1934 The Masterly Touch

.

.

The Masterly Touch

1

Copyrighted 1934 by Conodo Dry Ginger Ale, Incorporated

Haven't you wished sometime

for a new cocktail, when your

favorites begin to weary your

taste? Or for a different long,

tall drink from the ones you've

been constantly making?

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You'll find them in this book. Some have the authentic stamp that comes from long years of popularity. Others may be new to you, but just as appetizing and delicious a s the o ld ones. Particularly when you come to the long, tall drinks, you'll find many a recipe that is worth trying. Special attention has bee·n given to this section to

make it just abo ut as complete a collection of drinks for the evening a s the limits of a modest stock of liquors will allow. All in all, this is a practical book. It contains no recipes w hi ch haven't been tried and proved. It goes farther, too, than me re ly listing drinks. In graphic fashion you'll find told the pro pe r glosses to use for each drink . .. the accessories and food s that go best with them ... and other valuable bits of lore.

In th is new era of gracious living, it is necessary to know the essentials of the fine o ld art of mixing drinks. People o f c ulture loo k upon the blending of a cocktail o r the mixing of a long, tall drink a s an important social requisite. The founda ti o n knowledge in these pages is authentic. It will be of practi– cal value to the person who would really know what to drink, when to drink it, and how to drink it.

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5

TO

KEY

* ~~ * * ulidd * * * dv~ * * * * :/~ KEY TO THE PROPER GLASS lJ Yhm ru,j ~ Oldfakonerl1 tuJ ~ Crkd ~'1 ~O~e'j"e ?OM The real purpose of cocktails is to put an edge on the op· petite. They a re strictly correct before luncheon or dinner. But, in the United States, it is becoming a custom to serve cocktail s in the afternoon and occasionally after dinner, too.

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BACARDI *%* 2 jiggers Bacardi Rum juice 2 limes • o little sugar o littl.e Grenadine • crushed ice shake, strain a nd serve

C!!k(, ti .Aleed .9/Le.Je to J6a;

.9/Lele Wl'C !/&mJed wdh 'ifocklai~

BI J 0 U

pony Cin20110 Vermouth 1 d ash Orange Bitters 1 pony green Chartreuse 1 pony Conodo Dry's Gin o littl e ice • stir and serve

Cherries in creme de menrhe and mara– schino

For shaking cocktails

BRANDY *X* 1 dash Angosturo Bitters dash Canedo Dry's Gin • 1 jigger Brandy o little ice • stir and serve

Salted pistachio ker– nels

BR 0 NX *~*

for stirring cock1ails

jigger Ca9a Dry's Gin jigger Cinzo no Vermouth

juice ~ orange • small piece of ice stir and odd p iece of orange peel

CH A M ·PA G NE

Olives - unstuffed or filled with pimento, al– monds, or onions

lump sugar • 2 dashes Angostura Bitters twist of le mon peel fill with iced chompogne or The Chompogne of Ginger Al es

Footed cod.toil gloss

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CLOVER CLUB t1 * l jigger Canada Dry's Gin white of egg • juice of 1 lime (o r lemonl dash ol G renadine • crushed ice shake, strain end serve *

DRY

MARTINI

Solled almonds and pecans

dash ol Orange Bitters jigger Canada Dry's Gin ){ jigger French Vermouth ){ jigger C inzono Vermouth o little ice • stir a nd strain

Siem gloss

GRAPEFRUIT JUICE

l jigger gropelruit juice l jigger Canada Dry's Gin 2 teaspoons Grenadine crushed ice • shake and serve

Cock1oil onions

Froppo straws

dash Orange Bitters jigger Canada Dry's Gin small sliver ol ice • stir

GINGER ALE ~ lump of ice • 2 dashes Angostura Bitters l whole lemon peel fill with Cana,d~ Dry Ginger Ale • serve

Frosh pineapple

Cocktail spoons

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JACK ROSE tJ * juice 1 lime • l pony Grenodine 2 ponies opplejock • crushed ice shoke ond stroin *

•

MAN H A TT AN

lemons, limes, orangos

dosh Oronge Billers l jigger Cinzono Vermouth jigger Cedorbrook Whiskey • a lillle ice stir, strain, and serve with cherry N EW ORLE A NS % 1 dosh Orange Billers jigger C inzono Vermouth • o lillle ice shake, strain, and fill with Canoda Dry's Sparkling Water O LD - FASHIONED ** ~ ** Y. lump sugar o spoonful of Canada Dry's Sparkling Water 1 dosh Angosturo Billers • mash in gloss 1 lump of ice • 1 jigger Cedorbrock Whiskey odd Y. slice of lemon Y. slice of orange, a nd o moroschino cherry o small slice of fresh pineapple is also added 0* l pony orange juice pony Canada Dry's Gin pony Cinzano Vermouth • crushed ice shake ond serve ORANGE BLOSSOM *

l emon sQueezer

Conopes1 Anchovy

B1t1en shaker

Caviar

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PARADISE

*% * pony oronge juice 1 pony Apricot Brondy 1 pony Conodo Dry's Gin o little ice • shake and strain

PINK LADY

Ice crushe r

Minced ham

1 white of egg • 4 doshes of G renadine 1 tablespoon Brondy 1 jigger Conodo Dry's Gin o little ice • shake and strain

SAZERAC ** ~ **

o few dashes of Peychoud Bitters tor AngoSlurol dash Absinthe • dash Cinzono Vermouth lump of ice jigger Old log Cabin lor Johnnie Wolkerl stir and serve with maraschino cherry

Pote de fois gros

A jiggor 1'2.ounce, glo ss

SHERRY *~ *

dash C inzono Vermouth 1 dash Orange Bitters 1 gloss Sondemon Sherry o little ice • stir and serve

SIDE CAR tJ * 1 pony lemon juice *

A pony l1cont ouncel gloss

Sardines

pony brandy • 1 pony Cointreau crushed ic e • shake and serve

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S~GTH

THE

TO

KEY

* ~ * * JUd * * * ~~ **** :/~ K EY T 0 T H E P R 0 p· E R G L A S S

Speaking broadly, the time for a long, tall drink is whenever you feel thirsty. But mostly, they are enjoyed in the afternoon and evening hours. The proportions are often varied to suit the individual taste.

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B IS H OP

~ spoon sugar • 1 dash lemon juice 3 dashes orange juice • o little water 3 lumps of ice fill with Sondemon Port stir ond decorate with fruit

BOSTON COOLER

*CJ * juice ~ lemon • Y. spoon sugar 1 jigger rum fill with Co nodo Dry's Sparkling Water

Corhcrow

BRANDY JULEP

** 0** use o large mixing gloss 4 sprigs mini • ~ spoon sugar l pony waler

I Boule O poner

Pretzels

crush well ... fill Collins gloss fj lull of crushed ice and allow gloss 10 frost strain contents of mixing gloss on lop l ~ jiggers of brandy decorate with sprigs of mint and fresh fruit

GIN BUCK

jigger Conodo Dry's Gin ~ lemon lightly squeezed and dropped in gloss l lump ice fill with Conodo Dry G inger Ale

Cheese sticks

G loss fruit kmfc

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GIN FIZZ G * juice ~ lemon • ~ spoon sugor 1 jigger Conodo Ory's Gin stir, o dd o little crushed ice and fill with Conodo Dry's Sparkling Woter G * juice ~ lemon • ~ spoon sugor yolk 1 egg • 1 jigger Conodo Ory's Gin shake well, stroin into gloss, odd o little crushed ice • fill with Conodo Ory's Sparkling Water G * juice ~ lemon • ~ spoon sugar 1 pony grenadine · • 1 pony milk 1 jigger Conodo Ory's G in stir well, odd o lillle crushed ice fill with Conodo Ory's- Sparkling Water * GOLDEN FIZZ * GRENADINE FIZZ *

Mini cJusho t

Edom ch'eese

Cheese and crackers

Powdered sugar

HAWAII COOLER *[} whole orange peel • juice 1 orange

1 jigger Cedorbrook Whiskey 1 lump ice, stir and fill with Conodo Dry Ginger Ale

-fj

HIGHBALL :8. :,,,,.,

·~

Cold cuts

Jjgger-2 ounces

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PORT OR SHERRY HIGHBALL

l jigger Sondemon Dry Sherry or Port 2 lumps ice • fill with Conodo Dry Ginger Ale

WHISKEY FIZZ t} juice ~ lemon • 1 spoon sugar jigger Cedorbrook or Old log Cabin shake, strain fill with Conodo Dry's Sparkling Water MAMIE TAYLOR ·8· juice }S lime • 2 lumps ice *

Ice crushot

8ologno•-of oll \Inds

jigger Johnnie Walker Whiskey foll with Canada Dry G inger Ale.

0

C)

Shows

in mixing gloss put three sprigs mint }-! spoon sugar • 1 pony water • crush well 1 }-! jiggers of Cedorbroo k fill Collins gloss J1 full of c rushed ice ond allow to frost • strain mixture over top, decorate with sprigs of mini and fruit SHANDY GAFF 8 }-! Canada Dry Ginger Ale }-! Ale, beer or porter

Pickles-bo•h sweel and sour

Highball spoons

1

ROYAL FIZZ G * juice ~ lemon • M spoon sugar 1 jigger Canada Dry's Gin *

whole egg • stir, odd a lillle crushed ice fill with Canada Dry's Sparkling Water

Cheese boa1d

juice and rind of 1 lime • 1 lump of ice 1 jigg~r Canada Dry's Gin

fill with Canada Dry's Sparkling Water

STONE FENCE *G* 2 lumps ice • 1 jigger Cedorbrook fill gloss with cider • serve with spoon

0 /.:), .. v~

Cheese scoop

lemons

juice M lemon • U spoon sugor jigger Conodo Dry's Gin • shake, stroin fill with Conodo Dry's Sparkling Woter

juice ~ lemon • 1 spoon sugor M jigger Cedorbrook W hiskey M jigger Sondemon Port white 1 egg • crushed ice

Pretzel holder

shake and fill with Canada Dry's Sparkling Waler, serve with slice of fresh pineapple

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A

happy solution to the hostess eternal dilemma of what to serve in the way of drinks at a big party, is a punch. It's all made at once. After that the guests just help themselves.

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PUNCH

BRANDY PU N CH

CLARET

jurce 6 lemons • 2 ponres cur ocoo 2 ponies b rondy tablespoon sugar • 2 quarts c la re t 2 big bottles Conodo Dry's Sparkling W o ter

I pint brandy I 12-oz. bottle Canada Dry Ginger Ale I pint rum • 3 oranges sliced 2 lemons sliced • I pound sugar

PUNC H

CHAMPAGNE

PU N C H

FISH

H 0 U S E

I pint champagne • I pint Burgundy 12·oz. bottle Canada Dry's Sparkling Water I sliced orange • 2 lumps sugar Canada Ory Ginger Ale con bosubs1l1uted forchampagne

~ lb. sugar • 1 p int le monade I q uort rum ~ wineg la ss peach brandy I pint brandy odd water until d e sire d stre ngth is re a ched

CIDER PUNC H lfine for a Hollowe'en partyI

PUNCH

~ IN

2 quarts cider I big bottle Canada Dry's Sparkling Water I wineglass brandy • 1 wineglass applejack 1 wineglass curocoo • 2 oranges slic ed 1 lemon sliced I bottle maraschino cherries

2 quarts gropefruit juice 2 quarts Conodo Dry's Gin K cup Grenadine d ecorate with fruits, cherrie s, or mint

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MILK PUNCH

S HERR Y PUN C H

6 whites ol eggs b eaten lo o froth stir in ~ pound sugar juice of 6 lemons • juice o f 2 oranges l quart Sandeman sherry • 1 quart rum stir thoroughly

jigger Cedar Brook ~ spoon sugar foll K lull with milk shake, strain, serve with nutmeg an fop

PORT WINE PUNCH

WHISK E Y PU N C H

~ l pint Sandeman Parr }{ pint brandy • 1 pint water l quorf tea 4 lemons sliced l lb. sugar

3 glasses orange juice 2 g lasses lemon juice • l cup sugar 2 big baffles Canada Dry Ginger Ale l 2·oz. baffle Conodo Dry's Sparkling Water

1 quorf Cedar Brook dress with sliced fruit

do not serve with other fruit or d ecorations

HOT T E A PUNCH ~ ~ lb. sugar • juice o ne lime l sliced lemon ~ pin! brandy • ~ pin! rum l wineglass curacoo add I p int hot lea stir in b ea ten whiles of 4 eggs heal lurther on slave if desired

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for

THE MASTERLY TOUCH

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cl\NADf\ DRY PRESENTS

Cinzano Vermouth - The fovorile vermoulh of conno isseurs all over Europe. Ifs not too sweet and not too dry but just right for cockroils o r o delight– ful aperitif.

A distinctive dry gin– Conodo Dry·s Gin is cocktail-tes ted. The delicate bouquet end mellow, satiny Oovor make it the moster-mi•– er. Distilled, of course, and full strength.

The Champagne of Ginger Ales- Canada Dry Ginger Ale doesn't merely mi• ... ii blends I More sparkle, Oovor, 'Jnd ba l a nce. Ye t it cost s no more !hon ordinary ginger oles.

Two fin e whiske ys - Ceder Brook Rye Whiskey, o blend. end O ld log Cabin Bour– bon Whiskey, a blend, ore superb whiskeys. Full 90 proof. In lull quarts and pints.

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Sandcman Wines - Port, She r ry a n d Madeira ... b o cked by the name o f this fine o ld Engl ish house fa mous since 1790. Sondemon inspect every step in bri nging them fro m the g ro p e to you. They a re aged wines o f excep· tio no lly fine quo lily. Yo u canno t find finer w ines ii y o u searc h the worl d .

Canada Dry's Sparkling Water- Livelier be· cause ii hos "pin-point" carbonation. And keeps its sparkle. Comes in big bottles that make 5 to 8 toll drinks. Also in 12-oz. bottles. A "dry" mixer.

Johnnie Walker Scotch - There·s no finer Scotch than Johnnie Walker. The red-labelled bottle is the most popular in the world. The b lock-lo· be ll ed is guara nteed l o be 12 years o ld. Born 1820 a nd still going strong. The smooth, peaty Oovor will tell you why.

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It is important to know what type of wine to serve and how to serve it. Wines are roughly divided into "white" and "red." "White" wines range in shade from pale yellow to a dark, rich, golden color. White

.. ,.,.~ e . ...

wines are generally lighter in texture . .. higher in alcoholic content .. . and dry rather than sweet. Thus it is with good reason that we find white wines at one place on the menu of a well-planned dinner, and red wines at another. Aside from color and texture and degree of sweetness, wines vary so markedly in bouquet and flavor that wines with certain particulaT characteristics have become known as types. There may be thousands of variations within the type ... ranging from a rare imported vintage chateau wine to a domestic blend. The more important types are listed on the next page. The most astute thing to do in buying wine is to decide the type of wine you want, and then rely on the proved integrity of a well-established firm name and on the recommendations of a dependable wine merchant for the particular brand and year. Your own palate and your purse will naturally be final judges of the matter.

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Rhine W ines • light Sauternes • Alsation W ines • Dry Catawba White Groves • White Burgundies • light Dry Sherry • Dry Champagne

Claret • Burgundy • Chianti

Sweet Sauternes • Madeira • Sweet Champagne

Port

Cognac • Peach, Cherry or Apple Brandy • Chartreuse • Cointreau Benedictine • Kummel • Creme de Cacao • Creme de Menthe

THE FORMAL DINNER

wd fdv.i doewv'UM, o-y<1feM en Cfy:'~

A LIGHT DRY "WHITE" WINE

•

Opon winos gently wish 1his kind of corkscrow.

Serve o light, dry whho wine in o claret gloss Chilled to 45°•

•

A LIGHT DRY WINE USUALLY "WHITE" •

Champagne fs served in a chompogno gloss. Chilled to 35°.

Put white winos In re· h igorotor 2 hours be· faro sorving,

. . • if it's fish ALWAYS A LIGHT DRY "WHITE" WINE

... if it's meat or game A LIGHT RID WINE

Sherrvond Madeira ate served in o 2 oz. glass at room l emperoruro 168°1.

• . . if it's poultry EITHER A LIGHT "WHITE" OR A LIGHT RED WINE

Chompogno is olwovs served 1n a special pail.

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... if it's meat or game A FULL RED WINE

Red winin ore corried and often served from this basket.

Red wines are sorvod in claret glossos at room rompororuro.

. .. if it's poultry A MEDIUM "WHITE" WINE OR FULL RED WINE •

A napkin around the neck of thebotdekeeps wine from dripping.

Desserr w i nos oro served in 2 oz. glosses at room IOmperoluro.

. . . heavy sweet wines EITHER " WHITE" OR RID •

Cordials ore sorvod In liaueur glassos a l room tomporolure.

C.orrv wine gently and never shake 1he boltle.

I RANDY OR LIQUEURS

•soth sherry and champagne ore "white" wines that con be served throughout rhe meal. A dry variety being served first and followed w ith a sweeter one. C hampagne is always chilled ; sherry served either at room temperature or slightly chilled.

lot red wines stand '2-4 .hours before serving.

White w ino always precedes red wines.

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THE INFORMAL DINNER

COCKTAILS FIRST OR SHERRY

!!J; d,,.i,,,~ 6e/O?'e the ,,,,a,;,,£ fXJll#.Je

Port, Sherry ond Mo· doua keoP well In ° doconler.

ligh l wines precode heavy wines

A LIGHT DRY "WH ITE" WINE • A FULL "WHITE" OR FULL RED WINE • r/' 1fOU Wt"M, A BRANDY OR LIQUEUR • ~

fill glosses only holf full when setvino wino.

How glasses ore placed an toble.

Store wino bonles on 1hoir sides.

LUNCHEON

A "still" wine doe1n'I effervesce.

Only o ne wine is served o l luncheon, usually o lighl wine, either white or red. Sherry or Madeira is excellent. • OCCASIONAL WINES Port, sherry, ond Madeira con be enjoyed at any time, because !hey do nol require icing ond keep well lsherry especiollyl in o d ecanter. An afte rnoon gloss of these wines is always o treol for guests. Port ond sherry ore also fine tonics.

Tho hos! should always taste lhe wine flrsf be· rare serving the 01her guests.

A ••sparkling" wino effervesces.

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IF SHE LIKES THEM WEAK

CIDER NOG

DUPLEX

~ spoon sugar 1 egg 1 jigger cider shake well with a little ice and serve

2 squeezes orange peel ~ French Vermouth ~ Cinzono Vermouth a little ice • stir and serve

DUMMY

CINZANO H I G H BAL L

1 pony grenadine • juice 1 lime ~ spoon sugar • 2 lumps ice fill with Canedo Dry's Sparkling Water decorate with fruits or cherries

o twist of lemon peel 1 jigger Cinzono Vermouth 2 lumps ice foll with Crinodo Dry's Sparkling Water

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\f SHE \.\KES THEM COLORFUL

EMERALD ISLE ~ pony Creme de Menlhe 1 jigger Canada Dry's Gin 3 dashes Angosturo Billers shoved ice • shake and serve

CREOLE LADY

2 maraschino cherries l pony maraschino juice • l ponyOld log Cabin 1 pony Sondemon Madeira

0 sliver of ice, stir and serve

BRIDGE PUNCH

STRAWBERRY FIZZ

juice ~ lemon 2 cubes ice ~of o 12-oz. boltle of Canedo Dry Ginger Ale

pony strawberry syrup (or Grenadine! juice ~ lemon • 2 cubes ice 1 jigger Canada Dry's Gin shake, slroin and (ill with Canada Dry's Sparkling Water dress with sliced fruit or ripe strawberries

float gloss of claret on top dress with fruits and serve

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•

It is an old and salutary custom after taking a drink "neat" to drink a chaser. We recommend these:

Canada Dry Ginger Ale Canada Dry's Sparkling Water • a small glass of beer

A little something to help you relax and sleep often comes in handy. Here's one: ~rum • ~ milk The milk can be heated, but not boiled, for cold wintry nights. o/fo9zo1 This fine o ld drink has become a rite in many homes for holiday entertaining. There are many ways o f making it but this recipe is particularly recommended:

For an individual portion use a mixing glass ~ spoon sugar • one egg Fill ~ full of milk Add rum, brandy or Cedar Brook W hiskey Shake well • Dust nutmeg on top

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.. . fZ mk/z);~ dvd This drink was once the most pop~lar potation in the country after the first frost. It's called a Tom & Jerry. Beat six eggs well, adding powdered sugar until very thick, working out all the lumps Pour teaspoons of this into a goblet o r mug ]..{ jigger brandy

X jigger Jamaica Rum f ill w ith very hot water Add nutmeg and serve with napkin

Many pleasant summer-time drinks are found in the long, tall drink section of this booklet. Here's another which has no alcohol at a ll :

Use a collins gloss 3 or 4 sprigs of mint 2 lumps of ice Fill with Canada Dry G inger Ale

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FOR YOUR OWN FAVORITE RECIPES

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WHAT LIQUORS TO STOCK

A so UT 753 of the drinlr.s given in this boolr. con be mode up with only o modest outloy for liquors. The eleven bottles shown in the shelf below ore oil you need. Old l og Cabin Whiskey • Cedor Broolr. Whislr.ey • Johnnie Walker Scotch • Cinzono Vermouth Sondemon Port and Sherry • Canada Dry's Sporlr.ling Water • Orange bitters • Grenadine Angostura bitters • Canada Dry's Gin • Canada Dry Ginger Ale

WHAT GLASSES TO HAVE

Top sholf (loft to right) Collins • Highball • Straight • Cocktail • O ld-fashioned • Decanter Middle shelf: Dessert Wine G losses and Decanter • liqueur • Sherry • Port

Champa gne lsteml • W ater Goble t lower shelf: Punch Bowl and G losses

Ofitk Our Compliments

WE HOPE YOU FIND THIS BOOKLET HELPFUL. IF YOU ARE MISSING ANY OF THE INGREDIENTS FOR YOUR FAVORITE COCKTAIL RECIPES, GET IN TOUCH WITH US.

BOSTON · MASS. (}f.tl.fkt,;..,jl~Jnc . §'Al?' TeLl~HOHll! CA~ITOL ZZI& LIQUOR.S · WINES . AND · CORDIALS

I N DEX

PUNCHES

PAGE 20 20

GIN BASE COCKTAILS

Milk Punch . Whiskey Punch

PAGE 33 7 7

Alexander Bijou Bronx

OTHER DRINKS

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Egg Nog

• BOURBON BASE

8 8 34 8 8 9 10 ·10 13 14 14 14 14 16 16 34 16

Clover Club Dry Martini Emerald Isle. G rapefruit Juice Gin O ra nge Blossom Paradise Pink l ady Gin Buck Gin Fizz Golden Fizz Grenadine Fizz H ighball Rickey Royal Fizz Strawberry Fizz Tom Collins

In nearly a ll the drinks where Rye Whiskey is specified, Bourbon Whiskey con be sub· stituted. In fact, many people prefer the Oovor of Bourbon to Rye. But suit yourself. Both ore excellent. Here ore twodrinkswhere Bourbon is recommended instead of Rye.

COCKTAILS

LO NG , TALL DRINKS

34 10

Creole l ady Sazerac

LONG , TALL DRINKS

15

Mint Julep .

• SCOTCH BASE COCKTAILS

10

Sazerac

PUNCHES

LO NG , TALL DRINKS

14 15 33

19

Gin Punch .

Highball Mamie Taylor Scotch Nick

• RYE BASE COCKTAILS

• BASE OF

9 9 lO

Manhattan . O ld Fashioned . Sazerac

PORT, SHERRY OR MADEIRA COCKTA ILS Sherry lO LONG , TALL DR INKS Bishop 13 Port or Sherry Highball 15 Port Wine Sangaree 33 PUNCHES Port Wine Punch 20 Sherry Punch 20

LO NG, TALL DRINKS

14 14 16 15 16 16 15

Hawaii Cooler Highball Jap Fizz Mint Julep Rickey . Stone Fence Whiskey Fizz

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