THE ABC COCKTAILS PETER PAUPER PRESS

Transcription

1 THE ABC OF COCKTAILS PETER PAUPER PRESS

2 THE ABC OF COCKTAILS PETER PAUPER PRESS

3 D1367 $15

4 THE DECORATIONS AND CALLIGRAPHY OF THIS BOOK ARE BY RUTH MCCREA

5 THE ABC OF COCKTAILS PETER PAUPER PRESS MOUNT VERNON NEW YORK

6 COPYRIGHT 1953 BY THE PETER PAUPER PRESS

7 AN INTRODUCTION TO COCKTAILS This little book is about cocktails. Just what a cocktail should be, how it should be made, when it should be served, are frequently subjects of controversy. Take the Martini, most famous of all cocktails : Some Martinidrinkers look down their noses at anyone who drinks anything else. Some people will drink Martinis, but only just before dinner. Some wouldn't drink a Martini if it were the only liquid on a desert isle. Among those who do drink Martinis there is constant dispute as to the right kind of gin, the right proportion of gin, whether to stir or shake, and whether to add an olive, an onion, or something else, or nothing. But cocktails needn't be confusing, if this basic truth about all cocktails is made clear at once : they serve three entirely different social or human purposes, and should be chosen and prepared accordingly. FIRST : Cocktails provide a graceful and pleasant way to drink for people who enjoy or need the relaxation or the stimulation of alcohol they are gin, whiskey, brandy 3

8 or rum pleasantly colored, flavored, and served in a pretty glass. SECOND : Cocktails are excellent stimulators of appetite when they are not sweet, and so provide a perfect before-dinner course which awakens the palate while it relaxes the nerves. THIRD : Cocktails afford the seldom-drinker a pleasantly-flavored small quantity of alcohol to serve or drink for social purposes. Obviously, if you are making cocktails for vigorous drinkers, you will make them long on liquor and short on flavoring and sweetening ; if you are making them before dinner you will make them short on sugar or sweet flavorings ; and if you are making them for amateurs, maiden aunts, and such, you will make them short on liquor and strong on flavoring and sugar. The recipes given hereafter are on the strong side for experienced drinkers. You will want to make modifications to suit your guests, your times, or your own personal tastes. Once you understand the basic fact of the paragraph above, you can choose a suitable cocktail, can face any recipe with understanding, and can modify it to get the best results. 4

9 A lcohol's a temptress, alcoho's a flirt she'lleither raise you to the skies or drop you to the dirt. ABSINTHE COCKTAIL 3 parts Absinthe (Pernod) 2 parts Water 1 part Sugar Sirup Shake with ice, and strain into glass. Twist lemon peel over drink. ABSINTHE TOMATO 3 parts Absinthe (Pernod) 2 parts Water 1 part Grenadine An Absinthe Cocktail with Grenadine instead of plain sugar sirup. 5

10 ABSINTHE FRAPPE 3 parts Absinthe (Pernod) 1 part Anisette 1 part Sugar Sirup Shake with finely crushed ice and pour without straining into Champagne or Old-Fashioned glass. Serve with short straw. ACACIA 4 parts Gin 1 part Benedictine 1 teaspoon Kirsch to each drink glass. Also try adding 1 part lemon juice and more Gin. ALEXANDER 2 parts Gin 1 part Creme de Cacao 1 part Sweet Cream glass. The amount of Gin may be doubled to make the drink less sweet. 6

11 ADMIRAL 6 parts Gin 2 parts Lime Juice 1 part Cherry Heering or Cherry Cordial Shake with ice, and strain. ALASKA 6 parts Gin 1 part Dry Sherry 1 part Yellow Chartreuse Stir with ice, and strain. APPLE CAR 6 parts Apple Brandy 2 parts Lemon Juice 1 part Cointreau or Triple Sec A Side Car with Apple Brandy (Applejack) instead of Brandy. AQUAVIT MARTINI 5 parts Aquavit 1 part French (dry) Vermouth Stir with ice, and strain. 7

12 B e sober all day, But when five o'clock comes, Bring out your whiskeys Your gins and your rums. BACARDI 6 parts light Bacardi (Rum) 2 parts Lime Juice 1/2 part Sugar Sirup 3 dashes Grenadine to each drink glass. BEE'S KNEES 6 parts Gin 2 parts Lemon Juice l part Honey glass. 8

13 BETWEEN THE SHEETS 2 parts Gold Label Rum 2 parts Brandy 1 part Cointreau or Triple Sec 2 parts Lime Juice Shake with ice. Strain into cocktail glass. Twist lemon peel over glass. BOURBON COCKTAIL 4 parts Bourbon Whiskey 1 part Curacao 1 part Benedictine 2 parts Lemon Juice 1 dash bitters per drink Shake with ice, and strain. BRONX 5 parts Gin 1 part Italian Vermouth 1 part French Vermouth 1 part Orange Juice Shake with ice, strain into cocktail glass, and put a twist of orange peel in each glass. 9

14 BLOSSOM 6 parts White Label Rum 2 parts Lime Juice 1 part Pineapple Juice glass. BUGHOUSE 3 parts Brandy 1 part Italian (sweet) Vermouth 1 teaspoon Absinthe (Pernod) per drink Stir with ice, and strain into cocktail glass. BACARDI FLYER Half fill a Champagne glass with a Bacardi cocktail, and fill with iced Champagne. BRANDY MANHATTAN 3 parts Brandy 1 part Italian (sweet) Vermouth Stir with ice, and strain. 10

15 BRANDY ALEXANDER 2 parts Brandy 1 part Creme de Cacao 1 part Sweet Cream glass. The amount of Brandy may be doubled to make the drink less sweet. BRANDY SOUR 6 parts Brandy 2 parts Lemon Juice 1 part Sugar Sirup or Sour glass. BRANDY COCKTAIL 6 parts Brandy 2 parts Curacao 1 part Lemon Juice 1 dash bitters per drink glass. Add a twist of lemon peel to each glass. 11

16 C ome lift up your glasses and make a gay toast : "short life to our liquor, Long life to our host." CHAMPAGNE COCKTAIL In a Champagne glass, soak a piece of lump sugar, or a teaspoonful of granulated sugar, with a few dashes of bitters. Fill with chilled Champagne. CORONATION COGNAC To each jigger of Brandy, add 2 dashes Curacao and 2 dashes orange bitters. Drop in a bruised mint leaf and shake with ice. Twist a lemon peel over glass, and decorate with mint leaf dusted with sugar. 12

17 CLOVER CLUB 6 parts Gin 2 parts Lemon Juice 1 part Grenadine or Raspberry Sirup 1 Egg White to each 2 drinks Shake all ingredients except Gin with cracked ice. Add half the Gin, and shake again. Add balance of Gin, shake, and strain into cocktail glass. CLOVER LEAF A Clover Club with a sprig of mint on top. CUBAN APRICOT 3 parts White Label Rum 3 parts Apricot Brandy 2 parts Lime Juice 1 part Sugar Sirup Shake with ice, strain into cocktail glass. Other fruit Brandies may be substituted for the Apricot Brandy. 13

18 CUBAN DREAM To each jigger of Gold Label Rum, add a few dashes Benedictine and a few dashes French (dry) Vermouth. CONTINENTAL 6 parts Whiskey 2 parts Lemon Juice 1 part Sweet Cream 3 dashes Jamaica Rum per drink Shake with ice, and strain. CANADIAN To each jigger of Canadian Whiskey, add 2 or 3 dashes bitters, 2 or 3 dashes Curacao, and 1 spoon sugar sirup, or maple sugar sirup. Stir. CAPTAIN'S BLOOD 2 parts Jamaica Rum 1 part Lime Juice 2 dashes Bitters per drink glass. 14

19 GLASSWARE & MEASURES It is better to serve a fine cocktail in the wrong glass than a poor one in the right glass. It is best to have both drink and glass just right. Most cocktails use the regular cocktail glass, with a stem, and holding about 3 ounces. The stem helps the drink stay cold, and minimizes sweating. The Old-Fashioned requires its own type of glass, a stubby tumbler, and the Champagne Cocktail is best in a Champagne glass. Whiskey Sours and other Sours are usually served in a 4 or 5 ounce glass like a tomatojuice glass, or a short-stemmed oval glass. Sours may also be served in a regular cocktail glass. Pony 1 ounce Jigger 11/2 ounce Sherry glass 2 to 21/2ounces Cocktail glass 2 to 31/2ounces Wine glass 4 ounces Champagne glass 5 to 6 ounces Highball glass 8 to 10 ounces A Pint 16 ounces A Fifth 25.6 ounces 15

20 Drink to be merry; Drink to be sad ; But drinking, just drinking, Is bad, very bad! DAIQUIRI 6 parts White Label Rum 2 parts Lime Juice 1 part Sugar Sirup glass. 2 dashes of Grenadine maybe added for each drink. DAIQUIRI VARIATIONS In the Pink Daiquiri Grenadine is substituted for part of the sugar sirup, and almost any other kind of flavored sweetening may likewise be substituted : Falernum, etc. 16

21 DUBONNET COCKTAIL 1 part Gin 1 part Dubonnet Stir with ice, and strain into cocktail glass. Twist lemon peel over the drink. DOLORES 2 parts Jamaica Rum 1 part Dubonnet 1 part Dry Sherry Stir with ice, and strain into cocktail glass. Twist lemon peel over the drink. DERRY 4 parts Gin 1 part Peach Brandy Small quantity Sugar Sirup For each drink, crush a sprig of mint and muddle with teaspoon of sugar sirup. Pour this mixture into shaker, add crushed ice and liquors, shake, and strain into cocktail glass. 17

22 DERBY CHAMPAGNE 1 part Brandy 2 parts Champagne Small quantity flavorings Fill a Champagne or cocktail glass one-third (or more) full of Brandy. Add 2 dashes each of Curacao, Pineapple or other fruit sirup, and bitters. Fill with chilled Champagne. DAWN 6 parts White Label Rum 2 parts Orange Juice 1 part Apricot Liqueur 1 dash Grenadine per drink Shake with ice, and strain. DOUBLE RAINBOW 4 parts Southern Comfort 2 parts Orange Juice 1 part Lemon Juice 3 dashes Grenadine per drink glass. 18

23 SWEETENING Dry sugar does not dissolve easily in alcohol. Therefore in mixing sweetened drinks put in the sugar and non-alcoholic contents first, so the sugar can dissolve. If necessary, add a splash of water or soda to the sugar. A better and surer way to sweeten drinks is to prepare some Simple Sirup beforehand equal amounts of sugar and water, stirred, and left to dissolve. A spoon of sirup equals a spoon of sugar in any recipe. Honey and Maple Sirup can be used in place of Sugar Sirup but of course they add distinctive flavor as well as sweetness. Grenadine adds pinkness as well as sweetness, and is a useful ingredient. But it is concentrated, and must be used in moderation. The same is true of Falernum, Orgeat, etc. True liqueurs, like Benedictine, Cointreau, and Strega, give sweetness to a drink ; since they are very concentrated and powerful in flavor, they must be used with great discretion. But a few drops added to almost any simple recipe will give an interesting savor to the drink. 19

24 Everyone loves The drinking and laughter, and everyone hates The sad morning after. EL PRESIDENTE 3 parts Gold Label Rum 1 part French (dry) Vermouth 1 dash Grenadine per drink Stir with ice, strain into cocktail glass, and serve with cherry or bit of orange peel. EL PRESIDENTE, AMERICANO 3 parts Gold Label Rum 1 part French (dry) Vermouth 1 part Lemon Juice 1 dash Grenadine to each drink 1 dash Curacao to each drink 20

25 Shake with ice, strain into cocktail glass, and serve with cherry. Live is the hour one used to serve tea ; But tea is old-fashioned, so cocktails for me! FROZEN DAIQUIRI 6 parts White Label Rum 2 parts Lime Juice 1 part Sugar Sirup Shake strenuously with finely shaved ice, or beat in electric mixer. Pour without straining into Champagne glass, and serve with short straws. Grenadine instead of sugar makes a Pink Frozen Daiquiri. 21

26 FALERNUM COCKTAIL 1 part Jamaica Rum 1 part White or Gold Label Rum 1 part Lemon Juice 1/3 part Falernum (an almond flavoring) 1 dash Bitters for each drink Shake with ice, and strain. FLORIDA 6 parts White Label Rum 2 parts Lime Juice 2 parts Pineapple Juice 1 part Sugar Sirup 2 dashes Green Creme de Menthe glass. Decorate with mint. FRAPPES Fill a Champagne glass with shaved ice, and pour into it one jigger Pernod ; or either white or green Creme de Menthe ; or for Café Royale strong black coffee fortified with onethird as much Brandy. 22

27 ABOUT INGREDIENTS Use good ingredients. If you want to buy cheaper grades of liquor which often taste just as good as more expensive ones, get advice from a dependable dealer. But to be perfectly safe, buy a better brand of a reliable house. The cost per drink is not much greater with a better grade of liquor. GIN. This is a redistillation of raw alcohol to which juniper berries and other flavoring herbs have been added. It is clear, colorless, and delicately aromatic when properly made. Aged gin (the yellow variety) is blander, better, and costlier. In making cocktails, gin is usually flavored with aromatic wines like Vermouth. The Martini is simply gin and French vermouth. RUM. This is a liquor made from sugar cane molasses, chiefly in the Caribbean. There are three varieties. White Label is clear, light, delicate-flavored ; Gold Label, somewhat darker and with more flavor; these come from Cuba (the best), Puerto Rico, or the Virgin Islands. The third variety is the dark, heavy, Tropical rum, from which the molasses flavor has not been filtered, and which usually comes from 23

28 Jamaica. This heavier rum is usually used in long Summer fruit drinks, where its rich flavor can best be diluted and blended. In making cocktails, rum is usually flavored with lime or lemon, with sugar added to modify the tart citrus flavor. Bacardis and Daiquiris are simply rum, lime, and sugar. WHISKEY. This normally means Rye whiskey. Bourbon, made from corn, may be substituted for Rye in any recipe. In making cocktails, whiskey is usually flavored with either aromatic wine or lemon juice. The Manhattan is simply whiskey with Italian vermouth. The Whiskey Sour is whiskey, lemon, and sugar. Scotch whiskey is made from barley. The smokey taste of Scotch, which comes from the peat fires over which the barley is dried, makes it unsuitable for most cocktails. OTHER LIQUORS. Grape Brandy goes well in mixed drinks. The best such brandy is Cognac, from that particular district in France. True Apple Brandy, including Calvados, and Cherry Brandy, including Kirsch, are also used; as are Vodka, a kind of uncolored whiskey, and Aquavit, a kind of gin. All are smooth ingredients when well aged. 24

29 Ghosties and goblins and ghoulies and such will bedevil the gluttons who guzzle too much! GIBSON 5 parts Gin 1 part French (dry) Vermouth A Martini with a small pickled cocktail onion instead of an olive. GORDON 5 parts Gin 1 part dry Sherry A Martini with Dry Sherry instead of Vermouth. Properly, Duff Gordon Sherry and Gordon Gin should be used. 25

30 GIN AND IT 3 parts Gin 1 part Italian (sweet) Vermouth Stir with ice, strain into cocktail glass, and add twist of lemon peel. Can be made in Old-Fashioned glass with cubes of ice. This drink is made in England with equal parts of Gin and Vermouth. GIN COCKTAIL Stir or shake Gin with ice, and with 3 to 5 dashes bitters per drink. Add twist of lemon peel. May also be made in an Old-Fashioned glass : 2 cubes of ice, 3-5 dashes bitters, fill with Gin, and stir. GIN ON THE ROCKS Pour good Gin, preferably the yellow aged variety, over two cubes of ice in an Old-Fashioned glass. Add twist of lemon peel. 26

31 GIN SOUR 6 parts Gin 2 parts Lime Juice 1 part Sugar Sirup A Whiskey Sour with Gin instead of Whiskey. Lime may be substituted for lemon juice. GYPSY QUEEN 4 parts Vodka 1 part Benedictine 1 dash Orange Bitters to each drink Shake with ice, and strain. GOLDEN DAWN 4 parts White Label Rum 1 part Apricot Brandy 1 part Lime or Lemon Juice 2 parts Orange Juice 1 dash Grenadine to each drink glass. Decorate with a cherry. This drink may be made with Gin or Apple Brandy instead of Rum. 27

32 GOLDEN MARTINI 5 parts yellow Gin 1 part French (dry) Vermouth A Martini made with yellow, aged Gin. A superior drink. GRAND DUCHESS 3 parts Vodka 1 part Gold Label Rum 2 parts Lime Juice 1 part Grenadine glass. GRAND SLAM 3 parts Whiskey 1 part Italian (sweet) Vermouth 1-2 teaspoons Lime Juice to each drink 3 dashes Curacao to each drink glass. This is a Manhattan with lime and Curacao added. A Rum Sour, with Curacao and Grenadine added, is given the same name. 28

33 Hurrah, the bottle's empty and every glass is dry ; Then why should we be feeling low Instead of feeling high? HONEY BEE 6 parts Jamaica Rum 2 parts Lime Juice 1 part Honey A Rum Sour, using Jamaica Rum, and Honey instead of sugar sirup. HAVANA CLUB 3 parts Gold Label Rum 1 part Italian (sweet) Vermouth 1 dash Bitters to each drink Stir with ice, and strain into glass garnished with cherry. Properly, Havana Club Rum should be used. 29

34 HAVANA 3 parts Gold Label Rum 1 part Sherry 4 dashes Lemon Juice per drink glass garnished with twist of orange peel. HABITANT 5 parts Gin 1 part Italian (sweet) Vermouth 1 part Maple Sirup 3 dashes Lemon Juice per drink glass. HONG KONG 5 parts Gin 1 part French (dry) Vermouth 1 spoon Sugar Sirup, 1 spoon Lime Juice, and 1 dash Bitters per drink Stir with ice, and strain into cocktail glass. 30

35 HARMONY 6 parts Brandy 2 parts Lemon Juice 1 part Strawberry and Maraschino Sirup Shake with ice, and strain. HONEYSUCKLE 6 parts White Label Rum 2 parts Lime Juice 1 part Honey A Rum Sour with Honey instead of sugar sirup. HIGH HAT 4 parts Whiskey 1 part Cherry Heering 2 parts Lemon Juice Shake with ice, and strain. HARVARD 3 parts Brandy 1 part Italian (sweet) Vermouth 1 dash Orange Bitters per drink Stir with ice, and strain. 31

36 I cannot walk a straiht line, I can't telle wrong from right ; It's very gay to feel so loose and know you're really tight! IDEAL 4 parts Gin 1 part French (dry) Vermouth 2 parts Grapefruit Juice 1 part Sugar Sirup glass. ISLE OF PINES 4 parts White Label Rum 2 parts Grapefruit Juice 1 part Sugar Sirup glass. 32

37 INTERNATIONAL 5 parts Gin 1 part French (dry) Vermouth A few dashes Absinthe (Pernod) Stir with ice, and strain. This is a Martini with Absinthe added. The name is given also to other Martini variations : with Benedictine, etc. JACK ROSE Just one for the road" Is easily said ; but don't drive with a load For there's danger ahead. 6 parts Apple Brandy (Applejack) 2 parts Lemon Juice 1 part Grenadine 33

38 glass. Raw applejack will spoil this, or any other, drink; so don't make this cocktail unless you have good Apple Brandy. JERSEY CITY 5 parts Apple Brandy 2 parts Pineapple Juice 1 part Lemon or Lime Juice 1 part Sugar Sirup (if Pineapple Juice is unsweetened) 1 dash Bitters per drink Shake with ice, and strain. JERSEY SOUR A Whiskey Sour made with Apple Brandy. JAPANESE 6 parts Cognac 1 part Orgeat or Falernum glass. 34

39 COCKTAIL HINTS Cocktails consist of a liquor usually gin, whiskey or rum with flavoring added. When the flavoring is lemon or lime juice, some sugar or sugar sirup is needed also. Cocktails like Martinis and Manhattans which contain only liquors, may be stirred vigorously with a rod or long spoon. Cocktails which contain fruit juices or eggs should be shaken vigorously in a shaker. Most cocktails are at their best ice-cold : they should be shaken or stirred vigorously with ice-cubes (cracked or shaved ice is even better) and served promptly in thin, clean, stemmed glasses. Chilled glasses are an added refinement. Cocktails should not be made in advance if you can help yourself. If all your ingredients are lined up beforehand, the actual making is a very quick and pleasantly social process. The one ingredient which suffers by standing in readiness is fresh lemon or lime juice, which gets cloudy as it stands. It is better to make two or three small fresh shakers of cocktails than to make one large quantity and let it stand between drinks. 35

40 Klondike jake drinks whiskey, Diamond lil drinks gin ; There's something guite engaging about a life of sin. KINGSTON 4 parts Jamaica Rum 2 parts Gin 2 parts Lemon Juice 1 part Sugar Sirup A few dashes Grenadine glass. KENTUCKY COLONEL 3 parts Bourbon Whiskey 1 part Benedictine Stir with ice, and strain into cocktail glass. 36

41 KIDDY CAR 6 parts Apple Brandy 2 parts Lemon Juice 1 part Cointreau or Triple Sec glass. LAMB'S CLUB Little did I know, dear, When I did marry you, Your bottle was your first love. and I was number I wo! 4 parts Gin 1 part French (dry) Vermouth 2 or 3 dashes Benedictine per drink Stir with ice, and strain into cocktail glass. Add twist of lemon peel. 37

42 LAFAYETTE 5 parts Whiskey 1 part French (dry) Vermouth 1 part Dubonnet 1 dash Bitters per drink Stir with ice, and strain into cocktail glass; or pour over ice-cubes in an Old-Fashioned glass. LEVIATHAN 4 parts Scotch 2 parts Lemon Juice 2 parts Orange Juice 1 part Sugar Sirup Shake with ice, and strain into cock tail glass. LIBERTY 4 parts Apple Brandy 2 parts White Label Rum 2 parts Lime Juice l part Sugar Sirup glass. 38

43 LITTLE COLONEL 3 parts Southern Comfort 2 parts Bourbon 1 part Lime Juice Shake with ice, and strain into cock tail glass. LOVER'S DELIGHT 4 parts Cognac 1 part Cointreau 1 part Forbidden Fruit 1 part Lemon Juice Shake with ice, and strain into cock tail glass. LOTUS CLUB For each drink muddle a lump of sugar with a few drops of bitters. Add a dash of Pernod and a jigger of Whiskey. Stir and pour over a cube of ice in an Old-Fashioned glass. Twist a lemon peel over each drink. 39

44 Men must have liquor, Women and song Jo gladden their hours and smooth life along. MARTINI 5 parts Gin 1 part French (dry) Vermouth Stir with ice, strain into cocktail glass containing small olive.twist lemon peel over drink. If you use a raw Gin instead of a smooth aged one, use more Vermouth as camouflage. MARTINI VARIATIONS Dry Sherry may be substituted for the dry Vermouth. Aquavit, Vodka, and other dry pale liquors may re- 40

45 place the gin. A very few dashes of a sweet liqueur may be added for the inexperienced or the experimental drinker. MARTINI ON THE ROCKS Shake or stir with ice, and pour over 2 ice cubes in an Old-Fashioned glass. If the liquors are not chilled first, too much of the ice in the glass will melt. Twist lemon peel over drink. MANHATTAN 3 parts Whiskey 1 part Italian (sweet) Vermouth 1 dash Bitters per drink Stir with ice, strain into cocktail glass containing cherry with stem or toothpick. MANHATTAN VARIATIONS You can add some lemon or pineapple juice to an ordinary Manhattan, and get a pleasant cocktail, or 41

46 you can add almost any of the pungent liqueurs (in very small quantities) for aromatic variations. And of course Brandy, Rum or other liquors can substitute for Rye or Bourbon. MONKEY GLAND 5 parts Gin 2 parts Orange Juice 1 part Grenadine 1 or 2 dashes Absinthe (Pernod) glass. MONTE CARLO 3 parts Rye 1 part Benedictine 1 part Lemon Juice 1 dash Bitters per drink Shake with ice, and strain. MEMPHIS BELLE Put half a peach or apricot cut-side up in a Champagne glass. Fill glass 42

47 with shaved ice, pour in 11/2 jiggers Southern Comfort; float a spoon of Port, Sherry or Marsala on top, and decorate with a cherry. Serve with short straw and dessert spoon. MIKADO 1 part Brandy 1 dash Bitters per drink 2 dashes Curacao, Orgeat and Creme de Noyaux per drink glass. Any fruity liqueurs can be substituted for the Orgeat and Creme de Noyaux. METROPOLITAN 3 parts Brandy 1 part Italian (sweet) Vermouth 2 or 3 dashes Bitters per drink 2 or 3 dashes Sugar Sirup per drink Stir with ice, and strain into cocktail glass. 43

48 NEW YORKER 6 parts Whiskey 2 parts Lemon Juice 1 part Grenadine Never be afraid to think " I don't want another drink" ; Never be ashamed to say " I have had enugh today!" Shake with ice and strain. Put twist of orange peel in each glass, and float a spoon of red wine on top. NATURAL 4 parts Gold Label Rum 2 parts Brandy 2 parts Lemon Juice l part Grenadine l part Orgeat or Falernum Shake with ice, and strain. 44

49 NEVADA 6 parts White Label Rum 2 parts Lime Juice 2 parts Grapefruit Juice 1 part Sugar Sirup glass. Oh lift me up gently and don't mind the clutter ; one gets a bit sloppy Spraxled out in the gutter. OLD-FASHIONED Into each Old-Fashioned glass put 11/2 teaspoons sugar sirup and 2 dashes bitters. Blend with spoon, add 1 oz. Rye or Bourbon Whiskey, 45

50 and blend again. Add two cubes of ice, cracked, and fill glass with Whiskey. Twist lemon peel over drink, and drop in; decorate with Maraschino Cherry and other fruit to taste. If no sirup is available, use sugar with just enough water to dissolve it. For ladies and light drinkers, garnishing with pineapple, orange slice, etc. is gracious; serious drinkers prefer just the lemon peel and a cherry. ORANGE BLOSSOM 2 parts Gin 1 part Orange Juice 2 dashes Sugar Sirup 2 dashes Lime Juice Shake with ice, and strain into cock tail glass. OPERA 1 part White Label Rum 1 part Dubonnet 1 dash Lime Juice per drink 46

51 glass. Twist a piece of orange peel over each glass. OLYMPIA 6 parts White Label Rum 1 part Cherry Heering 2 parts Lime Juice Shake with ice, and strain. ORGEAT COCKTAIL 6 parts Brandy 1 part Orgeat or Falernum 2 parts Lemon Juice glass. Gin or Whiskey may be substituted for the Brandy. OLALESCENT 6 parts Gin 2 parts Lemon Juice 1 part Grenadine 1 Egg White to each 2 drinks glass. 47

52 Polly, put the bettle on, The parson's come to tea : Kitty, take it off again, He's drinking gin with me! PINK DAIQUIRI 6 parts White Label Rum 2 parts Lime Juice 1 part Grenadine and Sugar Sirup glass. PINK LADY 4 parts Gin 2 parts Apple Brandy 2 parts Lemon Juice 1 part Grenadine 1 Egg White for each 2 drinks 48

53 Shake all ingredients except liquors with cracked ice, until foamy. Add half of liquors and shake. Add balance of liquors, shake, and strain into cocktail glass. ROB BOY Rum in your toddy Is good for a cold, Or whatever else ails you- Or so I am told 3 parts Scotch l part Italian (sweet) Vermouth l dash Drambuie to each drink A Manhattan with Scotch instead of Rye, and a dash of Drambuie. (Benedictine is sometimes used instead of Drambuie). 49

54 BUM MANHATTAN 3 parts Gold Label Rum 1 part Italian (sweet) Vermouth Stir with ice, and strain. RUM SOUR 6 parts White or Gold Label Rum 2 parts Lime Juice 1 part Sugar Sirup or Delmonico glass. When White Label Rum is used this is simply a Daiquiri. RHETT BUTLER 6 parts Southern Comfort 1 part Curacao 1 part Lime Juice 1 part Lemon Juice Shake with ice, and pour into cocktail glass ; or mix with ice in an electric blender, pour unstrained, and serve with a short straw in a Champagne or large cocktail glass. 50

55 ROSE 3 or 4 parts Kirsch 1 part French (dry) Vermouth 1 teaspoon Cherry Liqueur, Grenadine or Raspberry Sirup per drink glass. Gin or Vodka may be substituted for the Kirsch. RUSSIAN 3 parts Vodka 1 part Creme de Cacao glass. RUSSIAN DIPLOMAT 1 jigger Brandy per drink 1 dash Bitters per drink Champagne Shake the Brandy and bitters with ice, and strain into pre-chilled Champagne glass. Fill glass with chilled Champagne and add a twist of lemon peel. 51

56 Sob in your salad, cry in your beer; But when you drink whiskey, Drink it with cheer. SAZERAC 2 oz. Whiskey 1 teaspoon Sugar Sirup 3 dashes Peychaud Bitters Stir with ice cubes, and pour into thoroughly chilled Old-Fashioned glass which has been rinsed inside with a couple of dashes of Pernod. Add twist of lemon peel. SAZERAG OLD-FASHIONED A Whiskey Old-Fashioned with a dash of Pernod added. 52

57 SIDE CAR 6 parts Brandy 2 parts Lemon Juice 1 part Cointreau or Triple Sec glass. Lemon peel may be twisted over drink and dropped in. Note : the usual Side Car, a ladies' drink, has equal parts of the three ingredients. SANTIAGO 6 parts White Label Rum 1 part Curacao 2 parts Lime Juice 3 dashes Jamaica Rum per drink Shake with ice, and strain. SHANGHAI 6 parts Rye Whiskey 2 parts Italian (sweet) Vermouth 1 part Cointreau 2 parts Lime Juice glass. 53

58 SCARLETT O'HARA 6 parts Southern Comfort 2 parts Lime Juice 1 part Cranberry Juice or Grenadine glass ; or mix with ice in an electric blender, pour unstrained, and serve with short straw in Champagne or large cocktail glass. SILVER RRONX 5 parts Gin 2 parts Italian (sweet) Vermouth 1 part Orange Juice 1 Egg White to each 2 drinks Shake all ingredients except Gin with cracked ice, until foamy. Add half the Gin, shake again. Add balance of Gin, shake, and strain into cocktail glass. SHERRY AND BITTERS To each glass of Dry Sherry, add 2 or 3 dashes of bitters. Stir, using no ice. 54

59 STINGER, DRY 4 parts Brandy 2 parts White or Green Creme de Menthe 1 part Lime Juice glass. Commonly made with half as much Brandy, and no lime juice. SEPTEMBER MORN 6 parts White Label Rum 2 parts Lime Juice 1 part Grenadine and Sugar Sirup 1 Egg White to each 2 drinks Shake all ingredients except Rum with ice, until foamy. Add half the Rum and shake again. Add balance of Rum, shake again, and strain. SOUTHAMPTON 4 parts Brandy 1 part Cherry Heering or other Cherry Liqueur 1 dash Bitters per drink Stir with ice, and strain. 55

60 I here isn' a song worth singin That hasn't been trilled and trolled; For gay we've sung the night away Far from the dark and cold. THIRD RAIL 5 parts Gold Label Rum 1 part Italian Vermouth 1 part French Vermouth l part Orange Juice A Bronx with Rum instead of Gin. TOVARICH 6 parts Vodka 1 part Kummel 2 parts Lime Juice glass. 56

61 TROPICAL 4 parts Jamaica Rum 1 part Lime Juice 1 slice Pineapple per 4 drinks 1 dash Grenadine per drink Sprinkle a pineapple slice with sugar, and beat in blender with other ingredients. Pour unstrained, and serve with short straw in Champagne glass. Value no man for his boastin, and value no man for his bluff ; But value indeed that best of men who knows when he's had enough. VODKA MARTINI 5 parts Vodka 1 part French (dry) Vermouth Stir with ice, and strain. 57

62 VODKA SOUR 6 parts Vodka 2 parts Lemon Juice 1 part Sugar Sirup or Sour glass. VODKA SOUR SPECIAL 6 parts Vodka 2 parts Lemon Juice 1 part Creme de Cacao glass. Lime juice may be substituted for the lemon juice, and Cherry Liqueur or other fruit liqueurs may be substituted for the Creme de Cacao. VALENCIA 1 part Apple Brandy 1 part Dry Sherry 3 dashes Orange Juice per drink glass. 58

63 VERMOUTH COCKTAIL Italian (sweet) Vermouth with 2 dashes Bitters per drink. Use chilled Vermouth, or stir with ice. Add twist of lemon peel in cocktail glass. VERMOUTH CASSIS 3 parts French (dry) Vermouth 2 parts Creme de Cassis Stir with ice. This drink is usually served in a tall glass, with soda, but may also be served in a cocktail glass. A variant of this cocktail uses halfand-half French and Italian Vermouth, with orange bitters. VIRGIN 1 part Gin 1 part Forbidden Fruit 1 part White Creme de Menthe Shake with ice, and strain into cock tail glass. 59

64 Women, Lord bless'em; Will hasten your end; But whiskey, fair whiskey, Is always your friend! WHISKEY SOUR 6 parts Whiskey 2 parts Lemon Juice 1 part Sugar Sirup or Sour glass. NOTE : This is a true before-dinner cocktail, like the Daiquiri. The usual Sour, a good afternoon drink, has a higher proportion of lemon juice and sugar, should be served in a Delmonico glass, and may be decorated with fruit. 6o

65 WARD EIGHT 6 parts Whiskey l part Orange Juice 2 parts Lemon Juice l part Grenadine Shake with ice, and strain. WHITE GIN SOUR 6 parts Gin 2 parts Lemon Juice l part Sugar Sirup l Egg White to each 2 drinks Shake all except Gin with ice, until foamy. Add half the Gin, and shake. Add rest of Gin, shake, and strain. Round, sir, it's time For a fine, farewell toast : So let's raise one last glass of the drink we like most!

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