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diff --git a/13487-h/13487-h.htm b/13487-h/13487-h.htm new file mode 100644 index 0000000..8f8f534 --- /dev/null +++ b/13487-h/13487-h.htm @@ -0,0 +1,3035 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=UTF-8"> +<title>The Project Gutenberg eBook of The Ideal Bartender, by Tom Bullock</title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + P { text-align: justify; + text-indent: 1em; + } + H1,H2,H3,H4,H5,H6 { + text-align: center; /* all headings centered */ + } + HR {background: blue; + margin-top: 1em; + margin-bottom: 1em; + height: 6px; + width: 65%; + } + BODY{margin-left: 10%; + margin-right: 10%; + width: 500px; + } + hr.full { width: 100%; + height: 5px; } + a:link {color:#0000ff; + text-decoration:none} + link {color:#0000ff; + text-decoration:none} + a:visited {color:#0000ff; + text-decoration:none} + a:hover {color:#ff0000} + pre {font-size: 8pt;} + + // --> + /* XML end ]]>*/ + </style> +</head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 13487 ***</div> +<h1>The Project Gutenberg eBook, The Ideal Bartender, by Tom Bullock</h1> +<br> +<br> +<br> +<br> +<hr class="full" noshade> +<br /><br /> +<h1>THE IDEAL BARTENDER</h1> + +<h3>by</h3> + +<h2>TOM BULLOCK</h2> + +<center> +<img src='images/bar.jpg' width='356' height='569' alt='Tom Bullock' title='Tom Bullock'> +</center> + +<p style='text-align: center;'>1917</p> + + + +<p style='text-align: center;'>DEDICATED</p> + +<p style='text-align: center;'>TO THOSE WHO ENJOY SNUG CLUB ROOMS, THAT THEY MAY LEARN THE ART OF +PREPARING FOR THEMSELVES WHAT IS GOOD.</p> + +<p style='text-align: center;'>IS IT ANY WONDER THAT MANKIND STANDS OPEN-MOUTHED BEFORE THE BARTENDER, +CONSIDERING THE MYSTERIES AND MARVELS OF AN ART THAT BORDERS ON MAGIC? +RECIPES FOUND IN THIS BOOK HAVE BEEN COMPOSED AND COLLECTED, TRIED AND +TESTED, IN A QUARTER-CENTURY OF EXPERIENCE BY TOM BULLOCK OF THE ST. +LOUIS COUNTRY CLUB. +</p> +<br /> + +<p>A testimonial from the St. Louis Post-Dispatch which appeared in the +form of an editorial, Wednesday evening, May 28, 1913, at a time when +Col. Roosevelt was vindicating, by a libel suit, his reputation for +sobriety and temperance.</p> + +<div class='blkquot'><p>Colonel Roosevelt's fatal admission that he drank just a part of one + julep at the St. Louis Country Club will come very near losing his + case.</p> + +<p> Who was ever known to drink just a part of one of Tom's? Tom, than + whom there is no greater mixologist of any race, color or condition + of servitude, was taught the art of the julep by no less than Marse + Lilburn G. McNair, the father of the julep. In fact, the very cup + that Col. Roosevelt drank it from belonged to Governor McNair, the + first Governor of Missouri, the great-grandfather of Marse Lilburn + and the great-great-grandfather of the julep.</p> + +<p> As is well known, the Country Club mint originally sprang on the + slopes of Parnassus and was transplanted thence to the bosky banks + of Culpeper Creek, Gaines County, Ky., and thence to our own + environs; while the classic distillation with which Tom mingles it + to produce his chief d'oeuvre is the oft-quoted liquefied soul of a + Southern moonbeam falling aslant the dewy slopes of the Cumberland + Mountains.</p> + +<p> To believe that a red-blooded man, and a true Colonel at that, ever + stopped with just a part of one of those refreshments which have + made St. Louis hospitality proverbial and become one of our most + distinctive genre institutions, is to strain credulity too far. Are + the Colonel's powers of self restraint altogether transcendent? Have + we found the living superman at last?</p> + +<p> When the Colonel says that he consumed just a part of one he + doubtless meant that he did not swallow the Mint itself, munch the + ice and devour the very cup. </p></div> + + + + +<hr /> +<a name='INTRODUCTION'></a><h2>INTRODUCTION</h2> +<br /> + +<p>I have known the author of "The Ideal Bartender" for many years, and it +is a genuine privilege to be permitted to testify to his qualifications +for such a work.</p> + +<p>To his many friends in St. Louis, Louisville, Cincinnati, Chicago and +elsewhere, my word will be superfluous, but to those who do not know +him, and who are to be the gainers by following his advices, it may +prove at the very beginning a stimulus to know something of his record +of achievement.</p> + +<p>For the past quarter of a century he has refreshed and delighted the +members and their friends of the Pendennis Club of Louisville and the +St. Louis Country Club of St. Louis. In all that time I doubt if he has +erred in even one of his concoctions. Thus if there is "many a slip +twixt the cup and the lip" it has been none of his doing, but rather the +fault of those who have appreciated his art too highly. But why go on! +His work is before you. It is the best to be had. Follow on, and as you +sip the nectar of his schemings tell your friends, to the end that both +they and he may be benefitted.</p> + +<p>G.H. WALKER.</p> + + + + + +<hr /> +<a name='ABRICONTINE_POUSSE_CAFE'></a><h3>ABRICONTINE POUSSE CAFE</h3> + +<p>Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, +Curacoa, Chartreuse and Brandy in equal proportions until the glass is +filled. The ingredients should be poured in one after the other from a +small Wine glass, with great care, to prevent the colors from blending. +Ignite the Brandy on top, and after it has blazed for a few seconds +extinguishing it by placing a saucer or the bottom of another glass over +the blazing fluid. Then serve.</p> +<br /> + + +<hr /> +<a name="ABSINTHE"></a><h3>ABSINTHE</h3> + +<p>(When the customer asks for Absinthe without specifying any particular +style of service).</p> + +<p>Pour one pony of Absinthe into large Bar glass and let ice cold water +drip from the Absinthe glass into Bar glass until full. The Absinthe +glass has a hole in the center. By filling the bowl of the Absinthe +glass partly with Shaved Ice, and the rest with water, the water will be +ice cold as it drops from the Absinthe glass.</p> +<br /> + + +<hr /> +<a name='ABSINTHE_AMERICAN_SERVICE'></a><h3>ABSINTHE, AMERICAN SERVICE</h3> + +<p>Mixing glass ¾ full Shaved Ice.</p> + +<p>4 dashes Gum Syrup.</p> + +<p>1 pony Absinthe.</p> + +<p>Shake until outside of shaker is well frosted; strain into large +Champagne glass and serve.</p> +<br /> + + +<hr /> +<a name="ABSINTHE_COCKTAIL"></a><h3>ABSINTHE COCKTAIL</h3> + +<p>Mixing glass ¾ full Shaved Ice.</p> + +<p>½ jigger Water.</p> + +<p>½ jigger Absinthe.</p> + +<p>2 dashes Angostura Bitters.</p> + +<p>1 teaspoonful Benedictine.</p> + +<p>Stir; strain into Cocktail glass and serve.</p> +<br /> + + +<hr /> +<a name="ABSINTHE_FRAPPE"></a><h3>ABSINTHE FRAPPE</h3> + +<p>Fill medium Bar glass full of Shaved Ice.</p> + +<p>1 teaspoonful Benedictine.</p> + +<p>1 pony Absinthe.</p> + +<p>Shake until outside of Shaker has frosty appearance; strain into +six-ounce Shell glass and serve.</p> +<br /> + + +<hr /> +<a name="ABSINTHE_FRENCH_SERVICE"></a><h3>ABSINTHE, FRENCH SERVICE</h3> + +<p>Pour 1 pony of Absinthe into a Champagne glass which is standing in a +bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. +Raise the bowl and let the Ice Water drip into the Absinthe until the +proper color is obtained. Serve in thin Bar glass.</p> +<br /> + + +<hr /> +<a name="ABSINTHE_ITALIAN_SERVICE"></a><h3>ABSINTHE, ITALIAN SERVICE</h3> + +<p>1 pony of Absinthe in a large Bar glass.</p> + +<p>3 pieces Cracked Ice.</p> + +<p>3 dashes Maraschino.</p> + +<p>½ pony Anisette.</p> + +<p>Pour Ice Water in glass, at same time stirring gently with Bar Spoon. +Serve.</p> +<br /> + + +<hr /> +<a name="ADMIRAL_SCHLEY_HIGH_BALL"></a><h3>ADMIRAL SCHLEY HIGH BALL</h3> + +<p>Drop a piece of Ice into a High Ball glass.</p> + +<p>1 teaspoonful Pineapple Syrup.</p> + +<p>1 teaspoonful Lemon Juice.</p> + +<p>⅔ jigger Irish Whiskey.</p> + +<p>⅔ jigger Tokay, Angelica or Sweet Catawba Wine.</p> + +<p>Fill up with Apollinaris or Seltzer.</p> +<br /> + + +<hr /> +<a name="ALE_FLIP"></a><h3>ALE FLIP</h3> + +<p>Fill an Ale glass nearly full.</p> + +<p>1 teaspoonful of Bar Sugar.</p> + +<p>Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink +with a spoon alongside of the glass.</p> +<br /> + + +<hr /> +<a name="ALE_SANGAREE"></a><h3>ALE SANGAREE</h3> + +<p>Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and +serve with grated Nutmeg on top.</p> +<br /> + + +<hr /> +<a name="AMERICAN_POUSSE_CAFE"></a><h3>AMERICAN POUSSE CAFE</h3> + +<p>Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, +Curacoa and Brandy in equal proportions until the glass is filled. Then +proceed as for Abricontine Pousse Cafe.</p> +<br /> + + +<hr /> +<a name="APOLLINARIS_LEMONADE"></a><h3>APOLLINARIS LEMONADE</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>2 teaspoonfuls Powdered Sugar.</p> + +<p>1 Lemon's Juice.</p> + +<p>Fill up with Apollinaris; stir; strain into Lemonade glass dress with +Fruit and serve.</p> +<br /> + + +<hr /> +<a name="APPLE_JACK_COCKTAIL"></a><h3>APPLE JACK COCKTAIL</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>3 dashes Gum Syrup.</p> + +<p>3 dashes Raspberry Syrup.</p> + +<p>1¼ jiggers Applejack.</p> + +<p>Shake; strain into Cocktail glass and serve with piece of Lemon Peel +twisted on top.</p> +<br /> + + +<hr /> +<a name="APPLEJACK_FIX"></a><h3>APPLEJACK FIX</h3> + +<p>Fill large Bar glass with Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar, dissolved in little Water.</p> + +<p>¼ Juice of 1 Lemon.</p> + +<p>3 dashes of Curacoa.</p> + +<p>4 dashes of any Fruit Syrup.</p> + +<p>1 jigger Applejack Brandy.</p> + +<p>Stir; dress with Fruits; serve with Straws.</p> +<br /> + + +<hr /> +<a name="APPLEJACK_SOUR"></a><h3>APPLEJACK SOUR</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar, dissolved in little Water.</p> + +<p>3 dashes lemon or Lime Juice.</p> + +<p>1 jigger Applejack.</p> + +<p>Stir well; strain into Sour glass; dress with Fruit and Berries and +serve.</p> +<br /> + + +<hr /> +<a name='ARF_AND_ARF'></a><h3>"ARF-AND-ARF"</h3> + +<p>Pour into an Ale glass or mug ½ Porter and ½ Ale, or Porter and +Stout with Ale, or ½ Old and ½ New Ale.</p> + +<p>The use of the Porter and Ale is more prevalent in England. In the +United States ½ Old and ½ New Ale is usually used when this drink is +called for, unless otherwise specified.</p> +<br /> + + +<hr /> +<a name="ARRACK_PUNCH"></a><h3>ARRACK PUNCH</h3> + +<p>Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris +Water in which a heaping teaspoonful of Bar Sugar has been dissolved. +Add:</p> + +<p>1 Lump Ice.</p> + +<p>¾ jigger Batavia Arrack.</p> + +<p>¼ Jigger Jamaica Rum.</p> + +<p>Stir well; dash with Champagne; stir again briskly; dress with Fruit and +Serve.</p> +<br /> + + +<hr /> +<a name="ASTRINGENT"></a><h3>ASTRINGENT</h3> + +<p>½ Wineglass Port Wine.</p> + +<p>6 dashes Jamaica Ginger.</p> + +<p>Fill up with Brandy; stir gently and serve with little Nutmeg on top.</p> +<br /> + + +<hr /> +<a name="AUDITORIUM_COOLER"></a><h3>AUDITORIUM COOLER</h3> + +<p>Into large Bar glass squeeze Juice of 1 Lemon.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>1 bottle Ginger Ale off the ice.</p> + +<p>Stir; decorate with Fruit and Berries, Serve.</p> +<br /> + +<hr /> +<a name="ALL_RIGHT_COCKTAIL"></a><h3>ALL RIGHT COCKTAIL</h3> + +<p>Use a large Mixing glass filled with Lump Ice.</p> + +<p>1 jigger Rye Whiskey.</p> + +<p>⅔ jigger Orange Curacoa.</p> + +<p>1 dash Angostura Bitters.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BACARDI_COCKTAIL"></a><h3>BACARDI COCKTAIL</h3> + +<p>Use a large Mixing glass.</p> + +<p>Fill with Lump Ice.</p> + +<p>½ jigger Cusinier Grenadine.</p> + +<p>1 jigger Bacardi Rum.</p> + +<p>Shake well and serve in a Cocktail glass.</p> +<br /> + +<hr /> +<a name="BACARDI_COCKTAILmdashCountry_Club_Style"></a><h3>BACARDI COCKTAIL—Country Club Style</h3> + +<p>Use a large Mixing glass.</p> + +<p>Fill with Lump Ice.</p> + +<p>½ Lime Juice.</p> + +<p>2 dashes Imported Grenadine.</p> + +<p>1 jigger Bacardi Rum.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BALDY_COCKTAIL"></a><h3>BALDY COCKTAIL</h3> + +<p>Use a large Mixing glass with Lump Ice.</p> + +<p>1 jigger of Burnette's Old Tom Gin.</p> + +<p>1 pony of Orange Juice.</p> + +<p>1 Dash of Orange Bitters.</p> + +<p>Shake; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BAMBOO_COCKTAIL"></a><h3>BAMBOO COCKTAIL</h3> + +<p>Fill large Bar glass ⅓ full Fine Ice.</p> + +<p>¾ Sherry Wine.</p> + +<p>¾ Italian Vermouth.</p> + +<p>Stir; strain into Cocktail glass. Serve.</p> +<br /> + +<hr /> +<a name="BLACK_COW"></a><h3>BLACK COW</h3> + +<p>Use a large Mixing glass with Lump Ice.</p> + +<p>2 jiggers of Cream.</p> + +<p>1 bottle Sarsaparilla.</p> + +<p>Stir well and serve with Straws.</p> +<br /> + +<hr /> +<a name="BLOOD_HOUND_COCKTAIL"></a><h3>BLOOD HOUND COCKTAIL</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>Add ½ dozen fresh Strawberries.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BOMBAY_COCKTAIL"></a><h3>BOMBAY COCKTAIL</h3> + +<p>Use a Claret glass.</p> + +<p>½ pony Olive Oil.</p> + +<p>½ pony Vinegar.</p> + +<p>½ pony Worcestershire Sauce.</p> + +<p>Break one Ice Cold Egg into glass.</p> + +<p>Add salt and Spanish Paprica and serve.</p> +<br /> + +<hr /> +<a name="BENEDICTINE"></a><h3>BENEDICTINE</h3> + +<p>Place an inverted Whiskey glass on the bar, set a Pony glass on it and +fill up with Benedictine. Serve all liquors straight in this manner.</p> +<br /> + +<hr /> +<a name="BEEF_TEA"></a><h3>BEEF TEA</h3> + +<p>½ teaspoonful Beef Extract in small Bar glass.</p> + +<p>Fill glass with Hot Water. Stir well while seasoning with Pepper, Salt +and Celery Salt. Serve with small glass of Cracked Ice and spoon on the +side.</p> +<br /> + +<hr /> +<a name="BISHOP"></a><h3>BISHOP</h3> + +<p>1 teaspoonful Bar Sugar in large Bar glass.</p> + +<p>2 dashes Lemon Juice with the Skin of Two Slices.</p> + +<p>Fill glass ¾ full Shaved Ice.</p> + +<p>1 dash Seltzer Water.</p> + +<p>2 dashes Jamaica Rum.</p> + +<p>Fill up with Claret or Burgundy; shake; ornament with Fruit and serve +with Straws.</p> +<br /> + +<hr /> +<a name="BISHOP_A_LA_PRUSSE"></a><h3>BISHOP A LA PRUSSE</h3> + +<p>Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a +light brown color, and then place them in a deep dish and scatter over +them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret +Wine. Then cover the dish and set aside for 24 hours before the time to +serve. When about ready for the service, set the dish in boiling water; +press the Juice from the Oranges with a large spoon or wooden potato +masher and strain the Juice through a fine seive or cheese cloth. Then +boil 1 pint of Port or Claret and mix it with the Strained Juice. Serve +in stem Claret glasses while warm. A little Nutmeg on top improves the +drink, but should not be added unless requested by customer or guest.</p> +<br /> + +<hr /> +<a name="BISMARCK"></a><h3>BISMARCK</h3> + +<p>2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.</p> + +<p>1 yolk of an Egg covered with Benedictine so as not to break the yolk.</p> + +<p>½ Wineglass Kuemmel.</p> + +<p>1 light dash Angostura Bitters.</p> + +<p>The colors should be kept separate and great care exercised to prevent +the ingredients from running together.</p> +<br /> + +<hr /> +<a name="BIZZY_IZZY_HIGH_BALL"></a><h3>BIZZY IZZY HIGH BALL</h3> + +<p>Drop 1 piece of Ice into a Highball glass.</p> + +<p>2 dashes Lemon Juice.</p> + +<p>2 teaspoonfuls Pineapple Syrup.</p> + +<p>½ jigger Sherry Wine.</p> + +<p>½ jigger Rye or Bourbon Whiskey.</p> +<br /> + +<hr /> +<a name="BLACK_STRIPE"></a><h3>BLACK STRIPE</h3> + +<p>Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add +1 tablespoonful of Molasses.</p> + +<p>If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on +top.</p> + +<p>If to serve cold, add ½ Wineglass Water. Stir well and fill up with +Shaved Ice.</p> +<br /> + +<hr /> +<a name="BLACK_AND_TAN_PUNCH_For_party_of_10"></a><h3>BLACK AND TAN PUNCH (For party of 10)</h3> + +<p>1 lb. white Sugar.</p> + +<p>Juice of 6 Lemons.</p> + +<p>1 quart Guinness Stout.</p> + +<p>1 quart Champagne.</p> + +<p>Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice +cold. Serve in Punch glasses dressed with Fruit.</p> +<br /> + +<hr /> +<a name="BLACKTHORNE_COCKTAIL"></a><h3>BLACKTHORNE COCKTAIL</h3> + +<p>Fill Mixing glass ⅔ full Shaved Ice.</p> + +<p>¼ teaspoonful Lemon Juice.</p> + +<p>1 teaspoonful Syrup.</p> + +<p>½ jigger Vermouth.</p> + +<p>½ Jigger Sloe Gin.</p> + +<p>1 dash Angostura Bitters.</p> + +<p>2 dashes Orange Bitters.</p> + +<p>Stir; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BLACKTHORNE_SOUR"></a><h3>BLACKTHORNE SOUR</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>4 dashes Lime or Lemon Juice.</p> + +<p>1 teaspoonful Pineapple Syrup.</p> + +<p>½ teaspoonful green Chartreuse.</p> + +<p>1 jigger Sloe Gin.</p> + +<p>Stir; strain into Claret glass; ornament with Fruit and serve.</p> +<br /> + +<hr /> +<a name="BLIZS_ROYAL_RICKEY"></a><h3>BLIZ'S ROYAL RICKEY</h3> + +<p>Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.</p> + +<p>½ Lime or ¼ Lemon.</p> + +<p>4 dashes Raspberry Syrup.</p> + +<p>1 pony Vermouth.</p> + +<p>¾ jigger Gin.</p> + +<p>Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="BLUE_BLAZER"></a><h3>BLUE BLAZER</h3> + +<p>Use two Pewter or Silver Mugs.</p> + +<p>1 teaspoonful Bar Sugar dissolved in a little Hot Water.</p> + +<p>1 Wineglass (or jigger) Scotch Whiskey.</p> + +<p>Ignite the mixture, and while blazing pour it several times from one mug +to the other. Serve with a piece of twisted Lemon Peel on top.</p> +<br /> + +<hr /> +<a name="BOATING_PUNCH"></a><h3>BOATING PUNCH</h3> + +<p>Into a large Bar glass put:</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>2 dashes Lemon Juice.</p> + +<p>1 dash Lime Juice.</p> + +<p>Fill up with Shaved Ice and add:</p> + +<p>1 pony Brandy.</p> + +<p>1 jigger Santa Cruz Bum.</p> + +<p>Stir; dress with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="BOMBAY_PUNCH_2_12_gallon_mixture_for_40_people"></a><h3>BOMBAY PUNCH (2½-gallon mixture for 40 people)</h3> + +<p>Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in +a Punch bowl and add:</p> + +<p>1 box Strawberries.</p> + +<p>2 Lemons, sliced.</p> + +<p>6 Oranges, sliced.</p> + +<p>1 Pineapple, cut into small pieces.</p> + +<p>1 quart Brandy.</p> + +<p>1 quart Sherry Wine.</p> + +<p>1 quart Madeira Wine.</p> + +<p>Stir well; empty into another bowl in which a block of Clear Ice has +been placed and add:</p> + +<p>4 quarts of Champagne.</p> + +<p>2 quarts Carbonated Water.</p> + +<p>Serve into Punch glasses so that each person will have some of the +Fruit.</p> +<br /> + +<hr /> +<a name="BON_SOIR_quotGood_Nightquot"></a><h3>BON SOIR ("Good Night")</h3> + +<p>Fill a Sherry glass ½ full of Shaved Ice.</p> + +<p>½ pony Benedictine.</p> + +<p>½ pony Creme Yvette.</p> + +<p>Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.</p> +<br /> + +<hr /> +<a name="BOSTON_COOLER"></a><h3>BOSTON COOLER</h3> + +<p>1 Lemon Rind in large Bar glass. 3 lumps Ice. 1 bottle Ginger Ale. 1 +bottle Sarsaparilla.</p> + +<p>Serve.</p> +<br /> + +<hr /> +<a name="BOTTLE_OF_COCKTAIL"></a><h3>BOTTLE OF COCKTAIL</h3> + +<p>Pour a quart of Whiskey or other Liquor desired into a Bar measure or +glass pitcher and add:</p> + +<p>1 jigger Gum Syrup.</p> + +<p>1 pony Curacoa.</p> + +<p>¾ pony Angostura Bitters.</p> + +<p>Pour back and forth from one measure or pitcher into another measure or +pitcher until the liquid is thoroughly mixed. Bottle and cork.</p> +<br /> + +<hr /> +<a name="BRACE_UP"></a><h3>BRACE UP</h3> + +<p>1 tablespoonful Bar Sugar in large Mixing glass.</p> + +<p>3 dashes Boker's or Angostura Bitters.</p> + +<p>3 dashes Lemon Juice.</p> + +<p>2 dashes Anisette.</p> + +<p>1 Egg.</p> + +<p>1 jigger Brandy</p> + +<p>½ glass Shaved Ice.</p> + +<p>Shake well; strain into tall, thin glass; fill with Apollinaris and +serve.</p> +<br /> + +<hr /> +<a name="BRANDY_AND_GINGER_ALE"></a><h3>BRANDY AND GINGER ALE</h3> + +<p>3 lumps of Ice in tall, thin glass.</p> + +<p>1 Wineglass Brandy.</p> + +<p>1 bottle Ginger Ale.</p> + +<p>Stir briskly and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_AND_SODA"></a><h3>BRANDY AND SODA</h3> + +<p>2 pieces of Ice in tall, thin glass.</p> + +<p>1 Wineglass Brandy.</p> + +<p>1 bottle plain Soda.</p> + +<p>Stir briskly and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_FLIP"></a><h3>BRANDY FLIP</h3> + +<p>Fill medium. Bar glass ¼ full Shaved Ice.</p> + +<p>1 Egg broken in whole.</p> + +<p>2 level teaspoonfuls Bar Sugar.</p> + +<p>1 jigger Brandy.</p> + +<p>Shake well; strain into small Shell glass; grate a little Nutmeg on top +and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_FLOAT"></a><h3>BRANDY FLOAT</h3> + +<p>Fill a Cocktail glass ⅔ full of Carbonated Water.</p> + +<p>1 pony Brandy floated on top.</p> + +<p>(Use spoon to float the Brandy).</p> +<br /> + +<hr /> +<a name="BRANDY_JULEP"></a><h3>BRANDY JULEP</h3> + +<p>Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping +teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and +Water with a Muddler until the flavor of the Mint has been extracted. +Then withdraw the Mint and pour the flavored Water into a tall Shell +glass or large Goblet, which has been filled with fine Ice, and add:</p> + +<p>1 jigger of Brandy.</p> + +<p>2 dashes Jamaica Rum.</p> + +<p>Stir well; decorate with few sprigs of Mint by planting the sprigs stems +downward in the Ice around the rim of glass; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_PUNCH"></a><h3>BRANDY PUNCH</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar dissolved in little Water.</p> + +<p>½ Juice of 1 Lemon.</p> + +<p>¼ jigger Santa Cruz Rum.</p> + +<p>1½ jiggers Brandy.</p> + +<p>1 slice Orange.</p> + +<p>1 piece of Pineapple.</p> + +<p>Shake; dress with Fruit and serve with Straw.</p> +<br /> + +<hr /> +<a name="BRANDY_SCAFFA"></a><h3>BRANDY SCAFFA</h3> + +<p>Into a small Wineglass pour:</p> + +<p>Green Chartreuse.</p> + +<p>Maraschino.</p> + +<p>Old Brandy.</p> + +<p>In equal proportion to fill the glass, using care as in preparing +Crustas, not to allow the colors to blend.</p> +<br /> + +<hr /> +<a name="BRANDY_SHAKE"></a><h3>BRANDY SHAKE</h3> + +<p>Fill small Bar glass ¾ full Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>Juice of 2 Limes.</p> + +<p>1 jigger Brandy.</p> + +<p>Shake; strain into small fancy glass and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_SHRUB_2_gallon_mixture_for_40_people"></a><h3>BRANDY SHRUB (2-gallon mixture for 40 people)</h3> + +<p>Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 +Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it +aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6 +pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda. +Strain through a bag and bottle.</p> +<br /> + +<hr /> +<a name="BRANDY_SKIN"></a><h3>BRANDY SKIN</h3> + +<p>Fill a Whiskey glass ½ full Hot Water and pour in:</p> + +<p>1 jigger Brandy.</p> + +<p>Twist a piece of Lemon Skin on top and serve.</p> + +<p>(It may occur that a customer will ask for a little Sugar. In that case +add ½ small teaspoonful, and stir).</p> +<br /> + +<hr /> +<a name="BRANDY_SLING"></a><h3>BRANDY SLING</h3> + +<p>In a Whiskey glass:</p> + +<p>1 lump Ice.</p> + +<p>1 teaspoonful Sugar dissolved in little Water.</p> + +<p>1 jigger Brandy.</p> + +<p>Stir; twist in a piece of Lemon Peel; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_SMASH"></a><h3>BRANDY SMASH</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>1 heaping teaspoonful Bar Sugar.</p> + +<p>3 sprigs of Mint.</p> + +<p>1 jigger Brandy.</p> + +<p>Stir; strain into fancy Stem glass and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_SOUR"></a><h3>BRANDY SOUR</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>3 dashes Lemon or Lime Juice.</p> + +<p>3 dashes Seltzer or Apollinaris Water.</p> + +<p>1 jigger Brandy.</p> + +<p>Stir; strain into Sour glass; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="BRANDY_TODDY"></a><h3>BRANDY TODDY</h3> + +<p>Into a Whiskey glass drop 1 lump Cracked Ice.</p> + +<p>1 teaspoonful of Bar Sugar dissolved in little Water.</p> + +<p>Stir; place the bottle before the customer and allow him to pour his own +drink.</p> +<br /> + +<hr /> +<a name="BRONX_COCKTAIL"></a><h3>BRONX COCKTAIL</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>⅓ jigger Dry Gin.</p> + +<p>⅓ jigger French Vermouth.</p> + +<p>⅓ jigger Italian Vermouth.</p> + +<p>1 Slice Orange.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BURNT_BRANDY"></a><h3>BURNT BRANDY</h3> + +<p>Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and +pour over the Sugar 1½ jiggers of Cognac Brandy. Ignite the Sugar and +Brandy and let them burn for about two minutes. Then cover the dish or +saucer with a plate, and when the fire is extinguished pour the liquid +into a small Bar glass and serve.</p> +<br /> + +<hr /> +<a name="BUSTER_BROWN_COCKTAIL"></a><h3>BUSTER BROWN COCKTAIL</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 teaspoonful Gum Syrup.</p> + +<p>2 dashes Lemon Juice.</p> + +<p>2 dashes Orange Bitters.</p> + +<p>1 jigger Whiskey.</p> + +<p>Stir; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="BUTTERED_RUM"></a><h3>BUTTERED RUM</h3> + +<p>In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water, +and add:</p> + +<p>1¼ Jiggers Rum.</p> + +<p>1 piece of Butter about the size of a Walnut.</p> + +<p>Grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="CALIFORNIA_SHERRY_COBBLER"></a><h3>CALIFORNIA SHERRY COBBLER</h3> + +<p>1 pony of Pineapple Syrup in large Bar glass.</p> + +<p>2 jiggers California Sherry.</p> + +<p>Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a +little Port Wine on top and serve with Straws.</p> +<br /> + +<hr /> +<a name="CALIFORNIA_WINE_COBBLER"></a><h3>CALIFORNIA WINE COBBLER</h3> + +<p>Fill tall, thin glass nearly full Shaved Ice.</p> + +<p>1 heaping teaspoonful Bar Sugar.</p> + +<p>Juice of 1 Orange.</p> + +<p>2½ jiggers California Wine.</p> + +<p>Stir; ornament with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="CARLETON_RICKEYmdashSt_Louis_Style"></a><h3>CARLETON RICKEY—St. Louis Style</h3> + +<p>Use a large Mixing glass; fill with lump Ice.</p> + +<p>Juice 1 Lime.</p> + +<p>Drop squeezed Lime in glass.</p> + +<p>1 jigger Old Bourbon Whiskey.</p> + +<p>Fill with Sweet Soda.</p> + +<p>Stir well and serve.</p> +<br /> + +<hr /> +<a name="CATAWBA_COBBLER"></a><h3>CATAWBA COBBLER</h3> + +<p>Fill large Bar glass ½ full of Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar dissolved in a little Water.</p> + +<p>1½ jiggers Catawba Wine.</p> + +<p>¼ slice of Orange.</p> + +<p>Fill with Shaved Ice; stir well; decorate with Berries and serve with +Straws.</p> +<br /> + +<hr /> +<a name="CELERY_SOUR"></a><h3>CELERY SOUR</h3> + +<p>Fill large Bar glass full Shaved Ice.</p> + +<p>1 teaspoonful Lemon Juice.</p> + +<p>1 teaspoonful Pineapple Syrup.</p> + +<p>1 teaspoonful Celery Bitters.</p> + +<p>Stir; strain into Fancy Wineglass with Fruit and serve.</p> +<br /> + +<hr /> +<a name="CENTURY_CLUB_PUNCH_for_a_party_of_5"></a><h3>CENTURY CLUB PUNCH (for a party of 5)</h3> + +<p>Fill glass Pitcher ¼ full Cracked Ice.</p> + +<p>½ pint Jamaica Rum.</p> + +<p>½ pint Santa Cruz Rum.</p> + +<p>2½ pints aerated Water.</p> + +<p>2½ tablespoonfuls Bar Sugar.</p> + +<p>Stir well and serve in Punch glasses.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE"></a><h3>CHAMPAGNE</h3> + +<p>Serve off the Ice very cold. Ice should never be put in the Wine.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_COBBLER"></a><h3>CHAMPAGNE COBBLER</h3> + +<p>1 teaspoonful Bar Sugar in large Bar glass.</p> + +<p>1 slice Lemon Peel.</p> + +<p>1 slice Orange Peel</p> + +<p>Fill glass ½ full Shaved Ice and fill up with Champagne. Decorate with +Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_COCKTAIL"></a><h3>CHAMPAGNE COCKTAIL</h3> + +<p>1 lump Sugar in tall, thin glass.</p> + +<p>1 small piece Ice.</p> + +<p>2 dashes Angostura Bitters.</p> + +<p>1 piece twisted Lemon Peel.</p> + +<p>Fill up with Champagne.</p> + +<p>Stir and serve.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_CUP_2_gallon_mixture"></a><h3>CHAMPAGNE CUP (2-gallon mixture)</h3> + +<p>For mixing use a large Punch bowl or other suitable vessel of glass or +porcelain lined.</p> + +<p>4 Oranges, sliced.</p> + +<p>4 Lemons, sliced.</p> + +<p>½ Pineapple, sliced.</p> + +<p>½ pint Chartreuse.</p> + +<p>½ pint Abricontine.</p> + +<p>1 pint Curacoa.</p> + +<p>1 pint Cognac Brandy.</p> + +<p>1 pint Tokay Wine.</p> + +<p>Stir well and allow mixture to stand three hours. Strain into another +bowl and add:</p> + +<p>3 quarts Champagne.</p> + +<p>3 pints Apollinaris Water.</p> + +<p>1 large piece of Ice.</p> + +<p>Stir well; decorate with Fruit; float slices of Grape Fruit on top and +serve in Champagne glasses.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_FRAPPE"></a><h3>CHAMPAGNE FRAPPE</h3> + +<p>Place a bottle in a Champagne cooler and around it a freezing mixture of +fine Ice and Salt. Twirl the bottle until it is about to freeze, when it +will be ready to serve.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_JULEP"></a><h3>CHAMPAGNE JULEP</h3> + +<p>Fill medium size Shell glass ⅓ full Cracked Ice.</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>2 sprigs bruised Mint.</p> + +<p>Pour Champagne slowly into the glass, stirring gently at the same time.</p> + +<p>Dress with fruit; dash with Brandy and serve with Straws.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_PUNCH_for_a_party_of_6"></a><h3>CHAMPAGNE PUNCH (for a party of 6)</h3> + +<p>Into a glass Pitcher pour the Juice of 1 Lemon, and add:</p> + +<p>¼ lb. Bar Sugar.</p> + +<p>1 jigger Strawberry Syrup.</p> + +<p>1 quart bottle Champagne.</p> + +<p>Stir with Ladle and drop in:</p> + +<p>1 sliced Orange.</p> + +<p>3 slices Pineapple.</p> + +<p>Decorate with Fruit and serve in Champagne goblets.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_SOUR"></a><h3>CHAMPAGNE SOUR</h3> + +<p>Fill medium Bar glass ⅓ full Shaved Ice.</p> + +<p>3 dashes Lemon Juice.</p> + +<p>Fill up with Champagne.</p> + +<p>Stir gently; dress with Fruit and Berries; dash with Brandy and serve +with Straws.</p> +<br /> + +<hr /> +<a name="CHAMPAGNE_VELVET"></a><h3>CHAMPAGNE VELVET</h3> + +<p>Fill Goblet ½ full ice-cold Champagne. Fill up balance of Goblet with +ice-cold Porter. Stir and serve.</p> +<br /> + +<hr /> +<a name="CHOCOLATE_PUNCH"></a><h3>CHOCOLATE PUNCH</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>¼ jigger Curacoa.</p> + +<p>1 jigger Port Wine.</p> + +<p>1 Egg.</p> + +<p>Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on +top and serve.</p> +<br /> + +<hr /> +<a name="CIDER_EGGNOG"></a><h3>CIDER EGGNOG</h3> + +<p>Into a large Bar glass break a fresh Egg.</p> + +<p>1 teaspoonful Sugar.</p> + +<p>4 lumps Cracked Ice.</p> + +<p>Fill up with Sweet Cider.</p> + +<p>Shake; strain into tall, thin glass and serve with grated Nutmeg on top.</p> +<br /> + +<hr /> +<a name="CLARET_AND_ICE"></a><h3>CLARET AND ICE</h3> + +<p>4 lumps Ice in medium size Mineral Water glass.</p> + +<p>Fill up with Claret and serve.</p> +<br /> + +<hr /> +<a name="CLARET_COBBLER"></a><h3>CLARET COBBLER</h3> + +<p>Dissolve one teaspoonful of Sugar with little Water in large Bar glass.</p> + +<p>1 quartered slice Orange.</p> + +<p>2 jiggers Claret.</p> + +<p>Fill up with Shaved Ice and serve with Straws.</p> +<br /> + +<hr /> +<a name="CLARET_CUP_2_gallon_mixture"></a><h3>CLARET CUP (2-gallon mixture)</h3> + +<p>For mixing use a large Punch bowl or other suitable vessel of glass or +porcelain lined.</p> + +<p>6 Oranges, sliced.</p> + +<p>3 Lemons, sliced.</p> + +<p>2 Pineapples.</p> + +<p>2 jiggers Abricontine.</p> + +<p>4 jiggers Curacoa.</p> + +<p>4 quarts Claret.</p> + +<p>3 pints Apollinaris.</p> + +<p>Mix well with a Ladle and set aside for three hours before using. Then +strain info another bowl, and when ready to use add 3 pints of some +sparkling Wine, preferably Champagne. Stir gently once or twice, and +then put in a block of clear Ice and decorate the top of it tastily with +Fruits and let several slices of Grape Fruit float around in the bowl. +Serve in Champagne glasses.</p> +<br /> + +<hr /> +<a name="CLARET_FLIP"></a><h3>CLARET FLIP</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.</p> + +<p>1 whole Egg broken in.</p> + +<p>1½ Jiggers Claret Wine.</p> + +<p>Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top +and serve.</p> +<br /> + +<hr /> +<a name="CLARET_PUNCH"></a><h3>CLARET PUNCH</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>3 teaspoonfuls Bar Sugar.</p> + +<p>4 dashes Lemon Juice.</p> + +<p>2 slices Orange.</p> + +<p>2 jiggers Claret.</p> + +<p>Shake; strain into thin glass; dress with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name='CLARET_PUNCH_5_gallon_mixture_for_a_large_reception_or_party_of_100_people'></a><h3>CLARET PUNCH (5-gallon mixture for a large reception or party of 100 +people)</h3> + +<p>For mixing use a large agate or porcelain-lined vessel.</p> + +<p>4 lbs. Cut Loaf Sugar.</p> + +<p>Juice of 25 Lemons.</p> + +<p>2 quarts Brandy.</p> + +<p>10 quarts Claret.</p> + +<p>7 jiggers Chartreuse (green).</p> + +<p>8 quarts Carbonated Water.</p> + +<p>Stir well.</p> + +<p>Place a large block of Ice in a Punch bowl and fill nearly full of the +mixture, adding:</p> + +<p>18 Oranges, cut in slices.</p> + +<p>1½ cans sliced Pineapples.</p> + +<p>Serve from the bowl into Punch glasses with a Ladle, and renew the +contents of the bowl from the mixing vessel as needed.</p> +<br /> + +<hr /> +<a name="CLOVER_CLUB_COCKTAIL"></a><h3>CLOVER CLUB COCKTAIL</h3> + +<p>Fill large Bar glass ½ full Fine Ice.</p> + +<p>½ pony Raspberry Syrup.</p> + +<p>½ jigger Dry Gin.</p> + +<p>½ jigger French Vermouth.</p> + +<p>White of 1 Egg.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="CLOVER_LEAF_COCKTAIL"></a><h3>CLOVER LEAF COCKTAIL</h3> + +<p>Fill Mixing glass with Lump Ice.</p> + +<p>½ pony Cusenier Grenadine.</p> + +<p>The white of one Egg.</p> + +<p>1 jigger Sir Robert Burnette's Old Tom Gin.</p> + +<p>Shake well and strain into a Cocktail glass.</p> +<br /> + +<hr /> +<a name="CLUB_COCKTAIL"></a><h3>CLUB COCKTAIL</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>2 dashes Angostura Bitters.</p> + +<p>2 dashes Pineapple Syrup.</p> + +<p>1 jigger Brandy.</p> + +<p>Stir; strain into Cocktail glass; dress with Berries; dash with +Champagne; twist a piece of Lemon Skin over the drink and drop it on +top. Serve.</p> +<br /> + +<hr /> +<a name="CLUB_HOUSE_CLARET_PUNCH"></a><h3>CLUB HOUSE CLARET PUNCH</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>4 dashes Gum Syrup.</p> + +<p>1 teaspoonful Lemon Juice.</p> + +<p>1 teaspoonful Orange Juice.</p> + +<p>2 jiggers Claret.</p> + +<p>Shake; strain into tall, thin glass; fill up with Apollinaris or +Seltzer; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="CLUB_HOUSE_PUNCH_for_a_party_of_20"></a><h3>CLUB HOUSE PUNCH (for a party of 20)</h3> + +<p>For mixing use a large Punch bowl.</p> + +<p>½ can Peaches.</p> + +<p>½ can Pineapples.</p> + +<p>3 Oranges, sliced.</p> + +<p>3 Lemons, sliced.</p> + +<p>3 quarts Sweet Catawba or Tokay.</p> + +<p>1 pint Brandy.</p> + +<p>1½ jiggers Jamaica Rum.</p> + +<p>1 jigger Green Chartreuse.</p> + +<p>Set this mixture aside in ice box for 6 hours. Then place block of Ice +in another bowl of sufficient capacity and strain in the mixture from +the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into +Punch glasses.</p> +<br /> + +<hr /> +<a name="COFFEE_COCKTAIL"></a><h3>COFFEE COCKTAIL</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 fresh Egg.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>1 jigger Port Wine.</p> + +<p>1 pony Brandy.</p> + +<p>Shake; strain into medium thin glass; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="COHASSET_PUNCH"></a><h3>COHASSET PUNCH</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>1 jigger New England Rum.</p> + +<p>1 jigger Vermouth.</p> + +<p>3 dashes Gum Syrup.</p> + +<p>1 dash Orange Bitters.</p> + +<p>½ juice of a Lemon</p> + +<p>Stir and serve with a Preserved Peach and its liquor.</p> +<br /> + +<hr /> +<a name="COLD_RUBY_PUNCH_2_12_gallon_mixture_for_50_people"></a><h3>COLD RUBY PUNCH (2½-gallon mixture for 50 people)</h3> + +<p>4 lbs. Cut Loaf Sugar.</p> + +<p>2 quarts Port Wine.</p> + +<p>2 quarts Batavia Arrack.</p> + +<p>6 quarts green Tea.</p> + +<p>Juice of 24 Lemons.</p> + +<p>(See instructions for mixing and serving Punches in quantities.)</p> +<br /> + +<hr /> +<a name="COLUMBIA_SKIN"></a><h3>COLUMBIA SKIN</h3> + +<p>This drink is identical with Whiskey Skin.</p> +<br /> + +<p>COMPANION PUNCH (2½-gallon mixture for a reception or party of 50 +people)</p> + +<p>Into a large Punch bowl pour:</p> + +<p>1¼ pints Lemon Juice.</p> + +<p>2 pints Gum Syrup.</p> + +<p>¾ pint Orange Juice.</p> + +<p>1¼ pints Brandy.</p> + +<p>6 quarts equal parts Sweet and Dry Catawba.</p> + +<p>2 quarts Carbonated Water.</p> + +<p>When well stirred place large block of Ice in center of bowl; dress the +Ice with Fruit and serve with a Ladle into Punch glasses.</p> +<br /> + +<hr /> +<a name="CONTINENTAL_SOUR"></a><h3>CONTINENTAL SOUR</h3> + +<p>Fill a large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar dissolved in little Water.</p> + +<p>Juice of ½ Lemon.</p> + +<p>1 jigger of Whiskey, Brandy or Gin, as preferred.</p> + +<p>Shake; strain into Sour glass; dash with Claret and serve.</p> +<br /> + +<hr /> +<a name="CORDIAL_LEMONADE"></a><h3>CORDIAL LEMONADE</h3> + +<p>Add to a plain Lemonade ⅓ Jigger of any Cordial which the customer may +prefer, and serve.</p> +<br /> + +<hr /> +<a name="COUNTRY_COCKTAIL"></a><h3>COUNTRY COCKTAIL</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>1 pony Brandy.</p> + +<p>1 jigger Port Wine.</p> + +<p>1 Egg.</p> + +<p>Shake well; strain into thin glass; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="COUPEREE"></a><h3>COUPEREE</h3> + +<p>Fill large Bar glass ⅓ full Ice Cream.</p> + +<p>¾ jigger Brandy.</p> + +<p>1 pony Bed Curacoa.</p> + +<p>Mix thoroughly with a spoon.</p> + +<p>Fill up with Plain Soda; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="CREME_DE_MENTHE"></a><h3>CREME DE MENTHE</h3> + +<p>Fill a Sherry glass with Shaved Ice.</p> + +<p>1 pony Creme de Menthe.</p> + +<p>Cut Straw in two pieces and serve.</p> +<br /> + +<hr /> +<a name="CRIMEAN_CUP_A_LA_MARMORA_for_a_party_of_10"></a><h3>CRIMEAN CUP A LA MARMORA (for a party of 10)</h3> + +<p>Into a small Punch bowl pour:</p> + +<p>1 pint Orgeat Syrup.</p> + +<p>2 jiggers Jamaica Rum.</p> + +<p>2 jiggers Maraschino.</p> + +<p>2½ jiggers Brandy.</p> + +<p>2 tablespoonfuls Bar Sugar.</p> + +<p>1 quart Champagne.</p> + +<p>1 quart Plain Soda.</p> + +<p>Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem +glasses.</p> +<br /> + +<hr /> +<a name="COUNTRY_CLUB_PUNCH"></a><h3>COUNTRY CLUB PUNCH</h3> + +<p>Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 +Lemons and 2 Oranges until the Sugar becomes well saturated with the oil +from the skins. Then put the Sugar thus prepared into a large +porcelain-lined or agate Mixing vessel, and add:</p> + +<p>12 Oranges, sliced.</p> + +<p>1 Pineapple, sliced.</p> + +<p>1 box Strawberries.</p> + +<p>2 bottles (quarts) Apollinaris Water.</p> + +<p>Stir thoroughly with oak paddle or large silver ladle, and add:</p> + +<p>1 jigger Benedictine.</p> + +<p>1 jigger Red Curacoa.</p> + +<p>1 jigger Maraschino.</p> + +<p>½ jigger Jamaica Rum.</p> + +<p>1 quart Brandy.</p> + +<p>4 quarts Tokay or Sweet Catawba Wine.</p> + +<p>2 quarts Madeira Wine.</p> + +<p>4 quarts Chateau Margaux.</p> + +<p>Mix well with oak paddle or ladle and strain into another bowl in which +has been placed a block of clear ice. Then pour in 6 quarts Champagne. +Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or +glasses, dressing each glass with Fruit and Berries from the bowl.</p> +<br /> + +<hr /> +<a name="COOPERSTOWN_COCKTAIL"></a><h3>COOPERSTOWN COCKTAIL</h3> + +<p>Use a large Bar glass.</p> + +<p>Fill with Lump Ice.</p> + +<p>One jigger of Sir Robert Burnette's Old Tom Gin.</p> + +<p>½ pony of Italian Vermouth.</p> + +<p>Six leaves of fresh Mint.</p> + +<p>Shake ingredients well together.</p> + +<p>Strain and serve in Cocktail glass. </p> +<br /> + +<hr /> +<a name="CURACOA"></a><h3>CURACOA</h3> + +<p>Into a bottle which will hold a full quart, or a little over, drop 6 +ounces of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork +the bottle securely and let it stand two weeks, shaking the bottle +frequently during that time. Next strain, the mixture, add the Syrup, +pour the strained mixture back into the cleaned bottle and let it stand +3 days, shaking well now and then during the first day. Next, pour a +teacupful of the mixture into a mortar and beat up with it 1 drachm +Powdered Alum, 1 drachm Carbonate of Potash. Put this mixture back into +the bottle and let it stand for 10 days, at the expiration of which time +the Curacoa will be clear and ready for use.</p> +<br /> + +<hr /> +<a name="CURACOA_PUNCH"></a><h3>CURACOA PUNCH</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>4 dashes Lemon Juice.</p> + +<p>1 pony Red Curacoa.</p> + +<p>1 jigger Brandy.</p> + +<p>½ pony Jamaica Rum.</p> + +<p>Stir; decorate with Fruit and Serve with Straws.</p> +<br /> + +<hr /> +<a name="CURRANT_SHRUB"></a><h3>CURRANT SHRUB</h3> + +<p>For mixing use a porcelain-lined or agate vessel, and put in:</p> + +<p>1½ lbs. Cut Loaf Sugar.</p> + +<p>1 quart Currant Juice</p> + +<p>Place vessel on the fire and let it boil slowly for 10 minutes, and skim +well while boiling. Then remove vessel from fire and add ½ gill of +Brandy to every pint of Shrub. Bottle and cork securely. This drink is +served by simply pouring a little of the Syrup into Ice Water, as any +drink from Fruit Syrup is prepared. The basis preparation for all Shrubs +or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the +same way as directed for Currant Shrub, varying the quantity of Sugar +used to suit the kind of Fruit.</p> +<br /> + +<hr /> +<a name="DERONDA_COCKTAIL"></a><h3>DERONDA COCKTAIL</h3> + +<p>Fill large Bar glass with Shaved Ice.</p> + +<p>1½ jiggers Calisaya.</p> + +<p>1½ jiggers Plymouth Gin.</p> + +<p>Shake; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="DIARRHEA_DRAUGHT"></a><h3>DIARRHEA DRAUGHT</h3> + +<p>Into a Whiskey glass pour:</p> + +<p>½ jigger Blackberry Brandy.</p> + +<p>½ pony Peach Brandy.</p> + +<p>2 dashes Jamaica Ginger.</p> + +<p>Grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="DIXIE_COCKTAIL"></a><h3>DIXIE COCKTAIL</h3> + +<p>Add to a plain Whiskey Cocktail:</p> + +<p>1 dash Curacoa.</p> + +<p>6 drops Creme de Menthe.</p> +<br /> + +<hr /> +<a name="DREAM"></a><h3>DREAM</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>3 dashes Lemon Juice.</p> + +<p>1 white of an Egg.</p> + +<p>1 Wineglass Milk and Cream.</p> + +<p>1 jigger Tom Gin.</p> + +<p>Shake thoroughly; strain into tall, thin glass; cover the top lightly +with Creme de Menthe and serve.</p> +<br /> + +<hr /> +<a name="DELUSION"></a><h3>DELUSION</h3> + +<p>Use a large Mixing glass; fill with Shaved Ice.</p> + +<p>½ Lime Juice.</p> + +<p>⅔ white Creme de Menthe.</p> + +<p>⅓ Apricot Brandy.</p> + +<p>Shake well; strain into thin Stem glass and serve.</p> +<br /> + +<hr /> +<a name="DORAY_PUNCH"></a><h3>DORAY PUNCH</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>2 teaspoonfuls Lemon Juice.</p> + +<p>4 dashes Pineapple Syrup.</p> + +<p>4 dashes Gum Syrup.</p> + +<p>¼ jigger Jamaica Rum.</p> + +<p>¼ jigger green Chartreuse.</p> + +<p>½ jigger Tokay Wine.</p> + +<p>½ jigger Brandy.</p> + +<p>1 white of an Egg.</p> + +<p>Shake hard; strain into thin Bar glass; dress with Fruit; dash with +Seltzer; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="DORAY_SOUR"></a><h3>DORAY SOUR</h3> + +<p>Fill large Bar glass ⅔ full Shaved Ice.</p> + +<p>3 dashes Gum Syrup</p> + +<p>4 dashes Lemon Juice.</p> + +<p>1 dash Lime Juice.</p> + +<p>1 teaspoonful Abricontine or green Chartreuse.</p> + +<p>½ jigger Tokay or Sweet Catawba Wine.</p> + +<p>½ jigger Brandy.</p> + +<p>Stir well and strain into a fancy Sour glass; dress with Fruits; dash +with Apollinaris or Seltzer; top off with a little Claret and serve.</p> +<br /> + +<hr /> +<a name="DUPLEX_COCKTAIL"></a><h3>DUPLEX COCKTAIL</h3> + +<p>Fill large Bar glass with Shaved Ice.</p> + +<p>⅓ Jigger Old Tom Gin.</p> + +<p>1 pony Italian Vermouth.</p> + +<p>1 pony French Vermouth.</p> + +<p>3 dashes Acid Phosphate.</p> + +<p>4 dashes Orange Bitters.</p> + +<p>Shake; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="DURKEE_COCKTAIL"></a><h3>DURKEE COCKTAIL</h3> + +<p>Fill large Bar glass ⅔ Full Shaved Ice.</p> + +<p>1 tablespoonful Bar Sugar.</p> + +<p>4 dashes Lemon Juice.</p> + +<p>3 dashes Curacoa.</p> + +<p>1 jigger Jamaica Rum.</p> + +<p>Shake well; strain into tall, thin glass; fill up with Plain Soda; stir +gently and serve.</p> +<br /> + +<hr /> +<a name="EAGLE_PUNCH"></a><h3>EAGLE PUNCH</h3> + +<p>Into a Hot Water glass drop:</p> + +<p>1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with +muddler.</p> + +<p>½ jigger Bourbon Whiskey.</p> + +<p>½ jigger Rye Whiskey.</p> + +<p>Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg +on top and serve.</p> +<br /> + +<hr /> +<a name="EAST_INDIA_COCKTAIL"></a><h3>EAST INDIA COCKTAIL</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>3 dashes Maraschino.</p> + +<p>3 dashes Red Curacoa.</p> + +<p>3 dashes Angostura Bitters.</p> + +<p>1 jigger Brandy.</p> + +<p>Stir well; strain into Cocktail glass and serve with a piece of twisted +Lemon Peel on top.</p> +<br /> + +<hr /> +<a name="EGG_MILK_PUNCH"></a><h3>EGG MILK PUNCH</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>1 Egg</p> + +<p>1 pony Santa Cruz Rum.</p> + +<p>1 jigger Brandy.</p> + +<p>Fill up with Milk; shake thoroughly until the mixture creams; strain +into tall thin glass; grate Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="EGGNOG"></a><h3>EGGNOG</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>1 Egg</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>¾ jigger Brandy.</p> + +<p>½ jigger Jamaica Rum.</p> + +<p>Fill up with Milk; shake thoroughly; strain into tall, thin glass and +serve with little Nutmeg grated on top.</p> +<br /> + +<hr /> +<a name="EGGNOG_bowl_of_3_gallons"></a><h3>EGGNOG (bowl of 3 gallons)</h3> + +<p>Beat the yolks of 20 Eggs until thin and stir in 2½ lbs. Bar Sugar +until Sugar is thoroughly dissolved. Into this mixture pour:</p> + +<p>1½ pints Jamaica Rum.</p> + +<p>2 quarts old Brandy.</p> + +<p>Mix the ingredients well by stirring. Then pour in the milk slowly, +stirring all the while to prevent curdling. Pour carefully over the top +of the mixture the whites of the Eggs, which have been beaten to a stiff +froth. Fill Punch glasses from the bowl with ladle and sprinkle a little +Nutmeg over each glassful.</p> +<br /> + +<hr /> +<a name="EGG_SOUR"></a><h3>EGG SOUR</h3> + +<p>Into small Bar glass drop:</p> + +<p>3 lumps Ice.</p> + +<p>1 tablespoonful Bar Sugar.</p> + +<p>1 Egg.</p> + +<p>Juice of 1 Lemon.</p> + +<p>Shake well; grate Nutmeg on top and serve with Straw.</p> +<br /> + +<hr /> +<a name="EL_DORADO_PUNCH"></a><h3>EL DORADO PUNCH</h3> + +<p>Fill large Bar glass nearly full Shaved Ice.</p> + +<p>1 tablespoonful Bar Sugar.</p> + +<p>¼ jigger Whiskey.</p> + +<p>¼ jigger Jamaica Rum.</p> + +<p>½ jigger Brandy.</p> + +<p>1 slice Lemon.</p> + +<p>Shake; dress with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="ENGLISH_BISHOP_PUNCH"></a><h3>ENGLISH BISHOP PUNCH</h3> + +<p>Roast an Orange before a fire or in a hot oven. When brown cut it in +quarters and drop the pieces, with a few Cloves, into a small +porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. +Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for +30 minutes. Serve in Stem glasses with Nutmeg grated on top.</p> +<br /> + +<hr /> +<a name="FANCY_WHISKEY_SMASH"></a><h3>FANCY WHISKEY SMASH</h3> + +<p>Fill large Bar glass ½ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar.</p> + +<p>3 sprigs Mint pressed with muddler in 1 jigger aerated Water.</p> + +<p>1 jigger Whiskey.</p> + +<p>Stir well; strain into Sour glass; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="FANNIE_WARD"></a><h3>FANNIE WARD</h3> + +<p>Use a large Mixing glass with Lump Ice.</p> + +<p>White of an Egg.</p> + +<p>Juice ½ Lime.</p> + +<p>2 dashes imported Grenadine.</p> + +<p>1 jigger Bacardi Rum.</p> + +<p>Shake and strain into Cocktail glass.</p> +<br /> + +<hr /> +<a name="FEDORA"></a><h3>FEDORA</h3> + +<p>Fill large Bar glass ¾ full Shaved Ice.</p> + +<p>2 teaspoonfuls Bar Sugar dissolved in little Water.</p> + +<p>1 pony Curacoa.</p> + +<p>1 pony Brandy.</p> + +<p>½ pony Jamaica Hum.</p> + +<p>½ pony Whiskey.</p> + +<p>Shake well; dress with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="FISH_CLUB_PUNCH_for_a_party_of_8"></a><h3>FISH CLUB PUNCH (for a party of 8)</h3> + +<p>Into a Punch bowl pour:</p> + +<p>2½ jiggers Lemon Juice.</p> + +<p>4 jiggers Peach Brandy.</p> + +<p>2 jiggers Cognac Brandy.</p> + +<p>2 jiggers Jamaica Rum.</p> + +<p>3 pints Ice Water.</p> + +<p>Stir well; ladle into Punch glass and serve.</p> +<br /> + +<hr /> +<a name="FOG_HORNmdashCountry_Club_Style"></a><h3>FOG HORN—Country Club Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>½ Lime Juice.</p> + +<p>½ Lemon Juice.</p> + +<p>1 teaspoonful Bar Sugar.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>Stir well; strain into tall, thin glass and fill with imported Ginger +Ale.</p> +<br /> + +<hr /> +<a name="FREE_LOVE_COCKTAILmdash_Club_Style"></a><h3>FREE LOVE COCKTAIL—-Club Style</h3> + +<p>Lump Ice.</p> + +<p>Use Shaker.</p> + +<p>½ of the white of 1 Egg.</p> + +<p>3 dashes Anisette.</p> + +<p>1 jigger Old Tom Gin.</p> + +<p>1 pony fresh Cream.</p> + +<p>Shake well, serve in Cocktail glass.</p> +<br /> + +<hr /> +<a name="FRENCH_POUSSE_CAFE"></a><h3>FRENCH POUSSE CAFE</h3> + +<p>Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry +Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions +until the glass is filled. Then proceed as for Abricontine Pousse Cafe.</p> +<br /> + +<hr /> +<a name="GARDEN_PUNCH_2_12_gallon_mixture_for_a_party_of_50"></a><h3>GARDEN PUNCH (2½ gallon mixture for a party of 50)</h3> + +<p>Place a good size block of Ice in a large Punch bowl.</p> + +<p>4 jiggers Lemon Juice.</p> + +<p>1½ lbs. Bar Sugar.</p> + +<p>2 jiggers Orange Juice.</p> + +<p>1½ jiggers green Chartreuse.</p> + +<p>1 quart Brandy.</p> + +<p>6 Quarts Tokay or Sweet Catawba Wine.</p> + +<p>2 quarts Claret Wine.</p> + +<p>Stir well; ladle into Stem glasses, and decorate each glass with Fruit +before serving.</p> +<br /> + +<hr /> +<a name='GOP'></a><h3>G.O.P.</h3> + +<p>Use a large Mixing glass with Lump of Ice.</p> + +<p>2 jiggers of Orange Juice.</p> + +<p>2 jiggers of Grape Fruit Juice.</p> + +<p>Fill with Seltzer Water.</p> + +<p>Stir; ornament with Fruit and serve with Straws.</p> +<br /> + +<hr /> +<a name="GIBSON_COCKTAIL"></a><h3>GIBSON COCKTAIL</h3> + +<p>Use a large Mixing glass with Lump Ice.</p> + +<p>1 jigger Gordon Gin.</p> + +<p>1 pony French Vermouth.</p> + +<p>Stir; strain and serve in Cocktail glass.</p> +<br /> + +<hr /> +<a name="GILLETTE_COCKTAILmdashChicago_Style"></a><h3>GILLETTE COCKTAIL—Chicago Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>Juice ½ Lime.</p> + +<p>1½ jiggers Burnette's Old Tom Gin.</p> + +<p>½ teaspoonful Bar Sugar.</p> + +<p>Stir well and strain into Cocktail glass.</p> +<br /> + +<hr /> +<a name="GIN_AND_CALAMUS"></a><h3>GIN AND CALAMUS</h3> + +<p>Put ½ oz. of Calamus Root, which has been steeped, into a quart bottle +of Gin.</p> + +<p>Serve as you would a Straight Drink.</p> +<br /> + +<hr /> +<a name="GIN_DAISY"></a><h3>GIN DAISY</h3> + +<p>Juice of ½ of a Lime.</p> + +<p>1 pony Cusenier Grenadine.</p> + +<p>1 jigger Sir Robert Burnette's Old Tom Gin.</p> + +<p>Serve in a Mug with Lump Ice; fill with Seltzer.</p> + +<p>Stir well and decorate with the skin of the Lime and fresh Mint and +serve with Straws.</p> +<br /> + +<hr /> +<a name="GIN_SOURmdashCountry_Club_Style"></a><h3>GIN SOUR—Country Club Style</h3> + +<p>Use a large Mixing glass.</p> + +<p>Fill with Lump Ice.</p> + +<p>½ Lime Juice.</p> + +<p>½ Orange Juice.</p> + +<p>2 dashes Pineapple Juice.</p> + +<p>½ pony Rock Candy Syrup.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="GIN_SQUASHmdashCountry_Club_Style"></a><h3>GIN SQUASH—Country Club Style</h3> + +<p>Use a large glass Stein; fill with Lump Ice.</p> + +<p>1 pony Lemon Juice.</p> + +<p>1 jigger Orange Juice.</p> + +<p>1 pony Pineapple Juice.</p> + +<p>1 pony Rock Candy Syrup.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>Fill with Seltzer: stir well and serve.</p> +<br /> + +<hr /> +<a name="GOLFERS_DELIGHTmdashHome_of_Bevomdash18th_Hole"></a><h3>GOLFER'S DELIGHT—Home of Bevo—18th Hole.</h3> + +<p>Use a large glass Pitcher; fill with Lump Ice.</p> + +<p>2 bottles Bevo.</p> + +<p>2 bottles Sweet Soda.</p> + +<p>Stir well and serve in a Beer glass.</p> + +<p>Fifty-fifty.</p> +<br /> + +<hr /> +<a name="HORSE_THIEF_COCKTAIL"></a><h3>HORSE THIEF COCKTAIL</h3> + +<p>Fill a large Mixing glass with Lump Ice.</p> + +<p>2 dashes green Absinthe.</p> + +<p>½ pony Italian Vermouth.</p> + +<p>1 jigger Sir Robert Burnette's Old Tom Gin.</p> + +<p>Stir well and serve in a Cocktail glass.</p> +<br /> + +<hr /> +<a name="IRISH_ROSEmdashCountry_Club_Style"></a><h3>IRISH ROSE—Country Club Style</h3> + +<p>Use a tall, thin glass; fill with Cracked Ice.</p> + +<p>1 pony imported Grenadine.</p> + +<p>1 jigger Old Bushmill Whiskey.</p> + +<p>Fill with Seltzer.</p> + +<p>Stir well and serve.</p> +<br /> + +<hr /> +<a name="JERSEY_LIGHTNING_COCKTAIL"></a><h3>JERSEY LIGHTNING COCKTAIL</h3> + +<p>Use large Mixing glass; fill with Lump Ice.</p> + +<p>1 jigger Apple Jack Brandy.</p> + +<p>1 pony Italian Vermouth.</p> + +<p>Stir well; strain and serve in Cocktail glass.</p> +<br /> + +<hr /> +<a name="KNABENSCHUEmdashCountry_Club_Style"></a><h3>KNABENSCHUE—Country Club Style</h3> + +<p>Use a small stone Mug; Lump Ice.</p> + +<p>1 lump Sugar.</p> + +<p>2 dashes Angostura Bitters.</p> + +<p>Fill with Champagne.</p> + +<p>Stir well; dress with fresh Mint and serve.</p> +<br /> + +<hr /> +<a name='LPW'></a><h3>L.P.W.</h3> + +<p>Use a large Mixing glass.</p> + +<p>Fill with Lump See.</p> + +<p>1 jigger of Sir Robert Burnette's Old Tom Gin.</p> + +<p>½ pony of Italian Vermouth.</p> + +<p>½ pony of French Vermouth.</p> + +<p>Stir well and strain into a Cocktail glass.</p> + +<p>Add a Pickeled Onion and serve.</p> +<br /> + +<hr /> +<a name="LADIES_DELIGHTmdashThursday_Luncheon_Punch"></a><h3>LADIES' DELIGHT—Thursday Luncheon Punch</h3> + +<p>1 quart of Orange Pekoe Tea (cold).</p> + +<p>1 quart of Old Country Club Brandy.</p> + +<p>1 pint of Lemon Juice.</p> + +<p>1 pint of Orange Juice.</p> + +<p>½ pint of Pineapple Juice.</p> + +<p>2 quarts Berncastler Berg.</p> + +<p>1 pint of Bar Sugar.</p> + +<p>Use a large Punch bowl with one Lump of Ice.</p> + +<p>Pour in mixture; add one quart of Cook's Imperial Champagne.</p> + +<p>Stir well; decorate with fresh Mint, Fruit in season, and serve.</p> +<br /> + +<hr /> +<a name="LEAPING_FROG"></a><h3>LEAPING FROG</h3> + +<p>1 jigger Hungarian Apricot Brandy.</p> + +<p>Juice of ½ Lime.</p> + +<p>Fill glass with Lump Ice.</p> + +<p>Shake well and strain into Stem glass.</p> +<br /> + +<hr /> +<a name="LEMONADE_APOLLINARIS_or_Carbonated_Water"></a><h3>LEMONADE APOLLINARIS (or Carbonated Water)</h3> + +<p>Fill large Mixing glass ⅔ full fine Ice.</p> + +<p>1 tablespoonful Bar Sugar.</p> + +<p>Juice of 1 Lemon.</p> + +<p>Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into +Lemonade glass; dress with Fruit and serve.</p> +<br /> + +<hr /> +<a name="LONE_TREE_COCKTAIL"></a><h3>LONE TREE COCKTAIL</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>⅓ Italian Vermouth.</p> + +<p>⅓ French Vermouth.</p> + +<p>Shake well; serve in Cocktail glass.</p> +<br /> + +<hr /> +<a name="MINT_JULEPmdashKentucky_Style"></a><h3>MINT JULEP—Kentucky Style</h3> + +<p>Use a large Silver Mug.</p> + +<p>Dissolve one lump of Sugar in one-half pony of Water.</p> + +<p>Fill mug with Fine Ice.</p> + +<p>Two jiggers of Old Bourbon Whiskey.</p> + +<p>Stir well; add one boquet of Mint and serve.</p> + +<p>Be careful and not bruise the Mint.</p> +<br /> + +<hr /> +<a name="OVERALL_JULEPmdashSt_Louis_Style"></a><h3>OVERALL JULEP—St. Louis Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>⅔ Wineglass Rye Whiskey.</p> + +<p>⅔ Wineglass Gordon Gin.</p> + +<p>½ Wineglass Imported Grenadine.</p> + +<p>Juice ½ Lemon.</p> + +<p>Juice ½ Lime.</p> + +<p>Shake well; pour into tall, thin glass; add one bottle Imported Club +Soda and serve.</p> +<br /> + +<hr /> +<a name="ONION_COCKTAIL"></a><h3>ONION COCKTAIL</h3> + +<p>1 jigger of Burnette's Tom Gin.</p> + +<p>½ of Italian Vermouth and no Bitters used.</p> + +<p>Large Bar glass with Cracked Ice and stir well.</p> + +<p>Strain and serve with an Onion.</p> +<br /> + +<hr /> +<a name="OLD_FASHION_COCKTAIL"></a><h3>OLD FASHION COCKTAIL</h3> + +<p>Use a Toddy glass.</p> + +<p>1 lump of Ice.</p> + +<p>2 dashes of Angostura Bitters.</p> + +<p>1 lump of Sugar and dissolve in Water.</p> + +<p>1½ jiggers of Bourbon Whiskey.</p> + +<p>Twist piece of Lemon Skin over the drink and drop it in. Stir well and +serve.</p> +<br /> + +<hr /> +<a name="OJEN_COCKTAIL"></a><h3>OJEN COCKTAIL</h3> + +<p>Use an old-fashion Toddy glass.</p> + +<p>1 lump Ice.</p> + +<p>Juice of ½ of a Lime.</p> + +<p>1 dash Angostura Bitters.</p> + +<p>2 dashes of Seltzer Water.</p> + +<p>Stir well and serve.</p> +<br /> + +<hr /> +<a name="PEQUOT_SEMER"></a><h3>PEQUOT SEMER</h3> + +<p>Use a tall, thin Bar glass.</p> + +<p>Juice of a Lime.</p> + +<p>Three sprigs of fresh Mint.</p> + +<p>1 dash Cusenier Grenadine.</p> + +<p>½ pony Pineapple Juice.</p> + +<p>½ pony Orange Juice.</p> + +<p>1 jigger of Sir Robert Burnette's Old Tom Gin.</p> + +<p>Crush ingredients together; fill with Lump Ice; add Seltzer. Stir well +and serve.</p> +<br /> + +<hr /> +<a name="PINEAPPLE_JULEP_for_a_party_of_6mdashUse_a_small_punch_bowl"></a><h3>PINEAPPLE JULEP (for a party of 6—Use a small punch bowl)</h3> + +<p>1 quart of Sparkling Moselle.</p> + +<p>1 jigger Cusenier Grenadine.</p> + +<p>1 jigger Maraschino.</p> + +<p>1 jigger Sir Robert Burnette's Old Tom Gin.</p> + +<p>1 jigger Lemon Juice.</p> + +<p>1 jigger Orange Bitters.</p> + +<p>1 jigger Angostura Bitters.</p> + +<p>4 Oranges, sliced.</p> + +<p>2 Lemons, sliced.</p> + +<p>1 ripe Pineapple, sliced and quartered.</p> + +<p>4 tablespoonfuls Sugar.</p> + +<p>1 bottle Apollinaris Water.</p> + +<p>Place large square of Ice in bowl; dress with the Fruits and serve Julep +in fancy Stem glass.</p> +<br /> + +<hr /> +<a name="POLO_PLAYERS_DELIGHTmdashHorses_Neck"></a><h3>POLO PLAYERS' DELIGHT—Horse's Neck</h3> + +<p>Use a tall, thin glass.</p> + +<p>1 lump Ice.</p> + +<p>1 jigger Sir Robert Burnette's Old Tom Gin.</p> + +<p>1 Cantrell & Cochran's Ginger Ale.</p> + +<p>Stir well and serve.</p> +<br /> + +<hr /> +<a name="POUSSE_CAFEmdashSt_Louis"></a><h3>POUSSE CAFE—St. Louis</h3> + +<p>Pour in Pousse Cafe glass as follows:</p> + +<p>⅙ glass Raspberry Syrup.</p> + +<p>⅙ glass Maraschino.</p> + +<p>⅙ glass Green Vanilla.</p> + +<p>⅙ glass Curacao.</p> + +<p>⅙ glass Yellow Chartreuse.</p> + +<p>⅙ glass Brandy.</p> + +<p>In preparing the above use a small Wineglass with spoon for pouring in +each Cordial separately.</p> + +<p>Be careful they do not mix together.</p> +<br /> + +<hr /> +<a name="PUNCH_A_LA_ROMAINE_for_a_party_of_16"></a><h3>PUNCH A LA ROMAINE (for a party of 16)</h3> + +<p>1 bottle Champagne.</p> + +<p>1 bottle Rum.</p> + +<p>2 tablespoons Dr. Siegert's genuine Angostura Bitters.</p> + +<p>10 Lemons.</p> + +<p>3 sweet Oranges.</p> + +<p>2 pounds Powdered Sugar.</p> + +<p>10 fresh Eggs.</p> + +<p>Dissolve the Sugar in the Juice of the Lemons and Oranges adding the +Rind of 1 Orange.</p> + +<p>Strain through a Sieve into a bowl and add by degrees the whites of the +Eggs beaten to a froth.</p> + +<p>Place the bowl on Ice till cold, then stir in the Rum and Wine until +thoroughly mixed. Serve in fancy Stem glasses.</p> +<br /> + +<hr /> +<a name="RAMOS_GIN_FIZZmdashCountry_Club_Style"></a><h3>RAMOS GIN FIZZ—Country Club Style</h3> + +<p>1 lump Ice.</p> + +<p>1 dash Lemon Juice.</p> + +<p>1 dash Orange Water.</p> + +<p>White of Egg.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>1 teaspoonful Powdered Sugar.</p> + +<p>1 pony Milk.</p> + +<p>1 dash Seltzer Water.</p> + +<p>Shake well; strain into Highball glass and serve.</p> +<br /> + +<hr /> +<a name="REMSEN_COOLER"></a><h3>REMSEN COOLER</h3> + +<p>Use a medium size Fizz glass.</p> + +<p>Peel a Lemon as you would an Apple.</p> + +<p>Place the Rind or Peeling into the Fizz glass.</p> + +<p>2 or 3 lumps of Crystal Ice.</p> + +<p>1 Wineglass of Remsen Scotch Whiskey.</p> + +<p>Fill up the balance with Club Soda; stir up slowly with a spoon and +serve.</p> + +<p>In this country it is often the ease that people call a Remsen Cooler +where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is +therefore the bartender's duty to mix as desired.</p> +<br /> + +<hr /> +<a name="SEPTEMBER_MORN_COCKTAILmdashCountry_Club_Style"></a><h3>SEPTEMBER MORN COCKTAIL—Country Club Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>½ Lime Juice.</p> + +<p>1 jigger Burnette's Old Tom Gin.</p> + +<p>2 dashes Imported Grenadine.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="SHANDY_GAFF"></a><h3>SHANDY GAFF</h3> + +<p>Use a large Bar glass.</p> + +<p>Fill half the glass with Porter and half with Ginger Ale. It is also +made with half Ale and half Ginger Ale.</p> +<br /> + +<hr /> +<a name="SHERRY_AND_BITTERS"></a><h3>SHERRY AND BITTERS</h3> + +<p>Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass +and roil the glass 'till the Bitters entirely cover the inside surface.</p> + +<p>Fill the glass with Sherry and serve.</p> +<br /> + +<hr /> +<a name="STINGERmdashCountry_Club_Style"></a><h3>STINGER—Country Club Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>1 jigger Old Brandy.</p> + +<p>1 pony white Creme de Menthe.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="STONE_SOUR"></a><h3>STONE SOUR</h3> + +<p>Use a tall, thin glass; fill with fine Ice.</p> + +<p>½ pony Lemon Juice.</p> + +<p>½ pony Orange Juice.</p> + +<p>2 dashes Rock Candy Syrup.</p> + +<p>1 jigger Old Tom Gin.</p> + +<p>Leave in Ice; stir well and serve.</p> +<br /> + +<hr /> +<a name="SAMTON_COCKTAIL"></a><h3>SAMTON COCKTAIL</h3> + +<p>Use a large Mixing glass with Cracked Ice.</p> + +<p>1 jigger Orange Juice.</p> + +<p>1 jigger imported Ginger Ale.</p> + +<p>Fifty-fifty.</p> + +<p>Shake well; strain into Cocktail glass and serve.</p> +<br /> + +<hr /> +<a name="TOM_TOM"></a><h3>TOM TOM</h3> + +<p>Use a large Brandy Roller glass.</p> + +<p>Fill Roller half full of Fine Ice.</p> + +<p>Add 1 pony of Old Brandy.</p> + +<p>1 jigger of green Creme de Menthe and serve.</p> +<br /> + +<hr /> +<a name="TOM_AND_JERRY"></a><h3>TOM AND JERRY</h3> + +<p>Make a batter by separating the yolks from whites of a given number of +Eggs; beating the whites to a stiff froth and stirring the yolks until +very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar +Sugar slowly until the batter is stiff and serve as follows:</p> + +<p>Fill Tom and Jerry Mug ¼ full of Batter.</p> + +<p>½ jigger Rum.</p> + +<p>½ jigger Brandy.</p> + +<p>Stir well with Bar spoon; fill up with Hot Water; stir more; grate +Nutmeg on top and serve.</p> +<br /> + +<hr /> +<a name="TOKAY_PUNCH"></a><h3>TOKAY PUNCH</h3> + +<p>Out of 6 pounds of Tokay Grapes, select one pound to be put into the +Punch last. Now make a boiling Syrup of three pounds of Sugar and one +quart of boiling Water and pour this over the remaining five pounds of +Grapes. When partly cold rub it through a sieve, leaving skins and seeds +behind. Then add the Juice of two Oranges and two Lemons and one quart +of St. Julien Claret, 1 jigger of Angostura Bitters.</p> + +<p>Then strain and freeze.</p> + +<p>Before serving add 1 pint of good Brandy and an Italian Meringue Paste +of six Egg whites, colored a nice red and drop in the remaining Grapes.</p> +<br /> + +<hr /> +<a name="TWILIGHT_COCKTAIL"></a><h3>TWILIGHT COCKTAIL</h3> + +<p>Use a large Mixing glass with Lump Ice.</p> + +<p>1 jigger Bourbon.</p> + +<p>½ pony Italian Vermouth.</p> + +<p>Juice of whole Lime.</p> + +<p>Shake well; strain into a Champagne glass; fill with Seltzer and serve.</p> +<br /> + +<hr /> +<a name="WHISKEY_PUNCHmdashSt_Louis_Style"></a><h3>WHISKEY PUNCH—St. Louis Style</h3> + +<p>Use a large Mixing glass; fill with Lump Ice.</p> + +<p>One jigger Bourbon Whiskey.</p> + +<p>½ pony Italian Vermouth.</p> + +<p>½ pony Pineapple Syrup.</p> + +<p>½ pony Lemon Juice.</p> + +<p>Shake well; strain into Stem glass and serve.</p> +<br /> + +<hr /> +<a name="WHISKEY_SCOTCH_HOT"></a><h3>WHISKEY SCOTCH HOT</h3> + +<p>1 lump Sugar dissolved in Hot Whiskey glass.</p> + +<p>1 jigger Scotch Whiskey.</p> + +<p>Fill up with Hot Water.</p> + +<p>1 slice Lemon Peel.</p> + +<p>Stir and serve with Nutmeg sprinkled on top.</p> +<br /> + +<hr /> +<a name="WHISKEY_IRISH_HOT"></a><h3>WHISKEY IRISH HOT</h3> + +<p>Substitute Irish for Scotch Whiskey and proceed as for Hot Scotch +Whiskey.</p> + + + +<hr /> +<a name='INDEX'></a><h2>INDEX</h2> + +<br /> +<a href='#ABRICONTINE_POUSSE_CAFE'>Abricontine Pousse Cafe</a><br /> +<a href='#ABSINTHE'>Absinthe</a><br /> +<a href='#ABSINTHE_AMERICAN_SERVICE'>Absinthe, American Service</a><br /> +<a href='#ABSINTHE_COCKTAIL'>Absinthe Cocktail</a><br /> +<a href='#ABSINTHE_FRAPPE'>Absinthe Frappe</a><br /> +<a href='#ABSINTHE_FRENCH_SERVICE'>Absinthe, French Service</a><br /> +<a href='#ABSINTHE_ITALIAN_SERVICE'>Absinthe, Italian Service</a><br /> +<a href='#ADMIRAL_SCHLEY_HIGH_BALL'>Admiral Schley High Ball</a><br /> +<a href='#ALE_FLIP'>Ale Flip</a><br /> +<a href='#ALE_SANGAREE'>Ale Sangaree</a><br /> +<a href='#AMERICAN_POUSSE_CAFE'>American Pousse Cafe</a><br /> +<a href='#APOLLINARIS_LEMONADE'>Apollinaris Lemonade</a><br /> +<a href='#APPLE_JACK_COCKTAIL'>Apple Jack Cocktail</a><br /> +<a href='#APPLEJACK_FIX'>Apple Jack Fix</a><br /> +<a href='#APPLEJACK_SOUR'>Applejack Sour</a><br /> +<a href='#ARF_AND_ARF'>"Arf-And-Arf"</a><br /> +<a href='#ARRACK_PUNCH'>Arrack Punch</a><br /> +<a href='#ASTRINGENT'>Astringent</a><br /> +<a href='#AUDITORIUM_COOLER'>Auditorium Cooler</a><br /> +<a href='#ALL_RIGHT_COCKTAIL'>All Right Cocktail</a><br /> +<br /> +<a href='#BACARDI_COCKTAIL'>Bacardi Cocktail</a><br /> +<a href='#BACARDI_COCKTAILmdashCountry_Club_Style'>Bacardi Cocktail—Country Club Style</a><br /> +<a href='#BALDY_COCKTAIL'>Baldy Cocktail</a><br /> +<a href='#BAMBOO_COCKTAIL'>Bamboo Cocktail</a><br /> +<a href='#BLACK_COW'>Black Cow</a><br /> +<a href='#BLOOD_HOUND_COCKTAIL'>Blood Hound Cocktail</a><br /> +<a href='#BOMBAY_COCKTAIL'>Bombay Cocktail</a><br /> +<a href='#BENEDICTINE'>Benedictine</a><br /> +<a href='#BEEF_TEA'>Beef Tea</a><br /> +<a href='#BISHOP'>Bishop</a><br /> +<a href='#BISHOP_A_LA_PRUSSE'>Bishop A La Prusse</a><br /> +<a href='#BISMARCK'>Bismarck</a><br /> +<a href='#BIZZY_IZZY_HIGH_BALL'>Bizzy Izzy High Ball</a><br /> +<a href='#BLACK_STRIPE'>Black Stripe</a><br /> +<a href='#BLACK_AND_TAN_PUNCH_For_party_of_10'>Black and Tan Punch</a><br /> +<a href='#BLACKTHORNE_COCKTAIL'>Blackthorne Cocktail</a><br /> +<a href='#BLACKTHORNE_SOUR'>Blackthorne Sour</a><br /> +<a href='#BLIZS_ROYAL_RICKEY'>Bliz's Royal Rickey</a><br /> +<a href='#BLUE_BLAZER'>Blue Blazer</a><br /> +<a href='#BOATING_PUNCH'>Boating Punch</a><br /> +<a href='#BOMBAY_PUNCH_2_12_gallon_mixture_for_40_people'>Bombay Punch</a><br /> +<a href='#BON_SOIR_quotGood_Nightquot'>Bon Soir ("Good Night")</a><br /> +<a href='#BOSTON_COOLER'>Boston Cooler</a><br /> +<a href='#BOTTLE_OF_COCKTAIL'>Bottle of Cocktail</a><br /> +<a href='#BRACE_UP'>Brace Up</a><br /> +<a href='#BRANDY_AND_GINGER_ALE'>Brandy and Ginger Ale</a><br /> +<a href='#BRANDY_AND_SODA'>Brandy and Soda</a><br /> +<a href='#BRANDY_FLIP'>Brandy Flip</a><br /> +<a href='#BRANDY_FLOAT'>Brandy Float</a><br /> +<a href='#BRANDY_JULEP'>Brandy Julep</a><br /> +<a href='#BRANDY_PUNCH'>Brandy Punch</a><br /> +<a href='#BRANDY_SCAFFA'>Brandy Scaffa</a><br /> +<a href='#BRANDY_SHAKE'>Brandy Shake</a><br /> +<a href='#BRANDY_SHRUB_2_gallon_mixture_for_40_people'>Brandy Shrub</a><br /> +<a href='#BRANDY_SKIN'>Brandy Skin</a><br /> +<a href='#BRANDY_SLING'>Brandy Sling</a><br /> +<a href='#BRANDY_SMASH'>Brandy Smash</a><br /> +<a href='#BRANDY_SOUR'>Brandy Sour</a><br /> +<a href='#BRANDY_TODDY'>Brandy Toddy</a><br /> +<a href='#BRONX_COCKTAIL'>Bronx Cocktail</a><br /> +<a href='#BURNT_BRANDY'>Burnt Brandy</a><br /> +<a href='#BUSTER_BROWN_COCKTAIL'>Buster Brown Cocktail</a><br /> +<a href='#BUTTERED_RUM'>Buttered Rum</a><br /> +<br /> +<a href='#CALIFORNIA_SHERRY_COBBLER'>California Sherry Cobbler</a><br /> +<a href='#CALIFORNIA_WINE_COBBLER'>California Wine Cobbler</a><br /> +<a href='#CARLETON_RICKEYmdashSt_Louis_Style'>Carleton Rickey—St. Louis Style</a><br /> +<a href='#CATAWBA_COBBLER'>Catawba Cobbler</a><br /> +<a href='#CELERY_SOUR'>Celery Sour</a><br /> +<a href='#CENTURY_CLUB_PUNCH_for_a_party_of_5'>Century Club Punch</a><br /> +<a href='#CHAMPAGNE'>Champagne</a><br /> +<a href='#CHAMPAGNE_COBBLER'>Champagne Cobbler</a><br /> +<a href='#CHAMPAGNE_COCKTAIL'>Champagne Cocktail</a><br /> +<a href='#CHAMPAGNE_CUP_2_gallon_mixture'>Champagne Cup (2-gallon Mixture)</a><br /> +<a href='#CHAMPAGNE_FRAPPE'>Champagne Frappe</a><br /> +<a href='#CHAMPAGNE_JULEP'>Champagne Julep</a><br /> +<a href='#CHAMPAGNE_PUNCH_for_a_party_of_6'>Champagne Punch (for party of 6)</a><br /> +<a href='#CHAMPAGNE_SOUR'>Champagne Sour</a><br /> +<a href='#CHAMPAGNE_VELVET'>Champagne Velvet</a><br /> +<a href='#CHOCOLATE_PUNCH'>Chocolate Punch</a><br /> +<a href='#CIDER_EGGNOG'>Cider Eggnog</a><br /> +<a href='#CLARET_AND_ICE'>Claret and Ice</a><br /> +<a href='#CLARET_COBBLER'>Claret Cobbler</a><br /> +<a href='#CLARET_CUP_2_gallon_mixture'>Claret Cup, (2-gallon mixture)</a><br /> +<a href='#CLARET_FLIP'>Claret Flip</a><br /> +<a href='#CLARET_PUNCH'>Claret Punch</a><br /> +<a href='#CLARET_PUNCH_5_gallon_mixture_for_a_large_reception_or_party_of_100_people'>Claret Punch (5-gallon mixture for a large reception or party of 100 people)</a><br /> +<a href='#CLOVER_CLUB_COCKTAIL'>Clover Club Cocktail</a><br /> +<a href='#CLOVER_LEAF_COCKTAIL'>Clover Leaf Cocktail</a><br /> +<a href='#CLUB_COCKTAIL'>Club Cocktail</a><br /> +<a href='#CLUB_HOUSE_CLARET_PUNCH'>Club House Claret Punch</a><br /> +<a href='#CLUB_HOUSE_PUNCH_for_a_party_of_20'>Club House Punch (party of 20)</a><br /> +<a href='#COFFEE_COCKTAIL'>Coffee Cocktail</a><br /> +<a href='#COHASSET_PUNCH'>Cohasset Punch</a><br /> +<a href='#COLD_RUBY_PUNCH_2_12_gallon_mixture_for_50_people'>Cold Ruby Punch (2½-gallon mixture for 50 people)</a><br /> +<a href='#COLUMBIA_SKIN'>Columbia Skin</a><br /> +<a href='#COLD_RUBY_PUNCH_2_12_gallon_mixture_for_50_people'>Companion Punch (2½-gallon mixture for a reception or party of 50 people)</a><br /> +<a href='#CONTINENTAL_SOUR'>Continental Sour</a><br /> +<a href='#CORDIAL_LEMONADE'>Cordial Lemonade</a><br /> +<a href='#COUNTRY_COCKTAIL'>Country Cocktail</a><br /> +<a href='#COUPEREE'>Couperee</a><br /> +<a href='#CREME_DE_MENTHE'>Creme De Menthe</a><br /> +<a href='#CRIMEAN_CUP_A_LA_MARMORA_for_a_party_of_10'>Crimean Cup A La Marmora</a><br /> +<a href='#COUNTRY_CLUB_PUNCH'>Country Club Punch</a><br /> +<a href='#COOPERSTOWN_COCKTAIL'>Cooperstown Cocktail</a><br /> +<a href='#CURACOA'>Curacoa</a><br /> +<a href='#CURACOA_PUNCH'>Curacoa Punch</a><br /> +<a href='#CURRANT_SHRUB'>Currant Shrub</a><br /> +<br /> +<a href='#DERONDA_COCKTAIL'>Deronda Cocktail</a><br /> +<a href='#DIARRHEA_DRAUGHT'>Diarrhea Draught</a><br /> +<a href='#DIXIE_COCKTAIL'>Dixie Cocktail</a><br /> +<a href='#DREAM'>Dream</a><br /> +<a href='#DELUSION'>Delusion</a><br /> +<a href='#DORAY_PUNCH'>Doray Punch</a><br /> +<a href='#DORAY_SOUR'>Doray Sour</a><br /> +<a href='#DUPLEX_COCKTAIL'>Duplex Cocktail</a><br /> +<a href='#DURKEE_COCKTAIL'>Durkee Cocktail</a><br /> +<br /> +<a href='#EAGLE_PUNCH'>Eagle Punch</a><br /> +<a href='#EAST_INDIA_COCKTAIL'>East India Cocktail</a><br /> +<a href='#EGG_MILK_PUNCH'>Egg Milk Punch</a><br /> +<a href='#EGGNOG'>Eggnog</a><br /> +<a href='#EGGNOG_bowl_of_3_gallons'>Eggnog (bowl of 3 gallons)</a><br /> +<a href='#EGG_SOUR'>Egg Sour</a><br /> +<a href='#EL_DORADO_PUNCH'>El Dorado Punch</a><br /> +<a href='#ENGLISH_BISHOP_PUNCH'>English Bishop Punch</a><br /> +<br /> +<a href='#FANCY_WHISKEY_SMASH'>Fancy Whiskey Smash</a><br /> +<a href='#FANNIE_WARD'>Fannie Ward</a><br /> +<a href='#FEDORA'>Fedora</a><br /> +<a href='#FISH_CLUB_PUNCH_for_a_party_of_8'>Fish Club Punch</a><br /> +<a href='#FOG_HORNmdashCountry_Club_Style'>Fog Horn—Country Club Style</a><br /> +<a href='#FREE_LOVE_COCKTAILmdash_Club_Style'>Free Love Cocktail—Club Style</a><br /> +<a href='#FRENCH_POUSSE_CAFE'>French Pousse Cafe</a><br /> +<br /> +<a href='#GARDEN_PUNCH_2_12_gallon_mixture_for_a_party_of_50'>Garden Punch</a><br /> +<a href='#GOP'>G.O.P.</a><br /> +<a href='#GIBSON_COCKTAIL'>Gibson Cocktail</a><br /> +<a href='#GILLETTE_COCKTAILmdashChicago_Style'>Gillette Cocktail—Chicago Style</a><br /> +<a href='#GIN_AND_CALAMUS'>Gin and Calamus</a><br /> +<a href='#GIN_DAISY'>Gin Daisy</a><br /> +<a href='#GIN_SOURmdashCountry_Club_Style'>Gin Sour—Country Club Style</a><br /> +<a href='#GIN_SQUASHmdashCountry_Club_Style'>Gin Squash—Country Club Style</a><br /> +<a href='#GOLFERS_DELIGHTmdashHome_of_Bevomdash18th_Hole'>Golfer's Delight</a><br /> +<br /> +<a href='#HORSE_THIEF_COCKTAIL'>Horse Thief Cocktail</a><br /> +<br /> +<a href='#IRISH_ROSEmdashCountry_Club_Style'>Irish Rose</a><br /> +<br /> +<a href='#JERSEY_LIGHTNING_COCKTAIL'>Jersey Lightning Cocktail</a><br /> +<br /> +<a href='#KNABENSCHUEmdashCountry_Club_Style'>Knabenschue</a><br /> +<br /> +<a href='#LPW'>L.P.W.</a><br /> +<a href='#LADIES_DELIGHTmdashThursday_Luncheon_Punch'>Ladies' Delight</a><br /> +<a href='#LEAPING_FROG'>Leaping Frog</a><br /> +<a href='#LEMONADE_APOLLINARIS_or_Carbonated_Water'>Lemonade Apollinaris</a><br /> +<a href='#LONE_TREE_COCKTAIL'>Lone Tree Cocktail</a><br /> +<br /> +<a href='#MINT_JULEPmdashKentucky_Style'>Mint Julep—Kentucky Style</a><br /> +<br /> +<a href='#OVERALL_JULEPmdashSt_Louis_Style'>Overall Julep—St. Louis Style</a><br /> +<a href='#ONION_COCKTAIL'>Onion Cocktail</a><br /> +<a href='#OLD_FASHION_COCKTAIL'>Old Fashion Cocktail</a><br /> +<a href='#OJEN_COCKTAIL'>Ojen Cocktail</a><br /> +<br /> +<a href='#PEQUOT_SEMER'>Pequot Semer</a><br /> +<a href='#PINEAPPLE_JULEP_for_a_party_of_6mdashUse_a_small_punch_bowl'>Pineapple Julep</a><br /> +<a href='#POLO_PLAYERS_DELIGHTmdashHorses_Neck'>Polo Players' Delight</a><br /> +<a href='#POUSSE_CAFEmdashSt_Louis'>Pousse Cafe—St. Louis</a><br /> +<a href='#PUNCH_A_LA_ROMAINE_for_a_party_of_16'>Punch A La Romaine</a><br /> +<a href='#RAMOS_GIN_FIZZmdashCountry_Club_Style'>Ramos Gin Fizz</a><br /> +<a href='#REMSEN_COOLER'>Remsen Cooler</a><br /> +<br /> +<a href='#SEPTEMBER_MORN_COCKTAILmdashCountry_Club_Style'>September Morn Cocktail</a><br /> +<a href='#SHANDY_GAFF'>Shandy Gaff</a><br /> +<a href='#SHERRY_AND_BITTERS'>Sherry and Bitters</a><br /> +<a href='#STINGERmdashCountry_Club_Style'>Stinger</a><br /> +<a href='#STONE_SOUR'>Stone Sour</a><br /> +<a href='#SAMTON_COCKTAIL'>Samton Cocktail</a><br /> +<br /> +<a href='#TOM_TOM'>Tom Tom</a><br /> +<a href='#TOM_AND_JERRY'>Tom and Jerry</a><br /> +<a href='#TOKAY_PUNCH'>Tokay Punch</a><br /> +<a href='#TWILIGHT_COCKTAIL'>Twilight Cocktail</a><br /> +<br /> +<a href='#WHISKEY_PUNCHmdashSt_Louis_Style'>Whiskey Punch—St. Louis Style</a><br /> +<a href='#WHISKEY_SCOTCH_HOT'>Whiskey Scotch Hot</a><br /> +<a href='#WHISKEY_IRISH_HOT'>Whiskey Irish Hot</a><br /> +<br /><br /> +<div>*** END OF THE PROJECT GUTENBERG EBOOK 13487 ***</div> +</body> +</html> |