1946 The Roving Bartender by Bill Kelly

1 Generations of thirsty, lei - bedecked visitors have encountered the magnificent Mai Tai, Ha waii's most famous drink, From the big hotel bars in Waikiki to the smallest bistros on the Neighbor Islands, natives and visit ors alike have sung the praises of this "friend liest drink in the Is lands." A heady concoction of three rums, juices, sticks of sugar cane andpineap ple, none of which can be left out to produce the right character, the Mai Tai is not a "drink to be taken lightly.Its delicious flavor is enjoyed respect fully by those who are fa miliar with the age-old Polynesian rum drink. It is said by many that there are two ways tobe- c o m e a kamaaina (Ha waiian' old-timer): one is to spend seven years learning to know the is lands and their peoples and the other is to spend an afternoon on Waikiki Beach and indulge inthree Mai Tais. Bartender Takao Ya- maguchi, who presides over the famedSurf Room in the RoyalHawaiianHo tel, says the classic Mai Tai contains: 1 jigger light rum, 1 jigger golden rum, 1 jigger dark rum, juice of 1 line, dash of orgeat syrup, dash of rock candy syrup, dash of Orange Curacao. Place one - half lime"shell ( squeezed ) with ingre dients in a large old- fashioned glass, fill with shaved ice, garnish with sprig of mint, sugarcane, pineapple stick and a vanda orchid and two straws.

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THE ROVING BARTENDER

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THE ROVING BARTENDER

Two Hemisphere Drinks For Home and Bar

BY

BILL KELLY

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Copyright 1946 by W. C. KELLY

Printed in the United States of America by the OXFORD PRESS Hollywood, California

ThisLittle BookIsfor Those Who Don't Know and Know They Don't Know.

The B. I. L. has done a lot for bartenders. It has given them good hours at better wages. It has given them a better position in the eco nomic world. You should give it your support.

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THE BAR

The proper place for the street bar is to the right as one enters the door. Of course, the room or location will not always allow for this, but the crowd can be handled better. The comfort of the guests should be the first consid eration; so many bars today are careless of this. The boss, in some cases, wants the door kept open for fear that he might miss a sale. Some places are drafty and haven't any heat and even the bartender can't keep warm, and in the summertime it is just the opposite and air conditioning now so good and reasonable. Lockers and hangers should be provided for the help so that they can keep their street clothes in shape and their uniforms clean. In making out cocktail menus, make introduction by telling of the superiority of your goods and the efficiency of your help. Also on the menu the guest should be told that if he brings his own wine or liquor, a corkage will be charged and this should be equal to the profit the house would make selling it. Saloonmen used to take pride in their glassware. Before prohibition, it was common to enter a bar that mixed a drink for 12J/^ cents and drink it from a glass that cost $6.00 or more per dozen. This would be matched cutglass and most of it was imported. Now the glassware in most places shows its cheapness. As the drinks are shorter now, the glasses for mixed drinks should be shorter and the drink recipes in this book are especially for cocktail glasses of not over 2^ ozs. If

THE ROVING BARTENDER

a larger glass is used, then the proportions will have to rise. You may serve a pony of cognac in a 20 oz. snifter glass but if a cocktail glass is not near full it is unsatis factory to the customer. At closing time it is imperative that all glasses be taken off the bar and the bar top washed and dried. This saves the finish. Also polish should be used regularly and this is the duty of the porter or bar boy. A bartender's hands should always be in condition to serve a customer and this cannot be so if he is required to clean drain boards, mirrors, etc. The bartender should keep all glassware clean and move it when the mirrors are being cleaned. He also should keep his stock bottles clean if the saloon is a small one and business permits it in the morning. No service bottles should be on the back bar or above it. They should be on stations below, and nothing but the cash registers and glasses should be on back bar. If there are two or more stations they should all be alike with the bottles in the same order on each;this should be the order for mixing stations too, each station should be made the same and be all either right-handed or all left-handed. This makes it much easier,for at times one bartender may be covering two stations. The arrangement of bottles in the mixing racks is a matter of choice and in some places will be widely different than in others.

No advertisements should mar the mirrors or back bar.

The proprietor should be sure that all his help are registered for elections and that they go to the polls. This is imperative because the prohis are organizing and no one can afford to have non-voters working for him. This means every one handling liquor.

Beer boxes should be in strategic places so the bar-

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THE ROVING BARTENDER

tender won't have to move too far for bottle beer. A box between each station is good, either below the bar or in lockers under the back bar. Storage boxes for cube and fine ice should be behind every bar and in the handiest position. There is no excuse today for having any galvanized sinks or boxes behind a bar. The life of them is short and they haven't any sales value. There is nothing looks cleaner on a bartender than a fresh apron and the only time he should be without one is when his trousers are black. In arranging the stations all goods of a kind should be kept together; all scotches, all bottled in bond,all blended whiskies, all gins and bran dies, etc. Bars that expect to sell champagne,Rhine wines, etc., should be equipped with wine buckets and rock salt for fast frappe.

Say, why did time, his glass sublime, Fill up with sand unsightly? When wine he knew runs brisker through And sparkles far more brightly. — Moore.

THE ROVING BARTENDER

WINES ON THE DINNER MENU

Hors D'oeuvres— Light dry wines, dry pale Sherry, Sau- terne. Serve cool. Oysters — Light dry wines, chablis. Moselle and Sauterne. Cool. Soup — Old dry Sherry, white Burgundy or Madeira. Cool. Fish — Sauterne or white Burgundy. Serve Cool. Entree — Light Claret, Chianti. Room temperature. Roast— Claret, Burgundy, Chianti. Room temperature. Poultry — Medium Champagne cold. Hock cold, Madeira cool, or Burgundy, Room temperature. Game— Vintage Champagne cold. Burgundy room tem perature. Dessert— Sweet Champagne, Sweet Sauterne cold. Cheese — Port, room temperature. Fruit— Malaga, Tokay, room temperature. Coffee — Brandy, other Liqueurs, room temperature.

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THE BARTENDER

It is very necessary for the mixer and server of a drink to not only know the proper ingredients and proportions of the drink, but also to be familiar with the taste of the different liquors,from what they are made and from what countries they come. The intent of this little book is to give in a restricted way some knowledge of the various wines, liquors, etc., that you will be handling. Cleanliness is the first consideration and is at least 50% of bartending, not only cleanliness of person, but of the bar and everything behind it. The bar top should be kept dry at all times and the ash-trays clean. When water is changed in the sinks, do not forget the disinfectants and keep one hot water at all times. Nothing should be stored behind, under the bar or in lockers that isn't going to be used for the bar. A bartender's uniform should be immac ulate everyday. That goes for the glass towels and bar mops too. Twice a week the glasses should be moved from the back bar at a time) while the mirrors are being cleaned and if the place is dusty the glasses should be given a bath. In arranging glasses on the back bar keep as much symmetry as possible but also have the glasses needed for mixing close to the ice. In other words, don't sacrifice anything to service. If a brother bartender refuses to serve,a "would-be customer" and has good reasons, you should also refuse service. You should never push inferior goods, but when the customer asks for a certain brand give it to him without comment.

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THE ROVING BARTENDER

In wiping glasses use two towels. The first wipe stand the glass up so the air can get at it. On the second wipe turn down ready to be moved to back bar. Bitter decanters should be well-filled and if you are using bitters out of the original package, as some bars do, keep one for filling and fill up close to the neck as this keeps the dashes more equal. When mixing a drink, never take the mixing glass out of sight of the customer.If it's only a plain water highball, bring the water in a fresh glass up to the drink and the customer then can take as much as he wants. Ice-tongs and scoops are made to be used. Gum or that which is called simple syrup is now widely used especially in service bars where it makes for speed and in the tropics where different bugs,roaches, etc., get into the sugar, but for real life in a drink give me sugar. Just try a collins with the sugar added last and drink it as it fizzes and you won't want to give anyone dead syrup. Both the Tom and John Collins were originally morning drinks and were made to be drunk while they fizzed the same as our gin fizz. Now they are taken anytime and mostly sipped through a sipper. The difference between Tom and John Collins is very little, but the Tom Collins you drink today is the original John Collins or nearly so. These drinks originated in England and the first was John and was made with two halves of lime muddled in a 12 oz. or 14 oz. glass several pieces of cracked ice, a drink of dry gin then filled up with Schweppes soda and lastly the sugar to give it life.Tom was made the same way but Tom Gin was sub stituted for the dry gin.This recipe came from old English bartenders that I worked with in Canada a long time ago. Today,John Collins is made with whiskey instead of gin in the U.S.A. and there are some people who believe that

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THE ROVING BARTENDER

the original John was made from John de Kuyper Holland Gin. This is a good gin but I was never called upon to put it in a collins. There is a lot of controversy over the origin of the name cocktail as applied to a drink and I am convinced that it originated with the dash of bitters. Anyway when I started bartending a long,time ago,old timers that had been in the business over forty years then, said that an old fashioned toddy with a dash of bitters in it made it an old fashioned cocktail and that was all the difference,and then the Bronx cocktail came out and they claimed it wasn't entitled to the name cocktail because it didn't have bitters in it. These same old-timers at that time said that a so-called punch wasn't a punch unless it had lemon or lime juice in it, but there was then and still is today the milk punch and the Picon punch both without any citrus juice. In mixing drinks that call for absinthe you will find that there are several good substitutes,some of them made in the U.S.and all having the qualities of absinthe without the wormwood which was outlawed because it was nar cotic. In making drinks with the substitute, the drinks should be very cold and the glasses frosted. These drinks were mostly morning drinks and used for bracers. A very popular old time drink that is rarely seen now and very seldom made right is the whiskey punch and it was one of the drinks the bartender made a specialty of. Take a punch goblet (7 ozs.) a cube of ice, pour in the drink of whiskey, decorate with the different fruits you have on hand and while the customer is getting thirsty take a mixing glass (no ice) put in an oz. of lemon juice, one spoon of sugar and a couple ounces of charged water, stir this thoroughly and pour into punch glass. Then stir

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THE ROVING BARTENDER

and float a third of an oz. dark rum on top. You could sample one yourself.

There is very little difference between a whiskey punch, a whiskey sour and a whiskey fizz. The punch is the one that's stirred and the sour and fizz go on the mixer but there isn't any charged water added to the sour.There was an "Eastern"sour topped with rum same as the punch and a "continental" sour topped with claret. A sour glass should not be over 5J^ ozs. Another appetizing drink to be seen made is the Picon punch.This too was a very popular drink and may have a vogue again. Take a 7 oz. goblet, 1 cube of ice, add fruit, then pour in a half oz. of grena dine, the drink of Amer Picon, then fill up with seltzer. This drink shouldn't be too cold. Some of the boys liked a pony of brandy floated on this and how their tongues would wag after about three. In making old fashioned cocktails the bartender should be careful about the amount of sugar and bitters, also the water. If the cube of sugar is large, it should be quartered, a dash of bitters and an oz. of water (plain).Some bartenders use seltzer because they get quicker action, the sugar dissolves more readily, also a toddy spoon or some kind of Agitator should be added to the drink. In serving mixed drinks the glasses should be set on the serviettes in front of the guests and the contents of the mixer strained into them. The Mint-Julep is made in a great many different ways in different localities and since prohibition, some bartenders put everything in but the cash register.The drink is really simple but takes time to make. None but fresh tender mint should be used and not too much.This drink was originally made with brandy, but now both bourbon and rye are used according to locality.

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THE ROVING BARTENDER

If you are working in a club where you have space to store glasses in a refrigerator and can get some 12 oz. or 14 oz.lead or flint glasses, muddle your mint lightly with a spoon of sugar and two ounces of water, half fill with small ice, then store till ordered. On hot days these make quite an impression no matter what kind of liquor you use. Champagne Cocktails and kindred drinks like the Russian cocktail and McLaughlin cocktail should not be made in hollow stem glasses but made in what are now called champagne cocktail glasses. The Gin Rickey used to be a favorite drink in the summer time and is yet in the Tropics. It had various relatives, such as the Gin Buck, Porto Rico and Bazinka, all to be recommended for hot weather. Whiskey sours and Gin Fizzes in the "rough"are made in the mixing glass with fresh lemon,^of a lemon to a drink muddled with a spoon of bar sugar, fine ice added and then the liquor. This is shaken up by hand and served in the mixing glass with straws. Charged water is added to the fizz but not to the sour. The sour mixing glass should be 10 oz. and the fizz 12 oz. Hot drink glasses are on the market,a 5 oz.for the toddy and a 7 oz. for the punch and the bartender should always put a metal spoon in the glass before drawing hot water into it. He also should heat the glass before starting the mix, first in is a cube of sugar for the hot toddy,then a twist of lemon peel, a twist of orange peel,three cloves,then the water leaving just enough room for the liquor.The hot punch is made in much the same way but lemon juice oz.) is added and two cubes of sugar go into this. Either nutmeg or cinna mon is dusted on top. Never use an old fashioned glass for this drink because the customer can't handle it if the drink is properly made.

In making egg and milk drinks there is always some

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THE ROVING BARTENDER

expansion and care should be taken to not get too much in a mixer as it will overflow and make a messy drink and bar. Fizzes made with either egg or cream require either a 9 oz. or 10 oz. glass. Chill your cocktail glasses while cooling your drinks. Never put dirty glasses on the drain board. Always wash them direct from the bar. Get this habit and you will always have a place to work from and no broken glasses. When you are wiping glasses and a guest comes to the bar always hang your towel where it belongs before start ing to serve him. Also if you are holding a conversation and a customer comes to your station, excuse yourself immediately and finish serving him before resuming the talk. Ullage is the space between the liquor and the cork in a bottle and the space between the contents and the bung in a cask or barrel. Where it says cocktail in these recipes it's a cocktail glass unless otherwise specified and where it says spoon it means a dessert spoon —2 teaspoons. In making a highball ask the customer if he or she cares for lemon peel. The original highball called for it but so many don't care for it that it gives better satisfaction if you ask. Use cube ice for all stirred cocktails, highballs, Collinses,Singapore slings unless you are asked for fine ice and fine ice always goes in the shaker. If there is beer on draught be sure the pipes are kept clean and the greatest care must be taken with beer glasses. Fingers should never be stuck in glasses when removing them from the bar as there is a certain amount of oil secreted by the fingers and this makes the beer flatten out.

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THE ROVING BARTENDER

The gas on beer should be left at the proper pressure and not moved from one day or week for that matter, to another. If the beer is drawn from the cellar or other box, it should be tapped from its position and not moved unless absolutely necessary and if there is plenty room keep plenty beer as it will save money in handling,no wild beer. Be on time when opening up in the morning or reliev ing a brother bartender and when your shift is finished don't loiter around.It is the duty of the morning bartender to prepare the bar for the day's work and he shall cut and arrange the different fruits for the day — cut lemon peel and orange peel, fill up the different sugar receptacles and bitter decanters and give all his tools a bath. The morning man may have to make the syrup —just fill a shaker or large glass with sugar and pour in seltzer or any charged water and you will have enough and fresh when you need it. Of course, it's more economical to buy it already made. If you smoke, don't blow it in the customer's face and don't slouch when behind the bar. Stand up straight and be active. Always keep bottles of sparkling water, ginger ale, cola, etc. corked with some type of stopper, except when very busy and never forget them when closing as there is nothing can spoil a drink faster than dead water, etc. If you find any so spoiled dump them out. The customer isn't always right. He or she isn't right if intoxicated or if one annoys others or has no respect for the house or the bartender. You will have to take a certain amount of abuse from drunks, but keep your dignity. You will find a difference of opinion in mixing certain drinks, for instance, the "Manhattan" was the most popu lar cocktail at one time but has changed considerably in the past forty years. The recipe of 1900 was two dashes gum syrup,one dash augostura bitters,one dash of curacao,

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THE ROVING BARTENDER

one oz. o£ Noilly Pratt French Vermouth and an ounce of rye whiskey with a twist of lemon peel right in the mixing glass; I believe it was better than the Manhattan of today. The martini was a sweet cocktail and was made with Martini and Rossi Italian Vermouth. Then came the Dry Martini and became the most popular of all. At one time these were made 50-50 gin and vermouth, now 80-20 with gin leading.Some places use a twist of orange peel in place of orange bitters —very aromatic if fresh. You will find the planters punch made in glasses all the way from 8 ozs. to 16 ozs.and you will find orange juice in some and grena dine in others and in some places both, but not in the original. The Singapore Sling is another drink that is misunderstood and some places make it cheap to cheapen the price. Where bottles are mentioned it's always a quart or a fifth. In these recipes you will find the ingredients in the order that they should go into the mixing glass and where it says shake you go for the fine ice and the mixer. The beginner should be very careful with the electric mixer because if a drink is left on too long it will be too big for the glass and will be watery. Egg and milk drinks need more time on the mixer than the smaller drinks.If making more than one drink at a time the ice should be used in proportion. Get in the habit of putting just so much ice in for each drink.This is the only way you can get uniformity in your drinks.Thesame goes when stirring a drink.Three cubes of ice are enough for one cocktail but you must add at least one cube for every extra drink and don't try to make too many in one glass. In a service bar it is easier to drop your twists of orange and lemon peel in the mixture, but if you like service it is best in front of the customer to twist the oil out over the drink and throw the peel away. When you finish with a mixing glass or mixer, dump the

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THE ROVING BARTENDER

leavings in the discard and wash, never get lazy and leave it stand as it may spoil the next drink. Make drinks accord ing to the recipe. Do not add other ingredients without you change the name of the drink. Sometime you may be called upon to make Pousse Cafes and you will need a toddy spoon to pour the different colors over. Hold the spoon in the glass so that the liqueur goes down the side of the glass slowly as many of these colors have about the same weight and will mix.Again you may find a liqueur from one firm that will be different from another in weight but if you pour carefully it will take its place. These were very popular years ago and in most places used to bring IS cents a color. When cutting limes always extract the pips. It takes a little more time but makes a better looking drink. Always remember to treat your brother bartenders with courtesy, and see that they treat you the same. Stay on your own station unless the brother has more than he can handle and is willing for you to help him, but don't go around him. Bartenders should always stick together. Be courteous to your customers and attentive to their wishes. Many of them will have their own ideas of how their drink should be mixed and their wishes should be considered. In stirring a drink just hold the spoon loosely and move your hand around the glass. The ice will turn the spoon. In using the hand shaker, never put charged water in the shaker. If you do something will have to give.

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THE ROVING BARTENDER

THE MIXIHG STATION

Electric Mixer and Strainer Hand shaker and mixing glass Cocktail mixing glass (10 oz.) Muddler Cocktail strainer A • •

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A mixing spoon ^ doz. toddy spoons

A dessert spoon A lime squeeze A paring knife (stainless steel) A cork screw (not wire) 4 Bitter decanters for Angostura, Peychand, Orange and Gum syrup A slide box or drawer for sugar Receptacles for cherries, sliced oranges, pineapple,lime and lemon pieces and for olives, pearl onions,orange and lemon peel. A cutting board A yard stick Ice tongs Sugar tongs Ice Scoop Salt and pepper shakers A box of whole cloves A small bottle of orange flower water A funnel, matches, toothpicks, stoppers for charged water, etc.

Trays Linen A pad and lead pencil

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THE ROVING BARTENDER

INTRODUCING MICKEY FINN

So many people seem to have the idea that a Mickey Finn is a kPock-out drink, that it is quite necessary to disillusion them.

MICKEY FINN

Said the rounder to the barkeep There's a name I've often heard Everybody seems to know him But I have never met that bird I have heard the barkeeps whisper I have seen the waiters grin Every time his name is mentioned "Who in Hell is Mickey Finn"?

MICKEY FINN; the barkeep murmured With a queer look in his eye Brother, let us hope your luck holds And you never meet that guy He makes cream puffs out of red hots If they fight, they never win If you're feeling tough and ugly Keep away from MICKEY FINN. In the night clubs and the gin mills Where the food and booze abound And the boys are bending elbows MICKEY FINN is hanging around Lurking somewhere in the shadows 'Til he's called to do his stuff When this gent goes into action Brother "Scram" he sure is tough. You may think you're wild and woolly Hard as nails and tough as sin

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THE ROVING BARTENDER

Do not kid yourself old timer You are soft for MICKEY FINN

With a MICHAEL in your middle It is time to haul your freight For the nearest door marked "Gentlemen" And you are usually late. If you like to bawl out waiters Squawk for service, beef and roar Take my tip and do not do it You may make the brother sore And a MICKEY in your coffee Don't improve the stuff a bit You may wish to tear his heart out But you won't, you'll only (quit)? When your liquor makes you quarrelsome And you're starting on the prod MICKEY FINN is sure to get you When the barkeep gives the nod So try to be a gentleman It doesnt' cost a dime And you'll never meet with MICHAEL And live a longer time. When you're batting round strange grop shops Don't take on the bully role For the house holds all the aces With the joker in the hole ,,

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You are set to tear the joint down But you're leading with your chin You are just another sucker For a sock from MICKEY FINN.

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THE ROVING BARTENDER

WEIGHTS AND MEASURES

1/6 teaspoon

1 dash

1/8 oz. % oz. Yz oz. % oz. V/2. ozs. 16 ozs.

1 teaspoon

n

1 dessertspoon 1 tablespoon

1 pony 1 jigger 1 pint 1 fifth 1 quart

25-3/5 ozs.

32 ozs.

1 English

Imperial gal

1-1/5 U.S. Approx.

GLASSES

Pony

54 OZ-

Whiskey Cocktail

54 to ozs.

2 to 3 ozs.

Sherry

2 ozs.

Port wine Champagne

2 ozs.

5 to 6 ozs. 54 to 1 oz. 5 to 8 ozs.

Cordial

Delmonico

Old Fashioned

5 to 7 ozs.

High Ball

7 to 10 ozs. 5 to 554 ozs.

Whiskey Sour

*Gin Fizz Goblets

7 to 9 ozs.

Tom Collins

10 to 14 ozs.

Sauterne

4 ozs.

Claret

4 ozs.

Zombies

14 ozs.

*7 ozs. for plain fizz and 9 ozs. for egg fizz.

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THE ROVING BARTENDER

And though manys the slip twixt the cup and the lip. Yet while over the brim of life's beaker I dip, While there's life on the lip, while there's warmth in the wine. One deep health I'll pledge, and that health shall be thine.

— Meredith.

ADONIS COCKTAIL 1 dash Orange Bitters 54 oz. Sweet Vermouth 1 oz. Sherry Stir well.

ABBEY COCKTAIL

1 dash Angostura Bitters % oz. Orange Juice 1 oz. Dry Gin. Cherry. Shake.

AIR MAIL COCKTAIL

ABSINTHE COCKTAIL

Juice 54 Lime

1 dash Angostura Bitters 54 oz. Orgeat Syrup 1 oz. Absinthe Substitute Shake. All absinthe substi tutes must be well iced so that the mixer shows a frost before serving. Cocktail glass. 54 oz. Orgeat Syrup or Anis 1 oz. Absinthe Substitute Put in mixer and freeze it. Strain into 6 oz. goblet previ ously chilled. Into 4 oz. of ice water in 6 oz. glass drop 1 cube of sugar, pour gently on top 1 oz. ab sinthe and wait 'till the sugar melts, then drink. ADMIRAL NIMITZ 1 dash Grenadine Syrup 54 Lime 1 oz. Cherry Brandy 1 oz. Dry Gin 1 cube Ice Stir in old fashioned glass. Add fruit. ABSINTHE TOULOUSSE ABSINTHE FRAPPE

54 spoon Sugar 1 oz. Rum,light Shake. Strain in 8 oz. glass. Fill with cold champagne. AKVAVIT COCKTAIL 54 oz. Forbidden Fruit 1 oz. Akvavit Shake. AKVAVIT NORGE COCKTAIL 54 oz. Dry Sherry 1 oz. Akvavit Shake. Put a cube of sugar in the mouth and drink this through it. ALASKA COCKTAIL dash Orange Bitters 54 oz. Yellow Chartreuse 1 oz. Dry gin Shake. ALEXANDER COCKTAIL 1 oz. Sweet Cream 1 oz. Brandy 54 oz. Creme de Cacao Shake well and strain into champagne cocktail glass. P. S. The boys during prohib. used gin.

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THE ROVING BARTENDER

APPLEJACK RABBIT

ALFONSO COCKTAIL

1 cube Sugar 1 dash Angostura Bitters 1 oz. Dubonnet Fill with champagne. Cham pagne cocktail glass. ANGEL'S KISS Use Liqueur glass, f Apricot Brandy, Y Rich Cream.

Y2 spoon Brown Sugar Y2 oz. Orange Juice 1 dash Lemon Juice 1 oz. Applejack Brandy Shake

ARTIST'S SPECIAL COCKTAIL

54 oz. Raspberry Syrup 1 oz. Scotch IVhiskey Yz oz. Sherry Shake.

ANGEL'S TIT

Use Liqueur glass. Yz Apricot Brandy, Yz whipped Cream with maraschino cherry on top.

AVIATION COCKTAIL

54 oz. Lemon Juice Yz oz. Maraschino 1 oz. Dry Gin Shake. Maraschino Cherry.

ANISETTE AND GRENADINE

Yz oz. Grenadine 1 oz. Anisette

2 cubes Ice in 10 oz. glass. Fill with seltzer and stir.

BACARDI COCKTAIL

Juice Yz Lime 1/3 oz. Grenadine Syrup 1 oz. Bacardi Rum

ANISETTE AND KIRSCH Liqueur glass with equal parts Anisette and Kirschwas- ser. Popular in Europe.

Shake.

BALLANTINE COCKTAIL

3 dashes Absinthe 34 oz. French Vermouth 1 oz. dry gin Shake. Twist orange peel.

ANNIVERSARY COCKTAIL

1 dash Orange Bitters Yz oz. Italian Vermouth Yz Brandy Yz Dry Gin Shake.

BAMBOO COCKTAIL

1 dash orange bitters 1 oz. dry sherry 54 oz. French Vermouth Stir. Twist lemon peel.

APPLE BLOSSOM COCKTAIL

oz. Lemon Juice Ye, oz. Pineapple Juice 54 oz. Grenadine 1 oz. Applejack. ' Shake.

BAZINKA

A Gin Rickey with 2 dashes Peychand Bitters.

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THE ROVING BARTENDER

BENEDICTINE AND BRANDY

BLOODHOUND COCKTAIL

Put 2 strawberries (fresh) into mixer. Add: 54 oz. gin

54 Benedictine 54 Brandy Liqueur Glass Some people like to float the brandy on top.

54 oz. French Vermouth 54 oz. Italian Vermouth Shake.

BETSY ROSS COCKTAIL

1 dash Angostura Bitters 1 dash curacao 1 oz, brandy 54 oz. Port wine Stir.

BLUE MOON COCKTAIL

54 oz. Creme de Yvette 54 oz. Anisette 54 oz. dry gin Shake.

BETWEEN THE SHEETS

54 oz. Gin 54 oz. Cointreau 54 oz. Bacardi Shake

BLINKER COCKTAIL

54 oz. Grenadine 54 oz. Grapefruit juice 1 oz. Bourbon whiskey Shake.

BLACKTHORN COCKTAIL

1 dash Angostura Bitters 54 oz. Sloe gin 54 oz. French Vermouth 54 oz. Italian Vermouth Stir. Twist lemon peel over top.

BILTMORE COCKTAIL

54 oz. Curacao 54 oz. pineapple juice 54 oz. Italian Vermouth 1 oz. dry gin Stir. Twist lemon peel. BIJOU COCKTAIL 1 dash orange bitters 54 oz. green chartreuse 54 oz. dry gin 54 oz. Italian Vermouth Shake.

BLANCHE COCKTAIL

54 oz. Cointreau 54 oz. Curacao (white) 54 oz. Anisette, Shake. Drink after dinner.

BLACK STRIPE (Hot)

Hot water glass 54 foU Boiling water

1 spoon molasses 1 oz. high proof rum

BOBBY BURNS COCKTAIL

BLACK VELVET

54 oz. Benedictine 54 oz. Italian Vermouth 1 oz. Scotch whiskey Stir. Twist lemon peel.

Into Collins glass pour 4 oz. Irish Stout. Fill up with frap- ped champagne.

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THE ROVING BARTENDER

BRANDY COCKTAIL

BRANDY FLIP

1 fresh egg 54 spoon sugar 1 oz. brandy Shake. Strain into 5 oz. glass. Dust nutmeg on top.

Dash Angostura Bitters

% oz. syrup

oz. Curacao 1 oz. Brandy Stir. Twist lemon peel.

BIRIBI COCKTAIL

BRANDY FLOAT

oz. dry gin Yz oz. Dubonnet Yz oz. Grand Marnier Shake..Twist lemon peel.

High Ball glass with ice and any kind of beverage water, put 1 oz. brandy on top.

BOSOM CARESSER .

BRANDY HIGHBALL

Yoke of 1 egg J4 oz. grenadine

Highball glass

2 cubes of ice 1 oz. Brandy Fill up with soda unless some other mix is ordered. BRANDY SMASH Muddle a few sprigs of mint lightly with a half spoon of su gar and water in old fashioned glass. Add ice and 1 oz. Brandy. Twist lemon peel. Fruit.

Ye, oz. curacao 54 oz. brandy 1 oz. Madeira Shake. Pour into 5 oz. glass. Dust nutmeg on top.

BRANDY COBBLER

Into 10 oz. glass dissolve a spoonful of bar sugar in 2 ozs. water. Fill up with cracked ice. Pour in 1 oz. Brandy. Stir and decorate with fruit.

BRANDY CRUSTA

BRANDY PUNCH

Dash Angostura Bitters

Same as whiskey punch sub stituting Brandy.

Yt oz. lemon juice 1 oz. brandy

Shake. Take cocktail glass. Run piece of lemon around the rim. Dip in bar sugar—do this first so it will dry while drink is being made.

BRANDY SOUR

Same as whiskey sour substi tuting Brandy.

BRANDY DAISY

BRAZIL COCKTAIL

Yz oz. lemon 54 oz. grenadine 1 oz. brandy

1 dash Angostura 2 dashes absinthe substitute 54 oz. French Vermouth 1 oz. Dry Sherry Stir. Twist lemon peel.

Shake and pour into 8 oz. glass leaving ice remain. Fruit and serve.

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THE ROVING BARTENDER

BRONX COCKTAIL

BYRRH COCKTAIL

Yi oz. orange juice Yt oz. gin

Yz oz. Byrrh Yt oz. French Vermouth Yt oz. Bourbon Whiskey Stir. Olive. •

Yi oz. French Vermouth Y2, oz. Italian Vermouth Shake.

BROWN GRAVY

BROOKLYN COCKTAIL

Yt oz. lemon juice Yt spoon bar sugar Yt oz. Dark Rum Yt oz. Picon Shake. Cocktail glass.

1 oz. Rye Whiskey Yn, oz. Picon Y^ oz. Maraschino

54 oz. French Vermouth Stir. Twist lemon peel.

BRUT COCKTAIL

CAFE DE PARIS COCKTAIL

1 dash Angostura Ye, oz. Picon

White of the egg Yt oz. Fresh cream Yt oz. Anisette 1 oz. gin Shake. Use 5 oz. glass.

1 oz. French Vermouth Stir. Twist lemon peel.

BULL DOG

10 oz. glass 2 cubes ice 1 oz. gin 3 ozs. orange juice • Fill with ginger ale. Fruit

CAFE ROYAL

1 oz. of Cognac or good bran dy poured over a cube of sugar in a saucer and burned. Then empty this into black coffee. Stir.

BUNNY HUG

Yt oz. gin Y oz. Scotch

CASSIS AND SELTZER

Yt oz. Absinthe substitute Shake. Twist orange peel.

High Ball glass

2 cubes ice 1 oz. Creme de Cassis Fill with seltzer.

BUTTERFLY FLIP

1 dash Angostura Y spoon bar sugar 1 oz. brandy Yt oz. Creme de cocoa

CHAMPAGNE COCKTAIL 1 cube sugar wet with angos- tura bitters 1 twist of lemon peel in glass Fill with frapped Champagne.

Two cubes ice in 10 oz. glass Fill up with sweet milk. Dust nutmeg on top. A goodnight cap.

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THE ROVING BARTENDER

CHAMPAGNE COBBLER

CLARET COBBLER

Make same as claret cobbler, using the champagne instead of claret.

10 oz. glass 1 spoonful bar sugar 2 ozs. water and stir

Fill up with cracked ice. Pour in claret and decorate with fruit.

CHAMPAGNE CUP ST. FRANCIS

This can be made as small as 1 qt. pitcher. If cucumbers are in season take a couple of slices of the peel. Put several cubes of ice in pitcher and stand cu cumber against side of glass. Pour in 2 ozs. of Brandy, 1 oz. Curacao, 1 oz. Maraschino. On top of this pour a half bottle of champagne. If served in Hotel Room room service will open bottle at time of serving. All kinds of fruits.

CLARET CUP

Make the same as champagne using claret and apricot brandy instead of the curacao.

CLOVER CLUB COCKTAIL

White of 1 fresh egg Juice of Yz lime Yn oz. Raspberry syrup 1 oz. gin Yz oz. Italian Vermouth

Shake. Strain into S oz. glass or fill the hollow stem of cham pagne glass with green Creme de Menthe and put a cherry to hold creme de menthe in place. Then pour drink on top.

CHAMPAGNE JULEP

Slightly bruise a few sprigs of mint in goblet. Add 1 cube of sugar. Pour frapped champagne over this. Fruit.

CLOVER LEAF COCKTAIL

White of 1 fresh egg Juice of 54 lime 54 oz. Grenadine syrup 1 oz. Dry gin 54 oz. French Vermouth

CHARLIE CHAPLIN COCKTAIL

Juice y2 lime 54 oz. apricot brandy 1 oz. sloe gin Shake.

Shake. Fill the hollow stem of the champagne glass with raspberry syrup, using cherry to stopper it, then pour drink on top.

CINCINNATI 2 oz. sweet soda in beer glass. Fill up with beer.

CLARIDGE COCKTAIL

54 oz. French Vermouth 1 oz. dry gin 54 oz. apricot brandy 54 oz. Cointreau Shake.

CLARET LEMONADE

Make plain lemonade and float claret on top. All kinds of fruit.

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THE ROVING BARTENDER

CORONATION COCKTAIL

CLUB COCKTAIL

1 dash orange bitters 54 oz. yellow chartreuse 1 oz. dry gin Yi oz. Italian Vermouth Shake. Twist lemon peel.

Yz oz. Dubonnet Yz oz. French Vermouth 1 oz. dry gin Stir. Twist lemon peel.

CREAM FIZZ

COFFEE COCKTAIL

Yz oz. lemon juice Yz spoon bar sugar

Yolk of 1 egg Yi, oz. Creme de cacao 1 oz. Brandy 2 ozs. Port wine Shake. Strain into 6 oz. glass. Dust nutmeg on top.

1 oz. dry gin 1 oz. cream Shake. Strain into an 8 oz. glass and fizz. CREME DE MENTHE FRAPPE Take 2 oz. Sherry glass. Fill with fine ice. Put short straw in place and fill with Creme de Menthe, white or green. CUBA LIBRE Squeeze or muddle a half of lime in the bottom of 8 oz. glass. Add 1 oz. of Cuban Rum and fill up with Coca Cola.

COLONIAL COCKTAIL

1 dash Maraschino Yi oz. grapefruit juice 1 oz. dry gin Shake and fruit

COMMODORE COCKTAIL

2 dashes orange bitters Yi lime Yz spoon gum syrup 1 oz. Bourbon Shake.

CUBAN COCKTAIL

Juice Y lime 54 oz. apricot brandy 1 oz. Cuban Rum Shake.

CONTINENTAL FIZZ

Plain gin fizz. Float claret on top. Used to be very popular drink in East at one time.

DAIQUIRI COCKTAIL

Juice Yz lime Sugar Yn spoon Cuban Rum, 1 oz. (white) Shake. DAIQUIRI COCKTAIL FROZEN Juice 54 lime Sugar 54 spoon Cuban Rum (white) 1 oz. Put plenty fine ice in waring glass and let enough ice through with drink to fill S oz. glass.

CONTINENTAL SOUR

Same as whiskey sour. Float claret on top.

COOPERSTOWN COCKTAIL

2 sprigs fresh mint 1 oz. gin 54 oz. French Vemrouth Shake.

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THE ROVING BARTENDER

DERLEY COCKTAIL

DUBONNET FIZZ

2 oz. orange juice 1 oz. lemon juice Yz oz. Cherry brandy 1 oz. Dubonnet

2 sprigs mint

oz- Peach Brandy

1 oz. dry gin Stir. Serve with cherry.

Shake. Strain and fizz.

DESERT HEALER

EAST INDIA COCKTAIL

2 cubes ice 3 oz. orange juice 5^ oz. Cherry Brandy 1 oz. gin

Dash Angostura Bitters

Ya oz. Curacao Yi oz. pineapple juice 1 oz. Brandy

Fill with ginger ale.

10

glass.

Shake. Fruit.

DIABOLA COCKTAIL

EGG NOGG

oz. Orgeat Syrup

1 spoon sugar 1 fresh egg 1 oz. Brandy Y% oz. Dark Rum 4 oz. milk

Yi oz. Dubonnet 1 oz. gin Shake.

Shake thoroughly. Strain in to 12 oz. glass. Dust nutmeg on top.

DIKI-DIKI COCKTAIL

1 oz. Calvados Yi oz. Swedish Punch Yai oz. Grapefruit juice Stir. Use applejack in place of Calvados if necessary.

ELK'S OWN COCKTAIL

White of egg 2 dashes syrup Yi oz. lemon juice

DREAM COCKTAIL

1 oz. Bourbon Yi oz. Port wine Shake. Strain into 5 oz. glass. Dust nutmeg on top.

Dash Absinthe

Yi oz. Curacao 1 oz. Brandy

Shake. Cherry.

ENOS COCKTAIL

DUBONNET COCKTAIL

dashes absinthe 3 1 oz. dry gin Yi oz. French Vermouth Stir. Olive.

Yn oz. Dubonnet 1 oz. dry gin Twist lemon peel. Stir.

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THE ROVING BARTENDER

GIBSON COCKTAIL

EL PRESIDENTE COCKTAIL

1 oz. dry gin 54 oz. French Vermouth Stir. Twist lemon peel. To make this very dry: lYt oz. dry gin 54 oz. French Vermouth A very popular cocktail.

2 dashes Grenadine 2 dashes Curacao

5^ oz. French Vermouth 1 oz. Cuban Rum,light Shake. Twist orange peel.

EYE-OPENER COCKTAIL

GILROY COCKTAIL

Yolk of 1 egg

oz. Kirschwasser oz. Cherry Brandy oz. French Vermouth oz. dry gin Shake.

Yz spoon sugar 2 dashes absinthe 2 dashes Curacao 1 oz. Rum (dark) Shake. Strain 5 oz. glass.

54 1

GENERAL MACARTHUR

1 oz. orange juice 1 oz. pineapple juice

FANTASIO COCKTAIL

oz. white creme de menthe

54 1 1 oz. French Vermouth oz. dry gin cube of ice Serve in old fashioned glass with spoon and fruit.

Yn oz. Maraschino Yn oz. Brandy 1 oz. dry gin Stir. Twist lemon peel.

GIMLET COCKTAIL 54 oz. lime juice cordial 1 oz. dry gin

FRENCH 75

Dash Angostura Bitters

Y2 oz. lemon juice Yz spoon sugar 1 oz. gin Shake. Strain into 8 oz. glass. Fill with champagne. FUTURITY COCKTAIL dashes Angostura Bitters oz. Italian Vermouth 1 oz. Sloe gin Stir. Twist orange peel.

Shake. The lime juice in this drink is prepared in England. This drink should be served same way as Frozen Daiquiri. Very popular from Suez to Ma nila. Serve in 5 oz. champagne cocktail glass. GIN BUCK A Gin Rickey topped with., ginger ale instead of seltzer. 1 dash Boonekamp or orange bitters 54 oz. syrup 2 dashes absinthe 154 oz. dry gin Stir. Twist lemon peel. GIN COCKTAIL

GAZETTE COCKTAIL

2 dashes syrup 2 dashes orange bitters 14 oz. lemon juice Yz oz. Brandy I oz. Italian Vermouth

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THE ROVING BARTENDER

GIN DAISY

GIN SLING

Yz lime Yt oz. grenadine 1 oz. dry gin 2 cubes of ice Stir with seltzer in 8 oz. glass.

1 oz. Grenadine 1 oz. lemon juice 1 oz. gin

Shake with fine ice. Pour as is into 8 oz. glass. Decorate with fruit.

-^GIN RICKEY

GIN FIZZ

lime 1 oz. dry gin

1 oz. lemon juice y2 spoon sugar 1 oz. gin Shake. Strain into 7 oz. glass. Fizz with seltzer.

Use Rickey glass. Muddle or squeeze the lime. Add cube_ of ice and charged water. Origi nated by Col. Rickey.

GIN AND TONIC

GIN HIGH BALL

1 oz. dry gin 5 oz. Indian quinine water Use High Ball glass, I cube ice. A favorite in the tropics.

1 oz. dry gin in High Ball glass 2 cubes ice, and seltzer. Ask the guest if he or she would like lemon peel.

l_ GOLDEN FIZZ

oz. lemon juice spoon bar sugar

1

GIN FIZZ IN THE ROUGH

% of 1 lemon 1 spoon sugar 1 oz. gin Use 12 oz. shaker glass. Mud dle the lemon and sugar. Pour in dry gin and fill with cracked ice. Shake by hand. Fill up with seltzer. Royal Gin Fizz in the Rough Sloe Gin Fizz in the Rough Golden Gin Fizz in the Rough Silver Gin Fizz in the Rough All made in the same Rough way. It's the fresh lemon that makes this drink so popular and lazy bartenders hate to make it.

1 1 oz. dry gin yolk of egg Shake well. Strain into 9 oz. glass. Fizz. GOLDEN SLIPPER Y oz. yellow chartreuse 1 egg yolk Y2 oz. good brandy Put in cocktail glass in order named.

GREEN DEVIL

Yi lime Yi oz. Panama Punch 1 oz. dry gin

Shake. Panama Punch is a green colored fruit mixture and is sold in grocery stores. This was the official drink for cap tain's dinners on the Panama Mail Line.

GINGER ALE HIGHBALL

2 cubes of ice 1 oz. whiskey Fill with ginger ale. Stir.

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THE ROVING BARTENDER

HORSE'S NECK (Original) Peel a lemon spirally. Set in 12 oz. glass with 3 cubes ice and fill with ginger ale. HORSE'S NECK (Today) Same as above with an oz. or more of whatever kind of liquor the customer chooses.

GREEN ROOM COCKTAIL

54 oz. Curacao 1 Qz. French Vermouth 54 oz. Brandy Shake.

HAVANA SIDE CAR

54 lime 1 oz. Bacardi light Rum 54 oz. Cointreau Shake.

HOT BUTTERED RUM

cube sugar cloves

1 3

HARVARD COCKTAIL

twist lemon peel twist orange peel oz. Rum ration square butter

1 1 1 54

1 dash gum syrup 2 dashes Angostura 54 oz. Italian Vermouth 1 oz. Brandy

Rinse 6 oz. hot water glass in hot water. Put in the sugar, cloves, peels and butter. FHl near top with hot water. Stir and pour in Rum. Dust nutmeg on top. Fine on a cold night.

HOFFMAN HOUSE COCKTAIL

2 dashes orange bitters 1 oz. Old Tom Gin 54 oz. French Vermouth Stir. Twist lemon peel.

HOT WHISKEY TODDY

cube sugar cloves

HOLLYWOOD COCKTAIL

twist lemon peel twist orange peel oz, whiskey of any brand

1 egg white 1 oz. grapefruit juice 54 oz. grenadine 1 oz. Bacardi rum oro Shake. Pour into 5 oz. glass. Dust nutmeg onto.

Use 6 oz. hot water glass with toddy spoon to keep the glass from cracking and to stir with. Rinse glass first with hot water, then put in_ in order named but put in whiskey after water. Dust nutmeg on top.

HONOLULU COCKTAIL

54 oz. orange juice 54 oz. pineapple juice 1 oz. dry gin Shake.

HOT WHISKEY PUNCH

1 spoon bar sugar 54 oz. lemon juice 3 cloves 1 slice of lemon 1 oz. whiskey

HOOLA HOOLA COCKTAIL

Use 7 oz. hot water glass for this drink. Rinse the glass first in hot water. Add whiskey and slice of lemon last.

54 oz. orange juice 54 oz. Curacao 1 oz. gin Shake.

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THK ROVING BARTENDER

HOT RUM, BRANDY OR GIN PUNCHES

JAPANESE COCKTAIL

1 dash Angostura 54 oz. Orgeat Syrup 1 oz. Brandy Stir. Cherry.

Same as above.

IMPERIAL FIZZ

JIMMIE DOOLITTLE COCKTAIL 54 lemon

2 oz. Tom and Jerry Batter 1 oz. lemon juice 1 oz. dry gin Shake. Strain into 9 oz. glass and fill with seltzer.

54 spoon sugar 54 oz. curacao 1 oz. Bourbon whiskey

Muddle the lemon and sugar in old fashioned glass with a half oz. of water. Add 1 cube of ice, the curacao and whiskey, a cherry and a spoon.

INCA COCKTAIL

2 dashes orgeat syrup 2 dashes orange bitters oz. Sherry 1 oz. dry gin Shake.

JAVA FREEZER 54 lime - leave in glass 1 dash Angostura 1 oz. dry gin

IRISH COCKTAIL

Use 8 oz. High Ball glass and 2 cubes of ice. Fill up with qui- nine water. Popular in tropics. JERSEY COOLER 3 dashes Angostura bitters 2 cubes ice in 10 oz. glass Fill with hard cider.

1 dash Angostura bitters 1 dash absinthe y^ oz. Green Creme de Menthe 1 oz. Irish whiskey Shake.

JACK ROSE COCKTAIL

54 oz. lemon juice 54 oz. grenadine 1 oz. applejack Shake.

JERSEY LILY COCKTAIL

54 lime 54 oz. orange juice 54 oz. applejack 54 oz. dry gin Shake.

JADE EMPRESS

54 lime 54 oz. Cointreau 54 oz. Brandy 54 oz. Rum 54 oz. Benedictine 1 oz. French Vermouth 1 oz. Gin

JOHN COLLINS (New Style) 54 lime 54 oz. lemon juice

1 oz. whiskey 1 spoon sugar

Squeeze the 54 lime and drop in 10 oz. glass. Put in two cubes ice, lemon juice and whiskey. Fill with charged water and put in sugar last.

Shake. Use hollow stem glass and fill stem with green menthe. Put cherry on top and hold in place with spoon while pouring drink on top.

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THE ROVING BARTENDER

JOHN COLLINS (Original) Same as foregoing but dry gin instead of whiskey.

Mclaughlin cocktail

1 cube sugar 1 dash Angostura bitters 1 twist lemon peel 1 pony Creme de cognac

KING ALFONSO

Use champagne cocktail glass. Dash the bitters on the sugar,twist the peel, pour in the cognac and fill with champagne.

54 Creme de cacao 54 Cream

Use pousse cafe glass. Pour in creme de cacao. Float cream on top. After dinner special. KLONDIKE COCKTAIL 2 dashes Angostura bitters 54 oz. French Vermouth 1 oz. applejack brandy Shake.

MAH JONG COCKTAIL

oz. Cointreau oz. Rum (light)

5/3

1 oz. dry gin Shake.

MAMIE TAYLOR

KNICKERBOCKER COCKTAIL 54 oz. raspberry syrup

54 lime 1 oz. Scotch whiskey 2 cubes ice in 10 oz. glass Fill with ginger ale.

54 oz. lemon juice 1 oz. orange juice 1 oz. Rum Shake. 4 oz. glass.

MANHATTAN COCKTAIL

KIRSCH AND CASSIS

1 ^4 dash Angostura bitters oz. Italian Vermouth 1 oz. Whiskey (Rye or Bour bon) Stir. Cherry and twist of lem on peel. MANHATTAN COCKTAIL (Dry) 1 dash Angostura bitters 54 oz. French Vermouth 1 oz. Whiskey Stir. Olive and twist lemon peel. MARTINI COCKTAIL (Original) 2 dashes orange bitters 34 OZ- Martini and Rossi Ital. Vermouth 1 oz. gin Stir. Cherry and twist lemon peel.

54 oz. Kirsch 1 oz. Creme de Cassis

2 cubes of ice in 10 oz. glass Fill with seltzer. Stir. Popu lar in Europe. LEGION COCKTAIL dash Angostura Bitters dash curacao oz. brandy oz. French Vermouth 1 1 Vz 1 Stir. Twist orange peel on top. Cherry.

LONE TREE

dash absinthe lime oz. Italian Vermouth oz. dry gin Shake.

1

5^

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THE ROVING BARTENDER

MARTINI COCKTAIL (Dry) 2 dashes orange bitters Yz oz. French Vermouth 1 oz. dry gin Stir. Olive and twist of lemon peel.

METRO COCKTAIL

Dash Peychand bitters % oz. French Vermouth 1 oz. Brandy Stir. Lemon peel.

MONTANA COCKTAIL

MILK PUNCH

Yz spoon bar sugar 1 oz. brandy

Ya oz. Anisette 2 dashes orange bitters Y oz. French Vermouth Y oz. sloe gin Stir. Lemon peel.

Yt, oz. Rum 4 oz. milk Shake. Strain into 10 oz. glass. Dust with nutmeg.

MONTE CARLO COCKTAIL

MILLIONAIRE COCKTAIL

1 dash Angostura bitters Yi oz. benedictine 1 oz. whiskey Stir and twist lemon peel.

White of 1 egg

Yz oz. curacao Yz oz. grenadine 1 oz. rye whiskey Shake. Strain into 5 oz. glass.

MORNING GLORY FIZZ

MINT JULEP

White of 1 egg 2 dashes absinthe 1 dash angostura Yz spoon bar sugar 1 oz. whiskey Shake and strain into 9 oz. glass. Fizz with seltzer.

3 sprigs mint Yz spoon bar sugar 1 oz. brandy or whiskey

Strip the leaves from two of the sprigs. Put in 10 oz. glass with sugar and 2 oz. water. Muddle lightly. Fill up with fine ice. Pour whiskey in and stir. Wet remaining sprig of mint. Dip in sugar. Set on top with Cherry and orange slice. 1 sprig mint Yz spoon sugar, 1 oz. water 1 oz. whiskey or what the cus tomer wants. Use old fashioned glass. Tap the mint with muddler to bruise it. Add 1 cube ice. Pour in liquor. Stir. MINT SMASH

NEW ORLEANS FIZZ

White of one egg

Yi spoon sugar Yz oz. lime juice Yz oz. lemon juice 1 oz. dry gin 1 oz. cream

Cracked ice - not too much 2 dashes orange flower water This drink needs plenty shak ing and should fill 10 oz. glass without syphon or other water.

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