1914 Beverages de luxe

MOON COCKT.4II,

As Served at

Distinctly Our Own Few dashes of Grenadine Syrup. One-sixth of Italian Vermouth. One-sixth of French. Vermouth. Two-thirds Apple Brandy'. Stirred witli spoon or shaken. Cocktail glass.

Hfotel ^elve6erc BALTIMORE, MARYLAND

FROZEN RYE

Juice of half lime. Few dashes orange juice.

Few dashes pineapple syrup. Few dashes orange Curncoa. Balance rye whisky. Frozen Scotch or gin same as rye. Serve in large champagne glass. Put slice of orange and slice of pine- apple in glass, allowing same to stick out beyond top uf glass. Fill same

BELVEDERE COCKT.Ul, .V tiortd Morning Bracer

Italian Vermouth.

(.)nc-lhird

(")ne-thiril Gunlf.n Gnr One-third Irish Whisky. Few dashes of .Absinthe.

Cocktail glass. Well frapped.

and pour drink over

ice

fine

witli

Serve

on

cherry

top.

with

same,

with straw.

leverages

Recipes for

5tlixe6 brinks

PERKECT COCKT.^IL One-sixth Italian Vermouth. One-sixth French Vermouth. Two-thirds Gordon Gin. Well frapped with p'cce of orange

ROYAL SMILE

Juice of half a lime. One-fourth Grenadine Syrup.

One-fourth Gordon Gin. One-half Apple Brandy. Cocktail glass.

]iee!.

Cocktail glass.

CLOVER CLUB

PICK .ME ur

Juice of lime. Few dashes of Grenadine Syrup. (Due-sixth Italian Vermouth. One-sixth French Vermouth. Two-thirds gin. Add white of an egg. Frappc well. Dress with three mint leaves on edge of glass. Serve in claret glass. In season use raspberries instead of Grenadine. Macerate the raspber- ries with muddler.

Juice ipf ulinle oi'ange. Jig.ger of gin. White of an egg.

Highball glass. Well frapped.

Wine Steward.