1911 Beverages de luxe
As Served at
As Served at
l£nton"Teaû(U£ (Tlub Philadelphia, Pennsylvania
lïitèianopoUs (Tlub
Indianapolis, Indiana
WHISKY PUNCH.
RICHELIEU COCKTAIL
One portion whisky. Juice of one lemon. One pony Curacoa. One dash St. Cïuix Ruin. Sugar.
One-half jigger Dubonnet. One-half jigger Hennessy XXX. One-half jigger Italian Vermouth. Two dashes Peychaud. Two pièces orange peel; squeeze in shaking cup. Proceed in the same way other cock- tails are made, and place cherry in glass.
Shake well, and serve in small gob- let with a slice of Orange and Pine- apple. WHISKY SOUK Same as above, with less sugar. DORRINCE COCKTAIL. One-third Italian Vermouth.
Two-thirds Gordon Gin. One Slice of Orange Peel. Shake well. Serve in silver cooler. WOODMAN COCKTAIL. One-third French Vermouth. Two-thirds Gordon Gin. Orange Rind and Frappe. STAR COCKTAIL, One-third Italian Vermouth. Two-thirds Apple Jack.
Manager.
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AMERICAN BEA UT Y. One-third Italian Vermouth. Two-thirds Gordon Gin.
TDrinks
A little lime juice. Dash Maraschino.
As Served at
ZEELAND COCKTAIL. One-third Italian Vermouth. Two-thirds Jamaica Rum. Three dashes Russian Kunnuel. AFTER-DINNER COCKTAIL One-half jigger Apricot Brandy. One-half jigger White Menthe. One dash Russian Kummel. Juice of one-half Lime and Frap HOT IRON (Will make two drinks). Juice of one-half Grape Fruit. One-half jigger of Bénédictine. One jigger brandy. One jigger Apricot brandy. Shake well and serve in a small ;lass or claret glass. JACK ROSE COCKTAIL Juice of One-half Lime. One-third Grenadine. Two-thirds Apple Brandy. Shake well. Serve in cocktail glass.
Bl) McGRONEY PUNCH One tablespoonful powdered sugar. Two tablespoonfuls Lime Juice. One teaspoonful Raspberry Syrnp. PC. A dash of Kirschwasser. Half gill of Rye whisky. One tablespoonful of Rum. Enongh Seltzer to half fill lemon a de glass. Stir well and fill glass with cracked ice. RAMAKOOLA beer One-half Italian Vermouth. One-half French Vermouth. Dash Byrrh Bitters. Fill glass with cracked ice. Steward. Steward
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