1914 Beverages de luxe

HAZEI/rON COCKTAIL

white

Regular Gin

with

Fizz

of

(Jnu-half Nicholson (iiii. One- fourth French Vcrniuutli. One-fourth Italian Vermouth. Frappe with a few sprigs of fresh mint. Serve in cocktail glass. tiOOD TIMKS CtXKTAIL Two-thirds Tom Gin.

eg.e. Put in sprig of mint wlien served. ISItAIN DUSTKK Juice of one-half Lime. Three dashes Peychaud liitlers.

One-half pony .Absinthe. One-half pony Anisette. White of egg. Frappe. ri!IN< i:SS <<»( Ki'AIL One-lhird Fre:ich \'ermouth. One-third Italian Vermouth. One-third Ahsinthe. Frappe.

( liir-tliird French Vermouth. Stir .and strain. Ser\e in cocktail glass. WAI^UOllF ROSE ll.ilf Dry Gin. I ln< -fiinrth Apple Whisk\-.

< )ne-foin"th Grenailine. juice of one Lime, k'r.ippe thoroughly.

AllDITORIl'M COCKTjVIL

One-half jigger Dry Gin. One-third ji.g.ger French Vermouth.

:^ evcrages

M-appe.

Recipes for ^ixe6 brinks

AiuiTomi.M <;i: juice one-half lime Small toddy. Spoonful Grenadine Three-fourths jigger Brandy. Frappe.

Syrup. .\pple

CLOVER CLUB

juice of half lemon. White of an egg. Half teaspoonful powdered sugar. < )ne drink of Plymouth Gin.

WILD IRISH ROSE

Use highball .glass. One-half lime muddleil. Small toddy. Spoonful Grenadine S)rup. Three-fourths jigger \r\A\ Whisky.

I )nr pi'Uy Raspberry Syrup. I''r.ip|>e tlioroughly .and

serve

in

ghi'-s with a sprig of mint on

el.irei

Lump highhall ice. Fill nj) with seltzer.

lop.

VVALDOKF Q^JEB^'S Two slices pineapple well nuid-

rOOTE'S SUMMER SOllR

juice one-half lemon. Three-fourths jigger good r.otn-bcHi wliisky. One dessert spoonful sirgar. Frappe . Serve in regular [\/?. glass, with Imnp highliall ice. and fill up with still water. Gin, lu'anrly. Scotch, or anv liquor ilc^irrd can be used in this drink, and makes a delightful summei' 1)everage.

( Ine drink Apricotine Frappe

thorouglily and

serve

in

cocktail glass.

d^eSTzf ^e ^alv

Manager Litpior Department.

Manager.