1911 Beverages de luxe

As Served at

As Served at

^tlanufacturers' (Tlub Philadelphia, Pennsylvania

Brookline, Massachusetts

LONE-TREE COCKTAIL One-third Italian Vermouth. Two-thirds Old Tom Gin. Shake well in cracked ice and strain. AMERICAN BEAUTY COCKTAIL One-third French Vermouth. Two-thirds Old Tom Gin. Juice of half a lime. Shake well in cracked ice and strain. MAMIE TAYLOR'S SISTER One good-sized drink of Dry Gin. One Lime squeezed and dropped in. One bottle of Ginger Aie. One cube of ice. Serve in extra large glass.

EASTER TONIC

One-half gallon Milk. One Pint Brandy.

(Whisky can be

used). One-fourth Pint Rum. Yolks o£ eight eggs,

thoroughly

beaten. One-half pound pulverized sugar. Mix well the eggs, sugar and milk. then add brandy and rum, nutmeg to froth and stir mixture thoroughly. For larger quantity, increase in pro- portion. taste. Beat wbites of eggs to perfect

3\ectp es for

~2)rmks

CLOVER-LEAF COCKTAIL

poop nzz

Juice of a lime. Teaspoonful of Grenadine Syrup. White of one egg. One-half jigger of Dry Gin. Shake well in cracked ice and strain Float a Mint Leaf. BULL'S EYE CUP One pint of sparkling cider. One pint of Tmported Ginger Aie. One glass of brandy. Ice and fruit in season. Serve in large glass pitcher, with a few sprigs of Mint.

Use a large glass. Three-fonrths tablespoonful of Sugar. One egg, both white and yolk. One Wine Glass of Gordon Gin. The Juice of One Lemon.

ice and shake

with

glass

Fill

fine

well. Strain in large glass and add Apol- linaris Water.

G RE EN EIZARD

One drink of Gin. Green Menthe enough to color. Juice of one Lime. One bottle of Club Soda. One cube of ice. Serve in extra large glass.

Steward.