menthe Pour

V-z

creme de cacao

carefully into liqueur glass.

HAVANA RAINP>0^ PLUS

% grenadine

Y; green

Yj anisette Yi Parfait Amour

^ y- Jamaica

creme de menthe

yellow curagao yellow chartreuse

rum

Pour carefully into chilled Pousse-Cafe and serve with rum flaming.

glass in order given

JERSEY Yz green chartreuse

Pour

cognac

carefully into liqueur glass.

/ERSEY LILY

% green chartreuse

% cognac

Pour carefully in order given into chilled Pousse-Cafe add 10 drops Angostura bitters on top.

glass;

After Dinner Drinks

JOKER Yi anisette 1/4

creme de

^/4

benedictine

cream

Yi sweet

violette

Pour carefully in order given into to keep colors separate.

chilled Pousse-Cafd glass

KING ALPHONSE

% cr^me de cacao

Yi sweet

Pour into liqueur

glass

and

float

cream

cream.

LA CREOLE Yi raspberry syrup

Yi yellow chartreuse

Yi maraschino liqueur

Yi green chartreuse

Pour carefully in order given into chilled Pousse-Cafe to keep colors separate.

glass

LA ZARAGOZANA

% Cointreau % cognac % creme de cacao

Yd apricot brandy Yq benedictine

% chartreuse

Pour over shaved with

ice in sherry glass in order given

and top

dash of anisette.

LILLIAN RUSSELL Ys

% creme de violette % sweet cream

creme de rose

Pour carefully into chilled Pousse-Cafe

glass in order given

to keep colors separate.

LILLIAN Yi maraschino liqueur

WALDORF Yi

creme Yvette

Pour carefully into chilled liqueur keep colors separate.

glass in order given to

LIQUID SYMPHONY Yi

creme de rose

Yi yellow chartreuse

Yi creme de

menthe

Yi cognac

Pour in order given into claret glass top with cherries.

filled

with shaved

ice;

Bartender's Guide

PANTHER'S BREATH

% curagao Pour 1

^ cream

carefully into chilled sherry glass, floating cream;

add

dash Angostura bitters and serve.

PARISIEN

% Framboise % maraschino liqueur

% curagao % green chartreuse

% champagne

Pour carefully in order given into chilled Pousse-Cafe so ingredients do not mix.

glass

POAIPONETTE Yi French Yi

vermouth

creme de Pour

Yi kirschwasser

cassis

cognac

carefully in order given into chilled Pousse-Cafe glass

so ingredients

do not mix.

POUSSE-CAFE— Ye grenadine Vg maraschino liqueur Ye green

Pour

creme de menthe

% creme de violette % yellow chartreuse Ya brandy

carefully in order given into chilled Pousse-Cafe glass

so colors are kept separate.

POUSSE-CAFE— Yi yellow Curasao Yi kirschwasser

Pour

Yi green chartreuse Y-i

cognac

carefully in order given into chilled Pousse-Cafe glass,

keeping colors separate.

POUSSE-CAFE (AMERICAN) Y, maraschino liqueur

% Curasao

% green chartreuse % anisette

Y cognac

Pour carefully in order given into Pousse-Cafe with the cognac burning.

glass; serve

After Dinner Drinks

POUSSE-CAFE (PAREE)

% benedictine Pour

Ys curagao

% kirschwasser

carefully in order given into chilled Pousse-Cafe glass

to keep ingredients separated.

POUSSE-CAFE—RAINBOW

% yellow chartreuse

Yd grenadine

maraschino liqueur Yd green creme de menthe

Ya curagao

brandy

Pour carefully in order given into chilled Pousse-Cafe to keep ingredients separated.

POUSSE-CAFE Yi 'aspberry syrup Yj anisette

Yi Parfait

{ST.

glass

MORITZ)

Yi yellow chartreuse Y~ green chartreuse

Amour

I/7

curagao

Yi cognac

Pour

carefully in order given into chilled Pousse-Cafe glass

so ingredients

do not mix.

POUSSE L'AMOUR—i Yi maraschino liqueur 1

egg yolk

Yi benedictine

% cognac

Build drink in order given in sherry glass, keeping layers separated.

POUSSE L'AMOUR—2 Yi maraschino liqueur

Ya grenadine 1 egg yolk

champagne

Build carefully in order given in sherry

glass,

keeping layers

separate.

POUSSE Yi maraschino liqueur 1 egg yolk

UAMOUR—^ Yi

cr^me de

Build carefully in order given in sherry separate.

vanilla

% brandy

glass,

keeping layers

Bartender's

Guide

RAINBOW Y; y-

creme de creme de

^^ green creme de menthe Vr yellow chartreuse

violette cassis

V7 maraschino liqueur

^^'7

Yt cherr)'

Pour

curagao

brandy

carefully in order given into chilled Pousse-Cafe glass,

keeping colors separate.

SAAf

Cup

a small

lemon and

WARD

fill it

with shaved

ice;

fill

with green

chartreuse and serve with cut straws.

SKYSCRAPER Ya

creme de vanilla maraschino liqueur

% green creme de menthe Yo yellow chartreuse Vo cognac

Pour carefully into chilled Pousse-Cafe keeping colors separate. Note: Creme de tuted for the creme de vanilla.

glass in order given, cassis

may be

substi-

STARS AND STRIPES Yi creme de cassis

Pour

Y3 maraschino liqueur Ys green chartreuse

carefully in order given into chilled Pousse-Cafe glass,

keeping colors separate.

SUNRISE Yi grenadine Yi

creme de

Yi yellow chartreuse Yi Cointreau

violette

Pour carefully

in order gi\-en into chilled Pousse-Cafe glass,

keeping colors separate.

SYMPHONY OF MOIST JOY Same

as Liquid

Symphony.

THREE-FOURTHS

% curagao

Ys yellow chartreuse i'3

Pour rate.

brandy

carefully into chilled liqueur glass, keeping colors sepa-

After Dinner Drinks

UNION JACK

% grenadine Pour

% maraschino liqueur % green chartreuse

carefully in order given into chilled Pousse-Caf^ glass,

keeping colors separate.

COBBLERS Cobblers are

and

fruit,

for

tall

liquor.

warm

drinks,

Not

made with

afternoon sessions

—a

swell drink to coast

make them

on. Berries and fresh fruits attractive

lots of fine ice,

strong, they're especially fine

particularly

and appetizing.

BRANDY COBBLER y-i

tsp. sugar

2 oz.

tsp.

Curasao

brandy

Add to goblet three-fourths filled with cracked ice; stir and decorate with fruits in season. Serve with straws and a spoon.

CUAM?\GNE COBBLER 1 tsp.

lemon

juice

tsp.

Champagne

Add lemon

curagao fill

and curagao 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.

juice

Cobblers

CLARET COBBLER 1

tsp. sugar

tsp.

Add

dash maraschino hqueur

lemon

Claret to

juice

lemon

fill

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. sugar,

juice,

COFFEE COBBLER 2 oz.

brandy

oz. port

wine

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. Stir

ENGLISH COBBLER 2 OZ. Jamaica 1

rum

OZ. strong tea

with

Stir

ice

and

i tsp.

sugar

i tsp.

lemon

juice

strain into goblet half filled

with shaved

decorate with fruits and berries in season and serve with straws and a spoon.

ice;

NARRAGANSETT COBBLER 2

OZ.

whisky

Ginger

tsp. sugar

ale to

sjTup

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 2%

^2 tsp. curagao

OZ. sherry 1

tsp. port

wine

and curagao 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. Stir sherry

PORT WINE COBBLER I tsp.

orange juice

tsp.

Port wine to

Add with

curajao

fill

orange juice and Curasao to tumbler two-thirds filled cracked ice; add port wine to fill glass; stir and

finely

Bartender's

Guide

decorate with fruits and berries in season. Serve with straws and a spoon.

RHINE WINE COBBLER 1

tsp. sugar

tsp.

Rhine wine

lemon

juice

fill

Add sugar and lemon juice to tumbler half filled with cracked ice; add Rhine wine to fill glass; stir slighth' and decorate with fruits in season. Serve with straws and a spoon.

RUM COBBLER 2 oz. Jamaica

rum 1

Stir in goblet,

tsp.

add sha\ed

i tsp. pineapple S)Tup Bacardi

ice to

fill

glass,

and twist lemon

peel over top.

SAUTERME COBBLER Substitute sauterne for Rhine \\ine in Rhine

and omit

Wine

Cobbler,

sugar.

SHERRY COBBLER orange juice

1 tsp.

Sweet

tsp. sugar

sherr}- to

fill

Add

orange juice and sugar to tumbler two-thirds filled with cracked ice; fill with sweet sherr\'; stir and garnish with fruits in season. Serve with straws and a spoon.

WHISKY COBBLER 2 OZ.

bourbon whisky

^2 tsp. sugar syrup

whisky and syrup in large goblet; fill up with shaved ice; twist lemon peel over top and decorate W'ith fruits in season. Serve with straws and a spoon. Stir

WHITE COBBLER Same

Rhine W^ine Cobbler, using any white wine.

(?^p(l>~^

Was

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COCKTAILS made up from 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 exerywhere. Martinis, Manhattans, Bronx cocktails. Side Cars, Cimlets, and Daiquiris are a few outstanding examples. Most cocktails, whatever the name, are just slight variations of a few good standard recipes. One flavorCocktails are mostly

people's screvvy ideas of

ing

little

what

drinks tastes

substituted for another, the proportions are

changed, or a dash of this or a drop or two of that added, and the concoction

Many

given another name.

times the head bartender at one of the better

joints will take a

well-known cocktail recipe, add an-

Bartender's

other exotic and pleasant ingredient, passes at

Tliere

it,

and name

much

Guide

make a few extra

after a visiting celebrity.

fanfare as the newly created drink

presented to the honored guest,

who

drinks

may

gusto or ladylike appreciation, as the case

with be,

and chances are that the drink catches on and becomes a specialty of the house. The following cocktail recipes are grouped under the basic liquor used. Sometimes, however, cult to determine a basic ingredient, in

it is diffi-

which case

the index will help. Wliere 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 \ersion, and you aim to please.

—

COGNAC AND BRANDIES ALEXANDER (BRANDY) COCKTAIL

% oz. brandy Shake with cracked

y^ oz. creme de cacao Y) oz. fresh cream ice;

strain into shallow chilled cocktail

glass.

AMERICAN BEAUTY COCKTAIL y-i

brandy oz. French vermouth oz.

Shake with cracked port wine and

float or

V-i

oz. orange juice

% oz. grenadine

ice; strain into chilled cocktail glass;

add

serve.

ANTE COCKTML % oz. Cointreau % oz. Calvados or applejack % oz. Pernod Shake with cracked

ice; strain

into chilled cocktail glass.

Cocktails

APPLE COCKTAIL y-2.

oz. Calvados or applejack

14 oz. gin

1/4

oz. apple cider

i/4

Shake with cracked

ice; strain

oz.

brandy

into chilled cocktail glass.

APPLE BLOSSOM COCKTAIL Yi oz.

% oz.

Calvados or applejack

Shake with cracked

ice; strain

Italian

vermouth

into chilled cocktail glass.

APPLE TODDY COCKTAIL 1

lump

3 tsps.

sugar

water

oz. applejack

lump

ice

Dissolve sugar in water in Old-Fashioned glass; add ice and applejack and stir. Grate nutmeg over drink and serve with

spoon.

APPLE/ACK COCKTAIL 1

oz. applejack

Yi oz.

Shake with cracked

ice;

Y^ oz. grenadine juice

lemon strain

into chilled cocktail glass.

Variation: Half applejack and half Italian vermouth; shake.

APRICOT COCKTAIL 1

oz. apricot

% oz. lemon juice

brandy

Yz oz. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

ATLAS COCKTAIL 1

Yi oz. Cointreau

oz. Calvados or applejack

Yz oz.

Demerara rum (151

dash Angostura bitters

proof)

Shake with cracked

ice; strain

into chilled cocktail glass.

BABBIE'S SPECIAL COCKTAIL 1

oz. apricot

brandy

Yz oz. sweet cream 1

Shake with cracked

dash gin

ice; strain

into chilled cocktail glass.

Bartender's

Guide

BARNEY BARNATO COCKTAIL

% oz. brandy %

oz. Caperitif Stir

with cracked

ice; strain

oz. applejack tsp.

Shake with cracked

into chilled cocktail glass.

KNEES COCKTAIL

BEE'S 1

dash Curasao dash Angostura bitters

i oz. lemon honev

ice; strain

juice

into chilled cocktail glass.

BENEDICTINE COCKTAIL 1

oz.

V2 oz. lemon juice !> oz. benedictine

cognac

Shake with cracked

ice; strain

into chilled cocktail glass.

BENTLY COCKTAIL

% oz.

cahados or applejack

Shake with cracked

-"4

ice; strain

oz.

Dubonnet

into chilled cocktail glass.

BENTOTE COCKTAIL

% oz. cognac

Shake with cracked

tsp.

oz. curagao orange juice

ice; strain

into chilled cocktail glass.

BIARRITZ COCKTAIL i/>

y> oz. Calvados

oz.

rum

^> oz. Izarra

Shake with cracked

ice; strain

BIG BAD 1

brandy oz. orange juice

oz.

WOLF COCKTAIL 1 1

Shake with cracked

into chilled cocktail glass.

ice; strain

tsp. grenadine egg yolk

into chilled cocktail glass.

BIG BOY COCKTAIL 1

oz.

brandy

i/2

y_>

Shake with cracked

oz. Cointreau

oz. sirop-de-citron ice; strain

into chilled cocktail glass

Cocktails

BIRD COCKTAIL 1

oz. Triple

Sec curagao z twists

V2 oz. cognac orange peel

Shake with shaved ice; strain into add two more twists orange peel.

chilled, frosted cocktail

glass;

BLOCK AND FALL COCKTAIL Same

Block and Tackle Cocktail.

BLOCK AND TACKLE COCKTAIL

% oz. cognac ^2.

M oz. calvados or applejack i/4

oz. Cointreau

Shake with cracked

oz.

Pernod

into chilled cocktail glass.

ice; strain

BLUE SPECIAL COCKTAIL

% oz. pineapple syrup

Yz oz. cognac

Shake with cracked ice; strain into glass; add champagne to fill glass.

chilled, frosted cocktail

BOA CONSTRICTOR COCKTAIL 1^2 oz. blackberry brandy

Shake with cracked grate

ice;

nutmeg over drink and

strain

into

chilled

cocktail glass;

serve.

BOMBAY COCKTAIL 1 i/>

oz.

brandy

oz. Italian

^2 oz.

vermouth

2 1

Stir

with cracked

ice;

French vermouth

dashes Curasao

dash Pernod strain into chilled cocktail glass.

BONNIE PRINCE CHARLES 1

oz.

cognac

i/^

Juice

Shake with cracked

oz.

% lime

ice; strain

Drambuie

into chilled cocktail glass.

BOOSTER COCKTAIL 1%

oz.

brandy 1

Shake with cracked glass; grate

nutmeg over

4 dashes curagao egg white

ice; strain

drink.

into chilled double cocktail

Bartender's Guide

BOSOU CKKESSEK COCKTAII^i 1

oz.

cognac

14 oz. Curasao

Shake with cracked

ice; strain

tsp. grenadine egg yolk

into chilled cocktail glass.

BOSOM COCKTAIL Same

Bosom

Caresser Cocktail.

BRAIN DUSTER COCKTAIL

% oz. cognac

% oz.

Pernod

dashes Angostura bitters

Shake with cracked

ice; strain into chilled cocktail glass.

BRANDY COCKTAIL i"^ oz. brandy

2 dashes

Curasao

with cracked ice; strain into chilled cocktail glass. Variations; 1 dash Angostura bitters and 1 dash gin; 2 dashes sugar syTup and 2 drops Angostura bitters; 2 dashes curagao and j serve with oli\e. dash Angostura bitters Stir

—

BRANDY CHAMPERELLE COCKTAIL

% oz. cognac 3

Stir

and serve

oz. orange curagao drops Angostura bitters

in a small wineglass.

BRANDY FANCY COCKTAIL 1^2 OZ. brandy

2 dashes orange bitters

Stir

with cracked

ice; strain

dashes maraschino liqueur drops Angostura bitters

into chilled cocktail glass.

BRANDY GUMP COCKTAIL iY> oz. brandy

2 dashes

Juice

Shake with cracked

grenadine

lemon

ice; strain into chilled cocktail glass.

BRANDY VERMOUTH COCKTAIL 1%

oz.

brandy

y> oz. Italian 1

vermouth

dash Angostura bitters

Shake with cracked

ice; strain into chilled cocktail glass.

Cocktails

BRANT COCKTAIL Substitute orange bitters for Pernod in Castle

oz. cherry

Dip Cocktail.

BULLDOG COCKTAIL % oz. Bacardi

brandy

Juice

Shake with cracked

% lime

ice; strain

into chilled double cocktail

glass.

CARROL COCKTAIL I

oz.

brandy

lii

oz. Italian

vermouth

with cracked ice; strain into chilled cocktail pickled walnut or onion. Stir

glass;

add

CASTLE DIP COCKTAIL

% oz. apple brandy

Shake with cracked

oz. white creme de dashes Pernod

ice; strain

menthe

into chilled cocktail glass.

CHAMPS ELYSEES COCKTAIL 1

oz.

cognac

Shake with cracked

tsp.

lemon

2 drops

Yi oz. green chartreuse

ice; strain

juice

Angostura

bitters

into chilled cocktail glass.

CHARLES COCKTAIL

% oz. brandy

% oz. Italian vermouth 1

Stir

with cracked

dash Angostura bitters

ice; strain

into chilled cocktail glass.

CHERRY COCKTAIL % oz. French vermouth

% oz. cherry brandy

dash orange bitters

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass

CHERRY BLOSSOM COCKTAIL

% oz. cognac % oz. cherry brandy Shake with cracked

V^ tsp. curagao

% tsp. grenadine % tsp. lemon juice ice; strain

into chilled cocktail glass.

Bartender's

Guide

CHEVALIER COCKTAIL

% oz. cognac % oz. lemon juice

i i

dash Cointreau dash Angostura bitters

% tsp. sugar syrup

Shake with cracked

ice; strain

into chilled cocktail glass.

CHICAGO COCKTAIL 1%

oz.

brandy 1

2 dashes curagao dash Angostura bitters

Shake with cracked ice; strain into chilled, frosted cocktail Twist lemon peel over drink and lace with champagne.

glass.

CLASSIC COCKTAIL

% oz. brandy Yi oz.

lemon

^4 oz. Curasao

% oz. maraschino liqueur

juice

Shake with cracked

ice; strain

into frosted cocktail glass.

CLASSIQUE COCKTAIL Same

as Classic Cocktail.

CLIMAX COCKTAIL

% tsp. grenadine

% oz. applejack ^2 oz.

French vermouth

^2 tsp. 1

Shake with cracked glass; grate

ice;

nutmeg over

lemon

juice

egg white strain

into large chilled

cocktail

drink.

CLUB COCKTAIL 1%

oz.

brandy

2 dashes orange bitters Stir

dashes maraschino liqueur pineapple syrup

2 dashes

with cracked ice; strain into well-chilled cocktail a dash of champagne.

glass

and add

COFFEE COCKTAIL y-2

oz.

brandy

% oz. coffee 1^ oz. Cointreau

Shake with cracked

ice; strain

into chilled cocktail glass.

Cocktails

COGNAC COCKTAIL % oz. cognac % oz. lemon juice Stir

with cracked

lemon peel over

oz.

ice; strain

clash cointrcau

dasli

orange bitters

into chilled cocktail glass. Twist

drink.

COLD DECK COCKTAIL % oz. Italian vermouth

brandy

^2 oz.

Shake with cracked

creme de menthe

ice; strain into chilled cocktail glass.

COLONEL APPLETON COCKTAIL 1^2 oz. brandy

i/4 1

sprig

oz.

creme dc menthe

mint

Pour brandy into thoroughly chilled cocktail glass. Shake creme de menthe with shaved ice and float in brandy; top with sprig of mint and place cherry on mint.

COLORADO COCKTAIL y-z

oz. cherry

brandy y-i

Shake with cracked

V2 oz. cream oz. kirschwasser

ice; strain into chilled cocktail glass.

CORONATION COCKTAIl^-i 1

oz.

brandy

dashes curagao

Shake with cracked

ice; strain

dash peach liqueur dash creme de menthe into chilled cocktail glass.

CORONATION COCKTAIL—

% oz.

^2 OZ. applejack

French vermouth

y2 oz.

Shake with cracked

ice; strain

Italian

vermouth

dash peach liqueur into chilled cocktail glass.

CORPSE REVIVER— 1

oz.

cognac

^/4

oz. calvados or apple

brandy y2 oz. Italian vermouth Stir

with cracked

lemon peel over

ice; strain

drink.

into chilled cocktail glass; twist

Bartender's

-JO

co\j'^i:ky

Guide

cocktail

% tsp. lemon juice

"^ oz. apple brandy 1^ oz. port wine

whole egg

y> Y2.

tsp. sugar

Shake with cracked ice; Grate nutmeg over drink.

strain

syrup into chilled cocktail glass.

COUNTRY GENTLEMAN COCKTAIL apple brandy oz. curagao

1 oz.'

Shake with cracked

lemon

tsp.

tsp. sugar

ice; strain

juice

syrup

into chilled cocktail glass.

CRAWL COCKTAIL 1

oz.

14 oz.

2 dashes curagao

cognac

Cuban rum

2 dashes 2 drops

Angostura

creme de noyau

bitters

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

CROISETTE COCKTAIL

^ oz. cherry brandy % oz. Italian vermouth

% oz. French vermouth 14 tsp. kirschwasser

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

CRUX COCKTAIL % oz. Cointreau

% oz. cognac % oz. Dubonnet

oz.

brandy

lemon

V2 oz.

Shake with cracked

glass.

ice; strain

juice

into chilled cocktail glass.

CUBAN COCKTAIL {BRANDY) % oz. apricot brandy Juice ^2 lime

Shake with cracked

ice; strain into chilled cocktail glass.

CULROSS COCKTAIL

% oz. apricot brandy % oz. Bacardi Shake with cracked

i/4

oz.

Juice ice; strain

Kina

Lillet

H lime

into chilled cocktail glass.

Cocktails

DAVIS BRANDY COCKTAIL 1

brandy oz. French vermouth

4 dashes grenadine 1 dash Angostura bitters

oz.

with cracked

Stir

ice; strain

into chilled cocktail glass.

DE MON CURE COCKTAIL

% oz. calvados % oz. lemon juice

cognac

oz.

y-z

% oz. Bacardi Shake with cracked

ice; strain

into chilled cocktail glass.

DEAUV/LLE COCKTML

% oz. brandy % oz. calvados

% oz. Cointreau % oz. lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

DEPTH BOMB COCKTML

% oz. brandy % oz. calvados

V2 tsp. grenadine 1

Shake with cracked

ice; strain

tsp.

lemon

juice

into chilled cocktail glass.

DERBY COCKTAIL oz.

brandy

Stir

with cracked

peel over drink

pineapple syrup dash orange bitters

2 dashes

2 dashes Curasao

and

ice;

add maraschino liqueur; twist lemon champagne.

lace with

DEVIL COCKTAIL

oz.

% oz. creme de menthe

brandy 1

pinch red pepper

Shake with cracked ice; strain into chilled cocktail glass. Sprinkle drink with red pepper and serve.

DIABLO COCKTAIL

% oz. brandy % oz. French vermouth

dashes curagao

2 drops

Angostura bitters

with cracked ice; strain into chilled cocktail with maraschino cherry. Stir

glass.

Serve

1 2 I

Bartender's

DIKI DIKl 1

COCKTAIL—

M oz.

oz. Calvados

Guide

Swedish Punch

Yi oz. grapefruit juice

Shake with cracked

oz.

ice; strain into chilled cocktail glass.

DREAM COCKTAIL % oz. curagao

brandy

Shake with cracked

dash Pernod

ice; strain into chilled cocktail glass

EAST INDIA COCKTAIL— lyy oz. brandy 3

5 dashes Angostura bitters dashes maraschino liqueur 1 tsp. red curagao 1 tsp. raspberry sjTup

Shake with cracked

ice; strain

into chilled cocktail glass.

EAST INDIA COCKTAIL— 1^4 oz. brandy

14 oz. orange Curasao

Yi oz. pineapple juice Stir

with cracked

dash Angostura bitters

ice; strain into chilled cocktail glass.

ETHEL COCKTAIL Yz oz. apricot brandy

Yi oz. white Yi oz. Curasao

Shake with cracked

ice; strain

oz. apple

with lump of

ice in

FAN 1Y2 oz. ginger brandy 1

dash orange bitters drops Angostura bitters dash sugar syrup 1

Stir

into chilled cocktail glass.

WEATHER COCKTAIL

FAIR

brandy Y2 oz. Italian vermouth 1

creme de menthe

dash lemon juice

Shake with cracked

Old-Fashioned

T.\^

glass.

COCKTAIL 1

drop Tabasco

Y2 egg white ice; strain

into chilled cocktail glass.

Cocktails

'Jl

FILMOGRAPH COCKTAIL 1

oz.

brandy

^^4

oz. Kola

Tonic

Yz oz. sirop-de-citron Stir \\ith cracked ice; strain into chilled cocktail glass.

FIOUPE COCKTAIL

% oz. Italian vermouth

% oz. brandy ^/^

tsp.

benedictine

Stir with cracked ice; strain into chilled cocktail with cherry. Twist lemon peel over drink.

glass.

Serve

FLAG COCKTAIL 4 dashes orange curagao

y2 oz. apricot brandy

Shake with cracked ice; strain into chilled cocktail glass into which has been poured a spoonful of crcme Yvette; top with claret.

FRANK SULLIVAN COCKTAIL

% oz. Cointreau % oz. lemon juice

^2 OZ. cognac oz. Kina Lillet

Shake with cracked

ice; strain

into chilled cocktail glass.

FROUPE COCKTAIL Same

Fioupe Cocktail.

FULL HOUSE COCKTAIL

% oz. apple brandy % oz. yellow chartreuse Shake with cracked

y> oz. benedictine 1

ice; strain

dash Angostura bitters into chilled cocktail glass.

GAZETTE COCKTAIL

% oz. brandy % oz. Italian vermouth

tsp. sugar

1 tsp.

Shake with cracked

ice; strain

syrup

lemon

juice

into chilled cocktail glass.

GLORIANA COCKTAIL 1

oz. apricot

% oz. gin

brandy 1

Shake with cracked

dash lemon juice

ice; strain

into chilled cocktail glass.

Bartender's

Guide

GOATS' DELIGHT COCKTAIL

% oz. brandy % oz. kirschwasser

Shake

\\ith

dash orgeat

cream

^^ tsp.

cracked

dash PeHiod

ice; strain into chilled cocktail glass.

GOOD FELLOW COCKTAIL dash Angostura bitters % oz. brandy 2 dashes sugar svTup % oz. benedictine i

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

GRENADIER COCKTAIL 1

oz.

brandy

% oz. ginger brandy ^2 tsp.

Shake with cracked

dash Jamaica ginger

tsp.

lemon

powdered sugar

juice

ice; strain into chilled cocktail glass.

HARMONY COCKTAIL 1^2 OZ. brandy

Stir

with

ice in

orange bitters dash maraschino liqueur

2 dashes

% tsp. strawberry s\Tup

Old-Fashioned

glass.

HARVARD COCKTAIL

% oz. brandy % oz. Italian vermouth Stir

with cracked

dash sugar syrup Angostura bitters

z dashes

ice; strain

into chilled cocktail glass.

HAVANA BRANDY COCKTAIL brandy Yo oz. Swedish Punch 1

V2 oz. gin

oz. apricot

Stir

with cracked

ice; strain

dash lemon juice

into chilled cocktail glass.

HAWAIIAN BRANDY COCKTAIL 1

oz. apple

brandy

^2 OZ. pineapple juice

Shake with cracked

dash maraschino liqueur dash lemon juice sugar syrup 1 1

% tsp.

ice; strain

into chilled cocktail

glass;.

Cocktails

HELL COCKTAIL Same

as Devil Cocktail.

Same

HEY HEY COCKTAIL Frank Sullivan Cocktail.

HIGH HAT COCKTAIL

% oz. grapefruit juice

% oz. brandy

^2 tsp. sugar syrup

Shake with cracked

ice; strain

into chilled cocktail glass.

HIGH LIFE COCKTAIL

% tsp. sugar syrup % egg white

% oz. brandy % oz. port wine Shake with cracked

ice; strain into chilled cocktail glass.

HONEYMOON COCKTAIL Juice % lemon % oz. apple brandy % oz. benedictine 3 dashes curagao Shake with cracked

ice; strain into chilled cocktail glass.

HOOP LA COCKTAIL Same

Frank Sullivan Cocktail.

HOP TOAD COCKTAIL— lYo oz. apricot brandy

y> oz.

Shake with cracked

lemon

juice

ice; strain into chilled cocktail glass.

HUGO BRACER 1

brandy oz. Amer Picon

oz. apple

dashes grenadine 1 lime

Juice

Shake with cracked

ice; strain into chilled cocktail glass.

IMPERIAL COCKTAIL

^ oz. cognac Shake with cracked

% oz. port wine ^ oz. Curasao ice; strain into, chilled cocktail glass.

Guide

Bartender's

-j^

IMPERIAL 'DEUGHi:

% oz. brandy 3 dashes Stir

Fernet Branca

with cracked

ice; strain

dashes Curasao

lump

ice

into chilled claret glass;

fill

glass

with champagne.

/ACK 1

Kmmi

COCKTAIL

% tsp. lemon juice

oz. applejack

^ oz. maple syrup

I/2

Shake with cracked

tsp.

orange juice

into chilled cocktail glass.

ice; strain

JACK ROSE COCKTAIL 1

oz. applejack

Juice

Shake with cracked

JANET

HOWARD COCKTAIL 1

tsp. orgeat

dash Angostura bitters

with cracked

oz. grenadine

lime

ice; strain into chilled cocktail glass.

lYz oz. brandy

Stir

ice; strain

lemon peel over drink and

into chilled cocktail glass. Twist

serve with ice-water chaser.

JAPANESE COCKTAIL Same bitters

as Janet

and

Howard except

for bitters:

z dashes

orange

drops Angostura.

JEAN DE LA LUNE

\ oz. cognac % oz. white creme de menthe

dash anisette drops Angostura bitters

Shake with cracked ice; strain into chilled cocktail glass; add pepper and twist lemon peel over drink.

H dash of ca\enne

JERSEY CITY COCKTAIL XYi oz. applejack

^ tsp. pineapple juice Stir

with cracked

V> tsp. sugar S}Tup 2 drops Angostura bitters

ice; strain into chilled cocktail glass.

JERSEY LIGHTNING Increase brandy in Jersey Cit}^ Cocktail to •jmit

pineapple juice.

ounces and

Cocktails

'jj

JOSETTE COCKTAIL

% oz. cognac

y^ oz. curagao i/4

y^ oz. anisette

Shake with cracked dash nutmeg.

KISS V2.

oz.

cognac

add

FROM HEAVEN COCKTAIL % oz. French vermouth ^/1>

Stir

egg white

into chilled cocktail glass;

ice; strain

with cracked

ounce Drambuie

ice; strain

into chilled cocktail glass.

KLONDIKE COCKTAIL

% oz.

^4 oz. applejack

Stir

with cracked

LA y-z

oz. ginger

brandy

y^ oz. Cordial

French vermouth

dashes orange bitters

ice; strain

into chilled cocktail glass.

MA DONE COCKTAIL % oz. benedictine

Medoc

y^ oz.

Shake with cracked

ice; strain

kiimmel

into chilled cocktail glass.

LAKESIDE COCKTAIL Yi oz. oz.

% oz. creme de cacao M oz. Cointreau

brandy creme de menthe

Shake with cracked

ice; strain

into chilled cocktail glass.

LAMP COCKTAIL Same

as Lakeside Cocktail.

LAST RESORT COCKTAIL

% oz. brandy 1

oz. port

yo tsp. sugar syrup

wine

Shake with cracked ice; Grate nutmeg over drink.

LAST Same

Same

as Rajah.

egg yolk

strain

into chilled cocktail glass.

THOUGHT COCKTAIL

Rajah Cocktail and League of Nations.

LEAGUE OF NATIONS COCKTAIL

Bartender's

Guide

LES PETIT POIS COCKTAIL y^ oz. cognac

i/^

oz. gin

y^ oz. Izarra

Shake with cracked

ice; strain

into chilled cocktail glass.

hmEKTY COCKTAIL 1

14 tsp.

oz. applejack

lemon

juice

% tsp. sugar s\Tup

^^ oz. Bacardi

Shake with cracked

ice; strain

into chilled cocktail glass.

LILLANE COCKTAIL

^ oz. cognac % oz. creme de cacao Shake with cracked

oz.

Yy oz. kirschwasser

% tsp. grenadine

ice; strain into chilled cocktail glass.

MAE WEST COCKTAIL ^ egg yolk

brandy

Yo tsp. sugar

Shake with cracked ice; add dash of cayenne pepper.

strain

into chilled cocktail glass;

MARCONI WIRELESS COCKTAIL 1

oz. applejack

^^ oz. Italian z dashes

Stir

with cracked

vermouth

orange bitters

ice; strain

into chilled cocktail glass.

MAURICE COCKTAIL 1

oz. port Stir

^2 oz. brandy

wine

with cracked

ice; strain into chilled cocktail glass.

MAYFLOWER COCKTAIL ^2 OZ.

brandy

Shake with cracked

ice; strain

oz.

Dubonnet

into chilled cocktail glass.

MERRY WIDOW COCKTAIL % oz. maraschino hqueur

% oz. cherry brandy

Shake with cracked decorate with cherries.

ice;

strain

into chilled cocktail glass;

2 1

Cocktails

METROPOLE COCKTAIL

% oz. cognac or brandy % oz. French vermouth

dash Peychaud's bitters dash orange bitters

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass; serve

METROPOLITAN COCKTAIL—

% oz.

^2 OZ. cognac Y2 oz. white

Shake with cracked

Dubonnet

creme de menthe

ice; strain

into chilled cocktail glass.

METROFOLITAN COCKTAIL—

% oz. cognac % oz. French vermouth

dash Angostura bitters dashes sugar syrup

Shake with cracked ice; strain into chilled cocktail Use Italian vermouth instead of French.

glass.

Variation:

MIKADO COCKTAIL lYo oz. brandy 2 dashes Stir

Angostura bitters

with cracked

ice; strain

dashes creme de noyau dashes curagao

into chilled cocktail glass.

MILLIONAIRE COCKTAIL

^ oz. apricot brandy

14 oz. sloe gin

% oz. Jamaica rum

Juice

Shake with cracked

ice; strain

dash grenadine lime into chilled cocktail glass.

MONTANA COCKTAIL Yz oz. brandy

Stir

y^ oz. French

% oz. port wine

with cracked

ice; strain

oz.

into chilled cocktail glass.

MOONRAXER COCKTAIL— % oz. peach brandy

brandy Y2 oz. quinquina 'V2

vermouth

Shake with cracked

3 ice; strain

dashes Pernod into chilled cocktail glass.

Bartender's

Guide

MOONRAKER COCKTAIL— y^ oz.

brandy

Yz oz.

Dubonnet

V2 oz. peach brandy 1

Shake with cracked

ice; strain

dash Pernod into chilled cocktail glass.

MORNING COCKTAIL 2 dashes maraschino liqueur % oz. brandy 2 dashes orange bitters % oz. French vermouth 2

dashes curagao

2 dashes

Pernod

with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry and twist lemon peel over drink. Stir

MOULIN ROUGE COCKTAIL 1

oz. apricot

brandy

^^ oz.

yo oz. orange gin

Shake with cracked

ice; strain

lemon

juice

dash grenadine into chilled cocktail glass.

NEWTON'S SPECIAL lYo oz. brandy

1 1

Stir

with cracked

ice; strain

NICK'S

with cracked

into chilled cocktail glass.

OWN

% oz. brandy % oz. Italian vermouth Stir

oz. Cointreau

dash Angostura bitters

1 1

ice; strain

COCKTAIL dash Pernod dash Angostura bitters

into chilled cocktail glass.

NIGHTCAP COCKTAIL 'Y2

oz.

% oz.

brandy

% oz. anisette

Shake with cracked ice; Grate nutmeg over drink.

curagao egg yolk

strain

into chilled

cocktail

glass.

ODD McINTYRE COCKTAIL V^ oz. oz.

brandy Kina Lillet

Shake with cracked

V2 oz.

lemon

juice

V2 oz. Cointreau ice; strain

into chilled cocktail glass.

Cocktails

OFF SHORE COCKTAIL

^ oz. Calvados 1/4

Shake with cracked

V^ oz. caloric oz. Bacardi

into chilled cocktail glass-

ice; strain

OH OH MAC COCKTAIL Same

Odd Mclntyre

Cocktail.

OLD-FASHIONED, BRANDY lYo oz. brandy Y2 oz. Italian

drops Angostura bitters

H lump sugar

vermouth

Muddle sugar and bitters with Italian vermouth; add ice and brandy and stir. Serve with V4 slice lemon and Yi slice orange; twist lemon peel over drink.

OLYMPIC COCKTAIL

% oz. curagao

yy oz. brandy

y2 oz. orange juice

Shake with cracked

ice; strain

OOM PAUL % oz. Calvados 1

into chilled cocktail glass.

COCKTAIL

% oz. Caperitif

dash Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

PANANA COCKTAIL Same

as Alexander.

PARIS-MIDI COCKTAIL 1

oz.

cognac

y> oz. Cordial

% oz. orange juice

Shake with cracked champagne.

ice; strain

Medoc

into chilled cocktail glass;

add

float of

PASSENGER LIST COCKTAIL Y2 oz. Parfait Amour Yz oz. yellow chartreuse

Yz oz. brandy Yi oz. dry gin 1

Shake with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

Bartender's

Guide

PEACH COCKTAIL 1

oz.

% oz. French vermouth

peach brandy 2

Shake with cracked

dashes grenadine

ice; strain

into chilled cocktail glass.

PEACH AND HONEY COCKTAIL 1%

oz.

Stir

peach brandy with cracked

tsp.

honey

ice; strain into chilled cocktail glass.

PEACOCK COCKTAIL 1%

oz.

brandy 1

Shake with cracked

2 dashes dash Pernod

ice; strain

Amer

Picon

into chilled cocktail glass.

PHOEBE COCKTAIL

% oz. Dubonnet

% oz. brandy 1

Shake with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

PHOEBE SNOW COCKTAIL Same

Phoebe Cocktail.

PHYLLIS COCKTAIL 1

oz.

V2 oz. maraschino liqueur ^/4 tsp. lemon juice

brandy

% oz. Curasao Shake with cracked

ice; strain into chilled cocktail glass.

PICKFAIR COCKTAIL 1

oz.

V2 oz. Kola

brandy ^2 oz.

Shake with cracked

Tonic

lemon syrup

ice; strain

into chilled cocktail glass.

PINK LADY COCKTAIL

% oz. applejack % oz. dry gin Shake with cracked

V2 tsp. grenadine V2 tsp. lime juice ice; strain

into chilled cocktail glass.

Cocktails

POOP DECK COCKTAIL 1

oz. blackberry

^ oz. port wine

brandy i/f>

Stir

with cracked

oz.

brandy

ice; strain

into chilled cocktail glass.

POOP DECK PAPPY COCKTAIL Same

Poop Deck

Cocktail.

PRESTO COCKTAIL 1

oz.

Vi oz. orange juice

brandy

vermouth

Yi oz. Italian Stir

with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

PRINCESS COCKTAIL 1

oz. apricot

brandy

oz. sweet

^-i

Pour cream carefully so

doesn't

cream

mix with the brandy.

PRINCESS PRIDE COCKTAIL 1

oz. Calvados

oz.

i/{>

Dubonnet

lii

oz. Italian

vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

PRUNELLE COCKTAIL 1^2 oz. cognac

V^ oz. prunelle tsp.

Shake with cracked

lime juice

ice; strain

into chilled cocktail glass.

QUAKER'S COCKTAIL

% oz. brandy

i/4

oz.

orange juice

M oz. raspberry syrup

y^ oz. Bacardi

Shake with cracked

ice; strain

into chilled cocktail glass.

QUEEN ELIZABETH COCKTAIL % oz. Italian vermouth % oz. brandy 1

Stir

with cracked

dash Curasao

ice; strain

into chilled cocktail glass.

Bartender's

Guide

QUELLE VIE COCKTAIL 1

oz.

brandy

Stir

V2 oz. kiimniel

with cracked

ice; strain

into chilled cocktail glass.

QUICKLY COCKTAIL

% oz. brandy % oz. anisette

"•/•>

Shake with cracked

tsp. curagao dash Angostura bitters

ice; strain into chilled cocktail glass.

QUINQUINA COCKTAIL

% oz. quinquina

cognac ^^ oz. peach brandy oz.

y-y

z dashes

Shake with cracked

ice; strain

Pernod

into chilled cocktail glass.

RA/AH COCKTAIL 1

oz.

brandy

Stir

with

oz.

champagne

into chilled cocktail glass.

ice; strain

RAY LONG COCKTAIL 1

oz.

y-2

4 dashes Pernod 1 dash Angostura bitters

brandy

oz. Italian Stir

vermouth

with cracked

ice; strain into chilled cocktail glass.

RAZZBERRY COCKTAIL

^ oz. raspberry syrup

% oz. applejack 1/2

Stir

with cracked

oz. yellow chartreuse

ice; strain into chilled cocktail glass.

RED DE\7L COCKTAIL Same

as Devil Cocktail.

REVE D'ALSACE 1

oz. prunella

y^ oz. brandy

Shake with cracked

V2 oz. cherry- cordial V-i

ice; strain

tsp.

benedictine

into chilled cocktail glass.

1 2

Cocktails

ROLLS ROYCE COCKTAIL y-2,

cognac

oz.

y-^

Shake with cracked

V2 oz. Cointreau oz. orange juice

into chilled cocktail glass.

ice; strain

ROYAL SMILE COCKTAIL 1

oz. Calvados

oz. grenadine

y-±

y^ oz. gin

Shake with cracked

ice; strain

tsp.

lemon

juice

into chilled cocktail glass.

RURY COCKTAIL 1

brandy French vermouth

oz. cherry

14 oz.

10 drops acid phosphate dash orange bitters dashes maraschino liqueur

Shake with cracked

ice; strain

into chilled cocktail glass.

RUSSIAN COCKTAIL— iy> oz. cognac

dash Angostura bitters

Champagne

fill

with cracked ice; strain into chilled champagne glass and fill with champagne Stir

RUSSIAN COCKTAIL— brandy

y^ oz. orange juice

oz.

Shake with cracked

ice; strain

dash orange bitters dash Pernod or Herbsaint into chilled cocktail glass.

SANS FAQON COCKTAIL i^> oz. brandy 2 Stir

dash creme de noyau tsp. sugar syrup drops Angostura bitters 1

i/^

y> tsp. Cointreau

with cracked

ice; strain

into chilled cocktail glass,

SARATOGA COCKTAIL— iy^ oz. brandy 2

2 dashes

dashes pineapple syrup

Shake with cracked squirt of seltzer.

ice; strain

2 dashes

Angostura bitters maraschino liqueur

into chilled cocktail glass.

Add

Bartender's Guide

SARATOGA COCKTAIL—

% oz. Dubonnet

1^ oz. applejack ^2 oz. Italian

vermouth

Shake with cracked

2 dashes orange juice ice; strain into chilled cocktail glass.

SA.UCY SUE COCKTAIL

% oz. brandy % oz. calvados Stir

with cracked

lemon peel over

ice; strain

into chilled cocktail glass. Twist

drink.

SIDE Yz oz.

dash apricot brandy dash Pernod

CAR COCKTAIL

% oz. Cointreau % oz. lemon juice

brandy

Shake with cracked

ice; strain into chilled, frosted cocktail

glass.

KNIGHT COCKTAIL

SIR y^ oz. cognac

V-i

y^ oz. Cointreau

oz. yellow chartreuse dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

SIR

glass.

WALTER COCKTAIL

% oz. brandy % oz. Bacardi 1 tsp.

Shake with cracked

tsp.

lemon

ice; strain

grenadine curagao

juice

into chilled cocktail glass.

SLAM COCKTAIL y^ oz.

^ oz. apricot brandy ^ oz. lime juice

cognac

^ oz. Cointreau Shake with cracked

ice; strain

into chilled cocktail glass.

SMART ALEC COCKTAIL Same

as Sir

Angostura

Knight Cocktail, with orange

bitters.

bitters instead of

2 I

2 1

Cocktails

ROUGH COCKTAIL % oz. applejack

SPECIAL

% oz. brandy 1

Shake with cracked

dash Pernod

ice; strain into chilled cocktail glass.

STAR COCKTA7L— 1

^ oz. Italian vermouth

oz. applejack

Shake with cracked

ice; strain

into chilled cocktail glass

STAR COCKTAIL—

% oz. applejack

French vermouth

34 oz.

dashes curagao

2 dashes orange bitters

Stir with cracked ice; strain into chilled cocktail with ripe olive and twist lemon peel over drink.

glass.

Serve

STINGER COCKTAIL 1

oz.

% oz. white creme de menthe

brandy with cracked

Stir

ice; strain

into chilled cocktail glass.

STINGER ROYAL COCKTAIL Add

Pernod to Stinger Cocktail.

2 dashes

ST.

REGIS COCKTAIL—

oz. applejack

Shake with cracked

ST. 1

tsp.

ice; strain

into chilled cocktail glass.

14 oz. grenadine

Vi oz.

Shake with cracked

lemon

ice; strain

juice

into chilled cocktail glass.

STOMACH REVIVER COCKTAIL % oz. Fernet Branca

brandy kiimmel

Stir

grenadine

juice

REGIS COCKTAIL—

oz. applejack

y^ oz. y-z oz.

tsp.

lemon

with cracked

Vi oz. ice; strain

Angostura

bitters

into chilled cocktail glass.

Bartender's

Guide

STRAWBERRY COCKTAIL 1^2 oz. brandy

Juice of

dash orange bitters

2 strawberries

Shake with cracked ice; strain into chilled cocktail Garnish with whole fresh strawberry.

glass.

SUN COCKTAIL lyy oz. brandy

2 dashes

% tsp. pineapple syrup % tsp. Curasao Shake with cracked

maraschino liqueur

dash lemon juice 2 drops Angostura bitters 1

ice; strain into chilled cocktail glass.

SWAx\ SONG COCKTAIL

% oz. brandy 1/^

y^ oz. applejack

oz. orange juice Stir

2 dashes grenadine

with cracked

ice; strain

into chilled cocktail glass.

SYMPHONY OF MOIST JOY COCKTAIL y-y

y-z

cognac oz. white creme de menthe oz.

Pour over shaved

y^ oz. yellow chartreuse

^ oz. creme de rose

ice in claret glass

about three-fourths

of ice; decorate with fresh berries.

TNHTALVS COCKTAIL y-i

oz.

brandy

y^ oz.

Forbidden Fruit

% oz. lemon juice

Shake with cracked

ice; strain into chilled cocktail glass.

TEMVTLK COCKTAIL

% oz. apricot brandy Shake with cracked

% oz. port wine ice; strain into chilled cocktail glass.

TUIKD RAIL COCKTAIL

% oz. cognac y-i.

oz. Bacardi

Shake with cracked

y^ oz. calvados 1

ice; strain

dash Pernod into chilled cocktail glass.

full

Cocktails

THREE MILLERS COCKTAIL 1

oz.

brandy

y2 oz. Bacardi

with cracked

Stir

dash lemon juice tsp. grenadine

ice; strain into chilled cocktail glass.

THUNDER COCKTAIL 1^/2 1

oz.

brandy

egg yolk

Shake with cracked

syrup

tsp. sugar

sprinkle of cayenne pepper

ice; strain into chilled cocktail glass.

THUNDER AND LIGHTNING COCKTAIL 1 tsp. powdered sugar for sugar syrup in Thunder Cocktail and add dash of cayenne pepper last on top of drink.

Substitute

TIGER'S MILK COCKTAIL

% oz. brandy

% oz. sloe gin

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

TINTON COCKTAIL X

^2 oz. port

oz. calvados

Shake with cracked

ice; strain

wine

into chilled cocktail glass.

TOPPER COCKTAIL Yo oz. cognac

^ oz. white creme de menthe

% oz. apricot brandy 1

dash Pernod or Herbsaint

Shake with cracked ice; strain into chilled cocktail glass. Note: Apricot liqueur may be substituted for the brandy.

TORPEDO COCKTAIL 1

oz. calvados

1/4

oz.

brandy

Yo tsp. gin

Shake with cracked

ice; strain into chilled cocktail glass.

TRAILER COCKTAIL Same

as Side

Car Cocktail.

2 1

Bartender's

Guide

TROPICAL COCKTAIL 1

oz.

^ oz. cr^me de vanilla

brandy 1

dash Pernod

Shake with cracked ice; strain into chilled cocktail Pimento Dram for Pernod.

glass.

Variation: Substitute

TULIP COCKTAIL

% oz. calvados % oz. Italian vermouth

% tsp. apricot brandy % tsp. lemon juice

1/2

Shake with cracked

tsp. sugar

s\Tup

into chilled cocktail glass.

ice; strain

VALENCIA COCKTAIL— 1

oz. apricot

brandy

^2 oz. orange juice

4 dashes orange

Shake with cracked

bitters

into chilled cocktail glass.

ice; strain

VALENCIA COCKTAJL— 1

oz. apricot

% oz. orange juice

brandy

Shake with cracked ice; strain into pagne glass. Fill with champagne.

chilled,

frosted

cham-

VANDERBILT COCKTAIL

% oz. brandy % oz. cherry brandy Stir

with cracked

2 dashes sugar s\Tup 2

drops Angostura bitters

into chilled cocktail glass.

ice; strain

VEL D'HIV COCKTAIL 1

oz.

M oz. lemon juice

cognac

2 drops

Yi oz. benedictine

Shake with cracked

ice; strain

Angostura bitters

into chilled cocktail glass.

VERMONT COCKTAIL 2 tsps. gin

2 tsps. applejack 2 tsps. apricot

brandy

2 tsps. benedictine

2 tsps.

Shake with cracked

maple syTup

ice; strain

into chilled cocktail glass.

Cocktails

WALLICK'S SPECIAL COCKTAIL iy> oz. brandy

Juice

% oz. cream 1

VIj

egg white

Shake with cracked

ice;

% lime

powdered sugar dashes grenadine tsp.

strain into chilled

wineglass.

WALLY COCKTAIL

% oz. brandy

dashes lemon juice

Champagne

4 dashes benedictine

fill

Shake with cracked ice; strain into chilled champagne goblet; fill with chilled champagne.

oz.

cognac

Stir

WANDA COCKTAIL % oz. kiimmel

with cracked

ice; strain

WAR

DAYS COCKTAIL

Y2 oz. Calvados oz. gin

Stir

with cracked

into chilled cocktail glass.

ice; strain

^ oz.

Italian

1 tsp.

green chartreuse

vermouth

into chilled cocktail glass.

WARD'S COCKTAIL

% oz. brandy

% oz. green chartreuse 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,

W. y2 oz.

M. COCKTAIL

brandy

Yz oz. sloe gin

Vo oz.

Shake with cracked

y^ oz. brandy

omitting the V^ ounce cream.

French vermouth

ice; strain

into chilled cocktail glass.

WHICH WAY COCKTAIL % oz. Pernod or Herbsaint % oz. anisette

Shake with cracked

ice;

strain

into chilled cocktail glass.

Bartender's

Guide

WHIP COCKTMl^i

M oz. Italian vermouth

% oz. cognac % oz. French vermouth

2 dashes curagao dash Pernod or Herbsaint

Shake with cracked

ice; strain into chilled cocktail glass.

WHIP COCKTAIL— 1/4

brandy French vermouth

oz.

% oz.

Shake with cracked

Vy oz. Curasao Yj, oz. Pernod

ice; strain

into chilled cocktail glass.

WHITE WAY COCKTAIL Same

Which Way

Cocktail.

WIDOW'S 1

KISS

yo oz. yellow chartreuse Stir

COCKTAIL

^2 oz. benedictine

oz. calvados

with cracked

drops Angostura bitters

ice; strain into chilled cocktail glass.

WILLIE SMITH COCKTAIL I

oz.

brandy 2 dashes

Shake with cracked

M> oz. maraschino liqueur juice

lemon

ice; strain

into chilled cocktail glass.

WINCHELL COCKTAIL

% oz. cognac % oz. gin Shake with cracked

tsp. Cointreau

tsp.

ice; strain

lemon

juice

into chilled cocktail glass.

WINDY CORNER COCKTAIL brandy with cracked ice; and sprinkle with nutmeg.

Stir 1^4 oz. blackberry

chilled cocktail glass

strain into

W. JOHNSON QUIN COCKTAIL brandy ]2 oz. Italian vermouth yj oz. French vermouth 3 dashes curagao 1 dash Pernod or Herbsaint 1

oz.

Stir

with cracked

ice; strain

into chilled cocktail glass.

Cocktails

WOW cognac Yi oz. Hercules

COCKTAIL Yz oz. calvados Y^ oz. Bacardi

y> oz.

Shake with cracked

ice; strain

into chilled cocktail glass.

YANKEE PRINCE COCKTAIL Same

Yellow Parrot Cocktail.

YELLOW PARROT COCKTAIL y-i.

oz. apricot

Yz oz. Pernod or Herbsaint oz. yellow chartreuse

brandy y-t

Shake with cracked ice; strain into chilled cocktail Apricot liqueur may be used instead of apricot brandy.

glass.

YOLANDA COCKTAIL cognac

y-i

oz.

y-i

oz. gin

oz. Italian

vermouth

dash Pernod dash grenadine 1

Shake with cracked

ice; strain

into chilled cocktail glass.

YOUNG MAN COCKTAIL % oz. brandy ^ dashes curagao 2 drops Angostura bitters % oz. French vermouth with cracked

Stir

ice; strain into chilled cocktail glass.

ZED COCKTAIL

% oz. Hercules

% oz. calvados Shake with cracked

ice; strain into chilled cocktail glass.

ZEPHR COCKTAIL 1% 2

brandy Yz tsp. pineapple syrup dashes maraschino liqueur Yz tsp. Curasao 2 drops Angostura bitters oz.

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 prepared

glass.

Serve with maraschino cherry.

—

^...y^/U—

Two Maitinis

—one without Vermouth.

GIN COCKTAILS ABBEY COCKTAIL— 3

oz. dry gin

% oz

% oz. Kina Lillet orange juice

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass; serve

ABBEY COCKTAII^2 2 OZ. dry gin 1

oz. orange juice

Shake with cracked

ice;

dash Angostura bitters dash Italian vermouth

strain

into chilled cocktail glass;

serve with maraschino cherry.

ACACIA COCKTAIL 1

oz. gin

Vi oz. benedictine 2 dashes kirschwasser

Shake with cracked

ice; strain into chilled cocktail glass.

Cocktails

ACE COCKTAIL

% egg white

% oz. gin % oz. grenadine

drops lemon juice

Nutmeg

cream

Yi oz.

Shake with cracked nutmeg on drink.

ice;

strain

into chilled cocktail glass;

grate

ADDISON COCKTAIL \

1^4 oz. Italian

oz. gin

with ice; strain into chilled cocktail of orange peel.

i-wist

vermouth glass; serve

Stir

with

ADMIRAL COCKTAIL— 1%

oz. gin

Juice of

Shake with cracked

ice;

oz. cherry cordial

% lime

strain

Variation: Cut cherry cordial to of lime juice and sugar.

into chilled cocktail glass.

tsp.

and use

tsp.

each

AGONIE COCKTAIL

^ oz. gin

yy oz.

2 dashes

rum

Shake with cracked

ice;

lemon

juice

tsp. sugar

strain

into small chilled cocktail

glass.

AINSWORTH COCKTAIL 1

oz. gin Stir

y> oz.

with cracked

ice; strain

French vermouth

into chilled cocktail glass.

ALASKA COCKTAIL 1^

^ oz. yellow chartreuse

oz. gin

2 dashes orange bitters Stir

with cracked

ice; strain

into chilled cocktail glass; twist

lemon peel over top and serve. Variations; (i) Use 1 oz. gin to y^ oz. chartreuse and omit bitters. (2) Use 2 oz. gin to oz. chartreuse.

Bartender's

Guide

ALEXANDER COCKTAIL y-y

oz. gin

y-z

oz.

y-2

cream

oz.

Nutmeg

cr^me de cacao

Shake with cracked ice; and grate nutmeg on top

strain

into

chilled

cocktail

^LEXKH^iEKS, SISTER Vz oz. gin

creme de men the

y^ oz. oz.

y-z

Shake with cracked

cream

ice; strain into chilled cocktail glass.

ALEXANDRA COCKTML oz. gin.

creme de cacao

y^ oz. oz.

y-i

Shake with cracked

cream

ice; strain into chilled cocktail glass.

ALFONSO COCKTAIL— y-i

oz. dry gin oz.

Grand Marnier

i/^ oz. French vermouth 4 dashes Italian vermouth dash Angostura bitters

liqueur

Shake with cracked

ice; strain into chilled cocktail glass.

NLLEN COCKTMh 1

oz. gin 1

Stir

with cracked

14 oz. maraschino liqueur dash lemon juice

ice; strain into chilled cocktail glass.

COCKY Mh

ALLIES 1

oz. English gin

2 dashes Stir

with cracked

oz.

French vermouth

Russian kiimmel

ice; strain

into chilled cocktail glass.

hLUCKTOK COCKTAIL 1

oz. gin

3 dashes

Shake with cracked

oz. orgeat

eau de melisse

ice; strain

into chilled cocktail glass.

glass

Cocktails

AMAROSA COCKTAIL

% oz. Amarosa % oz. cherry cordial

oz. gin

lii

Shake with cracked

AMBER DREAM ^ tsp. chartreuse

oz. gin oz. Italian

^/^

ice; strain into chilled cocktail glass.

vermouth

Shake with cracked

ice; strain

dash orange bitters

into chilled cocktail glass.

Variation: Increase chartreuse to

AMSTERDAM COCKTAIL % oz. Cointreau

Holland gin Y2 oz. orange juice oz.

tbs.

4 dashes orange

Shake with cracked

bitters

ice; strain into chilled cocktail glass.

ANGEL FACE COCKTAIL V-y

^ oz. apricot brandy

oz. dry gin y-2.

Shake with cracked

oz. calvados

ice; strain

into chilled cocktail glass.

SRGELES COCKTAIL oz dry gin 1 dash Pernod 3 dashes grenadine

tsp.

lime juice

% egg white Nutmeg

Shake with cracked grate nutmeg on top.

ice;

strain

into chilled cocktail glass;

A^CLER COCKTAIL 1

2 dashes

oz. dry gin

^ oz. Hercules Shake with cracked

Angostura bitters

2 dashes orange bitters ice; strain

Variation: Increase gin to two dashes of Cointreau.

into chilled cocktail glass. oz.,

omit Hercules, and add

Bartender's

Guide

ANISETTE COCKTAIL 1

oz. gin

yy oz.

l^ oz. anisette

cream

egg white

^/^

Nutmeg

Shake with cracked grate nutmeg on top.

ice;

strain

into chilled cocktail glass;

ANNOUNCER COCKTAIL

^ oz. dry gin % oz. brandy

Vi oz. lemon juice Vi oz. Cointreau

Shake with cracked

into chilled cocktail glass.

ice; strain

ANTS IN THE PANTS COCKTAIL 1

% oz. sweet vermouth

oz. gin

% oz.

Grand Marnier

Shake with cracked

lemon

ice;

dash lemon juice

strain

into

cocktail

glass.

Twist

peel over drink.

APACHE COCKTAIL 1

oz. gin

oz.

French vermouth

Shake with cracked

dashes onion juice curagao

2 dashes

ice; strain

into chilled cocktail glass.

APERITIF COCKTAIL Same

as Appetizer Cocktail

with juice of

% orange added.

APPARENT COCKTAIL 1

oz. gin

1 1

Stir

with cracked

oz.

Dubonnet

dash absinthe

ice; strain

into chilled cocktail glass.

APPETIZER COCKTAIL 1

oz. gin Stir

with cracked

ice; strain

oz.

Dubonnet

into chilled cocktail glass.

2 1

Cocktails

APRICOT COCKTAIL— 1

% tsp. grenadine

oz. gin

^2 OZ. apricot

brandy

^4 tsp.

drops bitters

lemon

juice

Shake with cracked ice; strain into chilled cocktail glass. Variation: Use apricot cordial instead of brandy, omit grenadine and bitters, and use 5 drops lime juice instead of lemon juice.

APRICOT COCKTAIL— 1^2 OZ. apricot brandy 1 OZ. gin

Shake with cracked

2 dashes 2

lemon

juice

dashes orange juice

into chilled cocktail glass.

ice; strain

ARGENTINA COCKTAIL 1

oz. gin

OZ.

% tsp. benedictine

French vermouth

dash orange bitters Angostura bitters orange juice 1

^ tsp. Cointreau

2 drops

^2 tsp.

Shake with cracked

ice; strain

into chilled cocktail glass.

ARMY COCKTAIL 2 oz. gin

^2 OZ. Italian

vermouth

Shake with cracked ice; strain into chilled cocktail glass. 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 1% i/>

OZ. gin

OZ. absinthe

Shake with cracked

ice; strain

dashes French vermouth dashes creme de violette

into chilled cocktail glass.

ARTILLERY COCKTAIL

% OZ.

1^2 OZ. gin

Italian

vermouth

2 dashes Boker's bitters Stir

with cracked

ice; strain

into chilled cocktail glass.

ASTOR COCKTAIL 1^ oz.

dry gin 1

Stir

with cracked

1 dash orange juice dash lemon juice

ice; strain

into chilled cocktail glass.

lou

Bartender's

Guide

ASTORIA COCKTAIL 1^/4

% oz. French vermouth

oz. dry gin

dash orange bitters

Shake with cracked

ice; strain

into double chilled cocktail

f(lass.

ATTA BOY COCKTAIL Substitute 2 or 3 dashes grenadine for the orange bitters in the Astoria Cocktail.

ATTENTION COCKTAIL

% oz. absinthe

Vz oz. gin

% oz. French

vermouth

y> oz.

2 dashes Stir

with cracked

creme de

violette

orange bitters

ice; strain

into chilled cocktail glass.

ATTY COCKTAIL 1^2 OZ. dry gin

Yz oz. 3

French vermouth

dashes creme de violette

Shake with cracked

ice; strain

into chilled cocktail glass.

AVIATION COCKTAIL

% oz. lemon

iV^ oz. gin 2 dashes Stir

with

Variation:

juice

maraschino liqueur

cracked ice; strain into chilled 2 dashes creme de \iolette.

cocktail

glass.

Add

BABY FINGERS COCKTAIL 1

V2 oz. gin

oz. sloe gin 2 dashes

Shake with cracked

Angostura bitters

ice; strain

into chilled cocktail glass.

BALD HEAD COCKTAIL Yi oz. gin oz. French

% oz. vermouth

Italian

vermouth

dash absinthe

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over glass; serve with stuffed olive.

glass.

loi

Cocktails

BALLANTINE'S COCKTAIL

% oz. Plymouth gin % oz. French vermouth Shake with cracked

2 1

dashes orange bitters dash Pernod

into chilled cocktail glass.

ice; strain

BARBARA COCKTAJL— 1

oz. gin

oz. sherry

Shake with cracked

drops Angostura bitters drops lemon juice

into chilled cocktail glass.

ice; strain

BARBARY COAST COCKTAIL

% oz. creme de cacao

y2 oz. dry gin 1/4 oz. scotch

i/i

Shake with cracked

ice; strain

oz.

cream

into chilled cocktail glass

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

1/4

brandy

oz. apricot

Shake with cracked

ice; strain

dash lime juice dashes Angostura bitters

into chilled cocktail glass.

BARON COCKTAIL 1 i/l>

oz. gin oz.

French vermouth

dashes Italian vermouth

% tsp. curagao

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

BARRY COCKTAIL 1

oz. gin

oz. Italian

vermouth

Stir first 3 ingredients

cocktail glass;

add VS

peel over drink.

tsp.

dash Angostura bitters

Creme de menthe with cracked

ice; strain into chilled

creme de menthe

float.

Twist lemon

102

Bartender's

Guide

BARTON SPECIAL COCKTAIL 1

oz. dry gin

oz. scotch

^/^

^4 oz. apple brandy

Shake with cracked

ice; strain into chilled cocktail glass.

BEAUTY SPOT COCKTAIL Same

as Breakfast Cocktail.

BEAUX ARTS COCKTAIL y2,

V^ tsp. pineapple juice 1 dash anisette

oz. dr)' gin

vermouth French vermouth

14 oz. Italian 14 oz.

Shake with cracked

^ tsp. orange juice

into chilled cocktail glass.

ice; strain

B¥.BBO COCKTAIL

1% oz. 1

oz.

^2 tsp. orange juice

dry gin

lemon

^ tsp. honey

juice

Shake with cracked

ice; strain into chilled cocktail glass.

BECK COCKTAIL 1

% oz.

oz. gin

French vermouth

14 oz. Stir

with cracked

ice; strain

KNEE Juice of Yi

oz. gin 1 tsp.

Shake with crushed

vermouth

into chilled cocktail glass.

BEE'S 1

Italian

drops anisette

lemon

honey

ice; strain

into chilled cocktail glass.

BEL-AJRE COCKTAIL

% oz.

% oz. gin

Italian

vermouth

2 dashes curagao

Shake with crushed

ice; strain

into chilled cocktail glass.

BELMONT COCKTAIL X oz.

gin

34 oz. raspberry syrup ^2 OZ. sweet

Shake with crushed

ice; strain

cream

into chilled cocktail glass.

Cocktails

103

BENNETT COCKTAIL \V2.

oz. gin

y-i

3^ oz. lime juice

Shake with

tsp.

powdered sugar

2 dashes

Angostura bitters

craclced ice; strain into chilled cocktail glass.

BERMUDA COCKTAIL 1%

2 dashes grenadine

oz. gin

% oz. peach brandy

2 dashes orange juice

Shake with cracked

ice; strain into large chilled cocktail glass.

BEKMUBk ROSE COCKTAIL % oz. apricot brandy

2 oz. gin

2 dashes grenadine

Shake with cracked

into chilled cocktail glass.

ice; strain

BERMUDIAN COCKTAIL 1

^2 oz. apricot brandy l^ tsp. lemon juice

oz. gin

^2 oz. grenadine

y2 tsp. sugar

Shake with cracked

ice; strain into chilled cocktail glass.

BERRY COCKTAIL

% oz. gin % oz. Italian vermouth Shake with cracked

Yi oz. Yi oz.

French vermouth Mandarette

ice; strain into chilled cocktail glass.

BERRY WALL COCKTAIL 1

oz. gin

oz. Italian

vermouth

4 dashes curagao Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

BEST

HOMEMADE COCKTAIL Juice of Y2 orange

lYi oz. gin

Shake with crushed

ice; strain

into chilled cocktail glass.

BETTY COCKTAIL

% oz. dry gin Shake with cracked

Y2 oz. Cointreau Y2 oz. Bacardi ice; strain

into chilled cocktail glass.

glass.

Bartender's Guide

10^

BETWEEN-THE-SHEETS Vz oz. Cointreau y^ oz. Bacardi

Yz oz. gin

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

BICH'S COCKTAIL 1

^4 oz. Kina Lillet dash Angostura bitters

oz. gin 1

Shake with cracked

into chilled cocktail glass.

ice; strain

BIDOU COCKTAIL 1

yy oz. French vermouth peach brandy

oz. gin I'o

Shake with cracked

oz.

into chilled cocktail glass.

ice; strain

BIFFY COCKTAIL 1

% oz. caloric

oz. gin

y2 oz.

Shake with cracked

lemon

juice

ice; strain into chilled cocktail glass.

BIJOU COCKTAIL yo oz. curagao

y^ oz. gin y^ oz. French

vermouth

dash orange bitters

with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherr\'. Variation: Use green chartreuse inStir

stead of Curasao; increase gin to i^^ oz.

BILT01<IC

COCKTAIL

y> oz. gin y^ oz.

Dubonnet

Shake with cracked

oz. gin

y2 tsp.

Shake with cracked

oz. Caperitif

dash orange bitters

ice; strain into chilled cocktail glass.

BIRIBI 1

COCKTAIL

1 oz. Dubonnet Grand Marnier

ice; strain

into chilled cocktail glass.

2 i

lo^

Cocktails

BITER COCKTAIL 1

% oz. lemon juice

oz. gin

% oz. chartreuse

dash absinthe

Shake with cracked

into chilled cocktail glass.

ice; strain

BLACKJACK COCKTAIL 1

oz. gin

Stir

Vl'

oz. kirschwasser

% oz. creme de cassis

with cracked

ice; strain

into chilled cocktail glass. Twist

peel over drink.

BLACKOUT COCKTAIL 1%

% oz. blackberry brandy

oz. gin

% lime

Juice of

Shake with cracked

into chilled cocktail glass.

ice; strain

BLACKTHORN COCKTAIL— 1

oz. gin

Yz oz. Vi>

Stir

with cracked

Dubonnet

oz. kirschwasser

ice; strain

into chilled cocktail glass.

BLACKTHORN COCKTAIL— y-i 1

% oz. French vermouth

oz. gin

2 dashes orange bitters

oz. sloe gin Stir

with cracked

ice; strain

into chilled cocktail glass.

BLINTON COCKTAIL 1

oz. gin

1 1

Stir

with cracked

oz.

French vermouth

dash Angostura bitters

ice; strain

into chilled cocktail glass.

BLISTER COCKTAIL 1

oz. gin

^ oz. cremede noyau Shake with cracked

tsp.

lemon

juice

^2 tsp. sugar ice; strain

into chilled cocktail glass.

)

io6

Bartender's

Guide

BLOODHOUND COCKTAIL 1

oz. gin

1 tsp.

French vermouth

1 tsp.

Crush strawberries cracked

Italian

vermouth

3 strawberries

shaker; add

hquor and shake with

into chilled cocktail glass. \'^ariah'ons;

ice; strain

Increase vermouths to

^1>

oz. each;

(

(2) cut gin to V^ oz. and

use 6 crushed raspberries.

BLOSSOM COCKTAIL 1

oz. gin

oz. orange juice

dash orange bitters dash grenadine V2 egg white 1 1

Shake with cracked

into chilled double cocktail

ice; strain

glass.

BLUE BIRD COCKTAIL 1

oz. gin

tsp.

curagao

Shake with cracked

ice;

lemon

juice

tsp.

drops blue vegetable coloring

strain

into chilled small

cocktail

glass.

BLUE DEVIL COCKTAIL 1

oz. gin

% oz. maraschino liqueur Shake with cracked

ice; strain

V2 oz. lime juice 1

dash blue vegetable coloring

into chilled cocktail glass.

BLUE FLYER COCKTAIL Substitute Cointreau for the maraschino in the Blue Devil Cocktail.

BLUE 1

oz. dry gin

Stir

MOON COCKTAIL ^2 oz.

creme Yvette

% oz. lemon juice

with cracked

ice; strain into chilled cocktail glass.

BLUE TRAIN COCKTAIL 1

oz. gin

lemon

yy oz.

juice

y^ oz. Cointreau 1 dash blue vegetable coloring

ice; strain into chilled cocktail glass. Vaiiaingredients to V4 oz. each and add Vi oz. creme de \iolette instead of coloring.

Stir

tion:

with cracked

Cut

Cocktails

107

BOGEY COCKTAIL 1

oz. gin

oz.

French vermouth

dash lemon juice

Shake with cracked

dash whisky drops absinthe

ice; strain

into chilled cocktail glass.

BOOMERANG COCKTAIL Yz oz. gin ^2. oz. French

% oz. Italian vermouth vermouth 2 drops

Stir

with cracked

2 dashes maraschino liqueur Angostura bitters

ice; strain

into chilled cocktail glass.

BOSTON CLUB COCKTAIL I

oz. gin

^2 oz. Italian Juice of ^2 lime

Shake with cracked

vermouth

ice; strain into chilled cocktail glass.

BOSTONIAN COCKTAIL

% tsp. lemon juice

oz. gin

1 1/4

oz. Italian

vermouth

Yz tsp. sugar syrup 3 sprigs mint

^ tsp. orange juice

Crush mint with <:hake

with cracked

fruit juices;

ice; strain

add sugar syrup and

liquor;

into chilled cocktail glass.

BOULEVARD COCKTAIL

^ oz. dry gin

Yz oz. Italian Yz oz. orange juice

Shake with cracked

ice; strain

vermouth

into chilled cocktail glass.

BREAKFAST COCKTAIL 1

% oz. grenadine

oz. dry gin

egg white

Shake with cracked

ice;

strain

into large chilled cocktail

glass.

BROADWAY 1

SPECIAL COCKTAIL

% tsp. pineapple juice % egg white

oz. gin

% oz. Italian vermouth

Nutmeg

2 dashes grenadine

Shake with cracked grate

nutmeg over

ice;

drink.

strain

into chilled cocktail glass;

2 i

Bartender's

io8

Guide

BROKEN SPUR COCKTAIL— 1

oz. gin

oz.

dash anisette egg yolk

white port

Shake with cracked

strain into chilled

ice;

double cocktail

glass.

oz.

BROKEN SPUR COCKTAIL— H oz. dr}' gin

white port

vermouth

Yi oz. Italian

1 1

Shake with cracked

tsp. anisette

egg yolk

ice; strain

into chilled cocktail glass.

BRONX COCKTAIL {ORIGINAL) 1

oz. dry gin

^ oz. orange juice

Shake with cracked

dash French vermouth dash Italian vermouth

ice; strain into chilled cocktail glass.

BRONX COCKTAIl^2 1

% oz.

oz. dry gin

y2 oz.

French vermouth

Shake with cracked

Italian

Juice of

ice; strain

vermouth

% orange

into chilled cocktail glass.

BRONX GOLDEN COCKTAIL Add

egg yolk to Bronx Cocktail.

BRONX PINEAPPLE COCKTAIL 1

oz. gin 1/4

Shake with cracked

yz oz. Italian oz. pineapple juice ice; strain

vermouth

into chilled cocktail glass.

BRONX RA^ER COCKTAIL 1

Juice of Vi

oz. gin

Yo oz. Italian

vermouth

Shake with cracked

Add

lemon

Yi tsp. sugar ice; strain

into chilled cocktail glass.

BRONX

SJL\^ER

egg white and

a slice of

COCKTAIL pineapple to Bronx No.

Cocktails

109

BRONX TERRACE COCKTAIL 1

oz. dry gin

1/4

Juice

Shake with cracked

oz.

% hme

French vermouth

into chilled cocktail glass.

ice; strain

BROOKLYN COCKTAIL 1

orange juice egg white

2 dashes

oz. gin

14 oz. Italian

vermouth

1i>

Nutmeg Shake with

meg

ice; strain

into chilled cocktail glass. Grate nut-

over drink,

BUNNY HUG COCKTAIL y-2.

oz. gin

oz.

y->

whisky

% oz. absinthe

Shake with cracked

into chilled cocktail glass.

ice; strain

CABARET COCKTAIL 1

oz. gin

oz. Caperitif

dash absinthe dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.

CAFE 1

lyE

COCKTAIL—

PARIS

% oz. fresh cream

oz. dry gin

V2 oz. anisette

egg white

Nutmeg Shake with cracked ice; strain into chilled cocktail glass. Serve with dash of nutmeg. Note: Same as Anisette Cocktail.

cafe'

DE PARIS COCKTAIL—

1^2 OZ. dry gin 3

dashes anisette

Shake with cracked

cream

tsp.

egg white into chilled cocktail glass.

ice; strain

caliente cocktail— 1 1

oz. dry gin

^y tsp.

lemon

Y-y

juice

% tsp. sugar syrup

Shake with cracked ice; Grate nutmeg over drink.

i/f>

tsp. sweet cream egg white

Nutmeg strain

into chilled cocktail glass.

Bartender's

Guide

CALIENTE COCKTAIL— 1^

oz. gin 1

Y) oz. lime juice dash Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

CAMPARINETE COCKTAIL 1

oz. gin

y^ oz. Italian lii

Shake with cracked

oz.

vermouth

Campari

ice; strain

into chilled cocktail glass.

CAMPDEN COCKTAIL 1

li oz. Cointreau

oz. gin 1'2

Shake with cracked

oz.

Kina

Lillet

ice; strain into chilled cocktail glass.

CAPE COCKTAIL ^2 OZ. dry gin i/l>

Y2 oz. Caperitif OZ. orange juice

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

CAPRICE COCKTAIL 1

oz. dry gin

1^ tsp.

Yz tsp. benedictine 2 dashes orange bitters

French vermouth

Shake with cracked ice; strain into chilled cocktail Serve with a stuffed olive.

glass.

CARUSO COCKTAIL Vi oz. gin Yz oz. Stir

with cracked

1/4 oz. French vermouth cr^me de menthe

ice; strain

into chilled cocktail glass.

CASINO COCKTAIL— 1%

oz.

Old

2 dashes

Tom

gin

maraschino liqueur

dashes orange bitters

2 dashes

lemon

juice

with cracked ice; strain into chilled cocktail with maraschino cherrv. Stir

glass.

Serve

Cocktails

1 1

CASINO COCKTAIL—

% oz. plum brandy

% oz. gin % oz. applejack

Yi oz. Italian 1

Shake with cracked

vermouth

clash Cointreau

ice; strain

into chilled cocktail glass.

CASON COCKTAIL

^ oz. Cederlund's Swedish

% oz. dry gin

% oz. grenadine

Punch

Yi oz. calvados Yi oz. lemon juice

Shake with cracked ice; strain into chilled cocktail Note: Also known as C. F. H. Cocktail.

glass.

CAT'S EYE COCKTAIL 1

oz. gin

% oz. French vermouth 2

Shake with cracked

Yz tsp. Cointreau Y2 tsp. lemon juice

dashes kirschwasser ice; strain

into chilled cocktail glass.

CE SOIR OU JAMAIS (Meaning Tonight Yi oz. gin Y2 French

Love)

Y2 tsp. cognac

vermouth

Shake with cracked

Y2 tsp. apre ice; strain

into chilled cocktail glass.

CEON DE PAU COCKTAIL Y2 oz. gin oz. French

vermouth

Shake with cracked

armagnac

Y2 tsp. Izarra

ice; strain

into chilled cocktail glass.

VERT—MAIS

C'EST

JUSTE

(Meaning Green but Right) "Yi

oz. gin

% oz. creme de menthe Shake with cracked

Y2 oz. cognac 1

ice; strain

drop

bitters

into chilled cocktail glass.

2 1

Bartender's Guide

112

CHANTICLEER COCKTAIL 1

oz. dry gin

tbs. raspberry

Juice of

syrup

Shake with cracked

^/^

lemon

egg white

ice; strain into chilled cocktail glass.

CflAPELLE COCKTAIL

% oz. dry gin % oz.

Italian

Muddle cracked

ice;

Juice of y2 lime

vermouth

3 slices

pineapple

pineapple; add rest of ingredients; strain into chilled cocktail glass.

shake

with

CHARLESTON COCKTAIL— 1^ oz. gin ]{>

Shake with cracked

l^ oz. Dubonnet oz. Bacardi

ice; strain into chilled cocktail glass.

CHARLESTON COCKTAIL—

H oz. curagao

Yi oz. dry gin 1/4 oz. kirschwasser Yi oz. maraschino liqueur Stir

lemon

Vi oz. French \ermouth ^4 oz. Italian vermouth

with cracked ice; strain into chilled cocktail peel over drink and serve.

CHARLEY

% oz. gin

PIE

glass.

Twist

COCKTAIL

% oz.

Italian

vermouth

Yi oz. Campari

Shake with cracked

ice; strain into chilled cocktail glass.

CHARLIE LINDBERGH COCKTAIL

% oz. Plymouth gin % oz. Kina Lillet Stir

with cracked

lemon peel over

2 dashes Pricota 2 dashes

oz. dry gin

Twist

drink.

CHARLIE 1

orange juice

ice; strain into chilled cocktail glass.

% oz. French vermouth

COCKTAIL

O. 1 1

dash Cointreau dash Grand Marnier

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

Cocktails

113

CHARME DE

% oz. gin

Yi oz. anisette Yi oz. rum

vermouth

Yo oz. Italian

Shake with cracked

PARIS COCKTAIL

ice; strain

into chilled cocktail glass.

CHATTERLY COCKTAIL 1

oz. gin

Yi oz.

French vermouth

Shake with cracked

tsp.

ice; strain

orange juice curagao

into chilled cocktail glass.

CHERRY BLOSSOM COCKTAIL 1

oz. gin

dashes raspberry syrup

Shake with cracked

ice; strain

dashes orange bitters egg white into chilled cocktail glass.

CHINATOWN COCKTAIL Y2.

oz. gin

Yi oz. Stir

Yi oz. Italian

French vermouth with cracked

vermouth

dash brandy

ice; strain into chilled cocktail glass.

CHORUS GIRL COCKTAIL Substitute juice of Yi orange for brandy in

Chinatown Cock-

tail.

CHORUS LADY COCKTAIL Same

Chorus Girl Cocktail.

CHURCH PARADE COCKTAIL 1

oz. gin

Y2 oz.

French vermouth

4 dashes orange juice 1 dash orange curagao

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

CLARIDGE COCKTAIL Yi oz. gin Y2 oz. French

vermouth

Shake with cracked

Yi oz. apricot brandy Yi oz. Cointreau

ice; strain into chilled cocktail glass.

Bartender's Guide

11^

CLOUDY WITH SHOWERS COCKTAIL 1

oz. gin

^2 oz. orange juice

% oz. Italian vermouth Shake with cracked

dashes curagao

ice; strain into chilled cocktail glass.

CLOVER CLUB COCKTAIL ]'•> lime or lemon egg white

iy> oz. dry gin

Juice of

4 dashes grenadine

Shake with cracked glass.

ice; strain into chilled double cocktail Variation: Increase grenadine to ]{> oz.

CLOVER LEAF COCKTAIL A Clover

Club Cocktail with

Use yolk

of egg instead of white in Clover

mint

leaf

on top.

CLOVER ROYAL COCKTAIL Club

Cocktail,

CLUB COCKTAIL 1

oz. dry gin

^2 oz. Italian 1

vermouth

dash chartreuse

Stir with cracked ice; strain into chilled cocktail with maraschino cherry or stuffed olive.

glass.

Serve

COCKNEY COCKTAIL

% tsp. lemon juice

% oz. dry gin % oz. champagne Stir

with cracked

i/4

tsp. bar sugar

ice; strain into chilled cocktail glass.

COCOANL/T GROVE COCKTAIL Omit dash

of brandy in

Chinatown Cocktail.

COINTREAU COCKTAIL I/2

^2 OZ. dry gin

Y> oz.

Shake with cracked

oz. cointrcau

Cuban rum

ice; strain into chilled cocktail glass.

COLA COCKTAIL

% oz. dry gin

% oz. Curasao 2 dashes orange bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

ii^

Cocktails

COLONIAL COCKTAIL oz. dry gin

dashes maraschino hqueur

Shake with cracked Serve with olive.

1 oz.

ice;

into chilled cocktail glass.

strain

COLONY COCKTAIL ^ tsp. Liqueur d'Or

dry gin

1^ oz. French

oz. grapefruit juice

^/{>

vermouth

Shake with cracked

dashes orange bitters into chilled cocktail glass.

ice; strain

COME AGAIN COCKTAIL 1%

2 sprigs fresh

oz. gin

2 dashes

Muddle mint; shake with

peach

mint

bitters

fine ice; strain into chilled cock-

tail glass.

CONSOLATION COCKTAIL iV^ oz. dry gin 2 dashes

creme de men the

Shake with cracked

ice; strain

dash Angostura bitters

% tsp. lemon juice

into chilled cocktail glass.

COOK'S TOUR COCKTAIL 1/4

oz. gin

Yi oz.

cr^me de menthe

y^ oz. pineapple juice

Shake with

fine ice; strain into chilled cocktail glass.

COOPERSTOWN COCKTAIL Substitute sprig of fresh mint for dash of brandy in Chinatown Cocktail.

CORAL COCKTAIL 1

oz. dry gin

^/^

oz. Italian

% tsp. Seven Fruits

vermouth

Shake with cracked ice; strain into chilled cocktail glass. Variation: Use Five Fruits.

CORDOVA COCKTAIL 1

oz. dry gin

% oz.

Italian

vermouth

Shake with cracked

ice; strain

dash absinthe tsp. fresh

cream

into chilled cocktail glass.

Bartender's Guide

ii6

CORNELL COCKTAIL 1

3 dashes

oz. dry gin 1

Shake with cracked

maraschino hqueur

egg white into chilled cocktail glass.

ice; strain

CORNELL SPECIAL COCKTAIL

% oz. benedictine

V2 oz. gin

Yz oz.

Shake with cracked Variation;

Add

ice;

lemon

juice

strain into

and

14 oz. lithia water

stir

chilled

cocktail glass.

the drink.

CORNWELL COCKTAIL 1

oz. gin

^^ oz. Seville bitters

Shake with fine ice; strain into chilled cocktail with ^2 ripe olive and twist lemon peel over top.

glass.

Serve

CORONATION COCKTAIL Y2 oz. drv gin

V^ oz. Y2 oz.

Stir

with cracked

Dubonnet

French vermouth strain into chilled cocktail glass.

ice;

CORPSE REVIVER— y^ oz. dry gin

V-i

^ oz. Swedish Punch

oz. Cointreau

V^ oz. 1

lemon

juice

dash Pernod

Stir with cracked ice; strain into chilled cocktail Variation: Use Kina Lillet instead of Swedish Punch.

glass.

COTA COCKTAIL

% oz. Hercules % oz. Cointreau

•^ oz. gin

Stir

with cracked

ice; strain into chilled cocktail glass.

COTE D'AMERAUD y-z

oz. dry gin

% oz. armagnac Shake with cracked

V-i

ice; strain

oz. Izarra

dash lemon juice into chilled cocktail glass.

iiy

Cocktails

COUP DE CAFARD COCKTAIL 1

y2 tsp. ^/i>

Yj tsp. port

oz. gin

cognac

tsp. Italian

2 dashes

vermouth

wine

curajao

dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail Serve with very thin slice of lemon.

glass.

COUP DE ROULES y2 oz. gin Yi oz. French

Yi oz. Cointreau Yi oz. cherry brandy

vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

CREOLE COCKTAIL Y2 oz. dry gin

Y2 oz. sherry Yz oz.

Shake with cracked

lemon

ice; strain

juice

into chilled cocktail glass.

CROCKER COCKTAIL 1Y2 oz. dry gin 1

1 dash Italian vermouth dash French vermouth

Shake with cracked

ice

thoroughly; strain into chilled cock-

tail glass.

CRUTCH COCKTAIL Same

Creole Cocktail.

CUBANO COCKTAIL 2 dashes kiimmel % oz. gin 2 dashes pineapple syrup % oz. French vermouth Shake with cracked

ice; strain

into chilled cocktail glass.

CULPRIT FEY COCKTAIL Yi oz. dry gin Yi oz. white creme

Yi oz. anisette

de menthe Yi oz. Cointreau Yi oz. heavy cream

Shake with cracked

ice; strain

into chilled cocktail glass.

CUTEST ONE COCKTAIL

% oz. gin

% oz. sherry

with cracked ice; strain into chilled cocktail with a maraschino cherrv. Stir

glass.

Serve

ii8

Bartender's

Guide

DAMN-THE- WEATHER COCKTAIL 1

oz. dry gin

Yi oz. Italian

Yi oz. orange juice

Shake with cracked

oz. gin

ice; strain

vermouth

dashes curajao into chilled cocktail glass.

DAMSON COCKTAIL ^ oz. Damson Yi oz.

Shake with cracked

lemon

ice; strain

juice

into chilled cocktail glass.

DARB COCKTAIL

% oz. dry gin Yi oz. French

vermouth

Shake with cracked

Yi oz. apricot brandy Y2 tsp. lemon juice

ice; strain

into chilled cocktail glass.

DECEA^ER COCKTAIL 1

Yz oz. chartreuse

oz. gin 1

dash creme de menthe

Shake with cracked

ice; strain into chilled cocktail glass.

DECH GERARD'S COCKTAIL Yi oz. gin

Y2 oz.

French vermouth

Y2 oz. pineapple syrup

Shake with cracked ice; strain into chilled cocktail Garnish with spear of pineapple.

glass.

DEEP SEA COCKTAIL

% oz. gin % oz. French vermouth

dash orange bitters drops Pernod

Shake with cracked ice; strain into chilled cocktail glass. Twist lemon peel over glass and serve with olive. Variation; Use anisette instead of Pernod.

DELY'S COCKTAIL Yi oz. gin

Y2 oz. white

Yi. oz. creme Yvette cr^me de menthe

Shake with cracked ice; strain into chilled cocktail glass. Note: Creme de violette may be substituted for the cr^me Yvette.

Cocktails

119

DEMEANOR COCKTAIL clash orange bitters % oz. Old Tom gin 2 dashes crcme de violette % oz. Italian vermouth 1

Stir

with cracked

into chilled cocktail glass.

ice; strain

DEMPSEY COCKTAIL

% oz. gin % oz. Calvados Stir

2 dashes

Pernod

2 dashes grenadine

with cracked

into chilled cocktail glass.

ice; strain

DEPTH CHARGE COCKTAIL

% oz. Kina Lillet

% oz. gin

Pernod

2 dashes

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

DERBY COCKTAIL 1^

2 dashes

oz. gin I

Shake with cracked add frosted mint.

sprig

ice; strain

peach

bitters

mint into chilled cocktail glass

and

DERNIER ROUND COCKTAIL 1

% tsp. cognac

oz. gin

^ oz. French vermouth 2 Stir

with cracked

tsp. cointreau drops Angostura bitters ice; strain

into chilled cocktail glass.

DESERT DREAM COCKTAIL

^ oz. gm % oz. Italian vermouth Shake with cracked

% oz. cr^me de cacao egg white

Nutmeg ice; strain

into double chilled cocktail

glass.

DESTINY COCKTAIL y^ oz. gin

% oz.

Italian

y-i,

vermouth

Shake with cracked

oz. absinthe

y^ tsp. sugar syrup ice; strain

into chilled cocktail glass.

Bartender's

120

Guide

DEVONIA COCKTAIL y2 oz. gin

oz. apple cider

2 drops orange bitters

Shake with cracked

D. F.

% oz.

into chilled cocktail glass.

ice; strain

COCKTAIL

% oz. unsweetened grapefruit

gin

juice

% tsp. grenadine Stir

with cracked

into chilled cocktail glass.

ice; strain

DIABOLA COCKTAIL

% oz. gin

oz.

Dubonnet

2 dashes orgeat Stir

with cracked

strain into chilled cocktail glass.

ice;

DIANA COCKTAIL

^ tsp. Italian vermouth

% oz. gin % oz. French vermouth Stir

lemon

with cracked

z drops

peel over drink.

DICK,

COCKTAIL

JR.,

brandy lime

^2 oz. apricot

\^ oz. gin

Y2 oz.

Pernod

into chilled cocktail glass. Twist

ice; strain

French vermouth

Shake with cracked

Juice of ice;

strain

into large chilled

cocktail

glass.

DIKI COCKTAIL

% oz. Izarra

¥2 oz. gin

14 oz.

Dubonnet

^/^

Yo tsp.

Shake with cracked

tsp.

Grand Marnier

armagnac into chilled cocktail glass.

ice; strain

DIXIE COCKTAIL

H oz. dry gin Yi oz.

Shake with tion:

Add

Vi oz. French vermouth Pernod

fine ice; strain into chilled cocktail glass. Varia-

juice of Yi orange

and

dashes grenadine.

121

Cocktails

DO BE CAREFUL COCKTAIL y<y

oz. gin

^2 oz. Cointreau

Shake with

oz. gin 1

Stir

with cracked

lemon peel over

% oz. gin

juice

MONAHAN

1 dash orange bitters dash Pernod

Twist

DODCE COCKTAIL % oz. Cointreau

with cracked also

lemon

ice; strain into chilled cocktail glass.

This

grenadine

tsp.

drink.

% oz. gin Stir

tsp.

y-z

fine ice; strain into chilled cocktail glass.

EtOCTOK ii/^

y-z

known

dash grape juice

ice; strain

Dodge

as a

into chilled cocktail glass. Note: Special.

DODO COCKTAIL % oz. creme de menthe dash lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

DOLLY O'DARE COCKTAIL Same

Darb Cocktail with omission D. O. M.

oz. gin 1

Shake with cracked

tsp.

oz. gin

Shake with cracked

juice.

COCKTAIL

1 tsp. orange juice benedictine

COCKTAIL

14 oz. 1

lemon

ice; strain into chilled cocktail glass.

DONALD 1

Pernod

dash orange bitters ice; strain

into chilled cocktail glass.

DON'T GIVE UP THE SHIP COCKTAIL 1% 1

oz. gin

dash Fernet Branca

Shake with cracked

1 1

ice; strain

dash Curasao dash Dubonnet into chilled cocktail glass.

122

oz.

Bartender's

Old

Stir

Guide

DOROTHY'S DELIGHT COCKTAIL i^ oz. French vermouth Tom gin

with cracked

lemon peel over

ice; strain

into chilled cocktail glass. Twist

drink.

DOUGLAS COCKTAIL Same

Dorothy's Delight with Plymouth gin.

DREAM COCKTAIL 1

Yi oz. grenadine i dash lemon juice

oz. dry gin

Vi oz. apricot

brandy

Shake with cracked

into chilled cocktail glass.

ice; strain

DRONDA COCKTAIL 1

V2 oz. Calisaya

oz. gin

Shake with cracked

into chilled cocktail glass.

ice; strain

DU BARRY COCKTAIL 1

2 dashes

oz. gin

% oz. French vermouth Stir

with cracked

Stir

Pernod

dash Angostura bitters

into chilled cocktail glass.

ice; strain

DUBONNET COCKTAIL % oz. Dubonnet

% oz. gin lemon

with large

ice; strain

into chilled cocktail glass. Twist

peel over drink. Variations:

(1)

Wet

chilled cocktail

with French vermouth and toss out; add 2 dashes maraschino liqueur to above formula. (2) Add 1 dash orange bitters. (3) Add 1 dash French vermouth. glass

DUBONNET DRY COCKTAIL 1

y^ oz.

oz. gin Stir

with large

lemon peel over

% oz. dry gin

ice; strain

Dubonnet

into chilled cocktail glass. Twist

drink.

DUCK UNDER COCKTAIL % oz. Cointreau 1

Shake with cracked

dash grape juice

ice; strain

into chilled cocktail glass.

Cocktails

12^

DUNIULL COCKTAIL

^ oz. French vermouth

V2 oz. gin y-i oz. sherry 2 Stir

with cracked

1 dash Pernod drops Curasao

ice; strain

into chilled cocktail glass.

DUPLEX COCKTAIL 1

oz. gin

Yi oz. Italian

Yi oz.

vermouth 1

Shake with cracked

orange bitters dash lemon juice

ice; strain

EAGLE'S

into chilled cocktail glass.

DREAM COCKTAIL

% oz. gin Yi oz.

French vermouth

2 dashes

cr^me Yvette

tsp.

powdered sugar lemon

Juice of Yi 1

egg white

Shake with cracked ice; strain into chilled double cocktail glass. Note: Parfait Amour may be used in place of creme Yvette. This is also known as an Eagle Cocktail.

EARTHQUAKE COCKTAIL Yi oz. gin

V2 oz.

Shake with cracked

Y2 oz. whisky Pernod

ice; strain

into chilled cocktail glass.

EAU DU NIL COCKTAIL 1

oz. gin

Y2 tsp. grenadine

Yi oz. whisky

Shake with cracked

ice; strain

dash Pernod into chilled cocktail glass.

ECLIPSE COCKTAIL Y2 oz. dry gin 1 oz. sloe gin

Grenadine 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.

Bartender's

12^

EDDIE {OR EDDY) 1

oz. gin

BROWN COCKTAIL l]>

Kina Lillet brandy

oz.

2 dashes apricot

Shake with cracked

Guide

into chilled cocktail glass.

ice; strain

EDITH DAY COCKTAIL

% tsp. powdered sugar

2 OZ. dry gin

lYo oz. grapefruit juice

Frappe with

egg white

fine ice; serve in chilled

champagne

glass.

EL GUARANI COCKTAIL

^ oz. gin Shake

1/2

oz.

French vermouth

H ounce Aperital \\ith

cracked

ice; strain

into chilled cocktail glass.

ELEGANT COCKTAIL

% oz. dry gin

% oz.

Stir

with cracked

French vermouth

dash Grand Marnier

ice; strain

into chilled cocktail glass.

ELEPHAIST'S EAR COCKTAIL yz oz. gin

^2 oz. ^2 oz.

Stir

with cracked

French vermouth

Dubonnet

ice; strain

into chilled cocktail glass.

ELEPHANTS SOMETIMES FORGET COCKTAIL

% oz. lemon juice % oz. French vermouth

y^ oz. gin oz. cherry brandy

Shake with cracked

dash orange bitters ice;

strain into

chilled cocktail glass.

ELK COCKTAIL

% oz.

% oz. gin 2 dashes Stir

with cracked

prunelle

French vermouth

ice; strain

into chilled cocktail glass.

12$

Cocktails

EMERALD COCKTAIL

% oz.

14 oz. dry gin

^ oz. green chartreuse with cracked

Stir

Italian

vermouth

dash orange bitters

strain into chilled cocktail glass.

ice;

EMERGENCY COCKTAIL 1

1^2 oz. orange ice

oz. gin

Shake and

strain into chilled cocktail glass.

Nutmeg may be

grated over finished drink.

EMERSON COCKTAIL y-i

oz.

% oz.

Old

Tom gin

Italian

i/l>

vermouth

Shake with cracked

tsp.

maraschino liqueur 1 lime

Juice of

into chilled cocktail glass.

ice; strain

EMPIRE COCKVklL y-2.

Vi oz. calvados

oz. gin

% oz. apricot brandy

Shake with

fine ice; strain into chilled cocktail glass.

ENOS COCKTML 1

oz. gin

Stir

Also

oz. French vermouth Pernod

V-i

3 dashes

with cracked ice; strain into chilled cocktail as E. Nos Cocktail.

glass.

Note:

known

ERIN COCKTAIL— i

oz. gin

V-i

Shake with cracked

ice;

strain

oz. green

creme de menthe

into chilled cocktail glass.

Serve with a green olive.

EKm V2 oz. gin yi oz. green

COCKTMl^-z dash orange juice dash lemon juice egg white 1

creme de menthe 1

Shake with cracked ice; strain into double chilled cocktail glass. Grate nutmeg over top and serve with green cherry.

126

Bartender's

Guide

EUREKA COCKTAIL 1

oz. gin

2 dashes

% oz. grenadine Shake with cracked

lemon

juice

dash orange juice

into chilled cocktail glass.

ice; strain

FAIRBANKS COCKTAIl^i 1

oz. gin

% oz. French vermouth Shake with cracked

2 dashes

Novou Rose

2 dashes

orange bitters

into chilled cocktail glass.

ice; strain

FAIRBANKS COCKTAIL—

^ oz. gin

I/O

% oz. French vermouth

oz. apricot

brandy

dash lemon juice dash grenadine 1

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

FAIRY BELLE COCKTAIL

% oz. gin

Yi oz. apricot brandy

Shake with cracked

tsp. grenadine egg white

into chilled cocktail glass.

ice; strain

FALLEN ANGEL COCKTAIL 1Y2 oz. gin 2 dashes

dash Angostura bitters

creme de menthe

Shake with cracked

Juice of

% hme

into chilled cocktail glass.

ice; strain

FANDANGO COCKTAIL Yi oz. gin

1^ oz. Izarra y2 oz.

Shake with cracked

vodka into chilled cocktail glass.

ice; strain

FANTASIO COCKTAIL

^ oz. gin

yi oz. oz.

Yz oz. cognac

Shake with cracked

ice; strain

maraschino liqueur creme de menthe

into chilled cocktail glass.

FARE THEE WELL COCKTAIL Same

Baron Cocktail.

i2y

Cocktails

FASCINATOR COCKTAIL Pernod mint

2 dashes

oz. gin

^ oz. French vermouth

Shake well with crushed

sprig

ice; strain

into chilled cocktail glass.

FAVORITE COCKTAIL y^ oz. gin V^ oz. apricot brandy

y2 oz. i

French vermouth

dash lemon juice

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

FFRNFT BRANCA COCKTAIL 1

oz. dry gin

1/4

oz. Italian

% oz. Fernet Branca

vermouth

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

FIFTY-FIFTY COCKTAIL

% oz. French vermouth

% oz. gin Stir

with cracked

ice; strain

with a washed stuffed

into chilled cocktail glass. Serve

olive.

FIN DE SIECLE COCKTAIL 1

Plymouth gin oz. Italian vermouth

oz.

Stir

with cracked

FINE 1

oz.

Plymouth

gin

i i

ice; strain

dash orange bitters dash Amer Picon

into chilled cocktail glass.

AND DANDY COCKTAIL ^ oz. lemon juice ^2 OZ. Cointreau

Stir

with cracked

ice; strain

into chilled cocktail glass.

FITCHETT COCKTAIL

% OZ. gin % oz. Italian vermouth Stir

with cracked

with washed

olive.

ice; strain

Yi oz. benedictine i

dash orange bitters

into chilled cocktail glass. Serve

—

2 i

Bartender's

128

Guide

FLOOR POLISH COCKTAIL

% oz. gin

Yi oz. French

^2 OZ. pineapple juice

\i oz. Itahan

Shake with cracked

ice; strain

vermouth vermouth

into chilled cocktail glass.

FLORIDA COCKTAIL

% oz. gin

Shake with cracked

ice; strain

oz. orange juice

into chilled cocktail glass.

FLORIDIAN COCKTAIL

% oz. rum

y^ oz. gin ^/2

Shake with cracked

oz. orange juice

ice; strain

FLYmC i^/^

FISH COCKTAIL

oz. dry gin

^ oz. curagao

dash peach bitters

^2 tsp. maraschino liqueur

Shake with cracked Variation:

into chilled cocktail glass.

ice;

strain

Omit curajao and

into chilled cocktail glass.

bitters

and add ^2

oz. Cordial

Medoc.

FOURTH DEGREE COCKTAIL— 1

oz.

% oz. Italian vermouth

Plymouth gin 1

Stir

with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

FOURTH DEGREE COCKTAIL— y-2

oz. gin

% oz. French vermouth Stir

with cracked

ice; strain

^2 oz. Italian

vermouth

4 dashes Pernod into chilled cocktail glass.

FOURTH ESTATE COCKTAIL Same

Fourth Degree Cocktail

FRANCIS COCKTAIL

^ oz. gin

% oz. brandy Shake with cracked

Vi oz. French 1

ice; strain

vermouth

dash Grand Marnier into chilled cocktail glass.

129

Cocktails

FRANKENJACK COCKTAIL y-y,

oz. dry gin

y-2,

oz.

V4 oz- apricot brandy oz. Cointreau

French vermouth

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

FRANKENSTEIN COCKTAIL Same

Frankenjack Cocktail.

FRANK'S SPECIAL COCKTAIL

% oz. French vermouth

% oz. dry gin

dash peach brandy

Stir

with cracked

ice; strain

into chilled cocktail glass.

FRENCH COCKTAIL 1

y2 oz. kirschwasser

oz. gin

% tsp. grenadine

% oz. prunelle Shake with cracked

ice;

strain

into chilled cocktail

glass.

FRENCH ROSE COCKTAIL 1

oz. gin

oz. cherry

1/4

brandy

yz oz. kirschwasser Stir

with cracked

ice; strain

into chilled cocktail glass.

FROTH BLOWER COCKTAIL ly^ oz.

Plymouth gin

1 1

Shake with cracked

ice;

tsp.

grenadine

egg white strain into chilled

double cocktail

glass.

FROTHER COCKTAIL Same

Froth Blower Cocktail.

FROU FROU COCKTAIL y-i

oz. gin

y-y

oz.

French vermouth

^ slice pineapple

% oz. Italian vermouth y-i

slice

orange

Bruise fruit in shaker; add rest of ingredients and shake with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.

Bartender's

130

Guide

GANGADINE COCKTAIL— 1

oz. gin

14 oz.

Yi oz. white

creme de menthe

Oxygenee

% tsp. raspberry syrup

Shake with cracked ice; strain into chilled cocktail glass. Note: In season, substitute 4 raspberries and 14 tsp. bar sugar for raspberry syrup.

GANGADINE COCKTAIL—

% oz. gin Yi oz. white cr^me de

menthe

y2 oz. Oxygenee Cusenier '^ tsp. Framboise

Shake with cracked ice; strain into chilled cocktail glass. Variation: Substitute Pernod for Oxj-genee.

CASPAR COCKTAIL

% oz. gin

% oz. absinthe Yi tsp.

powdered sugar

Shake with cracked ice; strain into chilled cocktail Use apricot brandy in place of absinthe.

glass.

Variation:

GENE CORRIE COCKTAIL

% oz. gin

% oz.

Hercules

with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherrv.

glass.

Stir

GENE TUNNEY COCKTAIL 1

Plymouth gin oz. French vermouth

oz.

1 1

dash orange juice dash lemon juice

GENEVER COCKTAIL 1%

oz.

Stir

Holland gin with cracked

dash Angostura bitters

ice; strain into chilled cocktail glass.

GENEVIEVE COCKTAIL Same

Gene

Corrie Cocktail.

Cocktails

131

GIBSON COCKTAIl^-DRY

% oz. French vermouth

% oz. gin

with cracked ice; strain into chilled cocktail with pickled onion. Twist lemon peel over drink. Stir

glass.

Serve

GIBSON COCKTAIL—MEDIUM 1

oz. gin

Yi oz. Italian Yi oz.

vermouth

French vermouth

Stir with cracked ice; strain into chilled cocktail with pickled onion. Twist lemon peel over drink.

glass.

Serve

GIBSON COCKTAII^-SWEET

% oz. gin

% oz. Italian vermouth

with cracked ice; strain into chilled cocktail with pickled onion. Twist lemon peel over drink. Stir

glass.

Serve

GILROY COCKTAIL

% oz. gin

Yi oz.

% oz.

Y2 oz. cherry brandy 1

Shake with cracked

lemon

juice

French vermouth

dash orange bitters ice; strain

into chilled cocktail glass,

GIMLET COCKTAII^—i iYi oz. gin

Shake with

ice;

oz. Rose's lime juice

scant tsp. fine sugar

strain into chilled Daiquiri glass.

GIMLET COCKTAIL—

% oz. Plymouth gin Stir

with large

% oz. Rose's lime juice

ice; strain

into chilled cocktail glass.

GIN COCKTAIL 1%

oz. gin

Stir

with cracked

lemon peel over

ice; strain

dash orange bitters

into chilled cocktail glass. Twist

drink.

GIN AND CAPE COCKTAIL

% oz. gin Stir

% oz. Caperitif

with cracked

lemon peel over

ice; strain

drink.

into chilled cocktail glass. Twist

Bartender's

1^2

Guide

GIN BLIND COCKTAIL 1

y2 tsp. cognac

oz. gin

Yi oz. Curasao

dash orange bitters

Shake with cracked

into chilled cocktail glass.

ice; strain

GIN SOUTHERN COCKTAIL 1^/4

oz. gin 2

Stir

with cracked

2 dashes curagao dashes orange bitters

ice; strain

into chilled cocktail glass.

GIN STINGER COCKTAIL 1

oz. dry gin

1/4

Shake with shaved

oz. white

creme de menthe

into chilled cocktail glass.

ice; strain

GINGER ROGERS Same

as Favorite Cocktail.

GINGIVITIS COCKTAIL 1

% oz. grenadine

oz. gin 1

Shake with cracked

into chilled cocktail glass.

RAISER COCKTAIL 2 dashes absinthe

oz. gin

% oz. French vermouth Shake with cracked

cream

ice; strain

GLOOM 1

tsp.

2 dashes ice; strain

grenadine

into chilled cocktail glass.

GLORIA COCKTAIL— 1%

^2 tsp. grenadine

oz. gin

% tsp. lemon juice

egg white

Shake with cracked

sprig

mint

ice; strain

into chilled double cocktail

glass.

GLORIA COCKTAIL— y^ oz. gin oz. French

vermouth

Shake with cracked

% oz. Cointreau % oz. campari

ice; strain

into chilled cocktail glass.

Cocktails

133

GLORIANA COCKTAIL y-i

oz. dry gin

1 1

Shake with cracked

oz. apricot

brandy

dash lime juice

ice; strain

into chilled cocktail glass.

GOU^ ERMINE COCKTAIL % oz. French vermouth

oz. gin

Ys oz. Italian vermouth Stir

with cracked

ice; strain into chilled cocktail glass.

GOLDEN CLIPPER COCKTAIL Yi oz. peach brandy

Yi oz. gin

i/4

Yi oz. Bacardi

Shake with cracked

ice; strain

oz. orange juice

into chilled cocktail glass.

GOLDEN DAWN COCKTAII^i Yi oz. dry gin Yi oz. apricot

% oz. calvados

brandy

Shake with cracked

Yi oz. orange juice ice; strain into chilled cocktail glass.

GOLDEN DAWN COCKTAJL— Yi oz. dry gin Yi oz. Bacardi

Yi oz. Cointreau Yi oz. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

GOLDEN GATE COCKTAIL Same

Emergency Cocktail.

GOLDEN GIRL COCKTAIL 1

2 dashes orange bitters

oz. gin

^ oz. sherry

2 dashes

Shake with cracked

ice; strain

Angostura

bitters

into chilled cocktail glass.

GOLDFISH COCKTAIL Y2 oz. dry gin Y2 oz. goldwasser

Shake with cracked

Yi oz. Cointreau Yi oz. lemon juice ice; strain

into chilled cocktail glass.

Baitender's

134

Guide

GOLF COCKTAIL 1

oz. dry gin 2 dashes

Stir with cracked with an olive.

^2 oz. French vermouth Angostura bitters

ice; strain

into chilled cocktail glass. Serve

GRAA'D BRETAGNE COCKTAIL— xVi,

oz. dry gin

14 oz. lime juice

% oz. apricot brandy

^/^ egg white dash orange bitters

Shake with cracked

ice;

strain into chilled

double cocktail

glass.

GKA:NTi

BRETAGNE COCKTAII^-2

^ oz. lime juice % egg white

oz. dry gin

^2 oz. kirschwasser 1

dash peach bitters

Shake with cracked ice; strain into chilled double cocktail glass. Note: Cordial Medoc may be used in place of the peach bitters.

GRAND ROYAL COCKTAIL 1-^ oz. gin 1

tbs.

Juice of

grenadine

i,4

lime

whole egg

Shake with cracked ice; strain into chilled double cocktail Note: Also known as Grand Royal Clover Club Cocktail.

glass.

^2 OZ. dry gin Y2 oz. brandy

GRAND SLAM COCKTAIL % oz. apricot liqueur Y2 tsp. lime juice

Shake with cracked

ice; strain into chilled cocktail glass.

GRAPEVINE COCKTAIL 1

oz. gin Yi oz.

Shake with cracked

Yi oz. grape juice juice

lemon

ice; strain into chilled cocktail glass.

i^$

Cocktails

GREAT SECRET COCKTAIL 1

oz. dry gin 1

oz. Kina Lillet dash Angostura bitters

Stir with cracked ice; strain into chilled cocktail orange peel over drink.

1 1/^

oz. dry gin

oz.

glass.

Twist

GREEN DRAGON COCKTAIL % oz. lemon juice

creme de menthe Yi oz. kiimmel 4 dashes peach bitters

Shake with

fine ice; strain into chilled

double cocktail

glass,

GREEN JADE COCKTAIL 1

oz. dry gin

^/^

creme de menthe

yy oz. green

oz.

cream

% egg white

Shake with cracked ice; strain into chilled saucer champagne Garnish with green cherry and fresh mint.

glass.

GREENBRJAR COCKTAIL

% oz. gin

% oz. sprig fresh

Shake with cracked

ice; strain

vermouth

Italian

mint

into chilled cocktail glass.

GUARD'S COCKTAIL 1

oz. dry gin

vermouth

y^ oz. Italian 2 dashes curagao

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

GUNGA DIN COCKTAIL

% oz. gin Yi oz. dry

vermouth

Muddle

fruit;

slice

pineapple

Juice Yi orange

shake with cracked

ice;

strain

into chilled

cocktail glass.

H AND H COCKTAIL 1

oz. dry gin

Stir

with cracked

Y2 oz. Kina Lillet 2 dashes curagao ice; strain

into chilled cocktail glass.

Bartender's

1^6

Guide

HAKAM COCKTAIL dash orange bitters % oz. dry gin 2 dashes Cointreau % oz. Italian vermouth i

Shake with cracked

HANKY PANKY COCKTAIL % oz. Italian vermouth

% oz. dry gin

2 dashes Stir

into chilled cocktail glass.

ice; strain

with cracked

Fernet Branca

ice; strain

into chilled cocktail glass.

HARROVIAN COCKTAIL 1^2 OZ. dry gin

dash lemon juice

Shake with cracked

orange juice dash Angostura bitters tsp.

ice; strain into chilled cocktail glass.

HARRY'S COCKTAIL oz. gin

y^ oz. Italian

vermouth

dash Pernod

2 sprigs

Shake with cracked ice; Serve with a stuffed olive.

strain

mint

into chilled

cocktail glass.

HASTY COCKTAIL 1

1 dash Pernod 4 dashes grenadine

oz. gin

% oz. grenadine Shake with cracked

ice; strain

into chilled cocktail glass.

HAVE A HEART COCKTAIL lYz oz. dry gin oz. Cederlund's Swedish

2 dashes grenadine

Juice of

Iji

lime

Punch

Shake with fine ice; strain into chilled double cocktail Garnish with pineapple and maraschino cherry.

glass.

HAWAII COCKTAIL

% oz. dr)' gin % oz. pineapple juice Shake with cracked

dash orange bitters

^ egg white ice; strain

into chilled Daiquiri glass.

lyj

Cocktails

oz. gin

UKWMIM^ COCKIKYL ^ oz. orange juice y% oz. curagao

Shake with cracked

ice; strain

into chilled cocktail glass.

HE LOVES ME COCKTAIL oz. dry gin

K> oz. Italian

vermouth 1

tsp.

tbs.

grenadine pineapple juice

egg white

Shake with cracked ice; strain into chilled double cocktail glass. Garnish with pineapple.

HEADLONG HALL COCKTAIL z dashes Pernod % oz. dry gin 2 dashes benedictine % oz. French vermouth Stir

with cracked

ice; strain

HELEN'S oz.

y-2,

French vermouth

ice; strain

Shake with cracked

14 oz. white port dash orange bitters ice; strain into chilled cocktail glass.

HILLIAKT> oz. dry gin 1

Stir

with cracked

into chilled cocktail glass.

HO COCKTAIL

HI oz. gin

COCKTAIL

dashes apricot brandy i dashes orange juice 2

Shake with cracked

OWN

oz. gin

y->

into chilled cocktail glass.

COCKTAIL

y^ oz. Italian dash Peychaud's bitters ice; strain

vermouth

into chilled cocktail glass.

HILLS^OKO COCKTAIL 1

oz. gin

y-i

oz. Stir

French vermouth with cracked

ice; strain

dash orange bitters drop Angostura bitters

into chilled cocktail glass.

1^8

Bartender's

Guide

HOCUS POCUS COCKTAIL 1

oz. gin

1 1

Frappe and serve

oz.

oz. Cointreau

lemon

in chilled

juice

champagne

glass.

HOFFMAN HOUSE COCKTAIL 1

03. gin

14 oz. French

vermouth

dash orange bitters drop Angostura bitters

Stir with cracked ice; strain into chilled cocktail glass. Serve with orange peel. Angostura bitters may be omitted.

HOLLAND COCKTAIL Vi oz. Holland gin ^2 OZ. Stir

with cracked

y^ oz. orange white Curasao

ice; strain

bitters

into chilled cocktail glass.

IfOLLAND HOUSE COCKTAIL 1

oz. gin

% oz. French yermouth

slice

pineapple

Juice of 14

lemon

4 dashes maraschino liqueur

Muddle

pineapple; shake with cracked

ice; strain

into chilled

cocktail glass.

HOLLYWOOD COCKTAIL 1

oz. Bacardi

Vz tsp. grapefruit juice

% egg white

% oz. dry gin

Nutmeg

Shake with cracked ice; strain into chilled double cocktail glass. Grate nutmeg over drink.

HOMESTEAD COCKTAIL 1

oz. dry gin Stir

with

Van'ah'on:

y^ oz. Italian

cracked

Muddle

ice;

strain

slice of

into

vermouth

chilled

cocktail

glass.

orange before adding other

gredients.

HONG KONG COCKTAIL— yz oz. gin y2 oz. French

vermouth

Shake with cracked

drops Angostura bitters

y^ tsp. lime juice

^ tsp. sugar syrup ice; strain

into chilled cocktail glass.

in-

Cocktails

^39

HONG KONG COCKTAIL— % oz. French vermouth

y2 oz. gin

% oz. orange juice

5 drops kirschwasser dash lemon juice

Shake with cracked

ice; strain into chilled cocktail glass.

HONOLULU COCKTAIl^i V^ oz. maraschino liqueur

y2 oz. gin

Stir

^ oz. benedictine

with cracked

ice; strain into chilled cocktail glass.

HONOLULU COCKTAIl^2 1% 1 1

oz. dry gin

dash Angostura bitters dash orange juice

Shake with cracked

dash pineapple juice dash lemon juice

^ tsp. powdered sugar

ice; strain into chilled cocktail glass.

HONOLULU CAFE COCKTAIL Vz oz. gin ^2 oz. pineapple juice

^2.

oz.

French vermouth

% oz. cream

Shake with crushed

ice; strain into

chilled double cocktail

glass.

HONOLULU SILVER COCKTAIL Add white in chilled

of egg to Honolulu Cocktail double cocktail glass.

(1 or 2)

and serve

HOTEL PLAZA COCKTAIL I/2

y^ oz. dry gin y^ oz. Italian

Muddle

vermouth

French vermouth pineapple

pineapple; shake with shaved

double cocktail

ice; strain

into chilled

glass.

H. P.

% oz. Old Tom gin with cracked

W. COCKTAIL •% oz. Italian

2 Stir

oz. slice

vermouth

dashes kirschwasser

ice; strain into chilled cocktail glass.

i^o

Bartender's

H. R. 1

W. COCKTAIL

oz. French vermouth 4 ripe cherries

oz. gin

Crush three or four with cracked

Guide

ripe cherries in shaker;

add hquor; shakt

ice; strain into chilled cocktail glass.

HUGO

SPECIAL COCKTAIL

% oz. Italian vermouth

6 slices orange 5 slices pineapple

1^4 oz. gin

Muddle fruit in mixing glass; add liquor and cracked shake and strain into chilled double cocktail glass.

ice;

HULA HULA COCKTAIL 1

oz. gin 1

Shake with cracked

y2 oz. orange juice dash curagao

ice; strain into chilled cocktail glass.

HURRICANE COCKTAIL V2 oz. white creme de Juice of 2 lemons

Yz oz. gin oz. whisky

Shake with cracked Variation:

glass.

ice; strain

Cut lemon

menthe

into chilled double cocktail and serve in smaller glass.

tsp.

IDEAL COCKTAIL 1

^2 oz. grapefruit juice

oz. dry gin

% oz.

French vermouth

dashes maraschino liqueur

Shake with cracked ice; strain into chilled cocktail glass. \''ariation: Omit maraschino and add 3 dashes Angostura bitters and 1 tsp. powdered sugar.

IMPERIAL COCKTAIL

% oz. gin % oz. French vermouth Stir

with

with cracked

ice; strain

dash Angostura bitters dash maraschino liqueur

into chilled cocktail glass. Serve

olive.

INCA COCKTAIL y^ oz. dn,- gin

^/2

^2 oz. dry sherry y^ oz. Italian vermouth

Stir

with cracked

ice; strain

oz.

French vermouth

dash orgeat dash Angostura bitters

into chilled cocktail glass.

i^i

Cocktails

INCOME TAX COCKTAIL M oz. Italian vermouth

oz. dry gin

vermouth

Yi oz. French

dash Angostura bitters

Juice of Yi orange Shake with cracked ice; strain into chilled cocktail glass.

INDISPENSABLE COCKTAIL 1

oz. gin

^ tsp. French vermouth Shake with cracked

ice; strain

IRIS

Same

as Inca Cocktail

dashes Italian vermouth dash Pernod into chilled cocktail glass.

COCKTAIL

with omission of Italian vermouth.

ISABELITA COCKTAIL 1

% tsp. grenadine ^ tsp. orange juice

oz. gin

^2 oz. Italian

vermouth

Shake with cracked

ice; strain into chilled cocktail glass.

JABBERWOCK COCKTAIL

% oz. Caperitif

% oz. gin % oz. dry sherry Stir

lemon

with cracked

ice; strain

dash orange bitters

into chilled cocktail glass. Twist

peel over drink.

JACK DEMPSEY COCKTAIL 1

oz. gin

Yz tsp.

Shake with

lemon

juice

Yi tsp. bar sugar

Yi oz. Bacardi ice; strain

into chilled cocktail glass.

JACK KEARNS COCKTAIL Same

as Jack

Dempsey

Cocktail.

JACK PINE COCKTAIL xYi.

oz. dry gin

Yz oz.

French vermouth

slice

Muddle pineapple and shake with cracked

ice; strain

pineapple

Juice of Yi orange rest of ingredients

into chilled cocktail glass.

with

Bartender's

1^2

Guide

JACK SLOAT COCKTAIL 1^

dashes Italian vermouth pineapple Juice of Vi orange

oz. gin

2 dashes

French vermouth

3 shces

Muddle pineapple and shake with cracked

ice; strain

rest of ingredients

with

into chilled cocktail glass.

JACK WITHERS COCKTAIL

% oz. dry gin % oz. Italian vermouth Shake with cracked

% oz. French vermouth Juice y^ orange ice; strain

into chilled cocktail glass.

JACKSON COCKTAIL Add

2 dashes orange bitters to

Dubonnet

Cocktail.

JAMAICA "CINGER" COCKTAIL

% oz. orange juice

^ oz. dry gin % oz. burgundy

Shake with cracked

ice; strain

dash Jamaica ginger extract into chilled cocktail glass.

JAPANESE COCKTAIL 1

oz. dry gin

Vi oz. orgeat

% tsp. lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

JEWEL COCKTAIL

^ oz. dry gin ^ oz. green chartreuse Shake with cracked

^2 oz. Italian 2 dashes ice; strain

vermouth

orange bitters

into chilled cocktail glass.

JEYPLAK COCKTAIL 1

oz. dry gin

Y^ oz. Italian 1

Stir

lemon

with cracked

ice; strain

peel over drink

vermouth

dash Pernod into chilled cocktail glass. Twist

and serve with maraschino cherry.

Cocktails

143

JIMMY BLANC COCKTAIL 1

% oz. Kina Lillet

oz. dry gin

dashes

Dubonnet

Stir with cracked ice; strain into chilled cocktail orange peel over drink and serve.

glass.

Twist

JINX COCKTAIL 1

oz. gin 1

Shake with cracked

oz. pineapple juice dash grenadine

ice; strain

into chilled cocktail glass.

JOCKEY CLUB SPECIAL 1^ oz. 1

gin

dash orange bitters

dash Angostura bitters dashes creme de noyau

4 dashes lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

JORIO COCKTAIL

% oz. gin

% oz.

^ oz. French vermouth

Italian

vermouth

^2 tsp. orgeat

Vo tsp. pineapple syrup

Shake with cracked

ice; strain

^ oz. dry gin % oz. Italian vermouth 14 oz. French

COCKTAIL 1

vermouth

into chilled cocktail glass.

dash orange bitters dash lemon juice dash brandy

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

JOURNALIST COCKTAIL 1

oz. gin

14 oz.

vermouth French vermouth

Yi oz. Italian

Shake with cracked

dash Angostura bitters

2 dashes curagao 2 dashes

ice; strain

lemon

juice

into chilled cocktail glass.

Bartender's

1^^

JUDGE,

COCKTAIL

JR.,

% oz. gin

Guide

% oz. lemon juice

^ oz. Cuban rum

dash grenadine

^2 tsp.

Shake with cracked

powdered sugar into chilled cocktail glass.

ice; strain

/UDGETTE COCKTAIL 14 oz.

^2 OZ. gin oz. peach brandy

Shake with cracked

ice; strain

French vermouth

dash lime juice

into chilled cocktail glass

and

serve with maraschino cherry.

JUNE BRIDE COCKTAIL 1%

% tsp. lemon juice

oz. gin

^^ egg white

^^ tsp. fine sugar 2 dashes liqueur (choice)

Shake with cracked

ice; strain

into chilled double cocktail

glass.

JUNGLE COCKTAIL

% OZ. Italian vermouth ^ oz. sherry

yz oz. gin

Shake with cracked

ice; strain

into chilled cocktail glass.

JUNIPER COCKTAIL 1

^ oz. French vermouth

oz. dry gin

2 dashes grenadine Stir

with cracked

ice; strain

into chilled cocktail glass.

JUPITER COCKTAIL 1

oz. gin

^ oz. French vermouth Shake with cracked

orange juice

tsp.

tsp. Parfait

Amour

ice; strain into chilled cocktail glass.

KAISER COCKTAIL

% oz. gin 2 dashes Stir

with cracked

oz. kiimmel French vermouth

ice; strain

into chilled cocktail glass.

i^^

Cocktails

KATINKA COCKTAIL 1

oz. gin

tsp.

Cordial

Mddoc

Shake with cracked

tsp. chartreuse

dash Angostura bitters

ice; strain

K. C. B.

COCKTAIL

oz. dry gin

y^ oz. kirschwasser

xV-y

Stir

with cracked

ice; strain

lemon peel over drink and

into chilled cocktail glass.

dash apricot brandy dash lemon juice

into chilled cocktail glass. Twist

serve.

KINA COCKTAIL 1

V4 oz. Kina Lillet V4 oz. Italian vermouth

oz. dry gin

Stir

with cracked

ice; strain

into chilled cocktail glass.

Kl^ICKLKB,OCK£.K COCKTAIL 1

% oz.

oz. dr)' gin 1

Stir

with cracked

French vermouth

dash Italian vermouth

ice; strain

lemon peel over drink and

into chilled cocktail glass. Twist

serve.

KNOCKDOWN COCKTAIL Same

Knockout Cocktail.

KNOCKOUT COCKTAIL

^ oz. French vermouth

yz oz. dry gin Yz oz. Pernod or Herbsaint

tsp.

white creme de menthe

with cracked ice; strain into chilled cocktail with maraschino cherry. Stir

K. O.

Same

glass.

Serve

glass.

Serve

COCKTAIL

K. C. B. Cocktail.

KOLA COCKTAIL 1

oz. gin

y_>

oz.

Kola Tonic

dashes orange bitters

Stir with cracked ice; strain into chilled cocktail with maraschino cherrv.

Bartender's

1^6

Guide

KiJMMEL COCKTAIL Same

as Kaiser Cocktail.

KUFS INDISPENSABLE COCKTAIL

% oz.

dr)'

French vermouth vermouth

^4 oz.

gin

Yi oz. Italian

Stir with cracked ice; strain into chilled cocktail orange peel over drink.

glass.

Twist

LA NEGRESSA BLONDE COCKTAIL Y2 oz. creme de cacao

Yi oz. gin Yi oz. cognac

oz. cream drop vanilla extract

Shake with cracked

LADIES' Same

as Kaiser

into chilled cocktail glass.

ice; strain

CHOICE COCKTAIL

and Kiimmel

cocktails.

LADY FINGERS COCKTAIL 1

Yi oz. kirschwasser Yi oz. cherr}' brandy-

oz. dry gin

Stir

with cracked

into chilled cocktail glass.

ice; strain

LAFITTE COCKTAIL 1 tsp. dr)'

1 tsp.

gin

French vermouth

Pour into

glass of

cracked

tsp.

Pernod

tsp.

white creme de

ice;

men the

shake well and strain inta

chilled cocktail glass.

LAMB'S CLUB COCKTAIL Yi oz. gin Yi oz. French Stir

Y2 oz. Italian

vermouth

with cracked

ice; strain

vermouth

2 dashes benedictine

into chilled cocktail glass.

L'AAIOUR COCKTAJL 1

oz. gin

1 tsp.

cherry cordial

sprig

tsp.

Muddle mint; shake with other strain into chilled cocktail glass.

mint lemon

juice

ingredients with cracked ice;

i^j

Cocktails

LANDLADY COCKTAIL 1

oz.

giri

tsp.

% egg white

Shake with cracked

grenadine

into chilled cocktail glass.

ice; strain

LASKY COCKTAIL V2 oz. gin

oz.

1/4

Swedish Punch

y2 oz. grape juice

Shake with cracked

into chilled cocktail glass.

ice; strain

LAUGHING SOUP COCKTAIL 1

% tsp. lemon juice % tsp. powdered sugar

oz. gin

French vermouth

Yi oz.

Shake with cracked

ice; strain into chilled cocktail glass.

LEAP YEAR COCKTAIL 1

% oz. Italian vermouth

oz. dry gin

Grand Marnier

Yi oz. Stir

lemon

with cracked

ice; strain

dash lemon juice

into chilled cocktail glass. Twist

peel over drink.

LEAVE-IT-TO-ME COCKTAII^-i 1

oz.

Plymouth gin

1/4

Yi oz. apricot brandy 1

Stir

with cracked

oz.

French vermouth

dash lemon juice dash grenadine 1

ice; strain

into chilled cocktail glass,

LEAVE-IT-TO-ME COCKTAII^—2 1Y2 oz. dry gin 1 tsp.

lemon

raspberry syrup dash maraschino liqueur

1 tsp.

juice

Shake with cracked

ice; strain

into chilled cocktail glass.

LIARS COCKTAIL 1

Y2 tsp. cura9ao

oz. gin

Yz oz. Stir

French vermouth with cracked

ice;

dashes Italian vermouth

strain into chilled cocktail glass.

Bartender's

1^8

Guide

LILLY COCKTAIL

% oz. dry gin

% oz. creme de noyau

yy oz. Kina Lillet

Shake with cracked

ice; strain

dash lemon juice into chilled cocktail glass.

LION TAMER COCKTAIL y2 oz. raspberry ice

1V2OZ. gin

Shake and serve

in chilled cocktail glass.

LITTLE DEVIL COCKTAIL

% oz. Cointreau

Vi oz. gin

% oz. lemon juice

% oz. Cuban rum Shake with cracked

into chilled cocktail glass.

ice; strain

LONDON COCKTAIL 1

2 dashes sugar syrup

oz. dry gin

2 dashes Stir

lemon

2 dashes

orange bitters

with cracked peel

over

ice; strain

drink:

maraschino liqueur

into chilled cocktail glass. Twist

Variation:

Use Pernod instead of

maraschino.

LONDON FOG COCKTAIL 11/4

Yi oz. Pernod

oz. gin

Frappe with shaved

ice;

serve

chilled

double cocktail

glass.

LONE TREE COCKTAIL— V2 oz. gin

oz. Italian

Shake well with

vermouth

ice; strain into chilled cocktail glass.

LONE TREE COCKTAIL—

^ oz. dry gin Stir

oz. French vermouth vermouth

i/l>

^•2

with cracked

oz. Italian

ice;

strain into chilled cocktail glass.

LORD SUFFOLK COCKTAIL

% oz. gin Yi oz. Italian Stir

vermouth

with cracked

lemon peel over

ice;

drink.

Vi oz. Cointreau Vi oz. maraschino liqueur

stram into chilled cocktail

glass.

Twist

Cocktails

1-^9

LOUDSPEAKER COCKTAIL y> oz. gin

Yi oz. Cointreau 14 oz. lemon juice

% oz. brandy Shake with cracked

ice; strain

into chilled cocktail glass.

LOUIS COCKTAIL 1

oz. dry gin

% oz. French vermouth Shake with cracked

ice; strain

dash Cointreau dash Grand Marnier into chilled cocktail glass.

LOUIS SPECIAL COCKTAIL y^ oz. dry gin

y^ oz. benedictine

% oz. green chartreuse

Shake with cracked

ice; strain

into chilled cocktail glass.

LOUISE COCKTAIL y^ oz. gin 1/4 oz. Italian

^ oz. French vermouth % oz. pineapple syrup

vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

LOWEPS DELIGHT COCKTAIL Same

Emergency Cocktail

—orange sherbet and

gin.

LOVUM AND LEAVEM COCKTAIL dash grenadine % oz. dry gin 1

1/4

oz. Triple Sec

egg white

Juice y2 lime

Shake with cracked

ice; strain

into chilled double cocktail

glass.

LUCIEN-GAUDIN COCKTAIL

% oz. dry gin 1/4

oz.

^4 oz. Cointreau

Campari

I/4

Shake with cracked

oz.

French vermouth

ice; strain into' chilled cocktail glass.

LUIGI COCKTAIL

% oz. dry gin % oz. French vermouth Juice

1 1

1/4

tsp. grenadine dash Cointreau

tangerine

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

i^o

Bartender's

Guide

LUTKINS SPECIAL COCKTAIL

% oz. dry gin % oz. French vermouth Stir

with cracked

2 dashes apricot 2 dashes

ice;

brandy

orange juice

strain into chilled cocktail glass.

MA CHERIE COCKTAIL I

oz. gin Stir

1,4

with cracked

oz. cherry

brandy

into chilled cocktail glass.

ice; strain

MADAME LOU COCKTAIL

% oz. gin

oz.

French vermouth

y2 tsp. pineapple s\Tup

Shake with cracked

ice; strain

into chilled cocktail glass.

MAGNOLIA BLOSSOM COCKTAIL 1 oz.

gin

Yi oz. Yi oz.

lemon

juice

cream

Shake with cracked ice; strain into chilled cocktail Note: Also known as Magnolia Cocktail.

glass.

MAH JONG COCKTAIL 1 oz.

dry gin

Stir

Yi oz. Cointreau Yi oz. Bacardi

with cracked

ice; strain

into chilled cocktail glass.

MAIDEN'S BLUSH COCKTAIL 4 dashes grenadine

1Y2 oz. gin

4 dashes orange Curasao Stir

with cracked

ice; strain

dash lemon juice

into chilled cocktail glass.

MAIDEN'S HAIR COCKTAIL 1 oz.

dry gin

Y2 oz. 1

Stir

with cracked

lemon peel over

tsp.

Pernod or Herbsaint

grenadine

ice; strain into chilled cocktail glass.

Twist

drink.

MAIDEN'S PRAYER COCKTAIL

% oz. dry gin % oz. Cointreau Stir

with cracked

V4 oz. orange juice Yi oz. lemon juice ice; strain

into large chilled cocktail glass.

Cocktails

151

MAIDEN'S WISH COCKTAIL y-z

% oz. calvados

oz. dry gin

% oz. Kina Lillet Stir

Vi oz. Pricota

with cracked

ice; strain

into chilled cocktail glass.

MhNDKKm COCKTAIL % oz. gin % oz.

French vermouth

Shake with cracked

tsp.

Mandarette

2 dashes ice; strain

curagao

into chilled cocktail glass.

MANYANN COCKTAIL

% oz. gin % oz. Caperitif

dashes curagao

Juice of y^

Shake with cracked

ice; strain

lemon

into chilled cocktail glass.

MARBLE HJLL COCKTAIL 1

% oz. orange juice

oz. dry gin 1/2

Shake with cracked

oz.

Dubonnet

ice; strain

into chilled cocktail glass.

MARGUERITE COCKTAIL ]

oz. gin

dash Pernod

% tsp. grenadine % tsp. lime juice

% egg white

Shake with cracked

oz. dry gin

ice; strain

into chilled double cocktail

MARNEY COCKTAIL ^ oz. Grand Marnier

Shake with cracked

ice; strain

into chilled cocktail glass.

MARTINEZ COCKTAIL

% oz. gin % oz. French vermouth Stir

with cracked

ice; strain

% tsp. orange bitters 14 tsp. Curasao

into chilled cocktail glass.

MARTINI COCKTAIL—DRY 1

oz. dry gin

% oz. French vermouth

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. Stir

Bartender's

1^2

Guide

MARTINI COCKTAIL—MEDIUM DRY 1

^ oz. French vermouth

oz. dry gin

Yi oz. ItaHan

vermouth

with cracked ice; strain into well-chilled cocktail Serve with stuffed olive. Stir

glass.

MARTINI COCKTAIL—SPECIAL DRY 1

oz. dry gin

^2 tsp.

oz. French vermouth Pernod

Stir with cracked ice; strain into \\ell-chilled cocktail Serve with pearl onion.

glass.

MARTINI COCKTAIL—SWEET 1

oz. dry gin

y> oz. Italian 1

vermouth

dash orange bitters

Stir with cracked ice; strain into chilled cocktail glass. Foi a sweeter Martini, use half gin and half Italian vermouth.

MARY JANE COCKTAIL Yz oz. French

Yo oz. gin

% oz. Dubonnet

vermouth

Y2 tsp. orange juice

Shake with cracked

ice; strain into chilled cocktail glass.

MARY ROSE COCKTAIL Yj,

oz. dry gin

Y2.

oz. port

oz. cherry liqueur

wine

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

MAURICE COCKTAIL— 1

oz. dry gin

Yi oz. Italian

vermouth 1

Stir

with cracked

Yi oz. French vermouth Juice Yi orange

dash Angostura bitters ice; strain

into chilled cocktail glass.

MAURICE COCKTAIL— 1

Yi oz. prunella 1 dash lemon juice

oz. gin

% oz curagao Stir

with cracked

ice; strain

into chilled cocktail glass.

Cocktails

1$"^

MAX BAER COCKTAIL % oz. gin % oz. Calvados Stir

with cracked

dashes Pernod dashes grenadine

ice; strain into chilled cocktail glass.

MAXIM COCKTAIL L

oz. gin

y^ oz. Italian 1

Stir

with cracked

vermouth

dash creme de cacao

ice; strain

into chilled cocktail glass.

MAYAKA HOTEL SPECIAL COCKTAIL

% oz. dry gin Yo oz. fresh pineapple juice

Shake with cracked

% oz. Cointreau % oz. lime juice

ice; strain into chilled cocktail glass.

MAYFAIR COCKTAIL

% oz. gin % oz. orange juice

3 1

Shake with cracked

ice; strain

dashes apricot brandy

pinch ground cloves into chilled cocktail glass.

MECCA COCKTAIL % oz. gin ^2 oz. French vermouth tsp. orange juice % oz. Italian vermouth ^/^

Shake with cracked

ice; strain into chilled cocktail glass.

MEDFORD COCKTAIL

% ox. dry gin

oz. orange juice

i/^

y^ oz.

Shake with cracked

French vermouth

ice; strain into chilled cocktail glass.

MELON COCKTAIL 1

oz. gin

1/4

Shake with cracked

tsp.

oz.

lemon

ice; strain

maraschino liqueur

juice

into chilled cocktail glass.

MENLO CLUB COCKTAIL y-i

oz. gin

y^ oz. Cointreau

Shake with cracked

y^ oz. Bacardi Juice y^

^ tsp. bar sugar ice; strain

lemon

into chilled cocktail glass.

1 2 i

Bartender's Guide

1^^

MERRY-GO-ROUND COCKTAIL 1

Yi oz. French Yi oz. Itahan vermouth

oz. gin

vermouth

Stir with cracked ice; strain into well-chilled cocktail glass. Serve with green olive. Twist lemon peel over drink.

MERRY WIDOW COCKTAIL—

% oz. gin % oz. French vermouth 1

Stir

with cracked

2 dashes

Pernod

2 dashes

benedictine

dash Peychaud's bitters ice; strain into chilled cocktail glass.

MERRY WIDOW COCKTAIL— % oz. Byrrh

% oz. dry gin Stir

with cracked

ice;

strain into well-chilled cocktail glass.

MICKEY BOY COCKTAIL 1

4 dashes Pernod 4 dashes creme de menthe

oz. gin

% oz. French vermouth Stir

with cracked

ice; strain

into well-chilled cocktail glass.

MICKY FINN COCKTAIL Same

Knockout Cocktail.

MIDNIGHT COCKTAIL Yi oz. gin ^^ oz. Italian

Yz oz.

vermouth Yi tsp.

Stir

with cracked

French vermouth

dash Pernod orange juice \

ice; strain

into chilled cocktail glass.

UILLIONAIKE COCKTAIL— 1 oz.

gin

Yi oz. Pernod

Shake with cracked glass.

ice;

dash anisette egg white

strain into chilled

double cocktail

i^^

Cocktails

MILLIONAIRE COCKTAII^—2 1

Plymouth gin oz, Italian vermouth

oz.

tsp.

tbs.

grenadine pineapple juice

egg white

Shake with cracked

into chilled double cocktail

ice; strain

glass.

MINNEHAHA COCKTAIL oz. French vermouth ^ oz. dry gin 2 dashes Pernod (on top) % oz. Italian vermouth 1/4

y^ tsp. orange juice

ingredients except Pernod with cracked ice; strain into chilled cocktail glass; dash Pernod on top of drink and

Shake

all

MINT COCKTAIL 1

oz. white

wine

% oz. gin Shake with cracked ice; Garnish with mint leaves.

cr^me de menthe

1/4

tsp.

mint

strain

leaves for garnish

into chilled cocktail glass.

MIRACLE COCKTAIL

% oz. Cointreau % oz. lemon juice

Yz oz. gin 14 oz. Kina Lillet 1

Shake with cracked

dash Pernod

ice; strain into chilled cocktail glass.

MULE COCKTAIL

MISSISSIPPI 1

oz. dry gin

Vi oz. Yi oz.

Shake with cracked

cr^me de

lemon

juice

cassis

ice; strain into chilled cocktail glass.

MISSOURI MULE COCKTAIL 1^4 oz, gin

Shake with cracked

tsp.

lemon

ice; strain

creme de

cassis

juice

into chilled cocktail glass.

Bartender's

1^6

Guide

MISTER MANHATTAN 1% 1

4 mint leaves i dash lemon juice 4 dashes orange juice

oz. gin

lump

sugar

Crush sugar with a dash of charged water in mixing glass and muddle with mint leaves; add rest of ingredients and shake with cracked

into chilled cocktail glass.

ice; strain

M. 1

COCKTAIL

% oz. Italian vermouth

oz. dr\' gin 1

dash creme de cacao

Shake with cracked

into chilled cocktail glass.

ice; strain

MODDER RIVER COCKTAIL 1

Yi oz. Caperitif

oz. gin

Yi oz. Stir

with cracked

French vermouth

ice; strain

lemon peel over drink and

into chilled cocktail glass. Twist

Note:

serve.

.\lso

known

Modder

Cocktail.

MOLLY PICON COCKTAIL 1

oz. dry gin

Stir

oz.

% oz.

with cracked

Italian

ice; strain

Amer Picon

vermouth

into chilled double cocktail glass

MONKEY GLAND COCKTAIL 1

oz. gin

% oz. orange juice Shake with cracked

dashes benedictine grenadine

3 dashes ice; strain

into chilled cocktail glass.

MONTPELJER COCKTAJL 1

oz. dry gin

Y2 oz.

French vermouth

Shake with cracked ice; strain into chilled cocktail Serve with pickled pearl onion.

MOOD % oz.

dr)'

gin

Yi oz. cognac

Shake with cracked

glass.

INDIGO COCKTAIL Yi

oz.

creme de

Parfait

% egg white ice; strain

violette

Amour

into chilled cocktail glass.

2 1

)

i^j

Cocktails

MOONLIGHT COCKTAIL tsp. grapefruit juice % oz. gin 2 dashes kirschwasser % oz. white wine 1

Shake with cracked

ice; strain into chilled cocktail glass.

MOONSHINE COCKTAIL

% oz. gin i/>

oz.

maraschino liqueur dash Boker's bitters (or

Yi oz.

French vermouth

Pernod with cracked ice; strain into chilled cocktail with maraschino cherry. Stir

glass.

Serve

MOOR COCKTAIL I

oz. gin

y> oz. Italian

vermouth

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

MORNING-GLORY COCKTAIL— 1%

oz. dry gin

juice Yj lime

egg

2 tsp.

Shake with cracked

green crcme de

ice; strain into chilled

menthe

double cocktail

glass.

MORNING-GLORY COCKTAIL— Y2 tsp. grenadine

Yi oz. gin Y4 oz. whisky

Y2 tsp. 1

Shake with cracked

lemon

juice

egg white

ice; strain

into chilled double cocktail

glass.

MOTHER'S MILK COCKTAIL

% oz. gin Y2 oz.

% tsp. powdered sugar Nutmeg

cream

Shake with cracked

ice; strain into chilled cocktail glass.

MOULIN ROUGE COCKTAIL

% oz. orange gin

% oz. apricot brandy 3 dashes

Stir

with cracked

ice; strain

grenadine into chilled cocktail glass.

Bartender's

1^8

Guide

MOVJE LOT COCKTAIL

^ oz. gin

1^ oz. caloric y^ oz. white grape juice

Shake with cracked

into chilled cocktail glass.

ice; strain

MULE COCKTAIL 1

^ oz. cr^me de cassis % oz. lemon juice

oz. gin

Shake with cracked

ice; strain

into chilled cocktail glass.

MUSTAPHA COCKTAIL 1

^^ tsp. lime syrup

oz. gin

% oz. cr^me de cassis

% egg white

Shake with cracked ice; strain into chilled cocktail dash of Tabasco sauce on top and serve.

1 oz.

glass;

add

MY COCKTAIL % oz. Grand Marnier

gin

Stir with cracked ice; with maraschino cherry.

strain into chilled cocktail glass. Serve

MY OWN COCKTAIL 1

oz. gin

% oz. Cointreau

tsp.

orange juice

^ tsp. powdered sugar

Shake with cracked

ice; strain into chilled cocktail glass.

NAPOLEON COCKTAIL 1% 1

oz. dry gin

dash Fernet Branca Stir

lemon

with cracked

ice; strain

dash Dubonnet dash Curasao

into chilled cocktail glass. Twist

peel over drink.

NAVAL COCKTAIL Same

Gibson Cocktail

vermouth )

—Sweet

NEW YORKER vermouth

Shake with cracked glass.

and half

Italian

COCKTAIL

% oz. dry sherry

% oz. gin il^ oz. French

(half gin

ice;

dash Cointreau

strain

into chilled large cocktail

Cocktails

159

NEWBURY COCKTAIL % oz. gin 3 dashes curagao strip orange peel % oz. Italian vermouth 1

Shake

all

strip

lemon peel

together with cracked

ice; strain

into chilled cock-

tail glass.

NIGHTMARE ABBEY COCKTAIL

% oz. orange juice

^ oz. dry gin % oz. Dubonnet

Vi oz. cherry brandy

Shake with cracked

ice; strain

into chilled cocktail glass.

NINETEEN COCKTAIL 1

French vermouth

oz.

Yi oz. kirschwasser

^ oz. dry gin

dash Boker's bitters

4 dashes sugar syrup Shake with cracked

ice; strain into chilled cocktail glass.

NINETEEN-FOURTEEN COCKTAIL y% oz. dry gin

V-i

oz.

cream

Yi oz. orange curagao

Shake with cracked

ice; strain

into chilled cocktail glass.

NUDE EEL COCKTAIL % oz. Dubonnet

Yi oz. dry gin oz. cognac

Vz oz. chartreuse

Shake with cracked

ice; strain

into chilled cocktail glass.

NUMBER TRBEE COCKTAIL \%

oz. dry gin

14 oz.

French vermouth

Shake with cracked

ice; strain

NUMBER 1^

oz. dry gin

% oz. Italian vermouth

SIX 1

dash orange bitters dash anisette into chilled cocktail glass.

COCKTAIL strip

1 strip

orange peel

lemon peel

3 dashes Curasao

Shake vAth cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

i6o

Bartender's

Guide

NUPTIAL COCKTAIL 1

% tsp. Curasao ^ tsp. orange juice

oz. gin

^2 oz. kirschwasser

% tsp. lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

OLD ETONIAN COCKTAIL

% oz. dry gin % oz. Kina Lillet

2 dashes orange bitters 2 dashes

creme de noyau

Shake with cracked ice; strain into chilled cocktail Twist orange peel over drink.

glass

OLD FALL RIVER LINE COCKTAIL

% oz. dry gin % oz. brandy

Vi oz. white creme de menthe oz. maraschino liqueur

Shake with cracked

ice; strain

into chilled cocktail glass.

OLD PUSS COCKTAIL

% oz. gin % oz. calvados

2 dashes

Pernod

2 dashes grenadine

Shake with cracked

ice; strain

into chilled cocktail glass.

OLD TOM COCKTAIL 1%

oz.

Old

Tom

orange bitters dash Pernod

2 dashes

gin

% tsp. sugar syrup

Shake with cracked

ice; strain

into chilled cocktail glass.

OLD VERMONT COCKTAIL

% tsp. orange juice

ii/4oz. gin 1

tsp.

maple syrup 2

1 dash lemon juice drops Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

OLIVETTE COCKTAIL \^ oz.

3 dashes Stir

2 dashes anisette

gin

orange bitters

with cracked

with stuffed

olive.

ice; strain

2 dashes sugar

syrup

into chilled cocktail glass. Serve

161

Cocktails

OLYMPIC COCKTAIL^i y-i

oz.

y->

oz.

^ oz. Italian vermouth

Plymouth gin French vermouth

dash orange juice

Shake with cracked ice; strain into chilled frosted cocktail glass. Twist lemon peel over drink.

OLYMPIC COCKTAIL— 1

% oz.

oz. gin 1

Stir

with cracked

Italian

vermouth

dash Pernod

ice; strain

into chilled cocktail glass.

ONE EXCITING NIGHT COCKTAIL Same

Olympic Cocktail

—

ONE OF MINE COCKTAIL 1

% oz.

oz. dry gin

^ oz. French vermouth 1

Stir

with cracked

Juice

Italian

vermouth

% orange

dash Hostetter's bitters

ice; strain

into chilled cocktail glass.

ONE SPOT COCKTAIL 1

oz. gin

% oz. Pernod

drops Angostura bitters

Yo tsp.

Shake with cracked

lemon

juice

into chilled cocktail glass.

ice; strain

OPAL COCKTAIL

% oz. gin % oz. orange juice

% oz. Cointreau % tsp. sugar 1

dash orange flower water

Shake with cracked

ice; strain

into chilled cocktail glass.

OPERA COCKTAIL 1

oz. gin

Yi oz. Dubonnet Yi oz. maraschino liqueur

Stir with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

Bartender's Guide

i62

ORANGE BLOOM COCKTAIL 1

oz. dry gin

^4 oz. Cointreau

^4 oz. Italian

vermouth

with cracked ice; strain into chilled cocktail with maraschino cherry. Stir

glass.

Serve

ORANGE BLOSSOM COCKTAIL— 1^ oz.

gin

Juice

Shake with cracked

% orange

into chilled cocktail glass.

ice; strain

ORANGE BLOSSOM COCKTAII^2

% oz. Old Tom gin

^/^

Yz oz. Italian

Shake with cracked

oz. orange juice

vermouth

ice; strain into chilled cocktail glass.

ORCHID COCKTAIL 1 egg white dash cr^me Yvette

2 oz, gin 1

Shake with cracked

ice;

strain

into chilled 4-ounce wine-

glass.

ORGEAT COCKTAIL

% oz. orgeat

% oz. gin 1 tsp.

Shake with cracked

orange juice

ice; strain into chilled cocktail glass.

ORIENTAL COCKTAIL Same

Bronx

% oz. gin

Silver.

ORONOFF COCKTAIL ^ oz. kirschwasser Yz oz. prunella

Shake with cracked ice; strain into chilled cocktail Twist orange peel over drink.

glass.

PACEMAKER COCKTAIL 1

oz. dry gin

% oz. Triple Sec Shake with cracked

% oz. lemon juice 1

dash blue vegetable coloring

ice; strain into chilled cocktail glass.

Cocktails

163

PACIFIC COCKTAIL 1

y> oz. cherry

oz. gin

brandy

y> oz. Cointreau

Shake with cracked

ice; strain

into chilled cocktail glass.

PALISADES COCKTAIL

% oz. dry gin

% oz. cider 2 drops

Shake with cracked

Angostura

ice; strain

bitters

into chilled cocktail glass.

PALL MALL SPECIAL COCKTAIL ^/^

oz.

^ oz.

Plymouth gin Italian vermouth with cracked

1 tsp.

French vermouth creme de menthe

dash orange bitters

Stir

y^ oz.

ice; strain into chilled cocktail glass.

PALM BEACH SPECIAL COCKTAIL 1

oz. gin

14 oz. Italian

^ oz. grapefruit juice

Shake with cracked

vermouth

ice; strain into chilled cocktail glass.

PALMS COCKTAIL 1

oz. gin

V4 oz.

1/4

French vermouth

Shake with cracked

oz. Italian

vermouth

dash curajao egg white 1

ice; strain

into chilled double cocktail

glass.

PARADISE COCKTAIL y2 oz. apricot brandy y^ oz. orange juice

yz oz. gin

Shake with cracked

ice; strain into chilled

double cocktail

glass.

PARFAIT

% oz. gin 1

AMOUR COCKTAIL % oz. Parfait Amour

dash maraschino liqueur

Shake with cracked

ice; strain

into chilled cocktail glass.

i6^

Bartender's

Guide

PARIS COCKTAIL Vi oz. gin Yi oz.

oz. cherrv' cordial

1/4

Grand Marnier

Shake with cracked

Yi oz.

lemon

juice

ice; strain into chilled cocktail glass.

PARISIAN COCKTAIL Yi oz. gin Yo oz. Stir

with cracked

1-4 oz. creme de French vermouth

cassis

ice; strain into chilled cocktail glass.

PASSIPE COCKTAIL 1

oz. gin

Y2 oz.

Juice of

Shake with cracked

ice; strain

French vermouth

orange

into chilled cocktail glass.

PAT BRA COCKTAIL 1

oz. gin

Yi oz. Italian

vermouth

Shake with cracked

dash maraschino liqueur

Y2 tsp. lime juice

ice; strain

into chilled cocktail glass.

COCKTAIL

PAT'S SPECIAL

Yi oz. sherry 1 dash abricotine

Yz oz. gin Y2. oz. quinquina 1

dash creme de

Shake with cracked Serve with maraschino

ice;

strain

cherr)'.

cassis

into chilled cocktail glass.

Twist orange peel over drink.

PECK COCKTAIL 1

Y2 oz. apricot brandy

oz. gin

% oz. French vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

PEDIATRICIAN COCKTAIL 1

oz. dry gin

Yi oz. grape juice

Shake with cracked

ice; strain

lemon

juice

oz.

dash grenadine

into chilled cocktail glass.

Cocktails

16^

PEGGY COCKTAIL 1

oz. dry gin

dash Dubonnet dash Pernod

^ oz. French vermouth Shake with cracked

ice; strain

into chilled cocktail glass.

PEGU CLUB COCKTAIL 1

tsp. lime juice dash orange bitters dash Angostura bitters

oz. gin

% oz. Curasao

with cracked

Stir

ice; strain into chilled cocktail glass.

PENANG COCKTAIL

% oz. gin

oz. fresh pineapple juice

% oz. green creme de menthe

Frapp6 with shaved

ice; serve in

champagne

glass.

PENDENNIS COCKTAIL— 1

oz. dry gin

^/^ lime dash Peychaud's bitters

Juice

Yz oz. apricot brandy

Shake with cracked

ice; strain

into chilled cocktail glass.

PENDENNIS COCKTAIl^-2 1

^ oz. apricot brandy

oz. dry gin

y^ oz.

Shake with cracked

French vermouth

ice; strain

into chilled cocktail glass.

PERFECT COCKTAIL

% oz. dry gin Stir

y^ oz.

French vermouth

^ oz. Italian vermouth

with cracked

ice; strain

into chilled cocktail glass.

PERFECT, ROYAL COCKTAIL Add

2 dashes

Pernod to Perfect Cocktail; serve with

cherry.

PERFECTION COCKTAIL 1

^ oz.

oz. gin

Italian

vermouth

2 dashes orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

greets

i66

Bartender's

Guide

PERIDOT COCKTAIL

^ oz. gin % oz. CT^me de menthe

14 oz.

cream

Mint

leaf

Shake with cracked ice; strain into chilled cocktail glass; garnish with mint leaf.

PERSONALITY COCKTAIL 1

oz. gin

y2 oz. Hercules

^ oz. Calvados Stir

dash Angostura bitters

with cracked

ice; strain

into chilled cocktail glass.

PERSONALITY A LA ROY Same

as Personality Cocktail.

PETER ARNO COCKTAIL 1

% oz. lemon juice

oz. gin

% oz. apricot brandy

4 sprigs fresh mint Shake with cracked ice until mint is crushed and thoroughly mixed; strain into chilled cocktail glass.

PETER PAN COCKTAIL y^ oz. dry gin y^ oz. French

y-z

Shake with cracked

oz. orange juice

% oz. peach bitters

vermouth

ice; strain

into chilled cocktail glass.

PETO COCKTML 1

oz. gin

y^ oz. French

y^ oz. Italian

vermouth 2 dashes

Shake with cracked

Juice

vermouth

M orange

maraschino liqueur

ice; strain

into chilled cocktail glass.

PICCND COCKTAIL

% oz. dry gin % oz. Caperitif Stir

3 dashes 3 strips

with cracked

ice; strain

Angostura bitters

lemon peel

into chilled cocktail glass.

PICCADILLY COCKTAIL 1

oz. gin

^ oz. French vermouth Stir

with cracked

ice; strain

dash grenadine dash Pernod

into chilled cocktail glass.

Cocktails

i6rj

PINEAPPLE COCKTAIL 1

^ oz. grenadine

oz. gin

V2 oz. pineapple juice

Shake with cracked

ice; strain into chilled cocktail glass.

PINK BABY COCKTAIL

^ oz. gin

Vi ounce sirop-de-citron

Yi ounce grenadine

Shake with cracked

egg white

into chilled cocktail glass.

ice; strain

PINK GARTER COCKTAIL 1

% tsp. lemon juice % tsp. orange juice

oz. gin

% oz. grenadine Shake with cracked

ice; strain

into chilled cocktail glass.

PINK GIN COCKTAIL 1%

oz. gin

Shake with cracked

PINK

dash Angostura bitters

ice; strain into chilled cocktail glass.

GOODY COCKTAIL

Yi oz. gin

^^ oz.

% oz. Cuban rum

Shake with cracked

lemon

juice

dash maraschino liqueur

ice; strain into chilled cocktail glass.

PINK LADY COCKTAIL 1^

oz. gin

Shake with cracked

tbs.

grenadine

egg white

ice; strain

into chilled cocktail glass.

PINK ROSE COCKTAIL 1

oz. dry gin

1 tsp.

grenadine

1 tsp.

lemon

tsp.

cream

Shake with cracked

juice

egg white

ice; strain into chilled cocktail glass.

PINK TOP COCKTAIL i^

oz. gin

% oz. Grand Marnier Shake with cracked

Yi oz. 1

lemon

juice

dash grenadine

ice; strain into chilled cocktail glass.

Bartender's

i68

Guide

PINKY COCKTAIL

% oz. dry gin

% oz. grenadine 1

Shake with cracked

egg white

ice; strain

into chilled cocktail glass.

PLATOON COCKTAIL 1

oz. Italian

vermouth 2

Shake with cracked

oz. gin dashes curagao

ice; strain

into chilled cocktail glass.

PLAZA COCKTAIL

% oz. gin ^ oz. Italian vermouth Stir

with cracked

y2 oz.

French vermouth

% tsp. pineapple syrup

ice; strain into chilled cocktail glass.

PLUSH HORSE COCKTAIL 1

oz. dry gin

Yo oz. 1

Grand Marnier

dash Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

PLYMOUTH COCKTAIL Substitute orange bitters for the Angostura in Pink Cocktail.

POET'S Vi oz. gin

Gin

DREAM COCKTAIL % oz. French vermouth

^ oz. benedictine

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

POLLY COCKTAIL 1

Y2 oz. creme de cacao

oz. gin Stir

with cracked

ice; strain

into chilled cocktail glass.

POLLYANNA COCKTAIL

% oz. grenadine

2 oz. gin

^ oz. Italian vermouth 3 slices

Muddle

fruit in

with cracked

3 slices orange pineapple

mixer; add rest of ingredients and shake into chilled double cocktail glass.

ice; strain

Cocktails

169

POLO COCKTAIL— y> oz. dry gin

^ oz.

Yz oz. Juice

Itahan vermouth

Shake with cracked

ice; strain

French vermouth

% hme

into chilled cocktail glass.

FOLO COCKTAIl^z 1

oz.

Plymouth gin

Yi oz. grapefruit juice Yi oz. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

POM POM COCKTAIL y-z

oz. gin

oz.

French vermouth

2 dashes orange bitters Stir

with cracked

ice; strain

into chilled cocktail glass.

VOOn BAH COCKTAIL Vz oz. gin oz. Swedish

Stir

1/2

Punch

with cracked

ice; strain

oz. Bacardi dash apricot brandy

into chilled cocktail glass.

POOPPOOP-A-DOOP COCKTAIL Same

Pooh Bah

Cocktail.

POPPY COCKTAII^i 1

oz. gin

2 dashes orange bitters 2 drops Angostura bitters

Yz oz. sherry

Shake with cracked

ice; strain

into chilled cocktail glass.

POPPY COCKTAIL— Same

as Polly Cocktail.

PRESCRIPTION COCKTAIL

% oz. gin % oz. grenadine Shake with cracked

dash orange bitters

% tsp. lemon juice ice; strain

into chilled cocktail glass.

2 1

Bartender's

I'jo

OF WALES COCKTAIL

VKINCY. 1

Guide

y^ oz. pineapple juice

oz. gin 1

Shake with cracked

egg white into chilled, frosted double

ice; strain

cocktail glass.

PRINCE'S COCKTAIL 1

oz. gin

^2 oz. Calvados

^ oz. apricot brandy Shake with cracked

dash lemon juice

into chilled cocktail glass.

ice; strain

PRINCE'S SMILE COCKTAIL Same

as Prince's Cocktail.

Same

PRINCESS

MARY COCKTAIL

Alexander Cocktail.

PRINCETON COCKTAIL— 1V2 oz. gin

1{>

2 dashes

oz. port

wine

orange bitters

Shake gin and orange bitters with cracked ice; strain into add port and let settle before pouring.

chilled cocktail glass;

PRINCETON COCKTAIL— 1%

oz. gin

oz.

French vermouth

2 dashes lime juice

with cracked ice; strain into chilled double cocktail Serve with olive.

Stir glass.

PROHIBITION COCKTAIL

% oz. gin % oz. Kina Lillet

2 dashes orange juice 1

dash apricot brandy

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

PRUNEAUX COCKTAIL

% oz. gin

% oz. sherry Shake with cracked

tsp.

prune juice

^ tsp. orange juice ice; strain

into chilled cocktail glass.

iji

Cocktails

PRUNELLA COCKTAIL 1

oz. French

vermouth

^> oz. dry gin 1

Stir

with cracked

tsp. prunelle

ice; strain

into chilled cocktail glass.

PURITAN COCKTAIL 1

oz. dry gin

Yz oz. Stir

French vermouth with cracked

tsp. chartreuse

2 dashes

ice; strain

orange bitters

into chilled cocktail glass.

QUEEN ELIZABETH COCKTAIL % oz. Cointreau

oz. dry gin

Vz oz.

lemon

juice

Shake with cracked

ice; strain

dash Pernod into chilled cocktail glass.

QUEEN'S COCKTAIL

% oz. Italian vermouth % oz. French vermouth

Yi oz. gin oz. crushed pineapple

Shake with cracked

ice; strain

R. A. C. 1

% oz. French vermouth with cracked

SPECIAL

% oz. Italian vermouth

oz. dry gin

Stir

into chilled cocktail glass.

2 dashes orange bitters

ice; strain

into chilled cocktail glass.

RACQUET CLUB COCKTAIL 1

oz. gin

14 oz. 1

Stir

with cracked

French vermouth

dash orange bitters

ice; strain

into chilled cocktail glass.

RAJDJME COCKTAIL 1

^2 oz. Pernod Vi tsp. Campari

oz. gin

Shake with cracked

ice; strain

into chilled cocktail glass.

RAMON COCKTAIL 1

oz. gin

y> oz.

French vermouth

Yz oz. Hercules Stir

with cracked

ice; strain into chilled cocktail glass.

Bartender's

1-J2

Guide

KAMO^ NEWTON COCKTAIL Same

Ramon

Cocktail.

RANGER COCKTAIL

% oz. lemon juice

% oz. gin 14 oz.

Cuban rum

^2 tsp.

Shake with cracked

powdered sugar

ice; strain into chilled cocktail glass.

RASPBERRY COCKTAIL Yz oz. gin oz. Italian

Crush

lo oz.

vermouth

berries in shaker;

with crushed

French vermouth

3 raspberries

ice; strain

add

rest of ingredients

and shake

into chilled cocktail glass.

RATTLER COCKTAIL Yz oz. gin

^ oz.

Italian

vermouth

Shake with cracked

French vermouth

1/^

oz.

!/•>

oz. orange juice

ice; strain into chilled cocktail glass.

RED LION COCKTAIL ^4 oz. orange juice

^2 OZ. dn,' gin

% oz. Grand Marnier

% oz. lemon juice

Shake with cracked

ice; strain

into chilled, frosted cocktail

glass.

RESOLUTE COCKTAIL 1

Yo OZ. apricot brandy

oz. gin 1/4

Shake with cracked

oz.

lemon

ice; strain

juice

into chilled cocktail glass.

RETREAT FROM MOSCOW 1

oz. dry gin

^4 oz.

kiimmel

Y oz. lemon juice Shake with cracked

ice; strain

into chilled cocktail glass.

REV7GORATOR COCKTAIL I

V2 oz. Kola

oz. gin ]{>

Shake with cracked

Tonic

oz. sirop-de-citron ice; strain

into chilled cocktail glass.

2 1

Cocktails

173

REVIVIA COCKTAIL

% oz. gin % oz. Dubonnet

4 dashes Pernod 1 dash lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

REX COCKTAIL 1

y> oz. Italian

oz. gin 1

Shake with cracked

vermouth

dash orange bitters ice; strain into chilled cocktail glass.

RICHMOND COCKTAIL % oz. Kina Lillet

oz. gin

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

ROC-ACOE COCKTAIL

% oz. gin

% oz. sherry

with cracked ice; strain into chilled cocktail with maraschino cherry. Stir

glass.

Serve

ROLLS-ROYCE COCKTAIL 1

% oz.

oz. gin

French vermouth

14 oz. Stir

with cracked

ice; strain

Italian

vermouth

dash benedictine

into chilled cocktail glass.

ROSA COCKTAIL— 1^/4

% oz. Grand Marnier

oz. dry gin

Stir

with cracked

ice; strain into chilled cocktail glass.

ROSA COCKTAIL— 1 oz.

% oz. kirschwasser % oz. cherry brandy

dry gin

Stir

with

cracked

ice;

strain

into

chilled

cocktail

glass.

vermouth may be used instead of the kirschwasser, likewise apricot brandy may be used instead of

Variation:

French

the cherry brandy.

ROSE COCKTAIL Same

Rosa Cocktail

—

Bartender's

1/4

Guide

ROSE DU ROY COCKTAIL 1

oz. gin

V4 oz. cherry brandy

Yi oz. French Stir

vermouth

with cracked

1-4

tsp. kirschwasser

ice; strain into chilled cocktail glass.

ROSELYN COCKTAIL Same

Marguerite Cocktail.

ROSE-MARIE COCKTAIL 1

oz. gin

% oz. French vermouth

14 oz.

armagnac brandy

14 oz. cherry

^2 tsp. Campari

Shake with cracked

ice; strain into chilled cocktail glass.

ROSINGTON COCKTAIL 1

V> oz. Italian

oz. gin

vermouth

with cracked ice; strain into chilled cocktail orange peel over drink. Stir

glass.

Twist

ROSY COCKTAIL 1

oz. gin

Y2 oz. claret ^2 oz. orange juice

Shake with cracked

ROSY

ice; strain into chilled cocktail glass.

DAWN

COCKTAIL

14 oz. cherr)' brandy

^2 OZ. dr\- gin oz. orange curagao

Shake with cracked

ice; strain

tsp. Rose's

lime juice

into chilled cocktail glass.

ROYAL COCKTAII^i i%oz.

gin

^ tsp. powdered

Juice

sugar

Shake with cracked

^ lime

egg

ice; strain into

chilled double cocktail

glass.

ROYAL COCKTAIL—

% oz. French vermouth

Vz oz. dry gin

Yi oz. cherry brandy Stir

with

Variation;

cracked ice; strain into chilled i dash maraschino liqueur.

Add

cocktail

glass.

z i

Cocktails

iJS

ROYAL COCKTAIL— 1

oz. gin

% oz. Dubonnet Stir

dash orange bitters Angostura bitters

2 drops

with cracked

ice; strain

into chilled cocktail glass.

ROYAL CLOVER COCKTAIL 1% 1

oz. gin

tbs.

Juice

grenadine

Shake with cracked

Yj,

lemon

egg yolk

ice; strain

into chilled cocktail glass.

ROYAL ROMANCE COCKTAIL y^ oz. dry gin

y> oz.

Grand Marnier

^2 oz. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

ROYAL SMILE COCKTAIL—

% oz. gin 2 Stir

with cracked

oz. grenadine dashes lemon juice

ice; strain into chilled cocktail glass.

ROYAL SMILE COCKTAIL—

% oz. grenadine % oz. lemon juice

% oz. gin % oz. applejack Shake with shaved

ice; serve

frappd in double cocktail glass.

RUBY COCKTAIL

2 OZ. gin 3

Shake with cracked

oz. applejack dashes grenadine

ice; strain

into chilled cocktail glass.

RUMOLA COCKTAIL 1

oz. dry gin

^/^

oz.

lemon

juice

% oz. Rumola

Shake with cracked

ice; strain into chilled cocktail glass.

RUSSIAN COCKTAIL— y^ oz. gin y^ oz. Stir

Also

y-> oz. vodka creme de cacao

with cracked ice; strain into chilled cocktail as the Undertaker's Cocktail.

known

glass.

Noie:

vj6

Bartender's

Guide

MARK COCKTML ^ oz. Groseille ^ oz. chern,- brandy i4 oz. French vermouth ST.

^ oz.

dry gin

Stir

with cracked

ice; strain

into chilled cocktail glass.

SALOMY. COCKTAIL i^ oz.

14 oz. dr\' gin

yy oz. French Stir

with cracked

Dubonnet

vermouth

ice; strain into chilled cocktail glass.

SAN MARTIN COCKTAIL Same

Sandmartin Cocktail.

SANDMARTIN COCKTAIL

% oz. dry gin

% oz. 1

Stir

with cracked

tsp.

Italian

vermouth

green chartreuse

ice; strain into chilled cocktail glass.

SANGAREE COCKTAIL A

Bronx Cocktail with the addition of 14 oz. creme de a piece of lemon peel, and the white of an egg.

DELIGHT COCKTAIL

SARDI'S 1

oz. gin

^ tsp. passion fruit ^ tsp. lemon juice

2 dashes

grenadine

2 dashes

Pernod

Shake with cracked

ice; strain

drops Angostura bitters into chilled cocktail glass.

SATAN'S WHISKERS COCKTAIL

^ oz. dr)' gin % oz. French vermouth % oz. Italian vermouth Shake with cracked

rose,

(Straight)

^2 oz. orange juice i/4

oz.

Grand Marnier

H oz. orange bitters ice;

strain into chilled

double cocktail

glass.

SATAN'S WHISKERS COCKTAIL Substitute orange curajao for the

above

cocktail.

(Curled)

Grand Marnier

the

lyj

Cocktails

SAVOY COCKTAIL 1

oz. dry gin

i/{>

dashes

oz.

French vermouth

Dubonnet

Stir with cracked ice; strain into chilled cocktail orange peel over drink.

glass. Twis''

SAVOY HOTEL SPECIAL COCKTAIL 1

% oz.

Stir

grenadine dash Pernod

2 dashes

oz. dry gin

French vermouth with cracked

lemon peel over

ice; strain

into chilled cocktail glass. Twisf'

drink.

SCHNOZZLE COCKTAIL

^ oz. French vermouth

Yz oz. dry gin 14 oz. sherry

2 dashes

Pernod

2 dashes curagao Stir

with cracked

ice; strain

into chilled cocktail glass.

SCRAMBLED EGG COCKTAIL Same

as Breakfast Cocktail.

SELF-STARTER COCKTAIL

% oz. dry gin % oz. Kina Lillet Stir

% oz. apricot brandy 2 dashes

with cracked

ice; strain

Pernod

into chilled cocktail glass.

SENSATION COCKTAIL 1

oz. gin

^ oz. lemon juice Shake with cracked

3 dashes maraschino liqueur 3 sprigs mint ice; strain

into chilled cocktail glass.

SEVENTH HEAVEN COCKTAIL—

% oz. dry gin % oz. Caperitif

maraschino liqueur dash Angostura bitters

2 dashes 1

Stir with cracked ice; strain into chilled cocktail glass. Twist orange peel over drink. Serve with maraschino cherry.

ij8

Bartender's

Guide

SEVENTH HEAVEN COCKTAIL—2 1

oz. dry gin

14 oz.

maraschino liqueur

tbs. grapefruit juice

Stir with cracked ice; strain into chilled cocktail glass. Garnish with sprig of mint.

SEVENTH REGIMENT Same

Rosington Cocktail with

pieces of

lemon peel

stirred in.

SHALUTA COCKTAIL y-z

oz. gin

1-^

y^ oz. claret

oz.

lemon

juice

V2 tsp. fine sugar

Shake with cracked

ice; strain

into chilled cocktail glass.

SHhMKOCYi COCKTAIL 2 dashes orange juice

y> oz. gin

% oz. creme de menthe

2 dashes

lemon

juice

%> egg white

Shake with cracked

ice; strain into chilled cocktail glass.

SHEIK'S y-i

BREATH COCKTAIL

% oz. caloric

oz. gin 1/4

Shake with cracked

oz.

lemon

juice

ice; strain into chilled cocktail glass.

SHERRY dOCKTAIL y> oz. gin y^ oz.

Shake with cracked

y2 oz. sherry juice

lemon

ice; strain

into chilled cocktail glass.

SILVER COCKTAIL

% oz. Holland gin % oz. French vermouth 2 dashes Stir

with cracked

maraschino liqueur

ice; strain

lemon peel over drmk.

dash sugar syrup

2 dashes orange bitters

into chilled cocktail glass. Twist

Cocktails

179

SILVER BULLET COCKTAIL 1

% oz. lemon juice ^ oz. Kina Lillet

oz. gin

Stir

with cracked

ice; strain

into chilled cocktail glass.

SILVER KING COCKTAIL 2 dashes sugar syrup

1^2 OZ. dry gin Juice yy lemon 1

Shake with cracked

2 dashes orange bitters egg white

ice; strain

into chilled double cocktail

glass.

SILVER STREAK COCKTAIL

% oz. kiimmel

% oz. dry gin Stir

with cracked

oz. gin

1/4

oz.

Vi oz. Campari

% oz. French vermouth

Dubonnet

\i oz. Italian

vermouth

Shake with cracked

SIX 1

Vi oz. cherry brandy ice; strain

into chilled cocktail glass.

DEGREE COCKTAIL 1^ oz. cherry brandy

oz. dry gin

% tsp. kiimmel

yy oz. kirschwasser

Shake with cracked

ice; strain into chilled cocktail glass.

SIX-O-SIX 1

into chilled cocktail glass.

CYLINDER COCKTAIL

SIX 1/4

ice; strain

oz. gin

COCKTAIL 1

^ oz. Cointreau

1 1/^

Shake with cracked

tsp.

dash Pernod dash cochineal

lemon

juice

ice; strain into chilled cocktail glass.

SKINNER AND EDDY COCKTAIL Same

as Alaska Cocktail.

SKIPPER COCKTAIL

% oz. dry gin % oz. maraschino liqueur Shake with cracked

^2 tsp. grenadine 1

tsp.

lemon

juice

ice; strain into chilled cocktail glass.

i8o

Bartender's

Guide

SUWl COCKTAIL

% oz. dry gin % oz. brandy

brandy

^o tsp. apricot

lemon

^2 tsp.

Shake with cracked

juice

into chilled cocktail glass.

ice; strain

SMILER COCKTAIL 1

% oz. French \ermouth

oz. dry gin

% oz.

Italian

vermouth 1

Stir

with cracked

1 dash orange juice dash Angostura bitters

ice; strain

into chilled cocktail glass.

SNICKER COCKTAIL 1

oz. dry gin

% oz. French vermouth 1

dash orange bitters

Shake with cracked

tsp. sugar

s\Tup

maraschino liqueur egg white

2 dashes

ice;

strain into chilled

double cocktail

glass.

SNOWBALL COCKTAIL V4 oz. white

y^ oz. dry gin

% oz. creme de violette 1/4

Shake with cracked

creme de menthe

% oz. anisette oz.

cream

ice; strain

into chilled cocktail glass.

SNYDER COCKTAIL 1

oz. dry gin

V2 oz.

French vermouth

dashes curajao

Stir with cracked ice; strain into chilled cocktail with cube of ice and a piece of orange peel.

glass.

Serve

SOL Y SOMBRA COCKTAIL (Sun and Shade)

% oz. dry gin

% oz. Spanish brandy

Shake with cracked

ice; strain into chilled cocktail glass.

SOME MOTH COCKTAIL 1

% oz. French vermouth

oz. dr}- gin 1

Shake with cracked Serve with pearl onion.

dash Pernod

ice;

strain

into chilled

cocktail glass.

181

Cocktails

SONZA COCKTAIL

% oz. gin % oz. cherry brandy Stir

with cracked

ice; strain

y> tsp.

lemon

i/4

grenadine

tsp,

juice

into chilled cocktail glass.

SONZA WILSON COCKTAIL Same

Sonza Cocktail.

SO-SO COCKTAIL ^2 OZ. gin y> oz. Italian Stir

with cracked

ice; strain

SOUR 1

y^ oz. Calvados oz. grenadine

vermouth

into chilled cocktail glass.

KISSES

oz. gin

COCKTAIL

yy oz. 1

French vermouth

dash orange flower water

Shake with cracked

ice; strain

into chilled cocktail glass.

SOURIRE COMMERCIAL COCKTAIL

% tsp. Cointreau % tsp. orange juice

Yi oz. gin Yi oz. cognac 1 oz. Dubonnet

2 drops

Shake with cracked

ice; strain

Angostura bitters

into chilled cocktail glass.

SOUTH SIDE COCKTAIL 1^

y2 tsp. powdered sugar 2 sprigs fresh mint

oz. dry gin

Juice

% lemon

Shake with cracked chilled cocktail glass;

ice until mint is well mixed; add dash of seltzer.

strain into

SOUTHERN BRIDE COCKTAIL 1

oz. dry gin

y2 oz. grapefruit juice 3 dashes

Shake with cracked

maraschino liqueur

ice; strain into chilled cocktail glass.

SOUTHERN GIN COCKTAIL 1%

oz. dry gin

2 dashes orange bitters 2 dashes curagao

Shake with cracked

ice; strain

into chilled cocktail glass.

Bartender's

i82

Guide

SPARTAN COCKTAIL 1

^4 oz. orange juice

oz. dry gin 1 tsp.

Shake with cracked

orgeat

ice; strain into chilled cocktail glass.

SPENCER COCKTAIL 1

oz. dr\' gin

% oz. apricot brandy Stir

with cracked

ice; strain

dash orange juice dash Angostura bitters

into chilled cocktail glass.

SPRING COCKTAIL

% oz. dry gin % oz. quinquina

^4 oz. benedictine i

Shake with cracked Serve w ith an olive.

ice;

dash Angostura bitters into chilled

strain

cocktail

glass.

SPRING FEELING COCKTAIL 1

oz. gin

^2 oz. Stir

with cracked

V2 oz. green chartreuse juice

lemon

ice; strain

into chilled cocktail glass.

STANLEY COCKTAIL V> oz. gin

1/4

oz. grenadine

% oz. lemon juice

% oz. Cuban rum Shake with cracked

ice; strain

into chilled cocktail glass.

STAR COCKTAIL

% oz. gin % oz. Calvados

1 1 1

Shake with cracked

dash French vermouth dash Italian vermouth

tsp. grapefruit juice ice; strain

into chilled cocktail glass.

STARLIGHT COCKTAIL 1

^ oz. curagao

oz. dry gin

2 dashes

Shake with cracked

Angostura bitters

ice; strain

into chilled cocktail glass.

Cocktails

183

STARS IN YOUR HAIR COCKTAIL

% oz. dry gin

^4 oz.

Shake with cracked

Same

Forbidden Fruit

^ oz. white creme de menthe ice;

strain

into chilled cocktail

glass.

as Virgin Cocktail.

STOLEN KISSES COCKTAIL

% oz. dry gin

^2 egg white

Pernod or Herbsaint

Yz oz.

Shake well with cracked

Yo tsp. sugar syrup

into well-chilled cocktail

ice; strain

glass.

STRIKE'S OFF COCKTAIL 1

oz. dry gin

V2 oz-

lemon

juice

% oz. Swedish Punch

Shake with cracked

ice; strain

into chilled cocktail glass.

SUBMARINE COCKTAIL 1

oz.

Dubonnet

Y2 oz. dry gin Stir

with cracked

ice; strain

vermouth

Yi oz. French

dash Boker's bitters

into chilled cocktail glass.

SUNSHINE COCKTAIL 1

oz. gin

Y2 oz. Italian 1

vermouth

dash Angostura bitters

Stir with one lump of ice; Twist orange peel over drink.

strain into chilled cocktail glass.

SUTTON'S GIN BLIND 1%

oz. dry gin

Stir

with cracked

% oz. curagao ^ oz. brandy ice;

strain

into

chilled

double cocktail

glass.

SWEET DREAMS COCKTAIL Yi oz. dry gin Yi oz. Bacardi

Shake with cracked

Yi oz. apricot liqueur 2 dashes pineapple juice ice; strain

into chilled cocktail glass.

l8^

Bartender's

Guide

SWEET MAGNOLIA COCKTAIL Same

Magnolia Blossom Cocktail.

SWEET PATOOTIE COCKTAIL 1

oz. gin

1^ oz. Cointreau ^2 oz. orange juice

Shake with cracked

ice; strain

SWEETIE

% oz. dry gin

PIE ^/4

into chilled cocktail glasy,

COCKTAIL oz. cherr)'

brandy

^^ oz. yellow chartreuse

Shake with cracked

ice; strain into chilled cocktail glass.

SWIZZLE COCKTAIL 1%

oz. gin

1 1

Stir

dash Angostura bitters

tsp. sugar

drink in cocktail glass with swizzle stick, rotating it until it foams; add i lump

between the palms of the hands of ice; serve.

TAKE 1

OR LEAVE

COCKTAIL

% oz. French vermouth

oz. dry gin

% oz. apricot brandy 1

Shake with cracked

i dash lemon juice dash grenadine

ice; strain into chilled cocktail glass.

TAMMANY COCKTAIL % oz. Italian vermouth % oz. gin. dash Pernod ^ oz. French vermouth i

Shake with cracked

ice; strain into chilled cocktail glass.

TANGO COCKTAIL 1

oz. dry gin

% oz. Italian vermouth 2 dashes Stir

with cracked

^4 oz.

Juice

French vermouth

M orange

orange curagao

ice; strain into chilled cocktail glass.

Cocktails

18^

TEN STRIKE COCKTAIL y> oz. dry gin 1

oz.

Pernod or Herbsaint

Shake with cracked

dash orange bitters drops Angostura bitters

ice; strain into chilled cocktail glass.

TENTON COCKTAIL % oz. kiimmel

% oz. dry gin

dashes French vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

THIRD DEGREE COCKTAIL 1

oz. dry gin

V^ oz.

French vermouth

4 dashes Pernod

with

cracked ice; strain into chilled cocktail glass. dash Pernod instead of 4 and 2 drops Angostura bitters with ^4 tsp. orange juice. Stir

Variation:

THREE STRIPE COCKTAIL 1

% oz. French vermouth

oz. dry gin 3 slices

Muddle ice; strain

fruit in

orange

mixer; shake

ingredients with cracked

all

into chilled cocktail glass.

THUNDERCLAP COCKTAIL

^ oz. gin Stir

1/2

oz.

brandy

% oz. whisky

with cracked

ice; strain into chilled cocktail glass.

TIPPERARY COCKTAII^i V2 oz. dry gin oz. French

vermouth

V4 oz. grenadine Yi oz. orange juice

2 sprigs fresh

mint

Bruise mint in shaker; add rest of ingredients and shake with cracked ice; strain into chilled cocktail glass.

TIPPERARY COCKTAIL—

% oz. dry gin ^ oz. Italian vermouth

I/2

oz.

French vermouth

dashes white creme de ^2 tsp. orange juice

Shake with cracked

ice; strain

menthe

into chilled cocktail glass.

2 1

i86

Bartender's

Guide

TIPTOES COCKTAIL Vi oz. dry gin

^4 oz. Italian

^ oz. whisky

vermouth

V4 oz. kirschwasser

Shake with cracked

into chilled cocktail glass.

ice; strain

TRANSVAAL COCKY ML

% oz. dry gin

% oz. Caperitif 3 dashes

Stir

with cracked

orange bitters

ice; strain

into chilled cocktail glass.

TRILBY COCKTAIL

% oz. dry gin

% oz. 2 dashes

Italian

vermouth

orange bitters

Shake with cracked ice; strain into add a float of cr^me Yvette.

chilled cocktail glass

and

TRINITY COCKTAIL

% oz. Italian vermouth

% oz. drj' gin

Vi oz. French Stir

with cracked

vermouth

ice; strain into chilled cocktail glass.

TUNNEY COCKTAIL Same

Gene Tunney

Cocktail.

TURF COCKTAIL—

% oz. dry gin ^ oz. French vermouth Stir

with cracked

^4 tsp.

Pernod

^2 tsp. maraschino liqueur

ice; strain

into chilled cocktail glass.

TURF COCKTAIL—

% oz. dry gin % oz. French vermouth 2

Pernod lemon peel

2 dashes i

piece

dashes maraschino liqueur

Stir with cracked

ice; strain

into chilled cocktail glass.

TURRET COCKTAIL y^.

^4 oz. Swedish

oz. dry gin

% oz. grenadine

% oz. calvados y^ oz.

Shake with cracked

lemon

Punch

juice

ice; strain into chilled cocktail glass.

18 j

Cocktails

TUXEDO COCKTAIL Same

Same

Turf Cocktail

—

either

or 2.

TWENTIETH CENTURY COCKTAIL Alexander Cocktail.

TWIN 1^/4

3 slices

fruit in shaker;

with cracked

dash grenadine orange egg white 1

% oz. Italian vermouth Muddle

COCKTAIL

SIX

oz. dry gin

add

rest of ingredients

ice; strain into chilled

double cocktail

and shake glass.

ULANDA COCKTAIL 1

Y^ oz. Cointreau

oz. dry gin 1

Shake with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

UNE IDEE COCKTAIL

% oz. cognac % tsp. apricot brandy

V^ oz. dry gin "^ oz. Italian vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

UNION JACK COCKTAIL 1

oz. dry gin Stir

y^ oz.

with cracked

ice; strain

creme Yvette

into chilled cocktail glass.

UP-IN-THE-AIR COCKTAIL

% oz. lemon juice

oz. dry gin 2 tsp.

Shake with cracked

maraschino liqueur

ice; strain into chilled cocktail glass.

UPISSIPPI

% oz. dry gin % oz. French vermouth Shake with cracked

COCKTAIL 1 1

dash Italian vermouth dash Pomeranzen

ice; strain into chilled cocktail glass.

i88

Bartender's

Guide

VAMPJRE COCKTAIL

% oz. dry gin

% oz. French vermouth

Shake with cracked

tsp.

lime juice

ice; strain

into chilled cocktail glass.

VAN COCKTAIL 1

oz. dry gin

i/{>

2 dashes Stir

with cracked

oz.

French vermouth

Grand Marnier

ice; strain into chilled cocktail glass.

VAN DUSEN COCKTAIL Same

Van

Cocktail.

VANCOUVER COCKTAIL 1

I/2

oz. dry gin

% oz.

Italian

vermouth

Shake with cracked

benedictine orange bitters

tsp.

2 dashes

ice; strain

into chilled cocktail glass.

VELOCITY COCKTAIL 1

oz. dry gin

VL' 1

slice

oz. Italian

vermouth

orange

Bruise fruit in shaker; add rest of ingredients and shake ice; strain into chilled cocktail glass.

with cracked

VELVET COCKTAIL

% oz. dry gin

i^ oz.

Dubonnet

Vi oz. Mandarinette

Shake with cracked

yz oz. dry gin

ice; strain into chilled cocktail glass.

VENDOME COCKTAIL % oz. Dubonnet 1/4

oz.

French vermouth

Shake with cracked ice; strain into chilled cocktail Serve with twist of lemon peel.

glass.

VEKITAS COCKTAIL

% oz. dry gin

% oz. Cointreau % oz. lime juice

Shake with cracked ice; strain into chilled cocktail creme de cassis.

float of 2 tbs.

glass.

Add

Cocktaih

% oz. dry gin % oz. applejack

189

VERMONT COCKTAIL ^ oz. benedictine % oz. apricot brandy % oz. maple syrup

Shake with cracked

ice;

strain

into large chilled cocktail

glass.

VESPER COCKTAIL 1 i/l>

oz. dry gin oz.

Yj tsp. orange juice

creme de noyau

Shake with cracked

ice;

drops Angostura bitters

strain

into large chilled

cocktail

glass.

VICOMTE COCKTAIL

% oz. French vermouth % oz. creme de rose

% oz. dry gin Shake with cracked

ice; strain

into chilled cocktail glass.

VICTOR COCKTAIL Y^ oz. brandy oz. Italian vermouth

y2 oz. dry gin 1

Stir

with cracked

ice; strain

into chilled cocktail glass.

VIE ROSE COCKTAIL

% oz. lemon juice

y^ oz. dry gin y^ oz. kirschwasser

14 oz. grenadine

Shake with cracked

ice; strain

into chilled cocktail glass.

VIRGIN COCKTAIL

% oz. dry gin

y? oz.

Shake with cracked

oz. white creme de menthe Forbidden Fruit

ice; strain into chilled cocktail glass.

VLADIVOSTOK VIRGIN COCKTAIL

% oz. canned unsweetened

% oz. dry gin % oz. vodka

grapefruit juice 1

dash Angostura bitters

Shake with cracked ice; strain into chilled champagne glass. Serve very cold with a very thin slice of cucumber floating

top.

Bartender's

190

Guide

VOLGA COCKTAIL 1

oz. dry gin

I'o

Shake with cracked

tsp.

lemon

juice

prune juice

tsp.

into chilled cocktail glass.

ice; strain

WALDORF COCKTAIL y^ oz. dry gin

oz. caloric

% tsp. lemon juice

Shake with cracked

ice; strain into chilled cocktail glass.

WALLJCK COCKTAIL

% oz. dry gin

% oz. 3 dashes

Stir

with cracked

French vermouth

orange flower water

ice; strain into chilled cocktail glass.

WAR DAYS

COCKTAIL

Same

Warday's Cocktail.

Same

Martini with 2 pieces of orange peel.

WARD EIGHT COCKTAIL WARDAY'S COCKTAIL

H oz. gin % oz. Italian vermouth Shake with cracked

14 oz. calvados tsp.

ice; strain

green chartreuse

into chilled cocktail glass.

WARDEN COCKTAIL 1

oz. dry gin

i/l'

1/2

Stir

with cracked

OZ.

ice; strain into chilled cocktail glass.

WA VERLY 1

oz. dry gin

Shake with cracked

tsp.

ice; strain

WAX with cracked

creme de

cassis

orange juice into chilled cocktail glass.

COCKTAIL

oz. dry gin

Stir

COCKTAIL 1 tsp.

oz Hercules

French vermouth

3 ice; strain

dashes orange bitters

into chilled cocktail glass.

Cocktails

191

WEATHER-BE-DAMNED COCKTAIL Same

Damn-the-Weather Cocktail.

WEBSTER COCKTAIL 1

Vi oz. apricot brandy oz. hme juice

oz. dry gin

^2 OZ.

Shake with cracked

^/2

French vermouth

OZ. dry gin

into chilled cocktail glass.

ice; strain

WEDDING BELLE COCKTAIL % oz. cherry brandy

% oz. Dubonnet

Yi oz. orange juice

Shake with cracked

into chilled cocktail glass.

ice; strain

WEESUER COCKTAIL

% oz. dry gin

y^ oz. Italian vermouth oz. French vermouth

Yi oz. orange curagao

4 dashes Pernod Stir

with cracked

ice; strain

into chilled cocktail glass.

WEILUC COCKTAIL 1/^

oz. dry gin

i 1

oz. Italian

vermouth

dash maraschino liqueur

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

WELCOME COCKTAIL ^ oz. grenadine % oz. Cederlund's Swedish Yi oz. lemon juice 1/4

oz. dry gin

1/4

oz. orange juice

Punch

% oz. brandy

Shake with cracked

ice; strain

into chilled cocktail glass.

WELCOME STRANGER COCKTAIL Same

Welcome

Cocktail.

WELLINGTON COCKTAIL lYi oz. dry gin J dashes cherry cordial

Shake with cracked

2 dashes

Swedish Punch

Juice Y2 lime ice; strain into chilled cocktail glass.

Bartender's

192

Guide

WEMBLEY COCKTAIL oz. dry gin

1 1/4

oz.

French vermouth

Shake with cracked

dashes calvados dash apricot brandy

ice; strain into chilled cocktail glass.

WEST INDIAN COCKTAIL 1% 1

4 dashes Angostura

oz. dry gin

tsp.

lemon

juice

Stir

and serve

lump

in cocktail glass.

bitters

tsp. sugar

ice

Twist lemon peel over drink.

WESTBROOK COCKTAIL % oz. Italian vermouth

% oz. dry gin

Yi oz. whisky

Shake with cracked

ice; strain

into chilled cocktail glass.

WESTERN ROSE COCKTAIL 1

% oz. apricot brandy

oz. dry gin

% oz. French vermouth Stir

with cracked

ice; strain

dash lemon juice

into chilled cocktail glass.

WHITE COCKTAIL 1^

oz. dry gin

^2 oz. anisette 2 dashes

Stir with cracked with ripe olive.

orange bitters

ice; strain

into chilled cocktail glass. Serve

WHITE BABY COCKTAIL 1

^2 oz. Cointreau

oz. dr)' gin

Stir

% oz. sirop-de-citron

with cracked

ice; strain into chilled cocktail glass,

WHITE CAP COCKTAIL 1

2 dashes

oz. dry gin

14 oz. Italian

vermouth 1

white creme de

menthe

dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

2 1

Cocktails

193

WHITE CARGO COCKTAIL 1

oz. gin

ounce

Shake thoroughly and serve cut with a little white wine.

vanilla ice

cream

in cocktail glass. If too thick,

WHITE LADY COCKTAIL I

% oz. Cointreau % oz. lemon juice

oz. dry gin

Shake with cracked

WHITE y-i,

LILY COCKTAIL y^ oz. Cointreau

oz. gin

% oz. Bacardi Stir

into chilled cocktail glass.

ice; strain

with cracked

ice; strain

dash Pernod

into chilled cocktail glass.

WHITE TELICNN COCKTAIL

% oz. French vermouth

% oz. dry gin 2

dashes Italian vermouth

Shake with cracked

oz. dry gin

ice; strain

into chilled cocktail glass.

WHITE ROSE— % tsp. cream

y^ oz. anisette

Shake with cracked

ice; strain

egg white

into chilled cocktail glass.

WHITE ROSE— 1^

oz. gin

Juice

1/4

Juice

lime

% oz. maraschino liqueur

orange 1

Shake with cracked

egg white

ice; strain

into chilled 4-oz. glass.

WHITE WING COCKTAIL 1

yy oz. white

oz. gin

Shake with cracked

^ oz. dry gin % oz. scotch

ice; strain

creme de men the

into chilled cocktail glass.

WHIZ DOODLE COCKTAIL % oz. sweet cream % oz. creme de cacao

Shake with craclxd

ice; strain

into chilled cocktail glass.

Bartender's

194

Guide

WILD ROSE COCKTAIL 1

^ oz. Italian vermouth

oz. dry gin

% oz. French vennouth

i dash orange bitters dash Angostura bitters

Stir

with cracked

ice; strain

into chilled cocktail glass.

WILL ROGERS COCKTAIL 1

^4 oz. orange juice

oz. dry gin

% oz. French vermouth Shake with cracked

4 dashes curagao

ice; strain

into chilled cocktail glass.

WILSON'S SPECIAL COCKTAIL 1%

oz. dry gin 2 slices

Muddle

fruit in shaker;

with cracked

ice; strain

2 dashes French vermouth blood orange

add

rest of ingredients

and shake

into chilled cocktail glass.

WINCHELL COCKTAIL

% oz. dry gin

1^ tsp. Cointreau

% oz. cognac

^i tsp.

Shake with cracked

ice; strain

lemon

juice

into chilled cocktail glass.

WINDSOR COCKTAIL Same

White Wing

Cocktail, only using green creme de

menthe.

WONDER COCKTAIL ^ oz. dr)' gin % oz. claret

Yi oz. sugar s^-rup 34 oz. lemon juice

Shake with cracked

ice; strain into chilled cocktail glass.

W. Same

O. P.

COCKTAIL

W'onder Cocktail.

XANTHIA COCKTAIL y2 oz. dr)' gin

Stir

with cracked

34 oz. \ellow chartreuse 34 oz. cherr)' brandy ice; strain

into chilled cocktail glass.

Cocktails

195 X. Y. Z.

COCKTAIL

^ oz. dry gin % oz. Itahan vermouth

% oz. French vermouth % tsp. sugar syrup

^ tsp. lemon juice

Shake with cracked

into chilled cocktail glass.

ice; strain

YACHTING CLUB SPECIAL COCKTAIL 1

oz. dry gin

Yo oz.

French vermouth 1

Stir

with cracked

dashes sugar syrup

2 dashes Peychaud's bitters

dash Pernod

ice; strain

into chilled cocktail glass.

YALE COCKTAIL 1%

oz. dry gin

dash maraschino liqueur dash sugar syrup dashes orange bitters 1

% oz. French vermouth 3

Stir

with cracked

ice;

into

strain

chilled

double cocktail

glass.

YANKEE DOODLE COCKTAIL 1

% tsp. cr^me de violette % tsp. lemon juice

oz. dry gin

% tsp. cream

% tsp. sugar syrup

Shake with cracked

ice; strain

into chilled cocktail glass.

YELLOW DAISY COCKTAIL Yz oz. dry gin oz. French

Grand Marnier dash Pernod

14 oz.

vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

YELLOW GLOW COCKTAIL Yz oz. dry gin

Y2 oz. yellow chartreuse V^ oz. Italian vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

YELLOW RATTLER COCKTAIL % oz. French vermouth

Y2 oz. dry gin Yi oz. Italian

vermouth

Yz oz. orange juice

Shake with cracked ice; strain into chilled cocktail with small crushed pickled onion.

glass

Bartender's

196

Guide

YOKOHAMA COCKTAIL ^ oz. vodka % oz. dry gin % oz. orange juice Vi oz. grenadine 1

Shake with cracked

dash Pernod

ice; strain

into chilled cocktail glass.

YOLANDA COCKTAIL Ys oz. gin 1 oz. Italian

% oz. brandy vermouth 1

Stir

with cracked

1 dash grenadine dash Pernod

ice; strain into chilled cocktail glass.

YVETTE COCKTAIL 1

oz. gin

Vz tsp.

% oz. creme Yvette

^2 tsp.

Shake with cracked

lemon juice powdered sugar

ice; strain into chilled cocktail glass.

ZAZA COCKTAIL—

% oz. dry gin

% oz. Dubonnet 1

Stir

with cracked

piece orange peel

ice; strain

into chilled cocktail glass.

MISCELLANEOUS COCKTAILS 1

oz.

MANHATTAN DE LUXE %

Southern Comfort oz. French vermouth 1 dash Angostura bitters

Stir with large ice; strain into cocktail glass. Serve with cherry and twist of thin lemon peel.

MEMPHIS COCKTAIL

peach 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. Place

NEW YORKER 2 OZ.

Southern Comfort

Shake with cracked

Juice of

ice; strain

^ lime

into chilled cocktail glass.

REVELATION COCKTAIL 1

oz. benedictine 1

tsp.

oz. kiimmel cr^me de menthe

Stir with cracked ice; strain into chilled cocktail Twist lemon peel over drink and serve with short straws.

glass.

Bartender's Guide

198

RHETT BUTLER 2 oz. Southern

Comfort

Curasao

1 tsp,

Pour

champagne

oz.

i/4

glass

and

fill

small lime

lemon

with shaved

ice.

MORITZ COCKTAIL

ST. 1

Juice

Juice Vs y> tsp. bar sugar

kiimmel

dash scotch

Serve in cocktail glass with shaved ice and place slice of lemon on top; pour kiimmel over lemon; add scotch and serve with short straws.

SCARLETT O'HARA 1^ oz.

Southern Comfort 1 oz. cranberry juice 1 dash fresh lime juice

Shake with cracked

ice; strain

into chilled cocktail glass.

SOUTHERN HOSPITALITY Mix pagne

half chilled Southern in

champagne

TRADER 1 1

Comfort and

half chilled cham-

glass.

VIC'S

CHAMPAGNE-APRICOT

whole peeled frozen apricot oz. Southern Comfort

1 tsp. shaved ice 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

dash orgeat

Stir

with fine

ice;

strain into

lemon peel over drink and In

all

dash anisette drops Angostura bitters chilled cocktail glass.

recipes calling for absinthe use

Real absinthe

Twist

serve with ice-water chaser. Note:

Pernod or Herbsaint.

no longer made.

ABSINTHE AMERICAN COCKTAIL 1

oz. absinthe 1

4 dashes sugar syrup ounce water

Shake until frosted with

fine ice; strain into chilled cock-

tail glass.

ABSINTHE AND EGG COCKTAIL y> oz. absinthe

% oz. gin

Shake with glass.

egg white

tsp. fine sugar

fine ice until frosted; strain into chilled wine-

Bartender's Guide

200

ABSINTHE FRENCH COCKTAIL

% lump sugar

2 oz. absinthe

Half

fill

on top Twist lemon peel

cocktail glass with shaved ice; place sugar

and drip absinthe, drop by drop, on over drink and serve with cut straws.

sugar.

ABSINTHE ITALIANO COCKTAIL 1

oz. absinthe

% oz. anisette

i/4

Shake with cracked

ice;

dashes maraschino liqueur oz, water

strain

into chilled cocktail glass;

serve with ice-water chaser.

ABSINTHE SPECIAL COCKTAIL 1

H oz. gin

oz. absinthe

% oz. anisette

1 dash orange bitters drops Angostura bitters

Shake with cracked ice; strain into chilled cocktail Serve with ice-water chaser.

glass.

ALBERTINE COCKTAIL

% oz. kirschwasser ^ oz. chartreuse

^ oz. Cointreau 1

Shake with cracked

ice; strain

dash maraschino liqueur

into chilled cocktail glass.

ALFONSO COCKTAIL 1

oz.

Grand Marnier

Yo oz. gin

% oz. French vermouth 2

4 dashes Italian vermouth drops Angostura bitters

Shake, with cracked

ice; strain

into chilled cocktail glass.

ALICE MINE COCKTAIL

% oz. kiimmel

% oz. Italian vermouth 2 dashes

Shake with cracked

ice; strain

bourbon

into chilled cocktail glass.

ANISETTE COCKTAIL 1

^ tsp. benedictine

oz. anisette 2 drops

Shake with water through

Angostura

bitters

fine ice; strain into frosted cocktail glass; drip ice to

fill

glass.

201

Cocktails

BELOTE COCKTAIL

% oz. calvados ^ oz. orange juice

y^ oz. anisette oz. grenadine

Shake with cracked

into chilled cocktail glass.

ice; strain

BOULEVARD COCKYML

% oz. Italian vermouth Stir

with cracked

lemon peel over

% oz. Pernod

drops Angostura bitters

ice; strain

into chilled cocktail glass. Twist

drink.

BRACER COCKTAIL

% oz. Pernod or Herbsaint Stir

with cracked

lemon peel over

oz.

oz. Italian

vermouth

ice; strain

into chilled cocktail glass. Twist

drink.

BRETT'S 1

-"M

dash Angostura bitters

OWN COCKTML

Pernod or Herbsaint

Shake with cracked

^-j

oz. Italian

vermouth

ice; strain into chilled cocktail glass.

BRUNELLE COCKTMh iV^ oz.

lemon

% oz. Pernod % tbs. bar sugar

juice

Shake with cracked

ice thoroughly; strain into chilled cock-

tail glass.

BIJ'D'S 1

COCKTAIL

% oz. cream

oz. Cointreau 2

drops Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

BUSTANOBY COCKTAIL 1

oz.

creme de men the

Yz tsp. sugar syrup

Shake with

1 1

dash Angostura bitters tsp. orange juice

fine ice; strain into chilled cocktail glass.

CANADIAN COCKTAIL 1

% tsp. powdered sugar Juice % lemon

oz. Curasao

3 dashes

Jamaica

rum

Shake with cracked

ice; strain

into chilled cocktail glass.

2 i

202

Bartender's Guide

CHERRY COCKTAIL

% oz. cherry liqueur

% oz. French vermouth dash orange bitters

Shake with cracked

into chilled cocktail glass.

ice; strain

DUCHESS COCKTAIL

^ oz. French vermouth % oz. Italian vermouth

Yz oz. Pernod or Herbsaint

Shake with

cracked

thoroughly;

ice

into

strain

frosted

chilled cocktail glass.

FASCINATION COCKTAIL 1

oz.

% oz. Cointreau

Pernod

Shake with cracked ice; with 1 piece of ice in it; fill

strain into chilled

with

glass

champagne

glasj

seltzer.

FIVE-FIFTEEN COCKTAIL Yi oz. Curasao

y^ oz.

^ oz. cream

Shake with cracked grate

ice;

nutmeg over drink and

strain

French vermouth

into chilled

cocktail glass;

serve.

FLASH COCKTAIL

% oz. benedictine % oz. maraschino liqueur

% oz. Cointreau % oz. kirschwasser

Shake with cracked ice; strain into chilled cocktail Grate nutmeg over drink and serve.

glass.

GLAD EYE COCKTAIL— 1

oz.

% tsp. sugar svTup

Pernod or Herbsaint 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 EYE COCKTAIL— Yz oz. white creme de

Shake with shaved

menthe

oz.

Pernod or Herbsaint

ice until well frappeed; strain into chilled

cocktail glass; serve with cut straws.

20^

Cocktails

GLOOM CHASER COCKTAIL % oz. grenadine 14 oz. Grand Marnier ^ oz. lemon juice

^ oz. curagao

Shake with cracked

into chilled cocktail glass.

ice; strain

GODDESS COCKTAIL 1^ oz.

% oz. anisette

Pernod or Herbsaint

Shake with cracked

ice; strain into chilled cocktail glass.

GODDESS OF LOVE COCKTAIL Same

Goddess Cocktail.

GOLDEN

SLIPPER COCKTAIL

^ oz. eau de vie

y> oz. green chartreuse 1

Shake with cracked

egg yolk into chilled cocktail glass.

ice; strain

GREEN EYE COCKTAIL 1%

oz.

Kina

M oz. green creme de menthe

Lillet

4 dashes orange

bitters

Shake with cracked ice; strain into chilled cocktail Serve with cherry on toothpick.

glass.

HAPPY THOUGHT COCKTAIL

% cr^me de rose Yq creme de menthe % cr^me de violette

Vq anisette

creme de cacao

Ya cognac Fill

claret

glass

above liqueurs over

with shaved

ice;

pour equal parts of the

ice.

IRISH COCKTAIL 1

oz. green

creme de menthe 1

Shake with cracked

Y2 oz.

French vermouth

dash orange bitters ice; strain

into chilled cocktail glass.

KNICKERBINE COCKTAIL

% oz. kiimmel

Yi oz. creme de rose Yi. oz. benedictine

egg yolk

3 dashes orange bitters

Shake with cracked

ice; strain

into chilled cocktail glass-

Bartender's Guide

20^

LOFTUS COCKTAIL

% oz. French vermouth % oz. Pernod or Herbsaint % oz. Itahan vermouth Shake well with cracked

ice; strain

into chilled cocktail glass.

MALJBU COCKTAIL Yi oz. Cointreau

^2 oz. anisette Yz oz. Curasao

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

MOMINETTE COCKTAIL 1%

oz.

Pernod or Herbsaint

dash anisette

2 dashes grenadine

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

MONTIGNI COCKTAIL

% oz. Cordial Medoc % oz. fresh cream Shake with cracked ice; Grate nutmeg over drink.

oz.

tsp.

cognac

tsp.

Curasao

strain

into chilled cocktail glass.

MORNING CALL COCKTAIL % oz. maraschino liqueur

Pernod or Herbsaint

y^ oz.

Shake with cracked

lemon

ice; strain

juice

into chilled cocktail glass.

MUFTZ COCKTAIL Same

Morning Call

NEW 1

Cocktail.

LIFE COCKTAIL

% oz. Bacardi % tsp. bar sugar

oz. Cointreau

Yo oz. Hercules 1

Shake with cracked

tsp.

lemon

ice; strain

juice

into chilled cocktail glass.

OJEN COCKTAIL 1%

oz.

Ojen

Shake with cracked

ice;

tsp.

strain

Variation: Serve in claret glass and

Peychaud's bitters

into chilled cocktail glass. fill

with seltzer water.

Cocktails

20^

PANSY COCKTAIL 1^ oz.

anisette 1

i/^ tsp. grenadine dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail glass. Use Pernod or Herbsaint instead of anisette. Sometimes called Pansy Blossom.

Variation:

PEACH COCKTAIL 1

oz.

peach liqueur

y^ oz. French

Shake with cracked

vermouth

dashes grenadine

into chilled cocktail glass.

ice; strain

PICON COCKTAIL

% oz. Amer Picon

% oz. Italian vermouth

Shake with cracked

ice; strain into chilled cocktail glass,

ROSA COCKTAIL—^

% oz. French vermouth

% oz. kirschwasser 1

Shake with cracked

tsp. cherry

ice; strain

brandy

into chilled cocktail glass.

ROTOTO COCKTAIL

% oz. benedictine

Yi oz. curagao Yi oz. maraschino liqueur 2

Shake with cracked

ST. 1

% oz. brandy

dashes Vouvray

ice; strain

into chilled cocktail glass.

CERMAINE COCKTAIL

oz. green chartreuse

Juice y>

Juice Yi grapefruit

Shake with cracked

lemon

egg white

ice; strain into chilled cocktail glass

SANCTUARY COCKTAIL

% oz. Amer Picon

Yi oz. Cointreau

Yi oz.

Shake with cracked

Dubonnet

ice; strain

into chilled cocktail glass.

Bartender's Guide

2o6

SIT-DOWN STRIKER COCKTAIL y^ oz. benedictine

oz.

^/^

Pernod or Herbsaint

^ oz. lemon juice

Shake with cracked

ice;

Dash cognac on top and

strain

into chilled cocktail glass.

serve.

SNOWBALL COCKTAIL

% oz. anisette

y^ oz. creme de Violette

^ oz. white creme de menthe ^ oz. sweet cream % oz. dry gin

Shake well with cracked

ice; strain

into chilled cocktail glass,

SUISSESS COCKTAIL

oz.

Pernod or Herbsaint

Shake well with cracked fill with seltzer.

14 oz. anisette

ice; strain into chilled cocktail glass;

VICTORY COCKTAIL

% oz. Pernod

% oz. grenadine

Shake with cracked glass; fill with seltzer.

ice; strain

into chilled double cocktail

YANKEE PRINCE COCKTAIL

% oz. Pernod % oz. apricot liqueur ^ oz. yellow chartreuse Shake with cracked

ice; strain

into chilled cocktail glass.

yVETTE VICTORIA COCKTAIL 14 oz.

creme Yvette

Pour Yvette into

oz.

Pernod

chilled cocktail glass.

Shake Pernod with

fine ice; strain over Yvette.

ZERO COCKTAIL 1

oz.

Pernod

tsp.

grenadine

2 tsp. orange juice

Shake with cracked

ice; strain into chilled cocktail glass.

(f^^t:--

rTf^ Believe

or not, I'm waiting for a sidecar.

RUM COCKTAILS ADIOS AMIGOS COCKTAIL 1

oz. Bacardi

% oz. French vermouth Shake with cracked

y^ oz.

brandy

% oz. dry gin Juice % hme ice;

strain

into large chilled cocktail

glass.

ANN SHERIDAN COCKTAIL 1

oz.

white Bacardi

i/y

Juice

Shake with

oz. orange curagao

% lime

fine ice; strain into chilled cocktail glass.

APPLE PIE COCKTAIL Cuban rum

oz.

oz. Italian

vermouth

Shake well with

z dashes grenadine 4 dashes lemon juice

ice; strain into chilled cocktail glass.

2 1

2o8

Bartender's

Guide

ARAWAK COCKTAIL 1^ oz.

Jamaica

rum

ili> oz. sweet sherry dash Angostura bitters

Stir

mixing

glass

with cracked

ice;

strain

into chilled

cocktail glass.

BACARDI COCKTAIL— 1^

Juice % lime % tsp. powdered sugar

oz. Bacardi

Shake with cracked

into chilled cocktail glass.

ice; strain

BACARDI COCKTAIL— 1% oz.

lime Juice 2 dashes grenadine

Bacardi

Shake with cracked

ice; strain

into chilled cocktail glass.

BACARDI BLOSSOM

% tsp. lemon juice % tsp. bar sugar

lYz oz. Bacardi

^ oz. orange juice

Nutmeg

Shake well with ice; strain into chilled cocktail nutmeg over top and serve.

glass.

Grate

BACARDI DRY 1

oz. Bacardi Stir well

with

ice; strain

oz.

French vermouth

into chilled cocktail glass.

BACARDI-DUBONNET

% tsp. grenadine

y^ oz. Bacardi

% oz. Dubonnet Stir

with cracked

^^ tsp. lime juice ice; strain

into chilled cocktail glass.

BACARDI-PEACH COCKTAIL lYo oz. Bacardi

^2 tsp.

lYo oz. peach brandy 1

Shake well with ice; frosted mint and serve.

lemon

juice

^2 tsp. sugar syrup small sprig mint strain into frosted cocktail glass;

add

2og

Cocktails

BACARDI-SILVER COCKTAIL y-2

oz. Bacardi

oz. pineapple juice

'^h.

^ tsp. lemon juice

% oz. dry gin

% egg white

Shake well with with maraschino cherry.

ice; strain into chilled cocktail glass; garnish

BACAKDI SPECIAL 1

oz. Bacardi

i tsp.

Yz oz. dry gin

Juice

Shake well with cracked

grenadine

% lime

ice; strain into chilled cocktail glass.

BACARDI SWEET 1

oz. Bacardi Stir

with

ice; strain

vermouth

oz. Italian

into chilled cocktail glass.

BARBARESQUE COCKTAIL 1

oz. light

rum

1/4

1 tsp.

Shake well with cracked

oz.

lemon

juice

Cointreau into chilled cocktail glass.

ice; strain

BEACHCOMBER COCKTAIL 2 oz. light

rum

Juice ^2 lime

% oz. Cointreau Mix chilled

2 dashes

Waring mixer with shaved champagne glass. in

maraschino liqueur

ice;

pour unstrained into

BERRY COCKTAIL 2 oz.

% oz. pineapple juice

Cuban rum

% oz. orange juice

Shake well with cracked

ice

dash grenadine

and

strain into chilled cocktail

glass.

BETWEEN-THE-SHEETS COCKTAIL

% oz. Cuban light rum % oz. brandy Shake well with

% oz. orange curagao 1

tsp.

lemon

juice

into chilled cocktail glass. Variation: Substitute Triple Sec for the curagao, or use Cointreau. ice; strain

210

Bartender's

Guide

BIRDIE COCKTAIL

oz.

% tsp. curagao ^ tsp. pineapple juice

Cuban rum

^ tsp. grenadine

Vj tsp. orange juice

Shake well with cracked ice and strain into chilled cocktail glass. Note: Also known as Bim or Bimini Cocktail.

BISHOP COCKTAIL iM> oz.

^ bar spoon sugar

Cuban rum

% oz. claret

Juice

Shake well with cracked

lime

ice; strain into chilled cocktail glass.

BLUE BOY COCKTAIL 1%

oz.

Cuban rum

V^ tsp. orange juice

% oz. Italian vermouth

Shake well with cracked

dash Angostura bitters

ice; strain into chilled cocktail glass.

BOLO COCKTAIL lYo oz.

Juice

Cuban rum

Juice Vi orange

% lime

Shake well with cracked

bar spoon powdered sugar

ice; strain into chilled cocktail glass,

BROOKLYNITE COCKTAIL 2 oz. Jamaica

% oz. honey

% tsp. lime juice

rum

Shake well with cracked

dash Angostura bitters

ice; strain

into chilled cocktail glass.

BUMPER COCKTAIL 1^ oz. light rum

Yi oz. gin 1

Stir

lemon

with cracked

dash lemon juice

ice; strain

peel o\er glass

and

into chilled cocktail glass. Twist

serve.

BUSHRANGER COCKTAIL 1 oz.

Cuban rum

oz. Caperitif

drops Angostura bitters

Shake well with cracked

ice; strain

into chilled cocktail glass.

211

Cocktails

BUSTER COCKTAIL 1^

oz. Puerto

% oz. Pernod

Rican rum

Shake well with cracked

ice; strain

into chilled cocktail glass.

Serve with sections of fresh or canned pineapple.

B. V. D.

Stir in

COCKTAIL

% oz. French vermouth

oz. Bacardi

% oz. Dubonnet

mixing

glass

with

ice; strain

into chilled cocktail glass.

CANTON COCKTAIL 2 oz. Jamaica 2

rum

2 dashes

maraschino liqueur

2 tsp. grenadine

dashes Angostura bitters

ice and strain into chilled cocktail glass. Variadashes Curasao and serve with maraschino cherry. Twist lemon peel over glass and serve.

Shake with

tion:

Add

CAPTAIN KIDD 1

oz. Jamaica

rum

y^ oz. scotch 1 tsp. bar sugar

14 oz. dry sherry 1

dash orange bitters

Shake well with cracked

ice; strain

CAPTAIN'S 1^

oz. Jamaica

rum

into chilled cocktail, glass.

BLOOD

y> oz. lime juice 1

tsp.

Shake ingredients with

Angostura

bitters

finely cracked ice; strain into chilled

iocktail glass.

CHAPARRA COCKTAIL

% tsp. sugar

% oz. hght Cuban rum % oz. Italian vermouth

lemon

f>eel,

thoroughly

squeezed

Mix and

stir

with cracked

cocktail glass, leaving spiral.

ice;

lemon peel

strain

and serve

in glass in the

in chilled

shape of a

212

Bartender's

Guide

CHINESE COCKTAIL rum

oz. Jamaica

dash Angostura bitters

dash maraschino hqueur dash Curasao grenadine i i

tsp.

with cracked ice; strain into chilled cocktail glass. Twist lemon peel over glass and serve with maraschino cherry. Stir well

CIGALON COCKTAIL 1% 1%

oz. light

rum

oz. Italian

vermouth

Shake well with

ice; strain

dash maraschino liqueur dash orange bitters

into chilled cocktail glass.

COCKTAIL BRUGAL 1^2 OZ.

White Label Brugal

rum

]'>

tsp. sugar

Juice V4 lemon Sprig of mint, well crushed, or

few drops white creme de menthe

Shake well with cracked

ice; strain

into chilled cocktail glass.

COLUMBIA COCKTAIL 1%

oz. light

% oz. lemon juice

rum

oz. raspberry sjTup

I'i

Shake with

ice; strain

into chilled cocktail glass.

COMMODORE COCKTAIL 2 oz. white

rum

% tsp. fine sugar 1

dash lemon juice

Shake well (or use

electric

dash grenadine egg white dash raspberr}' syrup

mixer) with cracked

ice; strain

into large chilled cocktail glass.

CONGO COCKTAIL 2 oz. white 1 tsp.

rum

powdered coconut

Mix

tsp. sugar

Nutmeg

in electric mixer with z scoops of shaved ice;

champagne

glass.

Grate nutmeg over top and

serve.

pour into

Cocktails

21^

CORAL COCKTAIL 1% oz. 1 tsp.

light

rum

apricot cordial

1 tsp.

% tsp. lemon juice

grapefruit juice

Shake well with cracked

into chilled cocktail glass.

ice; strain

CORONEL BATISTA COCKTAIL Torino vermouth

1/4

oz.

1/4

oz. Bacardi

Juice

% lemon

14 tsp. bar sugar

Shake well with crushed ice; strain into chilled cocktail glass. Serve with one slice of pineapple and t\vo cherries.

CUBA LIBRE COCKTAIL 1

oz.

Cuban rum

Juice

Shake with cracked

oz.

Coca-Cola

% lime

into chilled cocktail glass.

ice; strain

CUBAINE COCKTAIL 1

Yz tsp. lemon juice 1^ tsp. bar sugar

oz. Bacardi

Yz tsp. orange juice

Shake well with crushed

into chilled cocktail glass.

ice; strain

CUBAN COCKTAIl^-i 1

% oz. fresh lime juice

oz. Bacardi

Shake well with

ice; strain

into chilled cocktail glass.

CUBAN COCKTAII^2 1%

% tsp. grenadine

oz. Bacardi

% tsp. maraschino liqueur

Shake well with

ice; strain

lemon peel over drink and

dash orange bitters

lemon

2 drops

juice

into chilled cocktail glass. Twist

serve.

CUBAN COCKTAIL—:^ 1

oz. Bacardi

% oz. Italian vermouth Shake well with

ice; strain

Angostura bitters orange juice

2 drops 1

tsp.

into chilled cocktail glass.

6 4 s

21^

Bartender's

Guide

CUBAN COCKTAIL— 1^

oz. Bacardi 1

Shake with crushed

tsp.

Juice % lemon powdered sugar

into chilled cocktail glass.

ice; strain

CUBAN COCKTAIL— 1

oz. Bacardi

Juice

Shake with cracked

% oz. apricot brandy % lime into chilled cocktail glass.

ice; strain

CUBAN COCKTAIL— 1

oz. Bacardi

y^ oz. grenadine

% oz. apricot brandy Mix with pagne

Juice

% lime

sha%'ed ice in electric mi.xer; serve frapp6 in

cham-

glass.

CUBAN PRESIDENTE 1% oz.

light

Cuban rum

2 dashes

% oz. French vermouth Stir in glass;

mixing

glass

with large

orange curagao dash grenadine

ice; strain

into chilled cocktail

garnish with maraschino cherry. Twist

lemon peel over

drink and serve.

CUBANO COCKTAIL 2 oz.

Cuban rum

Vi oz. pineapple juice Juice Vi lime

Shake with cracked

ice; strain into chilled cocktail glass.

DAIQUIRI (STANDARD) 2 oz.

white rum

Juice 1

Shake well with cracked

^ lime

tsp. sugar ice; strain

into chilled cocktail glass.

DAIQUIRI (FROZEN) 2 oz. white Juice

rum

% lime

Mix with shaved champagne

glass.

ice in

tsp. sugar

dash maraschino liqueur

Waring

blender; serve in chilled

421 Cocktails

215

FROZEN PEACH DAIQUIRI ii/^

oz. white

Juice

% lime

% tsp. sugar

rum

2 dashes curajao

Y2 fresh ripe freestone peach

Mix with shaved champagne

Waring

ice in

glass. Variations:

blender; serve in chilled

Substitute several large ripe straw-

berries for the peach.

LA FLORIDA DAIQUIRI— 2 oz. Bacardi

Shake with cracked

and

ice

tsp. sugar

lemon

Juice ^2

strain into chilled cocktail glass.

LA FLORIDA DAIQUIRI— orange juice

2 oz. Bacardi

tsp.

Several dashes of Curasao

tsp. sugar

lemon

Juice ^2

Shake with cracked

and

ice

strain into chilled cocktail glass.

LA FLORIDA DAIQUIRI—^ 2 oz. Bacardi 1 tsp.

sugar Juice

Mix with shaved chilled

champagne

ice

tsp. grapefruit juice

tsp.

maraschino liqueur

^ lemon

Waring

blender; serve frapp^ in

glass.

LA FLORIDA DAIQUIRI— Oro

2 oz. Bacardi Carta 1

tsp. sugar

Mix with shaved chilled

champagne

ice

maraschino liqueur

TRADER Puerto Rican rum Yi oz. maraschino liqueur

Mix with shaved glass.

Waring

lemon

blender; serve frapp6 in

glass.

1% oz.

champagne

tsp.

Juice V^

ice in

VIC'S DAIQUIRI

% tsp. sugar % oz. fresh lime juice Waring

blender; strain into chilled

2i6

Bartender's

Guide

DAVIS COCKTAIL l^ oz. Jamaica rum 1 oz. French vermouth

i/4 i

Shake well with cracked

oz. lime juice dash grenadine

ice; strain

into chilled cocktail glass.

DEL MONTE COCKTAIL 1^2 OZ. white

% tsp. grenadine

rum ^/•>

lemon

tsp.

Shake well with cracked

juice

ice; strain into chilled cocktail glass.

DEVIL'S LEAP COCKTAIL rum % oz. Swedish Punch % oz. applejack or calvados

y^ oz. Puerto Rican

Shake well with

ice; strain

into chilled cocktail glass.

COCKTML % oz. lime juice

DEVIL'S TAIL 1

oz.

51-proof

rum

Mix with shaved glass

% oz. grenadine

vodka

1 oz.

with

ice in electric mixer; serve in

float of apricot

champagne

brandy.

DOCTOR COCKTML Punch Jamaica rum

lYz oz. Swedish

% oz.

Shake well with cracked Variations:

orange

tsp.

lemon

tsp.

orange juice

juice

ice; strain into chilled cocktail glass.

juice of l^ lime for lemon and Equal parts rum and Swedish Punch may be

Substitute the

juice.

used.

DOLORES COCKTAIL Yz oz. Jamaica 1 oz. sherry

^ oz. Dubonnet % oz. orange juice

rum

Shake well with cracked

ice; strain

into chilled cocktail glass.

DUNLA? COCKTAIL 1%

oz. Puerto

Stir glass.

with

Rican rum oz. sweet sherry 1 dash Angostura bitters

ice

mixing

glass;

strain

into chilled cocktail

2 i

^i']

Cocktails

EL PRESIDENTE COCKTAIL Rican rum y2 oz. French vermouth 1

oz. Puerto

Stir

with

i i

grenadine dash cura$ao

tsp.

ice; strain into chilled cocktail glass.

EYE-OPENER COCKTAIL—

% tsp. lemon juice

white rum 2 dashes curagao ii/l>

oz.

2 dashes

V2 tsp. sugar

% egg white

Pernod

Shake well with cracked

ice; strain

into chilled cocktail glass.

EYE-OPENER COCKTAIL— 1

oz.

Cuban rum

2 dashes

2 dashes curagao

Pernod

1 1

Shake well with cracked

tsp.

powdered sugar

egg yolk

ice; strain

into chilled cocktail glass.

EYE-OPENER COCKTAII^-3 1

oz. Jamaica

rum

2 dashes orgeat

powdered sugar

Pernod

tsp.

2 dashes curagao

egg yolk

2 dashes

Mix

in electric

mixer with fine

ice; strain

into chilled cock-

tail glass.

FAIR 1

oz.

AND WARMER COCKTAIL

Cuban rum

y> oz. Italian 2

Stir well

oz. white

lYz oz.

with cracked

rum

vermouth

dashes curagao ice; strain into chilled cocktail glass.

F7G LEAF COCKTAIL Juice Mi hme

French vermouth

Shake with cracked

ice; strain

dash Angostura bitters into chilled cocktail glass.

FLORIDA SPECIAL Puerto Rican rum oz. unsweetened grapefruit

1% oz.

tsp.

tsp. Italian

French vermouth vermouth

juice

Shake well with cracked

ice; strain into chilled cocktail glass.

Bartender's Guide

2i8

FOUR FLUSHER COCKTAIL 1

oz.

% oz. Swedish Punch

Cuban rum

% oz. French vermouth

Shake well with cracked

dash grenadine

ice; strain

into chilled cocktail glass.

FOX TROT COCKTAIL 1%

oz.

Cuban white rum

2 dashes Triple Sec

Juice ^2 lime

Shake well with cracked

ice; strain into chilled cocktail glass.

FULL HOUSE COCKTAIL \

oz.

% oz. Swedish Punch % oz. French vermouth

Cuban rum

Shake well with cracked

ice; strain

into chilled cocktail glass.

GILDED LILY

^ oz. Puerto Rican rum

44 oz. peach brandy oz. gin

Shake well with

-l^

ice; strain

oz. orange juice

into chilled cocktail glass.

GOLDEN CLOVES 1 oz. 1 tsp.

Cuban rum

Cointreau

Mix

tsp. sugar

Juice

electric shaker

% lemon

with shaved

ice;

serve frapp6 after

squeezing an orange peel into a chilled cocktail

glass.

GRADEAL COCKTAIL 1

oz.

Cuban white rum

% oz. gin

Y^ oz. apricot brandy 1 dash lemon juice

Shake with cracked ice; strain into chilled cocktail glass. Note: Apricot liqueur may be used in place of the brandy.

HAVANA COCKTAIL 1^4 oz. sweet

sheny

oz.

white rum

% tsp. lemon juice

Shake well with cracked

ice; strain into chilled cocktail glass.

219

Cocktails

HAVANA BEACH COCKTAIL 1

oz.

Cuban rum

Shake well with cracked

oz. pineapple juice

tsp. sugar ice; strain into large chilled cocktail

glass.

HAVANA CLUB RICKEY

^ lime

rum

iV> oz. white

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

1% 1

oz. Puerto

tsp.

Rican rum

French vermouth

tsp.

grenadine

Juice of y^

Shake ingredients with cracked

lemon into chilled cock-

ice; strain

tail glass.

HONI HONI COCKTAIL 1

oz. Puerto

^ oz. apricot brandy % oz. lemon juice

Rican rum

Shake well with

ice; strain

into chilled cocktail glass.

HUAPALA COCKTAIL

% oz. lemon juice

% oz. Cuban light rum % oz. gin Shake well with

ice; strain

dash grenadine

into chilled cocktail glass.

HOLLYWOOD COCKTAIL ^ tsp. grenadine % tsp. grapefruit juice ^ egg white 1

oz.

Cuban rum

Nutmeg

Shake with cracked grate

nutmeg over

ice; strain

into chilled cocktail glass and

top.

HOOVER COCKTAIL 1

oz.

Cuban rum

1 1

Shake with cracked

oz. Italian

vermouth

dash Curasao

ice; strain

into chilled cocktail glass.

220

Bartender's

Guide

HOP TOAD COCKTAIL % oz. apricot liqueur

% oz. Jamaica rum

Juice

Shake with cracked

^ lime

ice; strain

into chilled cocktail glass.

IRRESISTIBLE COCKTAIL

% tsp. lemon juice

white rum

oz.

% oz. Italian vermouth

V2 tsp. benedictine

Shake well with cracked glass. Variation:

Substitute

strain

ice;

into

tsp. apricot

chilled

brandy

cocktail

for the bene-

dictine.

JABON CANDIDO Yz egg white

2 oz. Bacardi 1 tsp.

Juice Yz unripe

sugar

Shake well with cracked

lemon

into large chilled cocktail

ice; strain

glass.

JAMAICA HONEY BEE 2 oz. Jamaica

rum

y2 oz.

Shake with

juice

fine ice; strain into large chilled cocktail glass.

JAMAICA 2 oz. Jamaica

honey

tbs.

lemon

RUM COCKTAIL

rum

Juice

Shake with cracked

^/2

ice; strain

bar sugar

tsp.

lime into chilled cocktail glass.

JOBURG COCKTAIL 1

oz.

Cuban rum

oz. Caperitif

4 dashes orange bitters Stir well

with

ice;

strain into chilled cocktail glass.

lemon peel over drink and

Twist

serve.

KAILUA 1^

oz. Puerto

Rican rum

% slice pineapple

y^ oz.

lemon

juice

% oz. grenadine

Mix in electric mixer with one large scoop of shaved about one minute; strain into chilled cocktail glass.

ice for

221

Cocktails

KICKER COCKTAIL iV^ oz.

Cuban rum

oz. calvados

^/^

vermouth

2 dashes Italian

Shake well with cracked

ice; strain

into chilled cocktail glass.

KINGSTON COCKTAIL

% oz. Jamaica rum

y^ oz. grenadine i/4 oz. lemon juice

% oz. curagao

Shake with cracked

ice; strain

into chilled cocktail glass.

KINGSTON HEIGHTS COCKTAIL 1

oz. light

% oz. orange juice

rum

% oz. kiimmel

mixed Shake with cracked

ice;

strain

Dash Pimento over drink and

Dram

dash Pimento

(not

in)

into chilled cocktail glass.

serve.

KNICKERBOCKER 1

oz. Jamaica

% tsp. raspberry syrup % tsp. orange juice

rum

^ tsp. pineapple syrup y^ tsp.

Shake with cracked

ice;

lemon

juice

strain

into chilled cocktail glass.

Variation: Substitute a piece of pineapple for the syrup

add

oz.

and

dashes curagao.

LALLA ROOKH COCKTAIL 1

brandy

oz. Jamaica

yz oz.

rum

creme de

vanilla

y2 tsp. fine sugar 1

tbs.

heavy cream

Shake well with cracked ice; strain into chilled cocktail glass. Note: In the absence of creme de vanilla, vanilla extract and additional sweetening may be used to taste.

LAND'S 1

oz. Jamaica

oz.

lemon

rum

juice

END COCKTAIL i

tsp.

Framboise

y^ tsp. curagao

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink and serve.

glass-

222

Bartender's

Guide

LAST KISS COCKTAIL

% tsp. French vermouth

oz. Bacardi

1 1/4

oz. gin

% tsp. brandy Shake well with cracked

lemon

juice

i/f>

tsp.

^^^

tsp. fine sugar

ice; strain

into chilled cocktail glass.

LEAP FROG COCKTAIL Cuban rum

oz.

oz. apricot

brandy

Shake with cracked Variation: Increase

tsp.

grenadine

Juice V^ lime ice;

rum

strain

into chilled cocktail glass.

1^4 oz.

and reduce brandy to

oz.

LEAVE-JT-TO-ME iy2 oz. 1

tsp.

Cuban rum

i tsp.

maraschino liqueur

Shake with cracked

raspberry syrup

Juice Yo lime

ice; strain

into chilled cocktail glass.

MADELAINE COCKTAIL 1

oz. light

oz.

rum

Drambuie

Shake well with cracked

Juice

V-i

lime

Juice

^/o

lemon

ice; strain

into chilled cocktail glass.

MARAGATO COCKTAIL

% oz. Bacardi % oz. French vermouth % oz. Italian vermouth

dash kirschwasser

Juice ^2

lemon

Juice V^ lime 1^ tsp. powdered sugar

Shake with cracked

ice; strain

into chilled cocktail glass.

MARVEL COCKTAIL 1%

oz.

rum 1

Shake well with

tsp.

ice; strain

Y> oz. grenadine juice

lemon

into chilled cocktail glass.

MARY PICKFORD COCKTAIL Cuban rum

oz. oineapple juice

lYz oz.

tsp. grenadine dash maraschino liqueur

Shake well with cracked ice; strain into chilled cocktail glass. Note: There are many versions of this old-time cocktail. The oz. pineapple used. rum may be stepped up to 2 oz. and

Cocktails

22^

MELBA COCKTAIL 1 oz. 1

oz.

Bacardi

2 dashes

Swedish Punch

Juice Yo

Shake well with cracked

ice

Pernod

dashes grenadine

hme

and

strain into chilled cocktail

glass.

MEXICANO COCKTAIL 1

oz.

Puerto Rican

% oz. kiimmel

% oz. orange juice

rum

dash Pimento

Dram

Shake well with cracked ice; strain into chilled cocktail Note: Also know as Lupe Velez Cocktail.

glass.

MIAMI COCKTAIL 2 oz. light

% oz. Cointreau

rum

4 dashes lemon juice

Shake with cracked ice; strain into chilled cocktail glass. tsp. lemon Use equal parts rum and Cointreau and juice. White crdme de menthe is sometimes substituted for

Variation:

the Cointreau.

MICKEY COCKTAIL rum

y^ oz. Jamaica oz. curagao

Shake with

bourbon

y^ oz.

dash grenadine

fine ice; strain into chilled cocktail glass.

MIDDLETON COCKTAIL 1

oz. Jamaica

% oz. grenadine

rum

% oz. Holland gin

Juice 1

Shake with

ice or use

lemon

egg white

Waring

blender; strain into chilled

cocktail glass.

MILLIONAIRE COCKTAIL 1%

Vi oz. Jamaica

oz. sloe gin

% oz. apricot brandy Shake with cracked

Add

ice; strain

lime or the juice of of sloe gin may be varied.

rum

dash grenadine into cocktail glass. Variations:

tsp.

lemon

juice.

The amount

Bartender's

22^

Guide

MIGUEL LIGERO COCKTAIL V2 tsp. curagao ^2 tsp. sugar

2 oz. Bacardi 1

dash Angostura bitters

lemon

Juice ^2

Shake with

ice; strain into chilled cocktail glass.

MOFUCO COCKTAIL 2 oz. Bacardi 1

peel of

lemon

tsp. sugar

dash Angostura bitters whole egg 1

Shake well with plenty of

ice;

strain

into chilled cocktail

glass.

MONKEY COCKTAIL 1

oz.

Cuban rum 1

Shake with

1 oz. pineapple juice dash curagao

into chilled cocktail glass.

ice; strain

MONTMARTE 1

oz. Bacardi

Y2 oz-

Shake with

cream

dash grenadine

meg

SPECIAL COCKTAIL

ice; strain

into chilled cocktail glass. Grate nut-

over drink.

NATIONAL COCKTAIL 2 oz.

Cuban rum

2 oz.

pineapple juice

Juice Y2 lime

Shake with

known

tsp. apricot

brandy

into chilled cocktail glass. Note: Also

ice; strain

Nacional Cocktail.

NATURAL COCKTAIL 1

% tsp. grenadine

oz. Bacardi

% oz. brandy Shake with

^4 tsp. orgeat

% tsp. lemon juice ice; strain

into chilled cocktail glass.

NEAPOLITAN COCKTAIL y^ oz. Bacardi

I/2

Shake with

ice; strain

oz.

Grand Marnier

oz. Cointreau

into chilled cocktail glass.

225

Cocktails

NEVADA COCKTAIL 1^2 02. Bacardi 1

dash Angostura bitters Juice

Shake with

champagne

strain

ice;

tsp.

powdered sugar

Juice y2 grapefruit

% lime

into large chilled cocktail glass or

glass.

NIGHT FLIGHT COCKTAIL 2 oz.

Rhum

Negrita

Mi oz.

Juice

Shake with shaved

% lime

ice; serve

maple syrup

frappe in

champagne

glass.

OLYMP/A COCKTAIL 1^2 oz.

Cruzan

St.

Croize

Juice

Shake with cracked

brandy

oz. cherry

^ lime

ice; strain

into chilled cocktail glass.

ORIENTAL COCKTAIL 1%

oz. Bacardi

Juice of 1

Shake with cracked

lime

tsp. fine sugar

ice; strain into chilled cocktail glass.

ORIENTE COCKTAIL 1 1/4

oz. white

rum

2 dashes

Amer Picon

% tsp. fine sugar

lYy OZ. pineapple juice

Juice ^2 lime

Mix with shaved pagne

ice

Waring

blender; serve in cham-

glass.

PALMETTO COCKTAIL

% oz. Cointreau

Mi oz. light rum Mi oz. apricot brandy

Mi oz.

Shake with cracked

ice; strain

lemon

juice

into chilled cocktail glass.

PANCHO VILLA COCKTAIL 1

oz. Bacardi

oz. apricot

brandy 1

Shake with shaved

oz. dry gin

1 tsp.

tsp.

pineapple juice

cheny brandy

ice; serve in

champagne

glass.

Bartender's Guide

226

PARADISE COCKTAIL 1%

oz. Bacardi

Yo oz. apricot liqueur

Shake with cracked

ice; strain

into chilled cocktail glass.

PARDO BAR COCKTAIL lYi oz.

Cuban rum 1

i dash Amer Picon dash Pernod or Herbsaint

Shake with cracked

ice; strain

into chilled cocktail glass.

PARISIAN BLEND COCKTAIL

% oz. Jamaica rum % oz. curagao

% oz. sweet cream

Shake well with cracked

ice; strain

into chilled cocktail glass.

PAULINE COCKTAIL 1^

oz. light

rum 2 drops

Shake well with

ice; strain

oz.

lemon

juice

Pernod

into chilled cocktail glass. Grate

nutmeg over drink. Note: Lemon juice may be cut down considerably, some recipes even calling for as little as i tsp.

PEG

MY HEART COCKTAIL

% oz. fresh lime juice

% oz. Bacardi 1

dash grenadine

Shake well with cracked

ice; strain

into chilled cocktail glass.

PEKING COCKTAIL 1^

oz.

Puerto Rican

% oz. lemon juice

rum

Shake well with

ice; strain

tsp. grenadine dash Pernod or Herbsaint

into chilled cocktail glass.

PET COCKTAIL 1% oz.

Bacardi

14 tsp.

Jamaica

^i tsp. Cointreau 2 dashes grenadine

rum 2 dashes

Shake with cracked

lemon

juice

ice; strain into chilled cocktail glass.

PICKFAIR COCKTAIL Same

Mary

Pickford Cocktail.

2 1

Cocktails

22J

PIKAKI COCKTAIL 2 oz. Jamaica run 1 tsp.

orange juice 1

Mix with

lemon

juice

tsp.

tsp. raspberry

syrup

small slice pineapple

fine ice in

Waring

blender; strain into chilled

cocktail glass.

PILGRIM COCKTAIL 1%

oz.

New

England rum

% oz. lemon juice

Shake with cracked

^^ oz. Cointreau

% tsp. fine sugar

GOODY COCKTAIL

PINK Cuban rum

oz.

oz. dry gin

Shake with

into chilled cocktail glass.

ice; strain

oz. lime juice dash maraschino liqueur

i i

champagne

fine ice; serve in

glass

with a stick

of fresh pineapple.

PIRATE COCKTAIL

% oz. rum % oz. cognac

Yi oz. raspberry syrup Yi oz. lemon juice

Shake with cracked

ice; strain into chilled cocktail glass.

PLANTATION COCKTAIL 1

oz. Jamaica

rum

i/4

oz.

lemon

juice

Yj oz. orange juice

Shake well with

ice; strain

into chilled cocktail glass.

PLANTER'S COCKTAIL— 1

oz.

rum 1

Shake with cracked

1 oz. orange juice dash lemon juice

ice; strain

into chilled cocktail glass.

PLANTER'S COCKTAIL— 1

oz.

rum

oz.

lemon

juice

Yi tsp. bar sugar

Shake with

ice; strain

into chilled cocktail glass.

Baitendefs Guide

228

PLATINUM BLONDE COCKTAIL 1/^

oz. Bacardi

oz. curagao

^/^

cream

y^ oz. sweet

Shake with cracked

ice; strain

into chilled cocktail glass.

POKER COCKTAIL Same

as Bacardi

Sweet Cocktail.

POOH BAH COCKTAIL

% oz. Swedish Punch

% oz. Bacardi % oz. dry gin

Shake with cracked

ice; strain

dash apricot brandy into chilled cocktail glass.

POOP-POOP-A-DOOP COCKTAIL Same

Pooh Bah Cocktail except that ordinary brandy used in place of the apricot brandy.

oz. Bacardi

POOR DEAR OLD THING

% oz. sherry % tsp. lemon juice

Shake well with cracked ice; strain into chilled cocktail Twist lemon peel over drink and serve.

glass.

PORTO RICO COCKTAIL 1%

oz.

rum 1

Stir well

with

5 drops molasses dash Pimento Dram

ice; strain

into chilled cocktail glass.

PRESIDENT COCKTAIL— I'Yz

oz. Bacardi

% tsp. orange juice

Shake well with cracked

dash grenadine dash lemon juice

ice; strain

into chilled cocktail glass,

PRESIDENT COCKTAIL— lYz oz.

Cuban rum

Juice of 2

Shake with cracked

i/4

orange

dashes grenadine ice; strain

into chilled cocktail glass.

229

Cocktails

PRESIDENT COCKTAIL— 1

oz.

Cuban rum

^2 oz.

y^ oz. orange Curasao

French vermouth

dash grenadine

Shake with ice; strain into chilled cocktail with a twist of orange peel.

glass.

Garnish

PRESIDENT ROOSEVELT COCKTAIL 11/4

oz. Bacardi

dash grenadine

% tsp. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

PRIMA VERA COCKTAIL

% oz. rum % oz. gin

y^ oz. anisette 2 drops

Shake with cracked

ice; strain

Angostura

bitters

into chilled cocktail glass.

PUERTO RICAN COCKTAIL— 1%

oz.

Puerto Rican

rum

1^4

% oz. French vermouth Mix with shaved

ice; serve in

oz. fresh lime juice

grenadine

tsp.

champagne

glass.

PUERTO RICAN COCKTAIL— 1^2 oz. Puerto Rican rum 14 oz. fresh lime juice

1-4

tsp. sugar

dash maraschino liqueur 6 oz. cracked ice

Blend

electric mixer;

strain

into large chilled

cocktail

glass.

QUAKER COCKTAIL

% oz. New England rum ^ oz. brandy Shake with cracked

% tsp. raspberry syrup ^4 tsp.

ice; strain

lemon

juice

into chilled cocktail glass.

QUARTER DECK COCKTAII^-i I

oz.

Cuban rum

14 oz. sherry 2 dashes

Shake well with

lemon

juice

ice; strain into chilled cocktail glass.

Bartender's Guide

2^0

QUARTER DECK COCKTAIL— 1

oz. Jamaica

% oz. sheny

rum

^2 oz. scotch 1 1

tsp. sugar

s}Tup

dash orange bitters

Shake well with cracked

ice; strain

into chilled cocktail glass.

QUARTER DECK COCKTAJI^3 1

oz.

rum

oz. sherry

1/^

tsp.

Shake well with cracked

lime juice

ice; strain

into chilled cocktail glass.

RANGER COCKTAIL Cuban hght rum

'^ oz.

^2 oz. lemon juice Vi tsp. fine sugar

^ oz. gin

Shake well with cracked

ice; strain into chilled cocktail glass.

READY-GO COCKTAIL

% oz. rum

V2 oz. anisette ^2 tsp. pineapple juice

14 oz. Cointreau

Shake with cracked

ice; strain into chilled cocktail glass.

ROBINSON CRUSOE COCKTAIL 1%

oz.

Cuban rum

1V2 oz. pineapple juice 1

Stir

coconut

rum and pineapple

juice

shell

with

ice; strain

into coconut

shell containing piece of ice.

ROBSON COCKTAIL 1

oz.

rum

V2 tsp.

Shake with

lemon

juice

% tsp. orange juice

14 oz. grenadine ice; strain

into chilled cocktail glass.

RON-CACAO COCKTAIL

% oz. Jamaica rum Shake well with

% oz. creme de cacao % oz. French vermouth ice; strain

into chilled cocktail elass.

Cocktails

231

ROULETTE COCKTAIL \^ oz.

rum

oz. calvados

y2 oz. Swedish

Shake well with cracked

Punch

ice; strain

into chilled cocktail glass.

ROYAL BERMUDA YACHT CLUB COCKTAIL iy2 Barbados

rum

Yi oz.

^ oz. fresh lime juice

Shake with cracked

ice; strain into chilled cocktail glass.

ALEXANDER

RUiVf

oz. Jamaica or

land

New

Eng-

rum

Shake well with cracked glass or use

Falernum

dash Cointreau

champagne

cr^me de cacao cream

oz.

oz. sweet

strain into chilled

ice;

Alexander

glass.

RUM AND FRUIT COCKTAIL tsp. kiimmel % oz. Jamaica rum 1

% oz. orange juice

1 tsp.

lemon

2 tsp.

Shake with cracked

ice; strain

RUM AND 1

oz.

into chilled cocktail glass.

GIN COCKTAIL

rum

y> oz. gin l^ tsp.

Shake with cracked

V2 oz. Jamaica or

lemon

ice; strain

RUM 1

benedictine

juice

into chilled cocktail glass.

FRAPPE

% cup orange sherbet

New

England rum Place orange sherbet in large slowly until smooth.

champagne

glass;

add rum and

stir

RUM-KUM COCKTAIL 2 oz. light

rum

2 dashes Jamaica

4 dashes curagao Juice li* lime

rum 1

kumquat

Shake with crushed ice; strain into chilled cocktail glass in which the kumquat has been spht and placed on the bottom.

Bartender's

232

Guide

RUM MANHATTAN 1^2 oz. Puerto Rican

rum

Stir in tail glass.

oz. Italian

vermouth

dash orange bitters

mixing glass with cracked ice; strain into chilled cockTwist lemon peel over drink and serve.

RUM MARTINI iIp^

oz. Puerto

Rican rum 1 oz. French vermouth 1 dash orange bitters

mixing glass with cracked ice; strain into and serve with stuffed olive (washed to remove salt) or cocktail onion on toothpick. Twist lemon peel over drink and serve. Stir ingredients in

chilled cocktail glass

RUM OLD-FASHIONED lump

sugar

cocktail-size

dash Angostura bitters

Charged water 1

large

lump rum

ice

iV^ oz. Puerto Rican

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 ii/4 1

oz. Puerto

tsp.

Rican rum

bourbon 1

Stir

mixing

Juice

% lime

bar sugar dash Peychaud's bitters i/<>

glass

tsp.

with cracked

ice;

strain

into

chilled

cocktail glass.

RUM % oz. Cuban rum

SIDECAR

% oz. lemon or lime juice % oz. Cointreau

Shake with cracked ice; strain into chilled cocktail Use equal parts of the three ingredients,

glass.

Variation:

RUM SOUR 1^

oz.

rum

Juice

^ lemon

Vi 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 1%

oz. Jamaica

rum

Shake with fine

ice; strain

white cr^me de menthe

RUMAN COCKTAIL % oz. Cointreau

% oz. rum

y2 oz.

Shake with cracked

y-i

oz.

into chilled cocktail glass.

lemon

juice

into chilled cocktail glass.

ice; strain

RUMBA COCKTAIL rum M oz. lemon juice % oz. Pernod or Herbsaint

Puerto Rican

oz.

Shake well with plenty of

ice;

strain

into chilled cocktail

glass.

RUMMY COCKTAIL ^ oz. Jamaica rum 1

oz.

y^ oz. lime juice

French vermouth

Shake with cracked

dashes grenadine

ice; strain into cocktail glass.

SANTIAGO COCKTAII^i \y> oz. Puerto Rican

Stir

mixing

rum

Juice y^ lime 4 dashes grenadine

with cracked

glass

ice;

and

may be

some versions call amount of grenadine varies.

float a thin slice of

frappded;

lime, and the

strain

into chilled

lemon. Variations: This for the juice of a whole

cocktail glass

SANTIAGO COCKTAII^2 1%

oz.

rum

% oz. Cointreau

tsp. sugar

Juice of

Shake with cracked

y-i

lime

ice; strain into chilled cocktail glass.

SANTIAGO COCKTAIL— 1

oz. orange juice

1 1

Shake with cracked

oz.

Cuban rum

dash grenadine

ice; strain

into chilled cocktail glass.

Bartender's Guide

234

SAXON COCKTAIL 1%

2 dashes grenadine

oz. Bacardi

Juice Mi lime

Shake with cracked

orange peel

strip

ice; strain into chilled cocktail glass.

SCHNORKEL COCKTAIL 2 oz. golden Bacardi

Juice

% oz. Pernod or Herbsaint Mix with shaved

tsp.

Waring

ice in

lime

bar sugar mixer; strain into chilled

cocktail glass.

SEPTEMBER MORN COCKTAIL 2 oz. Bacardi 3 dashes

}{> lime egg white

Juice

grenadine

Shake with cracked ice; strain into large chilled cocktail Note: This is really just a Daiquiri with an egg white

glass.

added.

SEV7LLA COCKTAIL— 1

oz. Bacardi

1 1

Shake with cracked

oz. Italian

vermouth

orange peel

ice; strain

into chilled cocktail glass.

SEVJLLA COCKTAIL—

% oz. Cuban rum % oz. port wine

^ tsp. sugar 1

Shake with cracked grate

egg

Nutmeg ice;

nutmeg over drink and

strain

into chilled cocktail glass;

serve.

SHANGHAI COCKTAIL

% oz. rum ^ oz. lemon juice

y^ tsp. anisette 2 dashes

Shake with cracked

SIR 14 oz.

ice; strain

grenadine

into chilled cocktail glass.

WALTER COCKTAIL

rum

% oz. cognac Shake with cracked

^2 tsp. curagao

% tsp. lemon % tsp. grenadine

ice; strain into chilled cocktail glass.

Cocktails

235

SIX-FEET

UNDER COCKTAIL Yi oz. Swedish

14 oz. Bacardi

% oz. Calvados

Punch

Shake with cracked ice; strain into chilled cocktail glass. Twist orange peel over drink and serve. Note: This is also

known

as a

Yo Ho

Cocktail.

SKY PILOT COCKTAIL

^ oz. Jamaica rum 1

2 dashes grenadine

oz. applejack

dash lime juice

Shake with cracked

into chilled cocktail glass.

ice; strain

SMALL DINGER COCKTAIL

% oz. grenadine % oz. lemon juice

Yi oz. Bacardi oz. dry gin

Mix with shaved

ice; serve

frapp^ed in chilled cocktail

glass.

SOMERSET COCKTAIL 1^ oz.

Puerto Rican oz. Bonivar

rum

Shake with cracked

1'^ tsp. papaya juice 2 dashes

ice; strain

lemon

juice

into chilled cocktail glass.

SONORA COCKTAIL

% oz. Bacardi % oz. Calvados

2 dashes apricot 1

Shake with cracked

ice; strain

brandy

dash lemon juice into chilled cocktail glass.

SOOTHER COCKTAIL Jamaica rum oz. brandy oz. curagao

^ lime

1 oz,

Juice

Vi tsp. sugar

^ tsp. apple juice

Shake with cracked

ice; strain

into chilled cocktail glass.

SOUTH SEA COCKTAIL 1

oz. Puerto

Rican rum

Juice

Shake with cracked

tsp.

curagao

% lime

ice; strain into chilled cocktail glass.

Bartender's

I'i^'S

Guide

SOVTHEK^ CROSS COCKTAIL 1

oz. Virgin Island

oz.

rum

Juice ^2 lime 14 tsp. sugar

brandy 1

dash Curasao

Shake with cracked ice; strain into chilled double cocktail glass; add squirt of charged water.

SPANISH 1^,4

oz.

TOWN

rum

COCKTAIL

2 dashes Curasao

Nutmeg Stir

grate

with cracked

nutmeg on

ice; strain

into chilled cocktail glass

and

top.

SUNSHINE COCKTAIL— 1

oz. Bacardi

oz.

2 dashes

French vermouth

Shake with cracked

Juice ice; strain

creme de

cassis

M lemon

into chilled cocktail glass.

SUNSHINE COCKTAII^2 \^ oz. rum oz. orange wine

14 oz. maraschino liqueur

Shake with cracked

1 dash lemon juice dash orange bitters

ice; strain

into chilled cocktail glass.

SUPERIOR COCKTAIL 1

oz.

rum

^2 oz. apricot cordial

Shake with cracked

^2 oz. Italian vermouth oz. lemon juice

ice; strain into chilled cocktail glass.

SUPREME COCKTAIL rum

oz.

oz. benedictine

% oz.

Italian

vermouth

oz.

lemon

juice

^/^

Shake with cracked ice; strain into chilled cocktail Cut rum and benedictine to % oz. each.

glass.

Variation:

% oz. Bacardi % oz. gin

SWEET DREAM COCKTAIL % oz. apricot brandy

Shake with cracked

2 dashes pineapple S)Tup ice; strain

into chilled cocktail glass.

z^j

Cocktaih

SWING HIGH—SWING LOW COCKTAIL

% oz. dry gin

% oz. Bacardi % oz. Cointreau

Shake with cracked

dash Pernod or Herbsaint into chilled cocktail glass.

ice; strain

TABU COCKTAIL lY^ oz. Puerto Rican 1 scant tsp. sugar

rum

y^ oz.

Mix chilled

pineapple oz. cranberry syrup

slice

lemon

juice

Waring blender with handful shaved champagne glass. in

pour into

ice;

TAHITIAN HONEY BEE iV-i

oz. Puerto

% oz. lemon juice

Rican rum 1

Mix honey with lemon with cracked twist

lemon

honey to

Honey

ice; strain

i/4

honey

juice in shaker;

add rum and shake

into chilled cocktail glass; serve with

Variation;

peel.

oz.

tsp.

Increase

rum

and

oz.

Note: Most cocktails with honey are called

Bees, Honey, etc.

TAHOE COCKTAIL 1

^2 tsp. fresh lime juice

oz. Bacardi y-i

Shake with cracked

tsp. sugar

ice; strain

syrup

into chilled cocktail glass.

TAMPA COCKTAIL 1

oz.

rum

1/^

oz. gin

% tsp. lemon juice

Shake with cracked

ice; strain

into chilled cocktail glass.

TANGLEFOOT COCKTAIL rum Swedish Punch

oz. Bacardi

oz.

y* oz. orange juice

or caloric

% oz. lemon juice

Shake with cracked ice; strain into chilled cocktail Variation: Cut rum and Swedish Punch to oz. and

1/2

tsp.

glass.

juices

Bartender's Guide

2^8

TANGO COCKTAIL

% oz. French vermouth % oz. ItaHan vermouth

rum

^A oz.

% oz. benedictine

% oz. orange juice

Shake with cracked

ice; strain

into chilled cocktail glass.

TEMPTATION COCKTAIL

% oz. Pernod

y^ oz. Bacardi oz.

^/4

Shake with cracked

lemon

ice; strain

juice

into chilled cocktail glass.

TUIKD RAIL COCKTAIL

% oz. Bacardi % oz. brandy

% oz. calvados i

Shake with cracked

ice; strain

dash absinthe into chilled cocktail glass.

TOP HAT COCKTAIL 1^ 1^

Rican rum grenadine

oz. Puerto tsp.

2 slices

Muddle

fruit

slice

lemon

orange pineapple i slice

and grenadine; add rum and

fine ice;

shake

well and strain into large chilled cocktail glass.

TRINIDAD COCKTAII^-i 1

oz. Trinidad

rum

i 1

Stir

mixing

oz. dry

vermouth

dash Angostura bitters

glass

with cracked

ice;

strain

into chilled

cocktail glass.

TRINIDAD COCKTAIL— 2 OZ. 1 tsp.

Trinidad

rum

sugar

dashes Angostura bitters ^/^ lime

Juice of

Shake with cracked

ice; strain

into chilled cocktail glass.

TROPICAL COCKTAIL 1

oz. Bacardi

Juice of

Shake with cracked

tsp.

curagao

% lime

ice; strain

into chilled cocktail glasb.

Cocktails

23^

TWINKLE TOES COCKTAIL Same

Tanglefoot Cocktail.

WAH/NE COCKTAIL 2 oz. pineappie juice

Puerto Rican

rum

serve in fresh coconut shell with large piece of ice; garnish with a small gardenia and serve with short straws.

WEISSMULLER COCKTAIL

% oz. lemon juice

% oz. Bacardi ^ oz. gin

ice; strain

WEST Add 4

tsp.

bar sugar

^ tsp. grenadine

Shake with cracked

into chilled cocktail glass.

INDIES COCKTAIL

dashes pineapple juice to a standard frozen Daiquiri.

WHIST COCKTAIL— lYi oz. Puerto Rican

rum

% oz.

Shake with cracked

% oz. applejack Italian

ice; strain

vermouth into chilled cocktail glass.

WHIST COCKTAII^-2

% oz. Bacardi

Yz oz. Italian

2 oz.

Mix and

Shake with cracked

ice; strain

WHITE

% oz. Bacardi % oz. gin

oz. calvados

vermouth into chilled cocktail glass-

LILY COCKTAIL

% oz. Cointreau 2 dashes absinthe

Shake with cracked

ice; strain

into chilled cocktail glass.

WILD WEST COCKTAIL Y2 oz. Bacardi 1

Shake with cracked

1 oz. East India Punch dash lemon juice

ice; strain

into chilled cocktail glass.

Bartender's Guide

WILLIAMSON COCKTAIL 1%

oz.

Cuban rum

y^ tsp.

Shake with cracked

ice; strain

WOW

juice

into chilled cocktail glass.

COCKTAIL Vo oz. Hercules

Yz oz. Bacardi

^ oz. cognac

% oz. calvados

Shake with cracked

ice; strain

X. Y. Z. 1 oz.

lemon

% tsp. bar sugar

% tsp. orange juice

COCKTAIL

% oz. Cointreau

Bacardi ^2 OZ.

Shake with cracked

into chilled cocktail glass.

lemon

ice; strain

juice

into chilled cocktail glass.

2 i

SLOE GIN COCKTAILS BABY FINGERS COCKTAIL 1

oz. sloe gin

oz. dry gin

2 dashes Calisaya

Shake with cracked

ice; strain into chilled cocktail glass.

BLACKTHORN COCKTAIL—

% oz.

% oz. sloe gin Stir

with cracked

Italian

vermouth

dashes orange bitters

ice;

strain into chilled cocktail glass.

BLACKTHORN COCKTAIL—

^ oz. sloe gin % oz. French vermouth

^ oz. Italian vermouth 1

dash orange bitters

2 drops Angostura bitters Stir

with cracked

lemon peel over

ice; strain into chilled cocktail glass.

drink.

Twist

Bartender's

2^2

Guide

EXPOSITION COCKTAIL

% oz. sloe gin

% oz. cherry brandy 1/4

oz.

Shake with cracked

FAIR

% oz. sloe gin % oz. Dubonnet

French vermouth

ice; strain

into chilled cocktail glass.

AND WARMER COCKTAIL % oz. sherry i

Shake with cracked

ice; strain

dash benedictine into chilled cocktail glass.

HOBSON COCKTAIL 1

oz. sloe gin 1

Shake with cracked

oz. curagao dash Pernod

ice; strain

into chilled cocktail glass.

INDIAN COCKTAIL 1

% oz.

oz. sloe gin

Yi oz.

French vermouth

Shake with cracked

Italian

vermouth

dash orange bitters

ice; strain into chilled cocktail glass.

JOHN COCKTAIL

% oz. sloe gin % oz. Italian vermouth Shake with cracked

i i

dash cherry cordial dash Peychaud's bitters

ice; strain into chilled cocktail glass.

JOHNNIE MACK COCKTAIL 1

% oz. orange Curasao

oz. sloe gin

3 dashes Stir

lemon

with cracked

ice; strain

Pernod

into chilled cocktail glass. Twist

peel over drink.

JONES COCKTAIL Same

John Cocktail.

Same

Johnnie

LEE TRACY COCKTAIL Mack

Cocktail.

Cocktails

243

MABEL BERRA COCKTAIL

% oz. sloe gin Juice

Shake with cracked

% oz. Swedish Punch % lime

ice; strain

into chilled cocktail glass.

McClelland cocktail 1

oz. sloe gin 1

Stir

with cracked

oz. Curasao dash orange bitters

ice; strain into chilled cocktail glass.

MEEHOULANG COCKTAIL (Fire-eating Devil) 1

oz. sloe gin

Yi oz. Italian Stir

Vi oz.

vermouth

with cracked

lemon peel over

ice; strain

French vermouth

dash orange bitters

into chilled cocktail glass. Twist

drink,

MINNEAPOLIS COCKTAIL Same

Meehoulang Cocktail.

MODERN COCKTAIL 1

oz. sloe gin

dash Pernod dash grenadine dash orange bitters 1

% oz. bourbon

Shake with cracked

ice; strain into chilled cocktail glass.

MOLL COCKTAIL

% oz. sloe gin % oz. gin

dash orange bitters

% tsp. lemon juice

% tsp. sugar

Shake with cracked

ice; strain

into chilled cocktail glass.

OCEAN SHORE COCKTAIL 1

% egg white % tsp. orgeat

oz. sloe gin

% oz. gin 1

Shake with cracked

dash lemon juice ice; strain

into chilled cocktail glass.

2 1

Bartender's Guide

PING-PONG COCKTAIL— 1

^4 oz. French

oz. sloe gin

Yi oz. Italian Stir

with cracked

ice; strain

vermouth

into chilled cocktail glass.

PING-PONG COCKTAIL—

% oz. sloe gin

% oz. cr^me Yvette % tsp. lemon juice

Shake with cracked

into chilled cocktail glass.

ice; strain

PING-PONG COCKTAIL—^

% oz. sloe gin % oz. Italian vermouth Shake with cracked

z dashes curagao 2

drops Angostura bitters into chilled cocktail glass.

ice; strain

RUBY COCKTAIL— 1

oz. sloe gin

^ oz. Italian vermouth Shake with cracked

ice; strain

dash cherr}' cordial dash orange bitters into chilled cocktail glass.

RUBY COCKTAIL—

^ oz. Italian vermouth % oz. French vermouth

Yz oz. sloe gin oz. gin

2 dashes benedictine

Shake with cracked

ice; strain into chilled cocktail glass.

RUBY SILVER COCKTAIL y2 oz. sloe gin

% oz.

Italian

dash cherrj' cordial dash orange bitters V, egg white 1

vermouth

Shake with cracked dust with nutmeg.

ice;

strain

into chilled cocktail glass;

SILVER FLASH COCKTAIL 1

oz. sloe gin 1

Shake with cracked

V2 oz. benedictine dash orange bitters ice; strain

into chilled cocktail glass.

Cocktaih

2^^

TIPPERARY COCKTAIL 1

oz. sloe gin

V^ oz. 1

Shake with cracked

14 oz. sloe gin

French vermouth

dash lemon juice

ice; strain

into chilled cocktail glass.

WAGNER COCKTAIL % oz. Italian vermouth

% oz. cherry brandy

Shake with cracked

ice; strain

dash orange bitters into chilled cocktail glass.

VODKA COCKTAILS BARBARA COCKTAIL— 1

oz.

vodka

1^ oz. V2 oz.

Shake with cracked

creme de cacao

cream

ice; strain

into chilled cocktail glass.

BLUE MONDAY COCKTAIL 1^ oz.

vodka

^2 oz. Cointreau

Shake with cracked

ice; strain

into chilled cocktail glass.

RUSSIAN COCKTAIL—

% oz. vodka

% oz. gin ^ oz. creme de cacao

Shake with cracked

ice; strain

into chilled cocktail glass.

SANTA BARBARA COCKTAIL Same

as Barbara Cocktail

—

Cocktails

24[J

SOVIET COCKTAIL

% oz. vodka

Vz oz. sherry

^ oz. French vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

SOVIET SALUTE COCKTAIL Some as

Soviet Cocktail.

^^^-UThat guy

6 must be

nuts. Every time

pagne he

caiis

me a

he oideis Cham-

brute.

WINE COCKTAILS ADONIS COCKTAIL 1

oz. sherry

y^ oz. Italian

vermouth

dash orange bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

AFFINITY COCKTAIL

% oz.

% oz. French vermouth Vi oz.

Shake with cracked

creme de

ice; strain

Italian

vermouth

violette

into chilled cocktail glass.

ALFONSO COCKTAIL— 1

lump

sugar

lump ice oz. Dubonnet Champagne to fill i

2 dashes Secrestat bitters

Stir slightly in chilled

and

twist

lemon

I/2

champagne

peel over drink.

glass;

fill

with champagne

249

Cocktails

AMOUR COCKTAIL % oz. French vermouth

% oz. sherry

2 dashes

Angostura

bitters

Shake with cracked ice; strain into chilled cocktail Twist orange peel over drink.

glass.

ARMOUR COCKTAIL Substitute orange bitters in

Amour

Cocktail.

AVIATION COCKTAIL

% oz. sherry

% oz. Dubonnet

Shake with cracked ice; strain into chilled cocktail Twist orange peel over drink.

glass.

BALM COCKTAIL 1% oz.

i/4

sherry

14 tsp. Cointreau

2 1

Shake with

tsp. orange juice drops orange bitters

dash Pimento

Dram

cracked ice; strain into chilled cocktail glass.

BAMBOO COCKTAIL 1

oz. sherry

% oz. French vermouth

dashes orange bitters

2 drops

Angostura

bitters

with cracked ice; strain into chilled cocktail glass and serve with green olive. Stir

BLACK AND TAN COCKTAIL 1

oz. Italian

% oz. Pernod or Herbsaint ^ oz. creme de cassis

vermouth

Shake with cracked ice; strain into chilled cocktail glass. Serve with a very thin slice of lemon on top.

BLUE TRAIN SPECIAL 1

oz.

brandy

oz. pineapple syrup

Champagne Shake brandy and pineapple syrup with cracked ice; strain champagne glass; fill glass with champagne; sti' gently and serve.

into chilled

Bartender's Guide

2^o

BOB DANDY COCKTAIL 1

oz.

% oz. gin

Dubonnet

2 dashes orgeat Stir

with cracked

ice;

into chilled cocktail glass.

strain

BRAZIL COCKTAIL

% oz. sherry

% oz. French vermouth Stir

lemon

dash Pernod dash Angostura bitters

with cracked ice; strain into chilled cocktail peel over drink.

glass.

Twist

BRUT COCKTAIL— 1

oz.

French vermouth

Stir

with cracked

lemon peel over

orange bitters drops Angostura bitters

2 dashes

% oz. Amer Picon

ice; strain

into chilled cocktail glass. Twist

drink.

BRUT COCKTAIL— 1

oz.

% oz. Amer Picon

French vermouth 1

Stir with cracked with green olive.

dash Peychaud's bitters ice; strain

into chilled cocktail glass. Serve

BYCULLA COCKTAIL

% oz. curagao % oz. ginger brandy

y^ oz. sherry y-i oz. port wine Stir

with cracked

ice; strain

into chilled cocktail glass.

CHAMPAGNE COCKTAIL 1

cube sugar

dash Angostura bitters

Champagne Place sugar in chilled champagne glass and saturate with pour chilled champagne over and serve without stirring. Variation: Add a dash of Peychaud's bitters to above recipe. bitters;

CHAMPAGNE BUCK COCKTAIL 2 dashes cherry brandy % oz. champagne % tsp. orange juice ^ oz. dry gin Shake with cracked

ice; strain into chilled cocktail glass.

251

Cocktails

CHOCOLATE COCKTAIL i"^ oz. port wine oz. yellow chartreuse

Shake with cracked

oz.

into chilled wineglass. Varia-

ice; strain

chocolate crushed chocolate.

tion:

egg yolk tsp. crushed chocolate

tsp.

may be

syrup

substituted

for

the

CHRYSANTHEMUM COCKTAIL % oz. benedictine

French vermouth 3

dashes Pernod or Herbsaint

Shake with cracked

ice;

strain

into chilled

cocktail

glass;

twist orange peel over drink.

CINZANO COCKTAIL lYo oz. Italian

vermouth 2

1 dash orange bitters drops Angostura bitters

Stir with cracked ice; strain into chilled cocktail orange peel over drink.

glass.

Twist

CLUB FOREST COCKTAIL

% oz. port wine

Yz oz. chartreuse

^2 tsp. sugar syrup

egg yolk

% tsp. curagao

Shake with cracked ice; Grate nutmeg over drink.

strain

into chilled

cocktail glass.

COFFEE COCKTAIL 1%

wine brandy

oz. port

% oz.

^,4 1

tsp.

powdered sugar

egg

Break egg in mixing glass; add rest of ingredients; shake with cracked ice; strain into chilled claret glass.

CORONATION COCKTAIL

% oz. sherry % oz. French vermouth Stir

with cracked

ice; strain

dash maraschino liqueur orange bitters

2 dashes

into chilled cocktail glass.

Bartender's

2^2

Guide

CUPID COCKTAIL 1% 1

oz. sherry

tsp.

powdered sugar

Shake with cracked

egg

sprinkle cayenne pepper

into chilled wineglass.

ice; strain

DEVIL'S COCKTAIL

% oz. French vermouth

% oz. port wine 2 dashes Stir

with cracked

ice; strain

lemon

juice

into chilled cocktail glass.

DUBONNET COCKTAIL

% oz. Dubonnet ^ oz. French vermouth lemon

with cracked

oz. sherry

dash orange bitters drops Angostura bitters

2 Stir

lii

ice; strain

into chilled cocktail glass. Twist

peel over drink.

DUKE OF MARLBOROUGH COCKTAIL 1

oz. sherry

oz. Italian

vermouth

Shake with cracked

dashes raspberry syrup i lime

Juice of ice; strain

into chilled wineglass.

EAST INDIAN COCKTAIL

% oz.

% oz. sherry 1

Shake with cracked

French vermouth

dash orange bitters ice; strain

into chilled cocktail glass.

FANCY SOUR COCKTAIL vermouth

oz. Italian

dash orange bitters

5 dashes 2 1

with cracked

Stir

taining

lump

tsp.

ice;

of ice. Stir

lemon

juice

strain into

and

maraschino liqueur

drops Angostura bitters

Old-Fashioned

serve.

FAVORITE COCKTAIL 1

oz. port Stir

wine

without

% oz. cognac ice; serve in cocktail glass.

glass con-

Cocktails

2^^

FLAPJACK COCKTAIL 1

% oz. fresh cream % tsp. sugar syrup

oz. sherry

Shake with cracked

ice; strain into chilled cocktail glass.

FRENCH VERMOUTH COCKTAIL 1%

oz.

French vermouth

2 dashes orange bitters drops Angostura bitters

Stir with cracked ice; strain into chilled cocktail with olive and twist lemon peel over glass.

glass.

GREEN ROOM COCKTAIL 1

oz.

% oz. cognac

French vermouth 2

Shake with cracked

dashes curagao into chilled cocktail glass.

ice; strain

GREEN STAR COCKTAIL 1^/4

oz. kirschwasser

menthe

Shake with cracked

cura?ao dashes sugar syrup

tsp.

green cr^me de

1 tsp.

into chilled cocktail glass.

ice; strain

GREENBRIAR COCKTAIL 1

% oz. French vermouth

oz. sherry 1

Shake with cracked

dash peach bitters

ice; strain

into chilled cocktail glass.

HUMPTY DUMPTY COCKTAIL 1

oz.

French vermouth

Shake with cracked

V^ oz. maraschino liqueur

ice; strain

into chilled cocktail glass.

ITALIAN COCKTAIL 1

oz. Italian

vermouth

V^ oz. Fernet Branca Stir

with cracked

2 1

dashes sugar syrup dash Pernod

ice; strain into chilled cocktail glase.

JACK WITHERS COCKTAIL y-z

oz.

y% oz.

French vermouth Italian vermouth

Shake with

ice; strain

y-z

oz. gin

y^ tsp. orange juice into chilled cocktail glass.

Serve

Baitendefs Guide

2^^

JUNGLE COCKTAIL 14 oz. Italian

vermouth

Shake with cracked

1^4

oz.

into chilled cocktail glass.

ice; strain

KISS y^.

oz. sherry

% oz. gin

COCKTAIL

% oz.

Dubonnet

% oz. gin

Italian

2 dashes

Shake with cracked

% oz. sherry

vermouth

maraschino liqueur

ice; strain into chilled cocktail glass.

MARLBOROUGH COCKTAIL % oz. Italian vermouth 2 dashes

Shake with cracked

orange bitters

ice; strain into chilled cocktail glass.

MARY ANN COCKTAIL

% oz. Dubonnet

V2 oz.

French vermouth

% oz. orange juice

Shake with cracked

into chilled cocktail glass,

ice; strain

McLOUGHLJN COCKTAIL 1% 1

creme de cacao dash Angostura bitters oz.

slice

lemon peel

Champagne

fill

Shake with cracked ice; strain into well-chilled champagne glass; fill with chilled champagne.

NINETEEN COCKTAIL 1

oz.

French vermouth

i/4

Shake with cracked

oz. gin

4 dashes sugar swup

14 oz. kirschwasser ice; strain

into chilled cocktail glass.

NINETEEN-TWENTY COCKTAIL 1

oz.

French vermouth

^ oz. gin

Yi oz. kirschwasser 1

Shake with cracked

dash Pernod

ice; strain into chilled cocktail glass.

ONCE MORE COCKTAIL 1

French vermouth oz. Mandarinette

oz.

Shake with cracked

V2 oz. kirschwasser 2

drops Angostura bitters

ice; strain into chilled cocktail glass.

2 1

Cocktails

2^^

PANTOMIME COCKTAIL French vermouth

oz.

dash orgeat

Shake with cracked

dash grenadine egg white

ice; strain into chilled cocktail glass.

PERPETUAL COCKTAIL

% oz. Italian vermouth % oz. French vermouth with cracked

Stir

dashes creme de cacao creme Yvette

2 dashes

ice; strain

into chilled cocktail glass.

PHILOMEL COCKTAIL 1

Yi oz. orange juice

oz. sherry

quinquina

Yi oz.

Yi tsp. 1

Shake with cracked

rum

dash black pepper

ice; strain into chilled cocktail glass.

PORT WINE COCKTAIL— lYz OZ- port wine

dash brandy

with ice; strain into chilled cocktail peel over drink. Stir

glass.

Twist orange

PORT WINE COCKTAJL— 1% 1

oz. port

wine

dash Angostura bitters Stir

with cracked

ice; strain

dash orange bitters dashes curagao

into chilled cocktail glass.

RAYMOND COCKTAIL 1Y2 oz. Italian

vermouth 1

Shake with cracked

1 tsp. orange juice dash orange bitters

ice; strain into chilled cocktail glass.

REFORM COCKTAIL Same

Armour

Cocktail.

ST. MARK COCKTAIL % oz. French vermouth Y2 tsp. Groseille % oz. Italian vermouth Yi tsp. cherry brandy Shake with cracked

ice; strain into chilled cocktail glass.

i 2

Bartender's

2^6

Guide

SATYRE COCKTAIL

% oz. Prunella

% oz. French vermouth ^/4

Shake with cracked

oz.

cognac into chilled cocktail glass.

ice; strain

SHERRY TWIST COCKTAIL— 1

oz. sherry

^ tsp. French vermouth % tsp. brandy

% tsp. Cointreau 2 1

dashes lemon juice small piece cinnamon

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

SHERRY TWIST COCKTAIL—

% oz. sherry ^ oz. whisky % tsp. Cointreau

2 dashes

lemon

juice

2 dashes orange juice 2 cloves

pinch black pepper

Shake with cracked

into chilled cocktail glass.

ice; strain

SHIP COCKTAIL 1

% tsp. rum % tsp. prune syrup

oz. sherry

^ oz. bourbon

dash orange bitters

Shake with cracked

ice; strain

SOUL

% oz. Italian vermouth % oz. French vermouth Shake with cracked

into chilled cocktail glass.

KISS COCKTAII^-i y2 tsp. Dubonnet

ice; strain

% tsp. orange juice into chilled cocktail glass.

SPANISH COCKTAIL 1%

oz. Italian

vermouth

4 dashes Angostura

with cracked ice; strain into chilled cocktail three pieces of orange peel over drink. Stir

bitters glass.

Twist

STEPHEN'S COCKTAIL yz oz. sherry

V-z

oz.

French vermouth

14 oz. benedictine

Shake with cracked

ice; strain into chilled cocktail glass.

Cocktails

2^j

% oz. port wine

TEMPTER COCKTAIL % oz. apricot brandy

with cracked

Stir

ice; strain

into chilled cocktail glass.

TROCADERO COCKTAIL

% oz. Italian vermouth % oz. French vermouth Shake with cracked

dash grenadine dash orange bitters

ice; strain into chilled cocktail glass.

TROPICAL COCKTAIL ^2 OZ.

y2 oz.

% oz. maraschino liqueur

French vermouth creme de cacao \

Shake with cracked

2 drops Angostura bitters dash orange bitters

into chilled cocktail glass.

ice; strain

TUXEDO COCKTAIL 1^

oz. sherry

y-z

Stir

with cracked

ice; strain

into chilled wineglass.

VERMOUTH 1^2 OZ. Italian

COCKTAII^-i

vermouth

with cracked

Stir

oz. anisette

dash Peychaud's bitters

dash Angostura bitters

ice; strain

into chilled cocktail glass. Serve

with pickled onion.

VERMOUTH COCKTAIL— 1%

French vermouth

oz.

Shake with cracked

dash Pernod

into chilled cocktail glass.

ice; strain

VERMOUTH AND CURAQAO COCKTAIL 1^

oz.

Stir

French vermouth with cracked

seltzer, using

lump

oz.

French vermouth

Shake with cracked seltzer.

oz. curagao

into chilled wineglass;

fill

with

of ice.

VERMOUTH 1^

ice; strain

CASSIS COCKTAIL V^ oz.

ice; strain

creme de

cassis

into chilled wineglass;

fill

with

2 3

Bartender's

2^8

Guide

VICTORY COCKTAIL

% oz. French vermouth % oz. Itahan vermouth

Yi oz. orange

2 dashes

Shake with cracked

and lemon

juice

mixed grenadine into chilled cocktail glass.

ice; strain

WASHINGTON COCKTAIL French vermouth V^ oz. brandy 1

2 dashes

oz.

Shake with cracked

ice; strain

WOXUM

into chilled cocktail glass.

COCKTAIL

% oz. applejack

vermouth

Yi oz. Italian

Angostura bitters

dashes sugar S)Tup

^2 oz. yellow chartreuse

Shake with cracked

ice; strain

into chilled cocktail glass.

WYOMING SWING COCKTAIL % oz. French vermouth % tsp. powdered sugar Juice of Yi orange % oz. Italian vermouth Shake with cracked with

seltzer,

using

ice; strain

lump

into chilled wineglass

and

fill

ice.

XERES COCKTAIL 1 dash peach bitters dash orange bitters

lYi oz. sherry 1

Stir

with cracked

ice; strain into chilled cocktail glass.

ZANZIBAR COCKTAIL French vermouth

oz.

tsp. gin

% tsp. sugar s\Tup % tsp. lemon juice

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

ZAZA COCKTAIL—

% oz. gin

% oz. Dubonnet Shake with cracked

ice; strain into chilled cocktail glass.

ZAZA COCKTAIL—

% oz. Dubonnet

% oz. sherry Stir

w ith cracked

ice; strain

into chilled cocktail glass.

glass.

•

(C*-v^^

—

She says she oideied one without hitters, one with bitten and no sugar, and one with hitters and without sugar but with ice and no cherries in one oi them.

—

WHISKY COCKTAILS ADELLE SPECIAL COCKTAIL y^ oz. orange Curasao

y^ oz. scotch

Mix and

serve in whisky glass.

NFEmiTY COCKTAIL Yz oz. scotch oz. French

Stir

% oz. vermouth

with cracked

lemon peel over

ItaHan vermouth

2 dashes

ice; strain

Angostura

bitters

into chilled cocktail glass. Twist

drink.

ANGELIC COCKTAIL

% oz. bourbon

i/4

oz.

14 oz. grenadine

^/4

oz.

creme de cacao cream

Nuimeg Shake with cracked ice; Grate nutmeg over drink.

strain

into chilled cocktail glass.

26o

Bartender's

Guide

ANISETTE COCKTAIL

% oz. bourbon

^2 oz. Italian ^2 oz. anisette

vermouth

Shake with ice; strain into chilled and frosted cocktail Twist orange peel over drink.

glass.

APPETIZER COCKTAIL 1^

oz. r)'e 3

2 dashes Peychaud's bitters dashes curafao

with lemon and orange peel and cracked

Stir

ice; strain

into

chilled cocktail glass.

APPROVE COCKTAIL 1^ oz.

2 dashes

r}'e

Angostura

bitters

2 dashes curagao Stir

lemon

with cracked

ice; strain

into chilled cocktail glass. Twist

peel over glass.

ARROWHEAD COCKTAIL

% oz. whisky Italian

1 tsp.

vermouth 1

Shake with cracked

tsp.

French vermouth

tsp.

lemon

juice

egg white

ice; strain

into large chilled cocktail glass.

ARTISTS SPECIAL COCKTAIL

% oz. lemon juice

^ oz. bourbon % oz. dry sherry

^4 oz. Groseille syrup

Shake with cracked

ice; strain into chilled cocktail glass.

AVIATION COCKTAIL

% oz. grape juice

% oz. bourbon Stir

with

ice; strain

into chilled cocktail glass.

BARBARA COCKTAIL Same

as Barbara Cocktail, Eastern.

BARBARA COCKTAIL, EASTERN 1

oz.

bourbon

Yo oz. grapefruit juice

Shake with cracked

2 dashes apricot

brandy

^ tsp. sugar syrup

ice; strain into chilled cocktail glass.

261

Cocktails

BARBARY COAST COCKTAIL

% oz. creme de cacao % oz. cream

y^ oz. scotch 1/4 oz. gin

Shake with cracked

into chilled cocktail glass.

ice; strain

BARNEY ¥RK-^Cn COCKTAIL orange 2 dashes Pernod

slices

piece

lemon peel

cube

ice

Serve with whisky on the side.

BEAU BRVMMEL COCKTAIL

% oz. bourbon % oz. orange juice Stir

2 dashes prunelle

% tsp. sugar syrup

with cracked

ice; strain

into chilled cocktail glass.

BIANCO COCKTAIL 1

oz.

% oz. French vermouth

bourbon 2 drops

Stir

with cracked

lemon peel over

Angostura

ice; strain

bitters

into chilled cocktail glass. Twist

drink.

BISHOP COCKTAIL 1

% oz. orange juice

bourbon oz. Italian vermouth

oz.

Shake with cracked

ice; strain

dash chartreuse

into chilled cocktail glass.

BLACKTHORN COCKTAIL

% oz. irish % oz. French vermouth Stir

with cracked

ice; strain

3 3

dashes Pernod dashes Angostura bitters

into chilled cocktail glass.

BLARNEY COCKTAIL 1

i^ oz. Italian

oz. irish Stir

with

and serve

vermouth

in Old-Fashioned glass with piece of ice. Dress

fruit.

BLARNEY STONE COCKTAIL Same

as Erin's Irish Cocktail.

Bartender's

262

Guide

BLINKER COCKTAIL

^ 02. rye

% oz. grapefruit juice Yi oz. grenadine

Shake with cracked

ice; strain into chilled cocktail glass.

BLOOD AND SAND COCKTAIL

^ oz. scotch % oz. cherry brandy

% oz. Italian vermouth y^ oz. orange juice

Shake with cracked

MOON

BLUE

^ oz.

into chilled cocktail glass.

ice; strain

COCKTAIL

% oz. benedictine

rj'e

% oz. ginger ale

Shake with cracked

ice; strain

into chilled cocktail glass.

BLUES COCKTAIL 1%

oz.

% tsp. Curasao

bourbon 2 dashes

Shake with cracked

prune syrup

ice; strain into chilled cocktail glass.

BOBBY BURNS COCKTAIL

% oz. scotch

-li

oz. Italian

vermouth

dashes benedictine

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glasi

BOOMERANG COCKTAIL

% oz. bourbon % oz. French vermouth 1

Stir

with

ice; strain into chilled cocktail glass.

BORDEVER COCKTAIL % oz. ginger ale

ice; strain

peel over drink.

Punch

dash lemon juice dash Angostura bitters

Shake with cracked

% oz. bourbon

^2 oz. Swedish

into chilled cocktail glass. Twist

lemon

Cocktails

26^

BRAINSTORM COCKTAIL oz. irish

dashes benedictine

French vermouth

2 dashes

Stir with cracked ice; strain into chilled cocktail orange peel over drink.

glass.

Twist

BROOKLYN COCKTAIL bourbon oz. French vermouth

oz.

1 i/lj

Shake with cracked

1 1

dash maraschino liqueur dash Amer Picon

ice; strain into chilled cocktail glass.

BROWN DERBY COCKTAIL 1

oz.

bourbon

1 tsp.

Shake with cracked

tsp.

honey

grapefruit juice

ice; strain into chilled cocktail glass.

BROWN UNIVERSITY COCKTAIL % oz. bourbon % oz. French vermouth 2 dashes orange bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

BUNNY HUG COCKTAIL Vi oz.

% oz. gin

bourbon y^ oz.

Shake with cracked

Pernod

ice; strain

into chilled cocktail glass.

BURROUCTTS OLD-FASHIONED ii/4

oz.

bourbon

14 oz. water

% tsp. sugar syrup Stir well

cherry and

with

wedge

2 drops bitters ice in

oz.

glass;

add maraschino

of orange.

BUSTER 1%

Old-Fashioned

bourbon

% tsp. bar sugar

Shake with cracked

BROWN COCKTAIL % tsp. lemon juice 2 dashes orange bitters

ice; strain

into chilled cocktail glass.

Bartender's Guide

26-^

BYRRH COCKTAIL

% oz. bourbon

% oz. French vermouth ^2 OZ. BvTrh

Shake with cracked

CALISAYA.

COCKTAIL

% oz. Calisaya

% oz. bourbon 1

Stir

into chilled cocktail glass.

ice; strain

with cracked

lemcn

piece

peel

into chilled cocktail glass.

ice; strain

CAMERON'S COCKTAIL

% oz. lemon juice

^ oz. scotch

Vi oz. orgeat

Shake with cracked

ice; strain into chilled cocktail glass.

CAMERON'S KICK COCKTAIL Same

Cameron's Cocktail.

CANADIAN COCKTAIL 1% 1

oz.

bourbon

2 dashes curagao

^ tsp. sugar syrup

dash Angostura bitters

Shake with cracked

lemon

ice;

strain

into

cocktail

glass.

Twist

peel over drink.

CANVASBACK COCKTAIL

% oz. bourbon % oz. Italian vermouth

% tsp. lemon juice

Vi oz. gin

2 drops

dash curajao

Angostura bitters

with cracked ice; strain into chilled cocktail lemon peel over drink. Stir

glass.

Twist

CAPETOWN COCKTAIL

% oz. bourbon % oz. Caperitif Stir

lemon

with cracked

2 dashes 2 ice; strain

peel over drink.

curafao drops Angostura bitters

into chilled cocktail glass. Twist

26^

Cocktails

CARLTON COCKTAIL 1

oz.

Canadian bourbon

Shake with cracked

^/4

oz. orange juice

% oz. Cointreau

into chilled cocktail glass.

ice; strain

CASSIS COCKTAIL 1

oz.

% oz. French vermouth

bourbon tsp.

Shake with cracked

creme de

cassis

into chilled cocktail glass.

ice; strain

CATERPILLAR COCKTAIL 1

bourbon

^/^ oz. grape juice dash Angostura bitters Shake with cracked ice; strain into chilled cocktail

oz.

glass.

CHARTREUSE COCKTAIL

% oz. bourbon

y^ oz. chartreuse Yi oz.

French vermouth

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

CHEERIO COCKTAIL

% oz. bourbon

oz. curagao dash maraschino liqueur

Stir

with cracked

ice; strain

into chilled cocktail glass.

CHOKER COCKTAIL 1

oz. scotch

1/4

oz.

Pernod or Herbsaint

dash Angostura bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

COLONEL COCKTAIL 1

bourbon oz. apricot brandy

1 tsp.

oz.

Stir

with cracked

lemon peel over

grapefruit juice

% tsp. sugar syrup

ice; strain into chilled cocktail glass.

drink.

Twist

266

Bartender's

COMMODORE

COCKTAIl^-i

% oz. creme de cacao

bourbon lemon juice

Yo oz.

% oz.

Guide

Shake with cracked

dash grenadine

ice; strain into chilled

champagne

glass.

COMMODORE COCKTAIL— 2 dashes

1^2 OZ. r}-e 1 tsp. sugar s^Tup

orange bitters

Juice ^4 lime

Shake with cracked

ice; strain

into chilled cocktail glass.

COWBOY COCKTAIL 1

oz.

bourbon

^4 oz.

Shake with cracked

cream

ice; strain into chilled cocktail glass.

CREOLE COCKTAIL—

% oz. bourbon % oz. Italian vermouth Stir

with cracked

2 dashes benedictine

2 dashes

ice; strain

lemon

peel over drink.

bourbon

Amer

Picon

into chilled cocktail glass. Twist

CREOLE COCKTAIL— 1

oz.

dash curagao

Wet

few drops of Pernod and above ingredients with cracked ice; strain into

chilled cocktail glass with a

toss out. Stir

prepared cocktail

glass.

CROW 1

oz.

dash Angostura bitters dash Peychaud's bitters

bourbon

^4 oz. 1

Shake with cracked Variation:

COCKTAIL

Use equal

lemon

juice

dash grenadine ice;

parts

strain

into chilled cocktail glass.

bourbon and lemon

juice.

CURAQAO COCKTAIL

% oz. bourbon 1

Shake with cracked

oz. Curasao dash lemon juice

ice; strain into chilled cocktail glass.

Cocktails

26J

DANDY COCKTAIL

% oz. bourbon % oz. Dubonnet 1

3 dashes Cointreau

dash Angostura bitters

Shake with cracked

strip

lemon

strip

orange peel

jeel

into chilled cocktail glass.

ice; strain

DE RIGUEUR COCKTAIL 1

oz.

bourbon

y> oz. grapefruit juice Yo oz.

Shake with cracked

honey into chilled cocktail glass.

ice; strain

DERBY COCKTAIL 1

bourbon oz. Italian vermouth

^2 oz. white curagao

oz.

Shake with cracked

Juice

ice; strain

nish with mint leaf. Note:

Same

% lime

into chilled cocktail glass. Garas Oriental Cocktail.

DESHLER COCKTAIL

% oz. rye % oz. Dubonnet

2 dashes Cointreau

2 dashes Peychaud's bitters

strip

lemon peel

strip

orange peel

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink,

glass.

DIXIE COCKTAIL

1% 2

bourbon dashes creme de menthe oz.

1 1

dash curagao drop Angostura bitters

Stir with cracked ice; strain into cocktail glass. Twist peel over drink.

lemon

DIZZY 7ZZY COCKTAIL

% oz. bourbon % oz. sherry

Shake with cracked

ice; strain

pineapple syrup dashes lemon juice tsp.

into chilled cocktail glass.

DOWN THE HATCH 1^ oz. bourbon

COCKTAIL

dashes blackberry brandy 2 dashes orange bitters

Shake with cracked

ice; strain

into chilled cocktail glass.

Bartender's Guide

268

DRY COCKTAIL % oz. Hostetter's bitters

% oz. rye Stir

with

with cracked

ice; strain

EDWARD 1% 1

into chilled cocktail glass. Serve

olive.

2 tsp. Italian

dash Pernod

Old-Fashioned

vermouth

water

2 tsp. plain 1

Stir in

COCKTAIL

VIII

oz. rye

piece orange peel glass

with lump of

ice

and

serve.

ELEGANT COCKTAIL 1I4 oz.

bourbon 1

Stir

1 dash maraschino liqueur dash lemon juice

with lump of ice in Old-Fashioned

glass.

Serve with

ice-water chaser.

ELK'S

OWN

% oz. rye % oz. port wine

COCKTAIL Juice 1

Shake with cracked

ice;

1^4

lemon

tsp. bar sugar

egg white strain

into double cocktail glass.

Serve with slice of pineapple. Note: Also cial Cocktail.

known

as Elk's Spe-

ERIN'S IRISH COCKTAIL xy-i

oz. irish 3 dashes

Shake with cracked

6 dashes green chartreuse green creme de menthe

ice; strain

into chilled cocktail glass.

EVAN'S COCKTAIL 1^2 OZ. rye 1

Stir

with cracked

1 dash apricot brandy dash curagao

ice; strain

into chilled cocktail glass.

EVERYBODY'S IRISH COCKTAIL Same

as Erin's Irish Cocktail.

26g

Cocktails

EXPRESS COCKTAIL

% oz.

% oz. scotch with cracked

Stir

Italian

vermouth

dash orange bitters

ice; strain

into chilled cocktail glass.

FANCY COCKTAIL 1% 1

oz.

bourbon

Stir glass.

dash Angostura bitters

Yz tsp. sugar syrup piece lemon peel

dash Curasao

with cracked ice; strain into chilled, frosted cocktail Serve with a maraschino cherry and an ice-water chaser.

FANCY FREE COCKTAIL 1^2 OZ. 1

bourbon

maraschino liqueur dash orange bitters

2 dashes

dash Angostura bitters

Shake with cracked

ice; strain

into chilled, frosted cocktail

glass.

FLU COCKTAIL 1^2 oz. rye 1

dash Jamaica ginger Juice Stir

with cracked

rock-candy syrup

tsp.

tsp. ginger

% lemon

ice; strain

brandy

into chilled cocktail glass.

FLYING SCOTCHMAN COCKTAIL 1

oz. scotch

Yz oz. Italian

vermouth

Shake with cracked

ice; strain

dash Angostura bitters dash sugar syrup into chilled cocktail glass.

FOX RIVER COCKTAIL 1^2 OZ.

% oz. creme de cacao

bourbon 2 dashes

Stir

lemon

with cracked

peach

ice; strain

bitters

into chilled cocktail glass. Twist

peel over drink.

FRANCIVLLI COCKTAIL 1

oz.

bourbon

Shake with shaved

% oz. Italian vermouth % oz. Fernet Branca ice

and serve frapp6

in cocktail glass.

Bartender's Guide

270

FRISCO COCKTAIL 1

oz.

bourbon

Stir

lemon

Yo oz. benedictine

with cracked

into chilled cocktail glass. Twist

ice; strain

peel over drink.

GIGOLA COCKTAIL

% oz. bourbon

% 1

tsp.

stir

honey and cream without and grate nutmeg over drink.

oz. irish

Stir

GLOOM

cream

ice in bar glass;

add whisky;

LIFTER COCKTAIL 1

Yo tsp. brandy

Juice Y2

oz.

honey

egg white

V2 tsp. bar sugar

lemon 1

Shake with cracked

1 dash raspberry s\Tup dash grenadine

ice; strain

into chilled double cocktail

glass.

GOOSEBERRY COCKTAIL Same

as Artist's Special Cocktail.

GRAND COCKTAIL % oz. Italian vermouth

% oz. bourbon

Stir

with cracked

tsp. anisette

ice; strain

into chilled cocktail glass. Twist

oiange peel over drink.

GREEN-EYED MONSTER COCKTAIL Same

as Hearn's Cocktail.

HAGUE COCKTAIL % oz. green chartreuse

% oz. bourbon

Y2 tsp. Stir

with cracked

French vermouth

ice; strain

with maraschmo cherry.

into chilled cocktail glass. Serve

271

Cocktails

DOG COCKTAIL % oz. heav}' cream

HAIR OF THE 1

oz. scotch

honey

14 oz.

Shake with shaved

ice

use electric mixer;

strain

into

chilled cocktail glass.

% oz. scotch

HARRY LAUDER COCKTAIL % oz. Italian vermouth 2 dashes sugar

with cracked

Stir

ice; strain

syrup

into chilled cocktail glass.

HEARN'S COCKTAIL ^2 oz.

Yz oz. irish

^ oz. Italian vermouth Shake with cracked

Pernod

dash Angostura bitters

ice; strain into chilled cocktail glass.

HEATHER COCKTAIL 1^

bourbon French vermouth

oz.

Yi oz,

2 Stir

with cracked

dashes orange bitters dash Angostura bitters dashes grenadine 3 1

into chilled cocktail glass.

ice; strain

HESITATION COCKTAIL 1%

bourbon dash lemon juice

yo oz. I

Shake with cracked

H. G. 1

oz.

ice; strain

into chilled cocktail glass.

y^ oz. 1

Stir

with cracked

Swedish Punch or

WELLS COCKTAIL

bourbon

lemon peel over

oz.

caloric

French vermouth

dash Pernod

ice; strain

into chilled cocktail glass. Twist

drink.

HIGHLAND COCKTAIL

% oz. scotch

% oz. Italian vermouth 1

Shake with cracked

dash orange bitters ice; strain

into chilled cocktail glass.

Bartender's Guide

i-]!

nOBWi COCKTAIL

% oz. bourbon % oz. gin Stir

lemon

i 1

with cracked

dash orange bitters dash curafao

ice; strain into chilled cocktail glass.

Twist

peel over drink.

HOME O^ THE RANGE COCKTAIL Same

Dandy

Cocktail.

UOOT MON COCKTAIL oz. scotch

Stir

^2 oz. Italian

% oz. Kina Lillet

with cracked

ice; strain

vermouth

into chilled cocktail glass.

HOT DECK COCKTAIL 1^^ oz.

^2 oz. Italian

r}'e 1

Stir

with cracked

vermouth

dash Jamaica ginger

ice; strain

into chilled cocktail glass.

HURRICANE COCKTAIL

% oz. bourbon

^ oz. creme de menthe

Yo oz. gin •

Juice z

Shake with cracked

lemons

ice; strain into chilled cocktail glass.

I-DON'T-CARE COCKTAIL

% oz. bourbon

% oz. creme de menthe 1

Shake with cracked

dash raspberr)' syrup ice; strain

into chilled cocktail glass.

INK STREET COCKTAIL 1

% oz. orange juice

oz. r)-e

^2 oz.

Shake with cracked

ice; strain

IRISH

1% oz.

lemon

juice

into chilled cocktail glass.

COCKTAIL 2 dashes

irish

2 dashes curajao

Pernod

dash maraschino liqueur dash Angostura bitters 1

with cracked ice; strain into chilled cocktail with a green olive. Twist lemon peel over drink. Stir

glass.

Serve

Cocktails

273

COCKTAIL

IRISH ROSE

oz.

% oz. lemon juice

bourbon 1

Shake with cracked

tsp.

grenadine into chilled cocktail glass.

ice; strain

JIMMIE

WALKER COCKTAIL

bourbon Italian vermouth

lYo oz.

yy oz.

Shake with cracked

dash lemon juice dash grenadine

ice; strain

into chilled cocktail glass.

JOCKEY CLUB COCKTAIL

% oz.

bourbon

Yi oz.

2 Stir

Italian

vermouth

dashes maraschino liqueur

with cracked

ice; strain

into chilled cocktail glass.

JOHN HOLT'S COCKTAIL Same

John

oz. Italian

% oz. irish

Wood

Cocktail.

JOHN

WOOD

vermouth 1

COCKTAIL

i/4

oz.

lemon

i/4

oz.

kiimmel

juice

dash Angostura bitters

Shake with cracked

ice;

strain into chilled

double cocktail

glass.

KILTIE

COCKTAIL—

% oz.

% oz. bourbon Stir

with cracked

lemon peel over

French v'ermouth

dash Angostura bitters

ice; strain

into chilled cocktail glass. Twist

drink.

KILTIE COCKTAIl^i 1

oz.

% oz. Italian vermouth

bourbon 2

Stir

with cracked

lemon peel over

dashes orange bitters

ice; strain into chilled cocktail glass. Twi?*;

drink.

1 Bartender's Guide

ij^

KING COLE COCKTAIL 1% 1

oz.

bourbon

2 dashes sugar syrup

dash Fernet Branca 1

Muddle

1 shce orange shce pineapple

fruit in shaker;

with cracked

add

rest of ingredients

and shake

ice; strain into chilled cocktail glass.

KITCHEN SINK COCKTAIL Vi oz. orange juice 1 tsp. apricot brandy

Yi oz. rye Yi oz. gin

% oz. lemon juice

Y2 tsp. powdered sugar

legg Shake with cracked

ice; strain

into chilled double cocktail

glass.

KUNGSHOLM COCKTAIL

% oz. rye

Y2 oz. Liqueur d'Or Yi oz. French vermouth

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

LA PLACE COCKTAIL

% oz.

% oz. bourbon 2

with cracked

Stir

Italian

vermouth

dashes orange bitters ice; strain

into chilled cocktail glass.

LADIES' COCKTAIL

bourbon 2 dashes Pernod oz.

Stir

dashes anisette

2 dashes

with cracked

ice; strain

Angostura

bitters

into chilled cocktail glass. Serve

with piece of pineapple.

LAWHILL COCKTAIL 1

oz. r)e

Yi oz.

French vermouth

1 1

Stir

with cracked

dash Angostura bitters dash maraschino liqueur

dash Pernod

ice; strain

into chilled cocktail glass.

Cocktails

275

LIBERAL COCKTAIL

% oz. Amer Picon

% oz. bourbon

dash sugar syrup

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

LINSTEAD COCKTAIL

% oz. bourbon

Shake with cracked

oz. sweetened pineapple juice dash Pernod

ice; strain

into chilled cocktail glass.

LIONEL COCKTAIL Same

Bordever Cocktail.

LOENSKY COCKTAIL

% oz. scotch Stir

with cracked

ice; strain

oz.

kiimmel

into chilled cocktail glass.

LONDON COCKTAIL 1

2 dashes orange flower water

oz. rye

Yi oz. orgeat

egg

Nutmeg Shake with cracked ice; Grate nutmeg over top.

strain into chilled

champagne

glass.

LOS ANGELES COCKTAIL bourbon dash Italian vermouth

iy2 oz.

tsp. bar sugar

egg

Juice

Shake with cracked

% oz. rye

into chilled

champagne

MANHATTAN COCKTAII^-i % oz. Italian vermouth 1

Stir

% lemon

ice; strain

with cracked

dash orange bitters

ice; strain into chilled cocktail glass.

glass.

2/6

Bartender's

oz. rye or

Guide

MANHATTAN COCKTAIL— % oz. Italian vermouth

bourbon

dash Angostura bitters

with cracked ice; strain into chilled cocktail with maraschino cherrv. Stir

glass.

Serve

MANHATTAiV COCKTAIL—^ oz.

bourbon

1i oz. French Yi oz. Italian \ermouth

vermouth

Stir with cracked ice; strain into chilled cocktail with maraschino cherrv.

glass.

Serve

MA.VHATTAN COCKTAIL, FRENCH 1

bourbon oz. French vermouth

oz.

1 1

dash Cointreau dash Angostura bitters

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

MAPLE LEAF COCKTAIL 1

oz.

bourbon

Juice y^

Shake with cracked

ice; strain

tsp. maple S}Tup lemon

into chilled cocktail glass.

MARTHA COCKTAIL lYz oz. bourbon 1

1 dash maraschino liqueur dash orange bitters

Stir with lump of ice in Old-Fashioned Pernod and twist lemon peel over drink.

glass;

add a dash of

McKlNLEY'S DELIGHT COCKTAIL 1

bourbon OZ. Italian vermouth

oz.

Shake with cracked

2 dashes chern,- liqueur 1

dash Pernod

ice; strain into chilled cocktail glass.

MICKIE WALKER COCKTAIL 1^

oz. scotch

% oz. Italian vermouth Shake with cracked

dash lemon juice dash grenadine

ice; strain into chilled cocktail glass.

2 i

Cocktails

2jj

MILAN COCKTAIL

% oz. bourbon

% oz. Bacardi y^ tsp. orange juice

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

MILLIONAIRE COCKTAIL—

% oz. bourbon

Yi oz. grenadine

Shake with cracked

ice;

dashes curagao egg white

strain into chilled

double cocktail

glass.

MILLIONAIRE COCKTAIL— 1

bourbon oz. Pernod

Y^ oz. grenadine

oz.

Shake with cracked

1 dash curagao egg white

ice; strain

into chilled

champagne

glass.

MILWAUKEE COCKTAIL 1%

Yi oz. apricot

oz. rye

Stir

with cracked

ice; strain

brandy

into chilled cocktail glass. Serve

with green cherry.

MODERN COCKTAIL 1

oz. sloe gin

dash orange bitters dash Pernod dash grenadine 1

% oz. scotch

Shake with cracked

ice; strain

into chilled cocktail glass.

MODERN MAID COCKTAIL 2 dashes

\Y20z. scotch 2 dashes lemon juice 1

Stir

with cracked

Jamaica dash Pernod dash orange bitters

rum

ice; strain into chilled cocktail glass.

MONTE CARLO COCKTAIL 1%

oz.

bourbon 2

Y2 oz. benedictine drops Angostura bitters

Shake with cracked ice; strain into chilled cocktail Twist lemon peel over drink.

glass.

Bartender's Guide

2^8

MOOSE COCKTAIL 1%

oz.

bourbon

i/{>

oz. apricot liqueur

dash Angostura bitters

Stir with cracked ice; with piece of pineapple.

strain into chilled cocktail glass. Serve

MOKNING GLORY COCKTAIL % tsp. Curasao % oz. rye % tsp. Pernod % oz. brandy 2 dashes orange bitters % tsp. sugar S}Tup Stir

lump

with cracked

into Old-Fashioned glass with

ice; strain

lemon peel over

of ice; add squirt of club soda. Twist

drink.

MOUNTAIN COCKTAIL

% oz.

Vi oz. French

r}'e

Yi oz. Italian

Shake with cracked

champagne

vermouth

% oz. lemon juice

vermouth

egg white

ice; strain

into chilled double cocktail or

glass.

MUD

PIE

COCKTAIL

% cube sugar

i cube ice 4 dashes Curasao

2 dashes Peychaud's bitters

Muddle sugar and bitters in Old-Fashioned glass; add ice and Curasao; decorate with fruit and serve with whisky on the side.

NAKRAGANSETT COCKTAIL 1

% oz.

oz. rye 1

Italian

vermouth

dash anisette

Shake well with cracked

ice; strain into chilled cocktail glass.

NEW YORK

COCKTAIL 4 dashes grenadine

2 oz. rye

Juice

% lime

Shake with cracked ice; strain into chilled cocktail Twist orange peel over drink.

glass.

2 1

Cocktails

279

NEW YORKER 1%

bourbon

oz.

COCKTAIL powdered sugar lemon juice

V^ tsp.

2 dashes claret

V2 tsp.

Shake with cracked

ice; strain

into chilled cocktail glass.

NJNETEEN-TWENTY COCKTAIL 1 1/^

Vz oz.

oz. rye oz. Italian Stir

lemon

vermouth

with cracked

ice; strain

French vermouth

dash orange bitters

into chilled cocktail glass. Twist

peel over drink.

OH HENRY! COCKTAIL % oz. benedictine

% oz. bourbon

y> oz. ginger ale Stir

with cracked ice until very cold; strain into chilled cock-

tail glass.

OLD FAITHFUL COCKTAIL Same

Milwaukee Cocktail.

OLD-FASHIONED APPETIZER

% oz. rye or bourbon % oz. Dubonnet

2 dashes 1

2 dashes curagao

Mix and 1 slice

Pernod

dash Peychaud's bitters cube ice

serve in Old-Fashioned glass with

pineapple, and

piece

lemon

slice

orange,

peel.

OLD-FASHIONED COCKTAIL—

% cube sugar

dashes Angostura bitters 2 dashes curagao 2

Muddle whisky;

stir

oz.

bourbon

strip

orange peel

strip

lemon peel

sugar and bitters, add cube of ice, curajao, and and decorate with a slice of pineapple.

OLD-FASHIONED COCKTAIL— yi cube sugar 1

dash Angostura bitters 1

squirt seltzer

i^^ oz. rye or

bourbon

large piece ice

Muddle sugar and bitters; add ice and whisky; stir and decorate with cherry and slice of orange on toothpick.

28o

Bartender's

Guide

OLD PAL COCKTAIL y-i

oz.

bourbon

y^ oz. French

% oz. Campari

Shake with cracked

vermouth

ice; strain into chilled cocktail glass.

OLD ?E??EK COCKTAIL

% oz. % oz. bourbon Juice % lemon r\'e

1 i

Shake with shaved

drop Tabasco dash Worcestershire sauce dash chili sauce

ice; serve in

OldFashioned

glass.

OLSON COCKTAIL 1

oz.

bourbon

14 oz. cream tsp.

Shake with cracked ice; Grate nutmeg over drink.

honey

strain

into chilled cocktail glass

ONE-TWO-THREE COCKTAIL Same

Olson Cocktail.

OPENING COCKTAIL 1

oz.

y2 oz. Italian y2 oz. grenadine

r}'e

vermouth

Stir with cracked ice; strain into chilled cocktail with maraschino cherry.

glass.

Serve

OPPENHEIM COCKTAIL Same

Opening Cocktail, using bourbon.

ORIENTAL COCKTAIL 1

oz.

y2 oz. white curagao

r}^e

y2 oz. Italian

vermouth

Shake with cracked

Juice

% lime

ice; strain into chilled cocktail glass.

PADDY COCKTAIL 1%

oz. r}-e 1

Stir

with cracked

1 dash Angostura bitters dash lemon juice

ice; strain

into chilled cocktail glass.

281

Cocktails

PERFECTO COCKTAIL

% oz. bourbon % oz. French vermouth 1

Stir

with cracked

Vi oz. Italian

vermouth

dash orange bitters drop Angostura bitters 1

ice; strain

into chilled cocktail glass.

PICK-UP COCKTAIL 1

oz. rye

y2 oz. Fernet Branca

lemon

with cube of ice in Old-Fashioned

Stir gently slice of

dashes Pernod

1 slice

glass.

Float

lemon.

PICON WHISKY COCKTAIL

% oz. Amer Picon

% oz. bourbon

dash sugar syrup

Stir

with cracked ice until very cold; strain into chilled Twist lemon peel over drink.

cocktail glass.

POLLY'S SPECIAL COCKTAIL I

oz. scotch

y2 oz. grapefruit juice

% oz. curagao

Shake with cracked

ice; strain into chilled cocktail glass.

PRIMOS COCKTAIL

% oz. cognac

% oz. bourbon 1

Stir

with cracked

tsp.

Grand Marnier

ice; strain into chilled cocktail glass.

QUAKER COCKTAIL

% oz. rye % oz. brandy

tsp. raspberry

Juice

Shake with cracked

% lime

syrup

ice; strain into chilled cocktail glass.

RAH-RAH-RUT COCKTAIL 1%

oz. rye

dashes Pernod

2 dashes Peychaud's bitters Stir

with cracked

ice;

strain into chilled cocktail glass.

282

Bartender's

Guide

RATTLESNAKE COCKTAIL 1

oz. T}'e

tsp.

lemon

juice

% tsp. powdered sugar

2 dashes Pernod

^ egg white

Shake with cracked

ice; strain into chilled cocktail glass.

REDSKIN COCKTAIL 1

oz.

bourbon

y> oz. 2

with cracked

Stir

French vermouth

drops Angostura bitters ice; strain into chilled cocktail glass.

ROB ROY COCKTAIL 1

% oz. French vermouth

oz. scotch 1

with cracked

Stir

dash Angostura bitters ice; strain

into chilled cocktail glass,

ROBERT BURNS COCKTAIL 1%

oz. scotch

% oz. Italian vermouth with cracked

Stir

% oz. irish

ice; strain

dash orange bitters dash Pernod

into chilled cocktail glass.

RORY O'MORE COCKTAIL % oz. Italian vermouth 1

dash Angostura bitters

Shake with cracked

ice; strain into chilled cocktail glass.

RUSSELL HALL COCKTAIL 1^2 02.

r)'e

3 dashes blackberry

Stir

brandy

dashes sugar s}Tup

2 dashes orange bitters

with cracked ice; strain into chilled cocktail Down the Hatch Cocktail.

Same

% oz.

rj-e

ST. Yz oz. French

glass.

Note:

MORITZ COCKTAIL ^2 oz. goldwasser

vermouth

Shake with cracked

ice; strain

dash orange bitters into chilled cocktail glass.

2 1

Cocktails

283

SAN DIEGO COCKTAIL

% oz. bourbon % oz. aperitif

2 2

with cracked

Stir

dashes Curasao drops Angostura bitters

ice; strain into chilled cocktail glass.

SANTA BARBARA COCKTAIL 1

oz.

bourbon

2 dashes apricot

^ oz. grapefruit juice

Shake with cracked

ice; strain

brandy

dashes sugar syrup into chilled cocktail glass.

SATAN COCKTAIL 1% 1

bourbon dash Italian vermouth oz.

Stir

with cracked

ice; strain

dash Pernod dashes Peychaud's bitters

into chilled cocktail glass.

SAZERAC COCKTAIL 2 oz. rye

Coat

dashes Peychaud's bitters

inside of thoroughly chilled large Old-Fashioned glass

with Pernod, turning the glass to coat it evenly and thoroughly. bitters with cracked ice until very cold; strain into prepared Old-Fashioned glass; twist lemon peel over drink and serve.

Shake rye and

SCOFFLAW COCKTAIL—

% oz. bourbon % oz. French vermouth 1

Shake with cracked

Yy tsp. grenadine ^2 tsp. lemon juice

dash orange bitters ice; strain

into chilled cocktail glass.

SCOFFLAW COCKTAIL—

^ oz. rye or bourbon % oz. French vermouth 1

Stir

with cracked

i/4

oz.

lemon

juice

^ oz. grenadine

dash orange bitters

ice; strain

into chilled cocktail glass.

SCOTTISH GUARDS COCKTAIL '^2

OZ.

% oz.

bourbon lemon juice

Shake with cracked

^ oz. orange juice 1

tsp.

grenadine

ice; strain into chilled cocktail glass.

Bartender's Guide

28^

SERPENT'S Same

John

Wood

TOOTH COCKTAIL

Cocktail.

SEVEN FRUITS COCKTAIL 1%

oz.

bourbon

% oz. Seven Fruits hqueur Shake with cracked

ice; strain

dashes orange bitters dash Angostura bitters into chilled cocktail glass.

SHAMROCK COCKTAIL

% oz. irish % oz. French vermouth with cracked with an olive. Stir

ice; strain

dashes green chartreuse

dashes creme de

menthe

into chilled cocktail glass. Serve

SHILLELAGH COCKTAIL

% oz. irish % oz. French vermouth Stir

with cracked

2 dashes 2 dashes

ice; strain

Pernod Angostura

bitters

into chilled cocktail glass.

SHRAPNEL COCKTAIL

% oz. bourbon Yi oz. Italian Stir

Yi oz.

vermouth

with cracked

ice;

French vermouth

dash apricot brandy

strain into chilled cocktail glass

and

serve with half slice of orange.

SOUL

KISS

COCKTAIL—

y^ oz. rye

% oz. French vermouth Stir

with

with cracked

slice of

ice: strain

14 oz. orange juice

y^ oz.

Dubonnet

into chilled cocktail glass; serve

orange.

SOUTHERN COCKTAIL 1^ 1

oz.

bourbon

dash benedictine

1 1

dash grenadine dash lemon juice

Stir with a lump of ice in an Old-Fashioned glass; add maraschino cherry and twist lemon peel over drink.

28^

Cocktails

STINGER RESERVE COCKTAIL

% oz. rye

Vi oz. vermouth Juice i/^ orange

Pernod

Yi oz.

Shake with cracked

ice thoroughly; strain into chilled cock-

tail glass.

STYRRUP COCKTAIL 1

oz.

bourbon 2

Stir

with cracked

lemon peel over

oz. orange juice drops Angostura bitters ice; strain

into chilled cocktail glass. Twist

drink.

SUBURB COCKTAIL

% oz. bourbon Yi oz. Jamaica

Vi oz. port wine

rum 1

Shake with cracked

1 dash Angostura bitters dash orange bitters

ice; strain

into chilled cocktail glass.

TEMBLOR COCKTAIL Same

Bunny Hug

Cocktail.

TEMPTATION COCKTAIL \%

oz. rye

^ dashes curagao Stir

with cracked

ice; strain

lemon and orange peel over

dashes Pernod dashes Dubonnet

into chilled cocktail glass. Twist

drink. Serve with ice-water chaser.

TENNESSEE COCKTAIL y-i,

oz.

% oz. maraschino liqueur

bourbon y-i

oz.

lemon

juice

Shake with cracked ice; strain into chilled cocktail Serve with maraschino cherry.

glass.

TENNIS GIRL COCKTAIL y^ oz. scotch

Shake with cracked

oz.

French vermouth

dash lime juice

ice; strain

into chilled cocktail glass.

Bartender's Guide

286

THISTLE COCKTAIl^i

% oz. scotch

% oz. 2 dashes

with cracked

Stir

Italian

vermouth

Angostura bitters

ice; strain into chilled cocktail glass.

THISTLE COCKTAIL— 1

% oz. Italian vermouth

oz. scotch 2 dashes

Shake with cracked

orange bitters

ice; strain

into chilled cocktail glass.

TIPPERARY COCKTAIL

% oz. irish

14 oz. yellow chartreuse

% oz. Italian vermouth

Shake with cracked

ice; strain

T. N. T.

% oz. r)e or bourbon Shake with cracked

into chilled cocktail glass.

COCKTAIL

% oz. Pernod ice; strain

into chilled cocktail glass.

TIPTOES COCKTAIL 1/^

oz.

bourbon

^4 oz. Italian

^ oz. gin

vermouth

% oz. kirschwasser

Shake with cracked

ice; strain

into chilled cocktail glass.

TRILBY COCKTAIL

% oz. scotch % oz. Parfait Amour

^4 oz. Italian vermouth 2 dashes Pernod 2

Shake with cracked

dashes orange bitters ice; strain

into chilled cocktail glass.

UP IN MABEUS Same

ROOM

Rigueur Cocktail.

UP-TO-DATE COCKTAIL

% oz. or bourbon % oz. sherr}' r}'e

Shake with cracked

z dashes

Angostura bitters

2 dashes

Grand Marnier

ice; strain into chilled cocktail glass.

287

Cocktails

VAIL COCKTAIL 1

% oz. benedictine

oz. rye

French vermouth

^2 OZStir

with cracked

ice; strain into chilled cocktail glass.

WALFORD COCKTAIL Same

as Hearn's Cocktail.

WALDORF COCKTAIL Same

Heam's

Walford, using

dashes Angostura

bitters instead of just 1

WARD Same

as Scottish

VIII

Guards Cocktail.

WEMBLEY COCKTAIL % oz. French vermouth % oz. pineapple juice

Yz oz. scotch

Shake with cracked

ice; strain

into chilled cocktail glass.

WESTMINSTER COCKTAIL

% oz. bourbon

y^ oz.

French vermouth

% oz. Italian vermouth

Shake with cracked

ice; strain

into chilled cocktail glass.

WHISKY COCKTAIL 1^ 1

oz.

bourbon

dash orange bitters Stir

with

Variations:

cracked ( 1 )

dash sugar syrup Angostura bitters

2 drops ice;

strain

Omit orange

into

bitters;

chilled (

)

cocktail

glass.

substitute curagao

for the orange bitters.

WHISKY BLOSSOM COCKTAIL 1

bourbon oz. Italian vermouth

oz.

Shake with cracked

ice; strain

dash pineapple juice dash lemon juice into chilled cocktail glass.

WHISPER COCKTAIL Same

Westminster Cocktail.

2 2 1

Bartender's Guide

288

WHIZ BANG COCKTAIL— 1

dashes Pernod dashes grenadine 2 dashes orange bitters

oz. scotch

% oz. French vermouth Stir

with cracked

ice; strain into chilled cocktail glass.

WHIZ BANG COCKTAIL— 1

oz. scotch 1

Stir

with cracked

1 dash grenadine dash Pernod

ice; strain

into chilled cocktail glass.

WHIZ DOODLE COCKTAIL Same

Barbary Coast Cocktail.

WILD-EYED ROSE COCKTAIL 1

oz. irish

Vi'

oz. grenadine

Juice ^2 lime

Old-Fashioned glass with lump add squirt of seltzer.

Stir in

cold;

of ice until thoroughly

WISCONSIN COCKTAIL Same

Same

as Hearn's Cocktail.

Milwaukee Cocktail.

YASHMAK COCKTAIL ZAZERAC COCKTAIl^-i

% oz. rye 1/4

^ oz. Bacardi

oz. anisette

Yi oz. sugar s\Tup

Shake with cracked

dash Angostura bitters dash orange bitters

dashes Pernod

ice; strain into chilled cocktail glass.

ZAZERAC COCKTAIL— 1.^

1 1

cube sugar dash Angostura bitters dash orange bitters

Pernod

tsp.

piece of ice

oz.

bourbon or

Dissoh-e sugar in Old-Fashioned glass with bitters; add ice,

Pernod, and whiskv and blend. Add a piece of lemon peel and Schweppes soda or seltzer; stir and serve.

a squirt of

COLLINS punch

Collinses really belong to the

brothers John and

members

Tom

of the Collins family,

made from any

family, the

being the most prominent

distilled liquor, a

Collins

may be

standard proportion

being 2 ounces liquor, the juice of Vi 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

RUM Substitute Puerto Rican

Tom

Collins.

Tom

Collins,

COLLINS

rum

for gin in

Bartender's

290

TOM 2 oz. dry gin

COLLINS V2

1 tsp.

Guide

lemon

bar sugar

Squeeze lemon and drop into 10-oz. glass; add and dissolve add cracked ice and gin; stir and fill glass with seltzer.

sugar; Stir

and

serve.

WHISKY COLLINS Known

John ColUns.

CRUSTAS A Crusta is a particular little breed of drink which seems to require two things to make it legitimate: a "^rosted

orange

wineglass and the entire peeling of a fitted

right into the glass.

—liquor,

The

lemon or

rest of

it's

lemon juice, maraschino liqueur, a dash of bitters or some other flavoring, all handled like a cocktail and poured into lemon or orange peelstandard

ing.

BRANDY CRUSTA— 2 oz. brandy 1

dash Angostura bitters

tsp.

lemon

tsp.

maraschino liqueur

juice

Into a frosted wineglass which has been well chilled,

fit

orange which has been peeled all in one piece. one lump of ice. Shake above ingredients with shaved strain into prepared wineglass. rind of

the

Add ice;

Bartender's

292

Guide

BRANDY CRUSTA—2 brandy 2 dashes Angostura 2 oz.

bitters

2 dashes

lemon

2 dashes

maraschino liqueur

juice

dashes sugar sjTup

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. ice; strain into

prepared

Shake above ingredients with shaved

glass.

GIN CRUSTA Same

Brandy Crusta, substituting gin

Same

Brandy Crusta, substituting rum

for brandy.

RUM CRUSTA for brandy.

WHISKY CRUSTA 1 oz.

bourbon

2 dashes curagao 2 dashes

maraschino liqueur

Remove

dashes lemon juice

2 dashes

Angostura bitters

2 dashes sugar

syrup

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 2 oz.

brandy

tsp.

Juice

grenadine

% lemon

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 1

glass cracked ice

dash Angostura bitters

% tsp. yellow chartreuse 2 oz. Bacardi

Build in the glass of cracked

RUM

DAISY

Vz unsqueezed lemon peel tsp. bar sugar

Several sprigs 2 cherries ice; stir

and

mint fruits in season

serve.

Bartender's

294

Guide

MORNING-GLORY DAISY 2 oz. liquor, as preferred

tsp.

% egg white

2 tsp.

bar sugar

Pernod

Shake with cracked ice; strain into Schweppes soda or seltzer and ser\e.

fizz glass;

add squirt of

POMPIER DAISY 1

oz.

creme de

cassis 1

Stir in

Old-Fashioned

cube

glass;

RUM 1^

oz. Puerto

Rican rum 1

grenadine;

Fashioned

glass.

French vermouth

with seltzer and serve,

fill

DAISY

lime dash grenadine

Squeeze lime and drop

rum and

oz.

ice

with finely cracked ice; add and pour unstrained into Old-

in shaker

shake

STAR DAISY Substitute applejack or calvados for brandy in Brandy Daisy.

WHISKY DAISY— 1%

oz.

bourbon

4 dashes grenadine Juice 14 lime or

Add above

% lemon

ingredients to goblet filled with shaved ice;

stir

Garnish with fruit in season and fresh mint and ser%e with straws. Note: Brandy, gin, or rum may be substituted for the whisky. or swizzle until glass

frosted.

WHISKY DAISY— 1%

oz.

bourbon

Juice

Shake with cracked glass.

dashes Pernod

% lime or Y^ lemon

ice;

strain

into chilled Old-Fashioned

—

iJ?M_ One

egg nog and one milk punch impoited milk in the milk punch.

EGG NOGS AND MILK PUNCHES The word

egg nog brings to

wholly separate pictures.

mind two

One

different

and

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 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.

every man's

BALTIMORE EGG NOG—i J.

brandy oz. Madeira

uz.

1^/4

2 tsp. sugar syrup

i/4

oz.

rum

whole egg

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.

Bartender's Guide

296

BALTIMORE EGG 1

oz.

bourbon Madeira

NOG—

milk whole egg

2 oz. 1

1 tsp.

Shake with cracked grated nutmeg.

ice:

sugar

strain into

BANANA crushed ripe banana 2 level tsp. bar sugar

COW

3 oz.

tumbler and top with

i^/lj

whole milk Rican rum

oz. Puerto

Shake with cracked ice or mix in electric mixer; strain into Note: This drink is good for children, omitting the rum. Be sure the banana is ripe.

large glass.

BOSTON EGG NOG

% oz. brandy Yi oz. Jamaica 4 oz. Madeira

4 oz. shaved ice 1 egg yolk

rum

% 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 EGG NOG—i 2 oz.

4 oz.

brandy milk

2 tsp. sugar syrup 1

whole

oz. Jamaica

rum

fresh egg

Shake vigorously with cracked

ice; strain

into large glass

and

dust with nutmeg.

BRANDY EGG NOG— 1 1

brandy oz. Jamaica rum oz.

whole egg

milk bar sugar 2 oz.

tsp.

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 BULL'S MILK 3 oz.

brandy

397

PUNCH

3 oz.

milk

^2 tsp. sugar syrup

Shake with cracked with nutmeg.

into 8-oz. tumbler

ice; strain

and dust

BUTTERFLY MILK PUNCH cognac dash Angostura bitters

oz.

creme de cacao

2 oz.

3 oz. fresh

^ tsp. bar sugar

Shake well with cracked with nutmeg.

ice; strain

milk

into 8-oz. tumbler; dust

ICHBIEN 4 oz. milk 1 egg yolk

iy> oz. brandy

% oz. orange curajao Shake with cracked

ice; strain

into tumbler and dust with

grated nutmeg.

ITCHIBAN brandy tsp. creme de cacao

3 oz.

% tsp. benedictine 1

Shake vigorously with cracked and grate nutmeg over top.

whole egg ice;

strain into

12-oz. glass

MCGREGOR'S EGG NOG 1 oz. dry sherry

tsp. bar sugar

14 oz. cognac

whole egg

14 oz. Bacardi

^ 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 cinnamon and nutmeg.

MILK PUNCH— (Whisky) 4 4

whisky oz. milk oz.

% tsp. Jamaica rum 1

Shake vigorously with cracked glass. Dust with nutmeg.

tsp. sugar syrup ice; strain

into 10-oz. highball

2 ^1

Bartender's

298

Guide

MILK PUNCH— (Cognac) cognac dash Jamaica rum

3 oz.

1 tsp.

^-4

sugar s}Tup

tsp.

curagao

4 oz. milk

Shake vigorously with cracked Dust with nutmeg.

ice;

strain into

10-oz. high-

ball glass.

MILK PUNCH— (Brandy) 2 oz. 1

brandy

oz. benedictine

dash Jamaica

rum

4 oz. milk

Shake vigorously with cracked ice; strain into 10-oz. highball Add a dash or two of seltzer and dust with nutmeg.

glass.

RUM COW i^'o

2 1

oz.

Puerto Rican rum

drops vanilla dash nutmeg

Mix thoroughly

dash Angostura bitters cup milk

2 tsp. sugar

in shaker

with cracked

ice; strain into 10-oz.

glass.

RUM EGG NOG 3 oz. 4 oz.

Jamaica milk

rum

2 tsp. sugar syrup 1

dash vanilla extract

whole egg

Shake vigorously with cracked and dust with nutmeg.

RUM 2 oz.

rum

ice;

strain into

10-oz. glass

PICKUP 2 oz. milk

Charged water

Mix rum and milk charged water and

10-oz. glass with cracked ice;

add

stir slightly.

WHITE PLUSH— 3 oz.

bourbon

Shake with cracked nutmeg.

3 oz.

milk

ice; strain into 8-oz.

tumbler; dust with

Egg Nogs and Milk Punches

299

WHITE PLUSH— 2 oz. gin

2 OZ.

Shake with cracked nutmeg.

oz.

maraschino liqueur

milk

ice; strain

into 6-oz. tumbler; dust with

FIXES Small, potent, and sweet. Fixes are like miniature

Cobblers.

BRANDY FIX—i 1

oz. cherry

oz.

brandy

Mix add a

brandy

tsp. sugar

Juice

% lemon

with shaved of lemon and serve with straws. 8-oz. glass;

slice

fill

glass

ice.

Stir slowly;

BRANDY FIX— Juice of Yo 1

lemon

tsp. sugar

Mix

dash Curasao brandy

2 oz.

in 8-oz. glass;

a slice of orange

and

fill

with shaved

ice; stir

and decorate with

berries in season. Serve with straws.

Gin, rum, or whisky

may be

Note:

substituted for the brandy.

GIN FIX 2 OZ. gin 1

Juice

oz. water

Mix and and

fill

in 8-OZ. glass; glass

straws.

fill

^ lemon

tsp. sugar

two-thirds full with shaved ice;

with berries and

fruits in season.

stir

Serve with spoon

FIZZES The

Fizz

an early-morning drink with a definite

purpose— a panacea for hang-overs. Generally contrived 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.

may be

Any

carbonated beverage

used, however, even champagne.

The addition

of the white of an egg turns a plain Fizz into a

Sil-

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

\er Fizz; add an egg yolk

an extra slug of gin or fouls up the mixture with

imitation or stale

lemon

your hands, so take

juice.

easy.

You've a man's life in don't want him to

You

peter out before noon, do you? That's scotch-and-

soda time.

Bartender's

302

Guide

ALABAMA FIZZ Add

a sprig of fresh

mint

Gin

to a plain

Fizz.

ALBEMARLE FIZZ 2 oz. gin

tbs. powdered sugar lemon

i/l>

Juice V2

Shake with lots of cracked and fill up with seltzer; add 1

ice; strain

AMER PICON 3 oz.

Amer

Picon

FIZZ

egg white oz. grenadine 1

Shake with lots of cracked fill with club soda.

ice; strain

BLOW

APPLE 2 oz.

into 8-oz. highball glass

tsp. raspberry syrup.

applejack

4 dashes lemon juice

Shake with lots of cracked and fill with seltzer.

into large goblet

and

FIZZ

tsp. sugar

egg white

ice; strain

into 8-oz. highball glass

AZIZ FIZZ 3 oz. dry gin

Juice 1

Shake with 3

egg white 1 small lemon

% tsp. sugar

oz.

cream

lots of cracked ice; strain into large goblet;

dashes orange flower water and

with club soda or

fill

add

seltzer,

as preferred.

BARCELONA FIZZ 3 oz. gin 2 oz. sherry

fill

1/4

tsp.

lime juice

% tsp. sugar syrup

Shake with lots of cracked with seltzer.

ice

and

strain into chilled goblet;

BIRD OF PARADISE FIZZ 3 oz. gin 1

oz. thick

cream

egg white

Juice 3 tsp. raspberry

1% limes syrup

Shake with lots of cracked ice; strain into large chilled gobadd 3 dashes orange flower water and fill up with club soda. Note: 3 tsp. blackberry liqueur may be substituted for the let;

raspberry syrup.

Fizzes

503

BRANDY FIZZ Substitute brandy for gin in

Gin

Fizz.

BUCKS FIZZ ^2 oz. orange juice

ice

Champagne

cube

fill

Pour orange juice over ice in champagne glass; chilled champagne; stir gently and serve at once.

fill

with

CHERRY RUM FIZZ

% lemon % tsp. sugar

tsp. cherry

oz. Puerto

brandy Rican Rum

Squeeze lemon and drop mto shaker; add rest of ingredients and shake with cracked ice; strain into Fizz glass and add squirt or two of seltzer.

CREAM 2 oz. dry gin

FIZZ

Juice

% tbs. powdered sugar

Shake with lots of cracked and fill with seltzer.

% lemon

tsp. fresh thick

ice; strain

cream

into 8-oz. highball glass

CREOLE FIZZ 3 oz. sloe gin oz. thick cream

egg white

Juice

Shake with lots of cracked fill with seltzer.

^/S>

ice; strain

lemon into chilled goblet

and

DERBY FIZZ bourbon tsp. lemon juice

2 oz.

tsp. sugar

whole egg

fill

dashes curagao

Shake with lots of cracked with seltzer.

ice; strain

DIAMOND 3 oz. dry gin

Juice

% lemon

Shake with lots of cracked fill with chilled champagne.

into chilled goblet

and

FIZZ

tsp. sugar

Champagne ice; strain

fill

into chilled goblet and

Bartender's Guide

^o^

DUBONNET 2 oz. 1

tsp. chern^

brandy

Shake with lots of cracked and fill with seltzer.

FIZZ

Juice

^ orange

Juice

I/2

Dubonnet

ice; strain

lemon into 8-oz. highball glass

FIZZ A LA VIOLETTE 2 oz. dry gin 1

oz.

1 tsp.

creme de

\iolette

egg white

cream

2 tbs.

sugar

Juice ^2 Juice ^2

hme

lemon

Shake with

lots of cracked ice; strain into chilled goblet and with club soda. Note: Creme Yvette may be substituted for creme de violette.

fill

FUZZY FIZZ menthe

2 oz. cr^me de

Shake with fill

with

lots of

cracked

cream

oz.

into chilled goblet

ice; strain

and

seltzer.

GIN FIZZ 2 oz. dry gin 1 tbs.

% lime

Juice

powdered sugar

Juice y2

Shake with lots of cracked glass; fill with seltzer.

ice;

lemon

strain

into

8-oz. highball

GINGER FIZZ Same

Gin

Fizz, only

fill

with ginger

GOLDEN Add

FIZZ

egg yolk to Gin Fizz.

GOOD MORNING 2 oz. dry gin

% oz. anisette Shake with

FIZZ

tsp. sugar

Juice 1

fill

ale instead of seltzer.

^/4

lemon

egg white

w'ith lots of cracked ice; strain into chilled goblet seltzer.

and

Fizzes

305

GRAND ROYAL 2 oz. 1

tbs.

Yz oz. Juice

dry gin

Juice 1

% lime

ice; strain

HARVARD brandy

^2 OZ. Italian

lemon

dash maraschino liqueur 3 dashes orange juice 1 whole egg

powdered sugar cream

Shake with lots of cracked fill with seltzer.

2 oz.

FIZZ

i/i>

vermouth

Shake with lots of cracked fill with seltzer.

into chilled goblet

and

FIZZ

dashes orange bitters dash sugar syrup

ice; strain

into chilled goblet

and

HOFFMAN HOUSE FIZZ Juice % lemon

2 oz. gin

% tbs. powdered sugar

Juice Yi orange

maraschino liqueur

2 dashes

tsp.

cream

tbs.

grenadine

Shake with lots of cracked fill with seltzer,

ice;

strain

into 8-oz. highball

glass;

JAN'S FIZZ 3 oz. gin 1 oz. orgeat

1 ^/Ij

^ oz. orange juice Shake with fill

with

oz. Cointreau tbs.

Juice

lots of

cracked

ice;

powdered sugar

% lemon

strain into chilled goblet;

seltzer.

IMPERIAL HOTEL FIZZ 1

oz.

bourbon

% oz. St. Croix rum Shake with lots of cracked fill with seltzer.

4 dashes lemon juice Juice Vi lime ice;

strain into

8-oz.

highball

glass;

MARGUERITE FIZZ ]A tsp. grenadine

3 oz. gin 1

dash Angostura bitters

Shake with seltzer.

Yi tsp.

lemon

juice

lots of ice; strain into chilled goblet;

fill

with

Bartender's

306

MAY BLOSSOM 2 oz. Swedish

Punch Juice 14

Shake with lots of cracked glass; fill with seltzer.

FIZZ grenadine

tsp.

Guide

lemon ice;

strain

into

8-oz. highball

MORNING-GLORY FIZZ 2 oz. scotch or bourbon, as preferred

2 dashes Pernod

egg white

tsp.

powdered sugar lemon

Juice ^4

Juice

Shake with lots of cracked let; fill with seltzer.

NEW

% lime

ice; strain

into large chilled gob-

ORLEANS FIZZ

3 oz. gin 1 oz. thick 1

Juice ^4

cream egg white

lemon

1^2 tsp. sugar 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 Use egg yolk in

ORLEANS GOLDEN FIZZ

instead of egg white, or use

small whole egg

New Orleans Fizz.

ORANGE

FIZZ

Juice Vo lime

3 oz. gin orange Juice

14 tbs.

Juice Yi lemon powdered sugar

Shake with lots of cracked ice; fill with club soda or seltzer.

strain into large chilled gob-

let;

ORGEAT FIZZ 2 oz. orgeat

Juice

Shake with cracked with seltzer.

ice; strain

% lime

into 8-oz. highball glass;

fill

OSTEND FIZZ 1

oz.

cr^me de

cassis

Shake with cracked with seltzer.

ice; strain

oz. kirschwasser

into 8-oz. highball glass;

fill

Fizzes

307

PEACH BLOW FIZZ

% fresh ripe peach, mashed

2 oz. gin 1 1

cream tsp. powdered sugar

oz.

Juice Mi

Juice

Shake with cracked with seltzer.

ice; strain

hme

% lemon

into 8-oz. highball glass;

fill

PINEAPPLE FIZZ 1%

oz. Bacardi

Yj tbs. 2 tbs.

Shake with cracked with seltzer.

powdered sugar

pineapple juice

ice; strain

into 8-oz. highball glass;

fill

PINK LADY FIZZ 3 oz. gin 1

tsp.

lemon

juice

grenadine egg white tsp.

Shake with 1 ts of cracked ice; strain into chilled goblet; with club soda or seltzer, as preferred.

fill

RACQUET CLUB FIZZ 1% 1

oz. Puerto

lemon

oz.

juice

Blend with with

Rican rum

2 tsp. bar sugar 1

whole egg

% slice pineapple

ice in electric mixer; strain into 10-oz. glass;

fill

seltzer.

RAMOS FIZZ—i 1%

oz. gin

% oz. lemon juice 5 or

tsp.

powdered sugar

milk 6 drops orange flower water 2 oz. fresh

Shake with lots of cracked and fill with seltzer.

ice; strain

into chilled Fizz glass

RAMOS FIZZ— Old

2 oz. 1

Tom

gin

tsp. sugar

3 or

4 drops orange flower

water

egg white

2 tbs.

cream

^ lime Juice % lemon Juice

Shake vigorously with finely cracked chilled goblet; fill with chilled club soda.

ice;

strain

into thin

^o8

Bartender's Guide

REGAL FIZZ 2 oz. 1

Juice i^

brandy

oz. benedictine

Shake with with

lemon

tsp. bar sugar

lots of cracked ice; strain into chilled goblet;

fill

seltzer.

RICKEY FIZZ 3 oz. gin

Juice ^4

2 dashes Pernod

Shake with lots of cracked with chilled lime rickev.

lemon

bar sugar

tsp.

ice; strain

into chilled goblet;

fill

ROSE IN JUNE FIZZ 2 oz. gin

Juice z limes

2 oz. raspberry syrup

Juice

Shake with with

lots of

cracked

orange

ice; strain

into chilled goblet;

fill

seltzer.

ROYAL FIZZ 2 OZ. gin 1

Shake with with

powdered sugar lemon

y^ tbs.

whole egg

Juice 1^ lots of

cracked

ice; strain

into chilled goblet;

fill

seltzer.

RUBY FIZZ 2 OZ. sloe gin

i tsp.

2 dashes raspberry syrup

lemon

Juice ^4

Shake with with seltzer.

lots of

cracked

powdered sugar

egg white

ice; strain

into chilled goblet;

fill

SILVER FIZZ 3 oz. gin

% tbs. powdered sugar Shake with with seltzer.

lots of

cracked

egg white

Juice

i->

ice; strain

lemon into chilled goblet;

fill

Fizzes

309

SILVER BALL FIZZ 2 oz. 1

Rhine wine

% grapefruit

Juice

egg white

tsp.

powdered sugar

2 dashes orange flower water

Shake with with seltzer.

lots of

cracked

ice; strain

into chilled goblet;

fill

SILVER STALLION FIZZ Juice V^ lemon tsp. sugar

2 oz. dry gin 2 oz. vanilla ice

cream

i/^

Shake with cracked

ice;

egg white strain into Collins glass;

fill

with

seltzer.

SLOE GIN FIZZ Substitute sloe gin for gin in plain

Gin

Fizz.

SOUTH SIDE FIZZ Top

plain

Gin Fizz with

sprig of fresh mint.

TEXAS FIZZ ^2 tsp. grenadine

3 oz. gin 1

Shake with with

% tsp. lemon juice

orange juice

tsp.

lots of

cracked

oz. Puerto

oz.

into chilled goblet;

fill

seltzer.

TRADER 1^/^

ice; strain

lemon

Mix

Rican rum

juice

VIC'S

RUM

FIZZ

2 tsp. sugar 1

egg

% oz. cream soda

ingredients in electric or hand shaker with cracked ice; and polish off with grated orange rind.

strain into Fizz glass

TROPICAL FIZZ Juice of iy> green limes

3 oz. gin 3 tsp.

pineapple syrup

Shake with

egg white

cracked ice; strain into chilled goblet; fill with chilled club soda or seltzer. Top with sprig of fresh mint. lots of

FLIPS Made Fhps

with egg, sugar, and the hquor of choice,

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 sherr}', brandy, port, whisky, and numerous other Flips, but the following standard recipe will serve for all. As the flavor of the liquor used is the essential flavor of the drink, white wines or gin are not usually relished.

STANDARD 1

whole

fresh egg

FLIP powdered sugar wine

tsp.

2 oz. liquor or

Shake thoroughly with cracked ice; strain into chilled wineand dust with nutmeg. Suggested liquors and wines: Blackberry and cherry brandy, cognac or good brandy, bourbon, port and sherry wine, Jamaica, Barbados or Virgin Island rums. glass

Flips

111

ALE FLIP 1

whole fresh egg

tsp.

powdered sugar

2 oz. ale

Shake with cracked dust with nutmeg.

ice;

strain

BOSTON i

oz.

Madeira bourbon

into chilled wineglass

and

FLIP egg yolk

% tsp. 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

yy tsp. Italian

^2 tsp. dry gin i dash anisette

vermouth 1

Shake with cracked Dust with nutmeg.

ice;

egg yolk strain

into

CHAMPAGNE 2 OZ.

chilled

cocktail glass.

FLIP

% tsp. sugar syrup

champagne 1

Shake with cracked ice; and add a dash of brandy.

egg yolk strain into chilled

champagne

CHOCOLATE FLIP—i 1 1

oz.

maraschino liqueur

i tsp.

oz. yellow chartreuse

Shake with cracked

tsp.

crushed chocolate

powdered sugar

egg

ice; strain

into chilled wineglass.

CHOCOLATE FLIP— 1% oz.

port wine

y^ oz. yellow chartreuse

Shake with cracked

crushed chocolate egg yolk tsp.

ice; strain into chilled wineglass.

COFFEE FLIP 1^

wine brandy

oz. port

% oz.

Shake with cracked

y> tsp. 1

ice; strain

powdered sugar

egg

into chilled wineglass.

glass

Bartender's Guide

^12

DAREDEVIL FLIP 1

oz. port

wine 1

i egg dash Angostura bitters

Shake with cracked

into chilled cocktail glass.

ice; strain

LAW'S FLIP 1

% tsp. sugar syrup

wine brandy

oz. port

% oz.

Shake with cracked with nutmeg.

egg yolk

into chilled cocktail glass; dust

ice; strain

PORTO 4 oz. port wine 1 oz. thick cream

float of 1 tsp.

cognac

2 tsp. bar sugar 1

Shake with cracked

FLIP oz.

whole egg

ice; strain

into chilled wineglass;

yellow chartreuse and dust with nutmeg.

add a

HOT DRINKS Made

right,

and served piping hot,

hot drink

the most soothing and comforting hbation

known

man. Weariness and worry shnk away after the first swallow, and the world soon seems warm and welcoming once more. Among the most popular, and the most abused, is Hot Buttered Rum. Usually they're weak little noggins 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 but don't use too much liquor in any hot drink and especially a Toddy. If it's too strong a guy can't days,

drink

until

cools,

and then

it's

no good.

2 1

Bartender's

Guide

ALHAMBRA ROYAL 1

cup hot chocolate

oz.

cognac

sUce lemon

Stir cognac into hot chocolate; add with spoon.

slice of

lemon and

serve

AMERICAN GROG 1%

oz.

Mix

r)'e

bourbon

APPLE 1 tsp.

powdered sugar

slice

lemon

add boiling water and serve with spoon.

in coffee glass;

TODDY—

Y^ baked apple 1V2 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—

% tsp. bar sugar Mix

stemmed

coffee glass

and

oz. applejack

with hot apple

fill

cider.

BERRYADE dozen berries in a little hot water; strain into heated goblet; add 1 tsp. port wine, 1 tsp. bar sugar; stir and

Crush about

fill

with hot water.

BLACK STRIPE 2 cherries 1 tsp.

honey

Hot water 1

Crush

oz. Jamaica

rum

2 cloves

cherries in the

water and mLx; add

piece

1 stick cinnamon lemon peel

bottom

rum and

add honey and hot and serve with lemon peel.

of a glass;

spices

BLUE BLAZER 1 tsp.

sugar

glass

heated scotch

Boiling water

mugs; in one dissolve sugar in boiling water; 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.

Heat two

large

in other place whisky

Hot Drinks

315

BRANDY HOT 1 tbs.

water

pinch allspice piece orange peel oz. brandy 1

lumps sugar

Heat in small saucepan, preferably glass; set aflame and allow to burn for a second or two. Pour into heated stemmed coffee glass. Note: Gin, rum, or whisky may be substituted for the brandy.

CAFE BRULOT 4 sticks cinnamon 20 whole cloves 1% cups strong black

cup brandy 14 lumps sugar

Peel of

orange

coff^ee

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, Preheat

for

and

about

silver

minutes; slowly pour in coffee while brandy burns

ladle into demitasse cups as soon as fire flickers out.

CAFE DIABLO 1 lemon lumps sugar

2 cups strong black coffee

Peel of

2 cups brandy

Peel of

orange

8 cloves

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 flames flicker and are about to go out, start ladling into demr Preheat

silver

tasse cups.

CAFE ROYAL cube of sugar in 1 tsp. yellow chartreuse; pour into a cup of hot coffee. Stir and serve with spoon. Dissolve

CARIBBEAN HOT SWIZZLE

% lime 1

tsp. sugar

1^/4

oz. Jamaica

rum

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.

^i6

Bartender's

Guide

COLUMBIA SKIN 1

water cubes sugar

Juice ^2

tbs.

2 oz.

tsp.

lemon

Curasao

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

open flame or in broiler. Cut in quarters and place add 1 qt. port wine; cover and simmer about 20 minutes. Add 3 oz. cognac just before serving, and pour

broil over

in glass saucepan;

into heated tumblers.

ENGLISH ROYAL hot green tea Yo pt. brandy pt. Jamaica rum 4 oz. orange curagao

4 oz. arrack 1 lemon, cut cup sugar

1 pt.

in slices

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

1 oz. Drambuie Hot water

juice

% tsp. sugar

Mix lemon juice and sugar in an Old-Fashioned Drambuie and hot water; stir and serve.

glass;

add

GLOG A famous

cold-weather drink from Sweden

% cup granulated sugar

pt. claret

2 oz. Angostura bitters

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 twothirds full \\ith hot wine mixture.

Hot Diinks

^ij

GLUH WEJN {Hot Claret) 2

lumps sugar

piece orange peel

clove

piece

cinnamon

Heat

i/^

saucepan

lemon peel

pt. claret

but do not

boil.

Strain

into

heated

tumbler.

HEAT WAVE 1

oz. Myers's Planter's

oz. Triple Sec

Rum

oz.

Punch

Mix slice of

Rock & Rye

drop lemon juice

in Toddy glass; fill with boiling water. Garnish with orange stuck with whole clove and stick of cinnamon.

HOT BENEFACTOR 2

Hot water

lumps sugar

rum

2 oz.

Jamaica

2 oz.

burgundy

slice

lemon

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.

HOT BUTTERED RUM BATTER 1

lb.

brown sugar

Pinch of

Yi lb. butter

salt

Spices

Cream butter and sugar together until smooth and fluffy; add Yi to Y2 tsp. 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 1 heaping tsp. of above batter in mug; add 1Y2 oz. Puerto Rican rum; stir and fill with hot water. Northwest Passage: 1 heaping tsp. batter in 10-oz. goblet. Add 1 oz. Demerara 151-proof rum; stir and add boiling water and piece of lemon rind. Cof?ee Grog: Place 1 tsp. batter, 1 strip of lemon rind, 1 strip of orange rind, and 1V2 oz. Puerto Rican rum in preheated mug. Stir well; add 1 oz. cream and fill mug with hot coffee.

Hot Buttered

Rum

Cow:

Place

tsp. batter, 1Y2 oz.

Puerto

Bartender's Guide

318

Rican rum, 14 oz. Jamaica rum in preheated mug. Stir well and fill with hot milk. Stir thoroughly and dust with nutmeg before serving.

HOT EGGNOG brandy

egg yolk

tsp. sugar

Hot milk

oz.

rum

oz.

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

lemon

2 cubes sugar 1^/4

Mix

Old-Fashioned

oz. gin

glass

and

fill

up with hot

water. Stir

and dust with nutmeg.

HOT LEMONADE (Non-alcoholic) Juice

Mix

lemon

in Collins glass

and

fill

cubes sugar

with boiling water;

stir

and

serve with spoon.

HOT MILK PUNCH brandy

tsp. sugar

dash Angostura bitters oz. Jamaica rum

Hot milk (about

oz.

cup)

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 COW 1

tsp. sugar

iV> oz. Puerto Rican

dash Angostura bitters

Hot milk (about

rum

cup)

Nutmeg Give the above ingredients hell in a drink mixer and pour into a large heated mug. Dust with nutmeg.

Hot Diinks

319

HOT RUM SLING Juice % lemon

lumps sugar

dash Angostura bitters

2 oz. Jamaica

rum

Boiling water

Dissolve sugar with a ters,

lemon

juice,

little

boiling water in a cup;

rum, and boiling water;

add

bit-

stir.

HOT RYE WHISKY Dissolve

piece of stick cloves,

cube sugar cinnamon,

in 1

hot water in coffee

piece of

lemon

glass;

peel, several

add 1 whole

and 1% oz. rye whisky. Serve pitcher of hot water Note: Scotch, rum, or bourbon may be substituted

separate.

for the rye.

HOT SANGAREES 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. Dissolve

tsp. sugar in a little boiling

HOT SLINGS Dissolve two lumps sugar in a preheated tumbler with a little boiling water; add a dash of Angostura bitters, the juice of y> 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

Old-Fashioned

glass, stir,

and serve with small spoon.

JERSEY LIGHTHOUSE 2

lumps sugar

2 dashes

Angostura

4 whole cloves bitters

spiral

lemon peel

3 oz. applejack

Mix

in preheated

mug;

fill

with boiling water.

applejack; set afire and serve blazing.

Add

float

Bartender's Guide

^20

LOCOMOTIVE 6 oz. burgundy or claret oz. orange curagao

oz.

honey

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 WINE NEGUS

% tbs. powdered sugar

lYz oz. port wine Stir in wineglass

and

fill

one third with boiling water. Dust

with nutmeg.

TAM O'SHANTER scotch

3 oz.

lemon

1 tsp.

Mix

juice

bar sugar dash allspice

tsp.

and and serve with spoon.

in preheated highball glass

Dust with

spice

fill

with boiling water.

TEA PUNCH brandy

3 oz. 1

tsp.

rum

Mix

lemon

tsp.

tsp. sugar

in preheated highball glass

and

fill

juice

with hot

tea; stir

and serve with spoon.

THANKSGIVING PUNCH (Serves lo to 12 people) 1

qt.

Jamaica

rum

qt.

apple cider

cinnamon

3 sticks

2 tsp. allspice

3 tsp. butter

Heat in saucepan to develop heated mugs.

flavor; serve very

hot in pre-

TOM AND JERRY (A 1

doz. eggs

3 to

y^ tsp.

lbs.

powdered sugar

nutmeg

day's supply) Vi tsp. cloves ^2 tsp. V4 tsp.

cinnamon 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

^21

Beat the egg whites stiflF; add V^ tsp. cream of tartar. Add eggyolk 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, ^2 oz. rum, !/{> oz. brandy, and stir. Fill mug with boiling water. Stir and serve. Hot coffee or hot milk may be substituted for the hot water. it.

spices to

TOM AND

JERRY

{Single drink) 1

egg

oz. Jamaica

powdered sugar

tsp.

M tsp. allspice

rum Yi 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 sugar

3 tsp.

6 cloves

stick

Rind Rind

cinnamon

of y2 lemon of y^ orange

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

tsp. sugar

% tsp. lemon juice

Serve in preheated highball glass; mix and fill with hot Add slice of lemon and dust with allspice or nutmeg. Serve with spoon.

water.

—Los

Sure, Col, I'm from the South too

Angeles.

JULEPS The

fight in the

South over the Mint Julep

un-

ending. Elsewhere folks aren't so fussy about the mint

being muddled, crushed, or inserted whole, nor

the

something besides rj'e or Kentucky bourbon a cardinal sin. At any rate, it's safer to give all selection of

versions than to take sides.

One

making juleps: Don't be stingy with someone wants a julep for thirty-five cents you haven't got one! Make him save up for it rule in

the booze.

or drink beer. Juleps are swell drinks but don't rush

them. Never serve one immediately after mint should marry with the liquor.

it's

made,

as the

BRANDY JULEP 1

tsp. sugar

% oz. water

2 sprigs fresh oz.

V2 oz. Jamaica

mint

cognac or brandy

rum

Dissolve sugar with water and add 6 sprigs of mint; muddle and pack with shaved ice. Stir and add brandy. Decorate with

JuJeps

323

pineapple or any fresh fruit; add rum float and garnish with mint tops. Let frost and serve.

rest of

CHAMPAGNE JULEP 4

sprigs

mint

2 oz.

lump

sugar

Champagne

brandy 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 1

tsp. sugar

syrup

2 oz.

4 sprigs fresh mint

brandy

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

tsp.

lemon

6 sprigs fresh mint 4 oz. dry gin

juice

Muddle mint,

and lemon juice with a little water; packed with finely crushed ice; add gin and stir gently until glass frosts. Decorate with frosted mint leaves and serve with short straws. sugar,

strain into large glass

% tbs. sugar

MANILA HOTEL JULEP

2 tbs. water

2 tsp.

6 sprigs mint 4 oz. bourbon or rye 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.

2 1

Bartender's

324

Guide

PEACH BRANDY JULEP 6 sprigs fresh mint 2% oz. cognac 1^4 oz. peach brandy

bar sugar 2 tsp. water 1 tsp.

Dissohe sugar ,\vith water in julep glass; add several sprigs mint and muddle. Add shaved ice to fill glass about one third of the way and add rest of mint; muddle thoroughly to spread mint flavor inside the glass. Pack glass with sha\ed 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 of

straws.

RUM JULEP— 1

oz. bar sugar

5 sprigs

3 oz. light

fresh

mint

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— 1

tsp. sugar

Juice ^2 lime 5 oz.

peach mint

ripe freestone

8 sprigs fresh

Bacardi

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 Half

fill

large goblet with shaved ice;

with short straws.

SANTIAGO JULEP 6 sprigs fresh mint 2 tsp. grenadine

Juice

large lime pineapple juice

2 tbs.

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; with short st'-av.s.

let

stand to frost, and serve

Juleps

325

SOUTHERN MINT JULEP 1

6 sprigs mint 4 oz. bourbon

tsp. sugar

ice; add 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.

Half

fill

large julep glass or goblet with shaved

sugar, whisky,

»vy^^ L^*—-~

'MM We've had

a Zombie, a Martini, King Aiphonse. Bartender, what

Manhattan, and a

shaiJ

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 1^

oz.

French vermouth

Stir in highball glass

with

i^/o

ice;

oz. Itahan

vermouth

add plain soda

fill.

Twist

orange peel over drink and serve.

ADMIRAL HIGHBALL 1%

oz.

1^4 oz.

bourbon Tokay

z dashes

pineapple syrup

z dashes

lemon

with ice; strain into highball with seltzer.

Stir fill

glass.

juice

Add lump

of ice

and

AMER PICON HIGHBALL 2 OZ.

Amer

with ice and with seltzer.

Stir fill

Picon

oz. grenadine

strain into highball glass.

Add lump

of ice;

Miscellaneous Drinks

3^7

AMERICAN GLORY HIGHBALL champagne

2 oz.

with ice in highball

Stir

glass;

fill

orange juice

with plain soda.

APPLEJACK HIGHBALL iy2 oz. applejack 1

tsp.

Shake with with

fill

tsp.

lemon

juice

V^ tsp. bar sugar

brandy ice; strain

into highball glass.

Add lump

of ice;

seltzer.

BACARDI HIGHBALL with ice until chilled;

Stir 2 oz. Bacardi in highball glass

with

fill

seltzer.

BACARDI BUCK 2 oz. Bacardi 1

V2 tsp.

Shake with

lemon

juice

V^ tsp. bar sugar

oz. Cointreau ice; strain

into highball glass.

Add lump

of ice;

with lime rickey.

fill

BARBARY COAST HIGHBALL 1

oz.

bourbon creme de cacao

oz. gin

oz.

cream

Shake with cracked ice; strain into highball of ice and fill with plain soda.

glass.

Add lump

BIZZY IZZY HIGHBALL bourbon

oz.

oz. sherry Stir well in highball glass

lemon

tsp.

tsp. sugar

with

ice;

fill

with

juice

seltzer.

BLACK ROSE James rum in highball with cold black coffee and stir well.

Stir fill

two ounces

glass

with

ice;

champagne thoroughly; pour

into

tall

St.

BLACK VELVET y2 Guinness's stout

Prechill

stout and

% champagne

highball glass simultaneously and do not

stir.

Bartender's Guide

328

BLOODY MARY 1%

oz.

Chilled tomato juice

vodka slice

lemon

Pour vodka into chilled champagne tomato juice and float the lemon.

glass;

fill

with chilled

BON SOIR HIGHBALL 1

oz. benedictine

Stir well in short highball glass

oz.

creme Yvette

with

ice;

fill

with ginger

ale.

BONANZA 1

oz.

brandy

oz. sherry

Riesling wine to Stir

highball

glass

fill

with cracked

ice;

fill

with chilled

Riesling wine.

BOOSTER 3 oz.

brandy

^2 oz. curagao 1

Shake with cracked with nutmeg.

egg white

ice; strain into short

highball glass. Dust

BOSOM CARESSER—2 1 1

brandy oz. Madeira

oz.

Shake with cracked

egg

ice; strain

oz. curagao

oz. grenadine

}'olk

into short highball glass.

BOSOM CARESSER— 1 1

brandy oz. Madeira oz.

1 1

Shake with cracked

dash grenadine dash curafao

egg yolk

ice; strain

into double cocktail glass.

BOURBON SQUASH Yo orange V2

lemon

tsp. sugar

oz.

bourbon

Squeeze orange and lemon into 14-oz. tapering glass, dropping in the shells; add sugar and dissolve in the juice. Pack glass with shaved ice; add whisky and stir thoroughly. Serve with straws.

Miscellaneous DrinJcs

329

BRACER 2 oz.

brandy

2 dashes anisette 2 dashes

Angostura

bitters

Shake with cracked

lemon

tsp.

tsp. sugar

egg

ice; strain

juice

into highball glass;

fill

with

vichy water.

BRANDY BUCK 3 oz.

% lemon

brandy

Squeeze lemon and drop in shell; crush with and fill with lime rickey; stir well.

add brandy

ice;

BRANDY HIGHBALL— 2 oz. 3

^ tsp. lemon juice % tsp. sugar

brandy

drops orange bitters

Shake with cracked ice; fill with seltzer.

strain into highball glass.

Add lump

of ice and

BRANDY HIGHBALL— brandy dashes Pernod or Herbsaint

2 oz. 3

Shake with cracked of ice; fill with seltzer.

% tsp. lemon juice % tsp. sugar

ice; strain

into highball glass.

Add lump

BRECK AND BRACE 2 oz.

Chilled champagne

cognac

Stir

cognac in frosted highball

glass

with

ice;

fill

with chilled

champagne.

BROWN SHAKE 1^

oz.

brown Curasao

^> tsp.

Shake with cracked

drops Angostura bitters

lemon

juice

ice; strain into chilled cocktail glass.

BRUNSWICK SOUR Bacardi oz. lime juice

3 oz. 1

1 tsp. sugar syrup Claret float

Shake with cracked ice; strain into short highball glass; add cracked ice to fill and add a float of claret wine.

Bartender's

330

Guide

BULLDOG HIGHBALL 3 oz. gin

1/4

oz. orange juice

Shake with cracked ice; strain into highball of ice and fill with ginger ale.

glass;

add lump

CABLEGRAM HIGHBALL 3 oz.

bourbon

Juice Y^ 1

lemon

tsp. sugar

Shake with ciacked ice; strain into highball of ice and fill with ginger ale.

glass.

Add

lump

CANADIAN GRENADIER 2 OZ. gin

Stfr well in highball glass;

fill

oz.

lemon-water

with ginger

ice

ale.

CASSIS-KIRSCH HIGHBALL creme de

2 oz.

cassis

oz. kirschwasser

with ice; strain into highball with plain soda.

Stir well

and

fill

glass.

Add lump

of ice

CECIL 2 OZ. brandy I

tsp. sugar s\Tup

Champagne

egg yolk

Shake with

ice; strain

into highball glass

fill

and

fill

with chilled

champagne.

CHAMPAGNE VELVET

^ champagne Mix and

VI'

serve

same

Black

Dublin stout

\'el\'et.

CIDER NECTAR 1

tsp.

brandy

tsp.

lemon

Mix

i tsp.

sugar

Cider to

juice

fill

add cracked ice and with cider and mix thoroughly.

in highball glass to dissolve sugar;

brandy and

stir well;

fill

glass

COLA ABSENT Pour 2 quarter

Pernod or Herbsaint into highball glass onewith shaved ice; stir and fill with Coca-Cola.

tbs.

filled

Miscellaneous Drinks

331

THE COLONEL'S BIG OPU

% lime 1

oz. gin

Split of chilled

oz. Cointreau

Squeeze lime stir and fill with

champagne

add cracked of champagne.

14-oz. glass;

full split

ice

and

liquor;

CONDITIONEK 1

oz. Curasao

oz. Puerto

Rican rum

Shake with cracked

Pernod or Herbsaint

oz.

egg yolk

into Fizz glass.

ice; strain

CONTINENTAL UlGUBhLL 2 oz. Pernod or Herbsaint

Shake with cracked ice; of ice and fill with seltzer.

dashes sugar syrup

strain into highball glass.

Add lump

COVENHKGEN 2

Tom

bar spoons batter

and

2 oe. Jamaica

Jerry

Lemon

Stir batter

add lump of and mix well;

rum

soda

Tom and Jerry mug; and smooth; add rum

with a squirt of seltzer in ice fill

and

stir

until chilled

with lemon soda.

COKN POPPER 2 oz. 1 tsp.

bourbon grenadine

cream

oz.

egg white

Shake with cracked ice; strain into highball glass. and fill with White Rock. Dust with nutmeg.

Add lump

of ice

COUNTRY CLUB 4 oz. French vermouth Stir well

with ice in highball

tsp.

grenadine

glass;

fill

with plain soda.

CRYSTAL HIGHBALL 1

oz.

French vermouth

Stir

with

oz. Italian

vermouth

oz. orange juice

ice in highball glass;

fill

with plain soda.

Bartender's Guide

332

CUBA LIBRE 1

green lime

2 oz. Bacardi

Coca-Cola

Cut lime and squeeze into Tom Collins glass, dropping in muddle the lime shells and add cracked ice and rum.

shells;

Stir

and

oz.

fill

glass

with Coca-Cola.

CUBA LIBRE SUPREME

% lime

Southern Comfort

Coca-Cola Squeeze and drop lime into 10-oz. glass; add 2 cubes and Southern Comfort. Stir and fill glass with Coco-Cola.

of ice

DIANA 3 oz.

creme de menthe

Fill

small

menthe and

tsp.

cognac

shaved ice; add creme de cognac on top. Serve with straws.

highball glass with float

DOG'S NOSE 2 oz. gin

4 oz. porter

Mix

in highball glass with cracked ice.

DUBONNET HIGHBALL 3 oz.

Dubonnet

Stir

1 tsp.

with cracked ice in highball

lemon

glass;

juice

fill

with plain soda.

DURKEE HIGHBALL 2 oz. 1

rum

dash curagao Stir

of ice;

oz.

Pernod or Herbsaint

juice

Shake with cracked ice.- fil^

with

glass.

Add lump

SUISSESSE 1

spup

lemon

with cracked ice; strain into highball fill with seltzer.

EGG 1

tsp. sugar

1 tsp.

tsp.

orgeat S}Tup

egg white

ice; strain

into highball glass.

Add lump

seltzer.

Miscellaneous Drinks

333

ESKIMO '

oz. vanilla ice

dash Curasao

Shake and

cream

dash maraschino liqueur brandy

2 oz.

strain into \\ineglass.

ETON HIGHBALL 2 oz. 1

gin

oz. kirschwasser

Shake with cracked ice; ice and fill with plain soda.

tsp. sugar

tsp.

EXPORT 2 oz.

French vermouth

Stir

juice

glass;

Add

large

CASSIS 1

with ice in highball

lemon

strain into highball glass.

creme de

oz.

fill

with

cassis

seltzer.

EYE OPENER Rican rum

oz. Puerto

oz. Curasao

Shake with cracked

ice; strain

Pernod

oz.

egg yolk

into Fizz glass.

FOG CUTTER Rican rum

2 oz. Puerto 1

oz.

brandy

oz. orange juice

2 oz.

y^ oz. gin

1/4

lemon

juice

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 "yf 1

% tsp. powdered sugar

oz. dry gin

Juice Vi

Champagne

lemon

Shake with cracked ice; pour into highball cracked ice; fill with chilled champagne.

fill

glass filled

with

FROZEN ABSINTHE 1

oz.

Pernod or Herbsaint

Shake with cracked cracked

ice;

fill

with

tsp. sugar

ice; strain into

seltzer.

syrup

highball glass filled with

2 i

Bartender's

334

Guide

GIMLET HIGHBALL 3 oz. gin

oz. lime juice

2 tsp. sugar

Shake with cracked fill with seltzer.

ice; strain

into highball glass.

Add

large

ice;

GIN BUCK 4 oz. gin

lemon

Juice Vi

Crush lemon in highball glass; add cracked and fill glass with ginger ale.

ice

and

gin. Stir

GIN & BITTERS 2 oz. gin

Wet Add

dash Angostura bitters

inside of chilled cocktail glass with bitters

and

toss out.

gin and serve with ice-water chaser.

GOLDEN SUPPER 1

oz. benedictine

Pour benedictine

egg yolk

oz. goldwasser

cocktail glass; drop in

unbroken egg

yolk and float the goldwasser.

GOLF LINKS HIGHBALL— 2 oz.

bourbon

Vo oz. loganberry juice 1

tsp.

tsp. sugar

juice

rum

2 dashes

pineapple juice

Shake with cracked and fill with seltzer.

lemon

highball glass; add ice

ice; strain into

GOLF LINKS HIGHBALL— 1% 1

oz.

tsp.

bourbon

2 dashes

lemon

juice

1 tsp. rum loganberry juice 2 dashes pineapple syrup

Shake with cracked ice; and fill with seltzer.

strain into highball glass;

add cracked

ice

GOSSAMER 3 oz. gin

114 oz.

Champagne

creme de menthe

fill

Shake with cracked ice; strain into chilled goblet; champagne. Decorate with sliced orange.

fill

with

Miscellaneous Drinks

335

GREEN DRAGON 2 oz.

2 oz.

Pernod or Ilerbsaint cream

Shake with cracked

2 oz. 1

milk

oz. sugar syrup

ice; strain into chilled goblet.

GREEN ORCHID : tbs. Pernod or Herbsaint green creme de menthe 1 egg white

3 tsp.

Shake with cracked ice; and fill with seltzer.

strain into fizz glass;

add lump of

ice

HARI-KARI 1

formula Whisky Sour

Apollinaris water

Pour Whisky Sour into a brandy naris water. Decorate with fruit.

glass

and

fill

with Apolli-

HARRY'S HIGHBALL 2 oz. 1

brandy

lemon

tsp.

grenadine

Champagne

juice

Shake with cracked ice; strain into highball of ice and fill with chilled champagne.

fill

glass.

Add lump

HARVARD HIGHBALL brandy

oz.

oz. Italian

vermouth

Stir well in highball glass

with

dash sugar syrup drops Angostura bitters ice;

fill

with

seltzer.

HAVELOCK HIGHBALL 2 oz.

brandy

4 oz. ginger wine

with ice in highball glass; twist lemon peel over drinV and drop in; fill with seltzer. Stir

HERE'S 2 oz. port

wine

HOW

2 oz.

brandy

6 dashes Jamaica ginger Stir

with

and drop

ice in highball glass.

in peel. Fill with seltzer

Twist lemon peel over drink and dust with nutmeg

Bartender's Guide

336

HORSE'S HIGHBALL brandy 2 dashes Pernod or Herbsaint 3 dashes Angostura bitters

oz.

lemon

tsp.

tsp. sugar

egg

juice

syrup

Shake with cracked ice; strain into tall highball ice and fill with seltzer. Dust with nutmeg.

glass.

Add

HORSE'S NECK 2 oz.

brandy

Lemon Drop

peel in highball glass with end hanging over edge of

with cracked with ginger ale.

glass;

dash Angostura bitters

peel cut in spiral

fill

ice.

Add brandy and

bitters

and

fill

and

fill

HOTEL BRISTOL SPECIAL 1

oz. Cointreau

Shake with cracked with crushed ice.

ice;

oz.

peach brandy

strain into highball glass

HOUR GLASS HIGHBALL 1

oz.

cognac

1 1

oz.

oz. Cointreau

Pernod or Herbsaint

Shake with cracked ice; strain into highball glass. Add lump fill with seltzer. Twist lemon peel over drink.

of ice and

2 oz. 3

B. F.

HIGHBALL

cognac

Stir well

with

dashes Fernet Branca

Champagne

dashes curagao

ice in highball glass;

fill

with chilled cham-

fill

pagne.

JERSEY HIGHBALL 2 oz. applejack 1

Stir well

with

ice

tsp. sugar

Cider to

dash Angostura bitters

in highball glass;

lemon peel over drink and

s}Tup

fill

with cider. Twist

serve.

KIRSCH HIGHBALL 2 oz. kirschwasser Stir

with

ice in highball glass;

2 oz. grenadine fill

with

seltzer.

Miscellaneous Drinks

337

KISS-ME-QUICK 2 oz.

2 dashes Angostura bitters dashes curagao

Pernod or Herbsaint 3

Shake with ice; strain into highball and fill with seltzer.

Add

glass.

cracked ice

KITTY HIGHBALL Stir

oz.

with ginger

fill

wine in highball

claret

glass

with cracked

ice;

ale.

KLONDIKE HIGHBALL 1

oz.

French vermouth Italian vermouth

tsp.

lemon

with ice and strain into highball with seltzer.

Stir fill

juice

tsp. sugar

glass.

Add

cracTced ice;

KING'S PET brandy with 1 lump of ice in a large wineglass; with chilled champagne.

Stir fill

oz.

KNICKERBEIN oz. yellow chartreuse

oz. benedictine

oz.

kiimmel

egg dash Angostura bitters 1

Dash bitters into bottom of small highball glass and add whole egg yolk. Add hqueurs and top with beaten egg white.

LA PIROUETTE 2 oz. sherry 2 oz.

French vermouth

dash orange bitters Angostura bitters

2 drops

Stir well with ice and strain into short highball lemon peel over drink and serve.

LEAP FROG HIGHBALL 3 oz. gin Stir

with ice in highball

glass;

tsp.

fill

lemon

juice

with ginger

ale.

glass.

Twist

Bartender's

^^8

Guide

LEAVE-IT-TO-ME—2 2 oz. gin

lemon

1 tsp.

juice

tsp. raspberry syrup

Shake with ice; strain into short highball and fill with seltzer.

glass.

Add cube

of ice

LEMON Stir

PIE

Lemon

whisky

3 oz.

whisky with

ice in highball glass;

soda fill

with lemon soda.

LONG WHISTLE 3 oz.

brandy

3 oz. 1 tsp.

Shake with nutmeg.

ice; strain

milk

sugar s)Tup

into short highball glass; dust with

MADELAJNE Drambuie

oz.

oz. Bacardi

Juice

Shake with cracked lumps of ice. Fill with

% lime % lemon

ice; strain into

highball glass and add 2

seltzer.

MAGNOLIA 1

oz.

tsp.

brandy

egg yolk

Champagne

curagao

Shake with cracked champagne.

ice; strain into fizz glass;

fill

with chilled

MAMIE TAYLOR Juice

^ lime

Shake and

2 oz. scotch

strain into Collins glass.

with ginger

fill

Add lump

of ice

and

ale.

MEXICAN EL DIABLO Juice

% lime

oz. tequila

% oz. creme de cassis

Squeeze and drop shell of lime into 10-oz. and creme de cassis. Fill rest of

ice, tequila,

ale.

glass;

add cracked

glass

with ginger

2 1

Miscellaneous Drinks

339

MICKIE rum

oz. Jamaica

dash grenadine

Vi oz. curagaq Vi oz.

bourbon

Shake with cracked ice; strain into Colhns with cracked ice. Decorate with fruit.

and

fill

into Collins glass and

fill

glass

MILLIE SPECIAL 1%

oz. Jamaica

% oz. bourbon

% oz. curagao

rum

Shake with cracked with shaved ice.

ice;

dash grenadine

strain

MONTE CARLO IMPERIAL 2 oz. gin

y2 oz.

y> oz. creme de

lemon

Champagne

menthe

juice

Shake with cracked ice; strain into highball of ice and fill with chilled champagne.

fill

glass.

Add lump

MORNING-GLORY— brandy bourbon

2 dashes curagao

oz.

dash anisette Stir

ice

and

2 drops

Angostura bitters

2 dashes sugar syrup

with ice and strain into highball glass. Add lump of fill with seltzer. Twist lemon peel over drink.

MORNING-GLORY— i^/>oz.

r)-e

bourbon

1^2 OZ. cognac 1 tsp. sugar syrup

with cracked

Stir

lump

of ice

and a

ice;

tsp.

curagao

Pernod or Herbsaint dashes Angostura bitters tsp.

strain into

Old-Fashioned glass. Add Twist lemon peel over

squirt of club soda.

drink.

MOVJTO 1^4 oz.

Cuban rum Juice

% tsp. sugar % lime

Shake with cracked ice; strain over ice in and fill with seltzer. Garnish with fresh mint.

5-oz. glass.

Stir

^^o

Bartender's

Guide

NAPA HIGHBALL 4 oz. gin

1 tsp.

Shake with cracked ice; and fill with Napa soda.

tsp.

lemon

juice

sugar syrup

strain into highball glass.

Add

ice

NEW YORKER 2 OZ. 1

bourbon

oz. claret Stir

add

lemon with

seltzer to

fill.

syrup;

lemon

juice

tsp.

tsp. sugar syrup

add whisky and cracked

ice; stir

and

Float claret on top.

NJNETEEN-TWENTY HIGHBALL lYz oz. Peinod or Herbsaint 1 oz. gin 1

Stir

with

dash orange bitters drops Angostura bitters dash sugar syrup i

ice in highball glass;

add

seltzer to

fill.

ORGEAT HIGHBALL

% oz. orgeat syrup

tsp.

brandy

dash port wine

3 oz.

lemon

juice

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. 1

tsp.

peach brandy

Shake with cracked and fill w ith seltzer.

tsp.

lemon

% tsp. cream

grenadine

ice; strain into

juice

highball glass.

Add

ice

PHILADELPHIA SCOTCHMAN 1%

oz. applejack

Juice

Mix and pour fill

with ginger

oz. port

wine

orange

into highball glass with lots of cracked ice;

ale.

Miscellaneous Diinks

3-^1

PHILADELPHIAN 2 oz. port

2 oz. applejack 1

tsp.

wine

orange juice

Shake with cracked ice; strain into highball and fill with ginger ale.

glass.

Add lump

of ice

PICK-ME-UP 2 oz. 3

brandy

dash Pernod or Herbsaint

% tsp. orange juice

dashes curagao

Champagne Shake

Add

glass.

Pernod

fill

but Pernod with cracked ice; strain into highball ice and fill with chilled champagne. Add dash of

all

last.

PICON-CURACAO HIGHBALL 2 oz.

Amer

Stir

Picon

with ice in highball

glass;

oz. curagao

fill

with plain soda.

PICON-GRENADINE HIGHBALL 2 oz.

Amer

Stir

Picon

with ice in highball

glass;

oz. grenadine

fill

with plain soda.

PINK GARTER 2 oz. gin

lemon

Yz oz.

Yo oz. grenadiiie juice

dashes Angostura bitters

Shake with ice; strain into highball glass. Add lump of fill with seltzer and twist lemon peel over drink.

ice;

POLICHINELLE HIGHBALL 2 oz.

creme de

Stir

cassis

with ice in highball

glass;

oz. kirschwasser

fill

with plain soda.

POMPIER HIGHBALL 2 oz.

French vermouth

Stir

with ice in highball

glass;

oz.

fill

creme de

with

cassis

seltzer.

PORT LIGHT HIGHBALL ounces red creme de menthe with with seltzer.

Stir 3 <ind

fill

ice in highball glass

Bartender's Guide

342

PRINCE OF WALES 1 1

dash Angostura bitters tsp. curagao

oz.

Champagne

Madeira brandy

fill

Shake with cracked ice; strain into large wineglass; chilled champagne. Dress with slice of orange.

with

fill

PRINCESS HIGHBALL 2 OZ. apricot

brandy

brandy with

Stir

cream

oz.

highball glass. Float cream

ice in small

over top.

QUEEN'S PEG Stir

oz. gin in large wineglass with ice;

fill

with chilled

champagne.

RASPBERRY HIGHBALL 2 OZ. gin

2 dashes

oz. raspberry s\Tup

lemon

juice

Shake with ice; strain into highball and fill with seltzer.

Add lump

glass.

of ice

RUM BUCK Cuban rum

2 OZ. 1

tsp. anisette

Shake with with

seltzer.

Juice

% lemon

1 tsp.

ice;

RUM

Add

dash curagao Puerto Rican

2 oz.

fruits

ice

and

fill

FIX i

rum

with shaved in season. Serve with straws.

in small highball glass;

and decorate with

juice

sugar syrup

strain into highball glass.

sugar

Mix

lemon

tsp.

i tsp.

fill

glass

ice.

Stir

RUM FLOAT Juice 1

% lime

3 oz.

level tsp. sugar

oz.

charged water. Jamaica or Puerto Rican

rum

Make limeade rum on top.

first

and

chill

with ice in 6 oz.

glass.

Float

Miscellaneous Drinks

343

RUM MOCHA 2 scoops vanilla ice cream 2 oz. St. James

Rhum

Half

rum.

Rhum

Sarthe

fill

14-oz. glass with chipped ice;

Fill glass

with hot coffee and

RUM 2 oz. Puerto Rican

2 oz.

cream and

ice

milk

with

i-oz. glass

with charged water and

add

stir.

PICKUP

rum

Mix rum and milk fill

lot black coffee

lots of

cracked

ice;

stir slightly.

SETTLER HIGHBALL 2 oz.

cognac

Shake with cracked and fill with seltzer.

ice;

oz.

cr^me de

cassis

strain into highball glass.

Add

ice

SHANDY GAFF Stir

oz. ale with ice in highball glass;

fill

with ginger

ale.

SHARKY HIGHBALL 2 oz. applejack

% oz. bourbon Stir

with

ice in highball glass;

lemon

tsp.

tsp. sugar

fill

juice

syrup

with plain soda.

SHOTJN-THE-ARM 2 oz. brandy 2 oz.

2 oz.

creme de menthe

Shake with cracked cracked

cream

dash grenadine

ice; strain into

highball glass

filled

with

ice.

SLEEPY HEAD 3 oz.

brandy

2 pieces

Several

Shake with cracked and fill with ginger ale.

mint

ice; strain

orange peel

leaves

into highball glass.

Add

ice

Bartender's

344

Guide

SNOWBALL 2 oz.

bourbon

egg white

Shake with cracked ice; strain into highball glass half with shaved ice. Garnish with fruits in season or mint.

filled

SOUTHERN COMFORT HIGHBALL Southern Comfort with with sparkling water. Stir 2 oz.

ice in highball glass;

fill

SOUTHERN COMFORT SPARKLE 2 oz.

Southern Comfort 1/2

Mix

4 oz. pineapple juice

lemon

OZ. lime or

juice

add shaved ice and fill with ginger Decorate with pineapple spear and slice of orange. in Collins glass;

ale.

STARBOARD LIGHT 2 oz.

green creme de

Shake with with

seltzer.

2 oz.

bourbon

ice;

men the

tsp.

lemon

juice

strain into highball glass;

add

ice

and

fill

STONE FENCE— Mix with

2 oz. apple cider

ice in highball glass;

fill

with

seltzer.

STONE FENCE— Mix 2 oz. bourbon or r,e whisky in highball lump of ice; fill with cider and stir well.

glass

with large

STONE WALL—i

with a dash of soda; add 2 oz. scotch whisky and a large lump of ice. Stir and fill with Schweppes Dissolve

tsp. sugar

soda.

STONE WALL— 2 oz.

bourbon or

rv^e

tsp.

lemon

juice

^2 tsp. sugar

Mix

well in highball glass with ice;

fill

with

seltzer.

Miscellaneous Drinks

3^5

SUISSESSE—i 1^/4

Pernod or Herbsaint

oz.

Shake

until shaker

dashes orgeat syrup

through absinthe dripper into chilled highball glass. Drip seltzer until glass is full. Stir gently and serve with straws. frosted; drip

SUJSSESSE— lYz oz. Pernod or Herbsaint

Shake with cracked with

Yi oz. anisette

into small highball glass;

ice; strain

fill

seltzer.

SUISETTE

% oz. Italian vermouth % tsp. sugar 1

Juice

brandy

oz.

Shake with shaved

lemon

egg 2 dashes Pernod 1

into Collins glass;

strain

ice;

fill

with

seltzer.

SUNRISE 2 oz. cognac

1 1

lime juice with syrup and pour into sherry

Stir

warmed cognac and of ice

lime juice sjTup

tsp.

tsp. sugar

and

set afire.

When

flickers out,

glass.

Add

add lump

stir well.

VEILLEUSE Same

Vera Highball.

VERA HIGHBALL iVi oz.

Pernod or Herbsaint

with ice in highball thoroughly again. Stir

tsp. sugar

glass;

fill

syrup

with ice water and

sti'

YEKMOUTHCASSIS 2 oz.

French vermouth

Mix

in large wineglass

soda or seltzer to

fill.

tbs.

creme de

with lump of

ice;

cassis

add Schweppes

2 1

Bartender's Guide

346

VERMOUTHCURAQAO HIGHBALL 2 oz.

French vermouth

Stir

with ice in highball

glass;

oz. curagao

fill

with plain soda.

VICTORY HIGHBALL 1

oz.

Pernod or Herbsaint

Shake with with seltzer.

ice; strain

oz. grenadine

Add

into highball glass.

ice

and

fill

WALLY'S COCKTAIL— 4 oz. gin

2 oz. Cointreau

creme de menthe

2 oz.

Mix with

Juice

ice in highball glass;

fill

% lemon

with

seltzer.

WALLY'S COCKTAIL— 1

oz.

brandy

Juice

Shake with ice; chilled champagne.

% lemon

Champagne

4 dashes benedictine strain

champagne

into

fill

goblet;

fill

with

WHITE FLAME 2 oz. gin

oz. Cointreau

Champagne

fill

Shake with ice; strain into chilled goblet; champagne. Dress with fruit.

fill

with chilled

WHITE LION—i powdered sugar Juice ^2 lemon Rind lemon

z tsp. raspberry syrup

2 tsp.

iV^ oz. Cuban rum ^2 oz. orange curagao

Dissolve powdered sugar in small highball glass with dash

and mix and mint.

of soda; add rest of ingredients ice

and garnish with

fruit

well;

pack with shaved

WHITE LION— 3 oz. 1

Cuban rum

oz. Curasao

oz. raspberry s)Tup

1 tsp.

lemon

juice

Shake with cracked ice; strain into tall highball glass. with shaved ice; garnish with fruit and serve with straws.

Fill

Miscellaneous Drinks

347

WHITE PLUSH 1^ oz.

gin

oz.

maraschino liqueur

6 oz. milk

Shake with cracked

ice; strain

into highball glass.

WHITE SHAKE 2 oz. white curagao 14 tsp.

Shake with

ice; strain

3 drops Angostura bitters juice

lemon

into short highball glass.

WHITE STRAP 1 tsp.

molasses

3 oz. Stir well

tsp.

lemon

juice

white wine

with ice in small highball

glass.

WIDOW'S DREAM 2 oz.

benedictine

Shake with cracked

ice;

egg

strain

into highball glass

and

fill

Add

ice

with chilled cream.

YODEL HIGHBALL 2 oz. Fernet Branca

Shake with cracked ice; and fill with plain soda.

oz. orange juice

strain into highball glass.

YVETTE VICTORIA

% oz. cr^me Yvette

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.

^^UK

htnioniidt?

Lemonade? Are you

sure you hoid

guy right?

NON-ALCOHOLIC DRINKS There comes a time when even your best customer 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. goes on the

KNGOSJUKK FIZZ 1 1

Angostura bitters tsp. grenadine

oz.

i lime egg white

Juice i 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

Juice 2 lemons

Mix

juices

i pt. orange juice 4 bottles chilled ginger ale

and pour into bunch bowl over cake of ice; add and serve in punch cups or serve individually

chilled ginger ale

in tall glasses half filled with cracked ice.

Non-AJcoholic Drinks

^^g

CASSIS Pour 3 Angostura

AND SODA

creme de cassis into highball glass; add i dash bitters and cracked ice; stir and fill with club soda

oz.

or seltzer.

LEMONADE D'ORGEAT

% tsp. powdered sugar

Juice

lemon

oz. orgeat

Shake with cracked ice and a little water; strain into highadd more ice and water if necessary. Decorate with fruit and serve with straws.

ball glass;

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 y^

lemon

LEMONADE ^4 lime

2 tbs.

powdered sugar

Squeeze into shaker and drop

in shells;

add

fine ice

and

ougar 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 syrup in bottom of glass.

fruits in

season and

oz. raspberry

MANDARIN PUNCH 2 cups sugar 2 doz.

2 sticks

Cook 10 minutes and

let cool. Stir in:

2 cups orange juice y2 3

cup lime

Mix with

tsp.

chopped candied

gingerroot

juice

drops spearmint

cinnamon bark

^ cup water

whole cloves

oil

cracked ice in

or pour over cake of ice in to taste.

bunch green mint, chopped

finely

tall glasses and fill up with seltzer, punch bowl and add chilled seltzer

Bartender's Guide

^^o

MOCK

DAISY CRUSTA

Juice 2 limes

Add

oz. raspberr)' S}Tup

fill with club soda and add Garnish with fresh raspberin season, or pineapple and sprig of mint.

float of ries

to goblet filled with fine ice;

about

tsp. grenadine.

ORGEAT FIZZ Juice

% lime

oz. orgeat

i^i>

Shake with cracked ice; Schweppes soda or seltzer.

strain

into

fizz

and add

glass

QUEEN CHARLOTTE FRUIT PUNCH 1

oz.

lemon

juice

i 1

Pour ingredients over cracked oughly and

fill

oz. orange juice

oz. grenadine ice in

with charged water;

12-oz. glass; stir thor-

stir slightly

and

serve.

RHUBARB HIGHBALL 6 cups diced pink rhubarb 4 cups sugar

Mix

cups water

Orange

juice

sugar and water and add rhubarb before

boils; sim-

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 vidth mint.

mer

until

tender,

TEA PUNCH 5 cups strong black tea 1 1

orange juice cup lime or lemon juice

qt.

cups raspberr}- s)Tup cup crushed pineapple Sugar to taste 2 1

Pour over cake of ice in punch bowl and let chill. Just before serving, add 2 qts. chilled sparkling water.

TEMPERA]\'CE 14 lb.

powdered sugar

PUNCH—

^2 pt. 2 qts. red

lemon

juice

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.

2 ^

Non-Alcoholic Drinks

351

TEMPERANCE PUNCH—

% lb. powdered sugar

2 qts. cold tea 1

Mix ice

pt.

lemon

juice

white grape juice qt. sparkling water 1

qt.

punch bowl to dissolve; add cake of lemon juice and grape juice; let chill

sugar and tea in

and pour over

thoroughly. Just before serving, pour in well-chilled sparkling water. Serve in punch cups. Decorate with fruits in season and sprigs of mint.

TEMPERANCE PUNCH— 1

cup powdered sugar cups lemon juice

Mix

orange juice

qt.

cup pineapple

well and pour over cake of ice in

juice

punch bowl;

let chill

thoroughly. Add 2 qts. chilled ginger ale just before serving and cut up fruits in season sliced oranges, pineapple, and berries. Serve in punch cups.

—

Some

soulless

wretch will probably gulp

down with one

swallow.

PUNCHES AND COOLERS Punches can be anything from a mild, thin drink knock you down with a dipperful. 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 to a stinker that will

—

are varjdng ideas as to the equivalents of the juice

of Yo lemon,

An ounce

lime, or the juice of

lemon

juice

ample

orange. for

any

indi-

vidual drink served in a lo- to 14-ounce glass, but I've

seen

and as

many

high as

and

lemon juice thumping— sometimes

a bartender take a bottle of

just give a drink a terrific 3

ounces. This completely ruins the drink

will upset the

most rugged

constitution.

Punches and Coolers Punch-bowl

353

mixes arc just individual punches mul-

For

tiplied for large gatherings.

a big private party, a

and extra problem of bartenders. A cocktail parties, for Marprivate too, handling large 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

punch bowl

the answer as

punch bowl can

saves time

solve the

don't turn a club social into a bacchanalian revel.

APPLEJACK COOLER 1%

oz. applejack

lemon

Y2 tsp.

y2 tsp.

brandy

% tsp. sugar syrup

juice

Shake with cracked ice; strain into highball and fill with chilled seltzer.

glass.

Add lump

of ice

APRICOT COOLER Juice

% lemon

Juice Vz lime

dashes grenadine

oz. apricot

Shake with cracked ice; strain into cube of ice and fill with club soda.

brandy

8-oz. highball glass;

add

APRICOT BRANDY COOLER Juice 1

tsp.

% lemon

grenadine

Mix

dash Angostura bitters

2 oz. apricot

brandy

with

2 or 3 pieces of ice; stir or seltzer.

in highball glass

adding Schweppes soda

while

ARRACK COOLER 1% 1

oz. arrack

dash champagne

VI'

tsp.

syrup Puerto Rican

tsp. sugar

oz.

lemon

rum

juice

Shake, omitting champagne, with cracked ice; strain into add large piece of ice; fill with seltzer and add dash of

goblet;

champagne.

BATTERY CHARGER I

oz.

Pernod

Pour into highball fill with seltzer.

tbs.

glass half filled

grenadine

with cracked

ice; stir

and

Bartender's Guide

354

BIMINl

cr^me de cacao

oz.

COOLER i^^ oz. dry gin

ii/4

oz. sweet

cream

Shake with cracked ice; strain into highball lumps of ice; fill with seltzer.

glass;

add two

BISHOFS COOLER "^h.

lemon

y^ orange

tsp. sugar

3 oz.

^^ oz. Jamaica

burgundy

rum

Squeeze lemon and orange over cracked ice in 10-oz. add sugar and stir. Add burgundy and stir; float the rum.

BOSi:ON Juice y2

lemon 2 oz.

Shake with cracked

glass;

COOLER— M tsp. sugar

New England rum

highball glass;

ice; strain into

fill

with

seltzer.

BOSTON COOLER— 2 oz.

cognac

y> tsp.

% tsp. sugar

lemon

juice

Shake with cracked ice; strain into goblet; add cracked and fill with seltzer. Add dash of rum on top.

ice

BRANDY COOLER 3 oz.

brandy

piece

lemon peel

Place twist of lemon peel in goblet; add cracked ice and brandy; stir and fill with ginger ale.

BUILDER-UPPER Rind

Juice

lemon lemon

Place rind of juice,

and

oz. benedictine

il4 oz. cognac

lemon in Collins glass; add cracked and fill up with seltzer.

ice,

lemon

liquor. Stir

BULLDOG COOLER 3 oz. gin

V-i

1/2

Stir

lump

tsp.

lemon

juice

tsp. sugar

with cracked ice; strain into highball and fill with ginger ale.

of ice

glass;

add

large

Punches and Coolers

355

CABLEGRAM COOLER Substitute

oz.

bourbon whisky

for

gin

Bulldog

Cooler.

DESERT COOLER

% oz. orange juice

2 oz. gin 1

oz. cherry

Ginger beer to

brandy

Shake liquor and orange goblet.

Add

piece of ice;

fill

juice with cracked ice; strain into

with

gijiger beer.

FURNACE CREEK COOLER 1%

rum

dash lemon juice dash lime juice dash grenadine or maraschino liqueur

lYz oz. Puerto Rican

oz. apple juice 1

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 Juice

% tbs. sugar

% lemon

2 oz. applejack

Shake with cracked

ice; strain

into highball glass;

fill

with

seltzer.

HAWAIIAN COOLER Rind

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 1 tsp.

% lemon

powdered sugar

Mix

dashes Angostura bitters

2 oz. scotch

in highball glass

with lump of

ice;

fill

with ginger

ale.

HILLYCROFT COOLER 4

oz. gin

Ginger Place twisted glass;

add

piece

ale to

lemon peel

fill

lemon peel and cracked

gin; stir

and

fill

with ginger

ale.

ice in

tall

highball

Bartender's

356

Guide

KLONDIKE COOLER Rind

orange

Juice 2 oz.

orange

bourbon

Place two pieces of ice in whole orange rind in highball add orange juice and bourbon; stir and fill glass with ginger ale.

glass;

LONE TREE COOLER Juice

^ lemon

Juice

% oz.

orange

French vermouth

oz. dry gin

oz. grenadine

Shake with cracked ice; of ice and fill with seltzer.

strain into highball glass;

add lump

LONG TOM COOLER Juice y^

lemon

oz. sugar syrup

2 oz. dry gin

Shake with cracked ice; strain into highball glass; add cube and 1 slice of orange; fill with club soda.

of ice

MANHATTAN COOLER Juice

% lemon

^ tbs. powdered sugar Stir

with cracked

ice;

oz. claret

dashes Jamaica

strain into

rum

goblet and garnish with

fruits in season.

MINT COOLER 3 dashes

2 oz. scotch

Mix

in glass with

lump

of ice;

fill

creme de menthe

with

seltzer.

MISSOURI COOLER 2 oz. applejack

tsp. sugar

4 oz. milk

oz.

Shake with cracked nutmeg.

ice;

strain

syrup

creme de cacao

into goblet and dust with

MOONLIGHT COOLER Juice

lemon

^2 tbs. powdered sugar 2 oz. Calvados or applejack

Shake with cracked ice; strain into highball glass; add of ice and fill with soda and decorate with sliced fruit.

lump

2 1

Punches and Coolers

357

OASIS

COOLER

4 oz. gin

tsp.

lemon

juice

4 oz. French vermouth

Shake with cracked with seltzer.

ice; strain into goblet.

Add

cracked

ice;

fill

PARACHUTE COOLER 2 oz.

brandy

2 oz. coffee

2 oz. kirschwasser

Shake with cracked and fill with seltzer.

ice; strain

egg white into goblet; add cracked ice

QUEEN CHARLOTTE COOLER 3 oz.

Framboise

in highball glass;

Stir well

dashes orgeat syrup

add cracked

ice

and

fill

with

seltzer.

QUENCHER COOLER 3 oz.

cognac

2 tsp. sugar

2 tsp.

syrup

lemon

juice

egg

Shake with cracked ice; strain into goblet; add shaved and fill with ginger ale. Garnish with fruit in season.

ice

REMSON COOLER— 3 oz.

gin

tsp. sugar

syrup

6 pieces lemon peel Bruise peel in

and cracked

bottom of highball glass with syrup; add gin and fill with seltzer.

ice. Stir

REMSON COOLER— Rind

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.

REVA^ER COOLER

% oz. Framboise

1^ oz. brandy 3 oz.

Shake with cracked and fill with seltzer.

milk

ice; strain

into goblet; add cracked ice

Bartender's Guide

^^8

ROCKY MOUNTAIN COOLER 2 oz. applejack 1

whole egg

tsp. sugar

tsp.

Cider to

s\Tup

lemon

juice

fill

Shake with cracked ice; strain into and fill with cider. Dust with nutmeg.

Add

goblet.

cracked ice

SARATOGA COOLER Juice

% tsp. sugar

lime

split of ginger ale

Mix ice;

lime juice and sugar in large glass with 3 or 4 pieces of

add ginger

ale; stir slightly

and

serve.

SAUTERNE COOLER 6 oz. sauteme

2 tsp. 1

tsp. sugar

Shake with cracked ice; Decorate with fruit.

lemon

juice

syrup

strain into goblet filled

with shaved

ice.

SCOTCH WHISKY COOLER Rind

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 dashes

2 oz. scotch

Peychaud's bitters

Pour whisky into highball glass containing add bitters and fill glass with chilled club soda.

lump

of ice;

SEA BREEZE COOLER Juice ^2

lemon

2 dashes grenadine

Mix

highball

chilled club soda

glass

oz. apricot

oz. dr^- gin

brandy

with large lump of ice; sprig of mint.

fill

with

and garnish with

SHADY GROVE COOLER Juice 1 tbs.

% lemon sugar

Mix

in highball glass

2 oz. dr)' gin

Ginger beer to with cracked

ice;

fill

with ginger beer.

Punches and Coolers

359

SUDAN COOLER 2 oz. gin

2 oz.

2 oz. Italian

vermouth

Shake with cracked

ice; strain

French vermouth

tsp.

hme

juice

into chilled goblet;

fill

with

fill

with

plain chilled soda or chilled cider.

TERRY SLOAN COOLER 1%

oz. dry gin

% oz. cr^me de cassis Shake with cracked

lemon

juice

tsp.

dash sugar syrup

ice; strain

into highball glass;

chilled seltzer.

TOD SLOAN COOLER Same

as Terry Sloan Cooler.

TURKISH HAREM COOLER

% Vin de Rose

% essence of quince

pour in Vin de Rose until half filled; fill rest of glass with essence of quince; garnish with pomegranate seeds; serve with straws. Fill

goblet with shaved

ice;

VANILLA COOLER cognac oz. creme de vanilla

tsp. sugar

syrup

2 oz.

4 oz. sweet cream

Shake with cracked ice; strain into goblet; add cracked with seltzer. Dust with nutmeg.

ice;

fill

VELVET GAFF COOLER Chill goblet; add 4 oz. well-chilled porter;

fill

with chilled

champagne.

VENICE COOLER 2 oz. brandy 1

egg

tsp. sugar

tsp.

syrup

lemon

juice

Shake with cracked ice; strain into goblet; add cracked ice; fill with ginger ale. Garnish with sprig of mint and maraschino cherry.

Bartender's Guide

^6o

WHISKY COOLER 4

bourbon

oz.

Place twisted ice, whisky, and

lemon fill

piece

lemon peel

peel in 12-oz. highball glass;

with ginger

add cracked

ale.

ZENITH COOLER 1

pineapple syrup

tbs.

2 oz. gin

Mix

S}Tup 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 lime

Juice

1 tbs.

powdered sugar

dash grenadine

% oz. white creme de menthe

% oz. creme Yvette

Dissolve sugar in lime juice in bottom of Old-Fashioned glass

and add grenadine;

fill

with shaved

ice.

Pour

cordials

top, keeping each separate as in a Pousse-Cafe; decorate with fruit.

ARCHBISHOP PUNCH 2 oz. port wine

Juice

2 oz. water

dash Jamaica

% lime

tsp. sugar

rum

with ice; strain into highball glass; add lump of ice and a dash of Jamaica rum on top. Serve with straws. Stir

BACARDI-ABSINTHE 2 oz. Bacardi 1 oz.

dashes Pernod or Herbsaint

Champagne

maraschino liqueur

fill

Shake with cracked ice; strain into chilled goblet; fill with chilled champagne. Decorate with bits of fruit; serve with straws.

BACARDI PUNCH— 2 oz. Bacardi 1

oz. cura$ao

oz. grenadine

1 oz. 1

tsp.

lemon

pineapple juice

juice

Mix in highball glass; pack glass with cracked with sections of sliced orange; serve with straws.

ice;

decorate

1 2 ^

Punches and Coolers

361

BACARDI

PUNCH—

1I4 oz. Bacardi

tsp. sugar

oz. Cointreau

tsp.

lemon

juice

Shake with cracked ice; strain into highball glass. Add lump of ice; fill with seltzer. Decorate with fruit; serve with straws.

BACARDI

RUM PUNCH

2 oz. grenadine

2 oz.

Mix grenadine and rum shaved ice; stir until with straws.

glass

BALI Juice 1

Bacardi

Old-Fashioned glass; pack with frosts. Garnish with fruit and serve in

PUNCH

% oz. passion fruit

% lime

tsp. sugar

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— 2 oz. brandy 1

dash Curasao 1

lemon

tsp.

tsp. sugar

dash

juice

rum

with cracked ice; strain into goblet. Add cracked with seltzer; add dash of rum. Serve with straws.

Stir fill

ice;

BRANDY PUNCH— 2 oz. brandy 1

oz. benedictine

lemon

tsp.

tsp. sugar

juice

Shake with cracked ice; strain into tall highball glass. Add lumps of ice; fill with seltzer and serve with straws.

several

BRANDY PUNCH— 2 tsp. sugar

3 oz.

Juice

oz.

% lemon

rum

brandy

piece pineapple

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.

2 1

)

Bartender's Guide

^62

CViKMVkGHE PUNCH 1

oz. Curasao

tsp.

lemon

tsp. sugar

Champagne

juice

fill

curagao with lemon juice and sugar; stir with lump of strain into highball glass; fill with chilled champagne.

Mix ice;

CLARET PUNCH— Juice V2

lemon

tsp. sugar

Claret

Mix lemon Pour

and sugar

juice

claret over ice to

fill

fill with shaved ice. Decorate with fruit or mint;

in goblet;

glass.

serve with straws.

CLARET PUNCH— 4 oz.

claret 1 tsp.

Mix lemon with cracked

ice;

fill

sugar

Juice Vi sugar

lemon

highball

x^ath seltzer. Serve

glass;

add wine and

with straws.

COCONUT PUNCH

^ tsp. sugar

2 oz.

coconut milk

1% oz. Demerara

^2 oz. lime juice

151 -proof

Shake with about 3 oz. shaved ice; pour into coconut Decorate with fruit and serve with straws.

rum

shell.

COOPER'S RANCH PUNCH Puerto Rican rum oz. guava juice (or guava

2 oz.

dash grenadine

oz.

jelly

dissolved in a

little

2 oz.

hme

juice

pineapple juice

hot water with cracked ice; add rum and and fill rest of glass with charged water. Add sprig of mint and serve \\ith straws. Fill

rest

12-oz.

chimney

ingredients;

glass

stir

CREAM PUNCH cognac 2 oz. cream 2 oz.

V2 tsp.

lemon

juice

% 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.

Punches and Coolers

363

DEEP PURPLE PUNCH

% oz. lime juice

oz. grape juice

oz. passion fruit

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.

DJXIE 2 oz. 1

Southern Comfort

oz. lime juice dashes grenadine pineapple 1

oz. gin

y^ slice

Mix

PUNCH

mixer, preferably without ice. Pour over shaved ice in 12-oz. Mint Julep goblet or Fizz glass. Garnish in

electric

with fresh pineapple and

slice of

orange. Serve with straws.

DR. FINK lemon

2 oz. gin

tsp.

tsp. sugar

oz.

Pernod or Herbsaint

Shake with cracked cracked

ice;

fill

ice;

strain

into

juice

highball

glass;

add

with soda. Serve with straws.

DR. 2^2 OZ. dark Jamaica or

FUNK ^^ oz.

Martinique rum Vi oz. Pernod or Herbsaint

lemon

juice

% oz. grenadine 1

lime

Yi tsp. sugar

Add

liquid ingredients to crushed ice in shaker.

Cut lime

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 decorate with fruit or freshly picked geranium leaf. Serve with

in half

straws.

FEDORA PUNCH 1

oz. curagao

oz.

i/ii

cognac oz. Jamaica rum

oz-

1 tbs. 1

slice

bourbon sugar

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.

Bartender's

36^

HOUSE PUNCH

FISH Juice yy lemon 1 tsp. sugar

pieces of ice

juice

and

oz.

rum

oz. Jamaica

brandy peach brandy 1

Mix lemon

Guide

and sugar

liquor; stir

oz.

in i2-oz. glass;

and

with

fill

add two or three

seltzer.

FLAMINGO iV^ oz. Puerto Rican 1

rum

Mix

2-oz.

slice

cucumber rind

7"Up

dash Angostura bitters

chimney

glass

with crushed

ice;

fill

with 7-Up,

FLORIDA PUNCH 4 oz. bourbon

oz. pineapple juice

2 tsp. sugar

syrup

with cracked ice; strain into goblet; add crushed ice and seltzer to fill. Decorate with fruit and serve with straws. Stir

GIN PUNCH 1

cube sugar

piece

lemon peel 2 dashes

Juice

% lemon

2 oz.

dry gin

maraschino liqueur

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 oz. gin 4 sprigs mint Bruise mint with

and

gin; stir

with ginger

and

ale.

lemon

tsp.

tsp. sugar

juice

and

fruit

juice

sugar;

add lump of

ice

Add

crushed ice and fill and mere mint; serve with

strain into goblet.

Decorate with

lemon

straws.

GYPSY PUNCH 2 oz. 2

rum

dashes grenadine

lemon

tsp.

tsp. sugar

juice

Nutmeg with cracked ice; add seltzer to dust with nutmeg; garnish and serve with straws. Stir in tall highball glass

fill;

Punches and Coolers

365

HAOTE 1

oz. olcolcliao

oz. Puerto

Mix

PIKIA 1

dash Angostura bitters soda

Lemon

Rican rum

ingredients in mixing glass with large ice; pour over glass; fill rest of glass with lemon

cracked ice in 10-oz. highball soda.

HURRICANE PUNCH 1

oz. lime juice

oz.

lemon

2 oz. passion fruit

4 oz. Puerto Rican rum

juice

Shake with cracked ice; strain into 14-oz. chimney glass with shaved ice. Decorate with fresh pineapple and mint. Serve with long straws.

filled

IMPERIAL PUNCH Yi oz. lemon juice 14 oz. sugar syrup

4 oz. bourbon 1

tsp.

curagao

Champagne Shake with cracked chilled champagne.

LADIES' 2 tbs. 1

powdered sugar

egg

Yz oz. maraschino liqueur

Shake with cracked nutmeg.

ice;

fill

into chilled goblet;

ice; strain

fill

with

PUNCH cr^me de cacao

oz.

piece orange peel

Nutmeg strain

into goblet

and dust with

MAHUKONA dashes Angostura bitters Yi oz. Triple Sec 1 oz. Puerto Rican rum 2

2 tbs.

crushed pineapple

Yi oz.

lemon

juice

scant tsp. sugar

with shaved ice; add 2 dashes bitters. Shake with cracked ice; strain into glass of shaved ice. Insert bar spoon without stirring so bitters are not completely mixed into drink. Decorate with maraschino cherry; serve with straws. Fill 10-oz. glass

rest of ingredients

MALAHAT PUNCH 1Y2 oz. brandy 1 tsp. Pernod or Herbsaint

lemon

tsp.

tsp. sugar

juice

syrup

Shake with cracked ice; strain into tall highball crushed ice and fill with seltzer. Serve with straws.

glass.

Add

Bartender's

^66

Guide

McKINLEY PUNCH 2 oz.

bourbon 1

Shake with cracked with

tsp.

ice;

cracked

ice;

i^ oz.

51-proof Demerara

fill

4 oz. grenadine lemon juice

strain into tall highball glass;

seltzer.

add

Serve with straws.

MYRTLE BANK PUNCH 1

rum

6 dashes grenadine tsp. sugar

Maraschino liqueur

Juice 1^ lime

float

Mix rum, glass;

glass.

lime juice, and grenadine with sugar in mixing shake with cracked ice; strain over cracked ice in 10-oz. Add float of maraschino liqueur and serve with straws.

NORTHSJDE SPECIAL orange 2 tsp. bar sugar

Juice

Mix

oz.

]'2

lemon

juice

2 oz. Myers's Jamaica

in 12-oz. Collins glass with cracked ice;

charged water;

slightly

stir

and serve with

fill

rum glass

with

straws.

NOURMAHAL PUNCH 3^ lime 2 dashes

2 oz. Jamaica rum Angostura bitters

Squeeze lime and drop into 10-oz. glass with cracked add rest of ingredients; stir and fill glass with club soda.

ice;

OLAFFSON'S PUNCH 1

lime orange

tsp. sugar

Haitian dash maraschino liqueur 3 oz.

rum

Cut lime and squeeze lime and orange

into large mixing with large piece of ice; drop in shells; add sugar and liquor. Stir thoroughly and strain over cracked ice in 12-oz glass

chimney

glass.

ORGEAT PUNCH 2 oz. 1 tsp.

brandy orgeat

dash port wine

V2 tsp.

lemon

Shake with cracked ice; strain into highball ice and fill with seltzer. Serve with straws.

juice glass;

add cracked

Punches and Coolers

367

PICON PUNCH 2 oz.

Amer

Picon 1

Stir

twist

with cracked

1 tsp. grenadine dash lemon juice

strain into goblet;

ice;

lemon peel over drink and

with

fill

add cracked

seltzer.

ice;

Serve with

straws.

PINO FRIO 1^

oz.

Cuban rum

Mix

tsp. sugar

Handful shaved

2 slices pineapple

Waring

ice

mixer; pour into 14-oz. glass.

omitted and you'll

still

Rum may

have a dandy drink.

PLANTATION PUNCH 1%

oz.

Southern Comfort

% oz. lemon juice

rum

dash

tsp. sugar

Mix in Old-Fashioned glass with crushed ice; fill glass with charged water and top with slice of orange and cherry.

PUNCH—

PLANTER'S

(Cuban) 3 oz. Cuban rum 1 oz. lime juice

juice; stir

and

juice

and sugar with cracked ice; pour over 12-oz. glass and fill rest of glass with orange

Shake rum, lime cracked ice in

tsp. sugar

Orange juice,

serve.

PLANTER'S

PUNCH—

(Trader Vic's) 3 oz. Jamaica

rum

% oz. grenadine

Juice

lime

% oz. lemon juice

% tsp. sugar

Pour rum, grenadine, lime, and lemon juice into a mixing glass with large pieces of ice; add sugar and stir thoroughly. Strain into 1 2-oz. glass filled with crushed ice; fill rest of glass with

seltzer.

)

Bartender's

368

PUNCH— ^

PLANTER'S (

Yo lime or Yi 1

Guide

Trinidad

lemon

dash Angostura bitters

grenadine

tsp.

2 oz.

Demerara rum

Squeeze lime or lemon and drop shell into 12-oz. glass; with two or three pieces of ice; stir wnd fill with seltzer.

ridd rest of ingredients

PUNCH—

PLANTER'S

{Sloppy Joe's) Y2 1

lime dash Curasao

2 oz. Jamaica i

rum

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 Puerto Rican rum Y2 oz. orange curagao

Yi oz. grenadine 1 oz. orange juice

3 oz.

3 oz. seltzer

pour over fine ice in 14-oz. glass; garnish with sliced fruits in season.

Shake with cracked

ice;

PONTALBA PUNCH

% oz. orange juice

dash apricot brandy

1Y2 oz. Puerto Rican

rum

Shake with cracked ice; strain into Old-Fashioned glass packed with shaved ice. Decorate with fruit and serve with straws.

PORT OF SAN JUAN Y2.

oz. pineapple syrup

Yi oz. Curasao

1% oz. Puerto Rican Port wine float

rum

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 vidne; decorate with fruit and sprig of mint and serve with straws.

21 2 1

Punches and Coolers

369

ROMAN PUNCH— lemon

oz. Jamaica

oz. raspberry syrup

oz.

Juice 1

1/4

Port wine

Mix lemon

juice, syrup,

rum

brandy

float

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 oz.

cognac

2 tsp.

tsp.

tsp. raspberry

lemon

juice

2 dashes Jamaica

Curasao

syrup

1 tsp.

rum

sugar syrup

Shake with cracked ice; strain into highball glass; add fill. Decorate with fruits in season and serve with straws,

cracked ice to

RUM PUNCH— 2 oz. 1

rum

2 tsp.

dash curagao

Shake with cracked ice to

cracked fill.

ice;

lemon

juice

tsp. sugar syrup

strain

into

highball

add

glass;

Decorate and serve with straws.

RUM PUNCH— 1%

oz.

rum

1 tsp.

curagao

% tsp. lemon juice

Shake with cracked ice; strain into goblet. Add cracked and fill with seltzer. Decorate and serve with straws.

ice

RURAL PUNCH 2 pieces

lemon peel

dash Angostura bitters

% tsp. sugar syrup

2 oz. applejack

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

Mix cognac and kiimmel 1

cube of

ice;

oz.

kiimmel

in frosted 8-oz. highball glass

add chilled champagne to

fill.

Stir gently.

with

2 1

Bartender's

3/0

SHARK'S 2%

Puerto Rican

oz.

Guide

TOOTH—

rum

oz.

lemon

juice

Yi oz. grenadine Stir

crushed

with cracked ice; fill with

lemon

glass

filled

with

TOOTH— Yi oz. French vermouth Yi oz. sloe gin

juice

dash passion

lo-oz.

Serve with straws.

SHARK'S Yi oz.

into

strain

ice;

seltzer.

fruit

oz. Puerto

Rican rum

with cracked ice; strain into lo-oz. glass crushed ice; fill with seltzer and serve with straws. Stir

filled

with

SHERRY PUNCH 4

oz. sherry

tsp.

lemon

juice

tsp. sugar

Shake with cracked ice; strain into goblet; add cracked and fill with seltzer. Serve with straws.

ice

SOUTH SEA DIPPER

% tsp. sugar

% oz. pineapple syrup

Y2 oz. lime juice Yi oz. passion fruit

1Y2 oz. Puerto Rican Port wine float

Shake with cracked with crushed ice. Add

and

sprig of

ice; strain

rum

into 10-oz. glass half filled

port wine; decorate with fruit

float of

mint and serve with

straws.

STRAWBERRY PUNCH 4 strawberries

6 oz. sauterne 1

tsp.

brandy

Muddle

1 tsp.

strawberries in mixer;

sugar syrup

add

rest

of ingredients

shake with cracked ice and strain into goblet. ice; serve with straws.

Fill

and

with crushed

TAHITIAN CLUB PUNCH Y2.

oz. lime juice

Yi oz.

Yi oz. pineapple juice -i-Yi

Mix straws.

lemon

juice

dash prunelle oz. Puerto Rican rum

in Old-Fashioned glass;

fill

with shaved

ice; serve

with

— Punches and Coolers

371

TAHITIAN lYz oz. Martinique

RHOM PONCH

rum

tsp. sugar

Nutmeg

lime

1/2

Mix rum and

sugar in mixing glass with large piece of ice; 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 stir

—

and serve with

straws.

TAMARIND PUNCH 4

oz. gin

sugar

1 tsp.

with ice

Stir

in goblet;

add

lemon

tsp.

2 oz.

juice

tamarind

seltzer to

fill.

Twist lemon peel

over drink and serve with straws.

TIP-TOP 2 oz. brandy 1

tsp.

lemon

juice

PUNCH 1

tsp. sugar

tsp.

benedictine

Shake with cracked ice; strain into tall highball glass. Add cracked ice and fill with chilled champagne. Serve with straws.

TORTUGA 1

oz. 123-proof

Havana Club

rum 1 oz.

51-proof Demerara

rum 1

dashes curagao

2 dashes

oz. Italian

vermouth

% %

creme de cacao

dash grenadine oz. orange juice oz. lime juice

% oz, lemon juice

Shake with cracked ice; strain over crushed chimney glass. Serve with straws.

ice in

14-oz.

TRADER ViaS PUNCH y-i,

orange

y-y

lemon

1 slice

1^/4

oz. dark Jamaica

rum

oz. Puerto

Rican pineapple

rum

tsp. sugar

y^ 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.

2 1

Bartender's Guide

yj2

VALENCIA VV-^CU 1%

oz. apricot

brandy

% oz. orange juice

dashes orange bitters

Champagne

fill

Shake with cracked ice; strain into chilled goblet and with well-chilled champagne.

fill

VANJLLA PUNCH brandy oz. creme de

Vi oz.

2 oz. 1

vanilla

lemon

juice

tsp. sugar

Shake with cracked ice; strain into chilled goblet; add cracked ice and sweet soda to fill. Serve with straws and decorate with fruits in season.

VAULTER PUNCH 4 oz. bourbon

2 pieces

lemon peel

Cider Stir

whisky with

and add two pieces of twisted lemon add cracked ice and fill with cider. fruits and serve with straws.

ice

peel; strain into goblet;

Garnish with sliced

WHISKY PUNCH— 2 oz. 1

bourbon

dash curagao

tsp. sugar

2 tsp.

syrup

lemon

juice

Dash rum with cracked ice; strain into goblet; add cracked ice and with seltzer. Add dash of rum on top and serve with straws.

Stir fill

WHISKY PUNCH— 2 oz. 1 tsp.

1 tsp. lemon juice Dash brandy

bourbon sugar syrup

Shake with cracked ice; strain into highball glass. Add ice; fill with soda and top with a dash of brandy.

crushed

WHITE WINE PUNCH 2 oz. 1

white wine

oz. arrack

Shake with cracked several pieces of ice;

fill

ice;

1 tsp.

lemon

1 tsp.

sugar syrup

strain

with

into

seltzer.

juice

highball

glass.

Decorate with

pineapple and orange and serve with straws.

Add

slice of

Punches and Coolers

373

YACHT CLUB PUNCH Rican rum oz. grenadine

2 oz. Puerto

dashes Pernod or Herbsaint

tsp.

lemon

juice

with cracked ice; strain into goblet. Add crushed ice and seltzer to fill. Garnish with fruits in season and serve with Stir

straws.

ZOMBIE rum

oz. orange curagao

2 oz.

oz.

oz. orange juice

oz. Jamaica

Puerto Rican rum oz. 151-proof Demerara

rum 1

lemon

juice

1/4 oz. grenadine dash Pernod or Herbsaint

Mix in mixing glass with large piece of pour over cracked ice in 14-oz. chimney straws.

well and Serve with

ice; stir

glass.

PUNCH BOWL MIXES APPLE CIDER PUNCH (For lo people)

cup sugar Juice 4 lemons 1 tsp. cucumber

Several strips

cucumber rind

2 qts. apple cider

% pt. brandy

juice

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 10 people)

champagne

pt.

pt. grapefruit juice

Prechill

crushed

all

ice;

pt. sparkling

ingredients;

add thinly

grapes. Serve in

pt. dry gin

4 oz. anisette

mix sliced

punch cups

water

punch bowl embedded in oranges and halved, seeded

or wine goblets.

Punch Bowl Mixes

375

BALAKLAVA PUNCH {Serves 20 to 25 people)

4 tbs. powdered sugar Shredded rind y> lemon Juice

maraschino liqueur water

oz.

2 bottles sparkling

lemon

2 fifths claret

2 bottles

Mix powdered

lemon

sugar,

champagne 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)

cup sugar cup orange juice y2 cup fresh pineapple cup lemon juice 1

% %

juice 1

qt.

3 oz.

Barbados rum

3 oz.

curagao

qt. claret

pt.

sparkhng water

champagne

Mix sugar with fruit juice in punch bowl until dissolved; add rum and curagao 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 champagne. Garnish with fresh fruits in season and mint leaves. Serve in punch cups or champagne goblets.

BEST PUNCH (Serves 10)

cup strong tea Juice 2 lemons bar sugar oz. Curasao

1 tbs. 1

Mix

brandy

2 oz.

rum

oz. Jamaica

qt.

qt. sparkling

champagne

water

punch bowl and add large block of ice; let chill thoroughly and just before serving add chilled champagne and chilled sparkhng water. all

ingredients except

BOMBAY PUNCH— 1

qt.

1 qt.

oz.

brandy

{Serves ^^ to ^o people) i^ pt. orange curagao

sherry

maraschino liqueur

qts.

2 qts.

champagne sparkhng water

22 1

Bartender's Guide

376 Prechill

cracked serve in

all

punch bowl embedded in and halved, seeded grapes and Don't put ice in punch.

ingredients; pour into

add

ice;

sliced

champagne

fruits

glasses.

BOMBAY PUNCH—

(Serves 40 to ^o people) 1

lb. loaf

6 lemons

sugar

2 bottles sparkling water

Rub the sugar over the lemons until it has absorbed all of the vellow 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

bottle sherry

bottle Madeira

oz. maraschino liqueur 4 bottles champagne

Add everything but champagne; stir thoroughly and embed punch bowl in cracked ice. Add one box chilled sliced strawberries 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— (Serves 1^ people) Juice

1 5

^ pt. curajao

lemons

1^^ oz. grenadine

Juice 4 oranges

lbs.

powdered sugar

Dissolve sugar in

brandy

2 qts. 1

bottle seltzer

lemon and orange

and stir before serving add 1

juice in

punch bowl; add Let chill, and

large block of ice

in rest of ingredients.

just

qt. chilled sparkling water. Ser\'e in

punch cups

or wineglasses.

BRANDY PUNCH— (Serves 15 people) lYz qts. brandy

6 oz. curagao

2 oz.

Juice 20 lemons

oz. lb.

rum maraschino liqueur sugar

qt. seltzer

Dissolve sugar with lemon juice in punch bowl. Add large block of ice and rest of ingredients and let stand until thoroughly chilled. Just before serving add sliced oranges and fruits in season and chilled seltzer. Serve in punch cups or

wine goblets.

2 1

Punch Bowl Mixes

yjj

BKKNTyi-CnKMPMGNE PUNCH (Serves 6 people) 2 oz.

i tsp.

brandy oz. maraschino liqueur

fifth

oz. benedictine

pt. club soda

Mix brandy and

bar sugar

champagne punch bowl and add and just before serving

liqueurs with sugar in

large block of ice; let chill thoroughly

pour in chilled champagne and chilled club soda. Garnish with sliced oranges and fruits in season; serve in punch cups.

BRIDGE

PUNCH—

(Serves 12 people) 1

Few

cup sugar syrup maraschino liqueur

pieces of

2 oz.

2 oz. Curasao

6 oz. sherry 1 lemon, sliced

2 oz. brandy

cucumber rind

1 qt. claret

orange, sliced

Twist orange and lemon

qt. sparkling

water

bowl; add syrup and liqueurs and mix thoroughly; add large block of ice and pour in rest of ingredients except sparkling water. Let chill thoroughly, and just before serving time add sparkling water and garnish with fresh fruits and mint. Serve in punch cups. slices

BRIDGE PUNCH— 1 lb.

bar sugar

6 sprigs mint 1 cup orange juice 1 can crushed pineapple 1 bottle maraschino cherries 1

qt.

1 1

qt. strong tea

cup lemon juice cup grapefruit juice

4 oz. rum 1 qt. brandy sparkling water

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 15 people) 1 qt.

Rhine wine

2 oz. orange juice 1

oz. orange curagao

Mix

oz. Bacardi

1 fifth 1

champagne

qt. sparkling

water

wine, orange juice, etc., in punch bowl; add large block of ice and let chill. Just before serving time add chilled champagne and chilled sparkling water. Serve in champagne goblets.

2 1

Bartender's Guide

^j8

CAMARGO PUNCH (Serves lo people) 1

% lb. bar sugar

pt. claret

1 pt.

port wine

8 oz. brandy i pt. sparkling water

Juice 6 oranges

Mix

wine, orange juice, sugar, and brandy in punch bowl; is dissolved and add block of ice; let chill thoroughly. Just before serving time add chilled sparkling water and shced strawberries and bananas. Serve in punch cups. stir

until sugar

CAMBRIDGE PUNCH (Serves 12 people) Juice

and peel of

Cucumber

lemon

rind

Verbena leaf 1 cube sugar

4 oz. port wine 1

pt. sherry

qt. claret

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— (Serves

1% lbs.

bar sugar

pt.

2 qts. claret 1

20 people)

brandy

Barbados rum

oz. Italian

vermouth

2 qts. sparkling 1 split

water

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— {Sen-es 1^ people) 1 lb.

Juice

bar sugar

and peel of 10 lemons

oz. chartreuse

burgundy

qt.

pt. sauterne

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

2^ 1

Punch Bowl Mixes burgundy and sauterne.

379 Just before serving

add

qt. sparkling

water chilled beforehand. Garnish with sprigs of mint and serve in

punch cups.

CARIBBEAN PUNCH (Serves 2^ people)

Puerto Rican pt. Jamaica rum gal. water

pt. fresh

3 bottles

lemon

rum

3 oranges, sliced 1 large can sliced pineapple 4 oz. curafao 2 boxes fresh raspberries

juice

Falernum to

taste

Mix thoroughly and pour over large bowl. The Falernum sweetens as well as

cake of ice in punch Let stand until

flavors.

very cold before serving.

CHAMPAGNE PUNCH— (Serves 1^ people)

% lb. powdered sugar

i^/^

1^ oz. brandy 1% oz. maraschino liqueur Mix

bedded ing add

oz. curajao

2 qts. 1

champagne

qt. sparkling

sugar with brandy and liqueurs in

water

punch bowl em-

in cracked ice; let chill thoroughly. Just before serv-

champagne and chilled sparkling water; garnish and berries in season. Serve in champagne

chilled

with sliced

fruits

glasses.

CHAMPAGNE PUNCH— (Serves 15 people)

% lb. bar sugar

^ pt. rum

1 qt.

pt.

brandy

qt.

champagne

green tea can crushed pineapple

Dissolve sugar in tea in punch bowl; add block of ice, pineapple, 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— (Serves 10 people)

and peel of cube sugar

Juice 1

4 oz. dry sherry

lemon

2 oz.

maraschino liqueur

qt. seltzer

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.

^8o

Bartender's

Guide

before serving pour in chilled champagne and Serve in punch cups or champagne glasses.

Just

chilled

seltzer.

CHICKADEE PUNCH (Serves i^ people)

rum

2 lbs. bar sugar

2 oz.

Juice 3 lemons

oz. cherry liqueur

qt. sloe gin

pt.

orange juice 1

qt. sparkling

Jamaica

water

Dissolve sugar in orange and lemon juice; stir in rum and liqueur. Add sloe gin and pour o\er 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

punch cups.

serve in

CLARET PUNCH— (Serves V^ lb. ^2 pt.

powdered sugar lemon juice

25 people)

i^o oz. curagao 3 qts. claret

2 qts. sparkling water

Mix powdered

sugar and lemon juice in punch bowl and set cracked ice; add chilled claret and decorate with sliced oranges, diced pineapple, and cherries. Just before serving pour in chilled sparkling water. Serve in wineglasses.

bowl

CLARET PUNCH— (Sen-es 2^ to 30 people) 1

lumps sugar

2 oranges, sliced

2 lemons, sliced 1

Mix ice.

4 oz. maraschino liqueur bottle sparkling w^ter

punch bowl

to dissolve sugar; add large block of ready to serve pour in the following well-chilled

When

ingredients:

4 bottles chilled

Mix and add champagne

claret

sliced fruits

bottle chilled

and

champagne

berries in season. Serve in

goblets.

CLUB PUNCH— (Serves 20 people)

% lb. sugar

Juice 10 lemons

6 oz. Curasao

qt.

brandy

oz. orange bitters

2 qts. 1 qt. seltzer

champagne

Punch Bowl Mixes

381

Dissolve sugar in lemon juice in punch bowl; add large cake of ice, brandy, orange bitters, and curagao; let chill thoroughly. Just before serving pour in chilled champagne and chilled seltzer. Decorate with sliced fruits

and

berries in season.

Serve in punch glasses.

CLUB PUNCH— (Serves 20 people) 1

fresh ripe pineapple

bottle cognac

lemons

bottle sauterne

bottle pale dry sherry

2 bottles

champagne

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 bePeel, core,

and

slice

fore serving pour in well-chilled

champagne; serve in punch

cups or champagne goblets.

DRAGOON PUNCH (Serves 12 people)

% lb. bar sugar

3 oz. sherry

2 lemons, thinly sliced

qt. porter

qt. lager beer

3 oz.

brandy 1

qt.

champagne

Dissolve sugar, crushing in the lemons, with the brandy and

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. sherry;

EGG NOG PUNCH (Serves 20) 1

doz. fresh eggs lb. sugar

3 qts. milk

oz. curagao

6 oz.

rum

1 qt.

cognac

Nutmeg

Separate eggs and beat whites until stiff and dry. Beat yolks in sugar thoroughly; add very cold milk, beating constantly. Add liquors and stir well; pour into punch bowl. Spread beaten egg whites over top. Serve in punch cups 01 stemmed goblets and dust top of each with nutmeg, if requested.

and beat

Bartender's Guide

^82

EMPIRE CITY PUNCH (Serves 50 people)

4 lemons

2 oz. Curasao

2 oranges

2 oz.

% lb. cube sugar 1 1

fresh ripe pineapple

6 bottles champagne 4 bottles Tokay 2 bottles Madeira 4 bottles claret

2 oranges, thinly sliced

box strawberries

2 bottles club

2 oz.

benedictine Jamaica rum bottle cognac

1 qt.

soda

maraschino liqueur

Rub

the 4 lemons and 2 oranges with pieces of sugar until 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 all

punch

glasses or

champagne

FISH

goblets.

HOUSE PUNCH— (Serves ^o people)

brown sugar lemon juice qts. Jamaica rum

1 qt. cognac 4 oz. peach brandy 2 qts. water

1 lb. 1

qt.

punch bowl; when completely

Slack sugar in

lemon

juice

and

let

stand.

Combine

dissolved

rest of ingredients

add and

Two

hours before serving time 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-

let

stand in separate container.

combine lemon

juice mixture

and liquor

ficiently.

FISH

HOUSE PUNCH—

% lb. cube sugar

2 qts.

2 qts. water

1 qt.

lemon

juice

Jamaica rum cognac 4 oz. peach brandy

Dissolve sugar in punch bowl with water; add rest of ingredients and let stand with large block of ice for tvvo hours.

Serve in punch cups.

Punch Bowl Mixes

S^S

GRANDEUR PUNCH {Serves 2^ people)

1^ lbs. bar

sugar

fifth

kiimmel

% gal. water

6 lemons, sliced

oz. anisette

fifths

brandy

oz. orange curagao

punch bowl with sufficient water; set punch bed of crushed ice; add rest of ingredients which have been prechilled; let stand until thoroughly chilled before serving. Garnish with mint and fresh fruits in season. Dissolve sugar in

bowl

Serve in wineglasses.

HOLIDAY EGG NOG (Serves 30 to 35 people) 1% gals, milk, well chilled

doz. eggs, separated i^ cups bar sugar

brandy cup Jamaica rum

pt.

tsp. vanilla

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 sprinkle with grated nutmeg. To serve, cut a hole in the topping, ladle out the liquid from this hole, and break

nog and off a

spoonful of the topping for each cup of egg nog.

IMPERIAL PUNCH (Serves 20 people) 1 lb.

6 oz. curajao

sugar

Juice 10 lemons 1 cup raspberry syrup 1

pt.

3 qts.

can shredded pineapple

rum brandy

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

in season

may be added.

punch

cups. Sliced fruits

and

berries

Bartender's Guide

^8^

INDEPENDENCE PUNCH (Serves 20 people) 2 lbs. bar sugar

3 qts. claret

Juice 2 doz. lemons

qt.

brandy

qt.

champagne

pt. strong

green tea

Dissolve sugar in

lemon

Place large block of ice in

punch bowl and add tea. punch bowl and add claret and

juice in

brandy which have been chilled beforehand. Let chill thoroughly. Just before serving time pour in chilled champagne. Serve in wine goblets or punch cups.

KIRSCHWASSER PUNCH (Serves 10 to 12 people)

^ cup

14 lb. bar sugar 1

qt. pineapple juice

1% cups

kirschwasser

maraschino liqueur

qt. sauterne

pt. sparkling w-ater

Dissolve sugar in pineapple juice and add kirschwasser and maraschino liqueur. Mix and add block of ice. Pour in prechilled 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)

bar sugar

lb.

fifth

lemon

fifth

cognac

2V2 fifths sauterne

juice

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 brand}', then fill jug to top with sauterne or any good white wine (about 2^2 fifths). Nlix well and chill. At serving time pour into punch bowl over block of ice. Garnish with mint and serve in punch cups or wineglasses.

MIDNIGHT PUNCH (Serves 10 people) 1

qt.

rum

^2 pt. green tea 4 bottles ginger ale

% pt. grapefruit juice Mix rum, large block

bottles

grapefruit

of ginger ale

punch cups

juice,

of ice; let chill.

and

tea

which have been

or cocktail glasses.

Just before

punch bowl with serving pour in

prechilled.

Serve in

)

Punch Bowl Mixes

385

OLD NAVY PUNCH (

Serves 12 to 1^ people

% pt. lemon juice

4 oz. peach brandy

bar sugar Juice 3 oranges

fifth 1 51 -proof

pt.

1% lbs.

3 pts.

Demerara rum

brandy

champagne

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 champagne. Serve in champagne glasses. Dissolve sugar in

PEACE PUNCH (Serves 10 people) 1 lb.

sugar

qts. seltzer

6 oz. brandy

6 oz, maraschino liqueur iy2 qts.

Dissolve sugar with

pineapple basket strawberries slice

champagne

qt. seltzer,

crushing in the

fruit; stir

liqueur and brandy; add large block of ice and let mixture chill thoroughly. Before serving stir in gently the chilled cham-

pagne and

champagne

rest

chilled

seltzer.

Serve in punch

cups or

glasses.

PEACH PUNCH (Serves 10 people) 1

2 ripe freestone

peaches

bottle chilled

Powdered sugar 1

burgundy or

claret

bottle chilled Moselle wine

bottle chilled

2 oz. apricot

champagne

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.

PUNCH—

PINEAPPLE (Serves 15 to 1

large fresh ripe pineapple

Powdered sugar

20 people)

1 fifth

3 qts.

rye

champagne

Peel, core, and dice pineapple. Place in punch bowl and cover with powdered sugar. Let stand an hour or so, then add

Bartender's

386 rye.

Let

this stand for 8 to

When

12 hours.

add block of ice and pour in and serve in champagne goblets

Guide

ready to serve, Stir gently

champagne. or punch cups.

chilled

PUNCH—

PINEAPPLE

(Serves 10 people)

% oz. pineapple S}Tup % oz. grenadine syrup % oz. maraschino liqueur 1%

oz.

Mix

Old

Tom

gin

syrups, gin,

large block

ice.

Juice 3

lemons

qts.

Moselle wine

ripe pineapple

qt. sparkling

water

and lemon juice in punch bowl and add Pour in chilled Moselle wine and add

diced meat of pineapple. Let chill thoroughly. Just before serving pour in chilled sparkling water. Serve in punch cups.

PUNCH A LA MARMORA (Serves 1^ people) 1

2 lemons, sliced

pt. orgeat syrup

3 oz. sugar syrup i^ oz. maraschino liqueur

4 4

oz. Jamaica

rum

oz. cognac

Mix

2 oranges, sliced 1

small can sliced pineapple

qt.

1 qt.

champagne club soda

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. syrup, liqueur, rum, cognac,

PUNCH A LA ROMAINE {Serves 12 people)

Rind

2 lbs. powdered sugar

i orange 10 eggs (whites only)

Juice 10 lemons

Juice 2 oranges

bottle

rum

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.

2 1

Punch Bowl Mixes

387

PUNCH ROYAL (Serves 30 to 35 people) V^ pt. apricot

2 lbs. sugar 2 oz.

lemon

juice

oz. Bardinet

qt. sherry

pt.

brandy

pt. sauterne

6 oz. orange juice 2 oz. grapefruit juice

6 sprigs fresh mint

brandy

4 bottles ginger

ale

Crush mint with sugar in punch bowl and add lemon, orange, and grapefruit juice; dissolve sugar and add rest of inwith 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.

gredients

REGENT PUNCH— (Serves 10 people) y2 lb. bar sugar Juice

lemons

2 oz. Curasao 2 oz.

Jamaica

pt.

1 pt.

brandy sauterne

1 pt. seltzer

rum

1% lemon

qts.

champagne

in curagao, rum, and brandy in punch bowl; add large block of ice. Add chilled sauterne. Just before serving pour in chilled seltzer and champagne. Serve in punch cups. Decorate with fruits and berries

Dissolve sugar in

juice;

stir

in season.

REGENT PUNCH— (Serves 8 to 10 people)

lemon,

orange, sliced

3 oz. Jamaica rum 6 oz. bourbon 1 pt. strong tea

can pineapple and juice

lumps sugar sliced

qt.

champagne

Dissolve sugar with fruit and juice, muddling slightly, in punch bowl; add rum, brandy, and tea and chill. Embed bowl

and when thoroughly chilled pour champagne. Serve in punch cups.

in cracked ice

ROMAN PUNCH (Serves 10 people)

cup sugar Juice 6 lemons 4 oz. Curasao 1

4 oz. raspberry syrup 1 qt. brandy Yo pt. 1 qt. seltzer

rum

chilled

Bartender's Guide

388

Dissolve sugar in lemon juice in punch bowl; add curagao and raspberr}' s^Tup. 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 (Serves 2^ to ^o people) 1

pt. fresh

pt.

lemon

4 4

pt.

oz. yellow chartreuse

oz. maraschino liqueur Sugar to taste 1 qt. white wine

brandy

Jamaica 4 oz. Curasao 1

juice

rum

Mix and chill the above ingredients, then pour over large block of ice in punch bowl. Just before serving add the following, which have been thoroughly chilled: 2 qts. sparkling red

Concord

qt.

charged w-ater

grape wine (Renault or

Urban i) Stir

and

serve in

ST.

punch cups

or wine goblets.

CECELIA'S SOCIETY

PUNCH

{Serves ^o people) 3

cups bar sugar

bottle cognac

fresh ripe pineapple

pt.

bottle peach brandy

6 lemons 1 qt. green tea

Jamaica

rum

4 qts. champagne 2 qts. sparkling water

and dice pineapple; slice lemons very thin; place bowl and add sugar and brandy; let stand overnight. Several 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. Peel, core,

SAUTERNE PUNCH (Serves 10 people)

^ lb. powdered sugar 2 qts. sauterne

1^2 oz.

1% 1%

oz.

maraschino liqueur

oz. cura$ao

Grand Marnier

Dissolve sugar with liqueurs in punch bowl; add large block of ice. Stir in chilled sauterne and add cut-up fruits and berries in season. Let stand until thoroughly chilled and serve in

punch cups.

Punch Bowl Mixes

389

SCORPION PUNCH (Serves 12 people)

1% bottles

Puerto Rican

rum

y2 pt. fresh orange juice y2 pt. orgeat syrup (almond flavoring)

2 oz. gin 2 oz. 1

brandy

pt. fresh

lemon

2 sprigs fresh

juice

% bottle white wine

mint

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.

% pt. Jamaica rum % pt. pineapple juice

bourbon

% pt. maraschino liqueur Juice 6 lemons

Mix

punch bowl with

until thoroughly chilled. in

qt. strong green tea

and let stand Garnish with fresh mint and serve large block of ice

punch cups.

TAHITIAN

RUM PUNCH

(For about 100 people) 2 lbs.

brown sugar

3 grapefruit sprigs mint

5 doz. oranges

4 doz. lemons 10 bananas 1

10 bottles white wine 6 bottles white rum bottle Jamaica rum

the bananas and put everything 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.

Squeeze the

fruit

and

into a large crock, rinds

slice

and

TOLEDO PUNCH (For about 1^0 people)

2% lbs. cube sugar 6 bottles sparkling water Juice 1 qt.

4 lemons cognac

1 bunch mint 4 oranges, sliced 1

lb.

fresh ripe pineapple

box strawberries grapes, stemmed and washed 1

Bartender's Guide

390

Dissolve sugar in sparkling water in large crock; add lemon 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: juice, cognac,

6 bottles champagne 1 bottle brandy

1^ gals,

z bottles French claret 4 bottles Rhine wine ice water

Mix and serve in punch cups fruit may be added for garnish.

stemmed

goblets. Extra

TONGA PUNCH (Serves about 25 people) 2 bottles light

rum

12 oz. Passionola

12 oz. brandy 12 oz. Curasao

qt.

lemon

juice

iV^ 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)

powdered sugar Shredded peel of 1 lemon 2 tbs.

qt.

Mix

sprig verbena

^2 pt. sherry

Moselle wine

punch bowl; add

and pour and serve in wineglasses.

large piece of ice

chilled Moselle wine. Let chill

WARZANA PUNCH (Serves about 15 people)

4 4 4

4 oz. lemon juice

oz. Cointreau oz. Jamaica

rum

oz. orange juice 1

Mix

qt. claret

qt.

qt. sparkling

champagne water

and fruit juices in punch bowl; add and pour in chilled claret. Let stand until thoroughly chilled and just before serving add chilled champagne and chilled sparkling water. Serve in champagne glasses or punch cups. Fruits and berries in season may be added for Cointreau, rum,

large cake of ice

decoration.

Punch Bowl Mixes

391

WEDDING PUNCH (For about 25 people) 1

4 oz. Triple Sec

bottle sauterne

4 oz. kirschwasser

Mix

qts.

qt. fresh ripe strawberries

champagne

sauterne and liqueurs in

strawberries.

Embed punch bowl

punch bowl and add halved in crushed ice and let chill

thoroughly. Just before serving pour in chilled champagne. Stir gently and serve in champagne glasses.

WEST

INDIES

1 pt.

PUNCH

% bottle dark Jamaica rum % bottle light vatted Jamaica

% lb. bar sugar strong green tea

rum

doz. large limes

cup guava marmalade

2 cups boiling water

cognac

pt.

bottle Madeira

Dissolve sugar in tea. Halve the limes; squeeze and add juice shells to tea mixture. Dissolve guava marmalade in boiling water and combine with lime juice and tea mixture. Add

and

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 (For about 60 people) 2 bottles Jamaica

rum

bottles Puerto Rican

bottle

Demerara 151-proof

3 qts.

lemon

juice

orange juice 1 qt. grenadine 2 oz. Pernod or Herbsaint

rum Mix

2 bottles Curasao

rum

3 qts.

ingredients thoroughly; chill with large cake of ice in

punch bowl,

letting

stand an hour or two before serving.

RICKEYS Rickeys seem to be a cross between a Collins and a Sour.

The

family resemblance

drink has a personality of

The

its

strong,

but the

own.

general procedure for a Rickey

to squeeze

half a lime into a Rickey or small highball glass, drop

the shell

in,

add gin or any preferred liquor along ice, and fill the glass up with

with some cracked charged water. That's the

way

sundry dashes of

it all

this

and

but time has added and various carbonated

started, that,

beverages.

APPLEJACK RICKEY— i^/^

% tsp. grenadine % tsp. lemon juice

oz. applejack

^ tsp. brandy Stir in

Rickey

glass

with cracked

ice;

fill

with charged water.

21 3

Rickeys

393

APPLEJACK RICKEY— 2 oz. applejack

tsp.

lemon

juice

Yz tsp. bar sugar Stir in

Rickey

glass

with cracked

ice;

fill

with ginger

ale.

CLOUDY SKY RICKEY 1^ oz. Stir

% tsp. lemon juice % tsp. grenadine

sloe gin

with cracked ice in Rickey

glass

and

fill

with ginger

ale.

GIN RICKEY— Juice Yo lime

2 oz. gin

Squeeze lime into Rickey glass with one piece of with Schweppes or seltzer and stir.

ice;

fill

GIN RICKEY— 3 oz. gin 1

Crush lime in Rickey and fill with seltzer.

tsp.

Y2 lime bar sugar

glass

with sugar; add lump of

ice,

gin,

GIN RICKEY— 1% 1

Y2 tsp. grenadine

oz. gin

oz.

French vermouth

Stir in

Rickey

glass

Y2 tsp.

with lump of

lemon

ice;

fill

juice

with

seltzer.

LIME RICKEY 2 oz. gin

Y2 lime Y2 tsp. bar sugar

Crush lime in Rickey glass with and gin; stir and fill with seltzer.

sugar;

add cracked

ice

ROYAL RICKEY— 2 oz. gin

% lime

oz. Italian

vermouth

% 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 and fill with ginger ale.

Bartender's

394

Guide

ROYAL RICKEY— 1

6 raspberries

oz. gin

oz.

French vermouth

Crush cracked

with

raspberries ice; strain

% tsp. lemon juice

and shake with

rest of ingredients

lump

into Rickey glass; add

of ice

with

and

fill

seltzer.

RUM 1^ oz. rum 2 oz. benedictine Stir in

Rickey

glass

RICKEY

% tsp. grenadine % tsp. lemon juice

with cracked

ice;

fill

with

seltzer.

SLOE GIN RICKEY Same

Cloudy Sky Rickey, substituting y-Up

for ginger

ale.

WHISKY RICKEY— xVi oz. bourbon

^ tsp. maraschino liqueur Stir in

Rickey

glass

% tsp. brandy Vt tsp.

with cracked

lemon

ice;

fill

juice

with

seltzer.

y^/niSKY RICKE.Y—2 2 OZ.

bourbon

Stir in

Rickey

lime Juice 14 tsp. benedictine glass

with lump of

ice;

fill

with club soda.

Sure

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

this entire

the exception of the Singapore Slings,

group of drinks has

little

merit.

ALE SANGAREE

tsp. sugar with a little water; add a In a lo-oz. glass mix 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

Juice

i/i

lemon

% tsp. sugar i

dash Angostura bitters

with ice and strain into highball glass; add large lump of ice and fill with ice water or chilled seltzer. A dash of Stir well

Bartender's

396

nutmeg may be added. Note: Brandy, rum,

or whisky

Guide may be

used in place of the applejack.

BRANDY SANGAREE 3 oz.

% tsp. sugar sjTup % tsp. lemon juice

brandy

Stir well

with

lump

of ice;

Juice

% lemon

ice; strain

and add one large

into highball glass

with ice water or chilled seltzer. Dust with nutmeg. Note: Rum, gin, or whisky may be used in place of brandy. fill

BRANDY SLING 1

Stir in

brandy dash Angostura bitters

2 oz.

tsp. sugar

tumbler with

3 or

4 pieces of

ice;

or chilled seltzer. Note: Gin, whisky, or

fill

with ice water

rum may be used

place of brandy.

CLARET SANGAREE In a 10-oz. highball glass mix 2 tsp. sugar sjxup with several lumps of ice; fill glass with claret; stir and dust with nutmeg.

FANCY SLING brandy

^2 tsp.

oz.

oz. benedictine

oz.

lemon

juice

Pernod

V2 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. cherr)'

brandy

V> oz. Parfait

Yz oz. benedictine

Stir in 12-oz. glass;

fill

oz.

Amour

brandy

with shaved

ice;

fill

glass

with ginger

ale.

PORT SANGAREE 4

oz. port

wine

Stir well

with

chilled seltzer

tsp. bar sugar

ice in highball glass;

and dust with nutmeg.

fill

with ice water or

2 1

Sangarees and Slings

397

RAFFLES HOTEL SLING 1

oz. dry gin

brandy

oz. cherry

oz. benedictine

Shake with cracked ice; strain into looz. glass containing lumps of ice; fill with chilled club soda and garnish with a spiral peeling of 1 green lime.

several

SAUTERNE SANGAREE 4 oz. sauterne

Mix

dust with

tsp. sugar

in small highball glass;

nutmeg and

fill

syrup

with shaved

ice;

stir

and

serve with straws.

SHERRY SANGAREE 4 oz. sherry

Mix

in small highball glass;

fill

tsp. sugar

syrup

with shaved

ice; stir

and dust

with nutmeg.

SINGAPORE SLING—

% lime

1% oz.

dry gin oz. cherry brandy

^ ^ oz. lemon juice

tsp.

grenadine

% oz. sloe gin ^2 OZ.

creme de

cassis

Squeeze lime and drop into 12-oz. add rest of ingredients and stir well;

glass fill

with cracked rest

ice;

of glass with

seltzer.

SINGAPORE SLING— Juice 1

% lemon

% oz. cherry brandy

dash benedictine Stir in

2 oz. dry gin

12-oz. glass with cracked ice; decorate with slice of

orange and sprig of mint;

fill

with seltzer and serve with straws.

GIN SLING 1^

oz. dry gin

lump

tsp. sugar

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 dust with nutmeg.

glass;

add boiling water and

2 1

SCAFFAS An old-time drink is the Scaffa, enjoyed more by men than by women, since they are merely mixtures of strong liquor pointed cordial or a dash bitters

up with a bit of liqueur or and served without ice.

BRANDY SCAFFA— 1

oz.

brandy 1

Stir

and serve

i oz. maraschino liqueur dash Angostura bitters

in a cocktail glass.

BRANDY SCAFFA—

% oz. green chartreuse

14 oz. cognac

^2 oz. maraschino liqueur Stir

and serve

in a cocktail glass.

GIN SCAFFA 1

oz. benedictine

Stir

and serve

oz. gin

dash Angostura bitters

in a cocktail glass.

Scaffas

399

RUM Substitute

rum

for gin in

SCAFFA

Gin

Scaffa.

WHISKY SCAFFA Substitute whisky for gin in

Gin

ScafFa.

SHRUBS Where

they got their

name

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 designated length of time. Then they're strained and bottled,

ready for use. Usually served hot, they are good

cold-weather drinks, drinks

may

also

but refreshing warm-weather

be made.

HOW

TO SERVE SHRUBS Hot

Pour

2 oz. shrub into preheated

tumbler or mug;

fill

with

boiling water to taste.

.Cold Pour ice; stir

2 oz. shrub into a highball glass with

and

fill

with chilled seltzer or ice water.

large piece of

21 21

Shrubs

^01

BRANDY SHRUB— 6 1

5 qts. cognac 3 qts. sherry

sugar bottle plain soda lbs.

Peel the rind from

lemons

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. 5

BRANDY SHRUB— Rinds of 2 lemons

Juice 2 qts.

Mix lemon

juice, rinds,

lemons

brandy

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

ii/i>

lbs.

sugar

Brandy

Mix and

boil 10 minutes, skimming well. Let cool and add 2 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-

oz.

duced.

qt.

rum

Mix

RUM SHRUB— 1

qt.

% lb. sugar

well; strain into jelly

orange juice

bag and bottle

for use.

RUM SHRUB— 3 pts. orange juice

1 gal.

lb.

sugar

rum

Mix thoroughly and pour into cask; then strain and bottle for use.

let

stand for 6 weeks,

Bartender's

Guide

RUM SHRUB— 1 gal.

rum

little water; mix with rum and currant and let stand a week or more. Mix and through muslin bag and bottle.

Dissolve sugar in a juice; cover closely

strain

Juice lo lbs. cooked currants 2 lbs. sugar

2 1

/Tw^l—

Hoibeit,

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 Hquor. Mojitos are a tropical version of a

Smash and

are

made

rums.

w^ith

BRANDY SMASH—

% 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

with shaved

glass

ice.

add slice of lemon and serve with cut straws. Note: Gin, rum, or whisky may be substituted for the brandy in the above recipe.

Stir until glass

frosted;

BRANDY SMASH— 2 tsp.

powdered sugar

3 sprigs fresh

1^ oz.

2 dashes benedictine

Dissolve sugar with a dictine

little

mint

brandy

water in a Fizz glass; add beneFill glass with shaved ice; add

and mint and muddle.

^o^

Bartender's

brandy;

stir

until glass

and serve with cut

mint

straws.

MOJITO

% lime 1 tsp.

Guide

frosted. Garnish with a sprig of

3 sprigs

mint

2 oz. Puerto Rican

bar sugar

Squeeze lime and drop

shell in

10-oz. glass;

rum

add sugar to

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. juice

MO]ITO CRIOLLO 1

lemon

6 sprigs mint

tsp.

bar sugar

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 ice. Add rum; stir well and fill glass with seltzer water. Serve with straws and garnish with mint.

with shaved

SOURS A

Sour can be the most disappointing drink in the

world

if it's

because

lemon

not made with fresh lemon

it's

juice.

juice, but just Sour doesn't mean it should be all Give your customer a break not heart-

—

burn.

BRANDY SOUR 2 oz.

brandy

Juice

% lemon

yy tsp. sugar

Shake with fine ice; strain into chilled Sour glass; add a Schweppes soda or seltzer and dress with section of orange and cherry.

squirt of

CALVADOS SOUR z oz.

Calvados or applejack 1

tsp. fresh

I/2

tsp. sugar

lemon

juice

Shake with fine ice; strain into chilled Sour rate with half slice of orange and a cherry.

glass

and deco-

Guide

Bartender's

^o6

CHAMPAGNE SOUR 1

powdered sugar

tsp.

tsp. fresh

lemon

juice

Champagne Mix chilled

lemon juice in chilled Sour champagne; stir slightly and serve. sugar and

glass;

fill

up with

CONTINENTAL SOUR 2 oz.

bourbon

i tsp.

Juice

powdered sugar

^ lemon

Dissolve sugar in lemon juice; add whisky and shake with ice; strain into chilled Sour glass; top with a dash of claret. Note: Liquor of choice may be substituted for whisky.

fine

EGG SOUR powdered sugar 3 dashes lemon juice

1 tsp.

Shake with cracked

oz. curagao

oz. brandy whole egg i

ice; strain

into chilled Sour glass.

EGG SOUR {Non-alcoholic) 1

whole egg 1

tbs.

Juice i lemon powdered sugar

Shake vigorously with 3 lumps of Sour glass; dust with nutmeg.

ice;

strain into

chilled

FIREMAN'S SOUR

% oz. grenadine % tsp. powdered sugar

2 oz.

Juice

Bacardi 1 lime

Shake with cracked ice; strain into Sour glass; Garnish with slice of orange and a cherry.

fill

with

zer.

GJN SOUR Same

Brandy Sour, substituting gin

JAMAICA 2 oz. Jamaica I

oz. seltzer

rum

for brandy.

RUM SOUR 3

dashes fresh lemon juice

1 tsp.

powdered sugar

selt-

SOUTS

^o-j

Shake with shaved

ice; strain

into chilled Sour glass. Gar-

nish with half slice of orange and a cherry. Note:

choice

may be used

in place of

Rum

Jamaica rum.

WUISKX SOUR Same

Brandy Sour, substituting whisky

for brandy.

SWIZZLES Swizzles originated in the

West

Indies where every-

hot chocolate, is swizzled. A s\^izzle stick is the branch of a tropical bush which has from three to fi\'e forked branches on the end. You insert thing, including

this in the glass or pitcher and tvvirl the stem rapidly between the palms of your hand. Fine ice is used in Swizzles, and by rapid swizzling you'll get a good outside 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

punches can be swizzled. Punches be mixed in a pitcher and swizzled until the pitcher frosts, and

rum, but nearly

all

for three or four people can

with fine ice

then poured into

tall glasses.

Swizzles

409

BARBADOS RED RUM SWIZZLE y2 lime 2 oz. Barbados

rum

dash Angostura bitters

^2 tsp. sugar

Squeeze lime and drop into 10-oz. glass; shaved ice; add rest of ingredients and swizzle.

JAMAICA

fill

glass

with

RUM SWIZZLE

{Foi 6 to 8 people) 1

pt.

Jamaica

rum 4

tbs.

Juice 6 limes 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

Jamaica rum 2 dashes Angostura bitters

^2 oz.

lemon

juice

tsp. sugar

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 oz. Puerto Rico

rum

dashes Angostura bitters scant tsp. sugar

Cut glass

lime; squeeze into 14-oz. glass and drop in shells. Fill with shaved ice; add sugar and rest of ingredients and

swizzle.

PUERTO RICAN RUM SWIZZLE

% oz. lime juice % tsp. bar sugar Mix seltzer

in 10-oz. glass;

and swizzle

fill

French vermouth Rican rum

oz.

oz. Puerto

with fine

ice;

add

several squirts of

until glass frosts.

QUEEN'S PARK SWIZZLE V2 large lime Mint leaves

3 oz. 86-proof Demerara rum 2 dashes Angostura bitters

14 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 it, wine cups offer refreshing mealtime accompaniments. Made with fruits, liqueurs, and wines, they are really small versions of wine punches and can be dn' or sweet according to preference. I have found people who formerly passed up the wine list to be delighted with any of the following wine cups and I sincerely hope that more bars and restaurants serve them. or just plain don't like

BURGUNDY CUP 2 oz. 1

brandy

Mix thoroughly in Add slices of orange, cumber

oz. benedictine

oz. curafao tbs.

qts. burgundy powdered sugar

pitcher with ice, adding burgundy

last.

pineapple, cherries, and a strip of curind. Stir thoroughly and top with fresh mint. Serve

in wineglasses

with spoons.

2 3

Wine Cups

^ii

CHAMPAGNE CUP—i 1

i^> oz. maraschino liqueur

orange, sliced

% lemon, sliced 3 slices

pineapple bottle

Half

large

fill

liqueurs,

glass

at the last

chill

brandy

with cracked ice; add fruit, thoroughly and add chilled

moment. Serve

champagne

glasses.

CHAMPAGNE CUP— % oz. maraschino liqueur

Mix powdered with cracked

qt.

sugar with liquors thoroughly in pitcher; half ice; dress

with

champagne champagne glasses.

last

slices of

pineapple and orange,

cucumber peel; add and garnish with fresh mint. Serve in

cherries or berries in season,

chilled

Grand Marnier champagne

^2 oz.

oz. orange curajao

fill

oz.

champagne

brandy 2 tbs. powdered sugar 2 oz.

oz. chartreuse

ii/l>

pitcher

and brandy. Let

champagne

iVl>

and a

strip of

CHAMPAGNE CUP— 1% oz. brandy 1

oz. benedictine 1 fifth

Mix with

oz.

bottle sparkling water

champagne

and sparkling water with ice in pitcher; dress and berries; add chilled champagne just before

liquor

fruits

serving

maraschino liqueur

1 1

and garnish with mint. Serve

champagne

glasses.

CLARET CUP—i

% oz. maraschino liqueur 1

oz. orange curajao

3 tbs. 1

powdered sugar

qt. claret

Mix

liquor with powdered sugar in large pitcher; add cracked and stir thoroughly; stir in chilled claret and dress with fruits and berries. Serve in wineglasses.

ice

CLARET CUP— 1

qt. claret

pt.

champagne

% pt. sherry

2 lemons, sliced

Yi lb. loaf sugar dissolved in 1

cup water Let sugar, water, and lemon steep together half an hour before adding rest of ingredients. Mix together thoroughly in a

Bartender's Guide

^12 large pitcher

and add crushed

ice until the

mixture

thick.

Serve in wineglasses.

RHINE WINE CUP—i 1

oz.

I/2

maraschino liqueur

oz. curagao

1/^

Mix ice

oz. sugar syrup qt.

Rhine wine

and sugar syrup in large pitcher; add cracked and pour in Rhine wine; stir and serve in wineglasses. liqueurs

RHINE WINE CUP— 2 oz. 1

brandy

oz. orange curagao 1/4

Mix brandy and wine and soda;

oz.

qt.

maraschino liqueur Rhine wine

pt. club soda

add and oranges and of cucumber peel and decorate

liqueurs with cracked ice in pitcher;

dress with sliced pineapple

berries in season;

with mint. Serve

add

a strip

in wineglasses.

SAUTERNE CUP Substitute sauterne for Rhine wine in either of the above recipes.

INDEX Abbey

Cocktail,

Absinthe American Cocktail,

199 Absinthe and Egg Cocktail, 199 Absinthe Cocktail, 199 Absinthe French Cocktail, 200 Absinthe Italiano Cocktail, 200 Special Cocktail, Absinthe 200 Acacia Cocktail, 94

Ace Cocktail, 95 Addington Highball, 326 Addison Cocktail, 95 Adellc Special Cocktail, 259

Adios Amigos Cocktail, 207 Admiral Cocktail, 95 Admiral Highball, 326 Adonis Cocktail, 248 Affinity Cocktail, 248, 259 After-dinner drinks, 48-57

Agonie Cocktail, 95 Ainsworth Cocktail, 95 Alabama Fizz, 302 Alaska Cocktail, 95

Albemarle Fizz, 302

Albertine Cocktail, 200

Ale Flip, 311 Ale Sangaree, 395 Alexander Cocktail, 62, 96 Alexander's Sister, 96 Alexandra Cocktail, 96 Alfonso Cocktail, 96, 200,

248

Alhambra Royal, 314

Mine Cocktail, 200 Allen Cocktail, 96 Allies Cocktail, 96 Alligator Cocktail, 96 Alsace-Lorraine, 48 Amarosa Cocktail, 97 Amber Dream Cocktail, 97

Alice

Amer Amer

Picon Fizz, 302 Picon Highball, 326

Index

American

Beauty

Cocktail,

American Glory Highball, 327 American Grog, 314 American Punch, 360 Amour Cocktail, 249 Amsterdam Cocktail, 97 Angel, 48 Angel Face, 49 Angel Face Cocktail, 97 Angel Kiss, 49 Angel's Blush, 48 Angel's Dream, 48 Angel's Kiss, 49 Angel's Lip, 49 Angel's Tit, 49 Angel's Wing, 49 Angeles Cocktail, 97 Angelic Cocktail, 259 Angler Cocktail, 97 Angostura Fizz, 348 Anisette

Cocktail,

98,

200,

Apricot Cocktail, 63, 99 Apricot Cooler, 353

Arawak Cocktail, 208

Archbishop Punch, 360 Argentina Cocktail, 99

Armour

Army

Cocktail, 249

Cocktail, 99 Arrack Cooler, 353

Arrowhead Cocktail, 260 Arsenic and Old Lace Cocktail,

Artillery Cocktail,

Artist's Special Cocktail,

260

Astor Cocktail, 99

Astoria Cocktail, 100 Atlas Cocktail, 63 Atta Boy Cocktail, 100

Attention Cocktail, 100 Atty Cocktail, 100 Aviation Cocktail, 100, 249,

260 Aziz Fizz, 302

260

Ann

Sheridan Cocktail, 207

Announcer Cocktail, 98 Ante Cocktail, 62 Ants

in the Pants Cocktail,

Apache

B, 50

V. D. Cocktail, 211

Babbie's Special Cocktail, 63

Cocktail, 98

Aperitif Cocktail, 98 Apparent Cocktail, 98

Appetizer Cocktail, 98, 260

Apple Apple Apple Apple Apple Apple Apple

B and

Blossom Cocktail, 63 Blow Fizz, 302 Cider Punch, 374

Baby Fingers Cocktail, 100, 241

Baby

Kitty,

Baby's Own, 50 Bacardi-Absinthe Punch, 360 Bacardi Blossom Cocktail, 208 Bacardi Buck, 327 Bacardi Cocktail, 208

Cocktail,

Cocktail, 63 Pie Cocktail, 207

Bacardi-Dubonnet 208

Toddy, 314

Bacardi Highball, 327 Bacardi-Peach Cocktail, 208 Bacardi Punch, 360, 361 Bacardi Rum Punch, 361

Toddy

Cocktail, 63 Applejack Cocktail, 63

Applejack Applejack Applejack Applejack

Cooler, 353 Highball, 327 Rickey, 392, 393 Sling,

395

Approve Cocktail, 260 Apricot Brandy Cooler, 353

Bacardi-Silver Cocktail,

209

Bacardi Special Cocktail, 209 Bacardi Sweet Cocktail, 209

Baccio Punch, 374 Balaklava Punch, 375

Index Bald Head Cocktail, loo Bali Punch, 361 Ballantine's Cocktail, 101

Balm

Cocktail, 249 Baltimore Egg Nog, 295, 296 Bamboo Cocktail, 249

Banana Cow, 296 Barbados Red

Rum

Swizzle,

409 Barbara

Cocktail,

101,

246,

260 Barbaresque Cocktail, 209 Barbary Coast Cocktail, 101, 261 Barbary Coast Highball, 327 Barcelona Fizz, 302 Barking Dog Cocktail, 101 Barnacle Bill, 50 Barney Barnato Cocktail, 64 Barney French Cocktail, 261 Barnum Was Right Cocktail, 101 Baron Cocktail, 101 Barry Cocktail, 101 Bartenders customers don't :

10-13; perils of, 1-5; rules for, 10-12; some people not liked by, 6-9 Barton Special Cocktail, 102 Battery Charger, 353 like,

Beachcomber Cocktail, 209 Beau Brummel Cocktail, 261 Beauty Spot Cocktail, 102 Beaux Arts Cocktail, 102 Bebbo Cocktail, 102 Beck Cocktail, 102

Bennett Cocktail, 103 Bently Cocktail, 64 Bentote Cocktail, 64 Bermuda Cocktail, 103 Bermuda Rose Cocktail, 103 Bermudian Cocktail, 103 Berry Cocktail, 103, 209 Berry Wall Cocktail, 103 Berryade, 314 Best Homemade Cocktail, 103 Best Punch, 375 Betty Cocktail, 103 Between-the-Sheets Cocktail, 104, 209 Bianco Cocktail, 261 Biarritz Cocktail,

64 104 Bidou Cocktail, 104 Biffy Cocktail, 104 Bich's Cocktail,

Big Bad Wolf Cocktail, 64 Big Boy Cocktail, 64 Bijou Cocktail, 104 Biltong Cocktail, 104 Bimini Cooler, 354 Bird Cocktail, 65 Bird of Paradise Fizz, 302 Birdie Cocktail, 210 Biribi Cocktail,

104 Bishop Cocktail, 210, 261 Bishop's Cooler, 354 Biter Cocktail, 105 Bizzy Izzy Highball, 327 Black and Tan Cocktail, 249

Black Rose, 327 Black Stripe, 314 Black Velvet, 327

Been Bee, 50 Knee Cocktail, 102 Bee's Knees Cocktail, 64

Blackjack, 50 Blackjack Cocktail, 105 Blackout Cocktail, 105

Belaire Cocktail, 102

Blackthorn Cocktail, 105, 241, 261 Blanche, 50 Blarney Cocktail, 261 Blarney Stone Cocktail, 261 Blinker Cocktail, 262

Bee's

Belmont Cocktail, 102 Belote Cocktail, 201 Benedictine Cocktail, 64 Benedictine Frapp^, 50 Bengal Lancers' Punch, 375

^i6

Index

Blinton Cocktail, 105 Blister Cocktail, 105 Block and Fall Cocktail, 65 Block and Tackle Cocktail, 65 Blood and Sand Cocktail, 262

Bracer, 329 Bracer Cocktail, 201

Bloodhound Cocktail, 106 Bloody Mar)-, 328 Blossom Cocktail, 106 Blue Bird Cocktail, 106 Blue Blazer, 314 Blue Boy Cocktail, 210 Blue Devil Cocktail, 106 Blue Hyer Cocktail, 106 Blue Monday Cocktail, 246 Blue Moon Cocktail, 106, 262 Blue Special Cocktail, 65 Blue Train Cocktail, 106 Blue Train Special Cocktail,

Brandy Buck, 329 Brandy Champagne

249 Blues Cocktail, 262 Boa Constrictor Cocktail, 65

Bob Dandy Cocktail, 250 Bobby Burns Cocktail, 262 Bogey Cocktail, 107 Bolo Cocktail, 210

Bombay Cocktail, 65 Bombay Punch, 375, 376 Bon Soir Highball, 328 Bonanza, 328 Bonnie Prince Charlie, 65

Boomerang

Cocktail,

107,

262 Booster, 328

Booster Cocktail, 65 Bordever Cocktail, 262

Bosom Bosom

Caresser, 66, 328 Cocktail, 66

Boston Club Cocktail, 107 Boston Cooler, 354 Boston Egg Nog, 296 Boston Flip, 311 Bostonian Cocktail, 107 Boulevard Cocktail, 107, 201 Bourbon Squash, 328

Brain Duster Cocktail, 66 Brainstorm Cocktail, 263 Brandy, types of, 30-31

377 Brandy tail,

Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandy Brandv Brandy Brandv 66 '

Punch,

Champerelle 66

Cock-

Cobbler, 58 Cocktail, 66 Collins, 289

Cooler, 354 Crusta, 291, 292 Daisy, 293

Egg Nog, 296 Fancy Cocktail, 66 Fix, 300 Fizz,

Gump

303 Cocktail, 66

Highball, 329

Hot, 315 Julep, 322 Punch, 361, 376 Sangaree, 396 Scaffa, 398 Shrub, 401 Sling, 396 Smash, 403 Sour, 405

Vermouth CocktaiJ

Brant Cocktail, 67 Brazil Cocktail, 250 Breakfast Cocktail, 107 Breck and Brace, 329 Brett's

Own

Cocktail.

Bridge Punch, 377

201

Broadway Smile, 51 Broadway Special Cocktail 107 Broken Spur Cocktail, 108 Broker's Flip, 311

Bronx Cocktail, 108

Index

Bronx Golden Cocktail, 108 Cocktail, Pineapple Bronx 108 Bronx River Cocktail, 108 Bronx Silver Cocktail, 108 Bronx Terrace Cocktail, 109 Brooklyn Cocktail, 109, 263 Brooklynite Cocktail, 210 Brown Derby Cocktail, 263

Brown Shake, 329 Brown University

Cocktail,

263 Brunelle Cocktail, 201 Brunswick Sour, 329 Brut Cocktail, 250 Bucks P'izz, 303 Buddha Punch, 377 Bud's Cocktail, 201 Builder-upper, 354 Bulldog Cocktail, 67

Bulldog Cooler, 354 Bulldog Highball, 330 Bull's

Milk Punch, 297

Bumper Cocktail, 210 Bunny Hug Cocktail,

109,

263

Burgundy Cup, 410 Burrough's

Old-fashioned

Cocktail, 263 Bushranger Cocktail, 210

Bustanoby Cocktail, 201 Buster Brown Cocktail, Buster Cocktail, 211

263

Milk Punch, 297 Byculla Cocktail, 250 ByTrh Cocktail, 264 Butterfly

Cafe Royal, 315 Caliente Cocktail, log, 110 Calisaya Cocktail, 264 Calvados Sour, 405

Camargo Punch, 378 Cambridge Punch, 378

Cameron's Cocktail, 264 Cameron's Kick Cocktail, 264 Camparinette Cocktail, 110 Campden Cocktail, 110 Canadian Cocktail, 201, 264 Canadian Grenadier, 330 Canton Cocktail, 211 Canvasback Cocktail, 264 Cape Cocktail, 110 Capetown Cocktail, 264

Caprice Cocktail, no Captain Kidd Cocktail, 211 Captain's Blood Cocktail, 211 Cardinal Punch, 348, 378 Caribbean Hot Swizzle, 315 Caribbean Punch, 379 Carlton Cocktail, 265 Carrol Cocktail, 67

Caruso Cocktail, no Casino Cocktail, 110, 111

Cason Cocktail, 111 Cassis and Soda, 349 Cassis Cocktail, 265 Cassis-Kirsch Highball, 330 Castle Dip Cocktail, 67 Caterpillar Cocktail, 265 Cat's Eye Cocktail, 1

Soir

ou Jamais Cocktail,

111 Cecil,

330

Cabaret Cocktail, 109

Ceon de Pau

Cablegram Cooler, 355 Cablegram Highball, 330 Cafe Brule Cocktail, 51 Cafe Brulot, 315 Caf^ de Paris Cocktail, log Caf^ Diablo, 315 Cafe Kirsch, 51

C'est Vert tail,

Cocktail,

—mais

Juste Cock-

111

Champagne

Buck

Cocktail,

250

Champagne Cobbler, 58 Champagne Cocktail, 250 Champagne Cup, 411

Index

4i8 Champagne Flip, 311 Champagne glass, illus., 18 Champagne Julep, 323 Champagne Punch, 362, 379 Champagne Sour, 406 Champagne Velvet, 330 Champerelle, 51

Champs

Elysees Cocktail, 67

Chanticleer Cocktail, 112 Chaparra Cocktail, 211

Chapelle Cocktail, 112 Charles Cocktail, 67 Charleston Cocktail, 112 Charley Pie Cocktail, 112 Charlie Lindbergh Cocktail, 112 Charlie O. Cocktail, 112 Charme de Paris Cocktail,

Claret Punch, 362, 380 Claret Sangaree, 396 Claridge Cocktail, 113 Classic Cocktail, 68

Classique Cocktail, 68 Climax Cocktail, 68 Cloudy Sky Rickey, 393

Cloudy with Showers CocL tail, 114 Clover Club Cocktail, 114 Clover Leaf Cocktail, 114 Clover Royal Cocktail, 114 Club Cocktail, 68, 114 Club Forest Cocktail, 251 Club Punch, 380, 381 Cobblers, 58-60 Cockney Cocktail, 114 Cocktail Brugal, 212 Cocktails, 61-288; brandy

Chartreuse Cocktail, 26c Chatterly Cocktail, 113 Check-dodgers, 1-5 Cheerio Cocktail, 265

Cherry Blossom Cocktail, 67,

Cherry Cocktail, 67, 202 Cherry Rum Fizz, 303 Chevalier Cocktail, 68 Chicago Cocktail, 68 Chickadee Punch, 380 Chinatown Cocktail, 113 Chinese Cocktail, 212 Chocolate Cocktail, 251 Chocolate Flip, 311 Choker Cocktail, 265 Chorus Girl Cocktail, 113 Chorus Lady Cocktail, 113 Chrj-santhemum Cocktail,

Church Parade Cocktail, 113 Cider Nectar, 330 Cigalon Cocktail, 212 Cinzano Cocktail, 251 Claret Cobbler, 59 Claret Cup, 411

cognac,

gin,

63-93;

and 94-

196; glasses for, iJIus., 19; liqueur and cordial, 199-

206; miscellaneous, 19798; rum, 207-40; sloe gin, vodka, 241-45; 246-47; whisky, 259-88; wine, 248-

Cocoanut

Grove

Cocktail,

114

Coconut Punch, 362 Coffee Coffee Coffee Coffee

Cobbler, 59 Cocktail, 68, 251 Flip,

311

Grog, 317; container, iJJus., 19 Cognac Cocktail, 69 Cointreau Cocktail, 114 Cola Absent, 330 Cola Cocktail, 114 Cold Deck Cocktail, 6g Collins,

Colonel

289-90 Appleton

Cocktail,

69 Colonel Cocktail, 265 Colonial Cocktail,

1 1

Index

419

Colony Cocktail, 115 Colorado Cocktail, 69 Columbia Cocktail, 21 z Columbia Skin, 316

Come

Croisette Cocktail, 70 Crow Cocktail, 266 Crustas, 291-92, 350 Crutch Cocktail, 117

Again Cocktail, 115

Commodore

Cocktail,

212,

266

Cocktail, 70

Crystal Highball, 331 Cuba Libre, 332

Cuba Libre Cocktail, 213 Cuba Libre Superb, 332

Conditioner, 331

Congo

Crux

Cocktail, 212

Consolation Cocktail, 115 Continental Highball, 331 Continental Sour, 406 Cook's Tour Cocktail, 115

Cubaine Cocktail, 213

Coolers, 352-73

Cucumber, 51 Culprit Fey Cocktail, 117 Culross Cocktail, 70 Cupid Cocktail, 252

Cooper's Ranch Punch, 362

Cooperstown Cocktail, 1 1 Copenhagen, 331 Coral Cocktail, 115, 213 Cordova Cocktail, 115 Corn Popper, 331 Cornell Cocktail, 116

Cornell Special Cocktail, 116 Cornwell Cocktail, 116 Coronation Cocktail, 69, 116,

Cups. See Wine cups Cuiagao Cocktail, 266 Currant Shrub, 401 Cutest One Cocktail, 117

D. F. Cocktail, 120 D. O. M. Cocktail, 121 Daiquiri, 214; glass for,

251

Coronel Batista Cocktail, 213 Corpse Reviver Cocktail, 69, 116 Cota Cocktail, 116

C6te d'Ameraud 116 Coup de Cafard 117

Cuban Cocktail, 70, 213, 214 Cuban Presidente, 214 Cubano Cocktail, 117, 214

Cocktail, Cocktail,

Coup de Roules

Cocktail, 117 Country Cocktail, 70 Country Club, 331 Country Gentleman Cocktail, 70 Cowboy Cocktail, 266 Crawl Cocktail, 70 Cream Fizz, 303 Cream Punch, 362 Creole Cocktail, 117, 266

Creole Fizz, 303 Crocker Cocktail, 117

illus.,

18 Daisies, 194, 293-94 Damn-the- Weather Cocktail, 118 Damson Cocktail, 11^ Dandy Cocktail, 267 Darb Cocktail, 118 Daredevil Flip, 312 Davis Brandy Cocktail, 71 Davis Cocktail, 216 De Mon Cure Cocktail, 71 De Rigueur Cocktail, 267

Deauville Cocktail, 71 Deceiver Cocktail, 118 Dech Gerard's Cocktail, 118 Deep Purple Punch, 363 Deep Sea Cocktail, 118 Del Monte Cocktail, 216 Dely's Cocktail, 118 Demeanor Cocktail, 119

Index Dempsey Cocktail, 119 Depth Bomb Cocktail, 71 Depth Charge Cocktail, iig

Dr.

Derby Cocktail, 71, iig, 267 Derby Fizz, 303

Dronda

Dernier Round Cocktail, 119 Desert Cooler, 355 Desert Dream Cocktail, iig Deshler Cocktail, 267 Destiny Cocktail, 119 Devil Cocktail, 71 Devil's Cocktail, 252 Devil's Leap Cocktail, 216 Devil's Tail Cocktail,

216

Devonia Cocktail, 120 Diablo Cocktail, 71 Diabola Cocktail, 120

Diamond

Fizz, 303

Diana, 51, 332

Diana Cocktail, 120

Dizzy Izzy Cocktail, 267 Careful Cocktail, 121

Doctor Cocktail, 216 Doctor Monahan Cocktail, 121

Dodge

Dodo

Cocktail, 121 Cocktail, 121

Dog's Nose, 332 Dolly O'Dare Cocktail, 121 Dolores Cocktail, 216 Donald H. Cocktail, 121 Don't Give Up the Ship Cocktail, 121

Dorothy's 122

Delight

Double Arrowhead,

Cocktail, 72, 122 Cocktail, 122

Drunks,

Dry

how

to handle, 8

Cocktail, 268

Barry Cocktail, 122, 252

Dubonnet Dry Cocktail, 122 Dubonnet Fizz, 304 Dubonnet Highball, 332 Duchess Cocktail, 202

Duck Under Cocktail, 122 Duke of Marlborough Cocktail, 252 Dunhill Cocktail, 123

Dunlap Cocktail, 216 Duplex Cocktail, 123 Durkee Highball, 332

Dream Cocktail, 123 Earthquake Cocktail, 123 East India Cocktail, 72 East Indian Cocktail, 252 Eau du Nil Cocktail, 123 Eclipse Cocktail, 123 Eddie (or Eddy) Brown Cocktail, 124 Edith Dav Cocktail, 124

Edward \'III Cocktail, 268 Egg Nog Punch, 38 Egg Nogs, 295^9, 318, 383 Egg Sour, 406 Egg Suissesse, 352 El Guarani Cocktail, 124 El Presidente Cocktail, 217 Elegant Cocktail, 124, 268 Elephant's Ear Cocktail, 124 Elephants Sometimes Forget

Cocktail,

Cocktail, 1 24 Elk Cocktail, 124

Elk's

Douglas Cocktail, 122

Down

Dream

Eagle's

Dick, Jr., Cocktail, 120 Diki Cocktail, 120 Diki Diki Cocktail, 72 Dixie Cocktail, 120, 267 Dixie Punch, 363

Do Be

Funk Punch, 363 Dragoon Punch, 381

the Hatch Cocktail, 267 Dr. Fink Punch, 363

Own Cocktail, 268 Emerald Cocktail, 125 Emergency Cocktail, 125 Emerson Cocktail, 125 Empire City Punch, 382 .

Index

421 Fine and Dandy Cocktail, 127 Fioupe Cocktail, 73 Fireman's Sour, 406 Fish House Punch, 364, 383 Fitchett Cocktail, 127 Five-fifteen Cocktail, 202

Empire Cocktail, 125 English Bishop, 316 English Cobbler, 59 English Royal, 316 Enos Cocktail, 125 Erin Cocktail, 125 Erin's Irish Cocktail,

268

Fixes, 300, 342 Fizz a la Violette, 304 Fizzes, 301-09; glass

Eskimo, 333 Ethel Cocktail, 72

Eton Highball, 333 Eureka Cocktail, 126 Evan's Cocktail, 268 Everybody's

Irish

illus.,

for^

Flag Cocktail, 73

Flamingo Punch, 364

Cocktail,

268

Flapjack Cocktail, 253 Flash Cocktail, 202

310-12

Eve's Garden, 52

Flips,

Export Cassis, 333

Floor Polish Cocktail, 128

Exposition Cocktail, 242 Express Cocktail, 269 Eye-opener, 333 Eye-opener Cocktail, 217

Florida Cocktail, 128 Florida Punch, 364 Florida Special Cocktail, Floridian Cocktail, 128

and Warmer Cocktail, 217, 242

Fair

Weather

Cocktail, 72

217

Flu Cocktail, 269 Flying Fish Cocktail, 128 Flying Scotchman Cocktail,

269

Fog Cutter,

Fairbanks Cocktail, 126 Fairy Belle Cocktail, 126 Falkland Island Warmer, 316

Fallen Angel Cocktail, 126 Fan Tan Cocktail, 72

333; glass for, 19 Four Flusher Cocktail, 218 iJJus.,

Fig Leaf Cocktail, 217

Fourth Degree Cocktail, 128 Fourth Estate Cocktail, 128 Fox River Cocktail, 269 Fox Trot Cocktail, 218 Francis Cocktail, 128 Franciulli Cocktail, 269 Frank Sullivan Cocktail, 73 Frankenjack Cocktail, 129 Frankenstein Cocktail, 129 Frank's Special Cocktail, 129 Frapp6s, 50, 52, 62, 231 French Cocktail, 129 French Rose Cocktail, 129 French "75," 333 French Tri-color, 52 French Vermouth Cocktail,

Filmograph Cocktail, 73 Fin de Siccle Cocktail, 127

Frisco Cocktail, 270

Fancy Cocktail, 269 Fancy Free Cocktail, 269 Fancy mixes, 20 Fancy Sour Cocktail, 252 Fandango Cocktail, 126 Fantasio Cocktail, 126 Fare Thee Well Cocktail,

Fascination Cocktail, 202 Fascinator Cocktail, 127 Favorite Cocktail, 127, 252

Fedora Punch, 363 Fernet Branca Cocktail, 127 Fifty-fifty

Cocktail,

127

253

Inciex

422 Froth Blower Cocktail, 129 Frother Cocktail, 129 Frou Frou Cocktail, 129

Froupe Cocktail, 73 Frozen Absinthe, 333 Frozen Peach Daiquiri Cocktail, 215 Full House Cocktail, 73, 218 Furnace Creek Cooler, 355 Fuzzy Fizz, 304 Gangadine Cocktail, 130 Garden of Eden, 52 Caspar Cocktail, 130 Gazette Cocktail, 73 Gene Corrie Cocktail, 130 Gene Tunney Cocktail, 130 Genever Cocktail, 130 Genevieve Cocktail, 130 Georgia Mint Julep, 323 Gibson Cocktail, 131 Gigola Cocktail, 270 Gilded Lily Cocktail, 218 Gilroy Cocktail, 131

Gingivitis Cocktail, 132 Glad Eye Cocktail, 202

Glasses ilJus.,

for drinks, 16-17; 18-19; frosted, 21

Glog, 316

Gloom Chaser Cocktail, 203 Gloom Lifter Cocktail, 270 Gloom Raiser Cocktail, 132 Gloria Cocktail, 132 Gloriana Cocktail, 73, 133 Gluh W'ein, 317 Goats' Delight Cocktail, 74 Goddess Cocktail, 203

Goddess of Love Cocktail, 203 Gold Ermine Cocktail, 133 Golden Clipper Cocktail, 133 Golden Dawn Cocktail, 133 Golden Fizz, 304 Golden Gate Cocktail, 133 Golden Girl Cocktail, 153 Golden Gloves Cocktail, 218 Golden Shpper, 334 Golden Slipper Cocktail, 203

Gimlet Cocktail, 131 Gimlet Highball, 334 Gin, types of, 31-32 Gin and Bitters, 334 Gin and Cape Cocktail, 131

Goldfish Cocktail, 133

Gin Blind Cocktail, 132 Gin Buck, 334 Gin Cocktail, 131 Gin Crusta, 292 Gin Fix, 300 Gin Fizz, 304 Gin Julep, 323

Gooseberr)- Cocktail, 270

Gin-mint Punch, 364 Gin Punch, 364

Golf Cocktail, 134 Golf Links Highball, 334 Good Fellow Cocktail, 74

Good Morning

Fizz,

304

Gossamer, 334 Gradeal Cocktail, 218 Grand Cocktail, 270 Grand Royal Cocktail, 134 Grand Royal Fizz, 305

Grand Slam Cocktail, 134 Grande Bretagne Cocktail, 134

Gin Rickey, 393 Gin Scaffa, 398 Gin Sour, 406 Gin Southern Cocktail, 132 Gin Stinger Cocktail, 132

Grandeur Punch, 383 Grapevine Cocktail, 1 54

Ginger Fizz, 304 Ginger Rogers Cocktail, 132

Green Dragon Cocktail, 135 Green Eye Cocktail, 203

Grasshopper, 52 Great Secret Cocktail, 135 Green Dragon, 335

Index

4^3

Green Jade Cocktail, 135 Green Orchid, 335 Green Room Cocktail, 253 Green Star Cocktail, 253 Greenbriar Cocktail, 135, 253 Green-eyed Monster Cocktail,

270 Grenadier Cocktail, 74 Guard's Cocktail, 135

Gunga Din

Cocktail, 135

Gypsy Punch, 364

and

H. P. H. R.

H Cocktail, W. Cocktail, W. Cocktail,

Hague

135 139 140

Cocktail, 270 Dog Cocktail, 271 Cocktail, 136

Hair of the

Hakam

Hanky Panky Haote

Pikia

Cocktail, 136

Punch, 365

Happy Thought Hari-kari,

Harmony

Cocktail, 203

335 Cocktail, 74

Harrovian Cocktail, 136 Harry Lauder Cocktail, 271 Harry's Cocktail, 1 36 Harry's Highball, 335 Harvard Cocktail, 74

Harvard Cooler, 355 Harvard Fizz, 305 Harvard Highball, 335 Hasty Cocktail, 1 36 Havana Beach Cocktail, 219 Havana Brandy Cocktail, 74 Havana Club Cocktail, 219 Havana Cocktail, 218

Havana Rainbow Plus, 52 Have a Heart Cocktail, 136 Havelock Highball, 335 Hawaii Cocktail, 136 Hawaiian Brandy Cocktail, 74 Hawaiian Cocktail, 137 Hawaiian Cooler, 355 He Loves Me Cocktail, 137

Headlong Hall Cocktail, 137 Hearn's CocktaiL 271

Heat Wave, 317 Heather Cocktail, 271

Helen's Own Cocktail, 137 Hell Cocktail, 75 Here's How, 335 Hesitation Cocktail, 271 Hey-hey Cocktail, 75 H. G. Wells Cocktail, 271 Hibiscus Cocktail, 219

High Hat Cocktail, 75 High Life Cocktail, 75 Highball

glass,

Highballs,

iJIus.,

326-37,

19 340-47,

350 Highland Cocktail, 271 Highland Cooler, 355 Hi-ho Cocktail, 137 Hilliard Cocktail,

Hillsboro Cocktail,

137

Hillycroft Cooler, 355 Hobby Cocktail, 272

Hobson Cocktail, 242 Hocus Pocus Cocktail, 138 Hoffman House Cocktail, 138 Hoffman House Fizz, 305 Holiday Egg Nog Punch, 383 Holland Cocktail, 138 Holland House Cocktail, 13S Hollywood Cocktail, 138, 219 Home on the Range Cocktail, 272 Homestead Cocktail, 138

Honeymoon Cocktail, 75 Hong Kong Cocktail, 138, Honi Iloni Cocktail, 219 Honolulu Cafe Cocktail, 139 Honolulu Cocktail, 139 Honolulu Silver Cocktail, 1 39 Hoop La Cocktail, 75 Hoot Mon Cocktail, 272 Hoover Cocktail, 219 Hop Toad Cocktail, 75, 220

Index

Horse's Highball, 336 Horse's Neck, 336 Hot Benefactor, 317 Hot Buttered Rum, 317; batter,

container,

317;

iJIus.,

Indian Cocktail, 242 Indispensable Cocktail, 141 Ink Street Cocktail, 272 Iris

Cocktail, 141

Irish Cocktail, 203,

272 Rose Cocktail, 273 Irresistible Cocktail, 220 Irish

Hot Buttered Rum Cow, 317 Hot Deck Cocktail, 272 Hot drinks, 313-21; glasses for,

Hot Hot Hot Hot Hot Hot Hot Hot Hot Hot

ilJus.,

253

297

Egg Nog, 318 Gin, 318

Rum Rum

Cow, 318 Sling,

Bracer Cocktail, 75 Special Cocktail, 140 Hula Cocktail, 140

Humpty

Dumpty

Cocktail,

Hurricane Cocktail, 140, 272 Hurricane Punch, 365 B. F. Highball, 336

lan's Fizz,

O. S. Cocktail, 143 Jabberwock Cocktail, 141 Jabon Candido Cocktail, 220 J.

Lemonade, 318 Milk Punch, 318

Hugo Hugo

Italian Cocktail,

Itchiban,

319 Rye Whisky, 319 Sangarees, 319 Shngs, 319 Toddy, 319 Hotel Bristol Special, 336 Hotel Plaza Cocktail, 139 Hour Glass Highball, 336 Huapala Cocktail, 219

Hula

Isabelita Cocktail, 141

305

Dempsey Cocktail, 141 Jack Kearns Cocktail, 141 Jack Pine Cocktail, 141

Jack

Jack Rabbit Cocktail, 76 Jack Rose Cocktail, 76 Jack Sloat Cocktail, 142

Jack Withers

Cocktail,

Jackson Cocktail, 142 Jamaica "Ginger" Cocktail,

142 Jamaica Honey Bee Cocktail,

220 Jamaica Jamaica Jamaica

Rum Rum Rum

Cocktail,

Janet Howard Cocktail, 76 Japanese Cocktail, 76, 142 Jean de la Lune Cocktail, 76 Jersey,

Jersey City

Ichbien, 297 Ideal Cocktail, 140 1-Don't-Care Cocktail, 272 Imperial Cocktail, 140 Imperial Delight Cocktail, 76

Jersey Highball,

Independence Punch, 384

220

406 Swizzle, 409 Sour,

Ice for drinks, 14-15

Imperial Hotel Fizz, 305 Imperial Punch, 383, 365 Inca Cocktail, 140 Income Tax Cocktail, 141

142,

= 53

Cocktail,

536 Jersey Lighthouse, 319 Jersey Lightning, 76 Jersey Lily,

52 Jewel Cocktail, 142 Jeyplak Cocktail, 142 Jimmie \\ alker Cocktail, 273

Jimmy Blanc

Cocktail, 143

Jinx Cocktail, 143 Joburg Cocktail, 220

Index

425

Jockey Club Cocktail, 273 Jockey Club Special Cocktail,

John Cocktail, 242 John Collins, 289 John Holt's Cocktail, 273 John Wood Cocktail, 273 ohnnie Mack Cocktail, 242

Klondike Cooler, 356 Klondike Highball, 337 Knickcrbcin, 337 Knickcrbine Cocktail, 203 Knickerbocker Cocktail, 145

Knockdown

Cocktail, 145

Knockout Cocktail, 145

Joker, 53

Jones Cocktail, 242 Jorio Cocktail, 143 Josette Cocktail,

Kitty Highball, 337 Klondike Cocktail, 77

Kola Cocktail, 145

Kiimmel Cocktail, 146 Kungsholm Cocktail, 274

Journahst Cocktail, 143 Judge, Jr., Cocktail, 144 Judgette Cocktail, 144

Kup's Indispensable Cocktail, 146

for, 322-25; glass 18 June Bride Cocktail, 144 Jungle Cocktail, 144, 254 Jungle Fire Sling, 396 Juniper Cocktail, 144

La Creole, 53 La Florida Daiquiri Cocktail,

Jupiter Cocktail,

146 La Pirouette, 337 La Place Cocktail, 274 La Zaragonaza, 53 Ladies' Choice Cocktail, 146 Ladies' Cocktail, 274 Ladies' Punch, 365 Lady Fingers Cocktail, 146 Lafitte Cocktail, 146

Juleps,

ilJus.,

144

K. C. B. Cocktail, 145 K. O. Cocktail, 145 Kailus Cocktail, 220 Kaiser Cocktail, 144 Katinka Cocktail, 145

Kava bowl,

ilJus., 18 Kicker Cocktail, 221

Kiltie Cocktail,

273 Kina Cocktail, 145 King Alphonse, 53 King Cole Cocktail, 274 King's Pet, 337 Kingston Cocktail, 221 Kingston Heights Cocktail, 221 Kirsch Highball, 336 Kirschwasser Punch, 384 Kiss Cocktail, 254 Kiss from Heaven Cocktail,

Kiss-Me-Ouick, 337 Kitchen Sink Cocktail, 274

La Florida Rum Daisy, 293 La Ma Done Cocktail, 77 La Negressa Blonde Cocktail,

Lakeside Cocktail, 77 Lalla

Rookh

Cocktail, 221

Lamb's Club Cocktail, 146 L' Amour Cocktail, 146

Lamp

Cocktail, 77 Landlady Cocktail, 147 Land's End Cocktail, 221 Lasky Cocktail, 147 Last Kiss Cocktail, 222

Last Resort Cocktail, 77 Last Thought Cocktail, 77 Laughing Soup Cocktail, 147 Lawhill Cocktail, 274

Law's Flip, 312 League of Nations, 77

Index

^26 Leamington Brandy Punch, 384 Leap Frog Cocktail, 222 Leap Frog Highball, 337 Leap Year Cocktail, 147 Leave-It- to-Me, 338 Leave-It-to-Me Cocktail, 147,

Lovum and Leavem

Cocktail, 156 Cherie Cocktail, 150

222 Lee Tracy Cocktail, 242 Lemon juice, in drinks, 20-21

Lemon

Madelaine, 338

Pie,

338

Lemonade

d'Orgeat, 349 Les Petits Pois Cocktail, 78 Liars Cocktail, 147 Liberal Cocktail, 275 Liberty Cocktail, 78 Lillane Cocktail, 78 Lillian Russell,

Waldorf, 53 Lilly Cocktail, 148 Lillian

Lime Rickey, 393

Limeade, 349

Linstead Cocktail, 275

Lion Tamer Cocktail, 148

Lionel Cocktail, 275 Liqueurs for bars, list, 44-47 Liquid Symphony, 53

Liquor

— what

it?,

Little Devil Cocktail,

22-43 148

Locomotive, 320 Loensky Cocktail, 275 Loftus Cocktail, 204

London Cocktail, 148, 275 London Fog Cocktail, 148 Lone Tree Cocktail, 148 Lone Tree Cooler, 356 Long Tom Cooler, 356 Long Whistle, 338 Lord Suffolk Cocktail, 148 Los Angeles Cocktail, 275 Loud-speaker Cocktail, 149 Louis Cocktail, 149 Louis Special Cocktail, 149 Louise Cocktail, 149 Lovers' Delight Cocktail, 149

Cocktail,

149 Lucien-Gaudin Cocktail, 149 Luigi Cocktail, 149 Lutkins Special Cocktail, 1 50

Mabel Berra Cocktail, 243 Madame Lou Cocktail, 150 Madelaine Cocktail, 222 Mae West Cocktail, 78 Magnolia, 338 Magnolia Blossom Cocktail, 150 Mah Jong Cocktail, 1 50 Mahukona Punch, 365 Maiden's Blush Cocktail, 150 Maiden's Hair Cocktail, 150 Maiden's Prajer Cocktail, 1 50 Maiden's \\'ish Cocktail, 151 Malahat Punch, 365 Mahbu Cocktail, 204 Mamie Taylor, 338

Mandarin Cocktail, 151 Mandarin Punch, 349 Manhattan Cocktail, 275, 276 Manhattan Cooler, 356 Manhattan de Luxe Cocktail, 197 Manila Hotel Julep, 323

Manyann

Cocktail, 151 Cocktail, 276

Maple Leaf

Maragato Cocktail, 222 Marble Hill Cocktail, 151 Marconi Wireless Cocktail, 78 Marguerite Cocktail, 151 Marguerite Fizz, 305

Marlborough Cocktail, 254

Marney Martha

Cocktail, 151

Cocktail, 276 Martinez Cocktail, 151

Martini Cocktail, 151, 152 Martinique Swizzle, 409

Index

4^7

Marvel Cocktail, 222

Mary Ann Cocktail, 254 Mary Jane Cocktail, 152 Mary Pickford Cocktail, 222 Mary Rose Cocktail, 152 Maurice Cocktail, 78, 152 Max Baer Cocktail, 153 Maxim Cocktail, 153 May Blossom Fizz, 306 Mayaka Hotel Special Cocktail, 153 Mayflower Cocktail, 78, 153 McClelland Cocktail, 243 McGregor's Egg Nog, 297 McKinley Punch, 366 McKinley's Delight Cocktail, 276 McLoughlin Cocktail, 254 Measuring, 14-21

Mecca Cocktail, 153 Medford Cocktail, 153 Meehoulang Cocktail, 243 Melba Cocktail, 223 Melon Cocktail, 153 Memphis Cocktail, 197 Menlo Club Cocktail, 153 Merry

Widow

Cocktail,

154

Millie Special, 339 Millionaire Cocktail, 79, 155, 223, 277 Milwaukee Cocktail, 277

54,

Minneapolis Cocktail, 243 Minnehaha Cocktail, 155 Mint Cocktail, 155 Mint Cooler, 356 Miracle Cocktail, 155 Mississippi

Mule

Cocktail,

.'55

Missouri Cooler, 356 Missouri Mule Cocktail, 155 Mister Manhattan Cocktail, .'56

Mixing, 14-21; with mechanical mixer, 26 Mock Daisy Crusta, 350 Modder River Cocktail, 1 56

Modern Cocktail, 243, 277 Modern Maid Cocktail, 277 Mofuco Cocktail, 224 Mojito Criollo, 404 78, ,

Merry-Go-Round Cocktail, 154 Metropole Cocktail, 79 Metropolitan Cocktail, 79 Mexican el Diablo, 338

Mexicano Cocktail, 223 Miami Cocktail, 223 Mickey Boy Cocktail, 154 Mickey Cocktail, 223 Mickie, 339

Milan Cocktail, 277 Milk Punch, 297, 298 Milk punches, 295, 299, 318

Mojitos, 403-04 Moll Cocktail, 243 Molly Picon Cocktail, 1 56 Mominette Cocktail, 204 Monkey Cocktail, 224 Monkey Gland Cocktail, 1 56 Montana Cocktail, 79 Monte Carlo Cocktail, 277 Monte Carlo Imperial, 339 Montigni Cocktail, 204

Montmartre Special 224

Cocktail,

Mickie Walker Cocktail, 276 Micky Finn Cocktail, 154 Middleton Cocktail, 223 Midnight Cocktail, 154 Midnight Punch, 384 Miguel Ligero Cocktail, 224

Montpelier Cocktail, 156 Mood Indigo Cocktail, 156

Mikado

Moor

Cocktail, 79

Moonlight Cocktail, 1 57 Moonlight Cooler, 356 Moonraker Cocktail, 79, 80

Moonshine

Cocktail,

Cocktail, 157

Index

^28 Moose

Nightmare

Cocktail, zyS

Morning Call Cocktail, 204 Morning Cocktail, 80 Morning-Glory, 339 Morning-Glory Cocktail, 157, Morning-Glor)' Daisy, 294

Morning-Glon' Fizz, 306 Mother's Milk Cocktail, 157 Moulin Rouge Cocktail, 80, 157

Mountain Cocktail, 278 Movie Lot Cocktail, 158 Movdto, 339

Mud Pie Cocktail, 278 Mufti Cocktail, 204 Mule Cocktail, 158 Mustapha Cocktail, 158 My Cocktail, 158 My Own Cocktail, 158 Myrtle Bank Punch, 366

Fizz,

306

York Cocktail, 278 Yorker, 340 Yorker

Cocktail,

179, 279 Newbury Cocktail,

Newton's 80 Nick's

Special

Own

Cocktail,

254, 279

Nineteen-twenty

Highball,

340 Non-alcoholic drinks, 318, 348-51 Northside Special Punch, 366 Northwest Passage, 317 Nourmahal Punch, 366

Oasis Cooler, 357

Naval Cocktail, 158 Neapolitan Cocktail, 224 Nevada Cocktail, 225 New Life Cocktail, 204 New Orleans Fizz, 306

New New New

159 Nineteen-twenty

Ocean Shore Cocktail, 243 Odd Mclntvre Cocktail, 80

Narragansett Cobbler, 59 Narragansett Cocktail, 278 National Cocktail, 224 Natural Cocktail, 224

Golden

Nineteen Cocktail, 159, 254 Nineteen-fourteen

Nuptial Cocktail, 160

Highball, 340 Napoleon Cocktail, 158

Orleans

Cocktail,

Nude Eel Cocktail, 1 59 Number Six Cocktail, 1 59 Number Three Cocktail 159

Napa

New

Abbey

.159

158,

59 Cocktail,

OS Shore Cocktail, 81 Oh Henry! Cocktail, 279 Oh Oh Mac Cocktail, 81

Ojen Cocktail, 204 Olaffson's Punch, 366 Old Etonian Cocktail, 160 Old Faithful Cocktail, 279 Old Fall River Line Cocktail, 160 Old Naw Punch, 38 Old Pal Cocktail, 2 So Old Pepper Cocktail, 280 Old Puss Cocktail, 160 Old Tom Cocktail, 160 Old \^ermont Cocktail, 160 Old-fashioned Appetizer, 279 Old-fashioned Brandy Cocktail,

Old-fashioned Cocktail, 279 Olivette Cocktail, 160

Cocktail, 80

Night Flight Cocktail, 225 Nightcap Cocktail, 80

Olson Cocktail, 280 Olympia Cocktail, 225

Olympic Cocktail,

81, 161

Index

429

Once More

Cocktail, 254

Paris Cocktail,

164 Blend Cocktail, 226 Parisian Cocktail, 164

One Exciting Night, 161 One of Mine Cocktail, 161 One Spot Cocktail, 161

Parisian

One-two-three Cocktail, 280 Oom Paul Cocktail, 81 Opal Cocktail, i6i

Paris-Midi Cocktail, 81 Passenger List Cocktail, 81 Passipe Cocktail, 164

Parisien, 54

Opening Cocktail, 280 Opera Cocktail, 161

Pat Bra Cocktail, 164

Oppenheim Cocktail, 2 So Orange Bloom Cocktail, 162

Pauhne Cocktail, 226 Peace Punch, 385 Peach and Honey Cocktail, 82

Orange

Blossom

Pat's Special Cocktail,

Cocktail,

162

Orange Fizz, 306 Orange juice, in drinks, 20-21 Orchid Cocktail, 162 Orgeat Orgeat Orgeat Orgeat

Cocktail, 162 Fizz, 306,

350

Highball, 340

Punch, 366

Oriental Cocktail,

162,

225,

280 Oriente Cocktail, 225 OronoflF Cocktail, 162

Ostend Fizz, 306 Pacemaker Cocktail, 162 Pacific Cocktail, 163 Paddy Cocktail, 280 Pahsades Cocktail, 163 Pall Mall Special Cocktail, 163 Palm Beach Special Cocktail, 163 Palmetto Cocktail, 225 Palms Cocktail, 163 Panana Cocktail, 81 Pancho Villa Cocktail, 225 Pansy Cocktail, 205 Panther's Breath, 54 Pantomime Cocktail, 255 Parachute Cooler, 357 Paradise Cocktail, 163, 226

Pardo Bar Cocktail, 226 Parfait

Amour

Cocktail.

161

164

Peach Blow, 340 Peach Blow Fizz, 307 Peach Brandy Julep, 324 Peach Cocktail, 82, 205 Peach Punch, 385 Peacock Cocktail, 82 Peck Cocktail, 164 Pediatrician Cocktail, 164 Peg O' My Heart Cocktail, 226 Peggy Cocktail, 165 Pegu Club Cocktail, 165 Peking Cocktail, 226 Penang Cocktail, 165 Pendennis Cocktail, 165 Perfect Cocktail, 165 Perfect Royal Cocktail, 165 Perfection Cocktail, 165 Perfecto Cocktail, 281 Peridot Cocktail, 166

Perpetual Cocktail, 255 Personality a la Roy Cocktail,

166 Personality Cocktail, 166

Pet Cocktail, 226 Peter Arno Cocktail, 166 Peter Pan Cocktail, 166 Peto Cocktail, 166

Philadelphia Scotchman, 340 Philadelphian, 341 Philomel Cocktail, 255 Phoebe Cocktail, 82 Phoebe Snow Cocktail, 82

Index

450 Phyllis Cocktail, 82

Polly Cocktail, 16S

Piccad Cocktail, 166

Pollyanna Cocktail, 168

166 Pickfair Cocktail, 82, 226 Pick-Me-Up, 341 Pick-up Cocktail, 281 Picon Cocktail, 205 Picon Punch, 367 Picon Whisky Cocktail, 281 Picon-Curagao Highball, 341 Picon-Grenadine Highball,

Polly's

Piccadilly Cocktail,

Pikaki Cocktail, 227 Pilgrim Cocktail, 227

Pineapple Cocktail, 167 Pineapple Fizz, 307 Pineapple Punch, 385, 386

Ping-Pong Cocktail, 244 Pink Baby Cocktail, 167 Pink Garter, 341 Pink Garter Cocktail, 167 Pink Gin Cocktail, 167 Pink Goody Cocktail, 167, 227 Pink Lady Cocktail, 82, 167 Pink Lady Fizz, 307 Pink Rose Cocktail, 167 Pink Top Cocktail, 167 Pinky Cocktail, 168 Pino Frio Punch, 367 Pirate Cocktail, 227

Lemonade, 349 Plantation Cocktail, 227

Plain

Plantation Punch, 367 Planter's Cocktail,

227 Planter's Punch, 367, 368 Platinum Blonde Cocktail, 228 Platoon Cocktail, 168 Plaza Cocktail, 168 Plush Horse Cocktail, 168 Pl\Tnouth Cocktail, 168 Poet's Dream Cocktail, 168 Poker Cocktail, 228 Polichinelle Highball, 341

281

Special Cocktail,

Polo Cocktail, 169

Pom Pom

Cocktail, 169

Pompier Daisy, 294 Pompier Highball, 341 Pomponette, 54 Pondo Punch, 36S Pontalba Punch, 368 Pooh Bah Cocktail, 169, 228 Poop Deck Cocktail, 83 Poop Deck Pappv Cocktail, 83

Poop-Poop-a-Doop Cocktail, 169, 228 Poor Dear Old Thing Cocktail, 228

Poppy Cocktail, 169 Port and Sherrv Cobbler, 59 Port Light Highball, 341 Port of San Juan Punch, 368 Port Sangaree, 396 Port Wine Cobbler, 59 Port \\'ine Cocktail, 255 Port Wine Negus, 320 Porto Flip, 312 Porto Rico Cocktail, 228 Pousse-Cafe, 54-55 Pousse I'Amour, 55 Prescription Cocktail, 169 President Cocktail, 228, 229 President Roosevelt Cocktail,

229 Presto Cocktail, 83 Prima Vera Cocktail, 229 Primo's Cocktail, 281 Prince of Whales, 342

Prince of Wales Cocktail, 170 Prince's Cocktail, 170 Prince's Smile Cocktail,

170

Princess Cocktail, 83 Princess Highball, 342 Princess

Mary

Cocktail,

170

Princess Pride Cocktail, 83

Index Princeton Cocktail, 170 Prohibition Cocktail, 170 Pruneaux Cocktail, 170 Prunella Cocktail, 171 Prunelle Cocktail, 83 Puerto Rican Cocktail, 229

Puerto Rican

Rum

Swizzle,

•

Ray Long

Puerto Rico Swizzle, 409 Punch a la Marmora, 386 Punch a la Romainc, 386 Punch bowl mixes, 374-91 Punch Royal, 387 Punches, 320, 352-73; glasses for, iJIus., 18-19; non-alcoholic, 348, 350-51 Puritan Cocktail, 171

Quaker Cocktail, 83, 229, 281 Quaker Deck Cocktail, 229, 230 Queen Charlotte Cooler, 357 Queen Charlotte Fruit Punch,

Queen Elizabeth

Cocktail, 83,

171 Queen's Cocktail, 171 Queen's Park Swizzle, 409 Queen's Peg, 342 Quelle Vie Cocktail, 84

Quencher Cooler, 357 Quickly Cocktail, 84 Quinquina Cocktail, 84

R. A. C. Special Cocktail, 171 Racquet Club Cocktail, 171 Racquet Club Fizz, 307 Raffles Hotel Sling, 397

Rah-Rah-Rut Cocktail, 281 Raidime Cocktail, 171 Rainbow, 56 Rajah Cocktail, 84 Ramon Cocktail, 171

Ramon Newton Fizz,

Cocktail, 172

307

Ranger Cocktail, 172, 230

Cocktail, 84

Raymond

Cocktail, 255 Razzberry Cocktail, 84

Ready-Go

409

Ramos

Raspberry Cocktail, 172 Raspberry Highball, 342 Rattler Cocktail, 172 Rattlesnake Cocktail, 282

Cocktail, 230

Red Devil Cocktail, 84 Red Lion Cocktail, 172 Redskin Cocktail, 282

Reform

Cocktail, 255

Regal Fizz, 308

Regent Punch, 387 Cooler, 357 Resolute Cocktail, 172 Retreat from Moscow Cock. tail, 172 Reve d'Alsace Cocktail, 84

Remson

Revelation Cocktail, 197 Revigorator Cocktail, 172 Reviver Cooler, 357 Revivia Cocktail, 173

Rex

Cocktail, 173 Rhett Butler Cocktail, 198 Rhine Wine Cobbler, 60 Rhine Wine Cup, 412 Rhubarb Highball, 350 Richmond Cocktail, 173 Rickey Fizz, 308 Rickeys, 216, 392-94; glass for, ilJus.,

Rob Roy

Cocktail, 282

Robert Burns Cocktail, 282 Robinson Crusoe Cocktail, 230 Robson Cocktail, 230 RocaCoe Cocktail, 173 Rocky Mountain Cooler, 358 Rolls Royce Cocktail, 85, 173 Roman Punch, 369, 587 Ron-Cacao Cocktail, 230 Rory O'More Cocktail, 282 Rosa Cocktail, 173, 205 Rose Cocktail, 173

index

432 Rose du Roy, 174 Rose in June Fizz, 308 Roselvn Cocktail, 174 Rose-^Iarie Cocktail, 174 Rosington Cocktail, 174

Rosy Cocktail, 174 Rosy Dawn Cocktail, 174 Rototo Cocktail, 205 Roulette Cocktail, 231

Royal Bermuda Yacht Club Cocktail, 231 Clover Cocktail, 175 Cocktail, 174, 175 Fizz, 308

Royal Royal Royal Royal Royal

Rickey, 393, 394

Romance

Cocktail,

175 Royal Smile Cocktail, 85, 175 Ruby Cocktail, 85, 175, 244 Ruby Fizz, 308 Ruby Rum Punch, 388 Ruby Silver Cocktail, 244 Rum Alexander Cocktail, 231

Rum

and

Fruit

Cocktail,

Rum and Gin Cocktail, 231 Rum Buck, 342 Rum Cobbler, 60 Rum Collins, 289 Rum Cow Milk Punch, 298 Rum Crusta, 292 Rum Daisy, 294 Rum Egg Nog, 298 Rum Fix, 342 Rum Float, 342 Rum Frappe Cocktail, 231 Rum Julep, 324 Rum Knickerbocker Cocktail,

221

Manhattan

Cocktail,

232

Rum Rum Rum

232

Martini Cocktail, 232

Pickup, 298, 343

Punch, 369

Ramsey Cocktail, 232 Rickey, 394 Scaffa, 399 Shrub, 401, 402

Sidecar Cocktail, 232 Sour Cocktail, 232 Stinger Cocktail, 233 Ruman Cocktail, 233 Rumba Cocktail, 233 Rum-kum Cocktail, 231 Rummy Cocktail, 233 Rumola Cocktail, 175 Rural Punch, 369 Russell Hall Cocktail, 282 Russian Cocktail, 85, 171,, 246 Russian Punch, 369 St.

Cecelia's

Society

Punch,

388 St.

Germaine Cocktail, 205

St.

Mark

St.

231

Rum

Rum Rum Rum Rum Rum Rum Rum Rum Rum

Cocktail, 176, 255 Cocktail, 198,

Moritz 282

Regis Cocktail, 87 Salome Cocktail, 176

St.

Sam

W'ard,

San Diego Cocktail, 283 San Martin Cocktail, 176 Sanctuar}' Cocktail, 205 Sandmartin Cocktail, 176 Sangarees, 176, 319, 395-97 Sans Fagon Cocktail, 85 Santa Barbara Cocktail, 246,

283 Santiago Cocktail, 233 Santiago Julep, 324 Saratoga Cocktail, 85, 86 Saratoga Cooler, 358 Sardi's Delight Cocktail, 176

Mocha, 343

Satan Cocktail, 283

Old-fashioned Cocktail,

Satan's

176

Whiskers

Cocktail,

Index

433 Sherry Sherry Sherry Sherry Sherry Sherry

Satyre Cocktail, 256 Saucy Sue Cocktail, 86

Sauterne Sauterne Sauterne Sauterne Sauterne

Cobbler, 60 Cooler, 358

Cup, 412 Punch, 388

Cobbler, 60 Cocktail, 178 glass, iJJus., 19

Punch, 370

Sangaree, 397 Twist Cocktail, 256 Shillelagh Cocktail, 284

Sangaree, 397 Savoy Cocktail, 177 Savoy Hotel Special Cocktail,

Ship Cocktail, 256 Shot-in-the-Arm, 343 Shrapnel Cocktail, 284 Shrubs, 400-2

177 Saxon Cocktail, 234 Sazerac Cocktail, 283 Scaffas, 398-99

Sidecars, 86,

232

Silver Ball Fizz,

309

O'Hara Cocktail, 198 Schnorkel Cocktail, 234

Silver Bullet Cocktail,

Schnozzle Cocktail, 177 Scofflaw Cocktail, 283 Scorpion Punch, 389; container for, iJJus., 18 Scotch Stone Fence, 358 Scotch Whisky Cooler, 358 Scottish Guards Cocktail, 283 Scrambled Egg Cocktail, 177 Sea Breeze Cooler, 358

Silver Fizz,

Self-starter Cocktail,

Six Cylinder Cocktail, 179 Six Degree Cocktail, 179

Scarlett

Silver Cocktail,

308

Silver Flash Silver

Cocktail, 244 King Cocktail, 179 Fizz,

Silver Stallion

309 179

Silver Streak Cocktail,

Singapore Sling, 397

Knight Cocktail, 86 Walter Cocktail, 86, 234 Sit-down Striker Cocktail, 206 Sir

Sir

177

Sensation Cocktail, 177 September Morn Cocktail,

Six Feet

Under

Cocktail, 235

Six-o-Six Cocktail, 179

234 Serpent's

179

178

Tooth

Skinner and

Cocktail, 284

Settler Highball,

Seven Fruits Cocktail, 284 Heaven Cocktail, Seventh 177, 178 Seventh Regiment Cocktail, 178 Sevilla Cocktail,

Shanghai Cocktail, 234 Shark's Tooth Punch, 370 Sharky Highball, 343 Sheik's Breath Cocktail, 178

Cocktail,

Skyscraper, 56 Slam Cocktail, 86, 180

234

Shady Grove Cooler, 358 Shaking or stirring, 15-16 Shaluta Cocktail, 178 Shamrock Cocktail, 178, 284 Shandy Gaff, 343

Eddy

179 Skipper Cocktail, 179 Sky Pilot Cocktail, 235

343

Sleepy Head, 343 Slings, 319, 395^57 Sloe Gin Fizz, 309 Sloe Gin Rickey, 394 Small Dinger Cocktail, 235 Smart Alec Cocktail, 86 Smashes, 403-4 Smiler Cocktail, 180 Snicker Cocktail, 180 Snifter, iJJus., 19

Snowball, 344

Index

434 Snowball Cocktail, 180, 206 Snyder Cocktail, iSo Sol y Sombra Cocktail, 180 Some Moth Cocktail, 180 Somerset Cocktail, 255 Sonora Cocktail, 235 Sonza Cocktail, 181 Sonza \\^ilson Cocktail, 181 Soother Cocktail, 235 So-So Cocktail, 181 Soul Kiss Cocktail, 256, 284 South Sea Cocktail, 235 South Sea Dipper Punch, 370 South Side Cocktail, 181 South Side Fizz, 309 Sour Kisses Cocktail, i8i Sourire

Commercial Cocktail,

i8i Sours, 330, 405-7; glasses for,

illus.,

Southern Bride Cocktail, i8i Southern Cocktail, 284 Southern Comfort Highball,

344 Southern

Stars

and

Stars in

Stripes,

Comfort

Sparkle,

Rough

Cocktail, 87 Spencer Cocktail, 182

Your Hair Cocktail,

183 Stephen's Cocktail, 256 Stinger Cocktail, 87 Stinger Reserve Cocktail, 285 Stinger Royal Cocktail, 87 Stingers, 87, 132, 233, 285 Stirring or shaking, 15-16

Stolen Kisses Cocktail, 183 Stomach Reviver Cocktail, 87

Stone Fence, 344 Stone Wall, 344 Strawberry Cocktail, 88 Strawbern- Punch, 370 Strike's Off Cocktail, 183 Styrrup Cocktail, 285 Submarine Cocktail, 183 Suburb Cocktail, 285

Sudan Cooler, 359 Suisette,

345

Suissess Cocktail,

344 Southern Cross Cocktail, 236 Southern Gin Cocktail, 181 Southern Hospitality Cocktail, 198 Southern Mint Julep, 325 Soviet Cocktail, 247 Soviet Salute Cocktail, 247 Spanish Cocktail, 256 Spanish Town Cocktail, 236 Spartan Cocktail, 182 Special

Starboard Light, 344 Starlight Cocktail, 182

Suissesse,

206

345

Sun Cocktail, 88 Sunrise, 56, 345 Sunshine Cocktail,

183, 236 Superior Cocktail, 236 Supreme Cocktail, 236 Sutton's Gin Blend Cocktail,

183

Swan Song Cocktail, 88 Sweet Dream Cocktail, 236 Sweet Dreams Cocktail, 183 Sweet Magnolia Cocktail, 184 Sweet Patootie Cocktail, 184 Sweetie Pie Cocktail, 184 Swing High-Swing Low Cock-

Spring Cocktail, 182 tail, 237 Spring Feeling Cocktail, 182 # Swizzles, Stag Special Punch, 389 184, 315, 40S-9; glass for, iJJus., 18, ig Standard Flip, 310 Symphony of Moist Joy, 56 Stanley Cocktail, 182 Symphonv of Moist Joy CockStar Cocktail, 87, 182 tail, 88 Star Daisy, 294

Index

435

T. N. T. Cocktail, 286

Tiptoes Cocktail, 186, 286

Tabu

Tip-Top Punch, 371

Cocktail, 237

Tahitian Club Punch, 370 Tahitian Honey Bee Cocktail, = 37 Tahitian Tahitian

Rhom

Punch, 371 Punch, 389 Tahoe Cocktail, 237 Take It or Leave It Cocktail, 184 Tarn O'Shanter, 320 Tamarind Punch, 371 Tammany Cocktail, 184 Tampa Cocktail, 237 Tanglefoot Cocktail, 237 Tango Cocktail, 184, 238 Tantalus Cocktail, 88 Tea Punch, 320, 350 Temblor Cocktail, 285 Temperance Punch, 350-51 Temptation Cocktail, 238, 285 Tempter Cocktail, 88, 257 Ten Strike Cocktail, 185 Tennessee Cocktail, 285 Tennis Girl Cocktail, 285 Teuton Cocktail, 185

Rum

Terry Sloan Cooler, 359 Texas Fizz, 309 Thanksgiving Punch, 320 The Colonel's Big Opu, 331 Third Degree Cocktail, 185 Third Rail Cocktail, 88, 238 Thistle Cocktail, 286 Three-Fourths, 56

Three Millers Cocktail, 89 Three Stripe Cocktail, 185 Thunder and Lightning Cocktail,

Thunder

Cocktail, 89 Thunderclap Cocktail, 185 Tiger's Milk Cocktail, 89

Tinton Cocktail, 89 Tipperary Cocktail, 185, 245, 286

Tod

Sloan Cooler, 359 Toledo Punch, 389 Tom and Jerry, 320-21 Tom Collins, 290 Tonga Punch, 390 Top Hat Cocktail, 238 Topper Cocktail, 89 Torpedo Cocktail, 89 Tortuga Punch, 371 Trader Vic's Champagne Apricot Cocktail, 198 Trader Vic's Daiquiri Cock. tail, 215 Trader Vic's Punch, 371

Trader Vic's

Rum

Trailer Cocktail, 89 Transvaal Cocktail,

Fizz,

309

186

Trilby Cocktail, 186, 286 Trinidad Cocktail, 238 Trinity Cocktail, 186

Trocadero Cocktail, 257 Tropical Cocktail, 90, 2 38, 2 57 Tropical Fizz,

309 Tulip Cocktail, 90 Tunney Cocktail, 186 Turf Cocktail, 186 Turkish Harem Cooler, Turret Cocktail, 186

359

Tuxedo Cocktail, 187, 257 Twentieth Century Cocktail,

Twin Six Cocktail, 187 Twinkle Toes Cocktail, 239 Ulanda Cocktail, 187 Une Idee Cocktail, 187

Union Union

tail,

Jack,

Jack Cocktail, 187

Mabel's

Room

Cock-

2 86

Up-in-the-Air Cocktail, 187 Upissippi Cocktail, 187 Uoto-Date Cocktail, 286

Index

436 Vail Cocktail, 287 Valencia Cocktail, 90 Valencia Punch, 372

Vampire

Cocktail, 188

Van Cocktail, 188 Van Dusen Cocktail, 188 Vancouver Cocktail, 188 Vanderbilt Cocktail, go Vanilla Cooler, 359 Vanilla Punch, 372

Vaulter Punch, 372 Veilleuse, 345 Vel d'Hiv Cocktail, 90 Velocity Cocktail, 188 Velvet Cocktail, 188 Velvet Gaff Cooler, 359 Velvet Punch, 390

Vendome

Cocktail, 188 Venice Cooler, 359 Vera Highball, 345 Veritas Cocktail, 188

Vermont

Cocktail, 90, 189

O. P. Cocktail, 194 Cocktail, 245 Cocktail, 239 Waldorf Cocktail, 287 Walford Cocktail, 2 87 Wallick Cocktail, igo

Wagner Wahine

Wallick's Special Cocktail, 91 Wally Cocktail, 91 Wally's Cocktail, 346 Wanda Cocktail, 91

War

Ward

Days Cocktail, 91, 190 Eight

Cocktail,

190,

287

Warden

Cocktail,

190

Ward's Cocktail, 91

Warzana Punch, 390 Washington Cocktail, 258 Waterbury Cocktail, 91 Waverly Cocktail, 190

Wax

Cocktail,

190

Weather-Be-Damned tail,

Cock-

191

X^ermouth and Curasao Cock-

Webster Cocktail, 191

257 Vermouth-Cassis, 345

Wedding Belle Cocktail, Wedding Punch, 391

tail,

Vermouth

Cassis

Cocktail,

257

Vermouth Cocktail, 257 Vermouth-Curagao Highball, 346 Vesper Cocktail, 189 Vicomte Cocktail, 189 Victor Cocktail, 189 Victory Cocktail, 206, 258 Victory Highball, 346 Vie Rose Cocktail, iSg

Vin Chaud, 321 Virgin Cocktail, 189 Vladivostok Virgin Cocktail,

189

Volga Cocktail, 190

Weesuer Cocktail, 191 Weiluc Cocktail, 191 Weissmuller Cocktail, 239

Welcome Welcome

Cocktail, 91 Johnson Ouin Cocktail,

Cocktail,

191

Stranger

Cocktail,

Wellington Cocktail, 191

Wembley Cocktail, 192, 287 West Indian Cocktail, 192 West Indies Cocktail, 239 W^est Indies Punch,

391

Westbrook Cocktail, 192 Western Rose Cocktail, 192 Westminster Cocktail, 287

Which Way Cocktail, Whip Cocktail, 92 Whisky,

W. W.

191

types

glasses, ilJus.,

Whisky 287

of,

19-27;

Blossom

Cocktail

Index

437

Wh sky Cobbler, 60 Wh sky Cocktail, 287 Wh sky Collins, 290 Wh sky Cooler, 360 Wh sky Crusta, 292 Wh sky Daisy, 294 Wh sky Punch, 321, 372 Wh sky Rickey, 394 Wh sky Scaffa, 399 Wh sky Sour, 407 Wh sper Cocktail, 287 Wh Cocktail, 239 Wh te Baby Cocktail, 192 Wh te Cap Cocktail, 192 Wh te Cargo Cocktail, 193 Wh te Cobbler, 60 Wh te Cocktail, 192 Wh te Flame, 346 Wh te Lady Cocktail, 193 Wh te Lily Cocktail, 193, 239 Wh te Lion, 346 Wh te Pelican Cocktail, 193 Wh te Plush, 298-99, 347 Wh te Rose Cocktail, 193 Wh te Shake, 347 Wh te Strap, 347 Wh te Way Cocktail, 92 Wh te Wine Punch, 372 Wh te Wing Cocktail, 193 Wh z Bang Cocktail, 288 Wh z DooJle Cocktail, 193,

Yellow Daisy Cocktail, 195 Yellow Glow Cocktail, 195 Yellow Parrot Cocktail, 93 Yellow Rattler Cocktail, 195 Yodel Highball, 347 Yokohama Cocktail, 196 Yolanda Cocktail, 196

Widow's Dream, 347 Widow's Kiss Cocktail, 92

Yvette Cocktail, 196 Yvette Victoria Cocktail, 206,

Wine:

care of, 41-42; glass,

ilJus.,

19;

how made, 42-

43; serving,

41-42; types, 32-40; with food, 37-39

Wine

cups, 410-12 Wisconsin Cocktail, 288

Wonder

Wow

Cocktail, 194

Cocktail,

Woxum

93, 240 Cocktail, 258

Wyoming

Swing

Cocktail,

258

Wild-eyed Rose Cocktail, 288 Wild Rose Cocktail, 194

Wild West Cocktail, 239 Will Rogers Cocktail, 194 Williamson Cocktail, 240 Willie Smith Cocktail, 92 Wilson's Cocktail, Special 194 Winchell Cocktail, 92, 194 Windsor Cocktail, 194 Windy Corner Cocktail, 92

X. Y. Z. Cocktail, 195, 240 Xanthia Cocktail, 194 Xeres Cocktail, 258

Yacht Club Punch, 373 Yachting Club Special Cocktail, 195 Yale Cocktail, 195

Yankee Doodle Cocktail, 195 Yankee Prince Cocktail, 93, 206 Yashmak Cocktail, 288

Young Man

Cocktail, 93

347 Zanzibar Cocktail, 258 Zaza Cocktail, 196, 258 Zazerac Cocktail, 288

Zed Cocktail, 95 Zenith Cooler, 360 Zephyr Cocktail, 93 Zero Cocktail, 206 Zombies, 373, 391; illus., 19

glass for^