1911 Beverages de luxe

SAZERAC COCKTAIL A famous Southern cocktail, which has the biggest call in the market in the South and replaces our Northern Manhattan. Smash lump of sugar in oïti Jashion cocktail glass. Add three drops Peychaud Bitters. Two drops Angostura. One drink good rye whisky. Ice and strain to another ice-cold old- fashion cocktail glass with a dash of Absinthe in, then squeeze oil of lemon peel. "THE THREE GRACES" COCKTAIL For persons fond of Vermouth or Dubonnet, this has the richest flavor and pleasant aroma, as well as taste, and is considered to give an unusually strong appetite. One-third Dubonnet. One-third French Vermouth. One-third Orange Gin. Frappe and strain to cocktail glass.

As Served at St. parles Tfotel New Orléans, Louisiana ST. CHARLES COOLER This drink is the most soothing and cold summer drink, much liked by ev- erybody who has tried it, and is at présent making a big hit. Serve like highball in Toin Collins glass with ice. Juice of one lemon. One drink of gin. One-half drink of Grenadine Syrup. Add Seltzer to taste. ST. CHARLES COCKTAIL

Juice of one lime. White of one egg. Three-fifths Gordon Gin. Two-fifths Grenadine or

Raspberry

Syrup. Frappe and strain to cocktail glass and serve with a mint leaf on top.

pas for

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ittks

RUSSIAN COCKTAIL A drink which is in the last year much appreciated in the Northern part of Europe, and is lately introduced here, where it has proven to be appre- ciated by conuoisseurs. Three-fifths Vodka. Two-fifths Ruhinoy (a Itussian cherry cordial made of cherry stones). Frappe and strained. (This drink is very strong). HICKORY COCKTAIL Supposed to be originated by old Gen- eral Hickory, and much used in New Orléans.

OJUI COCKTAIL or

SPANISH ABSINTHE COCKTAIL. Is much used in New Orléans, and be- longs to the drinks which made New Orléans famous. For people who like absinthe, this is very appetizing. One drink Ojui in large glass of ice, keep on dropping Seltzer in glass, and

spoon

with

outside

the

of

until

stir

frozen, and your cocktail is

glass

is

Then add

few drops

of

a

finished.

New

and

Peychaud

Orléans

Bitters,

strain to a cocktail glass.

One-half French Vermouth. One-half Italian Vermouth. One teaspoonful Ami Picon.

Iced and strained to cocktail glass, then squeeze oil of a pièce of lemon therein.

Maitre de HoteL