"Cocktail Bill" Boothby's WORLD DRINKS. and How to Prepare Them THE STANDARD AUTHORITY. As Originally Compiled by HON. WM. T.

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1 "Cocktail Bill" Boothby's WORLD DRINKS and How to Prepare Them THE STANDARD AUTHORITY As Originally Compiled by HON. WM. T. BOOTHBY PREMIER MIXOLOGIST COMPLETELY REVISED AND GREATLY ENLARGED INTO AN UNABRIDGED ENCYCLOPEDIA OF All Popular Beverages

2 Cocktail Bili Boothby s WORLD DRINKS and How to Prepare Them THE STANDARD AUTHORITY AS ORIGINALLY COMPILED BY HON. WM. T. BOOTHBY PREMIER MIXOLOGIST COMPLETELY REVISED AND GREATLY ENLARGED INTO AN UNABRIDGED ENCYCLOPEDIA OF ALL POPULAR BEVERAGES

3 Copyright MCMXXX BOOTHBY S WORLD DRINKS CO. San Francisco

Contents Page Foreword 5 Cocktails 9-89 Highballs 91-102 Fizzes 103-107 Juleps 108-110 Rickeys 111-11З Individual Punches

4 Contents Page Foreword 5 Cocktails 9-89 Highballs Fizzes Juleps Rickeys З Individual Punches Sangarees and Slings Lemonades Hot Beverages Miscellaneous Party Beverages I

Foreword Beverages, in one form or another, have played a goodly part in the daily life of a large percentage of the human race from the days of the Pharaohs.

5 Foreword Beverages, in one form or another, have played a goodly part in the daily life of a large percentage of the human race from the days of the Pharaohs. Man began with a species of wine, later he added spirituous liquors, and yet later discovered that by the intelligent blending of one liquor with others the product resulted in a beverage more pleasing to the palate. Thus, step by step, was handed down to mankind so-called "mixed drinks". Slowly these have been evolved into what is now known as "Cocktails", by all odds the favorite, and decidedly the most fashionable beverage of all times. Among other popular mixed beverages, each of which has its quota of devotees, are the highball, fizz, rickey, julep, cobbler, punch and many others. The policy of the publisher has been, not to pick and choose from among the many recipes emanating from sections throughout the world, but to place before the public all available recipes so that they might choose that which most appeals to them. All recipes in this work, with such few exceptions as are noted, have been figured for the preparation of one drink. By this standardization of recipes the home mixer will be greatly aided in the serving of any number of guests, as it is but a simple problem to multiply each ingredient by the total number of those wishing to partake. The home mixer should bear in mind a few general hints necessary to the proper preparation of beverages. Measurements should be exact and close attention paid to the ingredients called for in the recipes. Other ingredients may produce a wonderful beverage, but they will not produce that called for in the recipe. Implements for measuring, used herein, are : jigger two ounces ; pony one ounce; spoon a bar spoon holding about one-half teaspoon. A spoon of dry ingredient, such as sugar, should be level, not rounded. Sugar syrup is called for in most recipes. This is for the convenience of the mixer, but dry sugar, spoon for spoon, may be substituted, if wished. Sugar syrup is prepared as follows: Stir 4 pounds of cane sugar into 1 quart of boiling water and allow to boil for a few minutes. Remove from stove, add enough hot water to make two quarts and bottle for use. In many recipes lime juice is specified, while in others, lemon. This is in accordance with the original recipe, but lemon may be used in

6 BOOTHBY S WORLD DRINKS either case, with substantially the same result. Never, however, use lime peel, as it has a decidedly acrid flavor and is very distasteful to many.

6 6 BOOTHBY S WORLD DRINKS either case, with substantially the same result. Never, however, use lime peel, as it has a decidedly acrid flavor and is very distasteful to many. When preparing lemon or orange peel, cut it as thin as possible. Unless called for in recipe, do not place it in the beverage merely twist over. Ice, for cooling or chilling beverages, is used in three forms, viz.: shaved cut from a block with an ice shaver; cracked rolled in a towel and crushed into half-inch lumps with a mallet or potato masher; lump the size made in an electric refrigerator, or slightly larger. For shaking, two or three lumps are used in the shaker; for sti'rring, a half glass of cracked ice is preferable. Shaved ice is used in preparing frappes (freezes), juleps, etc., and after-dinner liqueurs. It is also used in the preparation of absinthe beverages, which should be very cold. When shaking or stirring cocktails, highballs, etc., do so vigorously, so as not to mix too much water with them. Shaking or stirring is solely for the purpose of thoroughly mixing and chilling the beverage, not diluting it. The recipes are figured at the correct strength and any appreciable quantity of water will render them weak and insipid. Keep in mind that gentlemen, as a general rule, prefer their beverages dry, or of the less sweet variety. Such cocktails as Manhattan, Martini, Gibson, etc., etc., are most pleasing to them. While many of the fair sex follow closely with the men folks in this regard, there are many others who prefer the richer preparations, such as those containing portions of egg, much cordial or syrup. Again, when men only are to be served, decrease slightly the amount of sugar syrup called for, or increase the lemon content slightly. Recipes are prepared for the average taste and the amount of these ingredients depends upon the individual taste. Beverages to which egg is added are generally termed as follows: where white only is used Silver; where yolk only is used Golden; and where both are used Royal. In continental Europe, however, where a beverage contains absinthe, it is termed Royal. Use bitters, cordials, syrups, etc., with the greatest caution. A little too much entirely alters the character of a beverage and, in many instances, spoils rather than improves it. Grate nutmeg, or other spice, over the individual beverage, only after ascertaining the pleasure of the guest to be served. When drawing a cork, or removing a cap, from a bottle containing champagne, ginger ale or effervescent water or soda, hold the bottle in a slanting position, to a point where the surface of the contents is just

7 FOREWORD 7 below the mouth of the bottle. Retain the bottle in this position for a few moments after opening and no loss of contents can occur. Necessary accessories for the home mixer should include: Shaker (metal); stirring glass (10-ounce heavy tumbler); strainer (for use in shaker or stirring glass) ; pony and jigger (one and two ounce measures) ; bar spoons (for stirring and measuring) ; ice shaver and pick and lemon squeezer. A celiarette, from which a great many of the recipes contained herein may be prepared, should contain: Gin, whisky, brandy, sherry, curacoa, French and Italian vermouth, angostura and orange bitters, grenadine and sugar syrup. Just because a particular recipe calls for an ingredient not possessed by the home mixer, he should not become discouraged. He should remember that many of the finest beverages have been discovered by the substitution of one syrup or cordial for another, the addition of a further ingredient and, in some instances, the omission of an ingredient. To sum all in a few words, use the head, proceed along sane lines, mix a few of the "What-have-you" variety, and the knack of knowing how, and when, will come, along with much experience. Gesundheit.

Cocktails Cocktails, America's own, and preeminently, her favorite beverage, are prepared either shaken with ice, or stirred with ice, strained into chilled or frosted cocktail glasses (2 ounce), a

8 Cocktails Cocktails, America's own, and preeminently, her favorite beverage, are prepared either shaken with ice, or stirred with ice, strained into chilled or frosted cocktail glasses (2 ounce), a cherry or some other dainty added, and served. To chill a glass, place therein a lump of ice the size of a walnut and, with a rotating motion, slide the glass so that the ice takes on a spinning motion. When sufficiently cool, toss out the ice and excess water, strain in the beverage To frost a glass, first chill it. Then wet the inside rim with a small piece of lemon, dip into powdered sugar and toss out the excess. Strain in the beverage, decorate (This method is used only for "fancies" or the more elaborate cocktails.) In the realm of cocktails the infinite variety is limited only by the ingenuity of the master of ceremonies or host. The slightest substitution of a cordial, bitter, flavor, etc., etc., in its preparation, ofttimes produces a new and entirely delightful beverage. Some of the most famous cocktails have been brought to light in this manner. The judicious use of egg, white, yolk or both, and of cream, in the compounding of these delicious beverages, again has opened the field to a still wider choice for the connoisseur. Their use, however, is advised only with caution, as many otherwise fine beverages may prove disappointing with these added. As a general rule most gentlemen, and more than a few of the fairer sex, prefer their cocktails "dry" or plain. Such are Manhattan, Martini, Gibson and many other famous drinks. However, there are many exceptions to this rule, so that the popular host would do well to be prepared to serve any one of a dozen or more of the best-liked varieties, plain and fancy. It has been the effort of the publisher to present all recipes, including varieties, in order that the widest latitude of choice might be possible.

10 BOOTHBY S WORLD DRINKS ABSINTHE Absinthe 1/2 jigger Orgeat 1 dash Angostura 2 drops Anisette 1 dash Pour ingredients over shaved ice, stir thoroughly and strain into chilled cocktail glass.

9 10 BOOTHBY S WORLD DRINKS ABSINTHE Absinthe 1/2 jigger Orgeat 1 dash Angostura 2 drops Anisette 1 dash Pour ingredients over shaved ice, stir thoroughly and strain into chilled cocktail glass. Twist lemon peel over and serve with ice water chaser. ABSINTHE, No. 2 Absinthe 3/4 jigger Anisette 1 dash Orange bitters 1 dash Angostura 2 drops Pour ingredients over shaved ice, stir thoroughly and strain into chilled cocktail glass. Twist lemon peel over and serve with ice water chaser. ABSINTHE, AMERICAINE Absinthe 1 pony Gum Syrup 4 dashes Water 1 pony Shake with ice until well frosted and serve in chilled cocktail glass, with ice water chaser. ABSINTHE, EGG Absinthe 1/3 jigger Egg 1/2 of white Gin 1/3 jigger Sugar Scant spoon Shake with ice until well frosted and serve in chilled cocktail glass, with ice water chaser. ABSINTHE, FRENCH Absinthe 1 jigger Sugar 1/2 lump Provide chilled cocktail glass, half filled with shaved ice. Place sugar on top and drip, drop by drop, upon it. Twist lemon peel over top and serve with cut straws. ABSINTHE, ITALIANO Absinthe 1 pony Maraschino 3 dashes Anisette 1/2 pony Water 1/2 pony Shake with ice until well frosted and serve in chilled cocktail glass, with ice water chaser. ACE Gin 1/2 jigger Egg 1/2 white Grenadine 1/6 jigger Lemon 5 drops Cream 1/6 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

COCKTAILS 11 ADDISON Gin 2/3 jigger It. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over ADMIRAL Gin 3/7 jigger Lime 1/2 spoon Cherry cordial.

10 COCKTAILS 11 ADDISON Gin 2/3 jigger It. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over ADMIRAL Gin 3/7 jigger Lime 1/2 spoon Cherry cordial...1 spoon Sugar 1/2 spoon AFFINITY Fr. Vermouth,...2/5jigger It. Vermouth...2/5jigger Creme de Voilette1/5jigger AINSWORTH Gin 1/3 jigger Fr. Vermouth...1/3 j'gger Shake well with ice, strain into chilled cocktail glass, twist orange peel over ALE FLIP Ale 1 jigger Egg 1/2 of yolk Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ALEXANDER Gin 1/3 jigger Cream 1/3 jigger Creme de Cocoa..1/3 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ALEXANDER, No. 2 Gin 1/2 jigger Coffee IceCream...1/2jigger AMBER DREAM Gin 2/3 jigger It. Vermouth...1/3 jigger Chartreuse 1 spoon Orange Bitters 1 dash

11 12 BOOTHBY S WORLD DRINKS AMOUR Sherry 1/2 jigger Fr. Vermouth 1/2 jigger Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over ANGELES Gin 1/2 jigger Lime 1 spoon Absinthe 1 dash Egg 1/2 white Grenadine 2 dashes Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ANGELIC Whisky 1/2 jigger Creme de Cocoa...1/6jigger Grenadine 1/6 jigger Cream 1/6 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ANGLER Gin 2/3 jigger Cointreau 2 dashes Orange Bitters...2 dashes Angostura 2 drops ANISETTE Whisky 1/3 jigger Anisette 1/3 jigger It. Vermouth 1/3 jigger Shake well with ice, strain into chilled and frosted cocktail glass, twist orange peel over ANISETTE, No. 2 Gin 1/2 jigger Cream 1/4 jigger Anisette 1/4 jigger Egg 1/2 white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ANISETTE, No. 3 Absinthe 1/2 jigger Benedictine 1 spoon Angostura 2 drops Shake well with ice, strain into frosted cocktail glass, drip water through ice to fill

12 COCKTAILS 13 APACHE Gin 1/2 jigger Fr- Vermouth....1/2jigger Onion Juice 2 dashes Curacoa 2 dashes Shake well with ice, strain into chilled cocktail glass, add pickled onion APPLE BLOSSOM Applejack 2/3 jigger Grenadine 2 dashes It. Vermouth....1/3jigger Pineapple 2 dashes APPLE BRANDY Applejack 1 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over APPLEJACK Applejack 3/4 jigger Grenadine 1 spoon Lemon 1/2 spoon APPLEJACK, No. 2 Applejack 2/3 jigger It. Vermouth...1/3 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon peel over APPLEJACK, No. 3 Applejack 2/3 jigger Absinthe 1 dash Grenadine 1 spoon Lime 1 spoon APPLEJACK, No. 4 Applejack 1 jigger Angostura 3 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over APRICOT Gin 1/2 jigger Grenadine 1 spoon Apricot Brandy...1/4jigger Angostura 2 drops Lemon 1/2 spoon

14 BOOTHBY S WORLD DRINKS APRICOT, No. 2 Gin 2/3 jigger Apricot Cordial..1/3jigger Lime 5 drops ARMOUR It. Vermouth 1/2 jigger Sherry 1/2 jigger Orange Bitters.

13 14 BOOTHBY S WORLD DRINKS APRICOT, No. 2 Gin 2/3 jigger Apricot Cordial..1/3jigger Lime 5 drops ARMOUR It. Vermouth 1/2 jigger Sherry 1/2 jigger Orange Bitters....2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over ARMY Gin 2/3 jigger Lemon peel 1 slice It. Vermouth... 1/3 jigger Orange peel 1 slice Shake all well with ice, strain into chilled cocktail glass, add pickled onion AVIATION Dubonnet 1/2 jigger Sherry 1/2 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over AVIATION, No. 2 Whisky 1/2 jigger Grape Juice 1/2 jigger Stir well with ice, strain into chilled cocktail glass AVIATOR Rum 1/3 jigger Grenadine 2 dashes Applejack 2/3 jigger Lime 5 drops BABY FINGERS Sloe Gin 2/3 jigger Gin 1/3 jigger Calisaya 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over BACARDI Bacardi 2/3 jigger Lime 1 spoon Sugar Syrup 1 spoon

COCKTAILS 15 BACARDI, No. 2 Bacardi 2/3 jigger It. Vermouth 1/3 jigger Pineapple 1 spoon BACARDI, No. 3 Bacardi 3/4 jigger Lemon 1 spoon Raspberry Syrup..1 spoon Orange Bitters 1 dash BACARDI, No.

14 COCKTAILS 15 BACARDI, No. 2 Bacardi 2/3 jigger It. Vermouth 1/3 jigger Pineapple 1 spoon BACARDI, No. 3 Bacardi 3/4 jigger Lemon 1 spoon Raspberry Syrup..1 spoon Orange Bitters 1 dash BACARDI, No. 4 Bacardi 1/2 jigger Lemon 1/4 jigger Grenadine 1 spoon Orange 1/4 jigger BACARDI, No. 5 Bacardi 1/3 jigger Gin 1/3 jigger Pineapple 1/3 jigger Lemon 1 spoon Egg 1/2 of white Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry BACARDI BLOSSOM Bacardi 3/4 jigger Lemon 2 dashes Orange 1/4 jigger Sugar Syrup 1/2 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over BACARDI, DRY Bacardi 1/2 jigger Fr. Vermouth...1/2jigger Stir well with ice, strain into chilled cocktail glass BACARDI, DUBONNET Bacardi 1/3 jigger Grenadine 1 spoon Dubonnet 1/3 jigger Lime 1 spoon Stir well with ice, strain into chilled cocktail glass BACARDI, GRENADINE Bacardi 3/4 jigger Grenadine 1 spoon Lime 1 spoon Stir well with ice, strain into chilled cocktail glass

15 16 BOOTHBY S WORLD DRINKS BACARDI PEACH Bacardi 1/3 jigger Peach Brandy...1/3jigger Lemon 1 spoon Sugar Syrup 1 spoon Mint 1 sprig Shake well with ice, strain into frosted cocktail glass, add frosted mint leaf BACARDI, SWEET Bacardi 1/2 jigger It. Vermouth 1/2 jigger Stir well with ice, strain into chilled cocktail glass BALD HEAD Gin 1/3 jigger It. Vermouth....1/3jigger Fr. Vermouth...1/3jigger Absinthe 1 dash Shake well with ice, strain into chilled cocktail glass, add stuffed olive, twist lemon peel over BAMBOO Sherry 1/2 jigger Orange Bitters...2 dashes Fr. Vermouth...1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add green olive or pimola, twist lemon peel over BARBARA Gin 1/2 jigger Angostura 2 drops Sherry 1/2 jigger Lemon 5 drops BARBARA, EASTERN Whisky 2/3 jigger Apricot Brandy..2 dashes Grapefruit 1/3 jigger Sugar Syrup 1 spoon BARRY Gin 1/2 jigger Orange Bitters...2 dashes It. Vermouth....1/2jigger Creme de Menthe...10 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over

16 COCKTAILS 17 BARRY, No. 2 Gin 1/2 jigger Fr. Vermouth...1/2jigger Creme de Menthe..1 spoon BEAU BRUMMEL Whisky 1/2 jigger Prunella 2 dashes Orange 1/2 jigger Sugar Syrup 1 spoon Stir well with ice in bar glass, add half-slice of lemon BEAUX ARTS Gin 1/3 jigger Fr. Vermouth...1/6 jigger It. Vermouth...1/6 jigger Anisette 1 dash Pineapple 1 spoon Orange 1 spoon BECK Gin 1/2 jigger It. Vermouth...1/4jigger Fr. Vermouth...1/4jigger Anisette 3 drops BEE'S KNEES Gin 1/2 jigger Orange 1 spoon Lemon 1 spoon Honey 1 spoon BENNETT Gin 2/3 jigger Lemon 1/3 jigger Angostura 2 drops Sugar Syrup 1 spoon BERMUDA Rum 2/3 jigger Angostura 2 drops Lemon 1/3 jigger Sugar Syrup 2 spoons

17 18 BOOTHBY S WORLD DRINKS BERMUDIAN Gin 1/3 jigger Grenadine 1/4 jigger Apricot Brandy...1/4jigger Lemon 1 spoon Sugar Syrup 1 spoon BETWEEN THE SHEETS Gin 1/3 jigger Cointreau 1/3 jigger Bacardi 1/3 jigger Shake well with ice, strain into chilled cocktail glass, twist lemon peel over BIANCO Whisky 2/3 jigger Fr. Vermouth 1/2 jigger Angostura 2 drops Stir well with ice in bar glass, twist lemon peel over BIJOU Gin 2/3 jigger Grand Marnier...1/3jigger BIJOU, No. 2 Gin 1/2 jigger Chartreuse 1/4 jigger It. Vermouth jigger Orange Bitters 1 dash BISHOP Whisky 1/2 jigger Orange 1/4 jigger It. Vermouth...1/4 jigger Chartreuse 1 dash BIRDIE Bacardi 3/4 jigger Grenadine 1 spoon Curacoa 1 spoon Pineapple 1 spoon Orange 1 spoon Stir well with ice, strain into chilled cocktail glass BLACK JACK Gin 1/2 jigger Kirschwasser 1/4 jigger Creme decassis...1/4jigger Stir well with ice, strain into chilled cocktail glass, add French hazel nut, twist orange peel over

COCKTAILS 19 BLACKTHORN Sloe Gin 1/3 jigger It. Vermouth...1/3 jigger Fr. Vermouth...1/3jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BLACKTHORN, No.

18 COCKTAILS 19 BLACKTHORN Sloe Gin 1/3 jigger It. Vermouth...1/3 jigger Fr. Vermouth...1/3jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BLACKTHORN, No. 2 Sloe Gin 1/3 jigger Angostura 2 drops It. Vermouth....1/3jigger Lemon 5 drops Orange Bitters...2 dashes Sugar Syrup 5 drops Stir well with ice, strain into chilled cocktail glass BLACKTHORN, No. 3 Whisky 1/2 jigger Fr. Vermouth...1/2 jigger Absinthe 1 spoon Angostura 3 drops BLACKTHORN, No. 4 Gin 1/2 jigger Dubonnet 1/4 jigger Kirschwasser 1/4 jigger Stir well with ice, strain into chilled cocktail glass BLENTON Gin 1/2 jigger Fr. Vermouth...1/2jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass BLOODHOUND Gin 1/3 jigger Fr. Vermouth...1/3jigger It. Vermouth...1/3 jigger Bardinet 1 dash Raspberries six (Note: Fresh raspberries being unavailable, substitute 2 dashes Raspberry Syrup in their stead.) BLOSSOM Gin 1/2 jigger Orange 1/4 jigger Orange Bitters 1 dash Grenadine 1 dash Egg 1/2 of white

19 20 BOOTHBY S WORLD DRINKS BLUE BOY Bacardi 2/3 jigger It. Vermouth 1/4 jigger Orange 1 spoon Angostura 1 dash BOBBIE BURNS Whisky 1/2 jigger Curacoa 1 dash Gin 1/2 jigger Orange Bitters 1 dash BOOMERANG Gin 1/3 jigger Maraschino 2 dashes Fr. Vermouth...1/3jigger It. Vermouth 1/3 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over BORDEVER Whisky 1/2 jigger Ginger Ale 1/2 jigger Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BOSTON CLUB Gin 2/3 jigger It. Vermouth....1/3jigger Lime 5 drops Shake well with ice, strain into chilled cocktail glass, add pickled onion BOSTON FLIP Whisky 1/2 jigger Sugar Syrup 1 spoon Madeira 1/2 jigger Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over BOSTONIAN Gin 2/3 jigger Lemon 1/2 spoon It. Vermouth....1/6jigger Sugar Syrup.. scant spoon Orange 1/2 spoon Mint few leaves Crush mint with fruit juices and sugar syrup, add liquor, shake well with ice, strain into chilled cocktail glass

COCKTAILS 21 BOTTLED COCKTAILS Whisky 1 quart Curacoa 1/2 jigger Angostura 1 spoon Sugar Syrup 1 jigger Stir all well in pitcher and bottle for use.

20 COCKTAILS 21 BOTTLED COCKTAILS Whisky 1 quart Curacoa 1/2 jigger Angostura 1 spoon Sugar Syrup 1 jigger Stir all well in pitcher and bottle for use. When serving stir required quantity well with ice, strain into chilled cocktail glass, twist lemon peel over BOTTLED COCKTAILS, No. 2 Brandy 1 pint Bardinet 4 jiggers Anisette 1 jigger Angostura 1 spoon Lemon 1 jigger Stir all well in pitcher and bottle for use. When serving shake required quantity well with ice, strain into chilled cocktail glass BOTTLED COCKTAILS, No. 3 Bacardi 1 pint Pineapple Cordial...1 pint Cointreau 1 pint Lemon 1 pint Stir all well in pitcher and bottle for use. When serving shake required quantity well with ice, strain into chilled cocktail glass BOTTLED COCKTAILS, No. 4 Gin 1 quart It. Vermouth 1 pint Orange 1 pint Lemon 2 jiggers Grenadine 4 jiggers Stir all well in pitcher and bottle for use. When serving shake required quantity well with ice, strain into chilled cocktail glass BOULEVARD Gin 1/3 jigger It. Vermouth...1/3 jigger Orange 1/3 jigger BRACER Absinthe 1/2 jigger It. Vermouth 1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over

21 22 BOOTHBY S WORLD DRINKS BRANDY Brandy 1 jigger Angostura 2 drops Orange Bitters...2 dashes Sugar Syrup 1/2 spoon Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser. BRANDY, No. 2 Brandy 1 jigger Gum Syrup 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser. BRANDY, No. 3 Brandy 1 jigger Curacoa 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add green olive or pimola, twist lemon peel over BRANDY, No. 4 Brandy 1 jigger Curacoa 2 dashes Absinthe 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add green cherry, twist lemon peel over BRANDY, No. 5 Brandy 1/2 jigger Fr. Vermouth 1/2 jigger Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over BRANDY, No. 6 Brandy 1/2 jigger Bardenet 1/4 jigger Anisette 1 dash Angostura 2 drops Lemon 1 spoon Stir well with ice, strain into chilled cocktail glass, add section of thin slice of orange BRANDY, FANCY Brandy 3/4 jigger Orange Bitters...2 dashes Maraschino 3 dashes Angostura 2 drops Stir well with ice, strain into frosted cocktail glass

22 COCKTAILS 23 BRANDY, OLD FASHIONED Brandy 1 jigger Lemon Peel 1 slice Orange Bitters...2 dashes Sugar Syrup 1/2 spoon Stir in small bar glass with ice, decorate with half slice lemon, two quarter slices orange, add Maraschino cherry and serve with spoon. BRAZIL Sherry 1/3 jigger Fr. Vermouth 1/3 jigger Absinthe 2 dashes Orange Bitters 1 dash Sugar Syrup 2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BROKEN SPUR White Port 1/2 jigger Gin 1 spoon It. Vermouth 1 spoon Anisette 1 dash Egg 1/2 of yolk BRONX Gin 1/2 jigger It. Vermouth 1/4 jigger Fr. Vermouth...1/4jigger Orange 1 spoon Shake well with ice, strain into chilled cocktail glass, add pickled filbert BRONX, No. 2 Gin 1/3 jigger It. Vermouth...1/3jigger Fr. Vermouth...1/3jigger Orange Bitters...2 dashes Orange Juice 1 spoon Shake well with ice, strain into chilled cocktail glass, add pickled filbert BRONX, PINEAPPLE Gin 1/2 jigger It. Vermouth 1/4 jigger Pineapple 1/4 jigger BROOKLYN Gin 1/2 jigger Egg 1/2 of white It. Vermouth...1/4jigger Orange 2 dashes Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

23 24 BOOTHBY S WORLD DRINKS BRUT Fr. Vermouth...2/3 jigger Picon 1/3 jigger Orange Bitters...2 dashes Angostura 3 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BRUT, No. 2 Fr. Vermouth 2/3 jigger Amer Picon 1/3 jigger Peychaud 1 dash Stir well with ice, strain into chilled cocktail glass, add half green olive BUMPER Rum 2/3 jigger Gin 1/3 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over BUNNY HUG Gin 1/3 jigger Whisky 1/3 jigger Absinthe 1/3 jigger BUSTANOBY Creme de Menthe2/3jigger Angostura 1 dash. Sugar Syrup 1 spoon Orange 2 spoons BUSTER BROWN Whisky 1 jigger Lemon 1/2 spoon Orange Bitters...2 dashes Sugar Syrup 1/2 spoon Stir well with ice, strain into chilled cocktail glass CALIENTE Gin 1/2 jigger Cream 1 spoon Lemon 1 spoon Egg 1/2 of white Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CALISAYA Whisky 1/2 jigger Calisaya 1/2 jigger Lemon slice of peel Stir all well with ice, strain into chilled cocktail glass

COCKTAILS 25 CALVADOS Applejack 1 jigger Curacoa 2 dashes Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over CANADIAN Whisky 3/4 jigger

24 COCKTAILS 25 CALVADOS Applejack 1 jigger Curacoa 2 dashes Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over CANADIAN Whisky 3/4 jigger Curacoa 2 dashes Angostura 2 drops Sugar Syrup 1 spoon Stir well with ice in bar glass, twist lemon peel over CANVASBACK Whisky 1/2 jigger It. Vermouth 1/4 jigger Gin 1/8 jigger Lemon 2 spoons Curacoa 5 drops Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over CAPRICE Gin 2/3 jigger Benedictine 1 spoon Fr. Vermouth 1 spoon Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, add ripe olive and serve. CASINO Gin 1/3 jigger Plum Brandy...1/6jigger Old Mull 1/3 jigger It. Vermouth...1/6jigger Cointreau 1 dash CASSIS Whisky 1/2 jigger Fr. Vermouth....1/4jigger Creme de Cassis..2 spoons Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry CATERPILLAR Whisky 2/3 jigger Grape Juice 1/3 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon peel over

26 BOOTHBY S WORLD DRINKS CHAMPAGNE Champagne to fill Angostura 5 drops Sugar 1 cube Place sugar in chilled champagne glass and saturate with Angostura.

25 26 BOOTHBY S WORLD DRINKS CHAMPAGNE Champagne to fill Angostura 5 drops Sugar 1 cube Place sugar in chilled champagne glass and saturate with Angostura. Pour chilled champagne over and serve without stirring. CHAMPAGNE, No. 2 Champagne to fill Peychaud Bitters...1 dash. Angostura S drops Sugar 1 lump Place sugar in chilled champagne glass and saturate with Angostura. Add Peychaud. Pour chilled champagne over and serve without stirring. CHAMPAGNE, No. 3 Champagne 1/2 jigger Cherry Brandy...2 dashes Gin 1/4 jigger Orange 1 spoon CHAMPAGNE FLIP Champagne 1 jigger Brandy 1 dash Sugar Syrup 1 spoon Egg 1/2 of yolk Shake egg and syrup well with ice. Pour in champagne and strain into' chilled cocktail glass. Dash brandy over CHARTREUSE Whisky 1/2 jigger Chartreuse 1/3 jigger Fr. Vermouth...1/6jigger Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry CHAUFFEUR Whisky 1/3 jigger Gin 1/3 jigger Fr. Vermouth...1/3jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add French hazel nut CHEERIO Whisky 1/2 jigger Curacoa 1/2 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass

26 COCKTAILS 27 CHERRY Cherry Brandy...1/2jigger Fr. Vermouth...,1/2jigger Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry CHERRY BLOSSOM Gin 3/4 jigger Orange 2 dashes Raspberry 2 dashes Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over 1 CHEVALIER Cognac 1/3 jigger Cointreau 1 dash Angostura 3 drops Lemon 1/3 jigger Sugar Syrup 2 spoons CHICAGO Brandy 2/3 jigger Curacoa 2 dashes Champagne 3 dashes Angostura 2 drops Stir all, except champagne, well with ice and strain into frosted cocktail glass. Add piece of twisted lemon peel, dash champagne over CHINESE Rum 2/3 jigger Curacoa 2 dashes Grenadine 2 dashes Maraschino 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over CHINTZ Whisky 2/3 jigger Lime 2 dashes Rum 1/3 jigger Angostura 2 drops Falernian 2 dashes Sugar Syrup 1 dash CHOCOLATE Port 1/3 jigger Chartreuse Sweet Chocolate..1 spoon (yellow) 1/3 jigger Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

27 28 BOOTHBY S WORLD DRINKS CHORUS GIRL Gin 1/4 jigger Fr. Vermouth....1/4jigger It. Vermouth....1/4jigger Orange 2 spoons Stir well with ice, strain into old fashion whisky glass, with lump of ice, add part slice orange and serve with spoon. CIDER Cider to fill Sugar 1 cube Angostura 5 drops Lemon slice of peel Saturate sugar with Angostura and place in champagne glass with twisted lemon peel. Pour chilled cider over and serve without stirring. CLARET FLIP Claret 1 jigger Egg 1/2 of yolk Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLIMAX Applejack 1/3 jigger Grenadine 1 spoon Fr. Vermouth...1/3jigger Egg 1/2 of white Lime 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLOVER CLUB Gin 3/4 jigger Lemon 4 drops Grenadine 1 spoon Egg of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLOVER CLUB, No. 2 Gin 1/2 jigger Cream 1 spoon Fr. Vermouth 1 spoon Lemon 1 spoon Grenadine 1 spoon Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLOVER CLUB, No. 3 Gin 2/3 jigger Cream 1/6 jigger Grenadine 1/6 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

28 COCKTAILS 29 CLOVER CLUB, No. 4 Gin 1/2 jigger Fr. Vermouth....1/4jigger Lemon 1 spoon Raspberry Syrup... 1 spoon Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLOVER LEAF Gin 1/2 jigger Fr. Vermouth...1/4jigger Lemon 1 spoon Grenadine 1 spoon Egg 1/2 of white Mint 1 sprig Bruise mint and shake all well with ice. Strain into chilled cocktail glass, add 1 mint leaf CLOVER ROYAL Gin 1/2 jigger Fr. Vermouth...1/4jigger Grenadine 1 spoon Lemon 1 spoon Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over CLUB Brandy 3/4 jigger Orange Bitters...2 dashes Maraschino 2 dashes Pineapple Syrup..2 dashes Stir well with ice, strain into chilled cocktail glass, add dash of champagne, twist lemon peel over CLUB, No. 2 Whisky 2/3 jigger Grenadine 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over COCOA Port 1/3 jigger Chartreuse Egg 1/2 of yolk (yellow) 1/3 jigger Sugar Syrup 1/2 spoon Cocoa 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over COCKNEY Gin 1/2 jigger Lemon 1 spoon Champagne 1/2 jigger Sugar Syrup 1/2 spoon Stir well with ice, strain into chilled cocktail glass

30 BOOTHBY S WORLD DRINKS COFFEE Brandy 1/3 jigger Coffee 1/3 jigger Cointreau 1/3 jigger Shake well with ice, strain into frosted cocktail glass COFFEE, No.

29 30 BOOTHBY S WORLD DRINKS COFFEE Brandy 1/3 jigger Coffee 1/3 jigger Cointreau 1/3 jigger Shake well with ice, strain into frosted cocktail glass COFFEE, No. 2 Brandy 1/3 jigger Egg 1/2 of both Port 1/3 jigger Sugar Syrup 1/2 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over COFFEE, No. 3 Port 1 jigger Brandy 1 dash Creme de Cocoa..1/2jigger Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over COFFEE, No. 4 Port 1/2 jigger Brandy 1/4 jigger Sugar Syrup 1 spoon Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over COGNAC Cognac 1/2jigger Cointreau 1 dash Lemon 1/2 jigger Orange Bitters 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over COINTREAU Gin 1/3 jigger Bacardi 1/3 jigger Cointreau 1/3 jigger COLONEL Whisky 2/3 jigger Grapefruit 1 spoon Apricot Brandy..1/6 jigger Sugar Syrup 1/2 spoon Stir well in bar glass with lump of ice, twist lemon peel over and serve with spoon.

30 COCKTAILS 31 COLONIAL Gin 2/3 jigger Grapefruit 1/3 jigger Maraschino 2 dashes COOPERSTOWN Gin 2/3 jigger It. Vermouth...1/3jigger Orange Bitters 1 dash Mint 1 sprig Bruise mint and stir all well with ice. Strain into chilled cocktail glass, add mint leaf, twist lemon peel over CORAL Bacardi 2/3 jigger Grapefruit 1 spoon Apricot Cordial...1 spoon Lemon few drops CORAL, No. 2 Gin 2/3 jigger It. Vermouth...1/3 jigger Five Fruits Syrup.1 spoon CORNWELL Gin 2/3 jigger Seville Bitters...1/3jigger Shake well with ice, strain into chilled cocktail glass, add half of ripe olive, twist lemon peel over CORONATION Brandy 2/3 jigger Curacoa 2 dashes Peach Bitters...2 dashes Mint 1 sprig Bruise mint and shake all well with ice. Strain into chilled cocktail glass, add mint leaf, twist lemon peel over COUNTRY Applejack 1/3 jigger Port 1/3 jigger Lemon 1 spoon Sugar Syrup 1 spoon Egg 1/2 of whole Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

31 32 BOOTHBY S WORLD DRINKS COUNTRY, No. 2 Whisky 2/3 jigger Orange Bitters....2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over COUNTRY CLUB Whisky 1 jigger Orange Bitters...2 dashes Angostura 2 drops Stir well in bar glass with lump of ice, twist lemon peel over and serve with spoon. COUNTRY GENTLEMAN Applejack 1/2 jigger Lemon 1 spoon Curacao 1/4 jigger Sugar Syrup 1 spoon COURONNE Whisky 1/5 jigger Cointreau 1/5 jigger Gin 1/5 jigger Angostura 2 drops Fr. Vermouth...2/5 jigger Lemon 2 dashes CREOLE Whisky 3/4 jigger Peychaud 3 drops Curacoa 2 drops Angostura 2 drops Absinthe to wet glass Wet chilled cocktail glass with Absinthe (few drops) and throw out. Stir other ingredients well with lump of ice in bar glass, strain into prepared glass and serve with ice water chaser. CRUTCH Gin 1/3 jigger Sherry 1/3 jigger Lemon 1/3 jigger CUBAINE Bacardi 2/3 jigger Orange 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon

32 COCKTAILS 33 CUBAN Bacardi 2/3 jigger Lime 1/3 jigger CUBAN, No. 2 Bacardi 3/4 jigger Grenadine 1 spoon Maraschino 1 spoon Orange Bitters 1 dash Lemon 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon peel over CUBAN, No. 3 Bacardi 1/2 jigger It. Vermouth 1/4 jigger Angostura 2 drops Orange 2 spoons CURACOA Whisky 1/2 jigger Curacoa 1/2 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass DAMSON Gin 1/2 jigger Damson 1/4 jigger Lemon 1/4 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over DAIQUIRI Bacardi 3/4 jigger Grenadine 1 spoon Lemon 1 spoon DAIQUIRI, No. 2 Bacardi 1/3 jigger Lime 1/3 jigger Sugar Syrup 2 spoons DAREDEVIL Port 2/3 jigger Egg 1/4 of both Angostura 1 dash

34 BOOTHBY S WORLD DRINKS DEAUVILLE Calvados 1/3 jigger Chartreuse 1/3 jigger Raspberry Syrup..1/3 jigger Lemon 2 dashes DEEP SEA Gin 1/2 jigger Orange Bitters 1 dash Fr. Vermouth.

33 34 BOOTHBY S WORLD DRINKS DEAUVILLE Calvados 1/3 jigger Chartreuse 1/3 jigger Raspberry Syrup..1/3 jigger Lemon 2 dashes DEEP SEA Gin 1/2 jigger Orange Bitters 1 dash Fr. Vermouth...,1/2jigger Absinthe 3 drops Shake well with ice, strain into chilled cocktail glass, twist lemon peel over, add olive or pimola DEEP SEA, No. 2 Gin 1/3 jigger Fr. Vermouth....1/3jigger Anisette 1 dash Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over DEL MONTE Bacardi 3/4 jigger Grenadine 1 spoon Lemon 1 spoon DELYS Gin 1/3 jigger Creme Yvette....1/3jigger Creme dementhe..1/3jigger DEMPSEY Calvados 1/2 jigger Gin 1/4 jigger Grenadine 1 spoon Absinthe 2 dashes DEPTH BOMB Brandy 1/3 jigger Applejack 1/3 jigger Grenadine 1 spoon Lemon 2 spoons

COCKTAILS 35 DERBY Brandy 2/3 jigger Curacoa 2 dashes Pineapple Syrup..2 dashes Angostura 2 drops Champagne 2 dashes Stir all, except champagne, well with ice and strain into chilled cocktail glass.

34 COCKTAILS 35 DERBY Brandy 2/3 jigger Curacoa 2 dashes Pineapple Syrup..2 dashes Angostura 2 drops Champagne 2 dashes Stir all, except champagne, well with ice and strain into chilled cocktail glass. Add Maraschino cherry, twist lemon peel over, dash champagne over DEVIL Brandy 1/2 jigger Creme de Menthe1/2jigger Red Pepper 1 pinch Shake well with ice, strain into chilled cocktail glass, sprinkle red pepper over top DIABLO Brandy 1/3 jigger Fr. Vermouth...1/3jigger Curacoa 3 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry or pimola, twist lemon peel over DIKI DIKI Calvados 1/2 jigger Caloric 1/4 jigger Grapefruit 1/4 jigger DIPLOMAT Fr. Vermouth 2/3 jigger It. Vermouth....1/3jigger Maraschino 2 dashes Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over DIXIE Whisky 3/4 jigger Angostura 2 drops Creme de Menthe..5 drops Lemon 1 dash Curacoa 1 dash Sugar Syrup 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over DIXIE, No. 2 Whisky 3/4 jigger Curacoa 2 dashes Creme de Menthe...5 drops Stir well with ice, strain into chilled cocktail glass

36 BOOTHBY S WORLD DRINKS DIZZY IZZY Whisky 1/3 jigger Sherry 1/3 jigger Pineapple 2 spoons Lemon 2 dashes DO BE CAREFUL Gin 1/3 jigger Cointreau 1/3 jigger Grenadine 1 spoon Lemon 1 spoon DOCTOR

35 36 BOOTHBY S WORLD DRINKS DIZZY IZZY Whisky 1/3 jigger Sherry 1/3 jigger Pineapple 2 spoons Lemon 2 dashes DO BE CAREFUL Gin 1/3 jigger Cointreau 1/3 jigger Grenadine 1 spoon Lemon 1 spoon DOCTOR Caloric 1/2 jigger Orange 1/4 jigger Lemon 1/4 jigger DREAM Gin 1/2 jigger Grenadine 54 jigger Apricot Brandy..1/4 jigger Lemon 5 drops DREAM, No. 2 Gin 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Cream 2 spoons Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over DRONDA Gin 2/3 jigger Calisaya 1/3 jigger DUBONNET Gin 1/2 jigger Maraschino 2 dashes Dubonnet 1/2 jigger Fr. Vermouth...to wet glass Wet chilled cocktail glass with Fr. Vermouth (few drops) and throw out. Shake other ingredients well, strain into prepared glass, add pickled hazelnut

COCKTAILS 37 DUBONNET, No. 2 Gin 1/3 jigger Dubonnet 1/3 jigger Fr. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut DUBONNET, No.

36 COCKTAILS 37 DUBONNET, No. 2 Gin 1/3 jigger Dubonnet 1/3 jigger Fr. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut DUBONNET, No. 3 Dubonnet 1/2 jigger Gin 1/2 jigger Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut DUBONNET, No. 4 Dubonnet 2/3 jigger Sherry 1/3 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser. DUBONNET, No. 5 Dubonnet 1/3 jigger Sherry 1/3 jigger Fr. Vermouth...1/3jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist orange peel over DUBONNET, No. 6 Dubonnet 1/2 jigger Gin 1/2 jigger Fr. Vermouth 1 dash Stir well with ice, strain into chilled cocktail glass DUBONNET, DRY Gin 2/3 jigger Dubonnet 1/3 jigger Stir well with ice, strain into chilled cocktail glass, twist orange peel over DUBONNET FLIP Dubonnet 2/3 jigger Sugar Syrup 1 spoon Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over 1

38 BOOTHBY S WORLD DRINKS DUCHESS Absinthe 1/3 jigger Fr. Vermouth...1/3jigger It. Vermouth....1/3jigger Shake extra well with ice, strain into chilled and frosted cocktail glass DUPLEX Gin 1/2 jigger Fr.

37 38 BOOTHBY S WORLD DRINKS DUCHESS Absinthe 1/3 jigger Fr. Vermouth...1/3jigger It. Vermouth....1/3jigger Shake extra well with ice, strain into chilled and frosted cocktail glass DUPLEX Gin 1/2 jigger Fr. Vermouth...1/4jigger It. Vermouth 1/4 jigger Orange Bitters...2 dashes Lemon 1 dash EAST INDIA Brandy 2/3 jigger Curacoa 2 dashes Maraschino 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over ELEGANT Whisky 1 jigger Maraschino 1 dash Lemon 1 dash Stir well in bar glass with lump of ice, twist lemon peel over, serve with spoon and ice water chaser. EMERALD Brandy 1/2 jigger Creme de Menthe...1/2jigger Orange Bitters 1 dash EMERGENCY Gin 2/3 jigger Orange Ice..size of walnut Nutmeg to taste Shake well and strain into chilled cocktail glass, grate nutmeg over and serve. ERIN Gin 2/3 jigger Creme dementhe...1/3jigger Shake well with ice, strain into chilled cocktail glass, add green cherry

38 COCKTAILS 39 ERIN, No. 2 Gin 1/2 jigger Lemon 1 dash Creme dementhe..1/4jigger Egg 1/2 of white Orange 1 dash Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, add green cherry, grate nutmeg over EUREKA Gin 2/3 jigger Grenadine 1/3 jigger Lemon 2 dashes Orange 1 dash EXPOSITION Sloe Gin 1/3 jigger Cherry Brandy...1/3jigger Fr. Vermouth...1/3jigger FAIRBANKS Gin 1/3 jigger Fr. Vermouth....1/3jigger Noyau Rose 2 dashes Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over FAIR WEATHER Applejack 2/3 jigger Orange Bitters 1 dash It. Vermouth...1/3 jigger Angostura 2 drops Sugar Syrup 1 dash Stir well in bar glass with lump of ice, twist lemon peel over, add mint leaf FANCY Whisky 1 jigger Angostura 2 drops Curacoa 1 dash Sugar Syrup 1/2 spoon Lemon slice of peel Stir all well with ice and strain into frosted cocktail glass. Add Maraschino cherry or part slice of orange and serve with ice water chaser. FANCY SOUR It. Vermouth....2/3jigger Maraschino 3 dashes Orange Bitters 1 dash Angostura 2 drops Lemon 2 spoons Stir well with ice, strain into old-fashioned whisky glass with lump of ice, decorate and serve with spoon.

39 40 BOOTHBY S WORLD DRINKS FAVORITE Cognac 1/3 jigger Port 2/3 jigger Stir well without ice and serve in cocktail glass with chaser (no ice). FEDORA Brandy 1/3 jigger Curacoa 1/3 jigger Rum 1 spoon Whisky 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry FERNET Brandy 1/3 jigger Fernet 1/3 jigger Sugar Syrup 2 dashes Angostura...2 drops Stir well with ice, strain into chilled cocktail glass, twist orange peel over FIFTH AVENUE Gin 1/2 jigger Orange Marmalade 1 spoon Lemon 5 drops Egg 1/2 of white Stir marmalade with egg and lemon. Add gin and shake well with ice. Strain into chilled cocktail glass and serve with candied rose petal. FIOUPE Brandy 1/3 jigger It. Vermouth...1/3jigger Benedictine 1 spoon Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over FITCHETT Gin 1/2 jigger It. Vermouth 1/3 jigger Benedictine 1/4 jigger Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, add pimola and serve. FIVE FRUITS Whisky 3/4 jigger Orange 2 dashes Five Fruits 1/4 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass and serve with ice water chaser. FLOOR POLISH Gin 1/3 jigger It. Vermouth 1/6 jigger Fr. Vermouth...1/6jigger Pineapple 1/3 jigger

COCKTAILS 41 FLORIDA Gin 1/3 jigger Orange Juice 2/3 jigger FLORIDIAN Rum 1/3 jigger Gin 1/3 jigger Orange 1/3 jigger FOURTH DEGREE Gin 1/3 jigger Fr. Vermouth.

40 COCKTAILS 41 FLORIDA Gin 1/3 jigger Orange Juice 2/3 jigger FLORIDIAN Rum 1/3 jigger Gin 1/3 jigger Orange 1/3 jigger FOURTH DEGREE Gin 1/3 jigger Fr. Vermouth...1/6jigger It. Vermouth...1/6 jigger Absinthe 1 dash Orange 1 spoon Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over FRENCH '75 Gin 1/2 jigger Calvados 1/4 jigger Grenadine 2 dashes Lemon 1 spoon FR. VERMOUTH Fr. Vermouth 1 jigger Orange Bitters...2 dashes Angostura 2 drops Stir well in bar glass with lump of ice, strain into chilled cocktail glass, add olive or pickled hazelnut with lemon peel over FRISCO Whisky 3/4 jigger Benedictine 1/4 jigger Stir well in bar glass with lump of ice, twist lemon peel over top and serve with spoon and ice water chaser. FROU FROU Gin 1/4 jigger Fr. Vermouth...1/4jigger It. Vermouth 1/4 jigger Bacardi 1 spoon Pineapple 1/4 slice Orange 1/2 slice Bruise fruit and shake all well with ice. Strain into chilled cocktail glass, add Maraschino cherry

41 42 BOOTHBY S WORLD DRINKS GIBSON, DRY Gin 1/2 jigger Fr. Vermouth...1/2jigger Stir well in bar glass with lump of ice, strain into chilled cocktail glass, add pickled onion GIBSON, MEDIUM Gin 1/2 jigger Fr. Vermouth...1/4jigger It. Vermouth 1/4 jigger Shake well with ice, strain into chilled cocktail glass, twist lemon peel over, add pickled onion GIBSON, OLD FASHIONED Gin 1/2 jigger Fr. Vermouth...1/2jigger Stir well in bar glass with ice, twist lemon peel over GIBSON, SWEET Gin 1/2 jigger It. Vermouth 1/2 jigger Stir well with ice, strain into chilled cocktail glass, add pickled onion and serve. GIGOLA Whisky 1/2 jigger Honey 1 spoon Cream 1/2 jigger Nutmeg to taste Stir honey and cream, with no ice, in bar glass. Add whisky, stir, grate nutmeg over GIN Gin 1 jigger Orange Bitters...2 dashes Lemon 1 dash Stir well in bar glass with lump of ice, twist lemon peel over GIN, No. 2 Gin 1 jigger Angostura 2 drops Orange Bitters...2 dashes Gum Syrup 1 spoon Absinthe 3 drops Lemon 1 spoon Stir well with ice, strain into chilled cocktail glass, twist lemon peel over

42 COCKTAILS 43 GIN, No. 3 Gin 3/4 jigger Angostura 1 drop Curacoa 1 dash Sugar Syrup 1 spoon Lemon 2 dashes GIN, No. 4 Gin 1/3 jigger Fr. Vermouth....1/3jigger Grenadine 1 spoon Lemon 1 spoon Egg 1/2 of white GIN, DRY Gin 1 jigger Orange Bitters...2 dashes Absinthe 3 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser. GIN FLIP Gin 3/4 jigger Grenadine 1 spoon Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over GIN, ITALIAN Gin 1/3 jigger It. Vermouth 1/3 jigger Sherry 1/3 jigger Angostura 2 drops GIN, ITALIAN, No. 2 Gin 2/3 jigger It. Vermouth...1/3jigger Orange 2 spoons Mint 1 sprig Bruise mint and shake all well with ice. Strain into chilled cocktail glass, add mint leaf GIN, MARASCHINO Gin 3/4 jigger Lemon 1 spoon Maraschino 3 dashes Sugar 1 spoon

44 BOOTHBY S WORLD DRINKS GLAD EYE Absinthe 2/3 jigger Sugar Syrup 1 spoon Mint 1 sprig Bruise mint and shake all well with ice, until frost appears on shaker.

43 44 BOOTHBY S WORLD DRINKS GLAD EYE Absinthe 2/3 jigger Sugar Syrup 1 spoon Mint 1 sprig Bruise mint and shake all well with ice, until frost appears on shaker. Strain into frosted cocktail glass GLOOM RAISER Gin 1/2 jigger Fr. Vermouth...1/4jigger Absinthe 2 dashes Grenadine 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over GLORIA Gin 3/4 jigger Lemon 1 spoon Grenadine 1 spoon Egg 1/2 of white Mint 1 sprig GLORIANA Apricot Brandy..2/3jigger Gin 1/3 jigger Lime 5 drops GODDESS Absinthe 3/4 jigger Anisette 1/4 jigger GOLDEN DAWN Gin 54 jigger Calvados 1/4 jigger Apricot Brandy...1/4jigger Orange 1/4 jigger GOLDEN DAWN, No. 2 Bacardi 1/4 jigger Cointreau 1/4 jigger Gin 1/4 jigger Orange 1/4 jigger Shake well with ice; strain into chilled cocktail glass

COCKTAILS 45 GOLDEN GIRL Sherry 1/4 jigger Gin 1/2 jigger Orange Bitters...2 dashes Angostura 2 drops GOLDEN GLOW Gin 1/3 jigger Yellow Chartreuse1/3jigger It. Vermouth.

44 COCKTAILS 45 GOLDEN GIRL Sherry 1/4 jigger Gin 1/2 jigger Orange Bitters...2 dashes Angostura 2 drops GOLDEN GLOW Gin 1/3 jigger Yellow Chartreuse1/3jigger It. Vermouth....Уз jigger Shake well with ice, strain into chilled cocktail glass, add stuffed olive GOOD Brandy 1/2 jigger Benedictine 1/2 jigger Angostura 2 drops Sugar Syrup 2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over GRAND Whisky 1/3 jigger It. Vermouth 1/3 jigger Anisette 2 spoons Stir well with ice, strain into chilled cocktail glass, twist orange peel over GUARDS Gin 1/3 jigger It. Vermouth...2/3 jigger Curacoa 2 dashes HACKETT Gin 1/3 jigger Fr. Vermouth...1/3jigger Orange 1/3 jigger Shake well with ice, strain into chilled cocktail glass, twist lemon peel over HARLEM Whisky 1/3 jigger Lime 1 spoon Gin 1/3 jigger Sugar Syrup 1 spoon Egg 1/2 of white HARMONY Brandy 3/4 jigger Orange Bitters...2 dashes Strawberry Syrup..1 spoon Maraschino 1 dash Stir well in bar glass with lump of ice and serve with spoon.

46 BOOTHBY S WORLD DRINKS HARRY PAYNE WHITNEY Gin 2/3 jigger It. Vermouth...1/6 jigger Fr. Vermouth...1/6jigger Orange slice of peel HARVARD Gin 3/4 jigger Grenadine 1 spoon Curacoa 1 dash HARVARD, No.

45 46 BOOTHBY S WORLD DRINKS HARRY PAYNE WHITNEY Gin 2/3 jigger It. Vermouth...1/6 jigger Fr. Vermouth...1/6jigger Orange slice of peel HARVARD Gin 3/4 jigger Grenadine 1 spoon Curacoa 1 dash HARVARD, No. 2 Brandy 1/3 jigger It. Vermouth....1/3jigger Sugar Syrup 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over HAVANA Cognac 1/2 jigger Maraschino 1/4 jigger Orange Curacoa..1/4jigger Quino Bitters 1 dash Stir well with ice, strain into chilled cocktail glass HAVANA, No. 2 Bacardi 1/2 jigger Sherry 1/2 jigger Lemon 3 drops Shake well with ice, strain into chilled cocktail glass, add pickled onion HAWAII Gin 1/2 jigger Orange Bitters 1 dash Pineapple 1/2 jigger Egg 1/2 of white HAWAIIAN Applejack 2/3 jigger Maraschino 1 dash Pineapple 1/3 jigger Lemon 1 dash Sugar Syrup 1 spoon HEATHER Whisky 1/2 jigger Fr. Vermouth 1/4 jigger Orange Bitters...3 dashes Angostura 2 drops Grenadine 2 dashes Stir well with ice, strain into chilled cocktail glass

46 COCKTAILS 47 HILLSBORO Gin 2/3 jigger Orange Bitters 1 dash Fr. Vermouth...1/3 jigger Angostura 1 drop Shake well with ice, strain into chilled cocktail glass, add pickled onion HOBBY Whisky 1/2 jigger Gin 1/2 jigger Orange Bitters 1 dash Curacoa 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over HOLLYWOOD Bacardi 2/3 jigger Grapefruit 1 spoon Grenadine 1 spoon Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over HONEY Bacardi 1/2 jigger Lime 1/4 jigger Honey 1 spoon HONG KONG Gin 1/3 jigger Angostura 2 drops Fr. Vermouth...1/3jigger Lime 1 spoon Sugar Syrup 1 spoon HONG KONG, No. 2 Gin 1/4 jigger Fr. Vermouth 1/4 jigger Orange 1/4 jigger Kirschwasser 5 drops Lemon 1 dash Sugar Syrup 1 dash HONOLULU Gin 1/2 jigger Grenadine 2 dashes Pineapple Juice...1/2jigger Lemon 1 dash

47 48 BOOTHBY S WORLD DRINKS HONOLULU, No. 2 Gin 1/3 jigger Lemon 2 dashes Orange Juice 1/3 jigger Pineapple 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over HONOLULU CAFE Gin 1/4 jigger Fr. Vermouth....1/4jigger Pineapple 1/4 jigger Cream 1/4 jigger HONOLULU, OLD FASHIONED Gin 1 jigger Curacoa 2 dashes Angostura 2 dashes Sugar Syrup 1 spoon Lemon 1 spoon Orange 1 spoon Stir well with ice in bar glass HONOLULU, SILVER Same as Honolulu or Honolulu No. 2, but with 1/2 of white of egg added. HOOVER Bacardi 1/2 jigger It. Vermouth 1/2 jigger Curacoa 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over HOULA HOULA Gin 1/2 jigger Orange 1/4 jigger Curacoa 1 spoon H. P. w. It. Vermouth...2/3 jigger Gin 1/3 jigger Orange 1/2 slice

48 COCKTAILS 49 INCA Gin 1/4 jigger Sherry 1/4 jigger Fr. Vermouth...1/4jigger Orange Bitters...2 dashes Orgeat 2 dashes Stir well with ice, strain into chilled cocktail glass, add small piece pineapple, twist orange peel over INDIAN Sloe Gin 1/2 jigger It. Vermouth...1/4jigger Fr. Vermouth...1/4jigger Orange Bitters 1 dash IRISH Creme de Menthe2/3jigger Fr. Vermouth...1/3jigger Orange Bitters 1 dash IRRESISTIBLE Rum 1/2 jigger It. Vermouth...1/4jigger Lemon 1 spoon Benedictine 1 spoon IRRESISTIBLE, No. 2 Rum 1/2 jigger It. Vermouth...1/4jigger Apricot Brandy...1 spoon Lemon 1 spoon Shake well with ice, strain into chilled cocktail glass, twist lemon peel over JACK ROSE Applejack 1/2 jigger Grenadine 1/4 jigger Lemon 1 spoon JACK ROSE, No. 2 Brandy 2/3 jigger Lemon 1 spoon Grenadine 1 spoon Stir well with ice, strain into chilled cocktail glass

49 50 BOOTHBY S WORLD DRINKS JAPANESE Brandy 1 jigger Orange Bitters...2 dashes Orgeat 1 spoon Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser. JAPANESE, No. 2 Gin 2/3 jigger Orgeat 1/6 jigger Lemon 1 spoon JERSEY CITY Applejack 3/4 jigger Pineapple 1 spoon Sugar Syrup 1 spoon Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over JERSEY LIGHTNING Applejack 1 jigger Angostura 2 drops Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over JOCKEY CLUB Whisky 1/2 jigger It. Vermouth....1/2jigger Maraschino 2 dashes Stir well with ice, strain into chilled cocktail glass JONES Sloe Gin 1/3 jigger It. Vermouth 1/3 jigger Cherry Cordial 1 dash Peychaud 1 dash Stir well with ice, strain into chilled cocktail glass JUNE BRIDE Gin 3/4 jigger Sugar Syrup 1 spoon Lemon 1 spoon Liqueur (choice).2 dashes Egg 1/2 of white Shake well in ice, strain into chilled cocktail glass

COCKTAILS 51 KAISER Kummel 1/2 jigger Gin 1/2 jigger Fr. Vermouth...2 dashes Shake well in ice, strain into chilled cocktail glass KEENEY Gin Cordial 4/5 jigger Fr. Vermouth....1/5jigger Shake well in ice, strain into chilled cocktail glass KILTIE Whisky 1/2 jigger Fr.

50 COCKTAILS 51 KAISER Kummel 1/2 jigger Gin 1/2 jigger Fr. Vermouth...2 dashes Shake well in ice, strain into chilled cocktail glass KEENEY Gin Cordial 4/5 jigger Fr. Vermouth....1/5jigger Shake well in ice, strain into chilled cocktail glass KILTIE Whisky 1/2 jigger Fr.Vermouth...1/2jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist orange peel over KILTIE, No. 2 Whisky 2/3 jigger It. Vermouth 1/3 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over KIRKPATRICK Gin Cordial 2/3 jigger Fr. Vermouth...1/3jigger Stir well with ice, strain into chilled cocktail glass, twist orange peel over KLONDYKE Applejack 1/3 jigger Fr. Vermouth 1/3 jigger Orange Bitters...3 dashes Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over KNICKERBOCKER Rum 1/2 jigger Pineapple Syrup..1 spoon Raspberry Syrup..1 spoon Orange 1 spoon Lemon 1 spoon LADIES' CHOICE Gin 3/4 jigger Curacoa 1 spoon Orange 2 spoons Lemon 1 spoon Sugar Syrup 1 spoon Egg 1/2 of white

52 BOOTHBY S WORLD DRINKS LAKESIDE Brandy 1/4 jigger Creme decocoa.1/4jigger Creme de Menthe1/4jigger Cointreau 1/4 jigger LAMBS' CLUB Gin 1/3 jigger It. Vermouth

51 52 BOOTHBY S WORLD DRINKS LAKESIDE Brandy 1/4 jigger Creme decocoa.1/4jigger Creme de Menthe1/4jigger Cointreau 1/4 jigger LAMBS' CLUB Gin 1/3 jigger It. Vermouth 1/3 jigger Fr. Vermouth...1/3jigger Benedictine 2 dashes L'AMOUR Gin 2/3 jigger Cherry Cordial...1 spoon Lemon 1 spoon Mint 1 sprig Bruise mint and shake all well with ice. Strain into chilled cocktail glass, add mint leaf LA PLACE Whisky 1/2 jigger It. Vermouth 1/2 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass LAST KISS Bacardi 1/2 jigger Brandy 1 spoon Gin 1/4 jigger Fr. Vermouth 1 spoon Lemon 1 spoon LAW'S Port 1/2 jigger Brandy 1/4 jigger Sugar Syrup 1 spoon Egg 1/2 of yolk Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over LEAGUE OF NATIONS Brandy 1/2 jigger Champagne 1/2 jigger Stir well with ice, strain into chilled cocktail glass LIBERAL Whisky 1/2 jigger Picon 1/2 jigger Sugar Syrup 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over

COCKTAILS 53 LIONEL Whisky 1/2 jigger Ginger Ale 1/2 jigger LOFTUS Absinthe 1/3 jigger Fr. Vermouth...1/3jigger It. Vermouth...1/3jigger LONDON Gin 2/3 jigger Absinthe 2 dashes Orange Bitters.

52 COCKTAILS 53 LIONEL Whisky 1/2 jigger Ginger Ale 1/2 jigger LOFTUS Absinthe 1/3 jigger Fr. Vermouth...1/3jigger It. Vermouth...1/3jigger LONDON Gin 2/3 jigger Absinthe 2 dashes Orange Bitters...2 dashes Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, add yí ripe olive, twist lemon peel over LONE TREE Gin 1/3 jigger It. Vermouth...2/3jigger LONE TREE, No. 2 Gin 3/4 jigger It. Vermouth...1/4jigger Lemon 1 dash Shake well with ice, strain into chilled cocktail glass, add French hazel nut, twist lemon peel over LOUIS Gin 2/3 jigger Cointreau 1 dash Fr. Vermouth....1/3jigger Grand Marnier 1 dash Shake well with ice, strain into chilled cocktail glass, twist lemon peel over LOUISE Gin 1/3 jigger Fr. Vermouth...1/6jigger It. Vermouth 1/6 jigger Pineapple 1/3 jigger LUIGI Gin 1/3 jigger Fr. Vermouth...1/3jigger Cointreau 1 dash Grenadine 1 spoon Orange 1 spoon

53 54 BOOTHBY S WORLD DRINKS MA CHERIE Gin 2/3 jigger Cherry Brandy...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over MADRID Whisky 1/3 jigger Angostura 2 drops It. Vermouth 2 spoons Gum Syrup 1 spoon Curacoa 5 drops Lemon 1/2 spoon Shake well with ice, strain into chilled cocktail glass, twist orange peel over MAMMY BOY Rum 1 jigger Angostura 1 drop Orange Bitters 1 dash Sugar 1 dash Shake well with ice, strain into chilled cocktail glass, twist orange peel over MANHATTAN Whisky 2/3 jigger Orange Bitters...2 dashes It. Vermouth....1/3jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry or pickled hazelnut MANHATTAN, No. 2 Whisky 1/2 jigger Curacoa 1 dash It. Vermouth 1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry or pickled hazelnut MANHATTAN, No. 3 Whisky 1 jigger It. Vermouth 1/3 jigger Absinthe 1 dash Curacoa 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over MANHATTAN, No. 4 Whisky 1/3 jigger It. Vermouth...1/3jigger Gum Syrup 2 dashes Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over

54 COCKTAILS 55 MANHATTAN, BOOTHBY Whisky 2/3 jigger Orange Bitters...2 dashes It. Vermouth....1/3jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, float on 1 spoon of champagne MANHATTAN, DRY Whisky 1/2 jigger Orange Bitters...2 dashes Fr. Vermouth...1/2jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add pimola or pickled hazelnut, twist lemon peel over MANHATTAN, MEDIUM Whisky 1/4 jigger Fr. Vermouth...1/4jigger It. Vermouth....1/4jigger Curacoa 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over MARGUERITTE Gin 1/2 jigger Absinthe 1 dash Grenadine 1 spoon Egg 1/2 of white Lime 1 spoon MARTINI Gin 1/2 jigger It. Vermouth....1/2jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add pickled onion, twist lemon peel over MARTINI, No. 2 Gin 2/3 jigger Orange Bitters...2 dashes It. Vermouth....1/3jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add pickled onion, twist lemon peel over

55 56 BOOTHBY S WORLD DRINKS MARTINI, No. 3 Gin 2/3 jigger It. Vermouth....1/3jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add pickled onion, or pimola, twist lemon peel over MARTINI, DRY Gin 1/2 jigger Fr. Vermouth...1/2 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add stuffed olive, twist lemon peel over MARTINI, DRY, No. 2 Gin 1/2 jigger Fr. Vermouth...1/2jigger Stir well with ice, strain into chilled cocktail glass, add stuffed olive, twist lemon peel over MARTINI, DRY, No. 3 Gin 1/3 jigger Fr. Vermouth...1/3jigger Curacoa 3 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add pickled onion and serve. MARTINI, DRY, No. 4 Gin 1/3 jigger Fr. Vermouth....1/3jigger Orange 1 spoon Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add pickled onion, twist lemon peel over MARTINI, MEDIUM Gin 1/2 jigger Fr. Vermouth...1/4 jigger It. Vermouth 1/4 jigger Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over MARTINI, SWEET Gin 1/2 jigger It. Vermouth 1/2 jigger Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over

56 COCKTAILS 57 MARY ANN Dubonnet 1/3 jigger Fr. Vermouth...1/3jigger Orange 1/3 jigger MARY JANE Gin 1/4 jigger Fr. Vermouth...1/4jigger Dubonnet 1/4 jigger Orange 1 spoon Shake well with ice, strain into chilled cocktail glass, twist orange peel over MAXIM Gin 2/3 jigger It. Vermouth 1/3 jigger Creme de Cocoa...1 dash MAYFAIR Gin 1/3 jigger Apricot Cordial...3 dashes Orange 1/3 jigger Ground Cloves...1 pinch MAZDA Dubonnet 3/4 jigger Applejack 1/4 jigger McLOUGHLIN Creme de Cognac.1 jigger Angostura 1 dash Champagne to fill Lemon slice of peel Shake all, but champagne, well with ice and strain into chilled champagne glass. Fill with chilled champagne, decorate MECCA Gin 1/4 jigger Fr. Vermouth 1/4 jigger It. Vermouth 1/4 jigger Orange 1 spoon Shake well with ice, strain into chilled cocktail glass, twist orange peel over

57 58 BOOTHBY S WORLD DRINKS MEEHOULONG (Fire-eating Devil) Sloe Gin 1/2 jigger Fr. Vermouth....1/4jigger It. Vermouth 1/4 jigger Orange Bitters 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over MENTHE Creme de Menthe1/2jigger Gin 1/2 jigger MERRY WIDOW Gin 1/2 jigger Byrrh Wine 1/2 jigger METROPOLE Brandy 1/2 jigger Orange Bitters 1 dash Fr. Vermouth....1/2jigger Peychaud 2 dashes Gum Syrup 2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over METROPOLITAN Cognac 1/2 jigger Fr. Vermouth... 1/2 jigger Angostura 2 drops Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over MIAMI Rum 1/3 jigger Cointreau 1/3 jigger Lemon 1 spoon MIDNIGHT Gin 1/4 jigger Fr- Vermouth....1/4jigger It. Vermouth....1/4jigger Absinthe 1 dash Orange 1 spoon

COCKTAILS 59 MIKADO Brandy 2/3 jigger Curacoa 2 dashes Orgeat 2 dashes Noyau 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel

58 COCKTAILS 59 MIKADO Brandy 2/3 jigger Curacoa 2 dashes Orgeat 2 dashes Noyau 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over MILAN Whisky 1/3 jigger Rum 1/3 jigger Orange 1 spoon Shake well with ice, strain into chilled cocktail glass, twist lemon peel over MILLIONAIRE Whisky 1/2 jigger Curacoa 2 dashes Grenadine 1/4 jigger Egg 1/2 of white MILLIONAIRE, ROYAL Whisky 1/2 jigger Grenadine 1/4 jigger Absinthe 2 dashes Curacoa 1 dash Egg 1/2 of white MINNEHAHA (Laughing Water) Gin 1/4 jigger Fr. Vermouth...1/4 jigger It. Vermouth...1/4jiggerAbsinthe 2 dashes Orange 1 spoon Shake all except absinthe and strain into chilled cocktail glass. Dash absinthe over and serve with cut straw. MOMINETTE Absinthe 1 jigger Anisette 1 dash Grenadine 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over MONKEY GLAND Gin 1/3 jigger Absinthe 2 spoons Grenadine 1/3 jigger Orange 2 spoons

60 BOOTHBY S WORLD DRINKS MONTE CARLO Whisky 3/4 jigger Benedictine 1/4 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon or orange peel over MONTREAL Gin

59 60 BOOTHBY S WORLD DRINKS MONTE CARLO Whisky 3/4 jigger Benedictine 1/4 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon or orange peel over MONTREAL Gin 1/2 jigger Whisky 1/4 jigger Grenadine 2 spoons Lemon 2 spoons Egg 1/2 of white MOOR Gin 2/3 jigger It. Vermouth 1/3 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over MOOSE Whisky 3/4 jigger Abricotine 3 dashes Angostura 1 dash Stir well with ice, strain into chilled cocktail glass, add small piece pineapple MORNING Brandy 1/3 jigger Fr. Vermouth....1/3jigger Absinthe 2 dashes Curacoa 2 dashes Maraschino 2 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over MORNING CALL Absinthe 1/2 jigger Maraschino 1/4 jigger Lemon 1/4 jigger Stir well with ice, strain into chilled cocktail glass MORNING GLORY Gin 1/3 jigger Grenadine 1 spoon Whisky 1/6 jigger Lemon 1/3 jigger Egg 1/2 of white

60 COCKTAILS 61 NARRAGANSETT Whisky 1/2 jigger It. Vermouth 1/4 jigger Absinthe 2 spoons Stir well with ice, strain into chilled cocktail glass NATURAL Bacardi 1/2 jigger Grenadine 1 spoon Brandy 1/4 jigger Orgeat 1 spoon Lemon 1 spoon NAVAL Gin 1/2 jigger It. Vermouth...1/2jigger NEW YORKER Whisky 3/4 jigger Claret 2 dashes Lemon 1 spoon Sugar Syrup 1 spoon Stir well with ice, strain into chilled cocktail glass, dash claret over and serve. NICK'S OWN Brandy 1/2 jigger It. Vermouth...1/2 jigger Absinthe 1 dash Angostura 1 drop Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over NULLO Gin 1/3 jigger Grenadine 1 spoon It. Vermouth...1/3 jigger Grapefruit 1 spoon Egg 1/2 of white OCEAN SHORE Sloe Gin 1/2 jigger Orgeat 1 spoon Gin 1/3 jigger Lemon 5 drops Egg 1/2 of white

62 BOOTHBY S WORLD DRINKS O'CONNOR'S Dubonnet 1/3 jigger Sherry 1/3 jigger Fr. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over O. K.

61 62 BOOTHBY S WORLD DRINKS O'CONNOR'S Dubonnet 1/3 jigger Sherry 1/3 jigger Fr. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over O. K. Bacardi 1/2 jigger Orange 1 spoon Gin 1/6 jigger Lemon 5 drops Fr. Vermouth...1/6jigger Sugar Syrup 1 spoon Egg 1/2 of white OLD FAITHFUL Whisky 3/4 jigger Apricot Brandy..1/4jigger OLD FASHIONED Whisky 1 jigger Angostura 2 drops Orange Bitters...2 dashes Lemon 1 spoon Sugar Syrup 1 spoon Stir well in small bar glass with lump of ice, add twisted lemon peel and serve with ice water chaser. OLD FASHIONED, No. 2 Whisky 1 jigger Orange 1/4 slice It. Vermouth....1/2jigger Lemon 1/2 slice Angostura 2 drops Sugar Syrup 1/2 spoon Stir well in bar glass with lump of ice, add Maraschino cherry, add twisted lemon peel and serve with ice water chaser. OLD FASHIONED, BRANDY Brandy 1 jigger Sugar Syrup 1/2 spoon It. Vermouth 1/2 jigger Lemon 1/2 slice Angostura 2 drops Orange 1/4 slice Stir well in bar glass with lump of ice, add Maraschino cherry, add twisted lemon peel and serve with ice water chaser.

COCKTAILS 63 OLD FASHIONED, GIN Gin 1 jigger Angostura 2 drops Orange Bitters 1 dash Lemon 5 drops Sugar Syrup 1/2 spoon Stir well in bar glass with lump of ice, add Maraschino cherry, add twisted

62 COCKTAILS 63 OLD FASHIONED, GIN Gin 1 jigger Angostura 2 drops Orange Bitters 1 dash Lemon 5 drops Sugar Syrup 1/2 spoon Stir well in bar glass with lump of ice, add Maraschino cherry, add twisted lemon peel and serve with ice water chaser. OLD FASHIONED, RUM Rum 1 jigger Angostura 2 drops Orange Bitters...2 dashes Lemon 5 drops Sugar Syrup 1/2 spoon Stir well in bar glass with lump of ice, add Maraschino cherry, add twisted lemon peel and serve with ice water chaser. OLD TOM Gin 1 jigger Absinthe 1 dash Orange Bitters...2 dashes Sugar Syrup 1/2 spoon Shake well with ice, strain into chilled cocktail glass, twist lemon peel over OLD VERMONT Gin 2/3 jigger Maple Syrup 1 spoon Angostura 2 drops Orange 1 spoon Lemon 5 drops OLIVETTE Gin 2/3 jigger Absinthe 2 dashes Orange Bitters...2 dashes Sugar Syrup 2 dashes Shake well with ice, strain into chilled cocktail glass, add ripe olive, twist lemon peel over OLIVETTE, No. 2 Gin 3/4 jigger Anisette 2 dashes Orange Bitters...3 dashes Sugar Syrup 2 dashes Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over OLYMPIC Gin 2/3 jigger It. Vermouth 1/3 jigger Absinthe 1 dash Stir well in bar glass without ice, add stuffed olive

64 BOOTHBY S WORLD DRINKS ONE SPOT Gin 1/2 jigger Angostura 2 drops Absinthe 1/4 jigger Lemon 1/2 spoon ONE-TWO-THREE Whisky 2/3 jigger Cream 1/3 jigger Honey 1 spoon Nutmeg to taste Shake well with

63 64 BOOTHBY S WORLD DRINKS ONE SPOT Gin 1/2 jigger Angostura 2 drops Absinthe 1/4 jigger Lemon 1/2 spoon ONE-TWO-THREE Whisky 2/3 jigger Cream 1/3 jigger Honey 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over OO-LA-LA Gin 1/2 jigger Orange Almond Extract...1 dash Lemon Sugar Syrup 1 spoon 1 spoon 1 spoon OPALESCENCE Gin 1/2 jigger Lemon 1/4 jigger Cream 1 dash Grenadine 1 spoon Mint I sprig OPALESCENT Gin 1/2 jigger Lemon 1 spoon Grenadine 1 spoon Egg 1/2 of white Mint 2 leaves OPALESCENT, No. 2 Gin 3/4 jigger Cream 1 spoon Grenadine 1 spoon Lemon 1 spoon Shake well with ice, strain into chilled cocktail glass, add sprig of mint ORANGE BLOSSOM Gin 1/2 jigger Orange 1/2 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

64 COCKTAILS 65 ORANGE BLOSSOM, No. 2 Gin 2/3 jigger Orange 1/3 jigger Orange Bitters 1 dash Grenadine 1 dash ORANGE BLOSSOM, SILVER Gin 1/2 jigger Egg 1/2 of white Orange Juice 1/2 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over ORGEAT Gin 1/2 jigger Orgeat 1/2 jigger Orange 1 spoon ORGEAT, No. 2 Whisky 3/4, jigger Angostura 1 dash Orgeat 1 spoon Lemon 5 drops Sugar Syrup 1 dash Stir well with ice, strain into chilled cocktail glass and serve with ice water chaser. ORGEAT, No. 3 Brandy 3/4 jigger Angostura 1 dash Orgeat 1 spoon Lemon 5 drops Sugar Syrup 1 dash Stir well with ice, strain into chilled cocktail glass and serve with ice water chaser. PALACE Gin 2/5 jigger Pineapple Syrup...1 spoon Orange 2/5 jigger Egg 1/2 of white Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over PALISADES Gin 1/2 jigger Cider 1/2 jigger Angostura 2 drops

66 BOOTHBY S WORLD DRINKS PALL MALL Whisky 1/3 jigger Grenadine 1/3 jigger Applejack 2 dashes Orange 1 spoon Lemon 1 spoon PALM BEACH SPECIAL Gin 2/3 jigger It. Vermouth.

65 66 BOOTHBY S WORLD DRINKS PALL MALL Whisky 1/3 jigger Grenadine 1/3 jigger Applejack 2 dashes Orange 1 spoon Lemon 1 spoon PALM BEACH SPECIAL Gin 2/3 jigger It. Vermouth...1/6 jigger Grapefruit jigger PALMETTO Rum 2/3 jigger It. Vermouth...1/3jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over PALMS Gin 2/3 jigger It. Vermouth...1/6jigger Fr. Vermouth....1/6jigger Curacoa 1 dash Egg 1/2 of white PARADISE Gin 1/3 jigger Apricot Brandy..1/3jigger Orange 1/3 jigger PAT BRA Gin 1/2 jigger Maraschino 1 dash It. Vermouth...1/4jigger Lime 1/2 spoon PEACH Peach Brandy...2/3 jigger Fr. Vermouth 1/3 jigger Grenadine 2 dashes PENDENNIS Gin 1/2 jigger Apricot Brandy..1/4jigger Fr. Vermouth....1/4jigger

COCKTAILS 67 PERFECT Gin 1/2 jigger Fr. Vermouth... 1/4 jigger It. Vermouth...1/4jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over PERFECT, ROYAL Gin 1/2 jigger Fr.

66 COCKTAILS 67 PERFECT Gin 1/2 jigger Fr. Vermouth... 1/4 jigger It. Vermouth...1/4jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over PERFECT, ROYAL Gin 1/2 jigger Fr. Vermouth...1/4 jigger It. Vermouth...1/4 jigger Absinthe 2 dashes Shake well with ice, strain into chilled cocktail glass, add green cherry and serve. PERFECTION Gin 2/3 jigger It. Vermouth...1/3 jigger Orange 2 dashes PERFECTO Whisky 1/2 jigger It. Vermouth...1/6 jigger Fr. Vermouth....1/3jigger Orange Bitters 1 dash Angostura 1 drop Stir well in bar glass with lump of ice, add twisted lemon peel and serve with ice water chaser. PERIDOT Gin 1/2 jigger Cream 1/3 jigger Creme de Menthe1/3jigger Mint 1 leaf PET Bacardi 2/3 jigger Cointreau 1 spoon Rum 1 spoon Grenadine 2 dashes Lemon 2 dashes PINEAPPLE Gin 1/2 jigger Grenadine 1/4 jigger Pineapple 1/4 jigger

68 BOOTHBY S WORLD DRINKS PINEAPPLE BLOSSOM Whisky 1/2 jigger Pineapple 1/4 jigger Lemon 1 spoon PING-PONG Sloe Gin 1/2 jigger Fr. Vermouth....1/4jigger It.

67 68 BOOTHBY S WORLD DRINKS PINEAPPLE BLOSSOM Whisky 1/2 jigger Pineapple 1/4 jigger Lemon 1 spoon PING-PONG Sloe Gin 1/2 jigger Fr. Vermouth....1/4jigger It. Vermouth 1/4 jigger Stir well with ice, strain into chilled cocktail glass, add pickled onion, twist lemon peel over PINK GARTER Gin 1/2 jigger Lemon 5 drops Grenadine 1/4 jigger Orange 1 spoon PINK LADY Gin 2/3 jigger Raspberry Syrup..1 spoon Fr. Vermouth...1 spoon Angostura 2 drops Lime 1 spoon PINK LADY, No. 2 Gin 1/2 jigger Lemon 1 spoon Grenadine 1/4 jigger Egg 1/2 of white Orange 1 spoon Sugar Syrup 2 dashes PINK LADY, No. 3 Applejack 1/3 jigger Grenadine 1 spoon Gin 1/3 jigger Lime 1 spoon PINK LADY, No. 4 Gin 1/2 jigger Cream 1 spoon Grenadine 1/4 jigger Orange 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over

COCKTAILS 69 PLATOON It. Vermouth 2/3 jigger Gin 1/3 jigger Curacoa 2 dashes PLAZA Gin 1/3 jigger It. Vermouth.....1/3jigger Fr. Vermouth....1/3jigger Pineapple 1 spoon PLYMOUTH Gin 1 jigger Orange Bitters 1 dash Stir in bar glass with lump of ice, add twisted lemon peel and serve with ice water chaser.

68 COCKTAILS 69 PLATOON It. Vermouth 2/3 jigger Gin 1/3 jigger Curacoa 2 dashes PLAZA Gin 1/3 jigger It. Vermouth.....1/3jigger Fr. Vermouth....1/3jigger Pineapple 1 spoon PLYMOUTH Gin 1 jigger Orange Bitters 1 dash Stir in bar glass with lump of ice, add twisted lemon peel and serve with ice water chaser. POM POM Fr. Vermouth....2/3jigger Gin 1/3 jigger Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry POPPY Gin 2/3 jigger Sherry 1/3 jigger Orange Bitters...2 dashes Angostura 2 drops PORT FLIP Port 3/4 jigger Egg 1/2 of yolk Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over PORTO Port 1/3 jigger Brandy 1/3 jigger Sugar Syrup 1 spoon Egg 1/2 of white PORTO RICO Rum 3/4 jigger Molasses 5 drops Pimento 1 dash Stir well with ice, strain into chilled cocktail glass

70 BOOTHBY S WORLD DRINKS PRESCRIPTION Gin 1/3 jigger Grenadine 1/3 jigger Orange Bitters 1 dash Lemon 1 spoon PRINCESS MARY Gin 1/3 jigger Creme de Cocoa.

69 70 BOOTHBY S WORLD DRINKS PRESCRIPTION Gin 1/3 jigger Grenadine 1/3 jigger Orange Bitters 1 dash Lemon 1 spoon PRINCESS MARY Gin 1/3 jigger Creme de Cocoa..1/2jigger Cream 1/3 jigger Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over PRINCETON Gin 3/4 jigger Port 1/4 jigger Orange Bitters...2 dashes Shake gin and bitters well with ice, strain into chilled cocktail glass, add port and let settle before serving. PRUNELLA Brandy 3/4 jigger Horst Prune Juice 2 spoons Lime 2 spoons Stir well with ice, strain into chilled cocktail glass PURITAN Gin 1/2 jigger Fr. Vermouth 1/4 jigger Chartreuse 2 spoons Orange Bitters...2 dashes QUEEN Gin 1/3 jigger It. Vermouth 1/3 jigger Fr. Vermouth...1/3jigger Grated Pineapple.2 spoons QUEEN'S Gin 1/4 jigger Fr. Vermouth...1/4jigger It. Vermouth....1/4jigger Orange 1 slice Pineapple 1/2 slice Bruise fruit and shake all well together, strain into chilled cocktail glass

COCKTAILS 71 QUEEN, SILVER Gin 1/3 jigger It. Vermouth...1/3 jigger Fr. Vermouth....1/3jigger Grated Pineapple.2 spoons Egg 1/2 of white RABOLIN Gin 1/2 jigger It. Vermouth...1/2jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over R.

70 COCKTAILS 71 QUEEN, SILVER Gin 1/3 jigger It. Vermouth...1/3 jigger Fr. Vermouth....1/3jigger Grated Pineapple.2 spoons Egg 1/2 of white RABOLIN Gin 1/2 jigger It. Vermouth...1/2jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over R. A. C. Gin 1/2 jigger Fr. Vermouth... 1/4 jigger It. Vermouth...1/4 jigger Grenadine 1 dash Orange Bitters 1 dash Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist orange peel over RAJAH Brandy 1/2 jigger Champagne 1/2 jigger Stir well with ice, strain into chilled cocktail glass RASPBERRY Gin 1/3 jigger It. Vermouth...1/3 jigger Fr. Vermouth...1/3jigger Raspberries three Crush raspberries. Add other ingredients and shake well with ice. Strain into chilled cocktail glass RAZZBERRY Applejack 1/3 jigger Raspberry Syrup.1/3jigger Chartreuse 1/3 jigger Stir well with ice, strain into chilled cocktail glass REDSKIN Whisky 2/3 jigger Fr. Vermouth....1/3jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon peel over

71 72 BOOTHBY S WORLD DRINKS REFORM Sherry 1/2 jigger Fr. Vermouth...1/2jigger Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over REX Gin 2/3 jigger It. Vermouth...1/3 jigger Orange Bitters 1 dash RHUBARB Gin...2/3 jigger Rhubarb 1/3 jigger Shake well with ice, strain into chilled cocktail glass, add sprig of mint RIDING CLUB Calisayo 1 jigger Phosphate 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass RIOT Gin 1/3 jigger Whisky 1/3 jigger Lemon 1 spoon Sugar Syrup 1 spoon Egg 1/2 of white ROB ROY Whisky 2/3 jigger It. Vermouth...1/3jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass ROB ROY, No. 2 Whisky 1/3 jigger Fr. Vermouth...1/3jigger Curacoa 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over

72 COCKTAILS 73 ROB ROY, DRY Whisky 1/2 jigger Orange Bitters...2 dashes Fr. Vermouth...1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over ROSE Gin 1/2 jigger Fr. Vermouth....1/4jigger Dubonnet 1/4 jigger Grenadine 3 dashes Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over ROSELYN Gin 2/3 jigger Fr. Vermouth 1/3 jigger Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, twist orange peel over ROSINGTON Gin 2/3 jigger It. Vermouth....1/3jigger Orange 3 slices peeled ROSINGTON, No. 2 Gin 2/3 jigger It. Vermouth...1/3 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over ROSY Gin 1/2 jigger Claret 1/4 jigger Orange 1/4 jigger ROYAL Gin 2/3 jigger Dubonnet 1/3 jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over ROYAL, No. 2 Gin 1/3 jigger Fr. Vermouth...1/3jigger Grenadine 1 spoon Egg 1/2 of white

74 BOOTHBY S WORLD DRINKS RUBY Sloe Gin 2/3 jigger Cherry Cordial 1 dash It. Vermouth....1/3jigger Orange Bitters 1 dash RUBY, No. 2 Sloe Gin 1/3 jigger It. Vermouth....1/6jigger Gin 1/3 jigger Fr.

73 74 BOOTHBY S WORLD DRINKS RUBY Sloe Gin 2/3 jigger Cherry Cordial 1 dash It. Vermouth....1/3jigger Orange Bitters 1 dash RUBY, No. 2 Sloe Gin 1/3 jigger It. Vermouth....1/6jigger Gin 1/3 jigger Fr. Vermouth...1/6jigger Benedictine 2 dashes RUBY, SILVER Sloe Gin 1/3 jigger Cherry Cordial 1 dash It. Vermouth...1/3 jigger Egg 1/2 of white Orange Bitters 1 dash Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over RUM Rum 1 jigger Angostura 2 drops Gum Syrup 1 dash Stir well with ice, strain into chilled cocktail glass RUM, No. 2 Rum 2/3 jigger Gin 1/3 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass RUMAN Rum 2/5 jigger Cointreau 2/5 jigger Lemon 1/5 jigger RUM and GIN Rum 1/2 jigger Gin 1/2 jigger Lemon 1 spoon

74 COCKTAILS 75 RUSSIAN Cognac 1 jigger Champagne...to fill glass Angostura 1 dash Place cognac and bitters in frosted champagne glass, twist lemon peel over, fill with chilled champagne SAN MARTIN Gin 1/3 jigger Chartreuse It. Vermouth....1/3jigger (yellow) 1 spoon Shake well with ice, strain into chilled cocktail glass, twist lemon peel over SANTA BARBARA Whisky 1/2 jigger Grapefruit 1/4 jigger Apricot Brandy...2 dashes Sugar Syrup 2 dashes Stir well with ice, strain into chilled cocktail glass SARATOGA Applejack 1/3 jigger Dubonnet 1/3 jigger It. Vermouth...1/3 jigger Orange 2 dashes SAZERAC Whisky 3/4 jigger Absinthe to wet glass Peychaud 2 dashes Sugar Syrup 1/2 spoon Lemon 1 slice peel Chill cocktail glass, wet with few drops absinthe and toss out. Stir other ingredients well with ice, strain into prepared glass and serve with ice water chaser. SEAGRAM Gin 1/2 jigger Grenadine 1/6 jigger Seagram 1/6 jigger Lemon 1/6 jigger Egg 1/2 of white SENSATION Gin 1/2 jigger Lemon 1/4 jigger Maraschino 3 dashes Mint 2 sprigs Bruise mint and shake all well with ice, strain into chilled cocktail glass

75 76 BOOTHBY S WORLD DRINKS SHALUTA Gin 1/3 jigger Claret 1/3 jigger Lemon 1/3 jigger Sugar Syrup 2 spoons SHAMROCK Gin 1/3 jigger Creme de Menthe..1/3jigger Orange 2 dashes Lemon 2 dashes Egg 1/2 of white SHERRY Sherry 1/3 jigger Gin 1/3 jigger Lemon 1/3 jigger SHERRY, No. 2 Sherry 1/2 jigger It. Vermouth....1/2jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over SHERRY, No. 3 Sherry 2/3 jigger Angostura 2 drops Applejack 1/3 jigger Orange 1 spoon Sugar Syrup 1/2 spoon SHERRY FLIP Sherry 1 jigger Egg 1/2 of yolk Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into chilled cocktail glass, grate nutmeg over SHROVE Sloe Gin 1/2 jigger Grenadine 3 drops Fr. Vermouth...1/2jigger Angostura 1 dash Shake well with ice, strain into chilled cocktail glass, grate nutmeg over SIDE-CAR Brandy 1/2 jigger Cointreau 1/2 jigger Stir well with ice, strain into chilled cocktail glass

COCKTAILS 77 SIDE-CAR, No. 2 Brandy 1/2 jigger Orange Bitters...2 dashes Cointreau 1/2 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass SIDE-CAR, No.

76 COCKTAILS 77 SIDE-CAR, No. 2 Brandy 1/2 jigger Orange Bitters...2 dashes Cointreau 1/2 jigger Lemon 1 dash Stir well with ice, strain into chilled cocktail glass SIDE-CAR, No. 3 Applejack 1/2 jigger Cointreau 1/2 jigger Lemon 2 dashes SIDE-CAR, No. 4 Brandy 1/3 jigger Cointreau 1/3 jigger Lemon 1/3 jigger SIDE-CAR, No. 5 Bacardi 1/2 jigger Cointreau 1/2 jigger SILVER Gin 1/3 jigger Fr. Vermouth....1/3jigger Maraschino 3 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over SILVER STREAK Gin 1/2 jigger Kummel 1/2 jigger SIR KNIGHT Cognac 1/3 jigger Chartreuse 1/3 jigger Cointreau 1/3 jigger Angostura 2 drops Shake well with ice, strain into chilled cocktail glass, twist lemon peel over SLAM Gin 1/3 jigger Apricot Brandy...1 spoon Brandy 1/3 jigger Lime 1 spoon

78 BOOTHBY S WORLD DRINKS SLOE GIN Sloe Gin 1/2 jigger Angostura 2 drops It. Vermouth...1/4jigger Lemon 1 spoon Sugar Syrup 1 spoon Stir well with ice, strain into chilled cocktail glass SLOE GIN, No.

77 78 BOOTHBY S WORLD DRINKS SLOE GIN Sloe Gin 1/2 jigger Angostura 2 drops It. Vermouth...1/4jigger Lemon 1 spoon Sugar Syrup 1 spoon Stir well with ice, strain into chilled cocktail glass SLOE GIN, No. 2 Sloe Gin 2/3 jigger Gin 1/3 jigger Calisaya 2 dashes SLOE GIN, DRY Sloe Gin 1/2 jigger Orange Bitters 1 dash Fr. Vermouth...1/2jigger Angostura 1 drop Stir well with ice, strain into chilled cocktail glass SOME MOTH Gin 2/3 jigger Fr. Vermouth...1/3 jigger Absinthe 1 dash Shake well, except absinthe, with ice and strain into chilled cocktail glass. Add pickled onion, dash absinthe over SOUTHERN Whisky 1 jigger Benedictine 1 dash Grenadine 1 dash Lemon 1 dash Stir well in bar glass with lump of ice, add Maraschino cherry, twist lemon peel over and serve with spoon. SOVIET Vodka 1/3 jigger Sherry 1/3 jigger Fr. Vermouth....1/3jigger SPANISH It. Vermouth 1 jigger Angostura 4 dashes Stir well with ice. Twist 3 pieces lemon peel into chilled cocktail glass and pour in ingredients. Twist and add another piece of lemon peel

COCKTAILS 79 SPARTAN Gin 2/3 jigger Orange 1/3 jigger Orgeat 2 spoons STANDARD Gin 1/3 jigger Fr. Vermouth....1/6jigger It. Vermouth 1/6 jigger Orange 2 spoons STAR Applejack 2/3 jigger It.

78 COCKTAILS 79 SPARTAN Gin 2/3 jigger Orange 1/3 jigger Orgeat 2 spoons STANDARD Gin 1/3 jigger Fr. Vermouth....1/6jigger It. Vermouth 1/6 jigger Orange 2 spoons STAR Applejack 2/3 jigger It. Vermouth 1/3 jigger STAR, No. 2 Applejack 1/2 jigger Fr. Vermouth....1/2jigger Curacoa 2 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist lemon peel over STARR Applejack 1/2 jigger Gum Syrup 2 dashes It. Vermouth 1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over STINGER Brandy 2/3 jigger Peppermint 1/3 jigger Stir well with ice, strain into chilled cocktail glass, twist lemon peel over STINGER, JR. Brandy 1/2 jigger Creme de Menthe1/2jigger STINGER, ROYAL Brandy 2/3 jigger Peppermint 1/3 jigger Absinthe 2 dashes Stir well with ice, strain into chilled cocktail glass

80 BOOTHBY S WORLD DRINKS STINGER, SR. Brandy 1 jigger Creme de Menthe1/2jigger Stir well in bar glass with lump of ice, twist lemon peel over, add Maraschino cherry and serve with spoon.

79 80 BOOTHBY S WORLD DRINKS STINGER, SR. Brandy 1 jigger Creme de Menthe1/2jigger Stir well in bar glass with lump of ice, twist lemon peel over, add Maraschino cherry and serve with spoon. STOLEN KISS Gin 1/3 jigger Absinthe 1/3 jigger Sugar Syrup 1 spoon Egg 1/2 of white ST. REGIS Applejack 2/3 jigger Grenadine 1 spoon Lemon 1 spoon ST. REGIS, No. 2 Applejack 1/2 jigger Grenadine 1/6 jigger Lemon 1/6 jigger Shake well with ice, strain into chilled cocktail glass, twist lemon peel over STYRRUP Whisky 2/3 jigger Orange 1/3 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over SUN Brandy 3/4 jigger Curacoa 1 spoon Pineapple 1 spoon Maraschino 2 dashes Lemon 1 dash Angostura 2 drops SUNSHINE Gin 1/3 jigger Fr. Vermouth 1/3 jigger It. Vermouth 1/3 jigger Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over SUPERIOR Rum 1/3 jigger It. Vermouth 1/6 jigger Apricot Cordial...1/6jigger Lemon 1/6 jigger

COCKTAILS 81 SUPREME Rum 1/3 jigger Benedictine 1/3 jigger It. Vermouth 1 spoon Lemon 1 spoon SWEET DREAM Gin 1/3 jigger Apricot Brandy..1/3jigger Bacardi 1/3 jigger Pineapple Syrup.

80 COCKTAILS 81 SUPREME Rum 1/3 jigger Benedictine 1/3 jigger It. Vermouth 1 spoon Lemon 1 spoon SWEET DREAM Gin 1/3 jigger Apricot Brandy..1/3jigger Bacardi 1/3 jigger Pineapple Syrup..2 dashes Shake well with ice, strain into chilled cocktail glass, add olive TAHOE Bacardi 1/3 jigger Lime 1 spoon Sugar Syrup 1 spoon TAMMANY Gin 1/3 jigger Fr. Vermouth....1/3jigger It. Vermouth 1/3 jigger Absinthe 1 dash TAMPA Rum 1/2 jigger Gin 1/4 jigger Lemon 1 spoon TENNESSEE Whisky 1/3 jigger Maraschino 1/3 jigger Lemon 1/3 jigger Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry TEUTON Gin 1/2 jigger Kummel 1/2 jigger Fr. Vermouth 2 dashes THE GREAT Gin 1/2 jigger Creme de Cocoa...1/4jigger Cream 1/4 jigger

81 82 BOOTHBY S WORLD DRINKS THE HAGUE Whisky 1/2 jigger Chartreuse 1/2 jigger Fr. Vermouth 1 spoon Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry THE KISS Dubonnet 1/3 jigger Gin 1/3 jigger It. Vermouth 1 dash Maraschino 2 dashes Shake well with ice, strain into chilled cocktail glass, add French hazel nut THIRD DEGREE Gin 1/2 jigger Fr. Vermouth...1/4 jigger Absinthe 1 dash Angostura 2 drops Orange 1 spoon Stir well with ice, strain into chilled cocktail glass, twist lemon peel over THISTLE Whisky 2/3 jigger It. Vermouth 1/3 jigger Orange Bitters...2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over TIPPERARY Gin 1/2 jigger It. Vermouth 1/4 jigger Grenadine 1 spoon Orange 1 spoon Mint 2 sprigs Bruise mint and shake all well with ice. Strain into chilled cocktail glass TOPPER Cognac 1/3 jigger Creme de Menthe1/3jigger Apricot Brandy..1/3 jigger Absinthe 1 dash TORONTO Whisky 1/3 jigger Fernet 1/3 jigger Sugar Syrup 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, twist orange peel over

82 COCKTAILS 83 TRAILER Brandy 1/3 jigger Cointreau 1/3 jigger Lemon 1/3 jigger TRILBY Whisky 1/3 jigger Orange Bitters...2 dashes Calisaya 1/3 jigger Phosphate 2 dashes Stir well with ice, strain into chilled cocktail glass TRINITY Gin 1/3 jigger It. Vermouth 1/3 jigger Fr. Vermouth....1/3jigger Lemon 3 drops Shake well with ice, strain into chilled cocktail glass, add stuffed olive and serve. TROCADERO Fr. Vermouth....1/3jigger It. Vermouth 1/3 jigger Grenadine 1 dash Orange Bitters 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over TROPICAL Brandy 2/3 jigger Creme de Vanille1/3jigger Pimento 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over TURF Gin 1/3 jigger Fr. Vermouth...1/3jigger Absinthe 2 dashes Maraschino 2 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add pimola TURF, No. 2 Gin 3/4 jigger Orange Bitters...2 dashes Angostura 2 drops

84 BOOTHBY S WORLD DRINKS TUXEDO Gin 2/3 jigger Maraschino 2 dashes Fr. Vermouth....1/3 jigger Peychaud 1 dash Oxygennee 2 dashes Angostura 2 dashes TUXEDO, No. 2 Gin 2/3 jigger Peychaud 2 dashes Fr.

83 84 BOOTHBY S WORLD DRINKS TUXEDO Gin 2/3 jigger Maraschino 2 dashes Fr. Vermouth....1/3 jigger Peychaud 1 dash Oxygennee 2 dashes Angostura 2 dashes TUXEDO, No. 2 Gin 2/3 jigger Peychaud 2 dashes Fr. Vermouth...1/3jigger Maraschino 2 dashes Angostura 2 drops Shake well with ice, strain into chilled and frosted cocktail glass TUXEDO, No. 3 Gin 1/3 jigger Fr. Vermouth...1/3jigger Maraschino 3 dashes Orange Bitters...2 dashes Absinthe 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over UPISSIPPI (U Ρ & С Ρ) Gin 1/2 jigger It. Vermouth 1 dash Fr. Vermouth...1/2jigger Pomeranzen 1 dash Shake well with ice, strain into chilled cocktail glass, twist lemon peel over VAMPIRE Gin 1/2 jigger Fr. Vermouth...1/2jigger Lime 5 drops VANCOUVER Gin 1/2 jigger It. Vermouth 1/4 jigger Benedictine 1 spoon Orange Bitters...2 dashes Shake well with ice, strain into chilled cocktail glass, add pimola VANDERBILT Brandy 1/2 jigger Cherry Brandy...1/2jigger Sugar Syrup 2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over

COCKTAILS 85 VELOCITY Gin 2/3 jigger It. Vermouth 1/3 jigger Orange 1 slice Bruise fruit and shake all well with ice. Strain into chilled cocktail glass VERMOUTH It.

84 COCKTAILS 85 VELOCITY Gin 2/3 jigger It. Vermouth 1/3 jigger Orange 1 slice Bruise fruit and shake all well with ice. Strain into chilled cocktail glass VERMOUTH It. Vermouth 2/3 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add pickled onion, or pimola, VERMOUTH, No. 2 Fr. Vermouth....2/3jigger Absinthe 1 dash Angostura 2 drops Shake well, except absinthe, with ice and strain into chilled cocktail glass. Dash absinthe over top, twist lemon peel over VERMOUTH, No. 3 Fr. Vermouth...3/4jigger Orange Bitters...2 dashes It. Vermouth 1/2 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over VERMOUTH, DRY Fr. Vermouth...2/3jigger Curacoa 2 dashes Gin 1/3 jigger Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over VIRGIN Gin 1/2 jigger It. Vermouth 1/2 jigger Orange Bitters 1 dash Shake well with ice, strain into chilled cocktail glass, twist lemon peel over VOLGA Gin 2/3 jigger Horst Prune Juice 2 spoons Lemon 1 spoon

85 86 BOOTHBY S WORLD DRINKS WAGNER Sloe Gin 1/3 jigger Cherry Brandy...1/3 jigger It. Vermouth 1/3 jigger Orange Bitters 1 dash WARD EIGHT Whisky 1/2 jigger Lemon jigger Orange 1/4 jigger Grenadine 1 spoon WAX Gin 3/4 jigger Orange Bitters...3 dashes Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist orange peel over WAX, No. 2 Gin 1/3 jigger Absinthe 1/3 jigger Sugar Syrup 1 spoon Egg 1/2 of white WESTMINSTER Whisky 1/3 jigger Fr. Vermouth....1/3jigger It. Vermouth...1/3 jigger Stir well with ice, strain into chilled cocktail glass, twist lemon peel over WHIP Brandy 1/4 jigger Absinthe 1/4 jigger Fr. Vermouth... 1/4 jigger Curacoa 1/4 jigger WHISKY Whisky 1 jigger Angostura 2 drops Orange Bitters...2 dashes Sugar Syrup 1/2 spoon Stir well in bar glass with ice, add twisted lemon peel and Maraschino cherry. Serve with spoon and ice water chaser.

COCKTAILS 87 WHISKY, No. 2 Whisky 1 jigger Angostura 2 drops Sugar Syrup 1 dash Stir well in bar glass with ice, add twisted lemon peel and Maraschino cherry. Serve with spoon and ice water chaser.

86 COCKTAILS 87 WHISKY, No. 2 Whisky 1 jigger Angostura 2 drops Sugar Syrup 1 dash Stir well in bar glass with ice, add twisted lemon peel and Maraschino cherry. Serve with spoon and ice water chaser. WHISKY BLOSSOM Whisky 2/3 jigger Pineapple 1 dash It. Vermouth 1/3 jigger Lemon 1 dash Stir well with ice, strain into frosted cocktail glass WHISKY, FANCY Whisky 1 jigger Orange Bitters 1 dash Maraschino 2 dashes Rum 1 dash Stir well with ice, strain into frosted cocktail glass WHISKY, NEW YORK Whisky 1/2 jigger It. Vermouth 1/2 jigger Sherry 2 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over WHITE Gin 3/4 jigger Anisette 2 spoons Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist lemon peel over WHITE CAP Gin 2/3 jigger Creme de Menthe...2 drops It. Vermouth 1/3 jigger Angostura 1 drop Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry WHITE PELICAN Gin 1/2 jigger Fr. Vermouth 1/2 jigger It. Vermouth 2 dashes Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut

87 88 BOOTHBY S WORLD DRINKS WHITE ROSE Gin 1/2 jigger Anisette 1/4 jigger Cream 1 spoon Egg 1/2 of white WHIZ BANG Whisky 1/2 jigger Fr. Vermouth...1/4jigger Absinthe 2 dashes Grenadine 2 dashes Orange Bitters...2 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over WILD ROSE Gin 1/2 jigger It. Vermouth 1/4 jigger Fr. Vermouth... 1/4 jigger Orange Bitters 1 dash Angostura 1 drop Stir well with ice, strain into chilled cocktail glass, twist orange peel over WILLIAMSON Bacardi 2/3 jigger Orange 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon W. O. P. Gin 1/3 jigger Lemon 1 spoon Claret 1/3 jigger Sugar Syrup 1 spoon X. Y. Z. Gin 1/4 jigger Fr. Vermouth... 1/4 jigger It. Vermouth 1/4 jigger Lemon 1 spoon Sugar Syrup 1 spoon YALE Gin 3/4 jigger Orange Bitters...2 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add twisted lemon peel and dash of seltzer

COCKTAILS 89 YELLOW PARROT Apricot Brandy..1/3jigger Chartreuse 1/3 jigger Absinthe 1/3 jigger (Yellow) YORK Whisky 1/2 jigger It. Vermouth 1/2 jigger Orange Bitters.

88 COCKTAILS 89 YELLOW PARROT Apricot Brandy..1/3jigger Chartreuse 1/3 jigger Absinthe 1/3 jigger (Yellow) YORK Whisky 1/2 jigger It. Vermouth 1/2 jigger Orange Bitters....3 dashes Stir well with ice, strain into chilled cocktail glass, twist lemon peel over YOUNG MAN Brandy 1/3 jigger Fr. Vermouth 1/3 jigger Curacoa 3 dashes Angostura 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry YVETTE Gin 2/3 jigger Creme de Yvette...1 spoon Cream 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon ZAZA Dubonnet 1/2 jigger Gin 1/2 jigger ZAZA, No. 2 Gin 1/3 jigger It. Vermouth....2/3jigger Creme de Menthe..2 dashes Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry ZAZA, No. 3 Dubonnet 1/2 jigger Sherry 1/2 jigger Stir well with ice, strain into chilled cocktail glass, add French hazel nut ZEPHYR Brandy 3/4 jigger Curacoa 1 spoon Maraschino 2 dashes Angostura 2 drops Pineapple Syrup...1 spoon Lemon to wet glass Wipe inside of chilled cocktail glass with twisted lemon peel. Then wet inside with few drops lemon and toss out. Shake other ingredients well with ice and strain into prepared glass. Add Maraschino cherry

Highballs Highballs, together with other beverages similar in form, come second only to cocktails in importance to the connoisseur. They are, in fact, merely "extended" cocktails i. е.

89 Highballs Highballs, together with other beverages similar in form, come second only to cocktails in importance to the connoisseur. They are, in fact, merely "extended" cocktails i. е., the first half prepared in the same manner and the second half made up of any one of a dozen or more "fillers" such as Ginger Ale, Seltzer, White Rock, Lime Rickey, etc., etc. This class of beverage should be served in the Highball glass (6-ounce), Short Highball (4-ounce) or Tall Highball (8-ounce). Each recipe will specify the proper glass to be used. Highballs, even more so than Cocktails, provide the ingenious mixer with room for imagination. Here he or she not only has a choice of the many Liqueurs, Cordials, Bitters, etc., but also the further choice of a proper filler. Many pleasant surprises are in store for the experimenter. As with Cocktails the publisher has endeavored to cover the entire field so that the choice of the host shall be from the widest range of beverages, but in all instances specifying only the filler called for in the original recipe. ADMIRAL Whisky 3/4 jigger Pineapple Syrup...2 dashes Tokay 3/4 jigger Lemon 2 dashes Seltzer to fill Stir well with ice, strain into highball glass. Add lump of ice, fill with seltzer AMERICAN GLORY Champagne 1 jigger Orange 1 jigger Plain Soda to fill Stir gently in highball glass with ice, fill with soda and serve with straws. AMER PICON Amer Picon 1 jigger Grenadine 1/2 jigger Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, fill with seltzer and serve with straws. APPLEJACK Applejack 3/4 jigger Brandy 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.

92 BOOTHBY S WORLD DRINKS BACARDI Bacardi 1 jigger Seltzer to fill Stir in highball glass with ice until chilled, add seltzer to fill and serve with straws.

90 92 BOOTHBY S WORLD DRINKS BACARDI Bacardi 1 jigger Seltzer to fill Stir in highball glass with ice until chilled, add seltzer to fill and serve with straws. BACARDI BUCK Bacardi 1 jigger Cointreau 1/2 jigger Lemon 2 spoons Sugar Syrup 2 spoons Lime Rickey to fill Shake well with ice, strain into highball glass, add lump of ice, lime rickey to fill and serve with straws. BANNUYLS-CITRON Bannuyls 1 jigger Citron Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill BITTER-CURACOA Bitter Francais...1 jigger Curacoa 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill BIZZY IZZY Whisky 1/2 jigger Sherry 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir well in highball glass with ice, add seltzer to fill BON SOIR Benedictine 1/2 jigger Creme Yvette...1/2jigger Ginger Ale to fill Stir well with ice and strain into short highball glass. Add lump of ice, ginger ale to fill and serve with straws. BRANDY Brandy 1 jigger Orange Bitters...3 drops Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill

HIGHBALLS 93 BRANDY, No. 2 Brandy 1 jigger Absinthe 3 dashes Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass.

91 HIGHBALLS 93 BRANDY, No. 2 Brandy 1 jigger Absinthe 3 dashes Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. BRANDY BUCK Brandy 1I/2 jiggers Lemon 1/8 portion Lime Rickey to fill Crush lemon into highball glass with cracked ice. Add brandy and fill with lime rickey. Agitate well with spoon and serve with straws. BRANDY SODA Brandy 1I/2 jiggers Plain Soda to fill Stir brandy with lump of ice in highball glass. Add seltzer to fill BRANDY WHITE ROCK Brandy 1 jigger White Rock to fill Stir brandy with lump of ice in highball glass, add White Rock to fill and serve. BYRRH-CITRON Byrrh 1 jigger Citron Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill CANADIAN GRENADIER Gin 1 jigger Water Ice...size of walnut Ginger Ale to fill Shake well with ice and strain into chilled highball glass. Add ginger ale to fill and serve with straws. CASSIS-KIRSCH Cassis 1 jigger Kirsch 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill

94 BOOTHBY S WORLD DRINKS CHAMBERY-FRAISETTE Chambery 1 jigger Strawberry Syrup1/2jigger Plain Soda to fill Stir well with ice and strain into highball glass.

92 94 BOOTHBY S WORLD DRINKS CHAMBERY-FRAISETTE Chambery 1 jigger Strawberry Syrup1/2jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill CIDER NECTAR Brandy 1 spoon Cider to fill Lemon 1 spoon Sugar Syrup 1 spoon Mix lemon with syrup, add brandy and strain into highball glass filled with cracked ice. Fill with cider CONTINENTAL Absinthe 1 jigger Sugar Syrup 2 dashes Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill, twist lemon peel over DUBONNET-CITRON Dubonnet 1 jigger Citron Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill DURKEE Rum 1 jigger Curacoa 1 dash Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill EGG SUISSESSE Absinthe 1/2 jigger Orgeat 1 spoon Egg 1 white Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. EXPORT CASSIS Fr. Vermouth 1 jigger Cassis 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill

93 HIGHBALLS 95 FIX Whisky 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir well with ice and strain into tall highball glass. Add lump of ice, seltzer to fill, decorate and serve with straws. FROZEN ABSINTHE Absinthe 1/2 jigger Seltzer to fill Sugar Syrup...scant spoon Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws. GIN AND SODA Gin 1I/2 jiggers Seltzer to fill Stir with lump of ice in tall highball glass. Add seltzer to fill and serve with straws. GIN BUCK Gin 2 jiggers Lemon 1/4 portion Ginger Ale to fill Crush lemon in tall highball glass. Add lump of ice, gin and fill with ginger ale. Stir well and serve with straws. GIN WHITE ROCK Gin 1I/2 jiggers White Rock to fill Stir gin in tall highball glass with lump of ice, add White Rock to fill and serve with straws. GOLF LINKS Whisky 2/3 jigger Rum 1 spoon Loganberry 1 spoon Pineapple Syrup..2 dashes Lemon 2 dashes Seltzer to fill Stir all well with lump of ice in highball glass, add seltzer to fill and serve with straws. GOLF LINKS, No. 2 Whisky 1 jigger Loganberry 1/4 jigger Pineapple 1 spoon Lemon 1 spoon Rum 2 dashes Sugar Syrup 2 spoons Seltzer to fill Stir well with ice and strain into highball glass, add lump of ice, seltzer to fill and serve with straws.

96 BOOTHBY S WORLD DRINKS GOMME Fr. Vermouth 1 jigger Sugar Syrup 2 spoons Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws.

94 96 BOOTHBY S WORLD DRINKS GOMME Fr. Vermouth 1 jigger Sugar Syrup 2 spoons Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws. HARVARD Brandy 1/2 jigger It. Vermouth 1/2 jigger Sugar Syrup 1 dash Angostura 2 drops Seltzer to fill Stir well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws. HAVELOCK Brandy 1 jigger Ginger Wine 2 jiggers Ginger Ale to fill Stir well with ice and strain into tall highball glass. Twist and add lemon peel, add cracked ice, seltzer to fill and serve with straws. HERE'S HOW Port 1 jigger Brandy 1 jigger Jamaica Ginger..6 dashes Nutmeg to taste Seltzer to fill Stir well with ice and strain into tall highball glass. Twist and add lemon peel and add cracked ice. Add seltzer to fill, grate nutmeg over and serve with straws. HORSES Brandy 2 jiggers Absinthe 2 dashes Angostura 3 dashes Lemon 1 spoon Sugar Syrup 1 spoon Egg 1/2 of whole Nutmeg to taste Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, and seltzer to fill. Grate nutmeg over and serve with straws. HORSE'S NECK Brandy 1 jigger Angostura 1 dash Lemon peel cut spiral Ginger Ale to fill Place peel in highball glass with end hanging over rim. Add cracked ice. Shake other ingredients well and strain into glass. Add ginger ale to fill and serve with straws. (N. B. Whisky, rum or gin may be substituted for brandy.)

95 HIGHBALLS 97 JERSEY Applejack 1 jigger Sugar Syrup 1 spoon Angostura 1 dash Cider to fill Stir well with ice and strain into highball glass. Add cracked ice, twist and add lemon peel, fill with cider and serve with straws. KINA LILLET-CITRON Kina Lillet 1 jigger Citron Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill KIRSCH Kirschwasser 1 jigger Grenadine 1 jigger Seltzer to fill Stir well with ice in highball glass. Add seltzer to fill, stir well and serve with straws. KISS-ME-QUICK Absinthe 1 jigger Curacoa 4 dashes Angostura 2 dashes Plain Soda to fill Shake well with ice and strain into highball glass. Add cracked ice, soda to fill and serve with straws. KITTY Claret 1I/2 jiggers Ginger Ale to fill Stir claret well with ice in tall highball glass. Add ginger ale to fill and serve with straws. KLONDYKE Fr. Vermouth....1/2jigger It. Vermouth 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws. MAGNOLIA Brandy 1 jigger Curacoa 2 spoons Sugar Syrup 2 spoons Egg 1 yolk Champagne to fill Shake well with ice and strain into highball glass. Add cracked ice, champagne to fill and serve with straws.

98 BOOTHBY S WORLD DRINKS MAMIE TAYLOR Scotch 1 jigger Lemon 1 spoon Sugar Syrup to taste Ginger Ale to fill Stir well with ice and strain into tall highball glass.

96 98 BOOTHBY S WORLD DRINKS MAMIE TAYLOR Scotch 1 jigger Lemon 1 spoon Sugar Syrup to taste Ginger Ale to fill Stir well with ice and strain into tall highball glass. Add cracked ice, ginger ale to fill and serve with straws. MORNING GLORY Brandy 1/2 jigger Whisky 1/2 jigger Anisette 1 dash Curacoa 2 dashes Angostura 2 drops Sugar Syrup 2 dashes Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, twisted lemon peel, seltzer to fill and serve with straws. NAPA Gin 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Napa Soda to fill Shake well with ice and strain into highball glass. Add cracked ice, fill with Napa soda, stir well and serve with straws. NEW YORKER Whisky 1 jigger Lemon 1 spoon Claret 1/2 jigger Sugar Syrup 1 spoon Seltzer to fill Stir lemon with syrup, add whisky and strain into highball glass. Add cracked ice, seltzer to fill, float on claret and serve with straws. PEACH BLOW Gin 1 jigger Grenadine 2 spoons Lemon 2 spoons Cream 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. PICK-ME-UP Brandy 1 jigger Curacoa 3 dashes Absinthe 1 dash Orange 1 spoon Champagne to fill Shake brandy, curacoa and orange well with ice and strain into highball glass. Add cracked ice, champagne to fill, stir gently, dash absinthe over and serve with straws.

97 HIGHBALLS 99 PICON-CITRON Amer Picon 1 jigger Citron Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill PICON-CURACOA Amer Picon 1 jigger Curacoa 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill PICON-GOMME Amer Picon 1 jigger Sugar Syrup 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill PICON-GRENADINE Amer Picon 1 jigger Grenadine 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill PINK GARTER Gin 1 jigger Grenadine 1/4 jigger Lemon 1/4 jigger Angostura 2 dashes Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, twisted lemon peel, seltzer to fill POLICHINELLE Creme de Cassis... 1 jigger Kirschwasser 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill POMPIER Fr. Vermouth 1 jigger Creme de Cassis..1/2jigger Seltzer to fill Stir well with ice in highball glass, add seltzer to fill and serve with straws.

100 BOOTHBY S WORLD DRINKS PORT LIGHT Rose Menthe...1/2 jiggers Seltzer to fill Stir well with ice in highball glass, add seltzer to fill and serve with straws. (Ν. B. Creme de rose may be substituted for rose menthe.

98 100 BOOTHBY S WORLD DRINKS PORT LIGHT Rose Menthe...1/2 jiggers Seltzer to fill Stir well with ice in highball glass, add seltzer to fill and serve with straws. (Ν. B. Creme de rose may be substituted for rose menthe.) RASPBERRY Gin 1 jigger Raspberry Syrup...1/2jigger Lemon 2 dashes Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. RUM BUCK Rum 1 jigger Anisette 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. RUM SODA Rum 1/2 jiggers Plain Soda to fill Stir well with ice in tall highball glass, add soda to fill and serve with straws. RUM WHITE ROCK Rum 1 jigger White Rock to fill Stir well with ice in tall highball glass, add White Rock to fill and serve with straws. SECRESTAT-CURACOA Bitter Secrestat jigger Curacoa 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill SETTLER Cognac 1 jigger Creme de Cassis..1/2jigger Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws. SHANDY GAFF Ale 2 jiggers Ginger Ale to fill Stir ale well with ice in tall highball glass, add ginger ale to fill and serve with straws.

99 HIGHBALLS 101 SMASHES Choice of liquor...1 jigger Mint 2 sprigs Sugar Syrup 1 spoon Bruise mint, add other ingredients and shake well with ice. Strain into short highball glass with a little cracked ice, decorate and serve with spoon. SNOWBALL Whisky 1 jigger Egg white only Sugar Syrup 1 spoon Shake well with ice and strain into highball glass, half filled with shaved ice. Decorate lightly and serve with straws. (N. B. Rum, brandy, Bacardi, etc., etc., may be substituted at will for whisky.) SOURS Choice of Liquor... 1 jigger Lemon 2 spoons Sugar Syrup 1 spoon Shake well with ice and strain into short highball glass. Add a little cracked ice, a few dashes of seltzer, decorate and serve with spoon. (N. B. For a pleasing variation add about1/4of the white of an egg.) STARBOARD LIGHT Creme de Menthe..1 jigger Lemon 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws. STONE FENCE Whisky 1 jigger Apple Cider 1 jigger Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws. STONE WALL Whisky 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.

100 102 BOOTHBY S WORLD DRINKS SWISS ABSINTHE Absinthe 1 jigger Grenadine 3 dashes Shake well with ice and strain into highball glass. Drip iced water in to fill, twist lemon peel over TODDIES Choice of Liquor...1 jigger Sugar Syrup 1 dash Twist and place one piece lemon peel in short highball glass. Add lump of ice, choice of liquor, dash of syrup and stir well. Fill with chilled water and serve with spoon. (N. B. Grated nutmeg may be dusted over top.) VEILLEUSE Absinthe 3/4 jigger Sugar Syrup 1 spoon Provide highball glass with ice, add syrup and ice water until 3/4 filled. Stir until thoroughly chilled, add absinthe, stir again and serve with straws. VERMOUTH-CURACOA Fr. Vermouth 1 jigger Curacoa 1/2 jigger Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill WHISKY BUCK Whisky 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Lime Rickey to fill Stir well with ice in tall highball glass. Add cracked ice, lime rickey to fill, add Maraschino cherry and serve with straws. WHISKY SODA Whisky 1I/2 jiggers Seltzer to fill Stir well with lump of ice in tall highball glass. Add seltzer to fill and serve with straws. WHISKY WHITE ROCK Whisky 1 jigger White Rock to fill Stir whisky with lump of ice in highball glass, add White Rock to fill and serve with straws.

101 Fizzes Fizzes are the favorite beverage of many enthusiasts. Plain, they contain neither egg nor cream. With white of egg added, they become "Silver"; with yolk, "Golden"; with both, "Royal," and with cream, they are termed "Cream." Pleasing and surprising variations of the many recipes given herein may be obtained by application of the above. Other equally pleasing and different beverages result by adding to a given recipe a dash of cordial or syrup, such as Benedictine, Cointreau, Absinthe, Curacoa, etc., etc. Plain Fizzes are recommended by many as "eye openers" for the "morning after the night before." They may be served either in goblets or low-base tumblers (10 ounce). BRANDY FIZZ Brandy 1I/2 jiggers Rum 1 dash Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. CREAM FIZZ Gin 1I/2 jiggers Cream 2 spoons Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. (N. B. Brandy, Bacardi, rum, whisky, etc., may be substituted for gin in this recipe.) DIAMOND FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Champagne to fill Shake well with ice, strain into goblet, fill with champagne and serve immediately. FUZZY Creme de Menthe.. 1 jigger Cream 1/2 jigger Seltzer to fill Shake well with ice, strain into goblet, add seltzer to fill and serve immediately.

104 BOOTHBY S WORLD DRINKS GIN FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. (N. B. Try this with 2 dashes of Cointreau added.

102 104 BOOTHBY S WORLD DRINKS GIN FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. (N. B. Try this with 2 dashes of Cointreau added.) GIN FIZZ, No. 2 Gin 2 jiggers Lemon 2 spoons Grenadine 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. (N. B. Any fruit syrup or Maraschino may be substituted for grenadine in this recipe.) GINGER FIZZ Gin 1I/2jiggers Lemon 2 spoons Sugar Syrup 2 spoons Ginger Ale to fill Shake well with ice, strain into goblet, fill with ginger ale and serve immediately. (N. B. Try substitution of any preferred carbonated water or beverage in place of ginger ale.) GOLDEN FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Egg yolk only Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. GOOD MORNING Gin 1 jigger Anisette 1/4 jigger Egg one white Lemon 2 spoons Sugar Syrup 1 spoon Seltzer to fill Shake well with ice, strain into goblet, add seltzer to fill and serve immediately. HARVARD FIZZ Brandy 1 jigger It. Vermouth 1/2 jigger Orange Bitters...3 dashes Sugar Syrup 1 dash Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

FIZZES 105 JOHN COLLINS Gin (Dry) 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

103 FIZZES 105 JOHN COLLINS Gin (Dry) 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. FRANCE Cognac 1 jigger Curacoa 1 spoon Absinthe 1 spoon Grenadine 1 spoon Lemon 1 spoon Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. MARGUERITE Gin 1I/2jiggers Grenadine 1 spoon Angostura 1 dash Lemon 1 spoon Seltzer to fill Shake well with ice and strain into goblet. Add two pieces twisted lemon peel, fill with seltzer and serve immediately. MORNING GLORY Whisky 1I/2 jiggers Absinthe 3 dashes Egg white only Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. NEW ORLEANS Gin 1I/2 jiggers Lemon 3 spoons Sugar Syrup 1 spoon Mint 1 sprig Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. ORANGE FIZZ Gin 1I/2 jiggers Orange 3 spoons Sugar Syrup 1 spoon Orange Bitters...2 dashes Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

106 BOOTHBY S WORLD DRINKS PEACH BLOW Gin 1I/2 jiggers Peach Syrup 2 spoons Lemon 2 spoons Cream 2 spoons Sweet Soda to fill Shake well with ice, strain into goblet, fill with soda and serve

104 106 BOOTHBY S WORLD DRINKS PEACH BLOW Gin 1I/2 jiggers Peach Syrup 2 spoons Lemon 2 spoons Cream 2 spoons Sweet Soda to fill Shake well with ice, strain into goblet, fill with soda and serve immediately. PINK LADY Gin 1I/2 jiggers Grenadine 2 spoons Lemon 2 spoons Egg white only Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. RAMOS FIZZ Gin 1I/2 jiggers Cream 1/2 jigger Orange Water 2 spoons Egg 1/2 of white Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. REGAL FIZZ Brandy 1 jigger Benedictine 1/2 jigger Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. RICKEY FIZZ Gin 1I/2 jiggers Lemon 2 spoons Absinthe 2 dashes Sugar Syrup 2 spoons Lime Rickey to fill Shake well with ice, strain into goblet, fill with lime rickey and serve immediately. ROYAL FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Egg all of one Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

FIZZES 107 RUM FIZZ Rum 1I/2 jiggers Benedictine 2 dashes Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

105 FIZZES 107 RUM FIZZ Rum 1I/2 jiggers Benedictine 2 dashes Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. SILVER FIZZ Gin 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Egg white only Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. SLOE GIN FIZZ Sloe Gin 2 jiggers Lemon 2 spoons Angostura 1 dash Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. ST. CROIX FIZZ Rum 1I/2 jiggers Bacardi 2 dashes Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. TEXAS FIZZ Gin 1I/2 jiggers Grenadine 1 spoon Orange 2 spoons Lemon 1 spoon Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. TOM COLLINS Gin 1I/2 jiggers Lemon 3 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately. WHISKY FIZZ Whisky 1/I2 jiggers Brandy 1 dash Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.

Juleps This popular beverage was invented in the Sunny Southland. It is a Punch or Cooler in character, but, since its origination, has become so popular it now deserves a classification of its own.

106 Juleps This popular beverage was invented in the Sunny Southland. It is a Punch or Cooler in character, but, since its origination, has become so popular it now deserves a classification of its own. A properly prepared Julep will have the glass well "frosted". To accomplish this, fill the glass with shaved ice and stir slowly until the frost appears upon the outside surface. Then drain out the excess water, refill with shaved ice and prepare the beverage. "Frosting" may be hastened by wrapping the glass in a clean, dry dish towel. Mint sprigs are the characteristic ingredient of this beverage. They may be crushed or not crushed. Most recipes call for bruising the mint, but as many connoisseurs prefer it not crushed, the preference of the guests may well be sought before preparing. Under either method new mint should be imbedded in the ice at frequent intervals and a Maraschino or green cherry, together with flakes of orange, added for decoration. Straws should be served. Glasses should be the low-base (10 ounce) tumbler, with flared rim (Julep glass). BRANDY JULEP Brandy 1I/2 jiggers Rum 1 dash Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall highball glass with shaved ice and strain mixture into it. Add brandy, stir gently, dash rum over, decorate with frosted mint leaves and serve with straws. CHAMPAGNE JULEP Brandy 1 jigger Lemon 1 spoon Champagne to fill Sugar Syrup 1 spoon Mint 1 sprig Crush mint with lemon and syrup in highball glass, add brandy and cracked ice. Stir well, fill with champagne, decorate, add mint leaf and serve with straws. GEORGIAN JULEP Brandy 1 jigger Apricot Brandy...1 jigger Mint 4 sprigs Sugar Syrup 1 spoon Crush mint with syrup in highball glass. Add cracked ice to fill and other ingredients. Stir gently and serve with straws.

JULEPS 109 GIN JULEP Gin 2 jiggers Mint 4 sprigs Lemon 1 spoon Sugar Syrup 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall highball glass with ice and strain this into it.

107 JULEPS 109 GIN JULEP Gin 2 jiggers Mint 4 sprigs Lemon 1 spoon Sugar Syrup 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall highball glass with ice and strain this into it. Add gin, stir gently, decorate with frosted mint leaves and serve with straws. MINT JULEP Brandy 1 jigger Rum 1 dash Sugar Syrup 1 spoon Mint 4 sprigs Seltzer to fill Bruise mint and stir all well with ice in tall highball glass. Fill with cracked ice, add seltzer to fill, decorate with sprig of mint and fruits and serve with straws. MINT JULEP, No. 2 Brandy 1 jigger Peach Brandy....1/2jigger Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint and stir all well with ice in tall highball glass. Fill with cracked ice, add seltzer to fill, decorate with sprig of mint, add fruits and serve with straws. MINT JULEP, No. 3 Whisky to fill Brandy 1 dash Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint and stir all well with ice in tall highball glass. Fill with shaved ice, add whisky to fill, stir slowly until glass frosts, add sprig of mint, dust over with powdered sugar and serve with straws. MINT JULEP, No. 4 Whisky 1 jigger Sugar Syrup 1 spoon Mint 4 sprigs Seltzer to fill Bruise mint and stir all well in highball glass. Add cracked ice, stir well, add seltzer to fill, decorate with mint leaves and fruits and serve with straws. MINT JULEP (New Yorker) Cognac 1 jigger Rum 1 dash Sugar Syrup 1 spoon Mint 4 sprigs Seltzer to fill Bruise mint with syrup and strain into tall highball glass. Fill with cracked ice, add cognac, seltzer to fill and dash rum over top. Add frosted mint leaves, decorate with fruits and serve with straws.

110 BOOTHBY S WORLD DRINKS OLD GEORGIA JULEP Whisky 1 jigger Peach Brandy 1 jigger Mint 4 sprigs Lemon 1 dash Sugar Syrup 1 spoon Place mint with syrup and lemon in highball glass with a little

108 110 BOOTHBY S WORLD DRINKS OLD GEORGIA JULEP Whisky 1 jigger Peach Brandy 1 jigger Mint 4 sprigs Lemon 1 dash Sugar Syrup 1 spoon Place mint with syrup and lemon in highball glass with a little cracked ice and stir gently. (Do not crush mint.) Add cracked ice to fill, pour in whisky and brandy, stir gently, decorate with frosted mint leaves and serve with straws. RUM JULEP Rum 1I/2 jiggers Absinthe 1/2 jigger Sugar Syrup 1 spoon Mint 4 sprigs Bruise mint and stir all well with ice in tall highball glass. Add shaved ice to fill, place few frosted mint leaves over top and serve with straws. WHISKY JULEP Whisky 2 jiggers Mint 4 sprigs Sugar Syrup 2 dashes Bruise mint with syrup and 1 jigger water. Fill tall highball glass with shaved ice and strain mixture into it. Add whisky, twist lemon peel over, add few mint leaves and serve with straws.

109 Rickeys Rickeys are close akin to Sours in nature, but contain a minimum of sweetening. The original, Lime Rickey, was prepared by crushing half a lime and adding the other ingredients, but since that time many recipes have come to light where lime or lemon juice is used. All Rickeys are characterized by a predominance of lemon or lime. However, sugar syrup should always be used, to suit the taste, at least to the point where this delicious beverage would not lose its individuality. Service should be in rickey glasses (6 ounce, low-base, flared rim). However, a 6-ounce highball glass may be used. APPLEJACK RICKEY Applejack 3/4 jigger Brandy 1 spoon Grenadine 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon. APPLEJACK RICKEY, No. 2 Applejack 1 jigger Lemon 2 spoons Sugar Syrup 1 spoon Ginger Ale to fill Stir well in rickey glass with ice. Add ginger ale to fill, decorate and serve with straws. BACARDI RICKEY Bacardi 1 jigger Lemon 1 spoon Sugar Syrup 2 dashes Plain Soda to fill Stir well in rickey glass with ice. Add soda to fill and serve with straws. BACARDI RICKEY, No. 2 Bacardi 1 jigger Maraschino 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon. BRANDY RICKEY Brandy 3/4 jigger Rum Maraschino 1 spoon Lemon Seltzer to fill 1 spoon 1 spoon Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon.

112 BOOTHBY S WORLD DRINKS CLOUDY SKY Sloe Gin 3/4 jigger Grenadine 1 spoon Lemon 1 spoon Ginger Ale to fill Stir well in rickey glass with ice. Add ginger ale to fill, decorate and serve with spoon.

110 112 BOOTHBY S WORLD DRINKS CLOUDY SKY Sloe Gin 3/4 jigger Grenadine 1 spoon Lemon 1 spoon Ginger Ale to fill Stir well in rickey glass with ice. Add ginger ale to fill, decorate and serve with spoon. GIN RICKEY Gin 2 jiggers Lime one-half Seltzer to fill Sugar Syrup 1 spoon Crush lime in rickey glass with syrup. Add lump of ice, gin, seltzer to fill GIN RICKEY, No. 2 Gin 3/4 jigger Fr. Vermouth....1/2jigger Grenadine 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon. LIME RICKEY Gin 1 jigger Lime one-half Sugar Syrup...scant spoon Seltzer to fill Crush lime in highball glass and add syrup and cracked ice. Stir in gin, add seltzer to fill and serve with straws. ROYAL RICKEY Gin 1 jigger It. Vermouth 1/2 jigger Raspberry Syrup...1 spoon Lime one-half Ginger Ale to fill Crush lime in rickey glass with raspberry. Shake gin and It. vermouth well with ice and strain in. Add cracked ice, ginger ale to fill, and serve with spoon. ROYAL RICKEY, No. 2 Gin 1/2 jigger Fr. Vermouth 1 jigger Raspberries 6 Lemon 1 spoon Seltzer to fill Crush raspberries and shake well with other ingredients. Strain into rickey glass with a little cracked ice. Add seltzer to fill, decorate and serve with spoon.

RICKEYS 113 RUM RICKEY Rum 3/4 jigger Benedictine 1 jigger Grenadine 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon.

111 RICKEYS 113 RUM RICKEY Rum 3/4 jigger Benedictine 1 jigger Grenadine 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon. SLOE GIN RICKEY Sloe Gin 1 jigger Grenadine 1 dash Lemon 1 spoon Sweet Soda to fill Stir well in rickey glass with ice. Add soda to fill, decorate and serve with spoon. SWANTON Whisky 2/3 jigger Fr. Vermouth...1/3jigger Sugar Syrup 1 spoon Lemon one-half Mint 2 sprigs Plain Soda to fill Crush lemon in rickey glass with syrup and mint. Add cracked ice, liquors, soda to fill and serve with straws. WHISKY RICKEY Whisky 3/4 jigger Brandy 1 spoon Maraschino 1 spoon Lemon 1 spoon Seltzer to fill Stir well in rickey glass with ice. Add seltzer to fill, decorate and serve with spoon. WHISKY RICKEY, No. 2 Whisky 1 jigger Benedictine 1 spoon Lemon one-half Plain Soda to fill Stir well in rickey glass with ice. Add soda to fill, decorate and serve with spoon.

Individual Punches With which are included: COOLERS AND OTHER THIRST QUENCHERS This particular class of beverages is best suited for serving in the afternoon or warm evenings.

112 Individual Punches With which are included: COOLERS AND OTHER THIRST QUENCHERS This particular class of beverages is best suited for serving in the afternoon or warm evenings. They are popularly known as "Thirst quenchers." Any of the recipes given herein may be enlarged into a party beverage by increasing each ingredient in proportion to the number of guests to be served. ARCHBISHOP PUNCH Port 1 jigger Rum 1 dash Water 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Stir all, but rum, well with ice and strain into highball glass. Add lump of ice, decorate, dash rum over and serve with straws. ARRACK COOLER Arrack 3/4 jigger Rum 1/4 jigger Champagne 1 dash Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake all, but champagne, well with ice and strain into goblet. Add lump of ice, seltzer to fill, dash champagne over and serve with straws. BACARDI PUNCH Bacardi 1 jigger Curacoa 1/2 jigger Grenadine 1/2 jigger Pineapple 1/2 jigger Lemon 1 spoon Stir in highball glass with ice, add sections of sliced orange and serve with straws. BACARDI PUNCH, No. 2 Bacardi 3/4 jigger Cointreau 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Plain Soda to fill Shake well with ice and strain into highball glass. Add lump of ice, soda to fill, decorate and serve with straws. BOSTON COOLER Cognac 1 jigger Rum 1 dash Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir all, but rum, well with ice and strain into goblet. Add. cracked ice, seltzer to fill, decorate and serve with straws.

INDIVIDUAL PUNCHES 115 BRANDY COBBLER Brandy 1 jigger Curacoa 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Stir all well with ice and strain into highball glass.

113 INDIVIDUAL PUNCHES 115 BRANDY COBBLER Brandy 1 jigger Curacoa 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Stir all well with ice and strain into highball glass. Fill with shaved ice, place Maraschino cherry on top and serve with straws. BRANDY COOLER Brandy 1I/2 jiggers Ginger Ale to fill Place twisted lemon peel in goblet, add cracked ice and brandy. Stir well, add ginger ale to fill and serve with straws. BRANDY PUNCH Brandy 1 jigger Curacoa 1 dash Rum 1 dash Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir all, but rum, well with ice and strain into goblet. Add cracked ice, seltzer to fill, dash rum over, decorate and serve with straws. BRANDY PUNCH, No. 2 Brandy 1 jigger Benedictine 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into tall highball glass. Add lump of ice, seltzer to fill and serve with straws. BULLDOG COOLER Gin 1I/2 jiggers Lemon 1 spoon Sugar 1 spoon Ginger Ale to fill Stir well with ice and strain into tall highball glass. Add lump of ice, ginger ale to fill and serve with straws. CABLEGRAM COOLER Whisky 1I/2 jiggers Lemon 1 spoon Sugar 1 spoon Ginger Ale to fill Stir well with ice and strain into tall highball glass. Add lump of ice, ginger ale to fill, decorate and serve with straws.

114 116 BOOTHBY S WORLD DRINKS CHAMPAGNE COBBLER Champagne 2 jiggers Sugar Syrup 1 spoon Stir gently with ice and strain into highball glass. Fill with shaved ice, decorate with sliced orange, pineapple and Maraschino cherry and serve with straws. CHAMPAGNE COBBLER, No. 2 Brandy 1/2 jigger Curacoa 1/2 jigger Champagne to fill Lemon 1 spoon Sugar Syrup 1 spoon Stir all, except champagne, well with ice and strain into tall highball glass. Fill with shaved ice, add champagne to fill, decorate and serve with straws. CHAMPAGNE PUNCH Curacoa 1/2 jigger Champagne to fill Lemon 1 spoon Sugar Syrup 1 spoon Mix lemon with syrup, add lump of ice and curacoa. Stir well, strain into highball glass, add lump of ice. Fill with champagne, stir gently, decorate and serve with spoon. CLARET COBBLER Claret to fill Sugar Syrup 1 spoon Stir well with ice and strain into goblet. Fill with shaved ice, add claret to fill, decorate with sliced orange, pineapple and Maraschino cherry and serve with straws. CLARET PUNCH Claret to fill Lemon 2 spoons Sugar Syrup 2 spoons Mix lemon with sugar syrup in goblet. Fill with shaved ice, pour over claret to fill, decorate and serve with straws. CLARET PUNCH, No. 2 Claret 2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Seltzer to fill Stir well with ice in highball glass. Add seltzer to fill, decorate and serve with straws. COFFEE COBBLER Brandy 1 jigger Port 1/2 jigger Stir well with ice and strain into highball glass. Fill with shaved ice, twist lemon peel over and serve with straws.

INDIVIDUAL PUNCHES 117 CREAM PUNCH Cognac 1 jigger Rum 1 dash Cream 1 jigger Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice and strain into goblet.

115 INDIVIDUAL PUNCHES 117 CREAM PUNCH Cognac 1 jigger Rum 1 dash Cream 1 jigger Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice and strain into goblet. Add shaved ice to fill, grate nutmeg over and serve with straws. CRUSTAS Choice of Liquor... 1 jigger Maraschino 1 dash Angostura 2 drops Lemon spiral peel Peel lemon in thin continuous spiral and fit on inside of frosted wineglass. Add lump of ice. Stir ingredients well with ice, strain into prepared glass and serve with spoon. ENGLISH COBBLER Rum 1 jigger Strong Tea 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Stir well with ice and strain into highball glass. Fill with shaved ice, twist lemon peel over and serve with straws. FLORIDA PUNCH Whisky 2 jiggers Pineapple 1/2 jigger Sugar Syrup 2 spoons Seltzer to fill Stir well with ice and strain into goblet. Add cracked ice, seltzer to fill, decorate and serve with straws. GIN DAISY Gin...1 jigger Absinthe 3 dashes Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, fill with seltzer and serve with straws. GIN DAISY, No. 2 Gin 2 jiggers Raspberry Syrup...1 jigger Lemon 1 spoon Seltzer to fill Shake well with ice and strain into goblet. Add cracked ice, seltzer to fill, decorate and serve with straws.

118 BOOTHBY S WORLD DRINKS GIN-MINT PUNCH Gin 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Mint 4 sprigs Ginger Ale to fill Bruise mint with lemon and syrup. Add lump of ice and gin.

116 118 BOOTHBY S WORLD DRINKS GIN-MINT PUNCH Gin 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Mint 4 sprigs Ginger Ale to fill Bruise mint with lemon and syrup. Add lump of ice and gin. Stir well and strain into goblet. Add lump of ice, fill with ginger ale, decorate and serve with straws. GYPSY PUNCH Rum 1 jigger Grenadine 2 dashes Lemon 1 spoon Sugar Syrup 2 dashes Nutmeg to taste Seltzer to fill Stir will in tall highball glass with cracked ice. Add seltzer to fill, grate nutmeg over, decorate and serve with straws. HILLYCROFT COOLER Gin 2 jiggers Ginger Ale to fill Place twisted lemon peel and cracked ice in tall highball glass. Add gin and stir well. Add ginger ale to fill and serve with straws. IMPERIAL PUNCH Whisky 2 jiggers Champagne 2 jiggers Curacoa 1 spoon Lemon 2 spoons Sugar Syrup 2 spoons Stir all but champagne, with cracked ice to fill, in goblet, until chilled. Add champagne, stir gently and serve with straws. (N. B. Brandy or rum may be substituted for whisky.) LAWN TENNIS COOLER Brandy 2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Ginger Ale to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill, decorate and serve with straws. MALAHAT PUNCH Brandy 3/4 jigger Absinthe 2 spoons Lemon 1 spoon Sugar Syrup 1 spoon Plain Soda to fill Shake well with ice and strain into tall highball glass. Add cracked ice, soda to fill and serve with straws.

INDIVIDUAL PUNCHES 119 MCKINLEY PUNCH Whisky 1 jigger Grenadine 2 jiggers Lemon 1 spoon Seltzer to fill Stir well with cracked ice in tall highball glass.

117 INDIVIDUAL PUNCHES 119 MCKINLEY PUNCH Whisky 1 jigger Grenadine 2 jiggers Lemon 1 spoon Seltzer to fill Stir well with cracked ice in tall highball glass. Add seltzer to fill, decorate and serve with straws. MISSOURI COOLER Applejack 1 jigger Creme de Cocoa..1/2jigger Sugar Syrup 1 spoon Milk 2 jiggers Nutmeg to taste Shake well with ice and strain into goblet. Grate nutmeg over and serve with straws. OASIS COOLER Gin 2 jiggers Fr. Vermouth 2 jiggers Lemon 1 spoon Seltzer to fill Shake well with ice and strain into goblet. Add cracked ice, seltzer to fill and serve with straws. (N. B. Lemon is optional in this recipe.) ORGEAT PUNCH Brandy 1 jigger Orgeat 2 spoons Port 1 dash Lemon 1 spoon Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill, decorate and serve with straws. PARACHUTE COOLER Brandy 1 jigger Kirschwasser 1 jigger Coffee 1 jigger Egg 1/2 of white Seltzer to fill Shake well with ice and strain into goblet. Add cracked ice, seltzer to fill and serve with straws. PICON PUNCH Amer Picon 1 jigger Grenadine 2 spoons Lemon 1 dash Seltzer to fill Stir well with ice and strain into goblet. Add cracked ice, twist lemon peel over, add seltzer to fill and serve with straws.

120 BOOTHBY S WORLD DRINKS PISCO PUNCH Pisco 1 jigger Lemon 1/2 jigger Sugar Syrup 3 spoons Shake well with ice and strain into highball glass. Add ice water to fill and serve with straws.

118 120 BOOTHBY S WORLD DRINKS PISCO PUNCH Pisco 1 jigger Lemon 1/2 jigger Sugar Syrup 3 spoons Shake well with ice and strain into highball glass. Add ice water to fill and serve with straws. PISCO PUNCH, No. 2 Pisco 1I/2 jiggers Strong Lemonade to fill Stir Pisco in goblet nearly filled with cracked ice. Add lemonade to fill and serve with straws. PLANTERS' PUNCH Bacardi 1I/2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Red Pepper 1 pinch Nutmeg to taste Shake well with ice. Fill short highball glass with shaved ice and pour in mixture. Grate nutmeg over, add pinch of red pepper and serve with straws. QUEEN CHARLOTTE COOLER Raspberry Syrup.1I/2jiggers Orgeat 2 dashes Sweet Soda to fill Stir well with ice in highball glass, add soda to fill and serve with straws. QUENCHER COOLER Cognac 1I/2 jiggers Lemon 2 spoons Sugar Syrup 2 spoons Egg all of one Ginger Ale to fill Shake well with ice and strain into tall highball glass. Add cracked ice, ginger ale to fill and serve with straws. RAFAEL NECTAR Sherry 2 jiggers Egg all of one Lemon 1 spoon Sugar Syrup 1 spoon Ginger Ale to fill Shake well with ice and strain into goblet. Add shaved ice, ginger ale to fill, decorate and serve with straws. REMSEN COOLER Gin 2 jiggers Sugar Syrup 1 spoon Lemon Peel 6 pieces Plain Soda to fill Twist peel and bruise with syrup in highball glass. Add cracked ice, gin, soda to fill and serve with straws.

INDIVIDUAL PUNCHES 121 REVIVER COOLER Brandy 1 jigger Milk 2 jiggers Raspberry Syrup..1/2 jigger Sweet Soda to fill Shake well with ice and strain into goblet.

119 INDIVIDUAL PUNCHES 121 REVIVER COOLER Brandy 1 jigger Milk 2 jiggers Raspberry Syrup..1/2 jigger Sweet Soda to fill Shake well with ice and strain into goblet. Add cracked ice, soda to fill and serve with straws. ROCKY MOUNTAIN COOLER Applejack 1 jigger Cider to fill Egg all of one Lemon 1 spoon Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice and strain into goblet. Add cracked ice, cider to fill, grate nutmeg over and serve with straws. ROMAN PUNCH Cognac 1 jigger Curacoa 1 spoon Raspberry Syrup... 1 spoon Rum 2 dashes Lemon 2 spoons Sugar Syrup 1 spoon Stir well with ice and strain into highball glass. Add cracked ice to fill, decorate and serve with straws. RUM COBBLER Rum 1 jigger Pineapple 1 spoon Bacardi 1 spoon Stir well with ice and strain into highball glass. Fill with shaved ice, twist lemon peel over and serve with straws. RUM DAISY Rum 1 jigger Curacoa 1 spoon Lemon 1 spoon Sugar Syrup 1 spoon Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws. RUM PUNCH Rum 1 jigger Curacoa 1 dash Lemon 4 spoons Sugar Syrup 2 spoons Stir well with ice and strain into highball glass. Add cracked ice to fill, decorate and serve with straws. RUM PUNCH, No. 2 Rum 3/4 jigger Curacoa 2 spoons Lemon 1 spoon Seltzer to fill Shake well with ice and strain into goblet. Add cracked ice, seltzer to fill, decorate and serve with straws.

122 BOOTHBY S WORLD DRINKS RURAL PUNCH Applejack 1 jigger Angostura 1 dash Cider to fill Sugar Syrup 1 spoon Twist two pieces lemon peel and bruise with syrup in goblet.

120 122 BOOTHBY S WORLD DRINKS RURAL PUNCH Applejack 1 jigger Angostura 1 dash Cider to fill Sugar Syrup 1 spoon Twist two pieces lemon peel and bruise with syrup in goblet. Add all except cider and stir well with ice. Add cider to fill, decorate and serve with straws. RUSSIAN PUNCH Cognac 1/2 jigger Kummel 1/2 jigger Champagne to fill Place cognac and kummel in frosted short highball glass with small lump of ice. Add champagne to fill, stir gently and serve with straws. SAUTERNE COOLER Sauterne 3 jiggers Lemon 2 spoons Sugar Syrup 1 spoon Shake well with ice and strain into highball glass. Add cracked ice to fill, place Maraschino cherry on top and serve with straws. SHERRY COBBLER Sherry 1I/2 jiggers Port 1 spoon Curacoa 1 spoon Stir sherry and curacoa well with ice and strain into highball glass. Fill with shaved ice, dash Port over and serve with straws. SHERRY COBBLER, No. 2 Sherry to fill Sugar Syrup 1 spoon Stir a little sherry with syrup in highball glass until chilled. Add cracked ice to fill, sherry to fill, twist lemon peel over, decorate and serve with straws. SHERRY PUNCH Sherry 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Seltzer few dashes Shake well with ice and strain into goblet. Add cracked ice until nearly full. Add few dashes seltzer, decorate and serve with straws. (N. B. The white of an egg may also be used in this recipe.)

INDIVIDUAL PUNCHES 123 STRAWBERRY PUNCH Sauterne 3 jiggers Brandy 1 spoon Strawberries 3 or 4 Sugar Syrup 2 spoons Shake well with ice and strain into goblet.

121 INDIVIDUAL PUNCHES 123 STRAWBERRY PUNCH Sauterne 3 jiggers Brandy 1 spoon Strawberries 3 or 4 Sugar Syrup 2 spoons Shake well with ice and strain into goblet. Add cracked ice to fill and serve with straws. TAMARIND PUNCH Gin 2 jiggers Tamarind 1 jigger Lemon 1 spoon Sugar 1 spoon Seltzer to fill Stir well with ice in goblet. Add seltzer to fill, twist lemon peel over and serve with straws. TIP TOP PUNCH Brandy 1 jigger Benedictine 2 spoons Lemon 1 spoon Sugar Syrup 1 spoon Champagne to fill Shake all, except champagne, well with ice and strain into tall highball glass. Add cracked ice, champagne to fill and serve with straws. TOD SLOAN COOLER Gin 1 jigger Cassis 1/3 jigger Lemon 1 spoon Sugar Syrup 1 dash Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws. TURKISH HAREM COOLER Vin de Rose...to measure Essence of Quince.to meas. Fill goblet with shaved ice. Pour over Vin de Rose until half filled, add essence of quince until filled, stir gently, decorate with pomegranate kernels and serve with straws. VANILLA COOLER Cognac 1 jigger Creme devanille..1/2jigger Sugar Syrup 1 spoon Cream 2 jiggers Nutmeg to taste Shake well with ice and strain into goblet. Grate nutmeg over and serve with straws.

124 BOOTHBY S WORLD DRINKS VANILLA PUNCH Brandy 1 jigger Creme devanille...1/2jigger Lemon 2 spoons Sugar Syrup 2 spoons Sweet Soda to fill Stir well with ice and strain into goblet.

122 124 BOOTHBY S WORLD DRINKS VANILLA PUNCH Brandy 1 jigger Creme devanille...1/2jigger Lemon 2 spoons Sugar Syrup 2 spoons Sweet Soda to fill Stir well with ice and strain into goblet. Add cracked ice, soda to fill, decorate and serve with straws. VAULTER PUNCH Whisky 2 jiggers Cider to fill Stir whisky well with ice and add 2 pieces twisted lemon peel, strain into goblet, add cracked ice, cider to fill, decorate and serve with straws. (Seltzer or sweet soda may be substituted for cider in this recipe.) VELVET GAFF COOLER Porter 2 jiggers Champagne to fill Ingredients must be thoroughly chilled before opening. Chill goblet and add porter. Fill with champagne and serve immediately. VENICE COOLER Brandy 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Egg all of one Ginger Ale to fill Shake well with ice and strain into goblet. Add cracked ice, ginger ale to fill, decorate with mint sprig, add Maraschino cherry and serve with straws. WHISKY COBBLER Whisky 1 jigger Sugar Syrup 1 spoon Stir whisky with syrup in highball glass until chilled. Add shaved ice to fill, twist lemon peel over, decorate and serve with straws. WHISKY COOLER Whisky 2 jiggers Ginger ale to fill Place twisted lemon peel in tall highball glass. Add cracked ice, whisky and stir well. Add ginger ale to fill and serve with straws. WHISKY DAISY Whisky 1 jigger Absinthe 3 dashes Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws.

INDIVIDUAL PUNCHES 125 WHISKY PUNCH Whisky 1 jigger Curacoa 1 dash Rum 1 dash Lemon 4 spoons Sugar Syrup 2 spoons Seltzer to fill Stir well in goblet with ice.

123 INDIVIDUAL PUNCHES 125 WHISKY PUNCH Whisky 1 jigger Curacoa 1 dash Rum 1 dash Lemon 4 spoons Sugar Syrup 2 spoons Seltzer to fill Stir well in goblet with ice. Add cracked ice, seltzer to fill, dash rum over, decorate and serve with straws. WHISKY PUNCH, No. 2 Whisky 1 jigger Brandy 1 dash Lemon 1 spoon Sugar Syrup 1 spoon Plain Soda to fill Stir well with ice and strain into highball glass. Add cracked ice, soda to fill WHITE COBBLER White Wine to fill Sugar Syrup 1 jigger Stir a little wine with syrup in highball glass until chilled. Add cracked ice to fill, white wine to fill, decorate and serve with straws. WHITE WINE PUNCH White Wine 1 jigger Arrack 1/2 jigger Lemon 1 spoon Sugar Syrup 1 spoon Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill, decorate with small pieces of pineapple and orange and serve with straws. YACHT CLUB PUNCH Rum 1 jigger Grenadine 1/3 jigger Absinthe 3 dashes Lemon 1 spoon Plain Soda to fill Stir well with ice and strain into goblet. Add cracked ice, seltzer to fill, decorate and serve with straws. ZENITH COOLER Gin 1 jigger Pineapple 2 spoons Sugar Syrup 1 spoon Lemon 1 spoon Shake well with ice and strain into tall highball glass. Add cracked ice to fill, decorate with pineapple and serve with straws.

124 Sangarees and Slings ALE SANGAREE Ale to fill Sugar Syrup 2 spoons Nutmeg to taste Stir well with ice in tall highball glass. Fill with ale, stir gently, grate nutmeg over APPLEJACK SLING Applejack 1I/2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Nutmeg to taste Stir well with ice and strain into highball glass. Add lump of ice, fill with chilled water, grate nutmeg over BEER SANGAREE Beer to fill Sugar Syrup 1 spoon Nutmeg to taste Stir well with ice in highball glass. Add beer to fill, grate nutmeg over and serve. BRANDY SANGAREE Brandy 1I2 jiggers Sugar Syrup 1 spoon Nutmeg to taste Stir well with ice in tall highball glass. Fill with chilled water, add nutmeg to taste BRANDY SLING Brandy 1I2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Nutmeg to taste Stir well with ice and strain into highball glass. Add lump of ice, fill with chilled water, grate nutmeg over CALVADOS SLING Calvados 1I2 jiggers Sugar Syrup 1 spoon Lemon 1 spoon Benedictine 1 dash Nutmeg to taste Stir well with ice and strain into highball glass. Add lump of ice, fill with chilled water, grate nutmeg over

125 SANGAREES AND SLINGS 127 CLARET SANGAREE Claret to fill Sugar Syrup 4 spoons Nutmeg to taste Stir well with ice in tall highball glass. Grate nutmeg over FANCY SLING Brandy 1/2 jigger Benedictine 1/2 jigger Lemon 1 spoon Maraschino 1 spoon Absinthe 1/2 jigger Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill, grate nutmeg over GIN SANGAREE Gin 1I/2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over GIN SLING Gin 1I/2 jiggers Lemon 1 spoon Grenadine 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill PORT SANGAREE Port 2 jiggers Sugar 2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over RUM SANGAREE Rum 1I/2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over RUM SLING Rum 1I/2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice and strain into chilled cocktail glass. Add cracked ice, chilled water to fill, grate nutmeg over

128 BOOTHBY S WORLD DRINKS SAUTERNE SANGAREE Sauterne 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Shake well with ice and strain into short highball glass.

126 128 BOOTHBY S WORLD DRINKS SAUTERNE SANGAREE Sauterne 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Shake well with ice and strain into short highball glass. Add cracked ice to fill, grate nutmeg over SHERRY SANGAREE Sherry 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over STRAITS SLING Benedictine 1/4 jigger Cherry Brandy...1/4jigger Gin 1 jigger Angostura 1 dash Orange Bitters...2 dashes Lemon 1 spoon Plain Soda to fill Shake well with ice and strain into tall highball glass. Add cracked ice, soda to fill WHISKY SANGAREE Whisky 1I/2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over WHISKY SLING Whisky 1I/2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Nutmeg to taste Seltzer to fill Stir well with ice and strain into highball glass. Add cracked ice, seltzer to fill, grate nutmeg over

Lemonades This painful subject may be best covered as follows: PLAIN Lemon 4 spoons Sugar Syrup 3 spoons Water or Seltzer to fill Stir well with ice in tall highball glass.

127 Lemonades This painful subject may be best covered as follows: PLAIN Lemon 4 spoons Sugar Syrup 3 spoons Water or Seltzer to fill Stir well with ice in tall highball glass. Add water or seltzer to fill, decorate and serve with straws. BISHOP Burgundy 1 jigger Rum 1 dash Lemon 4 spoons Sugar Syrup 3 spoons Water or Seltzer to fill Stir well with ice in tall highball glass. Add water or seltzer to fill, decorate and serve with straws. CENTENNIAL Tom and Jerry Batter..1 spoon Add batter to ingredients for plain lemonade and proceed in same manner. CLARET Claret 1 jigger This may be added to ingredients, or floated on, after plain lemonade, as above described, is prepared. EGG Add one egg to plain lemonade, above described, and proceed as there directed. NAPA Substitute Napa soda for water and seltzer and proceed as with plain lemonade. ORGEAT Add 1 dash of orgeat and proceed as with plain lemonade. PORT Add 1 jigger port and proceed as with plain lemonade. (N. B. Port, also, may be floated on.) RASPBERRY Add 1 jigger raspberry syrup and proceed as with plain lemonade.

130 BOOTHBY S WORLD DRINKS RICKEY Substitute lime rickey for water or seltzer and proceed as with plain lemonade. SHERRY Add 1 jigger sherry and proceed as with plain lemonade.

128 130 BOOTHBY S WORLD DRINKS RICKEY Substitute lime rickey for water or seltzer and proceed as with plain lemonade. SHERRY Add 1 jigger sherry and proceed as with plain lemonade. SODA Substitute plain or sweet soda for water or seltzer and proceed as with plain lemonade. SPIKE One jigger of whisky, or preferred liquor, added to plain lemonade, above. WHITE ROCK Substitute White Rock for water or seltzer and proceed as with plain lemonade.

129 Hot Beverages TODDIES, PUNCHES, ETC. Hot beverages are particularly well adapted to cold, wintry weather, to prevent cold, by restoring bodily temperature after becoming damp, to induce sleep and for persons threatened with chill, etc. They cover a wide range, but a few general suggestions will not come amiss. Water or milk, where called for, should be at the point of boiling. Protect glassware with a silver spoon. Most hot beverages are heavily spiced, but this is largely at the discretion of the mixer. Tall highball glasses (8 ounce) are proper for serving, except where otherwise noted. Many connoisseurs prefer the use of strained honey, instead of sugar, in hot beverages. ALE SANGAREE Ale to fill Sugar Syrup 1 spoon Nutmeg to taste Fill pewter mug with ale and stir in syrup. Heat iron bar to white heat and slowly immerse in ale. When sufficiently heated, grate nutmeg over and serve immediately. (N. B. Porter may be substituted for ale in this recipe.) APPLE BRANDY Apple Brandy 1 jigger Sugar Syrup 1 spoon Nutmeg to taste Hot Water to fill Stir, with hot water, in tall highball glass, grate nutmeg over and serve with spoon. APPLE TODDY Applejack 1 jigger Baked Apple Juice.2 spoons Nutmeg to taste Hot Water to fill Stir, with hot water, in tall highball glass, grate nutmeg over and serve with spoon. ALHAMBRA ROYAL Cognac 1/2 jigger Hot Chocolate 1 cup Lemon 1 slice Stir cognac into hot chocolate, add slice of lemon and serve with spoon.

132 BOOTHBY S WORLD DRINKS BACARDI GROG Bacardi 1 jigger Hot Tea 1/2 jigger Sugar Syrup 1 spoon Nutmeg to taste Hot Water to fill Stir well in punch cup, adding hot water to fill.

130 132 BOOTHBY S WORLD DRINKS BACARDI GROG Bacardi 1 jigger Hot Tea 1/2 jigger Sugar Syrup 1 spoon Nutmeg to taste Hot Water to fill Stir well in punch cup, adding hot water to fill. Add slice of lemon, grate nutmeg over and serve with spoon. BERRYADE Port 1 spoon Berries (choice)... about 12 Sugar Syrup 1 spoon Hot Water to fill Crush berries with a little hot water and strain into tall highball glass. Add other ingredients, fill with hot water and serve with spoon. BLACK STRIPE Rum 1 jigger Molasses 1 spoon Nutmeg to taste Hot Water to fill Stir well in tall highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon. BLACK STRIPE, No. 2 Rum 1I/2 jiggers Honey 2 spoons Nutmeg to taste Hot Water to fill Stir well in tall highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon. BLUE BLAZER Scotch 2 jiggers Sugar Syrup 1 spoon Two pewter mugs Place syrup in one mug and Scotch in the other. Set fire to liquor and pour slowly from one mug to the other. When heated twist lemon peel over and serve with spoon. BURNED BRANDY Brandy 1 jigger Sugar 2 cubes Place sugar in small saucer, pour brandy over and set on fire. Stir while burning and when sugar is entirely melted serve in whisky glass with spoon.

HOT BEVERAGES 133 BUTTERED RUM Rum 1 jigger Butter size of pea Spice to taste Hot Water to fill Sugar Syrup 1 spoon Stir rum and sugar syrup with hot water in highball glass.

131 HOT BEVERAGES 133 BUTTERED RUM Rum 1 jigger Butter size of pea Spice to taste Hot Water to fill Sugar Syrup 1 spoon Stir rum and sugar syrup with hot water in highball glass. Stir in butter, add spice to taste and serve with spoon. CAFE ROYAL Chartreuse (Yellow) 2 spoons Sugar 1 cube Hot Coffee 1 cup Place sugar in large spoon and pour chartreuse over it. When sugar is dissolved, add to coffee. Stir well and serve with spoon. EGG FLIP Ale 2 jiggers Egg all of one Brown Sugar 2 spoons Nutmeg to taste Beat egg with sugar into batter. Heat ale until nearly boiling. Pour mixtures back and forth until smooth, pour into highball glass, grate nutmeg over EGG NOG Brandy 1 jigger Rum 1 spoon Sugar Syrup 2 spoons Egg all of one Hot Milk 2 jiggers Nutmeg to taste Beat egg into froth, stir in sugar and brandy. Slowly stir in hot milk to fill and add rum over top. Grate nutmeg over and serve with spoon. GLUH WEIN Claret 3 jiggers Sugar Syrup 2 spoons Cinnamon small piece Lemon 1 slice Place all in saucepan and bring to boil. Pour into tall highball glass and serve with spoon. GROG Rum 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Hot Water to fill Stir in highball glass, add hot water to fill, twist lemon peel over and serve with spoon. KEY WEST Rum 1 jigger Allspice 1/2 spoon Sugar Syrup 1 spoon Butter size of pea Nutmeg to taste Hot Water to fill Stir in highball glass with hot water, twist lemon peel over, grate nutmeg over and serve with spoon.

134 BOOTHBY S WORLD DRINKS LAIT DE POULE (French Egg Nog) Brandy 1 jigger Rum 2 dashes Egg 2 yolks Sugar Syrup 2 spoons Hot Milk 2 jiggers Beat egg with syrup and add a little hot milk.

132 134 BOOTHBY S WORLD DRINKS LAIT DE POULE (French Egg Nog) Brandy 1 jigger Rum 2 dashes Egg 2 yolks Sugar Syrup 2 spoons Hot Milk 2 jiggers Beat egg with syrup and add a little hot milk. Stir in brandy, add hot milk to fill, dash rum over top and serve with spoon. LOCOMOTIVE Claret 2 jiggers Curacoa 1/2 jigger Honey 1 spoon Egg yolk of one Sugar Syrup 2 spoons Spice to taste Mix all well and bring to boil in pan. Stir until smooth and sufficiently cooled. Pour into Tom and Jerry mug, spice to taste, add slice of lemon and serve with spoon. MILK PUNCH Brandy 1I/2 jiggers Rum 1 spoon Sugar Syrup 2 spoons Nutmeg to taste Hot Milk 2 jiggers Stir all in tall highball glass, grate nutmeg over and serve with spoon. (N. B. Whisky may be substituted for brandy in this recipe.) MILK TODDIES Choice of Liquor1I/2jiggers Hot Milk 1I/2 jiggers Stir choice of liquors with hot milk in highball glass, grate nutmeg over and serve with spoon. MONKEY PUNCH St. Julien 1I/2 jiggers Sugar Syrup 1 spoon Spice to taste Hot Water to fill Stir all in highball glass, add slice of lemon, spice to taste and serve with spoon. MULLED ALE Ale 4 jiggers Pewter Mug Place an iron bar or poker heated to white heat slowly into liquid and when same is sufficiently hot serve with spoon. (N. B. Porter may be substituted for ale in this recipe.)

133 HOT BEVERAGES 135 MULLED WINE Choice of Wine...2 jiggers Hot Water to fill Lemon 1 spoon Sugar Syrup 2 spoons Verbena 1 leaf Heat wine to boiling point, add other ingredients, pour into tall highball glass and serve with spoon. (N. В. The whites of two eggs beaten into a froth may be added to this recipe.) PORT NEGUS Port 1I/2 jiggers Sugar Syrup 1 spoon Spice to taste Hot Water to fill Stir all in highball glass, dust spice over and serve with spoon. PORT SANGAREE Port 2 jiggers Sugar Syrup 1 spoon Nutmeg to taste Hot Water to fill Stir well in tall highball glass, grate nutmeg over and serve with spoon. ROAD HOUSE PUNCH Burgundy 4 jiggers Spice to taste Sugar Syrup 1 spoon Heat Burgundy with syrup and pour into tall highball glass. Dust spice over and serve in Tom and Jerry mug. ROYAL PUNCH Brandy 1I/2 jiggers Curacoa 2 spoons Hot Tea 2 jiggers Egg white only Sugar Syrup 1 spoon Lemon 1 spoon Stir well in tall highball glass. Add white of egg, beaten well, and serve with spoon. RUM GROG Rum 1 jigger Hot Tea 1/2 jigger Hot Water to fill Sugar Syrup 1 spoon Nutmeg to taste Stir well in punch cup, adding hot water to fill. Add slice of lemon, grate nutmeg over and serve with spoon. SLINGS Choice of Liquor1I/2jiggers Lemon 1 spoon Sugar Syrup 1 spoon Hot Water to fill Nutmeg to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon.

136 BOOTHBY S WORLD DRINKS SPICED RUM Rum 1I/2 jiggers Sugar Syrup 1 spoon Allspice 1 spoon Butter size of pea Hot Water to fill Stir well in tall highball glass, adding hot water to fill.

134 136 BOOTHBY S WORLD DRINKS SPICED RUM Rum 1I/2 jiggers Sugar Syrup 1 spoon Allspice 1 spoon Butter size of pea Hot Water to fill Stir well in tall highball glass, adding hot water to fill. Dust Allspice over. Add half slice of lemon and serve with spoon. TAM O'SHANTER Scotch 2 jiggers Sugar Syrup 1 spoon Lemon few drops Spice to taste Hot Water to fill Stir well in highball glass, adding hot water to fill. Dust over with spice and serve with spoon. TEA PUNCH Brandy 1I/2 jiggers Rum 2 spoons Hot Tea 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Stir well in tall highball glass, twist lemon peel over and serve with spoon. TODDIES Choice of Liquor..1 jigger Sugar Syrup 1 dash Hot Water to fill Nutmeg to taste Stir well in highball glass, adding hot water to fill. Twist lemon peel over, grate nutmeg over and serve with spoon. TOM AND JERRY (For 4 Persons) Brandy 4 jiggers Rum 4 dashes Batter (see below) 8 spoons Hot Milk to fill Nutmeg to taste First prepare batter. Separate 1 egg, beating both well, and then place together. Stir in powdered sugar to consistency of cake batter and set aside for use. Heat 4 Tom and Jerry mugs in hot water. Add 2 spoons batter to each mug, stir in liquor, fill with hot milk and stir well. Grate nutmeg over and serve with spoon. (Ν. B. Hot water may be substituted for milk in this recipe.) WHISKY PUNCH Whisky 1I/2 jiggers Sugar 1 spoon Lemon few drops Spice to taste Hot Water to fill Stir well in highball glass, adding hot water to fill Add half slice of lemon, spice to taste and serve with spoon.

Miscellaneous In this department appear many favorites of the connoisseur, together with after-dinner beverages, members of the "nog" family and other famous concoctions.

135 Miscellaneous In this department appear many favorites of the connoisseur, together with after-dinner beverages, members of the "nog" family and other famous concoctions. Milk punches and a host of other delightful beverages are included. Here, also, will be found many pousse cafes and other Parisian and Continental dainties. ALSACE-LORRAINE Kirschwasser 1/4 jigger Anisette 1/4 jigger Pour into pony glass with no ice and serve with ice-water chaser. ANGEL KISS Apricot Cordial...3/4 jigger Cream 1/4 jigger Chill cordial well with ice and pour into pousse cafe glass. Float chilled cream over top and serve with cut straws. ASTRINGENT Port 1/2 jigger Sherry 1/2 jigger Jamaica Ginger...4 dashes Nutmeg to taste Place ginger in cocktail glass, add port and sherry, grate nutmeg over and serve. BALTIMORE EGG NOG Brandy 1/2 jigger Rum 1/4 jigger Madeira 3/4 jigger Milk 2 jiggers Sugar Syrup 2 spoons Egg all of one Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over BENEDICTINE-BRANDY Benedictine 1/4 jigger Cognac 1/4 jigger Pour Benedictine into pony glass without ice, float cognac over and serve with ice-water chaser. BLACK STRIPE Rum 1 jigger Molasses 2 spoons Stir well with ice, strain into cocktail glass

138 BOOTHBY S WORLD DRINKS BLACK STRIPE, No. 2 Rum 1I/2 jiggers Honey 2 spoons Nutmeg to taste Dissolve honey with little warm water in highball glass. Add ice, rum and stir well.

136 138 BOOTHBY S WORLD DRINKS BLACK STRIPE, No. 2 Rum 1I/2 jiggers Honey 2 spoons Nutmeg to taste Dissolve honey with little warm water in highball glass. Add ice, rum and stir well. Fill with chilled water, grate nutmeg over BONANZA Brandy 1/2 jigger Angelica 1 jigger Reisling to fill Stir brandy and angelica well with ice in highball glass. Add Reisling to fill BOSOM CARESSER Brandy 1/2 jigger Curacoa 1/2 jigger Madeira 1/2 jigger Grenadine 1/2 jigger Egg 1 yolk Shake well with ice, strain into short highball glass BRACER Brandy 1 jigger Angostura 2 dashes Anisette 2 dashes Lemon 1 spoon Sugar Syrup 1 spoon Egg all of one Vichy to fill Shake well with ice, strain into highball glass, add vichy to fill and 6erve with straws. BRANDY & GUM Brandy 1 jigger Sugar Syrup 1 spoon Stir well together in whisky glass and serve with ice water chaser. BRANDY SCAFFA Brandy 1/2 jigger Maraschino 1/2 jigger Angostura few drops Stir well in whisky glass and serve with cut straws and ice water chaser. BRANDY SHAKE Cognac 1 jigger Lemon 3 spoons Sugar Syrup 2 spoons Shake well with ice, strain into short highball glass

MISCELLANEOUS 139 BRECK AND BRACE Cognac 1 jigger Champagne to fill Stir cognac in frosted highball glass with ice, add champagne to fill and serve. BROWN SHAKE Curacoa (Brown).

137 MISCELLANEOUS 139 BRECK AND BRACE Cognac 1 jigger Champagne to fill Stir cognac in frosted highball glass with ice, add champagne to fill and serve. BROWN SHAKE Curacoa (Brown)..3/4 jigger Angostura 2 drops Lemon 1 spoon Shake well with ice, strain into cocktail glass BULL'S MILK Brandy 1I/2 jiggers Sugar Syrup 1 spoon Milk 1I/2 jiggers Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. BUTTERFLY FLIP Cognac 1 jigger Creme decocoa...1/2jigger Angostura 1 dash Milk 1I/2 jiggers Sugar Syrup I spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. CAFE KIRSCHE Kirschwasser 1/4 jigger Anisette 1/4 jigger Sugar Syrup 2 spoons Hot Coffee 3 jiggers Shake all well with ice, strain into goblet CHAMPERELLE Curacoa (1) 1/4 jigger Anisette (2) 1/4 jigger Chartreuse (3)...1/4jigger Cognac (4) 1/4 jigger Angostura few drops Pour carefully, as numbered, into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser. COPENHAGEN Tom & Jerry Batter...2 sp. Jamaica Rum 1 jigger Lemon Soda to fill Stir batter with a little soda and lump of ice in Tom and Jerry mug until smooth. Add rum, soda to fill

140 BOOTHBY S WORLD DRINKS CRITERION EGG NOG Brandy 1 jigger Curacoa 1/2 jigger Milk 2I/2 jiggers Sugar Syrup 2 spoons Cinnamon to taste Shake vigorously with ice, strain into tall highball glass,

138 140 BOOTHBY S WORLD DRINKS CRITERION EGG NOG Brandy 1 jigger Curacoa 1/2 jigger Milk 2I/2 jiggers Sugar Syrup 2 spoons Cinnamon to taste Shake vigorously with ice, strain into tall highball glass, dust cinnamon over CUCUMBER Creme de Menthe..1/2 jigger Cream 1/2 jigger Carefully float cream over creme de menthe in cocktail glass DELIGHT Cognac 1/2 jigger Fr. Ratafia 1/2 jigger Pour into chilled cocktail glass and serve with ice water chaser. DOG'S NOSE Porter 2 jiggers Gin 1 jigger Add gin to porter in highball glass with cracked ice EGG NOG Brandy 1 jigger Rum 1/2 jigger Milk 2 jiggers Egg all of one Sugar Syrup 2 spoons Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over (Ν. B. Variations: 1, substitute whisky for brandy; 2, reverse quantities of brandy and rum.) EGG NOG, No. 2 Rum 1I/2 jiggers Vanilla 6 drops Milk 2 jiggers Egg all of one Sugar Syrup 2 spoons Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over EYE OPENER Brandy 1/3 jigger Absinthe 1/3 jigger Creme dementhe...1/3jigger Egg all of one Red Pepper 1 pinch Shake well with ice, strain into short highball glass, add red pepper (if desired)

MISCELLANEOUS 141 FRAPPES Choice of Liqueurs or Cordials... 1 jigger Pack a sherry glass with shaved ice and slowly pour in preferred beverage until full. Serve with cut straws.

139 MISCELLANEOUS 141 FRAPPES Choice of Liqueurs or Cordials... 1 jigger Pack a sherry glass with shaved ice and slowly pour in preferred beverage until full. Serve with cut straws. GIN & BITTERS Gin 1 jigger Bitters few drops Wet inside of chilled cocktail glass with bitters, toss out, add gin and serve with ice water chaser. GIN & GUM Gin 1 jigger Sugar Syrup 1 spoon Stir well in whisky glass and serve with ice water chaser. GIN SHAKE Gin 1 jigger Lemon 3 spoons Sugar Syrup 2 spoons Shake well with ice, strain into short highball glass GOLDEN SLIPPER Chartreuse (Yellow).1/2 jig. Egg 1 yolk Goldenwasser to fill Place Chartreuse in chilled highball glass, into which float unbroken egg yolk. Add Goldenwasser to fill GRASSHOPPER Creme de Menthe..1/2 jigger Creme de Cocoa...1/2jigger Float creme de cocoa on creme de menthe in chilled pousse cafe glass HONEYED PEACH Peach Brandy 1 jigger Honey 1 spoon Stir well with ice, pour into whisky glass and serve with ice water chaser.

140 142 BOOTHBY S WORLD DRINKS ITCHIBAN ( No. 1 Chinese Egg Nog) Brandy 1I/2 jiggers Benedictine 1 spoon Creme de Cocoa... 1 spoon Egg all of one Milk 1I/2 jiggers Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over JERSEY LILY Chartreuse (Yellow) 1 jigger Brandy 1/2 jigger Pour, in order named, so as not to mix, into chilled pousse cafe glass and serve with cut straws. (Whisky glass, imbedded in shaved ice, may be used instead.) KING ALPHONSE Creme de Cocoa...3/4 jigger Cream 1/4 jigger Carefully float cream over liqueur in chilled pousse cafe glass KNICKERBEIN Benedictine 1/2 jigger Chartreuse (Yellow).1/2jig. Kummel 1/2 jigger Egg all of one Angostura 1 dash Place angostura in bottom of chilled short highball glass and add egg yolk whole. Add liqueurs, cover with beaten white of egg, KNICKERBEIN, No. 2 Curacoa 1/3 jigger Kummel 1/3 jigger Egg 1 yolk Angostura 2 dashes Place angostura in bottom of chilled cocktail glass and add egg yolk whole. Add liqueurs LA CREOLE Raspberry Syrup (1).1/4jig. Maraschino (2)...1/4 jigger Chartreuse (Yel.)(3).1/4jig. Chartreuse (Gr.)(4)..1/4jig. Pour carefully as numbered into chilled pousse cafe glass so that ingredients will not mix and serve with cut straws.

141 MISCELLANEOUS 143 LA PIROUETTE Sherry 1 jigger Fr. Vermouth 1 jigger Orange Bitters 1 dash Angostura 2 drops Stir well with ice, strain into short highball glass, twist lemon peel over LEAVE-IT-TO-ME Gin 1 jigger Lemon 1 spoon Raspberry Syrup...1 spoon Plain Soda to fill Shake well with ice, strain into short highball glass, add soda to fill and serve with straws. LILLIAN RUSSELL Creme de Rose (1)1/3jigger Cremede Yvette (2)1/3jigger Cream (3) 1/3 jigger Pour carefully, as numbered and so that ingredients will not mix, into pousse cafe glass and serve with cut straws. (Note A whisky glass placed upon a glass saucer and surrounded with shaved ice may be used.) LONG WHISTLE Brandy 1I/2 jiggers Sugar Syrup 1 spoon Milk 1I/2 jiggers Nutmeg to taste Shake vigorously with ice, strain into highball glass, grate nutmeg over (N. B. Whisky or rum may be substituted for brandy.) MAIDEN'S BLUSH Gin 1I/2 jiggers Grenadine 2 spoons Oxygenee 2 dashes Shake well with ice, strain into short highball glass MELE CASSIS Cognac 1/2 jigger Creme de Cassis..1/2jigger Pour into chilled cocktail glass and serve with ice water chaser. MEXICAN Gin 2 jiggers Lemon 1 slice Cover lemon with layer table salt. Place gin in whisky glass. Wipe tongue with salted lemon, drink gin and again wipe tongue.

144 BOOTHBY S WORLD DRINKS MILK PUNCH Whisky 2 jiggers Rum 1 spoon Milk 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over

142 144 BOOTHBY S WORLD DRINKS MILK PUNCH Whisky 2 jiggers Rum 1 spoon Milk 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over and serve with straws. (N. B. Brandy may be substituted for whisky in this recipe. Also, if room is left in glass, a dash or two of seltzer will prove pleasing.) MILK PUNCH, No. 2 Cognac 1I/2 jiggers Curacoa 1 spoon Rum 1 dash Milk 2 jiggers Sugar Syrup 2 spoons Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over and serve with straws. MILK PUNCH, No. 3 Brandy 1 jigger Benedictine 1/2 jigger Rum 1 dash Milk 2 jiggers Nutmeg to taste Shake vigorously with ice, strain into tall highball glass, grate nutmeg over and serve with straws. PARISIEN Framboise Maraschino Syrup (1) 1/5 jigger (Zara) (2) 1/5 jigger Curacoa Chartreuse (Rocher) (3)... 1/5 jigger (Jaune) (4)...1/5 jigger Champagne (5)..1/5jigger Pour carefully, as numbered, into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser. POMPONETTE Fr. Vermouth (l)..1/4 jigger Creme de Cassis (2)1/4jigger Kirschwasser (3)..1/4 jigger Cognac (4) 1/4 jigger Pour carefully, as numbered and so that ingredients will not mix, into pousse cafe glass and serve with cut straws. (Note A whisky glass placed upon a glass saucer and surrounded with shaved ice may be used.)

MISCELLANEOUS 145 PORT NEGUS Port Wine 1 jigger Sugar Syrup 1 spoon Stir well with ice, pour into chilled cocktail glass PORTOREE Porter 1I/2 jiggers Sugar Syrup 2 spoons Ice Water 1 jigger Nutmeg to

143 MISCELLANEOUS 145 PORT NEGUS Port Wine 1 jigger Sugar Syrup 1 spoon Stir well with ice, pour into chilled cocktail glass PORTOREE Porter 1I/2 jiggers Sugar Syrup 2 spoons Ice Water 1 jigger Nutmeg to taste Stir well in short highball glass, add porter to fill, grate nutmeg over and serve. POUSSE CAFE (Sky-scraper) Cremede Vanille(l)1/5jigger Chartreuse Maraschino (2)... 1/5jigger (Yellow) (4)...1/5jigger Cremede Menthe(3)1/5jigger Cognac (5) 1/5 jigger Pour carefully, as numbered, into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser. (N. B. Creme de cassis may be substituted for creme de vanille in this recipe.) POUSSE CAFE (Southern) Same as above, except: set fire to cognac and, after allowing to burn for short time, carefully add lump of ice to cool. POUSSE L'AMOUR Grenadine 4 dashes Egg 1 yolk Maraschino 1/4 jigger Champagne 1/4 jigger Place grenadine in chilled cocktail glass and add egg yolk whole. Add Maraschino, carefully float over with champagne POUSSE L'AMOUR, No. 2 Maraschino 1 spoon Creme de Vanille1/2jigger Egg 1 yolk Brandy to fill Place Maraschino in chilled short highball glass and add egg yolk whole. Cover with creme de vanille, float brandy over

144 146 BOOTHBY S WORLD DRINKS PRAIRIE OYSTER Brandy 1/2 jigger Angostura 1 dash Catsup 1 spoon Worcestershire...2 spoons Vinegar 2 spoons Egg 1 yolk Red Pepper 1 pinch Stir well in short highball glass, drop egg yolk in whole, add red pepper (N. B. This recipe is also known as Mountain Oyster. Another version is to omit brandy and serve with sherry chaser.) RAINBOW (Pousse Americaine) Raspberry Syrup(l)1/6jigger Maraschino Creme de (Zara) (2) 1/6 jigger Vanille (3)...1/6 jigger Curacoa Chartreuse (Fockink) (4)..1/5jigger (Jaune) (5)...1/6jigger Cognac (6) 1/6 jigger Pour carefully, as numbered, into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser. REVELATION Benedictine 2/3 jigger Kummel 1/3 jigger Creme de Menthe..7 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with cut straws. ROCK & RYE Rye Whisky 1 jigger Sugar Syrup 1 spoon Stir well in chilled whisky glass and serve with ice water chaser. ROYAL ABSINTHE Absinthe 1/2 jigger Maraschino 1/4 jigger Anisette 1/4 jigger Stir well and drip through absinthe dripper into chilled highball glass. Add dripped water until full and serve with straws. ROYAL SMILE Applejack 3/4 jigger Gin 3/4 jigger Grenadine 1 spoon Lemon 1 spoon Cream 1 spoon Shake well with ice, strain into short highball glass

145 MISCELLANEOUS 147 RUM & GUM Rum 1 jigger Sugar Syrup 1 spoon Stir well in whisky glass and serve with ice water chaser. RUM FLIP Rum 2 jiggers Egg all of one Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. RUM SHAKE Rum 1 jigger Lemon 3 spoons Sugar Syrup 2 spoons Shake well with ice, strain into short highball glass SAM WARD Curacoa (White)... 1 jigger Fill short highball glass with shaved ice, pour in curacoa, insert half slice of lemon and serve with cut straws. SHERRY & EGG Sherry 1 jigger Egg all of one Angostura 1 dash Place angostura in bottom of chilled short highball glass. Carefully break egg into it. Pour sherry over SHERRY FLIP Sherry 2 jiggers Egg all of one Sugar 1 spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. SHERRY NOGG Sherry 2 jiggers Milk 1I/2 jiggers Sugar Syrup 1 spoon Egg all of one Nutmeg to taste Shake well with ice, strain into tall highball glass, add dash of seltzer, grate nutmeg over

148 BOOTHBY S WORLD DRINKS SOL y SOMBRA (Sun & Shadow) Brandy (Spanish)1/2jigger Gin 1/2 jigger Stir well with ice, strain into chilled cocktail glass and serve with ice water chaser. ST.

146 148 BOOTHBY S WORLD DRINKS SOL y SOMBRA (Sun & Shadow) Brandy (Spanish)1/2jigger Gin 1/2 jigger Stir well with ice, strain into chilled cocktail glass and serve with ice water chaser. ST. MORITZ Kummel 1/2 jigger Scotch 1 dash Fill cocktail glass with shaved ice and place half slice of lemon on top. Pour kummel over, add Scotch and serve with cut straws. SUISSESSE Absinthe 3/4 jigger Orgeat 2 dashes Seltzer to fill Shake until frost appears on shaker and drip through absinthe dripper into chilled highball glass. Drip seltzer until full, stir gently and serve with straws. SUNRISE Cognac 1 jigger Lime 2 spoons Sugar Syrup 2 spoons Stir lime juice with syrup and pour into sherry glass. Float on cognac and set afire. When nearly out carefully add lump of ice and serve with straws. VERMOUTH FRAPPE Vermouth (Choice).. 1 jigger Shake well with ice (until frost appears on shaker), strain into chilled cocktail glass and serve with cut straws. WHISKY & BITTERS Whisky 1 jigger Angostura few drops Wet inside of whisky glass with bitters, throw out, fill with whisky and serve with ice water chaser. WHISKY & GUM Whisky 1 jigger Sugar Syrup 1 spoon Stir well in whisky glass and serve with ice water chaser.

MISCELLANEOUS 149 WHISKY FLIP Whisky 2 jiggers Egg all of one Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve.

147 MISCELLANEOUS 149 WHISKY FLIP Whisky 2 jiggers Egg all of one Sugar Syrup 1 spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. WHISKY SHAKE Whisky 1I/2 jiggers Lemon 3 spoons Sugar 2 spoons Shake well with ice, strain into short highball glass WHITE LION Rum 1I/2 jiggers Curacoa 1/2 jigger Raspberry Syrup..1/2 jigger Lemon 1 spoon Shake well with ice and strain into tall highball glass; fill with fine ice. Decorate and serve with straws. WHITE PLUSH Whisky...1I/2 jiggers Milk 1I/2 jiggers Nutmeg to taste Shake well with ice, strain into highball glass, grate nutmeg over and serve. WHITE SHAKE Curacoa (White)...1 jigger Angostura 3 drops Lemon 1 spoon Shake well with ice, strain into short highball glass WHITE STRAP Molasses 2 spoons Lemon 2 spoons White Wine....1I/2jiggers Stir well with ice in short highball glass YVETTE VICTORIA Creme Yvette Absinthe 1I/2 jigger (Violette) 1/4 jigger Place Yvette in chilled cocktail glass with few pieces cracked ice. Shake absinthe until shaker is frosted, pour over and serve with cut straws.

Party Beverages PUNCHES, SHERBETS, SHRUBS, ETC. Serve punches or cups in glass punch cups or in short highball glasses. Sherbets are served in sherbet glasses.

148 Party Beverages PUNCHES, SHERBETS, SHRUBS, ETC. Serve punches or cups in glass punch cups or in short highball glasses. Sherbets are served in sherbet glasses. All may be decorated with small portions of fruit (fresh, canned or candied), or Maraschino cherries, as desired. A few sprigs of fresh mint may be used to advantage. When serving punches, the body of which is composed of wine or wine and seltzer, the addition of brandy (2 jiggers) and rum (1 jigger) to each quart of punch will prove pleasant. A gallon of punch will serve about twenty persons. See, also, Individual Punches, which may be enlarged, at will, to serve required number of guests. AMBROSIAL NECTAR (Sherbet for Ten) Burgundy 2 quarts Orange 12 sliced Pineapple...2 cans sliced Cocoanut 1 grated Use porcelain or glass mould. Build up alternate layers of fruit, sprinkling cocoanut between each. Pour over burgundy and place in refrigerator to freeze. Turn out and serve in sherbet glasses. APPLE CIDER PUNCH (For Ten) Apple Cider 2 quarts Brandy 4 jiggers Lemon juice of 4 Sugar 1 teacupful Cucumber see recipe Apples 2 diced Place ingredients in punch bowl, to which add 1 teaspoonful cucumber juice and few pieces of cucumber rind. Add large lump of ice, stir well and it is ready to serve. ARRACK PUNCH (For Ten) Arrack 1 quart Rum 1/2 pint Champagne 2 jiggers Lemon 6 sliced Sugar 1 pound Hot Water 1 quart Place sliced lemons with liquor in punch bowl and let steep for an hour or more. Dissolve sugar in hot water and add. Add large lump of ice, stir until cool, add champagne, decorate and it is ready to serve.

PARTY BEVERAGES 151 BACARDI GROG (Punch for Fifteen) Bacardi 1 quart Strong Tea 1 quart Sugar 1 pound Hot Water 1 quart Nutmeg to taste Place sugar and water in punch bowl and stir well.

149 PARTY BEVERAGES 151 BACARDI GROG (Punch for Fifteen) Bacardi 1 quart Strong Tea 1 quart Sugar 1 pound Hot Water 1 quart Nutmeg to taste Place sugar and water in punch bowl and stir well. Add large lump of ice, other ingredients and chill. Serve in punch cup with half slice of lemon and dash of nutmeg added. BACARDI PUNCH (For Ten) Bacardi 1 quart Cointreau 4 jiggers Pineapple Syrup..4 jiggers Lemon juice of ten Seltzer 1 quart Stir well in punch bowl with large lump of ice. Add seltzer, decorate with orange, pineapple, mint sprigs, etc., and serve in punch glasses. BALAKLAVA NECTAR (Punch for Twenty) Champagne 2 quarts Claret 2 quarts Plain Soda 1 quart Lemon..juice and peel of 7 Sugar...1 teacupful Crush lemon peel with sugar in punch bowl, add lemon juice and claret and stir well. Add large lump of ice, champagne and soda and chill. Decorate, etc., and serve in punch cups. BALTIMORE KISSES (Punch for Twenty) Currant Wine 4 quarts Eggs 2 dozen whites Maple Syrup...about 1 pint Beat egg whites into froth, place in punch bowl and stir in currant wine. Add large lump of ice, syrup to taste, chill well, decorate and serve in punch glasses. BRANDY PUNCH (For Fifteen) Brandy 1I/2 quarts Rum 2 jiggers Curacoa 3 jiggers Maraschino 1 jigger Lemon juice of 20 Sugar 1 pound Seltzer 1 quart Dissolve sugar with lemon juice in punch bowl and add seltzer. Add large lump of ice, other ingredients, chill well, decorate and serve in punch glasses.

152 BOOTHBY S WORLD DRINKS BRANDY SHRUB (For Twelve) Brandy 1 quart Sherry 1 pint Sugar 3/4 pound Lemon..juice and peel of 3 Steep lemon juice and peel in brandy for 24 hours, then discard peel.

150 152 BOOTHBY S WORLD DRINKS BRANDY SHRUB (For Twelve) Brandy 1 quart Sherry 1 pint Sugar 3/4 pound Lemon..juice and peel of 3 Steep lemon juice and peel in brandy for 24 hours, then discard peel. Add sherry and sugar, stir well, strain through jelly bag and bottle for use. BRIDGE PUNCH (For Twelve) Claret 1 quart Curacoa 1 jigger Maraschino 1 jigger Brandy 1 jigger Sherry 3 jiggers Seltzer 1 quart Orange 1 sliced Lemon 1 sliced Cucumber..few slices peel Sugar Syrup 4 jiggers Place few pieces twisted lemon and orange peel in punch bowl, add other ingredients and stir well with large lump of ice. Decorate and serve in punch glasses. BRIDGE PUNCH, No. 2 (For Twenty) Brandy 1 quart Rum 2 jiggers Strong Tea 1 quart Lemon 4 jiggers Orange 4 jiggers Grapefruit 4 jiggers Pineapple...1 can, crushed Sugar 1 pound Maraschino Seltzer 1 quart Cherries 1 bottle Mint 6 sprigs Crush mint with sugar in punch bowl, add other ingredients with large lump of ice and stir well. Decorate and serve in punch glasses. BURGUNDY CUP (For Twelve) Burgundy 2 quarts Seltzer 1 quart Lemon..peel and juice of 2 Sugar 8 ounces Stir well in bowl with ice, add sugar, and when thoroughly chilled remove lemon peel and serve in punch cups. CAMBRIDGE CUP (For Twelve) Claret 1 quart Sherry 1 pint Port 2 jiggers Cherry Brandy...2 jiggers Seltzer 1 quart Lemon..peel and juice of 1 Cucumber rind, verbena leaf, etc. Crush lemon peel with 1 cube sugar and add lemon juice. Add liquors, cucumber rind and verbena leaf and large lump of ice. Stir until thoroughly chilled and, shortly before serving, add seltzer.

PARTY BEVERAGES 153 CARDINAL PUNCH (For Fifteen) Burgundy 1 quart Sauterne 1 pint Chartreuse 2 jiggers Plain Soda 1 quart Lemon, juice and peel of 10 Sugar 1 pound Stir well in punch bowl with large

151 PARTY BEVERAGES 153 CARDINAL PUNCH (For Fifteen) Burgundy 1 quart Sauterne 1 pint Chartreuse 2 jiggers Plain Soda 1 quart Lemon, juice and peel of 10 Sugar 1 pound Stir well in punch bowl with large lutap of ice. Add few sprigs mint and serve in punch cups. CHAMPAGNE CUP (Punch for Fifteen) Champagne 3 pints Brandy 6 jiggers Curacoa 3 jiggers Abricotine 3 jiggers Seltzer 1I/2 quarts Stir well in punch bowl with large lump of ice. Decorate and serve in punch cups. CHAMPAGNE CUP, No. 2 (Punch for Ten) Champagne 1 quart Amontillado 2 jiggers Maraschino 1 jigger Seltzer 1 quart Lemon..juice and peel of 1 Crush lemon peel with 1 cube sugar, add lemon juice and place in punch bowl with large lump of ice. Add liquors, stir until chilled, sweeten to taste, add seltzer and serve in punch cups. CHAMPAGNE PUNCH (For Eight) Champagne 1 quart Curacoa 1 jigger Rum or Cognac...1 jigger Maraschino 1 jigger Lemon juice of 10 Sugar 1/2 pound Sweet Soda 1 pint Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups. CHAMPAGNE PUNCH, No. 2 (For Fifteen) Champagne 2 quarts Whisky or Brandy...1 pint Rum 4 jiggers Pineapple...1 can crushed Green Tea 1 quart Sugar 1/2 pound Lemon and Orange, sliced thin Stir all, except champagne, in punch bowl with large lump of ice. Add champagne, decorate as desired and serve in punch cups.

154 BOOTHBY S WORLD DRINKS CHERRY SHRUB (For Eight) Black Cherries...5 pounds Brandy 1/2 pint Sugar 1 pound Cook cherries well in quart of water and strain through jelly bag.

152 154 BOOTHBY S WORLD DRINKS CHERRY SHRUB (For Eight) Black Cherries...5 pounds Brandy 1/2 pint Sugar 1 pound Cook cherries well in quart of water and strain through jelly bag. Cook juice down to one quart. Remove from fire and when cool add brandy, sugar, stir well, strain and bottle for use. CIDER CUP (For Twelve) Cider 3 quarts Sherry 6 jiggers Brandy 3 jiggers Curacoa 3 jiggers Lemon peel of 1 Sugar 1 teacupful Crush lemon peel with 1 cube sugar and place in punch bowl. Add other ingredients with large lump of ice and stir until chilled. Serve in punch cups. CIDER PUNCH (For Four) Cider 1 pint Sherry 1 jigger Brandy 1 jigger Curacoa 1 jigger Orange 1/2 sliced Lemon peel of one Cucumber 2 slices Nutmeg to taste Mash lemon peel with 1 cube sugar and place in punch bowl. Add other ingredients with lump of ice and stir until chilled. Sweeten to taste, grate nutmeg over and serve in punch cups. CLARET CUP (For Twelve) Claret 1I/2 quarts Brandy 6 jiggers Curacoa 3 jiggers Lemon 3 jiggers Sugar 1 pound Seltzer 1I/2 quarts Stir all, except seltzer, with large lump of ice in punch bowl. Add seltzer, decorate and serve in punch cups. CLARET CUP, No. 2 (For Six) Claret 1 quart Sherry 2 jiggers Plain Soda 1 pint Lemon peel of 1 Verbena Leaf or Sprig of Mint Crush lemon peel with 1 cube sugar and place in punch bowl with large lump of ice. Add claret and sherry, stir until chilled, sweeten to taste, add soda and serve in punch cups.

153 PARTY BEVERAGES 155 CLARET CUP, No. 3 (For Twenty) Claret 2 quarts Champagne 1 quart Maraschino 2 jiggers Seltzer 2 quarts Verbena or Mint...to taste Stir liquors in punch bowl with large lump of ice until chilled. Add herbs, sweeten to taste, add seltzer and serve in punch cups. CLARET CUP, No. 4 (For Twelve) Claret 1 quart Brandy or Rum 1 pint Red Grape Juice...1 quart Seltzer 1 quart Sliced Orange, Lemon, Pineapple, etc. Stir all well in punch bowl with large lump of ice until chilled and serve in punch cups. CLARET PUNCH (For Ten) Claret 1I/2 quarts Champagne 1 pint Creme de Vanille 2 jiggers Sweet Soda 1 pint Lemon juice of 12 Sugar 1 pound Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups. CLARET PUNCH, No. 2 (For Twelve) Claret 3 quarts Brandy 1 pint Curacoa 2 jiggers Lemon juice of 6 Sugar 1 pound Seltzer 1 quart Sliced Fruit, Pineapple, Mint Sprigs, etc. Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups. CLUB PUNCH (For Twenty) Champagne 2 quarts Brandy 1 quart Curacoa 3 jiggers Orange Bitters...1/2jigger Lemon juice of ten Sugar 1/2 pound Seltzer 1 quart Stir all, except champagne and seltzer, in punch bowl with large lump of ice. Add champagne and seltzer, stir gently, decorate and serve in punch glasses.

156 BOOTHBY S WORLD DRINKS CURRANT SHRUB (For Six) Currants 2 pounds Brandy 1/2 pint Sugar 1/2 pound Cook currants well in quart of water and strain through jelly bag. Cook juice down to 1 quart.

154 156 BOOTHBY S WORLD DRINKS CURRANT SHRUB (For Six) Currants 2 pounds Brandy 1/2 pint Sugar 1/2 pound Cook currants well in quart of water and strain through jelly bag. Cook juice down to 1 quart. Remove from fire and when cool add brandy, sugar, stir well, strain and bottle for use. DANCERS CUP (For Twelve) Cider 1I/2 quarts Brandy 6 jiggers Orgeat 3 jiggers Seltzer 1 quart Lemon peel of 1 Crush lemon peel with 1 cube sugar, add lemon juice and place in punch bowl with large lump of ice. Add liquors, stir until chilled, sweeten to taste, add seltzer and serve in punch cups. DRAGOON PUNCH (For Twelve) Brandy 2 jiggers Sherry 2 jiggers Porter 1 quart Lager 1 quart Sugar 1/2 pound Champagne 1 quart Lemon 2, sliced Stir all, except champagne, in punch bowl with large lump of ice. Add champagne and serve in punch cups. DRY PUNCH (For Ten) Brandy 1 quart Curacoa 1 jigger Green Tea 1 quart Lemon juice of 8 Sugar 1/2 pound Dissolve sugar, with lemon juice and tea, in punch bowl. Add large lump of ice, other ingredients, stir until chilled, decorate and serve in punch cups. EGG NOG (For Twenty) Cognac 1 quart Rum 3 jiggers Curacoa 2 jiggers Eggs 12 Sugar 1 pound Milk 3 quarts Nutmeg to taste Separate eggs and beat each well. Stir sugar into beaten yolks, add milk, liquors, stir well and place in punch bowl. Add beaten whites over top and serve in glass punch cups or small highball glasses. (N. B. Nutmeg should be provided on the side and added only when wished. A fancy is colored sugar dusted over top in the punch bowl.)

PARTY BEVERAGES 157 EGG NOG, No. 2 (For Fifteen) Brandy 1 quart Rum 1 pint Eggs 10 Milk 2 quarts Sugar 3/4 pound Nutmeg to taste Separate eggs and beat each well.

155 PARTY BEVERAGES 157 EGG NOG, No. 2 (For Fifteen) Brandy 1 quart Rum 1 pint Eggs 10 Milk 2 quarts Sugar 3/4 pound Nutmeg to taste Separate eggs and beat each well. Stir sugar into beaten yolks, add milk, liquors, stir well and place in punch bowl. Add beaten whites over top and serve in glass punch cups or small highball glasses. (N. B. Nutmeg should be provided on the side and added only when wished. A fancy is colored sugar dusted over top in the punch bowl.) ESPANOL PUNCH (For Eight) Sherry 1 quart Brandy 1/2 pint Cider 1 quart Lemon 2 spoons Sugar 1 teacupful Stir all well in punch bowl with large lump of ice, decorate and serve in punch cups. FIRST REGIMENT (Punch for Fifteen) Champagne 2 quarts Cognac 1 pint Curacoa 2 jiggers Sugar 1 pound Lemon juice of 20 Seltzer 1 quart Stir all, except champagne, in punch bowl with large lump of ice. Add champagne, decorate and serve in punch glasses. FISH CLUB PUNCH (For Eight) Peach Brandy...4 jiggers Brandy 2 jiggers Rum 2 jiggers Lemon 2I/2 jiggers Sugar 1/2 pound White Rock 3 pints Stir well in punch bowl with large lump of ice. Twist few pieces lemon peel over, decorate and serve in punch glasses. GOTHIC PUNCH (For Twenty) Catawba 2 quarts Claret 1 quart Champagne 1 quart Pineapple..1 can shredded Sugar 1 pound Lemon juice of 12 Stir all, except champagne, in punch bowl with large lump of ice. Add champagne, decorate and serve in punch glasses.

156 158 BOOTHBY S WORLD DRINKS IMPERIAL PUNCH (For Twenty) Brandy.3 quarts Rum 1 pint Curacoa 3 jiggers Raspberry Syrup..4 jiggers Pineapple...1 can shredded Lemon juice of 10 Sugar 1 pound Seltzer 2 quarts Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. INDEPENDENCE NECTAR (Punch for Twenty) Brandy 1 quart Claret 3 quarts Champagne 1 quart Green Tea 1 pint Sugar 2 pounds Lemon juice of 24 Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. KEYHOLE PUNCH (For Fifteen) Champagne 2 quarts Gin 1 quart Curacoa 2 jiggers White Rock 2 quarts Stir gin and White Rock in punch bowl with large lump of ice. Add champagne, stir gently, decorate and serve in punch glasses. KEY PUNCH (For Twenty) Brandy 1 pint Rum 1 pint Gin 1 pint Concord Juice 3 pints Ginger Ale 6 bottles Stir well in punch bowl with large lump of ice. Decorate and serve in punch glasses. MADEIRA CUP (For Twelve) Madeira 1I/2 quarts Mandarinette 3 jiggers Lemon 1 jigger Seltzer 1I/2 quarts Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. MALIBU PUNCH (For Twenty) Sauterne 2 quarts Brandy 2 jiggers Applejack 2 jiggers Pineapple 2 jiggers Lemon juice of 5 Apollinaris 2 quarts Sugar 1/2 pound Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups.

PARTY BEVERAGES 159 MIDNIGHT PUNCH (For Ten) Rum 1 quart Grenadine 4 jiggers Grapefruit 4 jiggers Ginger Ale 4 bottles Stir well in punch bowl with large lump of ice.

157 PARTY BEVERAGES 159 MIDNIGHT PUNCH (For Ten) Rum 1 quart Grenadine 4 jiggers Grapefruit 4 jiggers Ginger Ale 4 bottles Stir well in punch bowl with large lump of ice. Decorate and serve in punch glasses. PACIFIC PUNCH (For Twenty) Champagne 2 quarts Cognac 1 quart Curacoa 2 jiggers Seltzer 1 quart Sugar 1 pound Lemon juice of 10 Stir all, except champagne, in punch bowl with large lump of ice. When chilled, add champagne, decorate and serve in punch cups. PEACE CUP (For Twelve) Champagne 1I/2 quarts Brandy 3 jiggers Maraschino 3 jiggers Strawberries 1 basket Pineapple 1 slice Sugar 1 pound Seltzer 1I/2 quarts Crush fruit with sugar, place in punch bowl and add large lump of ice. Add liquors, stir well, add seltzer and serve in punch cups. PUNCH ROYAL (For Twenty) Brandy 1 pint Apricot Brandy...4 jiggers Sherry 1 quart Sauterne 1 pint Bardinet 2 jiggers Orange 3 jiggers Lemon 1 jigger Grapefruit 1 jigger Cucumber...few slices peel Mint 3 sprigs Sugar 2 pounds Ginger Ale 4 bottles Crush mint with sugar in punch bowl. Add other ingredients, with large lump of ice and stir well. Decorate and serve in punch glasses. REGENT'S PUNCH (For Ten) Champagne 1I/2 quarts Brandy 1 pint Sauterne 1 pint Rum 2 dashes Curacoa 1 jigger Seltzer 1 pint Lemon juice of 5 Sugar 1/2 pound Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups.

158 160 BOOTHBY S WORLD DRINKS ROMAN PUNCH (For Ten) Brandy 1 quart Rum 4 jiggers Curacoa 2 jiggers Raspberry Syrup...2 jiggers Seltzer 1 quart Orange juice of 6 Lemon juice of 6 Sugar 1 teacupful Decorate with Mint Sprigs Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. RUM GROG (For Twelve) Rum 1 quart Strong Tea 1 quart Hot Water 1 quart Sugar 1/2 pound Nutmeg to taste Dissolve sugar in water, add other ingredients and pour into punch bowl. Add large lump of ice, stir until chilled and serve in punch cups with half slice of lemon and dash of nutmeg. RUM SHRUB (For Eight) Rum 1 quart Orange Juice 1 quart Sugar 1/2 pound Stir well, strain through jelly bag and bottle for use. STAG SPECIAL (Punch for Ten) Whisky 1 quart Rum 4 jiggers Maraschino 4 jiggers Pineapple 4 jiggers Lemon juice of б Green Tea 1 quart Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. WHITE WINE PUNCH (For Twenty) White Wine 3 quarts Champagne 1 pint Cognac 1 pint Arrack 4 jiggers Lemon juice of 10 Sugar 1 pound Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. Printed by THE RECORDER PRINTING & PUBLISHING CO., San Francisco.

159 An Ideal Gift FOR THE GIRL FRIEND BOY FRIEND "Cocktail Bill" in Soup and Fish!! All dressed up and rarin' to go!! THE GIFT BOOK OF THE YEAR SWALLOWS The De Luxe Edition of Boofhby's World Drinks A REAL BOOK FOR REAL PEOPLE Containing formulas and directions for the preparation of over 600 COCKTAILS, together with hundreds of other popular beverages, including HIGHBALLS, FIZZES, JULEPS. RICKEYS And Many Others At your book seller, or sent direct, with name of recipient stamped in gold. PRICE $2-50 POSTPAID BOOTHBY'S WORLD DRINKS CO. 460 Fourth Street San Francisco

160

3% ounces sugar (or i6 pieces of cut loaf sugar). BARON STEUBEN ROYAL PUNCH.

3% ounces sugar (or i6 pieces of cut loaf sugar). BARON STEUBEN ROYAL PUNCH. HOJV TO MIX FANCY DRINKS. 17 BELL-RINiCJER PUNCH. y2 tablespoonful sugar. 2 teaspoonfuls lemon juice. I teaspoonful pineapple syrup. I wine glass whisky (Hermitage). y2 pony glass Jamaica rum and Eagle