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PUBLISHER'S NOTE

The First Edition of this Book was published


on October I s t , 1 9 3 6 and consisted of
26 COPIES A t o Z
specially printed for the Author
together with THREE HUNDRED COPIES
on hand-made paper,
numbered from 1 t o 1 2 3 and CXXIV t o CCC, and
SEVEN HUNDRED COPIES
on Cream Vellum paper
numbered from 301 t o 1000.
THE
ART1STRY
or
MIXING DRINK\
THE lEI
a
ART1HRV la

or la
MIXING DRINK\ 1
Ed
BY
F R A N K MEIER
OF THE RITZ BAR. PARIS Ed
?dhrh/~2:1*dieses Buches
WiNy ~ a r s t h El
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MCMXXXVI El
All rights reserved
Copyright by Fryam Press
Printed in France
ODE T O THE RITZ BAR

El Good morning, Mister, Sir o r Count,


" W h a t w i l l it be to-day !
"

And Frank awaits the deft reply :


" The same as yesterday."

la The noise o f liquor, ice and shake;


A kingly mixing knack;
Wl\ A sandwich, almond o r a chip,
Then " bottoms-up " and " smack !"

That's pretty good ! " says he t o Frank,


I guess I'll shoot one more! "
El Right, Mister, Sir o r Count," says Frank,
" The morning's rather r a w ! "
[^ A Rose ", Martini sec " o r " Bronx ",
They're all the same t o Frank!

El A call for you er- Mr. Smith,


You're wanted at the Bank."
El Er- thank you, Frank, have you seen Jones ?
H e said he'd meet me here."
El H e just stepped o u t the Cambon side,
He's had his morning beer."
El U n Porto flip pour vous, Vicomte ?
HI Vite la, petit, du lait! "
You're looking better, Mr. Brown,
El Is this your first today ? "
And so it goes from m o r n till night
El And always you go back,
El For never is your name forgot
By Frank the " Cracker Jack ".
FOREWORD

Though Frank Meier's primary object is t o expound the a r t


o f mixing drinks which he has studied and practised so long,
I feel that some mention should be made in the book regarding
the institution o f the American bar and the rare qualities which
the man behind it should possess.
W h a t Europeans call an American bar is in fact international
in its t r u e sense. Visitors from all countries expect, and can
have, their o w n special drinks and whilst cocktails are perhaps
the main raison d'Etre " this institution has various other
points. It is in a way a meeting-place where acquaintanceship
and introductions are easy and where, in consequence, the
barriers o f many inhibitions and shyness disappear without
great formality. This definition is not intended t o accuse
American bars o f democracy, o r t o deny the merits o f " pubs ",
" bistros " o r weinstuben ". Many readers undoubtedly have
their pet pub o r beer garden t o back against any bar.
Few people realize that the mood o f the man when having his
d r i n k is o f the greatest importance; i f the drink, the atmosphere
o f the place, and the barman's smile and amiability are condu-
cive t o putting its patron in the right frame o f mind, the success
of such a place is certain.
The successful barman must be a chemist, a physiologist and
a psychologist o f the first order, in other words the t r u e mixolo-
gist is a man o f science. Furthermore, he requires an under-
standing o f humanity, and ability t o sympathize w i t h his patrons'
[ ~ l ~ ~ ~
El El
real o r fancied troubles, and laugh when they repeat a story
which he had t o l d them the day before. H e must be able and
t o advise on almost any subject from the proper diet E¤
for pet dogs o r goldfish t o selection o f a restaurant o r theatre
which would please their aunts o r their business associates.
He must see that they are served promptly and w i t h good
El
drinks, and remember their individual preferences. H e must
develop some o f the qualities o f the chameleon, yet retain a

El personality o f his own. Tact is essential, as misunderstandings


have a way o f arising after the ...n t h drink. A good barman
El
really requires everything a diplomat should have and something El
more, genuine knowledge o f food and drink.
Frank Meier's book enables one t o enjoy at home o r else-
where the various drinks which he has made and served t o
la
a world-wide clientele. His many friends and admirers w i l l
welcome his work, which gives the secret formulas.

^
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.
I
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El
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INTRODUCTION

Many w i l l ask what is the origin o f Cocktails.


In compiling this book on the art o f mixing drinks I have El
recently had t h e occasion t o investigate the origin o f the name
I 6 Cocktails ". The inventor o f this boon t o mankind w i l l
perhaps always remain unknown.
But, in going through some old documents, I find the following
story, which, authentic o r not, may please many :
In 1779, Betsy Flanagan set up a "Tavern" near Yorktown
where the American and French officers o f the Revolutionary El
A r m y met and enjoyed a new sort of drink compounded by Betsy
which became very popular and was called a " Bracer ".
In the neighbourhood an Englishman kept splendid poultry
s
imported from his mother-country. Betsy Flanagan was fiercely
hostile t o this gentleman and was always promising t o feed the
American and French officers w i t h a fine fowl that was in the
loyalist's grounds. From time t o time they would tease her El
about the delay in carrying her promises into effect. One
night, when there was an unusual attendance of these officers
at the tavern, she invited them i n t o her dining room where was
El
spread a bountiful feast o f chicken. T h e Englishman's chicken
coop had been raided.
W h e n the chicken banquet was over, Betsy invited the guests
i n t o the bar, and w i t h great pride pointed t o the chicken tails El
spread gracefully around bottles o f Bracers ". The surprise
was complete and the event recognized by three hearty cheers
for Betsy Flanagan, the cause o f the Colonists and confusion
t o the English.
The " Bracers " came off those shelves in a great h u r r y and
the remainder o f the night was passed in the bar-room amidst
the " Cocks' Tails " and the inspiring " Bracers ".
La
l 6 Give us some more o f those Cocktails '," was the frequent
order; Vive la Cocktail," shouted a French officer. This was
the keynote t o the now celebrated name. It stuck ".
The above narration may be t r u t h o r fiction; what still
remains a fact that has been known for over three generations
IF)
throughout the civilized w o r l d is that, by using the finest ingre-
dients, and mixed w i t h care and precision, the Cocktail w i l l s
always be the d r i n k o f good-fellowship.
More and more they are becoming popular, thousands of
s
people on every part o f the globe d r i n k them, but few have El
acquired the a r t o f mixing a perfect drink.
The Cocktail should always be perfect: there is no reason ever
El
t o d r i n k a bad one. Almost any o f the ingredients o f which
Cocktails are composed might better be consumed " straight " la
rather than just carelessly poured together. s
@
- Indications of Measures for Cocktails El
m 2
1
4
fluid ounces 2 drams = 6 centilitres ;
fluid ounce 1 dram = 3 centilitres ;
drams 112 = 1 centilitre 112 ;
El
3 drams = 1 centilitre ;

[HI
2
1
1
drams 114 = 75 millilitres or 1 teaspoon ;
teaspoon = 6 dashes ;
dash = about 12 drops.
la
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.
1
El
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,
El
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
El
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-
El
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
El
" 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.
El
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
El
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
El
increased, throughout the world.

El El
~HIEIlEIIEIIJiailEI~
~~]lfi[BIE]BE][iHBB@li^l~B[B
El Any young man who can convince me that his lips w i l l never
m
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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;
La
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",
El
^1
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.
El
El El
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H O W T O ENJOY COCKTAILS AT HOME
El El
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ABOUT 300 DIFFERENT COCKTAILS A N D MIXED DRINKS
in FROM 1 2 BOTTLES
s
El El
El El
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
rn
s and the following household supplies :
FRUITS : Grape Fruit, Lemons o r Limes, Oranges, Pineapples, Fruit of
rn
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.
El
SEA FOOD : Crab Meat, Lobster, Oysters, Shrimps
SYRUPS : Grenadine, Lemon, Pineapple, Raspberry, Strawberry.

El
[ ~ ~ ~ ~ ~ ~
13
9 0 COCKTAILS

Absinthe (French). Gin. Perfect.


Affinity. Gin & It. Pink Gin.
Bacardi. Gin & Sin. Pink Lady.
Bee's Kiss. Gloom Chaser. Polly's Special.
Bees' Knees. Guards. Port Wine.
Between t h e Sheets. H. P. w. Prairie Oyster.
Blood hound Happy Honey Annie. Quaker.
Brain Duster. Harvard. Ray Long.
Brandy. Hawaiian. Rob Roy.
Bronx. Homestead. Rosslyn.
Buby. Ingram. Side Car.
Bunny Hug. Italian Vermouth. Soda.
Canadian. Last Round. S.S. Washington.
Champagne. Leviathan. Suissesse.
Chatterley. Maiden's Blush. T. N. T.
Clam Juice. Majestic. Temptation.
Clover Club. Manhattan. Tomato.
Clover Leaf. Martini (Dry). Trinity.
Coffee. Martini (Medium). W a r d Eight.
Crocker. Martini (Sweet). Whiskey. .
Daiquiri. Mary Pickford. W h i t e Lady.
East India. Millionaire. W h i t e Rose.
Edward VIII. Monkey Gland. W h i t e Shadow
Elk's Own. O l d Fashion (5). Whiz-Bang.
Fancy W h i t e Curacao. Olympic. W i n t e r Sport.
Fascinator. Opal. Yashmak.
Favorite. Orange Blossom.
Florida Yacht Club. Oyster (Crab Meat,
Fourth Degree. Lobster, Shrimp).
B L A Z E R S (3)
206 MIXED DRINKS

FLIPS (7)
H
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
u
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.
cxl
D A I S I E S (4) M I S C E L L A N E O U S (33) -
^J
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
f^1
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

rn
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.

S K I N S ( 4 H o t & 4 Cold) Z O O M S (5)


Brandy, Gin, Rye o r Bourbon Whis- Bacardi, Brandy, Gin, Rye o r
key, Scotch Whisky. Bourbon Whiskey, Scotch Whisky.
VARIOUS SPECIALITIES
A N D THEIR ORIGIN
m
AGUARDIENTE is a strong Liquor distilled from Grapes, very
popular in Spain and Mexico. in
AKVAVIT i s a strong white Liqueur made in Scandinavia. El
ARACK, GUARUZO & KAMTCHATKA WATKY are [^1
distilled from Rice. ^I
u
ARAKI & LAGBI are Liquors made from the juice o f Dates.
BARACK-PALINKA is distilled from Apricots, in Hungary.
CACHIRI & PRAYA are beverages made from sweet Potatoes.
CALISAY is an excellent Magen b i t t e r made in Freiburg.
CANA, CAXACA, GUARAPO, PARATY & TEQUILA are (^1
distilled from Sugar cane.
r^i
CHA & SINDAY are beverages made i n China and India from
the sap o f the Palm tree.
CHICHA is distilled f r o m Grapes, i n Bolivia. in
DANTZIGER WASSER is a delicious white Liqueur contain-
ing l i t t l e gold flakes.
fr^l
DOUZICO is Absinthe made in Turkey.
ELIXIR DE SPA is considered the best cure for indigestion. El
FINKEL is inferior Gin made in Norway.
FUNDADOR is the name o f a Spanish Brandy.
IVA LIQUEUR is a green Liqueur obtained from herbs g r o w n
on the highest Alps in Switzerland. fR1
IZARRA is one o f the many French Liqueurs (like Chartreuse,
Benedictine, Florestine des Alpes, Vieille Cure, etc ...).
K A W A is made from certain roots in Hawaii.
KIRSCHWASSER is distilled from Cherries.
a
El
KVAS is a national beverage in Russia, made from Bread.
El
MARASCHINO is distilled from the Mahaleb Cherry.
El
MASTIC is a Liqueur made in Greece.
MAZATO is a Peruvian beverage made from C o r n (Maize).
El
MESCAL is a Mexican Liquor made from Maquey Aloe.
M O N T W I J N - O l d Dutch w o r d for Whiskey.
El
NALIVKA is a Liqueur very popular in Russia.
El
OAKULIHOU is a popular beverage in the Hawaii Islands.
PIMENTO DRAM is a sort o f Rum made in Jamaica.
El
PINCHE S O T 0 is a Liqueur made in Spain.
El
POLYNNAIA is a sort o f Whiskey made in Russia.
El
POTHEEN, name given t o w h i s k e y distilled privately in Ireland.
QUETSCH or SLIVOVITZ is distilled from Prunes (very
El
popular in Central Europe and the Balkans).
RATAFIA is a Liqueur made from different fruits o r plants
macerated in Alcohol.
SAKE, made from rice, is the national d r i n k in Japan.
SBITEN is a h o t d r i n k popular i n N. Russia made w i t h Honey,
El
Pepper and boiling water. El
SCHNAPPS is Holland Gin, originally made in "Schiedam;
the w o r d Schnapps is commonly used in Europe
t o designate potent spirits o f all sorts. El
SPUMANTE, Italian t e r m for Sparkling Wines. Fa
TAFIA i s an inferior type o f Rum made from Molasses.
T U I C A is a Prune Liquor made in Rumania. h5-I
U C H I is an African beverage made from fermented Coco-
nuts, wild Dates and other similar fruits.
[F^I
ULPO i s a popular Chilean beverage made from roasted Wheat.
URUK i s distilled from wild Apricot and Cherry in Siberia. hMJ
USQUEBAUGH (Irish) UISGEBEATHA (Celtic), words
first used t o describe Whiskey.
USUPH is the name o f a W i n e made in Morocco.
V A N DER H U M i s an Elixir made in South Africa.
VODKA is very popular in Russia and is distilled from Grain.
WACHHOLDER is distilled from Juniper.
aEl
P

Y A W A is a Palm W i n e very popluar in W e s t Africa.


Y W E R A is a sort o f Whiskey made in the Sandwich Islands.
Z Y T H U S is a Syrian beverage made from fermented Flour.
El
El
El
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Recipes marked @ Ed
were originated by the Author.
fH
~ ~ ~ I q l f l ~
HI s
la ^1
H El
la El
s la
El El
HI El
m
El THIRSTY EARTH DRINKS UP THE RAIN,
TREES FROM EARTH DRINK THAT AGAIN;
El OCEAN DRINKS THE AIR; THE SUN
DRINKS THE SEA. AND HIM THE MOON.
El
I@ ANY REASON, CANST THOU THINK, El
I SHOULD THIRST WHILE ALL THESE DRINK?
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El ANACREON [H
El
^ El
HlPl[Flli^l~llB~[Pl~~~~[Ill^]~
m E!
WHAT WOULD A DINNER BE Ed
^\ WITHOUT A COCKTAIL? El
El
la COCKTAILS
I N MIXING COCKTAILS OR ANY OTHER DRINKS,
!El
El
I N SHAKER OR MIXING-GLASS, s
^
ICE ALWAYS PRECEDES OTHER CONTENTS.

THE TERM "GLASS," USED THROUGHOUT THESE RECIPES,

[F] MEANS A 2-OUNCE, 2-DRAM OR 6-CENTILITRE GLASS.


THE DESIGNATIONS " ONE-FIFTH," " ONE-SIXTH," ETC., NOT
El
@ FOLLOWED BY THE WORD "GLASS." INDICATE FRACTIONAL

l^l PARTS OF THE LIQUOR OR INGREDIENT USED.


B
El El
ABSINTHE N o 1 A B S I N T H E (French style) \^1
In shaker: a dash of Anisette, In tumbler: a large piece of
one glass of Absinthe; shake Ice. one glass of Absinthe;
i^J well and serve very cold. place a lump of sugar on Ab-
sinthe-spoon or ordinary fork, If^
E l ABSINTHE pour upon. it water t o suit IMJ
N o 2
In shaker: a dash of Orange
Bitters, one-third Gin, two-
taste and serve.

ADONIS
m
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^]
m
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 \^-/
(
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
El
B. V. D.
In mixing-glass: one-third
I n mixing-glass: a dash each
o f Angostura Bitters and Anis
^1
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

rn half glass o f Bacardi ; shake


w e l l and serve.
of French and Italian
mouth, one-half glass o f
shake w e l l and serve.
Ver-
Gin;
rn
BEES' KNEES 43
I n shaker: t h e juice o f one- BLUE BIRD
quarter Lemon, a teaspoon of Special for Sir Malcolm Campbell
Honey, one-half glass of G i n ; In shaker: a teaspoon each o f [=
IF] shake w e l l and serve. Lemon juice and Curacao, one-
IF] BENTLEY
half glass o f Gin, t h r e e drops
o f T i n c t u r e o f (Vegetable) Blue;
I n mixing-glass: half Dubon- shake well and serve. El
net, half Apple Jack o r Calva-
dos; s t i r w e l l and serve.

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
@
and serve. well and serve.
El
BOOMERANG
In shaker: a dash o f Angostura
BROOKLYN
In mixing-glass: adash o f Maras-
El
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
M
J
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
i
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.
El
In shaker: half white o f Egg, a
dash o f Anisette, a teaspoon
F
o f fresh Cream, one-half glass
o f G i n ; shake well, strain into
CHATTERLEY
In shaker: a teaspoon each o f
ll^l
C J

double cocktail glass and serve. Orange juice and Curacao,


one-fourth French Vermouth,
CANADIAN halfGin; shake well and serve. El
1^1
In mixing-glass: a dash o f An-
gostura Bitters, two-thirds CHINESE ki
Canadian Whiskey, o n e - t h i r d In shaker: a dash each o f An-
Italian Vermouth ; stir well gostura Bitters and Maraschino,
and serve. a teaspoon o f Grenadine, one-

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.
la
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
--

of Celery salt, t w o o r three


drops of Tabasco sauce, one-
CORA $ H]
In mixing-glass: a dash of
half glass of Clam juice ; shake
slightly and serve.

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
El
In shaker: one-third each of H
Italian Vermouth, Apple Jack
o r Calvados and Brandy; shake
well and serve. See page 72.
s
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
L
a
[f^j
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
J^J
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
@
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
El
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
El
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.
rn
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 ;
[^
well and serve. stir and serve. D o n o t ice.

El FRANK'S SPECIAL GIN


El
In mixing-glass: a dash o f Peach I n mixing-glass: a dash o f An- El
Brandy, half French Vermouth,
half Gordon's Gin; stir well
gostura Bitters, a dash o f Italian
Vermouth, one glass of Gin;
[^
F] and serve. s t i r well and serve.

El
l l ~ ~ i g ~ I
sf l
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 I N & SIN GREENBRIAR


In shaker: a dash o f Grenadine, In shaker: a dash o f Peach
a teaspoon each o f Orange and Bitters, half French Vermouth,
Lemon juice,three-fourthsGin ; half sweet Sherry, a sprig o f
shake well and serve. fresh M i n t ; shake slightly 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

@ Angostura Bitters, half Italian


In shaker: a dash of Grena-
El
la
dine, half Orange juice, half
Vermouth, half Brandy; s t i r Lemon juice; shake slightly
well and serve. and serve.
E l HAWAIIAN El
El In shaker: a dash of Curasao, IRISH WHISKEY Ed
El ange,one-ha1fglassofGin;shake
the juice of one-quarter O r - In mixing-glass: a dash each of
Angostura Bitters, Curasao,
B]
well and serve. Maraschino and Anis Pernod
fils", three-fourths Irish Whis-
HIGHBINDER @ key; s t i r well and serve.
In cocktail glass: half Brandy,
half Blackberry Brandy; stir ITALIAN VERMOUTH I^Ml
and serve. In mixing-glass: a dash of
Angostura Bitters, a glass of
I]
HOFFMAN HOUSE Martini-Rossi Vermouth ; stir
well and serve.
In mixing-glass: a dash of
Orange Bitters, one-third of El
French Vermouth, two-thirds
Old Tom Gin; stir well and
JACK ROSE El
-
serve with Orange peel. In shaker: the juice of one-

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
l^a
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.
rn
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
r^i
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.
PI
stir well and serve w i t h Olive.

MARTINI (Dry)
El
In mixing-glass: half French
Vermouth, half G i n ; stir well
l@
i?l
and serve.
m
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>

In mixing-glass: a dash of An- ROSSLY N F%l


gostura Bitters, a dash of Anis In mixing-glass: a dash of Gre-
"Pernod fils", one-third Italian nadine, two-thirds Gin, one-
Vermouth, two-thirds Brandy; third French Vermouth; stir IF^]
stir well and serve. well and serve.
[MI
ROYAL SARATOGA
Originated by the A u t h o r upon t h e In shaker: crush one t h i n slice
opening o f t h e Ritz Bar, Paris.
o f ripe Pineapple, a dash each
I n large wineglass: a dash o f An- of orange Bitters and Maras-
gostura Bitters On small lump chino, one glass of Brandy;
of "gar, a large piece of Ice* k e well, strain i n t o fizz glass,
a slice of Lemon peel; fill w i t h with champagne and serve.
Ackerman-Laurance d r y 'Royal'
sparkling wine, stir and serve. SAZERAC
El ROYAL ROMANCE
In mixing-glass: a dash o f A n -
gostura Bitters, a teaspoon o f
I n shaker: one-fourth each of
Passion Fruit juice and Grand
Marnier, half Gin ; shake well
Curasao, one glass o f Sazerac
Brandy; stir well, p o u r i n t o
chilled cocktail glass containing
la
and serve. a dash o f Anis " Pernod fils "
and serve.
El
R O Y A L SMILE
n shaker: t h e juice o f one-half
Note. - There is much confusion
between t h e ‘<SazeraBrandy
Cocktail and t h e "Zazarac"
la
[= Lime o r quarter Lemon, a tea-
Cocktail originally made in N e w
. spoon o f Grenadine, half Gin,
half Apple Jack o r Calvados;
Orleans.
B
El shake well and serve. SENSATION la
El RUSSIAN
In shaker: a teaspoon each o f
In shaker: a teaspoon of Ma-
raschino, t w o o r t h r e e sprigs
o f fresh Mint, t h e juice o f one-
la
C r e m e de Cacao and fresh half L i m e o r quarter Lemon,
B Cream, three-fourths Vodka; one-half glass o f O l d T o m G i n ;
(pH shake well and serve. shake well and serve.
m
a la
m la
El El
m
m m
39
SEVENTY-FIVE ("75"). SIDE CAR
In shaker: a teaspoon o f Anis In shaker: one-fourth each of
" Pernod fils", the juice o f one- Lemon juice and Curasao Tri-
quarter Lemon, one-half glass ple-Sec, half Brandy; shake
o f Gin; shake well, strain well and serve.
into small wineglass, fill with
Champagne and serve. SILVER
In mixing-glass: a dash each of
SHAMROCK Orange Bitters and Maraschi-
In mixing-glass: one-fourth no,one-third FrenchVermouth,
each of green Chartreuse and two-thirds Gin; s t i r well and
French Vermouth, half Irish serve.
Whiskey; s t i r well and serve.
SILVER STREAK
SHANGHAI In shaker: half Kummel, half
In shaker: a teaspoon of Gre- Gin ; shake well and serve.
nadine, a dash of Anis Per- An After-Dinner Drink.
nod fils ", the juice of one-
quarter Lemon, one-half glass SLOE BERRY
of Rum; shake well and serve. In mixing-glass: a dash of An-
gostura Bitters, one-third Ita-
SHERRY lian Vermouth, two-thirds Sloe
In mixing-glass: t w o dashes of Gin ; s t i r well and serve.
Peach Bitters, one glass of
sweet Sherry; stir and serve. SODA
In tumbler : a large piece o f
SHROVE Ice, a slice of Lemon, one-half
In mixing-glass: a dash of Anis teaspoon of Sugar, a teaspoon
" Pernod fils ",half French Ver- of Angostura Bitters, a split of
mouth, half Sloe Gin; stir well Schweppes soda water; stir
and serve. slightly and serve.
S O U T H E R N CROSS SUISSESSE
In shaker: the juice of one- In shaker: half white of Egg,
half Lime o r quarter Lemon, the juice of one-half Lemon,
one-half teaspoon of Sugar, a one glass of sweetened Anis
dash of Curacao, one-half glass " Pernod fils " ; shake well,
each of St. Croix Rum and strain into fizzglass, add squirt
Brandy; shake well, strain into of Schweppes soda water o r
double cocktail glass, add squirt syphon and serve.
of Schweppes soda water o r
syphon and serve. SURE RELIEF
In cocktail glass: a dash of
Jamaica Ginger, half white
S. S. M A N H A T T A N @
Creme de Menthe, half Bran-
In shaker: a dash of Benedic- dy; s t i r and serve.
tine, half Orange juice, half
Bourbon Whiskey; shake well T. N. T.
and serve. In mixing-glass: a dash of An-
gostura Bitters, half Canadian
@
S. S. W A S H I N G T O N @ Whiskey, half Anis " Pernod
fils " ; stir well and serve.
In shaker: a dash of Grena-
dine, the juice of one-quarter TEMPTATION <$ El
Lemon, half Gin ; half Bacardi ;
shake well and serve.
In shaker: two-sixths Bacardi,
one-sixth Lemon juice, halfAnis
El
lPernod fils"; shake well and @
STAR
In mixing-glass: a dash o f Or-
ange Bitters, one-third Italian
serve.

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-
-

(ao, one glass of Brandy; s t i r . RHINE W I N E COBBLER IF~


decorate with Fruit of
Intumbler half-fil]ed with crack-
and serve with spoon.
ed Ice: one teaspoon each of
RUM Or WHISKEY Sugar and Lemon juice; fill
the same as
liquor chosen.
except use with Rhine wine, stir slightly,
decorate with Fruit of season
and serve with spoon.
m
CHAMPAGNE COBBLER rr-1

In tumbler two-thirds full of SAUTERNES COBBLER lB


cracked Ice: one teaspoon each
of Lemon juice and Curacao;
In tumbler half-filledwithcrack-
ed Ice; a teaspoon of Lemon
El
fill with Champagne, stir, add juice; fill with Sauternes, stir
slice o f Orange o r Pineapple, slightly, decorate with Fruit of
serve, with straws. season and serve w i t h spoon. S.
R
fa
CLARET COBBLER SHERRY COBBLER rz3
Intumbler half-filled with crack- In tumbler two-thirds full of l^ll
ed Ice: a dash of Maraschino, cracked Ice: one teaspoon each
one teaspoon each of Sugar and
Lemon juice; fill with Claret,
stir, decorate with Fruit of sea-
of Sugar and Orange juice; fill
with sweet Sherry,stirslightly,
decorate with Fruit of season
m
son and serve with spoon. and serve with spoon. @
J O H N o r TOM COLLINS
In large tumbler: t w o o r three
pieces o f Ice, the juice o f one-
halfLemon, a teaspoon o f Sugar,
one glass o f Gin; fill w i t h
Schweppes soda water o r sy-
phon; stir well and serve.
BRANDY, R U M or either WHISKEY COLLINS
the same as Tom Collins except use liquor chosen.
REMSEN COOLER b!
In large tumbler: t w o pieces o f
Ice in whole Lemon rind, one
APRICOT BRANDY glass o f O l d Tom Gin, a split o f
COOLER Schweppes soda water; stir
In large tumbler: t w o o r three slightly and serve. H]
pieces o f Ice, a dash o f Angos- Fra
tura Bitters, the juice o f one- SARATOGA COOLER
half Lemon, a teaspoon o f In large tumbler: three o r
Grenadine, one glass o f Apri- four pieces o f Ice, the juice o f
cot Brandy; stir slightly while one Lime, one-half teaspoon
adding Schweppes soda water
o r syphon and serve.
o f Sugar, a split o f Ginger Ale; El
BACARDI, BRANDY or RUM
stir slightly and serve.
El
COOLER the same as above
SCOTCH WHISKY
except use liquor chosen. COOLER
In large tumbler: t w o pieces o f
H A W A I I A N COOLER Ice in whole Lemon rind, one
In large tumbler: t w o pieces o f glass o f Scotch Whisky, a split
Ice in whole Orange rind, one o f Schweppes soda water ; stir
glass o f Rye Whiskey, a split slightly and serve.
of Schweppes soda water; stir
slightly and serve. ZENITH COOLER
In large tumbler: three o r four
IRISH WHISKEY COOLER pieces o f Ice, a tablespoon o f
In large tumbler: t w o pieces o f Pineapple syrup, one glass of
Ice in whole Lemon rind, one Gin; stir slightly while adding
glass o f Irish Whiskey, a split Schweppes soda water o r
o f Schweppes soda water; stir syphon, and serve w i t h slice
slightly and serve. o f Pineapple. [H
rn
H
HI
El
El
El

:
"
,,,,$

.'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

- --

A FEW SPRIGS O F FRESH M I N T M A Y ADVISEDLY BE A D D E D


IN MOST CUPS EXCEPT IN THE CIDER A N D T H E VELVET CUP.

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

In half-gallon pitcher: a large


piece o f Ice, soak a big bunch
of young Waldmeister (Wood-
IP;]
piece of Ice, one peeled Lemon ruff) in three quarts of light

@
\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.

G I N FIZZ HOLLAND GIN FIZZ


In shaker: t h e juice of one-half In shaker: the juice of one-
Lemon, a teaspoon of Sugar, half Lemon, a teaspoon of
one glass of Gin; shake well, Sugar, one glass of Holland
strain into fizz glass, add Gin; shake well, strain into
Schweppes soda water o r sy- fizz glass, add Schweppes soda @
phon and serve. water o r syphon and serve.

GOLDEN FIZZ IMPERIAL FIZZ @


rF=n
In shaker: the juice of one-half In shaker: the juice of one- fl
Lemon, a teaspoon of Sugar,
the yolk of an Egg, one glass
half Lemon, a teaspoon of
Sugar, one-half glass of Rye
B
of Gin ; shake well, strain into o r Bourbon Whiskey; shake
tumbler, add Schweppes soda well, strain into fizz glass, fill
water o r syphon and serve. with Champagne and serve.
[PI
IRISH W H I S K E Y F I Z Z N E W ORLEANS F I Z Z
In shaker: the juice o f one-half In shaker: half white o f Egg,
Lemon, one-half teaspoon of the juice o f one-half Lemon,
Sugar, a teaspoon o f Curasao, one teaspoon each o f Sugar and
one glass o f Irish Whiskey; fresh Cream, a dash o f Fleur
shake well, strain into fizz d'oranger, one glass o f G i n ;
glass,add Schweppessodawater shake well, strain i n t o tum-
o r syphon and serve. bler, add Schweppes soda wa-
ter o r syphon and serve.
JUBILEE F I Z Z *@
NICKY'S F I Z Z
In shaker: one-half glass o f
Special for
unsweetened Pineapple juice, Prince Nicolas Tournanoff.
one-half glass o f Gin; shake
well, strain i n t o fizz glass, In shaker: one-half glass of
fill w i t h Champagne. sweetened Grape Fruit juice,
one glass o f G i n ; shake well,

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

rn add Schweppes soda water o r


syphon and serve.
w i t h Champagne and serve.
El
VIOLET FIZZ
Ed In shaker: the juice of one-

IF] half Lemon, a teaspoon each of


Raspberry syrup and fresh El
[HI Cream, one-half glass of G i n ;
shakewel1,strain i n t o fizz glass,
El
add Schweppes soda water o r

El syphon and serve.


El
s
@
[^I

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,

s i n t o heated wineglass and serve.

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 except use sweet Sherry.


El
El El
El El
s - - 4
s e
I

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

LEMONADE (Plain) ORGEAT LEMONADE


W
LJ
In tumbler: t w o o r three pieces In tumbler: t w o o r three pieces
o f Ice, the juice o f one Lemon, o f Ice, the juice o f one-half [^
a teaspoon o f Sugar; fill w i t h
plain water, stir and serve.
Lemon, one glass o f Almond
Syrup; fill w i t h Schweppes E
soda o r syphon, stir and serve.
m
ANGOSTURA
LEMONADE
Plain Lemonade w i t h a tea- ORANGEADE
m
IF-
spoon o f Angostura Bitters.
In tumbler: t w o o r three pieces
o f Ice, the juice o f one Orange, @
EGG LEMONADE
In shaker: the juice o f one-half
a teaspoon o f Grenadine; fill
m
Lemon, a teaspoon ofsugar, one
fresh Egg; shakewell, pour into
w i t h plain water,stir and serve.
m
tumbler, add plain water o r
Schweppes soda and serve. RASPBERRY LEMONADE
In tumbler: t w o o r three pieces
FRUIT LEMONADE
Plain Lemonade w i t h slice o f
o f Ice, the juice o f one Lemon,
a tablespoon o f Raspberry sy-
ia
Pineapple and Fruit of season; r u p ; fill w i t h Schweppes soda
serve w i t h spoon. o r syphon, stir and serve.
BRANDY, CLARET, WHISKEY,
R U M LEMONADES as plain
Lemonade, float on t o p one- STRAWBERRY
LEMONADE
b!li
half glass o f the liquor chosen.
In tumbler: t w o o r t h r e e pieces
LEMON SQUASH o f Ice,the juice o f one Lemon,
Plain Lemonade use Schweppes a tablespoon o f Strawberry sy-
soda water o r syphon instead r u p ; fill w i t h Schweppes soda
o f plain water. o r syphon, s t i r and serve.
m
\,y \
/Ñ
AMERICAN BEAUTY

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

In small wineglass: a teaspoon


t a w s and spoon.
o f A r o m a t i c Spirits o f A m m o -
r^i nia; fill w i t h cold water, s t i r

El AMERICAN ROSE and serve.


1%1
In shaker: a dash o f Absinthe,
a teaspoon o f Grenadine, one- ANGOSTURA
half glass o f Brandy, t w o slices & GINGER ALE
of r i p e Peach o r Pear crushed In t u m b l e r : a large piece of
I c e a teaspoon of Angostura
El
i n shaker w i t h fork;shake well,

^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.

BARMEN'S DELIGHT BLACK STRIPE


Just a l i t t l e Whiskey, straight I n cocktail glass: a teaspoon o f
i f y o u please." Molasses; fill w i t h Rum, s t i r
(From " T h e World's Drinks and
H o w t o Mix Them.")
and serve. See page 65.
^I
BISHOP BORDEAUX
IF^I
L_J
In t u m b l e r half-filled w i t h CHAMPAGNE
cracked Ice: a teaspoon o f Su-
fFlj gar, t h e juices of one-half
In t u m b l e r : a piece o f Ice,
half Claret, half Champagne ;
[ii
Lemon and half Orange; fill
s t i r and serve.
w i t h r e d Burgundy o r Claret,
rg]
^
stir. add slice o f Orange, a
dash o f Rum and serve. BOSOM CARESSER
s
In shaker: t h e y o l k o f an Egg,
a dash o f Grenadine, a dash
o f Curacao, one-half glass each
o f Brandy and Madeira; shake
well, strain i n t o double cock-
tail glass and serve.
(HI BRANDY & HONEY CHAMBERY FRAISE 8
II I
In small tumbler: a piece o f Ice, I n tumbler o r large wineglass:
a teaspoon o f Honey, leaving a piece o f Ice, a teaspoon of
spoon i n tumbler, one glass of Strawberry syrup, one glass o f
Brandy; stir and serve w i t h Chambery Vermouth; add sy- FiJ
El glass o f water. phon orSchweppes soda water,
stir and serve.
PEACH BRANDY & HONEY,
R U M & H O N E Y or e i t h e r R
L

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.

FOG HORN @ GREEN H A T <+ Ed


In tumbler : a large piece o f Ice,
In tumbler: a large piece o f Ice,
one-half glass each o f G i n and
one glass of Gin, fill w i t h Gin-
ger Beer, add a slice o f Lemon
green Creme de Menthe ; a
split o f Schweppes soda water,
El
and serve.
stir and serve.
FRANK'S REFRESHER
In large tumbler : t w o o r three GRENADINE & KIRSCH [^I
pieces of Ice, the juice o f one- In tumbler o r large wineglass:
half Lemon, one-half glass each
o f Raspberry o r Strawberry sy-
a piece o f Ice, one-half glass
each o f Kirsch and Grenadine;
IFd
rup and Brandy; fill w i t h c h a m - add Schweppes soda water o r
pagne, stir and serve. syphon, stir and serve.
HORSE'S NECK MACKA
In large tumbler: t w o pieces o f A popular French Drink.
Ice in whole Lemon rind, pour In tumbler half-filled w i t h
in split o f Ginger Ale, stir and cracked Ice: a dash o f Creme
serve. de Cassis,one-third each ofGin,
One-half glass of Brandy, Gin, French and Italian Vermouth ;
Rum, o r either Whiskey may be stir well, add slice o f Orange
added if desired. 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

third of cold Schweppes soda chino and Brandy; fill with


water or syphon and serve-
ROCK & RYE
Champagne, stir, add slice of
Orange, Fruit of season and
serve with spoon.
m
m
In small tumbler: a piece of
crushed Rock Candy or one
teaspoon of Rock Candy syrup,
STONE FENCE HI
leaving spoon in tumbler, one In tumbler: a large piece of If^j
glass of Rye Whiskey; a few Ice*One glass of Bourbon Or

drops of LemonJuice, if desired, Rye Whiskey; fill with sweet H


serve with glass of Ice water. Cider- stir and serve-
El
S H A N D Y GAFF STONE W A L L El
r7=l
In large tumbler: half cold Pale
Ale, half cold Ginger Ale; stir
gently and serve.
In tumbler: a large piece of Ice,
one-half teaspoon of sugar, one
glass of Scotch Whisky, fill with
m
SHERRY & E G G Schweppes soda water, stir and
In cocktail glass: a dash of
Sherry, the yolk of an Egg; fill
with Sherry and serve ; T O I S O N D'OR
i7a8
In cocktail glass half-filled with iÑÃ
n cocktail glass half-filled with shaved Ice : haif yellow Char-
E!
Sherry, drop the yolk of an
Egg and serve.
treuse, half Danziger Wasser.
An After-Dinner Drink. m
IF] a
m
m
El
m El
~RllM~~~~~@RI@RHIR
76
TOMATE
- A popular French Drink.
i n tumbler o r large wineglass: a
piece o f Ice, one glass o f Anis
E
" Pernod fils ", a teaspoon o f E
Grenadine; add water t o suit
taste, stir and serve.
IZ
VERMOUTH CASSIS
E
A popular French Drink. IF
I n tumbler o r large wineglass: E
a piece of Ice, one glass of
French Vermouth, a table- E
spoon of Cassis; add Schwep-
pes soda water or syphon, s t i r
E
and serve. E
D!?l!i WHITE PLUSH IE?
ll'l

fpi
[f^l
In tumbler: a piece of Ice,
one glass of Bourbon o r Rye
Whiskey; fill with fresh Milk
and serve.
I
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IFi PR
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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

Whiskey and Brandy, one-half


bottle o f Benedictine; a table- CHRISTMAS PUNCH HOT
spoon ofAngosturaBitters,peel FOR T W E N T Y DRINKS @ [^I
and grate i n t o mixture a t w o o r
three-pound ripe Pineapple;
add the juice o f twelve Oran-
In gallon o r bigger saucepan
o r tureen : t w o bottles of Bran-
dy, t w o bottles o f Champagne.
m
ges, a pound o r more o f Sugar one pound o f Sugar, one pound
dissolved in ample water; m i x o f ripe Pineapple cut in cubes
well and put into Frigidaire and crushed; heat t o foam, b u t
until very cold. Have t w o d o not boil ; pour on t o p a little Iffi]
quarts o f thoroughly chilled Brandy, set aflame, allow t o
Champagne ready t o add, serve burn one minute and serve in
i n wineglass w i t h spoon. heated wineglass w i t h spoon.
GIN RICKEY
In small tumbler: a piece of
ice, the juice of one-half Lime
" squeezed into tumbler", one

glass of Gin ; fill with syphon


o r Schweppes soda water, s t i r
slightly and serve.
(The juice of one-quarter Lemon
may be used if Lime is not available).
APRICOT BRANDY, BACARDI, BRANDY, RUM, SLOE G I N
o r e i t h e r WHISKEY RICKEY as above except use liquor chosen
[^
^I BRANDY SANGAREE
^I
ALE, PORTER In small tumbler: one-half tea-
or STOUTSANGAREE spoon of Sugar dissolved in
In large tumbler: one-half tea- little water- a piece of Ice! one
spoon of sugar dissolved in glass of Brandy; stir, grate N u t -
meg on top and serve.
little water; fill w i t h cold Ale,
Porter o r Stout, stir slightly, G I N . PORT, R U M . SHERRY o r IF]
grate Nutmeg on top and serve. either W H I S K E Y SANGAREE

May also be served h o t by heating


as above using liquor chosen.
Ale, Porter o r Stout. See page 66.

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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.

G I N SCAFFA WHISKEY SCAFFA


In cocktail glass: a dash o f In cocktail glass: a dash o f
Angostura Bitters, half Bene- Angostura Bitters, half Bene-
dictine, half Gin ; stir and dictine, half Bourbon o r other
serve. Whiskey; stir and serve.
SHRUBS ARE MADE OF BRANDY, RUM, SHERRY, LEMONS, ORANGES
A N D COOKED FRUIT SUCH AS CURRANTS, CHERRIES, RASPBERRIES
A N D SHOULD BE SERVED HOT LIKE GROGS. THEY C A N ALSO BE
PREPARED COLD A N D ARE DELIGHTFUL SUMMER DRINKS.

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)
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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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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

phon and serve. m


Schweppes soda water o r sy-

APPLE JACK or CALVADOS, BACARDI, GIN, RUM or either


WHISKEY SOUR as Brandy Sour, except use liquor chosen.

B m
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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.
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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.

APPLE & CHEESE


C h o p very fine a big Apple, grate same amount o f Cheshire
Cheese, moisten w i t h l i t t l e melted butter, fill slices o f b r o w n
bread and butter. (For 3 sandwiches).

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.

CHEESE & EGG IFd


Chop a hard-boiled Egg, add equal amount o f grated Cheese.
enough melted butter, season w i t h little Cayenne, salt and
dash o f Worcestershire Sauce, spread a layer between slices
o f buttered white o r brown bread. (For 2 sandwiches).
m
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CHEESE O N CRACKERS [Pi]
Place a square slice o f Chester Cheese o n Saltine Cracker,
sprinkle w i t h a little Cayenne, and grill. El
CHESTNUT & CHEESE =i
Chop up very fine a few grilled Chestnuts, add equal amount U
o f soft Cheese, moisten w i t h a little fresh Cream and season t o
taste, use between slices o f white o r b r o w n bread and butter. [H
m
CHICKEN & CELERY
Chop up cooked Chicken (white meat) and half the amount o f m
raw Celery, moisten w i t h Mayonnaise, season t o taste and use
as filling f o r white buttered bread o r buttered rolls. El
CHICKEN & H A M
Chop up cooked Chicken and half the amount of cooked Ham,
add a little very finely chopped parsley, moisten w i t h a little
fresh cream, season t o taste and spread between buttered
slices o f white o r b r o w n bread.

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.

CRAB & EGG : see Shrimp & Egg.

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.

EGG & LETTUCE


Chop up a hard-boiled Egg, enough Lettuce for 2 sandwiches,
moisten w i t h Mayonnaise, season t o taste and use between
buttered slices of white bread.

EGG & WATERCRESS


Chop up a hard-boiled Egg and enough Cress for 2 sandwiches,
moisten w i t h salad dressing, add salt t o suit taste and use
between buttered slices of white o r b r o w n bread.
Cucumber sliced, o r chopped Tomato may replace Watercress.
FISH SAVOURY
Heat slightly left over cooked Fish, mince w i t h very finely
chopped parsley, season w i t h appropriate piquant sauce,
spread on thin fried o r buttered toast, p u t under grill, sprinkle
w i t h a little Lemon juice, and serve very hot.

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.

GORGONZOLA or ROQUEFORT CHEESE


Pound together w i t h tablefork Gorgonzola o r Roquefort w i t h
butter and very finely chopped Celery, add a few drops o f W o r -
cestershire Sauce and a little Cayenne, spread a thickish layer
on slices o f white o r brown 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.

LOBSTER & EGG : see Shrimp & Egg.


~ ~ ~ ~ m ~ ~ ~ \
MUSHROOM (Hot)
[tSJ Split toast in t w o , fill w i t h f o u r fresh grilled Mushrooms and
t w o slices o f Bacon, heat again in oven o r under grill. r^
PORK or VEAL
C o v e r b u t t e r e d slices o f bread w i t h slices o f roast P o r k o r Veal,

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
NK^
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.

Kindly contributed by Pierre Freyburger.


The town of Bordeaux has given its name t o the world's most
famous wine growing region. This fortunate district of more
than 300,000 acres with its broad plains and sunny slopes pro-
duces some of the finest white and red wines (the latter also
known as clarets), which can be called, without fear of contradic-
tion, the aristocrats of the dinner table.
O f the seven regions : Medoc, Graves, Sauternes, St.-Emi-
ionnais. Cotes, Palus, Entre-Deux-Mers; Medoc is the home of
El
Chateau Lafite, Chateau Latour, Chateau Margaux, t o speak
only of first growths; Graves, of the Chateau Haut-Brion; m
Sauternes, of the Chateau Yquem (white) ; St.-Emilionnais, of
the Chateau Cheval Blanc. Besides these very exceptional El
products, 1 6 2nd growths, 1 4 3rd growths, I 0 4th growths,
1 7 5th growths also belong t o the classified growths. Then
come another 1 3 5 9 Chateaux. Domaines and Clos (1 421 in all) in
[^1 which produce the huge quantities of Bordeaux wines, red and
white, here mentioned :
Qualities Bottles Qualities Bottles
1900 Very Good . 716,625,000 1 9 1 8 Good . . . . 470,250,000
El
1901 Fair . . . . 537,750,000 191 9 Very good . . 636,975,000
1902 Poor .. .. 357,750,000 1 9 2 0 Very good .. 608,748,750

r^l 1 9 0 3 Fairly Good 262,125,000


1 9 0 4 Perfect . . . 562,500.000
1905 Good . . . . 536.850.000
1921 Uneven (good) 480,500,000
1922 Light.excellent 899,087,500
1 9 2 3 Good . . . . 614,250,000
9 6 Good . . . . 437,625,000 1 9 2 4 Very good . . 700,675,000
H] 1907 Uneven
1 9 0 8 Fair
. . 686,250,000 1 9 2 5 Fair . . . . 644,734,250
. . . . 405.000.000 1926 Good . . . . 487,497,750
1 9 0 9 Good . . . . 468,000,000 1927 Fair . . . . 501,506,000 [^I
1910 Disastrous .. 191,250,000 1928 Very good .. 589,727,125
1911 Good . . . . 399,936,500 1 9 2 9 Remarkable . 571,715,750
191 2 Good . . . . 51 9.432.750 1930 Mediocre . . 31 8 688 625
@
1 9 1 3 Good . . . . 412.875.000 . . . . 478,257.750
rn rn
1931 Fair
1 9 1 4 Very good .. 668,137,500 1932 Poor . . . . 478,455,250
1915 Very poor . . 153,900,000 1 9 3 3 Poor . . . . 421,052,750
1916 Good . . . . 381,037,500
1917 Light,butgood 442.237.500
1 9 3 4 Good . . . . 855,473,125
1935 Good . . . . 527,974,8!0
France without the Colonies produced 75,143,622 hectolitres, o r
rn
9.392.952.750 bottles of wine in 1934. against 49,690,687 hectolitres in

El
El

~ ~ ~ B ~ m @ [ H I B @ B P
110
BURGUNDY

La Bourgogne " comprises a region about 1 80 miles long


and in some places almost 60 miles wide.
~ ~ ~ P ~ ~ l F I P I B I R
H
It produces the greatest, rarest and probably the most imi-
H tated of wine. m
Although not officially classified like t h e Bordeaux wines,
the Burgundies have always been considered as the kings o f
a wines. The Cote de Dijon, the Cote de Nuits and Cote de
Beaune (Cote d 1 0 r o r Golden Hills) and the Cote Chalonnaise
ha
produce in an average good year about 300,000,000 bottles,
and without any exaggeration fully ten times that amount o f

^1 wine i s sold throughout the w o r l d as Burgundy from France.


The Rhone Valley (Cotes du Rhone) also produces excellent
red and white wines. The outstanding brands are Cote Rotie,
Hermitage, Chateauneuf-du-Pape, Chateau Griilet, and Tavel
(couleur roske). [HI
[f^
CHAMPAGNE ,

The vines imported i n t o the Champagne region by the Romans


at the beginning of the Ill century were cultivated and improv-
ed by t h e religious orders, w h o immediately recognized that
wine was a source o f progress, o f activity and of health: it
was therefore under the protection o f the monasteries that most
of t h e vineyards rose t o prosperity.
IFqa
a About the X I V century vineyards covered the whole district
[El and from that time onwards the wine was proudly offered
t o the Kings o f France when they came t o be crowned at Rheims.
Champagne was then looked upon as the greatest treasure
in the cellars o f the Kings and nobles; good King Henri I V
delighted in bedecking himself w i t h the title o f " Lord o f A y ".
The most consummate tasters at the C o u r t o f Louis XIV, who '-
instituted the Order o f the Hillsides ", made the reputation o f
* I

Champagne. Spare no expense," wrote Saint Evremond t o


the Count o f Olonne, " t o get some Champagne; no district
supplies better wine for all seasons." A t the end o f the
XVII century a Benedictine monk, belonging t o the Abbey o f Hi
Hautvilers near Epernay, discovered the method o f bottling
the wine at the right season and making i t retain its sparkling
qualities, together w i t h perfect limpidity and a pale colour ... [Rl
hitherto unknown. L?7
This discovery led t o a great development o f the renown o f
Champagne, and the memory o f D o m Perignon, who is buried
at Hautvillers, is duly honoured in the country.
W h i l e the gathering o f the grapes is in full swing on the hills,
Hi
carts go t o and f r o between the vineyards and the press houses;
the presses are worked day and night, and thousands o f barrels
o f the precious " must " are carried off t o the merchants'
establishments.
The fermentation, due t o ferments which are naturally present
in the juice, begins at once in the barrels; the " m u s t " appears
t o be in a state o f ebullition and swells and hisses under the
influence of the changes which are taking place in its compo-
sition. Little by little everything calms down, and the miracle
o f fermentation i s accomplished. W h a t was only sweet grape
juice is now magnificent wine.
m
T o the wine, in order t o facilitate the fermentation, a very Hi
small quantity o f pure candy sugar is added, and the bottles are
securely corked and lowered t o the cellars.
The bottles are placed in holes in a board, in a sloping position
[Ft
w i t h the cork downwards; after several years of this treatment,
the whole of the deposit collects close t o the cork.
The cork is removed by the pressure from natural gas. it is
actually driven out and the sediment w i t h it. The wine is per-
fectly limpid now and before recorking the bottle the necessary @
sweetening i s effected by adding s t i l l more pure candy sugar
dissolved in Champagne o f the best quality. The object o f this
is t o meet the taste of the consumer, who, according t o different
countries, may prefer wines more o r less sweetened.
E
T
-.
F
Before shipping, the bottle i s " dressed " w i t h a capsule and K'J
label bearing the name o f the firm and the word Champagne "g6 f^
which is a legal guarantee of i t s origin. El
The district which the French law has authorized t o give the
name of Champagne t o i t s wine is small compared w i t h other
wine growing regions. The nature of the soil, the sorts of
vine grown, and the special methods of cultivation in use result
^
in the production of a high quality at the sacrifice o f quantity;
here, as elsewhere, quality is scarcely compatible w i t h quantity. L^
The crop varies considerably from year t o year and can only
be estimated by taking an average over a long period. For
3 0 normal years the average production was 450,000 hecto-
litresorabout 10,000.000gallons ayear.i.e. 60,000,000 bottles.

CONTENTS A N D NAMES O F CHAMPAGNE BOTTLES


SPLIT (Quarter bottle). . . . . . . . . . 0.20 centil. about 8 fl. ozs.
H A L F . . , . . . . . . . . . . . . . . . 0.40 ,, ,, 16 ,,
IMPERIAL PINT. , . . . . . . . . . . . 0.60 ,, ..24 ..
BOTTLE (Quart) . . . . . . . . . . . . 0.80
M A G N U M . . . . . . . . . . . . . . . 1.60 litres
,, ....
32
64
,,
..
DOUBLE M A G N U M . . . . . . . . . 3.20 ,, ,, 1 2 8 ..
TRIPLE M A G N U M (Jeroboam) . . . . . . 4.80 ,, ..
192 ..
QUADRUPLE M A G N U M (Nebuchadnessar) 6.40 ,, ,, 256 ,,
Bottles holding twelve and sixteen quarts exist b u t are seldom used, except
for publicity purposes.
El SAUMUR
El A t o u r o f t h e Chateaux o f Touraine is incomplete w i t h o u t a
El
visit t o Saumur, a pleasant town, b u i l t i n a picturesque position
between t h e Loire and t h e Thouet.
O n the banks o f t h e Thouet is t h e village o f Saint-Hilaire-
Saint-Florent, w i t h curious caves hollowed o u t o f t h e hillside. R
This is t h e centre o f t h e sparkling wine industry of Saumur,
founded by Jean Ackerman i n I 8 1 1.
-1 _.

I t is essential t o understand that all genuine sparkling wines,


.e., wines which have been treated by the o l d process discovered
i n Champagne by D o m Perignon m o r e than 200 years ago and
k n o w n as Mkthode Champenoise ", are, strictly speaking,
manufactured '' : i n o t h e r words, t h e wine, as originally
pressed f r o m t h e grapes, has undergone a certain preparation
^\
and manipulation which are absolutely necessary in o r d e r that
it shall become brilliant and leave t h e b o t t l e w i t h sparkle.
Sparkling w i n e differs f r o m still wine mainly because it
-
[Fpn
retains a certain quantity o f t h e carbonic acid gas, due t o t h e El
1^-1
alcoholic fermentation having been allowed t o complete its
natural course i n the bottle. El
The amount o f skill required i n the choice o f t h e most
suitable wines and t o obtain t h e correct amount o f sparkle, is
very considerable, necessitating e x p e r t knowledge.
m El
lfl~~~~~~~fl~[@~lR~
PORT
The district producing P o r t W i n e commences about 30 miles
inland from O p o r t o and extends t o the Spanish frontier. The
vineyards are planted o n specially laid o u t terraces along t h e
steep hillsides o f t h e valley o f t h e r i v e r Douro.
P o r t W i n e is g r o w n and made i n a specified district called
the Douro, must test a t least 180 (Gay Lussac), and must b e
shipped from O p o r t o . As in every wine g r o w i n g country,
t h e crop varies every year. Nevertheless t h e production o f
P o r t W i n e f o r the last t e n years averages almost t e n million
gallons a year. England imports about half t h e yearly production.
The Standard gauge o f a pipe o f P o r t o W i n e is 11 5 gallons o r
5 2 2 litres o r 690 bottles.

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
[@]
[^
[^

m
El m
l f i ~ ~ ~ ~ ~ ~ l g
118
COGNAC

Cognac Brandy i s produced in the t w o departments o f Cha-


rente-and ~harente-lnfkrieure,and the t o w n of Cognac has for
centuries been the centre of the Brandy trade. IF]
Brandy merchants were known already in the Cognac district
about the middle of the XVII century. In-the beginning o f the
lr^ XVIII century, firms at present existing were established, and
from this date the Cognac trade began t o take an important
position, its produce becoming celebrated the w o r l d over.
El
R]
of Grande Champagne ", Petite Champagne ", Borderies ",
"Fins Bois", "Bons Bois" and "Bois Ordinaires", producing
-
The Charentes are divided i n t o districts known by the names
El
Brandies of various grades, The blending of all these different
qualities, in the proportions required t o s u i t the taste o f different
countries, constitutes the secret of each firm.
a Brandy is distilled from white wines. The grapes are pressed
and the juice after a few weeks of active fermentation i s ready
for distillation. The apparatus used in the Charente i s the old
pot still.
The liquid obtained i s the delicious Brandy of Cognac. I t i s
drawn off into good new oak casks, there t o be stored for years
until it i s mellowed by age, reduced in strength by evaporation,
HI
El
^
coloured by the wood, and has gained the inimitable aroma for
which old Cognac Brandy has become famous.
161

RR]
[El

GOOD BRANDY IS THE LIVING SOUL OF GOOD WINE


-
IT HAS LEFT ITS BODY, BUT IT LIVETH. Andre L. Simon.
~~][HE][El[H]IE]E]~'~~~~fi~l
El p
FiI ARMAGNAC
Armagnac comes from the district of the same name in the
FiI
department of the Gers, south-east of Bordeaux.
Most o f that fine product is made by small land and vineyard
owners, and, unlike Cognac Brandies, is distilled at a consider-
able lower degree; i t is heavier and matures more quickly.

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
[F]~B@BIEI~B~~~~B
125
^lE]H]~E]~~[g~gl[El~~~R
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.

Iffl Carbonate of Soda, Copperas,


Cobalt.. . . . . . . . .
Iodine - Antimony, Tartar
Soap-suds and mucilaginous
drinks.
Starch and water, astringent
Emetic . . . . . . . . . . infusions, strong tea.
Ed
a Mercury and its Salts . . . .
O p i u m - Morphine, Lau-
Whites o f eggs, milk mucilages.
Strong black coffee, hot bath.
danum; Paregoric Soothing
Powders o r Syrup. . . . .
Keep awake and moving at
any cost. El
El
DIFFERENCES OF TIME
N O O N I N PARIS \g\
Place Time Place Time El
Adelaide 9 . 3 0 p.m. Mexico City 6 . 0 a.m. El
Amsterdam 1 2 . 20 - Montreal 7 . 0 -
Athens 2. 0 - Moscow 2. 0 p.m.
Auckland, N.Z. 11.30 - N e w Orleans 6. 0 a.m.
Berlin 1. 0 - New York 7. 0 -
Bornbay
Brindisi
5.30 -
1. 0 -
Oslo
Ottawa
1 . 0 p.m.
7. 0 a.m.
El
Brisbane 10. 0 - Panama 6.30 -
Brussels 1 2 noon Peking 8. 0 p.m. IE]
Bucharest
Budapest
Buenos Aires
2. 0 p.m.
1. 0 -
8. 0 a.m.
Perth (W.A.)
Philippines
Prague
8. 0 -
8. 0 -
1 . 0 -
s
lf^l
Cairo 2. 0 p.m. Quebec 7. 0 a.m.
Calcutta 3.53 - Rangoon 6 . 3 0 p.m. El
Cape Town
Ceylon
2. 0 -
5.30 -
Rio de Janeiro
Rome
9 . 0 a.m.
1 . 0 p.m.
HI
Chicago 6. 0 a.m. San Francisco 4 , 0 a.m.
Santiago, Chili 7. 0 -
Constantinople
Copen hagen
2. 0 p.m.
1. 0 - Sardinia 1 . 0 p.m. HI
Cuba
Gibraltar
7. 0 a.m.
1 2 noon
Singapore
Sofia
7. 0 -
2. 0 -
m
Hobart 10. 0 p.m. St. Louis, U.S.A. 6 . 0 a m .
Hong Kong 8. 0 - Stockholm 1 . 0 p.m.
Jerusalem 2. 0 - Suez 2. 0 - El
10. 0 -
Leningrad
Lisbon
2. 0 -
12 noon
Sydney
Tokyo 9. 0 -
El
Madeira 11. 0 a.m. Toronto 7. 0 a.m.
Madras 5 . 3 0 p.m. Vancouver 4. 0 -
Madrid 1 2 noon Vienna 1 . 0 p.m. El
Malta
Mauritius
1 . 0 p.m.
10. 0 -
Winnipeg
Yokohama
6. 0 a.m.
9. 0 p.m.
El
Melbourne 9.30 - [R]
Hl[@@~[i^~~H@B~H@BBEII
s El
IE]
El NAUTICAL MILES
El
The circumference o f the earth i s divided into 3 6 0 degrees, Â
l^1 each degree containing 6 0 nautical miles, consequently the
circumference of the earth, viz. 131,385,456 feet divided by
21,600 ( 3 6 0 x 60) gives the length o f a nautical mile, viz.
7 6,082-66 feet, which is generally considered the standard.
la
"
1 statute mile = 5,280 feet
IP] 1 degree ,, = 6 9 - 12 1 statute miles.
The nautical mile and geographical mile are n o w accepted as
6,080 feet. El
The small difference between the t w o values is as follows : El
Based o n 6,080 ft. Based on 6,082-66 ft.
1 nautical mile = 1 - 15 statute mile = 1.1 52 statute mile
2 5 nautical miles = 2 8 - 7 8 statute miles = 2 8 - 8 statute miles la
1 statute mile = - 8 6 8 4 naut, mile = - 8 6 8 naut. mile
25 statute miles = 21.71 nautical miles = 21.7 naut. miles El
1 kilometre = 0 - 6 2 statute mile = 1 , 0 9 4 yards = 3.280-8 feet
8 kilometres = 5 miles approximately.
a
The French. German and Austrian nautical mile is 6,076 feet
in length. s
The knot is a measure o f speed, the speed o f one k n o t being a
speed of one nautical mile per hour. r^i
To convert statute miles into nautical miles multiply statute
miles by 0.8684; t o convert nautical miles into statute miles,
multiply nautical miles by 1 - 151 5. Ell
s
El
4
~

r^i // /-+
la El
s
,,

^
/-,
~ -
.--'
-
/-

~ig[Bg~lE]E]@~~@[5\~\B
l f -

128
THE EARTH

The superficial area o f the earth i s 1 9 6 , 9 5 0 , 0 0 0 square


miles- 1 3 9 , 4 4 0 , 0 0 0 square miles o f water and 5 7 , 5 1 0 , 0 0 0 sq.
miles of land.
The equatorial circumference o f the earth is 24,902 miles;
the meridional circumference, 24,860 miles.
The earth is divided into 3 6 0 degrees. The length o f one
degree o f longitude i s 6 9 . 121 miles. Each degree o f longitude
represents four minutes of time. The lines o f longitude are
termed " Meridians ".
The diameter o f the earth at the equator is 7 , 9 2 6 , 6 7 7 miles,
and through the poles 7 , 8 9 9 - 9 8 8 miles.
The weight o f the earth has been estimated at six sextillion,
5 9 2 quintillion tons, not including theatmosphere, whose weight
has been estimated at more than five quadrillion short tons.
The average elevation o f the land above sea level is approx-
imately 2,800 feet.
The average depth o f the ocean below sea level is 1 2 , 5 0 0
feet. S
The deepest place in the ocean yet found i s in the Mindinao,
between the Philippines and Japan, where soundings o f 34,210
feet have been reported. El
The highest mountain is Mount Everest, in the Himalayas.
29,141 feet.
Over 2,000,000,000 ( t w o billions) of people live o n theglobe
and speak actually 2,800 different languages.
s
Equator
.. / \

.
O C E A N
.
I l ~ ~ F ] ~ ~ ~ @ [ ^ 1
El
El El
El

a
ffsl
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
~ l ~ ~ ~ l ~ ~
HI~[^liR]B][Hll~B]~]l^]~l~~~
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.

1 Ounce; once Avdp :


Dram ; drachme
Grain Troy
1 6 437% 28-3493 -
2711 1-7718 -
6 . 4 7 9 9 cgrs.
El
^ IT^
METRIC CARAT WEIGHTS El
FOR PRECIOUS STONES, METALS AND PEARLS hd?!
The weight o f precious stones is given in metric carats; a
metric carat is divided i n t o 1 0 0 cent-carats. A metric
carat = 0.2 gramme.
For pearls the grain is used. The grain equals 114 carat o r B3
0 - 0 5 gramme and is divided i n t o 1 0 0 parts.
There are weights for the carat, multiples and submultiples.
El
IÑà They are used for precious stones and pearls. Special weights
i n grains d o n o t exist.
T o obtain a weight in grains, multiply by 4 the weight i n carats.
El
1 gramme = 5 carats = ( 5 x 4) 20 grains. El
1 carat = 0 - 2 gramme; 1 grain = 0 - 0 5 gramme.

The carat is correctly used as expressing the degree of fine-


El
ness. but n o t as a weight. Pure gold is described as 2 4 carats.
El [Ft
r
PI

[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

2 114 inches - I nail; 4 nails Iquarter; 4 quarters = I yard

[R]
CUBIC MEASURE

1,728 cubic inches = 1 cub. foot


27 cubic feet 1 cub. yard
128 cubic feet
=
= 1 cord (wood) ^\
El 40
231
cubic
cubic
feet
inches
=
=
1 t o n (shipping)
1 U.S. standard gallon
2150'42 cubic inches = 1 standard bushel [Rl
s 1 cubic foot =

DRY MEASURE
about four-fifths of a bushel

2 pints 1 quart 8 quarts 1 peck


El
4 pecks
=
= 1 bushel 3 6 bushels -
-=

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

1 sq. mile - - 160 sq. rods 1 0 square chains.


2-59 sq. kilometres -
259 hectares = 640 acres
m
o r 3,097,600 sq. yds. H]
a
1 4 4 sq. inches
9 sq. feet
=
-.--
SQUARE MEASURE
1 sq. foot.
1 sq. yard
40 sq. rods
4 roods -
= 1 rood
1 acre
^m
30 114 sq. yds = 1 sq. rod 640 acres = 1 sq. mile
IfRl
SURVEYOR'S MEASURE
^1
-
7 - 9 2 inches 1 link; 25 links = 1 rod; 4 rods == 1 chain
1 0 sq. chains o r 160 sq. rods - 1 acre; 640 acres = 1 sq. mile
m
La
36 sq. miles ( 6 miles sq.) -
1 township
m
TIME [^
6 0 seconds - 1 minute 60 minutes = 1 hour 1^1
24 hours = 1 day 7 days = 1 week
28, 29, 30 o r 31 days = 1 calendar month a
30 days - 1 month in computing interest.
365 days = 1 year 366 days = 1 leap year fFl
TROY

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

Doubling the diameter of a pipe increases its capacity four [


Double riveting is from 16 t o 20 per cent stronger than single. ^1
One cubic foot of bituminous coal weighs from 47 t o 50 1bs.

77lJ One cubic foot of anthracite coal weighs about 53 pounds.

'
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.

IFÑ per hour for each sq. foot of grate surface.


A horse power Is equivalent t o raising 33,000 Ibs. one foot m
m
per minute, o r 550 lbs. one foot per second. L'ET
Each nominal h o e power of a boiler requires 30 t o 35 Ibs.

' of water per hour.


T o sharpen dull files lay them in dilute suiphuric acid until
they are eaten deep enough,
A gallon of water (U.S. Standard) weighs 8 118 lbs. and con-
tains 231 cubic inches.
A cubic foot of water contains 7 112 gallons, 1.728 cubic @
@
inches, and weighs 62 1/2 Ibs.
A bottle of wine averages 1/6of a gallon o r 26 213 ounces.
Wall paper- 1 1 112 yards long, 21 inches wide.
T o find the pressure in pounds per square inch of a column
P
o f water, multiply the height of column in feet by ' 4 3 4 .
~ ~ ~ ! ~ l ~ ~ ~ ~ m ~ ]
WIND PRESSURE
El
@
El Miles per hour t o pounds per square foot El
Miles
per
Feet
per
Feet
per
Force in
Ibs. per
Description El
L^J hour minute second sq. foot [H
rn 1 88 1 - 47 - 005 Hardly perceptible

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

Very high wind


Storm
[R

70 61 6 0 102.7 2 4 - 10 7 Great storm


80 7040 117-3 31-488 El
100 8800 146.6 49.200 Hurricane [R
[& El
El
El
s
El
El El
El
[in
^[Pi
i]lBi[a'RlE][^^p^i^ii^[^impp^R[Ri^^l
140
FOR CLEANING VARIOUS SUBSTANCES
[PI
Alabaster. - Use strong soap and water. [^1
Black silk. - Brush and wipe it thoroughly, lay on table
w i t h the side intended t o show up; sponge w i t h hot coffee strain- m
ed through muslin; when partly dry, iron.
T o remove stains or grease from oil paint. - Use bi-
El
sulphide o f carbon, spirits o f turpentine or, i f dry and old, use
chloroform. These and tar spots can be softened w i t h olive oil
and lard.
Stains, iron rust, or ink from vellum or parchment.-
Moisten the spot w i t h a solution o f oxalic acid. Absorb same
m
quickly w i t h blotting paper o r cloth.
Ed
Rust from steel.- Take half ounce o f emery powder mixed
w i t h one ounce o f soap and r u b well.
Fruit spots from cottons. - Apply cold soap, then touch
s
El
the spot w i t h a hair pencil o r feather dipped in chlorate o f soda,
dip immediately in cold water. El
Grease from silks. - Take a lump o f magnesia rub it
w e t on the spot, let it dry, then brush the powder off.
m
Iron rust.- May be removed from white goods by sour milk. --7

Scorch stains from white linen. - Lay in bright sun. 1 El


O i l marks on wall paper.- Apply paste o f cold water and
pipe clay, leave it on all night, brush off in the morning.
Paint spots from clothing. - Saturate w i t h equal parts
o f turpentine and spirits o f ammonia.
T o cleanse house or wall paper. - Rub w i t h a flannel
^
cloth dipped i n oatmeal. [Hi
Black cloth.- M i x one part o f spirits o f ammonia w i t h three
parts warm water, r u b w i t h sponge o r dark cloth, clean w i t h El
water, r u b w i t h the nap.
Furniture for fingermarks. - Rub w i t h a soft rag and
El
sweet oil. EI
Chromes.- G o over lightly w i t h a damp linen cloth.
Zinc.- Rub w i t h a piece o f cotton cloth dipped in kerosene,
afterwards w i t h a dry cloth.
Vegetable stains from hands. -
Rub w i t h raw potato.
Window glass. -Paint can be removed by a strong solu-
tion o f soda.

-
El^
;fR
,
T o dean tin ware.

look like new.


-
Common soda applied w i t h a moist-
ened newspaper and polished w i t h a d r y piece w i l l make it

T o remove dog urine from carpets or rugs.-Rub


gin.
with

HELP I N CASE OF ACCIDENT


Ft
g
Drowning. - 1. Loosen clothing i f any. 2. Empty lungs
lR=[ o f water by laying body on stomach and lifting it by middle so
that the head hangs down. Jerk the body a few times. 3. Pull
tongue forward, using handkerchief, o r pin w i t h string i f neces-
sary. 4. Imitate motion o f respiration by alternately compress-

'
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

El Crkme de Menthe (see recipes).


The best d r i n k t o cure a sore throat is a Koldkure " (see
16
El
recipe). Honey mixed w i t h Brandy, Whiskey, etc., h o t o r cold,
are also good coldcures (see recipes).
The Highbinder (see recipe) w i l l cure Diarrhoea. El
T o prevent a cold o r Influenza, take a h o t Toddy o r Gluhwein @
(see recipes) after retiring t o bed.
Quinine, Aspirine o r Indian Tonic water w i t h a little Lemon
El
juice are good remedies for Fever. El
Strong black Coffee w i t h a few drops o f Aromatic Spirits o f
Ammonia w i l l quickly dissipate the fumes o f alcohol.
la la
El
El
El El
El El
El El
~ ~ l ~
144
l f l
El El
El
El
Ed
El
El
El El
la HORSE RACING
El
El El
The Ancients had chariot races, the Romans raced riderless
horses, but real horse-racing had its inception in England, race
rneetinzs were already held, records show, at Smithfield, in I174.
la
Henry Vlll arranged for che first racing at Chester; James I
@
a
a
built a course at Newmarket in 1 6 0 7 and during his reign the
three ancestors of all thoroughbreds : Byerley Turk, Darley
Arabian and Godolphin Arabian were imported from Arabia.

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 in races there. Royal Ascot dates from the time of Queen


Anne, the f i r s t meeting being held on August Il t h , 171 I.

a The Doncaster St. Leger, so called after Colonel St. Leger,


was first run in 1776. Three years later the 12th Earl o f

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.
&'

Goodwood races were established in 1 802, the Goodwood


Cup being given in 181 2. The Two and One Thousand Guineas
came in 1809 and 181 4 respectively; the Manchester Cup in
181 6, the Cesarewitch and Cambridgeshire in 1839. Mr. A.
K. Macomber, an American owner, won both these Autumn
handicaps in 1925 with Forseti " and l 1 Masked Marvel ".
&4

The Queen Alexandra Stakes, a very popular race over 2 miles


6 fur. 85 yds, was won on six consecutive occasions 1929-34
by " Brown Jack ", Steve Donoghue up. The Queen Alexandra
Stakes is by no means the longest flat race in the world ; this
title is rightly claimed for the Prix Gladiateur run at Long-
champ on the last Sunday in October, over 3 miles 7 furlongs.
The most sensational event in horse racing is the Grand
National Steeplechase run in March, at Aintree, Liverpool.
There are 30 jumps, the water jumps being 15 ft. wide, and
the distance is 4 miles 856 yards ; the race dates from 1839.
The Jockey Club in England was founded in 1750, and the
Stud Book created in 1791.
The first racing recorded in France was in 1651, in gardens
at the Muette in Paris, N o organized meeting took place until
1 7 7 6 when races were arranged on the Plaine des Sablons,
the site of the present Longchamp, which in 1857, was rented
by the Sociktk d'Encouragement who built the famous course,
and Napoleon Ill went from Paris by boat on the Seine t o
inaugurate it the same year. The French rules on racing were
drawn up in 1780; these, during the Revolution, had been
completely forgotten. Napoleon I revived racing in 1805, but
had a wrong opinion of the thoroughbred, for he officially pro-
claimed that the half-bred was i t s superior; weight was allotted
according t o the horse's height and not for age o r merit.

In 1 8 0 6 a Grand Prix was instituted and called successively


Prix Royal, Grand Prix Royal, Grand Prix National, Grand Prix
Imperial, Grand Prix de I'Empereur and since 1 8 6 9 Prix Gla-
diateur : therefore, the oldest race in France. The most famous
French race is the Grand Prix de Paris; i t was for several years
the richest race in the world. In 1 9 0 8 i t was worth t o Mr.
W. K. Vanderbilt, owner of *@Northeast",over 400,000 gold
francs. Run at Longchamp on the last Sunday in June over I
mile 7 furlongs, i t was created in 1 8 6 3 and won that year
by ' & T h e Ranger ", an English horse, in front of the famous
French filly * * La Toucques ", the only filly t o have won both
French Oaks and Derby. 1 4 English horses have won the Grand
Prix; 64GalloperLight", g4Comrade''and a6Lemonora"are the
winners since the resumption of that race after the world war.

Mr. Edmond Blanc, brother of Camille Blanc, of Monte Car10


fame, who raced very successfully for over forty years, won the
Grand Prix on no fewer than seven occasions and in 1 9 0 3 his
colts " QUO Vadis ", '' Caius " and Vinicius " filled the f i r s t
t h r e e places, a feat which w i l l stand for many years. In 1 8 9 9
he paid t h e colossal sum i n those days o f one m i l l i o n francs
(about .('40,000) for t h e English D e r b y w i n n e r " Flying Fox ".
The formation of t h e Soci6t6 d'Encouragement i n N o v . 1 8 3 3

El led to t h e creation o f t h e Jockey Club, t h e Stud Book, and later


t h e classical races : t h e Prix dlEssai des Poulains i n 1 8 4 1 , des
P o u c h e s i n 1 8 4 1 , the P r i x d e Diane i n 1 8 4 3 , t h e Prix d u Jockey
f^l C l u b i n 1 8 3 6 , t h e Grand Prix de Paris i n 1 8 6 3 . The Prix d u
Jockey C l u b or French D e r b y was first r u n at Chantilly, and
was w o n by a horse named F r a n k " o w n e d by L o r d H e n r y
Seymour, t h e famous dandy, k n o w n in history as " M i l o r d
rsouille ". T o t h e five classic races mentioned above t h e
a P r i x de I'Arc de T r i o m p h e was added in 1 9 2 0 .
A u t e u i l (Paris), t h e most beautifully laid o u t steeplechase
course, exists since 1 8 7 3 . The best k n o w n o f t h e many events
r u n t h e r e are t h e G r a n d Steeple-Chase ( 6 , 5 0 0 metres), t h e
f^l Grande Course de Haies and t h e P r i x des Drags, which are
r u n respectively o n Sunday, Wednesday and Friday o f t h e
s
f^l Grande Semaine at t h e end of June.
S El
The i m p o r t a t i o n of a thoroughbred i n t o America dates back Ed
s to 1 7 3 0 and t h e first races w e r e held i n South Carolina in 1 7 3 4 .
A genealogical register, " Stud Book," f o r t h e keeping o f records,
El
became an established custom as early as 1 8 2 9 .
Horse races are popular in most States. T h e principal events,
like t h e Kentucky D e r b y and Oaks. are r u n in Louisville, Ky.
The Belmont Stakes, t h e Futurity, the W i t h e r s , t h e Lawrence
Realisation, t h e Swift, t h e National Stallion, t h e Champagne
and t h e Ladies' Handicap are held at Belmont Park. El
f^l
The American Derby is r u n at Washington Park, Illinois.
The Chesapeake Stakes at Havre de Grace, the D e t r o i t Derby
at Detroit, the Classic Stakes at Arlington, the Great Amer-
ican Stakes at Aqueduct, N.Y. ; the Latonia Derby at Latonia,
Ky., the St. Louis Derby at St. Louis, the Prakness and the
Walden Stakes at Pimlico, Maryland; the Saratoga Cup, t h e
Saratoga Special, the Alabama, the Hopeful and the Travers
Stakes at Saratoga; the Santa Anita Handicap at Los Angeles,
the richest race in America ( w o r t h over $108,000 in 1935).
have heavy future books and are outstanding social events.
O t h e r Countries where thoroughbred horses are r u n before
huge crowds o f the elite are Belgium, w i t h the Internationale at
Ostend, and Italy w i t h the Derby and the Regina Elena C u p
a t Rome and lately the million lire Steeplechase at Merano
(Tyrol). Germany has important meetings at Berlin and
Baden-Baden and both Vienna and Budapest t u r n o u t very
big crowds f o r thoroughbred racing, whilst all Australasia
is brought t o fever pitch over the Melbourne Cup.
St-Hiloire - St-Florent (Maine, Loire), F R A NC E
1
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Purveyors to His Majesty King GEORGE V


also Purveyors to
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Sole Agents :
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1 1 1 Eighth Avenue
New York City, N . Y.
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London, E. C . 3

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WRITE FOR FULL DETAILS T O

EPIC NUT & FOOD PRODUCTS, LTD.


19, BERKELEY ST., LONDON, W.I.
Telephonca : Mayfair 1292, 1033
Tele:rims : Epicnut, Plccy, London.

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
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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.

ALSATIAN WINE Riquewihr, Alsoce


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GIN London
PORT Porto, Portuqol
SHERRY Jerez, Spain
VERMOU Torino
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61 & 63, RUE BICHAT, PARIS


INDEX

Ode t o the Ritz B a r . . ....................................


Foreword and Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
H o w t o enjoy Cocktails at Home .......................... 13-1 6
Various Specialities and their Origin.. . . . . . . . . . . . . . . . . . . . . . . 17-1 9
7: 1
El

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

American Beauty Irish Rose


American0
b]
^
American Rose Kate E n . . . . . . . . . . . 53
Ammonia & Water King's Peg o r
Angostura & Ginger Ale Brandy & Champagne
Angostura & Soda Kold kure
f^l
Barbotage au Champagne Macka
Barman's Delight Magnolia
Bishop Mamy Taylor
Bismarck o r Black Velvet Mimosa o r Champagne Orange
Black Rose
Black Stripe
Bordeaux Champagne
Morning Bracer
Morning Smile Ed
Bosom Caresser
Brandy & Honey Pick-me-up
Byrrh Cassis Picon Grenadine
Prince of Wales
Cafe & Kirsch (cold)
Cassisco Queen's Peg o r
Chambery Praise Gin & Champagne
Columbia Skin
Corpse Reviver No. 2 Rainbow
Rhine W i n e o r
Dog's Nose Moselle & Seltzer
Dubonnet Citron Rock & Rye

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

Horse's Neck W h i t e Plush


PART I V
SANDWICHES. ......................................... 9 5 - ED
PART V
WINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107-121
El
PART VI
USEFUL FORMULAS
Alcohol comparative strengths Long Measure . . . . . . . . . . . . . . 136
Antidotes for Poisons.. . . . . . Metric equivalent Measures. . 136
Poisons and their Antidotes. . Square Measure . . . . . . . . . . . . 137
Differences of Time . . . . . . . . Surveyor's Measure. . . . . . . . . 13 7
Nautical Miles.. . . . . . . . . . . . . Time.. . . . . . . . . . . . . . . . . . . . . 137
The Earth . . . . . . . . . . . . . . . . . Troy.. . . . . . . . . . . . . . . . . . . . . 138
Pressure. . . . . . . . . . . . . . . . . . . Useful Formulas.. . . . . . . . . . . 138
Comparative Temperatures Useful Information.. . . . . . . . . . 139
and Measures . . . . . . . . . . . W i n d Pressure.. . . . . . . . . . . . 140
Metric Carat Weights.. , , . , . For cleaning
Cloth Measure . . . . . . . . . . . . . various substances. . . . . . . 141
Cubic Measure . . . . . . . . . . . . . Help in case of Accident.. . . . 142
D r y Measure. . . . . . . . . . . . . . Useful Prescriptions. . . . . . . . 144
Approximate Liquid Horse Racing . . . . . . . . . . . . . . 145
Measures and Equivalents

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

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