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31924073880043
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Generated on 2014-04-21 10:49 GMT / http://hdl.handle.net/2027/coo.31924073880043
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 The
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Generated on 2014-04-21 10:49 GMT / http://hdl.handle.net/2027/coo.31924073880043
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The

or

Cocktails and Their Ilk

A BOOKLET ON MIXTURES

AND MULCHES, FIZZES AND WHIZZES

Edited by

WILLIAM GUYER

Illustrated by

HERBERT F. ROESE

JOS. S. FINCH & CO., INC.

NEW YORK, i933

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 TX
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Printed in the United States of America

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Copyrighted by Jos. S. Finch & Co., Inc., i933

This little boo\ is

DEDICATED

TO THOSE MERRY SOULS OF OTHER DAYS,

WHO AGAIN WILL MAKE DRINKING A

PLEASURE — WHO ACHIEVE CONTENTED-

NESS LONG BEFORE CAPACITY, AND WHO,

WHATEVER THEY DRINK, PROVE ABLE TO

CARRY IT, ENJOY IT, AND REMAIN

GENTLEMEN.
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FOREWORD

IT is our hope again to revive the pleasures of

the past... to recall those simple days when

drinking was an honored social custom, and

when the man who sipped enjoyed the full

protection of the government.

Perhaps in due time drinking as a fine art

will again manifest itself. At any rate, this litde

book of recipes is compiled with the fervent

hope that the reader will find in it one or more

keys to the happiness and sparkle which once

prevailed.

During the dark decade just past, cocktails

became part and parcel of American life. But

what cocktails! Cocktails manufactured with

every base from raw corn to bathtub gin . . .

cocktails flavored with every ingredient from

mock-Chartreuse to tartaric acid.

Those days are past. There are no tears. Cock-

tail mixing is with us once again ... an art, not

an apology. We have gins of maturity and qual-

ity, whiskies and brandies with place names and

genealogy. We have liqueurs whose delicate

essences extend over the entire gamut of flavor.

Once again imagination and taste have full

play. Once again the cocktail can express the

personality of the host . . . and test the discern-

ment of the guest.

[7]
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But, withal, a cocktail can only be as good as

the ingredients which go in it. Inferior bases,

inferior liqueurs mean a reversion to Prohibi-

tion standards. It means that no matter how

religiously a formula may have been followed,

the finished drink is lacking in the subtle finish

which distinguishes fine cocktails. In this con-

nection you have one infallible arbiter:

Jos. S. Finch Sr Co. products are your guarantee

of quality; they are standards for integrity and

excellence.

The following recipes include many made

famous in the past by well-known habitues of

such celebrated bars as Harry's, the old Waldorf,

the old Knickerbocker, Delmonico's, and many

others of their kind. The authenticity of these

recipes is attested to by many of the outstanding

members of that vanishing race .. . the old bar-

tenders . . . without whose kind co-operation

this book could never have been prepared.

Here's to the hope that "Cheerio" will once

again ring true ... and that the American insti-

tution of cocktails will again resume its true

place of honor and respect.

Your health! Sir and madam!

[8]
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TABLE OF CONTENTS

PAGE

Foreword 7

What Goes In ... And Why u

The Perfect Host's Pantry i6

Measure for Measure i8

Cocktails

Ginning the Bar 2I

Rum and Riot 3i

Smacks of Cognac 35

Whiskey 4i

The Bar Sinister

In which we deal with mixtures .... 47

Nautical Sports

Or Down to the Sea in Sips 53

Straight from the Shoulder

In which we consider punches .... 57

Fizzical Culture

Or Mousse and Ilks 61

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WHAT GOES IN ... AND WHY

SOURCE OF THE VOLTAGE

APPLE JACK

A distillation of apple juice . . . with the

potency and warm-her-upiveness of whis-

key. First cousin to cider.

BRANDY

General term for high-voltage distillate of

wine or fermented fruit juices. The word

derives from the Dutch Brandewign, mean-

ing "burnt wine."

COGNAC

Brandy produced in the celebrated district

of Cognac, in France . . . the departments

of Charente and Charente Inferieure.

GIN (GENEVA)

A liquor distilled from malt and other

grains, blended later with ex-

tracts of Juniper berries. The

name itself is an indication of

this, being a derivative of the

Dutch jenever. . . .We refer all

tyros to the harrowing story of

Rip Van Winkle. (See section

on Gins.)
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RUM

Specifically, the distillate of fermented mo-

lasses, or cane juice. A West Indian drink,

tided, Heaven knows how, with the Gypsy

word rom, which, we are informed, means

"good."

VODKA

Russian for "Horrendous." A child, some-

times, of the humble potato.

WHISKEY

Gaelic, no less . . . from uisgc-

beatha, meaning "water of life."

The happy family includes Rye,

from grain so-named; Bourbon,

a cultured "corn"; Irish; and

Scotch, traditionally associated

with oatmeal, but actually . . .

barley.

THE REALM OF ESSENCE

ABSINTHE

Green, bitter, aromatic liquor, impregnated

with wormwood, and taboo ... we tremble

to add . . . even to the French. From the

Latin, absinthium ... "wormwood."

ANISETTE

The yearning and fervor of the little Anise

seed.
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BENEDICTINE

A cordial prepared from secret formula by

the Benedictine monks at Fecamp, France.

It is supposed to contain cardamon seeds,

arnica flowers, angelica root, lemon peel,

thyme, nutmegs, cassia, hyssop, peppermint,

and cloves.

BITTERS

A class of cathartic and tonic liquors, com-

pounded, usually, of herbs and wines or

brandy. The best known bitters are Angos-

tura, containing bark from a tree grown in

South America; Calisaya, containing cin-

chona, or quinine; Orange; Boonekamp;

Amer Picon (not short for "American," in-

cidentally); Peychaud.

CHARTREUSE

A liqueur prepared by the Carthusian monks

formerly at their monastery, La Grande

Chartreuse, in the French Alps

. . . now at their new home in

Tarragona, Spain. The formula

for its preparation is said to be

known only by the Father Su-

perior of the Order. Analysts

have surmised that Chartreuse

contains among its ingredients

balm leaves, orange peel, dried hyssop tops,

peppermint, wormwood, angelica seed, and

root, cinnamon, mace, cloves, Tonka beans,

Calamus aromaticus, and cardamon. In ad-

dition, herbs peculiar to the region of the

Grande Chartreuse are said to be requisite.

[i3]
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CREME DE CACAO

A distilled product of the cocoa bean . . .

or whatever cocoa comes in.

CREME DE CASSIS

A potent French liquor made from black

currants.

CREME DE MENTHE

The result of a mint infusion in brandy.

Usually green—although sometimes sup-

plied white. Although its voltage hovers

around 35, it is a favorite with ingenues ...

because mint sounds harmless.

CREME D'VIOLETTE

An extract of violets. In pre-Listerine days it

was considered a safeguard against what

your best friend won't mention.

CtTRAgAO

One of the orange peel liqueurs.

Named after the island of Cura-

gao, a Dutch colony in the West

Indies. Be sure not to overlook

the cedilla under the second

"c." Many an honest man has

been blackballed pronouncing

that "c" a "k."

DUBONNET

A world famous French tonic and appe-

tizer ... a wine preparation containing spe-

cial herbs.

GRAND MARNIER

Another member of the orange liquor fam-

ily ... perhaps the most delicate and fra-

grant.
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KUMMEL

A liqueur of Russian and German origin

distilled from caraway seed.

MARASCHINO

A liquor distilled from the marasca cherry

... a cherry grown only on the coast of

Dalmatia. The oldest Maraschino distiller

in the world is the house of Drioli.

OjEN

An absinthe-like cordial made from anise

seed. After Ojen, a town in Spain, near

Malaga.

ORGEAT

A syrup made from sugar, orange flower,

water and almonds.

PARFAIT AMOUR

A highly romantic and efficacious liquor

which we should prefer not to discuss. (See

section Nautical Sports.)

VERMOUTH

A liquor made from white wine and aro-

matic herbs. Two varieties are to be dis-

tinguished: Italian, or sweet; and French,

sec. The word is derived from the German

Wermuth, meaning "wormwood."

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THE PERFECT HOST'S PANTRY

In addition to utensils, glasses of all sizes and

variety, fruits in season, and Stirrer-uppers, the

imaginative host's pantry should contain at

least one bottle of each of the following:

Gonzalez Byass Diamond Jubilee Port

Gonzalez Byass Diamond Jubilee Sherry

Barton & Guestier Sauternes

Barton &. Guestier Margaux (Red Bordeaux)

Barton & Guestier Macon (Red Burgundy)

Barton & Guestier Pontet Canet (Red Bordeaux)

Barton & Guestier Pommard (Red Burgundy)

Barton & Guestier Royal Purple Sparkling

Burgundy

Charles Heidsieck Champagne (Vintage i923)

D. Leiden Hochheimer (Rhinewine)

D. Leiden Krone von Berncastcl (Moselle)

Francis Palugyay Tokay Ausbruch

Noilly Prat Vermouth

Francesco Drioli Maraschino

Ricasoli i93i Brolio Chianti

Dubonnet

Golden Wedding Whiskey

Bimini Superior Rum

Italian Vermouth

Green Chartreuse

Yellow Chartreuse

Benedictine

Curasao Orange*

Creme de Menthe, Green*

Creme de Menthe, White*

[i6]
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Anisette*

Creme de Cacao*

Apricot Brandy*

Heering's Cherry Liqueur

Parfait Amour*

Creme de Prunelle*

Kiimmel*

Quinquina*

Bardinet Elixer

Silver Wedding Gin

Cognac

Grenadine*

Cola Tonic

Magali-Kina*

•Bardinet, preferably.
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^Measure for ^Measure

Here is a scale for translating the measure-

ments in the following potations into simple

i933 units:

i dash equals 54 teaspoonful

i jigger equals i 5 4 ounces

54 wineglass equals i ounce

i wineglass equals 4 ounces

i pony equals i ounce

[i8]
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COCKTAILS

AND SOME COCKTAILER'S BALDERDASHES

"Cocktail—«. i. A drink made of

spirits mixed with bitters, sugar,

and flavoring. 2. An underbred

horse." (Funk and Wagnall's Dic-

tionary)
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(ginning the

A NOTE ON GINS

(Geneva)

Gin is an aromatic liquor distilled from vari-

ous grain, and blended with extract of Juniper

. . . from which it derives its name. In the mak-

ing of cocktails the following types are indi-

cated:

SILVER WEDDING DRY GIN — Gin free from any

sweetening or flavoring ingredient. Vaporized

and distilled with many rare ingredients.

OLD TOM — Gin sweetened with pure granu-

lated sugar.

PLYMOUTH — Dry gin to which a flavoring ex-

tract has been added.

SLOE GIN — A dry gin assimilated with the

sloe berry, a small, plumlike, astringent fruit, and

granulated sugar. Not to be confused with the

real gin.

[21]
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AVIATION

lA Lemon Juice . . . % Silver Wedding Gin

2 dashes Drioli Maraschino

BACO

(Whiskey Glass)

Dash of Orange Bitters .. . % Italian Vermouth

% Noilly Prat Vermouth

l/2 Silver Wedding Gin

Slice of Orange Peel, old-fashioned style

***

BRONX

lA Italian Vermouth... 54 Noilly Prat Vermouth

i4 Silver Wedding Gin

Frappe with piece of Orange Peel

***

CHOCOLATE SOLDIER

l/3 Dubonnet . . . % Silver Wedding Gin

Dash of Lime Juice

Frappe

[22]
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A FAMOUS TONGUE

UNPARCHER

DRY MARTINI

Dash of Orange Bitters

Silver Wedding Gin ... l/2 Italian Vermouth

Stir; strain

INSIDE

DOPE

ELEPHANT'S EAR

Vs Noilly Prat Vermouth

Silver Wedding Gin . . . l/3 Dubonnet

[23]
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BRONX (Original)

lA Orange Juice ... % Silver Wedding Gin

Dash of Italian Vermouth

Dash of Noilly Prat Vermouth

***

DIABOLA

% Dubonnet . . . % Silver Wedding Gin

2 dashes Orgeat Syrup

DUBONNET (Dry)

l/2 Dubonnet . . . l/2 Silver Wedding Gin

Stir well and strain into coc\tail glass

DUBONNET (Sweet)

% Dubonnet .. . >/3 Silver Wedding Gin

Slice Orange Peel

Stir and strain into coc\tail glass

***

ORANGE BLOSSOM

'/3 Orange Juice . . . '/3 Silver Wedding Gin

l/3 Italian Vermouth

Frappe

[24]
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KNOWS ALL THE

ANSWERS

MAIDEN'S PRAYER

Vs Orange Juice . . . % Lemon Juice

% Cointreau

% Silver Wedding Gin

***

WHO THREW THAT

SWITCH?

THIRD RAIL

l/3 Noilly Prat Vermouth

Dash of Orange Juice . . . 54 Italian Vermouth»

'/s Silver Wedding Gin

Sha1(e well, strain into wine glass, squeeze lemon

peel on top, sugar edge of glass

[25]
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MEET THE WHIFF

PLUSH HORSE

i dash Angostura Bitters . . . l/3 Magali Kina

% Silver Wedding Gin

Sha1(e well and strain into coc\tail glass.

Squeeze orange peel on top.

***

CLOVER CLUB

(Star Glass)

Juice of l/2 Lemon . . . l/2 spoon Sugar

l/2 pony Raspberry . .. !4 pony White of Egg

i jigger Silver Wedding Gin

Sha1(e well; strain

You won't care if you miss the last strain

***

ALEXANDER

lA Silver Wedding Gin

54 Creme de Cacao . . . l/i Cream

Frappe

[26]
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DELMONICO

Dash of Orange Bitters ... 5/2 French Vermouth

l/2 Silver Wedding Gin ... 2 slices Orange Peel

Frappe

WESTWARD

Hol

COLA TONIC

»/3 Silver Wedding Gin ... 2/3 Cola Tonic

2 dashes Orange Bitters

***

CORNELL

5 4 Noilly Prat Vermouth

l/2 Silver Wedding Gin

Frappe

***

FUTURITY

Dash of Angostura Bitters ... 54 Sloe Gin

5/2 Italian Vermouth

Stir

[27]
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EASY

Dash of Orange Bitters ... 14 Italian Vermouth

% Silver Wedding Gin

strain

***

SEVENTH HEAVEN

Tablespoon Grape Fruit Juice

Drioli Maraschino . . . % Silver Wedding Gin

***

THIRD DEGREE

MAKES MUMMIES TALK

'/4 Noilly Prat Vermouth

% Silver Wedding Gin

Several dashes Absinthe

Frappe

***

WEDDING BELLE

6 Orange Juice . . . '/£ Heering's Cherry Brandy

'/3 Silver Wedding Gin ... 54 Dubonnet

***

YALE

Dash of Orange Bitters . . . l/ 2 Tom Gin

l/2 Italian Vermouth

Stir; strain; a little Seltzer on top

[28]
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BRIDAL

2 dashes Orange Bitters

Dash of Drioli Maraschino

% jigg" Italian Vermouth ... % Plymouth Gin

Stir; strain

One piece Orange Peel, twisted, thrown in glass

***

FALLEN ANGEL

A GUARANTEED RECIPE FOR ALL ANGELS OR

NEAR-ANGELS

i dash Angostura Bitters

2 dashes Creme de Menthe

Juice of i lemon

i glass Silver Wedding Gin

***

TARZAN

DASH IT DOWN—THEN CLIMB A TREE—YOU CAN

DO IT

Dash of Lemon Juice . . . Dash of Grenadine

54 Apricot Brandy

% Noilly Prat Vermouth

5/3 Silver Wedding Gin

[29]
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BLUE DEVIL COCKTAIL

V2 Silver Wedding Gin

54 Lemon Juice ... 54 Driolo Maraschino

i dash Blue Vegetable Extract

Sha\e well and strain into coc\tail glass

BREAKFAST COCKTAIL

54 Grenadine ... % Silver Wedding Gin

The White of i Egg

ShaJ(e well and strain into large wine glass

B V D COCKTAIL

5/3 Bacardi Rum ... 54 Silver Wedding Gin

54 Noilly Prat Vermouth

Sha\e and strain into coc\tail glass

[30]
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 nails Dictionary.
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"Rum—a. (Colloq. Eng.)/Queer;

strange; peculiar." Funk and Wag-

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BOLO

Juice of lA Lemon . . . Juice of 54 Orange

54 wine glass Bimini Rum

i teaspoon Sugar

***

COMMODORE

54 teaspoon Sugar . . . i dash Lemon Juice

White of one Egg . . . i dash of Grenadine

i drink of Bimini Rum

r dash of Raspberry Syrup

This is quite a mixture

***

HOP TOAD

Juice of 54 Lime . . . 54 Bimini Rum

54 Apricot Brandy

Frappe

***

NEW LIFE

54 Magali-Kina ... 54 Bimini Rum

54 Cointreau

***

PLATINUM BLONDE

54 Sweet Cream . . . */$ Curasao

54 Bimini Rum

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THINGS WILL LOOK

TWICE AS BRIGHT

SEPTEMBER MORN

Juice of l/2 Lemon or Lime

Tablespoon Grenadine

White of i Egg . . . i glass Bimini Rum

***

EYE OPENER

The yolk of i Fresh Egg

i teaspoonful Powdered Sugar

2 dashes Absinthe ... 2 dashes Curasao

2 dashes Creme de Noyau

i liqueur glass Rum

Shel\e well and strain into coc\tail glass

EYEFUL TOWER
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APPLE PIE

l/2 Bimini Rum . . . y2 Italian Vermouth

4 dashes Apricot Brandy

2 dashes Grenadine ... 4 dashes Lemon Juice

Sha\e well and strain into coc\tail glass

***

BIMINI

2 jiggers Bimini Rum ... 2 Limes

A little Sugar ... A little Grenadine

well in crushed Ice

***

BIMINI No. 2

(Claret Ice)

Juice of i Lime . . . l/2 spoonful Sugar

A drink of Bimini Rum

A glass of Pineapple Juice

Sha\e well and pour into champagne glass,

filled with shaved Ice

***

SEVILLA

A PLEASANT PRELUDE TO THE OLD SPANISH

CUSTOMS

l/2 teaspoon Sugar . . . i Egg

l/2 Gonzalez Byass Diamond Jubilee Port

l/2 Bimini Rum

***

FLUFFY RUFFLES

J4 Bimini Rum . . . /2 Italian Vermouth

Slice of Lemon

Sha\e well, strain into coc\tail glass

[34]
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Generated on 2014-04-21 10:59 GMT / http://hdl.handle.net/2027/coo.31924073880043

WHEREIN WE TREAT OF BRANDIES

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ICHBIEN

THE HOSPITABLE ANSWER TO WIE GEHTS?

Yolk of i Egg ... i wine glass Milk

'/4 Orange Curasao . . . % Brandy

HOP FROG

Lime Juice . . . '/j Brandy

Frappe

WHO'S AFRAID

***

BIG BAD WOLF

Yolk of i Egg . . . Teaspoon Grenadine

l/3 Curasao ... % Brandy

[36]
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COURTNEY RYLEY COOPER

SO CALLED BECAUSE COOPER MAKES MUCH

BETTER ONES

54 glass of Lemon juice ... 54 Kina Lillet

54 glass Cointreau ... 54 glass Brandy

***

HARRY'S PICK ME UP

Teaspoon Grenadine . . . i glass Brandy

Juice of 54 a Lemon

Strain into medium highball glass; fill with

Morlant Champagne

***

BIRD

Twist 2 pieces Orange peel

Fill glass with fine Ice

% Triple Sec Curagao ... 54 Brandy

2 more twisted Orange peels

***

BRANT

2 dashes Angostura Bitters

54 White Mint ... % Brandy

Stir; strain

One piece of Lemon peel on top

***

BRANDY BLAZER

i lump Sugar . . . i piece Orange peel

i piece Lemon peel . . . i glass Brandy

Light with match, stir with long spoon. Admire

until glass brea\s

[37]
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WILL GET YOU OUT

OF ANY HOLE

CORPSE REVIVER

Italian Vermouth ... 54 Calvados

Y2 Napa Valley Brandy

THE SIDE CAR

i part Cointreau ... 3 parts Brandy

l/2 part Lemon juice

Sha\e vigorously . . . plenty of ice

For best effects, serve with a throat preparer

made as follows:

Toast some bread . . . crustless. On each slice

place thin layers of dill pickle. Sprinkle with

grated cheese, and bake in a hot oven until the

cheese melts ... or the whole business burns up.

BRANDY

i dash Angostura Bitters . . . i dash Gin

i jigger Brandy

Stir

[33]
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THE LOUISVILLE

NAMED AFTER A PULLMAN CAR

I part Brandy . . . i dash Grenadine

2 dashes Benedictine

i teaspoonful Lime juice

Stir in large bar glass, afterwards draining into

coc\tail glasses

***

MANILA HOTEL

i part Brandy . . . l/2 part Curagao

l/2 part Drioli Maraschino

l/2 teaspoon Lemon juice

Mix in highball glass, strain

***

COLD DECK

54 Creme de Menthe . . . !4 Italian Vermouth

l/2 Napa Valley Brandy

***

HARVARD

Dash of Orange • Bitters jigger Brandy

.... Italian Vermouth

Stir; strain; fill from siphon

***

BRANDY VERMOUTH

i dash Angostura Bitters

% Italian Vermouth . . . % -Brandy

[39]
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COFFEE COCKTAIL

SO CALLED BECAUSE IT LOOKS LIKE COFFEE IF

PROPERLY MADE

Yolk of i Egg ... i Tcaspoonf ul Sugar

Diamond Jubilee Port . . . '/£ Brandy

i dash Curasao

well and strain into small wineglass and

grate a little nutmeg on top

***

CUBAN COCKTAIL

Juice of y2 Lemon ... 54 Apricot Brandy

% Brandy

and strain

[40]
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 Whiskey
Generated on 2014-04-21 10:59 GMT / http://hdl.handle.net/2027/coo.31924073880043

HERE'S LOOKING AT YOU .. . DOUBLE!

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BEADLESTON

y2 Noilly Prat Vermouth

l/2 Golden Wedding Whiskey

Frappe

***

MANHATTAN.

Dash of Orange Bitters -—

l/2 Italian Vermouth

, l/2 Golden Wedding Whiskey

, Stir; strain

***

McKINLEY'S DELIGHT

i dash Absinthe

2 dashes Hearing's Cherry Brandy

% Golden Wedding Whiskey

l/i Italian Vermouth

Stir; strain

***

COMMODORE

l/i Lemon juice

'/3 Golden Wedding Whiskey

Creme de Cacao . . . Dash Grenadine Syrup

Frappe in champagne glass

***

APPROVE

lA glass Golden Wedding Whiskey

2 dashes Angostura Bitters

2 dashes Curasao

[42]
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OF COURSE THEY

DO!

HORSE'S NECK

•/s Golden Wedding Whiskey

Ginger Ale ... Slice of Lemon

Joggle a bit

THREE LITTLE PIGS

KILLS ALL FEAR OF THE BIG BAD WOLF

54 Benedictine

'/3 Golden Wedding Whiskey

l/3 Ginger Ale

OLD-FASHIONED WHISKEY

'/4 lump Sugar ... 2 spoons Water

i dash Angostura

i jigger Golden Wedding Whiskey

i piece Lemon peel . . . i lump Ice

Serve with small spoon

[43]
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BLUES

4 glasses of Golden Wedding Whiskey

i glass Curasao

Add teaspoon of syrup of prunes, pour over

crac\ed ice; sha\e until tired

BULL DOZER

Orange Juice .. . lA Italian Vermouth

% Golden Wedding Whiskey

l/4 Heering's Cherry Brandy

***

CHAMP ELYSEES CHOKER

(To choke 6 people)

4 glasses Golden Wedding Whiskey

2 glasses Absinthe

i glass Absinthe Bitters

Sha\e cordially

[44]
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MINT JULEP

THE FAVORITE OF THE SOUTH

4 Sprigs Fresh Mint

l/2 tablespoon Powdered Sugar

Crush mint leaves and sugar lightly and add

i glass Golden Wedding, Bourbon or Rye

Whiskey

Fill glass with crac\ed ice, stir gently until glass

is frosted, decorate on top with 3 sprigs of mint

WHISKEY FIZ

i large teaspoonful of Powdered White Sugar

dissolved in a little water

Juice of 5/2 Lemon

i wine glass Golden Wedding, Bourbon or

Rye Whiskey

Fill glass about % with shaved ice, stir well and

decorate with fruit in season

[45]
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Generated on 2014-04-21 11:14 GMT / http://hdl.handle.net/2027/coo.31924073880043
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 tster
IN WHICH

MIXTURES
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ABSINTHE

"ABSINTHE MAKES THE HEART GROW FONDER"

2 dashes of Silver Wedding Gin

% Absinthe . . . 1/3 Water

Stir; strain

MERRY WIDOW

l/2 Noilly Prat Vermouth

5 4 Dubonnet

Frappe

SOUL KISS

i Orange Juice . . . i Dubonnet

'/j Noilly Prat Vermouth

l/3 Italian Vermouth

***

SANCTUARY

'/4 Cointreau . . . lA Silver Wedding Gin

l/2 Dubonnet

[48]
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WIDOW'S DREAM

STIRS THE EMBERS

i liqueur glass Dubonnet... i Egg

Sha\e well, strain into medium size glass, add

cream. Admire

THE EARTHQUAKE

l/i Silver Wedding Gin

'/3 Whiskey . . . '/3 Absinthe

EVEN A BUILDING

WOULD FALL FOR

THIS

PICK ME UP

2 dashes Acid or Lemon Phosphate

V2 Italian Vermouth . . . l/2 Absinthe

Shake; strain

• [49]
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NORA BAYES

54 Noilly Prat Vermouth

54 Italian Vermouth ... 5/3 Absinthe

Frappe

CORONATION

54 Italian Vermouth

54 Noilly Prat Vermouth

54 Applejack .. . i dash Apricot Liqueur

***

ANNIVERSARY

2 dashes Orange Bitters . . . 54 Brandy

54 Silver Wedding Gin

54 Italian Vermouth

Stir; strain; two dashes of Curasao on top

***

CUPID

1 glass Sherry . . . i fresh Egg

i teaspoon powdered sugar

Some sprinkling of Cayenne Pepper

***

CHAUNCEY

Dash of Orange Bitters ... 54 Tom Gin

54 Golden Wedding Whiskey

54 Italian Vermouth ... 54 Brandy

Stir; strain

[50]
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ELIXIR

l/2 Kola Tonic . . . '/4 Calvados

EXTREMELY EFFECTIVE IN THE SUMMER HOUSE

DECOLLETE ANGEL

NO ANGEL

(BUT OH! WHAT A HALO!)

A TITLE SLIGHTLY ALTERED BY OUR CENSOR

% liquor glass Creme de Cacao

!4 Fresh Cream

Float Cream on top of Creme de Cacao

***

BAMBOO

2 dashes Orange Bitters

5/2 Gonzalez Byass Sherry

l/2 Noilly Prat Vermouth

Stir; strain
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ARMOUR

2 dashes Orange Bitters

l/2 jigger Gonzalez Byass Sherry

l/2 jigger Italian Vermouth

Stir; strain

BRAINSTORM

Vi glass of Golden Wedding Whiskey

2 dashes of Benedictine

2 dashes Noilly Prat Vermouth

Stir well, float orange peel on top

THUNDERCLAP

2 glasses Brandy

2 glasses Golden Wedding Whiskey

2 glasses Silver Wedding Gin

Sha\e thoroughly; serve and run!

[52]
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Generated on 2014-04-21 11:05 GMT / http://hdl.handle.net/2027/coo.31924073880043
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BARNACLE BILL

54 Elixer ... 14 Parfait Amour

54 Absinthe

Serve with oysters

When the dec\ catches fire ta\e to the boats

CRUISE WIDOW

!4 Parfait Amour . . . % Yellow Chartreuse

54 Benedictine

Beaten white of egg on top

PARFAIT AMOUR

THOSE FRENCH HAVE A LINE

Parfait Amour ...'/£ Silver Wedding Gin

Dash of Drioli Maraschino

[54]
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LISTING SLIGHTLY

TO STARBOARD

PASSENGER LIST

lA Brandy . . . !4 Silver Wedding Gin

lA Parfait Amour ... 54 Elixer

Dash of Absinthe

WILL MAKE YOU

SEE AROUND

CORNERS

NUDE EEL

lA Magali Kina . . . lA Elixer

Brandy . . . !4 Silver Wedding Gin

Dash Noilly Prat Vermouth

[55]
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Generated on 2014-04-21 11:05 GMT / http://hdl.handle.net/2027/coo.31924073880043
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 STRAIGHT
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CHAMPAGNE PUNCH

54 lb. Powdered Sugar .. . i glass Curasao

2 qts. Morlant Champagne

i qt. Sparkling Mineral Water

i glass Brandy

i glass Drioli Maraschino

Surround punch bowl with crac\ed ice, deco-

rations, etc. Stir well

CLARET PUNCH

l/ 2 lb. Powdered Sugar

3 qts. Barton & Guestier Margaux Claret

2 qts. Sparkling Water

l/2 pt. Lemon Juice . . . i glass Curasao

Mix in punch bowl. Usual decorations, ice, and

other claptrap

***

PLANTER'S PUNCH

Juice of i Lime

Small glass Bimini Rum . . . Fruit well

Pour in tall glass; fill with syphon soda water

***

BRANDY PUNCH

Juice of i5 Lemons . . . Juice of 4 Oranges

i % Ibs. Sugar . . . l/2 pt. Curasao

i glass Grenadine ... 2 qts. Brandy

Place large bloc\ of ice in punch bowl. Add to

above concoction one or two quarts spar\ling

water. Stir, etc.

[58]
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BOMBAY PUNCH

A ROYAL CONCOCTION FOR FESTIVE OCCASIONS!

MARRIAGES AND SUCH

i qt. Brandy . . . i qt. Gonzalez Byass Sherry

54 pt. Drioli Maraschino

{4 pt. Orange Curasao

4 qts. Morlant Champagne

2 qts. Carbonated Water

Stir gently in punch bowl. Surround bowl with

crac\ed ice. Decorate with fruits and whatnot

***

BOSTON MILK PUNCH

(Goblet)

Grate Nutmeg in Glass

l/2 spoon Sugar . . . l/2 jigger Whiskey

5/2 Bimini Rum

Fill with mil\; sha\e well

***

SAUTERNE PUNCH

yz lb. Powdered Sugar ... 2 qts. B. G. Sauterne

I liquor glass Drioli Maraschino

i liquor glass Curacao

i liquor glass Grand Marnier

Use punch bowl, bloc\ of ice, and slices of fruit

. . . in season

[59]
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REGENT PUNCH

i Lemon sliced . . . i Orange sliced

i can Pineapple and Juice

54 pint Bimini Rum

y2 pint O.F.C. Rye Whiskey ... i8 lumps Sugar

Mix in punch bowl; let stand 2 hours in cold

place. Add quic\ly pint of tea, and mix slowly.

When ready to serve, add quart of Champagne

RHINEWINE PUNCH

l/2 lb. Sugar

3 qts. Leiden Hochheimer Rhinewine

i qt. Sparkling Mineral Water

i glass Brandy . . . i glass Drioli Maraschino

2 tablespoons Tea

Put the tea in cheese, or, better, use two tea balls.

Steep in mixture for about ten minutes. Stir

well. Doctor up bowl in the usual way

ROMAN PUNCH

i qt. Morlant Champagne ... i qt. Bimini Rum

l/2 liquor glass Orange Bitters

Juice of i0 Lemons . . . Juice of 3 Oranges

2 Ibs. Sugar . . . Whites of i0 Eggs

Dissolve sugar in the fruit juices; add rind of i

orange and white of eggs well beaten. Stir, etc.

[60]
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Generated on 2014-04-21 11:05 GMT / http://hdl.handle.net/2027/coo.31924073880043
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TOM COLLINS

Juice of l/2 Lemon

l/2 tablespoon powdered Sugar

Jigger Silver Wedding Gin

S/ia^e well in tumbler; fill with soda water.

Add ice

BRANDY FIZZ

Juice of l/2 Lemon . . . l/2 tablespoon Sugar

i glass Brandy

Sha\e well, strain into medium size glass, fill

with syphon soda water

***

DUBONNET FIZZ

Juice of y2 Orange . . . Juice of */2 Lemon

Teaspoon Heering's Cherry Brandy

i glass Dubonnet

Shake well, strain into medium size glass.

Fill with soda water

GIN FIZZ

Juice of l/2 Lemon . . . l/2 tablespoon Sugar

I glass Silver Wedding Gin

ShaJ(e well, strain into large size glass and fill

with syphon soda water

[62]
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GRAND ROYAL FIZZ

Juice of 54 Lemon . . . l/2 tablespoon Sugar

i glass Silver Wedding Gin

2 dashes Drioli Maraschino

Juice of 54 Orange

i tablespoonful Sweet Cream

Shal(e well, strain into medium size glass, add

syphon water

IMPERIAL FIZZ

Juice of 54 Lemon ... 54 Bimini Rum

% Golden Wedding Whiskey

54 tablespoon Sugar

Shal(e well, strain into long tumbler, fill with

syphon soda water

MORNING GLORY FIZZ

Juice of 5 4 Lemon or Lime

5/2 tablespoon Powdered Sugar

White of i egg ... 2 dashes Absinthe

Glass Golden Wedding Whiskey

PINEAPPLE FIZZ

2 tablespoons Pineapple Juice

l/2 tablespoon Sugar . . . i glass Bimini Rum

Sha\e well, strain into medium size glass, fill

with syphon soda water

[63]
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Generated on 2014-04-21 11:10 GMT / http://hdl.handle.net/2027/coo.31924073880043

A. BOBB1 CO., INO. H. T.

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Generated on 2014-04-21 11:10 GMT / http://hdl.handle.net/2027/coo.31924073880043
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Generated on 2014-04-21 11:10 GMT / http://hdl.handle.net/2027/coo.31924073880043
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Generated on 2014-04-21 11:10 GMT / http://hdl.handle.net/2027/coo.31924073880043
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