I

C}CfefJ JUat&c~af,s
MUST BE USED TO MAKE

CjccJ :::btiuk~
Be care ful in the se lec tion of
ingredie nts, accurate in ob-
se rving the proportions and
you will compound from the
r e cipe s in this little book
b e ve rage s that are d e lightful
to the taste , and e asily assimi-
laled by the system.

I I

COP'l'RI OHl' 1'13 4 S IMPL EX T EXTU RED R EPRODUCTIO N S ,. IMC , , NEW YO RK

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 Cocktail

Cocktail

Cha mpagne

Liqueur

Highba ll

Claret

Burg undy

Sherry

P o rt

2
 WHEN AND HOW TO SERVE DRINKS
Serve Sparkling Water or Ginger Ale at all times.
Other drinks serve with courses as follows:

•
OYSTERS
Sauterne Serve cold

SOUP
Sherry Room temperature

FISH WITH POTATOES

Rhine Wine or Moselle Serve oold

ENTREE
Claret Room temperature

ROAST WITH VEGETABLES

Champagne Serve cold

GAME WITH SALAD

Burgundy Room temperature

CHEESE OR DESSERT
Port Wine Room temperature

DEMI-TASSE
Liqueurs Room temperature

Courtesy of Oscar of The Waldorf-Astoria 3

SAZERAC COCKTAIL
In a large mixing glass dissolve one Lump Sugar in teaspoonful
of water.
One clash Peychaud Bitters, One dash Angostu ra Bitters, half wine
glass Whiskey and cube of ice. Cool another tumbler, p ut in d ash
of Absinthe. Stir and Strain contents of mixing glass into it.
:Squeeze a piece of Lemon P eel on top.

I drink it a.s the Fates ordain it,

Com e, fill it , and have done with the rh ym es ;
Fill up th e lonel y glass, and drain it,
In m emory of dear old times .

•
CLOVER LEAF (or CLOVER CLUB) COCKTAIL
Fill mixing glass with cracked ice , d ash of Gre nadine Syrup, white
of an egg, juice of half a Lime, one-half wine glass of dry Gin.
Sprig of M int Leaf on top .

H ere's a toast to all who are here,

N o matter where you're f rom ;
M ay the best day you have seen
B e worse than your wors t to come .

•
MANHATTAN COCKTAIL
Fill large mixing glass with ice , two dashes
Angostura Bitters, two dashes Orange Bitters,
two thirds Whiske y, one third Ita lian Vermouth.
Stir, strain, squeeze Lem on Peel on top .

4
 OLD FASHIONED WHISKEY COCKTAIL
Use an old fashioned tumbler; lump of Sugar; dissolve in a little
water, two dashes AngosturaBitters, two dashes O range Bitters, two
cubes of ice. Add Whiskey, stir until well mixed.
Squeeze Lemon P eel on top and serve in same glass.

Ma y we live to learn well,

And learn to live well .

•
BRONX COCKTAIL
Fill large mixing glass with ice, slice of Orange, two thirds dry
Tom Gin, one third Italian Vermouth.
Shake well, Frappe and strain into glass.

Then wreath the bowl with flowers of soul,

Th e brightest w it can find us;
\~e 'll ta ke a fl ight toward heaven to-night ,
And leave dull earth behind us!
- Thomas M oore

MARTINI COCKTAIL
Fill large mixing glass with ice, two dashes
Orange Bitters, two thirds Gin , one third
Italian Vermouth.
S,tir, strain, squeeze Lemon P eel on top.

'
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~-· - -

DUBONNET COCKTAIL
Fill mixing glass with cracked ice, one-half Dubonnet, one-half
Sherry, and slice of Orange.
Shake well and Frappe.

Then fill tc>-night, with hearts as light ,

T o love as gay and fleeting,
As bubbles that swim on the beaker's rim
A nd break on the lips while m eeting:
-Cha rles F enns H offma n

LONE TREE COCKTAIL

Half Plymouth Gin, half French Ve rmouth.
Frappe, no Bitters.

Here's lo a long life and a merry one,

A quick death and an easy one,
A prelly girl and a true one,
A cold bottle and another one.

PERFECT COCKTAIL
Fill rruxmg glass with cracked ice, one -third Tom Gin,
one-third Italian Ve rmouth, one-third French Vermouth.
Add piece of Orange P eel and Frap pe.

6
BRANDY COCKTAIL
Fill miJting g lass wi~ cracked ice, two dashe s Angostura Bitters,
two dashe s Oi:ange Bitte rs, one-ha lf wine glass of Brandy.
Add pi.ece of Lem on P eel.

C link, C lin k yo ur glasses a nd dr ink,

\Ylhy should we trou ble borrow,
Care not for sorrow,
A fig f or th e m orrow.
To-night let"s be m erry and d rink.
- Ano n

•
RACQUET CLUB COCKTAIL
Fill mixing g lass with cracked ice, d ash of Orange Bitters, two-thirds
Plymou th G in, one-third French Vermouth.
Shake well , stra in and serve.

Drin k t.o-da y and drown all ;arrow;

You sha ll perhaps not drink to-morrow;
B est while yo u have i t, use your breath, ·
There is no d rink ing after death .
-Beau m ont and Fletche r

•
RIDING CLUB COCKTAIL
Fill mixing g lass with cracke d ice, two dashes Gum
Syrup, one-third teaspoonful Horsford's Acid Phosphate,
one~half wine g lass Calisa ya.
Shake well , strain and serve.

7
SARATOGA COCKTAIL
Use a mixing glass with cracked ice, two dashes of Pineapple Syrup,
two dashes of Angostura Bitters, two dashes of Maraschino, one-half
wine glass Brandy. Mix well.
Add a Strawberry and a squirt of Draught Champagne.

H ere s to the maiden of bashful fifteen;

H eres to the widow of fifty;
H ere s to the flaunting. extravagant queen,
And heres to the housewife that"s thrifty!

DERONDA COCKTAIL
Fill mixing glass with cracked ice, two thirds Tom Gin, one third
Calisaya.
Stir, strain, serve.

H eres to the lasses weve loved, my lad,

H eres to the lips weve p ress<d;
For of kisses and lasses;
Like liquor in glasses,
The last is always the best.

•
QUEEN COCKTAIL
Fill mixing glass with cracked ice, two thirds Dry Gin,
one third Italian Vermouth, one slice of Orange and
piece of Pineapple.
Frappe, strain and serve.

8
 LADIES COCKTAIL
Fill large mixing glass with ice, add three dashes Anisette, two
dashes Absinthe, one-half wine glass Whiskey, two dashes Angostura
Bitters.
Stir well, strain into cocktail glass, add small piece of fruit.

Here's to love. a thing so d iv ine.

Description makes it but the less ;
"Tis what we f eel but cannot define;
'T is what we know but cannot e;rpres.s .

•
WIDOW'S DREAM COCKTAIL
Put one-half wine glass of Benedictine into cocktail glass, break
a fresh, ice cold Egg into it.
Fill up with milk and cream.

H ere's to the prettiest,

H ere's to the wittiest,
H ere's to th e truest of all who are true,
H ere's to the nearest one,
Here's to the sweetest one,
H ere's to them all in one - - here's to you .

•
CHAMPAGNE COCKTAIL
Into a goblet put a lump of Sugar, a dash
of Angostura Bitters, small lump of ice,
fill with Champagne.
Stir , and add piece of twisted Lemon P eel.

'.
9

.. ·, .. ' . :.. . .
 ORANGE BLOSSOM
The juice of half an orange, one teaspoonful of sugar, Gordon Gin.
Shake with ice, and serve in a tall glass.

Weret the last drop in the well,

As I gasp"d upon the brink,
Ere m y fainling spirit fell
"Tis to thee that I would drink.
-Lord Byron

HIGH BALL
Place a cube of ice in a large glass, a measure of Whiskey.
Fill with Carbonated Water or Ginger Ale.

Heres to the love that lies in

Woman's eyes,
And lies - - - and l ies - - - and lies/

GOLDEN HIGH BALL

In a lemonade glass put a cube of ice, one dash Curacao,
one dash Italian Vermouth, one wine glass Scotch Whiskey.
Fill with Carbonated Water.

10

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 CHAMPAGNE VELVET
Fill large goblet with equal proportions of Champagne and Porter,
both cold.
Stir slowly.

N ever a Up is curved in pain

Th at ca nnot be k issed into smiles aga in.
-Bret H a rte

EGGNOG
Use large glass hall full of ice, add one Fresh Egg, one -hall teaspoon-
ful of Sugar, one-eighth wine glass of Jamaica Rum, one-quarter
wine glass Cognac, fill up with rich Milk. Shake until thoroughly
mixed.
Strain into tall, thin glass, grate Nutmeg on top.

As for the women, though we scorn and flout 'em

We may live w ith, but not w ithout them .

NAUGHTY NELLIE
Use wine glass. Pour each cordial separately and be careful
that they do not mix. Use Apricotine, Creme Yvette, Creme
de Men the, Prunella in equal proportions, in order named ..
Place a little Whipped Cream on top.

11

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TOM COLLINS
Into a large glass put one large cube of ice, one teaspoonful of
Sugar, three dashes of Lemon Juice, one-half wine glass of Tom
Gin; fill with Carbonated water or Ginger Ale.
Stir gently and serve.

May friendship propose the toast

And sincerity drink it.

•
MAMIE TAYLOR
Into a large glass squeeze the juice of two Limes, one-half wine
glass of Scotch Whiskey, ~nd a bottle of Ginger Ale.
Put in a cube of ice.
The grace that every man desires-
The good grai;es of a 100man .

•
SHANDY GAFF
Fill large glass, half Ale and half Ginger Ale.
Both cold.
Who loves not 100men, wine and song,
Will be a fool his whole life long .

•
PORT OR SHERRY SANGAREE
Use large mixing glass half filled with ice, add one
teaspoonful of Sugar, one large glass of Port or Sherry.
Stir well, strain into stem glass, grate Nutmeg on top.

12
 SHERRY COBBLER
Use large glass half full of ice, dash of Carbonated Water, add one
tablespoonful of Sugar, Lemon peel, wine glass of Sherry.
Dress with Fruits and serve with Straws.

Ma y we have those in our arms

That we love in our hearts. '

SHERRY AND EGG

Pour just enough Sherry into a whiskey glass to prevent the Egg
from sticking, then break a fresh, ice cold Egg into it.
And fill with Sherry .

Here"s to short shoes and long corns

To our enemies. (Old E nglish T oast)

ABSINTHE FR.APPE
Fill mixing glass with fine ice; add one teaspoonful of
Gum Syrup, one-half wine glass of Absinthe, one wine
glass of Carbonated Water. Shake well until outside of
glass is frosted.
Strain into thin glass, and fill up with Carbonated Water.

13

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PINEAPPLE JULEP
For a party of six use a small punch bowl. Pour in one quart Spark-
ling Moselle; one-fourth wine glass of each, Raspberry Syrup,
Maraschino, DeKuyper Gin, Orange Bitters; add four Oranges
sliced, two Lemons sliced, one ripe Pineapple sliced and quartered,
four tablespoonfuls Sugar, one quart Carbonated Water. Place
large squa~e of ice in bowl.
Dress with Fruits and serve in stem glasses.

May all single men be married,

And all married m en be happy.

•
KENTUCKY MINT JULEP
(In a silver cup)
One lump Sugar thoroughly dissolved in just enough water to
accomplish this result. Fill the cup with finely chopped ice. Three-
quarters wine glass Bourbon Whiskey. Stir until outside of cup is
covered with frost, then stick Mint, stems downward, leaving a
thick covering of Leaves at top of cup.
Inhale the fragrant Mint, and swallow the julep.
The ladies! Our arm.'l to their def ense,
Their arms our recompense .

•
WHISKEY JULEP
Put in tall punch glass a large spoonful Syrup, three
pieces twisted Lemon Peel, three sprigs Mint. Fill glass
with fine ice, half wine glass Whiskey, half wine glass
Carbonated Water. Stir but do not bruise mint as it
will give sufficient flavor without.
Dress with sprigs of Mint and Fruits.

14
RICKEY
Into a medium size glass put a cube of ice, juice of one Lime, a
wine glass of Whiskey or Gin. Fill the glass with Carbonated Water.
S erve with spoon.

I wish thee health.

I wish thee wealth.
I wish thee gold in store.
I wish thee heaven upon earth
What else could I wish thee more?

•
MANHATTAN BRACER
Use a mixing glass with crack~ ice, the White of one Egg, one-
half wine glass Italian Vermouth, one-quarter wine glass Green
Absinthe.
Frappe, and fill with Carbonated \Ylater.

Once more fill a bumper - - nc ·er talk of the hour ;

On hearts thus united, old Time has no power.
May our lives - - tho" alas/ l ike the w ine of to-night,
They must soon have an end - - to the last,
Flow as bright.
-Moore

•
"WARD EIGHT"
Take. juice of one Lemon, half a glass of Whiskey,
one tablespoonful of Sugar, one tablespoonful of I I
Grenadine Syrup, one glass of Carbonated Water.
Mix the Lemon, Sugar and Grenadine Syrup well,
then add the half glass of Whiskey and the one glass
of Carbonated Water.
Strain into a goblet with l ee Fruit.
 WHISKEY SOUR
Into a large glass put one and one-half tablespoons of Sugar with
enough Carbonated Water to dissolve. Add juice of half a Lemon,
o~e wine glass of Rye or Bourbon Whiskey. Fill glass with fine ice,
stir until well mixed.
Strain into a large wine glass.

H eres to the whole world,

For f ear some fool will be sore
,
Because he's left out . j
•
BRANDY SOUR
Into a large glass put one teaspoon of Sugar 'with enough Carbonated
Water to dissolve. Add juice of half a Lemon, one wine glass of
Brandy. Fill glass with fine ice. Stir until well mixed.
Strain into a large wine glass.

A1ay our eyes be no luener when we look

Upon the faults of others.
Than when we .survey our own .

•
GIN SOUR
Into a large glass put half a tablespoon of Sugar; dissolve
with three dashes Lemon Juice. Add one dash Lime
Juice, dash Carbonated Water, three-quarters wine glass
of shaved ice, one wine glass of Tom Gin. Stir well,
strain into a thin glass.
Fill with Carbonated Water and dress with Fruit.

16

• ...: ·1 ~,} ' '

I 'l ' .
NEW ORLEANS FIZZ
Use mixing glass half full of ice. Add one teaspoon of Sugar, Juice
of half a Lemon, one teaspoon of Orange Flower Water, one wine
glass of Gin, half the White of an Egg, two tablespoons of milk.
Shake well, strain into tall glass, fill with Carbonated W ater.

To Our N oble S elves:-

W hy not toast"'o urselves,
And praise ourselves;
Since we have the best means
Of knowing all th; good in ourselves.

•
NEW ORLEANS TELEPHONE FIZZ
Take a large glass, fill it half full of fine ice, add one teaspoonful
of sugar, one pony of French brandy, one pony of Maraschino, one
raw egg, shake well.
Strain in a stem glass and fill with Carbonated W ater.

T o Friend.ship :-
H ere• t1J the tears of friend.hip/
May they crystallize as they fall and be worn
A• gems in the memory of those we love.
I I

•
GIN FIZZ
Into a large mixing glass put one-half tablespoon Sugar,
·three dashes Lemon Juice, cube of ice, one wine glass of
Gin.
Strain into tall glass, fill with Carbonated Water.

17
SLOE GIN FIZZ
Into mixing glass half full of ice put three dashes Lemon Juice,
•half tablespoon of ·Sugar, half wine glass of Sloe Gin.
Strain into thin glass, fill with Carbonated Water.

To Woman:-
The fairest work of the Great Author,
The edilion is large,
A rui no man should be without a copy.

•
MORNING DRINK
Use large mixing glass with ice. Add six dashes Maraschino, six
dashes Absinthe, six dashes Boker's Bitters, three dashes Gum
Syrup, one-half wine glass Vermouth, one-half wine glass Rye
Whiskey.
Stir well, strain into tall glass, and.fill with Carbonated Water.

Love is the inspiring wine,

Mingling tears and laughter
Marriage is the never Jailing
H eadache the day after .

•
EYE OPENER
Fill mixing glass with cracked ice, the juice of one
Lime, one spoonful of Powdered Sugar, the White
of one Egg, one teaspoonful of Acid Phosphate .
Shake well, strain into tall glass, fill with
Carbonated Water

18
ST. CROIX RUM PUNCH
Use a large glass; the juice of one Lemon, one tablespoonful of
Sugar. Add a little Carbona ted Water and dissolve well, one-ha lf
wine glass of St. Croix Rum.
Fill with shaved ice , mix well, and ornament with fruits .

H ere's a s igh to those who love me,

A nd a smilo to those who hate;
And whatever sky's a bove nie,
H ere's a heart /o r every /at e .

•
THE BEST PUNCH
Into a bowl containing seve ral la rge cub es of ice, pour one cup of
strong Tea, juice of two Lemons, one teaspoonful of Sugar, one half
wine glass of Brandy, one pony of Curacao, one pony of Medford
Rum, one quart of Champagne.
Add Carbonated W ater, a quart or more, to suit the taste.

L et us have wine and women , m irth

and la ugh ter - - -
S ermons a nd soda water the day after.
- Byron

•
FISH HOUSE PUNCH
One third pint Lemon Juice, three-fourth s pound
Sugar dissolved in wate r, one half pint Cognac,
one-fourth pint Peach Brandy, one-fourth pint
Ja maica Rum, two and one -half pints Carbonated
Water.
These quantities make enough to serve about
a dozen guests.
Stir until well m ixed, ice and serve in
medi um size thin glasses.

19
 BOMBAY PUNCH
Use a large bowl; the juice of six Lemons. Add Powdered Sugar,
. sweetened to taste, one bottle of Brandy, one bottle Pale Sherry,
one-half wine glass of Maraschino, · one half wine glass of Orange
Curacao, four bottles of Champagne, two quart bottles Ca rbonated
Water, one Pineapple cut into slices, five Oranges cut into slices,
on~ box Strawberries.
Stir well with ladle, and surround bowl with large cube:s of ice.

I drink lo the general joy

of the whole table.
- Shakespea re

NORTH GERMAN LLOYD PUNCH

Into a large glass, squeeze the juice of one Orange. Add one tea-
spoo~l of fine Sugar, one-half wine glass of Rye Whiskey, one
cube of ice. Fill with Carbonated Wa ter.
Stir well, and trim with fruits.

May we never murmur without cause,

and never have cause to murmur .

•
MILK PUNCH
Into a large glass half full of ice, put one tablespoonful of
Sugar, one-half wine glass of Cognac, one -half wine glass
of Rum. Fill up with Milk, and shake well.
Strain into tall glass, grate Nutmeg on top.

20

I • ,. .. ,. • 1 ~ ' ·,. •
' .
PUNCH A LA ROMAINE
One bottle Champagne, one bottle Rum, two tablespoonfuls Orange
Bitters, ten Lemons, three sweet Oranges, two pounds Sugar, •ten
fresh Eggs. Dissolve the sugar in the juice of the Lemons and
Oranges, adding the rind of one Orange. Strain through a sieve
into a bowl and add by degrees the whites of the Eggs beaten to
a froth. Place the bowl on ice until cold, then stir in the Rum and
Champagne until thoroughly mi)red.
Se roe infancy stem glasses. These quantities
make.. enough to seroe about fifteen guests.

Ma y we k iss whom W t' plea.se.

A nd please whom we ki.ss .

•
PEACH PUNCH
Into a large glass drop a whole Peach; if not in season use canned
Peaches. Add a little of the juice in place of Sugar. Add one-half
wine glass Rye Whiskey. Fill glass with cracked ice.
Add Carbonated Water, stir well, and ornament with fruit.

Woman - - - she needs no eulogy ;

She sp eaks f or herself.

•
KIRSCHWASSER PUNCH
Into a large glass half full of ice, put two dashes Lemon
Juice, one-half teaspoonful of Sugar, three dashes Yellow
Chartreuse, one dash Carbonated Water, one wine glass
Kirschwasser. Stir well, and fiiI up with ice.
Trim with Fruit, and seroe with Straws.

21
AMERICAN PUNCH
In a large glass one tablespoonful of Sugar, juice of one Lemon.
Dissolve with a little Carbonated Water. Fill glass with cracked ice,
Add half wine glass of Gren'a dine, one-half wine glass of Creme
de Menthe {White), one-half wine glass of Creme Yvette.
Keep Cordials separate, and dress with Fruit.

H ere's to you my dear,

And to the dear that's not here, my dear
But if lhe d ear that is not here, my dear,
W ere here my dear
I'd not be drinking lo you m y dear .

•
CLARET PUNCH
Into large glass put a teaspoonful of Sugar, one• slice of Lemon,
two slices of Orange. Fill glass with fine ice, pour in Claret and
shake well.
Dress with Fruit, and serve with Straws.

After man came woman - - - and

She has been after him ever s ince .

•
PRINCE HENRY PUNCH
Use a mixing glass with cracked ice, juice of one Lime,
leaving Lime in glass, two dashes of Raspberry Syrup,
one wine glass of Kirschwasser, half a wine glass of
Brandy. Shake well and strain into a large glass.
Fill with Carbonated Water, and ornament with Fruit.

22
 CARDINAL PUNCH
Cover the bottom of a punch bowl with Loaf Sugar, pour in four
pints of Carbonated Water, four pints of Claret, one pint of Cognac,
one pint of Rum, one pint of Sparkling Moselle and a gill of Ver-
mouth. Add three Oranges sliced and one slice of Pineapple.
Put in a large piece of ice, serve when cold in fiat glasses.

Our drink shall be Carbonated Water bright, sparkling with glee,

The gift of our God, and. th e drink of the fr ee .

•
ORGEAT PUNCH
Into a large glass half full of ice, put one half wine glass Orgeat
Syrup, one half wine glass·Cognac, four or five dashes Lemon Juice.
Stir well, fill up with ice.
Dash with Port Wine, and trim with Fr:uit.

Wh en two people get married they become one,

The argument is usuall)' - - which one.'

•
CAMBRIDGE CLARET CUP .
Fill a glass pitcher with cracked ice. Add one pony of
Brandy, one pony of Curacao, the juice of one Lime,
drop ·whole of Lime into pitcher, one tablespoonful of
Sugar, one pint of Claret, one pint of Sherry, one pint
of Carbonated Water.
Mix well, add rind of Cucumber, and dress with Fruit.

23

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A LILY
To one pint of Claret, one pint of Carbonated Water, and a half pint
of finely cracked ice, add four teaspoonfuls Powdered Sugar, one
· fourth teaspoon of grated Nutmeg, half wine glass of Maraschino,
and a sprig of green Mint. Put the contents into a large silver cup.
S erve by pcu;sing cup among guests,
that each may drink without rising.

May your joy be as deep as the ocean.

Your trouble as light as its foam .

•
RHINE WINE CUP
Into a large glass pitcher put a large piece of ice, one quart of
Rhine wine, one half wine glass of Curacao, one half wine glass of
Cognac, one strip of Cucumber rind, one Orange sliced, one Lemon
sliced, one quart of Carbonated Water.
Stir well, decorate with Mint, and serve in glass cups.

H ere's to love and unity,

Dark corners and opportunity .

•
CHAMPAGNE AND. CLARET CUP
Into a large punch bowl, put four pints of Champagne
or Claret, one pint of Curacao, one pint of Sherry,
one quart of Cognac, one half pint of Raspberry
Syrup, one wine glass of Orange Bitters, four
Oranges sliced, three Lemons sliced, three pints of
Carbonated Water. Sweeten with Granulated Sugar.
Place large square of ice in the bowl.
These proportions will serve about thirty-five guests ·

Let stand for two hours, and when thoroughly

cold, serve in glcu;s cups.

24
 LOVING CUP
Use a large pitcher. Two tablespoonfuls of Powdered Sugar, one
quart of Carbonated Water, one half wine glass of Brandy, one
) pony of Curacao Sec. Dissolve this well. Two cubes of ice. Add one
quart of Bordeaux Claret.

Ornament, with Fruits, and small bunch of Mint .

Drink.I for you know not whence you came,
Nor why;
Drink/ f or you knaw not why you go,
Nor whence.
-Omar

•
MANHATTAN COOLER
Use large glass with cracked ice, the juice of two Li~es, one tea-
spoonful of Powdered Sugar, one wine glass of Claret, one dash of
St. Croix Rum.
Mix well, and add Carbonated Water.

Pleasure has its tim e; so, too , has Wi.sdo m .

Ma ke love in thy youth. ·
A nd in old age attend to th y salvation .

•
COSMOPOLITAN COOLER
The juice of two Limes, one teaspoonful of P~wdered
Sugar, a few dashes of Carbonated Water, half wine
glass of St. Croix Rum and fill glass with fine ice. Stir all
ingredients well. One dash of Jamaica Rum on top.
And then ornament with Fruits of the season.

25
TIP-TOP COOLER
Use a large glass with one large cube of ice, one piece of Loaf
, Sugar, saturated with Orange Bitters, split of Champagne.
Fill with Carbonated Water, and stir well.

Love is a vessel of delicate mould

Must be guarded with care ~ever ending,
The treasure it holds is a treasure untold
But when broken. it"s passed beyond mending .

•
REMSON COOLER
Use a large glass. One large cube of ice, rind of whole Lemon in
one long string, one half wine glass of Old Tom Gin.
Fill glass with Carbonated Water.

Here's to one and only one,

And may that one be she
Who loves but one and only one.
And may that one be me!

•
HOLLAND COOLER
Use a large glass. One large cube of ice, one
half wine glass of French Vermouth, one half
wine glass of Grenadine Syrup.
Fill glass with Carbonated Water.

26
IMPERIAL COOLER
Use a mixing glass with cracked ice, the juice of one Lime, one half
wine glass of Claret, one dash of Creme de Cocao. Shake well
and strain.
Fill the glass with Carbonated Water.

Th e Ladies:-
W'e admire them for th eir beauty,
R espect them for their intelligence,
Adore them for their virtue.
And love them because we can't help it .

•
CARBONATED COOLER
Use ·a mixing glass with cracked ice, the juice of one Lemon, half
a tablespoonful of Powdered Sugar, one half wine glass of Orange
Gin. Stir well.
Fill glass with Carbonated Water.

Come/ a health! and it's not to be slighted with sips,

A cold pulse, or a spirit supine--
A ll th e blood in m y hea rt seems to rush to m y lips,
T o commingle its flow with th e wine .

•
SOUTHERN LEMONADE
Use a mixing glass filled with cracked ice, Juice of one
Lemon, one tablespoonful of Pulverized Sugar, the white of
one Egg, one half wine glass of Gin, dash of Creme de
Vanilla, two dashes of Orange Flower Water.
Shake well, strain into large glass, and fill with
Carbonated Water .

27
 CALIFORNIA LEMONADE
Use a mixing glass. Tablespoonful of Sugar, juice of one Whole
Lime, and juice of one Whole Orange. Fill mixing glass with
ctacked ice. Add one half wine glass of Rye Whiskey, one dash
of Grenadine Syrup.
Shake well, strain into large glass, and fill with Carbonated Water.

Here"s to the sparkling wine;

H ere's to your sweetheart and mine ;
May he be faithful and she be true,
Say, "I'd leave my happy home for you."

•
VANILLA LEMONADE
Use a large glass. One tablespoonful of Sugar, juice of one Lemon,
one half wine glass of Brandy, one pony of Vanilla Cordial. Fill
glass with large cubes of ice.
Stir well, and fill with Carbonated Water.

Heres to Carbonated Water, the drink divine,

That makes us forget our troubles,
Digest our food, mixes well w ith our wine;
Theres health and j oy in its bubbles .

•
SARATOGA LEMONADE
--J Use mixing glass. Juice of one Lemon, one tablespoonful of
Powdered Sugar, one half wine glass of Orange Gin. Fill
glass with cracked ice, shake well. Strain into a large glass
with a large cube of ice. Fill with Carbonated Water.
Ornament with Fruit, and top off with a dash of Brandy.

28

l. • .-
 LOOP-THE-LOOP LEMONADE
Use mixing glass. One Lime, tablespoonful of Powdered Sugar.
Muddle well; fill glass with cracked ice, one half wine glass
Dubonnet, one pony Sloe Gin. Shake well and strain into a large
glass.
Fill the glass with Carbonated \Ylater.

Here's to the heart,

Though another's ii be;
H eres to the cluuks,
Though they bloom not fo r m e.

•
GOLDEN LEMONADE
Use a mixing glass with cracked ice, juice of two Limes, teaspoonful
of Sugar, the yolk of one Egg, pne pony of American Picon Bitters,
one pony of Eau de Vie de Dantzig Cordial. Shake well and strain
into a large glass.
Then fi ll the glass with Carbonated W ater.

Here'3 to bee/ steak when you're hungry.

Carbonated W ater when you are d1Y,
Greenbachs when you are busted,
A nd Heaven when you d ie/

•
PINEAPPLE LEMONADE
Use a mixing glass with cracked ice. Add Pineapple
Syrup, one d ash of Raspberry Syrup, one half wine glass
of Brandy. Shake we ll and strain into a large glass.
Fill the glass with Carbonated W ater.

29

, ' ~ ' • ' • ' ' r~ r • • ll

MODERN LEMONADE
A Whole Lemon, cut into quarters, sprinkle with Powdered Sugar.
Muddle well. One pony of Sherry Wine, one pony of Sloe Gin .
. Put into a mixing g lass with cracked ice. Shake well, strain into a
large glass.
And.fill the glass with Carbonated Water.

H ere's to th e girl that's good and sweet

Here's to the g irl that's true,
H ere's to the gi rl that ru les m y heart-
In other words, H ere's to you .

•
HORSE'S NECK
Peel a Whole Lemon in one long string and place peel in a large
glass, so that one end hangs over the edge. Add two cubes of ice.
Fill up with Ginger Ale.

Ma y we never have fri ends who, like shado ws,

K eep close to us in the sunshine,
Only to desert us on a cloudy day or in th e night .

•
GRAPE JUICE HIGH BALL
Use an eight or ten ounce glass in which place the Grape
Juice. Add a lump or two of ice and fill with Carboated
Water.
Sugar may be added if desired .

30
EGG PHOSPHATE
Use large glass half full of ice. Add one teaspoon of Sugar, one
teaspoon of Acid Phosphate, one Whole Egg. Shake well.
Strain, fill glass with Carbonated Water.

The bubble winked at m e and said,

··You'll miss me, brother, when you're dead ."
-Oliver H erford

GRENADINE COOLER
Use a large glass with one large cube of ice, the juice of one Lime,
one half wine glass of Grenadine Syrup.
Fill glass with Carbonated Water, stir well.

The good die young - - -

H eres hoping that you may live
To a ripe old age .

FOG HORN
Into a large glass put a cube of ice, juice of half a Lemon,
fill with Ginger Ale.

31
 IND EX
Absinth" Froppe ..•..•.... .. . . ... . ... 13 Monhotton Cooler . ... . ..•.. . .. . ..... 25
American Punch .... . . . ......... ... .. .. 22 Mor'tini Cocktail . . . . . . • . . . . . . . . . . . . . . . . 5
Bombay Punch . . .. . ... . . . ... • ..•....... 20 Milk Punch .......... . .... • ..•..... . . 20
Brandy Cocktail . . . . • . . . . . . . . . . . . . . . . . . 7 Modern Lemonade . . . . . . . . . . . . . . . . . . . . 30
Brandy Sour .................. •. . • .. . .. 16 Morning Drink .... . ... • ... . ............ 18
Bronx Cocktail . . . . . . . . . . . . . . . . . . . . . . . . 5 Naughty Nellie. . . . . ..... . .... 11
• California Lemonade . . . .. . .......... .. . 28 New Ori eons Fizz . ..... . .......•. ... .. 17
Com bridge Claret Cup . . ... .... . ....... 23 New Orleans Telephone Fizz .. . ... . .... 17
Carbonated Cooler . . . . . . . . . .. . . . 27 North Germon Lloyd Punch .. . .. ... ...... 20
Cardinal Punch ..... .... .... . .... . ..... 23 Old Fashioned Wh is key Cocktail. ...... · · 5
Champagne end Claret Cup . ...•. ...... 24 Orange Blossom ... . ... .. ........ .. ... . 10
Champagne Cocktail ... . .. . ....• . . . .... 9 Orgeot Punch ............•.... . .... ·... 23
Champagne Velvet .................... 11 Peach Punch ....... . .. . .. . ... .. ... . ... 21
Claret Punch .. . ....... ... . . ........... 22 Perfect Cocktail . . . . . . . . . . . . . . . . . . . . . . . 6
Clover Leef (or Clover Club) Cocktail .... 4 Pineapple Jul e p . ... 14
Cosmopolitan Cooler ............ . ...... 25 Pineapple lemonade . ... . .... • . .. . . 29
Derondo Cocktail . . . . . . . • . . . . . . . . . . . . . . 8 Port or Sherry Songoree. . . .. ... . . 12
Dubonnet Cocktail ... . .. ..... .......... 6 Prince Henry Punch . ....... . • .. .... .. .. 22
Egg Nog .............. . .. . . . . . .. . .... 11 Punch a la Romaine . . . . . 21
Egg Phosphate .. .. ...........•. . . . .... 31 Punch, The Best . . . . . . . . . ... • .. .. 19
Eye Opener .... . .. . .. • .... ...... .. ... 18 Oueen Cocktail. . . . . . 8
Fish House Punch . . . . . • . . . . . . . . . .... .. 19 Racquet Club Cocktail . .. ... .. 7
Fog Horn ..... .. ........ ........ . 31 Remso n Cooler . . . . . . . .. .. 26
Gin Fizz . . ..... .. . ... . ............ . ... 17 Rhin e Wine Cup .. . . . . . . . . . . . . . . . . .24
Gin Sour . . ......... .. ..• .. ..... . . . ... 16 Rickey. ............. . .... 15
Golden High Boll . .. ........ .. .. .. . . . 10 Riding Club Cocktail . . .. 7
Golden Lemonade . . .. 29 St. Croi x Rum Punch . . . . .. ..... . . . . . . . 19
Grope Juice High Boll . . . .. .. . .. . . .. . . . 30 Sorotogo Cocktail . 8
::irenadine Cooler . . . .......... . . .. ... . 31 Sorotogo Lemonade .... . . ..• . . ....... 28
High Boll....... . . •... .. ... .. 10 Sozeroc Cocktail . 4
Holland Cooler . . . . . .. ..... .. .... . .... 26 Shandy Goff. . . . ... 12
Horse's Neck ....... .. ........• . .• .. .. 30 Sherry end Egg . . . . .. 13
Imperial Cooler.. .. . .... . .. . ... . .. 27 Sherry Cobbl e r . . . . ... 13
Kentucky Mint Julep .... . ..... . . . .•.... 14 Sloe Gin Fiz.z . . . . . . 18
Klrschwosse r Punch . .. ....• . .... . ....... 21 Southern Le monade . · · · 27
Lodies Cocktail ...... . ... .. .• .. . . . . . ... 9 Tip-Top Cooler.. . . .26
Lily, A . .... ...... . .... . ....•......... 24 Tom Collins ...... ...... ... . . 12
Lone Tree Cocktail .............. • ... . . 6 Vanilla Lemonade .... . . . . .. . ....... 28
Loop.the-Loop Lemonade .... ... .... .... 2? ··ward Eight'" ......... .... . .. .. ....... 15
loving Cup .... . ... ....... . ... ........ 25 When ond How to Serve Drinks .·. · · · .. . . .. 3
Mamie Taylor ............. . . . .•....... 12 Whiskey Julep. ...... . . . . . . . . ... . . . .. 14
Monhotton Bracer .. . ... ... ........... . . 15 Whiskey Sour . . . . .... . . . . .... · . .. .. 16
Monhotton Cocktail . .. .... .. . .• . . ..... . . 4 Widow's Dream Cocktail ....... · · · . 9

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 S HIRT S

STATE . MA D I SO N & DEARBORN STRE E TS

CHICAGO

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