1936 - The Artistry of Mixing Drinks by Frank MEIER 2

PUBLISHER'S NOTE The First Edition of this Book was published on October I s t , 1 9 3 6 and consisted of 26 COPIES A t o Z specially printed
for the Author together with THREE HUNDRED COPIES on hand-made paper, numbered from 1 t o 1 2 3 and CXXIV t o CCC, and SEVEN HUNDRED COPIES on Cream Vellum paper numbered from 301 t o 1000.
THE A T SR R1 T Y
MIXING DRINK\
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F R A N K MEIER
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All rights reserved Copyright by Fryam Press Printed in France
ODE T O THE RITZ BAR
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Good morning, Mister, Sir o r Count, " W h a t w i l l it be to-day ! And Frank awaits the deft reply : " The same as yesterday." The noise o f liquor, ice and shake; A kingly mixing knack; A sandwich, almond o r a chip, Then " bottoms-up " and " smack ! That's pretty good ! " says he t o Frank, I guess I'll shoot one more! " Right, Mister, Sir o r Count," says Frank, " The morning's rather r a w ! " A Rose ", Martini sec " o r " Bronx ", They're all the same t o Frank! A call for you er- Mr. Smith, You're wanted at the Bank." Er- thank you, Frank, have you seen Jones ? H e said he'd meet me here." H e just stepped o u t the Cambon side, He's had his morning beer." U n Porto flip pour vous, Vicomte ? Vite la, petit, du lait! " You're looking better, Mr. Brown, Is this your first today ? " And so it goes from m o r n till night And always you go back, For never is your name forgot By Frank the " Cracker Jack ".
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FOREWORD
Though Frank Meier's primary object is t o expound the a r t o f mixing drinks which he has studied and practised so long, I feel that some mention should be made in the book regarding the institution o f the American bar and the rare qualities which the man behind it should possess. W h a t Europeans call an American bar is in fact international in its t r u e sense. Visitors from all countries expect, and can have, their o w n special drinks and whilst cocktails are perhaps the main raison d'Etre " this institution has various other points. It is in a way a meeting-place where acquaintanceship and introductions are easy and where, in consequence, the barriers o f many inhibitions and shyness disappear without great formality. This definition is not intended t o accuse American bars o f democracy, o r t o deny the merits o f " pubs ", " bistros " o r weinstuben ". Many readers undoubtedly have their pet pub o r beer garden t o back against any bar. Few people realize that the mood o f the man when having his d r i n k is o f the greatest importance; i f the drink, the atmosphere o f the place, and the barman's smile and amiability are conducive t o putting its patron in the right frame o f mind, the success of such a place is certain. The successful barman must be a chemist, a physiologist and a psychologist o f the first order, in other words the t r u e mixologist is a man o f science. Furthermore, he requires an understanding o f humanity, and ability t o sympathize w i t h his patrons'
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real o r fancied troubles, and laugh when they repeat a story which he had t o l d them the day before. H e must be able and t o advise on almost any subject from the proper diet for pet dogs o r goldfish t o selection o f a restaurant o r theatre which would please their aunts o r their business associates. He must see that they are served promptly and w i t h good drinks, and remember their individual preferences. H e must develop some o f the qualities o f the chameleon, yet retain a personality o f his own. Tact is essential, as misunderstandings have a way o f arising after the ...n t h drink. A good barman really requires everything a diplomat should have and something more, genuine knowledge o f food and drink. Frank Meier's book enables one t o enjoy at home o r elsewhere the various drinks which he has made and served t o a world-wide clientele. His many friends and admirers w i l l welcome his work, which gives the secret formulas. Once more, even though absent, they w i l l have those delicious drinks which Frank alone can serve. One element however w i l l be lacking : the personality o f the author and his proficiency.
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INTRODUCTION
Many w i l l ask what is the origin o f Cocktails. In compiling this book on the art o f mixing drinks I have recently had t h e occasion t o investigate the origin o f the name I 6 Cocktails ". The inventor o f this boon t o mankind w i l l perhaps always remain unknown. But, in going through some old documents, I find the following story, which, authentic o r not, may please many : In 1779, Betsy Flanagan set up a "Tavern" near Yorktown where the American and French officers o f the Revolutionary A r m y met and enjoyed a new sort of drink compounded by Betsy which became very popular and was called a " Bracer ". In the neighbourhood an Englishman kept splendid poultry imported from his mother-country. Betsy Flanagan was fiercely hostile t o this gentleman and was always promising t o feed the American and French officers w i t h a fine fowl that was in the loyalist's grounds. From time t o time they would tease her about the delay in carrying her promises into effect. One night, when there was an unusual attendance of these officers at the tavern, she invited them i n t o her dining room where was spread a bountiful feast o f chicken. T h e Englishman's chicken coop had been raided. W h e n the chicken banquet was over, Betsy invited the guests i n t o the bar, and w i t h great pride pointed t o the chicken tails
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spread gracefully around bottles o f Bracers ". The surprise was complete and the event recognized by three hearty cheers for Betsy Flanagan, the cause o f the Colonists and confusion t o the English. The " Bracers " came off those shelves in a great h u r r y and the remainder o f the night was passed in the bar-room amidst the " Cocks' Tails " and the inspiring " Bracers ". l 6 Give us some more o f those Cocktails '," was the frequent order; Vive la Cocktail," shouted a French officer. This was the keynote t o the now celebrated name. It stuck ". The above narration may be t r u t h o r fiction; what still remains a fact that has been known for over three generations throughout the civilized w o r l d is that, by using the finest ingredients, and mixed w i t h care and precision, the Cocktail w i l l always be the d r i n k o f good-fellowship. More and more they are becoming popular, thousands of people on every part o f the globe d r i n k them, but few have acquired the a r t o f mixing a perfect drink. The Cocktail should always be perfect: there is no reason ever t o d r i n k a bad one. Almost any o f the ingredients o f which Cocktails are composed might better be consumed " straight " rather than just carelessly poured together.
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Indications of Measures for Cocktails

2 1 4 3 2 1 1
fluid ounces 2 drams = 6 centilitres ; fluid ounce 1 dram = 3 centilitres ; drams 112 = 1 centilitre 112 ; drams = 1 centilitre ; drams 114 = 75 millilitres or 1 teaspoon ; teaspoon = 6 dashes ; dash = about 12 drops.
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N o standard size of glass has so far been adopted. The measures given o f the amount o f liquid used t o make a normal
sized Cocktail are o f six centilitres, o r o f t w o fluid ounces t w o drams; divided into halves. fourths, eighths. etc ... O n e eighth equals one teaspoon o r six dashes, o r about seventy drops. The Gigger " i n use i n America is a very practical double measure : the bigger size holds one ounce t w o and a half drams, o r three and a half centilitres; the small size about half o f the above-mentioned amount. The G i l l ", an English measure, holds five fluid ounces and
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can be divided, when mixing Cocktails, in halves, thirds, fourths. fifths, sixths, eighths, etc... Great care should always be taken when mixing drinks: a l i t t l e t o o much o r n o t quite enough o f the proportions indicated often changes the entire taste, thereby spoiling the result expected. T o have a perfect blend and smoothness use only the finest ingredients in making your drinks. A Cocktail is one o f the a t words in the artistry of mixing ". Follow closely the formulas given herein and always refer t o the pages o f advertisements when replenishing your supplies. Aged whiskeys i n Manhattans, " t h a t supreme Gin", which is " The Heart o f a good Cocktail ", in Martinis and Bronx, and specially selected Vermouths in both. M i x w i t h infinite care and the result w i l l be the Miracle-Cocktail which has made the Ritz Bar famous. My book would not be complete w i t h o u t a w o r d t o the younger generation. Now, as in the past, the a r t o f rational drinking is an accomplishment as indispensable as dancing o r bridge, and a fair knowledge o f wines and liqueurs, t h e i r provenance, characteristics, best years, etc., etc., forms part o f a gentleman's culture. The passing generation o f Englishmen knew wines, and it is m y sincere hope that this knowledge be increased, throughout the world.
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Any young man who can convince me that his lips w i l l never touch alcohol need not follow my required course in drinks and drinking. T o know how t o d r i n k i s as essential as t o know how t o swim, and one should be at home in both these closely related elements. Each man reacts differently t o alcohol; he should k n o w before the time when. according t o custom, he indulges in his first collegiate binge", whether liquor affects his head, his legs o r his morals; whether he sings, fights, weeps, climbs lamp-posts o r behaves w i t h excessive affection toward the opposite sex; whether. in short, it makes him a jovial companion o r a social pest. A knowledge o f these weaknesses w i l l help t o overcome them. " K n o w your capacity and stay within limits." One can drink sensibly, i f one knows what a chaos a mixture o f liquors can produce. In vino veritas", so often quoted, does not mean that a man w i l l tell the t r u t h when in drink, but w i l l reveal the hidden side of his character.
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H O W T O ENJOY COCKTAILS AT
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ABOUT 300 DIFFERENT COCKTAILS A N D MIXED DRINKS
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Anis Pernod fils, Bacardi Rum, Brandy, Champagne,White Curacao, Gordon's Gin, Noilly Prat and Martini-Rossi Vermouths, Port Wine, Rye o r Bourbon Whiskey, Scotch Whisky, Sherry and the following household supplies :
FRUITS : Grape Fruit, Lemons o r Limes, Oranges, Pineapples, Fruit of season. GROCERIES : Allspice, Eggs, Honey, Maraschino Cherries, Milk, Nutmeg, Rock Candy, Salt, Pepper, Celery Salt. Sugar. Tomatoes, Vinegar. MISCELLANEOUS : Angostura Bitters, Clam Juice, Fresh Mint. Ginger Ale. Indian Tonic Water. Schweppes Soda. SAUCES : Tabasco, Tomato Ketchup, Worcestershire. SEA FOOD : Crab Meat, Lobster, Oysters, Shrimps
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SYRUPS : Grenadine, Lemon, Pineapple, Raspberry, Strawberry.
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9 0 COCKTAILS
Absinthe (French). Affinity. Bacardi. Bee's Kiss. Bees' Knees. Between t h e Sheets. Blood hound Brain Duster. Brandy. Bronx. Buby. Bunny Hug. Canadian. Champagne. Chatterley. Clam Juice. Clover Club. Clover Leaf. Coffee. Crocker. Daiquiri. East India. Edward VIII. Elk's Own. Fancy W h i t e Curacao. Fascinator. Favorite. Florida Yacht Club. Fourth Degree. Gin. Gin & It. Gin & Sin. Gloom Chaser. Guards. H. P. w. Happy Honey Annie. Harvard. Hawaiian. Homestead. Ingram. Italian Vermouth. Last Round. Leviathan. Maiden's Blush. Majestic. Manhattan. Martini (Dry). Martini (Medium). Martini (Sweet). Mary Pickford. Millionaire. Monkey Gland. O l d Fashion (5). Olympic. Opal. Orange Blossom. Oyster (Crab Meat, Lobster, Shrimp). Perfect. Pink Gin. Pink Lady. Polly's Special. Port Wine. Prairie Oyster. Quaker. Ray Long. Rob Roy. Rosslyn. Side Car. Soda. S.S. Washington. Suissesse. T. N. T. Temptation. Tomato. Trinity. W a r d Eight. Whiskey. . W h i t e Lady. W h i t e Rose. W h i t e Shadow Whiz-Bang. W i n t e r Sport. Yashmak.
206 MIXED DRINKS

B L A Z E R S (3) Blue, Brandy, Whiskey. COBBLERS (5) Brandy, Champagne, Port Wine, Sherry, Whiskey. C O L L I N S (5) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. C O O L E R S (6) Bacardi, Brandy, Hawaiian, Saratoga, Scotch Whisky, Zenith. C U P S (2) Grape Fruit, Grape Juice. D A I S I E S (4) Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. E G G N O G S (5 H o t & 5 Cold) Brandy, Gin, Sherry, Rye o r Bourbon Whiskey, Scotch Whisky. F I X E S (5) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. F I Z Z E S (24) American, Bacardi, Brandy, Bucks, Diamond, Frank's Special, Gin, Golden, Grenadine, Hoffman House, Imperial, Jubilee, Morning Glory, Nicky's, Orange, Pineapple, Royal, Seapea, Scotch Whisky, Silver, Southside, Strawberry,Texas, Violet. L E M O N A D E S (1 0) Angostura, Brandy, Egg, Fruit, Orangeade, Plain Lemonade, Raspberry, Strawberry, Rye o r Bourbon Whiskey, Scotch Whisky. M I S C E L L A N E O U S (33) American Rose, Angostura & Ginger Ale, Angostura & Soda, Barman's Delight, Brandy & Honey, Brandy (Hot), Corpse Reviver, Frank's Refresher, Gin Buck, Gin & Honey, Gin (Hot), Gin Spider, Horse's Neck, King's & Queen's Peg, Magnolia, Mamy Taylor, Milk & Schweppes, Mimosa, Morning Bracer. Morning Smile, Parisette, PickMe-Up No. 1 & 2, Rock & Rye, Rye o r Bourbon Whiskey & Honey, Sherry & Egg, Stone Wall, Rye o r Bourbon Whiskey (Hot). Scotch Whisky & Honey, Summer Delight, Tomate, W h i t e Plush. M O R N I N G G L O R Y D A I S I E S (5) .. Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. JULEPS (6) Brandy, Champagne, Gin, Pineapple, Scotch Whisky. Mint, H I G H B A L L S (5) Bacardi, Brandy. Gin, Rye o r Bourbon Whiskey, Scotch Whisky. Rye o r Bourbon FLIPS (7) Brandy, Gin, Lemon, Porto, Sherry, Rye o r Bourbon Whiskey, Scotch Whisky.
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N E G U S ( H o t ) (2) Port Wine, Sherry. PUFFS (5) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. P U N C H E S (7 C o l d & 1 H o t ) Brandy, Champagne, Christmas (Hot), Curacao, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. RICKIES (5) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. S A N G A R E E S ( 6 H o t & 6 Cold) Brandy, Gin, Port Wine, Sherry, Rye o r Bourbon Whiskey, Scotch Whisky. S K I N S ( 4 H o t & 4 Cold) Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky.
S L I N G S (5 H o t & 5 Cold) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. S M A S H E S (4) Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. S O U R S (5) Bacardi, Brandy. Gin, Rye o r Bourbon Whiskey, Scotch Whisky. SQUASHES (2) Lemon, Rosey. T O D D I E S (5 H o t & 5 Cold) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky. Z O O M S (5) Bacardi, Brandy, Gin, Rye o r Bourbon Whiskey, Scotch Whisky.
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VARIOUS SPECIALITIES A N D THEIR ORIGIN AGUARDIENTE is a strong Liquor distilled from Grapes, very
popular in Spain and Mexico.
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AKVAVIT i s a strong white Liqueur made in Scandinavia. ARACK, GUARUZO & KAMTCHATKA WATKY are
distilled from Rice.
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ARAKI & LAGBI are Liquors made from the juice o f Dates. BARACK-PALINKA is distilled from Apricots, in Hungary. CACHIRI & PRAYA are beverages made from sweet Potatoes. CALISAY is an excellent Magen b i t t e r made in Freiburg.
CANA, CAXACA, GUARAPO, PARATY & TEQUILA are
distilled from Sugar cane.
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CHA & SINDAY are beverages made i n China and India from
the sap o f the Palm tree.
CHICHA is distilled f r o m Grapes, i n Bolivia. DANTZIGER WASSER is a delicious white Liqueur containing l i t t l e gold flakes.
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DOUZICO is Absinthe made in Turkey. ELIXIR DE SPA is considered the best cure for indigestion. FINKEL is inferior Gin made in Norway. FUNDADOR is the name o f a Spanish Brandy. IVA LIQUEUR is a green Liqueur obtained from herbs g r o w n
on the highest Alps in Switzerland.
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IZARRA is one o f the many French Liqueurs (like Chartreuse, Benedictine, Florestine des Alpes, Vieille Cure, etc ...).
K A W A is made from certain roots in Hawaii. KIRSCHWASSER is distilled from Cherries. KVAS is a national beverage in Russia, made from Bread. MARASCHINO is distilled from the Mahaleb Cherry. MASTIC is a Liqueur made in Greece. MAZATO is a Peruvian beverage made from C o r n (Maize). MESCAL is a Mexican Liquor made from Maquey Aloe. M O N T W I J N - O l d Dutch w o r d for Whiskey. NALIVKA is a Liqueur very popular in Russia. OAKULIHOU is a popular beverage in the Hawaii Islands. PIMENTO DRAM is a sort o f Rum made in Jamaica. PINCHE S O T 0 is a Liqueur made in Spain. POLYNNAIA is a sort o f Whiskey made in Russia. POTHEEN, name given t o w h i s k e y distilled privately in Ireland. QUETSCH or SLIVOVITZ is distilled from Prunes (very
popular in Central Europe and the Balkans).
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RATAFIA is a Liqueur made from different fruits o r plants

macerated in Alcohol.
SAKE, made from rice, is the national d r i n k in Japan. SBITEN is a h o t d r i n k popular i n N. Russia made w i t h Honey,
Pepper and boiling water.
SCHNAPPS is Holland Gin, originally made in "Schiedam;

the w o r d Schnapps is commonly used in Europe t o designate potent spirits o f all sorts.
SPUMANTE, Italian t e r m for Sparkling Wines.
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TAFIA i s an inferior type o f Rum made from Molasses. T U I C A is a Prune Liquor made in Rumania. U C H I is an African beverage made from fermented Coconuts, wild Dates and other similar fruits.
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ULPO i s a popular Chilean beverage made from roasted Wheat. URUK i s distilled from wild Apricot and Cherry in Siberia. USQUEBAUGH (Irish) UISGEBEATHA (Celtic), words
first used t o describe Whiskey.
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USUPH is the name o f a W i n e made in Morocco. V A N DER H U M i s an Elixir made in South Africa. VODKA is very popular in Russia and is distilled from Grain. WACHHOLDER is distilled from Juniper. Y A W A is a Palm W i n e very popluar in W e s t Africa. Y W E R A is a sort o f Whiskey made in the Sandwich Islands. Z Y T H U S is a Syrian beverage made from fermented Flour.
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Recipes marked @ were originated by the Author.
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THIRSTY EARTH DRINKS UP THE RAIN, TREES FROM EARTH DRINK THAT AGAIN; OCEAN DRINKS THE AIR; THE SUN DRINKS THE SEA. AND HIM THE MOON. ANY REASON, CANST THOU THINK, I SHOULD THIRST WHILE ALL THESE DRINK?
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WHAT WOULD A DINNER BE WITHOUT A COCKTAIL?
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COCKTAILS
I N MIXING COCKTAILS OR ANY OTHER DRINKS, I N SHAKER OR MIXING-GLASS, ICE ALWAYS PRECEDES OTHER CONTENTS.
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THE TERM "GLASS," USED THROUGHOUT THESE RECIPES, MEANS A 2-OUNCE, 2-DRAM OR 6-CENTILITRE GLASS. THE DESIGNATIONS " ONE-FIFTH," " ONE-SIXTH," ETC., NOT FOLLOWED BY THE WORD "GLASS." INDICATE FRACTIONAL PARTS OF THE LIQUOR OR INGREDIENT USED.
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ABSINTHE N o 1 In shaker: a dash of Anisette, one glass of Absinthe; shake well and serve very cold.
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A B S I N T H E (French style) In tumbler: a large piece of Ice. one glass of Absinthe; place a lump of sugar on Absinthe-spoon or ordinary fork, pour upon. it water t o suit taste and serve. ADONIS In mixing-glass: a dash of Ora g e Bitters, half dry Sherry, slightly and serve.
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In shaker: a dash of Orange Bitters, one-third Gin, twothirds Absinthe; shake well and serve very cold.
Add Sugar or Syrup if Absinthe is not sweetened.
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AFFINITY
In mixing-glass: a dash ofAngostura Bitters, one-fourth each of French and Italian Vermouth, half Scotch Whisky; s t i r well and serve.
ALMAZA
In mixing-glass: a teaspoon o f Aperitif Rossi, two-thirds Gin ; one-third Martini Vermouth, stir well and serve.
ANGEL'S KISS ALASKA

In shaker : one-third yellow Chartreuse, two-thirds Gin; shake well and serve. Pour slowly and carefully into liqueur glass one-third each of Creme de Cacao, Brandy and fresh Cream. Ingredients should not mix.
ALEXANDRA
In shaker:one-fourth each fresh Cream and Creme de Cacao, half Gin; shake well and serve.
APPETISER
In mixing-glass: a teaspoon o f Maraschino, adash ofAngostura Bitters,oneglassof Brandy; stir well and serve.
ALEXANDRA (Special)
In shaker: one-fourth each fresh Cream and Anisette, half Brandy; shake well and serve.
APPLE JACK
In shaker: a dash of Orange Bitters, a teaspoon of Curasao, one glass of Apple Jacko r Calvados ; shake well and serve.
ALFONSO XIII
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In mixing-glass: half Dubonnet, half dry Sherry ; stir slightly and serve.
AUTOMOBILE
In mixing-glass: a dash of O r ange Bitters, one-third each of Italian Vermouth, Gin & Scotch Whisky; stir well and serve.
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BACARDI
I n shaker: t h e juice o f onequarter Lemon, a teaspoon of French Vermouth, o n e - half teaspoon o f Grenadine, onehalf glass Bacardi Rum ; shake well and serve.
BIJOU
I n mixing-glass: a dash o f Orange Bitters, one-third each o f French Vermouth, Curacao and G i n ; s t i r w e l l and serve w i t h Maraschino Cherry.
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In mixing-glass: one-third Bacardi Rum, V e r m o u t h (French) D u bonnet ; s t i r w e l l and serve.
I n mixing-glass: a dash each o f Angostura Bitters and Anis " Pernod fils ", half French Vermouth, half Irish W h i s k e y ; s t i r w e l l and serve.
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BEE'S KISS
In shaker: a teaspoon each of Fresh Cream and Honey, onehalf glass o f Bacardi ; shake w e l l and serve.
BLOODHOUND
In shaker: crush t h r e e Strawberries ; a teaspoon of French and Italian mouth, one-half glass o f shake w e l l and serve. ripe each VerGin;
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I n shaker: t h e juice o f onequarter Lemon, a teaspoon of Honey, one-half glass of G i n ; shake w e l l and serve.
BLUE BIRD
Special for Sir Malcolm Campbell
BENTLEY
I n mixing-glass: half Dubonnet, half Apple Jack o r Calvados; s t i r w e l l and serve.
In shaker: a teaspoon each o f Lemon juice and Curacao, onehalf glass o f Gin, t h r e e drops o f T i n c t u r e o f (Vegetable) Blue; shake well and serve.
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B E T W E E N T H E SHEETS
I n shaker: a teaspoon o f Lemon juice, one-third each o f Brandy, Curacao and Bacardi; shake w e l l and serve.
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BOBBYBURNS
In mixing-glass: a dash o f Benedictine, one-fourth each o f Italian and French Vermouth, half Scotch W h i s k y ; stir well and serve.
BRONX
In shaker: squeeze a slice o r one-eighth o f an Orange, onefourth each o f French and Italian Vermouth, half G i n ; shake well and serve.
BOOMERANG
In shaker: a dash o f Angostura Bitters, one-third each French Vermouth, Scotch Whisky and Swedish Punch; shake well and serve.
BROOKLYN
In mixing-glass: adash o f Maraschino, half French Vermouth, half Rye Whiskey; stir well and serve.
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Special for Mr. F. Worthfngton Hine. It is less " w o r t h y " than Hine.
In shaker: the juice o f one-half Lemon, one glass o f sweetened Anis " Pernod fils", t w o teaspoons o f d r y Sherry, shake well,strain into double cocktail glass and serve.
In shaker: a teaspoon o f Grenadine, half Lemon juice, half G i n ; shake well and serve.
BUNNY H U G
In shaker: one-third each o f Gin, Scotch Whisky and sweetened Anis " Pernod fils"; shake well and serve.
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BRANDY
In mixing-glass: a dash o f Angostura Bitters, t w o dashes o f Italian Vermouth, one glass of Brandy; stir well and serve.
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BURR
Special for Mr. H. Courtney Burr.
B R O K E N SPUR
In shaker: the yolk of an Egg, a dash o f Anisette, one-half glass each o f Gin and white Port; shake well, strain i n t o double cocktail glass, serve w i t h grated Nutmeg.
In shaker: one-fifth Martini Vermouth,four-fifths Plymouth Gin ; shake well and serve.
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In mixing-glass: one-sixth Kirsch, two-sixths Brandy, half B y r r h : shake well and serve.
CHAMPAGNE PICK-ME-UP
In shaker: a dash of Grenadine. the juice o f one-half Orange, one-half glass o f Brandy ; shake well, strain into fizz glass, fill w i t h Champagne and serve.
C A F ~ PARIS DE
In shaker: half white o f Egg, a dash o f Anisette, a teaspoon o f fresh Cream, one-half glass o f G i n ; shake well, strain into double cocktail glass and serve.
CHATTERLEY
In shaker: a teaspoon each o f Orange juice and Curacao, one-fourth French Vermouth, halfGin; shake well and serve.
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CANADIAN
In mixing-glass: a dash o f Angostura Bitters, two-thirds Canadian Whiskey, o n e - t h i r d Italian Vermouth ; stir well and serve.
CHINESE
In shaker: a dash each o f Angostura Bitters and Maraschino, a teaspoon o f Grenadine, onehalf glass of Rum; shake well and serve.
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CARUSO
In mixing-glass: one-third each French Vermouth, St. Raphael and G i n ; stir well and serve.
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CIDER
In large wineglass: a dash o f Angostura Bitters, a slice of Lemon peel. a piece o f Ice; fill w i t h sweet Cider,stir slightl y and serve.
CHAMPAGNE
In large wineglass: a dash o f A n gostura Bitters o n small lump o f Sugar, a slice o f Lemon peel, a piece o f Ice; fill w i t h Champagne, stir and serve.
CINZANO In mixing-glass: a dash each of Angostura and Orange Bitters,

oneglassofCinzanoVermouth ; stir and serve w i t h Orange o r Lemon peel.
COFFEE In shaker: one fresh Egg, onehalf teaspoon of Sugar, onehalf glass each of Brandy and P o r t ; shake well, strain into double cocktail glass and serve w i t h grated Nutmeg i f desired.
N o t e : T h e name of this d r i n k is derived f r o m its colour, n o Coffee is used t o make it.
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-
CLAM JUICE In shaker: a teaspoon of Tomato Ketchup, a small pinch of Celery salt, t w o o r three drops of Tabasco sauce, onehalf glass of Clam juice ; shake slightly and serve. CLOVER CLUB In shaker: half white of Egg, the juice of one-half Lemon, a teaspoon of Grenadine, one glass of Gin; shake well, strain into small wineglass and serve. CLOVER LEAF The same as Clover Club; add a few sprigs of fresh Mint.
CORA $ In mixing-glass: a dash of Orange Bitters, half Brandy, half Cora Vermouth ; stir well and serve. CORONATION In mixing-glass: a dash o f Maraschino, a dash of Orange Bitters, half French Vermouth, half dry Sherry; stir slightly and serve. CORPSE REVIVER No 1 In shaker: one-third each of Italian Vermouth, Apple Jack o r Calvados and Brandy; shake See page 72. well and serve. CROCKER
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Special f o r Plr. W. W. Crocker.
In shaker: a dash o f French Vermouthpadash of Italian Vermouth, four-fifths G i n ; shake well and serve very cold.
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DAIQUIRI
In shaker: t h e juice of onehalf Lime o r quarter Lemon, one-half teaspoon o f Sugar, one-half glass o f Bacardi ; shake well and serve.
D. 0. M.
In shaker: a teaspoon each o f Orange juice and Benedictine, three-fourths G i n ; shake well and serve.
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DOUGLAS
In mixing-glass: o n e - t h i r d French Vermouth, two-thirds O l d Tom G i n ; stir well and serve w i t h Orange peel.
DEAUVILLE
In large wineglass: a dash of Angostura Bitters on small lump o f Sugar, a dash o f Anis "Pernod fils", a piece o f Ice; fill w i t h Champagne, a dash of Apple Jack o r Calvados o n top, and serve.
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DUBONNET
In mixing-glass: a dash o f Angostura Bitters, one glass of Dubonnet ; stir slightly and serve w i t h Lemon peel.
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DERBY
In shaker: a dash o f Peach Bitters, a sprig o f fresh Mint, one glass of G i n ; shake well and serve.
DUNLAP
In mixing-glass: a dash o f Angostura Bitters, half sweet Sherry, half Rum; stir well and serve.
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EAST INDIA
In shaker: a dash o f Angost u r a Bitters, a teaspoon o f Pineapple Syrup, one glass o f Brandy; shake well and serve w i t h a piece of Pineapple.
DIKI-DIKI
In shaker: one-sixth unsweetened Grape Fruit juice, onesixth Swedish Punch, t w o thirds Apple Jack o r Calvados; shake well and serve.
DOCTOR
In shaker: a teaspoon each of Lemon and Orange juice, half Swedish Punch, half Bacardi ; shake well and serve.
EDWARD VIII ; , In small tumbler: one glass o f Seagram's Rye Whiskey, a dash of Anis Pernod fils", t w o teaspoons each o f Italian Vermouth and plain water, a piece o f Ice in long Orange peel, stir well and serve.
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ELEGANT
y) FANCY LIQUEURS '

See page 47.
In mixing-glass: a dash o f Grand Marnier, half Frenchvermouth, half G i n ; stir w e l l and serve.
FASCINATOR
In shaker: a dash o f Anis "Pernod fils:' half French Vermouth, half Gin, a sprig o f M i n t ; shake well and serve.
ELK'S O W N
In shaker: half white o f Egg, a teaspoon of Lemon juice, onehalf teaspoon of Sugar, halfglass each of Port W i n e and Canadian Whiskey; shake well, strain int o small wineglass and serve.
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FAVORITE
In mixing-glass: one-third each o f French Vermouth, A p r i c o t Brandy and Gin, a dash o f Lime o r Lemon juice, stir well and serve.
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EMERALD
I n shaker: half Prunellia, half G i n ; shake w e l l and serve.
An After-Dinner Drink.
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ENCORE
In pousse-cafe glass: p o u r slowly on t o p o f one another onet h i r d each Curacao, Maraschino and Brandy; set aflame, allow t o burn for one minute, let glass cool and serve.
EVANS
Special for Mr. Montgomery Evans, the travelling Author.
In mixing-glass: a dash each of A p r i c o t Brandy and Curacao, one glass o f Rye W h i s k e y ; stir well and serve.
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FERNET M I N T
In cocktail glass: half Fernet Branca, half green Creme de Menthe; stir slightly and serve.
May be iced if desired.
FRENCH V E R M O U T H
In mixing-glass: a dash each of Orange Bitters and Curacao, one glass of French Vermouth ; stir slightly and serve.
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FERNET V E R M O U T H
In cocktail glass: half Fernet Branca, half Italian Vermouth; stir slightly and serve.
May be iced if desired.
FUTURITY
In mixing-glass:adashofAngost u r a Bitters, one-third French Vermouth,two-thirdsSloeGin ; stir well and serve.
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F. Y. C. S.
Florida Yacht C l u b Special.
GENEVER
In mixing-glass: a dash ofAngost u r a Bitters, one glass o f Holland Gin; stir well and serve.
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e a teaspoon each of French and Italian Vermouth, t w o teaspoons o f unsweetened Grape Fruit juice, one-half glass of Bacardi ; shake well. strain i n t o small wineglass containing a piece of Ice and serve.
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GIBSON
In mixing-glass: one-fourth ItalianVermouth, three-fourths Gin; stir well and serve w i t h small white Onion.
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F O U R T H DEGREE
In mixing-glass: t w o dashes of Anis " Pernod fils", one-fourth French Vermouth, one-fourth Italian Vermouth, half G i n ; stir well and serve.
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In cocktailglass:one-third Lime Juice Cordial, two-thirds Gin ; stir and serve. D o n o t ice.
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In mixing-glass: a dash o f Peach Brandy, half French Vermouth, half Gordon's Gin; stir well and serve.
GIN
I n mixing-glass: a dash o f Angostura Bitters, a dash o f Italian Vermouth, one glass of Gin; s t i r well and serve.
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G I N & IT
Gin and Italian.
GRAVES
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In cocktail glass: half Gin, half Italian Vermouth.

Should not be iced.
In mixing-glass: one-sixth each o f French and Martini Vermouth, two-thirdsYellow Gin ; stir well and serve.
G I N & SIN
In shaker: a dash o f Grenadine, a teaspoon each o f Orange and Lemon juice,three-fourthsGin ; shake well and serve.
GREENBRIAR
In shaker: a dash o f Peach Bitters, half French Vermouth, half sweet Sherry, a sprig o f fresh M i n t ; shake slightly and serve.
G L O O M CHASER
In shaker: a teaspoon o f Curasao, the juice o f one-quarter Lemon, one-half glass o f Bacardi ; shake well and serve.
GUARDS
In mixing-glass: a dash o f Curasao, one-third Italian Vermouth, two-thirds Gin; shake well and serve.
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HAPPY H O N E Y A N N I E
Special for Mr. P. A. Chavane.
In shaker, one-fourth each o f Orange juice, Peach Brandy, Bacardi and G i n ; shake well and serve.
G O L D E N SLIPPER
In cocktail glass: one-third Benedictine, the yolk o f an Egg, one-third Dantziger Wasser.
Ingredients should not mix.
I n shaker: one-half teaspoon o f Honey, one-third unsweetened Grape Fruit juice, twothirds Brandy; shake well and serve.
H. P.
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In mixing-glass : half Italian Vermouth, half Gin; stir well and serve w i t h Orange peel.
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HARVARD
In mixing-glass: a dash of Angostura Bitters, half Italian Vermouth, half Brandy; s t i r well and serve.
INGRAM
In shaker: a dash of Grenadine, half Orange juice, half Lemon juice; shake slightly and serve.
E l HAWAIIAN El In shaker: a dash of Curasao, the juice of one-quarter O r El ange,one-ha1fglassofGin;shakewell and serve.
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IRISH WHISKEY
In mixing-glass: a dash each of Angostura Bitters, Curasao, Maraschino and Anis Pernod fils", three-fourths Irish Whiskey; s t i r well and serve.
HIGHBINDER
In cocktail glass: half Brandy, half Blackberry Brandy; stir and serve.
ITALIAN VERMOUTH
In mixing-glass: a dash of Angostura Bitters, a glass of Martini-Rossi Vermouth ; stir well and serve.
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HOFFMAN HOUSE
In mixing-glass: a dash of Orange Bitters, one-third of French Vermouth, two-thirds Old Tom Gin; stir well and serve with Orange peel.
JACK ROSE
In shaker: the juice of onequarter Lemon, one-half teaspoon of Grenadine, one-half glass of Apple Jack o r Calvados; shake well and serve.
HOMESTEAD
In shaker: a slice of Orange, one-third Italian Vermouth, two-thirds Gin; shake well and serve.
KNICKERBOCKER
In shaker: crush a small slice of ripe Pineapple, a teaspoon each of Raspberry syrup, Lemon and Orange juice, one glass o f Rum; shake well. strain into small wineglass and serve.
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H.R.W.
In shaker: crush three o r four very ripe Cherries, one-third French Vermouth, two-thirds Gin ; shake well and serve.
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LAST ROUND
In mixing-glass: t w o dashes o f Anis " Pernod f i l s ", t w o dashes of Brandy, half French Vermouth, half Gin; stir well and serve.
MAIDEN'S BLUSH
In shaker: one-half teaspoon o f Grenadine, one-third Anis " Pernod fils", two-thirds Gin ; shake well and serve.
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In shaker: a teaspoon o f Lemon juice, a dash of Maraschino, one-fourth each of Apricot Brandy and French Vermouth, half G i n ; shake well and serve.
MAJESTIC (OTTO'S SPECIAL)

In shaker: the juice of onehalf Lemon, a teaspoon each of French and Italian Vermouth, one glass o f white Rum ;shake well, strain into double cocktail glass and serve.
LEVIATHAN
In shaker: one-fourth Orange juice, one-fourth Italian Vermouth, half Brandy; shake well and serve.
MANHATTAN
LONDON FOG
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I n shaker: a dash of Angostura Bitters, half white Creme de Menthe, half Anisette ; shake well and serve.
In mixing-glass: one-fourth I Italian Vermouth, one-fourth French Vermouth, half Rye Whiskey; stir well and serve.
MAPLE LEAF
In shaker: the juice of onehalf Lemon, one-half glass of Bourbon Whiskey, a teaspoon of Maple syrup; shake well and serve.
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LONE TREE
In mixing-glass: one-third Italian Vermouth,two-thirds Gin ; stir well and serve w i t h Olive.
MARTINI (Dry)
In mixing-glass: half French Vermouth, half G i n ; stir well and serve.
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M A R T I N I (Medium) In mixing-glass: one-fourth French Vermouth, one-fourth Martini Vermouth, half Gin ; s t i r well and serve. M A R T I N I (Sweet) In mixing-glass : half Martini Vermouth, half Gin; stir well and serve. M A R Y PICKFORD In shaker: one-half teaspoon of Grenadine, half unsweetened Pineapple juice, half white Rum; shake well and serve. MILLIONAIRE In shaker: half white o f Egg, a dash of Anis "Pernod fils ", a dash of Grenadine, onehalf glass of Rye Whiskey; shake well, strain into double cocktail glass and serve.
MONKEY GLAND In shaker: a dash of Anis "Pernod fils ", a dash of Grenadine, half Orange juice, half Gin; shake well and serve.
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Special for the National Cash Register Company.
In shaker: one-third Noilly Prat Vermouth, Creme de Cacao, Rum; shake well and serve.
OLD F A S H I O N
In small tumbler: a dash of Angostura Bitters on small lump o f Sugar, enough water t o dissolve Sugar, one glass of Rye o r Bourbon Whiskey, a large piece of Ice ; stir, add half slice of Orange and serve with glass of water.
Note. This is the old-fashioned way of making Cocktails. Any Liquor may be chosen to replace Whiskey.
MILLION D O L L A R
In shaker: half white of Egg, a dash of Grenadine, a teaspoon of Pineapple juice, onehalf glass of Gin; shake well, strain into double cocktail glass and serve.
OLYMPIC
In shaker: one-fourth each of Curasao and Orange juice, half Brandy; shake well and serve.
PARADISE
In shaker: one-fourth each of Orange juice & Apricot Brandy, half Gin ; shake well and serve.
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OPAL
In mixing-glass: one-third each of Anis "Pernod fils", French Vermouth and Gin ; stir well and serve.
PARISIAN
In mixing-glass: a teaspoon of Creme de Cassis, half French Vermouth, half Gin; stir well and serve.
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ORANGE BLOSSOM
In shaker: half Orange juice, half Gin; shake well and serve.
Grenadine may be added if desired.
PERFECT
In mixing-glass: one-fourth each of French and Italian Vermouth, half Gin; stir well and serve with Orange peel.
OYSTER
In wineglass: a tablespoon of Tomato Ketchup, a teaspoon o f Lemon juice o r Chili Vinegar, a little Salt and Pepper, a few drops of Worcestershire and Tabasco sauces. Remove four o r six fat Oysters from shells, placing them in glass containing the above mixture ; stir and serve. CRAB. LOBSTER or S H R I M P may be prepared in the same way, using any of those Shell Fish instead of Oysters.
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PINK G I N
In small wineglass: t w o dashes of Angostura Bitters, one glass of Gin; a little iced water may be added if desired.
PINK LADY
In shaker: half white of Egg, a teaspoon each of Grenadine. Lemon juice, and Brandy, onehalf glass of Gin; strain into double cocktail glass and serve.
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PIPE LINE
In shaker: one-fourth Lemon juice, one-fourth Apricot Brandy, half Bacardi ; shake well and serve.
PORT W I N E
In mixing-glass: a dash of Angostura Bitters, a teaspoon o f Brandy, one glass of Port; s t i r slightly and serve.
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PRAIRIE OYSTER
In shaker: one-fourth Lemon Syrup* one-fourth Orange juice I f Rum shake I ' and s e r v e
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PLUNGER
A favourite at t h e Casinos i n
Deauville and Cannes.
cocktail glass: a teaspoon of vinegar, the yolk of an E ~ ~ , a teaspoon of Worcestershire and Tomato sauces, top with Salt and Pepper, and serve ~~h gh ice water. of
Brandy o r dry Sherry may be used to replace vinegar.
In shaker: one-third each of Swedish Punch, Bacardi and Apple Jack o r Calvados; shake well and serve.
PRESIDENTE
In mixing-glass: a dash of Curasao, a dash of Grenadine, half Chambery Vermouth, half Bacardi; s t i r well and serve.
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POLLY'S SPECIAL
E In shaker: one-fourth each of l

unsweetened Grapefruit juice
By W . Pollock, Park Lane Hotel,
& Curasao, half Scotch Whisky ;
PRINCETON
In mixing-glass: a dash of Ora g e Bitters, halfGin, halfwhite Port; s t i r slightly and serve.
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shake well and serve.
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POMPADOUR
In shaker: the juice of onequarter Lemon, half St. James Rum' Pompadour; shake well and serve.
QUAKER
In shaker: the juice of onehalf Lime o r quarter Lemon, a teaspoon of Raspberry syrup, shake well and serve.
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Notepom~adOur is a .Pecially prepared W i n e from the P o : (Charentais) Grape and contains at least 180 of alcohol.
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37
QUATRE
PAVES
SPECIAL
ROB R O Y
In mixing-g1ass:adash ofAngostura Bitters, one-third Italian Vermouth, two-thirds Scotch Whisky; stir well and serve.
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In shaker: a teaspoon each of Grand Marnier, Orange and Lemon juice, two-thirds Gin ; shake well and serve.
QUEEN'S
In shaker: crush a small slice of ripe Pineapple; one-third French Vermouth, two-thirds Gin; shake well and serve.
ROBINSON CRUSOE
In coconut shell containing a pieceof Ice: half Pineapplejuice, half Rum: stir and serve.
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ROSE
R. A. C.
Royal Automobile Club.
In mixing-glass: a dash of Orange Bitters, one-fourth each of French and ItalianVermouth, half Gin; stir well and serve with Maraschino Cherry.
In mixing-glass : a teaspoon of Raspberry syrup, one-third Kirsch, two-thirds French Vermouth, stir well and serve with Maraschino Cherry.
This Cocktail, famous in Paris, was invented by "Johnny " Mitta of the Chatham Bar.
RACQUET CLUB
In mixing-glass: a dash of Orange Bitters, one-third French Vermouth, two-thirds Gin; stir well and serve. In mixing-glass: a dash of O r ange Bitters, half Aperitif Rossi, half Gin; stir well and serve.
The Rossi Aperitif is a product of Martini-Rossi, Turin, Italy.
RAY LONG
In mixing-glass: a dash of Angostura Bitters, a dash of Anis "Pernod fils", one-third Italian Vermouth, two-thirds Brandy; stir well and serve.
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ROSSLY N
In mixing-glass: a dash of Grenadine, two-thirds Gin, onethird French Vermouth; stir well and serve.
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ROYAL
Originated by the A u t h o r upon t h e opening o f t h e Ritz Bar, Paris.
SARATOGA
In shaker: crush one t h i n slice o f ripe Pineapple, a dash each of orange Bitters and Maraschino, one glass of Brandy; k e well, strain i n t o fizz glass, with champagne and serve.
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I n large wineglass: a dash o f Angostura Bitters On small lump of "gar, a large piece of Ice* a slice of Lemon peel; fill w i t h Ackerman-Laurance d r y 'Royal' sparkling wine, stir and serve.
SAZERAC
In mixing-glass: a dash o f A n gostura Bitters, a teaspoon o f Curasao, one glass o f Sazerac Brandy; stir well, p o u r i n t o chilled cocktail glass containing a dash o f Anis " Pernod fils " and serve. Note. - There is much confusion
between t h e <SazeraBrandy Cocktail and t h e "Zazarac" Cocktail originally made in N e w Orleans.
ROYAL ROMANCE
I n shaker: one-fourth each of Passion Fruit juice and Grand Marnier, half Gin ; shake well and serve.
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n shaker: t h e juice o f one-half Lime o r quarter Lemon, a teaspoon o f Grenadine, half Gin, half Apple Jack o r Calvados; shake well and serve.
SENSATION
In shaker: a teaspoon of Maraschino, t w o o r t h r e e sprigs o f fresh Mint, t h e juice o f onehalf L i m e o r quarter Lemon, one-half glass o f O l d T o m G i n ; shake well and serve.
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RUSSIAN
In shaker: a teaspoon each o f C r e m e de Cacao and fresh Cream, three-fourths Vodka; shake well and serve.
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SEVENTY-FIVE ("75").
In shaker: a teaspoon o f Anis " Pernod fils", the juice o f onequarter Lemon, one-half glass o f Gin; shake well, strain into small wineglass, fill with Champagne and serve.
SIDE CAR
In shaker: one-fourth each of Lemon juice and Curasao Triple-Sec, half Brandy; shake well and serve.
SILVER
In mixing-glass: a dash each of Orange Bitters and Maraschino,one-third FrenchVermouth, two-thirds Gin; s t i r well and serve.
SHAMROCK
In mixing-glass: one-fourth each of green Chartreuse and French Vermouth, half Irish Whiskey; s t i r well and serve.
SILVER STREAK
In shaker: half Kummel, half Gin ; shake well and serve.
SHANGHAI
In shaker: a teaspoon of Grenadine, a dash of Anis Pernod fils ", the juice of onequarter Lemon, one-half glass of Rum; shake well and serve.
SLOE BERRY
In mixing-glass: a dash of Angostura Bitters, one-third Italian Vermouth, two-thirds Sloe Gin ; s t i r well and serve.
SHERRY
In mixing-glass: t w o dashes of Peach Bitters, one glass of sweet Sherry; stir and serve.
SODA
In tumbler : a large piece o f Ice, a slice of Lemon, one-half teaspoon of Sugar, a teaspoon of Angostura Bitters, a split of Schweppes soda water; stir slightly and serve.
SHROVE
In mixing-glass: a dash of Anis Pernod fils ",half French Vermouth, half Sloe Gin; stir well and serve.
"
S O U T H E R N CROSS
In shaker: the juice of onehalf Lime o r quarter Lemon, one-half teaspoon of Sugar, a dash of Curacao, one-half glass each of St. Croix Rum and Brandy; shake well, strain into double cocktail glass, add squirt of Schweppes soda water o r syphon and serve.
SUISSESSE
In shaker: half white of Egg, the juice of one-half Lemon, one glass of sweetened Anis " Pernod fils " ; shake well, strain into fizzglass, add squirt of Schweppes soda water o r syphon and serve.
SURE RELIEF
In cocktail glass: a dash of Jamaica Ginger, half white Creme de Menthe, half Brandy; s t i r and serve.
S. S. M A N H A T T A N
In shaker: a dash of Benedictine, half Orange juice, half Bourbon Whiskey; shake well and serve.
S. S. W A S H I N G T O N
In shaker: a dash of Grenadine, the juice of one-quarter Lemon, half Gin ; half Bacardi ; shake well and serve.
T. N. T. In mixing-glass: a dash of Angostura Bitters, half Canadian Whiskey, half Anis " Pernod fils " ; stir well and serve.
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STAR
In mixing-glass: a dash o f Orange Bitters, one-third Italian Vermouth, two-thirds Apple Jack o r Calvados; s t i r & serve.
In shaker: two-sixths Bacardi, one-sixth Lemon juice, halfAnis lPernod fils"; shake well and serve.
T H I R D DEGREE
In mixing-glass: a teaspoon of Anis " Pernod fils ", one-third French Vermouth, two-thirds Gin; s t i r well and serve.
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STINGER
In shaker: one-third white Creme de Menthe, two-thirds Brandy; shake well and serve.
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T I N ROOF
This cocktail is usually on the house, but t h e Ritz Bar has a tile roof.
TRINITY
In mixing-glass: one-third each o f Gin, French and Italian Vermouth; stir well and serve.
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TOMATO JUICE
In shaker: crush one large ripe Tomato, add Celery salt t o suit taste, one-half teaspoon of Worcestershire sauce; shake well. strain i n t o double cocktail glass and serve.
Note.- High grade Tomato Juice is available in tins o r bottles, is uniform in character and is obtainable at very reasonable prices. It is advantageous t o procure it in that form instead of from fresh Tomatoes, which in most countries can be obtained only at particular seasons. Tomato Juice in tins should, when opened, be removed t o bottles o r jugs, and in all cases should be kept on ice. The first t o introduce the Tomato Juice Cocktail was the College Inn Food Product Co. of Chicago.
TROPICAL
In shaker: the juice o f one-half Lime o r quarter Lemon, a teaspoon o f Curacao, one-half glass o f Rum; shake well and serve.
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TUXEDO
I n mixing-glass: a dash each o f Maraschino and Anis " Pernod fils", half French Vermouth, half Gin: stir well and serve.
VALENCIA
In shaker: the juice o f onequarter Orange, one-half glass of Apricot Brandy ; shake well, strain i n t o fizz glass, fill w i t h Champagne and serve.
TOM MOORE
@ > In mixing-glass: a dash o f Angostura Bitters, one-third Italian Vermouth, two-thirds Irish Whiskey; stir well and serve.
WARD EIGHT
In shaker: one-half teaspoon o f Grenadine, one-third each o f Lemon juice, Rye Whiskey and G i n ; shake well and serve.
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TOP SPEED
7 I n shaker, one-fourth Anis Pernod fils ", one - fourth French Vermouth, half Brandy; shake well and serve.
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In mixing-glass: a dash o f Angostura Bitters, a teaspoon o f Sugar syrup, one-half glass of Whiskey; stir well and serve w i t h Maraschino Cherry.
Any Whiskey may be used.
In shaker: a teaspoon o f fresh Cream, one-third Gin, t w o thirds Anis " Pernod fils " ; shake well and serve.
YALE
In shaker: a dash o f Angostura Bitters, one glass o f old T o m G i n ; shake well, strain i n t o double cocktail glass, add squirt f ~ c h w e p p e s o soda water o r syphon and serve.
WHITE
mixing-glass: a teaspoon of white CuraGao, a dash of O r ange Bitters, four-fifths Gin ; stir well and serve.
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WHITE LADY In shaker

ha'f Gin' shake
and serve'
YASHMAK In mixing-glass: adashofAngosFrench Vermouth, sweetened
WHITE ROSE Anis " Pernod fils " and Rye in shaker: haif white of E ~ ~ , Whiskey ; stir well and serve.
the juiceofone-quarter Lemon, one-half teaspoon o f Sugar, one glass o f Gin ; shake well, strain i n t o small wineglass and serve.
ZAZA I mixing-glass: a dash o f AngoStura Bitters' half Gin ; stir well and serve.
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In shaker: one-third each o f fresh cream, ,,pernod filsu,and Rye Whiskey, very little grated N~~~~~ shake ; well and serve.
ZAZARAC
I n tumbler: dissolve a small lump of Sugar in little water. a dash each of Angostura and Orange Bitters, a teaspoon of Anis "Pernod fils", a piece o f Ice, one glass o f Bourbon Whiskey; add Lemon peel & squirt o f Schweppes soda o r syphon, stir well and serve.
WHIZ-BANG
I n mixing-glass: a dash o f Anis Pernod fils ", a dash o f Grenadine, one glass o f Scotch W h i s k y ; stir well and serve.
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MIXED DR
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BENEDICTINECOCKTAIL
Rub rim of cocktail glass with slice o f Lemon, dip edge into powdered Sugar, put in Maraschino Cherry and fill with the following mixture: In shaker, a dash of Angostura Bitters, one glass o f Benediotine; shake slightly, strain into prepared glass and serve.
ANISETTE, APRICOT BRANDY, CHARTREUSE (yellow or green), CHERRY BRANDY, CORDIAL MEDOC, CURACAO (red or white), K U M M EL, MANDARINETTE, MARASCHINO, PEACH BRANDY, PRUNELLE, etc., etc.
ICED APRICOT BRANDY

In cocktail glass : three-fourths of shaved Ice; fill with Apricot Brandy and serve with straws.
ANIS DELMONO, ANISETTE, BENEDICTINE, CHARTREUSE (green or yellow), CHERRY BRANDY, CORDIAL MEDOC, CURACAO (red or white), GRAND MARNIER, LIQUEUR DE CASSIS, KUMMEL, MANDARINETTE, MARASCHINO, MENTHE (green or white), PEACH BRANDY, VIEILLE CURE, etc., etc.
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The same as Iced Apricot Brandy, using liqueur chosen.
The same as Benedictine Cocktail, using liqueur chosen.
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COBBLERS
PORT W I N E COBBLER BRANDY COBBLER
In tumbler three-fourths full of cracked Ice: one-half teaspoon o f Sugar, a teaspoon of Cura(ao, one glass of Brandy; s t i r . decorate with Fruit of and serve with spoon.
RUM
Or
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in tumbler two-thirds full of cracked Ice: one teaspoon each of Orange juice and Curasao, very little o r no Sugar, fill with Port Wine, decorate w i t h stir and serve prUit of with spoon, n ^
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RHINE W I N E COBBLER
Intumbler half-fil]ed with cracked Ice: one teaspoon each of Sugar and Lemon juice; fill with Rhine wine, stir slightly,
decorate with Fruit of season and serve with spoon.
IF~
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WHISKEY
the same as liquor chosen.
except use
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CHAMPAGNE COBBLER
In tumbler two-thirds full of cracked Ice: one teaspoon each of Lemon juice and Curacao; fill with Champagne, stir, add slice o f Orange o r Pineapple, serve, with straws.
SAUTERNES COBBLER
In tumbler half-filledwithcracked Ice; a teaspoon of Lemon juice; fill with Sauternes, stir slightly, decorate with Fruit of season and serve w i t h spoon.
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CLARET COBBLER
Intumbler half-filled with cracked Ice: a dash of Maraschino, one teaspoon each of Sugar and Lemon juice; fill with Claret, stir, decorate with Fruit of season and serve with spoon.
SHERRY COBBLER
In tumbler two-thirds full of cracked Ice: one teaspoon each of Sugar and Orange juice; fill with sweet Sherry,stirslightly, decorate with Fruit of season and serve with spoon.
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J O H N o r TOM COLLINS
In large tumbler: t w o o r three pieces o f Ice, the juice o f onehalfLemon, a teaspoon o f Sugar, one glass o f Gin; fill w i t h Schweppes soda water o r syphon; stir well and serve.
BRANDY, R U M or either WHISKEY COLLINS
the same as Tom Collins except use liquor chosen.
REMSEN COOLER APRICOT BRANDY COOLER

In large tumbler: t w o o r three pieces o f Ice, a dash o f Angostura Bitters, the juice o f onehalf Lemon, a teaspoon o f Grenadine, one glass o f Apricot Brandy; stir slightly while adding Schweppes soda water o r syphon and serve.
BACARDI, BRANDY or RUM COOLER the same as above
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In large tumbler: t w o pieces o f Ice in whole Lemon rind, one glass o f O l d Tom Gin, a split o f Schweppes soda water; stir slightly and serve.
SARATOGA COOLER
In large tumbler: three o r four pieces o f Ice, the juice o f one Lime, one-half teaspoon o f Sugar, a split o f Ginger Ale; stir slightly and serve.
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except use liquor chosen.
SCOTCH WHISKY COOLER

In large tumbler: t w o pieces o f Ice in whole Lemon rind, one glass o f Scotch Whisky, a split o f Schweppes soda water ; stir slightly and serve.
H A W A I I A N COOLER
In large tumbler: t w o pieces o f Ice in whole Orange rind, one glass o f Rye Whiskey, a split of Schweppes soda water; stir slightly and serve.
ZENITH COOLER
In large tumbler: three o r four pieces o f Ice, a tablespoon o f Pineapple syrup, one glass of Gin; stir slightly while adding Schweppes soda water o r syphon, and serve w i t h slice o f Pineapple.
IRISH WHISKEY COOLER

In large tumbler: t w o pieces o f Ice in whole Lemon rind, one glass o f Irish Whiskey, a split o f Schweppes soda water; stir slightly and serve.
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BRANDY CRUSTA
Rub rim of wineglass with slice of Lemon, dip edge in powdered Sugar, fit into glass the rind ofone-halforange, put in Maraschino Cherry and fill w i t h the following mixture: In shaker, a dash of Angostura Bitters, one teaspoon each o f Lemon juice and Maraschino, one glass of Brandy; shake well, strain into prepared glass and serve.
GIN, R U M o r either W H I S K E Y CRUSTA
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CUPS
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A FEW SPRIGS O F FRESH M I N T M A Y ADVISEDLY BE A D D E D IN MOST CUPS EXCEPT IN THE CIDER A N D T H E VELVET CUP.
CIDER C U P
FOR T E N D R I N K S
CHABLISorPOUILLY C U P
FOR S I X D R I N K S
I n half-gallon pitcher: a large piece o f Ice, one peeled Orange i n slices,one glass each o f A p p l e Jack o r Calvados, Maraschino and C u raGao, one quart o f sweet Cider, asplit o f Schweppes soda w a t e r ; stir gently, add F r u i t o f season and serve.
I n half-gallon pitcher: a large piece o f Ice, one glass o f Benedictine, three t h i n slices o f r i p e Pineapple, one bot,tle o f Chablis, Pouilly o r o t h e r w h i t e Burgundy; stir gently and serve.
T w o peeled ripe Peaches may be used t o replace Pineapple.
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CLARET or BURGUNDY CUP

FOR S I X DRINKS
KALTE ENTE
FOR T E N DRINKS
In
In half-gallon pitcher: a large piece ice, three thin slices of o f ripe Pineapple crushed without waste of juice, one glass of Maraschino, a tablespoon of @ powdered Sugar, one quart of Claret o r red Burgundy; stir gently and serve.
half-gallon pitcher w i t h rind of Lemon rested over brim: one glass o f Curacaoj One quart chilled Moselle wine, one quart of chilled Rhine wine.
stir
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serving.
MAI-WEIN-CUP GINGER ALE CUP

FORs'xDR'NKs FOR T W E N T Y DRINKS
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In half-gallon pitcher: a large piece of Ice, one peeled Lemon in slices, the juice of one Orange, t w o glasses o f Brandy, one glass o f Maraschino, three pints o f Ginger Ale; stir until very cold and serve.
In gallon pitcher w i t h a large piece o f Ice, soak a big bunch of young Waldmeister (Woodruff) in three quarts of light Moselle wine for one hour, six l ~ ~ m p s sugar, one glass of each of Curasao and Brandy, add one quart of sparkling Moselle when ready t o serve.
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GRAPE FRUIT CUP

FOR T W E L V E DRINKS
MOSELLE CUP
FOR T W E L V E DRlNKS
In gallon pitcher: a large piece 1 gallon pitcher o r bowl: a o f Ice, three peeled ripe Pealarge Piece of 1% a bottle of ches cut into quarters, a dozen Brandy, one glass of G ~ n a - Maraschino Cherries, one glass dine, three Grape Fruit w i t h of Benedictine, one bottle of rinds and cells removed. a 1 pound t i n of sweetened Grape still Moselle, one bottle o f sparkling Moselle; stir gently Fruit juice, one-half bottle o f and serve. Schwe~~es water Or Sy- Powdered Sugar may be added t o phon; stir well and serve. suit taste.
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PFIRSICH BOWLE
SAUTERNES CUP
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In half-gallon pitcher: a large piece o f Ice, t w o whole ripe Peaches pierced w i t h fork, one quart o f light Rhine wine; stir gently and serve.
Powdered Sugar may be added t o suit taste.
RHINE W I N E CUP
In half-gallon pitcher: a large piece o f Ice, one peeled Lemon in slices, one glass o f Curacao, one glass o f Brandy, a dozen Maraschino Cherries, one bottle of Sauternes, a split o f Schweppes soda water, a long slice of Cucumber rind; stir gently and serve.
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In half-gallon pitcher: a large piece o f Ice, one peeled Orange i n slices, one glass of Curacao, one bottle o f Rhine wine, a split o f Schweppes soda water; stir gently and serve.
Powdered Sugar may be added t o suit taste.
SPARKLING RHINE W I N E CUP

SAUTERNES CUP
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In half-gallon pitcher, squeeze one-half pound of Currants without waste o f juice; a large piece o f Ice, one bottle o f Sauternes, stirgentlyandserve.
In gallon pitcher: a large piece o f Ice, a long slice o f Cucumber rind, t w o ripe Pears peeled, quartered and cored; one glass each o f Maraschino, Curacao and Brandy, a bottle o f sparkling Rhine wine, a split o f Schweppes soda water; stir gently and serve.
VELVET CUP
I n half-gallon pitcher w i t h large piece o f Ice, pour gently (to avoid overflowing) one quart o f Stout and one quart o f sweet Champagne; stir very gently and serve.
BRANDY DAISY
In shaker: a teaspoon of Grenadine, the juice o f one-half Lemon, one glass o f Brandy; shake well, strain into double cocktail glass, add squirt o f Schweppes soda water o r syphon and serve.
G I N , R U M or either WHISKEY DAISY the same as above us-
MORNING GLORY DAISY

In shaker: half white o f Egg, the juice o f one-half Lemon, a teaspoon o f Sugar, one glass
of BRANDY, G I N , R U M or either WHISKEY, as preferred,
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t w o teaspoons o f Anis 16Pernod f i l s " ; shake well, strain i n t o fizz glass, add squirt o f syphon o r Schweppes soda and serve.
ing liquor chosen.
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BALTIMORE EGG NOG In shaker: one fresh Egg, a teaspoon o Sugar, one-half glass f each of Madeira and Bourbon @ Whiskey, one glass of Milk; shake well, strain into tumbler, serve with grated Nutmeg. EGG NOG (Hot) In heated tumbler: a teaspoon of Sugar, the yolk of an Egg, one-half glass each of Rum and Brandy; s t i r until ingredients are well mixed, add boiling Milk t o fill tumbler while stirring and serve with grated Nutmeg, if desired.
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EGG NOG n shaker: one fresh Egg, a teaspoon of Sugar, one-half glass each of Brandy and Rum, one t h i s of Milk; shake well, strain into tumbler, serve with grated Nutmeg, if desired.
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Egg Nogs (Hot o r Cold) may be made with Brandy, sherry Or
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BRANDY FIX
I n small tumbler: the juice o f one-half Lemon, a teaspoon o f Sugar, a dash o f Curacao, one glass o f Brandy; fill w i t h shaved Ice, stir, decorate w i t h l i c e o f Orange and Berries o f season, serve w i t h straws.
GIN, RUM or either WHISKEY FIX
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FIZZES
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AMERICAN FIZZ In shaker: the juice of one-half Lemon, one-half glass each of Brandy and Gin ; a teaspoon of Grenadine, shake well, strain into fizz glass, add Schweppes soda wateror syphon and serve. BACARDI FIZZ In shaker: the juice of one-half Lemon, a teaspoon of Sugar, one glass of Bacardi Rum ; shake well, strain into fizz
glass,addSchweppessodawater o r syphon and serve.
BRANDY FIZZ In shaker: the juice of one-half Lemon, a teaspoon of Sugar, one glass of Brandy; shake well, strain into fizz glass, add syphon o r Schweppes soda water and serve.
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BUCKS FIZZ
In shaker: the juice of onehalf Orange, one-half teaspoon of Sugar, one-half glass of Gin ; shake well, strain into fizz glass, fill with Champagne.
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BISMARCK FIZZ or SLOE GIN FIZZ In shaker: the juice of onehalf Lemon, one glass of Sloe Gin ; shake well, strain into fizz glass, add Schweppes soda water o r syphon and serve.
DIAMOND FIZZ In shaker: the juice of onehalf Lemon, one-half teaspoon of Sugar, one-half glass of Gin ; shake well, strain into fizz glass, fill with Champagne.
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DUBONNET FIZZ
In shaker: the juice of one-half Orange, one glass of Du bonnet; shake slightly, strain into fizz glass, fill with Champagne and serve.
GRENADINE GIN FIZZ

In shaker: the juice of onehalf Lemon, two teaspoons of Grenadine, one glass of Gin; shake well, strain into fizz glass, add Schweppes soda water o r syphon and serve.
H
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FRANK'S SPECIAL GIN FIZZ

In shaker: the juice of one-half Lemon, one-half teaspoon of Sugar, one-quarter of crushed Peach, one glass of Gin ; shake well, strain into tumbler, add syphon o r Schweppes soda water and serve.
HOFFMAN HOUSE or CREAM GIN FIZZ

In shaker: the juice of one-half Lemon, a teaspoon each of Sugar and fresh Cream, one glass of Gin ; shake well, strain into tumbler, add Schweppes soda wateror syphon and serve.
G I N FIZZ
In shaker: t h e juice of one-half Lemon, a teaspoon of Sugar, one glass of Gin; shake well, strain into fizz glass, add Schweppes soda water o r syphon and serve.
HOLLAND GIN FIZZ

In shaker: the juice of onehalf Lemon, a teaspoon of Sugar, one glass of Holland Gin; shake well, strain into fizz glass, add Schweppes soda water o r syphon and serve.
GOLDEN FIZZ
In shaker: the juice of one-half Lemon, a teaspoon of Sugar, the yolk of an Egg, one glass of Gin ; shake well, strain into tumbler, add Schweppes soda water o r syphon and serve.
IMPERIAL FIZZ
In shaker: the juice of onehalf Lemon, a teaspoon of Sugar, one-half glass of Rye o r Bourbon Whiskey; shake well, strain into fizz glass, fill with Champagne and serve.
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IRISH W H I S K E Y F I Z Z
In shaker: the juice o f one-half Lemon, one-half teaspoon of Sugar, a teaspoon o f Curasao, one glass o f Irish Whiskey; shake well, strain into fizz glass,add Schweppessodawater o r syphon and serve.
N E W ORLEANS F I Z Z
In shaker: half white o f Egg, the juice o f one-half Lemon, one teaspoon each o f Sugar and fresh Cream, a dash o f Fleur d'oranger, one glass o f G i n ; shake well, strain i n t o tumbler, add Schweppes soda water o r syphon and serve.
JUBILEE F I Z Z
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In shaker: one-half glass o f unsweetened Pineapple juice, one-half glass o f Gin; shake well, strain i n t o fizz glass, fill w i t h Champagne.
NICKY'S F I Z Z
Special for Prince Nicolas Tournanoff.
M O R N I N G GLORY F I Z Z
In shaker: the juice o f onehalf Lemon, a teaspoon o f Sugar, half white o f Egg, t w o dashes of Anis " Pernod fils ", one glass o f Scotch W h i s k y ; shake well, strain i n t o tumbler, add Schweppes soda water o r syphon and serve.
In shaker: one-half glass of sweetened Grape Fruit juice, one glass o f G i n ; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
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ORANGE F I Z Z
In shaker: the juice o f one-half Orange, a dash o f Grenadine, one glass o f G i n ; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
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PINEAPPLE F I Z Z
In shaker: one-half glass o f sweetened Pineapple juice, one glass o f G i n ; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
ROYAL GIN FIZZ

In shaker: the juice o f one-half Lemon, a teaspoon o f Sugar, one fresh Egg, one-half glass o f G i n ; shake well, strain into tumbler, add Schweppes soda water o r syphon and serve.
SEAPEA "C. P."
Special for Mr. Cole Porter, famous composer of lyrics and music.
In shaker: the juice o f onehalf Lemon, one glass o f sweetened Anis "Pernod fils"; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
RUBY FIZZ
In shaker: t h e juice o f one-half Lemon, a teaspoon o f Raspberry syrup, half white o f Egg, one glass o f Sloe Gin; shake well, strain i n t o tumbler, add Schweppes soda water o r syphon and serve.
SILVER FIZZ
In shaker: the juice o f one-half Lemon, a teaspoon o f Sugar, half white o f Egg, one glass o f G i n ; shake well, strain i n t o tumbler, add Schweppes soda water o r syphon and serve.
RUM FIZZ
In shaker: t h e juice o f one-half Lemon, one-half teaspoon o f Sugar, a teaspoon o f Cherry Brandy, one-half glass o f Rum ; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
SOUR GIN FIZZ

In shaker: the juice o f one-half Lemon, one glass o f O l d T o m Gin; shake well, strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
SOUTHSIDE FIZZ SCOTCH WHISKY FIZZ

I n shaker: the juice o f one-half Lemon, a teaspoon o f Sugar, one glass o f Scotch Whisky; shake well, strain i n t o fizz glass, add Schweppes soda w a t e r o r syphon a n d s e r v e . In shaker: the juice o f onehalf Lemon, a teaspoon o f Sugar, three sprigs o f Mint, one-half glass o f Gin; shake well, strain into fizz glass, add Schweppes soda water o r syphon and serve.
~
STRAWBERRY FIZZ
In shaker: the juice of one-half Lemon, half teaspoon of Sugar, three o r four crushed Strawberries, one-half glass of Gin ; shake well,strain into fizzglass, add Schweppes soda water o r syphon and serve.
~
TEXAS FIZZ
In shaker: the juices of onequarter Lemon and quarter Orange, a dash of Grenadine, one-half glass of Gin ; shake well, strain into fizz glass, fill w i t h Champagne and serve.
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VIOLET FIZZ
In shaker: the juice of onehalf Lemon, a teaspoon each of Raspberry syrup and fresh Cream, one-half glass of G i n ; shakewel1,strain i n t o fizz glass, add Schweppes soda water o r syphon and serve.
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FLIPS
LEMON FLIP
In shaker: one fresh Egg, a teaspoon o f Sugar, the juice o f one Lemon; shake well, strain into small wineglass and serve.
In tumbler: one-half teaspoon o f Sugar, the yolk of an Egg well mixed w i t h a little Ale ; fill glass w i t h cold Ale while stirring gently and serve.
May be served h o t by heating Ale.
P O R T 0 FLIP
In shaker: one fresh Egg, onehalf teaspoon o r n o Sugar, one glass o f Port W i n e ; shake well, strain i n t o double cocktail glass, serve w i t h grated N u t meg, i f desired.
BOSTON FLIP
In shaker: one fresh Egg, a teaspoon of Sugar, one-half glass each of Madeira and Rye Whiskey; shake well, strain i n t o double cocktail glass and serve w i t h grated Nutmeg.
SHERRY FLIP
I n shaker: one fresh Egg, onehalf teaspoon o f Sugar, one glass o f Sherry; shake well, strain into double cocktail glass and serve w i t h grated Nutmeg, if desired.
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BRANDY or EGG FLIP

In shaker: one fresh Egg, a teaspoon o f Sugar, one glass o f Brandy; shake well, strain i n t o double cocktail glass and serve w i t h grated Nutmeg.
GIN. RUM or either WHISKEY FLIP as above using liquor
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BRANDY HIGHBALL
In tumbler: a large piece of Ice, one glass o f Brandy; add Schweppes soda water o r syphon and serve.
BACARDI, G I N , PEACH BRANDY, R U M or either WHISKEY HIGHBALL
the same as Brandy Highball except use liquor chosen.
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BLACK STRIPE
In small heated tumbler: a teaspoon of Molasses, one glass o f Rum ; add boiling water t o suit taste, stir and serve.
See page 71.
E! AMERICAN GROG
In heated tumbler: one glass o f American Grog, a slice of Lemon ; add boiling water t o suit taste and serve.
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or CALVADOS TODDY
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BLUE BLAZER
Heat t w o large cups; in one cup, a teaspoon o f Sugar dissorted in boiling water; in the other One glass of heated scotch Whisky* set Whisky aflame- Pour ingredients one the several thus creating an pression ofacontinuousstream o f fire, pour into small heated wineglass, add slice o f Lemon o r Lemon peel and serve.
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In small heated tumbler: a teaspoon o r more of Sugar dissolved in little boiling water, leaving spoon in glass, one-quarter of small baked Apple, one glass of Apple Jack o r Calvados ; pour boiling water upon it t o suit taste and serve. See page 9 2 ,
BAcARDll BRANDY1 PEACH RUM Or WHISKEY T O D D Y as above
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Ingredients be heated in small saucepan, the boiling water added not being enough to heat the drink sufficiently.
BRANDY or RUM BLAZER

The same as Blue Blazer except
use Or Rum instead o f Scotch Whisky.
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65
BRANDY H O T
COLUMBIA SKIN
In saucepan: a tablespoon o f water, t w o lumps of Sugar, the juice of one-half Lemon, a teaspoon of Curacao, one glass of Rum ; heat t o foam, b u t do n o t boil; serve in small heated wineglass.
BRANDY, G I N o r e i t h e r W H I S KEY SKIN as above using liSee page 72. quor chosen.
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In small saucepan: a tablespoon o f water, t w o lumps o f Sugar, a pinch o f Allspice, a small piece o f Orange peel and one glass of Brandy; heattofoam, b u t d o n o t b o i l ; set aflame, allow t o burn a few seconds, and strain i n t o small heated wineglass.
G I N , R U M o r e i t h e r WHISKEY H O T as above except use liquor
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EGG NOGS BRANDY SANGAREE

In heated tumbler: a teaspoon o f Sugar dissolved in l i t t l e boiling water, one glass o f Brandy; fill w i t h boiling water, serve w i t h grated Nutmeg.
GIN, PORT, RUM, SHERRY o r e i t h e r W H I S K E Y SANGAREE
See page 56.
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GLUHWEIN or H O T CLARET
In small saucepan: t w o lumps o f Sugar, one Clove, a small piece each o f Cinnamon and Orange o r Lemon peel, one-half pint o f Claret; heat t o foam, but do n o t boil; strain i n t o heated tumbler and serve.
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as Brandy Sangaree, using liquor chosen. See page 8 6 .
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BRANDY SLING
H O T BENEFACTOR
two lumps o f Sugar dissolved in l i t t l e One glass each ^ling Jamaica Rum and red Burgundy; fill w i t h boiling water and serve w i t h slice o f Lemon.
grated Nutmeg if desired.
be heated Ingredients in small saucepan, t h e boiling water added n o t being enough t o heat t h e drink sufficiently.
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In heated tumbler: t w o lumps o f Sugar dissolved in l i t t l e boiling water, a dash of Angost u r a Bitters, the juice of onehalf Lemon, one glass of Brand y ; add boiling water to suit taste and serve.
G I N , R U M o r either WHISKEY SLING as Sling using q u o chosen. See page 8 9 .
In heated
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MILK PUNCH
In heatedtumbler:ateaspoonof Sugar, sufficient boiling Milk t o dissolve Sugar, one-half glass each o f Rum and Brandy; fill w i t h boiling Milk,stirand serve.
SPICED R U M
In small heated tumbler: t w o lumps o f Sugar dissolved in little boiling water, a pinch of Allspice, one glass o f Rum, a small piece o f Butter; fill w i t h boiling water, stir and serve.
SWEDISH P U N C H SHERRY W I N E HOT

See page 83.
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tablespoon of water, one lump of Sugar, a pinch of Allspice, a small Piece of Orange o r Lemon p-1, one glass o f Port o r Sherry; heat t o foam, but d o not boil; Strain i n t o heated wineglass and serve.
T O M & JERRY
FOR A B O U T FIFTY DRINKS
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Twelve Eggs. whites and yolks beaten separately; m i x together in large bowl, a teaspoon o f Allspice, one bottle o f Rum, one pound of powdered Sugar, stir thoroughly t o thicken.
H o w t o serve T o m & Jerry : in large heated cup o r tumbler, a tablespoon of above mixture, onehalf glass of Brandy; fill with boiling Milk while stirring t o a foam,
grate
PORT W I N E NEGUS
In m a l l heated tumbler: one I m p of Sugar dissolved in little boiling water, one glass o f red Port; add boiling water for desired temperature' grate Nutmeg on t o p and serve.
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Nutmeg on
and serve.
H SHERRY W I N E N E G U S
(Boiling water may be used instead of boiling Milk, if preferred).
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The same as Port W i n e Negus, except use sweet Sherry.
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w i t h cracked Ice, add one glass o f Brandy, pour in Champagne, stir slowly, decorate w i t h slice o r Orange, serve ofi t h straws. w
PINEAPPLE JULEP
FOR T W E N T Y - F I V E DRINKS
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M I N T JULEP
In large tumbler half-filled w i t h shaved Ice: a teaspoon o f Sugar, five o r six sprigs of Mint, one glass o f Bourbon Whiskey: stir vigorously t o bruise Mint and m i x w i t h Whiskey; add more shaved Ice, stir until glass is thoroughly frosted ; decorate w i t h s p r i g o f M i n t , slice o f Lemon, serve w i t h straws.
In very large bowl o r container: a big lump o f Ice, the juice o f t w o Oranges, one glass each o f Raspberry syrup and Maraschino, t w o glasses o f Gin, t w o quarts o f Ackerman-Laurance d r y " Royal" sparklingsaumur, one ripe Pineapple peeled and crushed, one pound o f fresh Berries; stir mixture until cold and serve in wineglass w i t h spoon. Just before serving, add atablespoon o f Sugar t o produce effervescence.
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BRANDY, GIN, R U M or either WHISKEY JULEP
the same as Mint Julep except use liquor chosen.
LEMONADES
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LEMONADE (Plain)
In tumbler: t w o o r three pieces o f Ice, the juice o f one Lemon, a teaspoon o f Sugar; fill w i t h plain water, stir and serve.
ORGEAT LEMONADE
In tumbler: t w o o r three pieces o f Ice, the juice o f one-half Lemon, one glass o f Almond Syrup; fill w i t h Schweppes soda o r syphon, stir and serve.
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ANGOSTURA LEMONADE
Plain Lemonade w i t h a teaspoon o f Angostura Bitters.
ORANGEADE
In tumbler: t w o o r three pieces o f Ice, the juice o f one Orange, a teaspoon o f Grenadine; fill w i t h plain water,stir and serve.
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EGG LEMONADE
In shaker: the juice o f one-half Lemon, a teaspoon ofsugar, one fresh Egg; shakewell, pour into tumbler, add plain water o r Schweppes soda and serve.
RASPBERRY LEMONADE
In tumbler: t w o o r three pieces o f Ice, the juice o f one Lemon, a tablespoon o f Raspberry syr u p ; fill w i t h Schweppes soda o r syphon, stir and serve.
FRUIT LEMONADE
Plain Lemonade w i t h slice o f Pineapple and Fruit of season; serve w i t h spoon.
BRANDY, CLARET, WHISKEY, R U M LEMONADES as plain
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Lemonade, float on t o p onehalf glass o f the liquor chosen.
STRAWBERRY LEMONADE
In tumbler: t w o o r t h r e e pieces o f Ice,the juice o f one Lemon, a tablespoon o f Strawberry syr u p ; fill w i t h Schweppes soda o r syphon, s t i r and serve.
LEMON SQUASH
Plain Lemonade use Schweppes soda water o r syphon instead o f plain water.
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AMERICAN BEAUTY
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In large t u m b l e r : a teaspoon each o f w h i t e C r k m e de Ment h e and Grenadine, t h e juice o f one-half Orange, one-half glass each o f French V e r m o u t h and Brandy; fill w i t h shaved Ice, stir, decorate w i t h Fruit o f season, a sprig o f Mint, t o p w i t h red P o r t W i n e , serve w i t h t a w s and spoon.
In tumbler, o r large wineglass: a piece o f Ice, one glass each o f C a m ~ a rand Italian V e r m o u t h : u i add Lemon peel and squirt of Schweppes soda w a t e r o r syphon, s t i r and serve.
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AMMONIA & WATER

In small wineglass: a teaspoon o f A r o m a t i c Spirits o f A m m o nia; fill w i t h cold water, s t i r and serve.
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AMERICAN ROSE
In shaker: a dash o f Absinthe, a teaspoon o f Grenadine, onehalf glass o f Brandy, t w o slices of r i p e Peach o r Pear crushed i n shaker w i t h fork;shake well, strain i n t o tumbler, fill w i t h Champagne and serve.
11 %
ANGOSTURA & GINGER ALE

In t u m b l e r : a large piece of I c e a teaspoon of Angostura Bitters, a split of Ginger A l e ; s t i r and serve.
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ANGOSTURA & SODA In t u m b l e r : a large piece o f Ice, a teaspoon ofAngostu ra Bitters, one-half teaspoon o f Sugar; fill w i t h Schweppes sodawater,stir and serve. BARBOTAGE OF CHAMPAGNE In t u m b l e r half-filled w i t h cracked Ice: a dash o f Angostura Bitters, a teaspoon each o f Lemon juice, and Sugar syrup ; fill w i t h Champagne, stir, add slice o f Orange and serve. BARMEN'S DELIGHT Just a l i t t l e Whiskey, straight i f y o u please."
(From " T h e World's Drinks and H o w t o Mix Them.")
BISMARCK or BLACK VELVET I n t o large t u m b l e r w i t h a piece o f Ice, p o u r slowly a split b o t t l e o f Guinness's Stout add an equal amount of Champagne; s t i r gently and serve. BLACK ROSE In t u m b l e r : a large piece o f Ice, a teaspoon o f Sugar, one-half glass o f St. James Rum, fill w i t h cold blackCoffee,stirand serve. BLACK STRIPE I n cocktail glass: a teaspoon o f Molasses; fill w i t h Rum, s t i r and serve. See page 65. BORDEAUX CHAMPAGNE
In t u m b l e r : a piece o f Ice, half Claret, half Champagne ; s t i r and serve.
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BISHOP In t u m b l e r half-filled w i t h cracked Ice: a teaspoon o f Sugar, t h e juices of one-half Lemon and half Orange; fill w i t h r e d Burgundy o r Claret, stir. add slice o f Orange, a dash o f Rum and serve.
BOSOM CARESSER In shaker: t h e y o l k o f an Egg, a dash o f Grenadine, a dash o f Curacao, one-half glass each o f Brandy and Madeira; shake well, strain i n t o double cocktail glass and serve.
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BRANDY & HONEY In small tumbler: a piece o f Ice, a teaspoon o f Honey, leaving spoon i n tumbler, one glass of Brandy; stir and serve w i t h glass o f water.
PEACH BRANDY & HONEY, R U M & H O N E Y or e i t h e r WHISKEY & H O N E Y as above
CHAMBERY FRAISE I n tumbler o r large wineglass: a piece o f Ice, a teaspoon of Strawberry syrup, one glass o f Chambery Vermouth; add syphon orSchweppes soda water, stir and serve. COLUMBIA SKIN In shaker: a teaspoon o f Sugar, t h e juice o f one-half Lemon, a teaspoon o f Curasao, one glass o f Rum; shake well, strain i n t o small wineglass and serve.
BRANDY, G I N o r e i t h e r W H I S KEY SKIN as above using liquor See page 66. chosen.
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BYRRH CASSIS In tumbler o r large wineglass: a piece o f Ice, a teaspoon o f Creme de Cassis, one glass of Byrrh; add Schweppes soda water o r syphon and serve. & KIRSCH (Cold) I n tumbler: t w o o r t h r e e pieces o f Ice, one-half glass o f Kirsch ; fill w i t h cold black Coffee, stir, and serve w i t h powdered Sugar i f desired. CASSISCO
A popular French Drink.
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CAFE
CORPSE REVIVER No 2 ; In tumbler: a piece o f Ice, t h e juice o f one-quarter Lemon, one glass o f Anis " Pernod fils"; fill w i t h Champagne, stir and See page 28. serve. DOG'S NOSE In tumbler: one-half bottle o f Stout; a dash of Gin and serve.
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In tumbler o r large wineglass: a piece o f Ice, a tablespoon o f Creme de Cassis, one-half glass o f Brandy; add Schweppes soda water o r syphon, stir and serve.
DUBONNET CITRON
In tumbler o r large wineglass: a piece o f Ice, a tablespoon o f Lemon syrup, one glass o f Dubonnet; add Schweppes soda water o r syphon and serve.
G I N BUCK
In tumbler: a large piece o f Ice, the juice o f one-half Lime o r quarter Lemon, one glass of G i n ; fill w i t h split o f Ginger Ale, stir and serve.
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ESKIMO
In shaker: a tablespoon o f Vanilla Ice Cream, a dash each of Curacao and Maraschino, one glass o f Brandy, shake well, strain i n t o wineglass,servewith spoon and straws.
G I N SPIDER
In tumbler: a large piece o f Ice, a dash o f Angostura Bitters, one glass o f Gin; fill w i t h split o f Ginger Ale, stir and serve.
G I N & TONIC
EYE OPENER
I n shaker: the yolk o f an Egg, one-half glass each of Curacao, Rum and Anis Pernod fils "; shake well, strain i n t o fizz glass and serve.
In tumbler: a large piece o f Ice, one glass o f Gin, a slice o f Lemon ;fill withsplitofschweppes Indian Tonic Water, stir and serve.
FOG HORN
GREEN H A T
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In tumbler: a large piece o f Ice, one glass of Gin, fill w i t h Ginger Beer, add a slice o f Lemon and serve.
In tumbler : a large piece o f Ice, one-half glass each o f G i n and green Creme de Menthe ; a split o f Schweppes soda water, stir and serve.
FRANK'S REFRESHER In large tumbler : t w o o r three

pieces of Ice, the juice o f onehalf Lemon, one-half glass each o f Raspberry o r Strawberry syrup and Brandy; fill w i t h c h a m pagne, stir and serve.
GRENADINE & KIRSCH

In tumbler o r large wineglass: a piece o f Ice, one-half glass each o f Kirsch and Grenadine; add Schweppes soda water o r syphon, stir and serve.
HORSE'S NECK
In large tumbler: t w o pieces o f Ice in whole Lemon rind, pour in split o f Ginger Ale, stir and serve.
One-half glass of Brandy, Gin, Rum, o r either Whiskey may be added if desired.
MACKA
A popular French Drink.
In tumbler half-filled w i t h cracked Ice: a dash o f Creme de Cassis,one-third each ofGin, French and Italian Vermouth ; stir well, add slice o f Orange and serve.
IRISH ROSE
In shaker: the juice o f one-half Lemon, a teaspoon of Grenadine, one glass o f Irish Whiskey; shake well, strain into fizzglass, add squirt c f syphon o r Schweppes soda water and serve.
MAGNOLIA
In shaker: the yofk o f an Egg, a teaspoon of Curacao, onehalf glass o f Brandy; shake well, strain into fizz glass, fill w i t h Champagne and serve,
KING'S PEG or BRANDY AND CHAMPAGNE

In large wineglass: a piece of Ice, one-half glass of Brandy; fill w i t h Champagne,and serve.
MAMY TAYLOR
In large tumbler: a piece of Ice, a slice of Lemon, one glass o f Gin; fl with split of Q~~~~ Ale, stir and serve.
KOLDKURE
In cocktail glass: a teaspoon of Grenadine, the juice o f onequarter Lemon, fill w i t h Rum; stir and serve.
A good remedy f o r a cold.
MIMOSA or CHAMPAGNE ORANGE In large wineglass: a piece

o f Ice, the juice of one-half Orange; fill with Champagne stir and serve.
M O R N I N G BRACER
In shaker: a dash o f Angostura Bitters, one-half glass each of Anis " Pernod fils " and French Vermouth; shake well, strain into double cocktail glass, add squirt o f Schweppes soda water o r syphon and serve.
PRINCE O F W A L E S
In shaker: a dash o f Angostura Bitters, a teaspoon o f Curasao, one-half glass each o f Madeira and Brandy; shake well. strain into large wineglass, fill w i t h Champagne, add slice o f Orange and serve.
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M O R N I N G SMILE
In shaker : one fresh Egg, onehalf teaspoon o f Sugar, one glass o f Bourbon Whiskey, one glass offresh Milk; shake well, strain i n t o tumbler and serve.
QUEEN'S PEG or G I N 81 C H A M P A G N E
In large wineglass: a piece of Ice, one-half glass of Gin; fill w i t h Champagne and serve.
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PICON-GRENADINE
In tumbler o r large wineglass: a piece of Ice,one glass o f Amer Picon,a teaspoon ofGrenadine; add Schweppes soda water o r syphon, stir and serve.
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n o tall liqueur o r pousse-caffi glass, pour slowly and carefully using bar o r round teaspoon, holding spoon against inside o f glass, the following ingredients on top of one another:
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PICK-ME-UP
In shaker: a dash o f Angostura Bitters, a teaspoon o f Sugar, one glass of Brandy, one glass of fresh M i l k ; shake well, strain i n t o tumbler, add squirt of syphon o r Schweppes soda water and serve.
Anisette pink Mint green yellow Chartreuse red Cherry Brandy Kummel white Chartreuse green Cognac Brandy brown
Use quantities of Liqueurs according t o size and shape of glass, so that all stripes of colour are of equal height. Wynand Fockink Roode Anisette (Pink) is the best foundation for this artistic drink.
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RHINE W I N E
Or
SOYER A U CHAMPAGNE
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In tumble! half-filled with crack-
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third of cold Schweppes soda water or syphon and serve-
ROCK & RYE

In small tumbler: a piece of crushed Rock Candy or one teaspoon of Rock Candy syrup, leaving spoon in tumbler, one glass of Rye Whiskey; a few drops of LemonJuice, if desired, serve with glass of Ice water.
chino and Brandy; fill with Champagne, stir, add slice of Orange, Fruit of season and serve with spoon.
STONE FENCE
In tumbler: a large piece of Ice* glass of Bourbon Or One Rye Whiskey; fill with sweet Cider- stir and serve-
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S H A N D Y GAFF
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STONE W A L L
In tumbler: a large piece of Ice, one-half teaspoon sugar, one of glass of Scotch Whisky, fill with Schweppes soda water, stir and
In large tumbler: half cold Pale Ale, half cold Ginger Ale; stir gently and serve.
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SHERRY & E G G
In cocktail glass: a dash of Sherry, the yolk of an Egg; fill with Sherry and serve ; n cocktail glass half-filled with Sherry, drop the yolk of an Egg and serve.
T O I S O N D'OR
In cocktail glass half-filled with i shaved Ice : haif yellow Chartreuse, half Danziger Wasser.
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76
- A popular French Drink.

i n tumbler o r large wineglass: a piece o f Ice, one glass o f Anis " Pernod fils ", a teaspoon o f Grenadine; add water t o suit taste, stir and serve.
TOMATE
VERMOUTH CASSIS
A popular French Drink. I n tumbler o r large wineglass: a piece of Ice, one glass of French Vermouth, a tablespoon of Cassis; add Schweppes soda water or syphon, s t i r and serve.
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In tumbler: a piece of Ice,

one glass of Bourbon o r Rye Whiskey; fill with fresh Milk and serve.
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BROMO SELTZER
In tumbler: t w o teaspoons o f Bromo Seltzer, three drops o f aromatic Spirits o f Ammonia; asecond turn bler half-filled w i t h Schweppes soda o r plain water, m i x quickly b y pouring contents from one glass t o the other and serve.
CLAM JUICE COCKTAIL

In shaker: a teaspoon o f Tomato Ketchup, a small pinch o f Celery salt, t w o o r three drops o f Tabasco sauce, one glass o f Clam juice ; shake slightly and serve.
GRAPE JUICE CUP

MILK & SELTZER MILK & VICHY

In tumbler: one-third cold Seltzer o r Vichy, fresh Milk t o fill glass and serve.
In half-gallon pitcher: a lump of Ice, the juice of six Lemons, one glass o f Grenadine, one quart o f Grape Juice (Jus de Raisin), a split o f Schweppes soda water, add Berries o f season, stir and serve.
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ORGEAT FIZZ
In shaker: the juice o f onehalf Lemon, one glass o f O r geat (Almond syrup); shake well, strain into fizz zlass, add Schweppes soda water o r syphon and serve.
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ICED CHOCOLATE
In large tumbler half filled w i t h cracked Ice: very thick Chocolate t o fill glass; stir slightly and serve w i t h a little Milk o r Cream, i f desired.
PARISETTE
In tumbler: a piece o f Ice, one tablespoon o f Grenadine; fill w i t h fresh M i l k , stir and serve.
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ICED COFFEE
I n large tumbler half filled w i t h cracked Ice: a teaspoon of Sugar, very strong black Coffee t o fill glass; stir slightly and serve w i t h a little Milk o r Cream, i f desired.
ROSEY SQUASH
In tumbler: a large piece of Ice, the juice o f one-half Lemon, a tablespoon o f Grenadine; add Schweppes soda water o r syphon, stir and serve.
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SUMMER DELIGHT ICED TEA

In large tumbler two-thirds full o f cracked Ice: a teaspoon o f Sugar, very strong Tea t o fill glass; stir until cold, add slice o f Lemon and serve. In large tumbler: t w o o r three pieces o f Ice, the juice of one Lime o r half Lemon, one-half glass o f Raspberry syrup; fill w i t h Schweppes soda water o r syphon, stir, add Fruit o f season, serve w i t h spoon.
BRANDY PUFF
In tumbler: a piece of Ice, one glass of Brandy, one glass o f fresh Milk; fill with Schweppes soda water o r syphon, stir slightly and serve.
GIN, RUM o r either WHISKEY PUFF the same as Brandy Puff, except use liquor chosen.
FRANK'S
SPECIAL
FOR
H O M E ENTERTAINMENT
CHAMPAGNE PUNCH
Put into large bowl o r tureen, without waste o f juices, t w o pounds of ripe Pineapple cut in cubes and crushed, One pound of ripe Cherries with stones removed, six peeled Grape Fruit with seeds and cells removed, one pound o f powdered Sugar, one-half bottle o f Benedictine, one bottle o f Brandy; m i x well and put i n t o Frigidaire until very cold. W h e n ready t o serve, put t w o tablespoons o f mixture (fruits, juices and liqueurs) i n large wineglass, fill w i t h thoroughly chilled dry Champagne, serve w i t h spoon.
Second Fruit Combination for Champagne Punch
T w o pounds of ripe Strawberries, twelve sliced Bananas, and twelve peeled and sliced peaches.
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Third Fruit Combination for Champagne Punch
Twelve peeled Oranges w i t h seeds and cells removed, ten o r twelve peeled, sliced and cored Pears and one pint o f Maraschino Cherries.
Hard and soft fruits should n o t be p u t together in either f r u i t cornbination.
BRANDY PUNCH
In tumbler : one-half teaspoon o f Sugar dissolved in little water, a teaspoon of Raspberry syrup, the juice of one-half Lemon, one glass o f Brandy; fill w i t h shaved Ice, stir well, decorate w i t h Berries o f season, slice o f Orange, serve w i t h spoon and straws.
APRICOTand PEACH BRANDY, GIN, R U M o r either W H I S K E Y P U N C H the same as above ex-
CLARET or BURGUNDY PUNCH No 1

In tumbler half-filled w i t h cracked Ice: a teaspoon each o f Lemon juice, Sugar and Maraschino; fill w i t h Claret o r red Burgundy, stir, add slice o f Orange, Fruit o f season, serve w i t h spoon.
CLARET or BURGUNDY PUNCH No 2

In tumblerhalf-filled withcracked Ice: a teaspoon each o f Lemon juice, Grenadine and Curacao; fill w i t h red Burgundy o r Claret, stir, add slice o f Orange, serve w i t h straws.
cept use liquor chosen.
CHAMPAGNE PUNCH
In tumbler half-filled w i t h cracked Ice: the juice o f onehalf Lemon, one-half glass o f Strawberry o r Raspberry syr u p ; fill w i t h Champagne, stir slightly, add slice of Orange, serve w i t h straws.
CURACAO PUNCH
In tumbler: one-half teaspoon o f Sugar, the juice o f one-half Lemon, one-half glass each o f Curacao, Brandy o r Rum; fill w i t h shaved Ice, stir slightly, decorate w i t h small slice o f Pineapple and Berries o f season, serve w i t h spoon and straws.
FISH HOUSE P U N C H
In turn bier: t w o o r three pieces o f Ice, the juice o f one-half Lemon, a teaspoon o f Sugar, one-half glass each o f Rum, Brandy, Benedictine and Peach Brandy; add squirt o f syphon o r Schweppes soda water, stir and serve.
ROMAN PUNCH
In tumbler: the juice o f onehalf Lemon, one-half glass each o f Raspberry syrup, Rum, and Brandy; fill with shaved Ice, stir well, add Berries o f season, a dash o f Port Wine, serve w i t h spoon and straws.
SAUTERNES P U N C H MILK PUNCH
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In shaker: a teaspoon o f Sugar, one-half glass each Brandy and Rum, one glass o f M i l k ; shake, allow foam t o settle, strain i n t o tumbler, grate Nutmeg o n t o p and serve. See page 67.
In tumbler half-filled w i t h cracked Ice: one-half teaspoon o f Sugar, the juice o f one-half Lemon, a teaspoon o f Curacao; fill w i t h Sauternes, stir well, decorate w i t h Fruit o f season, serve w i t h spoon and straws.
PISCO P U N C H
In large wineglass: a piece o f Ice, a teaspoon each o f Pineapple and Lemon juice, one glass o f "Peru" Brandy; add plain water, a small slice o f Pineapple, stir and serve.
STRAWBERRY P U N C H
In tumbler : one-half teaspoon o f Sugar dissolved in little water, the juice o f one-half Lemon, a teaspoon o f Strawberry syrup, one glass o f Brandy; fill w i t h shaved Ice, stir, add Strawberries, serve w i t h spoon and straws.
PLANTER'S P U N C H
In tumbler: t w o o r three pieces o f Ice, a dash o f Angost u r a Bitters, the juice o f onehalf Lime o r quarter Lemon, a teaspoon o f Grenadine, one glass o f Rum ; add squirt o f Schweppes soda water o r syphon, stir and serve.
SWEDISH P U N C H H O T
In small heated tumbler : one glass of Caloric Punch; fill w i t h boiling water, serve w i t h slice o f Lemon.
CHRISTMAS PUNCH
In three-gallon tureen o r other container: a quart ofstrongTea, a bottle each o f Rum, Rye Whiskey and Brandy, one-half bottle o f Benedictine; a tablespoon ofAngosturaBitters,peel and grate i n t o mixture a t w o o r three-pound ripe Pineapple; add the juice o f twelve Oranges, a pound o r more o f Sugar dissolved in ample water; m i x well and put into Frigidaire until very cold. Have t w o quarts o f thoroughly chilled Champagne ready t o add, serve i n wineglass w i t h spoon.
CHRISTMAS PUNCH HOT

FOR T W E N T Y DRINKS
In gallon o r bigger saucepan o r tureen : t w o bottles of Brandy, t w o bottles o f Champagne. one pound o f Sugar, one pound o f ripe Pineapple cut in cubes and crushed; heat t o foam, b u t d o not boil ; pour on t o p a little Brandy, set aflame, allow t o burn one minute and serve in heated wineglass w i t h spoon.
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GIN RICKEY
In small tumbler: a piece of ice, the juice of one-half Lime " squeezed into tumbler", one glass of Gin ; fill with syphon o r Schweppes soda water, s t i r slightly and serve.
(The juice of one-quarter Lemon may be used if Lime is not available).
APRICOT BRANDY, BACARDI, BRANDY, RUM, SLOE G I N o r e i t h e r WHISKEY RICKEY as above except use liquor chosen
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ALE, PORTER or STOUTSANGAREE
In large tumbler: one-half teaspoon of sugar dissolved in little water; fill w i t h cold Ale, Porter o r Stout, stir slightly, grate Nutmeg on top and serve.
May also be served h o t by heating Ale, Porter o r Stout.
BRANDY SANGAREE
In small tumbler: one-half teaspoon of Sugar dissolved in little water- a piece of Ice! one glass of Brandy; stir, grate N u t meg on top and serve.
G I N . PORT, R U M . SHERRY o r either W H I S K E Y SANGAREE
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as above using liquor chosen.

See page 66.
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BRANDY SCAFFA
In cocktail glass: a dash o f Angostura Bitters, half Maraschino, half Brandy; stir and serve.
RUM SCAFFA
I n cocktail glass: a dash o f Angostura Bitters, half Benedictine, half Rum; stir and serve.
G I N SCAFFA
In cocktail glass: a dash o f Angostura Bitters, half Benedictine, half Gin ; stir and serve.
WHISKEY SCAFFA
In cocktail glass: a dash o f Angostura Bitters, half Benedictine, half Bourbon o r other Whiskey; stir and serve.
SHRUBS ARE MADE OF BRANDY, RUM, SHERRY, LEMONS, ORANGES A N D COOKED FRUIT SUCH AS CURRANTS, CHERRIES, RASPBERRIES A N D SHOULD BE SERVED HOT LIKE GROGS. THEY C A N ALSO BE PREPARED COLD A N D ARE DELIGHTFUL SUMMER DRINKS.
B R A N D Y SHRUB
In two-gallon pitcher o r bigger container: onegallon of Brandy, the rinds of three Lemons, the juice of twelve Lemons, closely cover for forty-eight hours, then add t w o quarts o f sweet Sherry, t w o pounds of Sugar dissolved in little water; mix well,strain through muslin bag. and bottle.
R U M SHRUB
In three-gallon pitcher o r other container: one gallon of Rum, the juice of about ten pounds of cooked Currants, t w o pounds o f Sugar dissolved in little water; closely cover for one week o r more, mix well, strain through muslin bag, and bottle.
B R A N D Y or R U M SHRUB (Cold)
In tumbler: a piece of Ice, one glass o f Shrub, fill w i t h plain water o r seltzer and serve.
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BRANDY SLING
In tumbler: three o r four pieces o f Ice, a dash o f Angostura Bitters, the juice o f one-half Lemon, a teaspoon o f Sugar, one glass o f Brandy; fill w i t h plain water, shake well and serve.
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SINGAPORE SLING
I n tumbler: three o r four pieces o f Ice, the juice o f onehalf Lemon, one-half glass o f Cherry Brandy, one-half glass o f Gin ; fill w i t h plain water, shake well and serve.
See page 66.
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BRANDY SMASH
" Actually a miniature Julep."
In small tumbler: dissolve onehalf teaspoon o f Sugar in little water, add t w o o r three sprigs o f Mint, one glass o f Brandy; fill w i t h shaved Ice, stir until very cold, add slice o f Lemon and serve w i t h straws.
GIN, R U M or either
WHISKEY SMASH
the same as Brandy Smash except use liquor chosen.
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BRANDY SOUR
In shaker: the juice o f onehalf Lemon, one-half teaspoon o f Sugar, one glass o f Brandy; shake well, strain i n t o double cocktail glass, add squirt o f Schweppes soda water o r syphon and serve.
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APPLE JACK or CALVADOS, BACARDI, GIN, RUM or either WHISKEY SOUR as Brandy Sour, except use liquor chosen.
In small tumbler: one teaspoon o f Sugar dissolved in little water, leaving spoon in tumbler, a piece of Ice, one glass of Apple Jack o r Calvados; stir and serve with glass o f water.
BACARDI, BRANDY, PEACH BRANDY, GIN, RUM or either WHISKEY TODDY as Apple
Jack o r Calvados Toddy using liquor chosen. See page 65.
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BACARDI ZOOM
Special for Cornte Jean de Lirnur.
Dissolve in small cup a teaspoon o f Honey in very little boiling water, pour into shaker, add a teaspoon o f fresh Cream and o n e glass o f Bacardi, shake well, strain into small wineglass and serve. BRANDY, GIN or either WHISKEY ZOOM t h e same a s Bacardi Z o o m , e x c e p t use liquor chosen.
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A BUMPER OF GOOD LIQUOR, WILL END A CONTEST QUICKER. THAN JUSTICE, JUDGE OR VICAR." SHERIDAN.
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Champagne, Sandwiches and an Appetite are things which make an evening pass.
SANDWICHES
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Said t o have been named after John Montagu, 4th Earl of Sandwich (died 1792), consist of t w o thin slices of buttered bread with some Savoury food placed between.
ANCHOVY C h o p 3 boned Anchovies and a hard-boiled Egg, add a piece

o f b u t t e r , pound together u n t i l smooth, use as filling between slices o f w h i t e o r b r o w n bread and butter. (For 2 sandwiches).
Sardines may be used t o replace Anchovies.
APPLE & CHEESE

C h o p very fine a big Apple, grate same amount o f Cheshire Cheese, moisten w i t h l i t t l e melted butter, fill slices o f b r o w n bread and butter. (For 3 sandwiches).
B A N A N A & CHEESE
Mash a Banana, add Lemon juice t o suit taste, spread slices o f b r o w n bread and b u t t e r w i t h soft Cheese, and sandwich together w i t h Banana m i x t u r e . (For 2 sandwiches).
BEEF
Spread white bread o r rolls w i t h butter mixed w i t h very little grated horse-radish, lay thin slices o f roast, pressed, salted, corned, spiced, chipped Beef o r Beef Tongue on half o f the prepared bread o r rolls, add mustard, salt and pepper, t o suit taste, cover w i t h remaining pieces o f bread o r rolls.
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CAVIAR
C u t and b u t t e r thin slices o f white o r b r o w n bread, spread half the number w i t h a thin layer o f Caviar, sprinkle w i t h very little Cayenne, o r l i t t l e Lemon juice, o r very finely chopped onion, and cover w i t h remaining slices o f bread.
CHEESE
Butter toast, saltine, water biscuits o r any bread; cover w i t h grated o r soft Cheese, salt and pepper, Cayenne o r mustard.
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CHEESE & EGG

Chop a hard-boiled Egg, add equal amount o f grated Cheese. enough melted butter, season w i t h little Cayenne, salt and dash o f Worcestershire Sauce, spread a layer between slices o f buttered white o r brown bread. (For 2 sandwiches).
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CHEESE O N CRACKERS
Place a square slice o f Chester Cheese o n Saltine Cracker, sprinkle w i t h a little Cayenne, and grill.
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CHESTNUT & CHEESE

Chop up very fine a few grilled Chestnuts, add equal amount o f soft Cheese, moisten w i t h a little fresh Cream and season t o taste, use between slices o f white o r b r o w n bread and butter.
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CHICKEN & CELERY

Chop up cooked Chicken (white meat) and half the amount o f raw Celery, moisten w i t h Mayonnaise, season t o taste and use as filling f o r white buttered bread o r buttered rolls.
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CHICKEN & H A M
Chop up cooked Chicken and half the amount of cooked Ham, add a little very finely chopped parsley, moisten w i t h a little fresh cream, season t o taste and spread between buttered slices o f white o r b r o w n bread.
CLUB
Split a thick hot toast, butter, fill with four small slices of grilled Bacon, white Chicken meat, chopped Lettuce i la mayonnaise, slices of Tomatoes, salt and pepper and sandwich, heat slightly in oven o r under grill.
CRAB
Mash up some Crab meat, moisten w i t h salad dressing, season t o taste and put between buttered slices of white o r brown bread, adding a few very thin slices of Cucumber.
Lobster o r Shrimp may be used t o replace Crab meat.
CRAB & EGG : see Shrimp & Egg. DEVILLED TOAST

M i x a tablespoon o f butter w i t h a teaspoon of English and French mustard, Chutney, C u r r y powder, Cayenne, Lemon juice and a little salt, spread on toast and heat in oven o r under grill.
EGG & LETTUCE

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

Chop up a hard-boiled Egg and enough Cress for 2 sandwiches, moisten w i t h salad dressing, add salt t o suit taste and use between buttered slices of white o r b r o w n bread.
Cucumber sliced, o r chopped Tomato may replace Watercress.
FISH SAVOURY
Heat slightly left over cooked Fish, mince w i t h very finely chopped parsley, season w i t h appropriate piquant sauce, spread on thin fried o r buttered toast, p u t under grill, sprinkle w i t h a little Lemon juice, and serve very hot.
FOIE GRAS
Pound together Foie Gras and half the quantity o f butter, a few drops o f Worcestershire Sauce, salt & pepper, use between saltine o r water biscuits, sliced bread, rolls o r muffins.
GAME
C h o p up cooked Game, moisten w i t h piquant b r o w n sauce, add very little Currant o r other sweet jelly, and use between buttered white bread.
GORGONZOLA or ROQUEFORT CHEESE

Pound together w i t h tablefork Gorgonzola o r Roquefort w i t h butter and very finely chopped Celery, add a few drops o f W o r cestershire Sauce and a little Cayenne, spread a thickish layer on slices o f white o r brown bread.
H A M & CELERY
Chop up cooked Ham and half the amount o f Celery, moisten w i t h a little Cream, add Tomato Ketchup and very little Cayenne, use between small buttered rolls.
Can be served h o t b y placing filled rolls i n oven till thoroughly heated.
H A M & CHEESE
Use toast o r any sliced bread; butter, lay t h i n slices o f cooked Ham, cover w i t h thin slices o f Gruyere o r Swiss Cheese, add mustard, Chutney o r Tomato Ketchup and sandwich.
LOBSTER & EGG : see Shrimp & Egg.
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MUSHROOM (Hot) Split toast in t w o , fill w i t h f o u r fresh grilled Mushrooms and

t w o slices o f Bacon, heat again in oven o r under grill.
PORK or VEAL
C o v e r b u t t e r e d slices o f bread w i t h slices o f roast P o r k o r Veal, salt and pepper, add Chutney o r piquant sauce and sandwich.
RADISH
B u t t e r slices o f w h i t e o r b r o w n bread, c u t and mince Radishes, moisten w i t h Mayonnaise o r t h i c k salad dressing, sandwich together w i t h grated o r soft Cheese.
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SARDINE
C u t t h i n slices o f w h i t e bread, b u t t e r , free t w o Sardines f r o m skin and bone, p u t t h e f o u r halves o n prepared bread, sprinkle w i t h Cayenne and very finely chopped parsley and sandwich.
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Use toast, split in t w o , free four Sardines f r o m skin and bone, p u t f o u r halves o n each toast, sprinkle w i t h very l i t t l e Cayenne and heat in oven o r under grill.
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SAUSAGE
G r i l l o r f r y t w o small P o r k sausages, split a h o t roll, add mustard, place sausages in roll, serve hot.
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SHRIMP, LOBSTER or CRAB & EGG

C h o p a hard-boiled Egg and a tablespoon o f picked Shrimps, moisten w i t h Mayonnaise and a few drops o f Lemon juice o r Vinegar, use between b u t t e r e d b r o w n bread.
Celery very finely chopped may also be added.
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SMOKED SALMON
C u t t h i n slices o f w h i t e o r b r o w n bread, butter, on half the pieces lay t h i n slices o f smoked Salmon, sprinkle w i t h a l i t t l e Lemon juice and Cayenne and cover w i t h remaining bread and press together.
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TOMATO
Spread w h i t e bread w i t h b u t t e r mixed w i t h finely grated horseradish, lay t h i n slices o f peeled, b u t n o t t o o ripe Tomatoes, salt and pepper t o suit taste and sandwich.
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T U N A FISH
C h o p some tinned Tuna (Tunny) fish and a l i t t l e parsley, m i x w e l l w i t h highly seasoned salad dressing; use as filling between buttered slices o f w h i t e o r b r o w n bread, adding very l i t t l e finely chopped onion o r celery.
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TURKEY
Pound together, u n t i l smooth, T u r k e y ( w h i t e meat), smoked Tongue and celery, add a l i t t l e Mayonnaise, salt and pepper. spread o n slices o f w h i t e o r b r o w n buttered bread and sandwich.
Chicken may replace Turkey.
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TURKEY & CRANBERRY

Spread slices o f w h i t e o r b r o w n bread and b u t t e r w i t h Cranb e r r y sauce o r jelly, lay t h i n slices o f T u r k e y (white meat) and cover w i t h o t h e r buttered slices o f bread.
WELSH RAREBIT
Use toasted and buttered muffin o r tender toast bread, cover w i t h a t h i c k layer o f grated Gloucester o r Cheshire Cheese, sprinkle w i t h l i t t l e salt and Cayenne, p u t under grill, serve hot.
The original method consists of putting small bits of Cheese and Ale in saucepan, a few drops of Worcestershire Sauce, Cayenne and Mustard, cook slightly and pour mixture over hot buttered toast.
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WINES
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W i n e is justly considered the most wholesome o f beverages.
1 9 3 4 has been, according t o official figures, the greatest wine producing year yet known. I t is therefore o f interest t o w r i t e about it. The 3 8 wine growing countries mentioned below: Algeria, Argentine, Australia, Austria, the Azores and Canary Islands, Bolivia, Brazil, Bulgaria, Canada, Chili, Corsica, Czecho-Slovakia, Egypt, Germany, Greece and its Islands, Hungary, Italy, Jugo-Slavia, Luxemburg, Madeira, Mexico, Morocco, Palestine, Peru, Portugal, Rumania and Bessarabia, Russia, South Africa, Spain, Switzerland, Tunisia, Turkey and Cyprus, U.S. o f America, Uruguay and France, have actually produced the impressive amount o f 100,000,000,000 (one hundred billion) bottles, about five times the quantity o f 1 9 3 3 . Grapes will g r o w wherever there is a little sun. Since Caesar and the early Christian fathers discovered that the climate and soil o f France produced superlatively fine wine, the French have made the best o f ideal conditions until pure wine-making has become an art i n which they excel. They have proved that " years " are real tests o f quality. N o people more than the wine growers o f Bordeaux, Burgundy and Champagne would like t o have all years " great years The next best thing t o annual "great years " is p u r i t y and naturalness. This is what French wine producers insist on. A good wine merchant, a good wine-butler o r a good barman w i l l always recommend real French wine.
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Fish : Barsac, Ckrons, Chateau Filhot, Montrachet. E n t r e e s : Light Clarets, Chateau Cantenac Prieurk, Chateau Gruaud-Larose, Chateau d'lssan, Cos d'Estourne1. Roasts, F o w l : Chateau L a t o u r Chateau Lafite, Chateau Cheval Blanc o r light red Burgundies. Game, F o i e eras : Chateauneuf-du-Pape, Musigny, Pommard, Chambertin. E n t r e m e t s : Yquem, Suduiraut (Sauternes), Sweet o r Medium D r y Champagne. Almost any wine can be served w i t h Cheese but red Burgundies are the choice of the gourmet.
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T o know wine, how t o serve it and h o w t o order a meal is and should be considered an art. Very few people, I am sorry t o say. realize this. The above explanation " H o w t o serve Wines " is very elaborate; much simpler ways exist t o lunch and dine well. just one sort o f wine (white Burgundies for lunch and Clarets for dinner in preference) can be served without being exposed t o criticism. For smart dinners Champagne can be served from start t o finish, and hosts o f people, who have a knowledge o f savoir vivre ", do it. It simplifies matters, and by offering expensive and fine wine like Champagne one can avoid the pitfalls o f the uninitiated in wine law.
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Champagne can be drunk at every hour; a good glass of d r y Champagne is undoubtedly t h e most healthful Bracer ' I .
ALSACE
Since the world war no effort has been spared to bring up Alsatian wines t o the reputation of the German Hocks and Moselles. The towns and such typical villages as MarlenheimWolsheim-Obernai Molsheim Heiligenstein O t r o t t Barr Gertwiller Mittelbergheim Andlau Dambach Chatenois Kintzheim St-Hippolyte Bergheim Ribeauvillk Hunawihr -
Zellenberg - Beblenheim - Riquewihr - Mittelwihr - Kientzheim Kaysersberg - Ammerschwihr Katzenthal - Ingersheim - Tiirckheim - Wintzenheim - Colmar - Eguisheim - Wettolsheim Woegtlinshoffen - Goberschwihr - Pfaffenheim - Rouffach Guebwiller - Soultz - Thann - and many others, surrounded as they are by beautiful vineyards along the wide Rhine valley from Strasburg up as far as Thann and Mulhouse, produce those excellent and characteristic wines called Riesling, Traminer, Gewiirz-Traminer, Knitterle, Sporen, Clos Ste-Odile, Klevner, Gentil, Sylvaner, Rangen, Knipperlk, Chasselas, Zwicker, etc...
Most o f them are fairly dry, w i t h an exquisite and peculiar bouquet, and are very popular luncheon wines. Kindly contributed by Pierre Freyburger.
The town of Bordeaux has given its name t o the world's most famous wine growing region. This fortunate district of more than 300,000 acres with its broad plains and sunny slopes produces some of the finest white and red wines (the latter also known as clarets), which can be called, without fear of contradiction, the aristocrats of the dinner table.
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O f the seven regions : Medoc, Graves, Sauternes, St.-Emiionnais. Cotes, Palus, Entre-Deux-Mers; Medoc is the home of Chateau Lafite, Chateau Latour, Chateau Margaux, t o speak only of first growths; Graves, of the Chateau Haut-Brion; Sauternes, of the Chateau Yquem (white) ; St.-Emilionnais, of the Chateau Cheval Blanc. Besides these very exceptional products, 1 6 2nd growths, 1 4 3rd growths, I 0 4th growths, 1 7 5th growths also belong t o the classified growths. Then come another 1 3 5 9 Chateaux. Domaines and Clos (1 421 in all) which produce the huge quantities of Bordeaux wines, red and white, here mentioned :
Qualities Bottles Qualities Bottles 1900 Very Good 716,625,000 1 9 1 8 Good . . . . 470,250,000 1901 Fair . . . 537,750,000 191 9 Very good . . 636,975,000 1902 Poor .. .. 357,750,000 1 9 2 0 Very good .. 608,748,750 1 9 0 3 Fairly Good 262,125,000 1921 Uneven (good) 480,500,000 1 9 0 4 Perfect . . . 562,500.000 1922 Light.excellent 899,087,500 1905 Good . . . . 536.850.000 1 9 2 3 Good . . . . 614,250,000 9 6 Good . . . . 437,625,000 1 9 2 4 Very good . . 700,675,000 1907 Uneven . . 686,250,000 1 9 2 5 Fair . . . . 644,734,250 1 9 0 8 Fair . . . . 405.000.000 1926 Good . . . . 487,497,750 . . . . 501,506,000 1 9 0 9 Good . . . . 468,000,000 1927 Fair 1910 Disastrous .. 191,250,000 1928 Very good .. 589,727,125 1911 Good . . . . 399,936,500 1 9 2 9 Remarkable . 571,715,750 191 2 Good . . . . 51 9.432.750 1930 Mediocre . . 31 8 688 625 1 9 1 3 Good . . . . 412.875.000 1931 Fair . . . . 478,257.750 1 9 1 4 Very good .. 668,137,500 1932 Poor . . . . 478,455,250 1915 Very poor . . 153,900,000 1 9 3 3 Poor . . . . 421,052,750 1916 Good . . . . 381,037,500 1 9 3 4 Good . . . . 855,473,125 1917 Light,butgood 442.237.500 1935 Good . . . . 527,974,8!0 France without the Colonies produced 75,143,622 hectolitres, o r 9.392.952.750 bottles of wine in 1934. against 49,690,687 hectolitres in
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BURGUNDY
La Bourgogne
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comprises a region about 1 80 miles long
and in some places almost 60 miles wide.
~ ~ ~ P ~ ~ l F I P I B I R H It produces the greatest, rarest and probably the most imiH tated of wine. m
Although not officially classified like t h e Bordeaux wines, the Burgundies have always been considered as the kings o f a wines. The Cote de Dijon, the Cote de Nuits and Cote de Beaune (Cote d 1 0 r o r Golden Hills) and the Cote Chalonnaise produce in an average good year about 300,000,000 bottles, and without any exaggeration fully ten times that amount o f wine i s sold throughout the w o r l d as Burgundy from France. The Rhone Valley (Cotes du Rhone) also produces excellent red and white wines. The outstanding brands are Cote Rotie, Hermitage, Chateauneuf-du-Pape, Chateau Griilet, and Tavel (couleur roske).
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CHAMPAGNE
The vines imported i n t o the Champagne region by the Romans at the beginning of the Ill century were cultivated and improved by t h e religious orders, w h o immediately recognized that wine was a source o f progress, o f activity and of health: it was therefore under the protection o f the monasteries that most of t h e vineyards rose t o prosperity.
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About the X I V century vineyards covered the whole district and from that time onwards the wine was proudly offered t o the Kings o f France when they came t o be crowned at Rheims. Champagne was then looked upon as the greatest treasure in the cellars o f the Kings and nobles; good King Henri I V delighted in bedecking himself w i t h the title o f " Lord o f A y ". The most consummate tasters at the C o u r t o f Louis XIV, who instituted the Order o f the Hillsides ", made the reputation o f Champagne. Spare no expense," wrote Saint Evremond t o the Count o f Olonne, " t o get some Champagne; no district supplies better wine for all seasons." A t the end o f the XVII century a Benedictine monk, belonging t o the Abbey o f Hautvilers near Epernay, discovered the method o f bottling the wine at the right season and making i t retain its sparkling qualities, together w i t h perfect limpidity and a pale colour ... hitherto unknown.
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This discovery led t o a great development o f the renown o f Champagne, and the memory o f D o m Perignon, who is buried at Hautvillers, is duly honoured in the country. W h i l e the gathering o f the grapes is in full swing on the hills, carts go t o and f r o between the vineyards and the press houses; the presses are worked day and night, and thousands o f barrels o f the precious " must " are carried off t o the merchants' establishments. The fermentation, due t o ferments which are naturally present in the juice, begins at once in the barrels; the " m u s t " appears t o be in a state o f ebullition and swells and hisses under the influence of the changes which are taking place in its composition. Little by little everything calms down, and the miracle o f fermentation i s accomplished. W h a t was only sweet grape juice is now magnificent wine. T o the wine, in order t o facilitate the fermentation, a very small quantity o f pure candy sugar is added, and the bottles are securely corked and lowered t o the cellars. The bottles are placed in holes in a board, in a sloping position
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w i t h the cork downwards; after several years of this treatment, the whole of the deposit collects close t o the cork. The cork is removed by the pressure from natural gas. it is actually driven out and the sediment w i t h it. The wine is perfectly limpid now and before recorking the bottle the necessary sweetening i s effected by adding s t i l l more pure candy sugar dissolved in Champagne o f the best quality. The object o f this is t o meet the taste of the consumer, who, according t o different countries, may prefer wines more o r less sweetened. Before shipping, the bottle i s " dressed " w i t h a capsule and label bearing the name o f the firm and the word Champagne " which is a legal guarantee of i t s origin. The district which the French law has authorized t o give the name of Champagne t o i t s wine is small compared w i t h other wine growing regions. The nature of the soil, the sorts of vine grown, and the special methods of cultivation in use result in the production of a high quality at the sacrifice o f quantity; here, as elsewhere, quality is scarcely compatible w i t h quantity. The crop varies considerably from year t o year and can only be estimated by taking an average over a long period. For 3 0 normal years the average production was 450,000 hectolitresorabout 10,000.000gallons ayear.i.e. 60,000,000 bottles.
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CONTENTS A N D NAMES O F CHAMPAGNE BOTTLES SPLIT (Quarter bottle). . . . . . . . . . 0.20 centil. about 8 fl. ozs. ,, ,, 16 ,, H A L F . . , . . . . . . . . . . . . . . . 0.40 IMPERIAL PINT. , . . . . . . . . . . . 0.60 ,, 24 BOTTLE (Quart) . . . . . . . . . . . . 0.80 ,, 32 ,, M A G N U M . . . . . . . . . . . . . . . 1.60 litres 64 DOUBLE M A G N U M . . . . . . . . . 3.20 ,, ,, 1 2 8 TRIPLE M A G N U M (Jeroboam) . . . . . . 4.80 ,, 192 QUADRUPLE M A G N U M (Nebuchadnessar) 6.40 ,, ,, 256 ,, Bottles holding twelve and sixteen quarts exist b u t are seldom used, except for publicity purposes.
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SAUMUR
A t o u r o f t h e Chateaux o f Touraine is incomplete w i t h o u t a visit t o Saumur, a pleasant town, b u i l t i n a picturesque position between t h e Loire and t h e Thouet. O n the banks o f t h e Thouet is t h e village o f Saint-HilaireSaint-Florent, w i t h curious caves hollowed o u t o f t h e hillside. This is t h e centre o f t h e sparkling wine industry of Saumur, founded by Jean Ackerman i n I 8 1 1.
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I t is essential t o understand that all genuine sparkling wines, .e., wines which have been treated by the o l d process discovered i n Champagne by D o m Perignon m o r e than 200 years ago and k n o w n as Mkthode Champenoise ", are, strictly speaking, manufactured '' : i n o t h e r words, t h e wine, as originally pressed f r o m t h e grapes, has undergone a certain preparation and manipulation which are absolutely necessary in o r d e r that it shall become brilliant and leave t h e b o t t l e w i t h sparkle. Sparkling w i n e differs f r o m still wine mainly because it retains a certain quantity o f t h e carbonic acid gas, due t o t h e alcoholic fermentation having been allowed t o complete its natural course i n the bottle. The amount o f skill required i n the choice o f t h e most suitable wines and t o obtain t h e correct amount o f sparkle, is very considerable, necessitating e x p e r t knowledge.
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PORT
The district producing P o r t W i n e commences about 30 miles inland from O p o r t o and extends t o the Spanish frontier. The vineyards are planted o n specially laid o u t terraces along t h e steep hillsides o f t h e valley o f t h e r i v e r Douro. P o r t W i n e is g r o w n and made i n a specified district called the Douro, must test a t least 180 (Gay Lussac), and must b e shipped from O p o r t o . As in every wine g r o w i n g country, t h e crop varies every year. Nevertheless t h e production o f P o r t W i n e f o r the last t e n years averages almost t e n million gallons a year. England imports about half t h e yearly production. The Standard gauge o f a pipe o f P o r t o W i n e is 11 5 gallons o r
5 2 2 litres o r 690 bottles.

MADEIRA
Madeira Island, about 400 miles f r o m the Portuguese coast, produces very excellent b u t heavy wine, a fairly d r y k i n d and a very sweet one. Long sea voyages, - it is still said, i m p r o v e that famous product.
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SHERRY
Sherry is a wine produced in a particular area in south-west Spain, which has as its centre the town of Jerez de la Frontera. All genuine Sherry has its origin in grapes grown and pressed in the vineyards of this area and matured there. England alone imports about three million gallons yearly.
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Malaga, on the south coast of Spain, and the Canary Islands also produce well known Spanish wines. The wine of Malaga is extremely sweet, slightly fortified and walnut-coloured and has a powerful and unmistakable bouquet. The Canary Islands wines are like those of Madeira, but generally considered less fine.
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COGNAC
Cognac Brandy i s produced in the t w o departments o f Charente-and ~harente-lnfkrieure,and the t o w n of Cognac has for centuries been the centre of the Brandy trade.
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Brandy merchants were known already in the Cognac district about the middle of the XVII century. In-the beginning o f the XVIII century, firms at present existing were established, and from this date the Cognac trade began t o take an important position, its produce becoming celebrated the w o r l d over. The Charentes are divided i n t o districts known by the names of Grande Champagne ", Petite Champagne ", Borderies ", "Fins Bois", "Bons Bois" and "Bois Ordinaires", producing Brandies of various grades, The blending of all these different qualities, in the proportions required t o s u i t the taste o f different countries, constitutes the secret of each firm.
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Brandy is distilled from white wines. The grapes are pressed and the juice after a few weeks of active fermentation i s ready for distillation. The apparatus used in the Charente i s the old pot still. The liquid obtained i s the delicious Brandy of Cognac. I t i s drawn off into good new oak casks, there t o be stored for years until it i s mellowed by age, reduced in strength by evaporation, coloured by the wood, and has gained the inimitable aroma for which old Cognac Brandy has become famous.
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GOOD BRANDY IS THE LIVING SOUL OF GOOD WINE IT HAS LEFT ITS BODY, BUT IT LIVETH. Andre L. Simon.
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ARMAGNAC Armagnac comes from the district of the same name in the department of the Gers, south-east of Bordeaux. Most o f that fine product is made by small land and vineyard owners, and, unlike Cognac Brandies, is distilled at a considerable lower degree; i t is heavier and matures more quickly.
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CALVADOS Calvados o r Apple Brandy is made in the department of Calvados in Normandy. Distilled from Cider, it is delicious when properly aged.
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MARC Marc is another kind of Brandy and is distilled from the residue of pressed grapes. The Marc de Bourgogne and the Marc de Champagne are the most renowned.
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VERMOUTH Vermouth, in German W e r m u t , o r W o r m w o o d in English, is white wine fermented in the sun, fortified w i t h alcohol and rendered aromatic by adding herbs and spices. The t w o best Vermouths made in France are the Noilly-Prat and the Chambery. Italy also produces several high class Vermouths of which Martini is the best known ; they are generally very sweet, being made mostly of Muscat grapes.
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ALCOHOL COMPARATIVE STRENGTHS
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2-0 37 5-4 1 788 10-6 12-3 14-1 15-9 1 7-6 19-4 21-2 23-0 24-8 26.5 2 83 30-0 31 -8 33-6 35-4 37-2 38-9 40-6 42-3 44-1 45-9 47-6 49-3 51-0
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Proof 2 u.p.
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4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44
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In Germany and Russia the Tralles system is i n common use.
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It is the equivalent o f the Gay Lussac system.
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ANTIDOTES FOR POISONS

First- Send for a Physician. Second- Induce vomiting by tickling the throat with feather o r finger; drink hot water, strong mustard and water; swallow sweet oil o r whites o f eggs. Acids are antidotes for alkalis and vice versa.
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POISONS AND THEIR ANTIDOTES " Life's cares are a poison and Wine its best antidote"
Acids - Muriatic, Oxalic, Acetic, Sulphuric (Oil o f Vitriol), N i t r i c (Aqua Fortis) Prussic acid . . . . . . . . Soap-suds, water. magnesia,
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Alkalis - Potash, Hartshorn, Lye, Ammonia. . . . . . . Arsenic - Rat Poison, Paris Green . . . . . . . . . . Bug Poison - Lead, Saltpetre, Corrosive Sublimate. Sugar of Lead, Blue Vitriol. . . . Chloroform - Chloral, Ether Carbonate of Soda, Copperas, Cobalt.. . . . . . . . . Iodine - Antimony, Tartar Emetic . . . . . . . . . . Mercury and its Salts . . . . O p i u m - Morphine, Laudanum; Paregoric Soothing Powders o r Syrup. . . . .
Ammonia in water. Dash water in face. Whiskey o r dilute grain alcohol, flour and mucilaginous drinks. water' Vinegar o r Lemon juice in water. Milk. raw eggs. sweet oil, lime water, flour and water. Whites o f eggs o r milk in large doses. Dash cold water on head and chest. Artificial respiration. Soap-suds and mucilaginous drinks. Starch and water, astringent infusions, strong tea. Whites o f eggs, milk mucilages. Strong black coffee, hot bath. Keep awake and moving at any cost.
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DIFFERENCES OF TIME
N O O N I N PARIS Place Adelaide Amsterdam Athens Auckland, N.Z. Berlin Bornbay Brindisi Brisbane Brussels Bucharest Budapest Buenos Aires Cairo Calcutta Cape Town Ceylon Chicago Constantinople Copen hagen Cuba Gibraltar Hobart Hong Kong Jerusalem Leningrad Lisbon Madeira Madras Madrid Malta Mauritius Melbourne Time 9 . 3 0 p.m. 1 2 . 20 2. 0 11.30 1. 0 5.30 1. 0 10. 0 1 2 noon 2. 0 p.m. 1. 0 8. 0 a.m. 2. 0 p.m. 3.53 2. 0 5.30 6. 0 a.m. 2. 0 p.m. 1. 0 7. 0 a.m. 1 2 noon 10. 0 p.m. 8. 0 2. 0 2. 0 12 noon 11. 0 a.m. 5 . 3 0 p.m. 1 2 noon 1 . 0 p.m. 10. 0 9.30 Place Time
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Mexico City 6 . 0 a.m. Montreal 7 . 0 2. 0 p.m. Moscow N e w Orleans 6. 0 a.m. New York 7. 0 Oslo 1 . 0 p.m. Ottawa 7. 0 a.m. Panama 6.30 Peking 8. 0 p.m. 8. 0 Perth (W.A.) Philippines 8. 0 Prague 1 . 0 7. 0 a.m. Quebec Rangoon 6 . 3 0 p.m. Rio de Janeiro 9 . 0 a.m. Rome 1 . 0 p.m. 4 , 0 a.m. San Francisco Santiago, Chili 7. 0 Sardinia 1 . 0 p.m. 7. 0 Singapore Sofia 2. 0 St. Louis, U.S.A. 6 . 0 a m . Stockholm 1 . 0 p.m. Suez 2. 0 Sydney 10. 0 Tokyo 9. 0 Toronto 7. 0 a.m. Vancouver 4. 0 Vienna 1 . 0 p.m. Winnipeg 6. 0 a.m. Yokohama 9. 0 p.m.
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NAUTICAL MILES The circumference o f the earth i s divided into 3 6 0 degrees, each degree containing 6 0 nautical miles, consequently the circumference of the earth, viz. 131,385,456 feet divided by 21,600 ( 3 6 0 x 60) gives the length o f a nautical mile, viz. 6,082-66 feet, which is generally considered the standard. 1 statute mile = 5,280 feet 1 degree ,, = 6 9 - 12 1 statute miles. The nautical mile and geographical mile are n o w accepted as 6,080 feet. The small difference between the t w o values is as follows : Based o n 6,080 ft. Based on 6,082-66 ft. 1 nautical mile = 1 - 15 statute mile = 1.1 52 statute mile 2 5 nautical miles = 2 8 - 7 8 statute miles = 2 8 - 8 statute miles 1 statute mile = - 8 6 8 4 naut, mile = - 8 6 8 naut. mile 25 statute miles = 21.71 nautical miles = 21.7 naut. miles 1 kilometre = 0 - 6 2 statute mile = 1 , 0 9 4 yards = 3.280-8 feet 8 kilometres = 5 miles approximately. The French. German and Austrian nautical mile is 6,076 feet in length. The knot is a measure o f speed, the speed o f one k n o t being a speed of one nautical mile per hour. To convert statute miles into nautical miles multiply statute miles by 0.8684; t o convert nautical miles into statute miles, multiply nautical miles by 1 - 151 5.
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THE EARTH
The superficial area o f the earth i s 1 9 6 , 9 5 0 , 0 0 0 square miles- 1 3 9 , 4 4 0 , 0 0 0 square miles o f water and 5 7 , 5 1 0 , 0 0 0 sq. miles of land. The equatorial circumference o f the earth is 24,902 miles; the meridional circumference, 24,860 miles. The earth is divided into 3 6 0 degrees. The length o f one degree o f longitude i s 6 9 . 121 miles. Each degree o f longitude represents four minutes of time. The lines o f longitude are termed " Meridians ". The diameter o f the earth at the equator is 7 , 9 2 6 , 6 7 7 miles, and through the poles 7 , 8 9 9 - 9 8 8 miles. The weight o f the earth has been estimated at six sextillion,
5 9 2 quintillion tons, not including theatmosphere, whose weight

has been estimated at more than five quadrillion short tons. The average elevation o f the land above sea level is approximately 2,800 feet. The average depth o f the ocean below sea level is 1 2 , 5 0 0 feet. The deepest place in the ocean yet found i s in the Mindinao, between the Philippines and Japan, where soundings o f 34,210 feet have been reported. The highest mountain is Mount Everest, in the Himalayas. 29,141 feet. Over 2,000,000,000 ( t w o billions) of people live o n theglobe and speak actually 2,800 different languages.
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PRESSURE
1 kilo per square centimetre =- 1 4 - 2 2 8 Ibs. per square inch. 1 Ib. per square inch = ' 0 7 0 3 kilos per square cm. Steam rising from water at i t s boiling point ( 2 1 20) has a pressure equal t o the atmosphere ( 1 4 - 7 Ibs. t o the sq. inch). T o evaporate one cubic foot o f water requires the consumption of 7 112 Ibs. o f ordinary coal, o r about 1 Ib. o f coal t o 1 gallon of water. One-sixth o f tensible strength o f plate multiplied by thickness of plate and divided by one-half t h e diameter o f boiler gives safe working pressure for tubular boilers. For marine boilers add 2 0 per cent for drilled holes. N o plate o r bars o f either steel o r iron should be worked at a black o r blue heat (say about 5000); the material will stand far more strain either red h o t o r cold, while at an intermediate point great risks w i l l be r u n and possible strains produced which result in rupture later on.
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AVOIRDUPOIS
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METRIC CARAT WEIGHTS FOR PRECIOUS STONES, METALS AND PEARLS

The weight o f precious stones is given in metric carats; a metric carat is divided i n t o 1 0 0 cent-carats. A metric carat = 0.2 gramme. For pearls the grain is used. The grain equals 114 carat o r 0 - 0 5 gramme and is divided i n t o 1 0 0 parts. There are weights for the carat, multiples and submultiples. They are used for precious stones and pearls. Special weights i n grains d o n o t exist. T o obtain a weight in grains, multiply by 4 the weight i n carats. 1 gramme = 5 carats = ( 5 x 4) 20 grains. 1 carat = 0 - 2 gramme; 1 grain = 0 - 0 5 gramme. The carat is correctly used as expressing the degree of fineness. but n o t as a weight. Pure gold is described as 2 4 carats.
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I f a gold coin o r any other gold article i s o f say 24, 22, 20, 18, 14. 9 carats, then it contains 24, 22, 20, 18, 14. 9 parts o f pure gold, and the remaining parts are alloy. Therefore w e may consider that a golden jewel at 22 carats has a standard o f 0 - 9 15 - 20 0-832 - 18 0-750 0-593 - 14 - 9 0-375 but these standards are observed only when an official Law o f Control is imposed, as it is in France. 0.950 is the standard for platinum used in jewels and works of art. 0.950
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- 0 - 8 0 0 are the standards used for silverware.

CLOTH MEASURE
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1,728 27 128 40 231 2150'42 1 cubic cubic cubic cubic cubic cubic cubic inches feet feet feet inches inches foot
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1 cub. foot 1 cub. yard 1 cord (wood) 1 t o n (shipping) 1 U.S. standard gallon 1 standard bushel about four-fifths of a bushel
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DRY MEASURE
2 pints 4 pecks
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8 quarts 3 6 bushels
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1 peck 1 chaldron
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APPROXIMATE LIQUID MEASURES AND EQUIVALENTS 114 gill 1 oz. 2 drams = 0 3 - 5 centilitre 112 ,, = 2 OZS. 4 ,, = 0 7 - 1 1 ,, = 5 , , -= 1 4 - 2 centilitres 4 gills 1 pint = 0-568 litre 4 quarts = 1 imperial gallon o r 1 6 0 ozs. 2 pints = 1 quart Iimp!. gallon = 1 6 0 ozs. = 4.543 litres o r I 0 lbs. of pure water 1 litre = 3 5 112 ozs. = 1 - 7 6 pints. 31 1 / 2 gallons = 1 barrel 2 barrels = 1 hogshead
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LONG MEASURE 1 2 inches =I foot 3 feet = 1 yard 5 1 / 2 yards = 1 rod 4 0 rods 8 furlongs 3 miles
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1 furlong I statute mile 1 league
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METRIC EQUIVALENT MEASURES millimetre = 0 - 0 3 9 3 7 inch centimetre 0 - 3 9 3 7 inch 0 - 0 3 2 8 foot metre 3 9 - 3 7 in. = 1 - 0 9 3 6 yards 1 - 9 8 8 4 rods decametre kilometre 0 - 6 2 13 7 mile 2 - 5 4 centimetres inch foot 3 - 0 4 8 decimetres yard = 0 - 9 14 4 metre rod = 0 - 5 9 2 9 decametre mile = 1 - 6 0 9 3 kilometres
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Chain; Chaine 4 1 1 Pole, r o d ; perche: 29, Fathom; toise: Yard; verge : C u b i t ; coudee : Foot; pied : Inch; pouce :
22 4 4 6 6 7 9 2 20-11 6 4 metres 5% 1 1 1 6 % 1 9 8 5 - 0 2 9 1 2 4 6 72 1-8288 2 3 3 6 9 1 - 4 3 8 3 centim. 1 % 1 8 45.7189 1 2 30-4792 2 5 - 3 9 9 4 millim.
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0.1 550 square inch 0-1 076 square foot 1 sq. metre = 1-1 96 square yards 1 are = 3-954 square rods 1 hectare 2-47 acres 1 sq. kilometre - 0-386 square mile 1 sq. inch = 6-452 sq. centimetres - 9-2903 sq. decimetres 1 sq. foot = 0-8361 sq. metre 1 sq. yard 1 sq. rod 0-2529 are 1 acre - 0-4047 hectare 1 sq. mile = 2-59 sq. kilometres 1 acre ---- 0.4047 hectare = 40-47 ares = 4,840 sq. yards - 160 sq. rods 1 0 square chains. 1 sq. mile 2-59 sq. kilometres 259 hectares = 640 acres o r 3,097,600 sq. yds.
1 sq. centimetre 1 sq. decimetre
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SQUARE MEASURE
1 4 4 sq. inches 9 sq. feet 30 114 sq. yds
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40 sq. rods 4 roods 640 acres
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7 - 9 2 inches 1 link; 25 links = 1 rod; 4 rods == 1 chain 1 0 sq. chains o r 160 sq. rods - 1 acre; 640 acres = 1 sq. mile 36 sq. miles ( 6 miles sq.) 1 township
SURVEYOR'S MEASURE
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TIME
6 0 seconds - 1 minute 60 minutes = 1 hour 24 hours = 1 day 7 days = 1 week 28, 29, 30 o r 31 days = 1 calendar month 30 days - 1 month in computing interest. 365 days = 1 year 366 days = 1 leap year
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Pound; livre : 1 2 2 4 0 5 7 6 0 11 5 2 0 0 3 7 3 - 2 4 19 grammes Ounce ; once : 20 480 9600 31-1035 Pennyweight; denier 24 480 1:5551 Grain T r o y 20 6 - 4 7 9 9 centigr. 3 - 2 3 9 9 milligr. M i t e ; vingtieme The Gold and Silver weight is t h e T r o y pound o f 1 2 ounces. The ounce is 20 d w t o f 24 grains each. For Diamonds, the T r o y ounce is divided i n t o 151 % carats, making 6 carats equal t o 1 9 grains nearly. For pearls, it is divided i n t o 6 0 0 grains, making 5 pearl grains equal t o 4 grains Troy. 1 Grain a06479 gramme 1 Oz. (Troy) 31-1 9 3 grammes 1 Lb. (Avoir.) 4 5 3 6 kilogramme 1 Gramme 1 5 - 4 3 2 grains 1 Drachm 1 7 7 1 8 grammes
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USEFUL FORMULAS
To To To To To To To To reduce reduce reduce reduce reduce reduce reduce reduce inches t o metres, multiply by - 0 2 5 4 inches t o centimetres, multiply by 2 - 5 4 centimetres t o inches, multiply by - 3 9 3 7 kilos t o pounds, multiply by 2.2046 litres t o gallons, multiply by ' 1 1 gallons t o litres, m u l t i p l y by 4 - 5 4 8 grains t o grammes, multiply by , 0 6 4 8 ounces t o grammes, multiply by 28.349
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USEFUL INFORMATION
To find diameter of a circle multiply circumference by -31 831. To find circumference o f a circle multiply diameter by 3 1 41 6. . T o find area o f a circle multiply square of diameter by '7854. To find surface of a ball multiply square of diameter by 3 1 41 6. . T o find cubic inches in a ball multiply cube of diameter Doubling the diameter of a pipe increases its capacity four
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Double riveting is from 16 t o 20 per cent stronger than single. One cubic foot of bituminous coal weighs from 47 t o 50 1bs. One cubic foot of anthracite coal weighs about 53 pounds. One t o n of coal is equivalent t o t w o cords of wood for steam purposes. There are nine square feet of heating surface t o each square foot of grate surface. The average consumption of coal for steam boiiers is I 2 Ibs. per hour for each sq. foot of grate surface. A horse power Is equivalent t o raising 33,000 Ibs. one foot m per minute, o r 550 lbs. one foot per second. Each nominal h o e power of a boiler requires 30 t o 35 Ibs. of water per hour. T o sharpen dull files lay them in dilute suiphuric acid until they are eaten deep enough, A gallon of water (U.S. Standard) weighs 8 118 lbs. and contains 231 cubic inches. A cubic foot of water contains 7 112 gallons, 1.728 cubic @ inches, and weighs 62 1/2 Ibs. A bottle of wine averages 1/6of a gallon o r 26 213 ounces. 1 Wall paper- 1 1 112 yards long, 2 inches wide. T o find the pressure in pounds per square inch of a column o f water, multiply the height of column in feet by ' 4 3 4 .
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WIND PRESSURE
Miles per hour t o pounds per square foot Miles per hour Feet per minute Feet per second Force in Ibs. per sq. foot Description
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Hardly perceptible Just perceptible Gentle breeze Pleasant breeze Brisk gale High wind Very high wind Storm Great storm Hurricane
1 2 3 4 5 10 15 20 25 30 35 40 45 50 60 70 80 100
88 176 264 352 440 880 1320 1760 2200 2640 3080 3520 3960 4400 5280 61 6 0 7040 8800
1 - 47 293 4 - 40 5-87 7 -3 3 14-67 22 29-3 36-6 44 51 - 3 58-6 66-0 73-3 88-0 102.7 117-3 146.6
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FOR CLEANING VARIOUS SUBSTANCES Alabaster. - Use strong soap and water. Black silk. - Brush and wipe it thoroughly, lay on table w i t h the side intended t o show up; sponge w i t h hot coffee strained through muslin; when partly dry, iron. T o remove stains or grease from oil paint. - Use bisulphide o f carbon, spirits o f turpentine or, i f dry and old, use chloroform. These and tar spots can be softened w i t h olive oil and lard. Stains, iron rust, or ink from vellum or parchment.Moisten the spot w i t h a solution o f oxalic acid. Absorb same quickly w i t h blotting paper o r cloth. Rust from steel.- Take half ounce o f emery powder mixed w i t h one ounce o f soap and r u b well. Fruit spots from cottons. - Apply cold soap, then touch the spot w i t h a hair pencil o r feather dipped in chlorate o f soda, dip immediately in cold water. Grease from silks. - Take a lump o f magnesia rub it w e t on the spot, let it dry, then brush the powder off. Iron rust.- May be removed from white goods by sour milk. Scorch stains from white linen. - Lay in bright sun. O i l marks on wall paper.- Apply paste o f cold water and pipe clay, leave it on all night, brush off in the morning. Paint spots from clothing. - Saturate w i t h equal parts o f turpentine and spirits o f ammonia. T o cleanse house or wall paper. - Rub w i t h a flannel cloth dipped i n oatmeal. Black cloth.- M i x one part o f spirits o f ammonia w i t h three parts warm water, r u b w i t h sponge o r dark cloth, clean w i t h water, r u b w i t h the nap. Furniture for fingermarks. sweet oil.
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Zinc.- Rub w i t h a piece o f cotton cloth dipped in kerosene, afterwards w i t h a dry cloth. Vegetable stains from hands. Rub w i t h raw potato. Window glass. Paint can be removed by a strong solution o f soda.
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T o dean tin ware. Common soda applied w i t h a moistened newspaper and polished w i t h a d r y piece w i l l make it look like new. T o remove dog urine from carpets or rugs.-Rub gin. HELP I N CASE OF ACCIDENT Drowning. 1. Loosen clothing i f any. 2. Empty lungs o f water by laying body on stomach and lifting it by middle so that the head hangs down. Jerk the body a few times. 3. Pull tongue forward, using handkerchief, o r pin w i t h string i f necessary. 4. Imitate motion o f respiration by alternately compressing and expanding the lower ribs about t w e n t y times a minute. Alternately raising and lowering the arms from the sides up above the head w i l l stimulate the action o f the lungs. Let it be done gently but persistently. 5. Apply warmth and friction t o extremities. 6. By holding the tongue forward, closing t h e nostrils and pressing the " Adam's Apple " back (so as t o close the entrance t o the stomach), direct inflation can be tried. Take a deep breath and breathe forcibly into the mouth o f the patient, compress the chest t o expel the air and repeat t h e operation. 7. Don't give up. People have been saved after hours of patient, vigorous effort. 8. W h e n breathing begins get patient into a warm bed, give warm drinks o f spirits i n teaspoonfuls, fresh air and quiet.
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Mad dog or snake bite. Tie cord t i g h t above wound. Suck t h e w o u n d and cauterize w i t h caustic o r w h i t e h o t i r o n at once, o r c u t o u t adjoining parts w i t h a sharp knife. Venomous insects' stings, etc. oil, salt water$ o r iodine. Fainting. w i t h water.
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and w e t t i p t o remove, o r use a medicine dropper t o d r a w it out. Rub o t h e r eye.
Open wounds. O n scratches and slight wounds apply half strength iodine. D i r t y o r greasy wounds should first be cleansed w i t h high grade benzine. A l l open wounds should b e covered w i t h gauze and bandage f r o m first-aid kit.
Neverwashortouchawoundwith~ngersorthatpartofthe gauze t h a t comes in contact' w i t h the wound. N e v e r use cobwebs, tobacco, waste o r oil, as t h e y may cause blood poisoning.
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U S E F U L PRESCRIPTIONS
A wonderful Pick-me-up is Brorno Seltzer (see recipe). Angostura and Schweppes Soda, Brandy and Schweppes Soda, Morning Glory Fizz and Morning Glory Daisies (see recipes) are helpful concoctions the morning after. Bass Ale o r any English Ale i s t h e least harmful thing t o take against sIeepIessness. Champagne w i l l be found the best remedy for air and seasickness. Headache can be cured by sniffing strong Anis Pernod fils *'. O n e glass o f strong Anis Pernod fils '' drunk neat and very slowly w i l l also cure neuralgia.
61
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Indigestion can be cured w i t h Fernet Branca and Italian Vermouth before meals, and after meals w i t h Fernet Branca and Crkme de Menthe (see recipes). The best d r i n k t o cure a sore throat is a Koldkure " (see recipe). Honey mixed w i t h Brandy, Whiskey, etc., h o t o r cold, are also good coldcures (see recipes).
16
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The Highbinder (see recipe) w i l l cure Diarrhoea. T o prevent a cold o r Influenza, take a h o t Toddy o r Gluhwein (see recipes) after retiring t o bed. Quinine, Aspirine o r Indian Tonic water w i t h a little Lemon juice are good remedies for Fever.
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Strong black Coffee w i t h a few drops o f Aromatic Spirits o f Ammonia w i l l quickly dissipate the fumes o f alcohol.
~
144
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HORSE RACING
The Ancients had chariot races, the Romans raced riderless horses, but real horse-racing had its inception in England, race rneetinzs were already held, records show, at Smithfield, in I 174. Henry Vlll arranged for che first racing at Chester; James I built a course at Newmarket in 1 6 0 7 and during his reign the three ancestors of all thoroughbreds : Byerley Turk, Darley Arabian and Godolphin Arabian were imported from Arabia. Charles I gave a cup t o be raced for in Hyde Park. Charles I 1 instituted Autumn meetings at Newmarket and occasionally rode in races there. Royal Ascot dates from the time of Queen Anne, the f i r s t meeting being held on August I t h , 171 I. l The Doncaster St. Leger, so called after Colonel St. Leger, was first run in 1776. Three years later the 12th Earl o f Derby inaugurated the Oaks, named after his seat, & * T h e Oaks ", and the following year the same nobleman founded the world's greatest classic, l 4 The Derby ", run for the f i r s t time over a mile on May 4th, 1780, worth 1,100 the race was won by 6sDiomed,'' who was later sent t o America.
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Nowadays the race is over a mile and a half, is generally run on the first Wednesday in June, and the value has so increased that it was worth in 1935 nearly 0,000 t o 61Bahram" owned by H. H. The Aga Khan. Four foreign horses have won this classic: the French-bred Gladiateur " in 1865, the Hungarian-bred 16Kisber" in 1875, the American horse Iroquois " in 1881 and the French-trained Durbar" in 1 91 4. llGladiateur'' also won the Two Thousand Guineas, the St. Leger and the Ascot Gold Cup; he was however not the first French horse t o win in England- this honour belongs t o Jouvence ", who in 1 853 won the Goodwood Cup.
66 &'
Goodwood races were established in 1 802, the Goodwood Cup being given in 181 2. The Two and One Thousand Guineas came in 1809 and 181 4 respectively; the Manchester Cup in 181 6, the Cesarewitch and Cambridgeshire in 1839. Mr. A. K. Macomber, an American owner, won both these Autumn handicaps in 1925 with Forseti " and l 1 Masked Marvel ".
&4
The Queen Alexandra Stakes, a very popular race over 2 miles 6 fur. 85 yds, was won on six consecutive occasions 1929-34 by " Brown Jack ", Steve Donoghue up. The Queen Alexandra Stakes is by no means the longest flat race in the world ; this title is rightly claimed for the Prix Gladiateur run at Longchamp on the last Sunday in October, over 3 miles 7 furlongs. The most sensational event in horse racing is the Grand National Steeplechase run in March, at Aintree, Liverpool. There are 30 jumps, the water jumps being 15 ft. wide, and the distance is 4 miles 856 yards ; the race dates from 1839. The Jockey Club in England was founded in 1750, and the Stud Book created in 1791.
The first racing recorded in France was in 1651, in gardens at the Muette in Paris, N o organized meeting took place until 1 7 7 6 when races were arranged on the Plaine des Sablons, the site of the present Longchamp, which in 1857, was rented by the Sociktk d'Encouragement who built the famous course, and Napoleon Ill went from Paris by boat on the Seine t o inaugurate it the same year. The French rules on racing were drawn up in 1780; these, during the Revolution, had been completely forgotten. Napoleon I revived racing in 1805, but had a wrong opinion of the thoroughbred, for he officially proclaimed that the half-bred was i t s superior; weight was allotted according t o the horse's height and not for age o r merit. In 1 8 0 6 a Grand Prix was instituted and called successively Prix Royal, Grand Prix Royal, Grand Prix National, Grand Prix Imperial, Grand Prix de I'Empereur and since 1 8 6 9 Prix Gladiateur : therefore, the oldest race in France. The most famous French race is the Grand Prix de Paris; i t was for several years the richest race in the world. In 1 9 0 8 i t was worth t o Mr. W. K. Vanderbilt, owner of *@Northeast", over 400,000 gold francs. Run at Longchamp on the last Sunday in June over I mile 7 furlongs, i t was created in 1 8 6 3 and won that year by ' & T h e Ranger ", an English horse, in front of the famous French filly * * La Toucques ", the only filly t o have won both French Oaks and Derby. 1 4 English horses have won the Grand Prix; 64GalloperLight", g4Comrade'' and a6Lemonora"are the winners since the resumption of that race after the world war. Mr. Edmond Blanc, brother of Camille Blanc, of Monte Car10 fame, who raced very successfully for over forty years, won the Grand Prix on no fewer than seven occasions and in 1 9 0 3 his colts " QUO Vadis ", '' Caius " and Vinicius " filled the f i r s t
t h r e e places, a feat which w i l l stand for many years. In 1 8 9 9 he paid t h e colossal sum i n those days o f one m i l l i o n francs (about .('40,000) for t h e English D e r b y w i n n e r " Flying Fox ".
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The formation of t h e Soci6t6 d'Encouragement i n N o v . 1 8 3 3 led to t h e creation o f t h e Jockey Club, t h e Stud Book, and later t h e classical races : t h e Prix dlEssai des Poulains i n 1 8 4 1 , des P o u c h e s i n 1 8 4 1 , the P r i x d e Diane i n 1 8 4 3 , t h e Prix d u Jockey C l u b i n 1 8 3 6 , t h e Grand Prix de Paris i n 1 8 6 3 . The Prix d u Jockey C l u b or French D e r b y was first r u n at Chantilly, and was w o n by a horse named F r a n k " o w n e d by L o r d H e n r y Seymour, t h e famous dandy, k n o w n in history as " M i l o r d rsouille ". T o t h e five classic races mentioned above t h e P r i x de I'Arc de T r i o m p h e was added in 1 9 2 0 . A u t e u i l (Paris), t h e most beautifully laid o u t steeplechase course, exists since 1 8 7 3 . The best k n o w n o f t h e many events r u n t h e r e are t h e G r a n d Steeple-Chase ( 6 , 5 0 0 metres), t h e Grande Course de Haies and t h e P r i x des Drags, which are r u n respectively o n Sunday, Wednesday and Friday o f t h e Grande Semaine at t h e end of June.
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The i m p o r t a t i o n of a thoroughbred i n t o America dates back

to 1 7 3 0 and t h e first races w e r e held i n South Carolina in 1 7 3 4 .
E d
A genealogical register, " Stud Book," f o r t h e keeping o f records, became an established custom as early as 1 8 2 9 . Horse races are popular in most States. T h e principal events, like t h e Kentucky D e r b y and Oaks. are r u n in Louisville, Ky. The Belmont Stakes, t h e Futurity, the W i t h e r s , t h e Lawrence Realisation, t h e Swift, t h e National Stallion, t h e Champagne and t h e Ladies' Handicap are held at Belmont Park.
El El
The American Derby is r u n at Washington Park, Illinois. The Chesapeake Stakes at Havre de Grace, the D e t r o i t Derby at Detroit, the Classic Stakes at Arlington, the Great American Stakes at Aqueduct, N.Y. ; the Latonia Derby at Latonia, Ky., the St. Louis Derby at St. Louis, the Prakness and the Walden Stakes at Pimlico, Maryland; the Saratoga Cup, t h e Saratoga Special, the Alabama, the Hopeful and the Travers Stakes at Saratoga; the Santa Anita Handicap at Los Angeles, the richest race in America ( w o r t h over $108,000 in 1935). have heavy future books and are outstanding social events. O t h e r Countries where thoroughbred horses are r u n before huge crowds o f the elite are Belgium, w i t h the Internationale at Ostend, and Italy w i t h the Derby and the Regina Elena C u p a t Rome and lately the million lire Steeplechase at Merano (Tyrol). Germany has important meetings at Berlin and Baden-Baden and both Vienna and Budapest t u r n o u t very big crowds f o r thoroughbred racing, whilst all Australasia is brought t o fever pitch over the Melbourne Cup.
St-Hiloire
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Sole Agents : MACKESSON ROBBINS 8, CO, lnc. 1 1 1 Eighth Avenue New York City, N . Y. C U N N I N G H A M RIVIERE 8, N E W M A N 7 The Crescent Minories London, E. C . 3
Your Li,&er thirsq too !

T h e best pick-me-up for any lighter is DUNHILL'S "BENZIQUEDB On sale everywhere, in patent ~111breaI~ible containers,
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FOR ALL YOUR COCKTAILS
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ESTABLISHED 1 7 8 4
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Tel. : Caumartin 33-56
BIARRITZ 13, Rue Mazagr MONTE C A R L 0
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REIMS . .Whisky Irlondois. O w n GrowthLondon Dry Gtn. BEAUNE . . R y e Whisky. . Conodtnn Whisky. SAUMUR OPORTO. . B o u r b o n Whisky. JkREZ . A n g o i t u r o Blt~ers. M A D ~ R E Vms d u Rhin MAIAGA . et de l a Moielle, MARKINCH Plymouth Gin
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John HAIG & C' ltd,
Cis,illen,
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\L ?
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..-"Havana's finest
PUNCH cigors
SALTED CASHEW NUTS
Some of the Premier Bars using them are :Ritz Hotel Paris Hotel Crillon Paris Hotel George V Paris Ritz Hotel London Savoy Hotel London Carlton Hotel London Dorchester Hotel London Berkeley Hotel London
NO BAR 1 5 UPTO DATE
WRITE FOR FULL DETAILS T O
EPIC NUT & FOOD PRODUCTS, LTD. 19, BERKELEY ST., LONDON, W.I.
Telephonca : Mayfair 1292, 1033 Tele:rims : Epicnut, Plccy, London.
ail
W E T A E LN O N THE CONTINENT, HN R V LI G R A THE "CONTINENTAL DAILY MAIL" ED ON S L E E Y H R AE V R W E E
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B Y
APPOINTMENT
TO H I S M A J E S T Y
THE
KING.
ALSATIAN WINE BRANDY CHAMPAGNE

GIN
Riquewihr, Alsoce Cognac Epernoy London Porto, Portuqol Jerez, Spain Torino Gloscow
PORT SHERRY VERMOU WHISKY

G
A G - E N T
M. L. D R E Y F U S -
76 et 78, Avenue des Champs-ElyseesP A R I S - Tel. : Elysees 68-04 - 6 :50-8
BISHOP & SONS

N O R D 58-15
FRANK'S SPECIAL PRINTERS
61 & 63, RUE BICHAT, PARIS
INDEX
Ode t o the Ritz B a r . . .................................... Foreword and Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 : H o w t o enjoy Cocktails at Home .......................... 13-1 6 Various Specialities and their Origin.. . . . . . . . . . . . . . . . . . . . . . . 17-1 9
1
El
PART
F a
IE]
COCKTAILS in alphabetical o r d e r . . . . . . . . . . . . . . . . . . . . . . . . . . 21-43
PART
MIXED
After-Dinner . . . . . . . . . . . . . . . . 4 7 Cobblers . . . . . . . . . . . . . . . . . . . 4 8 Collins . . . . . . . . . . . . . . . . . . . . 4 9 Coolers 50 Crustas 51 Cups . . . . . . . . . . . . . . . . . . 5 2 - 5 4 Daisies . . . . . . . . . . . . . . . . . . . . . 5 5 Egg Nogs . . . . . . . . . . . . . . . . . . 5 6 Fixes . . . . . . . . . . . . . . . . . . . . . . 5 7 Fizzes.. . . . . . . . . . . . . . . . 58-62 Flips . . . . . . . . . . . . . . . . . . . . . . . 6 3 Highballs . . . . . . . . . . . . . . . . . . . 6 4 H o t Drinks.. . . . . . . . . . . 65-67 Iced Liqueurs.. . . . . . . . . . . . . . 4 7 Juleps . . . . . . . . . . . . . . . . . . . . . . 6 8 KalteEnte . . . . . . . . . . . . . . . . . 5 3
I1
DRINKS
Lemonades . . . . . . . . . . . . . . . . . 6 9 Miscellaneous (see next page) . . . . . 70-77 Non A l c o h o l i c , . . . . . . , . 7 8 - 7 9 Puffs . . . . . . . . . . . . . . . . . . . . . . . 8 0 Punches . . . . . . . . . . . . . . . Rickeys . . . . . . . . . . . . . . . . . - . .. Sangarees . . . . . . . . . . . . . . . . . . 8 6 Scaffas . . . . . . . . . . . . . . . . . . . . . 8 7 Seapea.. . . . . . . . . . . . . . . . . . . . Shrubs . . . . . . . . . . . . . . . . . . . . . Slings . . . . . . . . . . . . . . . . . . . . . . Smashes.. . . . . . . . . . . . . . . . . . . Sours.. . . . . . . . . . . . . . . . . . . . . Toddies . . . . . . . . . . . . . . . . . . . Zooms . . . . . . . . . . . . . . . . . . . . . 9 3
E l E d
HI
.......... .................
i^l
H]
:; :;
IE]
PART
MISCELLANEOUS
American Beauty American0 American Rose Ammonia & Water Angostura & Ginger Ale Angostura & Soda Barbotage au Champagne Barman's Delight Bishop Bismarck o r Black Velvet Black Rose Black Stripe Bordeaux Champagne Bosom Caresser Brandy & Honey Byrrh Cassis Cafe & Kirsch (cold) Cassisco Chambery Praise Columbia Skin Corpse Reviver No. 2 Dog's Nose Dubonnet Citron Eskimo Eye Opener Fog H o r n Frank's Refresher G i n Buck Gin Spider Gin & Tonic Green Hat Grenadine & Kirsch Horse's Neck
Ill
DRINKS
Irish Rose Kate E n . . . . . . . . . . . King's Peg o r Brandy & Champagne Kold kure Macka Magnolia Mamy Taylor Mimosa o r Champagne Orange Morning Bracer Morning Smile Pick-me-up Picon Grenadine Prince of Wales Queen's Peg o r Gin & Champagne Rainbow Rhine W i n e o r Moselle & Seltzer Rock & Rye seapea. . . . . . . . . . . . . . . . . . . . . Shandy Gaff Sherry & Egg Soyer au Champagne Stone Fence Stone Wall Toison d'Or Tomate Vermouth Cassis W h i t e Plush 61
(70-77)
Page
53
b]
^
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E d
El
SANDWICHES.
PART I V ......................................... PART PART

USEFUL
9 5 -
ED
WINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107-121
El
VI
136 136 137 13 7 137 138 138 139 140 141 142 144 145
Alcohol comparative strengths Antidotes for Poisons.. . . . . . Poisons and their Antidotes. . Differences of Time . . . . . . . . Nautical Miles.. . . . . . . . . . . . . The Earth . . . . . . . . . . . . . . . . . Pressure. . . . . . . . . . . . . . . . . . . Comparative Temperatures and Measures . . . . . . . . . . . Metric Carat Weights.. , , . , . Cloth Measure . . . . . . . . . . . . . Cubic Measure . . . . . . . . . . . . . D r y Measure. . . . . . . . . . . . . . Approximate Liquid Measures and Equivalents Ackerman-Laurance . . . . . . . . Adet . . . . . . . . . . . . . . . . . . . . . . A i r France . . . . . . . . . . . . . . . . Baccarat. . . . . . . . . . . . . . . . . . . Benedictine.. . . . . . . . . . . . . . . Bishop & Sons . . . . . . . . . . . . . Bunting . . . . . . . . . . . . . . . . . . . Cannes.. . . . . . . . . . . . . . . . . . . Cashew Nuts "Epic" . . . . . . . Christofle . . . . . . . . . . . . . . . . . Clicquot . . . . . . . . . . . . . . . . . . Craven A . . . . . . . . . . . . . . . . . Cusenier .................. Da Silva.. . . . . . . . . . . . . . . . . . Daily Mail.. . . . . . . . . . . . . . . . Deauville.. . . . . . . . . . . . . . . . . Del Mbrito (jerez) . . . . . . . . . Denis-Mounie . . . . . . . . . . . . . . U. S. Lines
FORMULAS Long Measure . . . . . . . . . . . . . . Metric equivalent Measures. . Square Measure . . . . . . . . . . . . Surveyor's Measure. . . . . . . . . Time.. . . . . . . . . . . . . . . . . . . . . Troy.. . . . . . . . . . . . . . . . . . . . . Useful Formulas.. . . . . . . . . . . Useful Information.. . . . . . . . . . W i n d Pressure.. . . . . . . . . . . . For cleaning various substances. . . . . . . Help in case of Accident.. . . . Useful Prescriptions. . . . . . . . Horse Racing . . . . . . . . . . . . . .
LIST OF ADVERTISERS 151 153 152 152 154 175 168 156 172 154 158 160 160 155 172 156 157 162 Dreyfus . . . . . . . . . . . . . . . . . . . Dunhill.. . . . . . . . . . . . . . . . . . . Geneva Association. . . . . . . . . Gilbey . . . . . . . . . . . . . . . . . . . . Gordon . . . . . . . . . . . . . . . . . . . Hennessy.. . . . . . . . . . . . . . . . . K i n George I V " . . . . . . . . Krug.. . . . . . . . . . . . . . . . . . . . . Laurens . . . . . . . . . . . . . . . . . . . Lucky Strike . . . . . . . . . . . . . . Martini-Rossi . . . . . . . . . . . . . . Moet & Chandon . . . . . . . . . . Pile.. . . . . . . . . . . . . . . . . . . . . . Pommery-Greno . . . . . . . . . . . Punch Cigars . . . . . . . . . . . . . . Rosell (Georges) . . . . . . . . . . . Rouland . . . . . . . . . . . . . . . . . . . Seagram . . . . . . . . . . . . . . . . . . . . . , . , . . . . . . . . . , 173 174 162 175 159 161 158 164 164 166 163 166 165 168 167 170 170 169 171
THIS BOOK WAS PRINTED B Y BISHOP & SONS, OF PARIS, FOR THE FRYAM PRESS

1936 - The Artistry of Mixing Drinks by Frank MEIER 2

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1936 - The Artistry of Mixing Drinks by Frank MEIER 2

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PUBLISHER'S NOTE The First Edition of this Book was published on October I s t , 1 9 3 6 and consisted of 26 COPIES A t o Z specially printed

?dhrh/~2:1* dieses Buches

All rights reserved Copyright by Fryam Press Printed in France

ODE T O THE RITZ BAR

Indications of Measures for Cocktails

SYRUPS : Grenadine, Lemon, Pineapple, Raspberry, Strawberry.

206 MIXED DRINKS

RATAFIA is a Liqueur made from different fruits o r plants

SCHNAPPS is Holland Gin, originally made in "Schiedam;

SPUMANTE, Italian t e r m for Sparkling Wines.

Recipes marked @ were originated by the Author.

WHAT WOULD A DINNER BE WITHOUT A COCKTAIL?

ANGEL'S KISS ALASKA

In mixing-glass: one-third Bacardi Rum, V e r m o u t h (French) D u bonnet ; s t i r w e l l and serve.

CINZANO In mixing-glass: a dash each of Angostura and Orange Bitters,

Special f o r Plr. W. W. Crocker.

y) FANCY LIQUEURS '

In cocktail glass: half Gin, half Italian Vermouth.

MAJESTIC (OTTO'S SPECIAL)

Special for the National Cash Register Company.

E In shaker: one-fourth each of l

By W . Pollock, Park Lane Hotel,

& Curasao, half Scotch Whisky ;

shake well and serve.

lEl'BlH~~iil^l^lm~^~pl WHISKEY WINTER SPORT @ El

WHITE LADY In shaker

YASHMAK In mixing-glass: adashofAngosFrench Vermouth, sweetened

lB]@[Rllglfi~l~]lglIB~~~l[H~[H IP] If^l

ICED APRICOT BRANDY

The same as Iced Apricot Brandy, using liqueur chosen.

The same as Benedictine Cocktail, using liqueur chosen.

the same as liquor chosen.

the same as Tom Collins except use liquor chosen.

REMSEN COOLER APRICOT BRANDY COOLER

except use liquor chosen.

SCOTCH WHISKY COOLER

IRISH WHISKEY COOLER

..,?:--.-.s: .--.-.,.." "s . s ' < . . ~ ~ , " a . , a s =>.-SSK-?."~ . i .&.:

the same as Brandy Crusta, except use liquor chosen.

CLARET or BURGUNDY CUP

MAI-WEIN-CUP GINGER ALE CUP

GRAPE FRUIT CUP

SPARKLING RHINE W I N E CUP

MORNING GLORY DAISY

ing liquor chosen.

Egg Nogs (Hot o r Cold) may be made with Brandy, sherry Or

m as Brandy Fix, except use liquor chosen.

GRENADINE GIN FIZZ

FRANK'S SPECIAL GIN FIZZ

HOFFMAN HOUSE or CREAM GIN FIZZ

HOLLAND GIN FIZZ

ROYAL GIN FIZZ

SEAPEA "C. P."

SOUR GIN FIZZ

SOUTHSIDE FIZZ SCOTCH WHISKY FIZZ

BRANDY or EGG FLIP

the same as Brandy Highball except use liquor chosen.

ff-j APPLE JACK

except use liquor chosen.

BRANDY or RUM BLAZER

EGG NOGS BRANDY SANGAREE

See page 56.

as Brandy Sangaree, using liquor chosen. See page 8 6 .

SWEDISH P U N C H SHERRY W I N E HOT