burkes-complete-cocktail-and-tasty-bite-recipes

Burke's Complete

COCKTAILS. AND DRINKING RECIPES

With Recipes for

FOOD BITS FOR THE COCKTAIL HOUR

Burke's Complete

Cocktail & Drinking

Recipes

with Recipes for

FOOD BITS FOR THECOCKTAIL HOUR

By

Harlllan Burney Burke(Barney Burke>

The Art and Etiquette ofMixing~Serving and Drinking

Wines and Liquors

Books Inc.

New York

COPYRIGHT, I9~t

BY

BOOKS INC.

MANUFACTURED COMPLETE IN U. S. A. BY

THE COLONIAL PRESS INC. CLINTOX, :M..~s.

Burke's Complete

COCKTAILS AND DRINKING RECIPES

With Recipes for


ContentsPAGE

HEALTH COMBINATIONS 0 • • • • • • • • • • • • • • • 9

FOOD RECIPES 0 • 0 0 0 ••• 0 • • • • • • • • • • • • • •• 11

CANAPES AND HORS D'mUVRES .• o' •••••• 11

LIQUID HORS D'muvREs 0 •••••••••••••• 13

SOLID HORS D'mUVRESo . 0 0 •• 0 ' ••••••••• 14

SANDWICHES AND FILLINGS 0 ••• 0 ••••••• 21

RAREBITS AND CHAFING DISH RECIPES.. 26

WINES AND HEALTH .. 0 • 0 • • • • • • • • • • • •• 30

'"VINES WITH FOOD ... 0 0 0 •• 0 ••••••••••• 32

COCKTAIL Is KING 0 ••• 0 •••• 0 • • • • • • • • •• 35

THE COCKTAILS OF THE WORLD 0 •• 0 • • • •• 37

SERVING THE COCKTAIL 0 • 0 • • • • • • • • • • • •• 37

THE CONVENTIONAL COCKTAILS 0 • • • • • •• 38

EQUIPMENT FOR HOME l\IIxING 0 ••••0. •• 39

GLASSES 00' 0 o' 0 0 0 ••••• •• 0" 0 0" 0 ••••• 39

!IIXING 0 0 0 0 0 0" 0 0 0 0" ••••••••• 41

BRANDY DRINKS-RECIPES. • . • • • • • • • • •• 43

5

CONTENTS

PAGE

RUM DRINKS-RECIPES ••••••••••••••• 55

WHISKEY DRINKS-RECIPES • • • • • • • • • •• 59

COBBLERS, CUPS, AND PUNCHES-RECIPES 72

GIN DRINKS-RECIPES................ 78

\VINE AND VERMOUTH DRINKS-RECIPES .103

MISCELLANEOUS DRINKS-RECIPES ...•.. 107

My OWN RECIPES ...••••.•••.••.•••.. 113

INDEX ••••••.••••••••••••••••••••••• 121

6

Burke's Complete

COCKTAILS AND DRINKING RECIPES

With Recipes for


Introduction

Where, one may well inquire, does the drink-ing of wines and liquors lead its devotees?

To laughter, frivolity, hilarity most certainly;to the harmless and delightful glamour andthrill with which the God Bacchus casts hismagic spell upon the wise and moderate drinker,we trust.

To the neophyte who may lack the wisdom ormiss the good fortune to choose and imbibe hisdrinks with understanding, there lurks a potential gloom-god ready to spoil what otherwise maybecome an extremely pleasant phase of living thislife of lights and shadows.

To the neophyte this work is dedicated-forhim it has been carefully and thoroughly prepared. Here also the sophisticated drinker willfind an authentic guide to a broader understanding of an art to which in truth an old adage maybe properly applied-"a little knowledge is adangerous thing."

The host and hostess may follow with assurance the directions given for the creation andserving of drinks upon any and all occasions.

The combining and manipulating of nature'spotent ferments in preparation for action upon

INTRODUCTION

the human system should not be treated as amere matter of routine. There are lurking devilsof confusion at hand ever ready to confoundcarelessness. One ill-chosen combination, onecopy-book recipe may spoil an important socialfunction. Mat de mer and headache may substitute for a planned happy affair.

What is a "glass," or a "jigger," or a "dash"?When mixing by the usual carelessly preparedrecipes, a wrong guess at what is meant may wellspoil the drink. A drachm too much or too littleinevitably spoils, at least in the sense that themixture is "just another drink" instead of hittingits mark and creating a glow of extreme satisfaction. Hotels in all parts of the world (a few)have become famous on account of their excellentdrink-mixtures. And yet they purveyed largelyonly the traditional mixtures:-But they weremixed with understanding and care. It is fromthis school of experience that "Barney" Burkebrings this compendious treatise on the profession to which he has given stature by his masterful practical touch. From Piccadilly to Paris;to Berlin in Germany's heyday; to. Copenhagenand back to Paris; to Park Avenue and the NewAmerica, Burke has mixed for the connoisseurswho know their drinks and never inquire howthey are mixed. His best is yours in the following pages.

THE PuBLISHERS.

Food Recipes~HE recipes which follow are not spe~ cifically classified for serving with any

particular kind of drink. One's owntaste will in most instances be a sufficient guideto the fitness or desirability of food and drinkcombinations. Only the sweets may confuseor confound. Few recipes for sweets aregiven, as sugar with alcohol is like carryingcoal to Newcastle. Fruits or cakes may beserved with sweet wines without hazard; withhard or "dry" drinks the sweets should beavoided.

Canapes and Hors d'oeuvres(Pronounced OR DER)

Bread is the usual base for the canape. Thebread should be sliced thin, cut in small piecesin shapes to suit, dipped in melted butter andtoasted or browned in the oven. Small crackers may be used as a substitute for toast. Covering the base with the desired food completesthe canape.

Canapes may be used as a first course to

11

COCKTAIL AND FOOD RECIPES

take the place of or to precede the Soup or theymay be served as an appetizer before goinginto the dining room. First course canapesmay be more elaborate than the latter and maybe garnished with mayonnaise, while the othersshould be without dressing, as they are eatenfrom the hand.

In hot weather canapes are a welcomechange from soup as a first course, because itis not necessary to serve them hot.

Hors d'reuvres play an important part inthe delights of eating and drinking. We areindebted to the French for the idea as well asfor most of the recipes for these useful anddelightful bits. Their serious purpose is forthe stimulation of digestion, setting in motionas they do, the glands that supply the stomachwith the solvents that break down and preparethe food for assimilation. They are appetizers,of course, and precede the first course of practically all European dinners. In Germanyand Sweden mine host may offer as many asforty from which the guest may choose.

The recipes for Canapes in this book mayall be classified as hors d'reuvres when used asa minor part of a pre-dinner assortment. Thefollowing recipes are for hors d'reuvres thatmay be served with assurance either singly, orin groups, from which the individual may se-

12


lect one, several, or a bit of each and everyone:

Liquid Hors d'oeuvres

SERVE WITH CRISP WAFERS

CLAM JUICE COCKTAIL2 Ounces Hot Clam Juice

Touch of PepperFew Grains of Salt. Stir.

This cocktail may be served cold, but it mustbe quite cold, about 40 degrees.

000

CLAM AND TOMATO JUICE COCKTAIL

2 Ounces Clam Juice, cold2 Ounces Tomato Juice, cold

Salt moderately, to taste1 Drop Tabasco Sauce. Stir.

000

SAUERKRAUT AND CLAM JUICECOCKTAIL

2 Oz. Sauerkraut Juice, cold2 Oz. Clam Juice, cold~ Teaspoon Grated Horse Radish

Salt to taste

13


TOMATO JUICE COCKTAIL

4 Oz. Tomato Juice, quite cold4 Drops W orcestershire Sauce1 Tablespoon Lemon Juice

Salt to taste. Stir.

000

Solid Hors d'oeuvres

ANCHOVY CANAPES

Cut Bread ~ inch thick. Cut to shape andsize desired. Dip in or spread with butter.Fry, or bake in oven. Spread with AnchovyPaste. Chop separately Yolk and White ofEgg. Lay white and yolk in alternate rowson bread.

000

ANCHOVY~ BACON AND STUFFEDOLIVE CANAPES

Cut Bread in desired shape. Toast slightly.Spread with Butter and on top place one filetof Anchovy then one Stuffed Olive sliced, thentiny bits of Bacon. Place in oven till baconis crisp.

14


ANCHOVY, DEVILED HAM, ANDEGG CANAPES

2 parts Deviled Ham1 part anchovy paste1 part butter4 parts mayonnaise

Hard cooked eggsPimentoLettuce leavesWhite bread

Cut the bread into rounds a quarter of aninch thick. Cream the butter and anchovypaste together and spread on the bread. Slicethe eggs, put two slices together with anchovybutter. Place the rounds of bread on the lettuce, then the eggs. l\'Iix the ham with themayonnaise and garnish the canapes with thisand with pimento cut into strips, or into fancyshapes.

000

ANCHOVY AND OLIVE ROLLiWrap the Anchovy around a Stuffed Olive.

Fasten with a toothpick.

000

ANCHOVY FILETSLay the Anchovy Filets out flat, with a thin

film of oil underneath.15


CAVIAR CANAPES

Caviar is one of the most desirable if not themost popular spreads for canapes. It harmonizes with any kind of beverage, digestseasily, and is almost a perfect food.

No. I-Spread plain on base.No.2-Spread and add a few drops of

Lemon Juice.No.3-Spread and sprinkle with Minced

Onion.No.4-Spread and add chopped egg-yolks

or whites, or both.No.5-Toast thin squares of bread on one

side only. Spread one-third of the square withcaviar, another third with minced onion, andone third with chopped yolks of hard-boiledeggs.

000

CHEESE CANAPES

Cut Bread to shape and size desired. Toastit slightly. Spread with Butter. Sprinklewith Salt and Cayenne or Paprika. Coverwith grated Cheese. Bake until cheese is softened. Serve quickly, before cheese hardens.

16


HAM CANAPESCut Bread to shape and size desired. Fry

the bread in butter. Spread Chopped Hampounded to a paste; moisten with Cream orMilk. Sprinkle with Cayenne, then withGrated Cheese. Brown slightly in hot oven.

000HA]}[-AND-CELERY ROLL

Add just enough mayonnaise to the Mincedor Deviled Ham to soften well. Fill crisplittle inner stalks of celery with the mixture,and roll a thin slice of freshly baked bread,lightly buttered, about each stalk. Fastenwith a toothpick. This makes an excellenthors d'reuvre.

000HAM AND STUFFED OLIVES

CANAPES2 parts Deviled Ham1 part butter

Stuffed olives1 part chopped nuts

White breadCream the butter and Ham together. Cut

the bread one-quarter inch thick and form intorounds with a biscuit cutter. Slice the olivesand arrange around the edge of the canape.Fill the center with finely chopped nuts.

17


HAM AND TOMATO SUMMERCANAPESRounds of bread toasted, or sauteed in but

ter; slices of tomato; green pepper rings;slices of hard-boiled egg; French dressing ormayonnaise; Deviled Ham.

Spread the toasted bread with DeviledHam, and cover with slice of tomato, ring ofpepper, and slice of egg in center. Sprinklewith French dressing, or place a spoonful ofmayonnaise on top.

000HORSERADISH CANAPES

Cut Bread to suit. Spread Butter. Bakein oven. Mix grated Horseradish and Mayonnaise to a paste. Sprinkle with grated EggYolks. Paprika and Salt.

000MUSHROOM AND HAM CANAPES

Broiled mushroom; sifted hard-boiled eggyolk; finely chopped parsley; chili sauce;Deviled Ham.

Cut bread in three-inch squares, one-fourthinch thick. Fry in hot fat, to a delicate brown.Mix the ham with a little chili sauce, spreadthe bread squares with the mixture, lay abroiled mushroom on each square. Garnishwith the egg-yolk mixed with the parsley.

18


PARMESAN AND HAM CANAPES

Cut bread in squares one-fourth inch inthickness, fry a delicate brown, spread withDeviled Ham. Sprinkle with grated Parmesan cheese, with a dash of cayenne. Brownin hot oven.

000

PATE DE FOlE GRAS (Mock)CANAPES

~ Cup Calves' Liver, boiled andpounded to paste

4 Tablespoons Cooked MincedMushrooms

Season with saltMix in Melted Butter to create soft paste.

Spread on small squares of Toast. Trufflesmay be substituted for JV[ushrooms.

000

PATE DE FOlE GRAS CANAPES

3 tablespoons of Pate de foie graspaste, or mock paste

~ cup creamSeason to taste. Spread on thin crisp toast

and garnish with parsley.

19


SALMON CANAPESCut Bread in circles size of mouth of small

drinking glass. Spread with Butter andbrown in oven, slightly. Lay chopped Pimiento around outside edge. Lay chopped""Vhite of Egg on next circle. Lay choppedYolk of Egg on next circle. Mix flaked Salmon with .Mayonnaise and place in center.Decorate salmon ,vith Parsley.

000SARDINE CANAPES

2 Hard-boiled Eggs6 Sardines

Cut Brown or 'Vbite Bread to shape.Spread with Butter and heat in oven. Poundsardines and eggs into a paste. Season pastewith ,Vorcestershire and Lemon Juice. Spreadon the bread. Sprinkle on top some finelychopped Yolk of Egg.

000TOMATO CANAPES

Cut Bread to suit. Toast slightly. Laysliced Tomato on bread. Salt, Black Pepper,~prinkle of Cayenne. Grated Cheese. BrownIII oven.

20

Sandwichesand FillingsThe choice and preparation of the bread is

very important if the sandwich is to have"class." Toasting bread should be 1 or 2 daysold, of firm, close texture. Before slicing, remove crust. Cut slices thin, ~ inch. If loafdoes not cut smoothly crosswise, slice lengthwise. White bread makes the best toast and isbest for sandwiches. N on-toasted sandwichbread should be 1 day old.

Toast should be made quickly. A hot fireis necessary to avoid hardening. Charredtoast should be discarded or carefully scraped.

Butter should be spread uniformly and tothe edges.

Shape is a matter of taste and style. Biscuit and cooky cutters provide some attractiveshapes. Small sandwiches are preferable, asthey are easy to handle. A sharp knife, afterthe sandwich is made, can be employed for attractive and convenient shapes.

The preparation of the bread determinedwhether Toast or Non-Toast, shaped to suit,one- two- or three-decker-the host canmaster his sandwich making from the follow-

21


ing recipes for fillers (Bread treatment willbe given where necessary) :

In all cases, either Toast or Plain bread maybe used. Toast is not suitable for packed picniclunches, as when cold it is inferior to plainbread.

000BACON AND PICKLE FILLING

4 Slices Broiled Bacon, crisp2 Dill Pickles (medium), chopped3 Tablespoons lVlayonnaise

Mix thoroughly.

000CAVIAR FRAN9AISE FILLING

3 Parts Russian Caviar1 Part Roquefort Cheese1 Part Cream Cheese

Lemon Juice to suit taste.000

CHICKEN SALAD FILLING(Makes 2 Cups of Filling)

1* Cup lVIinced Chicken~ Cup Chopped Celery* Cup Mayonnaise1 Dash Pepper~ Teaspoon Salt

Rind of *Lemon gratedMix until thoroughly combined.

22


CLUB SANDWICH

3 Slices Toast, each ~ inch, untrimmedOn First Slice-Lettuce, thin Mayonnaise.

Sliced Chicken.On Second Slice-Lettuce, thin Mayon

naise. Strips of Bacon. Slices of Tomato.Trim edges. Cut diagonally across. Serve

both pieces on plate with Radish, or StuffedOlives, or strips of Pimiento, or GreenPepper.

000

CRABMEAT FILLING

1 Cup Crab J\-Ieat* .Cup Cucumbers, chopped~ Cup Mayonnaise

Mix and Season with Paprika

000

EGG AND PICKLE FILLING

4 Hard-boiled Eggs, chopped~ Cup Sweet Pickles, chopped~ Cup Mayonnaise1 Teaspoon Minced Onion

Season with PaprikaMix and spread.

23


FAVORITE FILLING

4 Hard-boiled Eggs, chopped3 Tablespoons Lettuce, shredded2 Tablespoons Celery, chopped fin-=~ Teaspoon minced Onion4 Tablespoons ~fayonnaise

1/3 Teaspoon Salt~ Teaspoon Paprika

Mix thoroughly.

000

FISH SALAD FILLING

1 Cup Tuna or other fish, flaked~ Cup Pickle"s, chopped (Sweet" or

Sour)1/3 Cup Mayonnaise

2 Tablespoons Pimiento, chopped1 Tablespoon Butter

Mix thoroughly.

000

LIMBURGER AND ONION FILLING

1 Part Chopped Onions4 Parts Limburger Cheese

Sprinkle with Paprika. Rye Bread.24


LIVERWURST AND PICKLE FILL..ING

. 1 Cup Liverwurst,~ Cup Chopped Pickle

Mix and spread.000

MINCED HAM FILLING. ~ lb. Boiled Ham, ground

.% Cup Sweet Pickles chopped fine1 Tablespoon Scraped Onion1 Tablespoon Mayonnaise

Mix thoroughly.000

ROQUEFORT DELIGHT% lb. Roquefort Cheese~ lb. Cream Cheese

Mix thoroughly.Add 2 Tablespoons Celery or same quantity

Hard-boiled Egg, chopped fine. Add %Teaspoon Paprika. Add Cream or Mayonnaiseenough to make proper consistency to spread,on Hot Toast or Crisp Crackers.

000ROQUEFORT AND SARDINE

FILLING2 Parts Sardines, crushed1 Part Roquefort Cheese1 Part Cream Cheese

Mix Thoroughly.Moisten with Lemon J uiee

25

Rarebits and ChafingDish Recipes

SCOTCH WOODCOCK(Four Porticms.)

1 tablespoon Anchovy paste3 hard-cooked Eggs

Salt and Pepper1 cup Milk

1~ cups Bread crumbs1~ tablespoons Butter

Heat milk, add crumbs and cook over lowflame, stirring until smooth. Add butter, seasoning, anchovy paste, then fold in sliced eggs.Serve on toast.

" " "WELSH RAREBIT* pound Cheese~ cupful of Ale (or Beer)1

Cayenne Pepper~ teaspoonful of dry Mustard~ teaspoonful of Salt

Sliced ToastGrate the cheese. Place cheese in chafing

dish with one-half the beer or ale. Stir until26


cheese is melted; season with the mustard, salt,and pepper. Pour over slices of hot toast.Serve at once, as cheese hardens quickly.

,The beaten yolks of two eggs may be addedjust before serving if it is desired a little richer.

000GOLDEN BUCK RAREBIT

Golden Buck rarebit is the same with apoached egg on each portion.

000GOLDEN FLEECE RAREBIT

2 Cupfuls grated American Cheese1 Tablespoon Butter1 Egg~ teaspoon Dry Mustard~ teaspoon Salt% teaspoon Baking Soda* Cup Evaporated Milk or Cream1 Dash Cayenne~ teaspoon W orcestershire Sauce

Put butter in frying pan or chafing dish;place over medium flame; add grated cheeseand W orcestershire sauce. Stir constantlyuntil melted. Have ready 1 egg beatenlightly with all dry ingredients added to it;stir into melted cheese; add cream, cook andstir until perfectly smooth. Pour over hottoast on warmed plates.

27


OYSTER RAREBIT2 Tablespoons Melted Butter~ lb. Cheese in pieces, and start

cookingAdd ~ Teaspoon Salt

1 Cup Solid Oysters Separatedfrom Muscle

2 Eggs Stirred into juice takenfrom oysters

As Cheese melts, stir in Eggs and Juice.As this smoothes out, add and stir in theoysters. Serve on Toast.

000CREAfflED LOBSTER

Cook in Double BoilerMelt 2 Tablespoons ButterAdd ~ Teaspoon SaltAdd sprinkle of CayenneAdd 2 Tablespoons FlourAdd 1 Cup CreamStir and cook 12 minutesAdd meat from 2-1b. boiled Lobster, or I-lb.

Canned Lobster, cut in small piecesAdd 1 Tablespoon ButterAdd 1 Teaspoon 'Vorcestershire Sauce.Add ~ Teaspoon PaprikaStir and cook until Lobster is well heatedServe on hot buttered Toast or crisp

Crackers

28


CRABMEATCrab Meat may be substituted for Lobster

in either the Newburg or creamed recipes.

000LOBSTER A LA NEWBURG

An excellent recipe for serving with Champagne. May also be served with any wine; orwith Ale or Beer.

Chafing Dish or PanMelt 2 Tablespoons ButterAdd 1 Tablespoon FlourAdd 1 Teaspoon SaltAdd sprinkle of CayenneAdd 1 cup of CreamStir and cook 5 minutesAdd 3 Egg Yolks, well beatenStir to creamy consistenceAdd meat from 2-lb. Lobster, or one pound

Canned LobsterStir until Lobster is heated throughRemove from fireThen add 1/3 cup each of Sherry and

Brandy. Stir in quickly and serve, on Toast,diamond-shape.

29

Wines and Healthr~INE, like music, eludes complete defi~ nition or description; and like music,

its play upon the emotions covers,a wide range of influence. As jazz maycause a music-lover to wince with spiritualpain, so may coarse wine cause the epicure toshudder with shock. That old, mellow wineawakens dreams of inexpressible romance insensitive people is common knowledge; whyit does, no man has ever understood. Leibigclaims to have discovered in certain wines asubtle substance which he named oenanthicether. This substance in quantity is estimatedto be only about one forty-thousandth part ofthe total volume of the wine in which it appears. This ether, alone or together with avolatile oil appearing in larger volume, maycontain the answer to the dream-inducing reaction upon the drinker. All wines do notreact much differently from other alcoholicbeverages. The wines most noticeably productive of this quality are Hermitage, StillBurgundy, Amontillado and Port.

Man's chemical organization attracts or repels certain wines, hence no expert can with

30


assurance affirm that any particular good wineis better than another. To a normally healthyperson, however, there is fair certainty thatsome wine, taken with food and in moderation,will contribute materially to health. This isespecially true of adults with increasing age;for wine acts as a mild stimulant on the digestive organs and is a solvent for pasty accumulations that are prone to clog the intestines andretard elimination.

Each person may :find for himself the winefor which his system has the closest affinity.Common-sense observation of his reactionswill readily guide him to a state of understanding. Wine, music, religion, love, conscience,and even health, roll defy prescription by manfor his fellow; these are in truth between himself and his Maker. And wise is the man whopreserves his instinctive contact with theSource concerning these vital matters.

It is significant that we are indebted to menof the church for our best wines. FatherPerigon, a Benedictine monk, discoveredchampagne, in 1715. The Franciscan Fathersare responsible for our own great wine industry of California. The earliest records ofwiI1e almot uniformly refer to it in connectionwith relig' JUs ceremony. There is no substantial evidetlce that wine has contributed to the

31


corruption of man, other than in connectionwith excesses. In which it is not likely thatthe excessive drinking of wine is as harmfulas overindulgence in food.

Americans will eventually become connoisseurs of wines-and it is my prediction thatAmerican wines will one day be known as thebest in the world. Weare now making winesin this country that rank with the best. Prohibition, so-called, gave us our wine-technique.In striving to circumvent the law, our winemakers had to approach the problem scientifically. Wine must ferment and mellowafter delivery, and quickly. To accomplishthis, science broke down the so-called naturalprocess and discove,red what actually takesplace under the old-world method. Andpresto! we age and mellow wine to confoundthe connoisseur, in five months-ten-year-oldwine in five months.

Wines With FoodAs previously stated, a rule-of-thumb with

respect to the drinking of wine is not entirelypractical. There has evolved, however, astandard formula for wine service with mealswhich may be followed with assurance that it

32


is at least conventional and "stylish." Itprobably represents, also, insurance againstcombinations that might result in an upsetstomach.

:rHE WINE-COURSE DINNER

Bors d'muvres-Sherry, Dry.Sea Food-Chablis or Moselle, Dry. r(Cham

pagne is considered "ultra" with this coursein certain high social circles in the UnitedStates, but it is not sanctioned by seasonedepicures.)

Soup-Sherry, Dry. (Omit if wine has beenserved with hors d'amvres.)

Fish-Dry Sauterne, Moselle, or Rhine.Entree-Bordeaux, Red.Roast-Medoc, Red.Dessert-Champagne.Coffee-Cordial or Brandy..

TEMPERATURES FOR SERVING

Temperature is important. Wines too coolor too warm lose their best taste.

Do not mix ice with any wine.Red wines are best at a temperature of 65

degrees.

33


vVhite wines, excepting champagne, arebest at 45-50 degrees.

Champagne and other sparkling winesshould be chilled in a. bucket of chopped icefor 20 to 30 minutes before serving. Do notimmerse the neck of the bottle. Sparklingwines deteriorate if they are cooled and notused. Avoid double cooling.

The store of wines should be kept, bottleson sides, in a cool cellar.

34

Cocktail is KinggIONEER days in America produced~ hardened, sturdy physical types.

Strong men embraced strong drink,and America became a hard-liquor country.The early settlers took their liquor "straight"as well as hard, and on the whole carried itwell. With the changing tempo of development came the cocktail, and with its widespread and rapidly growing appeal it haslargely replaced "straight" drinking. Thecocktail era will probably pass, in its turn, andmake way for a great people to "find" them-

; selves with respect to their drinking, by learning to drink and enjoy wines and malt liquors.:Meantime, however, there is no denying thatthe cocktail's heyday is he:re; for the next fewyears every hour will be the Cocktail Hour,so to speak. Therefore, we must make ourbow and render service to the cocktail. Thusthe main part of my book will be devoted to theCocktail, old and new, exotic and local, con-

35


ventional and radical. Every cocktail that isworthy of the name has been included.

Preceding the Cocktails, I offer what I trustyou may want and use with the cocktails, viz:Recipes for Food Bits. For food and drinkshould be brothers. The wise drinker whowould consider health in connection withdrinking can adopt no better antidote for thehard side of hard liquor than tasty bits of food,before, during, and after the drink.

36

The Cocktails of the World

>.~HILE the Cocktail is America's gift'~ to the world of drinking, other na-

tioRs have contributed many to thelarge flock of popular concoctions classifiedunder the common title of "Cocktails." American hotels and barmen have received creditfor many of these mixtures originating inforeign countries, and have renamed them.The international barmen have carried toAmerica the best of the old-world art of mixing. The foreign mixtures are uniformly"smoother," more palatable and incidentallyless harmful.

All the "dazers" or "shockers" are herebydedicated to the American Prohibitionist, whoby his resort to force appears to have defeatedthe very purpose which he so earnestly and sounwisely set out to accomplish.

Serving the CocktailThe cocktail should be served as an appe

tizer-before the meal and always with thefood-bit. Served just before the meal, thefood-bit with the cocktail takes on the charac-

37


ter of a special hors d'(£uvre~ with toast orcracker combinations, and may be followed bythe regular hors d'ceuvre.

The sweet cocktail should nbt be served justprior to the meal, but is in good taste betweenmeals. The tart or "dry" cocktail properlyprecedes the meal.

Experiments with the shockers should beavoided when entertaining formally. Theconventional, popular "smooth" mixturesshould be adhered to except among intimatesor at "wild" parties. Such parties, even, aredangerous and usually end in disappointment.

The Conventional Cocktails

The following 15 mixtures are the mostpopular conventional drinks in the Westernworld.1 Martini Cocktail (Dry or Sweet) ....2 Manhattan Cocktail (Dry or Sweet) .3 Bronx Cocktail (Dry or Sweet) ....•4 Old Fashioned Whiskey Cocktail

(Sweet) ......................•5 Sidecar Cocktail (Sweet) ..........•6 Clover Club Cocktail (Dry) ......••7 Gin Rickey (Dry) .8 Gin Fizz (Sweet or Dry) .9 Bacardi Cocktail (Dry) ......•..•••

38


10 Alexander Cocktail No. 1(Sweet) .11 Rock and Rye (Sweet) .12 Whiskey Cocktail (Dry) .13 Sherry Cocktail (Sweet or Dry) .14 Dubonnet Cocktail (Sweet) .15 Champagne Cocktail .

Equipment for Home MixingThe following list of equipment represents

the minimum necessities of the home sideboardor bar:

Ice Tub or Bowl-Glass preferred.Ice Breaker.Ice Tongs.Measuring Glass-2 oz.Mixing Spoons-One with long handle;

one with short handle.Mixing Rod-Made of glass.Bitters and Syrup Bottles.Decanters.Shaker, made of glass, with graduate scale

for measuring.

GlassesThe choice of glassware is important. Much

of the pleasure of drinking is influenced byUatmosphere," and appearance is a most important phase of atmosphere. l\1:ost drinks

39


are colorful, and suitable glassware adds muchto the natural beauty of the liquid.

Clear Glass.-Colored, or even tinted,glasses are no longer considered practical orproper. Clear, sparkling glass is the mode.

Shape.-Shapes in glassware for beveragesare quite standardized. Shapes have evolvedlargely from practical needs, and it is wise tofollow the established shapes for each type .ofdrink. As an aid to selection and use, thefollowing list will serve as a reliable guide:

AleBeerBrandyChampagne, flatChampagne, hollow stemCocktailClaretCordialHighballHot MixturesPousse CafeRhine WineSherryWine'Vhiskey

40


MixingMeasuring.-Measure deliberately and with

care. Too much or too little of an ingredientmay cause the drink to just miss its mark.

Icing.-The mixture generally should bepoured over the ice. In some instances this isImmaterial, but it is the safe way. In a certainhigh-class hotel in Berlin a barman is discharged if he is detected dropping ice into acocktail mixture. The meticulous Germansexplain that pouring the liquid on a liberalquantity of ice, sets up an immediate chillwhich is an outstanding attraction of the cocktail. The same school of mixing prohibits violent shaking and insists that the drink bepoured off the ice as quickly as possible aftergentle, quick shaking. This is a professionalmethod, and unless carefully done may resultin "warm" drinks. The secret is, plenty of iceand quick, gentle movement.

If the above method is used, the number of5 hakes provided for in the recipes in this bookshould be reduced one-half.

Stirring.-'Vhere stirring is prescribed, always stir gently from the bottom, and preferably with a glass rod.

Shaking.-Do not shake vertically. Turnthe shaker on its side and use a push and pull

41


stroke. A shake is counted for each singlestroke, thus to and from is two strokes. Theshaker should never be more than threequarters full.

The figures as they appear preceding the ingredient, mean PARTS.

Glass means 2 ounces, a standard whiskeyglass.

Jigger means 1 ounce.Dash means 3 or 4 drops.

42

Brandy DrinksAFTER DINNER COCKTAIL

1 Apricot Brandy1 Curacao

Lemon Juice, 3 DashesAdd 2 Cubes of Ice. Stir. Strain and

serve.

000BETWEEN THE SHEETS NO.1

1 Brandy1 Dry Gin1 Curacao

- Lemon Juice, 2 DashesIce.-25 Shakes. Strain and serve.

000BETWEEN THE SHEETS, NO.2

1 Brandy1 Rum1 Cointreau

Lemon Juice, 2 DashesIce.-25 Shakes. Strain and serve

43


BOSTON SPECIAL2 Brandy1 Italian Vermouth1 French Vermouth

Curacao, 3 DashesAbsinthe, 2 Dashes

Ice.-30 Shakes. Strain and serve.

000BRANDY ALEXANDER

1 Brandy1 Fresh Cream1 Creme de Cocoa

Add 3 Cubes of Ice. 40 Shakes. Strainand serve.

000BRANDY BLAZER

Brandy, 1 GlassSugar, 1 Lump

Add Lemon Twist and Orange Twist. Stiruntil Sugar dissolves. Ignite whil~ stirring.Strain and serve

000BRANDY COCKTAIL

Brandy, 1 GlassCuracao, 3 Dashes

Add 1 Ice Cube. Stir. Strain and serve.44


BRANDY CRUSTALine wine glass with lemon peel, moisten

the edge of the glass and dip in powderedsugar.

3 Brandy1 Curacao

Maraschino, 3 DashesLemon Juice, 4 DashesAngostura Bitters, 1 Dash

Ice.-Stir. Strain into above glass andserve with a Slice of Orange.

(.) (.) (.)

BRANDY DAISY2 Brandy1 Yellow Chartreuse

Sugar, 2 TeaspoonsfulLemon Juice, 2 Dashes

Dissolve the Sugar and Lemon Juice witha Dash of Carbonated Water, then add theSpirits and cracked ice, stir and serve in a glass\vith Fruit.

000BRANDY FLIP

Brandy, 1 GlassSugar, 2 Teaspoonsful

Add White of 1 Egg.Ice.-35 Shakes. Strain and serve.

45


BRANDY SOURBrandy, 1 GlassPowdered Sugar, 1 Teaspoonful

A.dd J nice of ~ Lemon and ~ Lime.Ice.-30 Shakes. Strain and serve in a glass

with Fruit.If desired add a little Carbonated Water.

000BRANDY VERJtIOUTH

3 Brandy1 I talian Vermouth

Angostura Bitters, 2 DashesIce.-Stir. Strain and serve.

000BULLS-EYE COCKTAIL

3 Brandy1 Curacao1 Fresh l\1ilk

Add 1 Fresh Egg.Ice.-35 Shakes. Strain and serve with a

little Nutmeg sprinkled on top.000

CHERRY BLOSSOM COCKTAIL3 Cherry Brandy2 Brandy

Lemon Juice, 4 DashesCuracao, 4 DashesGrenadine, 3 Dashes

Ice.-45 Shakes. Strain and serve.46


CLASSIC COCKTAIL3 Brandy1 Curacao1 Maraschino1 Lemon Juice

Ice.-Stir. Strain into glass with rImdipped in Powdered Sugar.

Add Lemon Twist and serve.

000

CUBAN BRANDY2 Brandy1 Apricot Brandy

Ice.-Juice of 1 Lemon. Juice of 1 Lime.Stir. Strain and serve.

000

DAZER COCKTAIL1 Apricot Brandy1 Dry Gin1 Scotch Whiskey1 Lemon Juice1 Orange Juice

Gum Syrup, 1 DashAdd White of 1 Egg.Ice.-40 Shakes. Strain and serve.

47


EA.ST INDIA. COCKTA.ILBrandy, 1 GlassAngostura Bitters, 3 DashesCuracao, 1 TeaspoonfulMaraschino, 2 DashesPineapple Juice Syrup, 1 Tea

spoonfulIce.-Stir. Strain and serve in a glass with

an Olive and a Lemon Twist.

000

FEDORA. NO.12 Brandy1 Rum! Bourbon2 Curacao

Powdered Sugar, 3 TeaspoonsfulAdd Slice of Lemon.Ice.-Stir and serve.

o 0 ()

FEDORA. NO.22 Brandy2 Rye Whiskey1 Rum1 Curacao

Stir and serve.

48


HARVARD BRANDY COCKTAIL1 Brandy1 I talian Vermouth

Gum Syrup, 2 DashesAngostura Bitters, 2 Dashes

Ice.-Stir. Strain and serve.

000HIS MAJESTY'S BEST,

2 Brandy2 Gin1 Gum Syrup1 Curacao1 Italian Vermouth1 French Vermouth


HONEYMOON COCKTAIL1 Apple Brandy1 Benedictine

Curacao, 3 DashesIce. 30 Shakes. Strain and serve.

000MERRY WIDOW COCKTAIL

1 Cherry Brandy1 Maraschino

Curacao, 3 DashesAdd Cherries. Stir and serve.

49


METROPOLITAN GRAND NO.11 Brandy1 Italian Vermouth

Angostura Bitters, 2 DashesSimple Syrup, 2 Dashes


000

METROPOLITAN GRAND NO.22 Brandy1 French Vermouth

Angostura Bitters, 1 DashOrange Bitters, 2 Dashes


000

MORNING COCKTAIL1 Brandy1 Italian Vermouth

Creme de CocoaMaraschino, 2 DashesAbsinthe, 2 DashesAngostura Bitters, 3 Dashes

Ice.-Stir. Strain into a glass with aCherry.

Add a Lemon Twist and serve.This may be made by substituting French

Vermouth for Italian Vermouth in the aboverecIpe.

50


QUEEN MARY1 Brandy1 Italian Vermouth

Curacao, 2 DashesIce.-Stir. Strain and serve in a glass with

a Cherry.

000

REELER COCKTAIL1 Brandy1 Anisette1 Curacao

Add Yolk of 1 Egg.Ice.-35 Strokes. Strain and serve.

000

SAllATOGA COCKTAIL NO.1Brandy, 1 GlassAngostura Bitters, 3 DashesMaraschino, 2 DashesPineapple Syrup, 3 Dashes

Ice.-35 Shakes. Strain into a glass with aStrawberry and add a Lemon Twist.

Carbonated Water may be added or evenChampagne if desired.

51


SARATOGA COCKTAIL NO.21 Brandy1 Italian Vermouth1 Scotch Whiskey

Angostura Bitters, 2 DashesIce.-20 Shakes. Strain and serve.Add a Lemon Twist.

000SHOCKER COCKTAIL

1 Brandy3 Sherry1 French Vermouth1 Cointreau

Lemon Juice, 3 TablespoonsfulCinnamon, 1 small bit

Ice.-Stir. Strain and serve.000

SIDECAR COCKTAIL2 Brandy1 Lemon Juice1 Cointreau

Ice.-Stir. Strain into a Cocktail Glasswith a Sugar Coated edge and serve.

000SIDECAR SPECIAL

1 Brandy1 Curacao1 Cointreau

Maraschino, 2 DashesServe as above.

52


'SOUTHERN MINT JULEPSugar, 2 TeaspoonsfulDissolve in Water

Add Fresh Mint and crush to extract flavor.Add 3 ounces Brandy.Ice.-Stir until frost appears on glass. Add

fresh Mint, sprinkle with Sugar. Add a Dashof Rum. Fresh Fruit and serve.

0008TATESMAN'S TREAT

1 Brandy1 Cointreau1 Kimmel1 Rum1 Maraschino1 Lime Juice

Kirschwasser, 2 DashesIce.-Stir. Strain and serve.

000~TEPPERCOCKTAIL

1 Brandy1 Creme de Menthe


000STINGER

3 Brandy1 Creme de Menthe



TRAVELAIRE COCKTAIL2 Brandy1 I talian Vermouth

Ice.-A Dash of Onion Juice.Stir. Strain and serve.

(.) (.) (.)TOM AND JERRY

Separate the whites from the yolks of theeggs to be used. !/z egg for each drink to beserved. Beat the whites in a bowl with an eggbeater until stiff. Add 4 teaspoonfuls of sugarfor each egg and mix thoroughly. Now beatthe yolks until they become watery and thenmix with the whites and sugar. (This willhave to be stirred occasionally to keep the batter together.)

Above Batter, 6 teaspoonsfulJamaica Rum, 1 JiggerBrandy, 1 Glass

Put in a large glass, fill with hot milk andstir well. Then pour from one glass into another several times. Shake some nutmeg ontop and serve.

(.) 0 0TOP OF THE MORNING

2 Brandy1 Apple Brantly1 I talian Vermouth

Lemon Juice, 1 DashIce.-Stir. Strain and serve.

54


'Y.ALEDICTORIAN'S ASSISTANT2 Apricot Brandy

Orange Bitters, 3 Dashes1 Orange Juice

Ice.-Stir. Strain and serve. If desiredadd 1 portion of Champagne.

000THE JTANDERBILT SPECIAL

3 Brandy1 Cherry Brandy

Gum Syrup, 2 DashesAngostura Bitters, 3 Dashes

Ice.- ·Stir. Strain and serve.

Rum DrinksBACA'RDI COCKTAIL

4 Bacard{Rum1 Grenadine1 Lemon or Lime Juice


000BETWEEN THE SHEETS

1 Bacardi Rum1 Brandy1 Cointreau

Lemon Juice, 2 DashesIce.-25 Shakes. Strain and serve.

55


BOUNCER COCKTAIL1 Bacardi Rum1 French Vermouth1 Dry Gin


000

DAIQUIRI COCKTAILBacardi Rum, 1 GlassPowdered Sugar, 2 Teaspoonsful

Add juice of ~ Lemon or ~ Lime.Ice.-25 Shakes. Strain and serve.If desired to suit taste add 3 Dashes of

Grenadine.

000

FAIR AND WARMER2 Bacardi Rum1 Italian Vermouth

Curacao, 3 DashesIee.-30 Shakes. Strain and serve.

000

FOGGY; NIGHTBacardi Rum, 1 GlassGrenadine, 3 Dashes

Add the White of 1 Egg. Juice of ~ Lime.Ice.-35 Shakes. Strain and serve.

56


GOLDEN RUMMERRum, 1 GlassCuracao, 3 DashesPowdered Sugar, 1 TeaspoonfulAbsinthe, 2 Dashes

Add the Yolk of 1 Egg.Ice.-35 Shakes. Strain and serve.

000HAVANA COCKTAIL

1 Bacardi Rum1 Pineapple Juice

Maraschino, 2 DashesGrenadine, 1 Teaspoonful


MARIE ANTOINETTE1 Bacardi Rum1 Swedish Punch

Grenadine, 3 DashesAbsinthe, 2 Dashes

Add the Juice of ~ Lime.Ice.-35 Shakes. Strain and serv~

000MADAGASCAR BACARDI

Bacardi Rum, 1 GlassAdd the Juice of 1 Orange, the Juice of 1

Lemon.Ice.-30 Shakes. Strain, sprinkle with

Nutmeg and serve.57

a


MAIN STREET SPECIAL1 Rum1 Grenadine1 Pineapple Juice Syrup1 Lime Juice


000

~~4. PLANTtTi~~DELIGHT

1 Orange JuiceLemon Juice, 2 Dashes


000QUARTERMASTER>S COCKTAIL

2 Rum1 Sherry

Lime or Lemon Juice, 2 Teaspoonsful

Ice.-Stir, strain and serve.

000TAILSPIN COCKTAIL

2 Bacardi Rum2 Swedish Punch1 Lemon Juice1 Orange Juice


59


Whiskey DrinksBLACK-THORN

1 Irish Whiskey1 French Vermouth

Angostura Bitters, 3 DashesAbsinthe, 2 Dashes


000BLOOD AND SAND COCKTAIL

1 Scotch vVhiskey1 I talian Vermouth1 Orange Juice1 Cherry Brandy


000BLUE BLAZER

Scotch Whiskey, 1 GlassGum Syrup, 2 TablespoonsfulHot Water, 1 Glass

Add a little honey or rock candy syrup, andbring to a boil over a burner. Use two mugswith handles and pour from one to the otherseven times after igniting the whiskey. Theblue blaze will look like a solid streak of fire.Add a slice of lemon peel. Serve in a 6-oz.glass.


BLUES COCKTAIL4 Whiskey1 Curacao

Cusenier de Prunelle, 2 Teaspoonsful

Ice.-40 Shakes or more. Strain a.nd serve.

a 000~an BOBBY BURNS COCKTAIL

1 Scotch Whiskey1 I talian Vermouth

Benedictine, 1 TeaspoonfulIce.-Stir. Strain and serve with a Lemon

Twist.

000BRAIN STORM COCKTAIL

Irish Whiskey, 1 GlassBenedictine, 2 DashesFrench Vermouth, 2 Dashes

Add one cube of ice. Stir and serve w)than orange twist.

000

CANADIAN CLUB COCKTAILScotch \Vhiskey, 1 GlassGum syrup, 3 DashesAngostura Bitters, 2 Dashes


60


COWBOY COCKTAIL2 Scotch Whiskey1 Sweet Cream


000

DROW COCKTAIL2 Scotch Whiskey1 Lemon Juice

Grenadine, 2 DashesIce.-Stir. Strain and serve.

0(,)0

'pUBLIN COCKTAIL- 1 Irish Whiskey

Green Chartreuse, 1 TeaspoonfulGreen Mint, 3 Dashes

Iee.-Stir. Strain and serve with Olive.

0(,)0

.!lAILSTONE COCKTAILWhiskey, 1 Glass\Vhite of 1 EggSugar 1 Teaspoonful

Ice.-35 Shakes. Strain, add Gingeraleand serve.

61


HIGHLAND FLING3 Scotch Whiskey1 I talian Vermouth

Orange Bitters, 2 DashesIce.-Stir. Strain and serve.

000IRISH COCKTAIL

Irish \Vhiskey, 1 GlassCuracao, 2 DashesAbsinthe, 2 DashesMaraschino, 1 DashAngostura Bitters, 1 Dash

Ice.-Stir. Strain and serve in a glass with.an Olive and add a Lemon Twist.

000LADIES~BEST

Irish Whiskey, 1 GlassAnisette, 3 DashesAngostura Bitters, 2 DashesAbsinthe, 2 Dashes

Ice.-Stir. Strain and serve with aOrange Twist.

000LOOP THE LOOP

1 Whiskey, Rye or Irish1 Dry Gin1 Bacardi Rum


62


LONDONFOGRye Whiskey, 1 GlassOrange Flower Water, 3 DashesOrgeat Syrup, 3 Tablespoonsful

1 EggIce.-·30 Shakes. Strain and serve with

Nutmeg sprinkled on top.000

DRY MANHATTAN COCKTAIL2 Rye or Irish Wiskey1 Italian Vermouth

Angostura Bitters, 2 DashesIce.-Stir. Strain and serve in a glass with

. aCherry and add a Lemon Twist.000

SWEET MANHATTAN COCKTAIL2 Rye or Irish Whiskey1 I talian Vermouth1 French Vermouth

Gum Syrup, 2 DashesIce.-Stir. Strain and serve in a glass with

aCherry and add a Lemon Twist.000

MILK WHISKEYWhiskey (or Rum), 1 GlassMilk, 1 Glass

Add 2 teaspoonsful of powdered sugar,cracked ice, stir, strain and serve with nutmeg,.5Prinkled on top.

63


MORNING GLORY COCKTAILWhiskey, ~ GlassErandy, ~ GlassGum Syrup, 3 DashesAbsinthe, 1 DashAngostura Eitters, 2 DashesCuracao, 2 Dashes

Ice.-Stir. Strain into an 8-oz. Glass. AddSoda Water and a Lemon Twist.

000

MULE TAMER2 Rye Whiskey1 I talian Vermouth1 French Vermouth

Orange Eitters, 1 DashIce.-Stir. Strain and serve with a lemon.

twist.

000

MINT JULEP (WHISKEY)Use an 8-oz. glass and crush mint leaves

against the sides to extract the flavor. Add 1Glass of Irish or Rye Whiskey, 2 teaspoonsful of sugar and cracked ice; stir constantlyuntil the outside becomes frosted, serve withthe mint in the drink.

64


OLD FASHIONED COCKTAILWhiskey, 1 GlassSugar, 1 LumpAngostura Bitters, 2 DashesCuracao or Absinthe, 2 Dashes

Add one Slice of Orange, one Slice ofLemon Peel, mull with the Bitters and Sugar,then add the Whiskey and serve in the sameglass.

000

OLD KING COLEBourbon Whiskey, 1 GlassGum Syrup, 3 DashesFernet Branca, 1 Dash

Add 1 Slice of Orange, 1 Slice of Pineapple,mix well and add 1 Cube of Ice. Stir andserve.

000

ORACLE COCKTAIL2 Rye Whiskey1 Curacao1 Italian Vermouth

Ice.-Juice of 1 Lime. Stir. Strain andserve.

65


OPPORTUNITY COCKTAIL1 Bourbon1 Dubonnet

Absinthe, 3 DashesCuracao, 1 Dash

Add 1 Slice of Lemon, 1 Slice of Orange,mull with a bar spoon, add 1 Dash of Angostura Bitters' and serve in the same glass.

o 0, 0ROCK AND RYE

Rye Whiskey, 1 GlassRock Candy, 1 Piece

Add the Juice of 1 Lemon and stir untilthe eandy dissolves. Serve in the same glass.

000RYE COCKTAIL (PLAIN)

Rye Whiskey, 1 GlassGum Syrup, 3 DashesAngostura Bitters, 1 Dash

Iee.-Stir. Strain and serve in a glass withan olive.

000SHARPSHOOTER

Irish or Rye, 1 GlassAbsinthe, 1 DashAngostura Bitters, 1 DashSugar, 1 Lump

Mull until the sugar dissolves and add alemon twist.

66


T. N. T. COCKTAIL1 Irish or Rye Whiskey1 Absinthe


(.) (.) (.)

WHISKEY COCKTAILIrish or Rye Whiskey, 1 GlassAngostura Bitters, 1 DashGum Syrup, 4 Dashes

Ice.-Stir. Strain and serve in a glass witha Cherry.

(.) 0 0

TVHISKEY CRUSTAWhiskey, 1 GlassAngostura Bitters, 2 DashesLemon Juice, 1 DashFive Fruits. 2 TablespoonsfulMaraschino, 2 Dashes

Line a wine glass with Lemon Peel, moistenthe edge and dip in powdered sugar.

:Mix the above ingredients wtih cracked ice,strain into the wine glass, decorate with fruitand serve.

67


WHISKEY DAISY NO.1Irish or Rye Whiskey, 1 GlassGum Syrup, 3 Dashes

Add juice of !Iz Lemon.. Ice.-20 Shakes. Strain into an 8-oz. glass,

fill with Carbonated water and serve.

000

WHISKEY DAISY NO.2Mix the same as above and add !Iz jigger of

yellow chartreuse and decorate with fruits inseason.

000

WHISKEY FIXWhiskey, 1 GlassSugar, Powdered, 2 Tea

spoonsfulAdd juice of 1 Lemon.Ice.-Stir. Strain and serve.

000

WHISKEY FIX NO.2This may be made the same as above except

that pineapple syrup is substituted for theLemon juice. Add a Dash of Lemon juice.

68


WHISKEY FIZZWhiskey, 1 GlassSugar, Powdered, 2 Tea

spoonsfulLemon Juice, 3 Dashes

Ice.-25 Shakes. Strain into an 8-oz. glass,:fill with carbonated water and serve. (Drinkat once.)

000

JVHISKEY JULEP2 Whiskey1 Carbonated Water

Sugar, Powdered, 2 Teaspoonsful

Add several sprigs of Mint, fill glass withcracked ice, stir, add a Dash of Rum and serve.

000

W:HISKEY RICKEYWhiskey, 1 Glass

Ice.-Add Juice of 1 Lime and fill th~ glasswith Soda and serve.

69


WHISKEY S]}lASHSugar, 1 TeaspoonfulDissolve in 1 Jigger of "VaterWhiskey, 1 Glass

Fresh Mint crushed against sides of an 8-oz.Glass.

Iee.-Stir. Strain. Add Faney Fruit andserve.

000

WHISKEY SOURWhiskey, 1 GlassSugar, Powdered, 1 Teaspoonful

Add the Juice of ~ Lemon and ~ Lime.Iee.-3D Shakes. Strain and serve.

000

WHISKEY TODDY2 Whiskey1 Water

Sugar, Powdered, 1 TeaspoonfulIee,_l Cube

Stir and serve.70


WHISKEY TODDY (HOT)Sugar, 1 LumpDissolve in !.Iz Jigger Hot WaterCinnamon, 1 PieceLemon Peel, 1 PieceWhiskey, 1 Glass (Rye or

Scotch)Add Hot Water to Suit

000WILD WEST COCKTAIL

1 Irish or Rye Whiskey1 Swedish Punch1 French Vermouth

Angostura Bitters, 1 Dash:Lemon Juice, 1 Dash


WARD EIGHTRye Whiskey, 1 GlassGrenadine, 3 TeaspoonsPowdered Sugar, 1 TeaspoonLemon, Juice of 1

Ice.-Stir. Strain into 8-oz. glass.

71

Cobblers, Cups and PunchesBRANDY COBBLER

8 ounce glass ~ full of icePowdered Sugar, 1 TeaspoonfulBrandy, 1 Jigger

Stir. Serve with slice of orange.

000

GIN OR WHISKEY COBBLERSame as above, substitute Gin or Whiskey

for Brandy.

000

BOMBAY PUNCHSherry, 1 PintBrandy, 1 PintOrange Curacao, 1 JiggerMaraschino, 1 JiggerChampagne, 2 Quarts

Place punch bowl in ice, pour in above ingredients, add one quart of carbonated waterand decorate with various kinds of fruit. Stiruntil cold before serving.

72


BRANDY PUNCHBrandy, 1 QuartPowdered Sugar, 1 PoundCuracao, 1 GlassGrenadine, 1 Glass

Add the juice of eight lemons and fouroranges, and one quart of carbonated water.Place bowl in ice and add the above ingredients. Stir until cold before serving. Sweetenmore to suit taste.

000

CARDINAL PUNCHClaret, 1 QuartBrandy, 1 GlassRum, 1 GlassItalian Vermouth, 2 JiggersSugar, 1 Pound

Dissolve the sugar with one quart of carbonated water and then pour in the other ingredients. Add one glass of Italian Vermouth and sliced fruit and place the bowl onice. Stir until cold before serving.

73


,CHAMPAGNE PUNCHChampagne, 1 QuartSparkling Water, 1 PintCuracao, 2 Jiggers:Brandy, 2 JiggersMaraschino,2 Jiggers

Add one quarter of a pound of sugar to theabove or sweeten to taste, pour into a bowlplaced in ice and add sliced fruit. Stir untilcold before serving.

000CLARET PUNCH

Claret, 3 PintsCuracao, 3 JiggersCarbonated Water, 2 PintsLemon Juice, 3 Jiggers

Add one quarter of powdered sugar, placein a bowl on ice, stir until cold before serving.Fruit may be added as served.

000FISH HOUSE PUNCH

Peach :Brandy, 2 Jiggers:Brandy, 1 GlassJamaica Rum, 2 JiggersSparkling Water, 2 Pints

Add one quarter pound of powdered sugarto the above and pour into a punch bowl placedon ice. Stir until cold before serving.

74


RHINE WINE PUNCHRhine Wine, 3 PintsBrandy, 3 JiggersSparkling 'Vater, 1 PintMaraschino, 3 JiggersTea, 1 Tablespoonful

Pour the ingredients into a punch bowl,place on ice and dissolve one quarter pound ofpowdered sugar. Place the tea in small teabags and allow to soak for ten minutes. Addsliced fruit and stir until cold before serving.

() () ()

ROMAN PUNCHChampagne, 1 QuartCognac, 1 GlassCuracao, 3 JiggersSwedish Punch, 1 GlassJamaica Rum, 2 GlassesAromatic Bitters, 3 DashesTea, 2 Tablespoonsful

Pour the above ingredients into a punchbowl placed on ice, add the juice of fourlemons; place the tea in small tea bags andallow to soak for about ten minutes. Addsliced fruit and stir until cold before serving.

75


SAUTERNE PUNCHSauterne, 1 QuartCuracao, 1 JiggerMaraschino, 1 JiggerGrand ~lanier, 1 Jigger

Pour into a punch bowl placed on ice, addsliced fruit and stir until cold before serving.

000

CHAMPAGNE CUPChampagne, 1 PintMaraschino, 1 JiggerGrand Manier, 1 JiggerCuracao, 1 JiggerBrandy, 1 JiggerPowdered Sugar, 2 Tea-

spoonsfulMix in large pitcher, add plenty of ice

cubes, decorate with sliced orange and pineapple and sprigs of mint.

000

CIDER CUPCider, 1 PintMaraschino, 1 JiggerBrandy, 1 JiggerCuracao, 1 Jigger

Add plenty of ice cubes, one pint of sodawater, stir and decorate with slices of fruit.

76


CLARET CUPClaret or Burgundy, 1 PintCuracao, 4 TablespoonsfulMaraschino, 3 TablespoonsfulSugar Powdered, 2 Table-

spoonsfulMix in a large pitcher, add ice cubes, deco

rate with sliced fruit and sprigs of mint.000

RHINE WINE CUPRhine 'Vine, 1 PintCuracao, 1 JiggerMaraschino, 2 JiggersPowdered Sugar, 1 Teaspoonful

Mix in large pitcher, add plenty of icecubes, decorate with slices of orange and pineapple and sprigs of mint.

77

Gin DrinksALASKA COCKTAIL NO.1

3 Dry Gin1 Yellow Chartreuse

Orange Bitters, 1 DashIce.-20 shakes. Strain into Cocktail Glass.Decorate with 1 piece Lemon Peel.

000ALASKA COCKTAIL NO.2

3 Dry Gin1 Yehow Chartreuse

Ice.-20 shakes. Strain into Coch.-tail Glass.

000ALEXANDER COCKTAIL NO.1

1 Gin1 Creme de Cocoa1 Sweet Cream

Ice.-20 Shakes. Strain into Cocktail Glass.000

ALEXANDER NO.22 Gin1 Creme de Menthe1 Sweet Cream

Ice.-20 Shakes. Strain into Cocktail Glass.

78


ALEXANDER NO.31 Gin1 Creme de Menthe1 Sweet Cream


000

BARBARY COAST COCKTAIL1 Gin1 Creme de Cocoa1 Scotch Whiskey1 Cream

Cracked ice. Stir gently from bottom.Strain into Cocktail Glass.

000

BELMONT COCKTAIL2 Gin1 Grenadine

Cream-l TablespoonIce.-25 Shakes. Strain into Cocktail Glass.

000

BENDER'S BESTGin, 1 JiggerOrange J uice, ~ Orange


79


BIJOU COCKTAIL1 Plymouth Gin1 Italian Vermouth1 Green Chartreuse

Orange Bitters, 1 DashIce.-Stir from bottom.

1 Olive1 Dash Lemon Juice.

Strain into Cocktail Glass.000

BOULEVARD SPECIAL1 Gin1 Grapefruit J uiee

Grenadine, 1 DashIce.-Stir. Strain into Cocktail Glass.

000BOULEVARD NO.2

2 Gin1 French Vermouth1 Italian Vermouth1 Orange Juice

lce.-lO Shakes. Strain into Cocktail Glass.000

BRONX COCKTAIL NO.11 Dry Gin1 French Vermouth1 Orange Juice



BRONX NO.2 (DRY)In }\;fixing GlassOrange-l SlicePineapple-~ SlicePress with Spoon and Muddle

wellPlace in MixerAdd Cracked Ice, then add

1 Dry Gin1 French Vermouth

40 Shakes. Strain into Large CocktailGlass.

000BRONX (SILVER)

2 Gin1 French Vermouth1 I talian Vermouth~ Orange Juice

White of 1 EggIce.-20 Shakes. Strain into Cocktail Glass.

000

CAFE DE PARIS COCKTAILGin, 1 GlassFresh Cream-l Teaspoon

. Anisette-3 DashesWhite of 1 Egg


82


CARUSO COCKTAIL1 Dry Gin1 French Vermouth1 Creme de Menthe

Ice.-Stir from bottom. Strain into Cocktail Glass.

000CLARIDGE COCKTAIL

2 Dry Gin2 French Vermouth1 Apricot Brandy1 Cointreau

Ice.-Stir from bottom.Add 1 Cherry. Strain into Cocktail Glass.

000CLOVER CLUB COCKTAIL

2 Dry Gin1 Grenadine

White of 1 EggJuice of ~ Lemon, or Lime

Ice.-25 Shakes. Strain into Coektail Glass.000

CLUB COCKTAIL2 Dry Gin1 I talian Vermouth

Yellow Chartreuse, 1 DashIee.-Stir well from bottom. Strain into

Cocktail Glass.Add 1 Cherry.


COLONIAL DAYS COCKTAIL2 Dry Gin1 I talian Vermouth

l\!Iaraschino, 2 DashesIce.-20 Shakes. Strain into Cocktail Glass.

000CORAL PINK COCKTAIL

4 Dry Gin1 French Vermouth1 Italian Vermouth

Five Fruits Syrup, 1 TeaspoonIce.-Stir well from bottom. Strain into

Cocktail Glass.000

COSSACKS COCKTAIL2 Gin1 Kummel1 Lemon Juice

Iee.-Stir. Strain and serve.000

DIXIE COCKTAIL2 Dry Gin1 French Vermouth1 Absinthe

Grenadine, 3 Dashes1 Orange Juice

Iee.-20 Shakes. Strain into Cocktail Glass.83


DU BARRY COCKTAIL2 Gin1 French Vermouth

Absinthe, 3 DashesAngostura Bitters, 2 DashesOrange, 1 slice

Ice.-Stir well from bottom. Strain intoglass. --

000

DUBONNET NO.11 Gin1 Dubonnet


000

DUBONNET NO.21 Gin1 Dubonnet1 Orange Juice _


000

DUBONNET NO.3Same as No.2, but substitute 8. dash of

Absinthe for the orange juice.84


ELIXIR COCKTAIL2 Gin1 Creme de Menthe1 ~faraschino

1 BrandyIce.-Stir from bottom. Strain into Cock

tail Glass.000

FERNET BRANCA COCKTAIL2 Dry Gin1 Fernet Branca1 I talian Vermouth

Ice.-Stir well. Strain into Cocktail Glass.Add an olive.

000FRANCAISE COCKTAIL

2 Dry Gin1 Lemon Juice

Stir gently. Pour into a chilled highballglass.~dd Champagne to fill glass. Do not stir

agam.000

FRANCAISE ROUGE2 Dry Gin1 Cherry Brandy1 Kirsch

Ice.-Stir well. Strain into Cocktail Glass.85


FROLICKIN' FUN2 Dry Gin1 Cointreau1 Lemon Juice

Angostura Bitters, 2 DashesIce.-20 Shakes. Strain into Cocktail Glass.

000

GIN BUCKGin,l Glass

Add the juice of one-half lemon and thepeel, pour into a tall glass, and add an icecube, and fill the glass with Ginger Ale. Stirgently from the bottom.

000

GIN COCKTAILDry Gin, 1 JiggerOrange Bitters, 1 Dash

Stir well with cracked ice, strain, add a pieceof lemon peel, and serve.

000

GIN DAISYGin, 1 GlassGrenadine, 5 DashesLemon J uice, ~ LemonPowdered Sugar, 1 Teaspoon

Ice.-Stir well. Strain into Cocktail Glass.

86


GIN DAISY NO.22 Gin1 Yellow Chartreuse

Sugar,2 TeaspoonsLemon J nice, 3 DashesCarbonated Water, 1 Squirt

Ice.-Stir wen from bottom. Strain into a'Vine Glass.

Ornament with a piece of fruit, Orange orPineapple.

000GIN FIZZ

Gin, 1 GlassSugar, 2 TeaspoonsfulLemon, J nice of ~ (or Lime)

Ice.-30 Shakes.Strain into a Highball Glass, add some car

bonated water, and drink at once.000

GOLDEN FIZZThis drink is made the same as the Gin Fizz

except that the yolk of an egg is put into theshaker before the other ingredients.

000GIN FLIP

Gin, 1 JiggerSugar, 1 TeaspoonfulWhite of 1 Egg


87

COCKTAIL AND }-'OOD RECIPES

GIN RICKEYGin,l GlassLime, Juice of 1

Ice.-Stir. Fill 8-oz. Glass CarbonatedWater.

000HARVARD GIN COCKTAIL

2 Gin1 Italian Vermouth

Grenadine, 4 DashesAbsinthe, 1 Dash

Ice a little.-Stir well from bottom. Straininto Cocktail Glass.

000HONOLULU COCKTAIL

Dry Gin, 1 GlassPowdered Sugar, 1 TeaspoonfulOrange Juice, 1 DashLemon Juice, 1 DashPineapple Juice, 1 DashAngostura Bitters, 1 Dash


000HULA HULA COCKTAIL

2 Dry Gin1 Orange Juice

Curacao, 2 DashesIce.-20 Shakes. Strain into Cocktail Glass.

88


INCA COCKTAIL1 Gin1 French Vermouth1 I talian Vermouth1 Sherry

Orange Bitters, 1 DashOrgeat Syrup, 2 Dashes

Iee.-Stir well from bottom.Strain into Cocktail Glass.

000

IMPERIAL COCKTAIL1 Gin1 French Vermouth

Angostura Bitters, 2 DashesMaraschino, 2 Dashes

Iee.-Stir well from bottom. Strain intoCocktail Glass. Add 1 Olive.

000

IJIPERIAL COCKTAIL NO.21 Gin1 French Vermouth

Absinthe, 1 DashOrange Bitters, 2 Dashes

Ice.-Stir well from bottom. Strain inCocHail Glass. Add 1 Cherry or 1 Olive, and1 Dash Lemon .Iuice.

89


JEWEL COCKTAIL1 Gin ~-

1 Italian Vermouth1 Green Chartreuse

Orange Bitters, 2 DashesIce.-25 Shakes. Strain into Cocktail Glass.Add 1 Dash Lemon Juice and 1 Cherry or

1 Olive.

000

KNOCK-OUT NO.12 Gin2 Scotch vVbiskey1 French Vermouth1 Italian Vermouth

Ice.-Stir well from bottom. Strain intoCocktail Glass. Add 1 Olive.

000

KNOCK-OUT NO.21 Dry Gin1 French Vermouth1 Absinthe

Creme de Menthe, 3 DashesIce.-Stir well from bottom. Strain and

serve.Add 1 Cherry.

90


MARGUERITE COCKTAIL NO.12 Gin1 I talian Vermouth

Absinthe, 2 DashesAngostura Bitters, 2 Dashes

Iee.-Stir. Strain and serve with a cherry.() () ()

MARGUERITE COCKTAIL NO.22 Gin1 French Vermouth

Orange Bitters, 2 DashesIee.-Add a small slice of orange, stir, strain

and serve.() () ()

MARGUERITE COCKTAIL NO.31 Gin1 French Vermouth

Orange Bitters, 3 DashesAnisette, 2 Dashes

Ice.-Stir, strain and serve with a Cherryand a Dash of Lemon.

() 0 ()MASQUERADE

Gin, 1 JiggerGum Syrup, 1 TeaspoonfulAbsinthe, 1 Dash

Add the White of 1 Egg, Juice of 1 Lime.Ice.-35 Shakes. Strain and serve.

91


MASSASOIT COCKTAIL1 Gin1 Lemon Juice1 Pineapple Juice Syrup

Rum, 2 TablespoonsfulPine Beverage Syrup, 3 Tea

spoonsfulI~e.-20 Shakes. Strain and serve.

000

MARTINI COCKTAIL NO.1 (DRY)2 Gin1 French Vermouth

Orange Bitters, 2 DashesIee.-Stir. Strain into Cocktail Glass•. - 1 ,Olive and serve

000

MARTINI COCKTAIL NO.2(MEDIUM)

2 Gin1 French Vermouth1 Italian Vermouth

Iee.-Stir. Strain into Cocktail Glass.1 Olive1 Dash Lemon Juice and serve

92


MARTINI COCKTAIL NO.3 (SWEET)4 Gin1 I talian Vermouth1 French Vermouth

Ice.-Stir. Strain into Cocktail Glass.1 Olive1 Dash Lemon Juice and serve

000MERRY WIDOTV COCKTAIL

1 Dry Gin1 French Vermouth

Angostura Bitters, 1 DashAbsinthe, 2 DashesBenedictine, 2 Dashes

Ice.-Stir, strain. Add a lemon twist.000

MILLIONAIRE NO.11 Gin1 I talian Vermouth

Grenadine, 3 TeaspoonsfulLime Juice, 3 Teaspoonsful


!fILLIONAIRE NO.22 Dry Gin1 Absinthe

Anisette, 2 DashesAdd white of 1 Egg.Ice.-25 Shakes. Strain and serve.

93

000


~fIAMI SPECIAL1 Gin1 Orange Juice1 French Vermouth

Orange :Marmalade, 3 Teaspoonsful

Angostura Bitters, 2 Dasheslce.-25 Shakes or more. Strain and serve.

000

MONTE CARLO COCKTAILDry Gin, 1 JiggerCreme de ~Ienthe, ~ JiggerLemon Juice, ~ Jigger

Ice.-30 Shakes.Strain into 8-oz. glass and fill with Cham

pagne.

NEW ORLEANS FIZZ4 Gin1 Cream

Sugar, 2 TeaspoonsfulWhite 1 EggJ uice ~ LemonJuice ~ LimeVanilla Extract, 3 Drops

Ice.-35 Shakes. Strain into 8-oz. glass.Add carbonated water and serve.

94


OLD TOM COCKTAILGin, 1 GlassCuracao or Absinthe, 1 DashGum Syrup, 3 DashesAngostura Bitters, 1 Dash

Ice.-Stir well and serve.Add I Olive and a Lemon Twist.

000

ORANGE BLOSSOM1 Gin1 Orange Juice


000

PALM BEACH SPECIAL4 Gin1 I talian Vermouth1 Grapefruit Juice

Ice.-25 Shakes. Strain and serve

000

PINK LADY COCKTAILGin, 1 GlassGrenadine, 1 Tablespoonful

Add White of 1 Egg.Ice.-25 Shakes. Strain and serve.

95


PINK ROSE COCKTAIL

Gin, 1 GlassLemon Juice, 1 TeaspoonfulGrenadine, 1 TeaspoonfulSweet Cream, 2 Teaspoonsful

Add the White of 1 Egg.Ice.-30 Shakes. Strain and serve.

000

PRINCETON COCKTAIL NO.1

1 Gin1 French Vermouth

Ice.-Add Juice of ~ Lime. Stir, strainand serve.

Place an Olive in the glass if desired.

000

PRINCETON COCKTAIL NO.2

2 Gin1 Port Wine

Orgeat Bitters, 3 DashesIce.-Stir, strain. Add a Lemon Twist.

96


PRUDENCE PRIM2 Gin1 Apricot Brandy1 French Vermouth

Lemon Juice, 2 DashesGrenadine, 3 Dashes

Moisten the edge of the glass and dip inpowdered sugar.

Ice.-Stir, strain and pour into the glasswith sugared edge.

000SILVER BRONX COCKTAIL

2 Gin1 French Vermouth1 Italian Vermouth

Add Juice of 'it Orange.Ice.-20 Shakes. Strain and serve.

000SILVER FIZZ

Dry Gin, 1 GlassPowdered Sugar, 2 Tea

spoonsfulLemon Juice, 1 TeaspoonfulLime Juice, 1 Teaspoonful

Add White of 1 Egg.Ice.-25 Shakes. Strain and pour into an

8-oz. glass.Fill glass with Carbonated Water and serve.

91


SILVER KING COCKTAILGin, 1 GlassGum Syrup, 1 TeaspoonfulOrange Bitters, 2 Dashes

Add Juice of !/z Lemon and the 1\hite of1 Egg.

Ice.-25 Shakes. Strain and serre.

000

SLOE GIN COCKTAILSloe Gin 1 GlassFrench Vermouth 2 DashesOrange Bitters 1 Dash

Ice.-Stir. Strain and sen-e.

000

SLOE GIN FIZZBy substituting Sloe Gin for Dry Gin in

the regular Gin Fizz, the Sloe Gin Fizz ismade. See p. 23.

000

SOUTHERN SOUTHERDry Gin, 1 GlassCuracao, 1 DashOrange Bitters, 3 Dashes

Ice.-15 Shakes. Strain and serye with aLemon Twist.

98


SEVENTH HEAVEN3 Dry Gin1 Maraschino

Grapefruit Juice, 4 TeaspoonsfulFlavor with Mint. Ice.-Stir and serve.

000

THUNDERBOLT COCKTAIL1 Gin1 Brandy1 Whiskey


000

TOM COLLINSGin,1 GlassPowdered Sugar, 2 Tea

spoonsfulIce.-Juice of 1 Lemon. 15 Shakes, and

pour into an 8 oz. glass.Add Soda Water to suit.

000

TURF COCKTAIL NO.11 Gin

Absinthe, 3 Dashes1 French Vermouth

Ice.-Stir. Strain and serve with a LemonTwist.

99


TURF COCKTAIL'NO.21 Gin1 French Vermouth

Orange Bitters, 3 DashesAbsinthe, 2 DashesMaraschino, 3 Dashes

Ice.-Stir. Strain and serve in a glass withan Olive.

000

TUXEDO COCKTAIL1 Dry Gin1 French Vermouth

Absinthe, 2 DashesIce.-20 Shakes. Strain and serve with a

Lemon Twist.

(.) (.) (.)

TUXEDO SUPER1 Dry Gin1 French Vermouth

Maraschino, 2 DashesOrange Bitters, 2 DashesAbsinthe, 1 Dash

Iee.-Stir. Serve with Lemon Twist and.a Cherry.

100


VICTORY COCKTAIL1 Dry Gin1 Brandy2 I talian Vermouth


000

A WHITE CARGO1 Gin1 Vanilla Ice Cream

15 Shakes before serving.

000

THE WHITE HORSE2 Gin1 Cointreau1 Lemon Juice


000

YALE COCKTAIL2 Gin1 French Vermouth

Orange Bitters, 2 DashesMaraschino, 2 DashesGum Syrup, 2 Dashes

lce.-Stir. Strain and serve.101


YELLOW GOLD2 Gin1 Grand Manier2 French Vermouth

Absinthe, 2 DashesIee.-Stir. Strain and serve.

000

YOKOHAMA COCKTAIL2 Dry Gin1 Vodka1 Grenadine2 Orange Juice

Iee.-30 Shakes. Strain and serve.

102

Wine and Vermouth DrinksBRAZILIAN COCKTAIL

1 French Vermouth1 Sherry

Absinthe, 2 DashesAngostura Bitters, 1 Dash

Ice.-Stir. Strain and serve with a LemonTwist.

000

DIAMOND FLYER2 Port 'Vine1 Brandy

Gum Syrup, 1 TeaspoonfulCuracao, 2 Dashes

Add the Yolk of 1 Egg.Ice.-35 Shakes. Strain, sprinkle a little

Nutmeg on top and serve.

000

EARLY RISER1 French Vermouth1 Port Wine

Lemon Juice, 3 DashesIce.-Stir. Strain and serve.

103


EVENING SHADES1 Yellow Chartreuse3 Port 'Vine

Add the Yolk of 1 Egg, two teaspoonsfulof Powdered Chocolate.

Iee.-30 Shakes. Strain and serve.

000

PUERTO RICO FLIPPort 'Vine, 1 GlassSugar, 1 Teaspoonful

Add the 'Vhite of 1 Egg.Iee.-35 Shakes. Strain and serve.

000

SHERRY AND EGG COCKTAILPut a whole Egg in a 'Vine Glass. DO

NOT BREAK THE YOLK. Fill theGlass with Sherry.

000

SHERRY COCKTAILSherry, 1 GlassFrench Vermouth, 3 DashesOrange Bitters, 4 Dashes

Iee.-Stir. Strain and serve.104


SHERRY SANGAREESherry, 1 GlassPowdered Sugar, 2 Tea

spoonsfulIce.-Sprinkle with Nutmeg and serve.

000

VERMOUTH AND CURACAO SODA2 Italian Vermouth1 Curacao

Ice.-Stir, add Soda Water and serve.

000

VERMOUTH CASSIS2 Italian Vermouth1 Creme de Cassis

Add a Cube of Ice.Stir, add Soda Water to taste and serve.

000

VERMOUTH COCKTAILFrench or Italian Vermouth, 1

GlassOrange Bitters, 3 Dashes

Ice.-Stir. Strain and serve.A Dash of Angostura Bitters or two may

be added if desired.

105


VERMOUTH SHERRY COCKTAIL1 Italian Vermouth1 Sherry

Orange Bitters, 2 DashesIee.-Stir. Strain and serve with an

Orange Twist.

000

WAYFARER'S COCKTAILFrench Vermouth, 1 GlassGrenadine, 5 Dashes

Add Three Cubes of Ice.Stir, add Soda 'Vater and serve.

000

WHITE BEAR COCKTAIL1 French Vermouth2 Grand Manier1 Dry Gin

Angostura Bitters, 1 DashItalian Vermouth, 3 Dashes

Iee.-Stir. Strain and serve.

106

Miscellaneous DrinksABSINTHE FRENCH STYLE

Absinthe, 1 JiggerFill a large glass with ice and water, put the

Absinthe in another large glass, let the waterdrip into the Absinthe until the Absinthe showsa milky cloudy color. Then serve.

000ABSINTHE SWISS STYLE

Absinthe, 1 JiggerPut the Absinthe in a large glass and add as

much water as is desired.000

ABSINTHE AMERICAN STYLEAbsinthe, 1 JiggerGum Syrup, 6 DashesWater, 2 Glasses

Ice.-Shake until the outside of the shakerbecomes frosted, then serve.

000ABSINTHE ITALIAN STYLE

Absinthe, 1 JiggerAnisette, 4 TablespoonsfulMaraschino, 3 Dashes

Place in a large glass with cracked ice, pourin ice water to fill glass. Stir and serve.

107


A.PPLEJACK COCKTAIL4 Applejack1 Lemon Juice1 Grenadine


BLACK SATIN1 Champagne1 Guinness' Stout

Use a tall glass and pour very gently; do notstir.

000CHAMPAGNE COCKTAIL

Champagne, 1 GlassSugar, 1 LumpAngostura Bitters, Saturate

sugarPour Champagne over saturated sugar, add

ice cube, slice of orange and a lemon twist, andserve.

000CREME DE MENTHE

Pack a cocktail glass with cracked ice; fill~he glass with Creme de Menthe and serve.

000CREME DE MENTHE FRAPPE

Put the above drink into a shaker, fill theshaker with ice, shake until the frost forms onthe outside of the shaker, then serve.

108


EGG NOGGBrandy, 2 JiggersRum, 1 JiggerPowdered Sugar, 1 Table

spoonfulFresh .Milk, 1 Glass

Add 1 Fresh Egg, 2 Ice Cubes, 40 Shakes.Strain and serve with Nutmeg sprinkled on

top.

000GOLDEN SLIPPER

1 Yellow ChartreuseAdd Yolk of 1 Egg

1 GoldwasserPour all ingredients into glass slowly so

that they do not mix.

000HOTRUM

Rum, 1 GlassSugar, 1 LumpJuice 1 Lemon

Add Hot Water to suit and serve.

000ITALIAN MARCONI

1 I talian Vermouth2 Absinthe


109


JACK FROST4 Applejack1 Italian Vermoutli2 Gin1 French Vermoutli2 Lemon Juice2 Orange Juice


000JAPANESE COCKTAIL

Kirschwasser, 1 GlassAngostura Bitters, 3 DashesMaraschino, 2 DashesOrgeat Syrup, 2 Dashes

Ice.-Stir. Strain and serve with an Oliveand a Lemon Twist.

000KLONDYKE

1 ApplejackAngostura Bitters, 3 Dashes

1 French VermouthIce.-15 Shakes. Strain and serve.

000MAIDEN'S DREAM

3 Benedictine1 Fresh Cream

Pour Cream into Benedictine and serve.110


POUSSECAFE1 Raspberry Syrup1 Maraschino1 Vanilla1 Curacao1 Chartreuse, Yellow1 Brandy or Cognac.

Pour carefully and exercise care not to allow the ingredients to mix with each other.

000

POUSSE L'AMQUR1 Maraschino1 Vanilla1 Cognac

Add Yolk of 1 Cold Egg second and becareful not to mix the ingredients.

000

ROBERTSON SPECIAL1 Applejack2 Maple Syrup2 Lime Juice1 'Gin


111


SUISSE FLIPAbsinthe, 1 JiggerAnisette, 3 Dashes

Add the White of 1 Egg. Ice Cubes.-40Shakes. Strain and serve.

Gum Syrup may be substituted for theAnisette if desired.

112

Your Own RecipesThe following pages have been reserved for

recipes that you will from time to time procure

from friends or read about in newspapers or

magazines. Or if you are inventive, you may

create some mixtures worthy of entry.

MY OWN RECIPES

I

,--

''-&-~4~

114

MY OWN RECIPES

115

MY OWN RECIPES

116

MY OWN RECIPES

117

MY OWN RECIPES

118

MY OWN RECIPES

119

MY OWN RECIPES

120

Index

C

Bombay Punch ••••••••• 72Boston Special ..•••.•••• 44Boulevard No.2 .....•••. 80Boulevard Special ...••.. 80Bouncer Cocktail ....•.. 56Brain Storm Cocktail.... 60Brandy Alexander ••••••. 44Brandy Blazer ...••••••• 44Brandy Cobbler ..•.••••• 72Brandy Cocktail •••••••• 44Brandy Crusta ..•••••.•• 45Brandy Daisy ..•••••••.• 45Brandy Drinks •••••••••• 43Brandy Flip 45Brandy Punch 73Brandy Sour 46Brandy Vermouth ..••••• 46Brazilian Cocktail •.•••. 103Bronx Cocktail No. 1.... 80Bronx No.2 81Bronx (Silver) ......••.. 81Bulls-Eye Cocktail 46B

AAbsinthe American Style 107Absinthe French Style .... 107Absinthe Italian Style .•. 107Absinthe Swiss Style .... 107After Dinner Cocktail.... 43Alaska Cocktail No.1... 78Alaska Cocktail No.2 78Alexander No.2 79Alexander Cocktail No. 1 78Alexander No.2......•.• 78Anchovy, Bacon and

Stuffed Olive Canapes. 14Anchovy Canapes 14Anchovy, Deviled Ham,

and Egg Canapes 15Anchovy Filets ...•..... 15Anchovy and Olive Roll. 15Applejack Cocktail 108

Bacardi Cocktail 55Bacon and Pickle Filling. 22Barbary Coast Cocktail.. 79Bit C kt 'I 79 Cafe de Paris CocktaiL.. 81

e mdon B OC al 7 Canadian Club Cocktail .• 60Ben er's est. . . . . . . . . . . 9Between the Sheets 55 Cardinal Punch ....••..• 73Between the Sheets No.1 43 Canapes and HorsBetween the Sheets No.2 43 d'reuvres .....•.••••..• 11Bijou Cocktail ...•...... 80 Caruso Cocktail ....•...• 82Black Satin 108 Caviar Canapes 16Black-Thorn •.•......... 59 Caviar Fran\:aise Filling. 22Blood and Sand Cocktail. 59 Champagne Cocktail 108Blue Blazer 59 Champagne Cup 76Blues Cocktail 60 Champagne Punch •••••. 74Bobby Burns CocktaiL.. 60 Cheese Canapes •..•.•..• 16

121

INDEX

E

F

G

East India Cocktail...... 48Early Riser 103Egg Nogg 109Egg and Pickle Filling..• 23Elixir Cocktail 85Equipment for Home

Mixing ........•...... 39Evening Shades 104

Fair and Warmer 56Favorite Filling 24Fedora No. 1............ 48Fedora No.2 48Fernet Branca Cocktail 85Fish House Punch 74Fish Salad Filling........ 24Foggy Night 56Food Recipes 11Fran<::aise Cocktail 85Fran<::aise Rouge 85Frolickin' Fun 86

D

Cherry Blossom Cocktail. 46Chicken Salad Filling 22Cider Cup 76Clam Juice Cocktail 13Clam and Tomato Juice

Cocktail . . .. 13Claret Cup 77Claret Punch 74Claridge Cocktail 82Classic Cocktail 47Clover Club CocktaiL 82Club Cocktail 82Club Sandwich 23Cobblers, Cups and

Punches 72Colonial Days Cocktail 83Contents................ 5Conventional Cocktails... 38Cocktail Is King......... 35Cocktails of the \Vorld... 37Coral Pink CocktaiL..... 83Cossacks Cocktail 83Cowboy Cocktail 61Crabmeat Filling 23Crab Meat 29Creamed Lobster 28Creme de Menthe 108Creme de Menthe Frappe. 108Crow Cocktail ...••....• 61Cuban Brandy 47

Gin Buck ............••• 86Gin Cocktail 86Gin Daisy 86Gin Daisy No.2. . . . . . . . .. 87Gin Drinks 78

Daiquiri Cocktail ••••..• 56 Gin Fizz 87Dazer Cocktail •.••.•...• 47 Gin Flip 87Diamond Flyer 103 Gin Rickey 88Dixie Cocktail 83 Glasses. . . . . . . . . . . . . . . . .. 39Dry Manhattan Cocktail. 63 Golden Buck Rarebit 27Du Barry CocktaiL...... 84 Golden Fizz 87Dublin Cocktail ....•.•.. 61 Golden Fleece Rarebit 27Dubonnet No.1 .........• 84 Golden Rummer " 57Dubonnet No.2 84 Golden Slipper 109Dubonnet No.3 84 Gin or Whiskey Cobbler. 72

122

INDEX

92

M

Limburger and OnionFilling 24

Liquid Hors d'reuvres•••• 13Liverwurst and Pickle

Filling 25Lobster a la Newburg 29London Fog 63Loop the Loop. . . •.. . . 62

Madagascar Bacardi .••.. 57Maiden's Dream ...•••••110Manhattan Cocktails 63Main Street Special 58Marguerite Cocktail No.1 91Marguerite Cocktail No.2 91Marguerite Cocktail No.3 91Marie Antoinette 57Martini Cocktail No.1

(Dry) .Martini Cocktail No.2

(Medium) 92Martini Cocktail No. 3

(Sweet) 93Massasoit Cocktail 92Masquerade 91Metropolitan Grand No.1 50Metropolitan Grand No.2 50Merry Widow Cocktail .. 49Merry Widow Cocktail .. 93Miami Special . . . . . . . . . .. 94Milk Whiskey 63Millionaire No.1, 2 93Minced Ham Filling..•..• 25Mint Julep (Whiskey). .. 64Miscellaneous Drinks .•. 107Mixing ....•............• 41Monte Carlo CocktaiL 94Morning Cocktail 50Morning Glory Cocktail. 64Mule Tamer 64Mushroom and Ham

L

H

I

Imperial Cocktail 89Imperial Cocktail No.2.. 89Inca Cocktail 89Irish Cocktail 62Italian Marconi •........ 109

K

Klondyke 110Knock-Out No. 1. 90Knock-Out No.2........ 90

JJack Frost 110Japanese Cocktail 110Jewel Cocktail 90

Ladies' Best 62

123

Hailstone Cocktail 61Ham Canapes 17Ham-and-Celery Roll .•• 17Ham and Stuffed Olives

Canapes 17Ham and Tomato Sum·

mer Canapes 18Harvard Brandy Cocktail 49Harvard Gin Cocktail .••. 88Havana Cocktail ....•.•• 57Highland Fling ........•• 62His Majesty's Cocktail... 49Honeymoon Cocktail ..•• 49Honolulu Cocktail .....• 88Horseradish Canapes •.•. 18Hot Rum ..........•.••.109Hula Hula CocktaiL .... 88

INDEX

s

Reeler Cocktail .....•... 51Rhine Wine Cup 77Rhine Wine Punch 75Robertson Special 111Rock and Rye........... 66Roman Punch 75Roquefort Delight 25Roquefort and Sardine

Filling 25Rum Drinks ..........•• 55Rye Cocktail (Plain)..... 66

o

p

Q

R

Canapes •.••••••••••.•• 18

N

New Orleans Fizz........ 94

Old Fashioned Cocktail.. 65Old King Cole 65Old Tom Cocktail....... 95Opportunity Cocktail •••• 66Oracle Cocktail .•.•••••• 65Orange Blossom ..••••••• 95Oyster Rarebit •.••••••.• 28

Palm Beach SpeciaL..... 95Parmesan and IIam

Canapes ..........•••••Pate de Foie Gras

Canapes ...........•..•Pate de Foie Gras (Mock)

Canapes ..........•...• 19Pink Lady Cocktail...... 95Pink Rose Cocktail•..•••• 96Plantation Delight •••••• 58Pousse Cafe ......••••••. 111Pousse L'Amour ...•.•••• 111Princeton Cocktail ..••.• 96Princeton Cocktail No. 1. 96Prudence Prim ..•••••••. 97Puerto Rico Flip.••••••• 104

Salmon Canapes .......•. 20Sandwiches and Fillings.. 21Sardine Canapes 20Saratoga Cocktail Ko. 1.. 51Saratoga Cocktail No.2 .. 52

19 Sauerkraut and ClamJuice Cocktail 13

19 Sauterne Punch ....•..•• 76Scotch Woodcock ..•.... 26Serving the Cocktail..... 37Seventh IIeaven ....•.... 99Sharpshooter ...•........ 66Sherry Cocktail 104Sherry and Egg Cocktail.104Sherry Sanll;aree .••••••.105Shocker Cocktail ..•.•.•. 52Sidecar Cocktail 52Sidecar Special 52Silver Bronx Cocktail.... 97Silver Fizz 97Silver King Cocktail ..•... 98Sloe Gin CocktaiL....... 98

Quartermaster's Cocktail .• 58 Sloe Gin Fizz ........•.•• 98Queen Mary •••••••••••• 51 Solid IIors d'amvres 14

Southern Mint Julep 53Southern Souther ••••••• 98Statesman's Treat ••••••• 53

Rarebits and Chafing Stepper Cocktail ....•.•• 53Dish Recipes •••••... , 26 Stinger. . •• . •• . • ••• • •• ••• 53

124

INDEX

Suisse Flip ..••••...•.... 112Sweet Manhattan Cocktail 63

TTailspin Cocktail •••••..• 58Temperatures for Serving. 33Thunderbolt Cocktail •.• 99T. N. T. Cocktail 67Tom Collins 99Tom and Jerry 54Tomato Canapes ....•.•• 20Tomato Juice Cocktail 14Top of the Morning 54Travelaire Cocktail ••..• 54Turf Cocktail No. 1...... 99Turf Cocktail No.2..... 100Tuxedo Cocktail •••..... 100Tuxedo Super 100

vValedictorian's Assistant .. 55Vanderbilt Special, The .. 55Vermouth Cassis ........ 105Vermouth Cocktail ...••. 105Vermouth Sherry Cock-

tail .•..•.............. 106Vermouth and Curacao

Soda ••.•.•...•.•••••••105Victory Cocktail ••••••••• 101

WWard Eight 71Wayfarer's Cocktail ••••• 106Welsh Rarebit 26Whiskey Cocktail ••..••• 67Whiskey Crusta 67Whiskey Daisy No.1..... 68Whiskey Daisy No.2 ...•. 68Whiskey Drinks 59Whiskey Fix 68Whiskey Fix No.2 68Whiskey Fizz 69Whiskey Julep 69Whiskey Rickey •........ 69Whiskey Smash ••....... 70Whiskey Sour 70Whiskey Toddy ........• 70Whiskey Toddy (Hot) ..• 71White Bear Cocktail ...••106White Cargo, A 101White House, The ...•... 101Wild West Cocktail .•.... 71Wine-Course Dinner .... 33Wine and Vermouth

Drinks .........•.•.... 103Wines with Food........ 32Wines and Health ......• 30

YYale Cocktail 101Yokohama Cocktail •..•. 102Yellow Gold 102Your Own Recipes 113

125

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