Trader Vic's Bartender's Guide Revised

Over 1000 recipes for the newest drinks and most popular stand-bys, including 143

Trader Vic original exotic mixed drinks

T.V.B.G. $ 7 . 9 5

Trader Vic's Bartender's Guide Revised F o r twenty-five years, professional barkeeps and home mixologists alike have found T R A D E R V I C ' S BARTENDER'S G U I D E an invaluable aid. Now, with this revised edition, the popular res­taurateur has made his classic hand­book even more useful. All the newest m i x e d - d r i n k c r e a t i o n s h a v e b e e n added, the passe concoctions have been dropped, and many recipes have been modernized and streamlined. Here are all the classics — Martinis, Manhattans, Gimlets. Daiquiris — 1 4 3 exotic Trader Vic specials, and some 1 , 0 0 0 more, including entire chapters on punches, hot drinks, wine cups and other specialties. There's even a collec­tion of tasty non-alcoholic drinks. The all-new illustrations include a compre­hensive guide to glasses and other bar-ware. And, of course, the book is filled with the Trader's amusing anecdotes and sensible advice about selecting, preparing and enjoying drinks. In short, the book is practical, entertain­ing, completely up-to-date—and likely to remain a fixture on American bars for the next twenty-five vears.

TRADER VIC'S BARTENDER'S GUIDE, REVISED

TRADER VIC'S BARTENDER'S GUIDE, REVISED

by T r a d e r Vic

ILLUSTRATIONS By Helen Ann deWerd

E D I T E D By Shirley Sarvis

Doubleday & Company, Inc. Garden City, New York

BOOKS BY TRADER VIC The Menehunes Trader Vic's Book of Food and Drink Bartender's Guide Trader Vic's Pacific Island Cookbook

Library of Congress Catalog Card Number 72-76212 Copyright © 1947, 1972 by Victor Bergeron All Rights Reserved Printed in the United States of America

Dedicated to those merry souls who make drinking a pleasure; who achieve contentedness long before capacity; and who, whenever they drink, prove able to carry it, enjoy it, and remain ladies and gendemen

C O N T E N T S

PREFACE x

There've been some changes made xiv Another opening ode, dammit 4 The sour apple part of bartending, or the big dealers, phonies,

and con artists 8 People that bartenders don't like 14 Bartenders that customers don't like 20 About mixing drinks and about drinks in general 24 Liquor—what is it? 36 Liqueurs for bars 48 Let's be frank about wine 54 Aperitifs in bottles 64 Drinks, cocktails, etc. 66

Brandy 68

Gin 78 Liqueur and cordial 104 Miscellaneous 116 Pisco 130 Rum 140 Sloe gin 190 Southern Comfort 194

Tequila 198

viii Contents

Vodka 208 Wine 218 Whisky 228 After-dinner drinks 246 Daisies 262 Eggnogs and milk punches 268 Fizzes 280 Hot drinks 290 Juleps 314 Non-alcoholic drinks 322 Punches and coolers and punch bowls 330 Rickeys 386 Smashes and Mojitos 390 Sours 394 Swizzles 402 Wine cups 408

INDEX 418

P R E F A C E

There is always the thing called a preface in a book. I've never known why it's really done. But every book has one, so we've got one here.

This book is a take-off from my old Bartender's Guide. The previous book gave a lot of common sense and commen­tary, and this revised bartender's guide will do the same.

Most bartender's guides can tell you—along with a few pertinent remarks on mixing drinks, chilling and serving wines, and a thousand or so recipes for drinks that no sane person would ever drink—the signs of the zodiac, how to take spots off your suits, remedies for curing hiccoughs and remov­ing warts, what hour the sun comes up, the rise and fall of the tides, some after-dinner magic—and end up with a full chapter on horse racing.

Just to make this book unique, I'm going to try to stick to bartending.

The bar could be Trader Vic's or Joe Blow's or a bar in anybody's home. This is intended mainly to be a guide for professional bartenders. I have an idea, however, that more of the bartending I talk about in this book will be done in the home than anywhere else. So when you amateur mixologists come to the chapters dedicated to the treatment of drunks and the various and sundry methods of gypping bartenders and innkeepers, you read them at your own risk.

Now if you're going to make drinks or if you're going to run a bar, then there is stuff in here that you can use. Read it,

xii Preface

try to remember it, and try to follow it; and you won't go too far off. I'm not God; I'm not perfect; I'm just trying to write a modern book on modern drinks. I will include some of the old favorite drinks, but not things that haven't been used since 1890.

T h e r e ' v e b e e n some changes m a d e

This is a redo of my first Bartender's Guide which was published some thirty years ago. There have been a lot of changes made since then—not in the preparation of drinks— but in the recipes, the likes and dislikes of people.

The manner of making drinks remains pretty much static, and so do phonies and check dodgers and that sort of bar pe­riphery. But where the changes have taken place are in the habits of the people, the recipes they like, the type of drinks they'll make and they'll drink and they won't make and they won't drink. So I've modernized this book to give you new recipes and old-recipe changes to the best of my ability.

During roughly the last thirty-five to fifty years, there has been a rash of cocktail inventing. Some of those inventions are good, but some of them are terrible; I think that most of them would blind you if you drank them. One of the biggest viola­tors of the worthy inventive process is some liquor company who wants you to use its liquor; so it invents a lot of lousy drinks that you can't drink, and puts them into a pamphlet; ultimately those drinks get into some bartender's guide where they really have no business to be.

Well, we here at Trader Vic's believe that you should have in this book what you might really be able to use. So we have tried to eliminate all the junk that you'll never use—the phony recipes and the concoctions that are really gastronomi-cal hotfoots.

In some particular bars, some recipes remain secret with

2 There've been some changes made

the bartender; he doesn't want to give them out. That is an unfortunate situation. Because I don't think that any commer­cial bar gains anything by stealing recipes anyway. Anybody can think up a recipe; that's the easiest thing to do. The hard­est thing to do is to sell it. We here at Trader Vic's are not really afraid of somebody stealing our recipes. Fear over that is a lot of bosh. We always feel that it's not so much the recipe or the bartender that makes the drinks and brings you the business, but how you sell those drinks, present them, and what you stand for in the running of your business. So we have opened up our Trader Vic files to you so that you can make our special drinks if you wish.

Now, we are going to give you here the best way that we have found to make each drink. For example, you can hear of Hot Buttered Rums made with maple syrup, made with this kind of syrup, made with that; really there is only one good formula for a Hot Buttered Rum, and we give you that. Like­wise, there is one good formula for a Ramos Fizz, and we give you that. In a few instances, we may give you a few vari­ations for your edification. But basically we are going to try to give you the one good formula for doing a thing.

So here is a book of all the currently relevant recipes that I have been able to gather throughout the country and even throughout the world. They are all authentic. Read them over first, then pick out the ones you would like to make or you think you would like to enjoy drinking, and make those. I hope you will enjoy them.

Another o p e n i n g o d e , d a m m i t

In writing this revised bartender's guide, I've been going over drinking formulas from nearly every source until I'm blue in the face. And I find that in the world's drink literature there's a lot of outdated stuff that you'll never use. There's just no sense in publishing a lot of that nonsense stuff in this book. Those old recipes would just fill up the book and take up more pages. And you know that the more pages there are in the book, the more you'll have to pay for it. So I can see no reason to include any of those unnecessary recipes in this book. I'm talking about such drinks as Cobblers, Crustas, Fixes, Sangarees, Scaffas, and Shrubs. Once they were famous. Today they are passe. These drinks are out of style; they have been out of style for as long as I have been in the business, and they were out of style fifty years before that. And you bar­tenders can forget them, too. If somebody comes in to you and asks for a Sangaree, you can probably figure that he wants to be a big dealer, and he has read about this thing in some book. And if some lady asks for a Crusta, you say, "Lady, you are just wonderful, I love you, but we don't make Crustas and Scaffas and Shrubs." And if a sweet old man asks for a drink that he tasted last in 1890, or if some dame gives you the hustle on a drink she read about in the attic, you'll just have to go it on your own; you won't find those formulas in this book. Because I've cast out of this book those feeble old formulas that you won't ever really need.

But one footnote:

6 Another opening ode, dammit

As I've said, I have eliminated Cobblers and Squashes and Shrubs and such from this book because people don't drink them much any more; they are out of date so far as their actual consumption. But just recently I was in the grand Grand Véfour restaurant in Paris; and there, scrolled in gold lettering on the window, was the advertising that the restau­rant bar makes "sherry cobblers, lemon squashes, and English shrubs." That restaurant has been in operation for two hun­dred years; and God only knows when that gold lettering was done. But it goes to show that those old drinks are still remem­bered by many as fine old drinks of the past.

The sour apple part off bartending, or the big dealers , phonies, and con artists

You know, I don't think that a con artist or a phony has changed since the time of Cleopatra. They are about the same today as they were a hundred years ago. I can tell for sure that I haven't noticed any change in them for the last forty years. They may have possibly gotten a little cleaner and neater. But they're the same phonies that they always were; and this is what you ought to look out for.

The methods employed by the public in gypping saloon­keepers are many and not too varied. Most bartenders have experienced the following incidents in one form or another, but quite often the offender has been so damn clever that the victim wasn't sure whether he'd been on the receiving end of a fast one or whether it was just a mistake. Nine times out of ten it's no mistake, believe me, but the result of years of prac­tice. I'm talking now about the habitual check dodger.

Let's start with that pest of pests who, as far as liquor is concerned, has a champagne appetite on a beer income. Like the much-reviled Scotsman, he can drink any given amount. His technique goes something as follows: He usually comes in early before the bar is crowded and the bartender isn't too busy to indulge in a little chitchat. He orders one or two drinks and launches into a terrific discussion about nothing, blowing a lot of conversational smoke up the bartender's sleeve. A few more quickies are downed to the accompani­ment of a lot of fast patter until everyone within earshot is swimming in conversation, then there's a quick glance at his watch. He's late! With a hurried good-by, he dashes off at a

10 The sour apple part of bartending

mad sprint to keep a mythical appointment. If the bartender is a hundred-dash man he might tackle him at the door. Other­wise, he's out on a limb and out about seven bucks for drinks.

Another phony to watch out for is the guy who operates on a combination of sympathy, embarrassment, and confusion, and his deal goes something like this: A drink is ordered and prompdy paid for, and a crisp new dollar bill is tipped to the bartender, who thinks to himself, "Now there's a swell guy." The generous customer probably offers to buy the barkeep a drink; and then proceeds to knock himself out. When he's through he rises sedately from his stool, thanks the bartender with elaborate courtesy, and walks out in drunken dignity. His immaculate appearance, courteous manner, and generosity put the bartender on the spot and he hesitates to embarrass such an obviously high-class gentleman. The matter of pay­ment just slipped his mind, thinks the bartender, and what the hell! The boss won't miss a few shots, so the phony gets by with it and another bartender has been outfoxed. This is the sweetest gyp of all because the victim feels that he's done his boy-scout deed for the day by not mentioning the small bar bill. Of course the gentleman will remember the incident and return later to settle up. The hell he will!

Watch out for the stranger who uses his friends. The friend is usually a respected patron, a customer to value. This kind of chiseler comes in and orders several rounds of drinks —generally just about as many as he wants—and when it comes time to pay up there's a great display of going through pock­ets, wallets, and billfolds, but no dough. So the bartender is called down to the end of the bar and in hushed tones given a load of: "My name's Courtney. I'm a friend of Bill Aldecott. You know him. He comes in here all the time. I find myself embarrassed—must have left my money in another suit. You understand, I don't want my guest to pay for these drinks as this is a little business deal and it would embarrass me consid-

The sour apple part of bartending 11

erably. I'll be in tomorrow evening and settle up this little bar bill. Here's my card."

No one wants to spoil a business deal and Courtney is a friend of Bill Aldecott's; so an I O U goes in the damper say­ing that "A. J . Courtney owes $15.50 for drinks." After he leaves it is noticed that the card is a personal one with no ad­dress or business connections mentioned; and at the end of a year or whenever the I O U gets so sticky no one can read it, it's thrown away. Besides, it makes the boss so darn mad every time he sees it there with all the bum checks and other chits that accumulate that everyone's glad to get rid of it.

Another phony you'll meet up with one of these days is the fellow who comes in with a party and buys a round of drinks. When you give him change for the ten-dollar bill he gave you he declares that he gave you a twenty and makes a hell of a stink about it. Of course you haven't time to balance the cash to prove he's wrong, and if you give him too bad a time you incur the wrath of the whole group. So to avoid a riot, you let it slide but you know blamed well he's going to brag about gypping you out of ten bucks when he gets outside. You'll never see him again at any rate. And when the boss balances the till in the morning, sure enough, you're out ten bucks, unless you're one of those smart bartenders who makes up shortages by throwing in those four-bit pieces that should have been rung up before. The latter practice is a bad habit because sometimes it gets difficult to tell your dough from the boss's, and the bartender who is consistently over in his cash is just as much of a risk as the one who's always short.

Someday the show-off will cross your path. Beware of him, for he's going to give you a rugged fifteen minutes. In a booming voice it's scotch for this one and imported brandy for someone else, a Planter's Punch for the lady, and he'll have a double Old Grand-Dad. Then comes the finale, "Give me the change from the fifty-dollar bill I gave the other bar-

12 The sour apple part of bartending

tender. Well, it's in the cash register. What, you don't know about it ! Man, are you kidding? I never heard of such a god­damn joint. Sure I gave it to him. What! I will not pay it. You check your cash. You can't do it now? You're too busy! Well, what am I supposed to do? That's not peanuts. Now wait a minute, fellow, don't get sore. If you really think I didn't leave the fifty, O.K., O.K.1 Tell you what, I'll pay this and when you balance your cash tonight, if you're over fifty, let me know and I'll drop around and pick it up." And you get that "Here's my card" stuff again.

Of course he won't backwater until he sees that he's not getting over and you're getting pretty hot under the collar, but that takes a lot of talking. This bird drives a hard bargain and he'll outtalk you if you're not smart to him.

You're bound to lock horns sooner or later with the chap who does a lot of fancy drinking at the bar and then tells you to put it on the dinner check. Later, when he gets his dinner check from the waiter, he moans like hell, swears he paid the bartender, and is so genuinely outraged that in the confusion he sometimes squeezes out without paying at all.

The nicer the bar you work for, the more phonies you'll meet because that's the circuit they play. And you get so you can peg 'em the minute they walk through the door. It's the flashy, too-well-dressed guy with the tooth-paste-ad smile and big roll (tens and twenties wrapped around a flock of one-dollar bills) to watch out for.

P e o p l e that b a r t e n d e r s don't like

About thirty-five years ago I was introduced to a new profession, and since becoming a saloonkeeper it has been my good fortune to see in action as well as be served by some of the outstanding mixologists in the business, both here and abroad. It has been fun most of the time, but now and then the view from my side of the plank hasn't been rosy.

I've found that different people respond differently to a Zombie, and everyone reacts differently to a steak than they do to a Zombie. Whoever orders a second steak? But after a second Zombie—and some folks even try a third—customers do the most amazing things. Vice-presidents act like regular guys, and regular guys act like vice-presidents, and guys who'd like you to think they're vice-presidents act like, well, like guys would act who'd like to be vice-presidents.

It's amusing at times to serve and observe individuals un­der the influence and watch their attitude toward then fellow men. I've come to the conclusion that there are basic types among drinkers, or customers to us, and they're easily recog­nized after a few short ones under belt or girdle, as the case may be.

You can't miss the gal who gets chummy with every unat­tached male in the place. She is most likely a tramp and prob­ably soliciting. And you can't have it, fellows; you can't have it for fifteen minutes. Other people who don't like that sort of thing just won't come back to your place if they see her type.

16 People that bartenders don't like

She doesn't belong in your bar; so give her the bum's rush when she first comes in; give her her money back.

All saloonkeepers should be wary of the sharp-looking, well-dressed dame with a good figure and well-bred air. She's a knockout, and every man in the place strains his neck to get another gander at her. After confiding to you that she doesn't usually like to go to bars alone, but yours is different—she feels so much at ease—she becomes a regular patron at well-spaced intervals. Eventually she becomes friendly. You're flat­tered and well on the road to a beautiful friendship, until one evening she suggests that you go to her apartment with her to see her trained canary. Right there, if you're married and your business is solvent, let some other guy go with her because you'll undoubtedly discover, if you take the trouble to check it, that her trained canary is costing a couple of other gents a few C notes a month.

There are the pests that come in pairs. These old blisters start out with a lot of dignity and proceed to get absolutely fried. They talk to everybody in the place, butt into private groups, and get in everyone's hair, and when you try to get them to go home no amount of coaxing or suggestions are of any use. If you say it's time for the cop on the beat to come in for his nightcap, they enthusiastically offer to buy him a drink. If you tell them they've had enough to drink, they're indignant and start a rumpus. I finally resorted to a bottle of seltzer wa­ter on a pair one evening. All the fight oozed out of them after a few well-placed squirts, which made them look as bedrag­gled as a pair of wet hens.

No matter how carefully you watch, someone is bound to get drunk and get out of line. Blackjacks, wooden mallets, beer bottles, rubber hose filled with buckshot, brass knuckles are all definitely no solution to the problem. A rousting through the front door usually works, but there's a technique for this treatment which should be learned and used at all

People that bartenders don't like 17

times. The recipient of the jostle should never be allowed to get set but should be taken unawares and kept on the move until he's out the front door. Once he grabs onto anything, gets his feet set, or falls down, you have to tackle the problem from another angle.

Sometimes you can bluff 'em. I remember one bellicose gent of generous proportions who was giving us a bad time one evening and who looked as though he'd be difficult to bounce. One of my bartenders, Gene, and I looked the guy over at a close range. I took a two-bit piece out of my pants pocket and flipped it. "Heads I throw him out and tails you do it," I said to Gene right in front of the obnoxious customer but without looking at him. Before we could see whether heads or tails turned up, the guy grabbed his hat and beat it.

Another ass who makes bartenders blow their corks is the show-off who orders fancy drinks—just to impress his compan­ions—usually when the bar is crowded and the rush is on. I al­most lost one of my best men one night; it took three guys to hold him when one such nitwit ordered an eight-color pousse café. The bartender sweat bullets getting the damn thing cooked up; spoiled the first two because he couldn't remember which liqueurs were the heaviest (you get an order for one of the fool things about once every five years), but he finally sent it to the table with pride. It was beautiful, glowing with color. And what did the guy do but display it to his friends and then down it with one gulp like a straight shot! In case there's anyone in the world who doesn't know how to drink a pousse cafe, it should be sipped, one color at a time.

Another wiseacre who burns me to a crisp comes in with a crowd and the idea seems to be that everyone buys a round of drinks. But when this anti-hero feels that he can't hold out much longer from parting with his cabbage, he asks loudly and with a great show of good humor, "When does the house buy a drink?" You're really not hurt, but he puts you on the

18 People that bartenders don't like

spot and your face gets red and you feel like shoving your bar towel down his gullet. If the house doesn't buy a drink he finally digs into his jeans for the next round, but you'll hear about your joint being cheap the rest of the evening.

About the best answer I know is "We buy all our drinks after closing time," and that usually shuts the beggars up com­pletely.

B a r t e n d e r s that c u s t o m e r s don't like

Bartenders come in for their share of panning too. The sinning isn't all done on the paying side of the bar. While I don't suggest that all bartenders observe the rigid rules of con­duct maintained by the great eastern hotels, where a bar­tender is supposed to speak only when spoken to and answer questions civilly and briefly, period, he certainly shouldn't be gabby or butt into customers' conversations.

There's no getting around it, the farther West you go, the less formality you find. Society is not the sacred cow that it is in the East; you see tails in public—and damn few of those—only at opening nights at the opera, and people more often don't "dress" than do. But East or West, there are certain basic rules of conduct from which no bartender should devi­ate.

First, he should never, no matter how well he knows a customer, point out a customer's drunken antics of the night before or any previous occasion. It's ten to one any guy who ties one on knows he's made an ass of himself, and he wishes everyone would either forget it or have the good taste not to mention it.

It's strictly not kosher to mention a customer's prior com­panions, particularly feminine ones, when he's with a group of people unknown to the bartender. If a man wants to lead a double l i fe , it's his own business and he'll have trouble enough without a bartender complicating matters. A man may have reasons of his own for telling his companion that he attended

22 Bartenders that customers don't like

a lecture on "Anthropology and the Hereafter" last Thursday night; and no bartender will endear himself to the fibbing cus­tomer by asking a few moments later, "How did you and Jack Burns make out Thursday night? You two sure were lit up!" And the corn flows on while the poor guy tries to crawl into the woodwork.

The bartender who plays favorites with the boss's liquor may be influencing people, but he's not making a helluva lot of friends for the business. There are darn few people who like to be slugged, even for free. I'm talking now about the bartender who makes drinks for friends or followers extra strong. After being knocked on their cans once or twice, such favored ones are apt to remark, "We'd like to go to the Blind Mouse, but Harry always makes our drinks so strong we can't see. Guess we'll drop in at the Pink Rat."

Other faults of bartenders which make customers see red —or drink elsewhere—are listening in on conversations and joining in uninvited; gossiping about other customers; griping about the boss, working hours, and pay; or discussing the boss's private affairs.

Customers turn thumbs down on bartenders who work their shifts unshaven, wear soiled jackets and spotted or wrin­kled neckties, have dirty hands or clean hands with fingernails in mourning, need a haircut, and smoke while on duty. Cigar smokers are particularly objectionable. You just about lose your appetite for any mixed drink when you see the bartender remove a well-chewed cigar from his mouth, lay it on the edge of the counter, and dive into ice and lemons with unwashed hands.

Bartenders with misplaced funny bones are a pain in the neck too. A gag that was funny once palls when used on every customer thereafter.

Bartenders that try to gyp customers aren't too hard to find either—wrong ring-ups and shortchanging drunks. As old

Bartenders that customers don't like 23

as it is, the towel trick gets a play every now and then in the lesser dives. In case you've never heard of it, the bartender simply wipes up some of your loose change or currency as he wipes up the bar and pockets it.

The towel trick isn't so apt to be pulled back East, where drinks are paid for after they've been consumed. Out West it's different, however.

Which brings me to one little point I'd like to clear up for eastern bartenders: The next time a customer comes in and planks his cabbage on the bar before he orders, you needn't look down your nose or treat him as though he'd just dropped from Mars. Chances are he's from out West, where the custom dates back to the gold rush of ' 4 9 . In those days, when nearly every man was unshaven and probably needed a bath and a change of clothes, you couldn't tell a bum from a millionaire; so it was pay as you go. Before you could get a drink at any saloon, you put your poke of dust or cash on the bar and or­dered up. It still goes out here and we think nothing of it. It's commonplace to go into a crowded bar, every stool taken, and see a little pile of currency or silver in front of every customer. Even women have the habit.

About m i x i n g d r i n k s a n d a b o u t dr inks in g e n e r a l

There are a lot of books on drinks and thousands of drink recipes, but not much information on how to mix a drink or why to do it a certain way. Good ingredients are essential to a good drink. But improper mixing can ruin the best liquor. So this chapter is my two cents' worth about putting drinks to­gether.

ICE

Plenty of ice is the first requisite of good mixing. Ice is commonly used in two sizes—shaved or crushed—and in cubes. In stirred drinks, use plenty of ice; and it is my contention that the ice should always be placed in the mixing glass, shaker, or glass before adding the liquor. The receptacle has that much more chance to chill, the liquids poured over ice are off to a cold start, and the whole process of chilling the drink is accomplished more quickly. A highball without enough ice is a sickly mess, and a warm cocktail is revolting.

Use shaved ice for drinks to be sipped through a straw. Use ice cubes for highballs and for cocktails served on the rocks or in the old fashioned glass.

Now there has been a great change in ice in the last few years. Years ago, we never used ice that was cubed already; it just didn't exist. But today you find ice machines and bins full of shaved ice. The goal with this ice is to keep it frozen hard; in other words, keep "aged ice."

z6 About mixing drinks and drinks in general

If you don't, this cubed ice or shaved ice can lose a lot of its temperature. Water freezes at 32 degrees Fahrenheit. Suppose your ice is just below 32 degrees but ready to melt. When you use that ice in mixing drinks, it makes a watery drink awfully fast. And anytime you put such ice into an elec­tric drink mixer, you are going to have a watery drink even faster. If your ice is barely staying together by coldness, you are simply not going to make good drinks.

So keep your ice cold. Keep it in a storage bin that is well insulated or which has coils in it to keep it cold. Then, with your aged ice, you'll get very little dilution in a drink. What dilution you do get, you'll get slowly. And when a fellow gets a Martini or a Scotch and Soda from you, hell, he'll still have ice in the glass by the time he gets through drinking. The same thing goes for a Margarita on the Rocks or any drink on the rocks.

And in your home, this dry, hard frozen ice is just as important in making good drinks. Don't take the ice cubes out of your refrigerator three hours before you start to use them; they are hardly cold enough as they are, straight from your freezer.

The use of ice and liquor to cause glasses to frost thickly on the outside—as for Juleps and Swizzles—hinges on using plenty of liquor. Liquor with ice causes fast melting; and since the created cold has to go somewhere, it goes to the outside of the glass. (Whereas, if you have water with ice, the meltage is slower, and the cold dissipates more slowly—too slowly to frost a glass properly.)

MEASURING

Let me point out right now that fancy twirling of spoons, flipping of glasses, and tossing bottles into the air are not the earmarks of a good bartender. Such antics not only do not

About mixing drinks and drinks in general 27

produce good drinks, they slow any bartender down to a walk. Any guy who goes through a lot of gymnastics behind a bar is just putting on the flash. I've never seen one yet that made good drinks or even made them fast.

I remember a little fellow who once worked for me. His name was Joe and he was one of the best. No matter how crowded the bar was or how many orders he had, he never got nervous. He'd fill his glass with ice from a scoop, measure every drink, pick up his spoon carefully, and just work along easily with no lost motion. He made twice as many and better drinks than the flash in the pan working in the next position, trying to put on a show.

My best advice is to make every drink as though it were to be the best you've ever made; and you can't do this if you don't measure. Novice or professional: Measure your liquor. You won't spoil any drinks, and your customers will always know that they're getting what they pay for. No bartender is so good that he can make consistenly good drinks without measuring. That goes for all drinks; but it's especially true of the Trader Vic special drinks and complicated drinks.

Whatever you do, measure all of your drinks carefully.

What bar measures mean;

Jigger Teaspoon or barspoon Dash (as of sugar syrup, orgeat,

grenadine, lemon juice) Dash (as of bitters) Scoop (of ice)

Usually 1 ounce 1/8ounce 1/4 ounce

1/8 teaspoon About 1 cup

28 About mixing drinks and drinks in general

MIXING

When it comes to mixing: Some drinks are shaken with ice for plenty of dilution, proper blending, or to dissolve sugar; others are stirred with ice with a spoon. Don't change the technique or you'll spoil the drinks.

When to shake and when to stir aren't much of a problem, after all, when you consider the ingredients.

Most cocktails or drinks made up of clear liquors require only stirring with ice to obtain the necessary dilution, chilling, and blending (with the exception of a few drinks such as Stingers and Manhattans). The resulting drink should be icy cold and clear. To stir: Hold stirring spoon loosely between thumb and forefinger, and spin by rolling the wrist.

Drinks made of fruit juice, eggs, cream, and sugar will be cloudy anyway; and the proper blending of these difficult-to-blend ingredients requires shaking. Professionally, shaking is usually done in a shaker can with a mixing glass. Sometimes, it is done in an electric drink mixer especially designed for commercial bar use or in a regular blender. A commercial electric drink mixer or a regular blender usually gives a creamy-smooth result. The use of electric drink mixers is varied and, in many cases, abused. I think that most cocktails are best stirred or shaken by hand. Putting them in an electric drink mixer often dilutes them to a sickly mess. (There is a school of thought, which is generally correct in my opinion, that sours should be shaken by hand. How­ever, an experienced bartender can make a good sour with an electric drink mixer.) Electric drink mixers are indispensa­ble, however, for some punches; for some drinks which contain fruit, milk, eggs, or cream; for fizzes; Daiquiris; a few frappés, and drinks which require snow ice.

Commercial electric drink mixers are designed to be

About mixing drinks and drinks in general 29

sturdy enough to handle ice cubes, as well as shaved ice, if necessary. Regular blenders are not designed to handle large pieces of ice; you should use only shaved ice in regular blenders; larger pieces of ice will eventually dam­age the blades. A home bartender equipped with only a regular blender can, however, make most of the drinks which call for the use of electric shaking with ice cubes: Shake the ingredients with ice cubes by hand with a shaker can with mixing glass (about a 20-ounce glass). (You can use a double old fashioned glass in place of the mixing glass.)

This is important in the mixing of drinks with an electric drink mixer: A proper amount of ice and the proper way that the drink is made have everything to do with its acceptance by the customer. So be careful how much ice you put in the mixer with the liquor and how long you let it spin. You might put in so damn much ice that by the time you're ready to pour the drink, it won't fit into the glass, you have a lot left over, and the customer gets a thick drink that is a sorry mess. Or you can spin it so long that the ice is almost all gone before the customer starts drinking.

I think there is one mixer drink that especially has to be made right. That is the Daiquiri. If you make Daiquiris right, you can sell a lot of them. And you can make them very nicely in your home, too. But it is very difficult to go into most bars and get a good Daiquiri because the bartender doesn't take the time to measure his ice and put in just the right amount.

Go lightly on sugar and sugar syrup. Most drinks are too sweet. Use granulated bar sugar unless recipe calls for another kind of sugar; put sugar in first for shaken drinks. Standard proportions for sugar syrup or simple syrup are two parts sugar to one part water.

Here is how you add a liqueur float to a drink: Pour

30 About mixing drinks and drinks in general

liqueur into a spoon, and gendy slip liqueur from spoon onto top of the drink.

SERVING

Once the drink is measured and mixed, it is ready to be poured into a glass. In an individual bar the drinks will be individual also, and individuality calls for a glamorous pack­age. Look around the next time you go to a grocery store and see if it isn't the package that makes the first sale. The contents must be good for the next sale, but initially it's the package that sells the stuff. It's the same thing at a bar. It's the package and the drink, not the decorations on the wall or the bartender in a fancy coat that sells a drink.

Certain types of glassware are traditional for certain drinks, and this is no accident. Take for instance a Martini or Manhattan. These drinks are stirred with ice and strained into a stemmed glass. The glass should be well chilled, and a stemmed glass is used so that the heat of the hand will not warm the drink before it is consumed. Stemmed glassware, logically, is not required when ice is served in the drink itself.

Take a look at the photographs of basic bar glasses with a guide listing to some of the drinks generally served in each. The photos also identify glassware and serving con­tainers for special Trader Vic drinks.

When pouring all shaken cocktails: Use the bar strainer. To assure even consistency when pouring several shaken or blended drinks: Set glasses in a row on the bar, pour each drink halfway, then reverse the direction to level drinks off.

To chill the glass for cocktails: Fill each glass with cracked or shaved ice. Shake the ice out well before pouring.

To prepare a frosted glass (for some cocktails, juleps, and fancy coolers): Store glass in refrigerator or bury in shaved ice.

About mixing drinks and drinks in general 31

The sugar-frosted glass is a nice touch, is good-looking, and starts a drink off with a pleasant bouquet of lemon or orange. To prepare: Dampen the rim of the glass with a lemon or orange slice, then dip it into powdered or bar sugar.

Once you've made a drink properly and poured it into the right glass, you're still not ready to set it before your thirsty customer. Not if you're a good bartender. How many times have you gone into a bar for a cocktail only to have the barkeep slap the thing together, throw in an olive or a cherry, and slosh it toward you? To me, that's lousy, and the boss is being gypped. That boss pays a bartender a salary as good as the vice-president of the First National gets, and the bartender doesn't need to act as if he's doing the boss a favor by working there.

It takes but a second to make up an orange and cherry on a toothpick or to spear an olive, place it gently in the cocktail, and then carefully set it on a cocktail napkin before a customer. That added courtesy keeps the cash register in tune.

And keep your fingers off your drink glasses, bartenders. You don't want fingerprints to shadow a nice drink.

INGREDIENTS

There has been an awfully lot of water flow under the bridge since I wrote my first Bartender's Guide. At that time, very few mixes—prepared, non-alcoholic flavoring agents-were used. There was grenadine, orgeat syrup, and simple syrup, and that was about it. But today, there are a great number of mixes on the market intended for both home and commercial use.

I originally held that is was better to make each in­dividual drink. But with the changes in time and bars, I have changed my recommendations. Now I advise you to use

32 About mixing drinks and drinks in general

mixes. They're usually good, they're fast, and they're con­sistent. And you can use them nearly alone as flavoring agents, along with a little grenadine, to make non-alcoholic drinks or children's punches. (Such drinks can taste good; they have no liquor in them, and they won't hurt you.)

Today, bartenders get a lot more pay than when I was tending bar. When I was tending bar, the scale was ten or twelve dollars a day up to as high as fifteen dollars. Now it is well into thirty dollars. So today you can't afford to have a dozen bartenders behind the bar making drinks; they can't all earn their keep. So the use of mixes is a great timesaver and thus a saver of excess bartenders. The same is true at home.

Another advantage of mixes is that they can help to stabilize your quality. You can get one man to make you a drink from scratch, and he will give you one flavor; and you can have the man next to him make the same drink and he will give you a different flavor. But if you have a mix, and every different bartender measures out an ounce or half ounce of the mix, then every drink is going to be the same—just as long as you use the same mix.

That is important: Always use the same brand of mix for a drink. Mixes can vary from brand to brand as much or more than tequila does; and tequila varies like a yo-yo.

The same call for consistency applies to rum or Bourbon or gin or any other basic liquor for your bar (with the possible exception of vodka, which doesn't vary significantly among good brands). Always use the same brand that you're used to using or that is specified for the particular drink.

In general, in this book, we are not going to specify brands of liquors. In a few instances we will be specific about rums—where we have found that to use other products than the ones specified gets too complicated to get good results.

About mixing drinks and drinks in general 3 3

This brings me to the subject of lemon and orange juice in drinks. For the life of me, I can't see why any bar uses anything but pure fresh or frozen lemon and orange juice. There is absolutely no excuse for using artificial or ersatz fruit juices of any kind. They make lousy Collinses and worse Sours. You can buy good liquor and the best cordials available, and then completely offset them by using artificial fruit juices. Here at Trader Vic's, we use frozen orange juice and frozen lemon juice. But we prepare it fresh every day. (And we also have them specially blended for us so that they will be consistent.) Thawing ahead is where the bugaboo of quality occurs. So be sure, in using frozen products, that you thaw and mix them freshly every day. Don't let your bar boys thaw out enough for a week at a time. The same holds true if you squeeze fresh juice; do it every day.

We use—and I advise you to use—only freshly squeezed lime juice, squeezed fresh from the lime to the drink. Do not use lime juice that comes in a bottle unless you're making a Gimlet.

Mixing drinks and tending bar are a helluva lot of fun. You meet some nice customers, and you have a lot of nice guys working for you. Let me just give you a little rundown on some of the bartender highlights of Trader Vic's for the last thirty-five years.

One of the first guys we had was a fellow by the name of Sullie. Sullie's forte was that he played the ukulele and could sing. Well, we had a little bar; and when it wasn't too busy, he played the ukulele and we both would sing. I love to harmonize, and we had a helluva time.

Then came a little fellow by the name of Joe Peppers. I guess he was born when meat was short, because he was a little bit of a half-pint guy and just precious. Joe Peppers knew how to make a Martini. At five o'clock, people would come into our bar for Joe's Martinis—they wouldn't let me

3 4 About mixing drinks and drinks in general

make their Martinis. That didn't exactly hurt my feelings, but it did make me feel badly—just because I was trying so hard. But I certainly wasn't jealous of Joe, because, jeez, he worked for me, and you can't be jealous of a guy who is doing a better job for you than you can yourself—helping your business to succeed. But Joe Peppers would do some­thing with a Martini—and damn it all, fellows, to this day, I don't make a good Martini. Well, that's Joe's fault.

Later on, we had a guy who could mix drinks like hallelujah holy toledo. This fellow was hot and a good friend of mine before I went into the saloon business. His name was Frank Pult. Well, Frank Pult could really mix a drink. He didn't go through a lot of fuss; he just stood there, efficiently mixed a drink, served it to the customer—and that drink was properly made. He originated a lot of drinks. I forget some of them now—it has been so damn long. But Frank Pult was a good bartender. He made a drink as if that drink was the most important thing in the world. (And that's what I try to drill into all of our Trader Vic's people: When a customer comes into our bar, he comes in there for a good drink—not a sloppy drink or a half-made drink be­cause you are busy. He is entitled to the best.) Of course, Frank and I had a lot of fun. I remember . . . Frank would be down in the next position on the bar from me, and I would say, "Frank, throw me some ice." And he would pick up some ice cubes and throw them, one at a time, as fast as I could catch them in a glass—bom-bom-bom. And then I'd go ahead and make the drink. And then sometimes he would say, "Trader, give me a piece of ice." And I would throw a cube way up—we had a very high ceiling—and he would catch it in the glass way down on the bar without even breaking the glass. Or he would say, "Give me a beer." And I would slide him a mugful of beer down the bar, the mug would turn around, and end up with the handle ready

About mixing drinks and drinks in general 3 5

so that all Frank had to do was pick it up and give it to the customer. Well, you know, that took a little practice. We were horseplaying, of course; but the customer liked it, and we had a lot of fun.

And then, of course, we graduated, and Trader Vic's main offices moved over from Oakland to San Francisco. Now we have a beverage director by the name of Bill Camp­bell. He is a little short stubby guy. He can tend bar and mix drinks and see that everything is shipshape. Ah! That's Bill Campbell. Oh, we would have a helluva time finding a better man. Bill Campbell can organize a thing and that thing is done right. While I am writing this book, Bill Campbell is over in Munich, getting our Munich restaurant started. And you can bet that when the Munich restaurant opens, there will be in that bar all of the glasses, all of the mixes, all of the spoons, all of the booze—everything there to mix the drinks and make them properly. Bill Campbell has that knack of perfect organization, and very few people have that.

Liquor-

w h a t i s i t?

You've been drinking the stuff for years, but do you know what it is? Do you know what gives different types of liquor their individual taste? Rye, Bourbon, and corn whisky; Irish, Canadian, and scotch whisky; and gin are all distilled from the same type of ingredients, i.e., grains, but what gives them such a different taste?

If you've read anything about the manufacture of scotch, for instance, you've found pot stills, malted barley, fermenta­tion, distillations, and blending mentioned, but you probably still didn't know what the hell it was all about. You'll find pot stills mentioned in connection with certain rums, too, which are distilled from sugar cane. And what about brandies, which are distilled from fruit juices or wines?

I'm going to try to explain, without a lot of hifalutin language, how various liquors are made and how so many different flavors can spring from practically the same in­gredients. We might as well start with the home product.

AMERICAN WHISKY

There are three types of whisky made in the United States; rye, Bourbon, and corn whisky. Bourbon, originally a pure corn product and the first whisky to be made in this country, got its name from Bourbon County in Kentucky. It was one time the custom to name a whisky after the county in which it was made, but because Bourbon County con-

3 8 Liquor-what is it?

tinued for many years to lead in the manufacture of whisky, the term was eventually applied to all Kentucky whiskies.

Bourbon: As the old distillers became more experienced in making whisky they found that the addition of some rye to the corn in the mash increased the yield and improved the flavor. Still later it was found that a little barley malt further increased the yield. Nowadays Bourbon is made from a mixture of about 51 per cent corn, and the rest rye, wheat, oats, and barley.

Rye: Later, distillers began manufacturing whisky from rye grain, either from pure rye or a large percentage of rye, which was, and still is, called rye whisky. Rye, today, is made from at least 51 per cent rye and the rest other grains.

Corn Whisky: This is made from corn with just enough barley malt to aid in the conversion during fermentation.

The grains used in making whisky must first be ground into meal and then cooked to a mash. The mash is then mixed with water, stirred, and allowed to stand overnight, during which time a small amount of lactic acid forms, giving the mash its sour, acid characteristics. Then the mash is brought to the boiling point, maintained there for a time, and then the temperature is reduced. When the mixture has cooled to about 150 degrees, the barley malt is added for the purpose of liquefying the starch in the grain, reducing the temperature further to about 140 degrees, and this is called the malting or conversion point. This temperature is main­tained from fifteen minutes to an hour, during which time the greater part of the starch is converted into sugar. The mash is then ready for fermenting, which is accomplished by "yeasting."

Yeasting is the process of adding a pure yeast, cultured in the distillers' laboratory, to the prepared mash to induce fermentation. Fermentation completes the breakdown of the sugars and turns it into alcohol and carbonic acid gases.

Liquor—what is it? 3 9

Whisky is made by two methods—the sweet-mash method and the sour-mash method. Under the sweet-mash method, the fermentation is limited by federal statute to seventy-two hours and not more than forty-five gallons of beer to each bushel of grain. Under the sour-mash method the time for fermentation must not exceed ninety-six hours and not more than sixty gallons of beer are permitted per bushel of grain. The sour-mash method produces a heavier whisky, richer in flavor, but it takes longer to age.

After the required fermentation, the mash is ready to be distilled. I'll not go into details here, as you must all know the basis of distillation from your high school chemistry days. But to refresh your minds: The fermented mass is put into a still and heat is applied. The vapors are condensed and the spirit and essence of whisky are the result. At this point, under the sweet-mash method, the whisky is pale, raw-tasting, and extremely unpalatable. Whisky made under the sour-mash method, on the other hand, is not unpleasant at this stage, but weak and sweet.

It is aging that makes good whisky. Here in this country, it is customary to age whisky in charred oak casks. There a chemical change takes place to change the color of the liquid, and to mellow and age it. This process takes a minimum of four years. A sour-mash whisky doesn't begin to mellow or improve in flavor until after four years.

Whisky which is bottled in bond must conform to the strictest federal government regulations. It must be distilled, aged, and bottled under government supervision; it must be at least four years old, from a single distillation, and 1 0 0 proof when bottled.

IMPORTED WHISKY

Of the three types of whisky imported to the United States, scotch is by far the most popular.

40 Liquor—what is it?

The other two whiskies imported are Canadian whisky and Irish whisky.

Scotch Whisky: Made from malted barley and aged in sherry casks or plain oak casks, scotch whisky has a distinctive flavor which has never been successfully imitated or made elsewhere. This is due to several factors: The malted barley itself, the practice of drying the malted barley over peat, and the water used. The principal types of malt whisky are Highland, Lowland, Campbeltown, and Islay, the latter being one of the most outstanding and having the smokiest flavor.

Barley is steeped in water for two or three days, then spread out to germinate for nearly two weeks. During germi­nation the starch reaches a point where it is convertible to sugar just before the barley sprouts, so this growth is arrested by smoking the grain for several days over peat and coke fires. It is then crushed and mixed with hot water to form a mash and fermented. After fermentation it is distilled. The first distillation is redistilled, and from this come three "flows," the first and the last being redistilled with the first distillation of the next batch. It is the second or middle flow of the second distillation which is considered choice and is whisky.

Briefly, this is the way malt whisky has always been made in Scotiand, but it is as variable as the crop of barley each year from which it is made.

A blended scotch whisky may contain as high as 50 per cent malt whisky and may be made from several grains and from twenty to twenty-five different malt whiskies. A blender selects the malt whiskies to be used, usually including some Islay, and vats them together for a couple of years. After that time he mixes the blended malts with patent-still grain whiskies selected, adds coloring, and vats the resulting blend for six or eight months before bottling.

Irish Whisky: Fine whisky comes from Ireland, and it is

Liquor-what is it? 41

made the same way as scotch whisky except that it does not have the smoky flavor.

Canadian Whisky: This is a distinctive product of Canada. The taste of Canadian whisky is owing mainly to lightness of body which keeps the flavor of rye or corn or malted grain from dominating the bouquet. The young whisky is apportioned to different types of cooperage, whence it derives much of its flavor, and then it is blended at maturity. It is manufactured in Canada in compliance with the laws of the Dominion of Canada and contains no distilled spirits less than two years old.

RUM

Because rums are distilled from sugar cane, molasses, and the by-products of sugar manufacture, they are produced in most tropical countries. While there are hundreds of brands, there are only about a dozen types, each type of rum being the product of a different tropical country or group of islands. The type of rum usually takes its name from its place of origin, and each has its own flavor, body, and bouquet.

A few rums are made in one place and shipped else­where for aging and bottling. Such is the case of Martinique rums, which are shipped to France for final export, and with the London Dock Jamaicas, which are sent to England.

Most rums are made from sugar cane, the juice of which is fermented, distilled, rectified, and aged in oak vats.

In the simplest terms, there are three main types of rum: ( 1 ) light bodied, dry flavored rums, principally from Puerto Rico; ( 2 ) heavy bodied, sweet flavored rums, principally from Jamaica; and ( 3 ) the medium rums, neither very light nor very heavy, principally from the Virgin Islands. More specifically, Barbados rums: a fine brandy-type rum from

42 Liquor-what is it?

the Barbados Islands, best used in light punches, cocktails, and Daiquiris. Having a clear flavor, it can be mixed in any type drink without too much rum flavor, although it is slightly heavier flavored than Cuban and Puerto Rican rums.

Cuban Rum: The rum from Cuba is distilled chiefly from sugar-cane juice, with a resulting light sweet flavor. By means of a fine yeast culture and careful distillation, a fine rum is produced which is unequaled for mild-flavored cock­tails, or highballs with soda or plain water. Not available in this country at this time.

Demerara Rum: Guiana (formerly British Guiana) is the home of the Demeraras, which are similar in some respects to dark Jamaicas. The Demeraras have, in addition to the aromatic and pungent flavor of the Jamaicas, a dry burned flavor; and they run higher in proof than others, often being bottled at 160 proof.

Jamaica Rum: Both light and dark types of rum are produced in Jamaica, and both are strong and pungent in flavor. Four factors contribute to the individuality and char­acteristics of Jamaica rums, the combination of which can be duplicated nowhere else: ( 1 ) Soil, climate, and water; ( 2 ) the use of the old pot still; ( 3 ) the ingredients of the wash and its slow fermentation; ( 4 ) aging solely by time in white oak casks.

By law, nothing except the products of sugar—molasses, cane juice, and the by-products of sugar manufacture—may be used in the production of Jamaica rums. Even the coloring must be burned sugar or burned molasses.

Because of the outstanding flavor, Jamaica rums are usually used in combination with milder flavored rums in drinks and are favored by candy and pastry makers.

Martinique Rum: Made in the French West Indies, Martinique rums are similar to Jamaica rums. They are heavy in body, coffee colored, and often, although faintly, have the

Liquor-what is it? 4 3

dry burned flavor of the Demeraras. In many cases the rum produced in Martinique is shipped to France, where it is aged, and reshipped as French rum.

New England Rum: The rum industry in this country dates back to colonial days, when trading ships taking manufactured goods and sundry items to the Caribbean re­turned with sugar, tobacco, and molasses. The molasses was distilled. Since most New Englanders were seafaring people, they made the distillate into rum. Light in body and mild in flavor, New England rum can be used in cocktails.

Puerto Rican Rum: The rum from Puerto Rico is distilled in the same manner as that from Cuba. Light bodied and sweet flavored, it is excellent for delicate drinks. Gold label rums are relatively less dry and have more flavor than the white label ones; but they are generally interchangeable in drink making—except for individual preferences.

Virgin Islands Rum: Rum produced in the Virgin Islands is individual, neither heavy nor light in body and having its own peculiar molasses flavor. In general, it is not favored in this country.

Haitian Rum: The little republic of Haiti produces a delightful brandy-type rum. Rhum Sarthe is one of the finest; it is a rum to be enjoyed in highballs or as a straight liqueur.

Habanero Rum: Mexico distills a very light-bodied, mild-flavored type of rum which is aged in Spanish sherry casks. One of the finest brands is Tenampa.

Philippine Islands Rum: It is difficult to get Philippine rum nowadays. But it used to be a fine rum. The distillation was l ight, similar to that of Puerto Rico, but the flavor was distinctive, faintly reminiscent of vanilla beans and herbs.

Venezuelan Rum: This rum is similar to that produced in Haiti or the Virgin Islands. It has no particular feature, and there is no great demand for it in this country.

4 4 Liquor—what is it?

BRANDY

Brandy is distilled from the fermented juices of ripe grapes or various fruits. The best brandies are usually a blend of several types of brandy so that the result is a smooth, full-flavored product. When used alone, the word brandy implies a grape product. However, brandy may be made from various fruits, and designated as peach brandy, apricot brandy, apple brandy, etc. The finest of all brandies is Cognac.

Cognac: Cognac is distilled from grapes grown in the Charente district in France, the principal city of which is named Cognac. Only brandy from this section may be called cognac. So it follows that while cognac is brandy, not all brandy is cognac. The brandies from this section are aged in oak barrels. Blends of different ages and characteristics are blended skillfully to produce a fine product. Cognac is best after twenty years' aging.

OTHER BRANDIES

Armagnac: Produced in Gers, south of Bordeaux, Arma-gnac is often bottled straight. (Cognac is always blended.) Armagnac matures rapidly and is fine up to about twenty years of age. Sometimes it is even better than a cognac. But cognacs can stand the greater aging because they do not become so heavy.

Apple Brandy: Originally made in the province of Normandy in France, where it is known as Calvados. Dis­tilled from apple cider, this brandy is aged in wood. In this country it is known as Applejack.

California Grape Brandy: Usually distilled from mus­catel wine. Pleasant and fragrant.

Liquor—what is it? 4 5

Spanish Brandy: Made from sherry wine in the Jerez district of Spain. Similar to cognac.

Greek Brandy: Outstanding in flavor, smooth and mellow. Kirsch or Kirschwasser: A cherry brandy made in Switzer­

land, France, and Germany. A distillation of the cherries and pits, highly flavored, used in cocktails and cooking.

Fruit Brandies: Brandy may be made from the fermented juices of many fruits. United States liquor laws require that if sweetening is added, the product must be called a liqueur and not a brandy.

GIN

Gin is a grain-mash distillate redistilled with such aromat-ics as juniper berries, coriander seed, and angelica root; or a rectified spirit may be flavored with essential oils. While there are many types of gin, the most popular is dry gin for cocktails.

Holland Gin: Gin was first made in Holland. There it was and still is highly flavored and aromatic. The mash from which it is distilled contains rye; and spices are added during distillation. Because of its distinctive flavor Holland gin is seldom used for cocktails. Often called schnapps.

Fruit-flavored Gin: Made in several flavors such as orange and lemon, this type of gin is a grain-mash distillation with fruit flavor added during the distilling process.

Old Tom Gin: A highly aromatic gin with sweetening added. When using this gin, use less sugar in drinks.

Plymouth Gin: A combination of dry gin and Old Tom gin. Slightly sweet.

Sloe Gin: Actually not a gin but a liqueur, sloe gin is made from sloe berries or blackthorn plums. It is purplish red and quite sweet.

4 6 Liquor—what is it?

PISCO

Pisco is a brandy distilled from Peruvian wine grapes. If you've ever drunk a Peruvian table wine, you know that the last thing you get in your mouth is a strange woody flavor. That is the essential flavor of Pisco brandy. Because in distilling that table wine into brandy, that distinctive flavor goes into the brandy. The uniqueness of that flavor is mainly due to the soil and climatic conditions of the Peruvian country­side.

The quality of various piscos varies a lot. Supposedly the best comes from the Ica Valley near the post Pisco. Now you wonder, what makes one pisco better than another? When the pisco is a straight distilled brandy, it is a good one. When the distillate is diluted with the addition of more alcohol—to stretch the distilled product—it is not a good pisco. You can make some fine drinks from good pisco.

TEQUILA

Tequila is the distillate of the agave plant. It is usually marketed at 80 per cent proof.

When I first started to tend bar, tequila was a thing nobody drank. Once in a while, I made a Margarita, but very seldom. Only in the last few years, since people have been going to Mexico, have they started to really drink tequila here.

And it's a terrific drinking liquor. It tastes good; it makes a lot of wonderful flavors in mixed drinks.

I strongly urge you to get a good brand of tequila to make your drinks in the first place. There are some doggy ones. Cuervo is a good one and Arandas is a good one, and there are several others that are also good; in fact most of

Liquor—what is it? 4 7

the tequila that comes into the United States is good. I think you will find that the poor tequilas are the ones that are sold right at the border. God, they can taste like the inside of a motorman's glove.

Make a tequila drink carefully, just as you would make any other drink; and a tequila drink will be very well accepted by your guests and the people at your bar. I think that one of the nicest drinks I know how to make is a Margarita on the Rocks; it is a classic.

VODKA

Vodka is a neutral spirit, usually distilled from grains (seldom from potatoes, as is commonly thought), which have been filtered through activated carbon to assure that any taste that the spirits may still have, however slight, is re­moved. To be classified as vodka, the beverage cannot have any aroma or taste. It is not aged, and it is colorless. Vodka may be 80 per cent proof or 100 per cent proof in this country.

So vodka lends itself to mixing with almost any other liquid that a customer particularly likes—such as orange juice to make a Screwdriver, tomato juice to make a Bloody Mary, or dry vermouth to make a Vodka Martini.

L i q u e u r s for b a r s

Absinthe—formerly made in France but now banned, a liqueur containing wormwood, a drug. Substitutes are Pernod Veritas, Anis Herbsaint, and Spanish Ojen.

Advocaat—made in Holland from fresh egg yolks, sugar, and brandy.

Amer Picon—a product of France; a bitter cordial. Anisette—a. clear liqueur made from anise seed and

flavored with bitter almonds, coriander, etc. Aquavit—a clear, potent liquor flavored with caraway

seeds from Scandinavian countries. Arrack Punsch—flavored with Batavia arrack. Benedictine—a liqueur made by the Benedictine monks;

a secret formula reputed to be a combination of herbs, spices, and fine brandy.

Blackberry—flavored with blackberries. Channelle—a spicy liqueur made from cinnamon and

other spices. Chartreuse—a cordial made by an order of monks, the

Carthusian order. Formerly made in France, the order was banned and moved to Spain, where the cordial is now made in Tarragona. Comes in yellow and green, both being made of many ingredients such as spices, herbs, roots, etc.

Cherry—flavored with wild black cherries. Cointreau—a brandy of triple sec orange curaçao. Cordial Médoc—made from orange curaçao, champagne

cognac, and claret from the Médoc district in France.

50 Liqueurs for bars

Crème d'Anana—a liqueur made from fresh pineapple, brandy, and flavored with vanilla.

Crème de Banana-made from bananas and brandy. Crème de Cacao—made from cocoa beans, spices, and

vanilla. Crème de Cassis—made from black currants. A French

liqueur.

Crème de Celeri—made from celery and brandy. Crème de Fine Champagne—a mixture of several cordials

blended with fine champagne cognac. Crime de Fraises—flavored with strawberries. Crime de Menthe—a peppermint liqueur made from

fresh mint and brandy. Comes in three colors—red, green, and white.

Crime de Moka—made from coffee beans and brandy. Crime de Noyaux—made from apricot and peach pits,

and having an almond flavor. Crime de Recco—made from tea leaves, brandy, and

sugar. Crime de Rose—a liqueur made from rose petals. Crime de Vanille—a liqueur made from vanilla beans

and brandy. Crime de Violette—a liqueur having the color and flavor

of violets.

Crime Yvette—similar to crème de violette.

Curaçao—liqueur made from the peels of the bitter curaçao oranges grown in the West Indies, along with peels of oranges, spices, rum, port wine, sugar, and brandy.

Drambuie—a liqueur made from old scotch, honey, herbs, and spices. First made in 1745 in Scotland.

Elixir de Bacardi—a Cuban liqueur made principally from

rum. Flora Alpina—an Italian liqueur made from alpine flower

Liqueurs for bars 51

or edelweiss plant, herbs, and spices. Comes in red, orange, and yellow colors.

Forbidden Fruit—an American liqueur made from the fruit of the shaddock (a type of grapefruit) and cognac.

Fraise—liqueur made from strawberries and brandy. Framboise—liqueur made from raspberries and brandy. Goldwasser—a liqueur containing tiny flakes of gold leaf,

made from spices, ripe figs, lemon peel, herbs, and brandy. Grand Marnier—made from champagne cognac and

orange curaçao. Kahlua—a Mexican coffee liqueur made from coffee

beans, cocoa beans, vanilla, and brandy. Kirschwasser or Kirsch—a liqueur made from wild black

cherries, crushed cherry pits. Kümmel—a clear, potent liqueur distilled from grain and

flavored with spices and caraway seeds. Liqueur de Dessert—called Strega or Galliano, a liqueur

made in Italy from spices, vanilla, and brandy. Liqueur Jaune—imitation yellow chartreuse. Liqueur Verte—imitation green chartreuse. Mandarine—a liqueur made from mandarin oranges and

brandy. Maraschino—a liqueur made from marasca cherries and

crushed pits grown in the Dalmatia district on the west coast of the Adriatic Sea.

Mazarine—an herb liqueur from Argentina, secret formula of the Abbey of Montbenoit.

Mirabelle—a distillation of fermented yellow plums grown in Alsace-Lorraine.

Monostique—imitation benedictine made in South Amer­ica.

Orgeat—flavoring syrup made from almonds. Ouzo—Greek; flavored with anise seed.

52 Liqueurs for bars

Parfait Amour—sweet French liqueur made from lemons, oranges, herbs, and brandy.

Passionola—a non-alcoholic syrup made from passion fruit. Comes in three colors—red, green, and natural.

Peach—flavored with peaches. Pernod—a United States product; carries flavor of star

anise. Perry—a cider made from pears. Prunelle—a liqueur made from prunes or a type of plum

called sloes, and brandy. Quetsche—an unsweetened, colorless liqueur distilled

from fermented juice of prunes. Quince Brandy—made from ripe quince, spices, and

brandy. Rock 6- Rye—made from fruit juice, rock candy, and rye

whisky. Sloe Gin—flavored with sloeberry. Southern Comfort—a high-proof liqueur made in the

United States from a secret formula, reputed to have a brandy and whisky base.

Throughout this book, we generally have no mention of brand names nor anybody's reputation nor anybody's booze in particular. But I've got the hots for this one liquor, Southern Comfort; and, by golly, I think you should use it.

I'm talking to you fellows who have regular cocktail bars and who like to make good drinks. You can specialize in this one liquor and make fabulous drinks. And it is not an expensive thing to do.

I have no personal interest in the Southern Comfort company, I have no stock in it, and they don't know me from Adam's off ox. But on my own I have sold a hell of a lot of their stuff. I am a great fan of Southern Comfort, I've found them a nice company, and I think that they make a wonderful product.

Liqueurs for bars 5 3

I am not going to put into this book all the drinks that you can make with Southern Comfort because that's goofy. You can use Southern Comfort wherever you would ordinarily use Bourbon or brandy, and in a very few cases, rum. Or you can get all the special Southern Comfort recipes by writing to the company or by asking your liquor dealer for them.

Then, if you have little bars—or big bars—that aren't rum slanted (as our Trader Vic bars are), I suggest that you make up some special recipes with Southern Comfort. You can use it in making drinks such as Collinses and Daisies and Sours; and it always gives a wonderful flavor. I made, for instance, what I called a Champagne Apricot. I froze whole peeled apricots in ice-cube trays. For each drink, I put one apricot in a champagne glass, put an ounce of Southern Comfort over it, and filled the glass with champagne. I didn't stir it; I didn't do a damn thing to it; and I had made a fabulous drink.

(If you haven't any Southern Comfort in your bar, sub­stitute Benedictine.)

Swedish Punch—like arrack, but flavored with extracts of tea, lemon, etc.

Triple Sec—white curaçao. Van der Hum—a. liqueur made from spicy South African

plants and tangerine flavored. Vieille Cure—made in France from a secret formula of

aromatic plants and herbs.

Let ' s b e frank a b o u t w i n e

I am not going to begin to talk about European wines. This is not because I don't like them but because this is a bartender's guide for Americans. You can learn about Euro­pean wines elsewhere; there are plenty of references that are a lot more competent to cover that subject than I am.

But I do know something about California wines—enough to talk about them. So I will talk about them a little, and put your mind at ease—if you've had some concerns along this line.

Now you must understand this. When I say, "I say this and I say that," that is exactly what I mean. I am writing only my opinion and I am not God and I can be wrong. But this is the way I feel about California wines; these are my thoughts; and you can believe them or not.

Two things you must remember about California wines: ( 1 ) They must be aged longer than counterpart European wines to be at their best, and ( 2 ) They can be treated a lot rougher than European wines.

About aging: You must age the premium California white wines at least two years after bottling to bring them to their best, and you must age the more important reds for at least three to four years. The white Bordeaux types—Sauvignon Blanc and Dry Semillon—and the German types—Gerwurz-traminer, Traminer, Johannisberg Riesling, Sylvaner, Green Hungarian, Grey Riesling—will age a little faster than the white Burgundy types—Pinot Chardonnay and Pinot Blanc. Give the white Bordeaux types and the German types at

5 6 Let's be frank about wine

least two years of aging in the bottle. And put three to four years of age onto the white Burgundy types to bring them to their majority. The red Bordeaux type Cabernet Sauvignon will need a minimum of three to four years of bottle aging to get into its best bouquets, aromas, flavors. The red Bur­gundy type Pinot Noir should have at least three to five years of botde aging. It is usually good to drink some of the so-called less important reds in about two years after they are marketed; they'll go to hell in eight or nine years. In this category, include all Gamays and most Zinfandels.

About the resilience of California wines: I sent some especially chosen premium California wines to a friend in Texas. There the temperature goes up to 90 and down below 30. That wine has suffered those extremes; and yet that wine has aged beautifully for the last three or four years.

I'm not recommending that you intentionally make it so hard on your wines. But that example does tell something about the soundness of the better California wines.

In order to give your wines their best chance—if you are going to start a cellar of California wines—find the place in your home where the temperature is as even as can be and relatively cool. It could be a basement or a closet. There the wines will prosper pretty well and not disintegrate before their time.

Now let's start at the beginning and talk about California vins ordinaires, the everyday table wines. You are not going to drink fancy wines every day of the week unless you've got a fortune or two fortunes; and even then, you'll most likely want some ordinary table wines some of the time. These ordinary California table wines are good, wholesome, wonderful simple table wines—both in red and white. Their labels are generic, as Burgundy or claret or mountain red or chianti or rose or such for the reds, or chablis or sauterne or rhine wine or mountain white or such for the whites. These

Let's be frank about wine 5 7

labels do not indicate the type of grape used in their making because the wines are usually blends of various grapes from various years from various vineyards. They turn out to be most pleasant, good-drinking wines. Some of the makers of these wines are Italian Swiss Colony, Petri, Gallo . . . I think that these California wines are far superior to the French vin ordinaire (which doesn't come to this country anyway and which, in France, is drunk in unlabeled bottles).

Then we come to the medium level of California wines— the great selection of California wines which are labeled by grape variety but not by vintage year. These wines are named for the grapes from which they are made (by law, they have to be made up of at least 51 per cent of the label grape). But the year of harvest of those grapes is not desig­nated—because the wine is most likely a blend of wines from several years. Naturally, the better wine makers make the better of these. But they are all good wholesome wines.

You might be able to age these non-vintage wines and come out with wines almost as distinctive as when you age the finest of California vintage-dated wines. But I wouldn't take the chance. These might also turn out to be just four or five or whatever years older and still not developed into anything distinctive; they could still be just fine drinking wines and nothing more. That, after all, is what they're really meant to be.

If you are going to age wines and build a good cellar, then buy good vintage wine made by a premium wine maker. And that brings us to the top level of California wines.

The premium California wines are the wines which are labeled by variety and by vintage and made by the finest wine makers. These are the wines to buy for your cellar and for non-everyday drinking. Examples of these are Beau-lieu Private Reserve Cabernet Sauvignon, Stony Hill's Pinot Chardonnay, Louis M. Martini's Gerwürztraminer—when labeled with vintage date.

5 8 Let's be frank about wine

Of course the problem here is that these wines are so much in demand that they are hard to find. The people who know and appreciate these wines buy them up quickly and put them down in their cellars as soon as the wines come out on the market; so it is not long until there is no more available. For example, I think Stony Hill and Hanzell wines are outstanding. But just try to buy them. The total wine production of both vineyards wouldn't be more than 1 0 0 0 or 1 2 0 0 cases a year. So unless you live in northern California or have a special source of supply, you can't get ahold of the wines. We are lucky at Trader Vic's; every year we're given an allotment of some of these wines because we are personal friends of the wine makers and because we feel so strongly about the quality of their wines.

A little of this premium wine goes to the eastern market and otherwise out of California. But let's face it: All of this caliber of wine that is produced in California—every drop of it—could be sold in California.

Now among the varietal wines, there are some that are fine and some that are not so fine.

The wines of our state—I'm being honest—are the Caber­net Sauvignons. Pinot Noir and Pinot Chardonnay are the two most difficult wines to make turn out well in our state. The Pinot Chardonnay can come out fine if it is handled with great skill by the winegrower and wine maker. But forget about Pinot Noir if you hope to have a great, fine, tremendous wine; drink Cabernet Sauvignon instead. The great California Pinot Noir is not being made yet as far as I can see. The Pinot Noirs taste all right, understand; but they are not great; they lack nose.

Now here are some notes about what I think about some specific brands.

Almaden is a large producer, but they also make some

Let's be frank about wine 5 9

darned fine wines. Some of their non-vintage white and reds are delightful; and they are good to drink right now; and that's what I would do with them. However, unlike most non-vintage wines, some of Almaden's just might age very well. So Almaden can stand some watching. They might con­tinue to develop even great quantities of fairly priced wines which could age very well. Almaden makes a Gerwürztra-miner which I think will probably take some age and come out to be a beautiful wine. They are also making a Pinot Chardonnay which I think will age some and not go far wrong.

Beaulieu Vineyards makes the ultimate in California wines—their Cabernet Sauvignon. Beaulieu has the finest Cabernet Sauvignon made. Buy as much of that anytime as you can, put it away, and you're safe. Actually, you can bet your boots that anything that Beaulieu puts its label on in the reds is going to be pretty good. In the whites—maybe fair.

Christian Brothers has a few cask wines that can be not bad but not too good. You have to check them. It might have some wines that you can age, maybe.

The same thing goes for Hanzell. It makes excellent Pinot Chardonnays—just beautiful wines. They are expensive, very expensive. They need aging. Of course you can drink a recent bottling and have a fairly nice Pinot Chardonnay; but if you put three years of age on a bottie, you have a terrific wine.

Inglenook has some of its Cabernet Sauvignon labeled by cask numbers. Those will age very well.

Charles Krug is making some fine wines. The Cabernet Sauvignon is good. Any of the Krug wines will take some aging well because they are good and sound.

You can say great things about Louis M. Martini wines. Anybody can say, "Louis Martini is better than Beaulieu,"

60 Let's be frank about wine

or "Beaulieu is better than Louis Martini"; he's just blowing his horn. That is just a matter of taste. Both firms have taken a lot of time to make their wines. Louis Martini has made a Mountain Zinfandel that is a beautiful thing, and so is his Barbera. Louis Martini is an experimenter with wine as well as a great vintner. Mainly, I mean to talk about table wines, but I will take my hat off to Louis Martini for his beautiful dessert wine, Moscato Amabile. You don't drink too much of it. But it is fabulous—if you can get it.

Paul Masson turns out some non-vintage wine that is nice for drinking the way it is now—very nice.

Robert Mondavi wines are new, untried yet. I would be a little cautious; but Bob Mondavi will make some good wines.

Stony Hill's Pinot Chardonnay is excellent. Nobody else touches it—nobody. But you've got to put some aging years on it before you drink it—at least three years. Buy each year and build up your stock. Don't just buy five cases of Stony Hill and wait three years and drink it. Buy it every year if you can get it.

Wente Bros, should head the fist as far as white wines are concerned. The firm is in the Livermore Valley. It has been growing white wine grapes since the year one. The family has been in the white wine business for ages. They sincerely try 365 days a year to make good white wine and they do.

I think that to compare California wines with French wines is kind of silly. California and France have different soils and climates. The two areas have different economies (French labor is a lot cheaper than California labor, for example). We have different wine-making experience (the French have been making wines for hundreds of years, and Californians have been at it for a little over thirty-five years). The marketing systems are different (California wines are

Let's be frank about wine 61

usually distributed by a liquor dealer; he also handles scotch, Bourbon, gin, and vodka; and he doesn't give a damn about selling wine because he doesn't make much money at it and because wine is a lot of trouble to handle properly. French distributors in France make a special profession of aging, handling, caring for, and marketing wines only).

I tell you, you can find some French wines in France that are pretty bad. And then, of course, you can go to the Burgundy country in La Tache or Richebourg and find wines that are so exceptional that California Pinot Noirs won't begin to match. However, with our top-run California Cabernet Sauvignons, we can hold a good line with the finest Bordeaux in France—with the exception of Château Lafite, Chateau Mouton-Rothschild, and Château Margaux.

Now about wine with food: I went to a small dinner party the other night at a small

and very swanky French restaurant in San Francisco. I was a guest at the party, and my host said, "Vic, you know wine; please order the wine." He handed me a thick wine list of mostly expensive French wines. I said to the other guests, "Now do you want to drink red wine or white wine?" One said, "Well, I'm going to have lamb." Another said, "I'm going to have beef." "Well," I said, "I'm going to eat fish; and what, really, does what you're going to eat have to do with it when you come right down to the nitty-gritty? What's the difference? Do you mean that you're going to follow the old tradition that you have to have certain kinds of wine with certain kinds of meats?"

Now here we were at an informal dinner party just among friends. And when I asked for their real answers to my question, one said, without a moment of hesitation, "Gee, I like white wine." Another said, "I like white wine." And it so happens that I like white wine. So I ordered some Ger-wurztraminer, a California wine; it cost five dollars a bottle.

62 Let's be frank about wine

It was nicely made; and it was just as good a white wine for the kind of dinner that we were having as if we had ordered the rarest white wine or red wine on the list and paid a lot of money for it.

This is the point that I'm trying to drive home: Is it important to drink a red wine because you're having roast beef because it says to in the book and because some fellow two hundred years ago said that you have to drink red wine with red meat? Well, I think that if you like and enjoy white wine, you should drink it. I think you should drink what you want to drink with anything anytime of the day. If you want to drink white wine with roast beef or red wine with fish, have what you want. I personally don't like red wine with fish because somehow or other, it usually doesn't taste just right. But I do like white wine with roast beef or lamb or pork or veal or chicken; and if I like it, I'm going to drink i t

I think that we Americans should start to realize that we should eat and drink what we feel like drinking, and not what someone else dictates—that is, if we know what we truly like.

On the other hand, a lot of people try to be experts and don't know how. For example: At that same party, my dinner partner said to me, "My son is a wine connoisseur; and he says that if you take the cork out of a bottle two hours before you serve it, the wine gets much better." And I said to her, "Just how old is your son?" "Twenty-six." "Well," I said, "my dear lady, your son hasn't eaten enough food nor drunk enough wine to pass a judgment. Now if you really want to find out for yourself, get a couple of bottles of your favorite wine. Open one botde now, and in two hours, open the other botde. Pour both of the wines out, taste, and then judge. You have to be a real expert to tell the difference."

You and Joe Dokes and Peter, Paul, and John Smith will

Let's be frank about wine 6 3

never in your lives know the wee differences; you don't need to be bothered with all the unnecessary fuss.

If you are an exceptional wine taster and know wine in the great manner, then, of course, you can open the wine to let it breathe, decant it, and go through the whole ritual and rigmarole; and you may notice a difference. If you are just a general appreciator of good food and good wine, you may find that all this poppycock about what you must do is really silly and an unnecessary custom for you.

My big point: Drink the wine you like with whatever food you're having. And enjoy wine; don't get knotted up over inappropriate old rules.

Aperitifs in bot t l e s

Now I want to say something about before-dinner aperitifs of all sorts—such things as Campari, Dubonnet, Lillet, Byrrh, St. Raphael, Amer Picon . . . The best way I have found to enjoy them—except for Picon and possibly Campari—is on the rocks with a twist of lemon peel; twirl them around a little bit. To me, they are all delightful drinks, very interesting, and they can take the place of a lot of cocktails with heavy alcohol contents when you don't want to drink much alcohol.

I find straight Campari and Amer Picon a litde bitter, so you might want to add a little grenadine and soda to these, then serve them on the rocks. Amer Picon is a drink which has, unfortunately, never taken over in this country. But try it this way; and you'll have found a really wonderful drink. Put one ounce Amer Picon over ice cubes in a four-ounce glass or an old fashioned glass, add a little grenadine and three ounces of soda.

D r i n k s , c o c k t a i l s , e t c .

Cocktails are mostly little drinks made up from people's screwy ideas of what tastes good or sounds better. They are usually invented during the middle stages of a beautiful glow.

Among the hundreds of cocktails—some with the most gosh-awful names and outlandish ingredients—comparatively few have weathered the years so they are still ordered every­where. Outstanding among the surviving classics are Martinis, Manhattans, Side Cars, Old Fashioneds, Gimlets, and Dai­quiris.

Most cocktails—whatever the name—are just slight varia­tions of a few good standard recipes. The inventor just substitutes one flavoring for another, changes the proportions, or adds a dash of this or a drop or two of that, and gives the concoction another name. Many times, the head bartender at one of the better joints will begin with a well-known cocktail formula, add another exotic and pleasant ingredient, make a few extra passes at it, and name it after a visiting celebrity. There is much fanfare as the newly created drink is presented to the honored guest, who drinks it with gusto or ladylike appreciation, as the case may be. Chances are that the drink catches on and becomes a specialty of the house.

The following cocktail recipes are grouped according to the basic liquor used. Sometimes, however, it is difficult to determine a basic ingredient. So you can often find the drink most readily by referring to it by name in the index.

B r a n d y

AMERICAN BEAUTY COCKTAIL

1/2 ounce brandy 1/2 ounce French vermouth 1/2 ounce orange juice 1/2 ounce grenadine Port wine Shake brandy, vermouth, orange juice, and grenadine with ice cubes. Strain into chilled cocktail glass. Add a float of port wine.

B E T W E E N T H E SHEETS

1/2 ounce brandy 1/2 ounce Cointreau Vz ounce light Puerto Rican rum Mix or shake well in commercial drink mixer or cocktail shaker 3/4 full of ice cubes. Strain into chilled champagne saucer. Add a twist of lemon peel.

B O M B A Y COCKTAIL

V/2 ounce French vermouth 1/2 ounce Italian vermouth 1 ounce brandy 1/4 ounce Pernod or Herbsaint 1/2 teaspoon curaçao Stir well with ice cubes. Strain into 3-ounce cocktail glass.

70 Drinks, cocktails, etc.

BONNIE PRINCE CHARLES

1 ounce cognac 1/2 ounce Drambuie Juice of 1/2 lime Shake with ice cubes. Strain into chilled cocktail glass.

BRANDY AND SODA

2 ounces brandy 6 ounces club soda Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.

BRANDY C H A M P E R E L L E COCKTAIL

3/4 ounce cognac 3/4 ounce curaçao 3 drops Angostura bitters Stir and serve in a small wine glass.

BRANDY COCKTAIL

2 ounces brandy 1/4 teaspoon sugar syrup 2 dashes bitters Stir well with ice cubes. Strain into 3-ounce cocktail glass. Add a twist of lemon peel.

BRANDY COLLINS

Substitute brandy for gin in Tom Collins.

BRANDY FANCY COCKTAIL

11/2 ounces brandy 2 dashes orange bitters 3 dashes maraschino liqueur 2 drops Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 71

BRANDY FLIP

1 egg 1 teaspoon bar sugar 11/2 ounces brandy 2 teaspoons fresh cream (optional) Shake with ice cubes. Strain into 5-ounce flip glass. Dust with grated nutmeg.

BRANDY GUMP COCKTAIL

11/2 ounces brandy Juice of 1/2 lemon Y2 teaspoon grenadine Shake with ice cubes. Strain into 3-ounce cocktail glass.

BRANDY HIGHBALL

2 ounces brandy Ginger ale or club soda Pour brandy over 1 ice cube in an 8-ounce highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired. Stir gendy.

BRANDY TODDY

1/2 teaspoon bar sugar 2 teaspoons water 2 ounces brandy Stir sugar with water to dissolve in old fashioned glass. Add 1 ice cube and brandy, and stir. Add a twist of lemon peel.

BRANDY VERMOUTH COCKTAIL

11/2 ounces brandy 1/2 ounce Italian vermouth 1 dash Angostura bitters Shake with cracked ice. Strain into chilled cocktail glass.

72 Drinks, cocktails, etc.

BUILDER-UPPER

Spiral-cut peel of 1 lemon Juice of 1 lemon 1 ounce Benedictine 11/2 ounces cognac Club soda Place lemon peel in chimney glass. Add ice cubes, lemon juice, Benedictine, and cognac. Stir. Fill glass with soda.

CARROL COCKTAIL

1 ounce brandy 1/2 ounce Italian vermouth Stir with cracked ice. Strain into chilled cocktail glass. Add pickled walnut or onion.

CASTLE DIP COCKTAIL

3/4 ounce apple brandy 3/4 ounce white crème de menthe 3 dashes Pernod Stir with cracked ice. Strain into chilled cocktail glass.

CHAMPS ELYSEES COCKTAIL

1 ounce cognac lA ounce green Chartreuse 1 teaspoon lemon juice 2 drops Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 7 3

CLASSIC COCKTAIL

Juice of 1/4 lemon 1/4 ounce curaçao 1/4 ounce maraschino liqueur 1 ounce brandy Shake with ice cubes. Strain into sugar-frosted chilled cock­tail glass.

COGNAC COCKTAIL

3/4 ounce cognac 3/4 ounce lemon juice 1 dash Cointreau 1 dash orange bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

COGNAC HIGHBALL

2 ounces cognac Ginger ale or club soda Pour cognac over 1 ice cube in a highball glass. Fill with gin­ger ale or soda. If desired, add a twist of lemon peel. Stir gently.

CORPSE REVIVER—1

1 ounce cognac 1/2 ounce calvados or apple brandy 1/2 ounce Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

7 4 Drinks, cocktails, etc.

EAST INDIA COCKTAIL—1

11/2 ounces brandy 3 dashes maraschino liqueur 3 dashes Angostura bitters 1 teaspoon curaçao 1 teaspoon raspberry syrup Shake with ice cubes. Strain into chilled cocktail glass.

EAST INDIA COCKTAIL—2

11/2 ounces brandy 1/4 ounce pineapple juice VA ounce curacao 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass.

EAST INDIA COCKTAIL—3

IV2 ounces brandy V2 teaspoon pineapple juice V2 teaspoon curacao 1 teaspoon Jamaica rum 1 dash bitters Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel, and add a cherry.

EAST INDIA COCKTAIL—4

11/4 ounces French vermouth 11/4 ounces sweet sherry 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 7 5

HARVARD COCKTAIL

3/4 ounce brandy 3/4 ounce Italian vermouth 1 dash sugar syrup 2 dashes Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass.

HORSE'S HIGHBALL

4 ounces brandy 2 dashes Pernod or Herbsaint 3 dashes Angostura bitters 1 teaspoon lemon juice 1 teaspoon sugar syrup 1 egg Club soda Shake all ingredients except soda with ice cubes. Strain into tall highball glass. Add ice cubes. Fill glass with soda. Dust with grated nutmeg.

HORSE'S NECK

Spiral-cut lemon peel 2 ounces brandy 1 dash Angostura bitters Ginger ale Drop lemon peel into highball glass with end hanging over edge of glass. Fill glass with ice cubes. Add brandy and bitters. Fill glass with ginger ale.

76 Drinks, cocktails, etc.

Ichbien. What the hell is it? I don't know. Maybe you'll like it. ICHBIEN

11/2 ounces brandy 1/2 ounce curaçao 4 ounces fresh milk 1 egg yolk Shake with ice cubes. Strain into tumbler. Dust with grated nutmeg.

ITALIAN STINGER

1 ounce brandy 1/2 ounce Galliano Pour brandy and Galliano into an old fashioned glass filled with ice cubes. Stir well.

Drinks called Itchiban, Ichbien. What the hell? ITCHIBAN

3 ounces brandy 1/2 teaspoon crème de cacao 1/2 teaspoon Benedictine

1 egg Shake well with ice cubes. Strain into 12-ounce glass. Dust with grated nutmeg.

J A N E T HOWARD COCKTAIL

11/2 ounces brandy I teaspoon orgeat syrup 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel. Serve with ice-water chaser.

Drinks, cocktails, etc. 7 7

MOONRACKER COCKTAIL

1/2 ounce brandy 1/2 ounce Dubonnet 1/2 ounce peach brandy 1 dash Pernod Shake with ice cubes. Strain into chilled cocktail glass.

SOUTHERN CROSS COCKTAIL

1 ounce brandy 1 ounce Virgin Islands rum Juice of 1/2 lime 1/2 teaspoon sugar 1 dash curaçao Carbonated water Shake all ingredients except carbonated water with ice cubes. Strain into chilled double cocktail glass. Add a squirt of car­bonated water.

Gin

Acacia Cocktail. Sounds like a lousy drink. ACACIA COCKTAIL

1 ounce gin 1/2 ounce Benedictine 2 dashes kirschwasser Shake with ice cubes. Strain into chilled cocktail glass.

ALLEN COCKTAIL

1 ounce gin V2 ounce maraschino liqueur 1 dash lemon juice Stir with ice cubes. Strain into chilled cocktail glass.

AMBER DREAM

1 ounce gin 1/2 ounce Italian vermouth 1/2 teaspoon Chartreuse 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass. Variation: Increase Chartreuse to ¥2 ounce.

8o Drinks, cocktails, etc.

AMSTERDAM COCKTAIL

1 ounce Holland gin 1/2 ounce orange juice 1/2 ounce cointreau 4 dashes orange bitters Shake with ice cubes. Strain into chilled cocktail glass.

ANTS IN T H E PANTS COCKTAIL

1 ounce gin 1/2 ounce Grand Marnier 1/2 ounce Italian vermouth 1 dash lemon juice Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

BEE'S KNEES

1 ounce gin Juice of 1/4 lemon 1 teaspoon honey Shake with shaved ice. Strain into chilled cocktail glass.

BERMUDA BOUQUET

11/2 ounces gin 1 ounce apricot brandy 1 teaspoon grenadine 1/2 teaspoon curaçao Juice of 1/4 orange Juice of 1/2 lemon 1 teaspoon bar sugar Shake with ice cubes. Strain into 8-ounce highball glass.

Drinks, cocktails, etc. 81

BERMUDA COCKTAIL

13/4 ounces gin 3/4 ounce peach brandy 2 dashes grenadine 2 dashes orange juice Shake with ice cubes. Strain into large chilled cocktail glass.

BERMUDA HIGHBALL

3/4 ounce gin 3/4 ounce brandy 3/4 ounce French vermouth Ginger ale or club soda Pour gin, brandy, and vermouth over 1 ice cube in 8-ounce highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired, and stir.

BERMUDA ROSE COCKTAIL

2 ounces gin 3/4 ounce apricot brandy 2 dashes grenadine Shake with ice cubes. Strain into chilled cocktail glass.

BERMUDIAN COCKTAIL

1 ounce gin 1/2 ounce grenadine 1/2 ounce apricot brandy 1/2 teaspoon lemon juice 1/2 teaspoon bar sugar Shake with ice cubes. Strain into chilled cocktail glass.

82 Drinks, cocktails, etc.

B E T W E E N DECKS

1/2 lime 3/4 ounce cranberry juice 11/2 ounces orange juice 1/4 ounce sugar syrup 2 ounces gin Squeeze lime juice into electric drink mixer over 1 scoop shaved ice; save lime shell. Add remaining ingredients, and blend. Pour into 10-ounce glass. Add spent lime shell. Decorate with fresh mint and fresh fruit stick.

BICH'S COCKTAIL

1 ounce gin 1/2 ounce Kina Lillet 1 dash Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass.

BLACKJACK COCKTAIL

1 ounce gin 1/2 ounce kirschwasser 1/2 ounce crème de cassis Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

BLACKOUT COCKTAIL

13/4 ounces gin 3/4 ounce blackberry brandy Juice of 1/2 lime Shake with ice cubes. Strain into chilled cocktail glass.

BLACKTHORN COCKTAIL—3

1 ounce gin 1/2 ounce Dubonnet 1/2 ounce kirschwasser Stir with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 8 3

BLOSSOM COCKTAIL

1 ounce gin 1 ounce orange juice 1 dash orange bitters 1 dash grenadine 1/2 egg white Shake with ice cubes. Strain into chilled double cocktail glass.

This recipe is as near as we know to the original formula. BRONX COCKTAIL (ORIGINAL)

1 ounce gin 1/2 ounce orange juice 1 dash French vermouth 1 dash Italian vermouth Shake with ice cubes. Strain into chilled cocktail glass.

BRONX COCKTAIL ( D R Y )

1 ounce gin 1 ounce French vermouth Juice of 1/4 orange Shake with ice cubes. Strain into chilled cocktail glass. Add a thin slice of orange.

BRONX GOLDEN COCKTAIL

Same as Bronx Cocktail except add 1 egg yolk

BROOKLYN COCKTAIL

1 ounce gin 1/2 ounce Italian vermouth 2 dashes orange juice 1/2 egg white Shake with ice cubes. Strain into chilled cocktail glass. Dust with grated nutmeg.

84 Drinks, cocktails, etc.

CAFE DE PARIS COCKTAIL

11/2 ounces gin 1 egg white 1 teaspoon Pernod or Herbsaint 1 teaspoon fresh cream Shake well with ice cubes. Strain into chilled 4-ounce cock­tail glass.

CHARLIE LINDBERGH COCKTAIL

3/4 ounce Plymouth gin 3/4 ounce Kina Lillet 2 dashes Pricota 2 dashes orange juice Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

CLARIDGE COCKTAIL

3/4 ounce gin 3/4 ounce French vermouth 1/2 ounce apricot brandy 1/2 ounce triple sec Stir well with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 8 5

CLOVER CLUB COCKTAIL

11/2 ounces gin 4 dashes grenadine Juice of 1/2 lime or lemon 1 egg white Shake with ice cubes. Strain into chilled double cocktail glass. Variation: Increase grenadine to 1/2 ounce.

CLOVER L E A F COCKTAIL

Same as Clover Club Cocktail except decorate with a mint leaf on top.

CLUB COCKTAIL

11/2 ounces gin 3/4 ounce Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass. Add a cherry or an olive.

This is one of our old drinks. The colonel's big opu: the colonel's big belly. COLONEL'S BIG OPU

Juice of 1/2 lime 1 ounce gin 1 ounce triple sec 2 ounces champagne Shake lime juice, gin, and triple sec well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pour into 10-ounce pilsener glass. Float champagne.

8 6 Drinks, cocktails, etc.

COLONIAL COCKTAIL

1 ounce gin 1/2 ounce grapefruit juice 3 dashes maraschino liqueur Shake with ice cubes. Strain into chilled cocktail glass. Add an olive.

CORNELL COCKTAIL

1 ounce gin 3 dashes maraschino liqueur 1 egg white Stir with cracked ice. Strain into chilled cocktail glass.

CREOLE COCKTAIL

1/2 ounce gin 1/2 ounce French vermouth 1 dash orange bitters 2 dashes Herbsaint Stir with ice cubes. Strain into chilled cocktail glass.

D.O.M. COCKTAIL

11/2 ounces gin 1 teaspoon orange juice 1 teaspoon Benedictine Shake with ice cubes. Strain into chilled cocktail glass.

DEMPSEY COCKTAIL

3/4 ounce gin 3/4 ounce calvados 2 dashes Pernod 2 dashes grenadine Stir with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 8 7

DEPTH CHARGE COCKTAIL

3/4 ounce gin 3/4 ounce Kina Lillet 2 dashes Pernod Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

DU BARRY COCKTAIL

1 dash bitters 3/4 ounce French vermouth 1/2 teaspoon Pernod or Herbsaint 11/2 ounces gin Stir well with ice cubes. Strain into chilled cocktail glass. Add a thin orange slice.

Here are all kinds of Dubonnet cocktails. Take your pick. Give me Dubonnet on the rocks with a twist of lemon peel. DUBONNET COCKTAIL

3/4 ounce gin 3/4 ounce dark Dubonnet Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel. Variations: ( 1 ) Moisten chilled cocktail glass with French ver­mouth and toss out; add 2 dashes maraschino liqueur to above formula. ( 2 ) Add 1 dash orange bitters to above formula. ( 3 ) Add 1 dash French vermouth to above formula.

DUBONNET DRY COCKTAIL

1 ounce gin 1/2 ounce dark Dubonnet Stir with cracked ice until cold. Strain into chilled small pil-sener or other cocktail glass. Add a twist of lemon peel.

8 8 Drinks, cocktails, etc.

Half dozen of these, and you'll shake for a week.

EARTHQUAKE COCKTAIL

1/2 ounce gin 1/2 ounce Bourbon 1/2 ounce Pernod Shake with ice cubes. Strain into chilled cocktail glass.

F A L L E N ANGEL COCKTAIL

Juice of 1 lemon or 1/2 lime 11/2 ounces gin 1 dash bitters 1/2 teaspoon white crème de menthe Shake with ice cubes. Strain into chilled cocktail glass. Add a cherry.

FAROLITO

1 ounce gin 1/2 ounce green crème de menthe 1/4 ounce Pernod 1 dash grenadine Shake gin, creme de menthe, and Pernod well in commercial electric drink mixer (or in shaker can with mixing glass) 3/4 filled with ice cubes. Strain into chilled cocktail glass. Add grenadine, letting it settle at the bottom of the glass.

F E R N E T BRANCA COCKTAIL

1 ounce gin 1/2 ounce Italian vermouth 1/2 ounce Fernet Branca Stir with ice cubes. Strain into chilled cocktad glass. Add a cherry.

Drinks, cocktails, etc. 89

FLAMINGO COCKTAIL

11/4 ounces gin Juice of 1/2 lime 1/2 ounce apricot brandy 1 teaspoon grenadine Shake with ice cubes. Strain into chilled cocktail glass.

GATO

1 ounce gin 1 teaspoon bar sugar 6 fresh strawberries Blend in electric drink mixer with 1/2 scoop of shaved ice. Strain into chilled champagne saucer. Decorate with a whole fresh strawberry.

GENE TUNNEY COCKTAIL

1 ounce Plymouth gin 1/2 ounce French vermouth 1 dash orange juice 1 dash lemon juice Stir with ice cubes. Strain into chilled cocktail glass. Add a maraschino cherry.

GIBSON

11/2 ounces gin 1 light dash French vermouth Stir with ice cubes. Strain into a chilled cocktail glass. Dec­orate with a pickled onion.

90 Drinks, cocktails, etc.

G I M L E T — 1

1 ounce gin 1 ounce Rose's unsweetened lime juice 1/2 ounce sugar syrup Shake with ice cubes. Strain into chilled cocktail glass. Float a thin slice of lime.

GIMLET—2

11/2 ounces gin 1/2 ounce Rose's sweetened lime juice Shake and strain into chilled pilsener glass or cocktail glass. Float a thin slice of lime.

GIMLET—3

3/4 ounce Plymouth gin 3/4 ounce Rose's unsweetened lime juice Stir with ice cubes. Strain into chilled cocktail glass.

GIN AND BITTERS

1 dash Angostura bitters 2 ounces gin Moisten inside of chilled cocktail glass with bitters, and toss out. Add gin. Serve with ice-water chaser.

GIN AND CAMPARI

1 part bitter Campari 1 part gin Stir with ice cubes. Strain into chilled cocktail glass. Variation: Pour over ice cubes in an old fashioned glass. Stir.

Drinks, cocktails, etc. 91

GIN AND I T

2 ounces gin 1 ounce Italian vermouth Stir and serve in cocktail glass. (NO ice.)

GIN AND TONIC

1/2 lime IV2 ounces gin Quinine water Squeeze lime juice into 12-ounce chimney glass filled with ice cubes; drop in spent shell. Add gin. Fill with quinine water. Stir very gendy.

GIN SLING

1 teaspoon bar sugar 1 teaspoon water Juice of 1/2 lemon 2 ounces gin Dissolve sugar in water and lemon juice in old fashioned glass. Add gin and 2 ice cubes. Stir. Add a twist of orange peel.

GOLF COCKTAIL

1 ounce gin 1/2 ounce French vermouth 2 dashes Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add an olive.

92 Drinks, cocktails, etc.

H A R L E M COCKTAIL

3/4 ounce pineapple juice 11/2 ounces gin Vz teaspoon maraschino liqueur Shake with ice cubes. Strain into chilled cocktail glass. Dec­orate with 2 or 3 pineapple chunks.

HAWAII COCKTAIL

3/4 ounce gin 3/4 ounce pineapple juice 1 dash orange bitters 1/2 egg white Shake with ice cubes. Strain into chilled champagne saucer.

HONOLULU COCKTAIL—1

1 dash bitters 1/4 teaspoon orange juice 1/4 teaspoon pineapple juice 1/4 teaspoon lemon juice 1/2 teaspoon bar sugar 11/2 ounces gin Shake well with ice cubes. Strain into chilled cocktail glass.

HONOLULU COCKTAIL—2

3/4 ounce gin 3/4 ounce maraschino liqueur 3/4 ounce Benedictine Stir well with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 93

KAMAAINA (OLD TIMER)

2 ounces 7-Up 1/2 ounce lemon juice 1/2 ounce triple sec 1 ounce Lopez coconut cream 1 ounce gin Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pour into ceramic coconut. Decorate with fresh mint and fruit stick.

KNICKERBOCKER COCKTAIL

teaspoon Italian vermouth 3/4 ounce French vermouth 11/2 ounces gin Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

LEAP YEAR COCKTAIL

11/4 ounces gin 1/2 ounce orange flavored gin 1/2 ounce Italian vermouth 1/4 teaspoon lemon juice Shake well with ice cubes. Strain into chilled cocktail glass.

LICIA ALBANESE

1 part bitter Campari 3 parts gin Pour over ice cubes in an old fashioned glass. Add a twist of lemon peel.

9 4 Drinks, cocktails, etc.

L I M E RICKEY

1/2 lime 1/2 teaspoon bar sugar 2 ounces gin Club soda In an old fashioned glass, crush lime with sugar. Add ice cubes and gin. Stir. Fill glass with soda.

LONDON COCKTAIL

2 ounces gin 2 dashes orange bitters 1/2 teaspoon sugar syrup 1/2 teaspoon maraschino liqueur Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

Try this. This is a hell of a drink. M A J O R B A I L E Y

1/4 ounce lime juice 1/4 ounce lemon juice 1/2 teaspoon bar sugar 12 mint leaves 2 ounces gin Muddle lime juice, lemon juice, sugar, and mint leaves well. Pour into a 12-ounce chimney glass filled with shaved ice. Add gin. Stir gently until glass is frosted. Chill for 30 minutes. Decorate with a mint sprig. Serve with straws.

Martinis, oh boy! More things are put out and called a Martini than there are beans in all of Heinz's cans.

Here, we give you the formula for the current style, and then we give you the formula for the old style. From there on, you're on your own—whether you want to wave the vermouth

Drinks, cocktails, etc. 9 5

bottle over the gin or whether you want to put in a few drops, or what amounts of either; all that is entirely up to you. A Martini is strictly how you want to make it or how your cus­tomer wants you to make it.

When I was tending bar, I could never make a good Martini, and I can't make a good one today. My wife makes our Martinis or our cook makes Martinis, but if I make a Martini, it's a lousy drink. Why, I don't know. On the other hand, I once had a little bartender by the name of Joe Peppers who used to make the finest Martinis. And people would come from all over the city to have one of his Martinis.

MARTINI—1

11/2 ounces gin 1 light dash French vermouth Stir with ice cubes in a mixing glass. Strain into chilled cocktail glass. Dcorate with a stuffed olive.

MARTINI—2

11/2 ounces gin 1/2 ounce French vermouth 1 dash orange bitters Stir with ice cubes in a mixing glass. Strain into chilled cock­tail glass. Decorate with a stuffed olive.

MARTINI ( M E D I U M D R Y )

1 ounce gin 1/4 ounce French vermouth 1/4 ounce Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass. Decorate with a stuffed olive.

9 6 Drinks, cocktails, etc.

MARTINI (SPECIAL D R Y )

1 ounce gin 1/4 ounce French vermouth 1/2 teaspoon Pernod Stir with ice cubes. Strain into chilled cocktail glass. Decorate with a pearl cocktail onion.

MARTINI ( S W E E T ) — 1

11/2 ounces gin 1 dash Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass. Decorate with a cherry.

MARTINI ( S W E E T ) — 2

1 ounce gin 1/2 ounce Italian vermouth 1 dash orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

MARTINI B O W L

Gin French vermouth Mix gin and vermouth in the proportions you use when mak­ing Martinis (4, 5, or 6 parts of gin to 1 of vermouth). Pour over a large block of ice in a punch bowl. Add spiral-cut lemon peels. Ladle into well-chilled cups.

MARTINI ON T H E ROCKS

11/2 ounces gin 1 light dash French vermouth Stir with ice cubes. Strain over ice cubes in a chilled old fashioned glass. Add a twist of lemon peel and/or a stuffed olive, if desired.

Drinks, cocktails, etc. 97

MERRY-GO-ROUND COCKTAIL

1 ounce gin 1/4 ounce French vermouth 1/4 ounce Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass. Add a green olive and a twist of lemon peel.

MILLION DOLLAR COCKTAIL

2 teaspoons pineapple juice 1 teaspoon grenadine 1 egg white 3/4 ounce Italian vermouth 11/2 ounces gin Shake well with ice cubes. Strain into chilled large cocktail glass.

M I N T COLLINS

Juice of 1/2 lemon 2 ounces mint-flavored gin Carbonated water Shake lemon juice and gin well with ice cubes. Strain into 12-ounce chimney glass. Add several ice cubes. Fill glass with carbonated water. Stir gently. Decorate with lemon slice, orange slice, and a cherry. Serve with straws.

MISTER MANHATTAN COCKTAIL

4 mint sprigs 1 cocktail sugar cube 1/4 teaspoon lemon juice 1 teaspoon orange juice 11/2 ounces gin Muddle all ingredients. Shake with ice cubes. Strain into chilled cocktail glass.

9 8 Drinks, cocktails, etc.

MOULIN ROUGE COCKTAIL

11/2 ounces sloe gin 3/4 ounce Italian vermouth 1 dash bitters Stir with ice cubes. Strain into chilled cocktail glass.

NORTH POLE COCKTAIL

1 egg white 1/2 ounce lemon juice 1/2 ounce maraschino liqueur 1 ounce gin Whipped cream Shake all ingredients except cream with ice cubes. Strain into chilled cocktail glass. Top with whipped cream.

ORANGE BLOSSOM—1

1 ounce gin 11/2 ounces orange juice Shake with ice cubes. Strain into chilled saucer champagne glass.

ORANGE BLOSSOM—2

11/A ounces gin Juice of 1/2 orange Shake with ice cubes. Strain into chilled cocktail glass.

ORANGE BLOSSOM—3

1/2 ounce Old Tom gin 1/2 ounce orange juice 1/2 ounce Italian vermouth Shake with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 99

ORGEAT COCKTAIL 3/4 ounce gin 3/4 ounce orgeat 1 teaspoon orange juice Shake with ice cubes. Strain into chilled cocktail glass.

PALMS COCKTAIL

1 ounce gin 1/4 ounce French vermouth 1/4 ounce Italian vermouth 1 dash curaçao 1/2 egg white Shake with ice cubes. Strain into chilled large cocktail glass.

PASSION FRUIT COCKTAIL

Juice of 1/2 lime 1/2 ounce passion fruit nectar 1 ounce gin Hand shake with ice cubes. Strain into chilled tiki stem cock­tail glass.

PENDENNIS COCKTAIL—1

1 ounce gin Vz ounce apricot brandy Juice of 1/2 lime 1 dash Peychaud bitters Shake with ice cubes. Strain into chilled cocktail glass.

PENDENNIS COCKTAIL—2

1 ounce gin 1/2 ounce apricot brandy 1/2 ounce French vermouth Shake with ice cubes. Strain into chilled cocktail glass.

100 Drinks, cocktails, etc.

P E R F E C T COCKTAIL

1/4 ounce French vermouth 1/4 ounce Italian vermouth 11/2 ounces gin 1 dash bitters Stir with ice cubes. Strain into chilled cocktail glass.

PINK GIN

11/2 ounces gin 1 dash Angostura bitters Stir with ice cubes. Strain into chilled tiki stem or small pilsener cocktail glass.

PINK GOODY COCKTAIL

1/2 ounce gin 1/2 ounce light Puerto Rican rum 1/2 ounce lemon juice 1 dash maraschino liqueur Shake with ice cubes. Strain into chilled cocktail glass.

PINK LADY—1

1 ounce gin 1 dash grenadine 1 ounce fresh cream Shake in commercial electric mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled saucer cham­pagne glass.

PINK LADY—2

1 egg white 1 dash grenadine 1 dash sugar syrup 1/2 ounce lemon juice 1 ounce gin

Drinks, cocktails, etc. 1 0 1

Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled tiki stem or other large saucer champagne glass. Dust with grated nutmeg.

POGO STICK

Juice of 1/2 lime 3/4 ounce frozen concentrated pineapple-

grapefruit juice, undiluted 2 ounces gin Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into footed iced-tea glass. Add ice cubes. Decorate with fresh mint and a rock candy stick.

RACQUET CLUB COCKTAIL

1 ounce gin 1/2 ounce French vermouth 1 dash orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

This is from the Raffles Bar in the Raffles Hotel in Singapore. A great drink with a great reputation. And it's an easy drink to make.

RAFFLES BAR GIN SLING

1/2 lime 1 dash Angostura bitters 1 ounce Cherry Heering 2 ounces Old Tom gin Ginger beer Benedictine Squeeze lime juice into tall footed highball glass filled with ice cubes; save shell. Add bitters, Cherry Heering, and gin. Fill glass with ginger beer. Stir. Add a float of Benedictine. Decorate with spent lime shell, fresh mint, and a stirrer.

102 Drinks, cocktails, etc.

SAFARI TONIC

11/2 ounces gin Lemon wedge Quinine water Pour gin over ice cubes in an 8-ounce glass. Squeeze in lemon juice; drop in shell. Fill glass with chilled tonic. Stir lighdy.

SAVOY HOTEL SPECIAL COCKTAIL 1 ounce gin 1/2 ounce French vermouth 2 dashes grenadine 1 dash Pernod Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon neel.

SINGAPORE SLING—1 1/2 lime 1/2 ounce lemon juice 11/2 ounces gin 1/2 ounce cherry brandy 1/2 ounce crème de cassis 1/4 ounce sloe gin 1 teaspoon grenadine Club soda

Squeeze lime juice over ice cubes in a 12-ounce glass; drop in spent lime shell. Add remaining ingredients except soda. Stir well. Fill glass with soda.

SINGAPORE SLING—2

2 ounces gm 3/4 ounce cherry brandy Juice of 1/2 lemon 1 dash Benedictine Club soda

Drinks, cocktails, etc. 103

Pour over ice cubes in a 12-ounce glass. Decorate with an orange slice and a mint sprig. Fill glass with soda. Serve with straws.

STRAWBERRY MARTINI

1/2 ounce Chambyrzette 11/2 ounces gin Stir wi th ice cubes. Strain into chilled cocktail glass.

T O M COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce gin 1/2 lime Club soda Pour lemon juice, syrup, and gin into a highball glass filled with ice cubes. Squeeze in lime juice; save shell. Fill with soda. Stir well. Decorate with spent lime shell and fruit stick. Serve with straws.

TRADER VIC SLING

1 lime 1 dash grenadine 1/47 ounce crème de cassis 1/2 ounce sloe gin 1/2 ounce cherry liqueur 1 ounce gin Club soda

Cut lime; squeeze lime juice into sling glass over ice cubes; save one lime shell. Add to glass the remaining ingredients except soda. Fill glass with soda. Stir gently. Decorate with one spent lime shell, fresh mint, and a fruit stick.

Liqueur a n d C o r d i a l

This is a classic recipe for an absinthe cocktail. ABSINTHE AMERICAN COCKTAIL

1 ounce absinthe or Pernod 4 dashes sugar syrup 1 ounce water Shake with ice cubes until mixing glass is frosted. Strain into cocktail glass.

If you like the taste of absinthe, this is really a delightful drink. ABSINTHE AND EGG COCKTAIL

1/2 ounce absinthe or Pernod 1/2 ounce gin 1 egg white 1 teaspoon bar sugar Shake with ice cubes until mixing glass is frosted. Strain into chilled wine glass.

ABSINTHE COCKTAIL

1 ounce absinthe or Pernod 1 dash orgeat syrup 1 dash anisette 2 drops Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel, and serve with ice-water chaser.

i o6 Drinks, cocktails, etc.

The usually directed method tor the following is a rig­marole that nobody's going to do to make a drink. Do it this way: Pour Pernod and a little sugar syrup over shaved ice in an old fashioned glass, and fill with water. Stir gently—not to bruise too much. ABSINTHE DRIP COCKTAIL

11/2 ounces absinthe or Pernod or Herbsaint 1 cocktail sugar cube Pour absinthe into special drip glass or old fashioned glass. Place sugar over hole of drip spoon (or in silver tea strainer). Pack spoon or strainer with shaved ice; pour on cold water to fill. When water has dripped through, drink is ready.

ABSINTHE FRENCH COCKTAIL 2 ounces absinthe or Pernod or Herbsaint 1/2 lump sugar Half fill cocktail glass with shaved ice. Place sugar on top. Drip absinthe, drop by drop, on sugar. Add a twist of lemon peel, and serve with cut straws.

ABSINTHE ITALIANO COCKTAIL 1 ounce absinthe or Pernod 1/2 ounce anisette 3 dashes maraschino liqueur 1/4 ounce water Shake with ice cubes. Strain into chilled cocktail glass. Serve with ice-water chaser.

ABSINTHE SPECIAL COCKTAIL

1 ounce absinthe or Pernod 1/4 ounce anisette 1/4 ounce gin 1 dash orange bitters 2 dashes Angostura bitters

Drinks, cocktails, etc. 107

Shake with ice cubes. Strain into chilled cocktail glass. Serve with ice-water chaser.

ALFONSO COCKTAIL

1/2 ounce gin 1 ounce Grand Marnier liqueur 1/2 ounce French vermouth 4 dashes Italian vermouth 1 dash Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass.

This is a genuine apéritif. It'll make you hungry. AMER PICON COCKTAIL—1

3/4 ounce Amer Picon 3/4 ounce Italian vermouth Shake with ice cubes. Strain into chilled cocktail glass.

AMER PICON COCKTAIL—2

Juice of 1 lime 11/2 ounces Amer Picon 1 teaspoon grenadine Shake with ice cubes. Strain into chilled cocktail glass.

AMER PICON HIGHBALL

2 ounces Amer Picon 1 ounce grenadine Club soda Stir Amer Picon and grenadine with ice cubes. Strain into highball glass. Add cube of ice. Fill with soda.

108 Drinks, cocktails, etc.

A P P L E BLOSSOM COCKTAIL

3/4 ounce calvados or applejack 3/4 ounce Italian vermouth

Shake with ice cubes. Strain into chilled cocktail glass.

A P P L E BRANDY COCKTAIL

11/2 ounces apple brandy 1 teaspoon grenadine 1 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

A P P L E BRANDY HIGHBALL

2 ounces apple brandy Ginger ale or club soda Pour brandy over 1 ice cube in a highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired, and stir.

A P P L E COCKTAIL

1/2 ounce calvados or applejack 1/2 ounce apple cider 1/4 ounce gin 1/4 ounce brandy Shake with ice cubes. Strain into chilled cocktail glass.

A P P L E J A C K COCKTAIL—1

1 ounce applejack 1/4 ounce grenadine 1/4 ounce lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

A P P L E J A C K COCKTAIL—2

1 ounce applejack 1 ounce Italian vermouth Shake with cracked ice. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 109

B A T T E R Y CHARGER

1 ounce Pernod 1/2 ounce grenadine Club soda Pour Pernod and grenadine into highball glass half filled with ice cubes. Stir, and fill with club soda.

BEACH B O Y

1 ounce Amer Picon 1/4 ounce white crème de cacao (scant measure) 1/4 ounce grenadine (scant measure) 3 dashes orange flower water Light squeeze of 1/2 lime Stir in mixing glass with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

BEIGE COCKTAIL

1 ounce Kahlua 1/4 ounce dark Jamaica rum 1/2 ounce fresh cream Blend with shaved ice in electric drink mixer. Strain into chilled cocktail glass.

BULLDOG COCKTAIL

11/2 ounces cherry brandy 3/4 ounce Puerto Rican light rum Juice of 1/2 lime Shake with ice cubes. Strain into chilled double cocktail glass.

CAPE COD J A C K

1 part applejack 1 part cranberry juice Sugar syrup to taste Pour over ice cubes in an old fashioned glass. Stir.

110 Drinks, cocktails, etc.

CAPISTRANO

Juice of Vz lime 3/4 ounce Amer Picon 3/4 ounce brandy 1 dash grenadine Shake with ice cubes. Strain into chilled cocktail glass. Float a thin lime slice.

COINTREAU COCKTAIL

1/2 ounce Cointreau 1/2 ounce gin 1/2 ounce light Puerto rican rum Shake with ice cubes. Strain into chilled cocktail glass.

We have to include this. It's an old drink. GOLDEN SLIPPER COCKTAIL

3/4 ounce yellow Chartreuse 2 ounces apricot brandy 1 egg yolk Stir Chartreuse and apricot brandy with ice cubes. Strain into chilled cocktail glass. Float egg yolk on top.

GREEN ORCHID

1/2 ounce green crème de menthe 1 ounce Pernod or Herbsaint 1 egg white Club soda Shake crème de menthe, Pernod or Herbsaint, and egg white with ice cubes. Strain into fizz glass. Add 1 ice cube. Fill with soda.

Drinks, cocktails, etc. 111

HAWAIIAN BRANDY COCKTAIL

1 ounce apple brandy 1/2 ounce pineapple juice 1 dash maraschino liqueur 1 dash lemon juice 1/2 teaspoon sugar syrup Shake with ice cubes. Strain into chilled cocktail glass.

HERBSAINT COCKTAIL

1 teaspoon sugar syrup 2 ounces Herbsaint 1 dash anisette 2 dashes Angostura bitters 2 ounces carbonated water Stir with ice cubes. Strain into chilled cocktail glass.

HERBSAINT FRANCAISE

2 ounces Herbsaint 1 cocktail sugar cube Pour Herbsaint into a large glass filled with ice cubes. Place sugar cube in a drip spoon or a strainer held over glass. Drip ice water, drop by drop, onto sugar, letting it drip into Herbsaint until desired color and strength is reached. Pour into a 10-ounce glass.

HONEYMOON COCKTAIL

3/4 ounce apple brandy 3/4 ounce Benedictine Juice of 1/2 lemon 3 dashes curaçao Shake with ice cubes. Strain into chilled cocktail glass.

1 1 2 Drinks, cocktails, etc.

Did you ever see an iguana? Here you can taste one. IGUANA

1 ounce Kahlua 1 ounce tequila 1 ounce vodka Pour over ice cubes in an old fashioned glass. Stir. Add a slice of lime.

ITALIAN SCREWDRIVER

1 ounce Galliano Orange juice Pour Galliano into a chimney glass filled with ice cubes. Fill glass with orange juice. Stir well.

J A C K R A B B I T COCKTAIL

1 ounce applejack 1/2 ounce maple syrup 1/2 teaspoon lemon juice 1/2 teaspoon orange juice

Shake with ice cubes. Strain into chilled cocktail glass.

J A C K ROSE

1 ounce applejack 1 dash grenadine Juice of 1 lime Shake with ice cubes. Strain into chilled small pilsener glass or cocktail glass.

PICON COCKTAIL

See Amer Picon Cocktail.

Drinks, cocktails, etc. 1 1 3

POOP DECK COCKTAIL

1 ounce blackberry brandy 1/2 ounce port 1/2 ounce brandy Stir with ice cubes. Strain into chilled cocktail glass.

PRINCE CHARLIE

1 part Drambuie 1 part cognac 1 part lemon juice Shake with ice cubes. Strain into chilled brandy snifter.

PRINCESS PRIDE COCKTAIL

1 ounce calvados 1/2 ounce Dubonnet 1/2 ounce Italian vermouth Shake with ice cubes. Strain into chilled cocktail glass.

ROCKY MOUNTAIN COCKTAIL

Juice of 1/2 lime

3/4 ounce Bols Crème de Noyaux 3/4 ounce Trader Vic rum and brandy (or half light Puerto Rican rum and half brandy). Shake with ice cubes. Strain into tiki stem champagne or other saucer champagne glass. Add a few small ice cubes.

1 1 4 Drinks, cocktails, etc.

SUISSESSE—1

11/2 ounces Pernod or Herbsaint 1/4 ounce anisette Club soda Shake Pernod or Herbsaint and anisette with ice cubes. Strain into small highball glass. Fill glass with soda.

SUISSESSE—2

11/2 ounces Pernod or Herbsaint 2 dashes orgeat syrup Club soda Shake Pernod or Herbsaint and orgeat with ice cubes until shaker is frosted; drip through drip spoon into a chilled 4-ounce cocktail glass. Drip in soda until glass is full. Stir gently. Serve with straws.

SUISSESSE—3

11/2 ounces Pernod or Herbsaint 1/2 ounce anisette 1 egg white Shake with ice cubes. Strain into chilled cocktail glass.

M i s c e l l a n e o u s

ALE FLIP

1 fresh egg 1 teaspoon bar sugar 2 ounces ale Shake with ice cubes. Strain into chilled wine glass, and dust with nutmeg.

AMERICANO—1 3/4 ounce Campari 3/8 ounce Italian vermouth Stir well in an old fashioned glass filled with ice cubes. Add a twist of lemon peel. Variation: Add club soda.

AMERICANO—2

3/4 ounce Campari 3/4 ounce Italian vermouth Stir with ice cubes. Strain into chilled cocktail glass.

BITTERS HIGHBALL

3/4 ounce bitters Ginger ale or club soda Pour bitters over 1 ice cube in an 8-ounce highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired. Stir.

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BLACK VELVET

1 part chilled Guinness' stout 1 part chilled champagne Pour simultaneously into chilled 10-ounce pilsener glass. Do not stir.

BOSTON FLIP

1 ounce madeira 1 ounce Bourbon 1 egg yolk 1/2 teaspoon sugar syrup Shake with ice cubes. Strain into chilled wine glass or double cocktail glass. Dust with grated nutmeg.

BROKER'S F L I P

1 ounce white port 1/2. teaspoon Italian vermouth 1/2 teaspoon gin 1 dash anisette 1 egg yolk Shake with ice cubes. Strain into chilled cocktail glass. Dust with grated nutmeg.

BYRRH COCKTAIL

1/2 ounce Bourbon 1/2 ounce French vermouth 1/2 ounce Byrrh

Shake with ice cubes. Strain into chilled cocktail glass.

CAFE KERSCH

3/4 ounce cognac 3/4 ounce kirschwasser 3/4 ounce strong coffee Shake with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 1 1 9

CAMPARI AND TONIC

11/2 ounces bitter Campari Quinine water Pour Campari over ice cubes in a highball or old fashioned glass. Add chilled quinine water to fill.

CAMPARI COCKTAIL

3/4 ounce bitter Campari 3/4 ounce gin Stir in a mixing glass with ice cubes. Strain into chilled cocktail glass.

CAMPARI SODA

11/2 ounces bitter Campari Club soda Pour Campari over ice cubes in a highball glass. Add a gen­erous splash of chilled soda.

CARDINAL COCKTAIL

1 part bitter Campari 1 part gin 1 part French vermouth Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

CHAMPAGNE VELVET

1 part Dublin stout 1 part champagne Pour simultaneously into chilled 10-ounce pilsener glass. Do not stir.

1 2 0 Drinks, cocktails, etc.

Take your pick; they're both lousy. CHERRY BLOSSOM COCKTAIL—1

3/4 ounce cognac 3/4 ounce cherry brandy 1/2 teaspoon curaçao 1/2 teaspoon grenadine 1/2 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

CHERRY BLOSSOM COCKTAIL—2

1 ounce gin 2 dashes raspberry syrup 2 dashes orange bitters 1 egg white Shake with ice cubes. Strain into chilled cocktail glass.

CLUB FOREST COCKTAIL

1/2 ounce port 1/2 ounce Chartreuse 1/2 teaspoon curaçao 1/2 teaspoon sugar syrup 1 egg yolk Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled cocktail glass. Dust with grated nutmeg.

CORPSE REVIVER—Z

Vz ounce gin Vz ounce Swedish punch Vz ounce cointreau Vz ounce lemon juice 1 dash Pernod Stir with ice cubes. Strain into chilled cocktail glass. Variation: Substitute Kina Lillet for Swedish punch.

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COVADONGA

11/2 ounces Campari 5 dashes Angostura bitters 1 ounce Italian vermouth 1 ounce orange juice Vz ounce grenadine Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled cocktail glass. Decorate with a thin orange slice.

L INTERNATIONAL

1/2 ounce French vermouth 1/2 ounce gin 1/2 ounce light Puerto Rican rum 2 dashes pineapple juice Shake with ice cubes. Strain into chilled cocktail glass.

MERRY WIDOW COCKTAIL—1

11/4 ounces gin 11/4 ounces French vermouth 1/2 teaspoon Benedictine 1/2 teaspoon Pernod 1 dash Peychaud bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

M E R R Y WIDOW COCKTAIL—2

3/4 ounce gin 3/4 ounce Byrrh Stir with ice cubes. Strain into chilled cocktail glass.

122 Drinks, cocktails, etc.

M E R R Y WIDOW COCKTAIL—3

11/4 ounces cherry brandy 11/4 ounces maraschino liqueur Shake with ice cubes. Strain into chilled cocktail glass. Add a cherry.

The drinks are as different as night and day. So are millionaires. MILLIONAIRE COCKTAIL—1

3/4 ounce Bourbon 1/4 ounce grenadine 2 dashes curaçao 1 egg white Shake with ice cubes. Strain into chilled large cocktail glass.

MILLIONAIRE COCKTAIL—2

1 ounce Bourbon 1/4 ounce Pernod 1/4 ounce grenadine 1 dash curaçao 1 egg white Shake with ice cubes. Strain into chilled saucer champagne glass.

MILLIONAIRE COCKTAIL—3

1 ounce gin 1/2 ounce Pernod 1 dash anisette 1 egg white Shake with ice cubes. Strain into chilled large cocktail glass.

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MILLIONAIRE COCKTAIL—4

1 ounce Plymouth gin 1/2 ounce Italian vermouth 1 teaspoon grenadine 1 tablespoon pineapple juice 1 egg white Shake with ice cubes. Strain into chilled large cocktail glass.

MILLIONAIRE COCKTAIL—5

Vz ounce apricot brandy Vz ounce Jamaica rum Vz ounce sloe gin 1 dash grenadine Juice of 1 lime Shake with ice cubes. Strain into chilled cocktail glass.

MILLIONAIRE COCKTAIL—6

11/2 ounces sloe gin Vz ounce apricot brandy Vz ounce Jamaica rum 1 dash grenadine Shake with ice cubes. Strain into chilled cocktail glass.

MORNING GLORY—1

1 ounce brandy 1 ounce Bourbon 1 dash anisette 2 dashes curaçao 2 drops Angostura bitters 2 dashes sugar syrup Soda Stir all ingredients except soda with ice cubes. Strain into highball glass. Add 1 ice cube. Fill glass with soda. Add a twist of lemon peel.

124 Drinks, cocktails, etc.

MORNING GLORY—2

11/2 ounces rye or Bourbon 11/2 ounces cognac 1 teaspoon sugar syrup 1 teaspoon curaçao 1 teaspoon Pernod or Herbsaint 3 dashes Angostura bitters Club soda Stir all ingredients except soda with ice cubes. Strain into old fashioned glass. Add 1 ice cube and a dash of soda. Add a twist of lemon peel.

MORNING GLORY—3

3/4 ounce rye 3/4 ounce brandy 1/2 teaspoon sugar syrup 1/2 teaspoon curaçao 1/2 teaspoon Pernod 2 dashes orange bitters Club soda Stir all ingredients except soda with ice cubes. Strain into old fashioned glass. Add 1 ice cube. Add a dash of soda. Add a twist of lemon peel.

MORNING GLORY—4

Juice of 1/2 lime

1 egg

1 ounce crème de menthe 11/2 ounces light Puerto Rican rum Shake with ice cubes. Pour into a fizz glass.

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NEGRONI

1/2 ounce bitter Campari 1/2 ounce gin 1/2 ounce Italian vermouth Pour into old fashioned glass filled with ice cubes. Stir well. Add a twist of lemon peel.

This'll tuck you away neatly—and pick you up and throw you right on the floor. PANCHO VILLA COCKTAIL

1 ounce light Puerto Rican rum 1 ounce apricot brandy 1 ounce gin 1 teaspoon pineapple juice 1 teaspoon cherry brandy Shake with 1/2 scoop shaved ice. Strain into a large saucer champagne glass.

PIMM S CUP NUMBER ONE (GIN)

2 ounces Pimm's No. 1 1 orange slice 1 lemon slice 7-Up or lime soda Slice of cucumber peel Put Pimm's No. 1, orange slice, and lemon slice in a glass mug filled with ice cubes. Fill mug with 7-Up or lime soda. Add cucumber peel. Stir.

PIMMS CUP NUMBER TWO (SCOTCH)

Same as Pimm's Cup Number One except use Pimms No. 2 instead of Pimm's No. 1.

126 Drinks, cocktails, etc.

P I M M ' S CUP NUMBER T H R E E ( B R A N D Y )

Same as Pimm's Cup Number One except use Pimm's No. 3 instead of Pimm's No. 1.

P I M M ' S CUP N U M B E R FOUR ( R U M AND BRANDY)

Same as Pimm's Cup Number One except use Pimm's No. 4 instead of Pimm's No. 1.

P I M M ' S CUP N U M B E R F I V E ( W H I S K Y )

Same as Pimm's Cup Number One except use Pimm's No. 5 instead of Pimm's No. 1.

P I M M ' S CUP N U M B E R SIX (VODKA)

Same as Pimm's Cup Number One except use Pimm's No. 6 instead of Pimm's No. 1.

P I M M ' S PICON

1/2 lime Dash of grenadine 3/4 ounce Amer Picon 3/4 ounce Pimm's No. 1 1/4 ounce triple sec Squeeze lime juice over 1/2 scoop shaved ice in a mixing glass; save spent shell. Add remaining ingredients. Shake. Pour into a sour glass. Add spent lime shell.

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This is definitely not for children. PINO P E P E

Juice of 1/2 lime 1/4 ounce lemon juice 2 ounces unsweetened pineapple juice 1 dash rock candy syrup 1/2 ounce triple sec 1 ounce vodka 1 ounce light Puerto Rican rum Blend in electric drink mixer with 1 scoop shaved ice. Pour into hollowed-out fresh baby pineapple or ceramic pine­apple. Add ice cubes. Serve with straws.

PONCE D E LEON

1/2 ounce grapefruit juice 1/2 ounce golden Puerto Rican rum 1/2 ounce brandy 1/2 ounce Cointreau Champagne Shake with ice cubes. Strain into chilled champagne glass. Fill glass with champagne.

SAND M A R T I N COCKTAIL

1 teaspoon green Chartreuse 11/4 ounces Italian vermouth 11/4 ounces gin Stir with ice cubes. Strain into chilled cocktail glass.

128 Drinks, cocktails, etc.

An old, old drink. SHANDY GAFF

4 ounces ale Ginger ale Pour ale over ice cubes in a highball glass. Fill glass with ginger ale. Stir lightly.

Read this recipe. Of all the lousy things I ever tasted, this takes the cake. And I understand that a bunch of ladies down the San Francisco Peninsula serve it at their bridge luncheons. SKIP AND GO NAKED

VA ounce sugar syrup Juice of 1 lemon 2 ounces gin or vodka Beer Pour syrup, lemon juice, and gin or vodka over ice cubes in a chimney glass. Stir. Fill glass with beer. Stir lightly.

SLOPPY JOE'S COCKTAIL—1

Juice of 1 lime 1/4 teaspoon curaçao 1/4 teaspoon grenadine 3/4 ounce light Puerto Rican rum 3/4 ounce French vermouth Shake with ice cubes. Strain into chilled cocktail glass.

SLOPPY JOE'S COCKTAIL—2

3/4 ounce pineapple juice 3/4 ounce brandy 3/4 ounce port 1/4 teaspoon curaçao 1/4 teaspoon grenadine Shake with ice cubes. Strain into chilled cocktail glass.

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Suggested liquors and wines: Blackberry and cherry brandy; cognac or good brandy, Bourbon, port, sherry, Ja­maica, Barbados, or Virgin Islands rums. STANDARD FLTP

1 e g g 1 teaspoon bar sugar 2 ounces liquor or wine Shake well with ice cubes. Strain into chilled wine glass. Dust with grated nutmeg.

TROPICAL COCKTAIL—1

1 ounce brandy 1/2 ounce crème de vanille 1 dash Pernod Shake with ice cubes. Strain into chilled cocktail glass.

TROPICAL COCKTAIL—2

Juice of 1 lime 2 dashes sugar syrup 2 slices fresh pineapple Sugar 11/2 ounces dark Jamaica rum Put lime juice and syrup into shaker with ice cubes. Add pine­apple, sprinkle it with sugar to taste, and crush well. Add rum. Shake well. Strain into a chilled wine glass.

Pisco

Sounds like some goof-ball drink. They never saw pisco brandy in Algeria. ALGERIA

1/2 ounce apricot brandy 1/2 ounce pisco 1/2 ounce cointreau Shake with ice cubes. Strain into chilled and sugar-frosted cocktail glass.

BIBLIA

1/2 ounce pisco 1/2 ounce port wine 1/4 ounce cognac 1/5 ounce creme de cacao 1 egg yolk Shake with ice cubes. Strain into chilled cocktad glass. Dust with ground cinnamon.

BOOMERANG—1

1/2 ounce light Puerto Rican rum 1/2 ounce gin 1/2 ounce pisco 1/4 ounce passion fruit nectar 1 teaspoon lemon juice 1 dash Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass.

132 Drinks, cocktails, etc.

BOOMERANG—2

1 ounce pisco 1 ounce light Puerto Rican rum 3/4 ounce passion fruit nectar 1 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

CANARIO PISCO ORANGE ( M R . OVIEDO, LIMA.)

4 teaspoons bar sugar 1 teaspoon lemon juice 1 ounce orange juice 1 ounce pisco Stir sugar with lemon and orange juice in a mixing glass until dissolved. Add ice cubes and pisco and stir. Strain into chilled cocktail glass.

CAPITAN

2 ounces pisco 1/2 ounce Italian vermouth 2 drops Angostura bitters Shake with ice cubes. Strain into a chilled cocktail glass. Add a green olive.

CHILCANO

lVz ounces pisco Juice of Vz lemon 1 teaspoon sugar 3 drops Angostura bitters Ginger ale Stir pisco, lemon juice, sugar, and bitters well with ice cubes. Strain into chimney glass over ice cubes. Fill with ginger ale. Stir gendy. Add a twist of lemon peeL

Drinks, cocktails, etc. 133

CHINO

11/2 ounces pisco 5 dashes lemon juice 2 dashes soy sauce 2 dashes bitters Shake with ice cubes. Strain into chilled cocktad glass.

DON ALBERTO

1/3 pisco 1/3 Italian vermouth 1/6 Cointreau 1/6 grenadine Shake with ice cubes. Strain into chilled cocktad glass. Add a green olive or a cherry.

EDEN

1/2 ounce pisco 1/4 ounce orange juice 1/4 ounce apricot brandy 1 dash lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

E L CAPITAN

Juice of 1/2 lime 1/4 ounce unsweetened pineapple juice 1 dash maraschino liqueur 1 ounce pisco Shake with ice cubes. Strain into chilled tiki stem (or other) cocktail glass.

134 Drinks, cocktails, etc.

LIMA SOUR (JERRY HOOKER)

2 ounces pisco 1/2 ounce maraschino liqueur 3/4 ounce frozen concentrated grapefruit juice 1 teaspoon sugar syrup Juice of 1 lime Blend in electric drink mixer with 1 scoop shaved ice. Pour into a 10-ounce glass. Variation: Add to the above recipe 1 ounce pisco and 1/2 ounce frozen concentrated pineapple juice, undiluted.

LINDA FIESTA

1/3 pisco 1/3 French or Italian vermouth 1/3 apricot brandy 1/6 Cointreau Stir with ice cubes. Strain into chilled cocktail glass.

This is a good pisco drink. PERU LIBRE

11/2 ounces pisco Coca-Cola Pour pisco over ice cubes in a chimney glass. Add a lemon slice. Fill glass with Coca-Cola. Gently stir.

PINI

21/2 ounces pisco 1/4 jigger cognac 1 teaspoon sugar syrup 1 teaspoon crème de cacao 4 or 5 drops Angostura bitters Shake well with ice cubes. Strain into chilled champagne glass.

Drinks, cocktails, etc. 135

A Peruvian Bloody Mary. Very interesting. If you like it hot, add a dash of Tabasco. PISCO BONGO

11/2 ounces pisco Trader Vic's tomato bongo Pour pisco over ice cubes in a 12- to 14-ounce chimney glass. Fill glass with tomato bongo. Stir. Decorate with a quarter of lemon.

PISCO COCKTAIL

2 ounces pisco 1/2 ounce rock candy syrup 1/2 ounce lemon juice Shake with ice cubes. Strain into chilled cocktad glass. Add a half slice orange or maraschino cherry.

PISCO COLLINS

11/2 ounces pisco Juice of 1/2 lemon 1 teaspoon sugar Mineral water Stir pisco, lemon juice, and sugar with ice cubes in a 10-ounce glass. Add mineral water to fill glass. Stir gendy.

A very good drink to get away from rum a little bit. PISCO DAIQUIRI

Juice of 1/2 lime 1/2 ounce pineapple juice 1 dash maraschino liqueur 1 teaspoon bar sugar 1 ounce pisco Blend in electric drink mixer with 1 scoop shaved ice. Strain through medium-mesh kitchen strainer into tiki stem cham­pagne glass.

136 Drinks, cocktails, etc.

PISCO MARTINI

4 parts pisco 1 part pale dry sherry Shake wed with ice cubes. Strain into chilled cocktad glass.

PISCO TONIC

11/2 ounces pisco Quinine water Pour pisco over ice cubes in a chimney glass. Add a lemon slice. Fill with quinine water. Stir gendy.

ROCIO

3 tablespoons crushed pineapple 11/2 ounces pisco 11/2 ounces gin 1 teaspoon sugar syrup Unsweetened pineapple juice Put pineapple in bottom of a highball glass. Nearly fill with ice cubes. Add pisco, gin, and syrup. Fdl glass with pineapple juice. Stir well.

ROCK AND ROLL

1 ounce pisco 1 ounce apricot brandy 4 ounces champagne Shake pisco and apricot brandy with ice cubes. Strain into chilled saucer champagne glass. Add champagne. Add a thin lemon slice.

Drinks, cocktails, etc. 137

SANGRE AZUL

1 ounce Italian vermouth 1 ounce cherry brandy 1 ounce pisco 1/2 ounce cognac Shake well with ice cubes. Pour into an 8-ounce glass. Dust with ground cinnamon.

SANGRE PERUANA

1 ounce pisco 1 ounce French vermouth 1/2 ounce tomato juice 3 dashes Angostura bitters 3 teaspoons sugar syrup Shake well with ice cubes. Pour into 8-ounce stemmed glass. Add an olive.

VALECCITO

2 parts pisco 2 parts French vermouth 1 part curaçao 1 part lemon juice Shake with ice cubes. Pour into a 10-ounce glass.

VIDALITA CHALLERA

8 ounces pisco 8 ounces Cointreau 1 ounce brandy 2 dashes Angostura bitters 2 dashes orange bitters Shake with ice cubes until much of the ice melts. Pour into old fashioned glasses. Decorate each drink with an orange slice and a cherry. Makes 8 to 10 drinks.

138 Drinks, cocktails, etc.

WINCHELL COCKTAIL

3/4 ounce cognac 3/4 ounce gin 1 teaspoon Cointreau 1 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

R u m

You know that adios means good-by. You drink two or three of these, and it's adios, believe me, it's adios. A D I O S A M I G O S C O C K T A I L

1 ounce light Puerto Rican rum 1/2 ounce French vermouth 1/2 ounce brandy 1/2 ounce gin Juice of 1/2 lime Shake with ice cubes. Strain into large chilled cocktail glass.

A K U A K U

Juice of 1 lime 8 or 10 large fresh mint leaves 1 dash rock candy syrup 1/2 slice pineapple 1/2 ounce peach liqueur 1 ounce light Puerto Rican rum 12-ounce glass of shaved ice Blend thoroughly in electric drink mixer. Serve in tiki stem pearl glass or large cocktail glass.

142 Drinks, cocktails, etc.

ANEJO DAIQUIRI

Juice of 1 lime 1 dash sugar syrup 1 dash maraschino liqueur 1 ounce Bacardi Anejo rum 1 scoop shaved ice Blend in electric drink mixer. Strain through medium-mesh kitchen strainer into chilled tiki stem champagne glass or saucer champagne glass.

ANTILLES

2 ounces white Puerto Rican rum 1/2 ounce blonde Dubonnet Stir with ice cubes to blend. Strain into chilled cocktad glass. Add a twist of orange peel.

ANTOINE'S L U L L A B Y

4 ounces light Puerto Rican rum 1 ounce red Dubonnet 1/4 ounce Grand Marnier 3/4 ounce lemon juice Stir with ice in pitcher or mixing glass. Strain into 4 chilled cocktad glasses with sugar-frosted rims. Makes 4 drinks.

APRICOT LADY

3 ounces apricot juice (nectar) 2 ounces Barbados rum

1/2 ounce curaçao 1 egg white 1/2 scoop shaved ice Blend in electric drink mixer. Pour into chilled 8- or 9-ounce fizz glass or footed iced-tea glass.

Drinks, cocktails, etc. 143

ARAWAX COCKTAIL

11/2 ounces Jamaica rum 11/2 ounces sweet sherry 1 dash Angostura bitters Stir in mixing glass with ice cubes. Strain into chilled cocktail glass.

AROUND THE WORLD

3 ounces orange juice 3 ounces lemon juice 3 ounces light Puerto Rican rum 1 ounce orgeat syrup 1/2 ounce brandy Juice of 1/2 fresh lime Blend with 2 scoops of shaved ice for 12 to 15 seconds in electric drink mixer. Pour into 2 grapefruit supreme glasses. Fill glasses with cracked ice. Serve with straws. Makes 2 drinks.

AUNT AGATHA

11/2 ounces light Puerto Rican rum 2 ounces orange juice Angostura bitters Pour rum and orange juice over ice cubes in old fashioned glass. Stir. Float a few drops of bitters on top. Variation: Substitute grapefruit juice for orange juice.

144 Drinks, cocktails, etc.

Simple, easy to make, and a good drink. BABALU

3/4 ounce frozen concentrated pineapple-grapefruit juice (undiluted)

1/2 ounce lemon juice 2 ounces Trader Vic's golden Puerto Rican rum 1/4 ounce rock candy syrup 1 scoop shaved ice

Blend in electric drink mixer and serve in voodoo glass with cracked ice. Decorate with fresh mint and a fruit stick.

BACARDI COCKTAIL

Juice of 1 lime 1 dash grenadine 1 ounce Bacardi light rum Shake with ice cubes. Strain into chilled tiki stem cocktail glass or small pilsener glass or cocktail glass.

BAHIA

21/2 ounces unsweetened pineapple juice 1 ounce Lopez coconut cream 1 ounce white Jamaica rum 1 ounce Trader Vic light Puerto Rican rum Mix with ice cubes in commercial electric drink mixer (or by hand with shaker can and mixing glass). Pour into 10-ounce pilsener glass. Fill with cracked ice. Decorate with fresh mint and fruit stick.

Drinks, cocktails, etc. 145

Bananas. So what? You like 'em? It's a good drink. BANANA DAIQUIRI

Juice of 1 lime 1 teaspoon bar sugar 1-inch slice of banana 1 dash maraschino liqueur 1 ounce Trader Vic light Puerto Rican rum 1 scoop shaved ice Blend in electric drink mixer. Strain through medium-mesh kitchen strainer into chilled tiki stem champagne glass.

BANAQUIRI

See Banana Daiquiri.

BARBADOS COCKTAIL

Juice of 1 lime 1 dash rock candy syrup 1 dash maraschino liqueur 1 ounce Barbados rum Shake with ice cubes. Strain into chilled tiki stem cocktad glass. Decorate with thin lime slice.

BEACHCOMBER

2 ounces light Puerto Rican rum 1/2 ounce Cointreau Juice of 1/2 lime 2 dashes maraschino liqueur Blend with shaved ice in electric drink mixer. Pour, un­strained, into chilled champagne glass.

146 Drinks, cocktails, etc.

BLACK WIDOW

Juice of 1/2 lime Dash of sugar syrup 1 ounce Barbados rum Y2 ounce Southern Comfort Shake with ice cubes. Strain into chilled tiki stem or other cocktail glass.

CAFÉ SAN JUAN (COLD)

2 ounces golden Puerto Rican rum Strong cold coffee Pour rum over ice cubes in a highball glass. Fill with coffee. Stir. Add a twist of lemon peel. If desired, add sugar to taste.

CALIFORNIA STREET COCKTAIL

2 ounces white Puerto Rican rum Juice of 1/2 lime 1 teaspoon bar sugar Fill old fashioned glass with ice cubes. Rub rim of the glass with a stick of fresh pineapple. Shake rum, lime juice, and sugar with ice cubes. Strain into prepared glass.

CARIBE COCKTAIL

3/4 ounce lemon juice 1 ounce pineapple juice 11/2 ounces light Puerto Rican rum Shake with ice cubes. Strain into chilled cocktail glass.

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CHINESE COCKTAIL

1 ounce Jamaica rum 1 dash Angostura bitters 1 dash maraschino liqueur 1 dash Curaçao 1 teaspoon grenadine Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel. Add a maraschino cherry.

CHINESE ITCH

Juice of 1 lime 3/4 ounce passion fruit nectar 1 dash orgeat syrup 1 ounce golden Puerto Rican rum Shake well in commercial drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into tiki stem or other large saucer champagne glass.

COLUMBUS COCKTAIL 1 ounce Barbados rum 1 ounce apricot brandy 1 ounce lime juice Shake with ice cubes. Strain into chilled cocktail glass.

COQUET AIL AU VANILLA

1 fifth Barbados rum 1 vanilla bean, split lengthwise Falernum Add vanilla bean to rum, cover, and chill for 24 hours. For each drink: Fill champagne glass with shaved ice, add 1 teaspoon Falernum, and a thin lime slice. Fill with vanilla rum.

148 Drinks, cocktails, etc.

The best Cuba Libre is made with Philippine rum. Another good Cuba Libre is made with Southern Comfort (see Cuba Libre Supreme).

CUBA LIBRE—1

1 ounce Philippine or light Puerto Rican rum 1/2 fresh lime Coca-Cola Squeeze lime juice into 12-ounce chimney glass 3/4 filled with ice cubes; save shell. Add rum. Add Coca-Cola to fill 3/4 A full. Stir lightly. Add spent lime shell.

CUBA LIBRE—2

1 lime 2 ounces l igh t Puerto Rican rum Coca-Cola Cut lime and squeeze juice into highball glass, dropping in shells. Muddle lime shells. Add ice cubes to nearly fill and rum. Stir. Fill with Coca-Cola.

CUBA LIBRE COCKTAIL

1 ounce light Puerto Rican rum 1 ounce Coca-Cola Juice of 1/2 lime Shake with ice cubes. Strain into chilled cocktail glass.

CUBAN COCKTAIL—1

1 ounce light Puerto Rican rum 1/2 ounce fresh lime juice Shake with ice cubes. Strain into chilled cocktail glass.

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CUBAN COCKTAIL—2

11/2 ounces light Puerto Rican rum 1/2 teaspoon maraschino liqueur 1/2 teaspoon grenadine 1 dash orange bitters 2 drops lemon juice Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

CUBAN COCKTAIL—3

Juice of lime or 1/4 lemon 1/2 ounce apricot brandy 11/2 ounces brandy 1 teaspoon Jamaica rum Shake with ice cubes. Strain into chilled cocktail glass.

CUBAN PRESIDENTE

Juice of 1/2 lime 1 dash curaçao 1 dash grenadine

1/2 ounce French vermouth 1 ounce light Puerto Rican or Cuban rum Shake with ice cubes. Strain into tiki stem or other cocktad glass. Add a twist of orange peel.

DAIQUIRI COCKTAIL

Juice of 1 lime 1 dash sugar syrup 1 dash maraschino liqueur 1 ounce light Puerto Rican rum Shake with ice cubes. Strain into chilled tiki stem or other large cocktail glass. Decorate with thin lime slice.

150 Drinks, cocktails, etc.

This is the original formula from La Florida bar in Ha­vana. DAIQUIRI (FROZEN)—1

2 ounces light Puerto Rican or Cuban rum Juice of 1/2 lime 1 teaspoon bar sugar 1 dash maraschino liqueur Blend with 1/2 scoop shaved ice in electric drink mixer. Pour into chilled champagne glass.

DAIQUIRI (FROZEN)—2

1 ounce light Puerto Rican rum Juice of 1 lime 1 dash sugar syrup or grenadine Blend with 1 0 ounces shaved ice in electric drink mixer. Pile up in chilled champagne glass. Serve with short straw.

DAIQUIRI COLLINS

2 ounces white Puerto Rican rum 1 ounce fresh lime juice 1 teaspoon bar sugar Club soda Pour rum, lime juice, and sugar over ice cubes in a highball glass. Fill glass with soda. Stir gendy.

DAIQUIRI ON THE ROCKS

2 ounces white Puerto Rican rum Juice of 1 lime 1/2 ounce maraschino liqueur 1 dash sugar syrup Pour over ice cubes in an old fashioned glass. Stir.

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DEL MONTE COCKTAIL

11/2 ounces white Puerto Rican rum 1/2 teaspoon grenadine 1/2 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

DEMERARA DRY FLOAT

Juice of 1 lime 1/2 ounce passion fruit nectar

1 dash sugar syrup 1 dash lemon juice 1 dash maraschino liqueur 1 ounce Demerara rum (86 proof) 1/4 ounce Demerara rum (151 proof) Shake all ingredients except 151-proof rum well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into footed iced-tea or 10-ounce glass. Float the 151-proof Demerara.

I didn't originate this drink. But it is as close as I can come to matching the original. DOCTOR FUNK

1/2 lime 1/2 ounce lemon juice

1 dash grenadine 1 dash sugar syrup 2 ounces dark Jamaica or Martinique rum 2 ounces club soda 1 dash Pernod or Herbsaint Squeeze lime juice into mixing glass with ice cubes; save shell. Add lemon juice, grenadine, syrup, rum, and soda. Stir well. Strain into 14-ounce chimney glass filled with ice cubes. Float Pernod or Herbsaint. Decorate with fresh mint sprig and spent lime shell.

152 Drinks, cocktails, etc.

This is the drink that I originated, and I think that it's better than Doctor Funk. DOCTOR FUNK'S SON

1/2 lime 1/2 ounce lemon juice 1 dash grenadine 1 dash rock candy syrup 1/2 ounce Ron Rico purple label 151-proot rum 2 ounces dark Jamaica rum 2 ounces club soda Squeeze lime juice into mixing glass with ice cubes; save shell Add remaining ingredients; stir well. Pour into 12-ounce glass Decorate with fresh mint, spent lime shell, and fruit stick

DRINKER'S DELIGHT

1 teaspoon pineapple juice 1/2 teaspoon curaçao 1/2 teaspoon grenadine 11/2 ounces Manila rum 1 egg white Shake with ice cubes. Strain into chilled cocktail glass.

This is the real recipe. EL PRESIDENTE

1 ounce light Puerto Rican rum V2 ounce French vermouth 1 teaspoon grenadine 1 dash curaçao Stir with ice cubes. Strain into chilled cocktail glass.

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FAR EAST COCKTAIL

1 teaspoon curaçao 3 dashes grenadine 11/2 ounces dark Jamaica rum 1 dash Angostura bitters Shake with ice cubes. Strain into a chilled cocktail glass. Add a cherry.

FIESTA COCKTAIL

11/2 ounces white Puerto Rican rum 1/2 ounce calvados or applejack

1/2 ounce French vermouth Shake with ice cube. Strain into chilled cocktail glass.

FLORIDITA DAIQUIRI

1/4 ounce grapefruit juice 1/2 ounce lime juice 1/2 teaspoon maraschino liqueur 1 teaspoon bar sugar 11/2 ounces white Puerto Rican rum Blend with 1 scoop shaved ice for 10 to 20 seconds in electric drink mixer. Pour, unstrained, into large cocktail glass.

Fog Cutter, hell. After two of these, you won't even see the stuff. FOG CUTTER

2 ounces light Puerto Rican rum 1 ounce brandy

1/2 ounce gin 2 ounces lemon juice 1 ounce orange juice 1/2 ounce orgeat syrup Sweet sherry

154 Drinks, cocktails, etc.

Shake all ingredients except sherry with ice cubes. Pour into 14-ounce glass. Add more ice cubes. Add a sherry float. Serve with straws.

FOUL WEATHER

1 ounce orange juice 1 ounce lemon juice 1/2 ounce passion fruit nectar 1 dash vanilla 1 dash sugar syrup 1 ounce Jamaica rum 1 ounce light Puerto Rican rum Pour over ice in a tall highball glass. Stir well. Decorate with fresh mint and a fruit stick.

FROZEN MINT DAIQUIRI

2 ounces white Puerto Rican rum 1 ounce lime juice 1 ounce white crème de menthe Blend in electric drink mixer with 1/2 scoop shaved ice for about 15 seconds. Pour into chilled champagne saucer.

FROZEN PEACH DAIQUIRI

11/2 ounces white Puerto Rican rum Juice of 1/2 lime 1/2 teaspoon bar sugar 2 dashes curaçao

1/2 fresh ripe freestone peach Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into chilled champagne glass. Variation: Substitute several large ripe strawberries for the peach.

Drinks, cocktails, etc. 155

Terrible drink. But you hear about it. GOLDEN GATE

1 part pale dry sherry 5 parts white Puerto Rican rum Stir very well with ice cubes. Strain into chilled cocktad glass. Add a twist of lemon peel.

HAVANA BEACH COCKTAIL

1 ounce light rum 1 ounce pineapple juice 1 teaspoon sugar Shake with ice cubes. Strain into large chilled cocktad glass.

HAVANA COCKTAIL

11/2 ounces sweet sherry 11/2 ounces light Puerto Rican or Cuban rum 1/2 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktad glass.

HAVANA GOLD

Juice of 1 lime 1 teaspoon bar sugar 1 dash maraschino liqueur 1 ounce white Puerto Rican rum 1 dash Herbsaint Blend with 1 scoop shaved ice in electric drink mixer lime juice, sugar, maraschino, and rum. Strain through medium-mesh kitchen strainer into tiki stem or other large saucer champagne glass.

156 Drinks, cocktails, etc.

HAWAIIAN COCKTAIL—1

11/2 ounces Barbados rum 11/2 ounces pineapple juice 1 dash orange bitters 1 egg white Shake with ice cubes. Strain into chilled large cocktail glass.

HAWAIIAN COCKTAIL—2

1 ounce gin VA ounce orange juice Va ounce curaçao Shake with ice cubes. Strain into chilled cocktail glass.

HIBISCUS

Juice of VA lemon 1 teaspoon French vermouth 1 teaspoon grenadine 11/2 ounces light Puerto Rican rum Shake with ice cubes. Strain into chilled cocktail glass.

HONEYSUCKLE

11/2 ounces Barbados rum 1 teaspoon honey Juice of 1 lime or 1/2 lemon Shake well with ice cubes. Strain into chilled cocktail glass.

This is one of the first drinks that we ever originated. HONOLULU

1/2 slice pineapple 1/2 ounce lemon juice 1 dash rock candy syrup 1 dash grenadine 11/2 ounces light Puerto Rican rum

Drinks, cocktails, etc. 157

Blend with one 12-ounce glass of shaved ice in electric drink mixer. Strain through medium-mesh kitchen strainer into tiki stem pearl glass.

Nice, easy drink. HUAPALA COCKTAIL

3/4 ounce hght Puerto Rican rum 3/4 ounce gin 1/2 ounce lemon juice 1 dash grenadine Shake with ice cubes. Strain into chilled cocktail glass.

INDIAN SUMMER DRINK

Juice of 1/2 lemon 1 teaspoon bar sugar 11/2 ounces light Puerto Rican rum 1 egg yolk Club soda Shake lemon juice, sugar, rum, and egg yolk well with ice cubes. Strain into a 10-ounce glass. Fill glass with soda.

Tin's is a hell of a drink. If you can't find white, use light Jamaica rum. JAMAICA DAIQUIRI

2 ounces white Jamaica rum 1/2 ounce maraschino liqueur 3/4 ounce fresh grapefruit juice Juice of 1 lime 1 teaspoon rock candy syrup Blend in electric drink mixer (or in shaker can with mixing glass) with 1 0 ounces shaved ice. Pour into a large champagne glass.

158 Drinks, cocktails, etc.

JAMAICA HONEY BEE

2 ounces Jamaica rum 1 tablespoon honey 1/2 ounce lemon juice Shake with ice cubes. Strain into chilled large cocktail glass.

JAMAICA RUM COCKTAIL

2 ounces Jamaica rum 1 teaspoon bar sugar Juice of 1/2 Hme Shake with ice cubes. Strain into chilled cocktail glass.

JAMAICA RUMHATTAN

11/2 ounces Jamaica rum 11/2 ounces French vermouth Pour over ice cubes in an old fashioned glass. Stir well.

JAMAICA FLOAT

Juice of 1/2 lime 1 dash rock candy syrup 2 ounces club soda 1 ounce dark Jamaica rum Stir lime juice, syrup, and sparkling water well with ice cubes in a sour glass. Decorate with a cherry. Float rum.

JAMAICA SNIFTER

Vz ounce passion fruit nectar 3 ounces Trader Vic Navy Grog mix 1/4 ounce dark crème de cacao 1 ounce Jamaica rum Pour into mixing glass. Add one scoop of ice cubes. Hand shake. Pour into 11-ounce brandy snifter. Add ice if necessary. Garnish with sprig of mint.

Drinks, cocktails, etc. 159

KONA GOLD

Juice of 1 lime 1 teaspoon bar sugar 1 dash maraschino liqueur 1 ounce Lemon Hart golden Jamaica rum 2 dashes Herbsaint Blend lime juice, sugar, maraschino, and rum with 1 scoop shaved ice in electric drink mixer. Strain through medium-mesh kitchen strainer into tiki stem champagne glass. Float Herbsaint.

KNICKERBOCKER SPECIAL COCKTAIL

1 teaspoon raspberry syrup 1 teaspoon lemon juice 1 teaspoon orange juice 2 ounces light Puerto Rican rum 1/2 teaspoon curaçao Shake with ice cubes. Strain into chilled 4-ounce cocktail glass. Decorate with a small slice of pineapple.

LA FLORIDA COCKTAIL,

Juice of 1 lime 1 dash grenadine 1 dash curaçao 1/4 ounce crème de cacao 1/2 ounce Italian vermouth 1 ounce light Puerto Rican rum Shake with ice cubes. Strain into chilled tiki stem champagne glass or other large saucer champagne glass. Add a twist of orange peel.

The La Florida Daiquiri that follows is the original for­mula—the way the drink was originally made by Constantine in the La Florida Bar in Havana, Cuba.

160 Drinks, cocktails, etc.

The fact that I have the formula makes a very interesting story about how a drink has to be made accurately in order to taste exactly right.

I went down to Havana twenty years ago to watch this fellow Constantine make these daiquiris. He had a big pde of limes before him. And whether he was making a daiquiri for one person or a hundred people, it made no difference in his care: He picked out each individual lime, cut it with a knife, and squeezed it with his fingers to make the drink.

I went home, and made the drink exactly the way Constantine did—I thought; but my drink didn't taste right. Years later, when we opened our bar in Havana, I went down to Constantine's bar again; he made the drink again, and again it had that same wonderful flavor I had remembered. I went to our bar and made the drink; and again my daiquiri didn't taste anything like Constantine's. That night I lay in bed and thought and thought about that drink; I imagined myself working beside Constantine and making the drink, stage by stage, following every movement of Constantine's hands. And then I stumbled onto what made the difference:

I had used a squeezer to squeeze the lime juice, and Con­stantine used his fingers. By using his fingers, he got the od of the hme into the drink; and that was just enough of the od of the Hme to give the drink its wonderful bouquet. I went down to my bar the next day and made a La Florida Daiquiri that turned out to be exacdy Hke Constantine's.

So this points out to you amateur bartenders that if you have a formula to follow, follow it; if you don't follow it, you simply are not going to make the drink right.

LA FLORIDA DAIQUIRI

2 ounces light Puerto Rican rum 1 teaspoon bar sugar 1 teaspoon maraschino liqueur Juice of lime, hand squeezed Blend with a scant 1/2 scoop shaved ice in electric drink mixer. Pour, frappéed, into chilled saucer champagne glass.

Drinks, cocktails, etc. 161

LEILANI GRASS HUT

2 ounces white Puerto Rican rum 1/2 ounce lemon juice 1/2 ounce pineapple juice 1/2 ounce papaya juice 1 ounce orange juice 1 dash grenadine Club soda Pour all ingredients except soda into tall highball glass nearly filled with ice cubes. Stir well. Fill glass with soda. Add a cherry and a pineapple slice.

LEILANI VOLCANO

4 ounces white Puerto Rican rum 2 ounces pineapple juice 1 ounce papaya juice 1 teaspoon bar sugar Juice of 1 lime Shake with ice cubes. Pour over ice cubes in a highball glass. Garnish with fresh fruit.

LICHEE NUT DAIQUIRI

Juice of 1 lime 1 dash maraschino liqueur 1 dash rock candy syrup 11/2 ounces light Puerto Rican rum 3 whole canned lichee nuts Blend in electric drink mixer with 12 ounces shaved ice. Pour into tiki stem champagne glass or other large saucer champagne glass.

162 Drinks, cocktails, etc.

LISBON ANTIGUA

11/4 jiggers Barbados rum 3/4 jigger white port 1 dash Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass. Add a cherry and a small orange slice.

I created this drink a thousand years ago. It's easy and good. MAHUKONA

2 dashes Angostura bitters 1 dash rock candy syrup 1/2 ounce lemon juice 1/2 slice pineapple 1/2 ounce triple sec 1 ounce light Puerto Rican rum Blend with 1/2 scoop shaved ice in electric drink mixer. Pour into a 10-ounce pilsener glass half filled with shaved ice. Decorate with fresh mint and a fruit stick.

There has been a lot of conversation over the beginning of the Mai Tai. And I want to get the record straight. I originated the Mai Tai.

Many others have claimed credit. Some claim it was originated in Tahiti. All this aggravates my ulcer completely. The drink was never introduced by me into Tahiti except informally through our good friends, Eastham and Carrie Guild.

In 1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really suc­cessful drinks: martinis, Manhattans, daiquiris . . . all basi­cally simple drinks.

Drinks, cocktails, etc. 163

I was at the service bar in my Oakland restaurant. I took down a bottle of seventeen-year-old rum. It was J . Wray Nephew from Jamaica—surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn't meant to be overpowered with heavy additions of fruit juices and flavorings. I took a fresh lime, added some orange curaçao from Holland, a dash of rock candy syrup, and a dollop of French orgeat for its subtle almond flavor. I added a generous amount of shaved ice and shook it vigorously by hand to produce the marriage I was after. Half the lime shell went into each drink for color; and I stuck in a branch of fresh mint. I gave the first two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night.

Carrie took one sip and said, "Mai Tai—Roa Aé." In Tahitian this means "Out of this world—the best." Well, that was that. I named the drink "Mai Tai."

The drink enjoyed great acceptance over the next few years in California, and in Seattle when we opened Trader Vic's there in 1948.

In 1953, I took the Mai Tai to the Hawaiian Islands when I went down for the Matson Steamship Lines—to formalize drinks for the bars at their Royal Hawaiian, Moana, and Surfrider hotels. Any old Kamaaina can tell you about this drink and of its rapid spread throughout the islands.

In 1954, we further introduced the Mai Tai when we in­cluded it among other new drinks in bar service for the Ameri­can President Lines.

Now it is estimated that they serve several thousand Mai Tais dady in Honolulu alone; and we sell many more than that daily in our twenty Trader Vic's restaurants throughout the world.

Anybody who says I didn't create this drink is a dirty stinker.

164 Drinks, cocktails, etc.

MAI TAI

1 lime 1/2 ounce orange curaçao 1/4 ounce rock candy syrup 1/4 ounce orgeat syrup 2 ounces Trader Vic Mai Tai rum or 1 ounce dark

Jamaica rum and 1 ounce Martinique rum Cut lime in half; squeeze juice over shaved ice in a mai tai (double old fashioned) glass; save one spent shell. Add re­maining ingredients and enough shaved ice to fill glass. Hand shake. Decorate with spent lime shell, fresh mint, and a fruit stick.

MAI TAI (using commercial mix)

2 ounces Trader Vic Mai Tai mix 2 ounces Trader Vic Mai Tai rum Fill mai tai (double old fashioned) glass with shaved ice. Add mix and rum, and shake. Decorate with fresh mint, a fruit stick and fresh lime if you wish.

MANGO DAIQUIRI

1 lime 1 piece mango 1 dash rock candy syrup 1 dash maraschino liqueur 1 ounce light Puerto Rican rum Blend thoroughly with 1 scoop shaved ice in electric drink mixer. Pour into large tiki stem champagne glass.

There are many versions of this old-time cocktail. MARY PICKFORD COCKTAIL

11/2 ounces light Puerto Rican rum 11/2 ounces pineapple juice 1 teaspoon grenadine 1 dash maraschino liqueur Shake well with ice cubes. Strain into chilled cocktail glass.

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You can't see or talk to a menehune until you drink some Menehune Juice. So drink some. MENEHUNE JUICE

1 lime 1/2 ounce orange curaçao 1/4 ounce rock candy syrup 1/4 ounce orgeat syrup 2 ounces Trader Vic light Puerto Rican rum Squeeze lime juice over shaved ice in a mai tai (double old fashioned) glass; save one shell. Add remaining ingredients and enough shaved ice to fill glass. Hand shake. Decorate with one spent lime shell, fresh mint, and a menehune.

MENEHUNE JUICE (using commercial mix)

2 ounces Trader Vic Mai Tai mix 2 ounces Trader Vic light Puerto Rican rum Fill mai tai (double old fashioned) glass with shaved ice. Add mix and rum, and shake. Decorate with fresh mint and a menehune and fresh lime if you wish.

This is a great drink. Very expensive. MISTER NEPHEW'S DAIQUIRI

Juice of 1 lime 1 teaspoon bar sugar 1 dash maraschino liqueur 1 ounce Wray Nephew 15-year special reserve rum Blend in electric drink mixer with 1 scoop shaved ice. Strain through medium-mesh kitchen strainer into chilled tiki stem or other large saucer champagne glass.

166 Drinks, cocktails, etc.

MOLOKAI MIKE

1 ounce orange juice 1 ounce lemon juice 1/2 ounce orgeat syrup

1/2 ounce brandy 1 ounce light Puerto Rican rum 1 small scoop shaved ice 1/2 ounce Rhum Negrita 1 dash grenadine 1/2 scoop shaved ice Blend first six ingredients in electric drink mixer; pour into bottom half of Molokai Mike glass. Blend remaining three ingredients in electric drink mixer; slowly pour into top half of glass.

MONTEGO BAY COCKTAIL

Juice of 1/2 lime 1 dash rock candy syrup 1 dash triple sec 1 dash Angostura bitters 1 ounce Rhum Negrita Shake with ice cubes. Strain into chilled tiki stem cocktail glass.

NORTHSIDE SPECIAL

Juice of 1 orange 1/2 ounce lemon juice 2 teaspoons bar sugar 2 ounces dark Jamaica rum Club soda Stir together all ingredients except soda in a 12-ounce chimney highball glass with ice cubes. Fill glass with soda. Stir gently. Serve with straws.

Drinks, cocktails, etc. 167

OLD YELLOWSTAIN

3/4 A ounce passion fruit nectar 2 ounces Trader Vic Navy Grog mix 11/2 ounces golden Puerto Rican rum Shake with ice cubes. Pour into footed iced-tea glass. Decorate wi th a rock candy stick and fresh mint.

ORANGE DAIQUIRI

1 ounce orange juice 1/2 ounce lime juice 1/2 ounce sugar syrup 11/2 ounces white Puerto Rican rum Blend with 1 scoop shaved ice for 1 0 to 2 0 seconds in elec­tric drink mixer. Pour into chilled cocktail glass.

OUTRIGGER TIARA

1 ounce orange juice 1 ounce lemon juice 1 dash grenadine 1 dash curaçao 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum Blend with 1 scoop shaved ice in electric drink mixer. Pour into individual scorpion bowl. Add ice cubes. Decorate with a gardenia.

During the Second World War, we had a lot of navy flyers who flew P B 2 Y 2 planes to Alaska and the South Pacific. Whenever they could, these flyers would get some booze from me to take away for their pals who needed a drink. It became quite a project, fun, and not frowned upon at all—not even by COs. We were able to distribute hundreds and

168 Drinks, cocktails, etc.

hundreds of bottles of cheer during that time. We later made this drink in honor of those flyers in those times. PB2Y2

Juice of 1/2 lime 11/2 ounces orange juice 3/4 ounce lemon juice 1/4 ounce grenadine 1/2 ounce curaçao

11/2 ounces light Puerto Rican rum 1 ounce dark Jamaica rum Blend with 1/2 scoop shaved ice in electric drink mixer. Pour into individual scorpion bowl. Decorate with a gardenia.

PALMETTO COCKTAIL

11/4 ounces white Puerto Rican rum 11/4 ounces French vermouth 2 dashes bitters Stir with ice cubes. Strain into chilled cocktail glass.

PASSION DAIQUIRI COCKTAIL

11/2 ounces white Puerto Rican rum Juice of 1 lime 1 teaspoon bar sugar

1/2 ounce passion fruit nectar Shake with ice cubes. Strain into chilled cocktail glass.

PINA COLADA

2 ounces golden Puerto Rican rum 3 ounces unsweetened pineapple juice Blend in electric drink mixer with 1 scoop of shaved ice for 10 to 20 seconds. Pour over ice cubes in a tall 10-ounce glass. Serve with a straw. Variation: Add 1 slice pineapple.

Drinks, cocktails, etc. 169

This is the original pineapple drink. PINO FRIO ( W I T H R U M )

2 ounces unsweetened pineapple juice 2 slices pineapple 1/4 ounce lemon juice 1 dash rock candy syrup 1 ounce light Puerto Rican rum Blend thoroughly in electric drink mixer with 1 scoop shaved ice. Pour into planter's punch glass.

PLANTATION COCKTAIL

1 ounce dark Jamaica rum 1/2 ounce lemon juice 1/2 ounce orange juice Shake with ice cubes. Strain into chdled cocktail glass.

PLANTER'S COCKTAIL—1

1 ounce light Puerto Rican rum 1 ounce orange juice 1 dash lemon juice Shake with ice cubes. Strain into chiUed cocktail glass.

PLANTER'S COCKTAIL—2

1 ounce dark Jamaica rum 1 ounce lemon juice 1/2 teaspoon bar sugar Shake with ice cubes. Strain into chilled cocktail glass.

170 Drinks, cocktails, etc.

POTTED PARROT

1/4 ounce rock candy syrup 1/4 ounce orgeat syrup 1/2 ounce curaçao 2 ounces light Puerto Rican rum 1 ounce lemon juice 2 ounces orange juice Shake well with 1/2 scoop shaved ice. Pour into a ten-pin pil-sener glass. Decorate with a mint sprig. Serve with straws.

PRESIDENT COCKTAIL—1

1 ounce light Puerto Rican rum 1/2 ounce curaçao 1/2 ounce French vermouth 1 dash grenadine Shake with ice cubes. Strain into chilled cocktad glass. Add a twist of orange peel.

PRESIDENT COCKTAIL—2

11/2 ounces light Puerto Rican rum Juice of VA orange 2 dashes grenadine Shake with ice cubes. Strain into chilled cocktail glass.

PRESIDENT COCKTAIL—3

11/2 ounces light Puerto Rican rum 1/2 teaspoon orange juice 1 dash lemon juice 1 dash grenadine Shake well with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 1 7 1

PRESIDENT ROOSEVELT COCKTAIL

11/2 ounces light Puerto Rican rum 1 dash grenadine 1/2 teaspoon orange juice Shake with ice cubes. Strain into chilled cocktail glass.

THE PUSSYFOOT

3 ounces white Jamaica rum 2 ounces fresh cream 21/2 ounces pineapple juice 21/2 ounces lime juice 2 ounces maraschino cherry juice Blend in electric drink blender with 1 scoop ice for 15 sec­onds. Pour into 2 chimney highball glasses. Garnish each drink with a cherry and a half slice orange. Makes 2 drinks.

QUARTER DECK COCKTAIL—1

1 ounce light Puerto Rican rum 1/2 ounce sweet sherry 2 dashes lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

QUARTER DECK COCKTAIL—2

1 ounce dark Jamaica rum 1/2 ounce sweet sherry 1/2 ounce scotch 1 teaspoon sugar syrup 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass.

172 Drinks, cocktails, etc.

QUARTER DECK COCKTAIL—3

1 ounce light Puerto Rican rum 1/2 ounce sweet sherry 1 teaspoon lime juice

Shake with ice cubes. Strain into chilled cocktail glass.

RAINBOW GROG

2 cans (12 ounces each) V-8 juice 1/4 teaspoon ground ginger 1 ounce tomato catsup 41/2 ounces white Puerto Rican rum Heat V-8 juice, ginger, and catsup together in a saucepan. Remove from heat. Stir in rum. Pour into 6 bouillon cups. Garnish each with a half slice lemon. Makes 6 drinks.

RASPBERRY BLUSH

1 ounce Barbados rum 1/2 ounce French vermouth Juice of 1 lime 1 generous dash raspberry syrup Raspberry syrup Shake rum, vermouth, lime juice, and the dash of raspberry syrup with ice cubes. Strain into chilled cocktail glasses. Add a float of raspberry syrup.

RHUM COSMO

11/2 ounces Rhum Barbancourt Juice of 1/2 lime 1 dash rock candy syrup 1 ounce unsweetened pineapple juice Shake with 1 scoop shaved ice. Pour into footed iced-tea glass. Decorate with a long spear of fresh pineapple and fresh mint.

Drinks, cocktails, etc. 173

ROCK AND RUM

11/2 ounces light Puerto Rican rum Quinine water Pour rum over ice cubes in an old fashioned glass. Add a splash of quinine water. Add a twist of lemon peel.

ROMAN CANDLE

3 ounces Barbados rum 1 teaspoon bar sugar Juice of 1/2 lime Tom Collins mix or Squirt Stir rum, sugar, and lime juice with ice cubes in a 12-ounce chimney highball glass filled with ice cubes. Fill glass with Tom Collins mix or Squirt. Dust with ground cinnamon.

ROYAL BERMUDA YACHT CLUB COCKTAIL

11/2 ounces Barbados rum 1/2 ounce lime juice 1/4 ounce Falernum 1 dash Cointreau Shake with ice cubes. Strain into chdled cocktad glass.

ROYAL DAIQUIRI (DON THE BEACHCOMBER)

11/2 ounces white Puerto Rican rum 1/2 ounce hme juice 1/2 ounce parfait amour 1/4 teaspoon bar sugar Blend in electric drink mixer with 1/2 scoop shaved ice for 10 to 20 seconds. Pour into a 6-ounce champagne glass.

174 Drinks, cocktails, etc.

RUM AND MAPLE

1 teaspoon maple syrup 1 dash Angostura bitters 11/2 ounces light Puerto Rican rum Muddle maple syrup and bitters with a splash of water in an old fashioned glass. Add 1 ice cube and the rum. Stir. Add a twist of lemon peel.

RUM AND TONIC

2 ounces light Puerto Rican rum Quinine water Pour rum into a highball glass filled with ice cubes. Add 2 thin lemon slices. Fill glass with quinine water. Stir lightly.

RUM BOOGIE

3 ounces orange juice 2 ounces lemon juice 1 ounce pineapple juice 1 dash rock candy syrup 1 dash curaçao 1 dash Herbsaint 2 ounces Trader Vic rum and brandy (or half light

Puerto Rican rum and half brandy) 1 ounce 151-proof Demerara rum Blend in electric drink mixer with 1 scoop shaved ice. Pour into tiki bowl. Decorate with a gardenia.

RUM COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce l igh t Puerto Rican rum 1/2 lime Club soda

Drinks, cocktails, etc. 175

Pour lemon juice, syrup, and rum into 12-ounce chimney glass filled with ice cubes. Squeeze in lime juice; save shell. Fill with soda. Stir well. Decorate with spent lime shell and fruit stick. Serve with straws. Variation: Use half light Puerto Rican rum and half dark Jamaica rum.

RUM FLOAT

Juice of 1/2 lime 1 teaspoon bar sugar 3 ounces club soda 1 ounce Jamaica or Puerto Rican rum Stir lime juice and sugar with ice cubes in a 6-ounce glass. Add soda, and stir lightly. Float rum on top.

RUM GIMLET

4 parts white Puerto Rican rum 1 part Rose's lime juice (sweetened) Pour over an ice cube in a large cocktail glass. Stir. Add a thin slice of lime.

I say, I say: This is a Britisher, a typical Britisher. RUM, GUM, AND LIME

1/2 lime 1 dash rock candy syrup 1 ounce light Puerto Rican rum Stir with ice cubes in an old fashioned glass. Decorate with fruit stick.

176 Drinks, cocktails, etc.

RUM HAWAII

1 ounce pineapple juice 1 dash orange bitters 1 egg white 11/2 ounces hght Puerto Rican rum Shake with ice cubes. Strain into chdled 4-ounce wine glass.

RUM KEG

1 ounce rock candy syrup 1 ounce passion fruit nectar 2 ounces pineapple juice 4 ounces lemon juice 1 ounce apricot liqueur 5 ounces light Puerto Rican rum 1 ounce dark Jamaica rum Blend in electric drink mixer with 2 scoops shaved ice. Pour into rum keg. Add ice cubes. Serves 4.

RUM MIST

11/2 ounces light Puerto Rican rum 1 dash Angostura bitters Pour rum into an old fashioned glass packed with shaved ice. Add bitters and a twist of lemon peel. Variation: Substitute Barbados rum for the Light Puerto Rican rum, and do not add bitters.

RUM POT

3 ounces lemon juice 3 ounces orange juice 3 dashes vanilla extract 3/4 ounce passion fruit nectar 1 ounce rock candy syrup 3 ounces Trader Vic's Navy Grog and punch rum Blend in electric drink mixer with 2 scoops shaved ice. Pour into 2 sugar pots over cracked ice. Makes 2 drinks.

Drinks, cocktails, etc. 177

This was originated by Albert Martin in the Bon Ton Bar on Magazine Street in New Orleans. He used to turn his back and make the drinks on the back of the bar so no one could see him. Finally, I told him that I'd come to New Orleans just so I could learn how to make drinks. And then he taught me all he knew—because I was interested. Sweet guy, Albert Martin. RUM RAMSEY

11/2 ounces light Puerto Rican rum 1 teaspoon Bourbon Juice of 1/4 lime 1/2 teaspoon bar sugar 1 dash Peychaud bitters Stir with ice cubes. Strain into chilled cocktail glass.

RUM SAZERAC

1 dash Angostura bitters 1 dash sugar syrup 2 ounces light Puerto Rican rum Pernod Stir bitters, syrup, and rum well with ice cubes in an old fashioned glass. Strain into an old fashioned glass which has been coated inside with Pernod. Add a twist of lemon peel.

RUM SCREWDRIVER

11/2 ounces Barbados rum 3 ounces orange juice Pour over ice cubes in an old fashioned glass. Stir.

RUM SIDECAR

3/4 ounce light Puerto Rican rum 1/2 ounce lemon or lime juice 3/4 ounce Cointreau Shake with ice cubes. Strain into chilled cocktail glass. Variation: Use equal parts of the three ingredients.

178 Drinks, cocktails, etc.

RUM TODDY (COLD)

1/2 teaspoon bar sugar 2 teaspoons water 2 ounces light Puerto Rican rum Stir sugar and water in an old fashioned glass. Add rum and 1 ice cube. Stir. Add a twist of lemon peel.

SAMOAN FOG CUTTER

1/2 ounce orgeat syrup 2 ounces lemon juice 1 ounce orange juice 1/2 ounce gin 1/2 ounce brandy 11/2 ounces light Puerto Rican rum

1/4 ounce sweet sherry Blend all ingredients except sherry in electric drink mixer with 1 scoop shaved ice. Pour into fog cutter mug. Add ice cubes. Float sherry. Decorate with fresh mint and a stirrer.

This is a nice drink named after a good friend of mine. SAMSON'S DILLY

1 dash Peychaud bitters 1 dash rock candy syrup 1 ounce 86-proof Demerara rum 1/2 ounce plain water Stir with ice cubes in an old fashioned glass. Add a twist of lemon peel. Decorate with a fruit strick.

Drinks, cocktails, etc. 179

SAN JUAN SLING 1 part light Puerto Rican rum 1 part cherry brandy 1 part Benedictine Club soda Pour rum, cherry brandy, and Benedictine over 1 large ice cube in a sling glass. Stir. Fill glass with chilled soda. Decorate with a spiral-cut peel of lime.

SCORPION (INDIVIDUAL)

11/2 ounces lemon juice 2 ounces orange juice 1/2 ounce orgeat syrup 1 ounce brandy 2 ounces light Puerto Rican rum Blend in electric drink mixer with 1 scoop shaved ice. Pour into grapefruit supreme glass. Add ice cubes. Decorate with gardenia.

SCORPION (FOR THREE OR FOUR PEOPLE)

6 ounces orange juice 4 ounces lemon juice 11/2 ounces orgeat syrup 6 ounces light Puerto Rican rum 1 ounce brandy Blend in electric drink mixer with 2 scoops shaved ice. Pour into large scorpion bowl. Fill with ice cubes. Decorate with a gardenia.

180 Drinks, cocktails, etc.

SENOR BAILEY

6 sprigs fresh mint 1 teaspoon bar sugar 4 dashes lime juice 2 ounces light Puerto Rican rum In a tall goblet, muddle mint with sugar and lime juice. Fill glass with shaved ice, and add rum. Stir until glass frosts. Garnish with additional mint. Serve with straws.

SEPTEMBER MORN

Juice of VA lemon Juice of VA lime 1 teaspoon brown sugar 1 egg white 11/2 ounces light Puerto rican rum Shake well with ice cubes. Strain into chilled cocktail glass.

SHANGHAI COCKTAIL Juice of VA lemon 1 teaspoon anisette 1 ounce dark Jamaica rum 1/2 teaspoon grenadine Shake with ice cubes. Strain into chilled cocktail glass.

One of the first drinks we ever made. SHARK'S TOOTH—1

1/2 lime 1/2 ounce lemon juice 1 dash rock candy syrup 1 dash grenadine 1 ounce Ron Rico 151-proof rum 2 ounces club soda

Drinks, cocktails, etc. 181

Squeeze lime juice over ice cubes in a 10-ounce pilsener glass; save shell. Add remaining ingredients. Stir well. Decorate with spent lime shell.

SHARK'S TOOTH—2

1/4 ounce lemon juice 1 dash passion fruit nectar 1/4 ounce French vermouth 1/4 ounce sloe gin 11/2 ounces Trader Vic's Navy Grog and punch rum Club soda Stir all ingredients expect soda with ice cubes. Strain into a 10-ounce glass filled with shaved ice. Fill glass with soda. Serve with straws.

SHARK'S TOOTH—3

21/2 ounces light Puerto Rican rum 1 ounce lemon juice 1/2 ounce grenadine Club soda Stir rum, lemon juice, and grenadine with ice cubes. Strain into 10-ounce glass filled with shaved ice. Fill glass with soda. Serve with straws.

A Caribbean cocktail named after the original Siboney Indians. SIBONEY

1/2 ounce lemon juice 1/2 ounce unsweetened pineapple juice 1/2 ounce passion fruit nectar 1 ounce dark Jamaica rum Shake and strain into chilled tiki stem champagne glass or other large saucer champagne glass.

182 Drinks, cocktails, etc.

W e made u p this cocktail years ago. I t is such a nice cocktail. M-m-m-m. SIEGERT'S BOUQUET COCKTAIL

1/4 ounce orgeat syrup 1/2 ounce lemon juice 1 ounce Siegert's Bouquet rum Shake and strain into chilled tiki stem cocktail glass.

SHINGLE STAIN

Juice of 1 lime 2 dashes Angostura bitters

1/4 ounce grenadine 11/2 ounces cranberry juice 1/2 ounce pineapple juice 2 ounces Trader Vic Mai Tai rum Shake wi th ice cubes. Pour into ten-pin pilsener glass. Decor­a te wi th fresh m i n t

SIR WALTER COCKTAIL

3/4 ounce light Puer to Rican rum 1/4 ounce brandy

1 teaspoon grenadine 1 teaspoon curaçao 1 teaspoon lemon juice Shake wi th ice cubes. Strain into chilled cocktail glass.

SLY MONGOOSE

2 ounces dark Jamaica rum 2 ounces pineapple juice 2 ounces orange juice Pour into a 10-ounce glass filled wi th shaved ice. Stir.

Drinks, cocktails, etc- 183

SPACE NEEDLE

11/2 ounces light Puerto Rican rum 11/2 ounces dark Jamaica rum 11/2 ounces lemon juice 1 ounce curaçao 3/4 ounce orgeat syrup Blend in electric drink mixer with 1 scoop shaved ice. Pour into 10-ounce glass. Add shaved ice to fill glass. Serve with a straw.

SUFFERING BASTARD

3 ounces Trader Vic Mai Tai mix 1 ounce light Puerto Rican rum 2 ounces St. James rhum Lengthwise strip of cucumber peel Cut lime, squeeze juice into mai tai glass filled with shaved ice; save one shell. Add Mai Tai mix and rums. Hand shake. Decorate with cucumber peel, spent lime shell, fresh mint, and fruit stick.

SUN AND SHADOW

21/2 ounces dark Jamaica rum 3/4 ounce 151-proof light rum 1/2 ounce apricot brandy 2 ounces pineapple juice Juice of 1/2 lime Shake with ice cubes. Pour into 14-ounce glass. Add ice cubes to fill glass.

184 Drinks, cocktails, etc.

SURF RIDER

2 ounces white Puerto Rican rum 2 ounces cranberry juice 2 ounces apple juice Dash of lemon juice Pour over ice cubes in a highball glass. Stir to blend. Garnish with sprig of mint.

Originated in Seattle. TABU

11/2 ounces unsweetened pineapple juice 1/2 ounce lemon juice 1 dash rock candy syrup 1 ounce light Puerto Rican rum 1 ounce vodka Blend in electric drink mixer with 1 scoop shaved ice. Pour into ceramic coconut. Decorate with fresh mint and fruit stick.

TABU COCKTAIL

11/2 ounces light Puerto Rican rum 1 scant teaspoon bar sugar 1 slice pineapple 1/2 ounce cranberry syrup 1/2 ounce lemon juice Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into large chilled champagne glass.

Drinks, cocktails, etc. 185

TAHITIAN GOLD

Juice of 1 lime 1 teaspoon bar sugar 1 dash maraschino liqueur 1 ounce St. James rhum 1 dash Herbsaint Blend lime juice, sugar, maraschino, and rum in electric drink mixer with 1 scoop shaved ice. Strain through medium-mesh kitchen strainer into tiki stem champagne glass or other large saucer champagne glass. Top with Herbsaint.

TAHITIAN HONEY BEE

1/2 ounce lemon juice 1 teaspoon honey 11/2 ounces light Puerto Rican rum Mix lemon juice and honey in shaker. Add rum. Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

Variation: Increase rum to 2 ounces and honey to 1/4 ounce.

So beautiful to drink. TAHITIAN PEARL Juice of 1 lime 1 dash rock candy syrup 1/4 ounce maraschino liqueur 1 ounce light Puerto Rican rum Shake with ice cubes. Pour, with small ice cubes, into tiki stem champagne compote. Decorate with a pearl on a gardenia petal.

186 Drinks, cocktails, etc.

TEST PILOT

1/4 ounce lemon ju ice 1/4 ounce Falernum 1/4 ounce cointreau 3/4 ounce light Puerto Rican rum 13/4 ounces dark Jamaica rum Shake with ice cubes. Pour into a 10-ounce glass.

TIARA TAHITI

11/2 ounces orgeat syrup 3 ounces orange juice 3 ounces lemon juice 1/2 ounce brandy 3 ounces light Puerto Rican rum Blend in electric drink mixer with 11/2 scoops shaved ice. Pour into large scorpion bowl. Add ice cubes. Decorate with gar­denia. Serves 2.

TIKI PUKA PUKA

1 ounce orange juice 3 ounces Trader Vic Navy Grog mix 1 dash grenadine 1 ounce light Puerto Rican rum 1 ounce Trader Vic 8-year Jamaica rum 1 ounce 151-proof Demerara rum Orange flower water Blend all ingredients except orange flower water in electric drink mixer with 1 scoop shaved ice. Pour into grapefruit su­preme glass. Add ice cubes. Decorate with a gardenia. Dash orange flower water on gardenia.

Drinks, cocktails, etc. 187

TORCH

Juice of 1/2 lime 3/4 ounce passion fruit nectar 3/4 ounce pineapple juice 1 ounce cranberry juice 2 ounces white Jamaica rum Shake with ice cubes. Pour into a ten-pin pilsener glass.

TORTUGA

1/2 lime

1 ounce lemon juice 11/2 ounces orange juice 1 dash grenadine 1 dash crème de cacao 1 dash curaçao 1 ounce Italian vermouth 11/4 ounces 151-proof Demerara rum Squeeze lime juice over 1/2 scoop shaved ice in container of electric drink mixer; save shed. Add remaining ingredients. Blend. Pour into a 14-ounce tall footed highball glass. Add ice cubes. Decorate with spent lime shell, fresh mint, and a stirrer.

TRADER VIC COCKTAIL

Juice of 1/2 hme 1 dash rock candy syrup 1 once Siegert's Bouquet rum Shake with ice cubes. Strain into chilled tiki stem cocktail glass.

188 Drinks, cocktails, etc.

TRADER VIC DAIQUIRI

1 lime 1 teaspoon bar sugar 1/4 teaspoon frozen Florida grapefruit juice concentrate,

undiluted 1/2 ounce Garnier maraschino 2 ounces light Puerto Rican rum Finger squeeze lime juice over 11/2 scoops shaved ice in con­tainer of electric drink mixer. Add remaining ingredients. Blend. Strain through medium-mesh kitchen strainer into chilled tiki stem champagne glass.

TRADER VIC FLIP 2 ounces Trader Vic's rum and brandy

(or half light Puerto Rican rum and half brandy)

1 teaspoon bar sugar 1 egg Shake well with ice cubes. Strain into an 8-ounce fizz glass. Dust with ground cinnamon.

TRADER VIC RUM BLOODY MARY

Same as Bloody Mary except substitute light Puerto Rican rum for vodka.

WAHINE 1/2 ounce lemon juice 11/2 ounces unsweetened pineapple juice 1 dash rock candy syrup 1 ounce light Puerto Rican rum 1 ounce vodka Blend in electric drink mixer with 1 scoop shaved ice. Pour into ceramic coconut. Add ice cubes. Decorate with fresh mint and a fruit stick.

Drinks, cocktails, etc. 189

WHALER'S TODDY

1/2 teaspoon brown sugar 2 ounces dark Jamaica rum Splash of water Stir well with ice in an old fashioned glass

WHITE WITCH

1/2 lime 1/2 ounce white crème de cacao 1/2 ounce cointreau 1 ounce white Jamaica rum Club soda Squeeze lime juice into sling glass filled with ice cubes; save shell. Add to glass crème de cacao, cointreau, and rum. Add soda to fill glass. Stir. Decorate with spent lime shell and fresh mint dusted with bar sugar.

ZOMBIE

Juice of 1/2 lime 11/2 ounces orange juice 1 ounce lemon juice 1/4 ounce grenadine 1 ounce curaçao 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum Blend in electric drink mixer with 1 scoop shaved ice. Pour into 14-ounce block optic chimney glass. Decorate with fresh mint and a stirrer.

Sloe gin

This is an old-fashioned drink that's going out of style. BLACKTHORN COCKTAIL—1

3/4 ounce sloe gin 3/4 ounce Italian vermouth 2 dashes orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

BLACKTHORN COCKTAIL—2

1 ounce sloe gin 1/2 ounce gin 1/2 ounce French vermouth 2 dashes orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

EXPOSITION COCKTAIL

1/2 ounce sloe gin 1/2 ounce cherry brandy 1/2 ounce French vermouth Shake with ice cubes. Strain into chilled cocktail glass.

HOBSON COCKTAIL

1 ounce sloe gin 1/2 ounce curaçao 1 dash Pernod Shake with ice cubes. Strain into chilled cocktail glass.

192 Drinks, cocktails, etc.

J O H N COCKTAIL

3/4 ounce sloe gin 3/4 ounce Italian vermouth 1 dash cherry cordial 1 dash Peychaud bitters Shake with ice cubes. Strain into chilled cocktail glass.

LEMONADE ( MODERN) 1 lemon, quartered 2 teaspoons bar sugar 11/2 ounces sweet sherry 1 ounce sloe gin Carbonated water In a mixing glass, muddle lemon well with sugar. Add sherry and sloe gin. Shake with ice cubes. Strain into 12-ounce chimney glass. Fill glass with carbonated water.

JOHNNIE MACK COCKTAIL

1 ounce sloe gin 1/2 ounce curaçao 3 dashes Pernod Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

SAN FRANCISCO COCKTAIL 3/4 ounce sloe gin 3/4 ounce Italian vermouth 3/4 ounce French vermouth 1 dash Angostura bitters 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass. Add a cherry.

Drinks, cocktails, etc. 193

SLOE DRIVER

2 ounces sloe gin Orange juice Pour gin over 2 or 3 ice cubes in a 6-ounce glass. Fill glass with orange juice. Stir.

SLOE GIN COCKTAIL

2 ounces sloe gin 1 dash orange bitters 1/4 teaspoon French vermouth Stir with ice cubes. Strain into chilled cocktail glass.

SLOE GIN COLLINS

Juice of Vz lemon 2 ounces sloe gin Carbonated water Shake lemon juice and sloe gin with ice cubes. Strain into 12-ounce chimney glass. Add ice cubes. Fill glass with car­bonated water. Stir gently. Decorate with a lemon slice, an orange slice, and a cherry. Serve with straws.

SLOEBERRY COCKTAIL

1 dash bitters 2 ounces sloe gin Stir with ice cubes. Strain into chilled cocktail glass.

S o u t h e r n C o m f o r t

BAYOU COCKTAIL

1 ounce Southern Comfort 3/4 ounce cherry brandy 1/2 ounce lemon juice Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lime peel.

CUBA LIBRE SUPREME

1/2 lime 11/2 ounces Southern Comfort Coca-Cola Squeeze lime juice over 2 ice cubes in 10-ounce glass; add lime shell. Add Southern Comfort and stir. Fill glass with Coca-Cola.

DOUBLE RAINBOW

9 ounces Southern Comfort 41/2 ounces orange juice 11/2 ounces lemon juice 1 ounce grenadine Shake with ice cubes. Strain into 4 chilled cocktail glasses. Makes 4 drinks.

196 Drinks, cocktails, etc.

DRUNKEN APRICOT

1 whole peeled apricot, frozen 3/4 to 1 ounce Southern Comfort

Chilled champagne Place frozen apricot in chilled saucer champagne glass; pour Southern Comfort over it. Add champagne to fill glass. Note: To freeze apricots, drain apricots, and place one in each cube compartment of ice-cube tray.

FROZEN SOUTHERN COMFORT

Juice of 1/2 lime 1/2 teaspoon bar sugar 2 ounces Southern Comfort 1 dash maraschino liqueur Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into large saucer champagne glass. Serve with short straws.

SCARLETT O'HARA

Juice of 1/2 lime 1 ounce Southern Comfort Y2 ounce cranberry juice Shake with ice cubes. Strain into chilled small pilsener glass.

SOUTHERN COMFORT SPARKLE

2 ounces Southern Comfort 4 ounces pineapple juice 1/2 ounce lime or lemon juice Ginger ale Mix Southern Comfort, pineapple juice, and lime or lemon juice in a chimney glass. Add shaved ice. Fill glass with ginger ale. Decorate with a pineapple spear and an orange slice.

T e q u i l a

If you don't have the coconut cream, leave it out. It's still a pretty good drink. ACAPULCO GOLD

2 ounces pineapple juice 1/2 ounce concentrated grapefruit juice (undiluted) 1 ounce tequila 1 ounce Jamaica rum 1 ounce Lopez coconut cream Shake well with ice cubes and strain into a tad chimney glass over ice cubes.

AZTECA

Juice of 1/2 lime 1/2 teaspoon bar sugar 1 tablespoon canned mangoes 1 ounce tequila Blend with 1 scoop of shaved ice in electric drink mixer. Strain into a chilled champagne saucer. Add short straws.

BERTHA

1/2 lime 1 ounce tequila 1 dash grenadine Grapefruit juice Squeeze lime juice into old fashioned glass over ice cubes; save lime shell. Add tequila and grenadine, and fill with grapefruit juice. Stir well. Decorate with spent lime shed.

200 Drinks, cocktails, etc.

This is a damn good way to drink tequila. BLOODY BULL—1

1 ounce tequila 1/2 glass tomato juice 1/2 glass beef bouillon Squeeze of lime juice Pour over ice cubes in a double old fashoned glass. Stir. Add a thin lime slice.

BLOODY BULL—2

1 ounce vodka 1/2 ounce lemon juice 1 dash Worcestershire sauce 1 dash Tabasco sauce Beef bouillon Tomato juice Add vodka, lemon juice, Worcestershire, and Tabasco to 1 large ice cube in a fizz glass. Fill with equal parts bouillon and tomato juice. Stir. Add a lemon wedge.

BRAVE BULL

1 ounce tequila 1/2 ounce Kahlua Pour over ice cubes in old fashioned glass. Stir well, and serve.

CHANGUIRONGO

1 ounce tequila Orange juice Pour tequila over ice cubes in a highball glass. Fill with orange juice.

Drinks, cocktails, etc. 201

DURANGO

11/2 ounces concentrated frozen grapefruit juice (undiluted) 11/2 ounces tequila 1 barspoon orgeat syrup 2 ounces mineral water Shake with ice cubes. Strain into 10-ounce glass filled with ice cubes. Decorate with mint sprig. Serve with straws.

EL DIABLO

1/2 lime 1 ounce tequila 1/2 ounce crème de cassis Ginger ale Squeeze lime juice into a 10-ounce glass over ice cubes; add spent lime shell. Add tequila and crème de cassis. Stir. Fill glass with ginger ale. Serve with a straw.

FRESA-FRESA

2 ounces tequila 1 teaspoon bar sugar 6 fresh strawberries Blend in electric drink mixer with 1 scoop shaved ice. Strain into chilled large stemmed glass.

GRANDE

3/4 fresh lime 3/4 ounce triple sec 2 ounces tequila Squeeze juice from lime; save lime half shell. Shake lime juice, triple sec, and tequila with ice cubes. Strain into a salt-rimmed mai tai (double old fashioned) glass. Add spent lime shell. Fill with ice cubes. Decorate with California and Mexican flags.

202 Drinks, cocktails, etc.

In San Miguel de Allende, there is an antique store called Jayco. Once we went out to a restaurant with the owners of the store. The restaurant was a casual place. And one of the Jayco people said to me, "Make us a drink." So I looked around at the bottles behind the bar and made up this drink. It's a damn good drink, too. JAYCO

1/4 ounce Amer Picon 1/2 ounce grenadine 3/4 ounce lemon juice 11/2 ounces tequila 2 ounces club soda Pour into large goblet half filled with ice cubes. Stir lightly. Decorate with fresh mint sprig. Serve with straws.

MARGARITA

Juice of 1/2 lime 1/2 ounce triple sec 1 ounce tequila Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled saucer champagne glass which has been rimmed with coarse salt.

MARIA THERESA

1 ounce tequila 1/2 ounce cranberry juice Juice of 1/2 lime Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled saucer champagne glass.

HIGHBALL GLASS, 8 OUNCES Highballs

PLAIN CHIMNEY, 12 OUNCES Trader Vic highballs Bourbon highballs Collinses Soft drinks Juleps

PLAIN CHIMNEY, 14 OUNCES Scotch highballs Queen's Park Swizzle Doctor Funk

1

BLOCK OPTIC CHIMNEY, 1 4

OUNCES Tonga Punch Zombie

TALL HIGHBALL GLASS,

FOOTED Tortuga Raffles Bar Sling Hana Punch Tall, cool drinks

OLD FASHIONED TUMBLER Old Fashioned Sazerac Mists Drinks on the rocks, general use

2

DOUBLE OLD FASHIONED

GLASS, 1 5 TO 1 6 OUNCES Mai Tai Eastern Sour Menehune Juice Any drink double, on the rocks

RICKEY GLASS Gin Rickey Gin Buck Short drinks

PILSENER GLASS, 1 0 OUNCES Shark's Tooth Barbados Punch Mahukona Beer

3

WHISKY SOUR GLASS Sours Flips Floats Frappés

FIZZ GLASS Fizzes Tahitian Coffee Bloody Mary Picon Punch Various hot drinks

SMALL PILSENER GLASS Siboney Small cocktails

TEN-PIN PILSENER GLASS Trader Vic's Grog Potted Parrot Bahia Shingle Stain

SLING GLASS, 12 OUNCES Slings Rangoon Ruby Barbados Red Rum Swizzle White Witch

PLANTER'S PUNCH GLASS, 121/2 OUNCES

Planter's Punch Hot drinks Banana Cow Hot Rum Cow Swizzles

5

FOOTED ICED-TEA GLASS Rhum Cosmo Pogo Stick Old Yellowstain Maui Fizz

PARFAIT GLASS Tahitian Rum Punch Frappés

SHERRY GLASS, 2 OUNCES Sherry

6

ALL-PURPOSE WINE GLASS,

8 OR 9 OUNCES Table wine Wine cups

LADY COCKTAIL GLASS,

31/2 OUNCES Pink Cloud White Cloud Cucumber Grasshopper Harbor Light White Coral After-dinner drinks

TIKI-STEM COCKTAIL GLASS,

31/2 OUNCES Martini Manhattan Barbados Cocktail Black Widow Cuban Presidente Daiquiri Cocktail El Capitan Trader Vic Cocktail Siegert's Bouquet Various cocktails

7

TIKI-STEM CHAMPAGNE

GLASS, 41/2 OUNCES Gimlet Banana Daiquiri Waikiki Chinese Itch Eisenhower King George V Havana Gold La Florida Daiquiri Pink Lady Tahitian Gold

TIKI-STEM CHAMPAGNE

COMPOTE, 8 OUNCES Trader Vic's Daiquiri Honolulu Tahitian Pearl Aku Aku

HOLLOW-STEM CHAMPAGNE

GLASS Green Stem Decorative drinks

8

Drinks, cocktails, etc. 203

MEXICAN E L DIABLO

1/2 lime 1 ounce tequila 1/2 ounce crème de cassis Ginger ale Squeeze lime juice into 10-ounce glass; drop in spent shell. Add ice cubes, tequila, and crème de cassis. Fid glass with ginger ale.

MEXICO Y ESPANA

1 part tequila 1 part amontillado sherry Combine in a chilled sherry glass. Decorate with an olive and cocktail onion on a cocktail pick.

NAUTILUS

Juice of 1 lime 11/2 ounces Ocean Spray Cranberry House

mixer 11/2 ounces tequila Shake with ice cubes. Pour into Trader Vic nautilus shed. Decorate with mint sprigs.

PICADOR COCKTAIL

1 part Kahlua 2 parts tequila Stir well with cracked ice. Strain into chilled cocktail glass. Add a twist of lemon peel.

PINKY GONZALES

11/2 ounces Trader Vic's Mai Tai mix 11/2 ounces tequila Pour into mixing glass 3/4 filled with ice cubes. Shake well. Pour into mai tai glass. Decorate with mint sprig. Serve with straws.

204 Drinks, cocktails, etc.

SANGRITA

1 ounce tequila 3 ounces commercial Sangrita mix Stir with ice cubes in an old fashioned glass.

SONORA DAIQUIRI

Juice of 1/2 lime 3/4 ounce prickly pear syrup 1 ounce tequila Blend in electric drink mixer with 1 scoop shaved ice. Pour into chilled champagne saucer.

TNT (TEQUILA AND TONIC)

1/2 lime 11/2 ounces tequila Quinine water Squeeze lime juice into a highball glass filled with ice cubes; drop in spent shell. Fill glass with quinine water. Stir lightly.

TEQUILA COCKTAIL

1 ounce tequila 1 dash sugar syrup 1 dash grenadine Juice of 1 lime Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled cocktail glass. Add a thin lime slice.

Drinks, cocktails, etc. 205

TEQUILA COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce tequila 1/2 lime Club soda Pour lemon juice, syrup, and tequila into a highball glass filled with ice cubes. Squeeze in lime juice; save shell. Fill with soda. Stir well. Decorate with spent lime shed and fruit stick. Serve with straws.

TEQUILA DAIQUIRI

1 ounce tequila 1/2 ounce triple sec Juice of 1/2 large lime 1 teaspoon bar sugar Shake wed with 1/2 scoop shaved ice. Pour into large cocktail glass.

TEQUILA GIMLET

1/2 ounce Rose's lime juice 11/2 ounces tequila Stir with ice cubes in an old fashioned glass.

TEQUILA MATADOR

1 ounce tequila 2 ounces pineapple juice Juice of 1/2 lime Shake well with shaved ice. Strain into chilled cocktail glass.

2o6 Drinks, cocktails, etc.

You know, this rigmarole with a pinch of salt and lemon juice and tequila—in whatever order—was originally for a purpose: It's hot in Mexico. People dehydrate themselves. And they need more salt. Here, it's not so hot, and we don't need salt in the same way. So you can drink tequila straight right out of the bottle, if you want to.

TEQUILA STRAIGHT

1/2 lemon Pinch of salt 11/22 ounces tequila Pour tequila into a small glass. First suck lemon, then place salt on tongue, then swallow tequila.

TEQUILA SUNRISE

1/2 lime 11/2 ounces tequila 1 teaspoon grenadine 1/3 teaspoon crème de cassis Club soda Squeeze lime juice into old fashioned glass filled with ice cubes; drop in lime shell. Add tequila, grenadine, and crème de cassis. Stir. Fill glass with soda.

TEQUINI COCKTAIL

11/2 ounces tequila 1/2 ounce French vermouth Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel and an olive. Variation: Add 1 dash bitters.

Drinks, cocktails, etc. 207

VAMPIRO

1 lime 1 ounce tequila Commercial Sangrita mix Cut lime; squeeze juice into a salt-rimmed fizz glass over 1 large ice cube; save 1 spent lime shed. Fid glass with Sangrita mix. Stir. Add spent lime shed.

VILLA FONTANA

1 ounce apricot brandy 1/4 teaspoon bar sugar 11/2 ounces tequila 1 dash orange juice 1 dash lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

V o d k a

BARBARA COCKTAIL

1 ounce vodka 1/2 ounce creme de cacao 1/2 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

BLACK CLOUD

1 part vodka 1 part Tia Maria Stir with ice cubes. Strain into chilled cocktail glass.

BLACK RUSSIAN

1 ounce vodka 1/2 ounce Kahlua Stir with ice cubes in an old fashioned glass, and serve.

BLOODY BULLSHOT

Same as Bullshot except substitute half tomato juice for half of the beef bouillon.

210 Drinks, cocktails, etc.

BLOODY MARY—1

1 ounce vodka 1/2 ounce lemon juice 1 drop Tabasco sauce 1 barspoon Worcestershire sauce Salt and pepper Chilled tomato juice Add to Tahitian coffee glass or fizz glass with 3 small ice cubes. Stir wed, and add a lemon wedge.

BLOODY MARY—2

1 ounce vodka 1/2 ounce lemon juice Chilled Trader Vic Bongo juice Pour vodka and lemon juice over 1 large ice cube in a fizz glass. Fill with Bongo juice. Stir wed. Add a lemon wedge.

BLOODY MARY—3

11/2 ounces vodka Chilled tomato juice Pour vodka into chilled champagne glass. Fill with tomato juice. Float a thin slice of lemon.

If you need vitamins, this is a damn good way to get them before one in the afternoon. It's also good at a bad game when it gets cold. BULLSHOT

1 ounce vodka 1/4 ounce lemon juice 1 barspoon Worcestershire sauce 1 dash Tabasco sauce Beef bouillon

Drinks, cocktails, etc. 211

Put vodka, lemon juice, Worcestershire, and Tabasco in a fizz glass over 1 large cube of ice. Fill with chilled bouillon. Stir well. Decorate with a lemon wedge.

CAPE CODDER—1

11/2 ounces vodka 3 ounces cranberry juice Juice of 1/2 lime (optional) Pour over ice cubes in an old fashoned glass. Stir and serve. Variation: Substitute light Puerto Rican rum for vodka.

CAPE CODDER—2

11/2 ounces vodka 3 ounces cranberry juice Juice of ¥2 lime (optional) Club soda Pour vodka, cranberry juice, and lime juice over ice cubes in a highball glass. Fill with soda. Stir gently. Variation: Substitute l igh t Puerto Rican rum for vodka.

CHEE CHEE—1

21/2 ounces pineapple juice 2 ounces vodka 1 ounce Lopez coconut cream 1 dash grenadine Shake with ice cubes. Strain into ten-pin pilsener or 10-ounce pilsener glass.

212 Drinks, cocktails, etc.

CHEE CHEE—2

1/2 slice canned pineapple 1 ounce Lopez coconut cream 3 ounces pineapple juice 1/2 ounce lemon juice 2 ounces vodka 1/2 scoop shaved ice Blend wed in electric drink mixer. Pour into a tad highball glass. Fill with ice cubes. Decorate with fresh mint.

This is a damn good way to take on a drink at lunchtime. CLAM AND TOMATO COCKTAIL—1

1 ounce vodka 1 dash Tabasco Clam juice Tomato juice Add vodka and Tabasco to ice cubes in a 10-ounce glass. Fill glass with equal parts chilled clam juice and chilled tomato juice. Stir. Decorate with lemon wedge.

CLAM AND TOMATO COCKTAIL—2

11/2 ounces vodka 1 ounce clam juice 3 ounces tomato juice Shake with ice cubes. Strain over ice cubes in a large old fashioned glass.

CLOUD BUSTER

11/2 ounces vodka 3 ounces champagne Pour vodka over 3 ice cubes in a tulip champagne glass. Add champagne. Add a twist of lemon peel.

Drinks, cocktails, etc. 213

HAYSTACK 11/2 jiggers pineapple juice 1/2 jigger lemon juice 1/4 jigger sugar syrup 1 jigger vodka 1 jigger light Puerto Rican rum Blend for 10 seconds with a large scoop of shaved ice in electric drink mixer. Pour into 10-ounce glass. Fill with ice cubes. Serve with a straw.

I created this right on the spot at the opening party for our Munich restaurant. The inspiration was there. HOT PANTS ON THE ROCKS

1 ounce vodka Vz ounce maraschino liqueur 1 dash Peychaud or Angostura bitters Pour over ice cubes in an old fashioned glass. Stir. Add a twist of lemon peel.

KONA NIGHTINGALE 1 lime 2 ounces vodka Ginger beer Cut lime in half, and squeeze juice into a glass mug filled with ice cubes; drop in 1 spent lime shell. Add vodka. Fill mug with ginger beer. Stir.

MOSCOW MULE

1 lime 2 ounces vodka Ginger beer Cut lime; squeeze juice into a glass mug or 10-ounce glass filled with ice cubes; drop 1 spent shell into mug. Add vodka. Fill mug with ginger beer. Stir gently.

214 Drinks, cocktails, etc.

MULE

11/2 ounces vodka Juice of 1/4 lime 7-Up Pour vodka and lime juice over ice cubes in an old fashioned glass or glass mug. Fill glass with 7-Up.

NEW MOON

Y2 lime 1/2 ounce Amer Picon Y2 ounce peach liqueur 1 ounce vodka Y2 ounce dark Jamaica rum 1/4 ounce grenadine (scant measure) Squeeze lime juice into mixing glass with cracked ice; save shell. Add remaining ingredients. Shake. Pour into 10-ounce pilsener glass. Add spent lime shell.

NINITCHKA COCKTAIL

11/2 ounces vodka 1/2 ounce crème de cacao Y2 ounce lemon juice Shake with ice cubes. Strain into chilled cocktail glass.

RANGOON RUBY

Y2 lime

11/2 ounces cranberry juice 2 ounces vodka Club soda Squeeze lime juice over ice cubes in a 12-ounce sling glass; save shell. Add cranberry juice and vodka. Fill glass with soda. Stir gently. Decorate with spent lime shell, fresh mint, and a fruit stick.

Drinks, cocktails, etc. 215

SALTY DOG 1 ounce vodka Unsweetened grapefruit juice Pour vodka into a 12-ounce, salt-edged chimney glass filled with ice cubes. Add grapefruit juice to fill glass 5/8 full. Stir.

SCREWDRIVER

1 ounce vodka Orange juice Pour vodka into a highball glass filled with ice cubes. Fill glass with orange juice. Stir well.

VODKA COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce vodka 1/2 lime Club soda Pom lemon juice, syrup, and vodka into a highball glass filled with ice cubes. Squeeze in lime juice; save shell. Fill with soda. Stir well. Decorate with spent lime shell and fruit stick. Serve with straws.

VODKA AND CONSOMME

4 ounces beef bouillon 2 ounces vodka Worcestershire sauce Stir with ice cubes in an old fashioned glass.

VODKA GIBSON

11/2 ounces vodka 1 l igh t dash French vermouth Stir with ice cubes. Strain into chilled cocktail glass. Add a pickled cocktail onion.

216 Drinks, cocktails, etc.

VODKA GIMLET

Same as Gimlet except use vodka instead of gin.

VODKA MARTINI

11/2 ounces vodka 1 dash French vermouth Stir well with ice cubes. Strain into chilled cocktail glass. Add a stuffed olive.

W i n e

ADONIS COCKTAIL

1 ounce sweet sherry 1/2 ounce Italian vermouth 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass.

AFFINITY COCKTAIL

1/2 ounce French vermouth 1/2 ounce Italian vermouth 1/4 ounce creme de violette Shake with ice cubes. Strain into chilled cocktail glass.

AMOUR COCKTAIL

3/4 ounce sweet sherry 3/4 ounce French vermouth 2 dashes Angostura bitters Shake with ice cubes. Strain into chilled cocktail glass. Add a twist ot orange peel. Variation: Substitute orange bitters for Angostura bitters.

AVIATION COCKTAIL

3/4 ounce Dubonnet 3/4 ounce sweet sherry Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of orange peel.

220 Drinks, cocktails, etc.

BAMBOO COCKTAIL

1 ounce dry sherry 1/2 ounce French vermouth 2 dashes orange bitters 2 drops Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a green olive.

We'd better be careful how we say this or we'll get in

trouble with the militants.

BLACK AND TAN COCKTAIL

1 ounce Italian vermouth 1/2 ounce Pernod or Herbsaint 1/2 ounce crème de cassis Shake with ice cubes. Strain into chilled cocktail glass. Serve with a very thin lemon slice on top.

BROKEN SPUR COCKTAIL—1

1 ounce white port 1 ounce gin 1 dash anisette 1 egg yolk Shake with ice cubes. Strain into chilled double cocktail glass.

BROKEN SPUR COCKTATL—2

1 ounce white port 1/4 ounce Italian vermouth 1/4 ounce gin 1 teaspoon anisette 1 egg yolk Shake with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 221

CHAMPAGNE BUCK COCKTAIL

3/4 ounce champagne 1/2 ounce gin 2 dashes cherry brandy 1/2 teaspoon orange juice Shake with ice cubes. Strain into chilled cocktail glass.

CHAMPAGNE COCKTAIL—1

1 cocktail sugar cube 1 dash Angostura bitters Champagne Put sugar into chilled champagne glass; drop bitters onto sugar. Add chilled champagne to fill glass 3/4 full.

CHAMPAGNE COCKTAIL—2

1 ounce chilled Southern Comfort 1 dash Angostura bitters Champagne Put Southern Comfort and bitters in chilled champagne glass. Fill with chilled champagne. Stir gently. Add a twist of lemon peel.

CHAMPAGNE FLIP

2 ounces champagne 1/2 teaspoon sugar syrup 1 egg yolk 1 dash brandy Shake with ice cubes. Strain into chilled champagne glass. Add brandy.

222 Drinks, cocktails, etc.

CHAMPANITA

1 cocktail sugar cube Pisco 6 drops Angostura bitters Champagne Dip sugar cube in pisco. Place in chilled cocktail glass, and saturate with bitters. Fid glass with chilled champagne.

CINZANO COCKTAIL

11/2 ounces Italian vermouth 1 dash orange bitters 2 drops Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of orange peel.

CORONATION COCKTAIL—1

1/2 ounce gin 1/2 ounce red Dubonnet V2 ounce French vermouth Stir with ice cubes. Strain into chilled cocktail glass.

CORONATION COCKTAIL—2

3/4 ounce sweet sherry 3/4 ounce French vermouth 1 dash maraschino liqueur 2 dashes orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

DIPLOMAT COCKTAIL

11/2 ounces French vermouth 1/2 ounce Italian vermouth 2 dashes bitters 1/2 teaspoon maraschino liqueur Stir wed with ice cubes. Strain into chilled cocktail glass. Decorate with a half slice of lemon and a cherry.

Drinks, cocktails, etc. 223

FRENCH 7 5 — 1

11/4 ounces gin 1/2 ounce sugar syrup 1 ounce lemon juice Champagne Shake gin, syrup, and lemon juice in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pour into 10-ounce pilsener (or highball) glass. Fill with about 2 ounces champagne. Variation: Substitute cognac for gin.

FRENCH 7 5 — 2

1 ounce cognac Champagne Pour cognac into chilled champagne saucer. Fill with cham­pagne.

KIR

1 part crème de cassis

3 parts dry white table wine (preferably a white burgundy

type) Pour over ice cubes in a large wine goblet.

LEMONADE ( CLARET )

2 teaspoons bar sugar Juice of 1 lemon 2 ounces claret or other dry red table wine Stir sugar and lemon juice in a 12-ounce chimney glass. Fill with shaved ice. Add water to nearly fill glass. Stir. Float claret. Decorate with orange slice, lemon slice, and a cherry. Serve with straws.

224 Drinks, cocktails, etc.

LONDON SPECIAL COCKTAIL

Spiral-cut peel of 1/2 orange 1 cocktail sugar cube 2 dashes bitters Champagne Put orange peel into 6-ounce saucer champagne glass. Add sugar and bitters. Fill glass with well-chilled champagne. Stir gently.

MARY GARDEN COCKTAIL

11/2 ounces Dubonnet 3/4 ounce French vermouth Stir with ice cubes. Strain into chilled cocktail glass.

POMPIER DAISY

1 ounce crème de cassis 11/2 ounces French vermouth Club soda Stir cassis and vermouth with 1 ice cube in an old fashioned glass. Fill glass with soda.

SHERRY APERITIF

1 fifth dry sherry 1 can (6 ounces) frozen lemonade concentrate, undiluted Juice of 2 lemons Club soda Mix sherry, lemonade concentrate, and lemon juice. Refriger­ate for several days to blend flavors. For each serving, ladle about 1/2 cup of the mixture into a large wine glass over ice or shaved ice. Add a small amount of chilled soda. Makes 10 servings.

Drinks, cocktails, etc. 225

SHERRY FLIP

1 ounce dry sherry

1 egg

1 dash sugar syrup Shake well in commercial electric drink mixer (or in shaker can with mixing glass). Strain into a chilled fizz glass. Dust with ground nutmeg.

SPRITZER

Wine (appetizer wine, red or white table wine, or dessert

wine) Club soda Pour wine over ice cubes in a tall glass to fill halfway or more. Add chilled soda to fill. Stir gently.

VERMOUTH CASSIS

2 ounces French vermouth 1 ounce crème de cassis Club soda Stir vermouth and crème de cassis with ice cubes in a high­ball glass. Fill glass with soda. Stir lightly.

VERMOUTH COCKTAIL

1 ounce French vermouth 1 ounce Italian vermouth 1 dash orange bitters

Stir well with ice cubes. Strain into chilled cocktail glass. Add a cherry.

226 Drinks, cocktails, etc.

WESTERN ELECTRIC (GRAND HOTEL VIENNA)

11/2 ounce Medoc (or other Bordeaux-type wine) 1/2 ounce Cointreau 1/2 ounce cognac 1 ounce champagne Shake Medoc, Cointreau, and cognac in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled tiki stem champagne glass. Float the champagne.

BRANDY SNIFTER Cognac Jamaica Snifter

COGNAC GLASS Brandies Cognacs

CORDIAL GLASS Cordials Pousse Cafes

9

MARINE TUMBLER Starboard Light (green tumbler) Port Light (red tumbler)

BIG SHOT GLASS Gun Club Punch # 1

(green glass) Gun Club Punch # 2

(red glass)

GLASS-HANDLED MUG,

10 OUNCES Pimm's Cup Kona Nightingale

10

BAMBOO CUP Bamboo Cup Zamboanga

WIDE-OPTIC TUMBLER,

12 OUNCES Doctor Funk's Son Mojito

VOODOO TUMBLER Babalu Voodoo Grog

11

VASE, FOOTED Molokai Mike

GRAPEFRUIT SUPREME Scorpion (individual) Tiki Puka Puka Trader Vic Passion Punch

CERAMIC COCONUT CUP Wahine Kamaaina

12

CERAMIC PINEAPPLE Pino Pepe

HEADHUNTER CUP Coffee Diablo Coffee Grog

SKULL MUG Hot Buttered Rum Northwest Passage Skull and Bones Hot drinks

13

FOG C U T T E R M U G

Samoan Fog Cutter

R U M KEG

Rum Keg Communal drinks

SUGAR POTS

Rum Pot

14

TIKI BOWL Tiki Bowl Rum Boogie

NAUTILUS SHELL Nautilus

SCORPION BOWL Scorpion Kava Bowl Trader Vic's Rum Cup

15

HOT BUTTERED RUM POT

WITH POKER

Hot Buttered Rum

TAHITIAN MUG Pinky Pooh Honi Honi

KAFÉ-LA-TÉ MUG Kafé-La-Té

16

W h i s k y

ARROWHEAD COCKTAIL

1/2 ounce Bourbon 1 teaspoon Italian vermouth 1 teaspoon French vermouth 1 teaspoon lemon juice 1 egg white Shake with ice cubes. Strain into large chilled cocktail glass.

BARBARY COAST COCKTAIL

1/2 ounce scotch 1/2 ounce gin 1/2 ounce crème de cacao 1/2 ounce cream Shake with ice cubes. Strain into chilled cocktail glass.

BLACK HAWK COCKTAIL

11/4 ounces whisky (Bourbon, blended, rye, or Canadian) 11/4 ounces sloe gin Stir well with ice cubes. Strain into chilled 3-ounce cocktail glass. Serve with a cherry.

BLACK WATCH

1 part Kahlua 2 parts scotch Club soda Pour Kahlua and scotch over ice cubes in an old fashioned glass. Add 1/2 inch soda and twist of lemon peel. Stir.

230 Drinks, cocktails, etc.

BOURBON AND SODA

2 ounces Bourbon 6 ounces club soda Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.

BOURBON AND WATER

Pour 1 to 11/2 ounces Bourbon over ice cubes in a 12-ounce highball glass. Serve a small pitcher of water alongside.

BOURBON HIGHBALL

2 ounces Bourbon Ginger ale or club soda Pour Bourbon over ice cubes in a highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired. Stir.

BOURBON MIST

3 ounces Bourbon Fill old fashioned glass with shaved ice. Add Bourbon. Add a twist of lemon peel.

BOURBON ON THE ROCKS

11/2 ounces Bourbon Pour over ice cubes in an old fashioned glass.

CALIFORNIA LEMONADE

Juice of 1 lemon Juice of 1 lime 3 teaspoons bar sugar 2 ounces whisky (Bourbon, blended, rye, or Canadian) 1/4 teaspoon grenadine Carbonated water

Drinks, cocktails, etc. 231

Shake with ice cubes. Strain into 12-ounce chimney glass nearly filled with shaved ice. Fill with carbonated water. Decorate with slice of orange, lemon, and a cherry. Serve with straws.

CAPTAIN COLLINS

2 ounces Canadian whisky 1 ounce lime juice 1/2 ounce grenadine Carbonated water Shake whisky, lime juice, and grenadine with ice cubes. Strain into chimney glass half filled with ice cubes. Add carbonated water to fill. Stir gently.

CASSIS COCKTAIL

1 ounce Bourbon 1/2 ounce French vermouth 1 teaspoon crème de cassis Shake with cracked ice. Strain into chilled cocktail glass.

COMMODORE COCKTAIL

Juice of 1/2 lime or 1/4 lemon 1 teaspoon bar sugar 2 dashes orange bitters 11/2 ounces whisky (Bourbon, blended, Canadian, or rye) Shake with ice cubes. Strain into chilled cocktail glass.

COWBOY COCKTAIL

1 ounce Bourbon 1/2 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

232 Drinks, cocktails, etc.

FLYING SCOTSMAN 11/2 ounces scotch 11/2 ounces Italian vermouth 1 dash bitters YA teaspoon sugar syrup Stir well with ice cubes. Strain into chilled cocktail glass.

FROZEN SCOTCH

Juice of Y2 lemon Y2 teaspoon bar sugar 1 dash cointreau 1 dash bitters 1 thin slice fresh pineapple 11/2 ounces scotch Blend in electric drink mixer with a small scoop of shaved ice. Strain through medium-mesh kitchen strainer into old fash­ioned glass. Garnish with a thin stick of fresh pineapple.

HAIR OF THE DOG COCKTAIL

1 ounce scotch Y2 ounce heavy fresh cream 1/2 ounce honey Shake in shaker can with mixing glass or blend in electric drink mixer with shaved ice. Strain into chilled cocktail glass.

HARRY LAUDER COCKTAIL

11/4 ounces scotch 11/4 ounces Italian vermouth 1/2 teaspoon sugar syrup Stir with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 233

HIGHLAND COOLER

Juice of 1/2 lemon 1 teaspoon bar sugar 2 dashes Angostura bitters 2 ounces scotch Ginger ale Stir lemon juice, sugar, bitters, and scotch with 1 ice cube in a highball glass. Fill glass with ginger ale.

HONI HONI

11/2 ounces Trader Vic Mai Tai mix 11/2 ounces blended whisky Fill mai tai glass 3/4 full of shaved ice. Add Mai Tai mix and whisky. Hand shake. Pour into Tahitian mug. Decorate with fresh mint and a fruit stick.

IRISH CHEER

2 ounces Irish whisky 1/2 ounce Italian vermouth Stir with ice cubes. Strain into a chilled cocktail glass.

IRISH SHILLELAGH

Juice of 1/2 lemon 1 teaspoon bar sugar 11/2 ounces Irish whisky 1/2 ounce sloe gin 1/2 ounce light Puerto Rican rum 2 peach slices Fresh raspberries, strawberries, and a cherry Shake all ingredients except berries with ice cubes. Strain into chilled 5-ounce punch glass. Decorate with berries and cherry.

234 Drinks, cocktails, etc

JOHN COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce Bourbon 1/2 lime Club soda Pour lemon juice, syrup, and Bourbon into highball glass filled with ice cubes. Squeeze in lime juice; save shell. Fill with soda. Stir well. Decorate with spent lime shell and fruit stick. Serve with straws.

KENTUCKY COLONEL COCKTAIL

1/2 ounce Benedictine 11/2 ounces Bourbon Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peeL

KING COLE COCKTAIL

1 orange slice 1 pineapple slice 1/2 teaspoon bar sugar 2 ounces whisky (Bourbon, blended, Canadian, or rye) Muddle orange slice, pineapple slice, and sugar well in an old fashioned glass. Add whisky and 1 ice cube. Stir well.

KING GEORGE V

1/2 ounce lemon juice 1/2 ounce Cointreau 1/2 ounce white crème de cacao 1/2 ounce gin 1/2 ounce scotch or Bourbon Shake with ice cubes. Strain into chilled tiki stem champagne glass or other large saucer champagne glass.

Drinks, cocktails, etc. 235

LADIES' COCKTAIL

13/4 ounces whisky (Bourbon, blended, Canadian, or rye) 1/2 teaspoon Pernod or Herbsaint 1/2 teaspoon anisette 2 dashes bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a piece of pineapple.

LOS ANGELES COCKTAIL

11/2 ounces Bourbon 1 dash Italian vermouth 1 teaspoon bar sugar

1 egg Juice of 1/4 lemon Shake wi th ice cubes. Strain into chilled saucer champagne glass.

MAMIE TAYLOR

Juice of 1/2 lime 2 ounces scotch Ginger ale Pour lime juice and scotch over 2 ice cubes in a 12-ounce chimney glass. Fill glass with ginger ale. Stir gently.

MANHATTAN—1

1 ounce Bourbon 1/2 ounce Italian vermouth 1 dash Angostura bitters 1 dash maraschino cherry juice Stir well with ice cubes. Strain into chilled cocktail glass or small pilsener glass. Decorate wi th a cherry.

236 Drinks, cocktails, etc.

MANHATTAN—2

1 ounce rye or Bourbon 1/2 ounce Italian vermouth 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Decorate with a cherry.

MANHATTAN—3

3/4 ounce rye 3/4 ounce Italian vermouth 1 dash orange bitters Stir with ice cubes. Strain into chilled cocktail glass.

MANHATTAN (DRY)

Same as Manhattan except use French vermouth instead of Italian vermouth.

MANHATTAN (PERFECT)

1 ounce Bourbon 1/4 ounce Italian vermouth 1/4 ounce French vermouth Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

MANHATTAN COCKTAIL, FRENCH

1 ounce Bourbon 1/2 ounce French vermouth 1 dash cointreau 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a cherry.

Drinks, cocktails, etc. 237

MANHATTAN ON THE ROCKS (SWEET)

11/2 ounces Bourbon 1/3 ounce Italian vermouth 1 dash bitters Stir with ice cubes. Strain into old fashioned glass over ice cubes. Add a cherry.

MANHATTAN ON THE ROCKS (DRY)

11/2 ounces Bourbon 1/3 ounce French vermouth 1 dash bitters Stir with ice cubes. Strain into old fashioned glass over ice cubes. Add a cherry.

MAPLE LEAF COCKTAIL

1 ounce Bourbon 1 teaspoon maple syrup Juice of 1/2 lemon Shake with ice cubes. Strain into chilled cocktail glass.

MINT SQUASH

1 dash Peychaud bitters 1 dash sugar syrup 1 ounce plain water 6 or 7 crushed mint leaves 1 ounce Bourbon In an old fashioned glass, stir together bitters, syrup, water, and mint leaves. Add Bourbon and ice cubes. Stir. Add a twist of lemon peel.

238 Drinks, cocktails, etc.

There are more Old Fashioned cocktails than there are waves in the ocean. But the old formula for the Old Fashioned is the one below. OLD FASHIONED—1

1 small cocktail sugar cube 1 dash Angostura bitters 1/2 ounce water 11/2 ounces Bourbon Put sugar cube into old fashioned glass. Dash Angostura bit­ters on the sugar. Add water. Muddle. Add ice cubes, then Bourbon. Add a twist of lemon and a cherry.

OLD FASHIONED—2

1 dash Peychaud bitters 1 dash sugar syrup 1/2 ounce water 1 ounce Bourbon Pour over ice cubes in an old fashioned glass. Stir wed. Add a twist of lemon peel. Decorate with fruit stick.

OLD FASHIONED—3

1/2 cocktail sugar cube 1 dash Angostura bitters 11/2 ounces rye or Bourbon Club soda In an old fashioned glass, muddle sugar and bitters. Add large ice cube and whisky. Stir. Add a dash of soda. Decorate with a cherry and a slice of orange on a pick.

OLD FASHIONED—4

1/2 cocktail sugar cube 2 dashes Angostura bitters 2 dashes Curasao 11/2 ounces Bourbon

Drinks, cocktails, etc. 239

In an old fashioned glass, muddle sugar and bitters. Add a large cube of ice, curaçao, and Bourbon. Stir. Add a twist of lemon and a twist of orange peel. Decorate with a pineapple slice.

ORLEANIAN

1 teaspoon sugar syrup 3 dashes Herbsaint 2 ounces rye 2 dashes bitters Shake with ice cubes. Strain into a chilled cocktail glass. Add a twist of lemon peel.

PERFECT ROB ROY

1 ounce scotch 1/4 ounce Italian vermouth 1/4 ounce French vermouth Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

PINKY PINCHER

1/2 ounce orange juice 1/2 ounce lemon juice 1 dash sugar syrup 1 dash orgeat syrup 1 ounce Bourbon Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pom into old fashioned glass. Decorate with a thin orange slice and a thin lemon slice and a mint sprig. Serve with a straw.

240 Drinks, cocktails, etc.

PORT LIGHT

2 barspoons honey 1 ounce lemon juice Y2 ounce passion fruit nectar 1 egg white 2 ounces Bourbon Blend in electric drink mixer with 1 scoop shaved ice. Pour into port light glass. Add ice cubes. Decorate with fresh mint and fruit stick.

PREAKNESS COCKTAIL

3/4 ounce Italian vermouth 11/2 ounces whisky (Bourbon, blended, rye, or Canadian) 1 dash bitters 1/2 teaspoon Benedictine Stir with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.

ROB ROY

1 ounce scotch 1/2 ounce Italian vermouth 1 dash Angostura bitters Stir with ice cubes. Strain into chilled small pilsener or cocktail glass. Add a cherry.

ROBERT BURNS COCKTAIL

11/2 ounces scotch 1/2 ounce Italian vermouth 1 dash orange bitters 1 dash Pernod Stir with ice cubes. Strain into chilled cocktail glass.

Drinks, cocktails, etc. 241

RYE HIGHBALL

2 ounces rye whisky Ginger ale or club soda Pour rye over 1 ice cube in an 8-ounce highball glass. Fill glass with ginger ale or soda. Add a twist of lemon peel, if you wish. Stir gently.

RYE WHISKY COCKTAIL

1 dash bitters 1 teaspoon simple syrup 2 ounces rye whisky Stir well with ice cubes. Strain into chilled cocktail glass. Add a cherry.

SAZERAC

1 dash Peychaud bitters 1 dash sugar syrup 1 ounce Old Overholt rye whisky (or other good heavy rye) Herbsaint Stir bitters, syrup, and rye well with ice cubes in an old fashioned glass. Strain into an old fashioned glass which has been coated inside with Herbsaint. Twist lemon peel over contents of the Herbsaint glass. Drop twist into another old fashioned glass. Fill second old fashioned glass with water for chaser. Serve both glasses together.

SCOTCH AND SODA

2 ounces scotch 6 ounces club soda Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.

242 Drinks, cocktails, etc.

SCOTCH AND WATER

Pour 1 to 11/2 ounces scotch over ice cubes in a 14-ounce highball glass. Serve a small pitcher of water alongside.

SCOTCH APERITIF

11/2 ounces scotch 1/2 ounce Drambuie Stir with shaved ice in an old fashioned glass.

SCOTCH COLLINS

1 ounce lemon juice 1/2 ounce sugar syrup 1 ounce scotch 1/2 lime Club soda Pour lemon juice, syrup, and scotch into a highball glass filled with ice cubes. Squeeze in lime juice; save shed. Fid with soda. Stir wed. Decorate with spent lime shed and fruit stick. Serve with straws.

SCOTCH FRAPPÉ

Pour 11/2 ounces scotch into an old fashioned glass filled with shaved ice. Add a twist of lemon peel, if you wish.

SCOTCH MIST

3 ounces scotch Fill old fashioned glass with shaved ice. Add scotch. Add a twist of lemon peel.

SCOTCH OLD FASHIONED

Same as Old Fashioned except substitute scotch for Bourbon.

Drinks, cocktails, etc. 243

SCOTCH ON THE ROCKS 11/2 ounces scotch Pour over ice cubes in an old fashioned glass.

SCOTCH STAR

1 ounce scotch 1/2 ounce sloe gin 1 dash Angostura bitters Juice of Y2 lemon Shake with ice cubes. Strain into chilled cocktail glass.

STARBOARD LIGHT

2 barspoons honey 1 ounce lemon juice Y2 ounce passion fruit nectar 1 egg white 2 ounces scotch Blend in electric drink mixer with 1 scoop shaved ice. Pour into starboard light glass. Add ice cubes. Decorate with fresh mint and fruit stick.

WAIKIKI

1 teaspoon grenadine 1/4 ounce triple sec 1/2 ounce lemon juice 1 ounce Bourbon Blend in electric drink blender with 1 scoop shaved ice. Pom into tiki stem champagne glass or other large saucer champagne glass.

244 Drinks, cocktails, etc.

WHISKY TODDY (COLD)

1/2 teaspoon bar sugar 2 teaspoons water 2 ounces whisky (Bourbon, blended, Canadian, or rye) Stir well with 1 ice cube in an old fashioned glass. Add a twist of lemon peel.

After-dinner dr inks

ALEXANDER

1 ounce gin V2 ounce dark crème de cacao 1/2 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass. Dust with nutmeg.

ALEXANDER BABY

1 ounce Barbados rum 1 ounce crème de cacao 1 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

ALEXANDER'S SISTER

1/2 ounce gin 1/2 ounce creme de menthe 1/2 ounce cream Shake with ice cubes. Strain into chilled cocktail glass.

ALEXANDRA COCKTAIL

1 ounce gin 1/2 ounce crème de cacao 1/2 ounce cream Shake with ice cubes. Strain into chilled cocktail glass.

248 Drinks, cocktails, etc.

ALMOND EYE

1 part Marsala 1 part crème de cacao 1 part fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

ANGEL'S DELIGHT

VA ounce grenadine 1/4 ounce triple sec VA ounce crème yvette VA ounce fresh cream Pour carefully, in order given, into pousse café glass, so that each ingredient floats upon preceding one.

ANGEL'S DREAM

1 part maraschino liqueur 1 part crème yvette 1 part cognac Pour carefully, in order given, into pousse cafe glass, so that each ingredient floats upon preceding one.

Angel's Kiss. Holy toledo. I think it stinks. ANGEL'S KISS

1/4 ounce crème de cacao 1/4 ounce crème yvette 1/4 ounce brandy 1/4 ounce fresh cream Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats upon preceding one.

Drinks, cocktails, etc. 249

Let's not beat around the bush. That's what it is. ANGEL'S TIT

3/4 ounce maraschino liqueur 1/4 ounce fresh cream Pour liqueur into chilled pousse café glass. Add cream, pour­ing over the back of a spoon so that it floats on the liqueur. Place red cherry in exact center.

ANGEL'S WING

1/3 ounce crème de cacao 1/3 ounce brandy 1/3 ounce fresh cream Pour ingredients carefully, in order listed, into pousse cafe glass, so that each ingredient floats upon preceding one.

B AND B

1/2. ounce Benedictine 1/2 ounce brandy Pour Benedictine into small cordial glass. Carefully float brandy on top of Benedictine.

BANSHEE

1 ounce crème de banana Y2 ounce white crème de cacao 1 ounce fresh cream Shake in commercial electric drink mixer or shaker can 3/4 full of ice cubes. Strain into chilled cocktail glass.

BENEDICTINE COCKTAIL

1 ounce cognac 1/2 ounce lemon juice 1/2 ounce Benedictine Shake with ice cubes. Strain into chilled cocktail glass.

250 Drinks, cocktails, etc.

BENEDICTINE FRAPPÉ

Fill frappé glass 2/3 full of shaved ice. Add Benedictine to fill. Garnish with fruit. Serve with short straws.

BRANDY ALEXANDER

1 ounce brandy 1/2 ounce white or dark crème de cacao 1 ounce fresh cream Shake well with ice cubes. Strain into a chilled champagne glass. Dust with grated nutmeg.

BRUNETTE

1 ounce Kahlúa 1 ounce Bourbon 1 ounce fresh cream 1/2 tablespoon sugar Shake with ice cubes. Strain into chilled sour glass.

CAFE CURAçAO

1 part Kahlúa 1 part curaçao Pom over ice cubes in an old fashioned glass. Add a twist of orange peel. Serve with short straws.

CARIOCA

1/2 ounce Kahlúa 1 ounce brandy 3/4 ounce fresh cream 1 egg yolk Shake well in commercial electric drink mixer (or in shaker can with mixing glass) 3/4 filled with ice cubes. Strain into chilled champagne saucer. Dust with ground cinnamon.

Drinks, cocktails, etc. 251

CHAMPERELLE

1 part curaçao 1 part anisette 1 part Chartreuse 1 part cognac Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats upon preceding one.

CRÈME DE MENTHE FRAPPÉ

Green crème de menthe

Fill cocktail glass with shaved ice. Add crème de menthe. Serve with short straws.

CUCUMBER (PLAIN)

1/2 ounce fresh cream 1/2 ounce white crème de cacao 1/2 ounce green crème de menthe Shake with ice cubes. Strain into chilled lady cocktail or other cocktail glass.

CUCUMBER (FRAPPÉED)

1/2 ounce fresh cream 1/2 ounce white crème de cacao 1/2 ounce green crème de menthe Blend with 1 scoop shaved ice in electric drink mixer. Pour into tiki stem champagne glass or other large saucer cham­pagne glass.

Don't blend too long! EISENHOWER

1/2 ounce green crème de menthe 1 ounce dark crème de cacao Blend with 1 scoop shaved ice in electric drink mixer. Pour into tiki stem or other large saucer champagne glass.

252 Drinks, cocktails, etc.

GOLDEN CADILLAC

1 ounce Galliano 1/2 ounce white crème de cacao 1/2 ounce fresh cream Shake wed in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled champagne glass.

GOLDEN DREAM

1 ounce Galliano 1/2 ounce Cointreau 1/2 ounce orange juice ¥1 ounce fresh cream Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled champagne glass.

GRASSHOPPER

1/2 ounce fresh cream 1/2 ounce white crème de cacao 1 ounce green crème de menthe Shake with ice cubes. Strain into chilled champagne or lady cocktail glass.

GREEN DRAGON

2 ounces Pernod or Herbsaint 2 ounces fresh cream 2 ounces milk 1 ounce sugar syrup Shake with ice cubes. Strain into chilled goblet.

Drinks, cocktails, etc. 253

G R E E N S T E M

Green crème de menthe 1 ounce Lopez coconut cream 1 ounce evaporated milk 1 ounce light Puerto Rican rum Fill stem of hollow-stem champagne glass with crème de menthe. Place cherry at top of stem to prevent crème de menthe from floating. Shake in a commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes the coconut cream, milk, and rum. Strain into champagne glass. Dust with grated nutmeg.

H A R B O R L I G H T

1/2 ounce green crème de menthe 1 ounce vodka Shake with ice cubes. Strain into chilled lady cocktail or other cocktail glass.

K A H L U A A L E X A N D E R

1 part Kahlua 1 part gin 1 part fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

K A H L Ú A E S P R E S S O

1 ounce Kahlua 1 ounce triple sec 1 teaspoon espresso coffee powder Shake well with ice cubes. Pour into old fashioned glass. Add a twist of lemon peel.

254 Drinks, cocktails, etc.

K I N G A L P H O N S E

1/4 ounce fresh cream 3/4 ounce dark crème de cacao In a small cordial or pony glass, float cream on crème de cacao.

L A Z A R A G O Z A N A

1 part apricot brandy 1 part Benedictine 1 part Chartreuse 1 part Cointreau 1 part cognac 1 part crème de cacao 1 dash anisette Pour first six ingredients over shaved ice in a sherry glass in the order listed. Top with anisette.

L O N G G R E E N

2 ounces green crème de menthe Club soda Pour crème de menthe over ice cubes in a highball glass. Fill glass with soda. Decorate with fresh mint sprig.

M E D I T E R R A N E A N S T I N G E R

1 ounce Metaxa 1/2 ounce Galliano Pour into old fashioned glass filled with ice cubes. Stir well.

MENTHE FRAPPÉ

Green crème de menthe Fill a sour glass with shaved ice. Fill glass with crème de menthe.

Drinks, cocktails, etc. 255

The most beautiful in the world after dinner. P I N K C L O U D

3/4 ounce evaporated milk 3/4 ounce white crème de cacao 3/4 ounce Bols Crème de Noyaux Shake with ice cubes. Strain into chilled lady cocktail glass.

P I N K S Q U I R R E L

3/4 ounce fresh cream 3/4 ounce white crème de cacao 3/4 ounce Bols Crème de Noyaux Shake with ice cubes. Strain into chilled champagne glass.

PLATINUM BLONDE

1 ounce Barbados rum 1 ounce Grand Marnier 1/2 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

P O R T A N D S T A R B O A R D

1/2 ounce grenadine 1/2 ounce green crème de menthe Pour carefully into pousse cafe glass so that crème de menthe floats on grenadine.

P O U S S E C A F É — 1

1 part grenadine 1 part maraschino liqueur 1 part green crème de menthe 1 part crème de violette 1 part yellow Chartreuse 1 part brandy Pour ingredients carefully, in order listed, into pousse cafe glass, so that each ingredient floats on preceding one.

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POUSSE CAFE—2

1 part yellow Curaçao 1 part kirsch 1 part green Chartreuse 1 part cognac Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

POUSSE CAFE (AMERICAN)

1 part maraschino liqueur 1 part Curaçao 1 part Chartreuse 1 part anisette 1 part cognac

Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

POUSSE CAFE (PAREE)

1 part Benedictine 1 part Curaçao 1 part kirsch Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

POUSSE CAFE (RAINBOW)

1 part grenadine 1 part maraschino liqueur 1 part green crème de menthe 1 part yellow Chartreuse 1 part Curasao 1 part brandy Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

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POUSSE CAFÉ (ST. MOritz)

1 part raspberry syrup 1 part anisette 1 part parfait amour 1 part yellow Chartreuse 1 part green Chartreuse 1 part curaçao 1 part cognac Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

POUSSE L'AMOUR

1/3 ounce maraschino liqueur 1 egg yolk, beaten 1/3 ounce Benedictine 1/3 ounce brandy Pour ingredients carefully, in order listed, into pousse café glass, so that each ingredient floats on preceding one.

RHUM ALEXANDER

11/2 ounces Barbados rum 1 ounce crème de cacao 1 ounce fresh cream Shake with ice cubes. Strain into chilled cocktail glass.

RUM FRAPPÉ

1/2 cup orange sherbet 11/2 ounces dark Jamaica or New England rum Put sherbet in a large saucer champagne glass. Gradually add rum, stirring until smooth.

258 Drinks, cocktails, etc.

RUSTY NAIL

3/4 ounce scotch 3/4 ounce Drambuie Pour over ice cubes in an old fashioned glass. Stir well

SIDE CAR

Juice of 1/2 lime 1/2 ounce triple sec 1 ounce brandy Stir with ice cubes. Strain into chilled, sugar-frosted tiki stem or small pilsener or other cocktail glass.

SOL Y SOMBRA

1 part anisette 1 part cognac Pour carefully into pousse café glass, so that cognac floats on anisette.

STINGER

1/2 ounce white crème de menthe 1 ounce brandy Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled tiki stem or small pilsener or other cocktail glass.

STINGER ROYAL COCKTAIL

Same as Stinger except add 2 dashes Pernod.

TRADER VIC'S AFTER DINNER

1/2 ounce evaporated milk 1/2 ounce light Puerto rican rum 1 ounce Grand Marnier Shake with ice cubes. Strain into chilled lady cocktail glass.

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TRADER VIC PAU

3/4 ounce Trader Vic Mai Tai mix 1/2 ounce crème de cacao 1/2 ounce evaporated milk

Shake with ice cubes. Strain into chilled lady cocktail glass.

VELVET HAMMER

3/4 ounce white crème de cacao 3/4 ounce cointreau 3/4 ounce fresh cream Shake with ice cubes. Strain into chilled lady cocktail glass or small pilsener glass.

WHITE CLOUD

3/4 ounce vodka 1/2 ounce white crème de cacao 1 dash evaporated milk 1 dash Lopez coconut cream Shake with ice cubes. Strain into chilled lady cocktail glass.

WHITE CORAL

1/2 ounce evaporated milk 1/2 ounce triple sec 1 ounce Kahlua Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled lady cocktail glass.

WHITE LADY

1 ounce gin 1/2 ounce cointreau 1/4 ounce lemon juice 1 ounce fresh cream or 1 egg white

26o Drinks, cocktails, etc.

Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled cham­pagne saucer.

WHITE RUSSIAN

1 ounce vodka 1/2 ounce Kahlua Fresh cream Stir vodka and Kahlua with ice cubes in an old fashioned glass. Float cream on top.

XOCHIMILCO

Kahlua Fresh cream Pour Kahlua into cordial glass. Float a thin layer of cream on top.

ZANDAM

1 ounce white crème de cacao 1/2 ounce brandy 1 ounce fresh cream Shake wed in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled champagne saucer. Dust with grated nutmeg.

D a i s i e s

Daisies are generally composed of distilled liquor, grena­dine for sweetening, and lemon or lime juice. Other cordials or liqueurs are often used in place of the grenadine. Like most anything else which follows a pattern, you find a few hybrids along the way.

BOURBON DAISY

11/2 ounces Bourbon Juice of 1/2 lemon 1 ounce raspberry juice 1/2 teaspoon bar sugar Club soda Shake Bourbon, lemon juice, raspberry juice, and sugar with ice cubes. Strain into chilled highball glass, and fill with chilled soda. Add a cherry and an orange slice.

BRANDY DAISY—1

2 ounces brandy 1 teaspoon grenadine Juice of 1/2 lemon Quinine water or club soda Shake brandy, grenadine, and lemon juice with ice cubes. Strain into double cocktail or old fashioned glass. Add a squirt of quinine water or soda. Variation: Substitute gin, rum, or whisky for brandy.

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BRANDY DAISY—2

2 ounces brandy 1 teaspoon grenadine 1/2 teaspoon bar sugar Juice of 1/2 lemon Shake with ice cubes. Strain into goblet or 8-ounce metal cup. Add ice cube. Decorate with fruit.

BRANDY DAISY—3

11/2 ounces brandy V2 ounce Jamaica rum 1/2 ounce curaçao Juice of 1/2 lemon 1 teaspoon sugar syrup Club soda Shake brandy, rum, curaçao, lemon juice, and sugar syrup with ice cubes. Strain into a goblet 1/3 full of shaved ice. Fill with soda.

GIN DAISY

Juice of 1/2 lemon 1/2 teaspoon bar sugar 1 teaspoon raspberry syrup or grenadine 2 ounces gin Shake with ice cubes. Strain into stein or 8-ounce metal cup. Add an ice cube. Decorate with fruit.

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LA FLORIDA RUM DAISY

1/2 teaspoon bar sugar 1 dash Angostura bitters 1/2 teaspoon yellow Chartreuse 2 ounces light Puerto Rican rum Spiral-cut peel of 1/2 lemon Several mint sprigs 2 cherries Sliced fruits in season Add sugar, bitters, Chartreuse, and rum to old fashioned glass filled with ice cubes. Stir. Decorate with remaining ingredients.

MORNING GLORY DAISY

2 ounces liquor, as preferred 1/2 egg white 1 teaspoon bar sugar 2 teaspoons Pernod Quinine water or club soda Shake all ingredients except quinine or soda with ice cubes. Strain into fizz glass. Add a dash of quinine water or soda.

Rum Daisies, like daisies: There are a million kinds. Here are two of them. RUM DAISY—1

1/2 lime 11/2 ounces light Puerto Rican rum 1 dash grenadine Squeeze lime juice into shaker over 1 scoop shaved ice; add spent lime shell. Add rum and grenadine. Shake. Pour, un­strained, into old fashioned glass.

266 Drinks, cocktails, etc.

RUM DAISY—2

Juice of V2 lemon 4 dashes grenadine 1 ounce Siegert's Bouquet rum Club soda Pour lemon juice, grenadine, and rum into a highball glass or goblet filled with shaved ice. Top with soda. Decorate with fresh fruit.

STAR DAISY

Same as Brandy Daisy except substitute applejack or calvados for brandy.

TEQUILA DAISY

1/2 ounce grenadine Juice of 1 lime 11/2 ounces tequila Club soda Shake grenadine, lime juice, and tequila with ice cubes. Strain into a goblet one-third filled with shaved ice. Fill glass with chilled soda.

WHISKY DAISY—1

11/2 ounces Bourbon 4 dashes grenadine Juice of 1/2 lime or 1/4 lemon Pour into goblet filled with shaved ice. Stir or swizzle until glass is frosted. Decorate with sliced fresh fruit and mint sprigs. Serve with straws. Variations: Substitute brandy, gin, or rum for the Bourbon.

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WHISKY DAISY—2

11/2 ounces Bourbon 3 dashes Pernod Juice of 1/2 lime or 1/4 lemon Shake with ice cubes. Strain into chilled old fashioned glass.

E g g n o g s a n d milk p u n c h e s

You know eggnogs. And you usually know them only at Christmastime. That's crazy. They are good anytime. A lot of people want a drink that has some food as wed as a little booze in it; and why shouldn't they have them? Besides, an eggnog is a damn good drink on a cold winter's night. By the way, it's nice to make an eggnog with Bourbon; I like it better than brandy myself. And be sure that you put in some cream so your eggnog won't be watery.

Now I might not make an eggnog often for myself. I might like a drink that's a little less rich and a little less alcoholic. So I often choose a milk punch.

Anyway, here are two kinds of drinks that are ready easy on your system and which you can ready enjoy.

AULD MAN'S MILK

1 whole egg 1 teaspoon bar sugar 2 ounces brandy 2 ounces light Puerto Rican rum 1 glass of milk, heated to boding Shake in a preheated shaker. Pour into a hot glass, and dust with nutmeg.

270 Drinks, cocktails, etc.

BALTIMORE EGGNOG—1

1 ounce brandy 11/2 ounces madeira wine 2 teaspoons sugar syrup 1/2 ounce Jamaica rum

1 egg 4 ounces fresh milk Shake vigorously with ice cubes. Strain into 12-ounce glass. Add cold milk to fill glass. Stir gently. Dust with grated nut­meg.

BALTIMORE EGGNOG—2

1 ounce Bourbon 1 ounce madeira wine 2 ounces fresh milk 1 egg 1 teaspoon bar sugar Shake with ice cubes. Strain into tumbler. Dust with grated nutmeg.

The world's finest, greatest, oh-so-good peachy hangover special. This'll do it when nothing else will. BANANA COW

1 dash Angostura bitters 1 whole banana 1 teaspoon bar sugar 1 dash vanilla 3 ounces fresh milk 1 ounce Trader Vic light Puerto Rican rum 1/2 scoop shaved ice Blend in electric drink mixer. Serve in planter's punch glass.

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A Boston Eggnog is not a true eggnog. But we've put it in, because maybe you'll like it. I f you don't want to shake it with ice cubes, whirl it all in electric drink mixer with a little shaved ice. BOSTON EGGNOG

1 egg yolk 3/4 tablespoon bar sugar 1/2 ounce brandy 1/4 ounce Jamaica rum 4 ounces madeira Chilled fresh milk 4 ounces shaved ice Beat egg yolk and sugar together. Add brandy, rum, madeira, and 1 cup milk. Shake with ice cubes. Strain into large glass. Fill with cold milk. Stir gently. Dust with grated nutmeg.

BRANDY MILK PUNCH

1 teaspoon bar sugar 2 ounces brandy Y2 pint milk Shake with ice cubes. Strain into 12-ounce chimney glass. Dust with grated nutmeg.

BULL'S MILK PUNCH

3 ounces brandy 3 ounces fresh milk Y2 teaspoon sugar syrup Shake with ice cubes. Strain into 8-ounce tumbler. Dust with grated nutmeg.

272 Drinks, cocktails, etc.

BUTTERFLY MILK PUNCH

2 ounces cognac 1 dash Angostura bitters 1 ounce crème de cacao 3 ounces fresh milk 1/2 teaspoon bar sugar Shake well with ice cubes. Strain into chilled 8-ounce tumbler. Dust with grated nutmeg.

COLONIAL AMERICAN EGGNOG

12 egg yolks 21/2 cups bar sugar 2 cups milk 1 fifth dark Puerto rican rum 1 pint heavy cream, softly whipped Beat egg yolks until light colored. Gradually beat in sugar, and beat until thick. Stir in milk and rum. Chill for 3 hours. Fold in whipped cream. Chill for 1 hour more. Sprinkle with grated nutmeg. Serves 20.

EGGNOG PUNCH

12 eggs, separated 1 pound bar sugar 3 quarts milk 4 ounces curaçao 3 ounces fight Puerto Rican rum 3 ounces dark Jamaica rum 1 quart cognac Beat egg whites until soft peaks form; gradually beat in 1 cup of the sugar, and beat until stiff. Beat yolks with remaining sugar until thick and fight. Gradually beat in very cold milk. Add curaçao, rum, and cognac, stirring very well; pour into punch bowl. Heap egg whites over top. Serve in punch cups

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or goblets. I f desired, dust top of each, with grated nutmeg. Serves 20.

This is a good eggnog formula. However, if you want, add a little more brandy; and suit to your taste on the rum. HOLIDAY EGGNOG

12 eggs, separated 2 cups bar sugar 1 teaspoon vanilla 11/2 gallons cold milk 1 pint brandy 1 cup Jamaica rum Grated nutmeg Beat egg yolks until thick; gradually add 11/2 cups of the sugar, and beat until thick and lemon colored. Beat in vandla and milk. Stir in brandy and rum, pouring them into milk mixture very slowly—almost as if adding oil to eggs when making mayonnaise. With clean beaters, beat whites untd soft peaks form; gradually add remaining sugar, and beat untd whites are stiff. Spoon whites over the top of the milk mixture, and sprinkle with nutmeg. At serving time, ladle off a hole in the topping, ladle liquid out of this opening, and break off a spoonful of the topping with each serving of eggnog. Serves 30 to 35 people.

HOT BROWN COW

3 ounces hot milk 3 ounces strong hot coffee 2 ounces Jamaica rum Pour milk and coffee into 8-ounce highbad glass or mug. Add rum and stir. Dust with grated nutmeg, if you wish.

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HOT EGGNOG 1 egg yolk 1 teaspoon bar sugar 1 ounce white rum 1 ounce brandy Hot mdk Mix egg yolk and sugar in a heated mug. Add rum and brandy and stir thoroughly. Stirring constantly, fill mug with hot milk. Dust with grated nutmeg.

HOT MILK PUNCH

11/2 jiggers Manila rum Bar sugar to taste Hot milk Put rum and sugar into a highbad glass. Fid glass with milk. Stir.

HOT RUM MILK PUNCH

1 teaspoon bar sugar 1 dash bitters 11/2 ounces golden Puerto Rican rum 1 cup very hot mdk Blend in an electric drink mixer. Pour into a heated large mug. Dust with grated nutmeg.

ICED COFFEE A LA REINE

1/2 cup black coffee 2 coffee ice cubes 3/4 ounce Kahlua 1/2 cup mdk 1 dash sugar Club soda Fresh heavy cream

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Combine all ingredients except soda and cream in a tall glass. Fill glass with soda. Stir. Float heavy cream over top. Dust lightly with ground cinnamon.

I don't know who McGregor is; but this is a lousy drink. MCGREGORS EGGNOG

1 egg 1 teaspoon bar sugar 2 ounces dry sherry 1/2 ounce cognac 1/4 ounce light Puerto Rican rum Beat egg and sugar together. Add sherry, cognac, rum, and 1/2 cup milk; shake well with ice cubes. Strain into large chilled goblet. Fill glass with milk. Stir. Dust with ground cinnamon and grated nutmeg.

MILK PUNCH—1 (WHISKY)

4 ounces Bourbon 4 ounces fresh milk 1/2 teaspoon Jamaica rum 1 teaspoon sugar syrup Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into 10-ounce glass. Dust with grated nutmeg.

MILK PUNCH—2 (COGNAC)

3 ounces cognac 1 dash Jamaica rum 1 teaspoon sugar syrup 1/2 teaspoon curaçao 4 ounces fresh milk Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into 10-ounce glass. Dust with grated nutmeg.

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MILK PUNCH—3 (BRANDY)

2 ounces brandy 1 dash Jamaica rum 1 ounce Benedictine 4 ounces fresh mdk Club soda Shake all ingredients except soda well in commercial electric mixer (or in shaker can with mixing glass) with ice cubes. Strain into 10-ounce glass. Add a dash or two of soda. Dust with grated nutmeg.

MILK PUNCH—4

1 ounce Siegert's Bouquet rum 1/2 pint fresh milk 1 teaspoon sugar Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into 10-ounce glass. Dust with grated nutmeg.

MILK PUNCH—5

1 ounce brandy 1 dash Jamaica rum 1 teaspoon bar sugar 4 ounces fresh mdk Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into 10-ounce glass. Dust with grated nutmeg.

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MILKY WAY

Vz ounce brandy Vz ounce Jamaica rum Vz ounce Bourbon 6 ounces mdk 3 drops vanilla Shake wed in commercial electric drink mixer (or in shaker can with mixing glass) with a large scoop of ice cubes. Pour into a 10-ounce glass. Add ice cubes to almost fid glass. Dust with grated nutmeg. Serve with a straw.

NEW ORLEANS EGGNOG

1 quart chdled commercial eggnog Vz pint chdled Southern Comfort Combine eggnog and Southern Comfort in a chdled punch bowl. Beat wed. Dust with grated nutmeg. Serves 10.

NOG OF RASPBERRIES AND GALLIANO

1 pint fresh red raspberries (or 2 packages, 10-ounces each, quick-thaw, whole red raspberries in syrup)

2 eggs, separated 1/4 cup bar sugar 11/2 cups fresh milk 1/3 cup Gadiano liqueur 2 tablespoons bar sugar 1/2 cup heavy cream, whipped Puree raspberries, using electric blender, sieve, or food mill; strain to remove seeds. In a large bowl, beat egg yolks with the 1/4 cup sugar until light and fluffy. Gradually beat in 3/4 cup of the mdk, the Gadiano, and the puree. Separately, beat egg whites until soft peaks form; graduady beat in the 2 tablespoons sugar; beat until stiff; beat into raspberry mixture along with the whipped cream. Makes about 2 quarts.

278 Drinks, cocktails, etc.

Sometimes you want your milk with a little stick in it. This is one of the nicest ways to manage it.

RUM cow 1 dash Angostura bitters 1 dash vanilla 1 teaspoon bar sugar 6 ounces fresh milk 1 ounce light Puerto Rican rum Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into planter's punch glass. Dust with grated nutmeg.

RUM EGGNOG

3 ounces dark Jamaica rum 4 ounces fresh milk 2 teaspoons sugar syrup 1 dash vanilla extract 1 egg Shake with ice cubes. Strain into 10-ounce glass. Dust with grated nutmeg.

RUM EGGNOG PUNCH

12 eggs, separated 6 tablespoons bar sugar 1 quart milk 1 pint heavy cream, whipped Grated nutmeg 1 fifth Barbados rum 1/2 pint brandy Beat egg whites until soft peaks form; gradually beat in 2 tablespoons of the sugar, and beat until stiff. Beat egg yolks with the 4 tablespoons sugar until thick and lemon colored; gradually beat in milk and whipped cream. Add a few dashes of nutmeg. Gradually stir in rum and brandy. Fold in egg whites. Chill thoroughly. Makes 50 cups.

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RUM MILK PUNCH

2 ounces light Puerto Rican rum 1 teaspoon bar sugar 1/2 pint fresh milk Shake with ice cubes. Strain into 12-ounce chimney glass. Dust with grated nutmeg.

SHERRY EGGNOG

1 egg 1 teaspoon bar sugar 3 ounces sweet sherry 1/2 pint fresh milk Shake wed with ice cubes. Strain into 12-ounce chimney glass. Dust with grated nutmeg.

SHERRY MILK PUNCH

1 teaspoon bar sugar 3 ounces sweet sherry 1/2 pint fresh milk Shake with ice cubes. Strain into 12-ounce chimney glass. Dust with grated nutmeg.

F i z z e s

The Fizz is an early-morning drink with a definite pur­pose—a panacea for hang-overs. Generally contrived from liquor, citrus-fruit juices, and sugar shaken with ice and strained into a tall glass or goblet, the Fizz gets its name from the addition of fizz water, usually seltzer or club soda. Any carbonated beverage may be used, however, even champagne. The addition of the white of an egg turns a plain Fizz into a Silver Fizz; add an egg yolk and you have a Golden Fizz. The addition of a whole egg produces a Royal Fizz.

Fizzes are easy to make; but follow the recipes. Many an unwary early-morning customer is knocked right on his ear by the bartender who throws in an extra slug of gin or fouls up the mixture with imitation or stale lemon juice. You have a man's life in your hands, so take it easy. You don't want him to peter out before noon, do you? That's Scotch and Soda time.

A N G O S T U R A F I Z Z

1 ounce Angostura bitters 1 teaspoon grenadine Juice of 1 lime 1 egg white 1 tablespoon fresh cream Club soda Shake bitters, grenadine, lime juice, egg white, and cream with ice cubes. Strain into a chilled goblet, and fill with soda. Garnish with a stick of fresh pineapple, or top with grated lemon peel.

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B R A N D Y F E Z

2 ounces brandy Juice of Vz lemon 1 teaspoon bar sugar Carbonated water Shake brandy, lemon juice, and sugar with ice cubes. Strain into 7-ounce highball glass. Fid with carbonated water.

C R E A M F I Z Z

2 ounces gin 1/2 tablespoon bar sugar Juice of 1/2 lemon 1 teaspoon fresh heavy cream Club soda Shake gin, sugar, lemon juice, and cream with a lot of ice cubes. Strain into 8-ounce highball glass. Fid with soda.

C R E O L E F I Z Z

3 ounces sloe gin 1/2 ounce fresh heavy cream 1 egg white Juice of 1/2 lemon Club soda Shake sloe gin, cream, egg white, and lemon juice with ice cubes. Strain into chdled goblet. Fid with soda.

D U B O N N E T F I Z Z

Juice of 1/2 orange Juice of 1/4 lemon 1 teaspoon cherry brandy 2 ounces dark Dubonnet Carbonated water Shake orange juice, lemon juice, brandy, and Dubonnet with ice cubes. Strain into 7-ounce highbad glass. Fid with car­bonated water. Stir gently.

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G I N F I Z Z — 1

2 ounces gin 1 tablespoon bar sugar Juice of 1/2 lime Juice of 1/2 lemon Club soda Shake in commercial electric drink mixer (or in shaker can with mixing glass) 3/4 filled with ice cubes. Strain into chilled 8-ounce highball glass. Fill with soda.

G I N F I Z Z — 2

1 ounce gin 1/2 ounce sugar syrup 1 ounce lemon juice Club soda Shake in a commercial electric drink mixer (or in shaker can with mixing glass) 3/4 fided with ice cubes. Strain into chilled fizz glass. Fdl with soda.

G O L D E N F I Z Z

Same as Gin Fizz except add 1 egg yolk.

GOOD M O R N I N G F I Z Z

2 ounces gin 1/2 ounce anisette 1 teaspoon bar sugar Juice of 1/2 lemon 1 egg white Club soda Shake gin, anisette, sugar, lemon juice, and egg white with ice cubes. Strain into chdled goblet. Fid with soda.

284 Drinks, cocktails, etc.

G R A N D R O Y A L F E Z

2 ounces gin 1 tablespoon bar sugar 1/2 ounce fresh cream Juice of V2 lime Juice of 1/2 lemon 1 dash maraschino liqueur 3 dashes orange juice 1 whole egg Club soda Shake all ingredients except soda with ice cubes. Strain into chilled goblet. Fill with soda.

If you ever have a morning fizz breakfast, you can serve this and it's just beautiful. I've made it, and they've just flipped. M A U I F I Z Z

1/2 slice pineapple 1 egg 1 ounce lemon juice 2 teaspoons bar sugar 1 ounce l ight Puerto Rican rum Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into footed iced-tea glass.

MERRY WIDOW FIZZ

Juice of 1/2 orange Juice of 1/2 lemon 1 egg white 1 teaspoon bar sugar 1/2 ounces sloe gin Carbonated water Shake all ingredients except carbonated water with ice cubes. Strain into 8-ounce highball glass. Fill glass with carbonated water. Stir gently.

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MORNING GLORY FIZZ

2 ounces scotch or Bourbon 2 dashes Pernod 1 egg white 1 teaspoon bar sugar Juice of 1/2 lemon Juice of 1/2 lime Club soda Shake all ingredients except soda with ice cubes. Strain into chilled large goblet. Fill glass with soda.

NEW ORLEANS FIZZ

3 ounces gin 1 ounce heavy fresh cream 1 egg white Juice of 1/2 lemon 11/2 teaspoons bar sugar 1 teaspoon kirsch Club soda Shake all ingredients except soda with ice cubes. Strain into chilled goblet. Fill glass with soda. Variation: Substitute orange flower water for kirsch.

NEW ORLEANS RUM FIZZ

Juice of 1 lemon Juice of 1/2 lime 1 egg white 3 barspoons bar sugar 11/2 ounces light Puerto Rican rum 1 ounce fresh cream 4 dashes orange flower water

Pour all ingredients except cream into electric blender con­tainer; add 1/2 scoop shaved ice. Whirl, gradually adding cream; continue blending until liquefied. Pour into 12-ounce chimney glass. Dust with grated nutmeg if you wish.

286 Drinks, cocktails, etc.

O R A N G E F I Z Z

3 ounces gin Juice of Vz orange Juice of Vz lime Juice of 1/4 lemon Vz tablespoon bar sugar Club soda Shake all ingredients except soda with ice cubes. Strain into large chilled goblet. Fill with soda.

PINEAPPLE FIZZ

2 ounces pineapple juice Vz ounce lemon juice 1 teaspoon bar sugar 2 ounces light Puerto Rican rum Carbonated water Shake pineapple juice, lemon juice, and rum well with ice cubes. Strain into 8-ounce highball glass. Fill glass with carbonated water. Stir gently.

PINK ROSE FIZZ

Juice of Vz lemon 1 teaspoon bar sugar 1 egg white Vz teaspoon grenadine 2 teaspoons fresh cream 2 ounces gin Carbonated water Shake all ingredients except carbonated water with ice cubes. Strain into 8-ounce highball glass. Fdl glass with carbonated water. Stir gendy.

When I first made up this drink for the opening of the Honolulu Racquet Club, the guests kept me making fizzes

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until they drank up all the rum in Honolulu, and I'd used cases of eggs. R A C Q U E T C L U B F I Z Z

Same as Maui Fizz.

I learned to make this drink from Albert Martin in the Bon Ton Bar on Magazine Street in New Orleans a thousand years ago. R A M O S F I Z Z

1/2 ounce rock candy syrup 1 ounce lemon juice 2 ounces fresh milk 1 egg white 3 dashes orange flower water 1 ounce gin Shake well with ice cubes. Strain into a chilled fizz glass or chilled footed iced-tea glass.

R O Y A L F I Z Z

Same as Gin Fizz except add 1 whole egg.

R U M S I L V E R F I Z Z

11/2 jiggers Barbados rum 1/2 jigger lime juice 11/2 barspoons bar sugar 2 dashes Cointreau 1 egg white 1/4 jigger fresh cream Club soda Blend in electric drink mixer with small scoop shaved ice. Pour into highball glass. Fill glass with chilled soda.

288 Drinks, cocktails, etc.

S I L V E R F I Z Z

Same as Gin Fizz except add 1 egg white.

S I N G A P O R E S L I N G

1 lime 1 dash grenadine 1/4 ounce crème de cassis Vi ounce sloe gin Vi ounce cherry liqueur 1 ounce gin Club soda Cut lime, squeeze juice over ice cubes in a 12-ounce chimney glass, and save 1 lime shell. Add remaining ingredients except soda. Fill glass with soda. Stir. Decorate with spent lime shell, orange slice, and a cherry.

S L O E G I N F I Z Z

Same as Gin Fizz except substitute sloe gin for gin.

S O U T H E R N C O M F O R T F I Z Z

Juice of Vi lemon Vi teaspoon bar sugar 2 ounces Southern Comfort Club soda Shake lemon juice, sugar, and Southern Comfort with ice cubes. Strain into a highball glass. Add 2 ice cubes. Fill glass with soda.

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S U M M E R F E Z Z

VA ounces lemon juice 3/4 ounce lime juice 1 ounce gin 21/2 teaspoons bar sugar Club soda 1 dash Herbsaint Shake lemon juice, lime juice, gin, and sugar with ice cubes. Pour into a tad highbad glass. Fid glass with soda. Add Herb-saint. Add a lemon or lime slice.

TRADER VIC'S RUM FEZZ

11//2 ounces light Puerto rucan rum 1 ounce lemon juice 2 teaspoons bar sugar 1 egg 1/2 ounce cream soda Grated orange peel Shake ad ingredients except orange peel in commercial elec­tric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into fizz glass. Sprinkle with grated orange peel.

Hot dr inks

Made right, and served piping hot, a hot drink is the most soothing and comforting libation known to man. Weariness and worry slink away after the first swallow; and the world seems warm and welcoming once more.

Among the most popular—and the most abused—is Hot Buttered Rum. As usually served, it is a weak little noggin with bits of butter floating on top which look good stuck on the customer's upper hp. I urge the use of a batter in order to make some fine drinks.

Hot toddies are nice quick little drinks for cold days. Don't use too much liquor in any hot drink and especially a toddy. If the drink is too strong, a guy can't drink it until it cools; and then it's no good.

AMERICAN GROG

1 ounce Jamaica rum (or brandy) 2 lumps sugar 2 whole cloves 1 cinnamon stick Juice of 1/2 lemon Lemon slice Boiling water Mix first 6 ingredients in a heated mug. Fill with boiling water, and stir well.

zgz Drinks, cocktails, etc.

A P P L E TODDY

12 tart cooking apples 1 fifth cognac 1 pint peach brandy Lemon slices, each stuck with a whole clove Cinnamon sticks Boiling water Bake apples, then peel them, and mash or chop the pulp. Place pulp in bottom of a large earthenware crock or glass container. Add cognac and peach brandy. Cover and set aside to mellow for 2 or 3 days. To serve: Put in each heatproof mug a lemon slice and a piece of cinnamon stick; add 2 jiggers of the toddy mixture, and fill with boiling water.

BISHOP ( H O T )

2 large lemons Whole cloves 2 sticks cinnamon 1 teaspoon whole allspice 2 cups water 2 fifths port 1 lemon, thinly sliced Few dashes cognac Stud large lemons generously with cloves. Bake in a slow oven (300°) for 30 to 40 minutes. Meanwhile, in a saucepan, com­bine cinnamon, allspice, and water; boil until reduced by one half. Heat port just to boiling point; do not boil. Warm a heat­proof punch bowl by rinsing in boiling water. Put sliced lemon and baked lemons in bottom of bowl. Mix spiced syrup and hot port, and pour over fruit. Add cognac. Serve in heated cups.

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B I S H O P ( C O L D )

Juice of 1/4 lemon Juice of 1/4 orange 1 teaspoon bar sugar Burgundy or other dry red table wine Sliced fresh fruits Shake lemon and orange juice and sugar with ice cubes. Strain into 8-ounce highball glass. Add 1 ice cube. Fill with burgundy. Stir well. Decorate with fruits.

A very old hot rum drink. It'll give you the papsey lals. B L A C K S T R I P E

2 maraschino cherries 1 teaspoon honey Boiling water 2 whole cloves 1 stick cinnamon 1 ounce Jamaica rum 1/4 ounce 151-proof rum Crush cherries in bottom of a Trader Vic skull mug or a heat­proof glass. Add honey and hot water to fill; stir. Add Jamaica rum, cloves, and cinnamon. Float 151-proof rum. Flame.

Blue Blazers have been made since the year 1. B L U E B L A Z E R — 1

1 teaspoon sugar 21/2 ounces boiling water 21/2. ounces heated scotch Heat two large mugs. In one, dissolve sugar in boiling water. In other, place scotch, and set aflame. Mix ingredients by pouring them four or five times from one cup to the other— to give the impression of a continuous stream of fire. Pour into

294 Drinks, cocktails, etc.

a small heated wine glass. Add a shce of lemon or twist of lemon peel. Variation: Make a Brandy Blazer or a Rum Blazer or a Bour­bon Blazer by substituting preferred hquor for the scotch.

B L U E BLAZER—2

1 part white crème de menthe 1 part Southern Comfort Half fid a cordial glass with crème de menthe. Gently fid to top with Southern Comfort. Ignite. When flame has sub­sided, pour contents into a cool cordial glass and serve.

BRANDY BLAZER—1

See Blue Blazer.

BRANDY BLAZER—2

1 cocktad sugar cube 1 piece orange peel

1 piece lemon peel 2 ounces heated brandy Combine in an old fashioned glass. Ignite. Stir with a long spoon for a few seconds. Strain into a 4-ounce heated coffee glass.

BRANDY HOT

1 tablespoon water 2 cocktad sugar cubes 1 pinch ground allspice 1 piece orange peel 1 ounce brandy Heat together in a small saucepan, preferably glass. Set aflame, and adow to burn for a second or two. Pour into heated stemmed coffee glass.

Drinks, cocktails, etc. 295

BRANDY TODDY ( H O T )

1 cocktail sugar cube Boiling water 2 ounces brandy Put sugar into hot whisky glass, and fill 2/3 full with boiling water. Add brandy. Stir. Add a lemon slice. Dust with grated nutmeg.

BUMPO

Juice of 1 lime or 1/2 lemon 3 ounces Barbados, Virgin Islands, or Mount Gay rum Bar sugar to taste Boding water Put lime juice, rum, and sugar in a heavy pewter or earthen­ware mug. Fill with boiling water. Stir. Dust with grated nutmeg.

BUTTERED A L E

VA pound butter 1 pint ale Allow butter to soften and reach room temperature, but not melted or runny. Heat ale to blood temperature, about 95 de­grees. Pour ale over butter, and beat to a smooth mixture. Serve warm.

CAFE AU R H U M

VA ounce Puerto Rican rum 1 cup hot coffee Add rum to coffee.

296 Drinks, cocktails, etc.

CAFE B R Û L É E COCKTAIL

7 parts hot coffée 1 part cognac Moisten rim of claret glass with lemon juice, and dip into powdered sugar. Add coffee, then cognac. Flame cognac.

How long is a piece of string? That's how many Café Brûlots there are. CAFE BRÛLOT—1

1 cup brandy Spiral-cut peel of 1 orange 4 sticks cinnamon 20 whole cloves 14 cocktail sugar cubes 12/3 cups strong hot black coffee Preheat silver bowl and ladle with hot water. Pour brandy into bowl, and add orange peel, cinnamon, cloves, and sugar. Set afire, stir, and ladle mixture above the bowl constantly while it blazes, for about 2 minutes. Slowly pour in coffee to slowly extinguish flame. When flame dies, ladle into demitasse cups.

CAFE BRÛLOT—2

6 cocktail sugar cubes 6 jiggers cognac 2 broken sticks cinnamon 12 whole cloves Twist of lemon peel 2 twists of orange peel I1/2 cups hot strong coffee Put sugar, cognac, cinnamon, cloves, lemon and orange peels into blazer of a chafing dish. Heat gendy, stirring. When well warmed, light cognac, and let it burn for about 1 minute. Slowly pour in coffee. Ladle into demitasse cups.

Drinks, cocktails, etc, 297

CAFE BRÛLOT ANTOINE

6 cocktail sugar cubes Spiral-cut peel of 1 lemon 2 sticks cinnamon 4 whole cloves 4 ounces light Puerto rican rum or brandy Strong hot coffee to fill 4 demitasse cups Put sugar, lemon peel, cinnamon, cloves, and rum or brandy into a sdver bowl. Put 1 ounce of alcohol for flaming into the saucer beneath the bowl, and ignite. The flame will heat the bowl and ignite the contents. Ladle the flaming brew for 1 minute, then gradually extinguish by pouring in coffee. Ladle into demitasse cups.

CAFE DIABLO—1

2 whole cloves 1 lemon twist 1 orange twist 1/2 ounce triple sec 3/4 ounce brandy Hot black coffee 8-inch cinnamon stick Heat and flame cloves, lemon twist, orange twist, triple sec, and brandy in Pyrex saucepan or in blazer pan of chafing dish. Fdl headhunter mug 3/4 full of hot coffee. Spoon flam­ing mixture on top of coffee. Decorate with cinnamon stick.

CAFE DIABLO—2

2 cups brandy Spiral-cut peel of 1 orange Spiral-cut peel of 1 lemon 8 whole cloves 8 cocktail sugar cubes 2 cups strong hot black coffee Preheat sdver bowl and ladle with hot water. Pour brandy

2g8 Drinks, cocktails, etc.

into bowl. Add orange and lemon peels, cloves, and 6 of the sugar cubes. Dip up some brandy in ladle, add remaining 2 sugar cubes, and flame. Then start pouring the brandy back and ladling it up, scooping up peels and sugar so that all burn —untd ad of the brandy is ablaze. Then slowly add coffee, keeping flames alive as long as possible. As flames begin to flicker out, ladle liquid into demitasse cups.

CAFE PRADO

1 tablespoon granulated sugar 8 ounces black coffee VA cup semi-sweet chocolate bits 1/8 teaspoon ground cinnamon 2 cups hot (not boiled) milk 11/2 to 2 ounces hght rum 1/2 cup sweetened whipped cream Stir sugar into coffee, and heat. Add chocolate and cinnamon, and stir over low heat untd chocolate melts. Add milk. Whip untd frothy. Pour into 4 to 6 preheated cups. Add about 2 tea­spoons rum to each cup. Top with whipped cream. Makes 4 to 6 drinks.

CAFE ROYAL—1

1 demitasse cup of hot strong coffee 1 cocktad sugar cube Cognac, brandy, or Demerara rum Place a teaspoon over a demitasse cup of coffee. Put sugar in teaspoon. Fdl teaspoon with cognac. Light cognac. When flame dies, pour contents of spoon into coffee and stir. Variation: Omit sugar; simply flame a spoonful of cognac.

Drinks, cocktails, etc. 299

CAFE ROYAL—2

1 cocktail sugar cube 1 teaspoon yellow Chartreuse 1 cup hot black coffee Dissolve sugar in Chartreuse. Pour into cup of coffee. Stir. Serve with a spoon.

CAFE SAN JUAN (HOT)

1 quart very strong hot coffee 1 teaspoon whole cloves 1 stick cinnamon 12 cocktail sugar cubes Grated peel of 1 orange 3/4 cup Trader Vic's rum and brandy mix (or use half

light Puerto rican rum and half brandy) Put coffee, cloves, cinnamon, sugar, and orange peel into chafing dish. Heat thoroughly. Pour a little of the rum and brandy into a ladle, and ignite it over the chafing dish; pour into coffee, and spoon the coffee over and over. Continue add­ing the rest of the rum and brandy in the same way—burning it for a moment before dipping into the chafing dish. Dip and ladle until flame dies. Ladle into demitasse cups. Makes 1 quart.

CAPETOWN COFFEE

1 tablespoon Lopez coconut cream 1 ounce Bourbon Hot extra-strong coffee Softly whipped cream Put syrup and Bourbon into an Irish coffee glass or coffee cup. Fill 3/4 full with coffee. Top with a spoonful of whipped cream.

300 Drinks, cocktails, etc.

My little French mother used to say, "C'est pour le rhume." In other words, when you have a cold, take this before you go to bed. You'll go into an awful sweat, and you'll wake up without a cold . . . 50-50 chance. CARIBBEAN HOT SWIZZLE

1/2 lime 1/4 ounce rock candy syrup 11/2 ounces dark Jamaica rum Hot water Squeeze lime juice into a 12-ounce glass; drop m spent lime shell. Add syrup and rum. Fill glass with hot water. Stir.

COFFEE GROG—1

1 teaspoon Hot Buttered Rum Batter (see Index)

1 strip lemon peel 1 strip orange peel 11/2 ounces light Puerto Rican rum Hot black coffee 1 ounce fresh cream Put batter, lemon peel, orange peel, and rum into preheated mug. Stir. Add cream. Fill mug with coffee.

COFFEE GROG—2

2 whole cloves 1 orange twist 1 lemon twist VA ounce Grand Marnier VA ounce 151-proof Demerara rum Hot black coffee 3 teaspoons Lopez coconut cream 8-inch cinnamon stick Heat and flame cloves, orange twist, lemon twist, Grand Marnier, and rum in Pyrex saucepan or in blazer pan of chafing dish. Fill headhunter mug 3/4 full of hot coffee; stir in

Drinks, cocktails, etc. 301

coconut cream. Spoon flaming mixture on top of coffee. Decorate with cinnamon stick.

Falkland Island Warmer is a cute story. This happened years ago when we had a little mama and poppa restaurant in Oakland. It was ten or eleven o'clock at night, and it was raining and colder than blazes.

Two little old ladies who looked like lavender and old lace came in and sat in the only booth we had in the place. I asked them what they would like. One said, "Young man, do you have Drambuie?" Yes, I had Drambuie. "Well, will you take one ounce of Drambuie in a glass and fill it full of hot water and twist a lemon rind on it?" "Well," I said, "that's a strange drink. But I certainly will do that."

There was no one else in the restaurant at that time, so I could take time to talk, and I was curious about that drink I'd never heard of. So I asked the ladies where they were from. I got my answer. "We're from the Falkland Is­lands, and this is a drink we drink there in the wintertime when we are cold. We're cold now, and we need this, and we are certainly glad that you have Drambuie."

So I named the finished drink Falkland Island Warmer. And I think it is a wonderful cold-weather drink started by two old ladies in Trader Vic's bar a thousand years ago. FALKLAND ISLAND W A R M E R

1/2 teaspoon lemon juice 1 dash rock candy syrup 1 ounce Drambuie Combine hot water, lemon juice, syrup, and Drambuie in a heated old fashioned glass. Half fill glass with hot water. Stir and serve.

302 Drinks, cocktails, etc.

GLÖGG—1

2 fifths wine (port, sherry, madeira, or claret or other dry red table wine)

2 ounces dried orange peel 2 ounces cinnamon sticks 20 cardamom seeds (removed from pod) 25 whole cloves 1 pound blanched almonds 1 pound seedless raisins 1 pound cube sugar 1 fifth brandy Put wine into a kettle. Tie into a cheesecloth bag the orange peel, cinnamon, cardamom, and cloves; add to kettle. Heat to boiling, and simmer for 15 minutes. Add almonds and raisins, and simmer for 15 minutes more. Remove from heat Place wire grid over top of kettle; place sugar on grid. Pour brandy over sugar to saturate it. Ignite sugar. When sugar has melted, cover kettle to extinguish flame. Stir kettle contents; remove spice bag. Ladle into punch cups, putting a few almonds and raisins in each.

GLöGG—2

2 fifths red table wine 1 cup blanched almonds 1 cup raisins 1 stick cinnamon 10 whole cardamom pods 5 whole cloves 1 piece dried ginger root 12 cocktad sugar cubes 1 pint cognac or aquavit Put wine, raisins, and almonds into a kettle. Tie into a cheese­cloth bag the cinnamon, cardamom, cloves, and ginger root. Slowly heat to simmering; do not bod. Remove spice bag.

Drinks, cocktails, etc. 303

Place wire grill over top of kettle; place sugar on grill. Pour cognac or aquavit over sugar to saturate it. Ignite sugar. When sugar has melted, cover kettle to extinguish flames. Add any unmelted sugar to kettle. Serve into heated mugs. Serves 20.

GLÖGG—3

For each serving, place in a silver bowl over a low flame 2 teaspoons bar sugar, 2 whole cloves, 1 small cinnamon stick, 4 blanched almonds, 2 teaspoons raisins, and 2 ounces light Puerto Rican rum. Ignite and stir until flame dies. Stir in 1 ounce sherry. Serve in a heated cup.

GLUH W E I N ( H O T C L A R E T )

2 cocktad sugar cubes 1 whole clove 1 stick cinnamon 1 strip orange peel 1 strip lemon peel 1/2 pint claret or other dry red table wine Combine in a saucepan and heat through; do not bod. Strain into a heated tumbler.

HOT BRICK TODDY

1 teaspoon bar sugar 1 teaspoon butter 3 pinches ground cinnamon Boding water 11/2 ounces whisky (Bourbon, blended, rye, or Canadian)

304 Drinks, cocktails, etc.

HOT BUTTERED RUM

1 heaping teaspoon Hot Buttered Rum Batter (see below)

11/2 ounces light Puerto Rican rum Boiling water Preheat skull mug with boiling water. Put batter into mug. Add rum. Fill mug with hot water. Stir well. Hit with hot poker. Decorate with 8-inch cinnamon stick.

Our famous formula: HOT BUTTERED RUM BATTER

1 pound brown sugar 1/4 pound soft butter 1/4 to Y2 teaspoon ground nutmeg 1/2 to V2 teaspoon ground cinnamon VA to 1/2 teaspoon ground cloves Pinch of salt Beat sugar and butter together until thoroughly creamed and fluffy; beat in nutmeg, cinnamon, cloves, and salt.

HOT BUTTERED RUM COW

1 teaspoon Hot Buttered Rum Batter (see above)

11/2 ounces light Puerto Rican rum V2 ounce Jamaica rum Hot milk Put batter and rums into preheated mug. Stir well. Fill mug with hot milk. Stir. Dust with grated nutmeg.

In an old fashioned glass, stir sugar with butter, cinnamon, and 1 ounce boiling water until dissolved. Add whisky. Fill with boiling water, and stir.

Drinks, cocktails, etc. 305

HOT MOCOA

1/4 cup cocoa 3 tablespoons sugar Pinch of salt 1/3 cup water 3 cups milk 2 tablespoons Kahlúa Whipped cream flavored with Kahlúa Mix cocoa, sugar, salt, and water in a saucepan. Simmer for 2 minutes, stirring constantly. Add milk; heat through but do not boil. Remove from heat. Stir in Kahlua. Pour into 4 pre­heated mugs. Top each serving with whipped cream. Makes 4 drinks.

This is just one hell of a drink when you're cold and you want to go to bed and sleep. This is fancy. HOT RUM COW

1 teaspoon bar sugar 1 dash Angostura bitters 1 dash vanilla 8 ounces very hot milk 1 to 11/2 ounces light Puerto Rican rum Blend thoroughly in an electric drink mixer. Pour into a large heated mug or a planter's punch glass. Dust with grated nut­meg.

HOT RUM PUNCH

2 cocktail sugar cubes Boiling water 4 ounces light Puerto Rican rum 4 dashes bitters Dissolve sugar in a little hot water in a preheated punch glass. Add rum, bitters, and a slice of lemon or lime. Fill glass with hot water. Dust with grated nutmeg.

306 Drinks, cocktails, etc.

HOT RUM SLING

2 cocktail sugar cubes Boiling water 1 dash Angostura bitters Juice of 1/2 lemon 2 ounces Jamaica rum Dissolve sugar in a little boiling water in a mug. Add bitters, lemon juice, rum, and boiling water to fill mug. Stir.

This is good for a quick drink at ice skating, skiing, or any cold sport and when you don't want to take on a lot of milk. HOT RUM TODDY

1 teaspoon bar sugar Boiling water 11/2 ounces light Puerto Rican rum Lemon slice studded with cloves Cinnamon stick Dissolve sugar in 1 ounce boiling water in a preheated mug. Add rum, lemon slice, 4 ounces boiling water, and a cinnamon stick

HOT TODDY

1 teaspoon bar sugar 2 ounces boiling water 2 ounces liquor of choice Stir in old fashioned glass. Serve with small spoon.

ICEBREAKER

1 teaspoon sugar 1 cup very hot tea 1 stick or 1/4 teaspoon ground cinnamon 11/2 ounces Barbados rum Stir together in a mug.

Drinks, cocktails, etc. 307

IRISH C O F F E E

4 ounces hot coffee 3 cocktail sugar cubes 1 ounce Irish whisky 2 ounces heavy cream, slightly whipped Stir coffee, sugar, and whisky in a preheated fizz or Tahitian coffee glass. Float cream on top.

IRISH C O F F E E KAHLÚA

1 cocktad sugar cube 11/2 ounces Irish whisky 11/4 ounces Kahlua Hot black coffee Whipped cream Crush sugar cube in Irish whisky in bottom of a preheated fizz glass. Add 3/4 ounce of the Kahlua. Fill glass with hot black coffee. Top with a spoonful of whipped cream. Pour remaining 1/2 ounce Kahlua over cream.

IRISH SANKA

4 ounces strong hot Sanka 3 cocktad sugar cubes 1 ounce Irish whisky 2 ounces heavy cream, slightly whipped Stir Sanka, sugar, and whisky in a preheated fizz or Tahitian coffee glass. Float cream on top.

J A M A I C A DICKENS

1/2 ounce lemon or hme juice 1/2 ounce sugar syrup 11/2 ounces dark Jamaica rum 2 ounces boiling water 5 whole cloves Stir together in preheated mug the lemon or lime juice, syrup, and rum. Add water and cloves. Stir.

308 Drinks, cocktails, etc.

K A F É - L A - T E

4 teaspoons Senor Pico Kafé-La-Te mix 1 ounce pisco Hot water Softly whipped cream Put Kafé-La-Te mix and brandy into preheated 8-ounce mug. Fill mug with hot water. Stir well. Float 1/2 inch of whipped cream.

M U L L E D A L E

2 quarts ale 2 tablespoons bar sugar 5 whole cloves Cognac or rum Heat ale with sugar and cloves. Ladle into earthenware mugs. Add to each mug a splash of cognac or rum. Dust with grated nutmeg.

If you like a sweeter drink, add sugar to cider during heating. MULLED CIDER

1 quart hard cider 6 whole cloves Grated nutmeg Cognac or rum Heat cider with cloves and a little nutmeg; do not allow to bod. Ladle into mugs. Add to each mug a splash of cognac or rum and a cinnamon stick.

Drinks, cocktails, etc. 309

MULLED W I N E CUP

2 cups water 1 cinnamon stick 8 to 10 whole cloves Spiral-cut peel of 1 lemon 1/2 cup bar sugar 2 fifths dry red table wine Cognac Combine in a ketde the water, cinnamon, cloves, lemon peel, and sugar. Heat to boiling; boil for 15 minutes. Add wine, and heat through, but do not boil. Ladle into heatproof glasses or cups. Add to each glass a splash of cognac and a lemon slice. Serve immediately. Variation: Pour hot mulled wine into a preheated punch bowl. Float a cup of flaming cognac on the surface.

Great drink; wonderful stuff. NORTHWEST PASSAGE

3 or 4 whole cloves 1 barspoon Hot Buttered Rum Batter

(see Index) 1 ounce 151-proof Demerara rum Boiling water 8-inch cinnamon stick Put cloves, batter, and rum into skull mug. Fill with boiling water. Stir well. Hit with a hot poker. Add cinnamon stick.

RHUM MOCHA

2 scoops vanilla ice cream 2 ounces light Puerto Rican rum Hot black coffee Half fill a 14-ounce glass with shaved ice. Add ice cream and rum. Fill glass with hot coffee. Stir.

310 Drinks, cocktails, etc.

R U M TODDY ( H O T )

1 cocktail sugar cube Boiling water 2 ounces light Puerto Rican rum Put sugar into a whisky glass or mug. Fill 2/3 full with boiling water. Add rum. Stir. Decorate with a lemon shce. Dust with grated nutmeg.

SKULL AND BONES

2 whole cloves 1 barspoon Trader Vic's Hot Buttered

Rum Batter 1 ounce dark Jamaica rum Hot water Put cloves, batter, and rum in a skull mug. Fill mug with hot water. Decorate with 8-inch cinnamon stick. Hit with hot poker.

This is my own adaptation of Irish Coffee, and I think that this is better than the starting point. TAHITIAN C O F F E E

1 jar (1 pound) Mandalay coconut syrup 1 tablespoon instant coffee powder 1 pint heavy (whipping) cream 1 teaspoon instant coffee powder Hot black coffee Golden rum Stir together coconut syrup and the 1 tablespoon instant coffee to make base mix. Beat together cream and the 1 teaspoon instant coffee until softly whipped to make cream topping. To prepare each drink: Preheat a fizz glass with hot water; empty. Put 1 level teaspoon of the base mix into the glass. Add coffee to fill glass to within 1/2 inch of top. Stir. Add 1 ounce golden rum. Float cream topping on drink.

Drinks, cocktails, etc. 311

TOM AND JERRY (SINGLE DRINK)

1 egg, separated 1 teaspoon bar sugar 1 ounce dark Jamaica rum 1/4A teaspoon ground allspice VA ounce brandy Hot water Beat egg yolk with sugar, rum, and allspice until smooth and thick. Separately, beat egg white until stiff. Fold white into yolk mixture. Put mixture into a preheated mug. Add hot water to fill mug 3/4 full. Stir gently. Add brandy. Dust with grated nutmeg.

TOM AND JERRY QUANTITY BATTER

12 eggs, separated 31/2 pounds bar sugar 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon VA teaspoon ground cloves VA teaspoon cream of tartar Beat egg yolks with 3 pounds of the sugar and the nutmeg, cinnamon, and cloves until thick and l ight . Separately, beat egg whites with cream of tartar until soft peaks form; grad­ually beat in remaining sugar; beat until stiff. Gendy fold whites into volks.

TOM AND JERRY ( USING PREPARED BATTER )

1 heaping dessert spoon Tom and Jerry Batter (see above)

1/2 ounce dark Jamaica rum 1/2 ounce brandy Boiling water, hot coffee, or hot milk Preheat a 6-ounce Tom and Jerry mug with hot water. Add batter, rum, and brandy; and stir. Fill mug with boiling water, hot coffee, or hot milk. Stir.

312 Drinks, cocktails, etc.

If you have a cold, you can cure it with this. You don't have to use a whole bottle of wine; you can use just a glass or two. But drink a lot of this, then go to bed under a lot of blankets. You'd perspire a lot. And you'd cure your cold. VEST CHAUD

1 fifth good burgundy or other dry red table wine 3 teaspoons bar sugar 6 whole cloves 1 stick cinnamon Spiral-cut peel of Vi lemon Spiral-cut peel of Vi orange Combine wine, sugar, cloves, and cinnamon in a saucepan. Twist lemon and orange peels over wine, and drop into saucepan. Heat just to boiling. Ignite, stirring constantly. Serve immediately in preheated goblets or mugs.

WHISKY TODDY ( H O T )

1 cocktad sugar cube Boiling water 2 ounces whisky (Bourbon, blended, Canadian, or rye) Put sugar into preheated old fashioned glass. Fill glass 2/3 fud with boiling water. Add whisky. Stir. Add a lemon shce. Dust with grated nutmeg.

J u l e p s

The fight in the South over the Mint Julep is unending. Elsewhere people aren't so fussy about the mint being mud­dled, crushed, or inserted whole; nor is the selection of some­thing besides rye or Kentucky Bourbon a cardinal sin. At any rate, it's safer for us to give all versions than to take sides.

One rule in making juleps: Don't be stingy with the booze. I f someone wants julep for thirty-five cents you haven't got one! Make him save up for it or drink beer.

Juleps are swell drinks. But don't rush them. Never serve one immediately after it is made; the mint should marry with the liquor. Let the drink stand in the refrigerator for thirty minutes to an hour before serving.

BRANDY J U L E P

1 teaspoon bar sugar 1/2. ounce water 12 sprigs fresh mint 4 ounces cognac or brandy 1/2 ounce Jamaica rum In a 12-ounce glass, dissolve sugar in water. Add 6 mint sprigs and shaved ice almost to fill. Muddle gently. Add brandy and stir. Decorate with pineapple or other fresh fruit. Float rum on top. Garnish with remaining mint. Chill until frosted.

316 Drinks, cocktails, etc.

CHAMPAGNE J U L E P

4 sprigs mint 1 cocktail sugar cube 1 tablespoon water 2 ounces brandy Champagne In a tall glass, crush mint with sugar and water. Half fill with shaved ice. Add brandy. Stirring slowly, pour in cham­pagne to fill glass. Decorate with a slice of pineapple or orange and several additional mint sprigs. Serve with straws.

GEORGIA M I N T J U L E P

1 teaspoon sugar syrup 4 sprigs fresh mint 2 ounces brandy 2 ounces apricot brandy Crush mint with syrup in a large glass. Fill with shaved ice. Add brandy and apricot brandy, and stir gently until glass frosts. Chill for 30 minutes. Garnish with more mint. Serve with straws.

Same drink as an old Major Bailey. It's a hell of a drink on a hot day. Let it stand for a while before you serve it. GIN J U L E P

6 sprigs fresh mint 1 teaspoon bar sugar 1 teaspoon lemon juice 4 ounces gin Muddle mint, sugar, and lemon juice with a little water. Strain into a large glass packed with shaved ice. Add gin. Stir gently until glass frosts. Chill for 30 minutes to 1 hour. Decorate with mint leaves dusted with bar sugar. Serve with short straws.

Drinks, cocktails, etc. 317

J A M E S T O W N J U L E P

Fresh mint sprigs 1 teaspoon bar sugar Light Puerto Rican rum In a chimney glass, bruise 12 young mint sprigs with sugar. Add enough water to dissolve sugar, and muddle lightly. Pack glass full with shaved ice. Fill glass with rum. Stir until glass is frosted. Store in refrigerator or bury in shaved ice for 1 hour. Decorate with mint sprigs. Serve with straws.

LEGENDRE M I N T J U L E P

Fresh mint sprigs 1 tablespoon water 1 teaspoon bar sugar 1 ounce Bourbon 2 dashes Jamaica rum 1 dash Herbsaint Crush 3 or 4 mint sprigs with water and sugar in a mixing glass to extract mint flavor. Remove mint. Pour flavored water into a highball glass chilled with shaved ice. Add Bourbon, rum, and Herbsaint. Stir well. Chill for 30 minutes. Decorate with mint sprigs and fresh fruit.

MANILA HOTEL J U L E P

1/2 tablespoon bar sugar 2 tablespoons water 6 mint sprigs 4 ounces Bourbon or rye 2 teaspoons Barbados rum In a tall chilled highball glass, dissolve sugar in water. Add 2 mint sprigs, and muddle. Pack 1/3 of the glass with shaved ice, add 2 more mint sprigs, and muddle. Add shaved ice to fill glass 2/3 full, add 2 more mint sprigs, and muddle.

318 Drinks, cocktails, etc.

Add shaved ice to fill glass. Add Bourbon, then rum. Gar­nish with more mint. Spike with 2 spears of fresh ripe pine­apple. Chill until frosted. Serve with straws.

MARINER'S J U L E P

2 or 3 mint sprigs 1 teaspoon bar sugar 1 teaspoon water 3 ounces Bourbon Put mint sprigs into a highball glass. Add sugar and water, and muddle with wooden muddler for 15 seconds. Add 2 ounces of the Bourbon. Fill glass with shaved ice. Stir slowly until glass frosts. Float remaining ounce of Bourbon. Garnish with 2 mint sprigs. Serve with straws.

Don't muddle the mint too much or you'll get the bitter taste as well as the pleasant. M I N T J U L E P

Fresh mint sprigs Vi teaspoon sugar Bourbon Clap mint sprigs between hands to loosen oils. In a 12-ounce glass, alternate layers of shaved ice, and a total of 6 or 7 mint leaves to fill glass. Add sugar. Muddle thoroughly. Fill glass with Bourbon. Stir. Chill for 30 minutes to 1 hour before serving. Decorate with fresh mint leaves dusted with pow­dered sugar.

R U M J U L E P — 1

1 ounce bar sugar 5 sprigs fresh mint 3 ounces light Puerto Rican rum Half fill a 12-ounce glass with shaved ice. Add sugar, mint, and rum; muddle thoroughly. Fill glass with shaved ice. Stir

Drinks, cocktails, etc. 319

with up-and-down motion until glass is frosted. Decorate with more mint and a lemon slice. Serve with straws.

RUM J U L E P — 2

4 sprigs fresh mint 1 ripe freestone peach, peeled, halved, and pitted Juice of 1/2 lime 1 teaspoon bar sugar 5 ounces light Puerto Rican rum Half fid a large goblet with shaved ice. Add mint sprigs, and muddle. Stand peach halves upright in center of glass; pack in place with shaved ice. Stir together hme juice, sugar, and rum; pour over ice. Chill until frosted. Garnish with 4 more mint sprigs. Serve with short straws.

RUM J U L E P — 3

2 teaspoons sugar syrup 10 to 12 tender mint leaves 2 dashes Angostura bitters 2 or 3 ounces light Puerto Rican rum 1 teaspoon dark Jamaica rum Put syrup, mint leaves, and bitters in a mixing glass; bruise mint lightly with a muddler; then gently stir the three ingre­dients together for several minutes. Add 2 ounces of the light rum, and stir thoroughly. Strain mint mixture into a chimney glass packed with shaved ice. Stir with an up-and-down motion for a few minutes. Add more shaved ice. Fill glass to within 1/4 inch of top with more light rum. Repeat up-and-down stirring until glass is wed frosted. Float Jamaica rum on top. Serve with straws.

320 Drinks, cocktails, etc.

SANTIAGO J U L E P

6 sprigs fresh mint 2 teaspoons grenadine Juice of 1 large lime 1 ounce pineapple juice 4 ounces light Puerto Rican rum Bruise mint with a little shaved ice in a 12-ounce glass. Pack glass with shaved ice. Add remaining ingredients. Stir. Chill until glass frosts. Decorate with additional mint sprigs. Serve with straws.

SOUTHERN COMFORT J U L E P

3 or 4 mint sprigs 2 ounces Southern Comfort Bruise mint sprigs in a small highball glass. Add Southern Comfort. Fill glass with shaved ice. Stir until glass is frosted. Add more ice. Decorate glass with more mint.

N o n - a l c o h o l i c dr inks

There comes a time when even your best customer goes on the wagon and, of course, a few of those who have never been off it stray in now and then. You'll make a friend if you can suggest something that isn't painful. Most of these will pass.

ACAPULCO GOLD

3 ounces pineapple juice Y2 ounce concentrated grapefruit (undiluted) juice 1 ounce coconut cream 1 ounce fresh cream Shake with a large scoop of shaved ice, and serve in tad glass.

LEMON SQUASH

1 lemon, peeled and quartered 2 teaspoons bar sugar Carbonated water In a 12-ounce chimney glass, muddle lemon quarters with sugar untd lemon juice is wed extracted. Fill glass with ice cubes. Fdl with carbonated water. Stir. Decorate with sliced fresh fruits.

324 Drinks, cocktails, etc.

LEMONADE

2 teaspoons bar sugar Juice of 1 lemon 1 ounce raspberry syrup Stir together in a 12-ounce chimney glass. Fill glass with shaved ice. Fill glass with water. Stir. Decorate with an orange slice, lemon slice, and a cherry. Serve with straws.

LEMONADE ( CARBONATED )

2 teaspoons bar sugar Juice of 1 lemon Carbonated water Stir sugar and lemon juice in a 12-ounce chimney glass. Fill with shaved ice. Fill glass with carbonated water. Stir. Decorate with orange slice, lemon slice, and a cherry. Serve with straws.

LEMONADE ( F R U I T )

2 teaspoons bar sugar Juice of 1 lemon 1 ounce raspberry syrup Stir together in a 12-ounce chimney glass. Fill glass with shaved ice. Fill glass with water. Stir. Decorate with an orange slice, lemon slice, and a cherry. Serve with straws.

LEMONADE ( GOLDEN )

2 teaspoons bar sugar Juice of 1 lemon 1 egg yolk 6 ounces water Shake with ice cubes. Strain into 10-ounce glass. Add ice cubes. Decorate with orange slice, lemon slice, and a cherry.

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L E M O N A D E ( PLAIN)

1/2 lemon 1/2 lime 2 tablespoons bar sugar Water or club soda Squeeze lemon juice and lime juice into shaker can; add spent shells. Add sugar. Shake with shaved ice. Strain into 8-ounce highball glass. Add ice cubes. Fill glass with water or soda. Decorate with an orange slice and a cherry. Variation: Add sliced fruits in season and 1 ounce raspberry syrup in bottom of serving glass.

L E M O N A D E D ' O R G E A T

1/2 teaspoon bar sugar Juice of 1 lemon 1 ounce orgeat syrup Shake with ice cubes. Strain over ice cubes in a highball glass. Decorate with fresh fruit. Serve with straws.

L I M E A D E

Juice of 3 limes 2 tablespoons bar sugar Shake with ice cubes. Pour over ice cubes in a highball glass. Add water if desired. Decorate with fruit. Variation: Substitute club soda for plain water.

M A N D A R I N P U N C H

2 cups bar sugar 24 whole cloves 2 cinnamon sticks 1/2 cup water 2 cups orange juice 1/2 cup lime juice 3 drops spearmint oil 1 teaspoon chopped candied ginger 1 bunch fresh mint, finely chopped Club soda

326 Drinks, cocktails, etc.

Combine sugar, cloves, cinnamon, and water in a saucepan; gendy bod for 10 minutes. Cool. Stir in remaining ingredients except soda. To serve: Ladle over ice cubes in tall glasses and fill glasses with chilled soda to taste. Or pour over a large block of ice in a punch bowl, and add chilled soda to taste.

M O C K D A I S Y C R U S T A

Juice of 2 limes 1 ounce raspberry syrup Club soda 1/2 teaspoon grenadine Fresh raspberries or piece of pineapple and a mint sprig Fill a goblet with shaved ice. Add lime juice and raspberry syrup. Fill goblet with soda. Float grenadine. Garnish with raspberries or pineapple and mint.

O R G E A T F I Z Z

11/2 ounces orgeat syrup 1/2 ounce lime juice Club soda Shake orgeat and lime juice with ice cubes. Strain into fizz glass or footed iced-tea glass. Add ice cubes. Add soda to fill glass. Serve with straws.

If you want to do your kids a favor someday, make 'em one of these drinks; and they'll love you till you die. PINO FRIO (WITHOUT RUM)

3 ounces unsweetened pineapple juice 2 slices pineapple 1/4 ounce lemon juice 1 dash rock candy syrup Blend thoroughly in electric drink mixer with 1 scoop shaved ice. Pour into planter's punch glass.

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PONCE

2 ounces pineapple juice 1/2 ounce passion fruit nectar 1/2 ounce orgeat syrup 1/2 ounce grenadine 6 ounces club soda Pour over crushed ice in a 10-ounce glass. Stir gently.

This is a great old drink. It used to be used as a hang­over drink. PRAIRIE OYSTER COCKTAIL

1 egg 1 teaspoon Worcestershire sauce 1 teaspoon tomato catsup 1/2 teaspoon vinegar Pinch of pepper 1 drop Tabasco sauce Blend in electric drink blender with 1/2 scoop shaved ice. Pour into champagne glass.

When you went into a saloon with your kids in the old days, you could get a Queen Charlie for them—grenadine and soda. But I make this up for kids these days. QUEEN CHARLOTTE F R U I T PUNCH

1 ounce orange juice ¥2 ounce unsweetened pineapple juice 1/2 ounce lemon juice 1/2 ounce passion fruit nectar 1/4 ounce grenadine Club soda Pour all ingredients except soda over ice cubes in a 10-ounce pilsener glass. Fill glass with soda. Stir gently. Decorate with fruit stick and fresh mint.

328 Drinks, cocktails, etc.

QUEEN CHARLIE

1 ounce grenadine Club soda Pour grenadine over ice cubes in a 10-ounce glass. Fill glass with soda. Stir gently.

RHUBARB HIGHBALL

6 cups diced pink rhubarb 4 cups sugar 2 cups water Orange juice Club soda Heat sugar and water together in a saucepan. Add rhu­barb, and simmer until tender; purée in a blender or rub through a sieve. Mix purée with an equal amount of orange juice. Pour into highball glasses filled with shaved ice to fill each glass 2/3 full. Fill each glass with soda. Garnish with mint.

T E A PUNCH

3 cups brewed strong black tea 1 quart orange juice 1 cup lime or lemon juice 2 cups raspberry syrup 1 cup crushed pineapple Bar sugar to taste 2 quarts club soda Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.

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TEMPERANCE PUNCH—1

1/2 pound bar sugar 1/2 pint lemon juice 2 quarts red grape juice Sliced seasonal fruit 1 quart club soda Mix sugar, lemon juice, and grape juice. Pour over a large block of ice in a punch bowl. Let chill. Add sliced fruits. At serving time, add chilled soda. Serve in punch cups.

TEMPERANCE PUNCH—2

1/2 pound bar sugar 2 quarts cold brewed tea 1 pint lemon juice 1 quart white grape juice 1 quart sparkling water Stir sugar with tea in punch bowl until dissolved. Add a large block of ice. Add lemon juice and grape juice. Let chill. At serving time, add chilled soda. Decorate with fruits in season and mint sprigs. Serve in punch cups.

TEMPERANCE PUNCH—3

1 cup bar sugar 3 cups lemon juice 1 quart orange juice 1 cup pineapple juice 2 quarts ginger ale Seasonal berries and cut-up fruits Mix sugar, lemon juice, orange juice, and pineapple juice. Pour over block of ice in a punch bowl. Let chill thoroughly. At serving time, add chilled ginger ale and berries and fruits. Serve in punch cups.

Punches and coolers and punch bowls

There is not much difference between a cooler and a simple, individual punch—except that there is less lime or lemon juice in a cooler. A cooler often calls for just the rinds of lemons or oranges.

It has been my observation that bars too often change punch and cooler formulas too much by using too much lemon juice. Since most bars use botded lemon juice, there are varying ideas about the bottled equivalent of, say, half a lemon. As a guide, remember that one ounce of lemon juice is ample for any individual drink served in a 10- to 14-ounce glass. But I have seen many a bartender take a bottle of lemon juice and just give a drink a terrific thumping—sometimes as much as three ounces. This completely ruins the drink, and will upset the most rugged customer's constitution.

Punch can be an individual drink or it can be fifty gal­lons or five hundred gallons. In this book, these recipes are for punches which I think are outstanding—mostiy individual punches, a few of them quantity punches.

I think that punch at parties is a lot better than trying to make everyone a Scotch and Soda or some other individual drink. If you start out making individual Old Fashioneds and individual Martinis and Manhattans and Gimlets and every other mixed drink, you are going to have a mighty compli­cated party before long. Because you are not going to be able to make the drinks fast enough; or your guests will want a drink and you can't be found and they don't know how to make it and you're in trouble; or you get yourself a little

332 Drinks, cocktails, etc.

pie-eyed and you make a sloppy drink that's no good and your guests are not going to enjoy i t

Nor do I recommend that you use individual punches, individually made, for any drinking party. Rather, make a bunch of punch. And make plenty so that anyone can get a drink anytime he wants to. Then you will have a successful party.

If you want to have a successful party, spend your time with your guest or your guests—not making mixed drinks.

And while we're on parties: More people have absolute failures in their parties because they don't know what to do with their guests. The guests come with the thought of hav­ing a wonderful time, and they end up having a miserable time because the host or hostess doesn't know what to do with them. Ad you have to do is greet them sincerely, give them a drink, and let them go.

I've seen more hostesses destroy more parties. Maybe they try to feel important or be important and so, lord it over their guests. Maybe they're trying to make their guests feel sophisticated. But ay-ay-ay-ay-ay, whatever they mean to do, they do the wrong thing. About the worst thing they do is to try to regiment guests. God almighty, don't try to regi­ment them. I mean regiment in playing games or imposing anything that coerces people into a group or an activity. In­stead, let people flow and talk. And if somebody starts something and it takes hold, don't try to stop it, let it go. You're making fun, they're having fun, you're having fun. . . .

Now about punches. There are many wine punches and rum punches and Bourbon punches and every other kind of different punch that you can make. I am not going to at­tempt to give you quantity recipes except for just a few. Be­cause—how long is a piece of string? Are you going to have fifty people, two hundred or five hundred or ten? I f I gave you a recipe for fifty people and you were having more or less than fifty, then you'd have to figure it ad out forward and backward.

If you are going to calculate from an individual punch

Drinks, cocktails, etc. 3 3 3

formula, here is the best way to do it: Start with an individual punch like our Mai Tai or our Scorpion. (These are potent drinks. Take the Mai Tai if you want a punch of strong rum flavor hke Jamaican rum. Take the Scorpion if you want light rum and light flavor.) That recipe is for one drink; so multi­ply it out, and then you will have your quantity. Except: You must remember that one drink properly measured and dissolved with the ice makes an excellent drink, but as you multiply it, the quantities can get a bit out of focus; you can get a little off by multiplying the recipe and using just the multiplication. Sometimes the lemon juice is too high, some­times the rum is too strong . . . So when you make your punch, you should start with your calculated proportions of liquor and other ingredients (except ice) , but all cut down by at least 20 per cent. Then make your punch, taste it, and correct it with the remaining 20 per cent of liquor and other ingredients up to where it tastes the way you hke it.

Another thing that can get you off is the ice. You can take a recipe for a single drink that calls for a scoop of ice, make it, and it wdl be fine. But when you get to making punch for fifty people, you won't need as much ice as fifty times one; you'd be surprised. But you'd still need a lot of ice; have plenty of ice on hand, but don't put it ad in. Always have the drink mixed up to the point so that you can still put a little ice into it just before you give it to your guest.

Now when you make a big bunch of punch, remember that you have a lot of booze in it. And you have to ddute that booze or else everybody is going to get snozzled during the first fifteen minutes; the party wdl come to its crescendo too quickly, and you could have a near disaster. So, make your punch ahead of time and let the ice ddute the punch. If you don't have that much time, add a few bottles of cold soda for that quick ddution; it chills the punch faster than ice, it doesn't dilute it so much, and it is not a comphcated thing to do. Then you can start to serve your punch immediately.

A lot of times, you are stuck for a punch bowl. Most of the time, you are stuck for a punch bowl. But just look

3 3 4 Drinks, cocktails, etc.

around your kitchen, and find anything big that will hold anything—like a five-gallon can or a big pot or a milk can or a barrel. Then decorate it so that it will work. I have made punch in a galvanized wash tub. We stuck ferns and ti leaves all around the outside, and tied them in place with string, and we had a very beautiful punch bowl. Well, you can do that with crepe paper, or with plants from your gar­den, or pieces of palm branches, or even big cabbage leaves.

A P P L E CIDER PUNCH

1 cup bar sugar Juice of 4 lemons 1 teaspoon cucumber juice Several strips cucumber peel 2 quarts apple cider Vi pint brandy 2 apples, diced Dissolve sugar with lemon juice. Stir in cucumber juice and peel. Pour over large block of ice in punch bowl. Add brandy and cider. Let chill thoroughly. Add apple just before serv­ing. Serve in punch cups. Makes 1 0 drinks.

A P P L E J A C K COOLER

11/2 ounces applejack 1/2 teaspoon lemon juice Vi teaspoon brandy Vi teaspoon sugar syrup Club soda Shake applejack, lemon juice, brandy, and syrup with ice cubes. Strain into highball glass. Add 1 cube of ice. Fill with cold soda.

Drinks, cocktails, etc. 3 3 5

APRICOT BRANDY COOLER

Juice of 1/2 lemon 1 teaspoon grenadine 1 dash Angostura bitters 2 ounces apricot brandy Quinine water or club soda Mix lemon juice, grenadine, bitters, and brandy in a highball glass with 2 or 3 cubes of ice. Stir while adding quinine or soda to fill.

APRICOT COOLER—1

Juice of 1/2 lemon Juice of 1/2 lime 2 dashes grenadine 1 ounce apricot brandy Club soda Shake lemon and lime juice, grenadine, and brandy with ice cubes. Strain into tall highball glass. Add 1 cube of ice. Fill with soda.

If you like something sweet—this is sweet. APRICOT COOLER—2

1 cup apricot nectar 1 ounce Galliano liqueur Fill tall glass with ice. Stir in apricot nectar and Galliano. Garnish with a lime wedge.

3 3 6 Drinks, cocktails, etc.

ARRACK COOLER

11/2 ounces arrack 1 teaspoon sugar syrup 1/2 ounce light Puerto Rican rum 1 teaspoon lemon juice Club soda 1 dash champagne Shake arrack, syrup, rum, and lemon juice with ice cubes. Strain into goblet. Add large ice cube. Fill with soda. Add champagne.

BACCIO PUNCH

1 split champagne 1 pint grapefruit juice 1 pint gin 4 ounces anisette 1 pint club soda Thin orange slices Halved seeded grapes Prechill champagne, grapefruit juice, gin, anisette, and soda; mix in punch bowl embedded in crushed ice. Add oranges and grapes. Serve in punch cups or wine goblets. Makes 8 to 10 drinks.

BAKKE PUSHOVER

See Furnace Creek Cooler.

BALAKLAVA PUNCH

4 tablespoons bar sugar Grated peel of 1/2 lemon Juice of 1 lemon 4 ounces maraschino liqueur 2 fifths claret 2 large bottles club soda 2 fifths champagne

Drinks, cocktaib, etc. 3 3 7

Combine sugar, lemon peel, lemon juice, and maraschino in punch bowl; stir to dissolve sugar. Add a large block of ice and chilled claret. Just before serving, add chilled soda and champagne. Serve in punch cups or champagne glasses. Serves 20 to 25.

BALI PUNCH

Juice of 1/2 lime 1 teaspoon bar sugar 1/2 ounce passion fruit juice 11/2 ounces light Puerto Rican rum Shake with ice cubes. Strain into 10-ounce glass. Fdl glass with shaved ice. Decorate with fruit and a mint sprig. Serve with straws.

BAMBOO PUNCH

Juice of 1 lime 2 dashes Peychaud bitters 1/2 ounce passion fruit nectar 1 dash rock candy syrup 1 ounce Trader Vic light Puerto Rican rum VA ounces Trader Vic Mai Tai rum 1/2 scoop shaved ice Blend in electric drink mixer. Serve in bamboo cup with ice cubes to fill. Decorate with fresh mint and fruit stick.

BARBADOS PUNCH

1/2 lime 1/2 ounce lemon juice 1 dash grenadine 1 dash rock candy syrup 1/2 ounces Barbados rum 2 ounces club soda Squeeze lime juice into mixing glass; save shell. Add remain­ing ingredients, mix, and serve in 10-ounce pdsener glass over ice cubes. Decorate with lime shell, fresh mint, and fruit stick.

3 3 8 Drinks, cocktails, etc.

BARBANCOURT CASSIS PUNCH

2/3 cup crème de cassis 1 pint Barbancourt (or Barbados) rum 1 cup French vermouth Chilled club soda or champagne Combine cassis, rum, and vermouth in a large pitcher, and chill. Just before serving, pour over a block of ice in a punch bowl, and add soda or champagne to taste.

BARBANCOURT R U M CUP

2/3 cup lime juice 2/3 cup orgeat syrup 1 fifth Barbancourt (or Barbados) rum 2 dashes Angostura bitters Combine all ingredients in a pitcher, and chill. At serving time, pour over block of ice in a punch bowl. Variation: Add chilled club soda to taste.

BEACH BOY GROG

Same as Trader Vic Grog.

BENGAL LANCER'S PUNCH

1 cup bar sugar 1/2 cup orange juice 1/2 cup pineapple juice 1/2 cup lemon juice 3 ounces Barbados rum 3 ounces curaçao 1 fifth claret 1 pint club soda 1 fifth champagne

Drinks, cocktails, etc. 3 3 9

Combine sugar and fruit juices in punch bowl, and stir until sugar is dissolved. Stir in rum and curaçao. Add a large block of ice. Add chilled claret. Let stand until thoroughly chilled. At serving time, add chilled soda and chilled champagne. Garnish with fresh fruits in season and mint sprigs. Serve in punch cups or champagne glasses. Serves 1 0 .

BEST PUNCH

1 cup strong tea Juice of 2 lemons 1 tablespoon bar sugar 1 ounce curagao 2 ounces brandy 1 ounce Jamaica rum 1 fifth champagne 1 quart club soda Mix all ingredients except champagne and soda in punch bowl. Add large block of ice; let chill thoroughly. At serving time, add chilled champagne and chilled soda. Serves 1 0 .

BIMINI COOLER

11/2 ounces crème de cacao 11/2 ounces gin 11/2 ounces fresh cream Club soda Shake crème de cacao, gin, and cream with ice cubes. Strain into highball glass. Add 2 ice cubes. Fill with soda.

340 Drinks, cocktails, etc.

It's a very old drink—eighteenth century. BISHOP'S COOLER

1/2 lemon 1/2 orange 1 teaspoon bar sugar 3 ounces burgundy 1/2 ounce Jamaica rum Squeeze lemon and orange over ice cubes in a 10-ounce glass; add sugar and stir. Add burgundy and stir. Float the rum.

B O M B A Y PUNCH—1

1 quart brandy 1 quart sweet sherry 4 ounces maraschino liqueur 1/2 pint curaçao 4 quarts champagne 2 quarts club soda Sliced fresh fruits Halved seeded grapes Prechill all liquid ingredients. Pour into punch bowl em­bedded in cracked ice. Add fruits. Serve in champagne glasses. (Do not put ice into punch.) Serves 35 to 40.

B O M B A Y PUNCH—2

1 pound brown sugar 6 lemons 2 large bottles (about 1 quart each) club soda 1 fifth brandy 1 fifth sweet sherry 1 fifth madeira 4 ounces maraschino liqueur 1 pint chilled strawberries, sliced 1 fresh pineapple, diced and chilled 4 fifths champagne

Drinks, cocktails, etc. 341

Rub sugar over lemons until sugar absorbs all of the yellow part of the lemons. In a punch bowl, dissolve sugar in chilled soda. Add prechilled brandy, sherry, madeira, and mara­schino. Stir well. Embed punch bowl in cracked ice. Add strawberries and pineapple. At serving time, add chilled champagne. Serve in punch cups or champagne goblets with a little fruit in each drink. Serves 40 to 50.

BOSTON COOLER—1

Juice of 1/2 lemon 1/4 teaspoon sugar 2 ounces New England rum Club soda Shake lemon juice, sugar, and rum with ice cubes. Strain into highball glass. Fill with soda.

BOSTON COOLER—2

2 ounces cognac 1/2 teaspoon lemon juice 1/2 teaspoon sugar Club soda Jamaica rum Shake cognac, lemon juice, and sugar with ice cubes. Strain into goblet. Add ice cubes. Fill with soda. Add a dash of rum on top.

BRANDY CHAMPAGNE PUNCH

2 ounces brandy 1 ounce maraschino liqueur 1 ounce Benedictine 1 teaspoon bar sugar 1 fifth champagne 1 pint club soda Sliced oranges and sliced fruits in season Mix brandy, maraschino, and Benedictine with sugar in a punch bowl. Add large block of ice, and let chill thoroughly.

342 Drinks, cocktails, etc.

At serving time, add chdled champagne and chided soda. Garnish with shced fruits. Serve in punch cups. Serves 6.

BRANDY COOLER

3 ounces brandy Ginger ale Place a twist of lemon peel in goblet. Add ice cubes and brandy. Stir. Fill with ginger ale.

BRANDY PUNCH—1

11/4 pounds bar sugar Juice of 15 lemons Juice of 4 oranges 1 pint Curaçao 11/2 ounces grenadine 2 quarts brandy 1 quart club soda Dissolve sugar in lemon and orange juice in punch bowl. Add large block of ice. Stir in Curasao, grenadine, and brandy. Let chid. At serving time, add chdled soda. Serve in punch cups or wine glasses. Serves 15.

BRANDY PUNCH—2

1 pound bar sugar Juice of 20 lemons 11/2 quarts brandy 6 ounces Curasao 4 ounces Jamaica rum 2 ounces maraschino liqueur Shced oranges and fruits in season 1 quart club soda Dissolve sugar in lemon juice in punch bowl. Add large block of ice and brandy, Curasao, rum, and maraschino. Let chill. At serving time, add shced oranges and fruits and chdled soda. Serve in punch cups or wine glasses. Serves 15.

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BRIGHTON PUNCH

3/4 ounce whisky (Bourbon, blended, rye, or Canadian) 3/4 ounce cognac or brandy 3/4 ounce Benedictine Juice of 1/2 lemon Juice of 1/2 orange Club soda Shake together whisky, cognac, Benedictine, lemon and orange juice. Pour into a 12-ounce glass filled with shaved ice. Add soda to fill. Stir gently. Serve with straws.

BUDDHA PUNCH

1 fifth dry white table wine 2 ounces orange juice 1 ounce curaçao 1 ounce light Puerto rican rum 1 fifth champagne 1 quart club soda Mix wine, orange juice, curaçao, and rum in punch bowl. Add large block of ice. Let chill. At serving time, add chilled champagne and chilled soda. Serve in champagne glasses. Serves 15.

BULLDOG COOLER

3 ounces gin 1/2 teaspoon lemon juice 1/2 teaspoon bar sugar Ginger ale Stir gin, lemon juice, and sugar with ice cubes. Strain into highball glass. Add large ice cube. Fill with ginger ale.

3 4 4 Drinks, cocktails, etc.

BURGUNDY A P P L E PUNCH

2 fifths California burgundy or other dry red table wine 1 quart apple juice 2 tablespoons lemon juice 1 cup sugar 1 quart ginger ale Combine wine, chdled apple juice, lemon juice, and sugar in a punch bowl; stir to dissolve sugar. Add large block of ice. At serving time, add chilled ginger ale, and stir gently to blend. Makes 35 three-ounce drinks.

CABLEGRAM COOLER

Same as Bulldog Cooler except substitute 3 ounces Bourbon for gin.

CAMARGO PUNCH

1 pint claret or other dry red table wine 1 pint port Juice of 6 oranges Vi pound bar sugar 8 ounces brandy 1 pint club soda Shced strawberries and bananas to garnish Mix claret, port, orange juice, sugar, and brandy in punch bowl. Stir until sugar is dissolved. Add a large block of ice. Let chid thoroughly. At serving time, add chdled soda and strawberries and bananas. Serve in punch cups. Serves 10.

Drinks, cocktails, etc. 3 4 5

CAMBRIDGE PUNCH

Spiral-cut peel and juice of 1 lemon 1 cocktail sugar cube Pieces of cucumber peel Verbena leaf 4 ounces port wine 1 pint sherry 4 ounces brandy 1 fifth claret or other dry red table wine 1 quart club soda Crush lemon peel in punch bowl with sugar. Add lemon juice, cucumber peeL verbena leaf, port, sherry, and brandy. Let chill. At serving time, add chilled claret and chilled soda. Serve in wine glasses or punch cups. Serves 12.

CARDINAL PUNCH—1

11/2 pounds bar sugar 2 quarts claret or other dry red table wine 1 pint brandy 1 pint Barbados rum 11/2 ounces Italian vermouth 2 quarts club soda 1 split champagne Sliced oranges and pineapple Dissolve sugar in punch bowl with a little soda. Add chilled claret, brandy, and rum. Add large block of ice. Let chill. At serving time, add chilled soda and chilled champagne and orange and pineapple slices. Serve in wine glasses. Serves 20.

3 4 6 Drinks, cocktails, etc.

CARDINAL PUNCH—2

1 pound bar sugar Spiral-cut peel and juice of 10 lemons 4 ounces Chartreuse 1 fifth burgundy or other dry red table wine 1 split fifth dry sauterne or other dry white table wine 1 quart carbonated water Mint sprigs In punch bowl, stir sugar with lemon peel and juice until dis­solved. Stir in Chartreuse. Add large block of ice. Let chill. Add chilled burgundy and sauterne. At serving time, add chilled soda. Garnish with mint sprigs. Serve in punch cups. Serves 15.

CARDINAL PUNCH—3

Juice of 12 lemons Bar sugar 1 pint brandy 1 pint light Puerto rican rum 1/2 pint Italian vermouth 2 quarts claret or other dry red table wine 1 quart carbonated water 1 split fifth champagne In a punch bowl, stir enough sugar to sweeten with lemon juice until dissolved. Add brandy, rum, and vermouth. Add a large block of ice. Let chill. At serving time, add chilled claret, carbonated water and champagne. Serve in punch cups. Makes about 25 drinks. Variation: Add strained pot of tea.

Drinks, cocktails, etc. 3 4 7

CARDINAL PUNCH—4

1 quart cranberry juice Juice of 2 lemons 1 pint orange juice 4 bottles ginger ale Combine cranberry juice, lemon juice, and orange juice in punch bowl. Add large block of ice. Add chilled ginger ale. Serve in punch cups or in tall glasses half filled with ice cubes.

The Falernum sweetens as well as flavors. CARIBBEAN PUNCH

3 quarts l igh t Puerto Rican rum 1/2 pint Jamaica rum 1 gallon water 1 pint lemon juice 4 ounces curaçao 3 oranges, sliced 1 large can sliced pineapple, drained 1 pint fresh strawberries Falernum to taste Mix all ingredients thoroughly, and pour over large block of ice in a punch bowl. Let chill untd very cold before serving. Serves 25.

3 4 8 Drinks, cocktails, etc.

CENTENNIAL PUNCH

6 lemons 6 oranges 4 cups granulated sugar 2 cups water 1/2 cup white corn syrup VA teaspoon salt 2 quarts pineapple juice or orange juice or half pineapple and

half orange juice 2 cups lemon juice 2 fifths California sauterne or other dry white dinner wine 2 quarts club soda 2 fifths champagne Spiral-cut peels from oranges and lemons; place in saucepan with sugar, water, syrup, and salt. Heat to boiling, stirring to dissolve sugar. Reduce heat; simmer for 15 minutes. Re­move from heat, cover, let cool. Remove citrus peels. Combine cooled syrup with fruit juices and sauterne in punch bowl. Add large block of ice. Let chill, stirring once or twice. Add citrus peels if desired. At serving time, add chilled soda and chilled champagne. Makes about 2 gallons or 80 three-ounce servings.

CHAMPAGNE PUNCH—1

1/2 pound bar sugar 11/2 ounces brandy 11/2 ounces maraschino liqueur 11/2 ounces curaçao 2 fifths champagne 1 quart club soda Seasonal berries and sliced fruits In a punch bowl embedded in cracked ice, stir sugar with brandy, maraschino, and curaçao until dissolved. Let chill. At serving time, add chilled champagne and chilled soda. Garnish with berries and fruits. Serve in champagne glasses. Serves 15.

Drinks, cocktails, etc. 3 4 9

CHAMPAGNE PUNCH—2

1/2 pound bar sugar 1 quart strained green tea 1 small can (about 8 ounces) crushed pineapple 1/2 pint Haitian or light Puerto rican rum 1 pint brandy 1 fifth champagne In a punch bowl, stir sugar in tea until dissolved. Add a large block of ice, pineapple, rum, and brandy. Let chill. At serving time, add chilled champagne. Garnish with orange and lemon slices and mint leaves. Serve in champagne glasses. Serves 15.

CHAMPAGNE PUNCH—3

Spiral-cut peel and juice of 1 lemon 1 cocktail sugar cube 4 ounces dry sherry 2 ounces maraschino liqueur 1 quart club soda 1 fifth champagne In a punch bowl, crush lemon peel with sugar. Add lemon juice, sherry, and maraschino, and stir to dissolve sugar. Add block of ice. Let chill. At serving time, add chilled soda and chilled champagne. Serve in punch cups or champagne glasses. Serves 10.

CHAMPAGNE PUNCH—4

Juice of 12 lemons Bar sugar 1/2 pint maraschino liqueur 1/2 pint curaçao 1 pint brandy 2 fifths champagne 1 quart carbonated water Sliced fruits in season

350 Drinks, cocktails, etc.

In a punch bowl, stir lemon juice with enough sugar to sweeten until sugar dissolves. Stir in maraschino, curaçao, and brandy. Add block of ice. Let chill. At serving time, add chilled champagne and chilled carbonated water. Decorate with fruits. Serve in punch cups. Makes about 35 drinks.

CIDER CUP

2 tablespoons bar sugar Juice and spiral-cut peel of 1 lemon 1/2 cup cognac 3 pints hard cider Stir together sugar, juice and peel of lemon, and cognac in a small pitcher. Chill well. At serving time, put a block of ice in a punch bowl. Add cognac mixture and cider; stir. Serve in chilled cups. Makes about 1 2 drinks.

COOPER'S RANCH PUNCH

2 ounces canned guava juice 1/2 ounce pineapple juice Juice of 1/2 lime 1 dash grenadine 2 ounces white Puerto Rican rum

This is all right for a non-lemony, cooling drink. COUNTRY CLUB COOLER

1/2 teaspoon grenadine Club soda or ginger ale 2 ounces French vermouth Spiral-cut lemon or orange peel Stir grenadine and 2 ounces soda or ginger ale together in a 12-ounce glass. Fill glass with ice cubes. Add vermouth. Fill with soda or ginger ale, and stir again. Insert lemon or orange spiral, and dangle end over rim of glass.

Drinks, cocktail, etc. 351

It's a mild drink, and it's O.K.—nice flavor. CRANBERRY B O W L

1 quart cranberry juice 3/4 cup Gadiano liqueur 3/4 cup orange juice 3/4 cup club soda Combine in a punch bowl. Add block of ice. Garnish with thin orange slices. Makes about 2 quarts.

CRANBERRY CHRISTMAS PUNCH

16 ounces cranberry juice 8 ounces vodka 2 ounces Rose's lime juice 8 ounces water 4 teaspoons bar sugar Stir ad ingredients thoroughly in a punch bowl. Add large block of ice. Serves 12 to 15. Pour over ice cubes in a chimney glass. Stir.

CRANBERRY HOUSE COOLER

2 ounces cranberry juice Juice of 1 hme 11/2 ounces pineapple juice 11/2 ounces orange juice 3 dashes curaçao 11/2 ounces Jamaica rum Pour over ice cubes in a 12-ounce glass. Stir. Garnish with fresh mint and an orange slice. Serve with straws.

352 Drinks, cocktails, etc.

DAIQUIRIS B Y T H E PITCHER

12 ounces white Puerto Rican rum 1 six-ounce can frozen daiquiri mix, thawed (or 1 six-ounce

can frozen limeade concentrate and 1 six-ounce can frozen lemon juice)

6 ounces ice water Half fill a 2-quart pitcher with ice cubes. Pour in rum, daiquiri mix, and water. Stir well. Strain into cocktad glasses or pour over ice cubes in old fashioned glasses. Makes 8 drinks.

DESERT COOLER

2 ounces gin 1 ounce cherry brandy 1/2 ounce orange juice Ginger beer Shake gin, cherry brandy, and orange juice with ice cubes. Strain into chdled goblet. Add 1 ice cube. Fdl glass with ginger beer.

This requires no great effort to make. It requires no great effort to drink. And the results are out of this stinking world. You will have a very happy party if you serve this drink.

I served this first a thousand years ago, and I served it last in 1971 at Robin McCoy's house in Albuquerque, and everybody got the papsey lals. DRUNKEN APRICOT PUNCH

Whole peeled canned apricots 4 ounces Southern Comfort 1 fifth champagne In a large pitcher, put a layer of ice cubes, a layer of apricots, another layer of ice, another of apricots, and another of ice. Add the Southern Comfort, then the champagne. Makes about 8 drinks.

Drinks, cocktails, etc. 3 5 3

EASTERN SOUR PUNCH

12 large oranges 12 large lemons 11/2 fifths Bourbon 3 ounces orgeat syrup 3 ounces sugar syrup Squeeze juice of oranges and lemons into punch bowl, add­ing 6 of the spent orange shells and 6 of the spent lemon shells. Add Bourbon, orgeat syrup, sugar syrup, and a lot of ice cubes. Stir thoroughly. Serves 12 to 15.

EMPIRE CITY PUNCH

4 lemons 2 oranges Vi pound cube sugar 2 bottles (1 quart each) club soda 2 ounces maraschino liqueur 2 ounces curaçao 2 ounces Benedictine 1 quart Jamaica rum 1 botde cognac 4 fifths tokay wine 4 fifths madeira 4 fifths claret or other dry red table wine 1 fresh ripe pineapple, peeled, cored, and diced 1 pint fresh strawberries, sliced 12 oranges, thinly sliced 6 fifths champagne Rub the lemons and 2 oranges with cubes of sugar untd ad of the fruit color is absorbed in the sugar. In a large punch bowl, dissolve sugar in 1 botde of soda. Add large block of ice. Add maraschino, Curasao, Benedictine, chdled rum, chdled cognac, chided tokay, madeira, and claret. Add pine­apple, strawberries, and shced oranges. Let chid thoroughly.

3 5 4 Drinks, cocktails, etc.

Just before serving, add remaining bottle of chilled soda and chilled champagne. Serve in punch glasses or champagne goblets. Serves 50.

There are more formulas for this thing than Heinz has beans in all his cans. Throw Campbell's in there, too. FISH HOUSE PUNCH—1

3/4 pound bar sugar 1 quart water or mineral water 1 quart fresh lemon juice 2 quarts Jamaica rum 1 quart brandy 4 ounces peach brandy In a large punch bowl, dissolve sugar in the water. Add re­maining ingredients and a 10-pound block of ice. Let stand for 2 hours before serving, stirring occasionally. Serves 20 to 30.

FISH HOUSE PUNCH—2

1 quart water or mineral water 1 quart fresh lemon juice 2 quarts Jamaica rum 1 quart cognac 1 quart brandy 2 quarts water Stir sugar with lemon juice until dissolved. Let stand. In a separate container, combine remaining ingredients, and let stand. Two hours before serving time, add liquor mixture to lemon juice mixture in punch bowl. Add a large block of ice. Let chill to acquire proper dilution. ( I f the ice melts quickly, as in warm weather, the melting ice will dilute the mixture sufficiently. If ice melts slowly, you may need to add a little water in order to dilute punch sufficiently. Serves 30.

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F I S H H O U S E P U N C H — 3

3/4 pound cocktail cube sugar 2 quarts water 1 quart lemon juice 2 quarts Jamaica rum 1 quart cognac 4 ounces peach brandy In a large punch bowl, dissolve sugar in water. Stir in re­maining ingredients. Add a large block of ice, and let stand for 2 hours. Serve in punch cups. Makes about 40 drinks.

F I S H H O U S E P U N C H ( I N D I V I D U A L )

Juice of 1/2 lemon 1 teaspoon bar sugar 1 ounce Jamaica rum 1 ounce brandy Club soda Mix lemon juice and sugar in a 12-ounce glass. Add 2 or 3 ice cubes and rum, brandy, and peach brandy. Stir. Fill glass with soda.

F U R N A C E C R E E K C O O L E R ( B A K K E P U S H O V E R )

11/2 ounces light Puerto Rican rum 11/2 ounces apple juice 1 dash lemon juice 1 dash lime juice 1 dash grenadine or maraschino liqueur Club soda Shake with ice cubes. Strain into 12-ounce glass. Add 1 ice cube. Fill with cold soda. Garnish with fruits in season.

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GIN PUNCH

Juice of 12 lemons (12 ounces) Juice of 20 oranges (60 ounces) 6 ounces grenadine 2 fifths gin 2 bottles (about 1 quart each) club soda Sliced fresh fruit Pour lemon juice, orange juice, grenadine, and gin over a large piece of ice in a punch bowl. Let chill. Add chilled soda. Stir gently. Decorate with fresh fruit. Makes 50 four-ounce servings.

GOLDEN RUM PUNCH

1 fifth golden Puerto Rican rum 4 ounces apricot liqueur 1 pint unsweetened grapefruit juice 1/2 pint pineapple juice Juice of 2 to 3 lemons 1 quart club soda Thin orange slices or 2 cans drained, partly thawed frozen

pineapple chunks Pour chilled rum, apricot liqueur, grapefruit juice, pineapple juice, and lemon juice over large block of ice in a chilled punch bowl. Stir to mix. At serving time, add chilled soda. Float orange slices or pineapple chunks. Serves 25 to 30.

GUN CLUB PUNCH—1

Juice of 1 lime 11/2 ounces unsweetened pineapple juice 1 dash grenadine 1 dash curaçao 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum

Drinks, cocktails, etc. 3 5 7

Blend with 1 scoop shaved ice in electric drink mixer. Pour into green big shot glass. Fid glass with ice cubes. Decorate with fresh mint and a fruit stick.

GUN CLUB PUNCH—2

Juice of 1 lime 11/2 ounces unsweetened grapefruit juice 1 dash rock candy syrup 1 dash curaçao 11/2 ounces light Puerto Rican rum 1/2 ounce 151-proof Demerara rum Blend with 1 scoop shaved ice in electric drink mixer. Pour into red big shot glass. Fid glass with ice cubes. Decorate with fresh mint and a fruit stick.

HANA PUNCH

3 ounces pineapple juice 1/2 ounce lemon juice 1 teaspoon bar sugar 11/2 ounces light Puerto Rican rum Blend with 1 scoop shaved ice in electric drink mixer. Serve in tortuga glass. Fid glass with ice cubes. Decorate with fresh mint.

HARVARD COOLER

Juice of 1/2 lemon 1/2 tablespoon bar sugar 2 ounces applejack Club soda Shake lemon juice, sugar, and applejack with ice cubes. Strain into highbad glass nearly filled with ice cubes. Fid glass with soda. Stir gendy.

358 Drinks, cocktails, etc.

HAWAIIAN PUNCH

2 ounces white Puerto Rican rum Juice of 1/2 lemon 1 ounce orange juice V2 ounce curaçao 1 teaspoon bar sugar Shake with ice cubes. Pour into 10-ounce glass. Garnish with fruit

HILLYCKOFT COOLER

1 strip lemon peel 4 ounces gin Ginger ale Twist lemon peel over ice cubes in a tall highball glass. Add gin. Stir. Fill glass with ginger ale.

INDEPENDENCE PUNCH

2 pounds bar sugar Juice of 24 lemons 1 pint strong green tea 3 fifths claret or other dry red table wine 1 fifth brandy 1 fifth champagne In a large punch bowl, dissolve sugar in lemon juice. Add tea. Add a large block of ice. Add chilled claret and brandy. Let chill thoroughly. At serving time, pour in chilled cham­pagne. Serve in wine goblets or punch cups. Serves 20.

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This sounds crazy, but it makes a delicious, smooth concoction with a rabbit punch. JACKALOPE

12 lemons 1 cup bar sugar 1 fifth good Bourbon Squeeze lemon juice into a crock; drop in spent shells. Thoroughly stir in sugar and Bourbon. Cover and refrigerate overnight. Remove lemon shells. Shake very well (the drink needs some dilution) with cracked ice. Strain into chilled cocktail glasses.

JACKSTONE COOLER

Spiral-cut lemon peel 3 ounces Jamaica rum Club soda Drop lemon peel into 12- to 14-ounce chimney glass with end dangling over edge of glass. Add 3 or 4 ice cubes and rum. Fill with soda. Stir.

JOHN MERRILL PUNCH

2 ounces orange juice 1/2 ounce lemon juice 1 ounce pineapple-grapefruit juice 11/4 ounces dark Jamaica rum Shake with ice cubes. Pour into 10-ounce glass.

360 Drinks, cocktails, etc.

KAHALA COOLER

1/2 lime 1 dash rock candy syrup 1 dash grenadine 3/4 ounce Amer Picon 1 ounce pineapple juice 1 ounce brandy 1 ounce light Puerto Rican rum Squeeze lime juice into mixing glass 3/4 full of shaved ice; save lime shell. Add remaining ingredients. Shake. Pour into 12-ounce glass. Add spent lime shell.

KAVA B O W L

2 ounces unsweetened pineapple juice 4 ounces lemon juice 1 ounce grenadine 1 ounce orgeat syrup 1 ounce Siegert's Bouquet rum 6 ounces light Puerto Rican rum 3 scoops shaved ice 1 fresh gardenia Blend all ingredients except gardenia in electric drink blender. Pour into large scorpion bowl. Decorate with gardenia. Serve with long straws.

KIRSCHWASSER PUNCH

1/2 pound bar sugar 1 quart pineapple juice 11/2 cups kirsch V2 cup maraschino liqueur 1 fifth dry white table wine 1 pint club soda Fresh mint sprigs Pitted fresh black cherries (optional)

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In a large punch bowl, dissolve sugar in pineapple juice. Add kirsch and maraschino. Add a large block of ice and chdled sauterne. Let chill thoroughly. At serving time, add chilled soda. Garnish with mint and cherries. Serve in punch cups. Serves 10 to 12.

KLONDIKE COOLER

Spiral-cut peel and juice of 1 orange 2 ounces Bourbon Ginger ale Drop orange peel into highball glass with end hanging over edge of glass. Put 2 ice cubes inside peel in glass. Add orange juice and Bourbon. Stir. Fdl glass with ginger ale.

LEAMINGTON BRANDY PUNCH

1 pound bar sugar 1 fifth (4/5 quart) lemon juice 1 fifth cognac 21/2 fifths dry white table wine Shake sugar with lemon juice untd thoroughly dissolved. Mix in cognac and wine. Chill. At serving time, pour over a large block of ice in a punch bowl. Garnish with fresh mint. Serves 20 to 25.

LONE T R E E COOLER

Juice of 1/2 lemon Juice of 1 orange V2 ounce French vermouth 1 ounce gin 1 ounce grenadine Club soda Shake all ingredients except soda with ice cubes. Strain into highbad glass. Add 1 ice cube. Fill glass with soda.

362 Drinks, cocktails, etc.

LONG T O M COOLER

Juice of 1/2 lemon 1 ounce sugar syrup 2 ounces gin Club soda Shake lemon juice, syrup, and gin with ice cubes. Strain into highball glass. Add 1 ice cube and an orange slice. Fdl glass with soda.

LUAU PUNCH

1 can (1 pound, 4 ounces) pineapple chunks, drained 4 ounces golden Puerto Rican rum 1 fifth Bourbon 8 ounces pineapple juice 8 ounces grapefruit juice 4 ounces lemon juice 1 fifth champagne Pour rum over pineapple chunks, and let stand, chdled, over­night. Next day, combine pineapple and rum with Bourbon, pineapple, grapefruit, and lemon juice in a large punch bowl. Chill in refrigerator for 1 hour. Just before serving, add a large block of ice. Add champagne, and stir gently. Makes about 16 five-ounce drinks.

MANILA R U M PUNCH

3/4 cup bar sugar 6 ounces pineapple juice Juice of 6 oranges Juice of 6 lemons 1 fifth light Puerto Rican rum 1 botde (about 1 quart) ginger ale or club soda Sliced pineapple, oranges, cherries, and/or other fruits in sea­

son In a large punch bowl, dissolve sugar in pineapple, orange, and lemon juice. Add rum. Add large block of ice and let chill. At serving time, add ginger ale or soda. Gently stir. Makes about 18 five-ounce drinks.

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MOONLIGHT COOLER

Juice of 1 lemon 1/2 tablespoon bar sugar 2 ounces calvados or applejack Club soda Shake lemon juice, sugar, and calvados with ice cubes. Strain into highball glass. Add 1 ice cube. Fill glass with soda. Decorate with sliced fresh fruit.

Here's a hell of a drink. Myrtle Bank Hotel; I think that's in British Guiana (now independent Guiana). MYRTLE BANK PUNCH

11/2 ounces 151-proof Demerara rum Juice of 1/2 lime 6 dashes grenadine 1 teaspoon bar sugar Maraschino liqueur Shake rum, lime juice, grenadine, and sugar with cracked ice. Strain over ice cubes in a 10-ounce glass. Add a float of maraschino. Serve with straws.

You can substitute three ounces of Trader Vic's Navy Grog and punch rum for the three rums listed below. NAVY GROG

3 ounces Trader Vic Navy Grog mix 1 ounce light Puerto rican rum 1 ounce dark Jamaica rum 1 ounce 86-proof Demerara rum Cut lime; squeeze juice into mai tai (double old fashioned) glass filled with shaved ice; save one lime shell. Add remain­ing ingredients. Hand shake. Decorate with spent lime shell, rock candv stick, and fresh mint.

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NOURMAHAL PUNCH

1/2 lime 2 ounces Jamaica rum 2 dashes Angostura bitters Club soda. Squeeze lime over ice cubes in an old fashioned glass; drop in spent shell. Add rum and bitters. Stir. Fill glass with soda.

OAHU COOLER

11/2 ounces Bourbon Juice of 1/2 lime Pineapple juice Pour Bourbon and lime juice over ice cubes in an old fash­ioned glass. Fill glass with pineapple juice. Stir well. Serve with straws.

OASIS COOLER

4 ounces gin 1 teaspoon lemon juice 4 ounces French vermouth Club soda Shake gin, lemon juice, and vermouth with ice cubes. Strain into a goblet. Add ice cubes. Fill glass with soda.

OLD FASHIONED R U M PUNCH

1/2 pint light Puerto Rican rum 1/2 pint peach brandy 1/2 pint lemon or lime juice 5 tablespoons Angostura bitters 3 quarts club soda Stir together thoroughly in a punch bowl the rum, brandy, lemon juice, and bitters. Add a large block of ice and let chill. At serving time, add soda. Serves 12.

Drinks, cocktails, etc. 3 6 5

OLD NAVY PUNCH

11/2 pounds bar sugar 12 ounces lemon juice 6 ounces orange juice 4 ounces peach brandy 1 fifth 151-proof Demerara rum 1 pint brandy 3 split-fifths champagne Dissolve sugar in lemon and orange juice in punch bowl. Add peach brandy, rum, and brandy. Add large block of ice and let chill. At serving time, add chilled champagne. Serve in champagne glasses. Serves 12 to 15.

ORANGE CUP

Juice of 6 oranges, strained 2 ounces Cointreau 16 ounces light Puerto Rican rum 1 fifth dry white table wine Pour all ingredients over a large block of ice in a punch bowl. Stir well. Serves 12.

ORANGE PUNCH

1 quart vodka 1 quart orange juice 1 quart club soda 1 quart ginger ale Pour over a large piece of ice in a punch bowl. Stir. Makes about 25 mild drinks.

PANORAMA PUNCH

3/4 jigger light Puerto Rican rum 3/4 jigger gin 1/2 jigger Cointreau 1 dash grenadine Juice of 1/2 lime

3 6 6 Drinks, cocktails, etc.

Shake in commercial electric drink mixer (or in shaker can with mixing glass) with 1/2 scoop ice cubes. Pour into 10-ounce pilsener glass. Fill glass with ice cubes. Serve with a straw.

PASSION F R U I T PUNCH

11/2 ounces passion fruit nectar Club soda Pour nectar over ice cubes in a tall glass. Fill glass with soda. Stir gently. Serve with straws.

If you have occasion to buy some passion fruit nectar (we distribute i t ) , you can be pretty well assured that any drink with it will be good. You can also use the nectar to make a fabulous pie—as you would a lemon or orange me­ringue pie, but using passion fruit nectar in place of the usual fruit juice. PASSION PUNCH

Juice of 1 lime 1 dash bitters 1/4 ounce brandy 11/2 ounces passion fruit nectar 2 ounces gin Blend in electric drink mixer with 1 scoop shaved ice. Pour into individual scorpion bowl. Add ice cubes. Decorate with a gardenia.

PATA PUNCH

1 ounce lemon juice 2 ounces orange juice 1 ounce pineapple juice 1/2 ounce curaçao 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum VA ounce grenadine Pour over ice cubes in a mai tai glass. Stir well.

Drinks, cocktails, etc. 3 6 7

PHILIPPINE PUNCH

2 ounces orange juice 1 ounce lemon juice 1 dash grenadine 1/2 ounce passion fruit nectar 1/2 ounce Amer Picon 11/2 ounces white Puerto Rican rum Blend in electric drink mixer with 1 scoop of shaved ice. Pour into a 12-ounce glass. Decorate with fresh mint or shced fruit.

PICON PUNCH

1 ounce Amer Picon 1 dash grenadine Club soda 1/4 ounce brandy Pour Amer Picon and grenadine over ice cubes in a 7-ounce fizz glass. Nearly fid glass with soda, and stir. Add a twist of lemon peel. Float brandy on top.

PIKE'S PEAK COOLER

Juice of 1/2 lemon 1 teaspoon bar sugar 1 egg Hard cider Spiral-cut orange or lemon peel (or both) Shake lemon juice, sugar, and egg wed with ice cubes. Strain into 12-ounce chimney glass. Fid glass with chdled hard cider. Stir. Insert orange and/or lemon spiral and dangle end over rim of glass.

PINEAPPLE M I N T COOLER

Several large sprigs fresh mint 1 fifth dry white table wine 1/4 cup bar sugar 1 can (6 ounces) frozen strawberry-lemon concentrate 2 cups club soda

3 6 8 Drinks, cocktails, etc.

Canned pineapple spears and additional mint Crush mint in a pitcher. Add wine and sugar. Chill for several hours. Near serving time, remove mint. Add straw­berry-lemon concentrate, and stir untd thawed. Add chdled soda. Serve in frosted wine glasses or over ice in tad glasses. Garnish with pineapple spears and mint sprigs. Makes 15 three-ounce servings.

PINEAPPLE PUNCH

1 large fresh ripe pineapple Bar sugar 1 fifth rye 3 fifths champagne Peel, core, and dice pineapple; place in punch bowl, and cover with sugar. Let stand for at least 1 hour. Add rye. Let stand for 8 to 12 hours. Near serving time, add block of ice, and let chill. At serving time, add chdled champagne. Stir gently. Serve in champagne glasses or punch cups. Serves 15 to 20.

This is a really fine Pisco Punch recipe. PISCO PUNCH

Juice of 1/2 lime 1/2 ounce unsweetened pineapple juice 1 dash maraschino liqueur 1 dash sugar syrup 1 ounce pisco Shake with ice cubes. Strain into chilled tiki stem champagne glass or other large saucer champagne glass.

PISCO PUNCH (LUCIUS BEEBE)

3 ounces pisco 3 ounces white grape juice (Meyers Catawba) 1 teaspoon pineapple juice 1 teaspoon Herbsaint or Pernod Stir with ice cubes in a 10-ounce glass.

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PITCHER PUNCH

1 part white Puerto Rican rum 1 part pineapple juice 1 part cranberry juice Shake together. Pour over ice cubes. Decorate with sliced fresh fruit if you wish.

In making a Planter's Punch, you've got to keep this in mind and dioroughly: Each different island has a rum of its own; and each island has a Planter's Punch of its own-built around its rum. So if someone says to you, "This isn't a proper Planter's Punch; it's not made with such-and-such kind of rum," you can probably just ted him he's shed-shocked and had better stop eating hard-boded eggs. Because there is no such thing as one proper Planter's Punch. There is one for Jamaica, one for Haiti, one for Martinique . . . PLANTER'S PUNCH (TRADER Vic's)— 1

V2 hme 1 dash rock candy syrup 1 dash grenadine 1 ounce lemon juice 2 ounces dark Jamaica rum 2 ounces club soda Squeeze hme juice over ice cubes in a planter's punch glass; save hme shell. Add remaining ingredients. Stir. Decorate with hme shell, fresh mint, and a fruit stick.

PLANTER'S PUNCH (TRADER VIC 'S )—2

3 ounces dark Jamaica rum 1/2 ounce grenadine Juice of 1 hme 1/2 ounce lemon juice 1/4 teaspoon bar sugar Club soda Stir ad ingredients except soda thoroughly with ice cubes. Strain into a 12-ounce glass filled with shaved ice. Fill glass with soda. Stir gendy.

370 Drinks, cocktails, etc.

PLANTER'S PUNCH ( CUBAN)

3 ounces Cuban rum 1 ounce lime juice 1 teaspoon bar sugar Orange juice Shake rum, lime juice, and sugar with ice cubes. Pour over ice cubes in a 12-ounce glass. Fill glass with orange juice. Stir.

PLANTER'S PUNCH ( S L O P P Y J O E ' S )

Juice of 1/2 lime 1 dash curaçao 2 ounces dark Jamaica rum 1 dash grenadine Shake with ice cubes. Strain into 12-ounce glass. Add ice cubes. Add sliced fruits.

PLANTER'S PUNCH ( TRINIDAD)

1/2 lime or 1/4 lemon 1 dash Angostura bitters 1 teaspoon grenadine 2 ounces Demerara rum Club soda Squeeze lime or lemon juice over 2 or 3 ice cubes in a 12-ounce glass; add spent shell. Add bitters, grenadine, and rum. Stir. Fill glass with soda.

PLANTATION PUNCH

11/2 ounces Southern Comfort 3/4 ounce lemon juice 1 dash white Puerto Rican rum 1 teaspoon bar sugar Club soda

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Pour Southern Comfort, lemon juice, rum, and sugar over crushed ice in an old fashioned glass. Stir well. Fill glass with soda. Add an orange slice and a cherry.

PONCE PUNCH

1/2 bottle (fifth size) light Puerto Rican rum 1 quart orange juice 1 pint pineapple juice 6 teaspoons grenadine Angostura bitters to taste Stir vigorously with small ice cubes. Garnish with sliced fruit. Serves 10.

PONCHE

1 ounce unsweetened pineapple juice 1 ounce lemon juice 1/2 ounce passion fruit nectar Y2 ounce rock candy syrup 2 dashes vanilla 2 ounces tequila Blend in electric mixer with 1 scoop shaved ice. Pour into 10-ounce glass. Decorate with a mint sprig. Serve with straws.

PONDO PUNCH

3 ounces light Puerto Rican rum 1/2 ounce curaçao 1/4 ounce grenadine 1 ounce orange juice 3 ounces club soda Shake with ice cubes. Strain into a 14-ounce glass filled with shaved ice. Garnish with sliced fresh fruits.

372 Drinks, cocktails, etc.

PUNCH A LA MARNERA

1 pint orgeat syrup 3 ounces sugar syrup 4 ounces maraschino liqueur 4 ounces dark Jamaica rum 4 ounces cognac 2 lemons, sliced 2 oranges, sliced 1 small can (about 8 ounces) sliced pineapple 1 fifth champagne 1 quart club soda Mix orgeat, sugar syrup, maraschino, rum, cognac, lemons, oranges, and pineapple in a punch bowl. Add a large block of ice. Let chill thoroughly. At serving time, pour in chilled champagne and chilled soda. Garnish with fresh seasonal fruits and berries. Serve in punch cups. Serves 15.

This sounds more like a salad dressing than a punch. Gosh, it sounds terrible. But maybe you'll want something like this sometime. That's why it's in the book. PUNCH A LA ROMAINE

2 pounds bar sugar Juice of 10 lemons Juice of 2 oranges Spiral-cut peel of 1 orange 10 egg whites 1 fifth l i gh t Puerto Rican rum 1 fifth dry white table wine Dissolve sugar in lemon and orange juice. Add orange peel, and muddle well. Strain into punch bowl. Embed bowl in ice cubes to chill thoroughly. Beat egg whites until soft peaks form, and turn into punch bowl. Stir. Pour in chilled rum and chilled wine. Serve in punch cups or wine glasses. Serves 12.

Drinks, cocktails, etc. 3 7 3

PUNCH ROYAL

6 sprigs fresh mint 2 pounds bar sugar 6 ounces orange juice 2 ounces lemon juice 2 ounces grapefruit juice 4 ounces Bardinet 1 quart sherry 1 pint brandy 1/2 pint apricot brandy 1 split fifth dry white table wine 4 quarts ginger ale In a punch bowl, crush mint with sugar. Add orange, lemon, and grapefruit juices; stir until sugar is dissolved. Add remain­ing ingredients except ginger ale. Add a large block of ice. Let chill thoroughly. At serving time, add chilled ginger ale. Serve in punch cups. Serves 30 to 35 people.

REGENT PUNCH—1

1/2 pound bar sugar Juice of 5 lemons 2 ounces curaçao 2 ounces dark Jamaica rum 1 pint brandy 1 split fifth dry white table wine 1 pint club soda 11/2 fifths champagne In a punch bowl, dissolve sugar in lemon juice. Stir in curaçao, rum, and brandy. Add large block of ice. Let chill thoroughly. Add chilled wine. At serving time, add chilled soda and chilled champagne. Decorate with seasonal fresh fruits and berries. Serve in punch cups. Serves 10.

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REGENT PUNCH—2

18 cocktail sugar cubes 1 lemon, sliced 1 orange, sliced 1 small can (about 8 ounces) sliced pineapple with syrup 3 ounces dark Jamaica rum 6 ounces Bourbon 1 pint strong tea 1 fifth champagne In a punch bowl, dissolve sugar with lemons, oranges, and pineapple with syrup, muddling slighdy. Add rum, Bourbon, and tea. Embed bowl in ice cubes to chill thoroughly. At serving time, add chilled champagne. Serve in punch cups. Serves 8 to 10.

R U B Y R U M PUNCH

1 pint lemon juice 1 pint brandy 1 pint dark Jamaica rum 4 ounces curaçao 4 ounces yellow Chartreuse 4 ounces maraschino liqueur 1 fifth dry white table wine Bar sugar to taste 2 quarts sparkling red Concord grape wine (Urbani or Re­

nault) 1 quart club soda Thoroughly mix all ingredients except Concord grape wine and soda. Pour over large block of ice in a punch bowl. Let chill. At serving time, add well chilled Concord grape wine and soda. Stir. Serve in punch cups or wine goblets. Serves 25 to 30.

Drinks, cocktails, etc. 3 7 5

R U M AND T E A PUNCH

1 quart boiling water 1 ounce tea leaves (generous measure) 1 pound bar sugar 11/2 pints light Puerto rican rum 1/4 cup sweet sherry 1 cup lime juice Pour boiling water over tea; allow to steep for 10 minutes. Strain. When tea is cool, add sugar; stir until sugar is dis­solved. Place large block of ice in a punch bowl. Add tea mixture, sherry, and lime juice. Stir to blend. Decorate with thin lime slices. Serves 12 to 18.

RUM F R U I T PUNCH

1/2 fresh pineapple, peeled, cored, and diced 3/4 cup sugar syrup 1 cup lemon juice 11/2 cups unsweetened pineapple juice 11/2 fifths dark Jamaica rum 3 ounces peach brandy (optional) 2 quarts club soda 1 pint fresh strawberries, sliced Place pineapple in a large pitcher. Stir in remaining ingredi­ents except soda and strawberries. Chill thoroughly. At serving time, pour over a block of ice in a punch bowl. Add chdled soda and strawberries. Serves 20.

RUM PUNCH—1

11/2 ounces light Puerto Rican rum 1 teaspoon curaçao 1/2 teaspoon lemon juice Club soda Shake rum, curaçao, and lemon juice with ice cubes. Strain into a goblet. Add ice cubes. Fill glass with soda. Decorate with fresh fruits. Serve with straws.

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R U M PUNCH—2

12 lemons 2 cups bar sugar 1 quart strong hot tea 1 quart hght Jamaica rum Squeeze the juice from lemons; save rinds. Stir sugar with lemon juice to blend. Pour just-brewed tea, while very hot, over lemon rinds; let steep for 20 minutes; strain. Add strained tea to lemon juice; pour over a large block of ice in a punch bowl. Add rum. Serve in punch cups. Garnish each serving with a thin lemon slice. Makes about 18 five-ounce drinks.

R U M PUNCH—3

11/2 fifths light Puerto Rican rum 6 ounces pineapple juice 10 ounces orange juice 10 ounces lime juice 11/2 quarts ginger ale or club soda 1 pint fresh strawberries, shced, and lemon and hme shces to

garnish Combine ad ingredients except ginger ale or soda, and allow to stand for 1 hour. Then pour over block of ice in a large punch bowl. Let chid. At serving time, add chdled ginger ale or soda. Stir gently. Decorate with shced strawberries, lemons, and limes. Serves 12.

S T . CECELIA'S SOCIETY PUNCH

1 fresh ripe pineapple, peeled, cored, and diced 6 lemons, very thinly shced 3 cups bar sugar 1 fifth brandy 1 quart brewed green tea 1 pint dark Jamaica rum 1 fifth peach brandy 4 fifths champagne 4 quarts club soda

Drinks, cocktails, etc. 3 7 7

Combine pineapple, lemons, sugar, and brandy in a bowl; let stand overnight. Several hours before serving, add tea, rum, and peach brandy; pour over a large block of ice in a punch bowl. At serving time, add chilled champagne and chilled soda. Stir gendy. Serve in champagne glasses or punch cups. Serves 50.

SARATOGA COOLER

Pour root beer into a 12-ounce chimney glass fided with ice cubes. Insert a spiral-cut lemon peel, and dangle end over rim of glass.

SAUTERNE PUNCH

1/2 pound bar sugar 11/2 ounces maraschino liqueur 11/2 ounces curaçao 11/2 ounces Grand Marnier 2 fifths dry sauterne or other dry white table wine Seasonal berries and sliced fruits Stir sugar with maraschino, curaçao, and Grand Marnier in a punch bowl until dissolved. Add large block of ice. Stir in chilled sauterne. Add berries and fruits. Let stand until thor­oughly chdled. Serve in punch cups. Serves 10.

This is a dandy. SCARLETT o'HARA PUNCH

1 fifth Southern Comfort 2 quarts cranberry juice 3 ounces hme juice Combine ingredients and pour over large pieces of ice in a punch bowl. Let chill thoroughly. Serves 10 to 12.

378 Drinks, cocktails, etc.

SCORPION PUNCH

11/2 fifths light Puerto Rican rum 2 ounces gin 2 ounces brandy 1 pint lemon juice 1/2 pint orange juice Vz pint orgeat syrup 1 split fifth dry white table wine 2 sprigs fresh mint Gardenias Mix well all ingredients except gardenias; pour over ice cubes in a punch bowl. Let stand for 2 hours. Add more ice cubes. Garnish with gardenias. Serve in punch cups or coconut cups. Serves 12.

TAHITIAN RUM PUNCH—1

1/2 lime 1 dash rock candy syrup 1 ounce St. James Rhum Squeeze lime juice over 1 large scoop shaved ice in mixing glass; save shell. Add syrup and rum. Shake. Pour into parfait glass. Decorate with spent lime shell and a cherry. Dust with grated nutmeg.

TAHITIAN RUM PUNCH—2

11/2 ounces Martinique rum 1 teaspoon bar sugar Vz lime Fruit slice (banana, pineapple, or orange) Combine rum and sugar in mixing glass with a large ice cube stir thoroughly. Squeeze lime juice over ice cubes in a 10 ounce glass; add spent lime shell. Add mixed rum, sugar and ice. Stir. Decorate with a fruit slice. Dust with grated nut meg. Serve with straws.

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TAHITIAN R U M PUNCH ( Q U A N T I T Y )

2 pounds brown sugar 5 dozen oranges 4 dozen lemons 3 grapefruit 10 bananas 2 mint sprigs 10 fifths dry white table wine 6 fifths light Puerto Rican rum 1 fifth dark Jamaica rum Put sugar into a large crock. Squeeze juice from oranges, lem­ons, and grapefruit; add juices and all spent shells to crock. Slice in bananas. Add mint and wine. Let stand overnight. Next day, add the rum. Strain off and discard the fruit pulp and citrus shells. Stir punch well. Pour over a large block of ice in a punch bowl (or a barrel). Let mixture chill. Serve in punch cups or coconut cups. Serves about 100.

THANKSGIVING PUNCH

1 quart cranberry juice 1 quart apple juice 1 quart white rum 1/4 cup lemon juice Pour over ice cubes in a large glass pitcher. Stir. Decorate with fruit slices if you wish. Serves 20 to 25.

TIKI B O W L

2 ounces orange juice 11/2 ounces lemon juice 1/2 ounce orgeat syrup 1 ounce l ight Puerto Rican rum 1 ounce dark Jamaica rum 1 ounce brandy Blend in electric drink mixer with 1 scoop shaved ice. Pour into tiki bowl. Add ice cubes. Decorate with a gardenia. Makes 2 drinks.

380 Drinks, cocktails, etc.

TIKI PUNCH

8 ounces triple sec 8 ounces gin 3 ounces fresh lime juice 2 fifths champagne Mix triple sec, gin, and lime juice. Pour over large block of ice in a punch bowl. Stir, and let chill thoroughly—about 30 min­utes. At serving time, add chilled champagne. Serves 12 to 15.

This is the first rum drink we ever made, and it's still good. TONGA PUNCH

Juice of 1/2 lime 11/2 ounces orange juice 3/4 ounce lemon juice 1 dash grenadine V2 ounce curaçao 2 ounces light Puerto Rican rum Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into 14-ounce optic chimney glass. Decorate with fresh mint and a stirrer.

TONGA PUNCH ( 1 GALLON)

24 ounces orange juice 16 ounces lemon juice 8 ounces curaçao 32 ounces light Puerto Rican rum 4 ounces grenadine Stir well with ice cubes. Pour over large block of ice in a punch bowl. Add enough shaved ice to fill a 1-gallon con­tainer. Let chill. Serve in coconut cups or punch glasses. Makes about 25 five-ounce drinks.

Drinks, cocktails, etc. 381

TONGA PUNCH ( 5 GALLONS)

1 gallon orange juice 216 quarts lemon juice 11/2 fifths curaçao 5 quarts light Puerto Rican rum 20 ounces grenadine Stir well with ice cubes. Pour over large block of ice in a punch bowl. Add enough shaved ice to fill a 5-gallon container. Let chill. Serve in coconut cups or punch glasses. Makes about 125 five-ounce drinks.

TRADER VIC GROG

1 dash Angostura bitters 1 ounce lemon juice 1 ounce passion fruit nectar 1 ounce unsweetened pineapple juice 2 ounces dark Jamaica rum Pour into mixing glass filled with shaved ice. Shake. Pour into ten-pin pilsener glass. Decorate with fresh mint, a cherry, and a stirrer.

This is a good drink for home. And you can sell it in your bar, too. TRADER VIC PUNCH

1/2 orange 1/2 lemon 1 dash orgeat syrup 1 dash rock candy syrup 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum Squeeze orange juice over 1/2 scoop shaved ice in a double old fashioned glass; drop shell in glass. Squeeze in lemon juice; drop in shell. Add remaining ingredients. Fill glass with shaved ice. Shake. Decorate with fresh mint and a fruit stick.

382 Drinks, cocktails, etc.

TRADER VIC RUM CUP

1 orange 1 lemon 1 lime 1 ounce lemon juice 2 ounces orange juice 1 ounce orgeat syrup 1 ounce Siegert's Bouquet rum 3 ounces light Puerto Rican rum Cut orange, lemon, and lime. Squeeze juice over 2 scoops shaved ice in container of electric drink mixer; save shells. Add remaining ingredients. Blend. Pour into large scorpion bowl. Decorate with spent orange, lemon, and lime shells. Serves 4.

TUTU RUM PUNCH

3/4 ounce frozen concentrated pineapple-grapefruit juice undiluted

1/2 ounce Falernum 1/2 ounce lemon juice 2 ounces dark jamaica rum Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into mai tai glass; add ice cubes. Decorate with rock candy stick and fresh mint.

VOODOO GROG

2 barspoons honey 1/2 ounce passion fruit nectar 1 egg white 2 ounces Trader Vic Navy Grog mix 1 ounce golden Puerto Rican rum 1 ounce St. James Rhum

Drinks, cocktails, etc. 3 8 3

Blend in electric drink mixer with 1 scoop shaved ice. Pour into voodoo tumbler. Add ice cubes. Dust with grated nut­meg. Decorate with fresh mint and a fruit stick.

WASSAIL B O W L

7 botdes (12 ounces each) light beer Vz pint sweet sherry Vz pound bar sugar 1 whole nutmeg, grated 6 apples baked with sugar and spices (no butter) Heat one botde of beer and the sherry (do not boil) . Pour over sugar and nutmeg, and stir until sugar is dissolved. Add remaining beer. Cover, and let stand at room temperature for 3 hours. Garnish with baked apples and lemon slices. Serve in punch cups. Serves 12.

WHISKY PUNCH—1

2 ounces Bourbon 1 dash curagao 1 teaspoon sugar syrup 2 teaspoons lemon juice Club soda 1 dash dark Jamaica rum Stir Bourbon, curagao, syrup, and lemon juice with ice cubes. Strain into goblet. Add ice cubes. Fill glass with soda. Add rum on top. Serve with straws.

WHISKY PUNCH—2

2 ounces Bourbon 1 teaspoon sugar syrup 1 teaspoon lemon juice Club soda 1 dash brandy

384 Drinks, cocktails, etc.

Shake Bourbon, syrup, and lemon juice with ice cubes. Strain into a double old fashioned glass. Add shaved ice. Fill glass with soda. Add brandy on top.

YACHT CLUB PUNCH

2 ounces light Puerto rican rum 1/2 ounce grenadine 3 dashes Pernod or Herbsaint 1 teaspoon lemon juice Club soda Stir all ingredients except soda with ice cubes. Strain into goblet. Add shaved ice and club soda to fill goblet. Garnish with sliced fruits in season. Serve with straws.

ZAMBOANGA PUNCH

Juice of 1 lime 3 dashes Angostura bitters 1 dash grenadine 1/2 ounce passion fruit nectar 1/2 ounce white Puerto Rican rum 11/2 ounces dark Jamaica rum Blend in electric drink mixer with 1/2 scoop shaved ice. Pour into bamboo cup. Add ice cubes. Decorate with fresh mint and a fruit stick.

ZOMBIES

2 fifths dark Jamaica rum 4 fifths l igh t Puerto Rican rum 1 fifth Demerara 151-proof rum 2 bottles curaçao 3 quarts lemon juice 3 quarts orange juice 1 quart grenadine 2 ounces Pernod or Herbsaint

Drinks, cocktails, etc. 3 8 5

Mix all ingredients thoroughly. Pour over large block of ice in a punch bowl. Let chill thoroughly before serving, about 1 to 2 hours. Serves about 60.

R i c k e y s

Rickeys are little drinks, very much like Old Fashioneds. They generally mean just lime, liquor, and a little sugar. The general procedure is to squeeze half a lime into a Rickey or small highball glass, drop the shell in, add gin or any pre­ferred liquor along with some cracked ice, and fill the glass up with charged water.

You can make a Rickey out of any kind of booze; we are not going to put in recipes for Sloe Gin Rickey, Rum Rickey, Applejack Rickey, and all that kind of stuff. You can do all that yourself without having to read it in a book. So you will find here only a few Rickey formulas.

APPLE BRANDY RICKEY

1/2 lime 11/2 ounces apple brandy Carbonated water Squeeze lime juice over 1 ice cube in an 8-ounce highball glass; drop in lime shell. Pour in brandy. Fill with carbonated water.

GIN RICKEY—1

1/2 lime 1 ounce gin Club soda Squeeze lime juice into old fashioned glass filled with ice cubes; drop in spent shell. Add gin. Fill with soda. Stir gently.

388 Drinks, cocktails, etc.

GIN RICKEY—2

1/2 lime 2 ounces gin Club soda Squeeze juice over 1 ice cube in an old fashioned glass; drop in spent shell. Add gin. Fill with soda. Gently stir.

GIN RICKEY—3

1/2 lime 1 teaspoon bar sugar 3 ounces gin Club soda Crush lime with sugar in old fashioned glass. Add 1 ice cube and gin. Fill with soda. Gently stir.

GIN RICKEY—4

11/2 ounces gin 1 ounce French vermouth 1/2 teaspoon grenadine 1/2 teaspoon lemon juice Club soda Stir gin, vermouth, grenadine, and lemon juice in old fash­ioned glass with 1 ice cube. Fill with soda.

RUM RICKEY

Juice of 1/2 lime 2 ounces light Puerto Rican rum 1/2 teaspoon sugar syrup, orgeat, or Falernum Club soda Pour lime juice, rum, and syrup over 2 ice cubes into an 8-ounce glass. Stir well. Fill glass with chilled soda. Stir gently.

Drinks, cocktails, etc. 3 8 9

SLOE GIN RICKEY

1/2 lime 2 ounces sloe gin Carbonated water Squeeze lime juice over 1 ice cube in an 8-ounce highbad glass; add spent shed. Add sloe gin. Fid glass with carbonated water. Stir gendy.

S m a s h e s a n d Mojitos

Smashes and Mojitos seem to be miniature Juleps, em­bodying sugar, mint, shaved ice, and strong liquor. Mojitos are a tropical version of a Smash and are made with rums.

BRANDY SMASH—1

1/2 teaspoon bar sugar 3 sprigs fresh mint 2 ounces brandy Dissolve sugar with a teaspoonful of water in a small tumbler or large old fashioned glass. Add mint, and bruise to extract the mint essence. Add brandy. Fill glass with shaved ice. Stir until glass is frosted. Add a thin lemon slice. Serve with short straws. Variation: Substitute gin, rum, or whisky for the brandy.

BRANDY SMASH—2

2 teaspoons bar sugar 2 dashes Benedictine 3 sprigs fresh mint 11/2 ounces brandy Dissolve sugar with a little water in a fizz glass. Add Bene­dictine and mint, and muddle. Fill glass with shaved ice. Add brandy. Stir until glass is frosted. Garnish with a mint sprig. Serve with short straws.

392 Drinks, cocktails, etc.

This is a great little drink. MOJITO—1

1/2 lime 1 teaspoon bar sugar 3 sprigs mint 2 ounces light Puerto Rican rum Club soda Squeeze lime juice into a 10-ounce glass; add spent shell. Add sugar and mint leaves, and muddle. Fill glass with shaved ice. Add rum. Stir or swizzle until glass frosts. Add a dash of soda. Garnish with mint. Serve with straws.

MOJITO—2

1/2 teaspoon bar sugar 6 or 7 mint leaves 2 ounces light Puerto Rican rum 1 dash dark Jamaica rum Fill planter's punch glass half full of shaved ice. Add sugar and mint leaves. Bruise leaves on ice with a stirrer or mud­dler. Fill glass with shaved ice. Add light rum. Stir thoroughly. Float Jamaica rum. Decorate with fresh mint sprig dusted with bar sugar.

MOJITO CRIOLLA

1 lemon 6 mint sprigs 1 teaspoon bar sugar 2 ounces light Puerto Bican rum Club soda Cut lemon in half; squeeze juice into 8-ounce glass; add spent shells. Add sugar and mint leaves. Muddle. Fill glass with shaved ice. Add rum. Stir well. Fill glass with soda. Garnish with mint. Serve with straws.

Sours

A Sour can be the most disappointing drink in the world if it is not made with fresh lemon juice. And just because it is a Sour doesn't mean that it should be ad lemon juice. Give your customer a break—not heartburn.

APPLE BRANDY SOUR

Juice of 1/2 lemon 1/2 teaspoon bar sugar 2 ounces apple brandy Shake with ice cubes. Strain into chdled sour glass. Decorate with a half slice of lemon and a cherry.

BOSTON SOUR

Juice of 1/2 lemon 1 teaspoon bar sugar 2 ounces whisky (Bourbon, blended, rye, or Canadian) 1 egg white Carbonated water Shake lemon juice, sugar, whisky, and egg white with ice cubes. Strain into 8-ounce highbad glass. Add 1 ice cube. Fill with carbonated water. Decorate with half slice of lemon and a cherry.

396 Drinks, cocktails, etc.

BRANDY SOUR—1

3 ounces brandy 1 ounce sugar syrup Vz ounce lemon juice Vz teaspoon curaçao Shake with ice cubes. Strain into chilled sour glass.

BRANDY SOUR—2

2 ounces brandy Juice of Vz lemon Vz teaspoon bar sugar Quinine water or club soda Shake brandy, lemon juice, and sugar with ice cubes. Strain into chilled sour glass. Add a squirt of quinine or soda. Dec­orate with a half slice of orange and a cherry.

CALVADOS SOUR 2 ounces calvados or applejack Vz teaspoon bar sugar 1 teaspoon lemon juice Shake with ice cubes. Strain into chilled sour glass. Decorate with half slice of orange and a cherry.

This is one of my drinks. If you like a nice, tall drink, this is an oh-so-good peachy one. EASTERN WHISKY SOUR 1/2 orange 1/2 lemon 1 dash orgeat syrup 1 dash rock candy syrup 2 ounces Bourbon Squeeze orange and lemon juice over Vz scoop shaved ice in a 16-ounce double old fashioned glass; drop spent shells into glass. Add orgeat, sugar syrup, and Bourbon. Fill glass with shaved ice, and shake. Decorate with fresh mint sprig and a fruit stick

Drinks, cocktails, etc. 397

FIREMAN'S SOUR

1/2 ounce grenadine 1/2 teaspoon bar sugar

2 ounces light Puerto Rican rum Juice of 1 hme Club soda Shake grenadine, sugar, rum, and lime juice with ice cubes. Strain into sour glass. Fill glass with soda. Decorate with shce of orange and a cherry.

FRISCO SOUR

Juice of 1/4 lemon Juice of 1/2 lime 1/2 ounce Benedictine 2 ounces whisky (Bourbon, blended, rye, or Canadian) Shake with ice cubes. Strain into sour glass. Decorate with a shce of lemon and a shce of hme.

JAMAICA R U M SOUR

2 ounces Jamaica rum 1 ounce club soda 3 dashes fresh lemon juice 1 teaspoon bar sugar Shake with shaved ice. Strain into chdled sour glass. Garnish with half shce of orange and a cherry. Variation: Substitute another rum of your choice for Jamaica rum.

Made especially for our London restaurant. LONDON SOUR

1/2 orange 1/2 lemon 1 dash rock candy syrup 1 dash orgeat 2 ounces scotch Squeeze orange juice into 10-ounce double old fashioned glass

3 9 8 Drinks, cocktails, etc.

over half scoop shaved ice; save orange shell. Squeeze lemon juice into glass; drop in spent shell. Add syrup, orgeat, and scotch. Add shaved ice to fill glass 3/4 full. Shake. Decorate with fresh mint and with American and British flag sticks on orange shell.

One late afternoon in Oakland in about 1934, I was tend­ing bar in our sole Trader Vic's bar. Business was slight. A small, well-dressed gentleman came in, seated himself before me, and ordered, "Make me one of those Pisco Sours." I made it, he drank it, and he ordered another one. By that time, he had me pretty curious, and I just had to ask how he happened to know of the drink. He said that a few months back, when he'd been flying in an airplane over India, he read in a Life magazine about our Pisco Sours. He had known the drink from former travels; but vowed then to try the Trader Vic version whenever next he possibly could. Well, he'd gotten off an air­plane in San Francisco that afternoon, hired a taxi to drive him clear to our place in Oakland (at a cost of at least five precious dollars in those days) just to have that drink. And shordy he would taxi back to the airport and fly away. I'm glad he liked my Pisco Sour. PISCO SOUR

Juice of 1/2 lime 1 dash sugar syrup 2 heavy dashes Angostura bitters 1 egg white 1 ounce pisco Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled footed iced-tea glass. Add ice cubes. Decorate with fresh mint and a fruit stick.

Drinks, cocktails, etc. 3 9 9

PISCO SOUR (HOTEL MAURY, LIMA)

4 ounces pisco 1 ounce Jarabe Espumante (sugar syrup) 1 teaspoon bar sugar 1 ounce lemon juice 1 egg white Angostura bitters Shake all ingredients except bitters very well with ice cubes. Strain into 4 chilled cocktail glasses. Add a dash of bitters on top of each serving. Makes 4 drinks.

PISCO SOUR ( 9 1 ROOF GARDEN, LIMA, DINO PRATl)

4 ounces pisco 1 ounce Jarabe Espumante (sugar syrup) 1 ounce lemon juice 1 egg white Angostura bitters Shake all ingredients except bitters very well with ice cubes. Strain into 4 chilled cocktail glasses. Add a dash of bitters on top of each serving. Makes 4 drinks.

RUM SOUR

11/2 ounces Barbados rum Juice of 1/2 lemon 1 teaspoon sugar syrup Shake well with ice cubes. Strain into chilled sour glass. Dec­orate with an orange slice and a cherry.

SCOTCH SOUR

1/2 ounce sugar syrup 1 ounce lemon juice 1 ounce scotch Shake well in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled sour glass. Add a cherry.

400 Drinks, cocktails, etc.

SUNDOWN SOUR

1 ounce triple sec 2 ounces grapefruit juice Shake with ice cubes. Strain into chilled sour glass.

TEQUILA SOUR

11/2 ounces tequila Juice of 1/2 lemon 1 teaspoon bar sugar Shake well with ice cubes. Strain into sour glass. Add a half slice lemon and a cherry.

WHISKY SOUR

1 ounce sugar syrup 1 ounce lemon juice 1 ounce Bourbon Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled sour glass. Add a cherry.

S w i z z l e s

Swizzles originated in the West Indies where everything, including hot chocolate, is swizzled. A swizzle stick is the branch of a tropical bush with three to five forked branches on the end. You insert this in the glass or pitcher and twirl the stem rapidly between the palms of your hands. By rapid swiz-zling with fine ice, you'll get a good outside frost such as on a Julep. Of course you won't get this frost if you haven't used enough liquor; a generous amount of liquor is important.

Most true Swizzles, because of their origin, call for rum; but nearly all punches can be swizzled. Punches for three or four people can be mixed in a pitcher with fine ice and swiz­zled until the pitcher frosts, and then poured into tall glasses.

Simple, good, really a great drink.

BARBADOS RED R U M SWIZZLE

1/2 lime 1 dash Angostura bitters 1 dash rock candy syrup 2 ounces Barbados rum Squeeze lime juice into Trader Vic sling glass partly filled with shaved ice; save lime shell. Add bitters, syrup, and rum. Swizzle until drink is uniform. Decorate with lime shell, fresh mint, and fruit stick.

404 Drinks, cocktails, etc.

BERMUDA SWIZZLE

21/2 ounces Trader Vic Navy Grog mix 1/2 ounce apricot brandy 2 ounces Trader Vic light Puerto Rican rum Squeeze lime juice into planter's punch glass partly filled with shaved ice. Add remaining ingredients. Swizzle well. Decor­ate with lime shell, fresh mint sprig, and fruit stick.

GIN SWIZZLE

Juice of 1 lime 1 teaspoon bar sugar Carbonated water 2 dashes bitters 2 ounces gin Put lime juice, sugar, and 2 ounces carbonated water into a 12-ounce glass. Fdl glass with shaved ice. Stir thoroughly with swizzle stick. Add bitters and gin. Fdl glass with carbonated water. Serve with swizzle stick in glass, aUowing individual to do final stirring.

KINGSTON SWIZZLE

1/2 lime 1 teaspoon bar sugar 2 ounces dark Jamaica rum Hot water Squeeze lime juice into 12-ounce glass; add spent shell. Add sugar, and stir wed. Add rum and enough hot water to nearly fid glass. Serve with swizzle stick.

Drinks, cocktails, etc. 405

This is a fabulous drink if you can get the rums. KONA SWIZZLE

1/2 lime 1/2 ounce orgeat syrup 1/2 ounce Barbados rum 1 ounce Siegert's Bouquet rum Squeeze lime juice into 12-ounce sling or punch glass filled with shaved ice; save lime shell. Add orgeat and rums. Swizzle until drink is uniform. Decorate with spent lime shell, fresh mint, and fruit stick.

If you want a really good drink from the Caribbean that's really a drink from the Caribbean, you have it here. MARTINIQUE SWIZZLE

1/2 lime 1 dash Angostura bitters 1 dash rock candy syrup 1 dash Herbsaint 2 ounces rum (St. James, Martinique, Blackhead, Charleston) Squeeze lime juice into 14-ounce chimney glass filled with shaved ice; save shell. Add remaining ingredients. Swizzle until drink is uniform. Decorate with spent lime shell, fresh mint, and a long stirrer.

406 Drinks, cocktails, etc.

If you like to make and drink a real doozer of a rum drink that ready is a rum drink, try this. It's from the Queen's Park Hotel in Trinidad. QUEEN'S PARK SWIZZLE

1/2 lime 1 dash Angostura bitters 1 dash rock candy syrup 1 ounce light Puerto Rican rum 1 ounce dark Jamaica rum 1 ounce 151-proof Demerara rum Squeeze lime juice into a 14-ounce chimney glass filled with shaved ice; save shed. Add remaining ingredients. Swizzle until uniform. Add spent lime shed, fresh mint, and a swizzle stick or stirrer.

R U M SWIZZLE

2 ounces light Puerto Rican rum Juice of 1/2 lime 1 teaspoon sugar 2 dashes bitters Pour over 2 scoops shaved ice in a glass pitcher. Churn vigorously with a swizzle stick until the drink foams and pitcher frosts. Pour into chdled highbad glass. Decorate with a mint sprig

Wine cups

For those who have no great appreciation of wine or who just plain don't like it, a wine cup can offer a refreshing food accompaniment.

Made with fruits, liqueurs, and wines, wine cups are really small versions of wine punches. They can be made dry or sweet according to preference. One of the most popular examples of a wine cup is Sangria.

I have found many people who formerly passed up the table wines on a restaurant wine list to be delighted with a wine cup as a mealtime beverage. And I sincerely hope that more bars and restaurants offer wine cups.

CHAMPAGNE CUP—1

1 orange, sliced 1/2 lemon, sliced 3 slices pineapple 1/2 ounces maraschino liqueur 1/2 ounces Chartreuse 1/2 ounces brandy 1 fifth champagne Half fill a large glass pitcher with ice cubes. Add fruit, maraschino, Chartreuse, and brandy. Let chill. At serving time, add chilled champagne. Serve in champagne glasses.

410 Drinks, cocktails, etc.

CHAMPAGNE CUP—2

2 tablespoons bar sugar 2 ounces brandy 1 ounce curacao 1/2 ounce maraschino liqueur 1/2 ounce Grand Marnier Pineapple and orange slices Cherries or berries in season Strip of cucumber peel 1 fifth champagne Mint sprigs In a large pitcher, stir sugar with brandy, curaçao, maraschino, and Grand Marnier until dissolved. Half fill with ice cubes. Add pineapple and orange slices, cherries or berries, and cucumber peel. At serving time, add chilled champagne. Gar­nish with mint. Serve in champagne glasses. Makes about 10 drinks.

CHAMPAGNE CUP—3

11/2 ounces brandy 1 ounce Benedictine 1 ounce maraschino liqueur Seasonal berries and sliced fruits 1 quart club soda 1 fifth champagne Mint sprigs Mix brandy, Benedictine, and maraschino with ice cubes in a large pitcher. Add berries and fruits. At serving time, add chilled soda and chilled champagne. Garnish with mint. Serve in champagne glasses.

Drinks, cocktails, etc. 4 1 1

CHAMPAGNE CUP—4

4 teaspoons bar sugar 2 ounces brandy 1/2 ounce triple sec

1/2 ounce curaçao 6 ounces club soda 1 pint champagne Sliced seasonal fruits 2 long strips cucumber peel Mint sprigs In large pitcher, stir sugar with brandy, triple sec, and curaçao until dissolved. Half fill with ice cubes. Add chilled soda and chilled champagne. Decorate with fruits. Insert cucumber strip down each side of pitcher. Top with mint. Serve in wine glasses. Makes about six 31/2-ounce drinks.

CLARET CUP—1

Y2 ounce maraschino liqueur 1 ounce curaçao 3 tablespoons bar sugar 1 quart claret or other dry red table wine Seasonal berries and sliced fresh fruits In a large pitcher, mix maraschino, curaçao, and powdered sugar. Add ice cubes, and stir well. Stir in chilled claret. Decorate with berries and fruits. Serve in wine glasses. Makes about 6 drinks.

CLARET CUP—2

1/4 pound granulated sugar 1 cup water 2 lemons, thinly sliced 1 quart claret or other dry red table wine 1/2 pint dry sherry 1 pint champagne

412 Drinks, cocktails, etc.

In a large pitcher, stir sugar with water until dissolved. Add lemons, and allow mixture to stand for 30 minutes. Add chilled claret and chilled sherry, and mix thoroughly. Add enough shaved ice to make mixture thick. Add chilled champagne. Makes about 15 drinks.

CLARET CUP—3

4 teaspoons bar sugar 1/2 ounce triple sec 1/2 ounce curaçao 2 ounces brandy 1 pint claret or other dry red table wine 6 ounces carbonated water 2 long strips cucumber peel Seasonal fresh fruits, sliced Mint sprigs In a large glass pitcher, stir together sugar, triple sec, curacao, and brandy. Add ice cubes to nearly fill pitcher. Add chilled claret and chilled carbonated water. Stir well. Insert cucumber peel down each side of pitcher. Decorate with sliced fruits. Top with mint sprigs. Serve in wine glasses. Makes about 5 five-ounce drinks.

CLARET PUNCH (INDIVIDUAL)

1 teaspoon bar sugar Vz ounce lemon juice 4 ounces claret or other dry red table wine Club soda Stir sugar with lemon juice in highball glass until dissolved. Add ice cubes and wine and stir. Fill glass with soda. Serve with straws.

Drinks, cocktails, etc. 413

CLARET PUNCH ( Q U A N T I T Y )

Bar sugar Juice of 12 lemons

1/2 pint curaçao 1 pint brandy 3 fifths claret or other dry red table wine 1 quart carbonated water Sliced fruits in season In a large punch bowl, add enough sugar to sweeten the lemon juice; stir untd dissolved. Add large block of ice. Add Curasao, brandy, and chdled claret. Let chill. At serving time, add chdled carbonated water. Stir gently. Decorate with fruits. Serve in 4-ounce punch glasses or cups. Makes about 25 drinks. Variation: Add strained contents of a pot of tea.

COPA DE VTNO

11/2 ounces commercial Sangria mix 4 ounces dry white table wine 2 ounces club soda Pour over ice cubes in a large goblet. Stir lightly.

If you drink one pitcher of this and want more right away, don't add more fruit. Just use the same fruit, add more ice and wine and Southern Comfort, and you're off to the races. OH-SO-GOOD PEACHY W I N E CUP

1 fifth dry white California table wine 4 ounces Southern Comfort Fresh lemon shces Fresh orange shces Sliced strawberries Fresh mint sprigs

414 Drinks, cocktails, etc.

Combine all ingredients in a pitcher with ice cubes, and stir just to bruise fruits very slightly. Let stand for a few moments before pouring. Serve in wine glasses. Makes about 6 drinks.

RHINE W I N E CUP—1

1 ounce maraschino liqueur 1/2 ounce curaçao 1/2 ounce sugar syrup 1 fifth Rhine wine (or other dry white table wine) Mix maraschino, curaçio, and syrup in a large pitcher. Stir in ice cubes and wine. Serve in wine glasses. Makes about 6 drinks.

RHINE W I N E CUP—2

2 ounces brandy 1 ounce curaçio 1 ounce maraschino liqueur 1 fifth Rhine wine 1/2 pint club soda Sliced pineapple, sliced oranges, and berries in season Fresh mint Strip of cucumber peel Mix brandy, curaçao, and maraschino with ice cubes in a pitcher. Add wine and soda. Gently stir. Decorate with sliced fruits and berries and mint. Insert cucumber strip down side of pitcher. Serve in wine glasses. Makes about 8 drinks.

SAN GRIS

1 cup lime or lemon juice Bar sugar 2 fifths madeira (preferably sercial) 1 pint cognac 1 quart club soda Sweeten hme or lemon juice to taste with sugar. Stir in madeira and cognac. Pour over a large block of ice in a punch

Drinks, cocktails, etc. 415

bowl. At serving time, add chilled soda. Serve in punch cups. Dust lightly with grated nutmeg. Makes about 20 drinks.

SANGRIA ( F O R F O U R )

3 ounces lemon juice 2 ounces orange juice 2 ounces rock candy syrup 16 ounces dry red table wine 1 small bottle (split) club soda Pour over 2 scoops ice cubes in a wine carafe. Stir lightly. Serve in a large goblet.

SANGRIA ( INDIVIDUAL)

3/4 ounce lemon juice 1/2 ounce orange juice 1/2 ounce rock candy syrup 4 ounces dry red table wine 2 ounces club soda Pour over ice cubes in a large goblet. Stir lightly.

SAUTERNE CUP

4 teaspoons bar sugar 1/2 ounce triple sec

1/2 ounce curaçao 2 ounces brandy 6 ounces club soda 1 split fifth dry sauterne or other dry white table wine 2 lengthwise slices cucumber peel Sliced fresh fruits and mint sprigs Pour all ingredients except fruits and cucumber over ice cubes in a large pitcher. Stir well. Insert a cucumber peel down each side of pitcher. Decorate with sliced fruits and mint.

416 Drinks, cocktails, etc.

TRADER VIC'S W I N E CUP

6 large strawberries, sliced 2 oranges, thinly sliced 2 lemons, thinly sliced 1 slice pineapple 1 large mint sprig 1 ounce Grand Marnier 1 ounce peach liqueur 1 ounce passion fruit nectar 1 fifth dry sauterne or other dry white table wine Fid a 2-quart pitcher about 11/2 inches deep with ice cubes. Insert part of the sliced strawberries, oranges, and lemons between ice and pitcher. Add another layer of ice cubes, repeating addition of sliced fruits. Repeat untd pitcher is full of ice cubes and sliced fruits. Place pineapple slice on top; center with mint sprig. Pour Grand Marnier, peach liqueur, and passion fruit nectar over ice. Swizzle well with heavy swizzle stick until fruits are bruised. Add wine. Swizzle again until mixture is blended and chided. Serve in white wine glasses. Serves 4 to 5.

INDEX

Absinthe, 49 American Cocktail, 105 and Egg Cocktail, 105 Cocktail, 105 Drip Cocktail, 106 French Cocktail, 106 Italiano Cocktail, 106 Special Cocktail, 106-7 substitutes, 49

Acacia Cocktail, 79 Acapulco Gold, 199, 323 Adios Amigos Cocktail, 141 Adorns Cocktail, 219 Adriatic Sea, 51 Advocaat, 49 Affinity Cocktail, 219 After-dinner drinks, 246-60

Alexander, 247 Alexander Baby, 247 Alexander's Sister, 247 Alexandra Cocktail, 247 Almond Eye, 248 Angel's Delight, 248 Angel's Dream, 248 Angel's Kiss, 248 Angel's Tit, 249 Angel's Wing, 249 B and B, 249 Banshee, 249 Benedictine Cocktail, 249 Benedictine Frappe, 250 Brandy Alexander, 250 Brunette, 250 Cafe Curaçao, 250 Carioca, 250 Champerelle, 251 Creme de Menthe Frappe, 251

Cucumber: frappéed, 251 plain, 251

Eisenhower, 251 Golden Cadillac, 252 Golden Dream, 252 Grasshopper, 252 Green Dragon, 252 Green Stem, 253 Harbor Light, 253 Kahlua Alexander, 253 Kahlua Expresso, 253 King Alphonse, 254 La Zaragozana, 254 Long Green, 254 Mediterranean Stinger, 254 Menthe Frappe, 254 Pink Cloud, 255 Pink Squirrel, 255 Platinum Blonde, 255 Port and Starboard, 255 Pousse Cafe:

— 1 , —2, 255-56 American, 256 Paree, 256 Rainbow, 256 St. Moritz, 257

Pousse 1'Amour, 257 Rhum Alexander, 257 Rum Frappe, 257 Rusty Nail, 258 Side Car, 258 Sol y Sombra, 258 Stinger, 258

Royal Cocktail, 258 Trader Vic Pau, 259 Trader Vic's, 258

420 Index

Velvet Hammer, 259 White Cloud, 259 White Coral, 259 White Lady, 259-60 White Russian, 260 Xochimilco, 260 Zandam, 260

Aku Aku, 141 Ale:

Buttered, 295 Flip, 117 Mulled, 308

Alexander, 247 Baby, 247 Kahlua, 253 Rhum, 257

Alexander's Sister, 247 Alexandra Cocktail, 247 Alfonso Cocktail, 107 Algeria, 131 Allen Cocktail, 79 Almaden wines, 58-59 Almond Eye, 248 Amber Dream, 79 American Beauty Cocktail, 69 American Grog, 291 Americano—1, —2, 117 Amer Picon, 49, 65

Cocktail—1, —2, 107 Highball, 107

Amour Cocktail, 219 Amsterdam Cocktail, 80 Anejo Daiquiri, 142 Angel's:

Delight, 248 Dream, 248 Kiss, 248 Tit, 249 Wing, 249

Angostura Fizz, 281 Anisette, 49 Anis Herbsaint, 49 Antilles, 142 Antoine's Lullaby, 142 Ants in the Pants Cocktail, 80 Aperitifs, 64-65 Apple Blossom Cocktail, 108 Apple Brandy, 44

Cocktail, 108

Highball, 108 Rickey, 387 Sour, 395

Apple Cider Punch, 334 Apple Cocktail, 108 Applejack, 44

Cocktail—1, —2, 108 Cooler, 334

Apple Toddy, 292 Apricot Brandy Cooler, 335 Apricot Cooler—1, —2, 335 Apricot Lady, 142 Aquavit, 49 Arandas Tequila, 46 Arawak Cocktail, 143 Argentina: liqueur, 51 Armagnac, 44 Around the World, 143 Arrack Cooler, 336 Arrack Punsch, 49 Arrowhead Cocktail, 229 Auld Man's Milk, 269 Aunt Agatha, 143 Aviation Cocktail, 219 Azteca, 199

Babalu, 144 B and B, 249 Bacardi Cocktail, 144 Baccio Punch, 336 Bahia, 144 Balaklava Punch, 336-37 Bali Punch, 337 Baltimore Eggnog—1, —2, 270 Bamboo Cocktail, 220 Bamboo Punch, 337 Banaquiri. See Banana Daiquiri Banana Cow, 270 Banana Daiquiri, 145 Banshee, 249 Barbados:

Cocktail, 145 Punch, 337 Red Rum Swizzle, 403 Rum, 41-42

Barbancourt Cassis Punch, 338 Barbancourt Rum Cup, 338 Barbara Cocktail, 209 Barbary Coast Cocktail, 229

Index 421

Bar measures, 27 Batavia, 49 Battery Charger, 109 Bayou Cocktail, 195 Beach Boy, 109

Grog, 338 Beachcomber, 145 Beaulieu Vineyards, 57, 59-60 Bee's Knees, 80 Beige Cocktail, 109 Benedictine, 49

Cocktail, 249 Frappe, 250 substitute for Southern Comfort,

53 Bengal Lancer's Punch, 338-39 Bermuda:

Bouquet, 80 Cocktail, 81 Highball, 81 Bose Cocktail, 81 Swizzle, 404

Bermudian Cocktail, 81 Bertha, 199 Best Punch, 339 Between Decks, 82 Between the Sheets, 69 Biblia, 131 Bich's Cocktail, 82 Bimini Cooler, 339 Bishop (cold), 293

(hot), 292 Bishop's Cooler, 340 Bitters Highball, 117 Black and Tan Cocktail, 220 Blackberry Liqueur, 49 Black Cloud, 209 Black Hawk Cocktail, 229 Blackjack Cocktail, 82 Blackout Cocktail, 82 Black Bussian, 209 Black Stripe, 293 Blackthorn Cocktail—1, —2, —3.

191 Black Velvet, 118 Black Watch, 229 Black Widow, 146 Bloody Bull—1, —2, 200 Bloody Bullshot, 209

Bloody Mary, 47 — 1 , —2, —3, 210 Peruvian (see Pisco Bongo) Trader Vic Bum, 188

Blossom Cocktail, 83 Blue Blazer—1, —2, 293-94 Bombay Cocktail, 69 Bombay Punch—1, —2, 340-41 Bonnie Prince Charles, 70 Boomerang—1, —2, 131-32 Boston:

Cooler—1, —2, 341 Eggnog, 271 Flip, 118 Sour, 395

Bourbon, 37-38 and Soda, 230 and Water, 230 Blazer (see Blue Blazer) Daisy, 263 Highball, 230 Mist, 230 on the Rocks, 230

Brandy, 37, 44-45, 68-77 Alexander, 250 American Beauty Cocktail, 69 and Soda, 70 Apple, 44 Armagnac, 44 Between the Sheets, 69 Blazer:

1 (see Blue Blazer) 2, 294

Bombay Cocktail, 69 Bonnie Prince Charles, 70 Builder-Upper, 72 California Grape, 44 Carrol Cocktail, 72 Castle Dip Cocktail, 72 Champagne Punch, 341-42 Champerelle Cocktail, 70 Champs Elysées Cocktail, 72 Classic Cocktail, 73 Cocktail, 70 Cocktails, 68-77 Cognac, 44 Cognac Cocktail, 73 Cognac Highball, 73 Collins, 70

422 Index

Cooler, 342 Corpse Reviver—1, 73 Daisy—1, —2, —3, 263-64 East India Cocktail—1, —2, —3,

—4,74 Fancy Cocktail, 70 Fizz, 282 Flip, 71 Fruit, 45 Greek, 45 Gump Cocktail, 71 Harvard Cocktail, 75 Highball, 71 Horse's Highball, 75 Horse's Neck, 75 Hot, 294 Ichbien, 76 Italian Stinger, 76 Itchiban, 76 Janet Howard Cocktail, 76 Julep, 315 Kirsch (or Kirschwasser), 4s Milk Punch, 271, 276 Moonracker Cocktail, 77 Pisco, 46 Punch—1, —2, 342 Smash—1, —2, 391 Sour—1, —2, 396 Southern Cross Cocktail, 77 Spanish, 45 Toddy, 71; hot, 295 Vermouth Cocktail, 71

Brave BulL 200 Brighton Punch, 343 Broken Spur Cocktail—1, —2, 220 Broker's Flip, 118 Bronx Cocktail (dry), 83

(original), 83 Bronx Golden Cocktail, 83 Brooklyn Cocktail, 83 Brunette, 250 Buddha Punch, 343 Builder-Upper, 72 Bulldog Cocktail, 109 Bulldog Cooler, 343 Bullshot, 210—11 Bull's Milk Punch, 271 Bumpo, 295

Burgundy Apple Punch, 344

Buttered Ale, 295 Butterfly Milk Punch, 272 Byrrh, 65

Cocktail, 118

Cabernet Sauvignons, 58, 61 Beaulieu Private Reserve, 57, 58

Cablegram Cooler, 344 Cafe:

au Rhum, 295 Brûlée Cocktail, 296 Brulot:

— 1 , 2, 296 Antoine, 297

Curaçao, 250 de Paris Cocktail, 84 Diablo—1, —2, 297-98 Kirsch, 118 Prado, 298 Royal—1, —2, 298-99 San Juan (cold), 146; (hot),

299 California:

Grape Brandy, 44 Lemonade, 230-31 Street Cocktail, 146 Wines, 55-62

Calvados, 44 Sour, 396

Camargo Punch, 344 Cambridge Punch, 345 Campari, 65

and Tonic, 119 Cocktail, 119 Soda, 119

Canada, 41 Canadian Whisky, 41 Canario Pisco Orange, 132 Candy: Jamaica rums, 42 Cape Codder—1, —2, 211 Cape Cod Jack, 109 Capetown Coffee, 299 Capistrano, 110 Capitan, 132 Captain Collins, 231 Cardinal Cocktail, 119 Cardinal Punch—1, —2, —3, —4,

345-47 Caribbean Hot Swizzle, 300

Index 423

Caribbean Punch, 347 Caribe Cocktail, 146 Carioca, 250 Carrol Cocktail, 72 Cassis Cocktail, 231 Castle Dip Cocktail, 72 Centennial Punch, 348 Champagne:

Apricot, 53 Buck Cocktail, 221 Cocktail—1, —2, 221 Cup—1, —2, —3, —4, 409-11 Flip, 221 Julep, 316 Punch—1, —2, —3, —4. 348-50 Velvet, 119

Champanita, 222 Champerelle, 251 Champs Elysées Cocktail, 72 Changuirongo, 200 Channelle, 49 Charlie Lindbergh Cocktail, 84 Chartreuse, 49 Château Lafite, 61 Chateau Margaux, 61 Chateau Mouton-Rothschild, 61 Chee Chee—1, —2, 211-12 Cherry Blossom Cocktail—1, —2,

120 Cherry Brandy, 45. See Kirsch Cherry Liqueur, 49 Chilcano, 132 Chinese Cocktail, 147 Chinese Itch, 147 Chino, 133 Christian Brothers, 59 Cider:

Cup, 350 Mulled, 308

Cinzano Cocktail, 222 Clam and Tomato Cocktail—1,

—2, 212 Claret:

Cup—1, —2, —3, 411-12 Hot (see Glüh Wein) Punch, 412-13

Claridge Cocktail, 84 Classic Cocktail, 73 Cloud Buster, 212

Clover Club Cocktail, 85 Clover Leaf Cocktail, 85 Club Cocktail, 85 Club Forest Cocktail, 120 Cocktails, 30, 67 ff. Coffee:

Capetown, 299 Grog—1, —2, 300-1 Irish, 307

Kahlua, 307 Sanka, 307

Tahitian, 310 (see Café listings)

Cognac, 44 Cocktail, 73 Highball, 73 Milk Punch, 275

Cointreau, 49 Cocktail, 110

Collins: Pisco, 135 Rum, 174-75 Scotch, 242 Sloe Gin, 193 Tequila, 205 Vodka, 215

Colonel's Big Opu, 85 Colonial American Eggnog, 272 Colonial Cocktail, 86 Columbus Cocktail, 147 Commodore Cocktail, 231 Coolers, 30

Applejack, 334 Apricot—1, —2, 335 Apricot Brandy, 335 Arrack, 336 Bakke Pushover (see Furnace

Creek Cooler) Bimini, 339 Bishop's, 340 Boston—1, —2, 341 Brandy, 342 Bulldog, 343 Cablegram, 344 Country Club, 350 Cranberry House, 351 Desert, 352 Furnace Creek, 355 Harvard, 357

424 Index

Hillycroft, 358 Jackstone, 359 Kahala, 360 Klondike, 361 Lone Tree, 361 Long Tom, 362 Moonlight, 363 Oahu, 364 Oasis, 364 Pike's Peak, 367 Pineapple Mint, 367-68 —Punch, difference, 333 Saratoga, 377

Cooper's Ranch Punch, 350 Copa de Vino, 413 Coquetail au Vanilla, 147 Cordial Médoc, 49 Cordials and liqueurs, 104-14 Cornell Cocktail, 85 Com Whisky, 37, 38 Coronation Cocktail—1, —2, 222 Corpse Reviver—1, 73

—2, 120 Country Club Cooler, 350 Covadonga, 121 Cowboy Cocktail, 231 Cranberry:

Bowl, 351 Christmas Punch, 351 House Cooler, 351

Cream Fizz, 282 Creme de:

Anana, 50 Banana, 50 Cacao, 50 Cassis, 50 Celeri, 50 Fine Champagne, 50 Fraises, 50 Menthe, 50; Frappé, 251 Moka, 50 Noyaux, 50 Recco, 50 Rose, 50 Vanille, 50 Violette, 50

Crème Yvette, 50 Creole Cocktail, 86 Creole Fizz, 282

Cuba, 41, 42, 50 Cuba Libre:

— 1 , —2, 148 Cocktail, 148 Supreme, 195

Cuban Cocktail—1, —2, —3, 148-49

Cuban Presidente, 149 Cucumber:

frappéed, 251 plain, 251

Cuervo Tequila, 46 Curaçao, 50

D.O.M. Cocktail, 86 Daiquiri(s), 28, 29, 41, 67

Anejo, 142 Banana, 145 by the Pitcher, 352 Cocktail (rum), 149 Collins, 150 Floridita, 153 Frozen—l, —2, 150 Frozen Mint, 154 Frozen Peach, 154 Jamaica, 157 La Florida, 159-60 Lichee Nut, 161 Mango, 164 Mister Nephew's, 165 on the Rocks, 150 Orange, 167 Pisco, 135 Royal (Don the Beachcomber),

173 Sonora, 204 Tequila, 205 Trader Vic, 188

Daisies, 262-67 Bourbon, 263 Brandy—1, —2, —3, 263-64 Gin, 264 La Florida Rum, 265 Morning Glory, 265 Rum—1, —2, 265-66 Star, 266 Tequila, 266 Whisky—1, —2, 266-67

Dash (bar measure), 27

Index 425

Del Monte Cocktail, 151 Demerara Dry Float, 151 Demerara Rum, 42, 43 Dempsey Cocktail, 86 Depth Charge Cocktail, 87 Desert Cooler, 352 Diplomat Cocktail, 222 Doctor Funk, 151 Doctor Funk's Son, 152 Don Alberto, 133 Double Rainbow, 195 Drambuie, 50 Drinker's Delight, 152 Drunken Apricot, 196

Punch, 352 Du Barry Cocktail, 87 Dubonnet, 65

Cocktail, 87 Dry, 87 variations, 87

Fizz, 282 Durango, 201

Earthquake Cocktail, 88 Eastern Sour Punch, 353 Eastern Whisky Sour, 386 East India Cocktail—1, —2, —3,

—A, 74 Eden, 133 Eggnogs and Milk Punches, 268-

79 Auld Man's Milk, 269 Baltimore Eggnog—1, —2, 270 Banana Cow, 270 Boston Eggnog, 271 Brandy Milk Punch, 271 Bull's Milk Punch, 271 Butterfly Milk Punch, 272 Colonial American Eggnog, 272 Eggnog Punch, 272-73 Holiday Eggnog, 273 Hot Brown Cow, 273 Hot Eggnog, 274 Hot Milk Punch, 274 Hot Rum Milk Punch, 274 Iced Coffee à la Reine, 274-75 McGregor's Eggnog, 275 Milk Punch—1, —2, —3, —4,

—5. 275-76

Milky Way, 277 New Orleans Eggnog, 277 Nog of Raspberries and Galliano,

277 Rum Cow, 278 Rum Eggnog, 278

Punch, 278 Rum Milk Punch, 279 Sherry Eggnog, 279 Sherry Milk Punch, 279 (see Milk Punch)

Eisenhower, 251 El Capitan, 133 El Diablo, 201 El Presidente, 152 Elixir de Bacardi, 50 Empire City Punch, 353-54 England, 41 Exposition Cocktail, 191

Falkland Island Warmer, 301 Fallen Angel Cocktail, 88 Far East Cocktail, 153 Farolito, 88 Fernet Branca Cocktail, 88 Fiesta Cocktail, 153 Fireman's Sour, 397 Fish House Punch—1, —2, —3,

354-55 individual, 355

Fizzes, 28, 280-89 Angostura, 281 Brandy, 282 Cream, 282 Creole, 282 Dubonnet, 282 Gin—1, —2, 283 Golden, 283 Good Morning, 283 Grand Royal, 284 Maui, 284 Merry Widow, 284 Morning Glory, 285 New Orleans, 285 New Orleans Rum, 285 Orange, 286 Orgeat, 326 Pineapple, 286 Pink Rose, 286

426 Index

Racquet Club, 287 Ramos, 287 Royal, 287 Rum Silver, 287 Silver, 288 Singapore Sling, 288 Sloe Gin, 288 Southern Comfort, 288 Summer, 289 Trader Vic's Rum, 289

Flavoring agents, 31-32 Flavoring syrups. See Orgeat Flamingo Cocktail, 89 Flora Alpina, 50-51 Floridita Daiquiri, 153 Flying Scotsman, 232 Fog Cutter, 153-54 Forbidden Fruit, 51 Foul Weather, 154 Fraise, 51 Framboise, 51 France, 41; Alsace-Lorraine, 51;

Bordeaux wines, 61; Bur­gundy, 61; —California wines, 60-61; cherry brandy, 45; cognac, 44; liqueurs, 49, 50, 51. 52, 53; Normandy, 44; rum, 43; wines, 61

Frappes, 28 Benedictine, 250 Creme de Menthe, 251 Menthe, 254 Rum, 257 Scotch, 242

French 75—1, —2, 223 French West Indies: rum, 42-43 Fresa-Fresa, 201 Frisco Sour, 297 Frosted glass, preparation, 30 Frozen:

Mint Daiquiri, 154 Peach Daiquiri, 154 Scotch, 232 Southern Comfort, 196

Fruit Brandies, 45 Fruit-flavored Gin, 45 Fruit Juices, 33 Furnace Creek Cooler, 355

Galliano, 51 Gallo, 57 Gato, 89 Gene Tunney Cocktail, 89 Georgia Mint Julep, 316 Germany: cherry brandy, 45 Gerwurztraminer, 61-62

Martini's, 57 Gibson, 89

Vodka, 215 Gimlet, 33, 67

— 1 , —2, —3, 90 Rum, 175 Tequila, 205 Vodka, 216

Gin, 45, 78-103 Acacia Cocktail, 79 Allen Cocktail, 79 Amber Dream, 79 Amsterdam Cocktail, 80 and Bitters, 90 and Campari, 90 and It, 91 and Tonic, 91 Ants in the Pants Cocktail, 80 Bee's Knees, 80 Bermuda:

Bouquet, 80 Cocktail, 81 Highball, 81 Rose Cocktail, 81

Bermudian Cocktail, 81 Between Decks, 82 Bich's Cocktail, 82 Blackjack Cocktail, 82 Blackout Cocktail, 82 Blackthorn Cocktail, 82 Blossom Cocktail, 83 Bronx Cocktail, 83

dry, 83 original, 83

Bronx Golden Cocktail, 83 Brooklyn Cocktail, 83 Cafe de Paris Cocktail, 84 Charlie Lindbergh Cocktail, 84 Claridge Cocktail, 84 Clover Club Cocktail, 85 Clover Leaf Cocktail, 85 Club Cocktail, 85

Index 427

Colonel's Big Opu, 85 Colonial Cocktail, 86 Cornell Cocktail, 86 Creole Cocktail, 86 D.O.M. Cocktail, 86 Daisy, 264 Dempsey Cocktail, 86 Depth Charge Cocktail, 87 Du Barry Cocktail, 87 Dubonnet Cocktail, 87; dry, 87 Earthquake Cocktail, 88 Fallen Angel Cocktail, 88 Farolito, 88 Fernet Branca Cocktail, 88 Fizz—1, —2, 283 Flamingo Cocktail, 89 Gato, 89 Gene Tunney Cocktail, 89 Gibson, 89 Gimlet—1, —2, —3, 90 Golf Cocktail, 91 Harlem Cocktail, 92 Hawaii Cocktail, 92 Holland, 45 Honolulu Cocktail—1, —2, 92 Julep, 316 Kamaaina (old timer), 93 Knickerbocker Cocktail, 93 Leap Year Cocktail, 93 Licia Albanese, 93 Lime Rickey, 94 London Cocktail, 94 Major Bailey, 94 Martinis, 94-96

— 1 , —2, 95 Bowl, 96 Medium Dry, 95 on the Rocks, 96 Special Dry, 96 Sweet—1, —2, 96

Merry-Go-Round Cocktail, 97 Million Dollar Cocktail, 97 Mint Collins, 97 Mister Manhattan Cocktail, 97 Moulin Rouge Cocktail, 98 North Pole Cocktail, 98 Old Tom, 45 Orange Blossom—1, —2, —3, 98 Orgeat Cocktail, 99

Palms Cocktail, 99 Passion Fruit Cocktail, 99 Pendennis Cocktail—1, —2, 99 Perfect Cocktail, 100 Pink, 100 Pink Goody Cocktail, 100 Pink Lady—1, —2, 100-1 Plymouth, 45 Pogo Stick, 101 Punch, 356 Racquet Club Cocktail, 101 Rickey—1, —2, —3, — 4 , 387-

88 Safari Tonic, 102 Savoy Hotel Special Cocktail,

102 Singapore Sling—1, —2, 102-3 Sling, 91

Raffles Bar, 101 Sloe, 45 Strawberry Martini, 103 Swizzle, 404 Tom Collins, 103 Trader Vic Sling, 103

Glassware, 30-31 Glogg—1, —2, —3, 302-3 Glüh Wein (hot claret), 303 Golden:

Cadillac, 252 Dream, 252 Fizz, 283 Gate, 155 Rum Punch, 356 Slipper Cocktail, 110

Goldwasser, 51 Golf Cocktail, 91 Good Morning Fizz, 283 Grande, 201 Grand Marnier, 51 Grand Royal Fizz, 284 Grasshopper, 252 Greece: brandy, 45; liqueurs, 51 Green Dragon, 252 Green Orchid, 110 Green Stem, 253 Grenadine, 31, 32 Grog:

American, 291

428 Index

Beach Boy, 338 Coffee—1, —2, 300-1 Navy, 363 Trader Vic, 381 Voodoo, 382-83

Guiana (Br . ) : rum, 42 Gun Club Punch—1, —2, 356-57

Habanero Rum, 43 Hair of the Dog Cocktail, 232 Haiti: rum, 43 Hana Punch, 357 Hanzell wines, 58, 59 Harbor Light, 253 Harlem Cocktail, 92 Harry Lauder Cocktail, 232 Harvard Cocktail, 75 Harvard Cooler, 357 Havana Beach Cocktail, 155 Havana Cocktail, 155 Havana Gold, 155 Hawaiian Brandy Cocktail, 111 Hawaiian Cocktail—1, —2, 156 Hawaiian Punch, 358 Hawaii Cocktail, 92 Haystack, 213 Herbsaint Cocktail, 111 Herbsaint Frangaise, 111 Hibiscus, 156 Highland Cooler, 233 Hillycroft Cooler, 358 Hobson Cocktail, 191 Holiday Eggnog, 273 Holland: gin, 45; liqueurs, 49 Honeymoon Cocktail, 111 Honeysuckle, 156 Honi Honi, 233 Honolulu, 156-57

Cocktail—1, —2, 92 Horse's Highball, 75 Horse's Neck, 75 Hot:

Brick Toddy, 303-4 Brown Cow, 273 Buttered Rum, 304

Batter, 304 Cow, 304

Eggnog, 274 Milk Punch, 274

Mocoa, 305 Pants on the Rocks, 213 Rum Cow, 305 Rum Milk Punch, 274 Rum Punch, 305 Rum Sling, 306 Rum Toddy, 306

Hot drinks, 290-312 American Grog, 291 Apple Toddy, 292 Bishop, 292 Black Stripe, 293 Blue Blazer—1, —2, 293-94 Brandy Blazer—1, —2, 294 Brandy Hot, 294 Brandy Toddy (hot), 295 Bumpo, 295 Buttered Ale, 295 Café au Rhum, 295 Cafe Brûlée Cocktail, 296 Cafe Brulot—1, —2, 296

Antoine, 297 Café Diablo—1, —2, 297-98 Café Prado, 298 Café Royal—1, —2, 298-99 Café San Juan (hot), 299 Capetown Coffee, 299 Caribbean Hot Swizzle, 300 Coffee Grog—1, —2, 300-1 Falkland Island Warmer, 301 Glogg—1, —2, —3, 302-3 Glüh Wein (hot claret), 303 Hot Brick Toddy, 303-4 Hot Buttered Rum, 304

Batter, 304 Cow, 304

Hot Mocoa, 305 Hot Rum Cow, 305 Hot Rum Punch, 305 Hot Rum Sling, 306 Hot Rum Toddy, 306 Hot Toddy, 306 Icebreaker, 306 Irish Coffee, 307

Kahlua, 307 Irish Sanka, 307 Jamaica Dickens, 307 Kafé-La-Té, 308 Mulled Ale, 308

Index 429

Mulled Cider, 308 Mulled Wine Cup, 309 Northwest Passage, 309 Rhum Mocha, 309 Rum Toddy, 310 Skull and Bones, 310 Tahitian Coffee, 310 Tom and Jerry, 311 Vin Chaud, 312 Whisky Toddy, 312

Hot Toddy, 306 Apple, 292 Brandy, 295 Brick, 303-4 Rum, 306, 310 Whisky, 312

Huapala Cocktail, 157

Icebreaker, 306 Iced Coffee a la Reine, 274-73 Ichbien, 76 Iguana, 112 Independence Punch, 358 Indian Summer Drink, 157 Inglenook Wines, 59 Ireland, 40 Irish Cheer, 233 Irish Coffee, 307

Kahlua, 307 Irish Sanka, 307 Irish Shillelagh, 233 Irish Whisky, 40-41 Italian:

Screwdriver, 112 Stinger, 76 Swiss Colony, 57

Italy: liqueurs, 50-51 Itchiban, 76

Jackalope, 359 Jack Rabbit Cocktail, 112 Jack Rose, 112 Jackstone Cooler, 359 Jamaica:

Daiquiri, 157 Dickens, 307 Float, 158 Honey Bee, 158 Rum, 41, 42

Rum Cocktail, 158 Rumhattan, 158 Rum Sour, 397 Snifter, 158

Jamestown Julep, 317 Janet Howard Cocktail, 76 Jayco, 202 Jigger, 27 John Cocktail, 192 John Coffins, 234 John Merrill Punch, 359 Johnnie Mack Cocktail, 192 Juleps, 26, 30, 314-20

Brandy, 315 Champagne, 316 Georgia Mint, 316 Gin, 316 Jamestown, 317 Legendre Mint, 317 Manila Hotel, 317-18 Mariner's, 318 Mint, 318 Rum—1, —2, —3, 318-19 Santiago, 320 Southern Comfort, 320

Kafe-La-Te, 308 Kahala Cooler, 360 Kahlua, 51

Alexander, 253 Espresso, 253

Kamaaina (old timer), 93 Kava Bowl, 360 Kentucky Colonel Cocktail, 234 King Alphonse, 254 King Cole Cocktail, 234 King George V, 234 Kingston Swizzle, 404 Kir, 223 Kirsch, 45, 51 Kirschwasser, 45, 51

Punch, 360-61 Klondike Cooler, 361 Knickerbocker Cocktail, 93

Special, 159 Kona Gold, 159 Kona Nightingale, 213 Kona Swizzle, 405 Krug (Charles) wines, 59

430 Index

Ktimmel, 51

Ladies' Cocktail, 235 La Florida:

Cocktail, 159 Daiquiri, 159-60 Rum Daisy, 265

La Zaragozana, 254 Leamington Brandy Punch, 361 Leap Year Cocktail, 93 Legendre Mint Julep, 317 Leilani Grass Hut, 161 Leilani Volcano, 161 Lemonade, 324

California, 230-31 carbonated, 324 Claret, 223 d'Orgeat, 325 fruit, 324 Golden, 324 Modern, 192 Plain, 325

Lemon Juice, 33 Lemon Squash, 323 Lichee Nut Daiquiri, 161. Licia Albanese, 93 Lillet, 65 Lima Sour, 134 Limeade, 325 Lime Juice, 33 Lime Rickey, 94 Linda Fiesta, 134 L'Intemational, 121 Liqueur:

de Dessert, 51 James, 51 Verte, 51

Liqueur and cordials, 104-14 Absinthe:

and Egg Cocktail, 105 American Cocktail, 105 Cocktail, 105 Drip Cocktail, 106 French Cocktail, 106 Italiano Cocktail, 106 Special Cocktail, 106-7

Alfonso Cocktail, 107 Amer Picon:

Cocktail — 1 , —2, 107

Highball, 107 Apple Blossom Cocktail, 108 Apple Brandy:

Cocktail, 108 Highball, 108

Apple Cocktail, 108 Applejack Cocktail—1, —2, 108 Battery Charger, 109 Beach Boy, 109 Beige Cocktail, 109 Bulldog Cocktail, 109 Cape Cod Jack, 109 Capistrano, 110 Cointreau Cocktail, 110 float, adding to drink, 29-30 for bars, 48-53 Golden Slipper Cocktail, 110 Green Orchid, 110 Hawaiian Brandy Cocktail, 111 Herbsaint Cocktail, 111 Herbsaint Francaise, 111 Honeymoon Cocktail, 111 Iguana, 112 Italian Screwdriver, 112 Jack Rabbit Cocktail, 112 Jack Rose, 112 Picon Cocktail, 112 Poop Deck Cocktail, 112 Prince Charlie, 113 Princess Pride Cocktail, 113 Rocky Mountain Cocktail, 113 Suissesse—1, —2, —3, 114

Liquor: American whisky, 37-39 Brandy, 44-45 Gin, 45 Imported whisky, 39-41 Pisco, 46 Rum, 41-43 Tequila, 46-47 Vodka, 47

Lisbon Antigua, 162 London:

Cocktail, 94 Dock Jamaica rums, 41 Sour, 397-98 Special Cocktail, 224

Lone Tree Cooler, 361 Long Green, 254

Index 431

Long Tom Cooler, 362 Los Angeles Cocktail, 235 Luau Punch, 362

McGregor's Eggnog, 275 Mahukona, 162 Mai Tai, 162-64 Major Bailey, 94 Mamie Taylor, 235 Mandarine, 51 Mandarin Punch, 325-26 Mango Daiquiri, 164 Manhattans, 28, 30, 67

— 1 , —2, —3, 235-36 Cocktail, French, 236 Dry, -236 on the Rocks (dry), 237 on the Rocks (sweet), 237 Perfect, 236

Manila Hotel Julep, 317-18 Manila Rum Punch, 362 Maple Leaf Cocktail, 237 Maraschino, 51 Margarita, 202

on the Rocks, 26, 46, 47 Maria Theresa, 202 Mariner's Julep, 318 Martini (Louis M.) wines, 57, 59-

60 Martinique:

Rum, 41, 42-43 Swizzle, 405

Martinis, 26, 30, 67, 94-96 —l, —2, 95 Bowl, 96 Medium Dry, 95 on the Rocks, 96 Pisco, 136 Special Dry, 96 Sweet—1, —2, 96 Vodka, 216

Mary Garden Cocktail, 224 Mary Pickford Cocktail, 164 Maui Fizz, 284 Mazarine, 51 Mediterranean Stinger, 254 Menehune Juice, 165 Menthe Frappé, 254

Merry-Go-Round Cocktail, 97 Merry Widow Cocktail—1, —2,

—3, 121-22 Merry Widow Fizz, 284 Mexican el Diablo, 203 Mexico: liqueurs, 51; rum, 43; te­

quila, 46 Mexico y Espana, 203 Milk Punch:

— 1 - 5 , 275-76 Brandy, 271, 276 Bull's, 271 Butterfly, 272 Cognac, 275 Eggnog, 272-73 Hot, 274 Hot Rum, 274 Rum, 279 Sherry, 279 Whisky, 275 (see also Eggnogs and Milk

Punches) Milky Way, 277 Millionaire Cocktail—1, —2, —3,

—4. —5, —6, 122-23 Million Dollar Cocktail, 97 Mint Collins, 97 Mint Julep, 318

Georgia, 316 Legendre, 317

Mint Squash, 237 Mirabelle, 51 Mister Manhattan Cocktail, 97 Mister Nephew's Daiquiri, 165 Mixes (prepared, non-alcoholic

flavoring agents), 3 1 _ 3 2

Mixing drinks, 24-35 Mock Daisy Crusta, 326 Mojito:

— 1 , —2, 392 Criolla, 392

Molokai Mike, 166 Monastique, 51 Mondavi (Robert) wines, 60 Montego Bay Cocktail, 166 Moonlight Cooler, 363 Moonracker Cocktail, 77 Morning Glory:

432 Index

—1, —2, —3, —4, 123-24 Daisy, 265 Fizz, 285

Moscow Mule, 213 Moulin Rouge Cocktail, 98 Mule, 214 Mulled:

Ale, 308 Cider, 308 Wine Cup, 309

Myrtle Bank Punch, 363

Nautilus, 203 Navy Grog, 363 Negroni, 125 New England Rum, 43 New Moon, 214 New Orleans:

Eggnog, 277 Fizz, 285 Rum Fizz, 285

Ninitchka Cocktail, 214 Nog of Raspberries and Galliano,

277 Non-alcoholic drinks, 322-29

Acapulco Gold, 323 Lemonade, 324-25 Lemon Squash, 323 Limeade, 325 Mandarin Punch, 325-26 Mock Daisy Crusta, 326 Orgeat Fizz, 326 Pino Frio (without rum), 326 Ponce, 327 Prairie Oyster Cocktail, 327 Queen Charlie, 328 Uueen Charlotte Fruit Punch,

327 Rhubarb Highball, 328 Tea Punch, 328 Temperance Punch—1, —2, —3,

329 North Pole Cocktail, 98 Northside Special, 166 Northwest Passage, 309 Nourmahal Punch, 364

Oahu Cooler, 364 Oasis Cooler, 364

Oh-So-Good Peachy Wine Cup, 413-14

Old Fashioneds, 67 — 1 , —2, —3, —4, 238-39 Rum Punch, 364 Scotch, 242

Old Navy Punch, 365 Old Tom Gin, 45 Old Yellowstain, 167 Orange:

Blossom—1, —2, —3, 98 Cup, 365 Daiquiri, 167 Fizz, 286 Juice, 33

Screwdriver, 47 Punch, 365

Orgeat, 51 Cocktail, 99 Fizz, 326 syrup, 31

Orleanian, 239 Outrigger Tiara, 167 Ouzo, 51

Palmetto Cocktail, 168 Palms Cocktail, 99 Pancho Villa Cocktail, 125 Panorama Punch, 365-66 Parfait Armour, 52 Passion Daiquiri Cocktail, 168 Passion Fruit Cocktail, 99 Passion Fruit Punch, 366 Passion Punch, 366 Passionola, 52 Pastry: Jamaica rums, 42 Pata Punch, 366 Paul Masson wines, 60 PB2Y2, 168 Peach Liqueur, 52 Pendennis Cocktail—1, —2, 99 Perfect Cocktail, 100 Perfect Rob Boy, 239 Pernod, 52

Veritas, 49 Perry Liqueur, 52 Peru Libre, 134 Peru Pisco, 46

Index 4 3 3

Peruvian Bloody Mary. See Pisco Bongo

Petri, 57 Philippine Islands: rum, 43 Philippine Punch, 367 Picador Cocktail, 203 Picon Cocktail, 112 Picon Punch, 367 Pike's Peak Cooler, 367 Pimm's Cup:

No. 1 (gin), 125 No. 2 (scotch), 125 No. 3 (brandy), 126 No. 4 (rum and brandy), 126 No. 5 (whisky), 126 No. 6 (vodka), 126

Pimm's Picon, 126 Pifia Colada, 168 Pineapple:

Fizz, 286 Mint Cooler, 367-68 Punch, 368

Pini, 134 Pink:

Cloud, 255 Gin, 100 Goody Cocktail, 100 Lady—1, —2, 100-1 Rose Fizz, 286 Squirrel, 255

Pinky Gonzales, 203 Pinky Pincher, 239 Pino Frio:

with rum, 169 without rum, 326

Pino Pepe, 127 Pinot Chardonnay, 58, 59

Stony Hill's, 57, 60 Pinot Noirs, 58, 61 Pisco, 46, 130-38

Algeria, 131 Biblia, 131 Bongo, 135 Boomerang—1, —2, 1 3 1 - 3 2

Canario Orange, 132 Capitan, 132 Chilcano, 132 Chino, 133 Cocktail, 135

Collins, 135 Daiquiri, 135 Don Alberto, 133 Eden, 133 El Capitan, 133 Lima Sour, 134 Linda Fiesta, 134 Martini, 136 Peru Libre, 134 Pini, 134 Punch, 368; Lucius Beebe, 368 Rocio, 136 Rock and Roll, 136 Sangre Azul, 137 Sangre Peruana, 137 Sour, 398-99 Tonic, 136 Valeccito, 137 Vidalita Challera, 137 Winchell Cocktail, 137

Pitcher Punch, 369 Plantation Cocktail, 169 Plantation Punch, 370-71 Planter's Cocktail—1, —2, 169 Planter's Punch:

Cuban, 370 Sloppy Joe's, 370 Trader Vic's, 369 Trinidad, 370

Platinum Blonde, 255 Plymouth Gin, 45 Pogo Stick, 101 Pompier Daisy, 224 Ponce, 327 Ponce de Leon, 127 Ponce Punch, 371 Ponche, 371 Pondo Punch, 371 Poop Deck Cocktail, 113 Port and Starboard, 255 Port Light, 240 Pot Stills, 37 Potted Parrot, 170 Pousse Cafe:

— 1 , —2, 255-56 American, 256 Paree, 256 Rainbow, 256 St. Moritz, 257

4 3 4 Index

Pousse l'Amour, 257 Prairie Oyster Cocktail, 327 Preakness Cocktail, 240 President Cocktail—1, —2, —3,

170 President Roosevelt Cocktail, 171 Prince Charlie, 113 Princess Pride Cocktail, 113 Prunelle, 52 Puerto Rico: rum, 41, 42, 43 Punch, 28, 331-34

a la Mamera, 372 a la Romaine, 372 Apple Cider, 334 Baccio, 336 Balaklava, 336-37 Bali, 337 Bamboo, 337 Barbados, 337 Barbancourt Cassis, 338 Barbancourt Rum Cup, 338 Beach Boy Grog, 338 Bengal Lancer's, 338-39 Best, 339 Bombay—1, —2, 340-41 Brandy—1, —a, 342 Brandy Champagne, 341-42 Brighton, 343 Buddha, 343 Burgundy Apple, 344 Camargo, 344 Cambridge, 34s Cardinal—1, —2, —3, —4, 345-

47 Caribbean, 347 Centennial, 348 Champagne—1, —2, —3, — 4 ,

348-50 Cider Cup, 350 Claret, 412-13 Coolers and Punch Bowls, 330-

85 Cooper's Ranch, 350 Cranberry Christmas, 351 Drunken Apricot, 352 Eastern Sour, 353 Eggnog, 272-73 Empire City, 353-54 Fish House:

— 1 , —2, —3, 354-55 individual, 355

Gin, 356 Golden Rum, 356 Gun Glut)—1, —2, 356-57 Hana, 357 Hawaiian, 358 Hot Rum, 305 Independence, 358 Jackalope, 359 John Merrill, 359 Kirschwasser, 360—61 Leamington Brandy, 361 Luau, 362 Mandarin, 325-26 Manila Rum, 362 Myrtle Bank, 363 Navy Grog, 363 Nourmahal, 364 Old Fashioned Rum, 364 Old Navy, 365 Orange, 365 Orange Cup, 365 Panorama, 365-66 Passion, 366 Passion Fruit, 366 Pata, 366 Philippine, 367 Picon, 367 Pineapple, 368 Pisco, 368 Pisco (Lucius Beebe), 368 Pitcher, 369 Plantation, 370—71 Planter's:

Cuba, 370 Sloppy Joe's, 370 Trader Vic's, 369 Trinidad, 370

Ponce, 371 Ponche, 371 Pondo, 371 Regent—1, —2, 373-74 Royal, 373 Ruby Rum, 374 Rum:

— 1 , —2, —3. 375-76 and Tea, 375 Eggnog, 278

Index 4 3 5

Fruit, 375 St. Cecelia's Society, 376-77 Sauterne, 377 Scarlett O'Hara, 377 Scorpion, 378 Swizzled, 403 Tahitian Rum—1, —2, 378

quantity, 379 Tea, 328 Temperance — 1 , —2, —3, 329 Thanksgiving, 379 Tiki, 380 Tonga, 380-81 Trader Vic, 381

Rum Cup, 282 Tutu Rum, 382 Whisky, — 1 , —2, 383-84 Yacht Club, 384 Zamboanga, 384 Zombies, 384-85 (see also Coolers, Milk Punch

and Punch Bowls) Punch Bowls:

Cranberry, 351 Kava, 360 Tiki, 379 Wassail, 383

Pussyfoot, 171

Quarter Deck Cocktail—l, —2, —3, 171-72

Queen Charlie, 328 Queen Charlotte Fruit Punch, 327 Queen's Park Swizzle, 406 Quetsche, 52 Quince Brandy, 52

Racquet Club Cocktail, 101 Racquet Club Fizz, 287 Raffles Bar Gin Sling, 101 Rainbow Grog, 172 Ramos Fizz, 287 Rangoon Ruby, 214 Raspberry Blush, 172 Regent Punch, 373-74 Rhine Wine Cup—1, —2, 414 Rhubarb Highball, 328 Rhum:

Alexander, 257 Cosmo, 172

Mocha, 309 Sarthe, 43

Rickeys, 386-89 Apple Brandy, 387 Gin—1, —2, —3, —4, 387-88 Rum, 388 Sloe Gin, 389

Robert Burns Cocktail, 240 Rob Roy, 240

Perfect, 239 Rocio, 136 Rock and Roll, 136 Rock and Rum, 173 Rock and Rye, 52 Rocky Mountain Cocktail, 113 Roman Candle, 173 Royal Bermuda Yacht Club Cock­

tail, 173 Royal Daiquiri (Don the Beach­

comber), 173 Royal Fizz, 287 Ruby Rum, 374 Rum, 37, 41-43, 140-89

Adios Amigos Cocktail, 141 Aku Aku, 141 and Maple, 174 and Tea Punch, 375 and Tonic, 174 Anejo Daiquiri, 142 Antilles, 142 Antoine's Lullaby, 142 Apricot Lady, 142 Arawak Cocktail, 143 Around the World, 143 Aunt Agatha, 143 Babalu, 144 Bacardi Cocktail, 144 Bahia, 144 Banana Daiquiri, 145 Banaquiri (see Banana Daiquiri) Barbados Cocktail, 145 Beachcomber, 145 Black Widow, 146 Blazer (see Blue Blazer) Boogie, 174 Caf6 San Juan (cold), 146 California Street Cocktail, 146 Caribe Cocktail, 146 Chinese Cocktail, 147

436 Index

Chinese Itch, 147 Collins, 174-75 Columbus Cocktail, 147 Coquetail au Vanilla, 147 Cow, 278 Cuba Libre:

— 1 , —2, 148 Cocktail, 148

Cuban, 42 Cocktail—1, —2, —3, 148-49 Presidente, 149

Daiquiri: Cocktail, 149 Collins, 150 Frozen—1, —2, 150 on the Rocks, 150

Daisy: — 1 , —2, 265-66 La Florida, 265

Del Monte Cocktail, 151 Demerara, 42

Dry Float, 151 Doctor Funk, 151 Doctor Funk's Son, 152 Drinker's Delight, 152 Eggnog, 278 Eggnog Punch, 278 El Presidente, 152 Far East Cocktail, 153 Fiesta Cocktail, 153 Float, 175 Floridita Daiquiri, 153 Fog Cutter, 153-54 Foul Weather, 154 Frappe, 257 Frozen Mint Daiquiri, 154 Frozen Peach Daiquiri, 154 Fruit Punch, 375 Gimlet, 175 Golden Gate, 155 Gum, and Lime, 175 Habanero, 43 Haitian, 43 Havana Beach Cocktail, 155 Havana Cocktail, 155 Havana Gold, 155 Hawaii, 176 Hawaiian Cocktail—1, —2, 156 Hibiscus, 156

Honeysuckle, 156 Honolulu, 156-57 Hot Buttered, 304

Batter, 304 Huapala Cocktail, 157 Indian Summer Drink, 157 Jamaica, 42

Cocktail, 158 Daiquiri, 157 Float, 158 Honey Bee, 158 Rumhattan, 158 Snifter, 158

Julep—1, —2, —3, 318-19 Keg, 176 Knickerbocker Special Cocktail,

159 Kona Gold, 159 La Florida Cocktail, 159 La Florida Daiquiri, 159-60 Leilani Grass Hut, 161 Leilani Volcano, 161 Lichee Nut Daiquiri, 161 Lisbon Antigua, 162 Mahukona, 162 Maitai, 162-64 Mambo, 164 Mango Daiquiri, 164 Martinique, 42-43 Mary Pickford Cocktail, 164 Menehune Juice, 165 Miami Mule, 165 Milk Punch, 279 Mist, 176 Mister Nephew's Daiquiri, 165 Molokai Mike, 166 Montego Bay Cocktail, 166 New England, 43 Northside Special, 166 Old Yellowstain, 167 Orange Daiquiri, 167 Outrigger Tiara, 167 Palmetto Cocktail, 168 PB2Y2, 168 Passion Daiquiri Cocktail, 168 Philippine Island, 43 Pina Colada, 168 Pino Frio, 169 Plantation Cocktail, 169

Index 4 3 7

Planter's Cocktail—l, —2, 169 Pot, 176 Potted Parrot, 170 President Cocktail—1, —2, —3,

170 President Roosevelt Cocktail, 171 Puerto Rican, 43 Punch—1, —2, —3, 375-76 Pussyfoot, 171 Quarter Deck Cocktail—1, —2,

3, 171-72 Rainbow Grog, 172 Ramsey, 177 Raspberry Blush, 172 Rlium Cosmo, 172 Rickey, 388 Rock and Rum, 173 Roman Candle, 173 Royal Bermuda Yacht Club

Cocktail, 173 Royal Daiquiri (Don the Beach­

comber), 173 Samoan Fog Cutter, 178 Samson's Dilly, 178 San Juan Sling, 179 Sazerac, 177 Scorpion, 179 Screwdriver, 177 Senor Bailey, 180 September Morn, 180 Shanghai Cocktail, 180 Shark's Tooth—1, —2, —3, 180-

81 Shingle Stain, 182 Siboney, 181 Sidecar, 177 Siegert's Bouquet Cocktail, 182 Silver Fizz, 287 Sir Walter Cocktail, 182 Sly Mongoose, 182 Sour, 399 Space Needle, 183 Suffering Bastard, 183 Sun and Shadow, 183 Surf Rider, 184 Swizzles, 406 Tabu, 184

Cocktail, 184 Tahitian Gold, 185

Tahitian Honey Bee, 185 Tahitian Pearl, 185 Test Pilot, 186 Tiara Tahiti, 186 Tiki Puka Puka, 186 Toddy: (cold), 178; (hot), 310 Torch, 187 Tortuga, 187 Trader Vic:

Cocktail, 187 Daiquiri, 188 Flip, 188 Rum Bloody Mary, 188

Venezuelan, 43 Virgin Islands, 43 Wahine, 188 Whaler's Toddy, 189 White Witch, 189 Zombie, 189

Rusty Nail, 258 Rye, 37. 38

Highball, 241 Whisky Cocktail, 241

Safari Tonic, 102 St. Cecelia's Society Punch, 376-77 St. Raphael, 65 Salty Dog, 215 Samoan Fog Cutter, 178 Samson's Dilly, 178 Sand Martin Cocktail, 127 San Francisco Cocktail, 192 Sangre Azul, 137 Sangre Peruana, 137 Sangria:

(for 4), 415 individual, 415

San Gris, 414-415 Sangrita, 204 San Juan Sling, 179 Sastiago Julep, 320 Saratoga Cooler, 377 Sauteme Cup, 415 Sauterne Punch, 377 Savoy Hotel Special Cocktail, 102 Sazerac, 241 Scandinavia: liqueurs, 49 Scarlett O'Hara, 196

Punch, 377

4 3 8 Index

Schnapps, 45. See Holland gin Scoop (bar measure), 27 Scorpion, 179

Punch, 378 Scotch, 37

and Soda, 26, 241 and Water, 242 Apéritif, 242 Collins, 242 Frappé, 242 Mist, 242 on the Rocks, 243 Sour, 399 Star, 243 Whisky, 39, 40

Scotland, 40 liqueurs, 50

Screwdriver, 47, 215 Rum, 177

Senor Bailey, 180 September Mom, 180 Shandy Gaff, 128 Shanghai Cocktail, 180 Shark's Tooth—1, —2, —3, 180-

81 Sherry:

Aperitif, 224 Eggnog, 279 Flip, 225 Milk Punch, 279

Shingle Stain, 182 Siboney, 181 Side Car, 67, 258 Siegert's Bouquet Cocktail, 182 Silver Fizz, 288 Singapore Sling, 288

— 1 , —2, 102-3 Sir Walter Cocktail, 182 Skip and Go Naked, 128 Skull and Bones, 310 Sloeberry Cocktail, 193 Sloe Driver, 193 Sloe Gin, 45, 52, 190-93

Blackthorn Cocktail—1, —2, 191 Cocktail, 193 Collin, 193 Exposition Cocktail, 191 Fizz, 288 Hobson Cocktail, 191 John Cocktail, 192

Jonnie Mack Cocktail, 192 Lemonade (modern), 192 Rickey, 389 San Francisco Cocktail, 192 Sloeberry Cocktail, 193 Sloe Driver, 193

Sloppy Joe's Cocktail—1, —2, Sly Mongoose, 182 Smash, Brandy—1, —2, 391 Sol y Sombra, 258 Sonora Daiquiri, 204 Sours, 394-400

Apple Brandy, 395 Boston, 395 Brandy—1, —2, 396 Calvados, 396 Eastern Whisky, 396 Fireman's, 397 Frisco, 397 Jamaica Rum, 397 London, 397-98 Pisco, 398-99 Rum, 399 Scotch, 399 Sundown, 400 Tequila, 400 Whisky, 400

South Africa: liqueur, 53 South America: liqueur, 51 Southern Comfort, 52-53, 194-

Bayou Cocktail, 195 Cuba Libre Supreme, 195 Double Rainbow, 195 Drunken Apricot, 196 Fizz, 288 Frozen, 196 Julep, 320 Scarlett O'Hara, 196 Sparkle, 196

Southern Cross Cocktail, 77 Space Needle, 183 Spain: Jerez, 45; liqueurs, 49 Spanish Brandy, 45 Spanish Ojen, 49 Spritzer (wine), 225 Standard Flip, 129 Starboard Light, 243 Star Daisy, 266 Stinger, 28, 258

Index 4 3 9

Mediterranean, 254 Royal Cocktail, 258

Stony Hill wines, 57, 58, 60 Strawberry Martini, 103 Strega, 51 Suffering Bastard, 183 Sugar-frosted glass, 31 Suissesse—1, —2, —3, 114 Summer Fizz, 289 Sun and Shadow, 183 Sundown Sour, 400 Surf Rider, 184 Swedish Punch, 53 Swizzles, 26, 402-6

Barbados Red Rum, 403 Bermuda, 404 Gin, 404 Kingston, 404 Kona, 405 Martinique, 405 Queen's Park, 406 Rum, 406

Switzerland: cherry brandy, 45 Syrup, 31

Tabu, 184 Cocktail, 184

Tahitian: Coffee, 310 Gold, 185 Honey Bee, 185 Pearl, 185 Rum Punch—1, —2, —3, 378

quantity, 379 Tea Punch, 328 Temperance Punch—1, —2, —3,

329 Tenampa Rum, 43 Tequila, 32, 46-47. 198-207

Acapulco Gold, 199 Azteca, 199 Bertha, 199 Bloody Bull—1, —2, 200 Brave Bull, 200 Changuirongo, 200 Cocktail, 204 Collins, 205 Daiquiri, 205 Daisy, 266

Durango, 201 El Diablo, 201 Fresa-Fresa, 201 Gimlet, 205 Grande, 201 Jayco, 202 Margarita, 202 Maria Theresa, 202 Matador, 205 Mexican el Diablo, 203 Mexico y Espana, 203 Nautilus, 203 Picador Cocktail, 203 Pinky Gonzales, 203 Sangrita, 204 Sonora Daiquiri, 204 Sour, 400 Straight, 206 Sunrise, 206 Tequini Cocktail, 206 TNT (Tequila and Tonic), 204 Vampiro, 207 Villa Fontana, 207

Tequini Cocktail, 206 Test Pilot, 186 Thanksgiving Punch, 379 Tiara Tahiti, 186 Tiki Bowl, 379 Tiki Puka Puka, 186 Tiki Punch, 380 TNT (Tequila and Tonic), 204 Tom and Jerry:

Quantity Batter, 311 Single Drink, 311 using prepared Batter, 311

Tomato juice: Bloody Mary, 47 Tom Collins, 103 Tonga Punch, 380-81 Tonic:

Pisco, 136 Rum and, 174 Tequila and (see TNT)

Torch, 187 Tortuga, 187 Trader Vic:

After Dinner, 258 Cocktail, 187 Daiquiri, 188 Flip, 188

440 Index

Grog, 381 Pau, 259 Punch, 381 Rum Bloody Mary, 188 Rum Cup, 382 Rum Fizz, 289 Sling, 103 Special Drinks, 27 Wine Cup, 416

Triple Sec, 53 Tropical Cocktail—1, —2, 129 Tutu Rum Punch, 382

United States: liqueurs, 51, 52

Valeccito, 137 Vampiro, 207 Van der Hum, 53 Velvet Hammer, 259 Venezuela: rum, 43 Vermouth:

Cassis, 225 Cocktail, 225 Vodka Martini, 47

Vidalita Challera, 137 Vieille Cure, 53 Villa Fontana, 207 Vin Chaud, 312 Vin ordinaire, 57 Virgin Islands: rum, 41, 43 Vodka, 47, 208-16

and Consomme, 215 Barbara Cocktail, 209 Black Cloud, 209 Black Russian, 209 Bloody Bullshot, 209 Bloody Mary—1, —2, —3, 210 Bullshot, 210-11 Cape Codder—1, —2, 211 Chee Chee—1, —2, 211-12 Clam and Tomato Cocktail—1,

—2, 212 Cloud Buster, 212 Collins, 215 Gibson, 215 Gimlet, 216 Haystack, 213 Hot Pants on the Rocks, 213 Kona Nightingale, 213

Martini, 47, 216 Moscow Mule, 213 Mule, 214 New Moon, 214 Ninitchka Cocktail, 214 Rangoon Ruby, 214 Salty Dog, 215 Screwdriver, 215

Voodoo Grog, 382-83

Wahine, 188 Waikiki, 243 Wassail Bowl, 383 Wente Bros, wines, 60 Western Electric (Grand Hotel Vi­

enna ) , 226 West Indies: liqueur, 50 Whaler's Toddy, 189 Whisky, 37-41, 228-44

Arrowhead Cocktail, 229 Barbary Coast Cocktail, 229 Black Hawk Cocktail, 229 Black Watch, 229 Bourbon:

and Soda, 230 and Water, 230 Highball, 230 Mist, 230 on the Rocks, 230

California Lemonade, 230-31 Canadian, 41 Captain Collins, 231 Cassis Cocktail, 231 Commodore Cocktail, 231 Cowboy Cocktail, 231 Daisy, — 1 , —2, 266-67 Flying Scotsman, 232 Frozen Scotch, 232 Hair of the Dog Cocktail, 232 Harry Lauder Cocktail, 232 Highland Cooler, 233 Honi Honi, 233 Irish, 40-41

Cheer, 233 Shillelagh, 233

John Collins, 234 Kentucky Colonel Cocktail, 234 King Cole Cocktail, 234 King George V, 234 Ladies' Cocktail, 235

Index 441

Los Angeles Cocktail, 235 Mamie Taylor, 235 Manhattan:

— 1 , — 2, —3, 235-36 Cocktail, French, 236 Dry, 236 on the Rocks (dry), 237 on the Rocks (sweet), 237 Perfect, 236

Maple Leaf Cocktail, 237 Milk Punch, 275 Mint Squash, 237 Old Fashioned—1, —2, —3. —4,

238-39 Orleanian, 239 Perfect Rob Roy, 239 Pinky Pincher, 239 Port Light, 240 Preakness Cocktail, 240 Punch, — 1 , —2, 383-84 Robert Burns Cocktail, 240 Rob Roy, 240 Rye Cocktail, 241 Rye Highball, 241 Sazerac, 241 Scotch, 39, 40

and Soda, 241 and Water, 242 Aperitif, 242 Collins, 242 Frappe, 242 Mist, 242 Old Fashioned, 242 on the Rocks, 243 Star, 243

Sour, 400 Starboard Light, 243 Toddy (cold), 244; (hot), 312 Waikiki, 243

White: Cloud, 259 Coral, 259 Lady, 259-60 Russian, 260 Witch, 189

Winchell Cocktail, 138 Wine, 55-63, 218-26

Adonis Cocktail, 219

Affinity Cocktail, 212 Amour Cocktail, 219 Aviation Cocktail, 219 Bamboo Cocktail, 220 Black and Tan Cocktail, 220 Broken Spur Cocktail—1, —2,

220 California, 55-60 Champagne:

Buck Cocktail, 221 Cocktail—1, —2, 221 Flip, 221

Champanita, 222 Cinzano Cocktail, 222 Coronation Cocktail—1, —2,

222 Cup, Mulled, 309 Diplomat Cocktail, 222 French 75—1, —2, 223 Kir, 223 Lemonade (claret), 223 London Special Cocktail, 224 Mary Garden Cocktail, 224 Pompier Daisy, 224 Sherry Aperitif, 224 Sherry Flip, 225 Spritzer, 225 Vermouth Cassis, 225 Vermouth Cocktail, 225 Western Electric (Grand Hotel

Vienna), 226 Wine Cups, 409-16

Champagne—1, —2, —3, —4, 409-11

Claret: — 1 , — 2 , — 3 , 4 1 1 - 1 2 Punch, 412-13

Copa De Vino, 413 Mulled, 309 Oh-So-Good Peachy, 413-14 Rhine—1, —2, 414 Sangria (for 4), 415

individual, 415 San Gris, 414-15 Sauterne, 415 Trader Vic's, 416

Xochimilco, 260

442 Index

Yacht Club Punch, 384 Zandam, 260 Zombie, 189, 384-85

Zamboanga Punch, 384

Trader V ic (Victor J . Bergeron) likes to call himself a "saloon-keeper," al­though it would be more accurate to call him one of the world's leading res­taurateurs. He owns and operates Polynesian restaurants in almost every major American city, and has recently opened "Trader Vic 's" in London and Munich as well. The creator of many of the drinks in this book, he also keeps a sharp eye on the kitchen and has shared his recipes in two other books: Trader Vic's Book of Food and Drink and Trader Vic's Pacific Island Cook­book. A book on Mexican cooking is now in the works, and he has recently pub l i shed a chi ldren 's book , The Menehunes, about the legendary little people of Hawaiian folk lore. In his spare time, he has become a painter and sculptor of some accomplishment, exhibiting his works widely in Cali­fornia. He lives in San Francisco.

(from left to right) Manhattan, Molokai Mike, Menehune Juice, Cucumber, Martini, Ja­maica Float, and Champerelle

JACKET TYPOGRAPHY BY CHERYL BROWN JACKET PHOTO BY WILL ROUSSEAU

isbn: 0-385-06805-0 Printed in the U.S.A.

PHOTO BY JON BRENNEIS

Trader Vic tells what's in this new edition of his popular Guide:

"The manner of making drinks remains pretty much static, and so do phonies and check-dodgers and that sort of bar pe­riphery. But where the changes have taken place are in the habits of the people, the recipes they like, the type of drinks they'll make and they'll drink and they won't make and won't drink. So I've modernized this book to give you new recipes and old-recipe changes to the best of my ability. . . .

"It's a collection of all the currently relevant recipes that I have been able to gather throughout the country and even throughout the world. They are all authentic. Read them over first, then pick out the ones you would like to make or you think you would enjoy drinking, and make those. I hope you will enjoy them."