1949 Bottoms Up, Guide to Pleasant Drinking

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Page 3

Pleasant Drinking

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Foreword a' L

COHOL, we arc cold, was created for the solace of women,as a slight compensation for the creation of man, who.was merely created to keep her on the move and busy gen erally. And we have no doubt that the male reader will muster sufficient ingenuity to rearrange this epigram to suit his purpose. At any rate, most people will agree that in moments of stress and strain wine is one of man's greatest friends. But, as in all friend ships, a certain amount of intelligence, care, and interest is

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Foreword (cont'd)

necessary to achieve the happiest results. For this reason we have compiled this little book to help you derive the maximum pleas ure from your association with this friend of rtlan. At the outset,let us say, very modestly,that the purpose of this book is not a comprehensive grouping of all drinks that a pro fessional bartender may be called upon to make.Rather, it is our intention to provide the host or hostess or the "home bartender" with a reasonable selection of palatable potations. You will find, in the pages that follow, an abundant variety of drinks for all occasions, and seasons, listed under the classifications that make them alcoholic. The rest of the book is self-explanatory, and we bope that our compilation will enhance your drinking pleasure and furnish you with a dependable guide, as you pursue the delightful adventure of moderate drinking. If we have omitted some prime favorites of your convivial moments,please pardon the oversight and write them in yourself on the blank page provided for that purpose in the back of the

book. And now —"BOTTOMS UP"!

Designed and Published, 1949, by Leonard Wolf & Associates, Inc. Advertising New York, N.Y.

Page 5

If

TABLE OF CONTENTS

IS

PAGE

PAGE

Helpful Hints for

with Champagne

Champagne Cocktail London S|recial Cocktail

14 14 14

Successful Mixing

8

Luxury Cocktail

Appropriate Drinks with Meals

with Creme de Cacao Alexander Cocktail No.i .... 14 Tropical Cocktail 15 tvith Creme de Menthe Alexander's Sister Cocktail . . . is Creme de Mcmhe Prappe . . . . is Fallen .Angel Cocktail 15 with Dry Gin Alexander Cocktail No. i ... 15 Around the World Cocktail .. . 15 Bronx Cocktail 15 Bronx Cocktail (Dry) is Chelsea Sidecar Cocktail 16 Clover Club Cocktail 16 Damn-the-Weather Cocktail . . ib Dcmpsey Cocktail ib Doctor Cocktail 16 Dry Martini Cocktail 16 Dubonnet Cocktail 16 Gibson Cocktail 17 Gilroy Cocktail 17 Grapefruit Cocktail 17 Jamaica Glow Cocktail 17 Kiss in the Dark Cocktail . . . . 17 Magnolia Blossom Cocktail .. 17 Martini Cocktail (Medium) . 17 Martini Cocktail (Sweet) . . . 17 Pink Lady Cocktail 18 White Lady Cocktail 18 White Rose Cocktail 18 with Dubonnet Dubonnet Cocktail 18 with Orange Flavored Gin Martini Cocktail (Golden) . . . 18 ivith Rum Bacardi Cocktail 18 Barbary Coast Cocktail iB Bolero Cocktail 18 Between the Sheets Cocktail . 19 Cuban Cocktail No. i 19

9

Glassware

lo

Recipes

11-42

COBBLERS

Urnndy Cobbler Gin Cobbler Rum Cobbler Wine Cobbler Whiskey Cobbler

1 1

11 11 n II

COCKTAILS with Absinthe Substitute Absinthe Cocktail 12 Ahsinthe Special Cocktail ... . 12 Cafe (le Paris Cocktail 12 with Applejacl{ Applejack Cocktail 12 Jack Rose Cocktail 12 tvith Benedictine Honeymoon Cocktail 12 Merry Widow Cocktail No. 1 12 with Brandy Brandy Cocktail 13 Brandy Vermouth Cocktail... 13 Coffee Cocktail 13 Depth Bomb Cocktail 13 Sidecar Cocktail 13 Stinger Cocktail 13 with Brandy (Apricot) After Supper Cocktail 13 Apricot Cocktail 13 Pink Whiskers Cocktail 14 with Brandy (Blackberry) Poop Deck Cocktail 14 Windy Corner Cocktail 14 with Brandy (Cherry) Gilroy Cocktail 14

Page 6, ;tableiSe-^IteN.TS'{cbiit'd)

PAGE

PAGE

a Quarter Deck Cocktail

24 24 24 24 24 24 25 25 25

COCKTAILS Cuban Special Cocktail

>0 Reform Cocktail ^•» Roc-A-Coe Cocktail

19

Daiquiri Cocktail 19 El Presidente.Cocktail No. i .. 19 Havana Cocktail 19 Planter's Cocktail 19 with Triple Sec Sidecar Cocktail 19 White Lily Cocktail 20 with Vodka Russian Cocktail 20 with Whiskey (Bourbon or Rye) Frisco Cocktail 20 Kentucky Cocktail 20 Kentucky Colonel Cocktail ... 20 Manhattan Cocktail 20 Manhattan (Dry) 20 Manhattan (Sweet) 20 New Yorker Cocktail 21 Old Fashioned Cocktail 21 Rye Whiskey Cocktail 21 Sazerac Cocktail 21 21 Highland Fling Cocktail .... 22 Hole-in-One Cocktail 22 Rob Roy Cocktail 22 with Wine (Claret, Madeira, Mus catel, Port, Sherry, White) Adonis Cocktail 22 Bamboo Cocktail 22 Brazil Cocktail 22 Broken Spur Cocktail 22 Chocolate Cocktail 22 Clove Cocktail 23 Coffee Cocktail 23 Creole Lady Cocktail 23 Cupid Cocktail 23 Devil's Cocktail 23 Dunlop Cocktail 23 East India No. 2 23 Elk's Own Cocktail 23 Hot Springs Cocktail 24 Port Wine Cocktail 24 with Whisk'y (Scotch) Barbary Coast Cocktail

^ Sevilla Cocktail

f Sherry and Egg Cocktail

Sherry Cocktail

.0. Sherry Twist Cocktail

■4; A

Sloppy Joe's Cocktail No. 2 . . .25

^ Stone Cocktail

Straight Law Cocktail ^ _ Tempter Cocktail . . , 25 ^ t. Whispers of the Frost Cocktail 25 Xeres Cocktail 25 COLLINS > Brandy Collins 26 John Collins 26 W Mint Collins 26 ^ ^6 Orange Gin Collins 26 Rum Collins 26 : t A Sloe Gin Collins 26 Tom Collins 27 ^ Whiskey Collins 27 COOLERS Gin Cooler 27 Rum Cooler 27 CUPS . Champagne Cup 28 ^ . Cider Cup 28 Nr*^C^laret Cup 28 Loving Cup 28 W Rhine Wine Cup 29 Sauterne Cup 29 DAISIES w Brandy Daisy 29 Gin Daisy 29 iJf* Rum Daisy 30 Whiskey Daisy 30 EGG NOGS Baltimore Egg Nog 30 Breakfast Egg Nog 30 Christmas Yule Egg Nog 30 FffiST AVE. WINE & LIQUOR CORP. 1158 First Avenue, New York City For Liquor ... Quicker .. . DIAL RE 7-5300

Pago 7

TO

PACE

PAGE

Cider Egg Nog

31

Brighton Punch

36 36 37 37

Egg Nog 31 General Harrison's Egg Nog .. 31

Champagne Punch

, Claret Punch ^ Milk Punch

Planter's Punch No. z 37 Planter's Punch No. 2 37

FIXES

Brandy Fix

31 31 32 32

Gin Fix Rum Fix

SOURS

,

Whiskey Sour

37

Whiskey Fix

Wines in Cookery

38

FIZZES

Sloe Gin Fizz

32

Recipes

HIGHBALLS

Potato Soup with Wine 39 Broiled Fish and White Wine . 39 Wine Baked Beans 39 Spaghetti Baked with Red Wine 40 Sherried Veal a La King 40

Applejack Highball Bermuda Highball Bitters Highball Bourbon Highball Brandy Highball Bulldog Highball Cablegram Highbajl Cognac Highball Dubonnet Highball English Highball

32 32 33 33 33 33 33 33 33 34 34 34 34

,. 33

-J™-' Pork and Noodle Casserole t®/ with White Wine

40

Jiti^Holiday Recipes

Gin Buck

with Wines and Liquors

Gin Highball

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Hot Buttered Rum

40 40 41

Irish Whiskey Highball heap Frog Highball

Hot Toddy

Tom and Jerry

.Mint Highball 34 Monte Carlo Imperial Highball 34 Orange Gin Highball ........ 34 Rum Highball . 34 Rye Highball 135 Scotch Whiskey Highball .... 35 Whiskey Highball • i35 "Wild,Eyed Rose Highball

Wine Plum Pudding 41 Burgundy Baked Ham 42 Turkey Tetrazzini 42

( 'Tempting Appetizers Guacamole

43 43

Stuffed Celery Superb

Tasty Spreads 43 'Miscellaneous Accompaniments. 43 'jToaStS...The World Over .. 44

4MLSPS

Mint Julep .....

335

;PUN,qMES

Personal Discoveries and Favorites

"Btjnibay Punt'h . BrandyPuneh.......

.... 36

36

45 and 46

FIRST AVE. WINE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker...

DIAL RE 7-5300

Page 8

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HELPFUL nii> 1o

V ; A ! SUCCESSFUL Mixmc

1. Ice is nearly always an absolute essential for any cocktail. If pos sible, ice your glasses before using them. 2. All cocktails should be strained before serving. Use a wire strainer — not silver. 3. Never use the same ice twice. 4. Remember that the ingredients mix better in a shaker somewhat larger than is necessary to contain them. 5. No drink containing spirits should stand for long in a metal container. 6. Shake the shaker as hard as you can; don't just rock it; you are trying to wake it up, not send it to sleep. 7. Because of the fact that sugar is not easily dissolved in alcohol, it is best,especially in drinks that are'to be stirred rather than shaken, to dissolve the sugar before adding the liquor. Always use pow dered sugar when available. 8. The rim of a glass may be "sugar-frosted" by rubbing pre-cooled glass with lemon and dipping in powdered sugar. Glasses for "frosted" drinks should be stored in a refrigerator or buried in shaved ice. 9. When mixing a batch of four or more drinks, set all glasses on bar,edges touching. Pour each drink halfway, then go back to the first and level off. Poured this way all drinks have the same con sistency. 10. For a well-mixed highball, remember the order of ingredients: whiskey first, sparkling or plain water second.

Page 9

APPROPRIATE DRINKS

WITH MEALS

Cocktails, Dry Sherry, Madeira or French Vermouth Moselle or White Burgundy, ? Sauterne

APPETIZER

HORS-d'OEUVRES OYSTERS

Sherry or Dry Madeira

SOUP

Rhine Wine, Moselle, White Bur gundy, Chablis, Riesling, Sauterne Light Red Wines of Bordeaux or Burgundy Champagne, Barbera, Barberone, Cabernet, Claret Burgundy,Pinot Noir Sweet Madeira, Tokay, Muscatel, or Port Port White Port, Malaga,Tokay, Madeira, Vermouth Fruit Flavored Brandies, Liqueurs. Brown Sherry

ENTREE

ROAST

GAME DESSERT

CHEESE FRUIT

Care should be taken never to follow a sweet wine by a dry wine or a heavy wine by a light wine. Champagne is the only wine that may be served with any course and at all times during the meal.

Page 10

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FIRST AVE. WINE & LIQUOR CORP. 1158 First Avenue, New York City For Liquor ... Quicker ... DIAL RE 7-5300

Page 11

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COBBLE^^

Stir well and decorate with fruits in season. Serve with straws.

BRANDY COBBLER

r Teaspoon Powdered Sugar 2 oz. Carbonated Water Fill 10 oz. Goblet with Shaved Ice Add 2 oz. Brandy

WINE COBBLER

1 Teaspoon Powdered Sugar 2 oz. Carbonated Water Fill 10 oz. Goblet with Shaved Ice Add 3 oz. Port or Sherry Stif well and decorate with fruits in season. Serve v/ith straws.

Stir well and decorate with fruits in

season. Serve with straws.

GIN COBBLER

1 Teaspoon Powdered Sugar 2 oz. Carbonated Water Fill 10 oz. Goblet with Shaved Ice Add 2 oz. Dry Gin

WHISKEY COBBLER

Stir well and decorate with fruits in

season. Serve with straws.

1 Teaspoon Powdered Sugar 2 oz. Carbonated Water Fill 10 oz. Goblet with Shaved Ice Add 2 oz. Rye or Bourbon Whis key Stir well and decorate with fruits in season. Serve with straws.

RUM COBBLER

1 Teaspoon Powdered Sugar 2 oz. Carbopated Water Fill 10 oz. Goblet with Shaved Ice Add 2 oz. Rum

FmST AVE. WINE &LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker.,. DIAL RE 7-5300

Page 12

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COCKTAILS

ABSINTHE COCKTAIL

Shake well with cracked Ice and strain into 3 oz. Cocktail glass.

I'/i oz. Absinthe Substitute 54 oz. Water % oz. Anisette I Dash Orange Bitters

JACK ROSE COCKTAIL

Juice 54 Lime White of one Egg I Teaspoon Grenadine I Jigger Applejack

Shake well with cracked Ice and strain into 3 oz. Cocktail glass.

ABSINTHE SPECIAL COCKTAIL

Shake with cracked Ice, strain.

I yi oz. Absinthe Substitute I oz. Water 54 Teaspcwn Powdered Sugar I Dash Orange Bitters Shake well with cracked Ice and strain into 3 oz. Cocktail glass. White of I Egg I Teasjpoon Absinthe Substitute I Teaspoon Sweet Cream lyi oz. Dry Gin Shake well with cracked Ice and strain into 4 oz. Cocktail glass. CAFE DE PARIS COCKTAIL

HONEYMOON COCKTAIL

54 oz. Benedictine 54 oz. Apple Brandy Juice of 54 Lemon I Teaspoon Curacao

Shake well with cracked Ice and strain into 3 oz. Cocktail glass.

MERRY WIDOW COCKTAIL NO. 1

154 oz. Dry Gin 154 oz. French Vermouth yi Teaspoon Benedictine j4 Teaspoon Absinthe Substitute I Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Add twist of Lemon Peel and drop in glass.

APPLEJACK COCKTAIL

lyi oz. Applejack I Teaspoon Grenadine I Teaspoon Lemon Juice

Page 13

COCKTAILS

Shake well with cracked Ice, strain into 3 02. Cocktail glass.

BRANDY COCKTAIL

2 oz. Brandy '/4 Teaspoon Simple Syrup 2 Dashes Bitters Twist of Lemon Pec! Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

SIDECAR COCKTAIL

1/3 Jigger Lime Juice 1/3 Jigger Triple Sec or Cointreau 1/3 Jigger Brandy Add shaved Ice, shake and strain. , STINGER COCKTAIL I oz.Creme de Menthe (White) I oz. Brandy Shake well with cracked Ice, strain into 3 oz. Cocktail glass. AFTER SUPPER COCKTAIL I oz. Apricot Flavored Brandy I oz. Curacao Yi oz.Lemon Jiiice Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Juice of ;4 Lemon Juice of Y'i Orange I oz. Apricot Flavored Brandy I Teaspoon Dry Gin Shake well with cracked Ice, strain into 3 oz. Cocktail glass. APRICOT COCKTAIL

BRANDY VERMOUTH COCKTAIL

Yi oz. Italian Vermouth 2 oz. Brandy I Dash Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

COFFEE COCKTAIL

'Egg I Teaspoon Powdered Sugar I oz. Port Wine t 02. Brandy

Shake well with cracked Ice, strain [Shinto 5 oz. Cocktail glass. Grate Nut- Tncg on top.

depth bomb COCKTAIL Teaspoon Lemon Juice t Teaspoon Grenadine I oz. Apple Brandy I 02. Brandy

Page 14

1%^

COCKTAILS

Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

PINK WHISKERS COCKTAIL ^ oz. Apricot Flavored Brandy ^ oz. French Vermouth i~TDZ. Orange Juice 1 Teaspoon Grenadine Teaspoon Creme de Menthe (White) Shake well with cracked Ice, strain into 4 oz. Cocktail glass and top with a little Port Wine. POOP DECK COCKTAIL 1% oz. Blackberry Flavored Brandy oz. Port Wine '/i oz. Brandy Stir well with cracked Ice, strain into 3 oz. Cocktail glass. i WINDY CORNER COCKTAIL 2 OZ. Blackberry Flavored Brandy Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Grate a little Nutmeg on top.

CHAMPAGNE COCKTAIL Spiral Rind of Lemon ' 1 Lump Sugar 2 Dashes Bitters Fill with Champagne. Use 6 oz. Champagne glass. LONDON SPECIAL COCKTAIL Put Rind of yi Orange into 6 oz. Champagne Glass. Add: 1 Lump of Sugar 2 Dashes Bitters Fill with Champagne, well chilled, and stir gently.

LUXURY COCKTAIL

3 oz. Brandy 2 Dashes Orange Bitters 3 oz. well chilled Champagne Use 6 oz. Saucer Champagne glass.

ALEXANDER COCKTAIL NO.2

GILROY COCKTAIL

I oz. Creme de Cacao r oz. Brandy I oz. Sweet Cream

Juice of % Lemon Yi oz. French Vermouth ^ oz. Cherry Flavored Brandy oz. Dry Gin I Dash Orange Bitters

Shake well with cracked Ice, strain into 4 oz. Cocktail glass.

FffiST AVE.WINE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker...

I

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Page 15

COCKTAILS

ALEXANDER COCKTAIL NO. 1 I oz. Dry Gin 1 oz. Creme de Cacao I oz. Sweet Cream Shake well with cracked Ice, strain into 4 oz. Cocktail glass.

TROPICAL COCKTAIL

3^ oz. Creme de Cacao ^ oz. Maraschino oz. French Vermouth r Dash Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

AROUND THE WORLD COCKTAIL I oz. Pineapple Juice

ALEXANDER'S SISTER COCKTAIL

oz. Green Creme de Menthe Yi oz. Dry Gin Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

r oz. Dry Gin I oz. Creme de Menthc I oz. Sweet Cream

Shake well with cracked Ice and strain into 4 oz. Cocktail glass.

BRONX COCKTAIL

I- oz. Dry Gin Yi oz. French Vermouth Yi oz. Italian Vermouth Juice Yi, Orange

CREME DE MENTHE FRAPPE Nearly fill glass of fine Ice with White Creme dc Menthe. Tilt glass. Over back of inserted spoon, slowly pour I oz. Brandy. fallen angel cocktail Juice of I Lemon or /'i Lime I'/i oz. Dry Gin I Dash Bitters A' Teaspoon Creme de Menthe Shake well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry. JA? J

Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with Slice of Orange. BRONX COCKTAIL (DRY) 1 oz. Dry Gin I oz. French Vermouth Juice Y^ Orange Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with Slice of Orange. WEVE&LIQUOR CORP. Avenue, New York City ..Quicker..,

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DIAL RE 7-5300

Page 16

COCKTAILS ^

Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

CHELSEA SIDE CAR COCKTAIL

Juice of % Lemon oz. Triple Sec oz. Dry Gin

DOCTOR COCKTAIL

Juice Lemon Y\ oz. Dry Gin Yn oz. Swedish Punch

Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

CLOVER CLUB COCKTAIL Yi jigger Lemon Juice

White of One Egg Dash of Grenadine I jigger Dry Gin

DRY MARTINI COCKTAIL

I Yi oz. Dry Gin Y^ oz. French Vermouth 1 Dash Orange Bitters

Shake with cracked Ice, strain.

DAMN-THE-WEATHER COCKTAIL

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an Olive.

]/i Teaspoon Curacao Yi oz. Orange Juice Yi oz. Italian Vermouth I oz. Dry Gin

DUBONNET COCKTAIL

Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

I Yi oz. Dubonnet Y^ oz.Dry Gin I Dash Orange Bitters may be added Stir well with cracked Ice, strain into 3oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.

DEMPSEY COCKTAIL

I oz. Dry Gin I oz. Apple Brandy Yi Teaspoon Ahsinthe Subsdtute Y Teaspoon Grenadine

Page 17

COCKTAILS

KISS IN THE DARK COCKTAIL oz. Dry Gin ^4 oz. Cherry Flavored Brandy oz. French Vermouth Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

GIBSON COCKTAIL

I oz. Dry Gin /'i oz. French Vermouth

Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Lemon Peel. Serve with 3 Pearl Onions.

MAGNOLIA BLOSSOM COCKTAIL

GILROY COCKTAIL

Juice of % Lemon >2 oz. French Vermouth

Juice of Ya, Lemon Yi oz. Sweet Cream I oz. Dry Gin Y Teaspoon Grenadine Shake well witli cracked Ice, strain into 3 oz. Cocktail glass.

oz. Cherry Flavored Brandy

Y^ oz. Dry Gin I Dash Orange Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass. GRAPEFRUIT COCKTAIL I oz. Grapefruit Juice I oz. Dry Gin I Teaspoon Maraschino Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry. JAMAICA GLOW COCKTAIL I oz. Dry Gin Y^ oz. Claret oz. Orange Juice I Teaspoon Jamaica Rum Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MARTINI COCKTAIL(MEDIUM) 1 Dash Orange Bitters

Yi oz. French Vermouth Yi oz. Italian Vermouth lYi oz. Dry Gin

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an Olive. MARTINI COCKTAIL (SWEET) I Dash Orange Bitters Y oz. Italian Vermouth oz. Dry Gin Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

Page 18

COCKTAILS

MARTINI COCKTAIL(GOLDEN) I Yi oz. Orange Flavored Gin ^4 oz. French Vermouth Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serv^ with an Olive. I yi oz. Bacardi Rum Juice ^2 Lime yl Teaspoon Grenadine Shake well with cracked Ice, strain into 3 oz. Cocktail glass. BARBARY COAST COCKTAIL yi oz. Dry Gin Yi oz. Rum y2 oz. Creme de Cacao . Yi oz. Scotch Whiskey Yi oz. Sweet Cream Shake well with cracked Ice, strain into 4 oz. Cocktail glass. I Yi oz. Rum ^4 oz. Applejack Y^ Teaspoon Italian Vermouth Shake well with cracked Ice, strain into 3 oz. Cocktail glass. WINE&UQUOR CORP. Avenue, New York City BACARDI COCKTAIL BOLERO COCKTAIL

PINK LADY COCKTAIL oz. Lemon or Lime Juice oz. Grenadine oz. Heavy.Cream I% oz. Gin Shake with cracked Ice, strain. WHITE LADY COCKTAIL Juice of Yi Lemon White of One Egg oz. Cointreau I /'i oz. Gin Shake with Ice, strain. WHITE ROSE COCKTAIL ^ oz. Dry Gin /'i oz. Orange Juice Juice I Lime /' i oz. Maraschino White of I Egg Shake well with cracked Ice, strain into 4 oz. Cocktail glass. DUBONNET COCKTAIL I /'i oz. Dubonnet oz. Dry Gin I Dash. Orange Bitters may be added Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.

FffiST AVE. 1158 First

For Liquor...Quicker...

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Page 19

COCKTAILS

EL PRESIDENTS COCKTAIL NO. 1

BETWEEN THE SHEETS Juice of Yi Lemon ^ oz. Rum ^ oz. Brandy Yt oz. Cointreau Shake with cracked Ice, strain. CUBAN COCKTAIL NO. 1 Juice of Yi Lime Yi Teaspoon Powdered Sugar 2.OZ. Rum Shake wejl with cracked Ice, strain into 3 oz. Cocktail glass. CUBAN SPECIAL COCKTAIL Y^ oz. Pineapple Juice Juice Y Lime j oz. Rum Yi oz. Teaspoon Curacao Shake well with cracked Ice, Strain into 3 oz. Cocktail glass. Decorate with stick of Pineapple and a CJherry. Juice 1 Lime r Teaspoon Powdered Sugar I Yi pz. Rum Shake well with cracked Ice, strain into 3 oz. Cocktail glass. DAIQUIRI COCKTAIL

Juice I Lime I Teaspoon Pineapple Juice I Teaspoon Grenadine IY^ oz. Rum Shake well with cracked Ice, strain into 3 oz. Cocktail glass. 1 Y^ oz. Pineapple Juice Y oz. Rum Yi Teaspoon Lemon Juice Shake well with cracked Ice, strain into 3 oz. Cocktail glass. PLANTER'S COCKTAIL Juice of Yi Lemon Y^ Teaspoon Powdered Sugar iJ/j oz. Jamaica Rym Shake well with cracked Ice, strain into 3 oz. Cocktail gla.ss. Juice Y Lemon Yi oz. Triple Sec I oz. Brandy Shake well with cracked Ice, strain into 3 oz. Cocktail glass. HAVANA COCKTAIL SIDECAR COCKTAIL

- FIRST AVE.WINE&UQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker...

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Page 20

COCKTAILS

Stir well with cracked Ice, strain into 3 oz. Cocktail glass.'

WHITE LILY COCKTAIL ^ oz. Triple Sec ^ oz. Rum ^ oz. Dry Gin Teaspoon Anisette - Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN COCKTAIL

I Dash Bitters Ya, OZ. Italian Vermouth IY^ oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

RUSSIAN COCKTAIL oz. Creme de Cacao

•>4 oz. Dry Gin Yn oz. Vodka Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN (DRY)

I Dash Bitters Y«, oz. French Vermouth I J/i OZ. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail gltws. Serve with an Olive.

FRISCO COCKTAIL

^4 OZ. Benedictine 2 oz. Bourbon Stir with cracked Ice, strain. Add twist of Lemon Peel. KENTUCKY COCKTAIL 1 oz. Pineapple Juice Y oz. Bourbon Whiskey Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

MANHATTAN (SWEET)

I Dash Bitters Yn Teaspoon Powdered Sugar oz. Italian Vermouth I Yi oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

KENTUCKY COLONEL COCKTAIL

/'2 OZ. Benedictine IY oz. Bourbon Whiskey Twist of Lemon Peel

Page 21

COCKTAILS

SAZERAC COCKTAIL

NEW YORKER COCKTAIL

Juice of Lime Dash of Grenadine 2 oz. Rye

Put Teaspoon Absinthe Sitbstitute into an Old Fashioned Cocktail glass and revolve glass until it is entirely

Shake with cracked Ice, strain. Add twist of Lemon Peel.

coated with the Absinthe Substitute.

Then Add:

'/i Lump Sugar

OLD FASHIONED COCKTAIL

2 Dashes Bitters Sufficient water to cover Sugar,

Use Old Fashioned Cocktail glass /'i Lump Sugar 2 Dashes Bitters Add enough Water to cover Sugar and muddle well 1 Cube of Ice 2 oz. Rye or Bourbon Whiskey Stir well. Add Twist of Lemon Rind and drop in glass. Decorate with slice of Orange, Lemon and a Cherry. Serve with stirring rod.

and muddle well

2 Cubes Ice 2 oz. Rye or Bourbon Whiskey

Stir very well. Add Twist of Lemon Peel. (For best results, put glass on Ice for a few minutes before using.)

BARBARY COAST COCKTAIL

/'i oz. Dry Gin

RYE WHISKEY COCKTAIL

' /'i Rum ' /'i oz. Creme de Cacao /'i oz. Scotch Whiskey

I Dash Bitters 1 Teaspoon Simple Syrup 2 oz. Rye Whiskey

oz. Sweet Cream

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

Shake well with cracked Ice, strain into 4 oz. Cocktail glass.

Page 22

COCKTAILS

HIGHLAND FLING COCKTAIL 54 oz. Italian Vermouth iJ/2 oz. Scotch Whiskey 2 Dashes Orange Bitters Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an Olive. HOLE-IN-ONE COCKTAIL I oz. Scotch Whiskey 54 oz. French Vermouth % Teaspoon Lemon Juice 1 Dash Orange Bitters Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

BAMBOO COCKTAIL

2 OZ. Sherry 54 oz. French Vermouth I Dash Orange Bitters Stir well with cracked Ice pnd strain into 3 oz. Cocktail glass.

BRAZIL COCKTAIL I 54 oz. French Vermouth 154 oz. Sherry Wine I Dash Bitters

54 Teaspoon Absinthe Substitute Stir well with cracked Ice, strain into 3 oz. Cocktail glass. BROKEN SPUR COCKTAIL 54 oz. Italian Vermouth I'/x oz. Port W'ue 54 Teaspoon Curacao Shake well with cracked Ice, strain into 3 oz. Cocktail glass. CHOCOLATE COCKTAIL 15^ oz. Port Wine 54 oz. Yellow Chartreuse Yolk of I Egg I Teaspoon Powdered Sugar

ROB ROY COCKTAIL Jigger Italian Vermouth

2 Dashes of Bitters % Jigger Scotch Whiskey Cracked Ice, stir, strain. Add twist of Lemon Peel.

ADONIS COCKTAIL

I Dash Orange Bitters 54 oz. Italian Vermouth oz. Dry Sherry Stir well with cracked Ice and strain into3oz. Cocktail glass.

Shake well with cracked Ice and strain into 4 oz. Cocktail glass. FffiST AVE.WEVE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker... DIAL RE 7-5300

Page 23

COCKTAILS

DEVIL'S COCKTAIL Y2 Teaspoon Lemon Juice I Y^ oz. Port Wine I Y oz. French Vermouth

CLOVE COCKTAIL

I oz. Italian Vermouth Yi oz. Sloe Gin Y oz. Muscatel Wine Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

COFFEE COCKTAIL

DUNLOP COCKTAIL

I Egg I Teaspoon Powdered Sugar I oz. Port Witic I oz. Brandy

Y^ oz. Sherry Wine I Dash Bitters I yi oz. Rum Stir well with cracked Ice, strain into 3 oz. Cocktail glass. EAST INDIA NO. 2 1 Yi oz. French Vermouth oz. Sherry Wine I Dash Orange Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass. ELK'S OWN COCKTAIL White of I Egg IY^ oz. Rye or Bourbon Whiskey oz. Port Wine Juice Y^ Lcition I Teaspoon Powdered Sugar Add a Strip of Pineapple Shake well with cracked Ice, strain into 4 oz. Cocktail glass.. WINE& UQUOR CORP. Avenue, New York City ..Quicker..,

Shake well with cracked Ice, strain into 5 oz. Cocktail glass. Grate Nut meg on top.

CREOLE LADY COCKTAIL I Y^ oz. Rye or Bourbon Whiskey

j'Y oz. Madeira Wine I Teaspoon Grenadine

Stir well with, cracked Ice, strain into 3 oz. Cocktail glass. Serve with I Green Cherry, i Red Cherry and I White Cherry.

CUPID COCKTAIL

a oz. Sherry Wine I Egg I Teaspoon Powdered Sugar

Shake Well with cracked Ice, strain into 5 oz. Cocktail glass. Grate a little Nutmeg'on top.

FIRST AVE. 1158 First For Liquor.

DIAL RE 7-5300

Page 24

COCKTAILS

HOT SPRINGS COCKTAIL I Yi oz. Dry White Wine yi oz. Pineapple Juice yi Teaspoon Maraschino I Dash Orange Bitters Shake well with cracked Ice, strain into 3 oz. Cocktail glass. PORT WINE COCKTAIL 2^ oz. Port Wine yi Teaspoon Brandy Stir slightly with cracked Ice, strain into 3 oz. Cocktail glass. QUARTER DECK COCKTAIL Y oz. sherry Wine I oz. Rum Juice yi Lime Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

ROC-A-COE COCKTAIL 1 oz. sherry i!4 oz. Dry Gin

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

sevilia cocktail

Teaspoon Powdered Sugar

I Egg I oz. Port Wine I oz. Rum

Shake well with cracked Ice, strain into 4 oz. Cocktail glass.

SHERRY AND EGG COCKTAIL

Place an egg in a glass,being careful not to break the yolk. Fill glass with Sherry. Use 4 oz. Cocktail glass.

REFORM COCKTAIL oz. French Vermouth oz. Sherry Wine

SHERRY COCKTAIL

zYi oz. Sherry Wine n I Dash Bitters

I Dash Orange Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.

Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Orange Peel and drop in glass.

Page 25

OCKTAILS

STRAIGHT LAW COCKTAIL y oz. Dry Gin I y oz. sherry Wine Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

SHERRY TWIST COCKTAIL

I oz. sherry Wine 1/3 oz. Brandy 1/3 oz. French Vermouth 1/3 oz. Triple Sec Yz Teaspoon Lemon Juice

TEMPTER COCKTAIL

Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Top with pinch of Cinnamon and twist of Orange Peel in glass.

I oz. Port Wine I oz. Apricot Flavored Brandy Shake well with eracked Ice, strain into 3 oz. Cocktail glass. WHISPERS OF THE FROST COCKTAIL y^ oz. Rye or Bourbon Whiskey oz. Sherry Wine y oz. Port Wine I Teaspoon Powdered Sugar Shake well with cracked Ice, strain into 3oz. Cocktail glass. Serve with Slices of Lemon and Orange.

SLOPPY JOE'S COCKTAIL NO. 2

Yt, oz. Pineapple Juice oz. Cognac y oz. Port Wine y Teaspoon Curacao y Teaspoon Grenadine

Shake well with cracked Ice, strain into 3 oz. Cocktail glass.

STONE COCKTAIL

XERES COCKTAIL

y oz. Rum y oz. Italian Vermouth I oz. Sherry Wine

1 Dash Orange Bitters 2 oz. Sherry Wine Stir well with cracked Ice, strain into 3 oz. Cocktail glass.

Shake well with cracked Ice, strain mto 3 oz. Cocktail glass.

Page 26

.nia»S!..v:^!^i!.

COLLINS

Mange gin collins Juice Yz Lemon 1 Teaspoon Powdered Sugar 2 oz. Orange Flavored Gin

BRANDY COLLINS

Juice Lemon 1 Teaspoon Powdered Sugar 2 oz. Brandy

Pour into 12 oz. Tom Collins glass, y^d several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Orange, Lemon and a Cherry. Serve with

Pour into 12 oz. Tom Gollins glass. Add several Cubes of Ice, fill with Carbonated Water 'and stir well. Decorate with slice of Lemon, Or ange and a Cherry. Serve with

straws.

straws.

JOHN COLLINS

RUM COLLINS

Juice Yi Lemon 1 Teaspoon Powdered Sugar 2 oz. Holland Gin

Juice I Lime 1 Teaspoon Powdered Sugar 2 oz. Rum

Pour into 12 oz. Tom Collins gla.ss. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Grange, Lemon and a Cherry. Serve with

Pour into 12 oz. Tom Collins glass. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Lemon and a Cherry and drop Lime in glass. Serve with straws.

straws.

MINT COLLINS

SLOE GIN COLLINS Juice Y^ Lemon 1 Teaspoon Powdered Sugar 2 oz. Sloe Gin

Juice /'i Lemon 1 Teaspoon Powdered Sugar 2 oz. Mint Flavored Gin

Pour into 12 oz. Tom Collins glass. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Lemon, Or ange and a Cherry. Serve with

Pour into 12 oz. Tom Collins glass. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Lemon, Or ange and a Cherry. Serve .with

straws.

straws.

FffiST AVE.WINE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker.,.

DIAL RE 7-5300

Pago 27

COLLINS

WHISKEY COLLINS

TOM COLLINS

Juice ]A Lemon 1 Teaspoon Powdered Sugar 2 oz. Rye or Bourbon Whiskey Pour into 12 oz. Tom Collins glass. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate widi slice of Lemon, Or ange and a Cherry. Serve with

Juice \i Lemon 1 Teaspoon Powdered Sugar 2 oz. Dry Gin

Pour into 12 oz. Tom Collins glass. Add several Cubes of Ice, fill with Carbonated Water and stir well. Decorate with slice of Lemon, Or ange and Cherry. Serve with straws.

straws.

COOLERS

RUM COOLER

GIN COOLER

Into 12 oz. Tom Collins glass, put: A Teaspoon Powdered Sugar 2 oz. Carbonated Water, and stir. Fill glass with cracked Ice and add:

Into 12 oz. Tom Collins glass, put; /' i Teaspoon Powdered Sugar 2 oz. Carbonated Water, and stir. Fill glass with cracked Ice and add: 2 oz. Dry Gin Fill with Carbonated Water or Ginger Ale Insert spiral of Orange or Lemon Peel (or both) and dangle end over rim of glass.

2 oz. Rum

Fill with Carbonated Water or Ginger Ale

Insert spiral of Orange or Lemon Peel (or both) and dangle end over rim of glass. WEVE& UQUOR CORP. Avenue, New York City

FffiST AVE. 1158 First

For Liquor...Quicker...

DIAL RE 7-5300

Page 28

CUPS

CHAMPAGNE CUP

CLARET CUP

Use Large Glass Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water /^ i oz. Triple Sec /'i oz. Curacao 2 oz. Brandy

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water Yi oz.. Triple Sec Yi oz. Curacao 2 oz. Brandy

Fill pitcher with cubes of Ice. Add I Pint of Champagne. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Fill pitcher with cubes of Ice. Add 1 Pint of Claret. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

CIDER CUP

LOVING CUP

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water yi oz. Triple Sec Yi oz. Curacao 2 oz. Brandy

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water Yt oz. Triple Sec Yi oz. Curacao 2 oz. Brandy

Fill pitcher with cubes of Ice. Add I Pint of Cider. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Fill pitcher with cubes of Ice. Add I Pint of Claret. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Page 29

CUPS

SAUTERNE CUP

RHINE WINE CUP

Use Large Glass Pitcher 4 Teaspoons Pou dcred Sugar (} oz. Carbonated Water /' i oz. Triple Sec Ji oz. Curacao 2 oz. Brandy

Use Large Glass Pitcher 4 Teaspoons Powdered Sugar (5 oz. Carbonated Water Yx oz. Triple Sec Yi oz. Curacao 2 oz. Brandy

Fill pitcher with cubes of Ice. Add I Pint of Sauterne. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top witli small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Fill pitcher with cubes of Ice. Add I Pint of Rhine Wine. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

DAISIES

GIN DAISY

BRANDY DAISY

Juice of jl Lemon Yi Teaspoon Powdered Sugar 1 Teaspoon Raspberry Syrup or Grenadine 2 oz. Dry Gin Shake well with cracked Ice and strain into Stein or 8 oz. metal cup. Add Cube of Ice and decorate with fruit.

Juice of Lemon Yx Teaspoon Powdered Sugar 1 Teaspoon Raspberry Syrup or Grenadine 2 oz. Brandy Shake well with cracked lee and strain into Stein or 8 oz. metal cup. Add Cube of Ice and decorate with fruit.

Page 30

DAISIES

WHISKEY DAISY

RUM DAISY

Juice of Y^ Lemon Y^ Teaspoon Powdered Sugar 1 Teaspoon Raspberry Syrup or Grenadine 2 oz. Rye or Bourbon Whiskey Shake well with cracked Ice and strain into Stein or 8 oz. metal cup. Add Cube of Ice and decorate with fruit.

Juice of /' t Lemon

Teaspoon Powdered Sugar 1 Teaspoon Raspberry Syrup or Grenadine 2 oz. Imported Rum Shake well with cracked Ice and strain into Stein or 8 oz. metal cup. Add Cube of Ice and decorate with fruit. BALTIMORE EGG NOG I Egg I Teaspoon Powdered Sugar /'i oz. Apricot Flavored Brandy /'i oz. Rum I oz. Madeira Wine Fill glass with Milk, shake well with cracked Ice and strain into 12 oz. Tom Collins glass. Grate Nutmeg on top. BREAKFAST EGG NOG 1 Egg Yi oz. Curacao 2 oz. Apricot Flavored Brandy Fill glass with Milk Shake well with cracked Ice, strain into 12 oz. Tom Collins glass. Grate Nutmeg on top.

EGG NOGS

CHRISTMAS YULE EGG NOG

Beat die yolks and whites of 12 Eggs separately,pour together and add:

1 Pinch Baking Soda 6 oz. Imported Rum 2 lbs. Granulated Sugar

Beat into stiff batter. Then add: 1 qt. Milk 1 qt. Sweet Cream 2 qts. Rye or Bourbon Whiskey, and stir. Set in refrigerator over night. Befort serving, stir again, serve in 4 oz.Punch glasses. Grate Nutmeg on top.

FIRST AVE.WINE &LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker...

DIAL RE 7-5300

Page 31

EGG NOGS

I Jigger Brandy, Whiskey, Rum, Sherry, or Port Shake with cracked Ice, strain, sprin kle with nuuneg.

CIDER EGG NOG

I Egg I TcasfXK)n Powdered Sugar pt. Milk

Shake well with cracked Ice, strain into 12 oz. Tom Collins glass. Then fill glass with Sweet Cider. Grate Nutmeg on top.

GENERAL HARRISON'S EGG NOG I Egg I Teaspoon Powdered Sugar

EGG NOG

Shake well with cracked Ice, strain into 12 oz. Tom Collins glass. Fill glass with Claret or Sweet Cider. Grate Nutmeg on top.

I Whole Egg I Teaspoon Sugar 5 oz. Milk

FIXES

GIN FIX

BRANDY FIX

Juice /'t Lemon I Teaspoon Powdered Sugar 1 Teaspoon Water and stir Fill glass with Shaved lee 2 oz. Brandy yi oz. Wild Cherry Flavored Brandy Use 12 oz. Tom Collins glass. Stir well. Add slice of Lemon.Serve with

Juice Lemon I Teaspoon Powdered Sugar I Teaspoon Water and stir Fill glass with Shaved Ice 2'/! oz. Dry Gin

Use 12 oz. Tom Collins glass. Stir well. Add slice of Lemon.Serve with

straws.

straws.

WINE &LIQUOR CORP. Avenue, New York City

FffiST AVE. 1158 First

For Liquor...Quicker...

DIAL RE 7-5300

Page 32

FIXES

RUM FIX ^

WHISKEY FIX

Juice Yi Lemon I Teaspoon Powdered Sugar 1 Teaspoon Water and stir Fill glass with Shaved Ice

Juice l/i Lemon or i Lime I Teaspoon Powdered Sugar I Teaspoon Water and stir Fill glass with Shaveddce 2.yi oz. Rum

2^2 oz. Rye or Bourbon Whiskey Use 12 oz. Tom Collins glass. Stir well. Add slice of Lemon.Serve with

Use 12 oz. Tom Collins glass. Stir well. Add slice of Lemon.Serve with

straws.

straws.

FIZZES

Shake well with cracked Ice and strain into 8 oz. Highball glass. Fill with Carbonated Water. Decorate with slice of Lemon.

SLOE GIN FIZZ

Juice Y^ Lemon 1 Teaspoon Powdered Sugar 2 oz. Sloe Gin

HIGHBALLS

APPLEJACK HIGHBALL

BERMUDA HIGHBALL

I Cube of Ice

1 Cube of Ice

oz.Dry Gin y^ oz. Brandy y^ oz. French Vermouth

2 oz. Applejack

Fill 8oz.Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

Page 33

HIGHBALLS

BITTERS HIGHBALL

CABLEGRAM HIGHBALL Juice Lemon 1 Teaspoon Powdered Sugar 2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice and fill with Ginger Ale. Use 8 oz. Highball glass.

I Cube of Ice oz. Bitters

Fill 8oz. Hisliball gla.ss with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

COGNAC HIGHBALL

BOURBON HIGHBALL

1 Cube of Ice 2oz. Cognac

1 Cube of Ice 2 oz. Bourbon Whiskey

Fill 8oz. Highball glass with Ginger Ale or Carlxmatcd Water. Add Twist of Lemon Peel, if desired, and stir gently.

Fill 8oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Feel,if desired,and stir gently.

DUBONNET HIGHBALL

1 Cube of Ice 2 oz. Dubonnet

BRANDY HIGHBALL

Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel, if desired, and stir gently.

t Cube of Ice 2 oz. Brandy

Fill 8oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

ENGLISH HIGHBALL

I Cube of Ice L' oz. Dry Gin oz. Brandy

BULLDOG HIGHBALL

1 Cube of Ice Juice of Orange 2 OZ. Dry Gin Fill 8 oz. HigliLiall glass with Ginger Ale and rtir.

oz. Italian Vermouth Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add 'I wist of Lemon Peel, if desired, and ■stir gently.

Page 34

HIGHBALLS

MINT HIGHBALL

GIN BUCK

1 Cube of Ice 2 oz. Creme de Menthe

4 oz. Gin Juice % Lemon

Fill 8oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel, if desired, and stir gently.

Crush Lemon in Highball glass; add cracked Ice and Gin. Stir arid fill glass with Ginger Ale.

GIN HIGHBALL

MONTE CARLO IMPERIAL HIGHBALL

1 Cube of Ice 2oz. Dry Gin

2 OZ. Dry Gin /' i OZ. Creme de Menthe (White) Juice ^4 Lemon Shake well with cracked Ice, strain into 8 oz. Highball glass, fill glass with Champagne. ORANGE GIN HIGHBALL 1 Cube of Ice 2 oz. Orange Flavored Gin Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel, if desired,and stir gently.

Fill 8oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

IRISH WHISKEY HIGHBALL

1 Cube of Ice 2 oz. Irish Whiskey

Fill 8oz. Highball glass with Ginger .Me or Carbonated Water. Add Twist of Lemon Peel, if desired, and stir gently.

RUM HIGHBALL

LEAP FROG HIGHBALL

1 Cube of Ice 2 oz. Imported Rum

Juice /'z Lemon 2 oz. Dry Gin I Cube of Ice

Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently. FIRST AVE.WEVE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker..,

Fill 8 oz. Highball glass with Ginger Ale, stir gently.

DIAL RE 7-5300

Page 35

HIGHBALLS

WHISKEY HIGHBALL

RYE HIGHBALL

1 Cube of Ice 2 oz. Rye or Bourbon Whiskey

1 Cube of Ice 2 oz. Rye Whiskey

Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel, if desired,and stir gently.

Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

WILD EYED ROSE HIGHBALL

SCOTCH WHISKEY HIGHBALL

Juice of C Lime Y oz. Grenadine 2 oz. Irish Whiskey I Cube of Ice

1 Cube of Ice 2 oz. Scotch Whiskey

Fill 8oz.Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel,if desired,and stir gently.

Fill 8 oz. Highball glass with Car bonated Water, stir gently.

JULEPS

MINT JULEP Crush Mint with i tsp. Sugar, dash of Water, in 12 oz. glass. Fill with cracked Ice, pour Bourbon to Yi inch of top. Set glass in shaved ice, stir until frosted, decorate.

WINE&LIQUOR CORP. Avenue, New York City ..Quicker... DIAL RE 7-5300

FffiST AVE. 1158 First For Liquor.

Page 36

PUNCHES

decorate with fruits in season. Serve in 4 oz. Punch glasses.

BOMBAY PUNCH

-- Juice of I Dozen Lemons Add cnougii Powdered Sugar to sweeten. Place large block of Ice in Punch bowl and stir.

BRIGHTON PUNCH

^4 oz. Rye or Bourbon Whiskey ■J-4 oz. Cognac ■J4 oz. Benedictine

Then add; I qt. Brandy 1 qt. Sherry Wine pt. Maraschino pt. Curacao 4 qts. Champagne 2 qts. Carbonated Water

Juice Yi Orange Juice Y^ Lemon

Fill 12 oz. Tom Collins glass with shaved Ice and Carbonated Water and stir. Serve with straws.

Some prefer to add the strained con tents of a Pot of Tea. Stir well and decorate with fruits in season. Serve in 4 oz. Punch glasses.

CHAMPAGNE PUNCH Juice of I Dozen Lemons Add enough Powdered Sugar to sweeten 1 qt. Carbonated, Water Place large block of Ice in Punch Bowl and stir well. Then add: pt. Maraschino /4 pt. Curacao 1 pt. Brandy 2 qts. Champagne Some prefer to add the strained con tents of a Pot of Tea. Stir well and decorate with fruits in season. Serve in 4 oz. Punch glasses.

BRANDY PUNCH

Juice of I Dozen Lemons Juice of 4 Oranges Add enough Sugar to sweeten 8 oz. Grenadine 1 qt. Carbonated Water

Place large block of Ice in Punch Bowl and stir well. Then add:

'2 Pint Curacao 2 qts. Brandy

Some prefer to add the strained con tents of a Pot of Tea. Stir well and

Page 37

PUNCHES

PLANTER'S PUNCH NO. 1 Juice 2 Limes 2 Teaspoons Powdered Sugar 2 oz. Carbonated Water Fill 12 oz. Tom Collins glass with shaved Ice and stir until glass is frosted. Add 2 Dashes Bitters. oz. Rum. Stir and decorate with slice of Lemon, Orange, Pineapple and a Cherry. Serve with straws.

CLARET PUNCH Juice of I Dozen Lemons Add enougli Powdered Sugar to

sweeten

I qt. Carbonated Water Place large block of Ice in Punch Bowl and stir well. Then add:

pt. Curacao

I pt. Brandy 3 qts. Claret

PLANTER'S PUNCH NO. 2 Juice I Lime

Some prefer to add the strained con tents of a Pot of Tea. Stir well and decorate witli fruits in season. Serve in 4 oz. Punch glasses.

Juice yi Lemon Juice /' i Orange 1 Teaspoon Pineapple Juice 2 oz. Rum

MILK PUNCH 1 Teaspoon Powdered Sugar 2 oz. Brandy, Rum,Gin or Whiskey >4 Pint Milk

Pour above into i6 oz. gla'ss, well filled with shaved loe. Stir until glass is frosted. Then add i oz. Ja maica Rum and top with Tea spoon Curacao. Decorate with slice of Orange, Lemon, Pineapple and a Cherry, also Sprig of Mint dipped in Powdered Sugar. Serve with straws.

Shake well with cracked Ice, strain into 12 oz. Tom Collins glass and grate Nutmeg on top.

SOURS i?

WHISKEY SOUR Yi I'gSer Lemon and Lime Juice '■I' :

I Teaspoon Powdered Sugar I Jigger Whiskey Shake with cracked ice and strain.

Page 38

WINES

IN COOKERY ^TTT*INE cookery simply means cooking with wine. It's that magic touch that enhances any dish to which it is effectively ap plied and results in an entirely new flavor,stimulating to any appetite. While almost any wine can be used with almost any food, there are natural "taste harmonies" between certain wines and foods, and a knowledge of these is part of the knack of wine cookery. Sherry is perhaps the most versatile blender in the kitchen. Cream soups, many clear soups, fish and seafood of all kinds are natural flavormates with Sherry. Other foods that "come alive" when this nutty-flavored wine is added, are chicken dishes, sauces for ham and other meats, as well as sauces for beans and puddings. Next to Sherry in popularity for cookery are the white table wines. Their light flavors go especially well with fish, chicken and veal. Cheese dishes,seafood and curries,too,are made more palatable when Rhine Wine or Sauterne replaces part of the liquid called for in the recipe. Red table wines enhance the natural flavors of red meats. Bur gundy or Claret harmonizes well in bean dishes, particularly those which contain molasses.Pot roasts, stews and variety meats like kid neys,liver and heart are greatly abetted by the use of red wine in their preparation. Marinating these meats in red or white table wine im proves their flavor and texture. And the wine marinade makes a most delicious gravy. Dessert wines such as Sweet Sherry,Port, Muscatel and Madeira are most appropTiately used to add flavor to desserts and sweet sauces. An excellent after-dinner treat can be prepared quickly by soaking mixed diced fruits in Port,and a little Muscatel added to mince meat does wonders for mince pie. FIRST AVE.WEVE&LIQUOR CORP. 1158 First Avenue, New York City For Liquor...Quicker...

DIAL RE 7-5300