1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

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COCKTAIL DIGEST (From Private Notes)

4

h Odeaf .^J^uim o OF

THE HOTEL PIERRE

NEW YORK CITY

At

1^ iii.

THIS BOOK IS DEDICATED TO

MR. FRANK A. PAGET

OF THE HOTEL PIERRE

M;W YORK CITY

All Rights Reserved.

No part of this book may be reproduced in any form wilboul written permission from

Oscar Ilaimo

CoPYRtGlIT 1943 Printed by The Comet Press, Inc., Brooklyn, N. Y. <*^^■65

TABLE OF CONTENTS

PAGE

Preface - .. ..

-

- .

7

A Note about the Author

8

The Drink Mixer's Ten Commandments

11

What Is Needed for the Bar: Bar Utensils

^

12 14 16

Glassware

A Basic Digest

—

What Every Host Should Know: A Formula for Mixing Drinks Standard Bar Measures

-

18

Standard Sizes of Glasses

18

Cocktails - 19 Control—Exact Contents and Directions for Expert Preparation Wines 79 How, When, What to Serve Vintage Chart 81 For Imported Wines A Note on Domestic Wines Suggestions -. 82 Correct Wine Procedure 83 Serving and Storing Temperature Proper Service Draughts and Brews _ 84 Beer Ale, Stout and Porter Percentage of Alcohol in Beverages 85 Your Private Notes - 86 What to Drink? 87 Index of the Drinks You Can Mix with Any Liquor. -

TRY OUR RAP COCKT Al

PHOTO OZERH

EDWARD G. ROBINSON and OSCAR HAIMO Concocting a New Drink at the Cafe Pierre

PREFACE

Historians have been misled into iinaginiiifi thai the name "cocktail" was in some way derived from the caudal plumage of the domestic rooster; or have attributed the word's origin to a fantastic tale of a Mexican King with a heautifu! daughter who was conveniently named "Coctel." Though somewhat labored in the one case and romantic in the other, neither happens to be The author of this "Cocktail Digest" has heard the question, '"Where did the name cocktail originate?" debated in hundreds of the foremost bars of both Europe and America, but has never yet heard any two of the debaters agree on the point; or indeed anyone able to produce any definite and satisfying proof of his contentions, so he offers his own theory—a simple one. The word "cocktail" is from the word "concoct." If it isn't, it ought to be. In any event, why seek for involved reasons for the christening of so delightful a potion—for in the hand of a master of the art, the cocktail, like nothing else in these trying days, has power to lighten our heavy hours and give a rosier hue to our lighter moments. In this little book will be found the results of years of study and research by one who has been acknowledged a supreme master of the art, for art it is. ... And though the author is con fident that, should anything pertaining to the mixing of cock tails have been omitted from this book it was, lin all probability, not worth including—and so: With a slight how to the artist in you. Sir or Madam, a blank page has been left at the end to insert any new concoctions you mav create--/! Volrc Smile. accurate.

A NOTE ABOUT THE AUTHOR

Waller Winchell, in referring lo Oscar llaimo's prize-winning MacArthur Cocktail, wrote recently in iiis "On Broadway" Cfilnmn, that it was "as zingy as its name." This in effect was as perfect a description as could ever be given, not only of the most famous of the author's drinks, hut probably of every mixture the author has created. That certain •zing the deft flair which makes his cocktails different—has made Haimo renowned throughout the world—from the Ritz- Carlton in Paris, the Casino in Monte Carlo, to the exclusive Tlotel Pierre in New York. Oscar Haimo began his career in Europe where, after the usual apprenticeship, he became inaitre de bar of Fouquet's on the Avenue des Champs Elysees in Paris. Later, he filled similar positions at the Royalty Bar in Monte Carlo, the Ritz in Paris, and others. Tn this country, he has been at the Embassy Club, the Royal Box and Surf Club at Miami Beach, the Belgian Pavilion at the New York World's Fair, and most recently, the Hotel Pierre in New York City, wdiere he now is. Tn his lifetime of drink-mixing, Haimo has qualified particu larly for those establishments which cater to the fastidious. He

has mixeil drinks for the world's best known celebrities, and is so much the master of his art, that he can jiiihre the ingredients and formula of any drink by merely tasting. Aspiring always to liie best in life, Haimo has mastered not only the wines of France, Italy, Spain, Germany, and England, where he has made a close study of wine-processing and spirit production, hut also the languages of these countries as well. However, the greatest thing in this mixologist's life is the 'cocktail par excellence." As one columnist puts it: "Oscar measures, pours, stirs, or shakes, as the case may be, tbe ingre dients as if he were presiding at tbe discovery and birtb of some new chemical process which will stir the soul of all mankind." So now, as President of the International Barmen's Associa tion and maitre de bar of the exclusive Hotel Pierre, Haimo presents the rules for

The Better Cocktail.

4S>

ud am JO ^ 5 tj ptmbup . g.--3tf2y ^ Wllirr

ion JR'

The Voice Of

BROADWAY By Dorothy Kilgallen.

^\§kI5

KO»far Halai*. tb« bartender all IP nrrre nh* nmrocted the' rT)o!i« Grnrral MarArthar eock-^| 11, hat thoucbt Bp another one Ued the Uitrrieane. Mix J ilrd vodka, one'thlrd brandr.'^ le-thlrd pemod; thake iiitlv aeked Ire. Serve as a cocktail—

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Of- Jini J n%

.',

Vv^?

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The Drink Mixer's

TEN COMMANDMENTS

1. Wlien in doubt, MEASURE.. . . Measure with a JIGGER, not the eye. Mixin;: drink.s is, after all, a culinary art, and anyone can do it if he follows DIRECTIONS.

2. Use the best liquor you can afford.

3. Next to the quality of the liquor, the most essential ingre dient of any cocktail is ice. ... And he sure it is c/ean.

4. Never use the .same ice a second time.

5. Use only fresh fruit juices as a mixer—never canned.

6. Don't use squeezed juice which has been in the refrigerator for more than 24 hours as Vitamin C will have diminished.

7. For sweetening u.se powdered, not confectioner's sugar.

8. If shaking is called for, shake; don't rock. Contrariwise, if stirring is called for, stir; don't shake. ... Remember this: stirring makes a clear drink, shaking a cloudy one.

9. If possible, chill cocktail glasses before serving.

10. Doiit let cocktails stand; drink as soon as possible after mixing.

If

BAR UTENSILS

Top Row from Left to Right: Silver Cliamiiagne Cooler, Eleclric Mixing Machine, Mixing Glass and Stirring Spoon, Silver Cocktail Shaker; Second Row: Cork Screw, Funnel, Two-way Jigger, Wire Rimmed and Handled Strainer, Lime and Lemon Squeezers, Swizzle Stick, Stirrer; Bottom Row: Wine Basket, Ice Scoop, Muddler, Fruit Cutting Board and Stainless Steel Fruit Knife, Snow Ice Shaver.

PHOTO OZERN

GLASSWARE

Top R(jv\' ikoiM Lkft to Right: Champagne Cut Dnwn Cimpe, Standard Champagne Coupe, Brandy Inhaler, Absinthe Drip Glass; Second Row: Old Fashioned Glass, Delmonico Glass, High- hall Glass, Tall Glass or Tom Collins Glass, California Cocktail Glass; Bottom Row; Whiskey Glass, Cordial or Pony Glass, Brandy Liner Glass, Sherry or Port Glass, Claret or Red Wine Glass, White Wine Glass, Rhine Wine Glass.

GLASSWARE

T(jp Row iKoji Left to Right: Beer Glass, Zombie Glass, Peach Ciiampagne Glass; Second Row: Small Decanter, Water Goblet, Large Decanter; BoTTOJt Row: Frosted Punch Cup, Tom & Jerry Mug, Silver Mug.

J

Icc

Chill

Cracked

In shaker only Cracked

Shaved

Cracked

Cracked

Large ice

Shaved

One Cube

In shaker only Shaved

THE BASIC DIGEST Correct Glass Ingrcdici'ts Straight and mixed Liquor, Curacao or sugar, brandy, fruit According to cocktail desired

Liquor, lemon juice, sugar, seltzer, fruit Liquor, ginger ale or seltzer, syrup or grenadine, fruit if desired Liqueur, by name

Half orange peeled (sugar rim of glass), lime juice, maraschino, Angostura

Liquor, Curacao, cucumber rind, brandy, fruit, mint

seltzer, fruit Collins I^iquor, egg, milk, sugar, nutmeg Highball Liquor, lemon, sugar, water, fruit Highball Liquor, lemon, seltzer

Sherry or cocktail Water goblet

Cocktail (stem glass) Collins Collins

Cordial, liqueur, pousse Cafe or

Sherry (if frappedl Collins

Stem (glass pitcher) Highball (special stein)Liquor, raspberry syrup, lemon juice,

Name of Drink

Aperitifs

Cobblers

Cocktails Collins

Coolers

Cordials

Crustas

Cups

Daisies

Fizzes

Fixes

Liquor, sugar, mint (frost glass) Shaved Lemon juice, sugar, water or seltzer, fruit Cracked Orange juice, water or seltzer, sugar, fruit Cracked Claret. Burgundy, Planter's Milk, from recipes according to contents desired Cracked Brandy, fresh milk, soda One Cube Liquor, lime, seltzer One Cube One Cube Two Cubes One Cube In sbaker only

Liquor, slice lemon, sugar, cloves, hot or cold water Liquor (Jamaica rum), egg beaten, hot water or milk, sugar In pitcher

Liquor, honey dissolved in hoiling water, fresh cream Shaker

Liquor, ginger ale or seltzer One Cube Rum, hard butter, sugar Boiling hot water

Liquor, sugar, egg, nutmeg In shaker only

Liquor, slice lemon, sugar, fruit, nutmeg Cracked Special recipes and seltzer Liquor, fruit juice, cordials Liquor, lump sugar, mint,fruit Liquor, lemon juice, sugar, seltzer, fruit Liquor, sweetening, seltzer

Bowls,cups,Collins or tankards Collins Highball Collins

Delmonico or wine Highball Old Fashioned or mug

Tom & Jerry mug Zoom Wine

Tumblers. .Made in

pitcher and bottled Collins Old Fashioned Delmonico

Tankards or Collins Collins Collins

(Pitcher) highball Old Fashioned

Hot Buttered Rum Juleps

Flips

Highball

Puff

Orangeade Punches

Lemonades

Rickeys

Tom & Jerry Coffee cup or

Swizzles

Smashes Sours

Sangarees Shrubs

Toddies

Slings

STANDARD BAR MEASURES

BAR MEASURES

1 gallon 1 quart

_128 ounces 32 ounces

—

1/5

-

-

253/5 ounces 16 ounces 1 ounce lyi ounces 4 ounces

I pint -

— -

1 pony

1 jigger -

1 wine glass

1 teaspoonful - -

ounce

1 clash

1/6 teaspoonful

STANDARD SIZES OF GLASSES

Whiskey

1 oz. lo 2}^ oz.

Cocktail —- - - —-

-

2 oz. to

oz.

Sherry

2 oz. to V/z oz. 5 oz. to 6 oz.

Champagne

Cordial

oz. to 1 oz.

Delmonico

5 oz. to 7 oz. 4 oz. to 10 oz. 8 oz. to 10 oz.

Old Fashioned

Highball

-

Tom Collins

10 oz. to 14 oz.

Goblet

8 oz. to 12 oz.

Tumbler

8 oz. to 12 oz.

Sauterne

4 oz.

Claret--

4 oz. 1 oz.

Pony

-

18

COCKTAIIS

All recipes in this book

are for 3 ounce cocktails.

Due allowance has been

made for iee melting,

sugar, etc.

A ABSINTHE COCKTAIL

\'/2 oz. AljsintliL" 1 oz. Water 1 tsp.Sugar Shake

Twist oj lemon peel on top.

l'/2 oz. Absinthe

ABSINTHE DRIP

Dissolve one lump of sugar, using the French drip spoon and fdl glass with cold water.

ABSINTHE FRAPPE

1!/2 oz. Absinthe I oz. Water 1 tsp. Sugar

Shake well with shared ice Serve in Delmonico glass.

ADMIRAL COCKTAIL

lYz oz. Gin 1 oz. Cherry Cordial

Juice of Halt Lime Shake.

1 oz. Prunella Brandy 1 oz. Cherry Brandy Dash Lemon Juice Shake

AFTER-DINNER COCKTAIL

Serve In Sherry glass.

I'M oz. Gin 1 oz. French Vermouth Dash Kummel Shake.

ALLIES COCKTAIL

20

A

2 (iz. Gin •'4 (iz. Yellow Cliartreiise S/fo/rc.

ALASKA COCKTAIL

I'/j oz. Gin •>4 Yi oz. Fresh Cream Shake.

ALEXANDER COCKTAIL No. 1

oz. Brandy 44 oz. Creme de Cacao oz. Fresh Cream Shake.

ALEXANDER COCKTAIL No. 2

1 oz. Campari Bitters 2 oz. Sweet Vermouth

AMERICANO IIICIIRALL

Serre in highball glass Twist oj lemon peel Top with seltzer Stir.

Ys oz. Grenadine Syrup Yi oz. Maraschino Yi oz. Creme de Yvette

AMERICAN FLAG CORDIAL

Pour very carejully Use cordial glass.

2 oz. Amer-Picon ■)4 oz. Grenadine or Lemon Syrup 1 Cube Ice Fill nith syphon Stir.

AMER-PICON niGHRALL

21

A

AMERICAN BEAUTY COCKTAIL

3dashes White Creme de Menthe 07.. Orange Juice J/2 oz. Grenadine Syrup oz. French Vermouth Y2 oz. Brandy Shake Top with port wine.

Y oz. Apricot Brandy ]/} oz. Fresh Cream on top Use cordial glass. Yi oz. Creme de Cacao Yi oz. Sweet Cream on top Use cordial glass.

ANGEL'S DREAM CORDIAL ANGEL'S KISS CORDIAL ANGEL'S TIT CORDIAL

Yi oz. Grenadine Ys oz. Maraschino Ys oz. Creme Yvette

Pour very carefully Top ivith fresh cream capped with a cherry.

APPLE JACK COCKTAIL

lY oz. Apple Jack 4dashes Grenadine

Juice o£ Half Lemon Shake.

' oz. Apricot Brandy 1 oz. Gin

APRICOT COCKTAIL

2dashes Lemon Juice 2dashes Orange Juice Shake.

22

A

07.. Dry Sherry 1 oz. Sweet Vermouth

ARMOUR COCKTAIL

Twist of lemon peel Stir.

oz. Gin 1 oz. Sweet Vermouth 2dasiies Grenadine

ARMY COCKTAIL

Slice of orange peel Shake.

2 oz. Gin

AVIATION COCKTAIL

Juice of Half Lemon

4 dashes Maraschino Shake.

23

B

Yi

15 ami B

Serve in cortlint siass.

oz. Bacardi Rum

BACARDI COCKTAIL

Juice of Half Lime

4 dashes Grenadine Sha/re.

2 oz. Gin 1 oz. French Vermouth

BAHAMAS HIGHBALL

Slice lemon Tonic water Serve in tall glass Stir.

BALLET RUSSE COCKTAIL

2 oz. Vodka y2 oz. Creme de Cassis 4 dashes Lime Juice Slialre. 2 oz. Dry Sherry ■14 oz. French Vermouth Stir.

BAMBOO COCKTAIL

•J4 oz. Scotch oz. Gin

BARBARY COAST COCKTAIL

oz. Creme de Cacao

Yz oz. Fresh Cream

Shake with shaved ice Serve in Delmonico glass.

24

B

1'4 i)Z. (Jin ■'.) oz. Peach Brandy 2 daslu'ji Grenadine 2 (latches Orange Juice Slia/cc. 2 oz. Gin ;5d oz. Apricot Brandy 2 dashes (Jrenadine Shake.

BERMUDA COCKTAIL

BERMUDA ROSE COCKTAIL

■kj oz. Rum ■kr oz. Brandy ■)4 oz. Cointreau

BETWEEN- THE-SHEETS COCKTAIL

Juice of Half Lemon Shake.

1J4 oz. Brandy •)4 oz. Orange Curacao Juice of Half Lime Shake.

BIARRITZ COCKTAIL

BIJOU COCKTAIL

lf4 oz. Gin

oz. Chartreuse •14 oz. Italian Vermouth

Decorate tvith cherry Twist of lemon peel over drink Stir.

BLACKOUT COCKTAIL

I'V) oz. Gin ■Kt oz. Blackberry Brandy Juice of Half Lime

25

B

Split Champagne Split Guineas Stnul

BLACK VELVET

Pour together simultaneously and slowly in tall glass. Use two large silver plated mugs with handles.

BLUE BLAZER

1 wine glass Scotch Whisky 1 wine glass Boiling Water

Put the whisky into one mug and the boiling water into the other, ignite the whisky with fire, and while blazing mi.r both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire. Sweeten with one tsp. powdered white sugar, and serve in a small bar tumbler with a piece of lemon peel.

' 1-54 oz. Gin

BLUE MOON COCKTAIL

^2 OZ. Creme cle Yvette White of egg Shake.

BOMBAY COCKTAIL

' lf4 oz. Brandy

•ki oz. Italian Vermouth ■}4 oz. French Vermouth 2 dashes Curacao Shake.

26

B

1 oz. Rye •)4

BOOMERANG COCKTAIL

lyi oz. Brandy

BRAIN DUSTER COCKTAIL

oz. Italian Vermouth Slir.

C Make an incision around center of orange. Carefully pull skin back towards one end so as to form a cup and still be fastened to orange. Pour V/i oz. of Brandy and ignite. While burning, slow ly pass one lump of Sugar in a teaspoon through flame until sugar melts. Slir.

BRANDY CAPRICE

' 2 oz. Brandy Yx oz. Curacao

BRANDY COCKTAIL

1 dash Angostura Bitters tsp.Sugar Shake

Tiiist of lemon peel on top.

BRAZIL COCKTAIL

1-Y oz. Sherry 1 oz. French Vermouth 1 dash Absinthe Shake.

27

B BROOKLYN COCKTAIL

2 nz. Rye Yi oz. French Vermnulli

1 (lash Marasciiino 1 dash Amer-Picon Shake.

I

1 oz. Gin

BRONX COCKTAIL

oz. Sweet Vermouth ■)4 oz. French Verinouth oz. Orange Juice Shake. oz. Brandy oz. Absinthe ■)4 oz. Italian Vermoulli Shake. I-Jj oz. Apple Jack 1 oz. Italian Vermouth

BUG-HOUSE COCKTAIL

B.V.D. COCKTAIL

Use old fashioned glass Stir.

oz. Byrrh

BYRRH COCKTAIL

54 oz. Rye 54 oz. French Vermouth Slir.

28

c

f I'/i iiz. Kirscli 1 tsp. Sugar

CAFE AU-KIRSCH

White of Egg Add Coffee Slifi/ie Serve in nine glass.

' IJ/^ oz. Gin

CAFE DE PARIS COCKTAIL

•'4 oz. Anisette

oz. Frencli Cream White of Egg Shake

Serve in nine glass.

2 oz. Gin 4dashes Marasciiino 4 dashes Orange Juice 4dashes Lemon Juice Shake.

CASIINO COCKTAIL

1 lump Sugar, saturated with Angostura Bitters 1 cuhe Ice Twist aj lemon peel Fill with chilled champagne.

CHAMPAGNE COCKTAIL

CLARET lemonade

Juice of 1 lemon

1 tsp. Sugar

Cracked ice in tall glass Top with 3 oz. Claret Wine Fruit Dash of Seltzer Serve with a strata.

29

c.

(Seu Piincli, p. 60)

CLARET PUNCH

■54 cup Sugar 2 oz. AngosUira Biltcis

CLOG— HOT WINE DRINK

1 pint Sherry Wine 1 pint Claret Wine 54 pint Brandy

Use large flame proof casserole Place over fire until piping hot Serve in old fashioned glass or mug {Serves fifteen.)

^ 154 <«. Gin 4 dashes Grenadine

CLOVER CLUB COCKTAIL

Juice of Half Lemon White of Egg Shake Serve in ivine glass. ( Same as Clover Club with sprig of I mint on top. ■)4 oz. Brandy •54 oz. Port Wine 2 dashes Curacao 1 tsp. Sugar Yolk of Egg Shake well Serve in wine glass Nutmeg on top.

CLOVER LEAF COCKTAIL

COFFEE COCKTAIL

30

c

COBBLERS

^

Fill goblt'l with fine ice

CLARET COBBLER

3 07.. Claret 1 tsp. Sugar Stir

Decorate tvith fruit Sprig of mint.

Fill goblet with fine ice

PORT WINE COBBLER

3 07. Port Wine 1 tsp. Sugar Stir

Decorate with fruit Sprig of mint.

Fill goblet with fine ice

RHINE WINE COBBLER

3 oz. Rhine Wine 1 tsp. Sugar 2dashes Lemon Juice Stir

Decorate with fruit Sprig of mint.

Fill goblet with fine ice

RUM COBBLER

2 oz. Rum 2clashes Lemon Juice 1 tsp. Sugar Stir

Decorate with fruit Sprig of mint.

31

c

^ Same as Claret but use Saulerne } Fill goblet with fine ice

SAUTERNE COBBLER

SHERRY COBBLER

3 oz. Sherry 1 tsp. Sugar 1 twist Lemon Peel Stir

Decorate ivith fruit Sprig of mint.

Fill goblet with fine ice

WHISKEY COBBLER

2 oz. Whiskey ^2 oz. Curacao 1 slice Lemon Stir

Decorate with fruit Sprig of mint.

COM.INS

Use tall glass

TOM COLLINS

2 cubes Ice

Juice of 1 small lemon

1 tsp. Sugar 2 oz. Gin

Fill ivith soda Stir. ( Same as Tom Collins hut use Apple \ Jack

APPLE COLLINS

32

c

( Same as Tom Collins hut use Bourbon

BOURBON COLLINS

j Same as I

Tom Collins hut use Brandy

BRANDY COLLINS

{ Same as Tom Collins but use Irish 1 Whisky

IRISH COLLINS

J Same as 1 Gin \ Same as I ^ Same as I

JOHN COLLINS

Tom Collins hut use Holland

RUM COLLINS

Tom Collins hut use Rum

Tom Collins hut use Rye

RYE COLLINS

Tom Collins hut use Scotch

( Same as I

SCOTCH COLLINS

lyi oz. Biiurbon ■K! oz. Triple Sec 2 daslies Pernod

COMMANDO COCKTAIL

Juice of Half Lime Shake.

(See Remsen, p. 64)

COOLER

oz. Gin ^2 oz. French Vermouth Vz oz. Italian Vermouth 2 sprigs Mint

COOPERSTOWN COCKTAIL

Shake and strain well.

33

c.

1^ oz. Sherry 1 oz. French Vermouth 2dashes Maraschino 3dashes Orange Bitters Stir.

CORONATION COCKTAIL

' lyi oz. Bourhon

COTILLION COCKTAIL

Yi oz. Triple Sec ;4 oz. Orange Juice Yi oz. Lemon Juice 1 dash Rum Shake.

VYz oz. Brandy

CUBAN COCKTAIL

oz. Apricot Brandy

Juice of Half Lime Shake tvell.

CUBA LIBRE

2 oz. Rum

Insert juice of half Lime and rind in tall glass

2 cuhes Ice

Fill with Coca Cola Stir.

CZARINA COCKTAIL

1 oz. Vodka 54 oz. Apricot Brandy Yz oz. French Vermouth Yz oz. Italian Vermouth Shake.

34

£

2 oz. Jamaica Rum

CRUSTAS

Juice of One Lime

Yz tsp.Sugar 3dashes IMarascliino 2dashes Angostura Bitters Shake

Sugar rim of glass Peel of half orange In Tom Collins glass Cracked ice to the ton Fill with soda Decorate with fruit Serve with straws.

CUPS For all Cups use glass pitcher and cracked ice.

4 dashes Lemon Juice 5 pieces Thin Sliced Lemon and Orange 4 pieces Sliced Pineapple 6 Maraschino Cherries 2 pieces Cucumber Rind 1 pony Brandy 1 pony Yellow Chartreuse 4dashes Maraschino 4dashes Curacao 1 quart White Wine Sprigs of mint on top Fill with carbonated water. Same as White Wine with the exception of Brandy

FOR WHITE WINE

FOR RED WINE

35

D DAIQUmi COCKTAIL

oz. Silver Rum

Juice of Half Lime

Isp.Sugar

Shake well.

DAIQCmi FROZEN

Same as Daiquiri Cocktail Add dash of Maraschino Shaved Ice Use electric mixer Serve unstrained in champagne glass with short straws.

DAISIES

Juice of Half Lemon

BRANDY DAISY

4 dashes Grenadine l'/2 oz. Brandy

Serve in goblet with fine ice Fruit. Squirt of seltzer. Same as Brandy Daisy but use Gin

GIN DAISY RUM DAISY STAR DAISY

Same as Brandy Daisy but use Rum

^ Same as Brandy Daisy but use Apple \ Jack Same as Brandy Daisy but use Whiskey

WHISKEY DAISY

oz. Gin oz. Creme de Cassis Juice of Half Lime Shake.

DeGAULLE COCKTAIL

36

D

' IJ/j i)Z. Apple Brandy 1 oz. Brandy 4 dashes Grenadine 4 dashes Lemon Juice Shake.

DEPTir-BOMB

DERBY COCKTAIL

' 2 oz. Gin

oz. Peach Brandy

2sprigs Mint

Shake well.

I'/l oz. Brandy IKi oz. Green Creme de Menthe Shake.

DEVIL COCKTAIL

DIPLOMAT COCKTAIL

1)4 oz. French Vermouth 1 oz. Italian Vermouth Dash Maraschino Stir.

1)4 oz. Swedish Punch

DOCTOR COCKTAIL

Juice of Half Lime

•)4 oz. Jamaica Rum Shake.

DUBONNET COCKTAIL

1)4 oz. Dubonnet 1)4 oz. Gin

Twist of Lemon Peel Stir.

DUPLEX COCKTAIL

1)4 oz. French Vermouth 1)4 oz. Italian Vermouth Dash Angostura Bitters Stir.

37

E

EAGLE COCKTAIL

lyi oz. Gin •)4 oz. Creme Yvette

Juice of Half Lemon

1 tsp.Sugar

White of Egg Shake.

EARTHQUAKE COCKTAIL

I oz. Gin 1 oz. Bourbon oz. Absinthe Shake.

oz. Brandy >4 oz. Pineapple Juice Yz oz. Orange Curacao

EAST INDIA COCKTAIL

Decorate ivith cherry Shake.

EGG NOGGS

1 Egg 2 oz. Brandy 1 tsp. Sugar Milk

BRANDY EGG NOGG

Shake and strain Serve in tall glass Nutmeg on top.

Same as Brandy Egg Nogg but use no Brandy

PLAIN EGG NOGG

38

E

Same as Brandy Egg Nogg but use Port

PORT EGG NOGG

^ Same as Brandy Egg Nogg but use Rum I Same as Brandy Egg Nogg but use Sherry

RUM EGG NOGG

SHERRY EGG NOGG

Same as Brandy Egg Nogg but use Whiskey

WHISKEY EGG NOGG

Juice of One Lemon

EGG LEMONADE

1 tsp.Sugar 1 Egg

Shake well Serve in tall glass Fill with fine ice and water.

Juice of One Lemon

HOT LEMONADE

tsp.Sugar

Fill with hot water Stir and add slice of lemon.

F lJ/2 oz. Rum 1J4 oz. French Vermouth 2 dashes Grenadine

EL PRESIDENTE COCKTAIL

Twist of Orange Peel Shake.

39

F

FLORIDA COCKTAIL

2 oz. Rum 2dashes Green Creme de Menthe Juice of Half Lime

Yz oz. Pineapple Juice 1 dash Sugar to taste Shake

Decorate with 2 sprigs oj mint.

1 oz. Brandy oz. Vodka Yi oz. Ahsinthe

FLYING FORTRESS COCKTAIL

oz. Triple Sec Shake.

'FRENCH 75"

2 oz. Gin 1 tsp. Powdered Sugar

Juice of Half Lemon Cracked Ice Fill ivith champagne Serve in tall glass.

"FRISCO" COCKTAIL

2 oz. Bourhon

oz. Benedictine

Twist lemon peel Stir.

FIZZES

BRANDY FIZZ

Juice of 1 Lemon

1 tsp. Sugar 1^2 oz. Brandy

Shake and strain Serve in highball glass with 1 cube ice Fill with syphon.

JO

F

Juice of 1 Lemon

DIAMOND FIZZ

1 tsp.Sugar

Serve in highball glass with 1 cube ice Fill with champagne.

Same as Biaiuly Fizz except use Gin

GIN FIZZ

Same as Brandy Fizz except use Gin and Yolk of Egg

GOLDEN FIZZ

1^2 oz. Scotch 1 tsp.Powdered Sugar While of Egg y. tsp.Sugar

MORNING GLORY FIZZ

Shake and strain in highball glass Top ivith seltzer.

Juice of Half Lime Juice of Half Lemon 2dashes Orange Flower Water 1 tsp.Sugar 1 oz. Sweet Cream 2 oz. Gin White of Egg Shake well

"NEW ORLEANS' FIZZ

Sen^e in tall glass and add a very little seltzer.

41

F

2dashes Orange Flower Water Juice of Half Lemon 2 oz. Gin 1 oz. Cream 1 Egg Yi oz. Grenadine Shake very ivcll

REMUS FIZZ

Strain into tall glass and fill with seltzer.

Juice of Half Lemon

ROYAL FIZZ

lJ/2 oz. Gin I tsp. Sugar 1 Egg

Shake well and strain into high ball glass and add seltzer.

lJ/2 OZ. Absinthe

SEA FIZZ

Juice of Half Lemon

1 tsp. Sugar

White of Egg Shake well and strain into high ball glass and add seltzer.

Juice of Half Lemon

SILVER FIZZ

1 tsp. Sugar oz. Gin

White of Egg Shake well and strain into high ball glass Add seltzer.

42

F

Juice of Half Lemon

SLOE GIN FIZZ

1 Isp. Sugar lyi oz. Sloe Gin

Shake tvell Strain into highball glass Add seltzer.

oz. Gin

SOUTH SIDE FIZZ

Juice of Half Lemon

2 sprigs Mint 1 tsp. Sugar

Shake well Strain into highball glass and add seltzer.

FI.IPS 2 oz. Brandy 1 tsp. Sugar

BRANDY FLIP

Whole Egg Shake tvell

Nutmeg on top Use wine glass. Same as Brandy Flip except use Port Wine Same as Brandy Flip except use Sherry Wine Same as Brandy Flip except use Rum

PORT FLIP SHERRY FLIP RUM FLIP

FRAPPES

Fill cocktail glass with snow ice, then pour 1 oz. of any cordial desired Serve with short straws.

43

G

GIBSON COCKTAIL

2 oz. Gin ■)4 oz. French Vermouth

pearl

Decornle ivith small onion Stir.

f lys oz. Gin s l'/3 oz. Orange Juice

GIMLET COCKTAIL

Shake tvilii shaved ice.

i ( 21/2 oz. Gin

GIN COCKTAIL

2 dashes Angostura Bitters Shake.

2 oz. Gin

GIN BUCK

Juice of Half Lemon

2 cubes Ice

Serve in tail glass Fill ivith ginger ale Stir.

GIN TONIC

2 oz. Gin 2 cubes Ice

Slice of Lemon Serve in tail glass Fill with tonic water Stir.

\y3 oz. Gin l-Yi oz. Italian Vermouth 2 sprigs Mint

GREENBRIER COCKTAIL

Shake and strain well.

14

G

lyi

"GROG'

2' oz. Vodka 4 dashes Benedictine 1 dash Orange Bitters Shake.

GYPSY QUEEN COCKTAIL

45

H

HABANEROS COCKTAIL

2 oz. Mexican Rum

Juice of Half Lime

4dashes Grenadine Shake.

lYi oz. Rum 1J4 oz. Sherry 4 dashes Lemon Juice Shake. lyi oz. Gin 1 oz. Pineapple Juice 1 dash Orange Billers Yi White of Egg Shake. 2 oz. Jamaica Rum ;4 oz. Honey Yi oz. Lemon Juice Shake.

HAVANA COCKTAIL

HAWAII COCKTAIL

HONEY BEE COCKTAIL

HONEYMOON COCKTAIL

\Y2 oz. Apple Jaek Yi oz. Benedictine

Juice of Half Lemon

3dashes Curacao Shake.

I oz. Rum

HONEY SUCKLE COCKTAIL

Juice of Half Lemon

Y oz. Honey Shake.

46

H

lyi oz. Gin Yz oz. Curacao Yz oz. Pineapple Juice Juice of Half Lime Y2 Isp.Sugar Shake.

HONOLULU COCKTAIL

Peel the rind of a lemon. Spiral in one piece. Place one edge of the peel -over the tip of a tall glass, allowing the remainder to curl inside the tumbler Add cubes of ice Fill with ginger ale.

HORSE-NECK

lYz oz. Jamaica Rum 1 lump Sugar 1

HOT BUTTERED RUM

Small Slice Butter

4 Cloves

Use old fashioned glass or mug Fill with boiling water Stir.

HURRICANE COCKTAIL

I'Y oz. Brandy •>4 oz. Pernod Y oz. Vodka Shake.

47

J

2 oz. Apple Jack

JACK ROSE COCKTAIL

Juice of Half Lemon

4 dashes Grenadine Shake.

2 oz. Jamaica Rum

JAMAICA RUM COCKTAIL

Juice of Half Lime

1 tsp. Sugar Shake.

48

K

2 oz. Vodka

KANGAROO KICKER COCKTAIL

"z. French Vermouth Shake

Twist of lemon peel on top.

49

L

Squeeze Juice of 1 Lemon in tall glass

LEMONADE

i'A Isp. Sugar

Fill with cracked ice and plain

xuater

Stir Decorate with fruit Serve with straws.

Juice of One Lemon

LEMON SQUASH

1 tsp. Sugar

Cracked ice and fdl tall glasses ivith seltzer Stir.

LONE TREE COCKTAIL

2 oz. Gin J4 oz. Italian Vermouth

Squeeze Orange Peel on top Stir.

LORRAINE COCKTAIL

1)4 oz. Kirsch Wasser Yz oz. Benedictine

Juice of Half Lime Shake.

50

M

'lJ/2 oz. Bacardi Rum 3dashes Jamaica Rum ■54 oz. Triple Sec or Cointreau Juice of Half Lime 1 Dash Egg White Shake.

"MacARTHUR" COCKTAIL

2 oz. Gin 4 dashes Lemon Juice 1 tsp. Sugar Crushed Mint Shaved Ice

MAJOR BAILEY

Serve in silver mug or tall glass Stir very well until mug is jrosted Decorate with sprigs of mint Serve with straws.

2

Cubes Ice in tall glass

MAMIE TAYLOR

2 oz. Scotch 1 Slice Lemon 1 split Ginger Ale Stir. 2 oz. Rye •)4 oz. Italian Vermouth

MANHATTAN COCKTAIL

Decorate with cherry Stir.

MARTINI DRY COCKTAIL

2 oz. Gin ■54 oz. French Vermouth Stir Decorate ivith olive.

51

M

MARTINI SWEET COCKTAIL

'2 oz. Gin

■)4 oz. Italian Vermouth Stir

Decorate icith cherry.

2 oz. Rum ■]4 oz. Pineapple Juice 3 clashes Grenadine Shake. 11/2 OZ. Apple and Honey ■)4 oz. Triple Sec Juice of Half Lime Shake.

MARY PICKFORD COCKTAIL

MANUEL QUEZON COCKTAIL

MERRY WIDOW COCKTAIL

V/i oz. Gin 1J4 oz. Dubonnet

Twist of Lemon Peel Shake.

MIAMI COCKTAIL

2 oz. Rum

oz. Cointreau 4 dashes Lemon Juice Shake.

l-]4 oz. Sloe Gin 54 c)z. Apricot Brandy p2 oz. Jamaica Rum 1 dash Grenadine Shake.

MILLIONAIRE COCKTAIL

.32

M

2 oz. Bourbon J/4 tsp. Sugar 4 sprigs Mint

MINT JULEP

Mash with muddler Fill the silver mug with shaved ice Stir until the outside of the mug is frosted Top with dash of Jamaica Rum Decorate with sprigs of mint Serve with straws.

MOJITO HIGHBALL

2 oz. Rum 1 isp.Sugar

Juice of Half Lime and rind Cube Ice Serve in highball glass Fill with soda Decorate with 3 sprigs of mint Stir.

1

2 oz. Vodka 1 split Ginger Beer Crusbed Ice Serve in mug

MOSCOW MULE

Decorate with sprigs of mint.

53

K NAPOLEON COCKTAIL

2 oz. Gin 2clashes Dubonnet 2 clashes Curacao 2clashes Fernet Branca

Squeeze lemon peel on top Shake.

NATIONAL COCKTAIL

2 oz. Rum 3clashes Apricot Brandy Yi oz. Pineapple Juice 3dashes Lime Juice Shake.

NEW YORKER COCKTAIL

2 oz. Rye

Juice of Half Lime

1 tsp. Sugar 1 dash Grenadine

Twist of Orange Peel Shake.

.34

o

2 oz. Ojen 1 dash Peychaud Bitters 1 tsp. Sugar Yz oz. Water Shake. lJ/2 OZ. Whiskey Yi lump Sugar 1 dash Angostura Bitters. 1 dash Seltzer

OJEN COCKTAIL

OLD FASHIONED COCKTAIL

Crush sugar and bitters together Add cube of ice Decorate with twist of lemon peel

1 slice Orange 1 slice Pineapple 1

Maraschino Cherry Serve in old fashioned glass Stir.

OLYMPIA COCKTAIL

1^2 OZ. Rum 1 OZ. Cherry Brandy

Juice of Half Lime Shake

OPAL COCKTAIL

2 oz. Absinthe Yi oz. Yellow Chartreuse Ya oz. Water Shake.

55

o

Juice of 1 Orange in tall glass

ORANGEADE

1 tsp. Sugar

Fill with cracked ice and plain

water

Stir Decorate with frait Serve with straws.

2 oz. Gin >4 oz. Orange Juice Shake.

ORANGE BLOSSOM COCKTAIL

"OSCAR HAIMO" COCKTAIL

1)4 t>z. Martinique Rum oz. Cointreau 3 cla.slies Apricot Brandy Juice of Half Lime Shake.

36

r 1J4 Brandy

PANAMA

1

.)4 oz. Cream

COCKTAIL

•<

■54 f"- Creme de Cacao Shake.

'154 oz. Gin

PARADISE COCKTAIL

■54 oz. Apricot Brandy ■54 oz. Orantte Juice Shake.

'154 oz. Gin

PARISIAN COCKTAIL

1 oz. French Vermouth 3 dashes Creme de Cassis Shake.

'

Insert Raw Peach in

peach

PEACH VELVET

champagne glass

Fill with chilled Champa

•<

1 dash Peach Brandy on top

'154 oz. Gin

PERFECT COCKTAIL

■54 oz. French Vermouth ■54 oz. Italian Veriuouth Orange Peel on top Stir.

<

'154 oz. Brandy

PICK-ME-UP COCKTAIL

54 oz. Italian Vermouth

<

■54 oz. Absinthe Shake.

57

p "PIERRE" COCKTAIL

1)4 oz. Rye •)4 oz. Apricot Brandy Juice of Half Lime Shake.

cubes Ice

PIMM'S No. 1

Slice of Lemon Cucumber Rind Lemon Soda

oz. Pimm's No. 1

Serve in tall glass Stir.

PINK LADY

1)4 OZ- Gin Yz oz. Apple Jack 4 dashes Grenadine

Juice of Half Lemon Egg White Shake.

1/6 oz. Grenadine (red color) 1/6 oz. Creme de Cacao (black color) 1/6 oz. Maraschino (white color) 1/6 oz. Orange Curacao (orange color) 1/6 oz. Creme Yvette (violet color) 1/6 oz. Brandy (amber color)

POUSSE- CAFE

Pour in the order named very carefully and slowly in cordial glass to prevent cloudiness.

.58

Yolk of Egg 1 dash L. & P. Sauce

PRAIRIE OYSTER COCKTAIL

Red Pepper and Salt to taste

lJ/2 oz. Brandy or Madeira

Serve in old jashioned glass Dash oj vinegar on top.

oz. Rum lyi oz. Italian Vermouth

PRESIDENTE COCKTAIL

Twist of Orange Peel Stir.

PUl^CHES oz. Brandy dash Sugar

BRANDY PUNCH

1 dash Grenadine 1 dash Maraschino

Shaved Ice Use goblet Dress with mint and fruit Stir well Squirt oj Seltzer.

2 qts. Champagne 1 pony Maraschino

CHAMPAGNE PUNCH for 1 gallon

3 ponies Brandy 1 pony Curacao 1 dash Yellow Chartreuse 2 qts. Sparkling Water Sugar to taste Fruit Block oj ice.

Juice of Four Lemons

59

CLARET PUNCH

3 i)z. Claret

Juice of Half Lemon

2 dashes Curacao 1 tsp. Sugar

Dress with fruits Serve in goblet with fine ice Squirt of seltzer.

Milk Puiiclies

Vz pt. Milk 1 tsp. Sugar

MILK PUNCH (Plain)

Shake Strain Serve in tall glass and put little nutmeg on top.

BRANDY MILK PUNCH

Same as Milk Punch but add

2 nz. Brandy

RUM MILK PUNCH

Same as Milk Punch but add

2 oz. Rum

WHISKEY MILK PUNCH

Same as Milk Punch but add

2 oz. Wbiskey

60

p

oz. Lemon Juice ■k) oz. Orange Juice 4 dashes Curacao 2 oz. Jamaica Rum

PLANTER'S PUNCH

Shake and strain into tali glass fdled with shaved ice Decorate with fruit and serve with straws. Juice of 8 Lemons

RHINE WINE PUNCH (for 1 gallon)

2 ponies Brandy 2 ponies Curacao

pony Benedictine qts. Rhine Wine qls. Sparkling Water Sugar to taste Fruit Block of ice. Sugar

1 tsp,

ROMAN PUNCH

Juice of Half Lemon Juice of Half Orange White of Egg, beaten

oz. Rum

Shake well Fill goblet with chilled cham pagne. Juice of Half Lemon

RUM PUNCH

tsp. Sugar oz. Rum dash Brandy Fruit

Serve in goblet with fine ice.

61

p

Juice of 5 Lemons

SAUTERNE PUNCH (for 1 gallon)

2 ponies Brandy 1 pony Apple Jack 1^2 oz. Pineapple Juice 2dashes Yellow Chartreuse 2 qls. Sauterne 2 qts. Sparkling Water Sugar to taste

Cucumber rinds Dress with fruit.

' 2 oz. Whiskey

WHISKEY PUNCH

Juice of Half Lemon

tsp. Sugar

Shaved Ice Use goblet

Dress with fruit Squirt of Seltzer.

POMPIER HIGHBALL

3 oz. French Vermouth 4 dashes Creme de Cassis Seltzer

or (Vermouth-Cassis)

Serve in highball glass Stir.

62

R

^ oz. Apple Jack

R.A.F.

oz. Apricot Brandy

COCKTAIL

-<

Juice of Half Lemon Shake.

'1/7 oz. Creme de Cacao

RAINBOW COCKTAIL

1/7 oz. Creme Yvette 1/7 oz. Yellow Chartreuse

1/7 oz. Maraschino 1/7 oz. Benedictine

<

1/7 oz. Green Chartreuse 1/7 oz. Brandy

Pour in order named very care- jidly and sloivly into cordial glass to prevent cloudines.s.

' \y2 oz. Gin

RED

•54 oz. Grand Marnier

LION

^ 3dashes Grenadine y oz. Lemon Juice Shake.

COCKTAIL

' ly oz. Vodka

RED

ly oz. Tomato Juice 1 dash Lime Juice 1 dash L. P. Sauce

SNAPPER

COCKTAIL

■<

Salt, pepper and red pepper to taste Shake tvell Serve in Delmonico glass.

63

R

REMSEN "COOLER'

2 oz. Gin 1 cube Ice

Peel rind oj lemon in spiral form

1 split Soda

Serve in tall glass Stir.

Same as Remsen "Cuoler" except use Scotch

SCOTCH "COOLER"

RICKEYS

ljz2 OZ. Gin

GIN RICKEY

Insert juice oj halj lime and rind in highball glass

1 cube Ice

Fill glass with seltzer Stir.

Same as Gin Rickey except use Brandy

BRANDY RICKEY

Same as Gin Rickey except use Rum

RUM RICKEY

I .Same as Gin Rickey except use Rye or \ Bourbon

RYE or BOURBON

( Same as Gin Rickey except use Scotch

SCOTCH RICKEY

64

R

Same as Gin Rickey except use Sloe Gin

SLOE-GIN RICKEY

ROB ROY COCKTAIL

2 oz. Scotch

oz. Italian Vermouth

1 dash Orange Bitters

Decorate tvilh cherry Stir.

2 oz. French Vermouth J/2 oz. Kirsh oz. Grenadine Stir well.

ROSE COCKTAIL

154 oz. Gin

ROYAL SMILE COCKTAIL

oz. Apple Jack 4dashes Grenadine

Juice of Half Lime Shake.

2 oz. Gin 3dashes Grenadine oz. Apple Jack Shake.

RUBY COCKTAIL

RUSSIAN COCKTAIL

1 oz. Gin 1 oz. Vodka 54 oz. Creme de Cacao Shake.

65

s.

3 oz. Port or Sherry Wine 1 tsp. Sugar Cracked Ice Slice of Lemon Fill glass with ivater

'SANGAREES"

-Serve in Tom Collins glass Nutmeg on top Stir.

1)4 Rum ■)4 oz. Triple Sec 1 tsp. Sugar

SANTIAGO COCKTAIL

Juice of Half Lime Shake.

SANTA ANITA COCKTAIL

^ Same as Scotch Mist

I

SAZARAC

f 1 dash Pernod in old fashioned glass 1 lump Sugar saturated with Peychaud bitters 1 cube Ice

Twist of Lemon Peel Twist of Orange Peel

lp2 oz. Bourbon Stir.

2 oz. Southern Comfort oz. Grenadine Juice of Half Lime Shake.

SCARLET O'HARA COCKTAIL

66

s

SCOTCH MIST

1 oz. Scotch

Shake loith cracked ice Serve in old jashioned glass Twist of lemon peel.

Same as Bacardi

SEPTEMBER MORN COCKTAIL

I'/z oz. Irish Whisky 1 oz. French Vermouth 3dashes Green Creme de Menthe 3dashes Green Ciiartreuse Stir.

SHAMROCK COCKTAIL

Cold Beer Cold Ginger Ale No ice Serve in tall glass.

SHANDY CAEF

SIIBUBS

Cut thin rinds of 2 lemons and the juice of 5. add 2 quarts of Brandy; cov er it for 3 days; then add a quart of sherry and 2 pounds of loaf sugar; run it through a jelly hag and bottle. Put 3 pints of orange juice and 1 pound of loaf sugar to a gallon of rum. Put all ingredients into a cask, and leave it for 6 weeks when it will be ready for use.

BRANDY SHRUB

RUM SHRUB

67

s, SIDE CAR COCKTAIL

1-}^ 07.. Brandy ■54 07. Cointreau

Juice of Half Lime Shake.

SIAISGS

'lyi 07. Gin 2 dashes Angostura Bitters

GIN SLING

Serve in highball glass with cracked ice Fill with carbonic Twist of lemon peel Stir.

J Same as Gin Sling except use Brandy I Same as Gin Sling except use Irish Whisky

BRANDY SLING

IRISH SLING

Same as Gin Sling except use Jamaica Rum

RUM SLING

Same as Gin Sling except use Scotch and Orange Peel

SCOTCH SLING

68

s

SINGAPORE SLING

2 oz. Gin

oz. Cherry Brandy

1 dash Benedictine

Juice of Half Lime Serve in tall glass with 2 cubes ice Decorate with slice oj orange

and sprig of mint- Top with carbonic.

Same as Gin Sling except use Whiskey

WHISKEY SLING

SMASHES

lyi oz. Brandy

BRANDY SMASH

Crush half lump sugar with 3 sprigs of mint

1

Cube Ice

Fruit Serve in old fashioned glass Top with seltzer Stir.

^ Same as Brandy Smash except use Gin I

GIN SMASH

Same as Brandy Smash except use Whiskey

WHISKEY SMASH

69

s.

r (iz. Gin t] V.i oz. While Creine

SNAPPER COCKTAIL

1-34 OZ- Gin •54 oz. French Vermoulh 4dashes Grenadine Shake.

SOCIETY COCKTAIL

1/2 oz. Gin

SOUTH SIDE COCKTAIL

Juice of Half Lemon

1 tsp. Sugar 2sprigs Fresh Mint Shake ivell

Dash of seltzer on top.

SOUTHERN COMFORT COCKTAIL

1-54 oz. Southern Comfort Juice of Half Lime •)4 oz. Orange Extra Sec Shake. 2 oz. Southern Comfort 4dashes Lemon Juice 4dashes Orange Juice 2dashes Ahsinthe Shake.

SPITFIRE COCKTAIL

r Pour 3 ozs. chilled Rhine Wine in high- -< ball glass. 1 cube Ice. Fill with chilled F Seltzer.

SPRITZER HIGHBALL

70

1>4 oz. Apple Jack 1 oz. Italian Vermouth Stir.

STAR COCKTAIL

\y3 oz. Brandy lyi oz. White Creme de Menthe Shake.

STINGER COCKTAIL

ly^ oz. Brandy 54 oz- Van Der Hum Liquor

SUNDOWNER COCKTAIL

4dashes Lemon Juice 4dashes Orange Juice Shake.

1J4 oz. Ahsinthe 54 oz. Anisette

SUISSESSE COCKTAIL

White of Egg Shake.

SOURS

OZ. Whiskey

WHISKEY SOUR

Juice of Half Lemon

tsp. Sugar

Shake and strain Serve in Delnwnico glass

Dress jvith fruit Squirt of seltzer.

71

s APPLE JACK

Same as Whiskey Sour (p. 71) except

use Apple Jack

SOUR

Same as Whiskey Sour except use

BRANDY

Brandy

SOUR

Same as Whiskey Sour except use Gin

GIN

SOUR

Same as Whiskey Sour except use Rum

RUM

SOUR

Same as Whiskey Sour except use

SCOTCH

SOUR

Scotch

' Same as Whiskey Sour but serve in tall

WHISKEY

SOUR

glass with cracked ice

ON THE "ROCK"

SWIZZLES

RUM SWIZZLE

oz. Rum 3dashes Angostura Bitters Juice of Half Lime 1 tsp. Sugar

Pour ingredients into a glass pitcher Add plenty of shaved ice Churn vigorously ivith a swizzle stick until the pitcher frosts Serve in cocktail glass.

72

.s j Same as Rum Swizzle (p. 72) except I use Apple Jack

APPLE SWIZZLE

Same as Rum Swizzle except use Gin

GIN SWIZZLE

73

T

1 (iz. Sweet Vermouth Yz oz. Green Chartreuse l;4 Irish Whisky Shake.

TIPPERARY COCKTAIL

TODDIES

Same as Rum Toddy except use Apple Jack

APPLE JACK TODDY

Same as Rum Toddy except use Brandy

BRANDY TODDY

V/z oz. Jamaica Rum 1 tsp. Sugar 2 Cloves Slice of Lemon Cinnamon

RUM TODDY

Serve in old jashioned glass Add boiling water or cold water as the case may be.

Same as Rum Toddy except use Whis key

WHISKEY TODDY

(See Collins, p. 32)

TOM COLLINS

74

T

1

Whole Egg Heal up yolk and white of egg separately Then mix the yolk and white together Use stem glass or China mug, adding the spirits, then fdl with boiling water Dash of Brandy Top with nutmeg.

TOM AND JERRY

1 tsp. Sugar lYi oz. Jamaica Rimi

IJ/ oz. Scotch

TORPEDO COCKTAIL

Shake with fine ice Serve in old fashioned glass Twist of lemon peel on top Serve with short straws.

lY oz. Vodka 1 oz. Kummel

TOVARICH COCKTAIL

Juice of Half Lime Shake.

Y oz. Creme de Cacao 1J4 oz. French Vermouth oz. Maraschino 1 dash Orange Bitters Shake well.

TROPICAL COCKTAIL

75

2 oz. Rye

WARD EIGHT

Juice of Half Lemon

14 oz. Orange Juice 4dashes Grenadine Shake

Serve in tall glass with cracked ice Fruit.

114 oz. Rum 14 oz. Apple Jack •)4 oz. Italian Vermouth Shake.

WHIST COCKTAIL

114 oz. Gin •)4 oz. Cointreau

WHITE LADY COCKTAIL

Juice of Half Lemon Egg White Shake.

oz. Gin 4 dashes Maraschino 4dashes Orange Juice 4dashes Lemon Juice Egg White Shake. 114 oz. Benedictine Whole Egg Shake well

WHITE ROSE COCKTAIL

WIDOW'S DREAM COCKTAIL

Serve in Delmonico glass and fill with cream.

76

z

Ij/j oz. Dubonnet 1'/^ oz. Gin

ZAZA COCKTAIL

Ttvist of orange peel Decorate ivith cherry Stir.

ZOMBIAN

1 oz. Amber Rum 1 oz. Silver Rum 1 oz. Jamaica Rum 4 dashes Cherry Brandy 4dashes Apricot Brandy 1 dash Papia Juice Juice of Half Lime

Serve in tall glass with cracked ice Top with Yi oz. 151 proof rum Stir Decorate ivith green and red cherry and slice of orange Serve ivith straws.

Brandy Honey

ZOOM

1/2 oz.

oz.

14 oz.

Fresh Cream Shake Serve in wine glass.

77

PHOTO OZERN

the famous grand ballroom of the hotel PIERRE Scene of Leading Social Functions

WINES

HOW, WHEN, WHAT

TO SERVE

'''r

Le Bordeaux cest d'une jemme le sourire des yeux. Et le Bourgogne d'une jeune fille le sourire des levres. Le Champagne, c'est le fou rire d'un enfant....

PHOTO OZERN

A Section of the Vast Wine Cellar of the Hotel Pierre

VINTAGE CHART OF ♦IMPORTED WINES

CXAUETS and

MOSELLE

CHAMPAGNE Very Good

RHINE

YEAR

SAUTERNES BURGUNDY

Good

Fair Fair

Good

1917

Moderate Fair

1918 Good

Very Good

Fair

Excellent

1919 1920 1921 1923 1924 1925 1926 1927 1928 1929

Excellent Very Good Very Good

Good

Good

Good

Very Good Moderate Excellent

Excellent

Excellent

Poor

Fair

1922 Moderate

Very Good

Good Good

Good

Very Good

Good

Fair

Moderate Fail-

Poor

Fair

Very Good

Very Good Moderate Excellent Very Good

Good

Excellent

Poor

Fair

Poor

Very Good Very Good

Excellent Very Good

Excellent

Very Good

Good

Good

Good Good Good

1930 Fair

Fair

Fair

1931

Good

Poor

Poor

1932 Poor

Excellent Excellent

Excellent Excellent

1933

Excellent Excellent

Excellent

1934 Excellent

Poor

Poor

1935

Poor

Fair

•JJOMESTIC WINES Our American wines are excellent. Tlie prajies from which the wines are made are grown in the East and Middle West, and are unlike any other wines in the world. California wines, made from imported vines from Europe, Asia, Persia and Egypt are grown on the West Coast and resemble the European wines. 81