1944 Bartender's Friend by Nick Thomas

EUVS Collection An extremely rare self-published cocktail book, which would be republished in a revised and greatly expanded version by the author again in 1946.

Copyright 1944 NICK THOMAS 2053 Elm Ave. Norwood, Ohio ~74

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GOLDEN FIZZ

Ju~ce of 'h Lemon 2 Teaspoonfuls Sugar 1 Egg Yolk 11/i oz. Dry Gin

DUBONNET

1 oz. Dubonnet 1 oz. Rye Whiskey 1 Dash Orange Bitters

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CARIOCA

'h oz. Lime Juice I Teaspoonful Sugar 1 oz. Carioca Rum

BENEDICTINE I 'h oz. Benedictine In a Cocktail Glass

ABBEY

1 oz. Dry Gin I oz. Sweet Vermouth I oz. Orange Juice 1 Dash Angostura Bitters

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Shake well with Ice. Strain into 8-oz. glass. Fill with Soda.

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Shake with Ice. Strain into Cocktail Glass.

Shake with Ice. with Lemon and dip Moisten rim of glass into Sug=. Strain into Cocktail Glass.

Fill a Cocktail Glass with Ice. Serve with Short Straws.

Shake with Ice. Strain into Cocktail Glass.

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HORSE'S NECK 2 Ice Cubes 1 oz. Whiskey Rind of Lemon

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'.$13 Glass Ginger Ale

EAST INDIA

1 oz. Pineapple Juice

1 oz. Brandy

3 Dashes Curacao

1 Dash Angostura Bitters

CHARLIE

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1 Teaspoonful Lime Juice 1 oz. Apricot Brandy 1fi oz. Sloe Gin 1 Teaspoon Syrup

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BERMUDA HIGHBALL

1 oz. Brandy

1 oz. Sweet Vermouth

ADONIS COCKTAIL 1 oz. Dry Sherry 1 oz. Sweet Vermouth I Dash Orange Bitters

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Cut Rind in Spiral. Use Tom Collins Glass.

Stir.

Set one end of Rind Spiral over rim of glass.

Shake with Ice.

Strain into Cocktail Glass.

Shake with Ice.

Strain into Cocktciil Glass.

Use 8-oz. glass with Ice. Fill with G inger Ale.

Stir well with Ice. Strain into Cocktail Glass.

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HOT RUM PUNCH

1 oz. Rum

1 Teaspoonful Sugar 1 Small Lump Butter

EGGNOG

2 Tea spoonsful Sugar

1 Egg

1 Gla ss Milk 1 oz. Whiskey 1 12 oz. Rum

CITY CLUB

1 oz. Dry Gin

1 oz. Italian Vermouth 1 Teaspoonful Grenadine

BETSY ROSS

1 oz. Brandy 1 oz. Port Wine 1 Dash Curacao

1 Dash Angostura Bitters

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ALEXANDER

l!J Dry Gin or Brandy l!J Creme de Cacao 1/J Sweet Cream

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Pour Hot Water over Ingredients Use 6-oz. glass. Stir.

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Shake well with Ice. Strain into 8-oz. glass.

Nutmeg on top.

Shake with Ice.

Strain into Cocktail Glass.

Serve with Sherry.

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HUNTERS COCKTAIL 1 oz. Rye Whiskey 1 oz. Sherry Cordial

1 Teaspoonful O range Juice

FUTURITY

1 oz. Sloe Gin

1 oz. Sweet Vermou th 1 h oz. Grenadin e 1 Dash Angostura Bitters

CLOVER CLUB

1 h oz. Lemon Juice Equal Grenadine

1 Egg White 1 oz. Dry Gin

BRANDY RICKEY 1 Jigger Brandy

1 Teaspoonful Lemon Juice

1 Ice Cube

AMERICAN

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I~ oz. Grenadine 2 oz. Orang e Juice

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Shake with Ice.

Strain into Cocktail Glass

Shake with Ice.

Strain into Cocktail Glass.

Put Ice Cube, Brandy and Lemon Juice into 6-oz. Highball Glass.

Fill w ith Soda and Stir.

Shake well with Ice. Strain into Cocktail Glass.

IDEAL 1fi oz. Grapefruit Juice 1 Teaspoonful Sugar l oz. Dry Gin l oz. Dry Vermouth

GIBSON

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1/2 oz. Dry Gin 1(.i oz. Seagrams

~2 oz. Dry Vermouth l Dash Orange Bitters

COFFEE COCKTAIL 1 oz. Brandy l oz. Port Wine l Egg 1 1 /i Teaspoonful Sugar

BRANDY COCKTAIL l oz. Brandy if?- oz. Creme de Menthe ~2 oz. Grenadine

ANNIVERSARY 'h oz. Brandy l(.i oz. Sweet Vermouth ~2 oz. Dry Gin l Dash Orange Bitters

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JACK ROSE

'h oz. Lemon Juice Eq ual Grena dine 1 oz. Apple Jack

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1 Te a spoonful Lemon Juice

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APPLEJACK COCKTAIL

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1 oz. Applejack

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1 Da sh Orange Bitters

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MOf'lTE CARLO 1 0 z. Rye Whiskey 1 oZ· Benedictine 1 pash Angostura 13itters sha:ke :With Ice. . strain mto Cocktcnl Glass. -- Po Rf WINE PUNCH 'h Lemon Juice 2 Teaspoonfuls sugar 1 pririk Port Wine Sha:ke with Ice. Pour into Goblet Glass Garnish with Fruit. AZERAC I Lump Sugar 1 oz. Whiskey I Dash Bitters 2 Dashes Anisette Stir well and strain into Old Fashioned Glas; that has been cooled. Squeeze lemon Peel on top. SLOE GIN FIZZ Juice of 'h Lemon 2 Teaspoonsful Sugar 1 oz. Sloe Gin Shake with Ice. Strain into 8-oz. glass. Fill with Soda. MAMIE TAYLOR 1 oz. Scotch Whiskey 6 oz. Highball Glass with Ice. Fill with Ginger Ale.

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SAN NICHOLAS 1 oz. Whiskey

1f2 oz. Rum l Egg Yolk 1 Teaspoonful Syrup

SINGAPORE SLING lfi oz. Lemon Juice l oz. Simple Syrup l oz. Dry Gin l oz. Cherry Brandy l oz. Orange Juice l Dash Angostura Bitters ZOMBIE l oz. Gold Label Rum 2 oz. White Label Rum loz. Apricot Brandy 1 oz. Pineapple Juice 'h Lemon Juice 1f2 oz. Simple Syrup

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MORNING GLORY FIZZ Juice of '/i Lemon 1 Teaspoonful Sugar 1 Egg White 2 Dashes Anisette 1 oz. Scotch Whiskey

PINK LADY 'h oz. Lemon Juice Equal Grenadine 1 Teaspoonful Cream 1 oz. Dry Gin

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SAINT CHARLES Fine Ice l oz. Brandy 1 oz. Port Wine 2 Teaspoonsful Sugar l/4 oz. Lemon Juice

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WHISKEY SOUR 'h Lemon Juice 2 Teaspoonsful Sugar 1 oz. Whiskey

MANHATTAN N. ORLEANS FIZZ POUSSE CAFE SHAMROCK STAR MARTINI DRY NEW YORK PRESIDENT SHANGHAI STINGER METROPOLITAN NORTHSIDE PRINCETON SHERRY COBBLER TOM COLLINS . MILK PUNCH OLD FASHIONED ROB-ROY SHERRY COCKTAIL TOM and JERRY MILLIONAIRE ROYAL FIZZ SHERRY FLIP ORANGE BLOSSOM VERMOUTH MILLION DOLLAR PARADISE 0 RUM COCKTAIL S-HERRY SAGAREE WHISKEY Cocktail MINT JULEP PERFECT RUM COLLINS SIDE CAR WHISKEY SMASH M'N'G GLORY FIZ2 PINK LADY SAINT CHARLES SILVER FIZZ WHISKEY SOUR

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I oz. Apricot Brandy 1 Teaspoonful Grenadine

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Strain in to large Cocktail Glass.

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Shake w ith Ice and moisten edge of Cocktail Glass with Rum, d ip into Sugar and strain.

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Strain into Cockta il Glass. Float Port Wine on top.

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Strain into Delmonico Glass. Top with Grated Nutmeg .

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MILK PUNCH 2 Teaspoonsful Sugar 1 oz. Brandy 1fi Rum Glass Milk

OLD FASHIONED 1 Lump Sugar 1 oz. Rye 2 Dashes Angostura Bitters

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SHERRY COCKTAIL I/;. Sherry ~4 Orange Bitters 1/4 French Vermouth

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Beat u p Egg with Sugar. Mix with Rum and Wh iskey.

Pour Hot Water and Nu tmeg on top.

METROPOLITAN 'h Brandy 'h French Vermouth 2 Dashes Orange Bitters

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NORTHSIDE 1 oz. Orange Juice 1 oz. Simple Syrup 1 oz. Jamaica Rum

PRINCETON

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SHERRY COBBLER 1 Drink Sherry I Teaspoonful Sugar

TOM COLLINS

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Fill glass with Carbonated Wat.er. 1 Slice Lemon, 1 Slice Orange on top.

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Pour Drink into large glass. Garnish with Fruit and Ice.

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NEW YORK COCKTAIL 1fi Lemon Juice . 2 Teaspoonsful Sugar 1 oz. Whiskey 1fi oz. Dry Vermouth 1 Egg

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PRESIDENT 2 Parts White Label Rum 1 Part Grenadine 1 Teaspoonful Orange Juice

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STINGER 1fi White Creme de Menthe 1fi Brandy

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Serve with Olive.

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MANHATTAN 1 oz. Italian Vermouth

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NEW ORLEANS FIZZ Juice 'h Lemon 1 Spoonful Sugar 1 Egg White 2 oz. Dry Gin 6 Drops Orange Flower Water 2 oz. Swe et Cream

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POUSSE CAFE

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SHAMROCK

1 oz. Whiskey 'h oz. Creme de Menthe l/J. oz. Sweet Vermouth ~2 oz. Orange Juice

STAR COCKTAIL

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Stir with Ice in large glass. Strain into Cocktail Glass. Add Cherry.

Shake well with Ice. Strain into 10-oz. glass. Fill with Soda.

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Use teaspoon in Pousse Cafe Glass.

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Stir with Ice. Strain into Cocktail Glass.

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