1911 Beverages de luxe

As Served at

As Served at ttew y orK^tbletic Club New York (Travers Island), N. Y.

Calumet Club Chicago, Illinois

CALUMET COCKTAIL Three dashes of Acid Phosphad. One dash of Angostura Bitters. One-half jigger of Bourbon Whisky. One-half jigger of Italian Vermouth. Stir and strain into a cocktail glass.

ORANGE BLOSSOM One-third French Vermouth. One-third Italian Vermouth.

One-third Gordon Gin. Plenty of orange juice.

Frappe.

whisky

Serve

glass.

in

THE LA 1)1 ES DREAM

KLONDIKE

One-half Maraschino. One-half Cream Yvette. Thick Cream on top. Serve in sherry glass.

would

you

Pare

orange

an

an

as

apple. Use the juice of one orange. One jigger of whisky. Shake and strain in a large glass and

TRAVERS ISLAND COCKTAIL.. One-third French Vermouth. One-third Plymouth Gin. One-third Dubonnet. Frappe. Serve in cocktail glass.

with bottle Ginger Aie.

flll

3\ectpes for

TDrinks

FINE TREE Two-thirds jigger of Tom Gin. One-third jigger of Italian Vermouth. Three sprigs of mint broken into small pièces, put in mixing glass with two or three pièces of ice, and shake long enough to break the mint small enough to pass through strainer. Strain into cocktail glass and leave the small pièces of mint float ou top. GROCE COCKTAIL Two-thirds jigger of Tom Gin. One-third jigger of Italian Vermouth. One-fourth jigger of Grape Fruit Juice. One-half glass of shaved ice. Shake and strain into cocktail glass.

SAVAGE COCKTAIL One-third Italian Vermouth. Two-thirds Rye Whisky. Orange peel. Frappe. Serve in cocktail glass. DR. BIRCII COCKTAIL One-third French Vermouth. Two thirds Nicholson Gin.

Frappe.

Serve glass. (The two above cocktails are named for two members of the Club). in cocktail

THE FAVORITE.

Juice of one lime. Three or four sprigs of mint crushed. One drink of Gordon Gin. One bottle of imported Ginger Aie. Fill with fine ice and serve. (Tins rnakes a fine summer drink.)

Steward.

Steward.