DRINKS AS MIXED BY "PAUL"

OF THE WELL KNOWN

R E M0 S
(Popular Gin Fizz Palace)
ND/ ORLEANS, LA.

These recipes are the mixtures used by the above Gin Fizz Palace. You will
!ind that the ingredients used are o! very select nature. It is, o! course,
not absolutely necessary to use the exact same brands, as you may not be
able to obtain the particular ones mentioned. In that case, any good brand
coming as close as possible to the original, will se~ve the purpose, and
a!!ord you a real good mixture. However, it is absolutely imperative that
you !ollow the proportions mentioned, i! the utmost drink quality is de-
sired. In short, we suggest that you !ollow the directions in the best way
possible, using ingredients nearest t o, if you cannot obtain the originals.

,1
E X P L ANAT I 0 NS

JIGGER--Average Whi~key Glass

PONY--About hal! size Whiskey Glass

Bokers Bitters--regular brand---Holland

Cockta il Bitters----------Regular brand
Handy Bitters-------------Regular brand
Abbots Bitters-----~-Angostura Bitters
Peyschaud Bitters---------Regular brand
Curacaio---------------Well known brand
Cr eme de Noyon- Brand o! Creme de Manthe
Cr eme de Viette- - ---------Regular brand
Cuisuenere-----Brand o! Creme de Manthe
Anisette-----------------Imported brand
American Picon Bi tters----Regular brand
Syrups--------- ------All Regular brands

ALL CORDIALS, SYRUPS, BITTERS, ETC., CAN BE OBTAINED AT:

Charles Jacqui n Et Ci e., Inc., 277 Front St., New York City.
M·ouquin, Inc., 468 West Broadway, New York City.
Par k & Til!ord, 485 Fi!th Ave., New York City.
ALSO AT
Other establishments of similar nature.
TELEPHONE NUMBERS
 ABSINTHE ANISETTE
1 pony Absinthe 2 tsp Anisette
Fill the tumbler with cTacked ice and dissolve until you get
enough to fill a 3 oz. glass. Strain and serve.

ANNA HELD COCKTAIL

1 pony Yellow Chartreuse 1 tsp Curacaio
1 tsp Brandy 1 tsp Bokers Bitters
1 tsp Maraschino t scoop Ice
Stir well and strain into cocktail glass.

BACARDI RUM COCKTAIL

1 tsp Rock Candy Syrup i tsp Peyschaud Bitters
i tsp Angostura Bitters 1 dash Curacaio
1 piece Orange Skin
Squeeze oil of skin into cocktail. Run thru ice and strain
into cocktail glass.

BACARDI RUM. COCKTAIL

(Cuban Style)
t t~ p Sugar t pony French Vermouth
1 pony Bacardi Rum t pony Italian Vermouth
1 dash Curacaio
Add usual amount of ice and shake. Strain . into 3 oz.glass.
Add cherry and pineapple.

BACARDI RUM EGG MILK PUNCH

1 whole Egg 1 dash Vanilla
1 tablesp Powdered Sugar 1 pony Bacardi Rum
t glass broken Ice
Add milk, shake well and strain into glass. Serve with Nutmeg.

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 - 2 -

BACARDI RUM FIZZ

1 tablesp Powdered Sugar 1 jigger Bacardi Rum
1 dash Orange Flower Water 1 pony cold Seltzer
1 tsp Lime Juice · t tumbler Ice
2 tsps Lemon Juice 1 white of Egg
1 oz fresh .Milk
This must be well shaken and strained. Drink freely.

BACARDI RUM FLIP

l t ablesp Powdered Sugar 1 dash Vanilla
1 jigger Bacardi Rum 1 dash Raspberry Syrup
l dash Pousse Cafe Yolk of one Egg
Nearly fill tumbler wi t h broken ice; fill glass with rich
milk. Strain and serve with Nutmeg.

BACARDI RUM HIGHBALL

1 lump of Ice 1jigger Bacardi Rum
Fill glass with cold Seltzer.

BACARDI RUM MILK PUNCH

1 tsp Powdered Sugar 1 pony Bacar di Rum
1 dash Van illa t glass broken Ic e
Add milk and shake well and allow the shaker to remain on the
glass unti l settled. Then remove shaker and add Nutmeg on top

BACARDI RUM PUNCH

i. t ablesp Sugar 1 pony Seltzer
3 drops Ras pberry Syrup 1 tsp Lemon Juice
1 t sp Lime Juice 1 dash Curaca io
Stir well with spoon. Use cracked ice and strain into a punch
glass, adding Cherries and Pineapple after straining.
 BACARDI RUM RICKEY
t Lime squeezed with the rind in the glass. 1 lump or Ice.
Fill with Seltzer or Bottled Water. This makes a fine cooling
drink.

BACARDI RUM SQUIRT

t tumbler of Ice first t tsp Raspberry Syrup
1 tsp Sugar over Ice on Sugar
1 jigger Bacardi Rum
Squirt cold Seltzer on top.
,I

BITTER BROGET
2 tsps Rock Candy Syrup 1 tsp Lemon Juice
t jigger Apprital Bitters t Jigger Seltzer
t pony Cognac
Almost rreeze glass with cracked ice. Shake well and strain.
After straining drop a little Angostura Bitters over the top,
which will show arter you drop it.

BRANDY MILK PUNCH

1 tsp Powdered Sugar 3 drops Vanilla
1 pony Brandy 5 small pieces Ice·
Fill glass over the ice with good cold milk, shake it well but
not too long and turn the shaker on top of glass and allow to
stand one minute or Just enough for the froth to become hard,
and then use grated nutmeg on top and serve with straw.

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 - 4 -

BRANDY PUNCH
1 tsp Powdered Sugar 1 tsp Lime J uice
i pony Seltzer 1 tsp Lemon Juic e
3 dr ops Raspberry Syrup 1 jigger Good Brandy
3 drops J ama i ca Rum 3 smal l pieces I ce
Strain 'in punch g.l as s and serve with fruit if de s ired, or you
can leave it in the tumbler and decorate the gl ass with sliced
l emons and serve with straw.

BR.AJ\J DY SMASH
i t sp Powdered Sugar 1 jigger Good Brandy
3 drops Raspberry Syrup 8 sprigs Mint--Cut
5 drops Jamaica Rum off the stems .
1 pony Seltzer
Work the min t with spoon t o bot t om of glass in the way of mash-
i ng it, but do not bruise the mint too much; then cut ice in
small pieces and work mi::it so as to show the i ce above t he mint;
then take same amount of mint with sterns and stick on side and
put strain over and serve with fruit if desired.

BRONX COCKTAIL
t Orange-squeezed 1 tsp Orange Bitters
1 pony Gordon Dry Gin 1 pony French Vermouth
Use very-c lean glass and shake enough to mix t horoughly and
strain into a puncll glass.

BUNNY HUG HIGH BALL

} jigger St. Cr uiz Rum Juice of 1 Lime
1 t sp Maraschino 1 lump Hi ghball Ice
Squirt Seltzer t o fill glass .
 1 Egg Yolk
CHOCOLATE PUNCH
1 tsp Powdered Sugar
-
1 pony Port Wine
3 drops Vanilla
5 small lumps Ice
Fill glass with cold milk and shake· well, then strain. Serve
with Nutmeg.

CLARET JULEP
In order to mix this drink do not use too much Claret nor too
much Seltzer. Talce a large lemonade glass and get the propor-
tion.
,I
1 tablesp Sugar 1 jigger Seltzer
3 drops Raspberry Syrup 3 oz Claret
Dissolve sugar well before using the mint; then add about 8
spri gs of mint f or the bottom and as many for the t op. Fill
glass with chopped i ce and use fruit to decorate it and serve
with a straw.

CLARET MASH
1 tsp Sugar 3 drops Raspberry Syrup
1 pony Selt zer :s
oz Claret
8 sprigs Mint
Work t he mint well to t he bottom of glas s with spoon and s erve
with a little mint on top. Use strainer.

CLARET PUNCH
1 tablesp Sugar 3 drops Raspberry Syrup
3 tsp Lemon Jui ce 2 ponies Seltzer
2 tsp Lime J ui ce 3 oz good Claret
Stir well with spoon and strain in a thin glas s t o the amount
and then serve with pineapple or sliced orange or cherry.
This drink can be left in the same glass in the ice. Serve
with straw.

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 - 6 -

CLARET SANGAREE
t tsp Powdered Sugar 4 pieces Lemon Peel
1 pony Seltzer 3 drops Raspberry Syrup
8 small pieces of Ice
Fill balance of glass with a gooa Claret and this will fill
the tumbler about half; then put a little nutmeg in and shake
well and strain. Serve with cherry or pineapple.

CLARET $QUIRT
4 small lumps of Ice t tsp Sugar on the Ice
3 drops Raspberry Syrup
Help yourself to the Claret and squirt Seltzer on top of drink.

CLOVER CLUB COCKTAIL

1 tablesp Raspberry Syrup 5 small lumps Ice
1 jigger Old Tom Gin 3 tsps Lemori Juice
Shake it well enough but not to let ice melt too much. Strain
into stem glass •
.
,.
COCKTAIL A LA PRUSSINE
t pony Anisette 1 tablsp Cream
1 white of Egg 1 tablsp Rock Candy Syrup
1 pony Gordon Gin 8 small pieces of Ice
Shake well and strain into cocktail glass .

CRACK- A-JACK
1 tsp Rock Candy Syrup 1 jigger Good Whiskey
3 drops Angostura Bitters 3 drops Maraschino
6 drops Peyschaud Bitters 3 drops Anisette
 CRACK-A-JACK (Cont'd.)
t tsp Curacaio 1 lump of Ice
To serve this drink, fill a glass with ice. When drink is
mtxed, take a tumbler of ice and throw it out; flavor glass
with absinthe and put the crack-a-jack in it. Serve with a
cherry. Use tumbler.

CREAM LEMONADE .,,.,,,,,

1 tablesp Powdered Sugar 3 drops Vanilla
l t pieces Lemon squeezed in 8 small pieces of Ice
Fill glas·s with good cold milk and shake well; ·'then fl.et shaker
rest on top !or a little while and take it off and put a little
Raspberry over it. Serve with a Straw.

DACAREY
1 tablesp Powdered Sugar 1 Lime squeezed into it
1 jigger Bacardi Rum
Fill glass almost to the top with cracked ice not too large,
and fill with cold Seltzer or Appolinaris. Serve with straw.

D)!:FENDER COCKTAIL
2 tsps Grenandine t pony Creme de Viette
Stir this until thin enough to fill glass, just as you would a
whiskey cocktail; then strain and serve.

DUCHl!:SS COCKTAIL
1 po~y Cherry Cordial 1 pony Plymouth Gin
1 tsp Lemon Juice
Shake well and strain.

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 - 8 -

FARM HOUSE TODDY .,,.,.-"

2 lumps Sugar-crushed 2 slices Pineapple
2 slices Orange 1 11.nnp of Ice
1 jigger Rye Whiskey
Shake well and serve.

FRENCH VERMOUTH COCKTA IL

1 tsp Natural Syrup t tsp Curacaio
3 drops Angostura Bitters 1 jigger French Vermouth
6 drops Peyschaud Bitters 8 small lwnps of Ice
Strain contents in a 3 ounce glass.

GIBSON COCKTAIL
1 pony French Vermouth 1 dash Peyschaud Bitters
1 pony Italian Vermouth 1 dash Angostura Bitters

GIN BUCK
! Lime-squeezed 1 jigger Dry Gin
1 lump Ice
Fill glass with Ginger Ale. Drink freely.

GIN COCKTAIL
9 drops Peyschaud Bitters 1 jigger Old Tom Gin
1 tsp Natural Syrup t tsp Curacaio
8 lumps of Ice
Stir well with spoon and strain into a cocktail glass.
 GIN DAISY
1 tablesp Sugar 1 tsp Lime Juice
1 dash Orange Flower Water t pony Se1 tzer
1 pony Raspberry Syrup 1 white of Egg
1 pony Old Tom Gin t oz cold Milk
1 tsp Lemon Juice t scoop of Ice
Shake well and strain like a gin fizz.

GIN FIZZ
1 tablesp Sugar 2 tsp Lemon I Juice'
1 dash Orange Flower Water 1 tsp Lime Juice
1 jigger cold Seltzer 8 small pieces of Ice
1 pony Old Tom Gin White of one Egg
1 OZ Of Milk
When all that is shaken in one glass; shaken until it has a
creamy appearance, strain and serve. This is the REAL RAMOS
GIN FIZZ. (New Orleans Ramos)

GIN FLIPP
1 yolk or Egg i jigger Old Tom Gin
3 drops or Vanilla i tumbler broken Ice
3 drops Pousse Cafe 1 oz cold Miik
Shake well and strain. Serve in a thin glass with nutmeg grat-
ed over top.

GIN PUNCH
1 tsp Creme de Manthe i tsp Absinthe
2 tsp · Benedictine 3 drops Raspberry Syrup
i tsp Kirschwasser 1 jigger Old Tom Gin
8 small lumps of Ice
Stir well with spoon and then strain in a 4 oz glass and add
pineapple or cherries. THIS DRINK CAN BE RECOMMENDED FOR KID-
NEYS AND BLADDER.

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 - 10 -

GIN RICKEY
1 lump of Ice t Lime-squeezed
1 pony Gordon Gin
Fill gl ass with seltzer. Must be very col d.

GIN SARATOGA
2 lumps Crushed Sugar 1 tsp Lime Jui ce
1 dash Orange Flower Water 1 slice Lemon
1 t sp Lemon Juice 1 slice of Lime
t glass cracked Ice
Pour into ic e quantity of Gin desired and then fill glass with
cold Seltzer.

GIN SMASH
i tsp Powdered Sugar 1 jigger cold Seltzer
3 drops Raspberry Syrup 1 jigger Old Tom Gin
8 sprigs mint---stems cut off
Fill glass over the mint with broken ic·e and smash the mint
with spoon. Jus,t enough to get the taste of the mint; then
decorate the top with about the same quantity of mint and ·
serve with a spoon. Strain in the same glass . .

GIN SOUR
1 tsp Powdered Sugar 1 tsp Lemon Juice
i jigger Old Tom Gin 1 tsp Lime Juice
2 drops Raspberry Syrup t scoop broken Ice
Stir well with spoon and strain in a punch glass; ·serve with
cherry or pineapple .
 GIN TODDY
t l ump ·Sugar 2 tsp Water
Crush sugar with a waddler and serve with a li t tle l ump of ice.

GOLDEN FIZZ
1 yolk of Egg 1 dash Orange Flower Water
1 tablsp Powdered Sugar 2 tsp Lemon Jui ce
1 jigger cold Seltzer ! scoop broken Ice
~ jigger Old Tom Gin 1 oz cold Milk
Shake well and strain in a thin glass like a fiz z .

HI GH BALL ,,,,.,,..
1 lump of Ic e i n thin glass 1 jigger 1Rye Whiskey
Fill glass with cold Seltzer.

HOFFMAN HOUSE COCKTAIL

1 tsp Natural Syrup t tsp Curaca i o
3 drops Angos tura Bi t ters 1 jigger good Whi skey
6 dr ops Peyschaud Bi t ters 1 lump of Ice
Before mixing drink fill a tumbler wi t h ice and after you mix
drink , throw i ce out and flavor glass with absinthe ~ Put
cocktail in t he absinthe glass and serve with a ch erry.

HORSES NECK
Peel a nice Lemon so as to get the peelin g Off whole . Put a
l ump of ice betwe en it and pour in desired. amount of Whi skey.
Then open bo t tle Ginger Ale and pour contents over.

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 - 12 -

HOT APPLE JACK

Have a Baked Apple with Sugar and all the trinunings to make it
good. After it is ready, use:
2 lumps of Loaf Sugar 3 grains Clove
3 grains Allspice 1 jigger Apple Brandy
Put apple into the glass and fill with boiling water. Eat,
drink and be merry.

HOT APPLE JACK

1 Baked Apple 3 grains Allspice
2 lumps of Sugar 3 grains Cloves
1 gl ass Apple Brandy

IRISH ROSE
3 tsps Grenandine Syrup l l tsps Lime Juice
1 jigger Irish Whiskey 1 slice Orange
l l tsps Lemon Juice 1 slice Lemon
1 slice Pineapple
Ice and Seltzer.

ITALIAN VERMOUTH COCKTAIL

1 tsp Natural Syrup 1 jigger Italian Vermouth
3 drops Angostura Bitters ~ tsp Curacaio
6 drops Peyschaud Bitters t scoop broken Ice
Stir well with spoon and strain into a thin glass.

JACK ROSE
3 tsps Grenandine Syrup 1 jigger Apple Brandy
1 tsp Lemon Juice
Ice and shake it. Serve in cocktail glass.
 JAMAICA RUM COBBLER
1 tablsp Powderea Sugar 1 good dash lfutmeg
3 drops Raspberry Syrup 1 jigger Jamaica Rum
4 pieces Lemon squeezed t jigger cold Seltzer
Fill glass with broken ice and serve with straws and pineapple,
or cherry. THIS IS A VERY COOLING HOT WEATEER DRINK.

JAMAICA RUM PUNCH

t tsp Powdered Sugar 1 jigger Jamaica Rum
t jigger Seltzer 2 tsp Lemon Juice
3 drops Raspberry Syrup 1 tsp Lime· Juice
t scoop broken Ice
Stir well and strain into a punch glass. Serve with cherry or
pineapple.

JAMAICA RUM SQUIRT

8 small pieces of Ice t tsp Sugar over Ice
3 drops Raspberry Syrup
Take quantity of rum desired; then squirt cold seltzer Oft top
and drink while effervescent.

JOUPREY COCKTAIL
3 drops _Angostura Bitt ers 1 pony Cherry Brandy
1 pony -F-rench Vermouth 8 small pieces Ice
Stir this with spoon. Strain into cocktail glass. It is Fine.

MAMIE TAYLOR · - -
1 jigger Scotch Whiskey ! Lime-squeezed
Fill glass with Ginger Ale.

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 - 14 -

MANHATTAN COCKTAIL
(contents for one bottle)
Made just like recipe for Creole Cocktail, only it is divided
in this way:
5 ponies French 5 ponies Italian Martini
Vennouth Rossi
5 ponies Martini Rossi Sweet
Fill quart with good Whi.s key

MANHATTAN COCKTAIL
1 tsp Natural Syrup 1 pony Italian Vennouth
3 drops Angostura Bitters t pony French Vermouth
t tsp Peyschaud Syrup 1 pony Rye Whiskey
i scoop broken Ice
Strain into a thin glass; flavor with Absinthe if desired.

MARTINI COCKTAIL
1 tsp Orange Bitters i jigger French Vennouth
t jigger Gordon Dry Gin t scoop of Ice
i tsp Curacaio
This drink must be nice and· clear. Wash off ice well before
using and it will come nice and clear. Strain in thin glass

'
MARTINI COCKTAIL
(Contents for one bottle)
1 pony Curacaio 1 Martini size glass
3 ponies Orange Bitters Italian Vermouth
1 Martini size ·glass 1 Martini size glass
French Vermouth Dry Italian Vermouth
Fill balance of bottle with any Dry Gin.
 MILK LEMONADE
1 tsp Powdered Sugar t
Lemon squeezed in
1 das h Vanilla ~
scoop broken Ice
Fill glass with good cold milk and shake it well. Then let it
stand just long enough for the froth to form on top, and spoon
it Off like eating ice cream.

MILK TODDY
t tsp Sugar t oz Milk
Let drinker belp himself.

MlNT JULEP
1 tablsp Sugar 3 dro,ps Jamaica Rum
1 pony cold Seltzer 1 jigger ·Rye Whiskey
3 drops Raspberry Syrup 7 sprigs ·Mint
Stir well with spa.on to dissolve sugar; then press mint well
with spoon. Fill glass with ice and put as much mint over top
as the side. Get fine ice and mo l d any shape glass full of
shaken ice. Put ~aspberry Syrup on top, one cherry and a
little sugar with tsp Lemon Juice.

MINT MASH
~ tsp Powdered Sugar 1 jigger Whiskey
i jigger cold Seltzer 6 sprigs Mint-stems cut Off
3 drops Raspberry Syrup · .for bottom of glass
3 drops Jamaica Rum
Mash mint with the ice and use as much mor e 'mint for the top
letting stems stick down in glass. 'Put strainer on top and
serve with cherry.

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 - 16 -

MINT TODDY
1 lump Crust Sugar 6 sprigs Mint
1 small li.rmp of Ice
Let drinker help himself.

MORRIS COCJCTAIL
(Contents one quart)
1 pony Curacaio 1 tsp Angostura Bitters
1 pony Rock Candy Syrup 1 tsp Peyschaud Bitters
2 ponies Orange Bitters 1 tsp Abbotts Bitters
l tsp Bokers Bitters
Put all ingredients into quart bottles and fill half full with
any Dry Gin. Fill remainder of bottle with Wine and when serv-
ing run thru ice like a cocktail.

MURRAY COCIITAIL
1 tsp Orange Bitters i jigger Bourbon Whiskey
! jigger French Vermouth 1 tsp Italian Vermouth
Put in glass that you strain it into. Flavor with Absinthe
and put an Olive into it. Must be very dry. No sweets.

NOCTARINE PUNCH
l l ponies Raspberry Syrup 1 Clash Vanilla
6 small lumps of Ice .
Fill glass with good cold milk. Shake well and let it remain
in shaker until froth forms on top; then add a little nutmeg
and serve.

O'JEN COCKTAIL
1 tsp Peyschaud Bitters 1 pony O'Jert
Fill tumbler with ice and stir contents with spoon to get re-
quired amount. Serve.
 0 1 JEN COCKTAIL
(contents for one bottle)
Take out of 0 1 Jen bottle 3 ponies of 0'Jen and add 3 ponies of
Peyschaud Bitters. Shake the bottle well to mix it up. When
it is served, this cocktail should be poured from the bottle
and ice used to dissolve it.

OLD HICKORY COCKTAIL

1 tsp Rock Candy Syrup 1 tsp Carhienor
1 tsp Amer Picon Bitters 1 pony French Vermouth
1 pony Italian Vermouth 1 tsp French Brandy
Strain into cocktail glass.

ORGEAT LEMONADE
4 tsp Orgeat Sugar 3 tsp Lemon Juice
1 tablesp Sugar 1 tsp Lime Juice
1 dash Orange Flower Water 4 oz cold Seltzer
Fill glass with broken ice and strain in a thin glass and
serve with pineapple or cherry.

P. D. Q..
1 tsp Rock Candy Syrup
Put into Whiskey glass. Pour in desired amount of whiskey.
- Then serve a little cold Seltzer.

PINK PUFF
1 pony Abriscotine 3 tsp Lemon Juice
1 pony Whiskey White of one Egg
Fill glass with cracked ice, then shake well and strain.

- · 17 -
 - 18 -

PORT WINE COBBLER

1 tablesp Sugar 5 drops Raspberry Syrup
1 dash Nutmeg 1 pony cold Seltzer
4 pcs Lemon Peel (squeezed) 1 jigger Port Wine
Fill remainder of glass with ice and serve with straw.

PORT WINE MILK PUNCH ___....

1 tablesp Sugar 1 pony Port Wine
1 dash Vanilla 4 small lumps of Ice
Fill gl ass with cold milk and shake it well and all ow it to
remain in glass until froth forms. Raise s haker off and add
nutmeg. Serve with straw.

PORT WINE SANGAREE

1 tsp Sugar 1 dash Nutmeg
4 pcs Lemon Peel i pony cold Seltzer
3 drops Raspberry Syrup 1 jigger Port Wine
This drink is made in small quantity, in order not to get it
too weak. Mixed like Port Wine Cobbler.

POUSSE CAFE
This drink is mixed with the different cordi als . Take a spoon
and use it by pouring the cordials from the bottles over the
spoon; thus the specific gravity of the cordials will cause
them to take their places. I recommend the use of cordials as
follows by letting them drop as little as possible, one at a
time. This will show the cclors of the rainbow.
3 drops Raspberry Syrup 10 drops Yellow Chartreuse
1 tsp Creme de Noyon 10 drops Green Chartrese
10 drops Creme de Viette 10 drops Apri cot Brandy
10 drops Grenadine 10 drops Green Chartreuse
8 drops Creme de Menthe 10 drops good Brandy
10 drops Maraschino 10 drops Kirschwasser
6 drops Peyschaud Bitters
 PRESTON PUNCH
1 tsp Sugar 6 drops Jamaica Rum
3 drops Raspberry Syrup 1 jigger Whiskey
t pony Seltzer 1 tsp Lime Juice
1 tsp Lemon .Juice
Fill glass with broken ice. On top of this put 1 tsp of Brandy
and drop Absinthe around rim of glass. Serve with ice on it.

PRESTON PUNCH
1 tsp Sugar 1 tsp Lime Juice
3 drops Raspberry Syrup 4 drops Jamaica Rum
2 tsps Lemon Juice 1 jiggeF Whi~key
Fill glass with broken ice. Put in 1 tsp of Brandy and 1 tsp
Absinthe and pour all around the glass rim on .the inside.
Serve with straw and pineapple.

RAMOS COCKTAIL
1 j::sp Natural Syrup 1 jigger Whiskey
·3 drops Angostura Bitters t tsp Curacaio
6 drops Peyschaud Bitters 6 drops Maraschino
3 drops Anisette
. Flavor glass with.Absinthe when serving.

RAMOS CREOLE COCKTAIL .

3 ponies Rock Candy Syrup 1 tsp American Picon
1 pony Cutacaio Syrup Bitters
1 pony Maraschino 1 tsp Angostura Bitters
1 pony Litthauer Bitters 1 tsp Bakers Bitters
1 pony Peyschaud Bitters 1 tsp Schroeders Bitters
1 tsp Abbotts Bitters
These ingredients make a quar.t of Cocktail.

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 - 20 -

RANSOM COOLER
1 tablesp Sugar 1 pony Seltzer
1 dash Orange Flower Water t jigger Old Tom Gin
Fill glass with brol< en ice and . shake it well . Strain into
thin glass and freeze with very cold Seltzer . Drink while ef-
fervescent.

ROB ROY COCKTAIL

j tsp Angostura Bitters t tsp Curacaio
i tsp Peyschaud Bitters 1 pony Scotch Whiskey
1 tsp Ro ck candy Syrup t pony French Vermouth
t pony Italian Vermouth
Ice and strain.

ROLLER SKATE
1/3 White Creme de Menthe 1 tsp French Brandy
1/3 Gordon Gin 1 dash Orange Flower Water
Fill a cocktail gl ass with shaved ice and serve as a frappe.

SALON COCKTAIL
1 pony French Vermouth t pony Port Wine
t pony Italian Vermouth 1 dash Peyschaud Bitters
1 dash Angostura Bitters
Shake well and strain.

SANTA CRUZ RUM MILK PUNCH

1 tablesp Sugar 1 pony Santa Cruz Rum
3 drops Vanilla 6 small pieces of Ice
Fill glaas with cold milk and allow it to stand. Lift the
shaker off and serve with nutmeg and straw.
 SANTA CRUZ RUM PUNCH
1 tablesp Sugar 1 jigger Santa Cruz Rum
i pony cold Seltzer 1 tsp Lime Juice
3 drops Raspberry Syrup 1 tsp Lemon Juice
Stir well with spoon, strain into a punch glass . Serve with
pineapple or cherries.

1 tsp Sugar
1 pony Seltzer
SARAH BERNHARDT
-
1 tsp Lemon Jui ce
1 tsp Li'me J uic e

SARATOGA LEMONADE
1 tablesp Sugar 2 tsps Peyscnaud Bitters
3 drops Raspberry Syrup t glass co l d Seltzer
Fill glass with i ce. Place slices of ~emon around glass and
add a tsp Kirschwasser on top and serve wtth st:i;-aw. You may
also use Strawberries and Cherries on top.

SELTZER LEMONADE
1 tablsp Sugar 3 tsp Lemon Juice
1 dash Orange Flower Water 2 tsp Lime Jui ce
1 pony Raspberry Syrup t glass cold Seltzer
Stir well with spoon and strain into l ong thin glass. Fizz
with Seltzer and drink while effervescent.

SHERRY COBBLER
1 tablesp Sugar 1 jigger ~herry Wine
3 drops Raspberry Syrup 1 dash Nutmeg
t pony Seltzer 4 pcs Lemon Peel (squeezed)
Fill glass with ice and add a little Port Wine on top of i ce
to give it color and serve with straw and pineapple.

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 - 22 -

SHERRY FIZZ
1 tablesp Sugar 1 tsp Lime Juice
1 dash Orange Flower wateF 1 jigger Sherry Wine
t pony Seltzer i scoop broken Ice
2 tsps Lemon Jui ce 1 white of Egg
1 oz co l d Milk
Shake well and strain into thin glass.

SHERRY FLIP
1 yolk Of Egg 1 dash Pousse Caf e
1 t ablesp Sugar 1 jigger Sherry Wine
1 dash van illa t scoop broken Ice
1 oz cold Milk
Shake well and strain into thin glas s. Serve with Nutmeg.

SHERRY PlJNCH
1 tabl esp Sugar 1 jigger Sherry Wine
i pony cold Seltzer 1 tsp Lemon Juice
3 drops Raspberry Syrup 1 tsp Lime Juice
t scoop broken I ce
" Strain in punch stem glass and serve with Pineappl e or Cherries.

' SHERRY SANGAREE

1 tsp Sugar 1 dash Nutmeg
3 drops Raspberry Syrup t pony Seltzer
Fill gl ass with brol<en i ce. Put one tsp Port Wine on top and
serve with Cherry or sliced Pineapple and straw.

SNOW SLIDE
1 t ablesp Sugar 3 drops Raspberry Syrup
 SNOW SLIDE (Cont'd.)
~ pony Seltzer 8 spri gs Mint
3 drops Jamaica Rtun
Mix well wi th spoon. Fill glass with broken ice and shave
large quantity of ice and put on top thru the mint in a slid-
ing form; then put Raspberry Syrup on ice and Cherry on top
and Syrup and Sugar on Cherry.

SODA COCKTAIL
1 tablesp Sugar 4 drops Raspberry Syrup
4 pcs Lemon Peel-squeezed 2 tsps Peyschaud Bitters
~ ttunbler broken Ice
Fizz Seltzer on top and serve.

SULSSESSE ,I

2 tsps Orgeat Syrup 1 pony Absinthe

Stir until you get amount required.

TOM COLLINS
1 tsp Sugar 1 dash Orange Flower Water
1 pony Seltzer 2 tsp Lemon Juice
1 tsp Lime Juice
Shake well. strain and serve with a squirt of Seltzer on top
with i tsp Raspberry Syrup.

VIRGINIA TODDY
2 lumps Sugar 1 dash Orange Flower Water
2 pcs Lemon Peel well 1 dash Nutmeg
mashed with muddler 1 jigger Rye Whiskey
t scoop broken Ice
Stir well and serve with a 1 jigger Old Tom Gin.

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WHISKEY COBBLER
1 tsp Sugar ~ pony cold Seltzer
1 dash Nutmeg 1 jigger Rye Whiskey
3 pcs Lemon Peel (squeezed)
Fill glass with broken ice and pour a little Claret on top, to
give more color.

WBISKEY COCKTAIL
1 tsp Natural Syrup ~ tsp Curacaio
3 drops Angostura Bitters 1 jigger Rye Whiskey
6 drops Peyschaud Bitters 1 lump of Ice
Flavor glass with Absinthe after you are thru mixing and put in
a cherry.

WHISKEY COCKTAIL
(Contents for one bottle)
2 jiggers Rock Candy Syrup 1 pony Peyschaud Bitters
1 pony Anisette 1 tsp Bakers Bitters
1 pony Maraschino 1 tsp Cocktail BittBrs
1 pony Angostura Bitters 1 tsp Handy Bitters
After mixing all together fill the bottle up with any good
Whiskey or Bourbon.

WHISKEY FIZZ
1 tsp Sugar
1 tsp Lime Juice
1 dash Orange Flower Water
1 jigger Whiskey
1 dash Seltzer
i scoop broken Ice
2 tsps Lemon Juice
1 white of Egg
1 oz Of Milk
Shake well and strain.
 WHISKEY FLIP
1 jigger Whiskey
1 yolk of egg t scoop of Ice
1 dash Pousse Cafe
1 OZ of Milk
1 dash vanilla
Shake well .and strain . Serve with Nutmeg.

WHISKEY PUNCH
1 Jigger Whiskey
1 tsp Sugar 1 tsp Lemon Juice
t pony Seltzer 1 tsp Lime Jui ce
3 drops Raspberry Syrup
6 drops J amai ca Rum
t scoop of Ice
Strain into punch glass with slice of orange.

WH ISKEY SMASH
1 tsp Sugar 6 drops Jamaica Rum
t pony Seltzer 1 jigger Whiskey
3 drops Raspberry Syrup ·7 small sprigs Mint
.I
Smash the mint well with spoon and put as rriuch ' mint on top as
on bottom and serve with strainer over it.

WH ISKEY TODDY
?? lump of Sugar 2 tsps water
1 small lump of Ice

Pour in desired quantity of Whiskey.

YUMA JANA
1 t~p Creme de Cocoa 1 t sp Regina Cordial
l tsp Apricot Brandy 1 tsp Cr eme on top
1 tsp La Prunee Cordial

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