Professional Documents
Culture Documents
1936-The Artistry of Mixing Drinks
1936-The Artistry of Mixing Drinks
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MIXING DRINK\ 1
Ed
BY
F R A N K MEIER
OF THE RITZ BAR. PARIS Ed
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All rights reserved
Copyright by Fryam Press
Printed in France
ODE T O THE RITZ BAR
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Once more, even though absent, they w i l l have those delicious
drinks which Frank alone can serve. One element however w i l l
be lacking : the personality o f the author and his proficiency.
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INTRODUCTION
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1
1
drams 114 = 75 millilitres or 1 teaspoon ;
teaspoon = 6 dashes ;
dash = about 12 drops.
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N o standard size of glass has so far been adopted. The
measures given o f the amount o f liquid used t o make a normal
sized Cocktail are o f six centilitres, o r o f t w o fluid ounces t w o
drams; divided into halves. fourths, eighths. etc ... O n e eighth
equals one teaspoon o r six dashes, o r about seventy drops.
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The Gigger " i n use i n America is a very practical double
measure : the bigger size holds one ounce t w o and a half drams,
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o r three and a half centilitres; the small size about half o f the
above-mentioned amount.
The G i l l ", an English measure, holds five fluid ounces and
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can be divided, when mixing Cocktails, in halves, thirds, fourths.
^j fifths, sixths, eighths, etc... Great care should always be taken ^j
El when mixing drinks: a l i t t l e t o o much o r n o t quite enough o f
the proportions indicated often changes the entire taste, there-
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by spoiling the result expected. li^l
T o have a perfect blend and smoothness use only the finest
ingredients in making your drinks. A Cocktail is one o f the
a t words in the artistry of mixing ". El
Follow closely the formulas given herein and always refer H^i
t o the pages o f advertisements when replenishing your supplies.
Aged whiskeys i n Manhattans, " t h a t supreme Gin", which is
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" The Heart o f a good Cocktail ", in Martinis and Bronx, and El
specially selected Vermouths in both. El
M i x w i t h infinite care and the result w i l l be the Miracle-Cock-
tail which has made the Ritz Bar famous.
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My book would not be complete w i t h o u t a w o r d t o the
younger generation. Now, as in the past, the a r t o f rational
drinking is an accomplishment as indispensable as dancing o r
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bridge, and a fair knowledge o f wines and liqueurs, t h e i r prove- Ed
nance, characteristics, best years, etc., etc., forms part o f a
gentleman's culture. The passing generation o f Englishmen
knew wines, and it is m y sincere hope that this knowledge be
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increased, throughout the world.
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El Any young man who can convince me that his lips w i l l never
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touch alcohol need not follow my required course in drinks ^1
and drinking. T o know how t o d r i n k i s as essential as t o know
how t o swim, and one should be at home in both these closely
related elements. Each man reacts differently t o alcohol;
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he should k n o w before the time when. according t o custom, El
he indulges in his first collegiate binge", whether liquor affects
his head, his legs o r his morals; whether he sings, fights, weeps,
climbs lamp-posts o r behaves w i t h excessive affection toward El
the opposite sex; whether. in short, it makes him a jovial
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companion o r a social pest. A knowledge o f these weaknesses
w i l l help t o overcome them. " K n o w your capacity and stay
within limits." One can drink sensibly, i f one knows what a
chaos a mixture o f liquors can produce. In vino veritas",
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so often quoted, does not mean that a man w i l l tell the t r u t h
when in drink, but w i l l reveal the hidden side of his character.
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H O W T O ENJOY COCKTAILS AT HOME
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ABOUT 300 DIFFERENT COCKTAILS A N D MIXED DRINKS
in FROM 1 2 BOTTLES
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Anis Pernod fils, Bacardi Rum, Brandy, Champagne,White Cura-
cao, Gordon's Gin, Noilly Prat and Martini-Rossi Vermouths,
Port Wine, Rye o r Bourbon Whiskey, Scotch Whisky, Sherry
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s and the following household supplies :
FRUITS : Grape Fruit, Lemons o r Limes, Oranges, Pineapples, Fruit of
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season. El
GROCERIES : Allspice, Eggs, Honey, Maraschino Cherries, Milk, Nutmeg,
Rock Candy, Salt, Pepper, Celery Salt. Sugar. Tomatoes, Vinegar.
MISCELLANEOUS : Angostura Bitters, Clam Juice, Fresh Mint. Ginger El
Ale. Indian Tonic Water. Schweppes Soda.
SAUCES : Tabasco, Tomato Ketchup, Worcestershire.
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SEA FOOD : Crab Meat, Lobster, Oysters, Shrimps
SYRUPS : Grenadine, Lemon, Pineapple, Raspberry, Strawberry.
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[ ~ ~ ~ ~ ~ ~
13
9 0 COCKTAILS
FLIPS (7)
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Blue, Brandy, Rye o r Bourbon Brandy, Gin, Lemon, Porto,
Whiskey. Sherry, Rye o r Bourbon Whiskey,
Scotch Whisky.
COBBLERS (5)
H I G H B A L L S (5)
Brandy, Champagne, Port Wine,
Sherry, Whiskey. Bacardi, Brandy. Gin, Rye o r
Bourbon Whiskey, Scotch Whisky.
C O L L I N S (5) [^1
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Bacardi, Brandy, Gin, Rye o r Bour- JULEPS (6) f^1
bon Whiskey, Scotch Whisky. Brandy, Champagne, Gin, Mint,
Pineapple, Scotch Whisky.
C O O L E R S (6)
Bacardi, Brandy, Hawaiian, Sara- L E M O N A D E S (1 0)
toga, Scotch Whisky, Zenith. Angostura, Brandy, Egg, Fruit,
Orangeade, Plain Lemonade, Rasp-
C U P S (2) berry, Strawberry, Rye o r Bourbon
Grape Fruit, Grape Juice. Whiskey, Scotch Whisky.
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D A I S I E S (4) M I S C E L L A N E O U S (33) -
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Brandy, Gin, Rye o r Bourbon American Rose, Angostura & Ginger
Whiskey, Scotch Whisky.
E G G N O G S (5 H o t & 5 Cold)
Ale, Angostura & Soda, Barman's
Delight, Brandy & Honey, Brandy
(Hot), Corpse Reviver, Frank's
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Refresher, Gin Buck, Gin & Honey,
Brandy, Gin, Sherry, Rye o r Bour- Gin (Hot), Gin Spider, Horse's
bon Whiskey, Scotch Whisky.
Neck, King's & Queen's Peg, Mag-
nolia, Mamy Taylor, Milk &
F I X E S (5) Schweppes, Mimosa, Morning Bra-
Bacardi, Brandy, Gin, Rye o r Bour- cer. Morning Smile, Parisette, Pick- I]
bon Whiskey, Scotch Whisky. Me-Up No. 1 & 2, Rock & Rye, Rye
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o r Bourbon Whiskey & Honey,
F I Z Z E S (24) Sherry & Egg, Stone Wall, Rye o r
Bourbon Whiskey (Hot). Scotch
American, Bacardi, Brandy, Bucks, Whisky & Honey, Summer Delight,
Diamond, Frank's Special, Gin, Tomate, W h i t e Plush. -
Golden, Grenadine, Hoffman House,
Imperial, Jubilee, Morning Glory,
Nicky's, Orange, Pineapple, Royal,
Seapea, Scotch Whisky, Silver,
M O R N I N G G L O R Y D A I S I E S (5)
Bacardi, Brandy, Gin, Rye o r Bour-
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Southside, Strawberry,Texas, Violet. bon Whiskey, Scotch Whisky. 1]
N E G U S ( H o t ) (2) S L I N G S (5 H o t & 5 Cold)
Port Wine, Sherry. Bacardi, Brandy, Gin, Rye o r Bour-
bon Whiskey, Scotch Whisky.
PUFFS (5) IF]
Bacardi, Brandy, Gin, Rye o r Bour- S M A S H E S (4)
bon Whiskey, Scotch Whisky.
Brandy, Gin, Rye o r Bourbon
Whiskey, Scotch Whisky.
P U N C H E S (7 C o l d & 1 H o t )
Brandy, Champagne, Christmas S O U R S (5)
(Hot), Curacao, Gin, Rye o r Bour-
bon Whiskey, Scotch Whisky. Bacardi, Brandy. Gin, Rye o r
Bourbon Whiskey, Scotch Whisky.
RICKIES (5)
Bacardi, Brandy, Gin, Rye o r SQUASHES (2)
Bourbon Whiskey, Scotch Whisky. Lemon, Rosey.
S A N G A R E E S ( 6 H o t & 6 Cold)
T O D D I E S (5 H o t & 5 Cold)
Brandy, Gin, Port Wine, Sherry,
Bacardi, Brandy, Gin, Rye o r
Rye o r Bourbon Whiskey, Scotch
Bourbon Whiskey, Scotch Whisky.
Whisky.
ADONIS
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thirds Absinthe; shake well In mixing-glass: a dash of Or- IF]
and serve very cold. a g e Bitters, half dry Sherry,
@ Add Sugar or Syrup if Absinthe is Italian stir
not sweetened. slightly and serve. If^]
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23
AFFINITY ALMAZA
In mixing-glass: a dash ofAngos- In mixing-glass: a teaspoon o f
tura Bitters, one-fourth each of Aperitif Rossi, two-thirds Gin ;
French and Italian Vermouth, one-third Martini Vermouth,
half Scotch Whisky; s t i r well stir well and serve.
and serve.
ANGEL'S KISS
ALASKA Pour slowly and carefully into
In shaker : one-third yellow liqueur glass one-third each of
Chartreuse, two-thirds Gin; Creme de Cacao, Brandy and
shake well and serve. fresh Cream.
Ingredients should not mix.
ALEXANDRA
In shaker:one-fourth each fresh APPETISER
Cream and Creme de Cacao, In mixing-glass: a teaspoon o f
half Gin; shake well and serve. Maraschino, adash ofAngostura
Bitters,oneglassof Brandy; stir
ALEXANDRA (Special) well and serve.
In shaker: one-fourth each fresh
Cream and Anisette, half Bran-
APPLE JACK
dy; shake well and serve. In shaker: a dash of Orange Bit-
ters, a teaspoon of Curasao, one
ALFONSO XIII \^-/
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glass of Apple Jacko r Calvados ;
shake well and serve.
In mixing-glass: half Dubonnet,
half dry Sherry ; stir slightly
AUTOMOBILE
and serve.
In mixing-glass: a dash of O r -
ange Bitters, one-third each of
Italian Vermouth, Gin & Scotch
Whisky; stir well and serve.
F l f l ~ ~ ~ m n ~ R ~ ~ n
BACARDI BIJOU El
I n shaker: t h e juice o f one- I n mixing-glass: a dash o f Or- @
quarter Lemon, a teaspoon of
French Vermouth, o n e - half
ange Bitters, one-third each
o f French Vermouth, Curacao El
teaspoon o f Grenadine, one- and G i n ; s t i r w e l l and serve
half glass Bacardi Rum ; shake
well and serve.
w i t h Maraschino Cherry.
BLACKTHORN
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B. V. D.
In mixing-glass: one-third
I n mixing-glass: a dash each
o f Angostura Bitters and Anis
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ffl1 Bacardi Rum,
V e r m o u t h (French)
" Pernod fils ", half French Ver-
mouth, half Irish W h i s k e y ; s t i r la
D u bonnet ; s t i r w e l l and serve. w e l l and serve. El
BEE'S KISS BLOODHOUND El
M In shaker: a teaspoon each of In shaker: crush t h r e e ripe
Fresh Cream and Honey, one- Strawberries ; a teaspoon each
B E T W E E N T H E SHEETS
\
I n shaker: a teaspoon o f Lemon /\
juice, one-third each o f Brandy,
Curacao and Bacardi; shake
w e l l and serve.
BOBBYBURNS BRONX
In mixing-glass: a dash o f Be- In shaker: squeeze a slice o r
nedictine, one-fourth each o f one-eighth o f an Orange, one-
Italian and French Vermouth,
half Scotch W h i s k y ; stir well
fourth each o f French and Ital-
ian Vermouth, half G i n ; shake
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and serve. well and serve.
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BOOMERANG
In shaker: a dash o f Angostura
BROOKLYN
In mixing-glass: adash o f Maras-
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Bitters, one-third each French chino, half French Vermouth,
half Rye Whiskey; stir well
Vermouth, Scotch Whisky and
Swedish Punch; shake well and serve. Ed
and serve.
BUBY <^ El
Special for Mr. F. Worthfngton Hine.
B R A I N DUSTER
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It is less " w o r t h y " than Hine.
In shaker: the juice o f one-half In shaker: a teaspoon o f Gre-
Lemon, one glass o f sweeten- nadine, half Lemon juice, half
ed Anis " Pernod fils", t w o tea- G i n ; shake well and serve.
spoons o f d r y Sherry, shake El
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well,strain into double cocktail BUNNY H U G
glass and serve.
In shaker: one-third each o f
Gin, Scotch Whisky and sweet-
BRANDY ened Anis " Pernod fils"; shake [R^l
In mixing-glass: a dash o f An- I F 3
well and serve.
gostura Bitters, t w o dashes o f f^
Italian Vermouth, one glass of BURR
Brandy; stir well and serve. Special for Mr. H. Courtney Burr.
In shaker: one-fifth Martini
B R O K E N SPUR Vermouth,four-fifths Plymouth
In shaker: the yolk of an Egg,
a dash o f Anisette, one-half
Gin ; shake well and serve. H
glass each o f Gin and white
Port; shake well, strain i n t o
double cocktail glass, serve
w i t h grated Nutmeg.
BYRRH //^ CHAMPAGNE
In mixing-glass: one-sixth PICK-ME-UP
Kirsch, two-sixths Brandy, half In shaker: a dash of Grenadine.
B y r r h : shake well and serve. the juice o f one-half Orange,
one-half glass o f Brandy ; shake El
DE PARIS
CAF~ well, strain into fizz glass,
fill w i t h Champagne and serve.
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In shaker: half white o f Egg, a
dash o f Anisette, a teaspoon
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o f fresh Cream, one-half glass
o f G i n ; shake well, strain into
CHATTERLEY
In shaker: a teaspoon each o f
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C J
CARUSO
half glass of Rum; shake well i
In mixing-glass: one-third each
and serve.
E
French Vermouth, St. Raphael CIDER E?
and G i n ; stir well and serve. In large wineglass: a dash o f fp^
Angostura Bitters, a slice of
CHAMPAGNE
Lemon peel. a piece o f Ice;
In large wineglass: a dash o f A n - fill w i t h sweet Cider,stir slight-
gostura Bitters o n small lump l y and serve.
o f Sugar, a slice o f Lemon peel,
a piece o f Ice; fill w i t h Cham-
F1
pagne, stir and serve.
CINZANO COFFEE
In mixing-glass: a dash each of In shaker: one fresh Egg, one-
Angostura and Orange Bitters, half teaspoon of Sugar, one- @
oneglassofCinzanoVermouth ; half glass each of Brandy and
P o r t ; shake well, strain into la
stir and serve w i t h Orange o r
Lemon peel. double cocktail glass and serve
w i t h grated Nutmeg i f desired.
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CLAM JUICE N o t e : T h e name of this d r i n k is
In shaker: a teaspoon of To-
mato Ketchup, a small pinch
derived f r o m its colour, n o Cof-
fee is used t o make it. El
--
CLOVER CLUB
Orange Bitters, half Brandy,
half Cora Vermouth ; stir well
and serve.
wHFd
-
In shaker: half white of Egg,
the juice of one-half Lemon, a CORONATION
teaspoon of Grenadine, one In mixing-glass: a dash o f Ma-
glass of Gin; shake well, strain raschino, a dash of Orange
into small wineglass and serve. Bitters, half French Vermouth,
half dry Sherry; stir slightly
CLOVER LEAF and serve.
The same as Clover Club; add
a few sprigs of fresh Mint. CORPSE REVIVER No 1
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In shaker: one-third each of H
Italian Vermouth, Apple Jack
o r Calvados and Brandy; shake
well and serve. See page 72.
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CROCKER @ Ed
Special f o r Plr. W. W. Crocker.
In shaker: a dash o f French
Vermouthpadash of Italian Ver- la
mouth, four-fifths G i n ; shake
well and serve very cold.
El
DAIQUIRI D. 0. M.
In shaker: t h e juice of one- In shaker: a teaspoon each o f
half Lime o r quarter Lemon, Orange juice and Benedictine,
three-fourths G i n ; shake well
one-half teaspoon o f Sugar,
one-half glass o f Bacardi ; shake and serve. El
well and serve. DOUGLAS
DEAUVILLE
In large wineglass: a dash of
In mixing-glass: o n e - t h i r d
French Vermouth, two-thirds
O l d Tom G i n ; stir well and
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serve w i t h Orange peel.
Angostura Bitters on small
lump o f Sugar, a dash o f Anis
F
DUBONNET
"Pernod fils", a piece o f Ice; In mixing-glass: a dash o f
fill w i t h Champagne, a dash of Angostura Bitters, one glass
Apple Jack o r Calvados o n top, of Dubonnet ; stir slightly and
IR]
and serve. serve w i t h Lemon peel. I^
DERBY DUNLAP
In mixing-glass: a dash o f
In shaker: a dash o f Peach
Bitters, a sprig o f fresh Mint,
Angostura Bitters, half sweet
Sherry, half Rum; stir well
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one glass of G i n ; shake well
and serve.
and serve. 1^]
EAST INDIA [H
In shaker: a dash o f Angos-
DIKI-DIKI
t u r a Bitters, a teaspoon o f
In shaker: one-sixth unsweet- Pineapple Syrup, one glass o f
ened Grape Fruit juice, one- Brandy; shake well and serve
sixth Swedish Punch, t w o - w i t h a piece of Pineapple.
thirds Apple Jack o r Calva-
dos; shake well and serve. EDWARD VIII ;
,
In small tumbler: one glass o f
DOCTOR
Seagram's Rye Whiskey, a dash
of Anis Pernod fils", t w o tea-
El
In shaker: a teaspoon each of spoons each o f Italian Vermouth
Lemon and Orange juice, half and plain water, a piece o f Ice
Swedish Punch, half Bacardi ; in long Orange peel, stir well
shake well and serve. and serve.
ELEGANT y') FANCY LIQUEURS
In mixing-glass: a dash o f Grand See page 47.
Marnier, half Frenchvermouth,
half G i n ; stir w e l l and serve. FASCINATOR
El
ELK'S O W N In shaker: a dash o f Anis "Per-
nod fils:' half French Vermouth,
LEI
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In shaker: half white o f Egg, a
teaspoon of Lemon juice, one- half Gin, a sprig o f M i n t ; shake
half teaspoon of Sugar, halfglass well and serve. H]
each of Port W i n e and Canadian
Whiskey; shake well, strain in- FAVORITE Id
t o small wineglass and serve. In mixing-glass: one-third each IJT^
o f French Vermouth, A p r i c o t
EMERALD
Brandy and Gin, a dash o f Lime
I n shaker: half Prunellia, half
G i n ; shake w e l l and serve.
o r Lemon juice, stir well and El
serve.
An After-Dinner Drink.
ENCORE
In pousse-cafe glass: p o u r slow-
ly on t o p o f one another one-
t h i r d each Curacao, Maraschino
and Brandy; set aflame, allow
t o burn for one minute, let
glass cool and serve.
An After-Dinner Drink.
EVANS
Special for Mr. Montgomery Evans,
the travelling Author.
In mixing-glass: a dash each of
A p r i c o t Brandy and Curacao,
one glass o f Rye W h i s k e y ; stir
well and serve.
[Bl[@[Ell~IE]~~E]1E]~BB~BB
FERNET M I N T FRENCH V E R M O U T H El
In cocktail glass: half Fernet In mixing-glass: a dash each of
Branca, half green Creme de Orange Bitters and Curacao,
Menthe; stir slightly and serve. one glass of French Vermouth ; El
May be iced if desired. stir slightly and serve. El
FERNET V E R M O U T H FUTURITY
El
In cocktail glass: half Fernet In mixing-glass:adashofAngos- El
Branca, half Italian Vermouth; t u r a Bitters, one-third French
stir slightly and serve. Vermouth,two-thirdsSloeGin ;
May be iced if desired. stir well and serve. El
[f^ F. Y. C. S. GENEVER
El
Florida Yacht C l u b Special.
1 h e a teaspoon each of
In mixing-glass: a dash ofAngos-
t u r a Bitters, one glass o f Holl-
Ed
French and Italian Vermouth, and Gin; stir well and serve.
t w o teaspoons o f unsweetened
Grape Fruit juice, one-half glass
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of Bacardi ; shake well. strain GIBSON
i n t o small wineglass containing
a piece of Ice and serve.
In mixing-glass: one-fourth
ItalianVermouth, three-fourths
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El Gin; stir well and serve w i t h
rn F O U R T H DEGREE
In mixing-glass: t w o dashes of
small white Onion.
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Anis " Pernod fils", one-fourth
In cocktailglass:one-third Lime
French Vermouth, one-fourth
Italian Vermouth, half G i n ; stir Juice Cordial, two-thirds Gin ;
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well and serve. stir and serve. D o n o t ice.
El
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G I N & IT GRAVES <b
Gin and Italian. In mixing-glass: one-sixth each
In cocktail glass: half Gin, half o f French and Martini Ver-
Italian Vermouth. mouth, two-thirdsYellow Gin ;
Should not be iced. stir well and serve.
G L O O M CHASER GUARDS
In shaker: a teaspoon o f Cura- In mixing-glass: a dash o f
sao, the juice o f one-quarter Curasao, one-third Italian Ver-
Lemon, one-half glass o f Ba- mouth, two-thirds Gin; shake
cardi ; shake well and serve. well and serve. Ed
G O L D E N CLIPPER 6) HAPPY H O N E Y A N N I E
In shaker, one-fourth each o f Special for Mr. P. A. Chavane. @
Orange juice, Peach Brandy, I n shaker: one-half teaspoon
Bacardi and G i n ; shake well
and serve.
o f Honey, one-third unsweet-
ened Grape Fruit juice, two-
El
thirds Brandy; shake well and
G O L D E N SLIPPER serve.
EL?
In cocktail glass: one-third Be-
nedictine, the yolk o f an Egg,
H. P. w.
one-third Dantziger Wasser. In mixing-glass : half Italian
Ingredients should not mix.
Vermouth, half Gin; stir well
and serve w i t h Orange peel.
[HI HARVARD
In mixing-glass: a dash of
INGRAM
HOMESTEAD
quarter Lemon, one-half tea-
spoon of Grenadine, one-half
glass of Apple Jack o r Cal-
m
In shaker: a slice of Orange, vados; shake well and serve.
one-third Italian Vermouth,
two-thirds Gin; shake well
and serve. KNICKERBOCKER
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u
In shaker: crush a small slice of
H.R.W. ripe Pineapple, a teaspoon each
In shaker: crush three o r four of Raspberry syrup, Lemon
very ripe Cherries, one-third
French Vermouth, two-thirds
Gin ; shake well and serve.
and Orange juice, one glass o f
Rum; shake well. strain into
small wineglass and serve.
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LAST ROUND MAIDEN'S BLUSH H
In mixing-glass: t w o dashes In shaker: one-half teaspoon
o f Anis " Pernod f i l s ", t w o o f Grenadine, one-third Anis
dashes of Brandy, half French
Vermouth, half Gin; stir well
" Pernod fils", two-thirds Gin ;
shake well and serve.
IE
and serve.
LEAVE I T T O ME MAJESTIC
In shaker: a teaspoon o f Lemon (OTTO'S SPECIAL)
juice, a dash of Maraschino, In shaker: the juice of one-
one-fourth each of Apricot
Brandy and French Vermouth,
half Lemon, a teaspoon each of
French and Italian Vermouth,
EI^]l
half G i n ; shake well and serve. one glass o f white Rum ;shake
well, strain into double cock- El
LEVIATHAN
In shaker: one-fourth Orange
tail glass and serve.
El
juice, one-fourth Italian Ver-
mouth, half Brandy; shake MANHATTAN
El
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well and serve. In mixing-glass: one-fourth IÑÃ
LONDON FOG ^> Italian Vermouth, one-fourth ff^
French Vermouth, half Rye
I n shaker: a dash of Angos- Whiskey; stir well and serve.
tura Bitters, half white Creme
de Menthe, half Anisette ; shake El
well and serve.
An After-Dinner Drink.
MAPLE LEAF
In shaker: the juice of one-
It^
half Lemon, one-half glass of
LONE TREE
Bourbon Whiskey, a teaspoon
In mixing-glass: one-third Ita-
lian Vermouth,two-thirds Gin ;
of Maple syrup; shake well and
serve.
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stir well and serve w i t h Olive.
MARTINI (Dry)
El
In mixing-glass: half French
Vermouth, half G i n ; stir well
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and serve.
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M A R T I N I (Medium) MONKEY GLAND
In mixing-glass: one-fourth In shaker: a dash of Anis "Per- [El
French Vermouth, one-fourth nod fils ", a dash of Grenadine,
Martini Vermouth, half Gin ;
s t i r well and serve.
half Orange juice, half Gin;
shake well and serve. El
M A R T I N I (Sweet)
In mixing-glass : half Martini Special for the
Vermouth, half Gin; stir well National Cash Register Company.
and serve. In shaker: one-third
M A R Y PICKFORD Noilly Prat Vermouth,
Creme de Cacao,
In shaker: one-half teaspoon
Rum; shake well and serve.
of Grenadine, half unsweeten-
ed Pineapple juice, half white OLD F A S H I O N
Rum; shake well and serve.
In small tumbler: a dash of
MILLIONAIRE Angostura Bitters on small
In shaker: half white o f Egg, lump o f Sugar, enough water
a dash of Anis "Pernod fils ", t o dissolve Sugar, one glass of
a dash of Grenadine, one- Rye o r Bourbon Whiskey, a
half glass of Rye Whiskey; large piece of Ice ; stir, add half
shake well, strain into double slice of Orange and serve with
cocktail glass and serve. glass of water.
Note.- This is the old-fashioned
MILLION D O L L A R way of making Cocktails. Any
In shaker: half white of Egg, Liquor may be chosen to replace
Whiskey.
a dash of Grenadine, a tea-
spoon of Pineapple juice, one-
half glass of Gin; shake well,
strain into double cocktail
glass and serve.
OLYMPIC PARADISE
In shaker: one-fourth each of In shaker: one-fourth each of
Curasao and Orange juice, half Orange juice & Apricot Brandy,
Brandy; shake well and serve. half Gin ; shake well and serve. IFf)
OPAL
PARISIAN
In mixing-glass: one-third each
of Anis "Pernod fils", French In mixing-glass: a teaspoon of
Creme de Cassis, half French
Vermouth and Gin ; stir well
and serve. Vermouth, half Gin; stir well
and serve.
El
ORANGE BLOSSOM
In shaker: half Orange juice,
half Gin; shake well and serve.
PERFECT EiI
Grenadine may be added if desired.
In mixing-glass: one-fourth
each of French and Italian Ver-
IF]
OYSTER
In wineglass: a tablespoon of
Tomato Ketchup, a teaspoon
mouth, half Gin; stir well and
serve with Orange peel.
^
o f Lemon juice o r Chili Vine- PINK G I N
gar, a little Salt and Pepper, a In small wineglass: t w o dashes
few drops of Worcestershire of Angostura Bitters, one glass
and Tabasco sauces. Remove of Gin; a little iced water
may be added if desired.
four o r six fat Oysters from
shells, placing them in glass El
containing the above mixture ;
stir and serve.
PINK LADY
In shaker: half white of Egg, a
HI
CRAB. LOBSTER or S H R I M P teaspoon each of Grenadine.
may be prepared in the same Lemon juice, and Brandy, one-
way, using any of those Shell half glass of Gin; strain into Ed
Fish instead of Oysters. double cocktail glass and serve. l^l
El
IE]
1^
PIPE LINE
In shaker: one-fourth Lemon
PORT W I N E
In mixing-glass: a dash of An-
Dl
juice, one-fourth Apricot Bran- gostura Bitters, a teaspoon o f
dy, half Bacardi ; shake well Brandy, one glass of Port; s t i r
and serve. slightly and serve. IF3
161 PLANTER'S El
In shaker: one-fourth Lemon
PRAIRIE OYSTER
cocktail glass: a teaspoon
El
Syrup* one-fourth Orange juice
IfR]
'
I f Rum shake I ' and s e r v e
of vinegar, the yolk of an E ~ ~ ,
a teaspoon of Worcestershire
and Tomato sauces, top with
Ig] PLUNGER
A favourite at t h e Casinos i n
Salt and Pepper, and serve
~~h gh of ice water.
B
Deauville and Cannes.
Brandy o r dry Sherry may be used
In shaker: one-third each of to replace vinegar.
Swedish Punch, Bacardi and
Apple Jack o r Calvados; shake El
well and serve. PRESIDENTE
In mixing-glass: a dash of Cura- HI
POLLY'S SPECIAL sao, a dash of Grenadine, half
By W . Pollock, Park Lane Hotel, Chambery Vermouth, half Ba-
El In shaker: one-fourth each of cardi; s t i r well and serve. El
unsweetened Grapefruit juice [fR]
& Curasao, half Scotch Whisky ;
shake well and serve.
PRINCETON
In mixing-glass: a dash of Or-
IEl
IP] a g e Bitters, halfGin, halfwhite
POMPADOUR
In shaker: the juice of one-
Port; s t i r slightly and serve.
la
quarter Lemon, half St. James QUAKER R
lJ
Rum' Pompadour; shake In shaker: the juice of one-
well and serve. half Lime o r quarter Lemon,
[lgl Note- - pom~adOur is a .Pe- a teaspoon of Raspberry syrup,
cially prepared W i n e from the
P o : (Charentais) Grape and half
contains at least 180 of alcohol. shake well and serve.
37
QUATRE PAVES SPECIAL ROB R O Y In
In shaker: a teaspoon each of In mixing-g1ass:adash ofAngos-
Grand Marnier, Orange and tura Bitters, one-third Italian @
Lemon juice, two-thirds Gin ; Vermouth, two-thirds Scotch
shake well and serve. Whisky; stir well and serve.
rp,i
QUEEN'S ROBINSON CRUSOE fi
In shaker: crush a small slice
of ripe Pineapple; one-third
In coconut shell containing a
pieceof Ice: half Pineapplejuice, I?)
French Vermouth, two-thirds half Rum: stir and serve.
Gin; shake well and serve.
ROSE
In mixing-glass : a teaspoon
R. A. C.
Royal Automobile Club. of Raspberry syrup, one-third
In mixing-glass: a dash of Or- Kirsch, two-thirds French Ver-
ange Bitters, one-fourth each mouth, stir well and serve
of French and ItalianVermouth, with Maraschino Cherry.
half Gin; stir well and serve This Cocktail, famous in Paris, was
invented by "Johnny " Mitta of the
with Maraschino Cherry. Chatham Bar.
RACQUET CLUB
In mixing-glass: a dash of Or- In mixing-glass: a dash of O r -
ange Bitters, one-third French ange Bitters, half Aperitif Rossi,
Vermouth, two-thirds Gin; half Gin; stir well and serve.
stir well and serve. The Rossi Aperitif is a product
of Martini-Rossi, Turin, Italy. El
RAY LONG
[^1
L>
T H I R D DEGREE
s
f^l
Vermouth, two-thirds Apple In mixing-glass: a teaspoon of
Jack o r Calvados; s t i r & serve. Anis " Pernod fils ", one-third
French Vermouth, two-thirds
STINGER
Gin; s t i r well and serve. Ed
In shaker: one-third white
Creme de Menthe, two-thirds
Brandy; shake well and serve.
An After-Dinner Drink.
T I N ROOF TRINITY
This cocktail is usually on the In mixing-glass: one-third each li'-U
house, but t h e Ritz Bar has a
tile roof.
o f Gin, French and Italian Ver-
mouth; stir well and serve. El
TOMATO JUICE
fpn
In shaker: crush one large ripe
TROPICAL hFd
u
Tomato, add Celery salt t o In shaker: the juice o f one-half
suit taste, one-half teaspoon of Lime o r quarter Lemon, a tea-
spoon o f Curacao, one-half
Worcestershire sauce; shake
well. strain i n t o double cocktail glass o f Rum; shake well and
serve.
IF4
glass and serve.
Note.- High grade Tomato Juice
is available in tins o r bottles, is TUXEDO
uniform in character and is
obtainable at very reasonable I n mixing-glass: a dash each o f
prices. It is advantageous t o Maraschino and Anis " Pernod
procure it in that form instead
fils", half French Vermouth,
of from fresh Tomatoes, which
in most countries can be obtain- half Gin: stir well and serve.
ed only at particular seasons.
Tomato Juice in tins should, VALENCIA
when opened, be removed t o
bottles o r jugs, and in all cases In shaker: the juice o f one-
should be kept on ice. quarter Orange, one-half glass
The first t o introduce the Tomato of Apricot Brandy ; shake well,
Juice Cocktail was the College Inn
Food Product Co. of Chicago. strain i n t o fizz glass, fill w i t h
Champagne and serve.
TOM MOORE @>
In mixing-glass: a dash o f An-
gostura Bitters, one-third Ital-
WARD EIGHT If^l
IL-3
In shaker: one-half teaspoon
ian Vermouth, two-thirds Irish o f Grenadine, one-third each o f
Whiskey; stir well and serve.
r
Lemon juice, Rye Whiskey and
G i n ; shake well and serve. LEI
TOP SPEED
I n shaker, one-fourth Anis
7
El
Pernod fils ", one - fourth
French Vermouth, half Brandy;
shake well and serve.
lEl'BlH~~iil^l^lm~^~pl
^@WHISKEY WINTER SPORT @ El
In mixing-glass: a dash o f An- In shaker: a teaspoon o f fresh
gostura Bitters, a teaspoon o f Cream, one-third Gin, t w o -
Sugar syrup, one-half glass of thirds Anis " Pernod fils " ; El
Whiskey; stir well and serve shake well and serve. El
w i t h Maraschino Cherry.
Any Whiskey may be used. YALE El
In shaker: a dash o f Angostura
WHITE
mixing-glass: a teaspoon of
Bitters, one glass o f old T o m
G i n ; shake well, strain i n t o
El
@
white CuraGao, a dash of O r - double cocktail glass, add
@
ange Bitters, four-fifths Gin ;
stir well and serve.
squirto f ~ c h w e p p e ssoda water El
o r syphon and serve.
WHITE LADY
YASHMAK
In shaker Inmixing-glass: adashofAngos-
ha'f Gin' shake and serve' French Vermouth, sweetened
WHITE ROSE Anis " Pernod fils " and Rye
in shaker: haif white of E ~ ~Whiskey
, ; stir well and serve.
the juiceofone-quarter Lemon,
El
one-half teaspoon o f Sugar, one
glass o f Gin ; shake well, strain
ZAZA
I mixing-glass: a dash o f An-
goStura Bitters'
rn
i n t o small wineglass and serve.
half Gin ; stir well and serve.
[R] WHITE SHADOW
In shaker: one-third each o f ZAZARAC
fresh cream, ,,pernod
filsu,and Rye Whiskey, very
I n tumbler: dissolve a small
lump of Sugar in little water.
[^I
little grated N~~~~~ ; shake a dash each of Angostura and
Orange Bitters, a teaspoon of
well and serve.
WHIZ-BANG
Anis "Pernod fils", a piece o f El
I n mixing-glass: a dash o f Anis
Ice, one glass o f Bourbon Whis-
key; add Lemon peel
[^I
Pernod fils ", a dash o f Gre- & squirt o f Schwep-
nadine, one glass o f Scotch pes soda o r syphon,
W h i s k y ; stir well and serve. stir well and serve.
El El
43
MIXED DR
lB]@[Rllglfi~l~]lglIB~~~l[H~[H
IP] If^l
^El
m
El
El
El
!^i
Ein trunk'ner Dichter leerte sein Glas auf jeden Z u g ;
m
Ihn warnte sein Gefaehrte : " Hoer auf! D u hast genug." El
Bereit vom Stuhl zu sinken, sprach der : "Du bist nicht klug, El
Z u vie1 kann man wohl trinken, doch nie t r i n k t man genug. @
G. E. LESSING.
^
El
li^l
f^J
El
^I
BENEDICTINECOCKTAIL
Rub rim of cocktail glass with
slice o f Lemon, dip edge into
ICED APRICOT BRANDY
In cocktail glass : three-fourths
of shaved Ice; fill with Apri-
m
1
powdered Sugar, put in Maras- cot Brandy and serve with
chino Cherry and fill with the
following mixture:
straws. ^1
In shaker, a dash of Angostura
ANIS DELMONO,
ANISETTE,
BENEDICTINE,
B
Bitters, one glass o f Bene- CHARTREUSE (green or yellow),
diotine; shake slightly, strain
into prepared glass and serve.
CHERRY BRANDY,
CORDIAL MEDOC, a
ANISETTE,
CURACAO (red or white),
GRAND MARNIER, El
APRICOT BRANDY,
CHARTREUSE (yellow or green),
CHERRY BRANDY,
LIQUEUR DE CASSIS,
KUMMEL,
MANDARINETTE,
a
CORDIAL MEDOC, MARASCHINO, El
CURACAO (red or white),
K U M M EL,
MANDARINETTE,
MENTHE (green or white),
PEACH BRANDY,
VIEILLE CURE, etc., etc.
a
MARASCHINO,
PEACH BRANDY,
PRUNELLE, etc., etc.
The same as Iced Apricot Bran-
dy, using liqueur chosen.
i]
The same as Benedictine Cock-
tail, using liqueur chosen. El
1- .-
- - " - --
'i- ------
- - ---
-- ------a-
[f^l
COBBLERS
PORT W I N E COBBLER
m
in tumbler two-thirds full of
cracked Ice: one teaspoon each
^!
[^1
of Orange juice and Curasao,
very little o r no Sugar, fill 8
BRANDY COBBLER
In tumbler three-fourths full of
cracked Ice: one-half teaspoon
with Port Wine, decorate w i t h
prUit of
with spoon,
stir and serve
n^
-
o f Sugar, a teaspoon of Cura- IM I
+-L-
-
:
"
,,,,$
.'V .,....'
,,
.':
..,?:--.-.s.,.."
: .--.--
>.-SSK-?."
.,s .ass'=<..&..~:~~,."i
"
a
,..Is's.-
s
-ass,
BRANDY CRUSTA
Rub rim of wineglass with HI
slice of Lemon, dip edge in
powdered Sugar, fit into glass
the rind ofone-halforange, put
in Maraschino Cherry and fill
El
w i t h the following mixture:
In shaker, a dash of Angostura
Bitters, one teaspoon each o f
la
Lemon juice and Maraschino, El
one glass of Brandy; shake
well, strain into prepared glass El
and serve. El
GIN, R U M o r either W H I S K E Y CRUSTA
the same as Brandy Crusta, except use liquor chosen. El
CUPS
- --
CIDER C U P CHABLISorPOUILLY C U P
FOR T E N D R I N K S FOR S I X D R I N K S
I n half-gallon pitcher: a large I n half-gallon pitcher: a large
piece o f Ice, one peeled Orange piece o f Ice, one glass o f
i n slices,one glass each o f A p p l e Benedictine, three t h i n slices
Jack o r Calvados, Maraschino o f r i p e Pineapple, one bot,tle
and C u raGao, one quart o f sweet o f Chablis, Pouilly o r o t h e r
Cider, asplit o f Schweppes soda w h i t e Burgundy; stir gently
w a t e r ; stir gently, add F r u i t o f and serve.
season and serve. T w o peeled ripe Peaches may be
used t o replace Pineapple. '
a CLARET or KALTE ENTE
BURGUNDY CUP FOR T E N DRINKS
FOR S I X DRINKS In half-gallon pitcher w i t h [^I
In half-gallon pitcher: a large rind of Lemon rested
@ piece of ice, three thin slices over brim: one glass o f Cura-
caoj One quart
[^j
o f ripe Pineapple crushed with-
chilled Moselle wine, one quart
out waste of juice, one glass
of Maraschino, a tablespoon of of
Rhine wine.
chilled I^]
@ powdered Sugar, one quart of
Claret o r red Burgundy; stir stir serving. El
gently and serve.
MAI-WEIN-CUP
El
FOR T W E N T Y DRINKS
GINGER ALE CUP
In gallon pitcher w i t h a large
FORs'xDR'NKs
@
\Fi\
in slices, the juice of one
Orange, t w o glasses o f Brandy,
one glass o f Maraschino, three
Moselle wine for one hour,
six l ~ ~ m pofs sugar, one glass
each of Curasao and Brandy,
m
pints o f Ginger Ale; stir until add one quart of sparkling
very cold and serve. Moselle when ready t o serve.
a
^\ GRAPE FRUIT CUP
MOSELLE CUP
[Rl
FOR T W E L V E DRlNKS
FOR T W E L V E DRINKS
r' 1 gallon pitcher o r bowl: a
In gallon pitcher: a large piece jf^1
o f Ice, three peeled ripe Pea-
[jr-^
large Piece of 1% a bottle of ches cut into quarters, a dozen
Brandy, one glass of G ~ n a - Maraschino Cherries, one glass
l^J
dine, three Grape Fruit w i t h of Benedictine, one bottle of
[tf^
rinds and cells removed. a
1- pound t i n of sweetened Grape still Moselle, one bottle o f If^
[^I
sparkling Moselle; stir gently
Fruit juice, one-half bottle o f and serve.
Schwe~~es water Or Sy- Powdered Sugar may be added t o
la
phon; stir well and serve. suit taste. El
lEg
53
PFIRSICH BOWLE SAUTERNES CUP N o 2
FOR S I X D R I N K S FOR T E N D R I N K S
In half-gallon pitcher: a large
piece o f Ice, t w o whole ripe
In half-gallon pitcher: a large
HI
Peaches pierced w i t h fork,
one quart o f light Rhine wine;
piece o f Ice, one peeled Lemon
in slices, one glass o f Curacao,
one glass o f Brandy, a dozen
1
stir gently and serve.
Powdered Sugar may be added t o
Maraschino Cherries, one bot-
tle of Sauternes, a split o f
El
rn
suit taste.
Schweppes soda water, a long
slice of Cucumber rind; stir
RHINE W I N E CUP
FOR S I X D R I N K S
In half-gallon pitcher: a large
gently and serve.
rn
f^l
piece o f Ice, one peeled Orange
i n slices, one glass of Curacao, SPARKLING
one bottle o f Rhine wine, a RHINE W I N E CUP
split o f Schweppes soda water; FOR T E N D R I N K S
stir gently and serve. In gallon pitcher: a large
Powdered Sugar may be added t o piece o f Ice, a long slice o f
suit taste.
Cucumber rind, t w o ripe Pears
peeled, quartered and cored;
SAUTERNES CUP N o 1 43 one glass each o f Maraschino,
FOR S I X D R I N K S
Curacao and Brandy, a bottle
In half-gallon pitcher, squeeze o f sparkling Rhine wine, a split
one-half pound of Currants o f Schweppes soda water; stir
without waste o f juice; a large gently and serve.
piece o f Ice, one bottle o f
Sauternes, stirgentlyandserve.
VELVET CUP
FOR T E N D R I N K S
I n half-gallon pitcher w i t h
large piece o f Ice, pour gently
(to avoid overflowing) one
quart o f Stout and one quart
o f sweet Champagne; stir very
1
gently and serve.
BRANDY DAISY MORNING GLORY DAISY
In shaker: a teaspoon of Gre- In shaker: half white o f Egg, \^\
nadine, the juice o f one-half the juice o f one-half Lemon,
Lemon, one glass o f Brandy; a teaspoon o f Sugar, one glass
shake well, strain into double of BRANDY, G I N , R U M or
cocktail glass, add squirt o f either WHISKEY, as preferred,
Schweppes soda water o r sy- t w o teaspoons o f Anis 16Pernod
phon and serve. f i l s " ; shake well, strain i n t o
G I N , R U M or either WHISKEY fizz glass, add squirt o f syphon
DAISY the same as above us- o r Schweppes soda and serve.
ing liquor chosen.
[~~~lfi~@@~M@Fl~FIRR
m m
El \
p
J
BzI
iH
[^I
^m
@
m
^1
BALTIMORE EGG NOG EGG NOG (Hot) ^1
In shaker: one fresh Egg, a tea- In heated tumbler: a teaspoon
spoon of Sugar, one-half glass of Sugar, the yolk of an Egg,
i!??l
each of Madeira and Bourbon
@ Whiskey, one glass of Milk;
one-half glass each of Rum and
Brandy; s t i r until ingredients
shake well, strain into tumbler, are well mixed, add boiling [^1
serve with grated Nutmeg. Milk t o fill tumbler while stir-
ring and serve with grated
Rpil EGG NOG
Nutmeg, if desired. in
n shaker: one fresh Egg, a tea-
Note.- Egg Nogs (Hot o r Cold)
Pi
spoon of Sugar, one-half glass $:;sE;.m*
may be made with Brandy,
sherry Or
M
each of Brandy and Rum, one
t h i s of Milk; shake well, strain [PI
f^ into tumbler, serve with grated
Nutmeg, if desired.
J?p
[Hllg(g[El[BlRl[¤~~l~~lR[l
-- -1
1--
li^l
El HI
El El
El
[Rl
El El
El El
m
[iw] El
El
a BRANDY FIX
El
El
I n small tumbler: the juice o f
one-half Lemon, a teaspoon El
@ o f Sugar, a dash o f Curacao,
one glass o f Brandy; fill w i t h El
a
f^J
shaved Ice, stir, decorate w i t h
l i c e o f Orange and Berries o f
season, serve w i t h straws.
El
m
GIN, RUM or either WHISKEY FIX
the a m as Brandy Fix, except use liquor chosen.
El
El la
FIZZES
HI
'\^'
1 H
AMERICAN FIZZ BRANDY FIZZ
El
In shaker: the juice of one-half In shaker: the juice of one-half [pH
Lemon, one-half glass each of Lemon, a teaspoon of Sugar,
Brandy and Gin ; a teaspoon of
Grenadine, shake well, strain
one glass of Brandy; shake well,
strain into fizz glass, add sy- rn
into fizz glass, add Schweppes
soda wateror syphon and serve.
phon o r Schweppes soda wa-
ter and serve. El
rM
BACARDI FIZZ
In shaker: the juice of one-half BUCKS FIZZ
Lemon, a teaspoon of Sugar, In shaker: the juice of one-
one glass of Bacardi Rum ; half Orange, one-half teaspoon
shake well, strain into fizz of Sugar, one-half glass of Gin ; El
glass,addSchweppessodawater
o r syphon and serve.
shake well, strain into fizz
glass, fill with Champagne. La
[^1
BISMARCK FIZZ
or SLOE GIN FIZZ DIAMOND FIZZ
In shaker: the juice of one- In shaker: the juice of one- [j^
half Lemon, one glass of Sloe half Lemon, one-half teaspoon
Gin ; shake well, strain into
fizz glass, add Schweppes soda
of Sugar, one-half glass of Gin ;
shake well, strain into fizz
b
water o r syphon and serve. glass, fill with Champagne. b
DUBONNET FIZZ GRENADINE GIN FIZZ
H
LIQ
In shaker: the juice of one-half In shaker: the juice of one-
Orange, one glass of Du bonnet; half Lemon, two teaspoons of
shake slightly, strain into fizz Grenadine, one glass of Gin;
glass, fill with Champagne and shake well, strain into fizz
serve. glass, add Schweppes soda
water o r syphon and serve.
m
FRANK'S
SPECIAL GIN FIZZ HOFFMAN HOUSE
or CREAM GIN FIZZ
In shaker: the juice of one-half
Lemon, one-half teaspoon of In shaker: the juice of one-half
Sugar, one-quarter of crushed Lemon, a teaspoon each of
Peach, one glass of Gin ; shake Sugar and fresh Cream, one
well, strain into tumbler, add glass of Gin ; shake well, strain
syphon o r Schweppes soda into tumbler, add Schweppes
water and serve. soda wateror syphon and serve.
M O R N I N G GLORY F I Z Z
strain i n t o fizz glass, add
Schweppes soda water o r sy-
1^
In shaker: the juice o f one- phon and serve. [Rl
half Lemon, a teaspoon o f Su-
gar, half white o f Egg, t w o ORANGE F I Z Z
dashes of Anis " Pernod fils ", re1
In shaker: the juice o f one-half
one glass o f Scotch W h i s k y ;
Orange, a dash o f Grenadine,
shake well, strain i n t o tumbler,
add Schweppes soda water o r
one glass o f G i n ; shake well,
strain i n t o fizz glass, add
lF?l
syphon and serve.
Schweppes soda water o r sy-
phon and serve. [Rl
PINEAPPLE F I Z Z f^l
lil_u
In shaker: one-half glass o f
sweetened Pineapple juice, one
glass o f G i n ; shake well, strain
i n t o fizz glass, add Schweppes
soda water o r syphon and
serve. R
ROYAL GIN FIZZ SEAPEA "C. P." @
In shaker: the juice o f one-half Special for Mr. Cole Porter, famous
composer of lyrics and music.
Lemon, a teaspoon o f Sugar,
one fresh Egg, one-half glass In shaker: the juice o f one-
o f G i n ; shake well, strain into half Lemon, one glass o f
tumbler, add Schweppes soda sweetened Anis "Pernod fils";
water o r syphon and serve. shake well, strain i n t o fizz
glass, add Schweppes soda
water o r syphon and serve.
RUBY FIZZ
In shaker: t h e juice o f one-half
Lemon, a teaspoon o f Rasp- SILVER FIZZ
berry syrup, half white o f Egg, In shaker: the juice o f one-half
one glass o f Sloe Gin; shake Lemon, a teaspoon o f Sugar,
well, strain i n t o tumbler, add half white o f Egg, one glass o f
Schweppes soda water o r sy- G i n ; shake well, strain i n t o
phon and serve. tumbler, add Schweppes soda
water o r syphon and serve.
RUM FIZZ
In shaker: t h e juice o f one-half SOUR GIN FIZZ
Lemon, one-half teaspoon o f In shaker: the juice o f one-half
Sugar, a teaspoon o f Cherry Lemon, one glass o f O l d T o m
Brandy, one-half glass o f Rum ; Gin; shake well, strain i n t o
shake well, strain i n t o fizz fizz glass, add Schweppes soda
glass, add Schweppes soda water o r syphon and serve.
water o r syphon and serve.
SOUTHSIDE FIZZ
SCOTCH WHISKY FIZZ In shaker: the juice o f one-
I n shaker: the juice o f one-half half Lemon, a teaspoon o f
Lemon, a teaspoon o f Sugar, Sugar, three sprigs o f Mint,
one glass o f Scotch Whisky; one-half glass o f Gin; shake
shake well, strain i n t o fizz well, strain into fizz glass,
glass, add Schweppes soda add Schweppes soda water
w a t e r o r syphon a n d s e r v e . o r syphon and serve.
~ ~ ~
STRAWBERRY FIZZ TEXAS FIZZ
In shaker: the juice of one-half In shaker: the juices of one- GR]
Lemon, half teaspoon of Sugar, quarter Lemon and quarter
three o r four crushed Straw- Orange, a dash of Grenadine,
berries, one-half glass of Gin ; one-half glass of Gin ; shake
shake well,strain into fizzglass, well, strain into fizz glass, fill
H
El
El
El
El
[ i ] ~ ~ l F ]
62
1 FLIPS 1
ALE FLIP LEMON FLIP
In tumbler: one-half teaspoon In shaker: one fresh Egg, a
o f Sugar, the yolk of an Egg teaspoon o f Sugar, the juice o f
well mixed w i t h a little Ale ; one Lemon; shake well, strain
fill glass w i t h cold Ale while into small wineglass and serve.
stirring gently and serve.
May be served h o t by heating Ale. P O R T 0 FLIP
In shaker: one fresh Egg, one-
BOSTON FLIP half teaspoon o r n o Sugar, one
In shaker: one fresh Egg, a glass o f Port W i n e ; shake well,
teaspoon of Sugar, one-half strain i n t o double cocktail
glass each of Madeira and Rye glass, serve w i t h grated N u t -
Whiskey; shake well, strain meg, i f desired.
i n t o double cocktail glass and Fil
serve w i t h grated Nutmeg. SHERRY FLIP
I n shaker: one fresh Egg, one-
El
BRANDY or EGG FLIP half teaspoon o f Sugar, one
In shaker: one fresh Egg, a
teaspoon o f Sugar, one glass
o f Brandy; shake well, strain
glass o f Sherry; shake well,
strain into double cocktail
glass and serve w i t h grated
En
i n t o double cocktail glass and Nutmeg, if desired.
serve w i t h grated Nutmeg. [pi
GIN. RUM or either WHISKEY
FLIP as above using liquor
chosen.
.-.
p, %
* <
- ^*-,.
< * 3
. '.
1^1
F
I4
Ei!
[HI
\
\\
BRANDY HIGHBALL
In tumbler: a large piece of
Ice, one glass o f Brandy; add
Schweppes soda water o r sy-
phon and serve.
BACARDI, G I N , PEACH BRANDY,
R U M or either WHISKEY HIGHBALL
the same as Brandy Highball except use liquor chosen.
~ P R l ~ i ~ R
6i
El
El El
El
El El
El El
El
E! AMERICAN GROG BLACK STRIPE El
In heated tumbler: one glass In small heated tumbler: a
o f American Grog, a slice of teaspoon of Molasses, one glass
Lemon ; add boiling water t o o f Rum ; add boiling water t o
suit taste and serve. suit taste, stir and serve.
See page 71.
El El
ff-j APPLE JACK BLUE BLAZER
m
^]
or CALVADOS TODDY
In small heated tumbler: a tea-
spoon o r more of Sugar dissolv-
Heat t w o large cups; in one
cup, a teaspoon o f Sugar dis-
sorted in boiling water; in the
m
ed in little boiling water, leav-
ing spoon in glass, one-quarter
of small baked Apple, one glass
other One glass of heated
scotch Whisky* set Whisky
aflame- Pour ingredients
rn
of Apple Jack o r Calvados ; pour several
'
one the
[^1 boiling water upon it t o suit
taste and serve. See page 9 2 ,
thus creating an "l"'-
pression ofacontinuousstream m
BAcARDll BRANDY1 PEACH
RUM Or
o f fire, pour into small heated
wineglass, add slice o f Lemon El
o r Lemon peel and serve.
WHISKEY T O D D Y as above
except use liquor chosen.
Ingredients be heated
BRANDY or RUM BLAZER
The same as Blue Blazer except
El
in small saucepan, the boiling water
added not being enough to heat use Or Rum instead
lÑ El
the drink sufficiently. o f Scotch Whisky.
[ B E ] l H H E i ~ ~ l s l ~
65
BRANDY H O T COLUMBIA SKIN
El
rn In small saucepan: a tablespoon
o f water, t w o lumps o f Sugar, a
pinch o f Allspice, a small piece
In saucepan: a tablespoon o f
water, t w o lumps of Sugar,
the juice of one-half Lemon,
rn
o f Orange peel and one glass of a teaspoon of Curacao, one
Brandy; heattofoam, b u t d o n o t glass of Rum ; heat t o foam, b u t
b o i l ; set aflame, allow t o burn do n o t boil; serve in small Ed
a few seconds, and strain i n t o
small heated wineglass.
heated wineglass. El
G I N , R U M o r e i t h e r WHISKEY
BRANDY, G I N o r e i t h e r W H I S -
KEY SKIN as above using li- El
H O T as above except use liquor quor chosen. See page 72.
H
EGG NOGS See page 56.
BRANDY SANGAREE
GLUHWEIN [HI
In heated tumbler: a teaspoon
lj?
rn o f Sugar dissolved in l i t t l e boil-
ing water, one glass o f Brandy;
fill w i t h boiling water, serve
or H O T CLARET
In small saucepan: t w o lumps
o f Sugar, one Clove, a small
rn
w i t h grated Nutmeg. piece each o f Cinnamon and
GIN, PORT, RUM, SHERRY o r
e i t h e r W H I S K E Y SANGAREE
as Brandy Sangaree, using li-
Orange o r Lemon peel, one-half
pint o f Claret; heat t o foam,
but do n o t boil; strain i n t o
s
quor chosen. See page 8 6 . heated tumbler and serve.
s
' BRANDY SLING
In heated tumbler: t w o lumps
o f Sugar dissolved in l i t t l e
boiling water, a dash of Angos-
H O T BENEFACTOR
In heated two lumps
o f Sugar dissolved in l i t t l e
^ling One glass each
m
rn
rn
'
t u r a Bitters, the juice of one- Jamaica Rum and red Burgun-
half Lemon, one glass of Bran- dy; fill w i t h boiling water and
d y ; add boiling water to suit serve w i t h slice o f Lemon.
grated Nutmeg if desired.
taste and serve.
G I N , R U M o r either WHISKEY
SLING as Sling using
Ingredients be heated
in small saucepan, t h e boiling water rn
q u o chosen. El See page 8 9 .
added n o t being enough t o heat t h e
drink sufficiently.
El
[ H B l m P B B ~ ~ B l ~ H
66
~ I ~ ~ ~ H ~ H H
MILK PUNCH SPICED R U M
In heatedtumbler:ateaspoonof In small heated tumbler: t w o
Sugar, sufficient boiling Milk t o lumps o f Sugar dissolved in
dissolve Sugar, one-half glass little boiling water, a pinch of
each o f Rum and Brandy; fill Allspice, one glass o f Rum, a [Ej
w i t h boiling Milk,stirand serve. small piece o f Butter; fill w i t h
boiling water, stir and serve. El
SWEDISH P U N C H HI
SHERRY W I N E HOT See page 83.
El
tablespoon
of water, one lump of Sugar, a
T O M & JERRY
FOR A B O U T FIFTY DRINKS El
^ pinch of Allspice, a small Piece
of Orange o r Lemon p-1, one
glass o f Port o r Sherry; heat t o
foam, but d o not boil; Strain
Twelve Eggs. whites and yolks
beaten separately; m i x toge-
ther in large bowl, a teaspoon
o f Allspice, one bottle o f Rum,
PORT W I N E NEGUS
one pound of powdered Sugar,
stir thoroughly t o thicken. s
In m a l l heated tumbler: one
H o w t o serve T o m & Jerry :
in large heated cup o r tumbler, a OS]
I m p of Sugar dissolved in tablespoon of above mixture, one-
little boiling water, one glass half glass of Brandy; fill with
031 o f red Port; add boiling water
boiling Milk while stirring t o a foam,
grate Nutmeg on and serve. 031
for desired temperature' grate
Nutmeg on t o p and serve.
(Boiling water may be used instead
of boiling Milk, if preferred).
[^I
H SHERRY W I N E N E G U S El
The same as Port W i n e Negus,
El El
~ ~ [ P ] ~ I P ] ~ ] F ] ~ [ ~ ~ [ ~
w i t h cracked Ice, add one glass
o f Brandy, pour in Champagne, PINEAPPLE JULEP @
stir slowly, decorate w i t h slice FOR T W E N T Y - F I V E DRINKS
o r Orange, serve In very large bowl o r container:
of
w i t h straws. a big lump o f Ice, the juice o f
t w o Oranges, one glass each o f El
M I N T JULEP Raspberry syrup and Maras-
IMJ In large tumbler half-filled w i t h
shaved Ice: a teaspoon o f Sugar,
chino, t w o glasses o f Gin, t w o
quarts o f Ackerman-Laurance
five o r six sprigs of Mint, one d r y " Royal" sparklingsaumur,
IMJ glass o f Bourbon Whiskey: one ripe Pineapple peeled and
stir vigorously t o bruise Mint
and m i x w i t h Whiskey; add
crushed, one pound o f fresh
Berries; stir mixture until cold
El
more shaved Ice, stir until glass and serve in wineglass w i t h
is thoroughly frosted ; decorate spoon. Just before serving, add
w i t h s p r i g o f M i n t , slice o f atablespoon o f Sugar t o pro-
duce effervescence.
El Lemon, serve w i t h straws.
BRANDY, GIN, R U M or either WHISKEY JULEP
the same as Mint Julep except use liquor chosen.
LEMONADES
H
,R
L
rn In large t u m b l e r : a teaspoon
each o f w h i t e C r k m e de Men-
t h e and Grenadine, t h e juice
In tumbler, o r large wineglass:
a piece o f Ice, one glass each o f
C a m ~ a rand
i Italian V e r m o u t h : u N^
o f one-half Orange, one-half add Lemon peel and squirt of
glass each o f French V e r m o u t h Schweppes soda w a t e r o r sy-
[(-I and Brandy; fill w i t h shaved
Ice, stir, decorate w i t h Fruit
phon, s t i r and serve.
m
o f season, a sprig o f Mint, t o p AMMONIA & WATER
w i t h red P o r t W i n e , serve w i t h m
^1
strain i n t o tumbler, fill w i t h
Champagne and serve.
Bitters, a split of Ginger A l e ;
s t i r and serve. El
ANGOSTURA & SODA BISMARCK
In t u m b l e r : a large piece o f Ice, or BLACK VELVET
a teaspoon ofAngostu ra Bitters, I n t o large t u m b l e r w i t h a piece
one-half teaspoon o f Sugar; fill o f Ice, p o u r slowly a split b o t t l e
w i t h Schweppes sodawater,stir o f Guinness's Stout add an
and serve. equal amount of Champagne;
s t i r gently and serve.
BARBOTAGE
OF CHAMPAGNE
In t u m b l e r half-filled w i t h crack- BLACK ROSE
ed Ice: a dash o f Angostura Bit- In t u m b l e r : a large piece o f Ice,
ters, a teaspoon each o f Lemon a teaspoon o f Sugar, one-half
juice, and Sugar syrup ; fill w i t h glass o f St. James Rum, fill w i t h
Champagne, stir, add slice o f cold blackCoffee,stirand serve.
Orange and serve.
COLUMBIA SKIN
l^l WHISKEY & H O N E Y as above
except use liquor chosen. In shaker: a teaspoon o f Sugar,
I?
t h e juice o f one-half Lemon, a [JM
teaspoon o f Curasao, one glass
BYRRH CASSIS
In tumbler o r large wineglass:
o f Rum; shake well, strain i n t o
small wineglass and serve.
b
a piece o f Ice, a teaspoon o f BRANDY, G I N o r e i t h e r W H I S -
Creme de Cassis, one glass of KEY SKIN as above using liquor
Byrrh; add Schweppes soda
water o r syphon and serve.
chosen. See page 66.
IE
CORPSE REVIVER No 2 ;
In tumbler: a piece o f Ice, t h e
CAFE & KIRSCH (Cold) juice o f one-quarter Lemon, [R
I n tumbler: t w o o r t h r e e pieces one glass o f Anis " Pernod fils";
o f Ice, one-half glass o f Kirsch ; fill w i t h Champagne, stir and
fill w i t h cold black Coffee, stir, serve. See page 28.
and serve w i t h powdered Su-
gar i f desired. DOG'S NOSE E
l
In tumbler: one-half bottle o f
Stout; a dash of Gin and serve.
CASSISCO
A popular French Drink.
I3
In tumbler o r large wineglass:
a piece o f Ice, a tablespoon o f
Creme de Cassis, one-half
glass o f Brandy; add Schwep-
pes soda water o r syphon, stir
and serve.
DUBONNET CITRON G I N BUCK n=i
In tumbler o r large wineglass: In tumbler: a large piece o f Ice,
a piece o f Ice, a tablespoon o f
Lemon syrup, one glass o f Du-
the juice o f one-half Lime o r
quarter Lemon, one glass of
El
bonnet; add Schweppes soda G i n ; fill w i t h split o f Ginger
water o r syphon and serve. Ale, stir and serve.
ESKIMO
G I N SPIDER
In shaker: a tablespoon o f Va-
In tumbler: a large piece o f Ice,
nilla Ice Cream, a dash each of
a dash o f Angostura Bitters,
Curacao and Maraschino, one
one glass o f Gin; fill w i t h split
glass o f Brandy, shake well,
o f Ginger Ale, stir and serve.
strain i n t o wineglass,servewith
spoon and straws.
G I N & TONIC
EYE OPENER In tumbler: a large piece o f Ice,
I n shaker: the yolk o f an Egg, one glass o f Gin, a slice o f
one-half glass each of Curacao, Lemon ;fill withsplitofschwep-
Rum and Anis Pernod fils "; pes Indian Tonic Water, stir
shake well, strain i n t o fizz glass and serve.
and serve.
IRISH ROSE
In shaker: the juice o f one-half MAGNOLIA
Lemon, a teaspoon of Grena- In shaker: the yofk o f an Egg,
dine, one glass o f Irish Whis- a teaspoon of Curacao, one-
key; shake well, strain into half glass o f Brandy; shake
fizzglass, add squirt c f syphon well, strain into fizz glass, fill
o r Schweppes soda water and w i t h Champagne and serve,
serve.
MAMY TAYLOR
KING'S PEG or BRANDY
AND CHAMPAGNE In large tumbler: a piece of Ice,
a slice of Lemon, one glass o f
In large wineglass: a piece of Gin; fl with split of Q~~~~
Ice, one-half glass of Brandy; Ale, stir and serve.
fill w i t h Champagne,and serve.
KOLDKURE Y MIMOSA or
In cocktail glass: a teaspoon CHAMPAGNE ORANGE
of Grenadine, the juice o f one- In large wineglass: a piece
quarter Lemon, fill w i t h Rum; o f Ice, the juice of one-half
stir and serve. Orange; fill with Champagne
A good remedy f o r a cold. stir and serve.
M O R N I N G BRACER PRINCE O F W A L E S f^1
In shaker: a dash o f Angostura
Bitters, one-half glass each of
Anis " Pernod fils " and French
Vermouth; shake well, strain
In shaker: a dash o f Angostura
Bitters, a teaspoon o f Curasao,
one-half glass each o f Madeira
and Brandy; shake well. strain
s
w]
into double cocktail glass, add into large wineglass, fill w i t h
squirt o f Schweppes soda water
o r syphon and serve.
Champagne, add slice o f Orange
and serve.
El
B
M O R N I N G SMILE
In shaker : one fresh Egg, one-
QUEEN'S PEG
half teaspoon o f Sugar, one glass
o f Bourbon Whiskey, one glass or G I N 81 C H A M P A G N E El
offresh Milk; shake well, strain In large wineglass: a piece of Ice,
i n t o tumbler and serve.
PICON-GRENADINE
one-half glass of Gin; fill w i t h
Champagne and serve. la
IMI
In tumbler o r large wineglass:
a piece of Ice,one glass o f Amer
Picon,a teaspoon ofGrenadine;
RAINBOW
n o tall liqueur o r pousse-caffi
F l
IfÑ
add Schweppes soda water o r glass, pour slowly and carefully
syphon, stir and serve. using bar o r round teaspoon,
holding spoon against inside o f
PICK-ME-UP
In shaker: a dash o f Angostura glass, the following ingredients El
Bitters, a teaspoon o f Sugar, on top of one another: IF1
one glass of Brandy, one glass of Anisette pink
fresh M i l k ; shake well, strain Mint green
i n t o tumbler, add squirt of Chartreuse yellow
syphon o r Schweppes soda Cherry Brandy red li]
water and serve. Kummel white
Chartreuse green
Cognac Brandy brown HI
m
Use quantities of Liqueurs accord-
ing t o size and shape of glass, so
lfpll
that all stripes of colour are of equal
height. Wynand Fockink Roode
Anisette (Pink) is the best founda-
tion for this artistic drink. li]
r^i
RHINE W I N E SOYER A U CHAMPAGNE
HI
Or & In tumble! half-filled with crack- [B1
fpi
[f^l
In tumbler: a piece of Ice,
one glass of Bourbon o r Rye
Whiskey; fill with fresh Milk
and serve.
I
Â
Fil E
r^i f^
m E
IFi PR
mrn E
F
BROMO SELTZER CLAM JUICE COCKTAIL
In tumbler: t w o teaspoons o f In shaker: a teaspoon o f To-
Bromo Seltzer, three drops o f mato Ketchup, a small pinch
aromatic Spirits o f Ammonia; o f Celery salt, t w o o r three
asecond turn bler half-filled w i t h drops o f Tabasco sauce, one
Schweppes soda o r plain water, glass o f Clam juice ; shake
m i x quickly b y pouring con- slightly and serve.
tents from one glass t o the
other and serve.
GRAPE JUICE CUP MILK & SELTZER
FOR T E N D R I N K S MILK & VICHY
In half-gallon pitcher: a lump of In tumbler: one-third cold
Ice, the juice of six Lemons, Seltzer o r Vichy, fresh Milk
one glass o f Grenadine, one t o fill glass and serve.
quart o f Grape Juice (Jus de Fra
Raisin), a split o f Schweppes ORGEAT FIZZ
soda water, add Berries o f
season, stir and serve.
In shaker: the juice o f one- B
half Lemon, one glass o f O r -
geat (Almond syrup); shake
well, strain into fizz zlass, add
ICED CHOCOLATE Schweppes soda water o r sy-
In large tumbler half filled phon and serve.
w i t h cracked Ice: very thick fFH
Chocolate t o fill glass; stir
slightly and serve w i t h a little
PARISETTE HI
In tumbler: a piece o f Ice, one
Milk o r Cream, i f desired.
tablespoon o f Grenadine; fill
w i t h fresh M i l k , stir and serve.
E?
ICED COFFEE ROSEY SQUASH
I n large tumbler half filled In tumbler: a large piece of Ice,
w i t h cracked Ice: a teaspoon of
Sugar, very strong black Coffee
t o fill glass; stir slightly and
the juice o f one-half Lemon,
a tablespoon o f Grenadine;
add Schweppes soda water o r
1^
serve w i t h a little Milk o r syphon, stir and serve.
Cream, i f desired.
SUMMER DELIGHT
In large tumbler: t w o o r three
ICED TEA pieces o f Ice, the juice of one
In large tumbler two-thirds Lime o r half Lemon, one-half
full o f cracked Ice: a teaspoon glass o f Raspberry syrup; fill
o f Sugar, very strong Tea t o fill w i t h Schweppes soda water o r
glass; stir until cold, add slice syphon, stir, add Fruit o f sea-
o f Lemon and serve. son, serve w i t h spoon.
BRANDY PUFF
In tumbler: a piece of Ice, one
glass of Brandy, one glass o f
fresh Milk; fill with Schweppes
soda water o r syphon, stir
slightly and serve.
GIN, RUM o r either WHISKEY PUFF
the same as Brandy Puff, except use liquor chosen.
FRANK'S SPECIAL FOR H O M E ENTERTAINMENT
CHAMPAGNE PUNCH
FOR A B O U T FIFTY DRINKS
Put into large bowl o r tureen, Second Fruit Combination
without waste o f juices, t w o for Champagne Punch
pounds of ripe Pineapple cut T w o pounds of ripe Straw-
in cubes and crushed, One berries, twelve sliced Bananas,
pound of ripe Cherries with and twelve peeled and sliced
stones removed, six peeled peaches.
Grape Fruit with seeds and
cells removed, one pound o f u
Third Fruit Combination
powdered Sugar, one-half bot- for Champagne Punch
tle o f Benedictine, one bottle
o f Brandy; m i x well and put Twelve peeled Oranges w i t h
i n t o Frigidaire until very cold. seeds and cells removed, ten
W h e n ready t o serve, put o r twelve peeled, sliced and
t w o tablespoons o f mixture cored Pears and one pint o f
(fruits, juices and liqueurs) i n Maraschino Cherries.
large wineglass, fill w i t h tho- Hard and soft fruits should n o t be
roughly chilled dry Champa- p u t together in either f r u i t cornbi-
gne, serve w i t h spoon. nation.
BRANDY PUNCH CLARET or BURGUNDY
In tumbler : one-half teaspoon PUNCH No 1
o f Sugar dissolved in little wa- In tumbler half-filled w i t h
ter, a teaspoon of Raspberry cracked Ice: a teaspoon each o f
syrup, the juice of one-half Lemon juice, Sugar and Maras-
Lemon, one glass o f Brandy; chino; fill w i t h Claret o r red
fill w i t h shaved Ice, stir well, Burgundy, stir, add slice o f
decorate w i t h Berries o f sea- Orange, Fruit o f season, serve
son, slice o f Orange, serve w i t h w i t h spoon.
spoon and straws.
APRICOTand PEACH BRANDY, CLARET or BURGUNDY
GIN, R U M o r either W H I S K E Y PUNCH No 2
P U N C H the same as above ex- In tumblerhalf-filled withcrack-
cept use liquor chosen. ed Ice: a teaspoon each o f
Lemon juice, Grenadine and
CHAMPAGNE PUNCH Curacao; fill w i t h red Burgun-
dy o r Claret, stir, add slice o f
In tumbler half-filled w i t h Orange, serve w i t h straws.
cracked Ice: the juice o f one-
half Lemon, one-half glass o f CURACAO PUNCH
Strawberry o r Raspberry sy-
In tumbler: one-half teaspoon
r u p ; fill w i t h Champagne, stir
o f Sugar, the juice o f one-half
slightly, add slice of Orange,
serve w i t h straws. Lemon, one-half glass each o f
Curacao, Brandy o r Rum; fill
w i t h shaved Ice, stir slightly,
decorate w i t h small slice o f
Pineapple and Berries o f season,
serve w i t h spoon and straws.
FISH HOUSE P U N C H ROMAN PUNCH
In turn bier: t w o o r three pieces In tumbler: the juice o f one-
o f Ice, the juice o f one-half half Lemon, one-half glass each
Lemon, a teaspoon o f Sugar, o f Raspberry syrup, Rum, and
one-half glass each o f Rum, Brandy; fill with shaved Ice,
Brandy, Benedictine and Peach stir well, add Berries o f season,
Brandy; add squirt o f syphon a dash o f Port Wine, serve w i t h
o r Schweppes soda water, stir spoon and straws.
and serve.
SAUTERNES P U N C H
MILK PUNCH In tumbler half-filled w i t h
El In shaker: a teaspoon o f Sugar,
one-half glass each Brandy and
cracked Ice: one-half teaspoon
o f Sugar, the juice o f one-half
Rum, one glass o f M i l k ; shake, Lemon, a teaspoon o f Curacao;
allow foam t o settle, strain fill w i t h Sauternes, stir well,
[Pit i n t o tumbler, grate Nutmeg o n decorate w i t h Fruit o f season,
t o p and serve. See page 67. serve w i t h spoon and straws.
PISCO P U N C H STRAWBERRY P U N C H
In large wineglass: a piece o f In tumbler : one-half teaspoon
Ice, a teaspoon each o f Pine- o f Sugar dissolved in little
apple and Lemon juice, one water, the juice o f one-half
glass o f "Peru" Brandy; add Lemon, a teaspoon o f Straw-
plain water, a small slice o f berry syrup, one glass o f Bran-
Pineapple, stir and serve. dy; fill w i t h shaved Ice, stir,
add Strawberries, serve w i t h
PLANTER'S P U N C H spoon and straws.
In tumbler: t w o o r three
pieces o f Ice, a dash o f Angos-
SWEDISH P U N C H H O T
t u r a Bitters, the juice o f one- In small heated tumbler : one
half Lime o r quarter Lemon, glass of Caloric Punch; fill
a teaspoon o f Grenadine, one w i t h boiling water, serve w i t h
glass o f Rum ; add squirt o f slice o f Lemon.
Schweppes soda water o r sy-
phon, stir and serve.
CHRISTMAS PUNCH @
FOR A B O U T FIFTY DRINKS
In three-gallon tureen o r other
container: a quart ofstrongTea,
a bottle each o f Rum, Rye u
[fi[B@~[HB]ElBiM[H~l[B^]@1HBElH
BRANDY SCAFFA RUM SCAFFA
In cocktail glass: a dash o f I n cocktail glass: a dash o f
Angostura Bitters, half Maras- Angostura Bitters, half Bene-
chino, half Brandy; stir and dictine, half Rum; stir and
serve. serve.
B R A N D Y SHRUB
In two-gallon pitcher o r bigger
container: onegallon of Brandy,
the rinds of three Lemons, the
juice of twelve Lemons, closely
cover for forty-eight hours,
then add t w o quarts o f sweet
Sherry, t w o pounds of Sugar
dissolved in little water; mix
well,strain through muslin bag.
and bottle.
R U M SHRUB
In three-gallon pitcher o r
other container: one gallon of
Rum, the juice of about ten
pounds of cooked Currants,
t w o pounds o f Sugar dissolved
B R A N D Y or
R U M SHRUB (Cold)
m
in little water; closely cover
In tumbler: a piece of Ice, one El
for one week o r more, mix
well, strain through muslin
bag, and bottle.
glass o f Shrub, fill w i t h plain
water o r seltzer and serve.
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^ BRANDY SLING
In tumbler: three o r four
SINGAPORE SLING
I n tumbler: three o r four
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pieces o f Ice, a dash o f An-
gostura Bitters, the juice o f
one-half Lemon, a teaspoon
pieces o f Ice, the juice o f one-
half Lemon, one-half glass o f
Cherry Brandy, one-half glass
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o f Sugar, one glass o f Brandy;
fill w i t h plain water, shake
o f Gin ; fill w i t h plain water,
shake well and serve. s
well and serve.
GIN, RUM or either WHISKEY SLING See page 66.
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the same as Brandy Sling except use liquor chosen. [Fl
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s
BRANDY SMASH
" Actually a miniature Julep."
In small tumbler: dissolve one-
half teaspoon o f Sugar in little
water, add t w o o r three sprigs
o f Mint, one glass o f Brandy;
fill w i t h shaved Ice, stir until
very cold, add slice o f Lemon
and serve w i t h straws.
GIN, R U M or either WHISKEY SMASH
the same as Brandy Smash except use liquor chosen.
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BRANDY SOUR
In shaker: the juice o f one- a
half Lemon, one-half teaspoon
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o f Sugar, one glass o f Brandy;
shake well, strain i n t o double
cocktail glass, add squirt o f
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In small tumbler: one teaspoon
o f Sugar dissolved in little wa-
ter, leaving spoon in tumbler, a
BACARDI, BRANDY, PEACH @
BRANDY, GIN, RUM or either
piece of Ice, one glass of Apple WHISKEY TODDY as Apple
Jack o r Calvados; stir and serve
with glass o f water.
Jack o r Calvados Toddy using
liquor chosen. See page 65.
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BACARDI ZOOM
Special for Cornte Jean de Lirnur.
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Dissolve in small cup a tea-
spoon o f Honey in very little m
boiling water, pour into sha-
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ker, add a teaspoon o f fresh
Cream and o n e glass o f Bacardi,
shake well, strain into small
wineglass and serve.
^IF]
BRANDY, GIN or either WHISKEY ZOOM
t h e same a s Bacardi Z o o m , e x c e p t use liquor chosen.
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-A BUMPER OF GOOD LIQUOR,
WILL END A CONTEST QUICKER.
THAN JUSTICE, JUDGE OR VICAR." El
SHERIDAN.
El
Champagne, Sandwiches and an Appetite are things which
make an evening pass.
SANDWICHES vf-^
Said t o have been named after John Montagu, 4th Earl of Sandwich (died
1792), consist of t w o thin slices of buttered bread with some Savoury
food placed between.
ANCHOVY
C h o p 3 boned Anchovies and a hard-boiled Egg, add a piece
o f b u t t e r , pound together u n t i l smooth, use as filling between
slices o f w h i t e o r b r o w n bread and butter. (For 2 sandwiches).
Sardines may be used t o replace Anchovies.
B A N A N A & CHEESE
Mash a Banana, add Lemon juice t o suit taste, spread slices
o f b r o w n bread and b u t t e r w i t h soft Cheese, and sandwich
together w i t h Banana m i x t u r e . (For 2 sandwiches).
BEEF
Spread white bread o r rolls w i t h butter mixed w i t h very little
grated horse-radish, lay thin slices o f roast, pressed, salted,
corned, spiced, chipped Beef o r Beef Tongue on half o f the
prepared bread o r rolls, add mustard, salt and pepper, t o suit
taste, cover w i t h remaining pieces o f bread o r rolls. ^
CAVIAR
C u t and b u t t e r thin slices o f white o r b r o w n bread, spread
half the number w i t h a thin layer o f Caviar, sprinkle w i t h very
little Cayenne, o r l i t t l e Lemon juice, o r very finely chopped
onion, and cover w i t h remaining slices o f bread.
F1
CHEESE ki
111 11
Butter toast, saltine, water biscuits o r any bread; cover w i t h
grated o r soft Cheese, salt and pepper, Cayenne o r mustard.
CLUB
Split a thick hot toast, butter, fill with four small slices of grill-
ed Bacon, white Chicken meat, chopped Lettuce i la mayonnaise,
slices of Tomatoes, salt and pepper and sandwich, heat slightly
in oven o r under grill.
CRAB
Mash up some Crab meat, moisten w i t h salad dressing, season
t o taste and put between buttered slices of white o r brown
bread, adding a few very thin slices of Cucumber.
Lobster o r Shrimp may be used t o replace Crab meat.
DEVILLED TOAST
M i x a tablespoon o f butter w i t h a teaspoon of English and
French mustard, Chutney, C u r r y powder, Cayenne, Lemon juice
and a little salt, spread on toast and heat in oven o r under grill.
FOIE GRAS
Pound together Foie Gras and half the quantity o f butter, a few
drops o f Worcestershire Sauce, salt & pepper, use between
saltine o r water biscuits, sliced bread, rolls o r muffins.
GAME
C h o p up cooked Game, moisten w i t h piquant b r o w n sauce,
add very little Currant o r other sweet jelly, and use between
buttered white bread.
H A M & CELERY
Chop up cooked Ham and half the amount o f Celery, moisten
w i t h a little Cream, add Tomato Ketchup and very little Cayenne,
use between small buttered rolls.
Can be served h o t b y placing filled rolls i n oven till thoroughly heated.
H A M & CHEESE
Use toast o r any sliced bread; butter, lay t h i n slices o f cooked
Ham, cover w i t h thin slices o f Gruyere o r Swiss Cheese,
add mustard, Chutney o r Tomato Ketchup and sandwich.
1
salt and pepper, add Chutney o r piquant sauce and sandwich.
RADISH
B u t t e r slices o f w h i t e o r b r o w n bread, c u t and mince Radishes,
moisten w i t h Mayonnaise o r t h i c k salad dressing, sandwich
together w i t h grated o r soft Cheese. El
El
SARDINE ^1
C u t t h i n slices o f w h i t e bread, b u t t e r , free t w o Sardines f r o m
skin and bone, p u t t h e f o u r halves o n prepared bread, sprinkle
w i t h Cayenne and very finely chopped parsley and sandwich.
El
SARDINE (Hot) El
Use toast, split in t w o , free four Sardines f r o m skin and bone,
p u t f o u r halves o n each toast, sprinkle w i t h very l i t t l e Cayenne
B
la
and heat in oven o r under grill.
SAUSAGE fpil
G r i l l o r f r y t w o small P o r k sausages, split a h o t roll, add mus-
tard, place sausages in roll, serve hot.
Ft
SHRIMP, LOBSTER or CRAB & EGG
C h o p a hard-boiled Egg and a tablespoon o f picked Shrimps,
moisten w i t h Mayonnaise and a few drops o f Lemon juice o r
Vinegar, use between b u t t e r e d b r o w n bread.
Celery very finely chopped may also be added.
rpi
SMOKED SALMON
^1
C u t t h i n slices o f w h i t e o r b r o w n bread, butter, on half the pie-
ces lay t h i n slices o f smoked Salmon, sprinkle w i t h a l i t t l e
E
d
Lemon juice and Cayenne and cover w i t h remaining bread
and press together.
TOMATO
Spread w h i t e bread w i t h b u t t e r mixed w i t h finely grated horse- El
radish, lay t h i n slices o f peeled, b u t n o t t o o ripe Tomatoes, salt
and pepper t o suit taste and sandwich. [10
T U N A FISH
C h o p some tinned Tuna (Tunny) fish and a l i t t l e parsley, m i x
w e l l w i t h highly seasoned salad dressing; use as filling between
El
buttered slices o f w h i t e o r b r o w n bread, adding very l i t t l e
finely chopped onion o r celery. El
[t-^
TURKEY rd
Pound together, u n t i l smooth, T u r k e y ( w h i t e meat), smoked
Tongue and celery, add a l i t t l e Mayonnaise, salt and pepper.
spread o n slices o f w h i t e o r b r o w n buttered bread and sandwich.
Chicken may replace Turkey. m
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TURKEY & CRANBERRY
Spread slices o f w h i t e o r b r o w n bread and b u t t e r w i t h Cran-
b e r r y sauce o r jelly, lay t h i n slices o f T u r k e y (white meat) and
cover w i t h o t h e r buttered slices o f bread.
WELSH RAREBIT
El
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Use toasted and buttered muffin o r tender toast bread, cover
w i t h a t h i c k layer o f grated Gloucester o r Cheshire Cheese,
sprinkle w i t h l i t t l e salt and Cayenne, p u t under grill, serve hot.
The original method consists of putting small bits of Cheese and Ale in
saucepan, a few drops of Worcestershire Sauce, Cayenne and Mustard,
cook slightly and pour mixture over hot buttered toast. El
/ -
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WINES El
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W i n e is justly considered the most wholesome o f beverages.
1 9 3 4 has been, according t o official figures, the greatest wine
producing year yet known. I t is therefore o f interest t o w r i t e
about it.
The 3 8 wine growing countries mentioned below:
El
Algeria, Argentine, Australia, Austria, the Azores and Canary
Islands, Bolivia, Brazil, Bulgaria, Canada, Chili, Corsica, Cze-
cho-Slovakia, Egypt, Germany, Greece and its Islands, Hungary,
Italy, Jugo-Slavia, Luxemburg, Madeira, Mexico, Morocco,
Palestine, Peru, Portugal, Rumania and Bessarabia, Russia,
South Africa, Spain, Switzerland, Tunisia, Turkey and Cyprus,
U.S. o f America, Uruguay and France, have actually produced
the impressive amount o f 100,000,000,000 (one hundred
billion) bottles, about five times the quantity o f 1 9 3 3 .
Grapes will g r o w wherever there is a little sun. Since Caesar
El
and the early Christian fathers discovered that the climate and El
soil o f France produced superlatively fine wine, the French have
made the best o f ideal conditions until pure wine-making has
become an art i n which they excel.
They have proved that " years " are real tests o f quality. N o
El
people more than the wine growers o f Bordeaux, Burgundy
and Champagne would like t o have all years " great years
The next best thing t o annual "great years " is p u r i t y and
naturalness. This is what French wine producers insist on.
". ^
A good wine merchant, a good wine-butler o r a good barman
w i l l always recommend real French wine. El
Fish : Barsac, Ckrons, Chateau Filhot, Montrachet.
E n t r e e s : Light Clarets, Chateau Cantenac Prieurk, Chateau
Gruaud-Larose, Chateau d'lssan, Cos d'Estourne1.
Roasts, F o w l : Chateau L a t o u r Chateau Lafite, Chateau
Cheval Blanc o r light red Burgundies. r^t
Game, F o i e eras : Chateauneuf-du-Pape, Musigny, Pommard,
Chambertin.
E n t r e m e t s : Yquem, Suduiraut (Sauternes), Sweet o r Medium
m
D r y Champagne.
Almost any wine can be served w i t h Cheese but red Burgundies
El
are the choice of the gourmet.
T o know wine, how t o serve it and h o w t o order a meal is
-
[F]
and should be considered an art. Very few people, I am sorry
@ t o say. realize this. The above explanation " H o w t o serve @
Wines " is very elaborate; much simpler ways exist t o lunch
a
and dine well.
just one sort o f wine (white Burgundies for lunch and Clarets a
for dinner in preference) can be served without being exposed
t o criticism. For smart dinners Champagne can be served
PR]
from start t o finish, and hosts o f people, who have a knowledge
m
o f savoir vivre ", do it. It simplifies matters, and by offering
expensive and fine wine like Champagne one can avoid the
L!LJ -
^1
pitfalls o f the uninitiated in wine law.
Champagne can be drunk at every hour; a good glass of
101 d r y Champagne is undoubtedly t h e most healthful Bracer ' I .
Ed m
~ ~ ~ ~ m ~ l ~ ~ ~ ~ [ f l B I s
ALSACE
Since the world war no effort has been spared to bring up
Alsatian wines t o the reputation of the German Hocks and
Moselles. The towns and such typical villages as Marlenheim-
- - - -
Wolsheim-Obernai Molsheim Heiligenstein O t r o t t Barr -
- - - -
Gertwiller Mittelbergheim Andlau Dambach Chatenois -
- - - -
Kintzheim St-Hippolyte Bergheim Ribeauvillk Hunawihr -
Zellenberg - Beblenheim - Riquewihr - Mittelwihr - Kientzheim -
-
Kaysersberg - Ammerschwihr Katzenthal - Ingersheim - Tiirck-
heim - Wintzenheim - Colmar - Eguisheim - Wettolsheim -
Woegtlinshoffen - Goberschwihr - Pfaffenheim - Rouffach -
Guebwiller - Soultz - Thann - and many others, surrounded as
they are by beautiful vineyards along the wide Rhine valley
from Strasburg up as far as Thann and Mulhouse, produce those
excellent and characteristic wines called Riesling, Traminer,
Gewiirz-Traminer, Knitterle, Sporen, Clos Ste-Odile, Klevner,
Gentil, Sylvaner, Rangen, Knipperlk, Chasselas, Zwicker, etc...
Most o f them are fairly dry, w i t h an exquisite and peculiar
bouquet, and are very popular luncheon wines.
El
El
~ ~ ~ B ~ m @ [ H I B @ B P
110
BURGUNDY
MADEIRA ki
u
Madeira Island, about 400 miles f r o m the Portuguese coast,
produces very excellent b u t heavy wine, a fairly d r y k i n d
and a very sweet one.
Long sea voyages, - it is still said, - are necessary greatly t o
s
i m p r o v e that famous product. El
IF.1 SHERRY [HI
Sherry is a wine produced in a particular area in south-west
Spain, which has as its centre the town of Jerez de la Frontera.
m
All genuine Sherry has its origin in grapes grown and @
pressed in the vineyards of this area and matured there.
m
England alone imports about three million gallons yearly.
E! MALAGA AND WINES FROM THE CANARY ISLANDS m
[ Malaga, on the south coast of Spain, and the Canary Islands
also produce well known Spanish wines.
The wine of Malaga is extremely sweet, slightly fortified and
m
walnut-coloured and has a powerful and unmistakable bouquet.
The Canary Islands wines are like those of Madeira, but
generally considered less fine.
[a
[@]
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El m
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118
COGNAC
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[El
CALVADOS
- - ^
Calvados o r Apple Brandy is made in the department of
Calvados in Normandy. Distilled from Cider, it is delicious
when properly aged.
El
El
El El
MARC
Marc is another kind of Brandy and is distilled from the residue El
of pressed grapes. The Marc de Bourgogne and the Marc
El
m.
de Champagne are the most renowned.
--- m
VERMOUTH
Vermouth, in German W e r m u t , o r W o r m w o o d in English, El
is white wine fermented in the sun, fortified w i t h alcohol and
rendered aromatic by adding herbs and spices.
El
The t w o best Vermouths made in France are the Noilly-Prat
and the Chambery. Italy also produces several high class
Vermouths of which Martini is the best known ; they are
generally very sweet, being made mostly of Muscat grapes.
El
El
El
El
HB1E][EI~[H]IE][SIB~BIBIflI^]l[EI@1@
121
UKfUL
f ORMUL
^ ~ H m g i ' B ~ ~
ID ID
1El
ALCOHOL
COMPARATIVE STRENGTHS [R!
Gay Lussac Sykes American Cartier El
5 7 -1
57
Proof
0-2u.p.
14-2
14 HI
El 56
55
2-0
3-7
12
10
21 El
En 54 5-4 8 F]
53
52
7 -1
8-8
6
4
20
in
El 51
50
10-6
12-3
2
Proof
El
El 49 14-1 2 u.p. 19 El
IF1
El
48
47
15-9
1 7-6
4
6 18 la
46
45
19-4
21-2
8
10
El
Ed 44 23-0 12 El
El 43
42
24-8 14
El
la 41
40
26.5
2 8-3
30-0
16
18
20
17
El
El 39 31 -8 22 El
PR]
in
38
37
36
33-6
35-4
37-2
24
26
28
16
s
[F]
38-9 30
1^1 35
34 40-6 32 1^1
El 33
32
42-3
44-1
34
36 15
31
30
45-9
47-6
38
40
El
El 29 49-3 42 El
El 28 51-0 44
In Germany and Russia the Tralles system is i n common use.
El
It is the equivalent o f the Gay Lussac system. H]
m
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125
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El
1
ANTIDOTES FOR POISONS
First- Send for a Physician. Second- Induce vomiting by [ffil
tickling the throat with feather o r finger; drink hot water,
strong mustard and water; swallow sweet oil o r whites o f eggs.
Acids are antidotes for alkalis and vice versa. E
[^ [^
POISONS AND THEIR ANTIDOTES
" Life's cares are a poison and Wine its best antidote"
P F^
3 Acids - Muriatic, Oxalic,
Acetic, Sulphuric (Oil o f
Soap-suds,
water.
magnesia,
lime EI
E
l
^1
Vitriol), N i t r i c (Aqua Fortis)
Prussic acid . . . . . . . . Ammonia in water. Dash
El
water in face. IF1
1^] Carbolic Acid . . . . . . . Whiskey o r dilute grain al-
cohol, flour and
mucilaginous drinks. water' El
Alkalis - Potash, Hartshorn, Vinegar o r Lemon juice in
Lye, Ammonia. . . . . . . water.
Arsenic - Rat Poison, Paris Milk. raw eggs. sweet oil, lime
R] Green . . . . . . . . . . water, flour and water.
Bug Poison - Lead, Saltpetre, Whites o f eggs o r milk in large
P] Corrosive Sublimate. Sugar
of Lead, Blue Vitriol. . . .
doses. El
fl
M
Chloroform - Chloral, Ether Dash cold water on head and
chest. Artificial respiration.
r^i // /-+
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128
THE EARTH
.
O C E A N
.
I l ~ ~ F ] ~ ~ ~ @ [ ^ 1
El
El El
El
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El
Un] ^I
El PRESSURE
m
El
1 kilo per square centimetre =- 1 4 - 2 2 8 Ibs. per square inch. H]
1 Ib. per square inch = ' 0 7 0 3 kilos per square cm. [R]
Steam rising from water at i t s boiling point ( 2 1 20) has a
pressure equal t o the atmosphere ( 1 4 - 7 Ibs. t o the sq. inch).
s
T o evaporate one cubic foot o f water requires the consump- El
tion of 7 112 Ibs. o f ordinary coal, o r about 1 Ib. o f coal t o
1 gallon of water.
m
One-sixth o f tensible strength o f plate multiplied by thickness r^]
of plate and divided by one-half t h e diameter o f boiler gives
safe working pressure for tubular boilers. For marine boilers El
add 2 0 per cent for drilled holes. El
N o plate o r bars o f either steel o r iron should be worked at a
black o r blue heat (say about 5000); the material will stand far
more strain either red h o t o r cold, while at an intermediate
El
point great risks w i l l be r u n and possible strains produced which
lEU result in rupture later on. H
El
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El la
El WEIGHTS & MEASURES
B]
HI AVOIRDUPOIS IE]
El 1 0 0 kilos2 6 7 - 9 3 Ibs. T r o y o r 2 2 0 - 4 6 2 Ibs. Avoir.
=-
El
C w t . Qrs.
St.
Ton; tonneau 20 80 1 6 0 2240
Lbs. Oz. Drs. Grs. Equivalents
1 , 0 1 6 - 0 4 7 5 kilos rn
Hundredweight:
quintal: 4 8 11 2 50-8024 El
_M^ Quarter; 2 28 12-7006 -
Stone ; pierre : 14 6-3503 -
Pound; l i v r e : 1 6 2 5 6 7 0 0 0 4 5 3 5 9 2 6 grs.
[R
m ~~nmmn
mF F[ ~ R @ B ~ ~ p l f l p
M M
I f a gold coin o r any other gold article i s o f say 24, 22, 20,
18, 14. 9 carats, then it contains 24, 22, 20, 18, 14. 9 parts o f
pure gold, and the remaining parts are alloy.
El
El
la Therefore w e may consider that a golden jewel
at 22 carats has a standard o f 0 - 9 15
- 20 - - 0-832
m
Ed - 18 - -
-
0-750
0-593
- 14 -
- 9 - - 0-375
but these standards are observed only when an official Law
o f Control is imposed, as it is in France.
0.950 is the standard for platinum used in jewels and works
El
of art.
0.950 - 0 - 8 0 0 are the standards used for silverware. I3
B CLOTH MEASURE
[R]
CUBIC MEASURE
DRY MEASURE
about four-fifths of a bushel
1 chaldron
E]B@[gBBHBi@~I]~~HlB@@
135
^I
la APPROXIMATE LIQUID MEASURES
AND EQUIVALENTS El
El 114 gill - 1 oz. 2 drams = 0 3 - 5 centilitre Bpi]
112 ,, = 2 OZS. 4
1 ,, = 5 , ,
,, = 0 7 - 1
-= 1 4 - 2 centilitres El
4 gills -- 1 pint = 0-568 litre
2 pints = 1 quart 4 quarts = 1 imperial gallon o r 1 6 0 ozs.
Iimp!. gallon = 1 6 0 ozs. = 4.543 litres o r I 0 lbs. of pure water
1 litre = 3 5 112 ozs. = 1 - 7 6 pints.
El
m
m
31 1 / 2 gallons = 1 barrel 2 barrels = 1 hogshead
LONG MEASURE
^ID
1 2 inches = Ifoot 4 0 rods 1 furlong
hFll
Ijj^l
3 feet = 1 yard 8 furlongs
=
= I statute mile bl
5 1 / 2 yards = 1 rod 3 miles = 1 league [HI
^I METRIC EQUIVALENT MEASURES B^]
El 1 millimetre = 0 - 0 3 9 3 7 inch
- - Pi
El
1
1
centimetre
metre
0 - 3 9 3 7 inch
3 9 - 3 7 in.
--
0 - 0 3 2 8 foot
= 1 - 0 9 3 6 yards s
l^l 1
1
decametre
kilometre
1 - 9 8 8 4 rods
0 - 6 2 13 7 mile lit
IF? 1 inch 2 - 5 4 centimetres
1
1
foot
yard
3 - 0 4 8 decimetres
= 0 - 9 14 4 metre rn
s
rn
1
1
rod
mile
= 0 - 5 9 2 9 decametre
= 1 - 6 0 9 3 kilometres
Chain; Chaine 4 1 1
Pole Fath. Yds. Cubit Ft. In.
22 4 4 6 6 7 9 2 20-11 6 4 metres
Equivalents El
Pole, r o d ; perche: 29, 5% 1 1 1 6 % 1 9 8 5 - 0 2 9 1 - El
lfcij Fathom; toise: 2 4 6 72 1-8288 -
Yard; verge : 2 3 3 6 9 1 - 4 3 8 3 centim.
C u b i t ; coudee : 1 % 1 8 45.7189 -
Foot; pied : 1 2 30-4792 -
Inch; pouce : 2 5 - 3 9 9 4 millim. H
la]
i g i R l ~ I E l ~ 136
1 sq. centimetre 0.1 550 square inch
-
1 sq. decimetre
1 sq. metre
1 are
1 hectare
0-1 076 square foot
-
= 1-196
2-47
-
square yards
= 3-954 square rods
acres
mw
1 sq. kilometre - 0-386 square mile
1 sq. inch = 6-452 sq. centimetres ^Rj
1 sq. foot
1 sq. yard
1 sq. rod
- 9-2903 sq. decimetres
= 0-8361 sq. metre
0-2529 are
a
1 acre - 0-4047 hectare
1 sq. mile = 2-59 sq. kilometres
1 acre ---- 0.4047 hectare = 40-47 ares = 4,840 sq. yards
Pound; livre :
0 2 s . Dwts. Grs. Mites
1 2 2 4 0 5 7 6 0 11 5 2 0 0 3 7 3 - 2 4 19 grammes El
Ounce ; once : 20 480 9600 31-1035 -
Pennyweight; denier 24 480 1:5551 -
Grain T r o y 20 6 - 4 7 9 9 centigr.
M i t e ; vingtieme 3 - 2 3 9 9 milligr.
The Gold and Silver weight is t h e T r o y pound o f 1 2 ounces.
E!
The ounce is 20 d w t o f 24 grains each. For Diamonds, the
T r o y ounce is divided i n t o 151 % carats, making 6 carats equal
Ed
t o 1 9 grains nearly. For pearls, it is divided i n t o 6 0 0 grains,
making 5 pearl grains equal t o 4 grains Troy.
1 Grain
1 Oz. (Troy)
a06479 gramme
31-1 9 3 grammes
^^1
1 Lb. (Avoir.) 4 5 3 6 kilogramme [fp]
1 Gramme 1 5 - 4 3 2 grains
@
1 Drachm 1 7 7 1 8 grammes
^
USEFUL FORMULAS ^1
To reduce inches t o metres, multiply by - 0 2 5 4
To
To
reduce
reduce
inches t o centimetres, multiply by 2 - 5 4
centimetres t o inches, multiply by - 3 9 3 7 Â
To
To
reduce
reduce
kilos t o pounds, multiply by 2.2046
litres t o gallons, multiply by '11
El
To reduce gallons t o litres, m u l t i p l y by 4 - 5 4 8
To
To
reduce
reduce
grains t o grammes, multiply by , 0 6 4 8
ounces t o grammes, multiply by 28.349 ff^l
USEFUL INFORMATION
fpl
To find diameter of a circle multiply circumference by -31831.
To find circumference o f a circle multiply diameter by 3.1 41 6.
T o find area o f a circle multiply square of diameter by '7854.
To find surface of a ball multiply square of diameter by 3.1 41 6.
T o find cubic inches in a ball multiply cube of diameter
'
One t o n of coal is equivalent t o t w o cords of wood for steam
purposes. H
There are nine square feet of heating surface t o each square
foot of grate surface.
The average consumption of coal for steam boiiers is I 2 Ibs.
EB)
2
3
4
176
264
352
293
4 - 40
5-87
-020
- 044
-079
Just perceptible s
El
5 440 7 -3 3 - 1 23 Gentle breeze
10 880 14-67 -492 [iff
IE] 15 1320 22 1- 107 Pleasant breeze
20 1760 29-3 1-968
25 2200 36-6 3-075 Brisk gale
[R
30 2640 44 4-428 El
' 35
40
45
50
60
3080
3520
3960
4400
5280
51 - 3
58-6
66-0
73-3
88-0
6-027
7-872
9-963
12-300
17-712
High wind
-
El^
;fR
,
T o dean tin ware.
'
ing and expanding the lower ribs about t w e n t y times a minute.
Alternately raising and lowering the arms from the sides up
above the head w i l l stimulate the action o f the lungs. Let it be
done gently but persistently. 5. Apply warmth and friction t o
extremities. 6. By holding the tongue forward, closing t h e
nostrils and pressing the " Adam's Apple " back (so as t o close
the entrance t o the stomach), direct inflation can be tried.
Take a deep breath and breathe forcibly into the mouth o f
the patient, compress the chest t o expel the air and repeat t h e
operation. 7. Don't give up. People have been saved after
[tFlj hours of patient, vigorous effort. 8. W h e n breathing begins
get patient into a warm bed, give warm drinks o f spirits i n
\"-^ teaspoonfuls, fresh air and quiet.
f^
Burns and scalds. - Cover w i t h cooking soda and apply
w e t cloths. W h i t e s o f eggs and olive oil. Olive o r linseed
oil, plain o r mixed, w i t h chalk o r whiting.
Lightning,- Dash cold water over t h e person struck. El
Sunstroke. - Loosen clothing. G e t patient i n t o shade and E l
apply ice cold water t o head,
-
El
Mad dog or snake bite. Tie cord t i g h t above wound.
Suck t h e w o u n d and cauterize w i t h caustic o r w h i t e h o t i r o n at El
once, o r c u t o u t adjoining parts w i t h a sharp knife.
Venomous insects' stings, etc. - Apply
El
oil, salt water$ o r iodine.
weak ammonia,
El
- Place flat on back; allow fresh air and sprinkle
Fainting.
w i t h water.
Cinders in the eye. - Roll soft paper up like a lamp lighter
El
'
@ and w e t t i p t o remove, o r use a medicine dropper t o d r a w it
out. Rub o t h e r eye.
Open wounds. -
O n scratches and slight wounds apply
half strength iodine. D i r t y o r greasy wounds should first be
El
@
cleansed w i t h high grade benzine. A l l open wounds should
b e covered w i t h gauze and bandage f r o m first-aid kit. E
n
Neverwashortouchawoundwith~ngersorthatpartofthe
gauze t h a t comes in contact' w i t h the wound. N e v e r use cob-
webs, tobacco, waste o r oil, as t h e y may cause blood poisoning. El
El ?' El
El El
El El
El El
El El
El El
El El
El IF4
143
[ f i ~ ~ l ~ ~
U S E F U L PRESCRIPTIONS El
El El
A wonderful Pick-me-up is Brorno Seltzer (see recipe).
Angostura and Schweppes Soda, Brandy and Schweppes Soda,
El
k8 Morning Glory Fizz and Morning Glory Daisies (see recipes) k8
are helpful concoctions the morning after.
Bass Ale o r any English Ale i s t h e least harmful thing t o take
la
EI against sIeepIessness. H
Champagne w i l l be found the best remedy for air and sea-
sickness.
@ Headache can be cured by sniffing strong Anis Pernod fils *'.
61
O n e glass o f strong Anis Pernod fils '' drunk neat and very
El
slowly w i l l also cure neuralgia.
Indigestion can be cured w i t h Fernet Branca and Italian El
Vermouth before meals, and after meals w i t h Fernet Branca and
a
fl Charles I gave a cup t o be raced for in Hyde Park. Charles I1
instituted Autumn meetings at Newmarket and occasionally rode
a
a
Derby inaugurated the Oaks, named after his seat, & * T h e
Oaks ", and the following year the same nobleman founded
the world's greatest classic, l 4 The Derby ", run for the f i r s t
a74 time over a mile on May 4th, 1780, worth £1,100 the race
was won by 6sDiomed,'' who was later sent t o America.
Nowadays the race is over a mile and a half, is generally run
on the first Wednesday in June, and the value has so increased
that it was worth in 1935 nearly £0,000 t o 61Bahram" owned
by H. H. The Aga Khan.
Four foreign horses have won this classic: the French-bred
Gladiateur " in 1865, the Hungarian-bred 16Kisber" in 1875,
the American horse Iroquois " in 1881 and the French-trained
66Durbar" in 1 91 4. llGladiateur'' also won the Two Thousand
Guineas, the St. Leger and the Ascot Gold Cup; he was however
not the first French horse t o win in England- this honour
belongs t o Jouvence ", who in 1 853 won the Goodwood Cup.
&'
Il
ESTABLISHED I N 1 8 2 5
JEREZ (SPAIN)
.,.....
THE M O S T F A S H I O N A B L E W I N T E R RESORT
H O T E L 5 A N D P A L A C E S .. LUXURY VERY R E A S O N A B L E PRICES
CASINO MUNICIPAL
BACCARA - TRENTE E l OUARANTE - ROULETTE
RFSTAURANT DES AMBASSADEURS
F . TENNIS . POLO . REGATTAS
ROM OND DON 6 MOURS B Y AIR WAN
LE SHERRY DE QUALITE
GILBEY'S
SPEY ROYAL
H a s the mel-
lowness that
only a g e can
part
Your Li,&er
thirsq too !
T h e best pick-me-up for
any lighter is
DUNHILL'S "BENZIQUEDB
On sale everywhere, in
patent ~111breaI~ible
containers,
ALFRED DUNHILL
15, RUE DE LA PAIX,P A R I S
LONDOX NEW YORK TOROSTO
T H E PRODUCTS OF THE MOST FAMOUS SCOTS DISTILLERIES
A R E U S E D TO O B T A I N I T S O U T S T A N D I N G Q U A L I T Y
CHAMPAGNE
REIMS
Established 1843
ESTABLISHED IN 174 3
BRUT
IMPERIAL
FOR ALL YOUR COCKTAILS
POMMERY
&
GRENO
M\MS
&
LONDON
I PARIS
ESTABLISHED 1 7 8 4
BIARRITZ
27, Rue Cambon 13, Rue Mazagr
Tel. : Caumartin 33-56
MONTE C A R L 0
Buntina R. R. B U N T I N G #
BOOT A N D S H O E M A K E R
t o the Principal Courts of Europe
Entrepots 6 Neuilly-iur-Selne
134 6 140, Rue Perronet
T6Iiphone : OPERA 43-80 Tit$grommei I R x ' o n v i n i , Par18
ail
WHEN TRAVELLING O N THE CONTINENT,
READ THE "CONTINENTAL DAILY MAIL"
ON SALE EVERYWHERE
ASK FOR THEM EN ROUTE TO NEW YORK
ON AMERICA'S NEW LUXURY LINERS
U N I T E D STATES LINES
PARIS : 10 RUE AUBER L O N D O N : 7 HAYMARKET S.W. I
HAMBURG : ALSTERTHOR A N D FERDINANDSTRASSE A N D ALL TRAVEL AGENTS
B Y APPOINTMENT TO H I S M A J E S T Y THE KING.
G E N E R A L A G - E N T
M. L. D R E Y F U S -
76 et 78, Avenue des Champs-Elysees-
 :50-
P A R I S - Tel. : Elysees 68-04 -86
BISHOP & SONS
N O R D 58-15
PART I Fa
COCKTAILS in alphabetical o r d e r . . . . . . . . . . . . . . . . . . . . . . . . . . 21-43
HI
PART I1 El
MIXED DRINKS Ed
After-Dinner . . . . . . . . . . . . . . . . 4 7 Lemonades . . . . . . . . . . . . . . . . . 6 9 IE]
Cobblers . . . . . . . . . . . . . . . . . . . 4 8
Collins . . . . . . . . . . . . . . . . . . . . 4 9
Coolers .......... 50
Miscellaneous
(see next page) . . . . . 70-77
Non A l c o h o l i c , . . . . . . , . 7 8 - 7 9
i^l
Crustas ................. 51 Puffs . . . . . . . . . . . . . . . . . . . . . . . 8 0
Cups . . . . . . . . . . . . . . . . . . 5 2 - 5 4 Punches . . . . . . . . . . . . . . .
Daisies . . . . . . . . . . . . . . . . . . . . . 5 5 Rickeys . . . . . . . . . . . . . . . . . - ...
Egg Nogs . . . . . . . . . . . . . . . . . . 5 6 Sangarees . . . . . . . . . . . . . . . . . . 8 6
Fixes . . . . . . . . . . . . . . . . . . . . . . 5 7 Scaffas . . . . . . . . . . . . . . . . . . . . . 8 7 H]
Fizzes.. . . . . . . . . . . . . . . . 58-62 Seapea.. . . . . . . . . . . . . . . . . . . .
Flips . . . . . . . . . . . . . . . . . . . . . . . 6 3 Shrubs . . . . . . . . . . . . . . . . . . . . . IE]
Highballs . . . . . . . . . . . . . . . . . . . 6 4
H o t Drinks.. . . . . . . . . . . 65-67
Slings . . . . . . . . . . . . . . . . . . . . . .
Smashes.. . . . . . . . . . . . . . . . . . . :;
Iced Liqueurs.. . . . . . . . . . . . . . 4 7
Juleps . . . . . . . . . . . . . . . . . . . . . . 6 8
KalteEnte . . . . . . . . . . . . . . . . . 5 3
Sours.. . . . . . . . . . . . . . . . . . . . .
Toddies . . . . . . . . . . . . . . . . . . . :;
Zooms . . . . . . . . . . . . . . . . . . . . . 9 3
PART Ill
MISCELLANEOUS DRINKS (70-77)
Page
Eskimo
Eye Opener
seapea. . . . . . . . . . . . . . . . . . . . .
Shandy Gaff
Sherry & Egg
61
m
Fog H o r n
Soyer au Champagne
El
Frank's Refresher
G i n Buck
Stone Fence
Stone Wall m
Toison d'Or
Gin Spider
Tomate
Gin & Tonic
Green Hat
Grenadine & Kirsch Vermouth Cassis
LIST OF ADVERTISERS
Ackerman-Laurance . . . . . . . . 151 Dreyfus . . . . . . . . . . . . . . . . . . . 174
Adet . . . . . . . . . . . . . . . . . . . . . . 153 Dunhill.. . . . . . . . . . . . . . . . . . . 162
A i r France . . . . . . . . . . . . . . . . 152 Geneva Association. . . . . . . . . 175
Baccarat. . . . . . . . . . . . . . . . . . . 152 Gilbey . . . . . . . . . . . . . . . . . . . . 159
Benedictine.. . . . . . . . . . . . . . . 154 Gordon . . . . . . . . . . . . . . . . . . . 161
Bishop & Sons . . . . . . . . . . . . . 175 Hennessy.. . . . . . . . . . . . . . . . . 158
Bunting . . . . . . . . . . . . . . . . . . . 168 Â ¥ K i n George I V " . . . . . . . . 164
Cannes.. . . . . . . . . . . . . . . . . . . 156 Krug.. . . . . . . . . . . . . . . . . . . . . 164
Cashew Nuts "Epic" . . . . . . . 172 Laurens . . . . . . . . . . . . . . . . . . . 166
Christofle . . . . . . . . . . . . . . . . . 154 Lucky Strike . . . . . . . . . . . . . . 163
Clicquot . . . . . . . . . . . . . . . . . . 158 Martini-Rossi . . . . . . . . . . . . . . 166
Craven A . . . . . . . . . . . . . . . . . 160 Moet & Chandon . . . . . . . . . . 165
Cusenier .................. 160 Pile.. . . . . . . . . . . . . . . . . . . . . . 168
Da Silva.. . . . . . . . . . . . . . . . . . 155 Pommery-Greno . . . . . . . . . . . 167
Daily Mail.. . . . . . . . . . . . . . . . 172 Punch Cigars . . . . . . . . . . . . . . 170
Deauville.. . . . . . . . . . . . . . . . . 156 Rosell (Georges) . . . . . . . . . . . 170
Del Mbrito (jerez) . . . . . . . . . 157 Rouland . . . . . . . . . . . . . . . . . . . 169
Denis-Mounie . . . . . . . . . . . . . . 162 Seagram . . . . . . . . . . . . . . . . . . 171
U. S. Lines . . . , . , . . . . . . . . . , 173
THIS BOOK
WAS PRINTED BY
BISHOP & SONS, OF PARIS,
FOR THE FRYAM PRESS