CAFE ROYAL COCKTAIL BOOK

Compiled by

W. J. TARLING
Illustrated by

FREDERICK CARTER
Decorated by T H E CHEVRON STUDIO

PUBLICATIONS FROM PALL MALL LTD 43 DUKE STREET, ST. JAMES', LONDON, S.W.i

MADE AND

PRINTED

IN GREAT

BRITAIN

BY

THE SIDNEY PRESS LTD., LONDON AND BEDFORD

[Sketched by Wykeham Studios

ALL Royalties derived by W. J. Tarling from this book are to be equally divided between The United Kingdom Bartenders' Guild

Sickness Benefit Fund and The Cafe Royal Sports Club Fund.

Contents

COCKTAILS

Section One Section Two

. Section Three

OTHER DRINKS

INDEX to names of cocktails whose vast number prevents inclusion of recipes in this book -

GLOSSARY

Section Four

Coronation Edition 1937

Preface
O compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails. The majority of recipes are the originals of Members of the United Kingdom Bartenders' Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. Careful observation has shown that at the majority of Cocktail parties there is little variation in the cocktails offered, and each party is apt to have a monotonous repetition of Martini, Bronx, Manhattan, and White Lady Cocktails, all, I grant, very good cocktails indeed, but just as apt to be dull as continuous dinners at which the same soup, fish, meat and sweet are served. Therefore I ask my readers to try the modern cocktails. No Cocktail Book is considered complete without some mention of the history of the cocktail, but, unfortunately, the available records are of a very meagre description. Most of the history is a matter of conjecture, but there are a few outstanding facts upon which a fairly solid case can be built. It is impossible to trace the origin, but from the earliest

times the cock, the sacrificial bird, has been associated with strong and delectable drinks. Evidence of poetic praise of the cocktail has been seen by enthusiastic students in the lines of Horace: Be joyous, Dellius, I pray, The bird of morn, with feathers gay, Gives us his rearwards plume; For mingled draughts drive care away And scatter every gloom. But it is an established fact that Claudius, a physician in early Roman times, invented a mixture consisting of vini gallici, lemon juice with a few pinches of dried adders. This was prepared for his Imperial master Commodus, who considered it the finest of aperitifs, and judging by his habit of living unwisely and too well, Commodus should have known what he was talking about. Until the eighteenth century there appear to be no further records, when the word was used both in England and America. In Yorkshire dialect, cocktail denoted beer that was fresh and foaming, and dictionaries at the end of that century give the meaning of the word as appertaining to horses of mixed breeding or mixed bred. When narrating the story of Betsy Flanagan, an American heroine, the widow of a revolutionary soldier who, in 1779, sold mixed drinks at her tavern, the cocktail was some special mixture or mixtures, and Fennimore Cooper, in his book "Spy," awarded her the honour of being the inventor of the cocktail. Bearing in mind that Fennimore Cooper wrote what would be known to-day as "best sellers," there is every reason to suppose that his readers were convinced that the cocktail was invented in America. Although the evidence proves that the idea of making mixed drinks existed centuries before America was discovered, it is certain that the cocktail first became popular in America,

and was brought to England in 1859 by the famous Jerry Thomas, who visited London, Southampton and Liverpool exhibiting his art with the aid of a solid silver set of bar utensils valued at 1,000. Although something of a showman, Jerry Thomas invented many new, and, in the case of his " Blue Blazer," startling drinks with which he astounded the staid beer and wine drinkers of England. Although this tour was financially successful, he was prudent enough to make it a brief novelty and soon returned to America. In 1862 " The Bartenders5 Guide " was written by Jerry Thomas, who described himself as being formerly of the Metropolitan Hotel, New York, and the Planters' House, St. Louis. He gave ten recipes for cocktails, and of the cocktail he wrote: The cocktail is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. With the exception of the " Bottle Cocktail," all his recipes call for the use of ice, so the " fishing and sporting parties " must have been on an elaborate scale. That the cocktail had taken firm root in America is proved by a paper called " Under the Gaslight " in 1879, which notes: " In the morning the merchant, the lawyer, or the Methodist deacon takes his cocktail. Suppose it is not properly compounded ? The whole day's proceedings go crooked because the man himself feels wrong from the effects of an unskilfully mixed drink." The first real American bar to be opened in London was at the Criterion Restaurant about 1878, with Leo Engel as bartender. Both the bar and the bartender were imported from America, and some wit of the times remarked that, " although the carved eagles, that adorned the bar, all sat up above, they had their human prototype working unceasingly below."

At the Aquarium, long since pulled down, an American bar was opened at about the same time, but this was rather a shoddy affair, and was looked upon more as a sideshow. The Mint Julep is an American beverage, although the original Julep was an ancient Persian drink composed of rose-flavoured water. Captain Marryatt was the first Englishman to write about it in the year 1815. At first sight he may seem to have slightly overrated what he describes as " the most delightful and insinuating of potations," but it must be borne in mind that he records the fact that the temperature was over 100 in the shade, and he was being entertained in royal fashion by one of the wealthiest planters in the Southern States of America. He remarks that there were many varieties of Juleps such as those made with claret, madeira, etc., but the one on which he lavished the most adjectives was the Mint Julep, of which he gave the recipe: " Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar and equal proportions of peach and common brandy so as to fill it up to one-third or a trifle less. Then take pounded ice and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple and the tumbler itself is very often encrusted with ice. When the ice melts you drink." It will be seen from the above that Juleps were made originally from Wines and Brandy. It was not until the Civil War broke out that Bourbon Whisky was used, either from patriotic reasons or necessity, and the habit thus acquired has persisted to the present day when unless Brandy is specially ordered, either Rye or Bourbon Whisky is used. In the section of this book devoted to long drinks I give the recipe for the well-known julep, and I recommend cordially the original Mint Julep which appealed so strongly to Captain Marryatt. " Planters' Punch " occupied much the same position

of favour in the West Indies as Juleps in the Southern States of America, but it was much more economical, as all the ingredients were home grown. It was in universal use on the Sugar Estates, and the slaves, who acted as house servants, being quite illiterate, were taught to say: One of sour, Two of sweet, Three of strong, Four of weak, which they repeated as they used one part sour lime juice, two parts sugar, three parts rum and four parts water. This was served in a toddy glass, as cool as the water permitted. To-day Planters Punch has become a cocktail, and I have given the recipe among the cocktails. As a time saver syrup is used instead of sugar, and it is not necessary to add water to the present strength of rum. As it is necessary to serve non-alcoholic cocktails at parties when very young guests are present, I have included a list under a special section of their own. The " Yellow Dwarf" and "Doctor Johnson Junr." will appeal to all ages, but it must be borne in mind that a non-alcoholic cocktail requires the same amount of care in shaking as all others. If any of my readers, after studying the recipes in this book, feel that they are required to lay in an expensive stock of liqueurs in order to be able to mix the cocktails, I would like to point out that liqueurs can, in most cases, be obtained in half or even quarter bottles, which greatly reduces the outlay when stocking up the cocktail cabinet. To those of my readers who wish to know how to make cocktails, I offer the following advice: Follow the recipe carefully. Make sure that you use the exact amount of each ingredient.

Put several pieces of ice in the shaker. Shake until the outside of the shaker becomes moist with cold. Pour out the cocktails quickly and see that they are consumed while still quite cold. In order to measure the parts of a cocktail correctly, I suggest the following method: Assuming you are making four cocktails and the recipe reads: 1/2 Gin, 1/4 Liqueur, 1/8 Fruit Juice, 1/8 Fruit Juice. Having put the ice in the shaker, use one of the glasses as a measure and pour in the liquids thus: Two glasses of Gin, One glass of Liqueur, Half a glass of Fruit Juice, Half a glass of Fruit Juice, taking care not to fill the glass too full, as a certain amount of the ice will melt and mingle with the mixture. The method of pouring in liquids without measuring is apt to spoil and waste a lot of the cocktail unless the mixer has had sufficient experience to judge quantities by sight. In conclusion, I express my deep thanks to the many cocktail bartenders who have allowed me to use their own recipes which appear in this book. It is only with their co-operation that a unique book of this kind is possible. W. J. TARLING, American Bar, Cafe Royal.

EXPLANATION
O those readers who may wonder at the Grown over the letter N with the wreath surround a short explanation is necessary. The Crown is a copy of the Imperial Crown of France. The letter N is not the initial letter of Napoleon III, but is the initial of the second name of the founder of the Cafe Royal. When Daniel Nicols Thevenon arrived in London in 1864, a fugitive from the fierce bankruptcy laws of France, with his wife, of cash they had none, and they worked at anything they could get until they had saved a few pounds with which they opened a small Cafe Restaurant in Glasshouse Street. This modest establishment they named the " Cafe Restaurant Nicols." With tireless energy they built up their business until it expanded over the site occupied by the famous building to-day. As soon as the financial tide had turned, Nicols repaid every penny he owed to his creditors in France. It was not until the eighties that the name " Cafe Royal " was chosen, and this was due to a suggestion from the son-in-law of Nicols that a better sounding name than Cafe Restaurant should grace the portals of a restaurant that was the meeting place of the fugitives from their beloved France, and, what was more, an establishment where the cooking was a byword for excellence and the cellars beyond reproach. The decision that the crown surmounting the letter N should be chosen for the design and the premises rechristened Cafe Royal satisfied both the proprietor and his somewhat chauvenistic son-in-law, for the former considered that the

initial stood for his own name, while the son-in-law felt flattered that his beloved Emperor of France reigned at least in name at the Cafe Royal when he was unable to reign anywhere else. When Nicols died, in 1897, he had lived long enough to see his little cafe grow into the finest restaurant in London, patronized by princes and peers, the leading lights of the arts; in fact, everybody who was anybody. His devoted wife survived him by twenty years, and carried on the control of the business until the day before she died. With the rebuilding of Regent Street the old cafe was pulled down and the present edifice rose in its placea change that swept away the Bohemian element of the customers. With all these changes the old customers shook their heads, their beloved haunt was finished, they declared, just as " The Empire " was no longer the meeting place of the gilded youth of the town. The intervening years have shown that they were wrong, for, although the Cafe Royal had changed beyond recognition, its cooking and cellars maintained their old reputation under the management of the new regime. Once again pass and repass through the portals of the Cafe Royal everybody who is anybody.

PREFACE TO THE PAGEANT OF PEN AND INK SKETCHES

HROUGHOUT this book the reader will find a pageant of history from i860 to the present day. These sketches depict the days when the French emigre met his fellow fugitives from their beloved France, the age of wild night life of the eighties and early nineties, the Edwardian days of splendour, the terrible Great War and the sober age of modern London as it is to-day. The Cafe Royal made a good background for the idiosyncrasies, capers, tricks, jests, practical jokes, wrangles and debates, besides the everyday lively chit-chat and conversation of the little world of poets, painters, journalists who frequented the place, and the solid background of men of affairs, diplomatists and officials who helped to enjoy and support it. So it became, duly, a London institution and took a premier place in the Quadrant end of Regent Street, the corner where Regency liveliness had yet continued. Outside its doors flowed, full-tide, the surges of popular demonstration at times of general excitement, whether about the Boat Race or the Relief of Mafeking; and as the bewhiskered generation went out, the newest devices on wheels, bicycle and motor-car, swung past. At the same time costume changed from crinoline to bustle and from pre-war high-shouldered leg-of-mutton sleeves and traintrailing skirts came, by gradual degrees, the knee-high garments with silk stockings and high-heeled shoes which

characterised the after-war decade's climax. It has been a pageant of contemporary affairs that has never ceased to go on, the multi-coloured, inimitable essence of the time which found its stage on the sophisticated ground of Regent Street. For it was to the Circus and Quadrant that people returned from the ends of the world, seeking there renewed glimpses of the most vivid of life as it was being lived. But in the tale of all the various characters and types who have laughed or yarned or stormed or joked thereabout, the pictorial cavalcade of the Cafe Royal can tell only about the few which have been most obvious and easy to record. They may be enough to show the rich pattern of genius and jest which has gone to make the days of the Cafe Royal memorable. Its enduring glory was consecrated by all the practitioners of all the arts. Was there a prank to play ? The Cafe Royal would be the stage. If Aubrey Beardsley would parade his pet skeleton, who played duets with him at the piano, it must be there; did a young actress just back from Spain want to try a new dance she could essay its steps on the table top at the Cafe. The greatest talkers were habitues, and with them bores were silent or found wit for the nonce. When Wilde, Whistler, Frank Harris and G. B. Shaw crossed verbal swords, when Yeats, Augustus John, Orpen and their crowd sat round the Cafe tables the new century's art shaped itself in the imaginations of the younger men. And all the wit was not necessarily verbal, nor all the talk about painting and poetry. Every genius has its own ways of expression. Like the wronged young lady who turned on the man in the case and showed her skill at fencing with the end of her parasol, to be desperately warded off with a walking cane. Or the two Oriental beauties who arrived with serpents round their necks instead at the conventional feather boas. All was not wild melodrama or

extravagant fantasy, they were interludes. The Cafe had its own sort of domesticity, a home from home. The afternoon sleep of the famous musical director was gently broken by the ting-ringing of a spoon on a balloon glass. For the staff had to be confidants, friends and diplomats at times of need, experts in the straightening of curious complications and disputes, hierophants of the genius of conviviality.

ABBREVIATIONS
SHAKE AND STRAIN.The term " Shake and Strain "

is used to denote that the mixture should be shaken in the Cocktail Shaker until the outside of the Shaker becomes moist with cold. After this the mixture should be strained from the Shaker into the Cocktail glass. Mix.Mix is used to describe the method of placing some ice in a large mixing glass or heavy pint glass, in which should be placed some cracked ice. After pouring in the recipe mix it rapidly with the ice until it is cold, when strain into the Cocktail glass. STIR.This denotes the same method as shown under Mix. FROST.To frost a glass first rub the rim of the glass on a cut lemon. Then dip the glass into powdered sugar, which will give it the necessary frosted appearance.

Section One

COCKTAILS

COCKTAILS
A. 1 Invented by Albert 1 dash Lemon Juice. 1/3 Grand Marnier. 2/3 Dry Gin. Dash Grenadine. Shake. Squeeze Lemon Peel.

A-AB

THE ABBEY

1/2 Dry Gin. 1/4 Lillet. 1/4 Orange Juice. 1 dash Angostura Bitters. Shake and strain into cocktail glass.

ABSINTHE

1/2 Absinthe. 1/2 Water. 1 dash Syrup. 1 dash Angostura Bitters. Shake and strain into cocktail glass.

ABSINTHE DRIP

1 liqueur glass Absinthe. Dissolve 1 lump of sugar, using the French drip spoon and fill glass with cold water.

COCKTAILS
A BRA ME Invented by Jimmy Kettner 1/8 Cointreau. 1/8 Amer Picon. 3/8 Rum. 3/8 Slivovitz. Shake.

AB-AF

ADET Invented by R. Sullivan

9/20 Adet Brandy. 9/20 French Vermouth, Cusenier. 2/10 Creme de Noyau. Shake.

ADONIS

Squeeze of Orange Peel. 1 dash Orange Bitters. 1/3 Martini Sweet Vermouth. 2/3 Dry Sherry. Stir and strain into cocktail glass.

AFTER DINNER

1/2 Prunelle Brandy. 1/2 Cherry Brandy. 4 dashes Lemon Juice. Shake and strain into sherry glass.

COCKTAILS
AFTER SUPPER

AF-AL
1/2 Apricot Brandy. 1/2 Curasao. 4 dashes Lemon Juice. Shake and strain into cocktail glass.

ALBERTO

Invented by A. J. Smith

1/3 Booth's Dry Gin. 1/3 Lillet. 1/3 Sherry, Dry. Dash of Cointreau. Mix. Squeeze of Orange Peel on top.

ALEXANDER

1/2 Brandy. 1/4 Creme de Cacao. 1/4 Cream. Shake.

COCKTAILS
AMAROSA Invented by H. Losappio 2/3 Cora Bitters. 1/6 Gin. 1/6 Kirsch. Shake.

AM-AN

AMERICAN BEAUTY

1 dash Creme de Menthe. 1/4 Orange Juice. 1/4 Grenadine. 1/4 French Vermouth. 1/4 Brandy. Shake and strain into medium size glass and top with a little port wine.

AMERICANO

1/4 Campari Bitters. 3/4 Martini Sweet Vermouth. Use medium size glass. Fill with syphon. Serve with slice of lemon. Do not shake or mix.

ANGEL'S DREAM

1/3 Maraschino. 1/3 Creme Yvette. 1/3 Whipped Cream. Pour carefully into a liqueur glass and be sure they do not mix. Do not ice.

COCKTAILS
ANGEL'S KISS

AN-AP
1/2 Crme de Cacao. 1/2 Cream. Use liqueur glass, pour cream on top with the aid of a spoon. Ingredients must not mix.

APPLE BLOSSOM

Invented by R. G. Buckby

Dash Calvados. 2/3 Gin, Dry. 1/3 Orange Juice. Shake.

APPLEJACK RABBIT

1/3 Applejack. 1/3 Maple Syrup. 1/6 Fresh Lemon Juice. 1/6 Fresh Orange Juice. Shake and strain into cocktail glass.

APPLE PIE

1/2 Daiquiri Rum. 1/2 Martini Sweet Vermouth. 2 dashes Apricot Brandy. 2 dashes Grenadine. 4 dashes Lemon Juice. Shake and strain into cocktail glass.

COCKTAILS
APPROVE

AP-AT
Rye or Bourbon Whisky. 2 dashes Angostura Bitters. 2 dashes Curasao. Mix and strain into wine glass. Squeeze lemon and orange peel on top.

APRICO SECCO Invented by Heini Schmidt

1/3 French Vermouth. 1/3 Silver Top Gin, Bols. 1/3 Apricot Brandy, Bols. Shake.

APRY Invented by W. H. Taylor

5/10 Canadian Club. 3/10 Apry, Marie Brizard. 2/10 Drambuie. Dash Lemon Juice.

ASTORIA

Apple Brandy. 1 dash Orange Bitters. Shake well.

ATLANTIC Invented by H. Losappio

1/3 Cointreau. 1/3 Daiquiri Rum. 1/3 Gin. Dash of Absinthe.

COCKTAIU
AURUM

AU-AV
1/4 Aurum. 1/4 Gin. 1/2 Martini Sweet Vermouth. Mix. 1/3 Swedish Punch. 1/3 Jamaica Rum. 1/3 " Pash." Shake and strain into cocktail glass. 1/3 Seagram's Bourbon Whisky. 1/3 Calvados, Cusenier. 1/3 Passion Fruit Juice. Dash Grenadine. Dash Fleur d'Orange. Shake.

AUTUMN SUNSET

Invented by A. S. Djibelia
AVENUE

Invented by W. G. Crompton

COCKTAILS
AVIATION

AV-BA
1/3 Lemon Juice. 2/3 Dry Gin. 2 dashes Maraschino. Shake and strain into cocktail glass.

BACHELOR'S DOWNFALL

Invented by T. O'Hara

1/2 Forbidden Fruit Liqueur. 1/4 Castillon Three Star Brandy. 1/4 Lillet. Shake.

BANANA BLISS

Invented by E. Angerosa

1/2 Banana Liqueur, Bols. 1/2 Courvoisier Brandy XXX Shake.

BAMBOO

1 dash Orange Bitters. 1/2 Dry Pale Sherry. 1/2 French Vermouth. Stir up well, strain into cocktail glass, squeeze Lemon Peel on top.

BARBICAN

Invented by Jack Donaldson

7/10 Vat 69 Whisky. 2/10 Passion Fruit Juice. 1/10 Drambuie. Shake. Add a cherry.

COCKTAILS
BARONIAL Invented by W. J. Mills

BA-BE
3/10 Lemon Gin. 7/10 Lillet. 2 dashes Angostura Bitters. 2 dashes Cointreau. Shake. 1/2 Calvados or Apple Brandy. 1/2 Dubonnet. Shake and strain into cocktail glass.

BENTLEY

BERMUDIANA ROSE

2/5 Dry Gin. 1/5 Apricot Brandy. 1/5 Grenadine. 1/5 Lemon Juice. Shake and strain.

BETWEEN-THE SHEETS

1 dash Lemon Juice. 1/3 Brandy. 1/3 Cointreau. 1/3 Daiquiri Rum. Shake and strain into cocktail glass.

BETTY DIGHTON'S MINT Invented by E. Angerosa

1/4 Orange Juice, fresh. 5/8 Gordon's Lemon Gin. 1/8 Campari Bitters. 1 Mint Leaf. Shake.

COCKTAILS
^^/S^y^S^O^S^^^S^^

B-BL
3/4 Vat 69. 1/4 Drambuie. 1 dash Angostura Bitters Shake.

B.I.F.

Invented by F. Benniman

BITTER SWEET

Invented by Jack Saunders

1/8 Cerasella. 1/2 Booth's Dry Gin. 1/4 Apricot Brandy. 1/8 Orange Juice. Lemon if required more dry. Shake and strain.

BLACK HAWK

I i ^

1/2 Rye Whisky. 1/2 Sloe Gin. Stir and serve with a cherry.

BLACKBOY

Invented by A. H. Davies

1/3 Brandy. 1/3 Orange Curasao. 1/3 Fresh Cream. Yolk of an Egg. Shake.

COCKTAILS
BLACKSTONE

BL
1/4 Martini Vermouth, Dry or Sweet. 3/4 Gin. Mix. Squeeze a piece of lemon peel with Sweet Vermouth or orange peel with Dry Vermouth. A dash of Absinthe can be added if required.

BLACKTHORN

1 dash Orange Bitters. 1/3 Martini Sweet Vermouth. 2/3 Sloe Gin. Stir, strain into a cocktail glass and squeeze Lemon Peel on top.

COCKTAILS
BLARNEY STONE Invented by D. Nugent 1/10 Green Curasao. 1/10 Creme de Noyau. 4/10 Irish Whisky. 4/10 Dry Martini. Shake.

BL

BLENTON

1 dash Angostura Bitters. 1/3 Martini Dry Vermouth. 2/3 Plymouth Gin. Shake and strain into cocktail glass.

BLUE BARN FARM Invented by J. A. Katner

1/2 Booth's Gin. 3/10 Blue Curasao, Bols. 1/10 Cointreau, Angers. 1/10 Maraschino, Drioli. Mix.

BLUEBEARD'S PASSION Invented by G. Matthews

1/2 Hiram Walker's Bourbon. 1/4 Passion Fruit Naturel. 1/8 Blue Curasao (Bols). 1/8 Martini Dry Vermouth. 2 dashes Strawberry Syrup. 2 dashes Angostura Bitters. Shake.

COCKTAILS
BLUE BIRD Invented by W. J. Tarling 1/2 Vodka. 1/4 Cointreau. 1/4 Lemon Juice. 3 dashes Maraschino. 3 dashes Blue Extract. Shake.

BL

BLUEBOTTLE Invented by Harry Craddock

1/2 Booth's Dry Gin. 1/4 Bols Blue Curasao. 1/4 " P a s h " (Extra Dry). Mixing Glassnot Shaker.

BLUE BOUQUET Invented by Tony Wardle

1/3 Gordon's Gin. 1/3 Blue Curasao. 1/3 Fresh Cream. 1 teaspoonful Caloric Punch. Shake.

BLUE FLEET Invented by W. Marsh

1/3 Brandy, Martell. 1/3 Blue Caragao, Bols. 1/3 Lemon Juice. Shake.

COCKTAILS
BLUEJACKET Invented by J. Fitzpatrick 1/2 Booth's Dry Gin. 1/4 Blue Curasao, Bols. 1/4 Orange Bitters, Gordon's. Shake. 1/2 Blue Curasao (Gamier). 1/4 Booth's Gin. 1/4 Fresh Lemon Juice. Dash of White of Egg. Shake and strain.

BL

BLUE LADY Invented by Victor

I
BLUE PETER Invented by G. Munro

1/4 Blue Curasao. 1/4 Booth's Gin. 1/4 Lillet. 1/4 fresh Orange Juice. Mix.

BLUE RIBAND Invented by Chas. A. Tuck

2/5 Booth's Dry Gin. 2/5 White Curasao. 1/5 Blue Cura$ao. Shake.

BLUE SKIES Invented by W. Lane

1/2 Booth's Dry Gin. 1/4 Blue Curasao (Garnier). 1/8 Creme of the Sky (Bols). 1/8 Fresh Lemon Juice. Shake.

COCKTAILS
f
BLUE STAR

BL-BO
1/3 Gin. 1/3 Blue Curasao. 1/6 Lillet. 1/6 Orange Juice. Shake.

Invented by A. A. Tarling

BOBBY BURNS

1/2 Martini Sweet Vermouth. 1/2 Scotch Whisky (Johnnie Walker) 3 dashes Benedictine. Shake and strain into cocktail glass. Squeeze lemon peel on top.

COCKTAILS
BON-ACCORD

BO

Invented by Andrew Clark

if
THE BONNY SCOTT

1/3 Booth's Dry Gin. 1/3 Dry Sherry. 1/6 Aurum. 1/6 Yellow Chartreuse. Use shaker.

Invented by C. Matthews

1/3 Black and White Whisky. 1/3 Drambuie. 1/6 Calvados. 1/6 Passion Fruit Syrup. Shake and strain.

BOOMERANG

1 dash Lemon Juice. 1 dash Angostura Bitters. 1/3 Martini Dry Vermouth. 1/3 Rye Whisky. 1/3 Swedish Punch. Shake and strain into cocktail glass.

BOOTHONIA

Invented by Harry Katner

^ ^ i i

4/10 Booth's Gin. 1/10 Amer Picon. 1/10 N.Z. Sweet Passion Fruit Juice. 4/10 French Vermouth. 1 teaspoonful fresh Lemon Juice. Shake. Serve with small onion.

COCKTAILS
BOSOM CARESSER

BO
The Yolk of i Egg. 1 teaspoonful of Grenadine. 1/3 Curasao. 2/3 Brandy. Shake and strain into medium size glass.

BOURBON

Invented by E. Chisnall

1/2 Benedictine. 1/4 Bourbon (Seagram's). Dash Orange Curasao. Dash Angostura Bitters. 1/4 fresh Lemon Juice. Shake.

BOURBONELLA

Invented by W. Whitfield

1/2 Walker's Bourbon Whisky. 1/4 Martini Dry Vermouth. 1/4 Orange Curasao (Gamier). 1 dash Grenadine (Gamier). Mix. Please note it only requires a small dash of Grenadine. 1/4 Drambuie. 1/4 Vat 69 Whisky. 1/2 Lillet. Shake. Squeeze Lemon Peel on top. Serve with a cherry.

BOURNEMOUTH LIMITED

Invented by R. Sleight

COCKTAILS
BRANAURUM Invented byLeslie Miller 2/6 Brandy, Hennessy. 2/6 Orange Juice, fresh. 1/6 Calvados, Cusenier. 1/6 Aurum. Shake.

BR

BRANDY

2 dashes Angostura. 2 dashes Orange Cura$ao. 2 measures Brandy. Stir and strain into cocktail glass.

BRANDY GUMP

Serve with a Maraschino cherry. Brandy. The juice of 1 Lemon. 2 dashes Grenadine. Shake and strain into cocktail glass.

BRANKSOME SPECIAL Invented by L. Ricardo

3/6 Seager's Dry Gin. 2/6 Martini Vermouth. 1/6 Campari Bitters. 2 drops of Orange Curaao. Shake.

COCKTAILS
BRASSERIE SPECIAL

BR

Invented by W. E. Edwards

Dash Lemon Juice. 1 Teaspoonful Passion Fruit Syrup. 1/2 Cointreau Triple Sec. 1/2 Bourbon Whisky, Seagram's. Shake and strain.

BREEZE Invented by A. Webber

^ ^ * & t.

1/3 Kirsch. 1/3 Blue Curasao Bols. 1/6 Daiquiri Rum. 1/6 Maraschino. 3 dashes fresh Lemon Juice. Shake.

COCKTAILS
BRIDESMAID

BR

1/4 Grenadine. 1/4 Orange and Lemon Juice. 1/4 Whipped Cream tinted with Grenadine. 1/4 Benedictine. Use a liqueur glass and be sure they do not mix. Do not ice.

BRISTOLIAN Invented by Bert Nutt

1/4 Aurum. 1/4 Grand Marnier. 1/4 Booth's Gin. 1/4 Lillet. Mix. Squeeze Orange Peel.

BRONX

1/2 Gin. 1/6 French Vermouth. 1/6 Martini Sweet Vermouth. 1/6 Orange Juice. Shake and strain into cocktail glass.

BROOKLYN

1 dash Amer Picon. 1 dash Maraschino. 2/3 Canadian Club Whisky. 1/3 Martini Dry Vermouth. Shake and strain into cocktail glass.

COCKTAILS
BROWN LADY 1/2 Gin. 1/4 Lemon Juice. 1/4 Van der Hum. Shake and strain.

BR

BROWN RUMBA Invented by Sidney J. Read

1/2 Whisky (Seager's Bourbon). 1/4 fresh Pineapple Juice. 1/8 Orange Syrup. 1/8 Whipped Egg (white and yolk). Shake. Rim small wine glass with sugar, add splash of soda.

BROWN SUGAR

1/2 Caperatif. 1/3 French Vermouth. 1/6 Pollen's Curasao. 1 dash Absinthe. Use mixing glass.

BRUT

1/2 French Vermouth. 1/2 Calisaya. 1 dash Absinthe. Shake. For a Brut, French style 4 dashes Angostura. 1/3 Amer Picon. 2/3 French Vermouth.

COCKTAILS
BUCALF Invented by Joseph Stephens

BU-BY
2/3 Canadian Club Whisky. 1/6 Dry Passion Fruit Juice. 1/6 Creme de Menthe. Green. Dash of Lemon Gin on top. Add Green Cherry. Mix. 1/4 Hercules. 1/4 Grand Marnier. 1/2 Tequila. Shake. 1/3 Booth's Gin. 1/6 Lemon Juice. 1/6 Orange Juice. 1/3 Ginger Liqueur, Bols. Shake. 1/3 Daiquiri Rum. 1/3 Dry Gin. 1/3 French Vermouth. Shake and strain into cocktail glass. 1/2 Byrrh. 1/2 Gin. Shake and strain into cocktail glass.

BULLFIGHTER

BULLSEYE Invented by Jack Chambers

B.V.D.

BYRRH SPECIAL

COCKTAILS
i
CAFE DE PARIS

CA
The white of 1 Egg. 3 dashes Anisette. 1 teaspoonful fresh Cream. 1 glass Dry Gin. Shake and strain into medium size glass.

CAFE DE PARKE

3/4 Gin. White of 1 Egg. 3 teaspoonfuls Anisette. 1 teaspoonful Cream. Frappe. Claret glass.

COCKTAILS
CAFE ROYAL APPETISER

CA
1/2 Gin. 1/2 Dubonnet. The Juice of 1/2 Orange. Shake and strain into cocktail glass.

Invented by W. J. Tailing

CAFE ROYAL SPECIAL

Invented by W. J. Tarling

1/4 Dry Gin. 1/4 Lemon Juice. 1/4 French Vermouth. 1/4 Sloe Gin. Shake.

CALISAYA

S
?

1 glass Calisaya. 1 dash Angostura Bitters. Stir.

1 1

1
CALVADOS

1/3 Calvados. 1/3 Orange Juice. 1/6 Cointreau. 1/6 Orange Bitters. Add plenty of ice and shake carefully.

COCKTAILS
CAMBERLEY Invented by L. Ricardo

CA
4/10 Seager's Dry Gin. 2/10 Grand Marnier. 2/10 Calvados, Un Trou Normand. 1/10 Orange Juice. 1/10 Grenadine. Shake.

CANADIAN GLORY Invented by Max Muller

1 teaspoon Lemon Juice. 1 teaspoon Bols Apricot Brandy. 1 teaspoon Curasao Sec, Cusenier. 3/4 Canadian Club Whisky. Shake.

CANVAN Invented by H. Lewis

1/3 Canadian Club Whisky. 1/3 fresh Lemon Juice. 1/3 Van der Hum. Shake.

CAPE

1/3 Dry Gin. 1/3 Caperitif. 1/3 Orange Juice. Shake and strain into cocktail glass.

COCKTAILS
CAPETOWN ^ f $

CA-CE
1 dash Angostura Bitters. 3 dashes Curagao. 1/2 Caperitif. 1/2 Canadian Club Whisky. Stir and strain into cocktail glass.

CARTOON

Champagne glass. 1 lump of Sugar saturated with Angostura Bitters. Add Cayenne Pepper. Fill up with Champagne.

CELEBRATION

Invented by J. W. Fish

1/3 Daiquiri Rum. 1/3 fresh Grapefruit Juice. 1/6 Groseille Syrup. 1/6 Gin. Shake.

CELEBRATION SPECIAL

Invented by C. Toni Watkins

1/3 Booth's Dry Gin. 1/3 Danzig Goldwater (Der Lachs). 1/3 Cointreau. Dash Lemon Juice. Shake and strain into cocktail glass.

CENTRAL HEATER Invented by J .H. Purcell

i i

1/4 Booth's Gin. 1/4 Aurum. 1/4 Vodka, Wolfschmidt. 1/4 Lemon Juice, fresh. Shake.

CERASELLA CLUB

f ^ ^

1/2 Cerasella. 1/2 Dry Martini Vermouth. 2 dashes Angostura Bitters. Mix.

COCKTAILS
CHAMPAGNE

CH
Put into a wine glass 1 lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice and 1/2 slice of orange, fill the glass with Champagne, squeeze on top a piece of Lemon Peel. A dash of Brandy as required.

CHAMPS ELYSEES

1/2 Cognac. 1/4 Chartreuse. 1/4 Sweetened Lemon Juice. 1 dash Angostura Bitters. Shake and strain into cocktail glass.

CHARLES

1 dash Angostura Bitters. 1/2 Martini Sweet Vermouth. 1/2 Brandy. Stir and strain into cocktail glass.

CHERRY BLOSSOM

3/5 Cherry Brandy. 2/5 Brandy. Dash Lemon Juice. Dash Grenadine. Dash Dry Curasao. Shake thoroughly and serve very cold.

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CHINESE

CH
1 dash Angostura Bitters, or 3 dashes Maraschino. 3 dashes Curasao. 1/3 Grenadine. 2/3 Jamaica Rum. Shake and strain into cocktail glass.

CHINESE LADY Invented by E. J. Clarke

1/4 Yellow Chartreuse. 1/4 Grape Fruit Juice. 1/2 Lemon Gin (Booth's).

CHOCOLATE

1 Egg. 1/2 Maraschino. 1/2 Yellow Chartreuse. Teaspoon powdered Chocolate. 3 dashes Curasao. Shake.

CLARIDGE

1/3 Dry Gin. 1/3 French Vermouth. 1/6 Cointreau. 1/6 Apricot Brandy. Mix and strain into cocktail glass.

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CLIFTONIAN

CL
1/8 Caloric Punch (Cederlundts). 3/8 Grand Marnier. 3/8 Booth's Gin. 1/8 Orange Juice. Shake.

Invented by Bert Nutt ist Prize, Cocktail Competition London, 1935

CLOSE HARMONY

Invented by Miss Hawkins

1/2 Gordon's Gin. 1/4 White Rum 1/4 Forbidden Fruit Liqueur. 4 dashes fresh Lemon Juice. 4 dashes Grenadine. Shake.

CLOVER CLUB

The Juice of 1 Lemon or 1 Lime. 1/6 Grenadine. The White of 1 Egg. 2/3 Dry Gin. Shake and strain into medium size glass.

I
CLUB

1 or 2 dashes Angostura. 3 dashes Grenadine. Canadian Club Whisky. Stir with a mixing spoon, strain into a cocktail glass, add a cherry and squeeze lemon peel on top.

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CLUBLAND Invented by A. Mackintosh

CL-CO

1/2 Clubland White Port. 1/2 Vodka (Wolfschmidt). Dash Angostura Bitters. Stir.

COFFEE (also called " Law's ")

The yolk of a new-laid Egg. 1/3 Brandy. 2/3 Port. 2 dashes Creme de Cacao or Curasao. Shake these ingredients with ice and strain into a small wine glass with grated nutmeg on top.

COCKTAILS
COLOGNEMAIDEN Invented by Charles J. Jaeger

CO
1/3 Seager's Gin. 1/3 Lemon Juice. 1/3 Cherry Brandy, Brizard or Bols. Shake. Serve with a cherry.

COMBINATION

6 dashes fresh Lemon Juice. 6 dashes Orange Curasao. 1/2 Gordon's Dry Gin. 1/4 French Vermouth. 1/4 Amer Picon. Shake and strain.

COMET Invented by Dorothy Perosino

1/2 Orange Gin. 1/2 Lillet. 2 dashes Maraschino. Mix and serve with olive.

COMMODORE

4/5 Rye Whisky. 1/5 fresh Lime Juice. 2 dashes Orange Bitters per cocktaiL Sugar to taste. Shake and strain.

COCKTAILS
COMMUNIQUE 1/3 Gin. 1/3 Orange Curasao. 1/3 Grapefruit Juice. Shake.

CO

CORONATION

1/2 Sherry. 1/2 French Vermouth. 1 dash Maraschino. 2 dashes Orange Bitters. Use mixing glass.

CORONATION (CAFE ROYAL)

Invented by W. J. Tarling

3/6 Apple Gin, sweet. 1/6 Orgeat Syrup. 1/6 Lemon Juice. 1/6 Kirsch. Dash of White of Egg. Shake.

CORONATION SILVANI

Invented by P. Silvani

2/3 Daiquiri Rum. 1/6 Apry. 1/6 fresh Lemon Juice. Shake.

COCKTAILS
CORONATION ROYALE

CO
2/5 Booth's High and Dry. 1/5 Bols Red Curasao. 2/5 Dubonnet. A few drops of Grenadine to taste.

Invented by Frank Pigott

I
CORONATION '37

Invented by S. Cox

1/4 Seager's Gin. 1/4 Orange Curasao, Bols. 1/4 Daiquiri Rum. 1/4 Fresh Lemon Juice. Shake.

CORONIAN

Invented by W. H. Taylor

5/10 Brandy. 3/10 Apricot Brandy, Marie Brizard. 2/10 Swedish Punch, Cederlunds. Dash Lemon Juice.

CORPSE REVIVER

1/3 Brandy. 1/3 Orange Juice. 1/3 Lemon Juice. 2 dashes Grenadine. Shake, pour into a claret glass, and fill with Champagne.

COCKTAILS
COTONIAN Invented by Leslie Miller

CO
1/4 Pash. 1/4 Whisky, Vat 69. 1/4 Drambuie. 1/4 French Vermouth, Fontorice. Shake.

coufi

2 good dashes Cherry Brandy. 1 dash Whisky (Bourbon or Rye). 1/3 Martini Dry Vermouth. 1/3 Martini Sweet Vermouth. 1/3 Dry Gin. Shake and serve with a cherry.

COCKTAILS
COURVOISIER

CO-CR
2/3 Courvoisier Cognac. 1/3 Fockink Orange Curasao. A dash or two or Lemon Juice. Shake.

CRAIGAVON

Invented by F. E. Morland

1/3 Brandy, Martell. 1/3 Dubonnet. 1/3 Orange Curasao. Shake with large piece of ice. Serve with slice of lemon.

CRAZY CROSSING

Invented by F. G. Hunt

1/2 Plymouth Gin (Coates). 1/4 Noilly Prat Vermouth. 1/4 Dubonnet. Dash Maraschino. Dash Van der Hum. Shake.

CREOLE

1/3 Absinthe. 2/3 Martini Sweet Vermouth. Shake.

COCKTAILS
CRESCENT

CRCU
1/3 Amer Picon. 1/3 Martini Sweet Vermouth. 1/3 Bourbon. 3 dashes Raspberry Syrup. Use mixing glass.

THE CROW

1/3 Whisky. 2/3 Lemon Juice. 1 dash Grenadine. Shake and strain into cocktail glass.

CROW'S PECK

Imvented by Tony Wardle

1/3 Booth's Gin. 1/3 Punch, Caloric. 1/6 Van der Hum. 1/6 Greme Yvette. 3 dashes Peach Bitters. Mix. Squeeze of orange peel.

CUBAN

1/4 Apricot Brandy. 1/2 Brandy. 1/4 Lime Juice. Shake.

COCKTAILS
CUBAN MANHATTAN

cu
1/2 Daiquiri Rum. 1/2 Martini Sweet Vermouth. 2 dashes Angostura Bitters.

CUBAN SHAKE

Invented by Toni Watkins

1/3 Daiquiri Rum. 1/3 Calvados. 1/3 Booth's Dry Gin. Dash of L.B.W. Shake. Serve with cherry.

THE CULROSS

The Juice of 1/4 Lemon. 1/3 Lillet. 1/3 Daiquiri Rum. 1/3 Apricot Brandy. Shake and strain into cocktail glass.

CUPID'S BOW

Invented by C. T. Read

i i

1/4 Seager's Gin. 1/4 Forbidden Fruit Liqueur. 1/4 Aurum. 1/4 Passion Fruit. Shake.

COCKTAILS
CURZON

CU-DA
1/3 Daiquiri Rum. 1/3 Brandy, Courvoisier. 1/3 fresh Grape Fruit Juice. Dash creme de Cacao. Shake. Serve with a cherry.

Invented by H. E. Jones

DAIQUIRI

3 dashes Gomme Syrup. 3/4 Daiquiri Rum. 1/4 Juice of a Lime or Lemon. Shake.

COCKTAILS
DAIQUIRI BLOSSOM 1/2 Orange Juice. 1/2 Daiquiri Rum. 1 dash Maraschino. Shake and strain.

DA

DAIQUIRI GRAPEFRUIT BLOSSOM

1/3 Grapefruit Juice. 2/3 Daiquiri Rum. 3 dashes Maraschino. Shake and strain.

DAIQUIRI LIBERAL

2/3 Daiquiri Rum. 1/3 Martini Sweet Vermouth. 1 dash Amer Picon. Use mixing glass.

DAIQUIRI OLD-FASHIONED

1 dash Angostura Bitters. 2 dashes Orange Bitters. 1 lump of Sugar dissolved in two spoonsful of Water. 1 glass Daiquiri Rum. Serve in an old-fashioned glass and serve with fruit and mint.

COCKTAILS
DAIQUIRI SPECIAL

DA
1 teaspoonful Grenadine. 1/3 Gin. 2/3 Daiquiri Rum. The Juice of 1/2 Lime. Shake and strain into cocktail glass.

DAIQURBON Invented by F. G. Hunt

1/2 Daiquiri Rum. 1/8 Dry Martini Vermouth. 1/8 Bourbon Whisky. 2/8 Van der Hum. Shake.

DANDY

1/2 Rye or Canadian Club Whisky. 1/2 Dubonnet. 1 dash Angostura Bitters. 3 dashes Cointreau. 1 piece Lemon Peel. 1 piece Orange Peel. Shake and strain into cocktail glass.

DANTE Invented by H. H. Penn

1/4 Fresh Lime. 1/8 Cherry Brandy, Heering's. 1/8 Forbidden Fruit Liquer. 1/2 Seager's Gin. Shake. Add Cherry.

COCKTAILS
DARLINGTON Invented by J. B. O'Brien

DA-DE
4/10 Booth's Gin. 1/10 Calvados, Un Trou Normand. 1/10 Blue Curasao, Bols. 2/10 French Vermouth, Noilly Prat. 2/10 Fresh Lemon Juice. Dash Gomme Syrup. Shake. 1 % 1/3 Orange Bitters, Booth 's first quality. 1/3 Lime Juice, Rose's. 1/3 Booth's Dry Gin. Dash of Creme de Noyau, White, Cusenier. Shake. 1/2 Daiquiri Rum. 1/4 Rose's Lime Juice. 1/4 Drambuie. Mix in bar glass, squeeze orange peel on top.

THE DEANS Invented by C. W. Martin

DEANSGATE Invented by J. E. (Ted) Player

DEBUTANTE Invented by A. C. Lea

1/3 Booth's Gin. 1/3 Daiquiri Rum. 1/6 Lemon Juice. 1/6 Maraschino, Bols. 1 dash fresh Cream. 2 dashes of Grenadine. Shake.

COCKTAILS
DEE DON Invented by G. Munro 3/10 Booth's Gin. 3/10 Lillet. 1/10 Pash, Dry. 1/10 Benedictine. D.O.M. Spot of White of Egg. Shake.

DE

DEPTH CHARGE BRANDY

1/2 Brandy. 1/2 Calvados. 2 dashes Grenadine. 4 dashes Lemon Juice. Shake and strain.

COCKTAILS
DEVIL'S OWN Invented by Colin Symons

DE-DI
1/3 Booth's Dry Gin. 1/3 Martini Dry Vermouth. 1/3 Cointreau. Dash Angostura Bitters. Ice. Shake.

DEVIL'S TORCH Invented by H. Parker

1/2 Vodka. 1/2 French Vermouth. 3 dashes Grenadine.

DEVON GEM Invented by Victor Kennard

1/2 Gin (Booth's London Dry). 1/6 Caloric Punch. 1/3 Pineapple Juice. 1 dash Lemon Juice. 1 dash Grenadine. Shake.

DIKI-DIKI

1/6 Grapefruit Juice. 1/6 Swedish Punch. 2/3 Calvados. Shake and strain into cocktail glass.

COCKTAILS
DOCTOR

DO
2/3 Swedish Punch. 1/3 Lemon or fresh Lime Juice. Shake and strain into cocktail glass.

DOCTOR JOHNSON

Invented by Tim Hollings

1/4 Seager's Gin. 1/2 Pineapple Syrup. 1/8 Passion Fruit Juice. 1/8 Lemon Juice. Dash of Grenadine. Dash of White of Egg. Shake.

D.O.M.

3/4 Benedictine. 1/4 Martini Sweet Vermouth. 3 dashes Angostura Bitters. Mix.

THE DONEGALL

1/3 Martini Dry Vermouth. 1/3 Dunville Irish. 1/6 Aurum. 1/6 Maraschino (Magazzin Zara). Shake with ice.

COCKTAILS
DONELLI Invented by D. Ward ^ ^ f A 1/4 Orange Juice. 1/4 Drambuie. 1/2 Daiquiri Rum. Shake.

DO-DU

DOT Invented by C. Matthews

1/2 Booth's Dry Gin. 1/4 Dry Sherry. & 1/8 Bols White Curasao, Dry 1/8 Apricot Syrup. Shake.

DRAKENSBURGER Invented by J. E. Player

1/3 Rose's Lime Juice. 1/3 Van der Hum. 1/3 Daiquiri Rum. Shake.

I
1 DUBONNET 1/2 Dubonnet. 1/2 Dry Gin. Stir and strain into cocktail glass.

COCKTAILS
DUBONNET ROYAL

DU
2 dashes Angostura. 2 dashes Orange Curasao. 2/3 Dubonnet. 1/3 Gin. Mix and strain into glass. Add dash of Absinthe on top. Serve with a Maraschino cherry.

DUCE

Invented by L. Ricardo

1/2 Booth's Dry Gin. 1/4 Aurum Liqueur. 1/4 Orange Juice. Shake.

COCKTAILS
DUCHESS

DU
1/3 Martini Dry Vermouth. 1/3 Martini Sweet Vermouth. 1/3 Absinthe. Mix and strain into cocktail glass.

DUKE

1/2 Drambuie. 1/4 Sweet Orange Juice. 1/4 Sweet Lemon Juice. 1 Egg. Serve in a medium size glass and dash with champagne.

DURBAN

1/4 Caperatif. 1/4 Brandy. 1/4 Apricot Brandy. 1/4 Martini Sweet Vermouth. 1 dash Orange Bitters. Use mixing glass.

DUSKY MAIDEN

Invented by B. Joseph

1/2 Canadian Club Whisky. 1/4 Forbidden Fruit Liqueur. 1/2 teaspoonful White of Egg. 2 dashes Angostura Bitters.

COCKTAILS
DUTCHY

DU-ED
2 dashes Angostura. 2 dashes Curagao. Juice half a Lemon. Shake. Add Bourbon.

Mix.

EASTERN SIN Invented by J. Stoneham

1/3 Vat 69 Whisky. 1/3 Cherry Brandy. 1/6 Cointreau. 1/6 Martini Sweet Vermouth. 1 chunk Pineapple, fresh. Shake.

EAST INDIA

Brandy. 2 dashes Angostura Bitters. 2 dashes Curasao. 2 dashes Pineapple Juice. Shake. Squeeze a piece of lemon peel on top and serve with a cherry.

EDEN SPECIAL Invented by Heini Schmidt

1/4 French Vermouth. 1/2 Gin. 1/8 Cherry Brandy. 1/8 Champagne. Mix. Add 1/2 slice of Lemon and Orange. 1 Cherry. Squeeze of Lemon Peel on top.

COCKTAILS
EIDER DUCK

EI-EM
1/4 fresh Lemon Juice. 1/4 Brandy, Courvoisier 3 star. 1/4 Kirschwasser, Drioli. 1/4 Grand Marnier. Shake.

Invented by C. A. Gadina

ELEPHANT'S KICK

Invented by Bert Nutt.

i 1 1 &
% t

1/3 Seager's Gin. 1/6 Rum, Wray's O.L. 1/6 Curasao, Bols. 1/6 Orange Juice. 1/6 Grand Marnier. Shake.

ELEPHANT'S TAIL

3/4 Dry Gin. 1/4 Cherry Brandy. Half fresh Lime (juice of). Dash Grenadine. Shake.

EMBASSY JUBILEE

Invented by " Theo "

2 dashes Fleur d J Orange. 2 dashes Benedictine. 1/2 Gordon's Dry Gin. 1/2 Lillet. Shake and strain.

COCKTAILS
THE EMERALD

EM
3/5 Booth's Dry Gin. W, 1/5 Lemon Juice. ^ 1/5 Bols Blue Curasao. Shake well.

Invented by "Theo"

EMPIRE GLORY

Invented by W. J. Tarling

1/2 Canadian Club. 1/4 Ginger Wine. 1/4 Lemon Juice. 2 dashes Grenadine. Shake and strain.

COCKTAILS
ESMERALD

ES-FA
1/2 Irish Whisky. 1/2 Martini Sweet Vermouth. 1 dash Orange Bitters. Stir.

EYE-OPENER

The Yolk of 1 Fresh Egg. 1 teaspoonful Powdered Sugar. 2 dashes Absinthe. 2 dashes Curasao. 2 dashes Creme de Noyau. 1 liqueur glass Rum. Shake and strain into cocktail glass.

FAIR AND WARMER

1/3 Italian Vermouth. 2/3 Daiquiri Rum. 2 dashes Curasao. Mix and strain into cocktail glass.

FAIRY BELLE

The White of 1 Egg. 1 teaspoonful Grenadine. 1/4 Apricot Brandy. 3/4 Dry Gin. Shake and strain into port wine glass.

COCKTAILS
FALLEN ANGEL

FA-FI
1 dash Angostura Bitters. 2 dashes Creme de Menthe. The Juice of 1 Lemon or 1/2 Lime. 3/4 Dry Gin. Shake and strain into cocktail glass.

FERNET

1 dash Angostura Bitters. 2 dashes plain Sugar or Gum Syrup. 1/2 Fernet Branca. 1/2 Cognac Brandy or Rye Whisky. Stir with a spoon, strain into a cocktail glass, and squeeze lemon peel on top.

FIOUPE

1/2 Brandy. 1/2 Martini Sweet Vermouth. 1 teaspoonful Benedictine. Mix, squeeze a piece of lemon peel on top and serve with a cherry.

FIRBECK Invented by F. Pritchett

1/3 Booth's Dry Gin. 1/3 Noilly Prat. 1/9 Bols Blue Cura$ao. 1/9 Cusenier Gomme. 1/9 Lemon Juice. Shake.

COCKTAILS
FIVE-FIFTEEN

FI-FL
1/3 Curasao. 1/3 Vermouth. 1/3 Sweet Cream. Mix and strain into cocktail glass.

FLOATING POWER

Invented by L. V. Battersby

1/4 Booth's Gin. 1/4 Lemon Juice. 1/2 Orange Curasao. Dash Rum. White of an Egg. Shake.

FLORA'S OWN

1/4 Drambuie. 1/4 Gin (Dry). 1/2 Martini Dry Vermouth. Mix.

" FLU "

3/4 Canadian Club Whisky. 1/4 Lemon Juice. 1 dash Jamaica Ginger. 3 dashes Rock Candy Syrup. 3 dashes Ginger Brandy. Shake and strain into cocktail glass, but do not ice.

COCKTAILS
I
FLYING Invented by Conrad Rosenow 1/5 Gin. 1/5 Cointreau. 1/10 Lemon Juice 1/2 Champagne. Stir.

FL

FLYING BARMAN Invented by W. J. Gandey

5/10 Seager's Dry Gin. 2/10 Aurum. 1/10 Cointreau. 1/10 White Cura?ao, Pollens. 1/10 Orange Juice. Shake.

COCKTAILS
FORBIDDEN FRUIT

FOFU
1/3 Forbidden Fruit Liqueur. 1/3 Dry Gin (Meyer's). 1/3 White Creme de Menthe (Gamier). Shake and strain.

FRASCATI'S JUBILEE FLIP Invented by S. T. Yakimovitch

| H ^ ^ $

Yolk of fresh Egg. 1/3 Grand Marnier. 1/3 Daiquiri Rum. Shake and strain. nutmeg.

Add

grated

FRENCH KICK Invented by Tim Hollings

1/2 Booth's Gin. 1/4 Vermouth, Martini Dry. 1/4 Kirsch. 3 dashes of Frais (Strawberry). Shake.

FURORE Invented by W. Gandey

2/5 Aurum. 3/10 Brandy. 2/10 Lillet. 1/10 fresh Orange Juice. Shake.

COCKTAILS
FUTURITY

FU-GE
1/2 Sloe Gin. 1/2 Martini Sweet Vermouth. 2 dashes Angostura Bitters. Stir.

GARGOYLE Invented by G. White

1/3 Vodka. 1/3 Booth's High and Dry Gin. 1/3 Passion Fruit Juice (sweetened). Put ingredients into shaker half filled with ice, add one slice of lemon, shake and serve.

GAY DIVORCE

Invented by A. G. Scott

a
i

1/2 Lillet. 1/4 Gin (Dry). 1/4 Orange Curasao. Squeeze Orange Peel on top. Mix.

GEORGIA

Invented by G. Munro

1/3 Booth's Gin. 1/3 Lemon Juice. 1/6 Gomme Syrup. 1/6 Strega. Spot of White of an Egg. Shake.

COCKTAILS
GET TOGETHER Invented by F. E. Ferris

GE-GI
5/10 Orange Gin, Gordon's. 3/10 French Vermouth,Noilly Prat. 2/10 Orange Juice. 2 dashes Absinthe. Shake.

GIFT OF THE GODS

1/3 Forbidden Fruit Liqueur. 1/3 Martini Dry Vermouth. 1/3 Gin.

GIMLET

1/3 Lime Juice Cordial. 2/3 Gin. Shake. It is the practice to-day to add Soda Water if required.

GIN

1 measure of Gin. 5 dashes Cointreau Orange Bitters. Shake.

COCKTAILS
GIN AND CAPE

Gl
1/2 Caperitif. 1/2 Dry Gin. Stir and strain into cocktail glass. Squeeze lemon peel on top.

GIN AURUM Invented by L. Miller

4/11 Booth's Dry Gin. 3/11 fresh Lemon (strained). 3/11 Aurum Liqueur. 1/11 Cusenier Grenadine. Shake.

COCKTAILS
GIN BLIND 1/2 Gin. 1/4 Curasao. 1/8 Brandy. 1/8 Orange Bitters. Mix.

Gl

GIN SKIN

1/2 Gin. 1/2 Lemon Juice. Teaspoonful Powdered Sugar. 3 dashes Gomme Syrup. 4 dashes Strawberry Syrup. Shake and strain.

GIN, SOUR

2/3 Gin. 1/3 Lemon Juice. Dash Gomme Syrup. Shake. Add 1/2 slice of orange. As an alternative with the addition of White of an Egg, or Soda, or both added if required.

GIRL PAT Invented by J. Sullivan

8 I

1/2 Canadian Club Whisky. 3/8 Forbidden Fruit Liqueur. 1/8 fresh Lemon Juice. 2 dashes Angostura Bitters. Shake.

COCKTAILS
GLAD EYE

CL
1/3 Peppermint. 2/3 Absinthe. Mix and strain into cocktail glass.

GLOOM CHASER

1/4 Lemon Juice. 1/4 Grenadine. 1/4 Grand Marnier. 1/4 Curasao. Shake and strain into cocktail glass.

GLORIA

Invented by George Goulding

1 glass Champagne. 2 teaspoonfuls Creme de Banane. Serve with 2 slices fresh Banana. Ice.

i
THE GLOUCESTER Invented by Jack Powell 3/5 King George IV Whisky. 1/5 Drambuie. 1/5 Orange Juice. Shake and serve with a cherry.

COCKTAILS
GLOUCESTER GLORY

GL-GO

Invented by L. H. Gray

1/5 Apricot Brandy (Gamier). 1/5 Martini Dry Vermouth. 1/5 Gordon's Lemon Gin. 1/5 Lemon Juice (fresh). 1/5 Orange Juice (fresh). Dash Brandy.
& %

GODFREY'S CORPSE REVIVER

Invented by Godfrey Baldini

2/3 Gin. 1/3 Vodka. Dash of Grenadine. Dash of Angostura Bitters. Shake. Put in the Shaker. 1 teaspoonful Lemon Juice. 1/2 liqueur glass of Kirsch. Dash of Angostura. Dash of Orange Bitters. Dash of Grenadine. Shake, pour into champagne glass with a slice of Orange. Fill up with good Champagne and squeeze Lemon Peel on top.

" GODFREY" No. ONE Invented by Godfrey Baldini

GOLDEN DAWN Invented by the late T. Buttery

I |> ^

1/4 Orange Juice. 1/4 Apricot Brandy. 1/4 Calvados (Trou Normand). 1/4 Gin (Booth's Dry). A dash of Grenadine to be added after the cocktail is poured out.

COCKTAILS
GOLDEN GLEAM Invented by Chas. A. Tuck 1/2 Brandy. 1/2 Grand Marnier. Dash Lemon Juice. Orange to taste. Shake.

GO

GOLDEN HEATH Invented by W. Whitfield

f. Z
i

1/3 Drambuie. 1/3 Rum. 1/3 Sherry. Shake.

COCKTAILS
GOLDEN LADY

GO
1/3 Orange Juice. 1/3 Curagao, White. 1/3 Brandy. Shake.

Invented by Gerald Kappe

GOLDEN PINE

Invented by Fred Gage

1/4 " Dole " Pineapple Juice. 1/4 Grand Marnier. 1/2 Gin. Shake.

GOLFER'S SPECIAL

Invented by H. Slack

1/3 Cherry Brandy. 1/3 Booth's Gin. 1/6 Lillet. 1/6 Lemon Juice. Dash of Orange Bitters. Shake. n

GOODY-GOODY

Invented by C. Bongarzoni

1/2 Booth's Gin. 1/4 Dubonnet. 1/8 fresh Lemon Juice. 1/8 Yellow Chartreuse. Shake.

COCKTAIU
GOOD FELLOW 1/2 Italian Vermouth. 1/2 Bourbon. 1 dash Angostura Bitters. 1 dash Calisaya. Stir.

GOVINA Invented by Jas. Leven

7/10 Booth's Gin. 2/10 Vodka, Wolfschmidt. 1/10 Orange Juice, fresh. Dash Pineapple Sirop, Idol. Mix.

GRAND BRANDY Invented by R. McCrow

5/10 White Adet Brandy. 3/10 Grand Marnier, Lapostolle. 2/10 Lillet. Shake.

GRAND DUCHESS

Dash of Bitters. 3 dashes Lemon Juice. 2 dashes Grenadine. 2/3 Vodka. 1/3 Jamaica Rum. Shake.

COCKTAILS
GRAND MARTINI Invented by Max Mliller Gold Medal International Exhibition, Berlin, 1936

GR
1 dash Peppermint, green. 3 dashes Kirsch. 4 dashes Apricot Brandy, Bols. 1/3 Dry Vermouth, Martini. 1/3 Sweet Vermouth, Martini. 1/3 Dry Gin. Shake.

GRAND SLAM

1/4 French Vermouth. 1/4 Martini Sweet Vermouth. 1/2 Swedish Punch. Mix and strain into cocktail glass.

GRAND STAND

1 dash fresh Lime Juice. 1/3 Dry Gin. 1/3 Maraschino. 1/3 Brandy. Shake.

GRAPEFRUIT

1/4 Gin. 1/4 Grapefruit Juice. Sugar to taste. Plenty of ice. Shake and serve.

COCKTAILS
THE GRAPE VINE I f . I i

GR
1/4 Grape Juice. 1/4 Lemon Juice. 1/2 Gin. 1 dash Grenadine. Shake and strain into cocktail glass.

GREENBRIAR

1 dash Peach Bitters. 1/3 French Vermouth. 2/3 Sherry. 1 sprig fresh Mint, Mix and strain into cocktail glass.

COCKTAILS
GREEN DEVIL

GR

Invented by R. G. Buckby

1/3 Green Curasao. 1/3 Gin. 1/3 Lemon Juice. Shake.

GREEN DRAGON

1/8 Lemon Juice. 1/8 Kummel. 1/4 Green Creme de Menthe. 1/2 Dry Gin. 4 dashes Peach Bitters. Shake.

GREEN FIZZ

1/2 Dry Gin. 1/6 Green Creme de Menthe. 1/3 Lemon Juice. Sugar to taste. Shake.

GREENFLY

Invented by Albert

2/3 Booth's London Dry Gin. 1/6 Lemon Juice. 1/6 Green Chartreuse. 1 dash Gomme or Sugar. Squeeze Orange Peel. Shake.

COCKTAILS
GREEN GHOST Invented by J. B. Hurrell 2/3 Seager's Gin. 1/6 Lime Juice. 1/6 Green Chartreuse. Shake.

GR

THE GREEN HOWARD Invented by F. King

1/3 Booth's Gin. 1/3 Lillet. 1/6 Lemon Juice. 1/6 Blue Curasao. Shake. Twist of orange peel on top.

GREEN LADY Invented by S. T. Yakimovitch

1/6 Lemon Juice. 1/6 San Silvestro Liqueur. 2/6 Wolfschmidt Green Vodka. Shake.

GREEN LINE Invented by H. S. Godfrey

1/2 Seager's Gin. 1/6 Swedish Punch, Gronsteldt. 1/6 Dry Martini. 1/6 Orange Juice, fresh. Shake. Add teaspoonful Bols Blue Curasao.

COCKTAILS
GREEN PARK Invented by P. Silvani
1

GR
1/3 Seager's Gin. 1/3 Latvian Rye Vodka. 1/6 Cointreau. 1/6 Grapefruit Juice, fresh. Shake.

# ^ "" $

GREEN ROOM

1/3 Brandy. 2/3 French Vermouth. 2 dashes Curasao. Mix and strain into cocktail glass.
f

GRENADIER (original recipe)

1/2 Brandy. 1/2 Ginger Wine. 3 dashes Grenadine. Shake.

GREYHOUND CLUB Invented by W. Campbell

1/6 Cognac Brandy. 2/3 French Vermouth. 2 dashes Orange Bitters. 1/6 Grand Marnier. Squeeze Lemon Peel. Shake.

COCKTAILS
i
GRUNLAND Invented by Max Miiller

GR-GU

1 dash Absinthe. 3 dashes Peppermint, green. 1 teaspoonful Lemon Juice. 1/2 Allasch, Kummell Kor. 1/2 Vodka. Shake.

GUARDS

f v, \ t

2/3 Dry Gin. 1/3 Sweet Martini Vermouth. 2 dashes Curacao. Shake.

COCKTAILS
^>s^SI>o^ GUADALQUIVIR

GU-HA
1/3 Martini Dry Vermouth. 1/3 Sweet Martini Vermouth. 1/3 Absinthe or Anisette. Shake.

HAPPY DAYS Invented by E. L. Horton

4/10 Seager's Dry Gin. 3/10 Lillet. 2/10 Van der Hum, Bertrams. 1/10 Lemon Juice. Dash Peach Bitters. Shake.

HAPPY DAZE Invented by J. Donaldson

6/10 3/10 1/10 Pour Mix.

Daiquiri Rum. Lillet. Swedish Punch. over large piece of ice.

HART

1/3 Gin. 1/3 Dubonnet. 1/3 Martini Sweet Vermouth. Mix.

COCKTAILS
HARVARD

HA-HE
2 dashes Angostura Bitters. 1 dash Syrup. 1/2 Brandy. 1/2 Martini Sweet Vermouth. Mix and strain into cocktail glass.

HAVANA

1 dash Lemon Juice. 1/4 Dry Gin. 1/4 Swedish Punch. 1/2 Apricot Brandy. Shake and strain into cocktail glass.

HEDDON Invented by A. J. Duffell

1/4 Vodka, Wolfschmidt. 1/4 Lillet. 1/4 Blue Curasao, Bols. 1/4 Creme de Noyau, white. Dash of Lemon Juice. Shake.

HELL'S FIRE

Invented by D. Nugent

Dash of Maraschino. 1/10 Grenadine. 2/10 Forbidden Fruit. 2/10 Lemon Juice. 5/10 Booth's Gin. Shake.

COCKTAILS
HESITATION

HE-HI
1 dash Lemon Juice. 1/4 Canadian Club Whisky. 3/4 Swedish Punch. Shake and strain into cocktail glass.

H. S. SPECIAL

Invented by H. Seifert &

1 dash Swedish Punch. 1/3 Martini Sweet Vermouth. 1/3 French Vermouth. 1/3 Gin. Shake. Serve with a cherry. Twist of Orange Peel on top.

HIBERNIAN SPECIAL

Invented by G. Buller

1/3 Dry Gin, Booth's. 1/3 Cointreau. 1/3 Green Curasao, Bols. Dash of Lemon Juice. Shake.

HIGH KICK

Invented by A. A. Tarling

1/2 Whisky. 1/4 Kummel. 1/4 French Vermouth. Good dash of Absinthe. Mix.

COCKTAILS
HOAR-FROST

HO
1/4 Dry Gin. 1/4 Cointreau. 1/4 Lemon Juice. 1/8 Jamaica Rum. 1/8 Grenadine. Shake and strain. Moisten the edge of the glass with lemon and dip it in pulverized sugar.

Invented by Adolphe Krieger

i
THE HOBO Invented by

i
M

S. J. Read

$:

3/6 Canadian Club Whisky. 2/6 Lillet. 1/6 Cherry Whisky (Bols). Stir in mixing glass, strain into cocktail glass, add cherry and squeeze orange peel on top.

COCKTAILS
HOLED-IN-ONE Imvented by L. Ricardo

HO
2/3 Booth's Dry Gin. 1/6 Grand Marnier. 1/6 Aurum. A dash or two or Lemon Juice. Shake. Frost the edge of the glass with sugar.

HOLLAND GIN Applegreen's Recipe, 1899

Use small mixing glass. 2 dashes Peychaud or Angostura Bitters. 2 dashes Syrup. Hollands as required. Piece Lemon Peel. Small quantity shaved Ice. Stir and strain into cocktail glass.

HOOP LA

1/4 Lemon Juice. 1/4 Lillet. 1/4 Cointreau. 1/4 Brandy. Shake and strain into cocktail glass.

HOOTS MON

1/4 1/4 1/2 Stir

Lillet. Martini Sweet Vermouth. Scotch Whisky. and strain into cocktail glass.

COCKTAILS
HOP TOAD

HO
1/4 Lemon Juice. 3/4 Apricot Brandy. Shake and strain into cocktail glass.

HOT DECK

1 dash Jamaica Ginger. 1/4 Martini Sweet Vermouth. 3/4 Canadian Club Whisky. Mix and strain into cocktail glass.

HOTEL ANGLETERRE SPECIAL Invented by George Jensen

1/2 Canadian Club Whisky. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. Shake. Squeeze Orange Peel on top.

HOT NIGHT

Invented by F. Fitzgerald (Fitz.)

1/3 Booth's Gin. 1/3 Daiquiri Rum. 1/6 Orange Juice. 1/6 Pollen's White Curasao. Shake.

COCKTAILS
S^^s^S^^^^

HO-HU
^ | .^ "' $ 1/6 Lemon Juice. 1/6 Pricota. 1/6 White Curasao. 3/6 Seagram's Rye Whisky. Shake.

HOT SPRING

Invented by C. T. Read

HOULA-HOULA

1 dash Guragao. 1/3 Orange Juice. 2/3 Dry Gin. Shake and strain into cocktail glass.

HOW ZAT Invented by H. Parker

1/3 Daiquiri Rum. 1/3 Calvados. 1/3 Orange Juice. Dash of Angostura. Shake.

HUMBUG Invented by Eric Smith

1/2 Seagram's Bourbon Whisky. 1/4 Van der Hum, Bertrams. 1/4 French Vermouth, N.P. Dash of Lemon Juice. Shake.

COCKTAILS
HUNTER 2/3 Seagram's Rye Whisky. 1/3 Cherry Brandy. Stir well.

HUNTRESS Invented by Charles J. Jaeger

Use Champagne Cocktail Glass, put in 1 or 2 pieces of Ice, add 1/10 Vodka. 1/10 Orange Juice. 1/10 Cordial Medoc. 7/10 Ice cold sparkling Moselle. Stir. Decorate with slice of orange.

COCKTAILS
**S/S^>&^!/^^

IN
1 dash Orgeat Syrup. 1 dash Orange Bitters. 1/4 Gin. 1/4 Sherry. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. Mix and strain into cocktail glass.

INCA

INCOGNITO

Invented by J. E. Johnson

3/10 Brandy, Courvoisier. 6/10 Lillet. 1/10 Apricot Brandy. Dash Peychaud Bitters. Shake.

INIEN Invented by Leslie Miller

2/6 Seager's Gin. 2/6 Pineapple Juice, Dole. 1/6 Apricot Brandy, Bols. 1/6 Calvados, Cusenier. Shake.

INK STREET

1/3 Orange Juice. 1/3 Lemon Juice. 1/3 Canadian Club Whisky. Shake.

COCKTAIU
INKY'S SPECIAL

IN-IS
1 dash Anisette. 1 dash Kummel. 1/2 Booth's Gin. 1/2 Lime Juice. Shake. Serve with an olive.

INSPIRATION

1/4 Dry Gin. 1/4 Martini Dry Vermouth. 1/4 Calvados. 1/4 Grand Marnier. Mix. Serve with a cherry.

IRISH

2 dashes Absinthe. 2 dashes Curasao. 1 dash Maraschino. 1 dash Angostura Bitters. 1/2 glass Irish Whisky. Mix and strain into cocktail glass. Add olive and squeeze orange peel on top.

ISABELLA

Put a lump of Ice into a cocktail glass and pour over it 1/2 Grenadine. 1/2 Creme de Cassis.

COCKTAILS
ITALIAN

IT-JA
1/2 Martini Sweet Vermouth. 1/4 Grenadine. 1/4 Fernet Branca. Mix.

IVY Invented by T. E. Pooley

1/6 Booth's Dry Gin. 1/6 Grand Marnier. 1/6 Dry Apple Gin. 1/6 French Vermouth, Cusenier. 1/6 Blue Curasao, Bols. 1/6 Lemon Juice. Shake.

JACK KEARN'S

1 dash Lemon Juice. 1 dash Syrup. 1/4 Daiquiri Rum. 3/4 Dry Gin. Shake and strain into cocktail glass.

JACK ROSE

Juice of 1/2 Lemon or 1 Lime. 1/4 Grenadine. 3/4 Applejack or Calvados. Shake and strain into cocktail glass.

COCKTAILS
JACK'S JUBILEE Invented by Jack Saunders

JA
1/3 Silver Water (Der Lachs) (put into cocktail glass first). 3 dashes Orange Bitters. Stir in 1/3 Booth's Gin. mixing 1/6 Grand Marnier. glass. 1/6 Autrum. Pour into silver water, livening up silver flakes.

JAEGER Invented by Charles J. Jaeger

1 dash Orange Bitters. 1/7 Grand Marnier. 3/7 Vodka, Wolfschmidt. 3/7 Dry Sherry. Stir. Serve with cherry and lemon peel.

COCKTAILS
JALISCO

1/3 Orange Juice. 1/4 Teaspoonful Grenadine Syrup. 2/3 Tequila. Shake.

or

JAPANESE

3/4 Brandy. 1/4 Orgeat Syrup. 2 dashes Boker's Bitters. 1 or 2 pieces Lemon Peel. Stir and strain into cocktail glass.

JAX Invented by Jack Powell

1/2 Seagram's Bourbon. 1/4 " Pash." 1/4 French Vermouth. 1 dash Cassis. Shake.

JB.'S Invented by Jack Bamford

2 dashes Orange Bitters. 1 dash Orange Curasao. 1/2 Ginger Brandy, Seager's. 1/4 Green Ginger Wine. 1/4 French Vermouth, N.P. Stir, strain, and squeeze of Lemon Peel on top.

COCKTAILS
JEAN'S DREAM

JEJO

Invented by A. J. Smith

1/4 3-Dagger Rum. 1/2 Lemon Juice. 1/4 Pineapple Juice. Teaspoonful of Yolk of Egg. Shake.

JINX

Invented by W. E. Edwards

1/3 Passion Fruit Juice (sweetened). 1/3 Gordon's Gin. 1/3 Calvados (Apple-Jack Brandy). Dash Angostura. Shake and strain.

JOCKEY

Invented by Jack Stagg

1/4 Seagram's Bourbon. 1/4 Kirsch. 1/4 Drambuie. 1/4 Orange Juice. Dash Grenadine. Shake.

JOCKEY CLUB

1 dash Orange Bitters. 1 dash Angostura Bitters. 2 dashes Creme de Noyau. 4 dashes Lemon Juice. 3/4 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
JOCK MACDONALD Invented by A. Calder 1/3 Walker's Rye Whisky. 1/3 Lillet. 1/3 fresh Lemon Juice. Dash Apricot Brandy. Shake.

JO

JOHN McCLINTOCK

% " ^ # $ *.'

1/4 Gin. 1/4 Curasao. 1/4 Lemon Juice. 1/8 Rum. 1/8 Grenadine. Stir.

JOHNNIE MACK

&* &*

3 dashes Absinthe. 1/3 Orange Curasao. 2/3 Sloe Gin. Mix and strain into cocktail glass.

JOHN'S SPECIAL PICK-ME-UP Invented by

J. E. Jalla

2/3 Brandy. 1/6 Absinthe. 1/6 Curasao. White of an Egg. Shake and strain.

COCKTAILS
JOLLY PILOT

JO
1/6 Sherry, Amontillado. 3/6 Gin, Booth's. 1/6 Cointreau. 1/6 Brandy, MartelPs Cordon Bleu. Dash Angostura Bitters. Twist of Lemon Peel on top. Add Pearl Onion.

Invented by Edith Carlile (Miss)

JOURNALIST

2 dashes Lemon Juice. 2 dashes Curasao. 1 dash Angostura Bitters. 1/6 French Vermouth. 1/6 Martini Sweet Vermouth. 2/3 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
JO'S SPECIAL Invented by W. J. Tarling Dedicated to E. Johansen, Esq., " Cafe Royal "

JO-JU
1/4 Booth's Dry Gin. 1/4 Booth's Sloe Gin. 1/4 Noilly Prat Vermouth. 1/8 Lemon Juice. 1/8 Bols White Curasao. Shake. Strain into cocktail glass.

JUBILEE " HERMITAGE " Invented by Godfrey Baldini

1/2 Gin. 1/4 Grape Fruit Juice. 3/16 Grand Marnier. 1/16 Kirsch. Shake.

JUBILANT Invented by J. Perosino

1/2 Booth's Dry Gin. 1/4 Benedictine. 1/8 Lemon Juice. 1/8 Orange Juice. White of Egg. Shake and strain.

JUBILATION Invented by Jack Powell

1/3 Daiquiri Rum. 1/3 Lemon Juice. 1/3 White Curasao. White of Egg. Shake. Rim of glass to be frosted with lemon and sugar.

COCKTAILS
JUBILEE IDEAL Invented by Harry Craddock 1/2 Seagram's Bourbon. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. Squeeze of Lemon. Mix. 1/4 Lemon Juice. 1/4 Grand Marnier. 1/2 Seagram's Bourbon Whisky. Shake and strain into cocktail glass. 1/2 Booth's Gin. 1/6 Green Curasao (Bols). 1/6 Pineapple Juice. 1/6 French Vermouth. Shake and strain. 2/3 Gin. 1/6 Danzig Silver Water. 1/12 Lemon Juice. 1/12 Blue Curasao. Rim of glass crusted with sugar. 1/3 Lillet. 2/3 Gin. 3 dashes Orange Bitters. Shake and strain into cocktail glass. Squeeze of lemon and orange peel.

JUBILEE JOY Invented by Fred Gage JUBILEE MONDAY Invented by Victor Kennard

JUBILEE RHAPSODY Invented by Laurie Ross

JUBELEESHA Invented by Bert Penn

COCKTAILS
^2>?^>i^yQ^^

JU-KE
1 dash fresh Lemon Juice. 1 dash Green Curacao. 1/2 Apricot Brandy (Gamier). 1/2 Daiquiri Rum. Shake and strain.

JUBILEE SPECIAL Invented by Victor Kennard

JUBILIANA Invented by W. Whitfield

1/3 Gilbey's Crystal Gin. 1/3 Martini Dry Vermouth. 1/6 Aurum Liqueur. 1/12 Daiquiri Rum. 1/12 Calvados (Un Trou Normand). Shake with white of egg.

K.C.B.

1 dash Apricot Brandy. 1 dash Lemon Juice. 1/4 Kirsch. 3/4 Dry Gin. Shake and strain into cocktail glass.

KEEP SMILING Invented by Godfrey Baldini.

1/2 Gin. 1/4 Pineapple Juice. 1/4 White Curacao. Dash of Kummel. Shake.

COCKTAILS
KELVINGROVE

KE
1/2 Drambuie. 1/4 Lillet. i/8 Parfait d'Amour, Bols. 1/8 Orange Juice. Shake.

Invented by U. Walton

KENTUCKY COLONEL

1/4 Benedictine. 3/4 Bourbon, Serve with a piece of lemon peel. Stir.

KICKER

2 dashes Italian Vermouth. 1/3 Calvados. 2/3 Daiquiri Rum. Mix and strain into cocktail glass.

KICK IN THE PANTS

Invented by B. Joseph

1/2 Sigerts Bouquet Rum. 1/6 fresh Lime Juice. 1/3 Forbidden Fruit Liqueur. 4 dashes Angostura Bitters. Shake.

KILL OR CURE

Use mixing tumbler. Half fill with ice and stir till cold. 2/3 Martini Sweet Vermouth. Then strain the cold vermouth into the cocktail glass, in which you have already put 1/3 Fernet Branca. This is a good pick-me-up.

KBLMARNOCK JOHNNIE

Invented by A. G. Scott.

1/2 " Johnnie Walker." 1/4 Orange Juice, fresh. 1/8 Cointreau. 1/8 Lillet. Shake.

COCKTAILS
KING COLE

Kl
1 glass Rye or Canadian Club Whisky. 2 dashes Syrup. 1 dash Fernet Branca. Mix and decorate with slices of orange and pineapple.

KING'S BOUQUET '37 Invented by G. Matthews

4/10 3/10 2/10 1/10

Gordon's Gin. Dubonnet. Forbidden Fruit. Lemon Barley Water, L.B.W. Ltd. Shake. Prepare glasses with 4 dashes Creme Yvette, lay cherry stick with thick dice of Orange in centre across top of the glass, pour in the Cocktail and serve.

KING EDWARD Invented by J. Sweeting

1/2 Seager's Gin. 1/4 Grand Marnier. 1/8 Caloric Punch, Cederlundts. 1/8 Wray's Old Liqueur Rum. Shake. Squeeze Lemon Rind on top.

COCKTAILS
KING'S JUBILEE

KI-KO
1/4 Lemon Juice. 1/4 Luxardo's Maraschino (Dry). 1/2 Daiquiri Rum. Shake and strain into cocktail glass

Invented by Harry Craddock

KNICKERBOCKER SPECIAL

3/4 Rum. 3 dashes Raspberry Syrup. 3 dashes Lemon Juice. 3 dashes Orange Juice. 2 dashes Curasao. 1 chunk Pineapple. Shake and strain.

KNOCK KNOCK

Invented by A. J. Duffell

1/4 MartelFs XXX Brandy. 1/4 Seager's Gin. 1/4 Daiquiri Rum. 1/4 Grand Marnier. 3 dashes Angostura Bitters. Mix.

K.O. Invented by Heini Schmidt

1/4 French Vermouth. 1/4 Jamaica Rum. 1/2 Gin. Mix.

COCKTAILS
it rr rp )>

KT-LA
2 dashes Orange Bitters. 1/3 Booth's Dry Gin. 2/3 Kola Nut Tonic. Shake and serve in cocktail glass.

K.T/

LADIES'

2 dashes Absinthe. 2 dashes Anisette. 2 dashes Angostura Bitters. Canadian Club Whisky. Stir and put small piece of pineapple in glass.

COCKTAILS
LADY DOREEN

LA-LE
1/2 Seager's Dry Gin. 1/4 Maraschino. 1/4 Orange Juice. Shake.

Invented by R. W. Dobbs

LAVENDER LADY

Invented by J. C. Armstrong

4/10 Booth's Gin, High and Dry. 2/10 Calvados, Cusenier. 2/10 Cointreau. 1/10 pure Lemon Juice. 1/10 Creme Yvette. Shake.

L'AVENIR

1/3 Groseille Syrup. 1/3 Raspberry Syrup. 1/3 Apple Syrup. 1 EggShake and strain.

LEONORA

1/4 Orange Juice. 1/4 Raspberry Syrup. 1/2 Gin. Shake.

COCKTAILS
LEONARDO Invented by Leonard Baigent 1/3 Brandy. 1/6 Benedictine. 1/3 Martini Sweet Vermouth. 1/6 Lemon Juice. 1 dash Angostura Bitters. Shake and strain.

LE

LEO'S SPECIAL Invented by Leo Schwabl 1st Prize Madrid,

Dash Orange Bitters. 1/3 Apricot Brandy, Bols. 2/3 Dry Martini Vermouth. Shake. Pour into tumbler, fill up with dry Champagne. Add a piece of Lemon Peel. 1/3 Cointreau. 1/3 Booth's Gin. 1/3 Orange Juice. 3 dashes Grenadine. Shake. 1/12 Campari. 1/12 Lime Juice. 1/6 Dubonnet. 2/3 Gin, Gordon's Dry Special. Mix and strain into cocktail glass. Squeeze Lemon Peel on top. See Hoar-Frost.

LE CANADIEN Invented by W. Ward

LEG BEFORE WICKET Invented by E. Angerosa

LE GIVRE

COCKTAILS
LENNA Invented by Heini Schmidt

LE-LI
2 dashes Grenadine. 1/2 Vodka. 1/2 Champagne. Use Champagne Glass. Stir, serve with a piece of lemon peel.

LIBERTY i

1 dash Syrup. 1/3 Daiquiri Rum. 2/3 Applejack. Mix and strain into cocktail glass.

LIFE BLOOD WARMER Invented by A. E. Leach

1/5 L.B.W. 1/5 Orange Juice, fresh. 2/5 Booth's Gin. 1/5 Cointreau. Shake.

LILAC DOMINO Invented by Lilian M. Gerrard

1/3 Calvados, Bushnell. 1/3 Seager's Gin. 1/6 Yellow Chartreuse. 1/6 Creme Yvette. Juice of 1/4 Lemon. Shake. Add Red Maraschino Cherry.

COCKTAILS
LINSTEAD

LI
1/2 Whisky. 1/2 sweetened Pineapple Juice. Finish off before shaking with a dash of Absinthe Bitters. Shake and serve, squeezing a little lemon peel on top of each glass.

LION'S TAIL Invented by L. A. Clarke

2/3 Seagram's Bourbon Whisky. 1/6 Pimento Liqueur. 1/6 fresh Lime Juice. Teaspoonful Gomme Syrup. Dash Angostura Bitters. Shake.

COCKTAILS
LITTLE AUDREY

LI
1/3 Gin, Booth's. 1/3 Tangerinette. 1/3 Passion Fruit Juice, extra dry. Shake.

Invented by A. J. Duffell

LITTLE DEVIL

1/6 Orange Juice. 1/6 Lemon Juice. 1/6 Cointreau. 1/6 Daiquiri Rum. 1/6 Dry Gin. 1/6 Caloric Punch. Shake and strain into cocktail glass.

LITTLE PRINCESS

1/2 Martini Sweet Vermouth. 1/2 Daiquiri Rum. Mix and strain into cocktail glass.

LITTLE SLAM

Invented by J. Summers

1/10 Lemon Juice. 2/10 Daiquiri Rum. 2/10 Caloric Punch. 5/10 Booth's Dry Gin. Shake.

COCKTAILS
LITTLE TICKLE Invented by F. Fitzgerald (Fitz) 1/2 Seager's Gin. 1/4 Vodka. 1/4 Greme Yvette. Serve with a red cherry. Shake.

LOAD OF MISCHIEF Invented by H. G. Yarrow

2/5 Cointreau. 1/5 Booth's Dry Gin. 1/5 Drambuie. 1/5 Dry Vermouth Martini. Dash of Lemon Juice. Shake.

LOCH LOMOND Invented by U. Walton

1/2 Drambuie. 1/4 Cointreau. 1/4 Fresh Lemon Juice. Shake.

LONDON

2 dashes Orange Bitters. 2 dashes Gum Syrup. 2 dashes Absinthe. Dry Gin. Stir up, strain into a cocktail glass, add an olive and squeeze lemon peel on top.

s^y^

LONDON PRIDE Invented by G. T. Read

1/2 Gin. 1/4 Creme Yvette. 1/4 Passion Fruit Juice. Shake.

LONE TREE

1/3 Dry Gin. 1/3 Martini Dry Vermouth. 1/3 Martini Sweet Vermouth. 4 dashes Cointreau Bitters.

LORD SUFFOLK

1/8 Martini Sweet Vermouth. 1/8 Cointreau. 5/8 Dry Gin. 1/8 Maraschino. Shake and strain into cocktail glass.

LOS ANGELES

1/2 Whisky. 1/4 Lemon Juice. 1 Egg. Dash Martini Sweet Vermouth. Sugar to taste. Shake and strain into cocktail glass.

COCKTAILS
LOTUS BLOSSOM Invented by Victor Broggi 1/3 Dry Gin. 1/3 Cordial Medoc. 1/6 French Vermouth. 1/6 Fresh Orange Juice. Shake.

LO

LOUISIANA FIZZ

1/2 Gin. 1/4 Lemon Juice. 1/4 Powdered Sugar. White of an Egg. Teaspoonful of Cream. Shake and strain.

COCKTAIU
LOVER'S KNOT

LO-MA
1/3 Gin. 1/3 Dauquiri Rum. 1/3 Passion Fruit Juice. Shake and strain into cocktail glass.

Invented by " Sam "

LULU'S FAVOURITE

1/4 Lemon Juice. 1/4 Orange Juice. 1/2 Cointreau. Shake.

LYNDEN Invented by R. G. Buckby

1/2 Booth's Dry Gin. 1/2 Florida Gold Grape Fruit Juice. 2 dashes Tangerinette. Shake.

MACARONI

1/3 Martini Sweet Vermouth. 2/3 Absinthe. Mix and strain into cocktail glass.

COCKTAILS
MADY Invented by Charles J. Jaeger 1/4 Lemon Juice. 1/4 Creme de Cacao. 1/2 Dry Gin. Shake.

MA

MAGIC TRUCE Invented by C. Chiswell

1/10 Orange Juice. 1/10 Lemon Juice. 4/10 Seagram's Bourbon Whisky. 3/10 Drambuie. 1/10 French Vermouth, N.P. Shake.

MAIDEN'S BLUSH

1/2 Dry Gin. 1/4 Lemon Juice. 1/8 Absinthe. Teaspoonful powdered Sugar. 3 dashes Raspberry Syrup. Shake and strain off into coloured glass. Put a slice of lemon on top.

MAINBRACE

1/3 Cointreau. 1/3 Gin. 1/3 fresh Grape Juice, Shake.

COCKTAILS
McGLASHAN
Invented by H. Nelder 1/2 Irish Whiskey. 1/4 Lime Juice. 1/4 Light Sherry. 1 dash Angostura Bitters. Mix.

MA

MANHATTAN, DRY

1/2 French Vermouth. 1/2 Rye or Bourbon Whisky. Stir and strain into cocktail glass.

MANHATTAN, MEDIUM

1/3 Rye or Bourbon Whisky. 1/3 French Vermouth. 1/3 Italian Vermouth. Stir and strain into cocktail glass, with cherry. A dash of Angostura can be added if desired.

MANHATTAN, SWEET

t <g 1! ^ .

1/2 Martini Sweet Vermouth. 1/2 Rye or Bourbon Whisky. Stir and strain into cocktail glass. Serve Maraschino cherry. A dash of Angostura may be added if desired.

COCKTAIU
MARCONI

MA
1/3 Martini Sweet Vermouth. 2/3 Calvados. Mix.

MARGARET ROSE Invented by J. W. Fish

I g
s

1/3 Gin. 1/3 Calvados. 1/6 Cointreau. 1/6 Lemon Juice. Dash Grenadine. Shake.

COCKTAILS
MARIE

MA
1/3 Cointreau. 1/3 French Vermouth (Noilly Prat). 1/3 Dry Gin (Booth's). Shake and serve with orange peel.

Imvented by L. H. Gray

MARIGOLD

Invented by J. Martyn

1/3 Dry Apple Gin. 1/3 French Vermouth, Gusenier. 1/3 Calvados, Cusenier. Dash of " Pash " natural. Shake.

MARION No. 1

Invented by A. A. Tarling

1/3 Brandy. 1/3 Grand Marnier. 1/3 French Vermouth. Dash of Khoosh Bitters. Mix.

MARION'S APPETIZER

Invented by T. Balshaw

1/4 Brandy, Adet. 1/4 Grand Marnier. 1/4 Sloe Gin. 1/8 Lemon Juice, fresh. 1/8 Orange Juice, fresh. Shake.

COCKTAILS
MARTINI DRY

MA
1/2 Dry Martini Vermouth. 1/2 Gin. Shake.

(Original recipe)

MARTINI, MEDIUM

1/4 Martini Dry Vermouth. 1/4 Martini Sweet Vermouth. 1/2 Dry Gin. Shake.

MARTINI, SWEET

1/3 Martini Sweet Vermouth. 2/3 Gin. Shake.

MARTINICAN

3 dashes Aperitivo Rossi. 1/3 Daiquiri Rum. 2/3 Martini Sweet Vermouth. Mix.

COCKTAILS
MARY PICKFORD

MA
I
1/2 Daiquiri Rum. 1/2 Pineapple Juice. 1 teaspoonful Grenadine. 6 drops Maraschino. Mix.

I
MATADOR

1/3 Orange Curasao. 1/3 French Vermouth. 1/3 Tequila. Shake.

MAUREEN

Invented by F. G. Hunt

3/10 Booth's Dry Gin. 3/10 Seagram's V.O. Whisky. 2/10 Martini Dry Vermouth. 2/10 Van der Hum. Shake with ice.

MAUVAIS PAS

Invented by H. Losappio

1/3 Whisky. 1/3 Brandy. 1/3 Kummel. Shake.

COCKTAILS
MELBA

ME
i
2 dashes Grenadine. 2 dashes Absinthe. The Juice of 1/4 Lemon or 1/2 Lime. 1/2 Daiquiri Rum. 1/2 Swedish Punch. Shake and strain into cocktail glass.

I
MELON

1/6 Lemon Juice. 1/3 Maraschino. 1/2 Gin. Shake and strain into cocktail glass.

COCKTAIU
THE MELODY Invented by G. W. Parker 1/2 Booth's Gin. 1/4 Passion Fruit Juice. 1/4 Lillet. 2 dashes Cointreau. 2 dashes Calvados. Shake and strain.

MERRY MAIDEN Invented by A. R. Gower

5/10 Seager's Gin. 2/10 Wolfschmidt Kummel. 3/10 French Vermouth, Cusenier. Dash of Lemon Juice. Shake.

METROPOLITAN

1/2 Brandy. 1/2 French Vermouth. 2 dashes Angostura Bitters. Mix.

METEXA Invented by J. E. Mouncer

1/4 Tequila. 1/4 Swedish Punch. 1/2 Lillet. Shake.

COCKTAILS
METROPINE Invented by Jack Holt

ME-MI
4/10 Daiquiri Rum. 4/10 Pineapple Juice, Dole. 1/10 Caloric Punch, Bols. 1/10 Creme de Banane, Gamier. Shake.

MEXICAN EAGLE

1/4 Jamaica Rum. 1/4 French Vermouth. 1/2 Tequila. Shake.

MEXICO

1/3 Fresh Lime or Lemon Juice. Teaspoonful Syrup. 2/3 Tequila. Shake.

MIAMI SPECIAL

2/5 Dry Gin. 1/5 French Vermouth. 2/5 Pineapple Juice. 2 dashes Curasao. Shake.

COCKTAILS
MICKIE WALKER

Ml
1 dash Grenadine. 1 dash Lemon Juice. 1/4 Martini Sweet Vermouth. 3/4 Scotch Whisky. Shake and strain into cocktail glass.

MILLIONAIRE

The Juice of 1 Lime. 1 dash Grenadine. 1/3 Sloe Gin. 1/3 Apricot Brandy. 1/3 Jamaica Rum. Shake and strain into cocktail glass.

MILLION DOLLAR

Tablespoonful Pineapple Juice. Teaspoonful Grenadine. The White of 1 Egg. 1/3 Martini Sweet Vermouth. 2/3 Gin. Shake and strain into medium size glass.

MISSISSIPPI MULE

2/3 Dry Gin. 1/6 Lemon Juice. 1/6 Creme de Cassis. Shake and strain into cocktail glass.

COCKTAILS
MISTY MORN

MI-MO
1/3 Dry " Pash." 1/3 Drambuie. 1/3 Orange Gin. Shake.

Invented by F. Gage

MODDER RIVER

1/4 French Vermouth. 1/4 Caperitif. 1/2 Dry Gin. Stir and strain into cocktail glass.

COCKTAILS
MONDAY MORNING 1/2 Fernet Branca. Juice 2 Limes. Juice 1 Orange. 1/2 Pineapple Juice. 1 dash Absinthe. Shake and strain.

MO

MONK

1/4 Lemon Juice. 1/4 Benedictine. 1/2 Gin. Shake and strain into cocktail glass.

MONKEY GLAND

2/3 Dry Gin. 1/3 Orange Juice. 2 dashes Absinthe. 2 dashes Grenadine. Shake.

MONKEY ISLAND Invented by M. McGarry

1 dash Khoosh Bitters. 1/4 Bullace Gin. 1/4 London Dry Gin. 1/2 French Vermouth. Shake.

COCKTAILS
MONTANA 1/2 French Vermouth. 1/2 Brandy. 2 dashes Port. 2 dashes Angostura Bitters. 2 dashes Anisette. Stir.

MO

MONTE CARLO IMPERIAL

1/2 Dry Gin. 1/4 Lemon Juice. 1/4 White Creme de Menthe. Shake and strain into medium size glass and fill up with Champagne.

MONSEIGNEUR SPECIAL Invented by T. O'Connor

6/10 2/10 1/10 1/10

Daiquiri Rum. Apricot Brandy. Lemon Juice. Grenadine.

MONTREAL Invented by W. Ward

3/10 Apry. 3/10 Seager's Gin. 3/10 Orange Juice. 1/10 Cream. Shake.

COCKTAILS
MOONGLOW Invented by G. H. Wright ^ H <^

MO-NA
1/3 Booth's Dry Gin. 1/3 Yellow Chartreuse. 1/6 French Vermouth. 1/6 Lime Juice, Rose's. Shake.

MORNING GLORY

1/2 Brandy. 1/4 Curasao. 1/4 Lemon Juice. 2 dashes Absinthe. 2 dashes Angostura Bitters. Shake. Twist of Lemon Peel.

MOUNTAIN

The White of 1 Egg. 1/6 Lemon Juice. 1/6 French Vermouth. 1/6 Martini Sweet Vermouth. 1/2 Canadian Club Whisky. Shake and strain into medium size glass.

NAHLIN Invented by G. Goulding

5/10 Seager's Gin. 3/10 French Vermouth, Noilly Prat. 1/10 Apricot Brandy. 1/10 Forbidden Fruit Liqueur. Shake.

COCKTAILS
NAPOLEON

NA
1 dash Fernet Branca. 1 dash Curagao. 1 dash Dubonnet. 1 glass Dry Gin. Mix and strain into cocktail glass. Squeeze lemon peel on top. 1/4 Booth's Dry Gin. 1/4 Cointreau. 1/4 Scotch Whisky. 1/4 Lemon Juice. Dash Martini Sweet Vermouth. Shake.

N.D.C. Invented by H. G. Yarrow

COCKTAILS
NEGUS Invented by S. T. Yakimovitch 1/10 Grenadine. 1/10 Pollen's White Curagao. 2/10 Lemon Juice. 6/10 Negrita Rum. Shake.

NE

NERVO-KNOX

1/3 Vodka. 1/3 Blue Curasao. 1/6 Fresh Lemon Juice. 1/6 Fresh Lime Juice. Shake.

NEW CORPSE REVIVER

1/4 Martini Sweet Vermouth. 1/4 Apple Brandy or Calvados. 1/2 Brandy. Mix and strain into cocktail glass.

NEW FASHION by Victor Broggi

1 small dash Angostura Bitters. 1/6 Grand Marnier. 1/6 Pale Brandy. 2/3 Brown Sherry. Mix and serve not too iced, with a small piece of pineapple.

NEWTON'S SPECIAL

1 dash Angostura Bitters. 1/4 Cointreau. 3/4 Brandy. Mix and strain into cocktail glass.

NEW VICTORIA Invented by J. Stephens

2/3 Rye Whisky. 1/6 Calvados. 1/6 Sweet Passion Fruit Juice. Shake. Add 3 dashes of Creme de Banane.

NEW YORK

1 lump Sugar. 1/4 Lime or Lemon Juice. 2 dashes Grenadine. 1 piece Orange Peel. 3/4 Canadian Club Whisky. Shake and strain into cocktail glass.

NICK'S OWN

1 dash Angostura Bitters. 1 dash Absinthe. 1/2 Martini Sweet Vermouth. 1/2 Brandy. Mix and strain into cocktail glass. Add cherry and squeeze lemon peel on top.

COCKTAIU
NIGHT LIGHT

NI-OC
2/3 Daiquiri Rum. 1/3 Orange Curasao. Yolk of an Egg. Serve in medium size glass.

NO NAME Invented by Miss Conway

1/3 Seager's Gin. 1/3 Lemon Juice, fresh. 1/6 Grand Marnier. 1/6 Cherry Kirsch, Wolfschmidt. Shake.

NYMPH Invented by A. F. Lawrence

1/3 Canadian Club Whisky. 1/3 Apricot Brandy. 1/3 Lillet. Dash Angostura Bitters. Shake.

OCEAN CABLE Invented by A. G . Scott

3/6 Canadian Club Whisky. 2/6 Lillet. 1/6 Brandy. 1 dash Angostura. Shake.

COCKTAILS
>^/^^

OH-OL
1/3 Benedictine. 1/3 Scotch Whisky. 1/3 Ginger Ale. Mix.

OH! HENRY

OLD ETONIAN

2 dashes Orange Bitters. 2 dashes Creme de Noyau. 1/2 London Gin. 1/2 Lillet. Mix and strain into cocktail glass. Squeeze orange peel or lemon peel on top. O.E. is the same excepting Greme de Novau.

O.E.

COCKTAILS
THE OLD CHOMLEAN Invented by A. Scotland 2/5 Canadian Club Whisky. 1/5 Cointreau. 1/5 Orange Curasao, Bols. 1/5 Lemon Juice. Shake.

OL

OLD HALL Invented by H. F. Smith

1/10 Pirn's No. i Cup. 1/10 Lime Juice Cordial, Rose's. 3/10 French Vermouth, Noilly Prat. 5/10 Nicholson's London Gin. Mix.

OLD NICK Invented by Sidney J. Read

1/2 Canadian Club Whisky. 1/4 Drambuie Liqueur. 1/8 Fresh Orange Juice. 1/8 Fresh Lemon Juice. 2 dashes Orange Bitters. Shake, strain into cocktail glass, add cherry.

OLD PAL

1/3 Canadian Club Whisky. 1/3 French Vermouth. 1/3 Campari. Mix and strain into cocktail glass.

COCKTAILS
OLE Invented by Conrad Rosenow 1/5 Gin. 1/5 Vodka. 1/10 Cointreau. 1/2 Champagne. Stir.

OL

OLIVETTE

1 Glass Gin. 2 dashes Gomme Syrup. 2 dashes Orange Bitters. 3 dashes Absinthe. Mix and strain into cocktail glass, with olive, and squeeze lemon on top.

OLYMPIC

1/3 Orange Juice. 1/3 Curagao. 1/3 Brandy. Shake and strain into cocktail glass.

OLYMPIA GOLD CUP Invented by Jimmy Kettner

1/6 Cognac. 1/6 Grand Marnier. Shake and pour into flat Champagne glass. Add 2/3 Champagne and decorate with 1/2 slice of Lemon, 1/2 slice of Orange and Cherry.

COCKTAILS
ONE EXCITING NIGHT

ON-OP
I
1 dash Orange Juice. 1/3 French Vermouth. 1/3 Martini Sweet Vermouth. 1/3 Gin. Shake and strain into port wine glass. Squeeze lemon peel on top. Frost edge of glass with castor sugar.

ONE WAY Invented by Jack Stagg

1/4 Gin. 1/4 Swedish Punch. 1/4 Peach Brandy. 1/4 Lemon Juice. Shake.

OOM PAUL

1 dash Angostura Bitters. 1/2 Caperitif. 1/2 Calvados. Mix and strain into cocktail glass.

OPENING

1/4 Grenadine. 1/4 Martini Sweet Vermouth. 1/2 Canadian Club Whisky. Mix and strain into cocktail glass.

COCKTAILS
OPTIMIST Invented by J. W. Fish 4/10 Canadian Club Whisky. 1/10 Forbidden Fruit Liqueur. 1/10 Swedish Punch. 3/10 Lillet. 1/10 Juice of fresh Orange. Shake.

ORANGE BLOOM

iORANGE BLOSSOM

1/4 Martini Sweet Vermouth. 1/4 Cointreau. 1/2 Dry Gin. Mix and strain into cocktail glass and add a cherry. 1/2 Orange Juice. 1/2 Plymouth Gin. Shake and strain into cocktail glass.

COCKTAILS
ORCHID

OR-OX
4/10 Seager's Gin. 2/10 Lemon Juice. 2/10 Creme de Noyau, Pink. 1/10 Forbidden Fruit Liqueur. 1/10 Creme Yvette. Shake. Frost rim of glass with sugar.

Invented by Eddie Clarke

ORIENTAL

1/2 Rye Whisky. 1/4 Martini Sweet Vermouth. 1/4 White Curasao. The Juice of 1/2 Lime. Shake and strain into cocktail glass.

OTFS SPECIAL Invented by Jack Powell

2 dashes Orange Bitters. 1/2 Dry Gin. 1/4 Strega. 1/4 French Vermouth, N.P. Stir and squeeze orange peel on top.

OX BLOOD

Invented by R. Emmerich

2 dashes Orange Bitters. 3 dashes Brown Curasao. 1/3 Cherry Brandy. 1/3 Gin. 1/3 Sweet Martini Vermouth.

COCKTAILS
PADDY

PA
1/2 Irish Whiskey. 1/2 Martini Dry Vermouth. 1 dash Angostura Bitters. Mix and strain into cocktail glass.

PALL MALL

1 dash Orange Bitters. 1 teaspoonful White Creme de Menthe. 1/3 Martini Sweet Vermouth. 1/3 French Vermouth. 1/3 Gin. Mix and strain into cocktail glass.

PALMER

Dash Lemon Juice. Dash Angostura Bitters. Canadian Club Whisky. Shake and strain into cocktail glass.

PARADISE

Dash Lemon Juice. 1/4 Orange Juice. 1/2 Gin. 1/4 Apricot Brandy. Shake and strain into cocktail glass.

COCKTAILS
PARISIAN

PA-PE
1/3 French Vermouth. 1/3 Creme de Cassis. 1/3 Gin. Mix and strain into cocktail glass.

PASHONETTE

Invented by W. J. Tarling

$ $ $

1/2 " Pash," Dry. 1/4 Whisky. 1/4 White Curasao. Dash Orange Bitters.

PAUL'S OWN

Invented by B. Paul

3 dashes Fernet Branca. 1/3 Booth's Gin. 1/3 French Vermouth. 1/6 Cointreau. 1/6 Curasao. Mix.

THE PEG

Invented by Peggy Rose

1 dash of Sherry. 1 dash of Angostura. 1/3 Gin. 1/3 French Vermouth. 1/3 Martini Sweet Vermouth.

COCKTAILS
PEGU CLUB

PE

1 dash Angostura Bitters. 1 dash Orange Bitters. 1 teaspoonful Lime Juice. 1/3 Curasao. 2/3 Dry Gin. Mix and strain into cocktail glass.

PERFECT LADY Invented by S. Cox ist Prize, Cocktail Competition, London, 1936

1/2 Seager's Gin. 1/4 Peach Brandy (Garnier). 1/4 Fresh Lemon Juice. Dash of White of Egg. Shake.

COCKTAILS
PESCARA

PEPI
1/3 Cerasella. 1/3 Lemon Gin (Gordon's). 1/3 French Vermouth (N.P.). Shake. 2/3 Dry Gin. 1/3 Dry Martini Vermouth. Dash Absinthe. Dash Grenadine. Shake. 1/4 fresh. Lime or Lemon Juice. 1/4 Cointreau. 1/2 Tequila. Shake. 1/3 Cognac. 1/3 Martini Dry Vermouth. 1/3 Absinthe. Mix. 1/4 Booth's Gin. 1/4 Grand Marnier. 1/4 Brandy XXX. 1/4 Pineapple Juice, unsweetened. Shake well and serve with squeeze of Lemon Peel.

Invented by L. H. Gray

PICCADILLY

PICADOR

PICK-ME-UP

PICK WELL MANOR

Invented by Frank Pigott

COCKTAILS
PICON

PI
1/2 Martini Sweet Vermouth. 1/2 Amer Picon. Mix and strain into cocktail glass.

PINEQUILA

1/3 Pineapple Juice. 2/3 Tequila. Shake.

PINK GIN

1 dash Angostura Bitters. 1 glass Gin. Mix and strain into cocktail glass.

PINK LADY

The White of 1 Egg. 1 tablespoonful Grenadine. 1 glass Gin. Shake and strain into medium size
lass'

PINK PUFF

1/2 Apricotine. 1/2 Whisky. 3 teaspoonfuls Lemon Juice. White of an Egg. Shake.

COCKTAILS
PINK ROSE

PI-PL
The White of 1 Egg. 1/9 Grenadine. 1/9 Lemon Juice. 1/9 Sweet Cream. 2/3 Dry Gin. Shake and strain into cocktail glass.

PLANTER'S PUNCH

1/6 Syrup. 1/3 Lemon or Lime Juice. 1/2 Jamaica Rum. Shake and strain into cocktail glass.

PLUIE D'OR Invented by F. Benniman

1/3 Booth's Gin. 1/6 Vieille Cure. 1/6 Orange Curasao. 1/3 Wolfschmidt Kummel. Mix.

PLATINUM BLONDE Invented by Freddy Janowitz

i
^

1/2 Pineapple Juice. 1/2 Calvados. 2 dashes Orgeat. Shake and moisten the glass with a dash of Creme de Menthe before pouring.

COCKTAILS
POET'S DREAM

PO
1/3 French Vermouth. 2/3 Gin. 2 dashes Orange Bitters. 2 dashes Benedictine. Stir.

POLISH PEARL

Invented by S. T. Yakimovitch

1 dash Peach Bitters. 1/3 Danzig Silver Water. 1/6 Baczewski's Antique Liqueur. 1/6 Lemon and Barley Syrup. 1/3 Baczewski's Pearl Vodka. Shake.

COCKTAILS
POLO

PO-PR
The Juice of 1/4 Lemon or 1/2 Lime. 1/3 Martini Sweet Vermouth. 1/3 French Vermouth. 1/3 Dry Gin. Shake and strain into cocktail glass. 1/4 Daiquiri Rum. 1/4 Peach Brandy. 1/4 Calvados. 1/4 sweet Orange and Lemon Juice. 1 dash Absinthe. Shake. Serve with a cherry. 2 dashes Fernet Branca. 1/3 Dubonnet. 1/3 Lillet. 1/3 Brandy. Stir, strain and add small dash of Absinthe on top. 1 dash Brandy. 1 glass Port Wine. Stir slightly in ice and strain. Squeeze orange peel on top. 2 dashes Vinegar. 1 teaspoonful Worcester Sauce. 1 Egg. 2 dashes Tabasco Sauce. A little Pepper and Salt. Do not break the egg.

PONTOON

POOL

Invented by Jack Bamford

PORT WINE

PRAIRIE HEN

COCKTAILS
PRAIRIE OYSTER

PR

Pour into small glass 1 teaspoonful Worcester Sauce. 1 teaspoonful Tomato Catsup. Drop in the yolk of one egg. (Do not break the yolk). Pour over 2 dashes of Vinegar and a dash of pepper.

PRESTO

1 dash Absinthe. 1/6 Orange Juice. 1/6 Martini Sweet Vermouth. 2/3 Brandy. Shake and strain into cocktail glass.

PRIMROSE

Invented by J. Fitzpatrick

1/4 Gordon's Gin. 1/4 Cointreau. 1/4 Grand Marnier. 1/4 Lillet. Shake.

PRINCE EDWARD

Invented by F. J. Hartley

1/4 Booth's Dry Gin. 1/4 Calvados, BushneFs. 1/4 Forbidden Fruit. 1/4 Lillet. Dash Grenadine. Mix. Squeeze Orange Peel.

COCKTAILS
PRINCESS MARINA

PRQU
1/3 Booth's Old Torn Gin. 1/3 Peach Brandy. 1/3 Lillet. Dash Markiza Peach Syrup. Use shaker.

Invented by Andrew Clark

PRINCESS MARY

1/3 Creme de Cacao. 1/3 Sweet Cream. 1/3 Dry Gin. Mix and strain into cocktail glass.

PRINCE'S SMILE

1 dash Lemon Juice. 1/4 Apricot Brandy. 1/4 Calvados or Apple Brandy. 1/2 Dry Gin. Shake and strain into cocktail glass.

PUATES DELIGHT

A. J. Duffell

1/3 Red Label, Johnny Walker. 1/3 Passion Fruit Juice, Daws. 1/3 Caloric Punch. Shake.

QUARTER DECK

1 teaspoonful Lime Juice. 1/3 Sherry. 2/3 Daiquiri Rum. Shake and strain into cocktail glass.

COCKTAILS
QUEEN ANNE Invented by W. J. Tarling

QU
1/2 Seagram's Bourbon. 1/4 " Dole " Pineapple Juice. 1/4 Martini Vermouth (Dry). 2 dashes Peach Bitters. Shake.

QUEEN ELIZABETH Invented by Herbert Quick

t

1/2 Martini Dry Vermouth. 1/4 Benedictine. 1/4 Lime Juice. Slightly frapped. f 1 2 dashes Angostura. 2 dashes French Vermouth (N.P.). 1/3 Rye Whisky. 1/3 Dry Gin. 1/3 Orange Jucice. Shake well.

QUEEN'S HOTEL Invented by U. Walton

COCKTAILS
QUEEN OF THE OCEAN Invented by J. W. Fish

QURA
1/3 Gin. 1/6 Blue Curasao. 1/6 Kirsch. 1/3 Lillet. Little White of an Egg. Shake.

R.A.C.

1/2 Dry Gin. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. 1 dash Grenadine. 1 dash Orange Bitters. Mix, strain into cocktail glass, add a cherry and squeeze lemon peel on top.

RAINBOW

(Liqueur)

1/7 Creme de Cacao. 1/7 Creme de Violette. 1/7 Yellow Chartreuse. 1/7 Maraschino. 1/7 Benedictine. 1/7 Green Chartreuse. 1/7 Brandy. Use liqueur glass and pour ingredients carefully so that they do not mix.

COCKTAILS
THE RANELAGH Invented by F. Woodward

RA-RE
1/16 Lemon Juice. 1/16 Aurum Liqueur. 6/16 Creme de Banane, Bols. 8/16 Brandy. Add a dash of White of Egg. Shake. Serve with a cherry.

RAY LONG

1 dash Angostura Bitters. 4 dashes Absinthe. 1/3 Martini Sweet Vermouth. 2/3 Brandy. Mix and strain into cocktail glass.

RAYMOND HITCH

3/4 Martini Sweet Vermouth. 1/4 Orange Juice. 1 dash Orange Bitters. 1 slice Pineapple. Shake and strain into cocktail glass.

RED HORIZON Invented by E. Gardner

1/3 Booth's Gin. 1/3 Orange Curagao, Bols. 1/6 Grenadine, Cusenier. 1/6 Lemon Juice, fresh. Shake.

COCKTAILS
RED LION Invented by A. Tarling ist Prize Cocktail Competition, 1933 (London) i

RE
1/3 Booth's Gin. 1/3 Grand Marnier. 1/6 fresh Orange Juice. 1/6 fresh Lemon Juice. Rim of glass to be frosted in sugar. Shake.

I
i

RED SHADOW Invented by W. J. Mills

I I

3/10 Cherry Brandy. 5/10 Canadian Club Whisky. 2/10 Apricot Brandy. Mix.

f REGENCY Invented by W. H. Taylor

5/10 Canadian Club Whisky. 2/10 Drambuie. 2/10 Creme de Banane, Bols. 1/10 Lemon Juice. Shake.

REGENT STAR Invented by C. Chiswell

1/10 Passion Fruit Juice. 5/10 Booth's Dry Gin. 2/10 Orange Curasao (Pollens). 1/10 French Vermouth (Noilly Prat). Shake.

COCKTAILS
REPERTORY

RE
3/10 Grand Marnier. 3/10 Cointreau. 3/10 French Vermouth. 1/10 Kirsch de Alsace. 2 dashes Peach Bitters. Shake. Squeeze Orange Peel on top.

Invented by Harry Katner

RESOLUTE

1/4 Lemon Juice. 1/4 Apricot Brandy. 1/2 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
REVELATION Invented by W. Gandey

RERl
5/10 Booth's Dry Gin. 3/10 Aurum. 1/10 Apricot Brandy. 1/10 fresh Orange Juice. Shake.

RIO GRANDE

1/3 Italian Vermouth. 1/3 Gin. 1/3 Tequila. Shake.

RIP TIDE Invented by J. G. Armstrong

1/3 Cerasella. 1/3 Booth's Gin. 1/3 French Vermouth. Shake. Squeeze of Oil of Lemon Peel. % %

RISING SUN Invented by " Sam "

1/3 Gin. 1/3 Grenadine. 1/3 Creme de Noyau. Mix. Squeeze of fresh Lemon Juice.

COCKTAILS
RITZ JUBILEE

RlRO
1/8 Lemon Juice. 1/4 Orange Curasao (Cusenier). 5/8 Booth's Dry Gin. Shake and strain. Squeeze of lemon peel. 1/3 Gin. 1/3 Grand Marnier. 1/3 Orange Juice. Shake. Serve with a bit of lemon peel. 3 dashes Angostura. 1/2 Scotch Whisky. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. Mix and strain into cocktail glass. Serve with Maraschino cherry in glass. 1/2 Sherry. 1/2 Dry Gin. Mix and strain into cocktail glass. Add a cherry. 1 glass Rye Whisky or Canadian Club. Dissolve 1 piece of rock candy in it. The juice of 1 lemon can be added if desired.

Invented by Albert

ROADSTER

ROB ROY

ROC-A-COE

ROCK AND RYE

COCKTAILS
R.M.S. QUEEN MARY

Invented by T. Pooley

1/3 White Horse Whisky. 1/3 Grand Marnier. 1/3 Calvados. Shake, pour into the glass, then add a dash of Grenadine.

ROBERTA

Invented by G. Newman

Juice of 1/2 a small Lime. 1/3 Maraschino. 2/3 Daiquiri Rum. Shake.

ROGANO SPECIAL

Invented by Jack Donaldson

1 dash Grenadine. 4 dashes Peach Bitters. 1/2 Gin. 1/4 French Vermouth. 1/4 Orange Juice. 1 teaspoon Grand Marnier. Shake.

ROMAN'S SCANDAL Invented by " Romaine "

3 . &

1/2 Orange Gin. 1/8 Martini Sweet Vermouth. 1/4 Noilly Prat. 1/8 Kirsch. 2 dashes Angostura Bitters. Stir.

COCKTAILS
ROOSEVELT

RO
1/4 Lemon Juice. 1/4 Grenadine. 1/4 Gin. 1/4 Jamaica Rum. Shake and strain into cocktail glass. 2 drops Orange Bitters. 1/2 Gin. 1/2 Cherry Brandy. Stir and strain into cocktail glass. Add Maraschino cherry in glass. 7/10 1/10 1/10 1/10 Gin, Booth's. Vodka, Wolfschmidt. Creme de Noyau. Forbidden Fruit.

ROSE

ROSE MARIE Invented by

J. ("Jimmy")
Leven ROSSI

1/3 Rossi Aperatif. 1/3 Martini Sweet Vermouth. 1/3 Gin. 10 dashes Curasao. Mix. Serve with a piece of lemon peel. 1/4 Swedish Punch. 1/4 Daiquiri Rum. 1/2 Calvados. Mix and strain into cocktail glass.

ROULETTE

COCKTAILS
r

RO
3/6 Seager's Gin. 1/6 Creme de Noyau. 1/6 Grand Marnier. 1/6 Orange Juice. Dash French Vermouth, Cusenier. Shake.

s*S'^2^^^^
ROUSILLON

Invented by S. G. Quaife

ROUND THE WORLD

Invented by F. Woodward

1/5 Gin, Booth's. 1/5 Orange Juice. 1/5 French Vermouth. 1/5 Italian Vermouth. 1/5 Brandy. Dash of Absinthe. Shake. Serve with a cherry. The Juice of 1/2 Lemon. 1 tablespoonful Grenadine. The Yolk of 1 Egg. 1 glass Gin. Shake and strain into medium size glass.

ROYAL CLOVER CLUB

ROYALIST

Invented by W. J. Tarling

1/2 Dry Martini Vermouth. 1/4 Bourbon. 1/4 Benedictine. Dash of Peach Bitters. Shake and strain.

COCKTAILS
ROYAL JUBILEE

RO
1/4 Lemon Juice. 1/4 Cointreau. 1/2 Calvados. Mix in ice and strain into cocktail glass.

Invented by Harry Craddock

ROYAL LYTHAM

Invented by F. F. Miller

3/10 Booth's Gin. 3/10 Dubonnet. 2/10 Apricot Brandy, Cusenier. 2/10 Aurum. Little White of Egg. Shake. Add cherry.

COCKTAIU
S
ROYAL MAIL 1/4 sweet Orange Juice. 1/4 sweet Lemon Juice. 1/4 Sloe Gin. 1/4 Van de Hum. 1 dash Absinthe. Shake.

RO

ROYAL ROMANCE $ J. Perosino g| ist Prize British & Empire Cocktail ^ Competition, 1934 ^ (London)

1/2 Booth's Dry Gin. 1/4 Grand Marnier. 1/4 Dry Passion Fruit Juice. 1 dash Grenadine. Shake.

ROYAL SCOT Invented by F. Bowling

6/10 Vat 69 Whisky. 2/10 Drambuie. 1/10 Grenadine, Bols. 1/10 Lemon Juice. Shake.

ROYAL SMILE

2 dashes Grenadine. 3 dashes Lemon Juice. 1/3 Calvados. 2/3 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
ROYAL STANDARD

RO
2/5 Booth's Dry Gin. 2/5 Apricot Brandy, Cusenier. 1/5 L.B.W. Shake.

Invented by C. A. Tuck

ROYAL STINGER

Invented by J. Braithwaite

3/10 Brandy, Martell. 3/10 Benedictine, D.O.M. 4/10 Orange Juice, fresh. 2 dashes Absinthe. Shake.

ROYAL TOAST

Invented by W. E. Edwards

1/3 Vodka. 1/3 Cherry Brandy. 1/3 French Vermouth (Noilly Prat). Mix.

ROYAL WEDDING

Invented by Fred Gage

1/4 fresh Lime or Lemon. 1/4 Swedish Punch. 1/2 Booth's Gin. 2 dashes Grand Marnier. Shake and strain into cocktail glass. Add 3 dashes Grenadine after the cocktail is poured into the glass, so that it sinks to the bottom of the cocktail.

COCKTAILS
RU MARNIER Invented by L. Ross

RU-SA
4/10 Old Nick Rum. 3/10 Grand Marnier. 2/10 Lemon Juice. 1/10 Orange Juice. Shake. Squeeze lemon peel in glass.

RUSSELL HOUSE

2 dashes Orange Bitters. 2 dashes Syrup. 3 dashes Blackberry Brandy. 1 glass Canadian Club Whisky. Mix and strain into cocktail glass.

RYE MARTINI Invented by Toni Watkins

1/3 Rye Whisky (H. Walker's). 1/3 Dry Martini. 1/3 Forbidden Fruit. 2 dashes Absinthe (Pernod). Shake. Serve with stuffed olive.

SAM WARD

3 dashes Angostura Bitters. A good liqueur glass of Green Chartreuse. Mix.

COCKTAILS
SANDRINGHAM SPECIAL

SA
3 dashes Orange Bitters. 1/2 Canadian Club Whisky. 1/4 Grand Marnier. 1/8 Latvian Rye Vodka. 1/8 Apricot Brandy. Mix. Squeeze lemon rind. 1 dash Orange Bitters. 1 dash Angostura Bitters. 1/3 Sloe Gin. 1/3 Martini Sweet Vermouth. 1/3 French Vermouth. Mix and serve with a cherry. 1/3 Sansilvestro. 1/3 Brandy. 1/6 Lemon Juice. 1/6 Orange Juice. Mix. 1/5 Martini Sweet Vermouth. 1/5 French Vermouth. 1/5 Gin. 1/5 Orange Juice. 1/5 Grand Marnier. Dash Orange Bitters. Shake and strain into cocktail glass.

Invented by J. Saunders

SAN FRANCISCO

SANSILVESTRO

SATAN'S WHISKERS (STRAIGHT)

COCKTAILS
SAZERAC

SA-SC
1 lump of Sugar. 1 dash Angostura Bitters. 1 glass Rye or Canadian Whisky. Stir and strain into another that has been cooled, add 1 Absinthe and squeeze lemon on top.

Club glass dash peel

SCOFF-LAW

1 dash Orange Bitters. 1/3 Canadian Club Whisky. 1/3 Dry Martini Vermouth. 1/6 Lemon Juice. 1/6 Grenadine. Shake and strain into cocktail glass.

SCOTS GRAY

Invented by W. Lane

4/10 Drambuie. 1/10 Forbidden Fruit Liqueur. 5/10 Lillet. 2 dashes pure Lemon Juice. Mix.

SCOTT'S No. 1

Invented by W. G. Crompton

1/3 Gin. 1/3 Pash. 1/3 Cointreau. Shake and strain into cocktail glass.

COCKTAILS
SEA FOAM Invented by J. Summers

i i

1/10 Lemon Juice. 2/10 Prunella (Gusenier). 2/10 Lillet. 5/10 Booth's High and Dry Gin. A little White of Egg. Shake.

SEEWASSER Invented by Jimmy Kettner

1/8 Green Curasao, Bols. 2/8 Cognac. Shake. Pour into flat Champagne glass, add 5/8 Champagne. Pinch of Salt on top.

COCKTAILS
SENORITA

SE
1/3 Gin. 1/3 Tequila. 1/3 Fresh Lime or Lemon Juice. 2 dashes Grenadine. Shake.

SELSDON Invented by R. G. Buckby

Dash Calvados. 2/3 Gin, Dry. 1/3 Lillet. Shake.

SEQUIDA Invented by M. W. Levy

1/2 Brandy. 1/4 Orange Curagao. 1/4 Orange Juice. Dash Angostura Bitters.

SERGIA Invented by Franz Lasarzik

Juice of 1/8 of a Lemon. 2/5 Raspberry Syrup. 2/5 Martini White Vermouth, sweet 1/5 Martini Vermouth, Dry. Shake. Squeeze lemon peel on top.

COCKTAILS
SETTING SUN

SE
2/3 Brandy. 1/6 Pineapple Juice. 1/6 Curasao. 2 dashes Grenadine. 3 dashes Angostura Bitters. Shake. Squeeze a piece of lemon peel on top.

SETTLER

1/2 Sweet Brandy. 1/4 Lemon Juice. 1/4 Kummel. Teaspoonful powdered Sugar. Shake and strain off into a pony tumbler.

SEVENTH HEAVEN

1 dash Angostura Bitters. 2 dashes Maraschino. 1/2 Caperitif. 1/2 Dry Gin. Stir and strain into cocktail glass. Squeeze orange peel on top. Add a cherry.

S.G.'

1 teaspoonful Grenadine. 1/3 Canadian Club Whisky. 1/3 Lemon Juice. 1/3 Orange Juice. Shake and strain into cocktail glass.

COCKTAILS
SHAITANI

SH
3/10 3/10 1/10 1/10 2/10 Bourbon Whisky (Seagram's). Vodka (Wolfschmidt). Orange Curasao (Bols). Creme de Noyau. Lemon Juice. Shake.

Invented by Alex. Scotland

I
SHAMROCK

3 dashes Green Creme de Menthe. 3 dashes Green Chartreuse. 1/2 French Vermouth. 1/2 Irish Whisky. Mix and strain into cocktail glass.

SHERRY LADY

Invented by Frank Korhumel

1/3 Dry Sherry (Pale). 1/3 Booth's Gin. 1/6 Cointreau. 1/6 Lemon Juice. Squeeze Lemon Peel on top. Shake.

SHERRY, PLAIN

Sherry. Dash Absinthe Bitters. Dash Maraschino. Mix very thoroughly and serve.

COCKTAILS
SHERRY TWIST

SH
Juice of an Orange. 1/4 Whisky. 3/4 Sherry. 2 dashes Cointreau. Fill the shaker with cracked ice. Shake and serve.

SHOW BOAT

Invented by J. W. Mellish
g

1/2 Booth's Gin. 1/4 Orange Juice. 1/4 Lemon Juice. The white of 1 Egg. Dash of Grenadine. Shake.

SIDECAR

1/3 Cointreau. 1/3 Brandy. 1/3 Lemon Juice. Shake and strain into cocktail glass.

CHAMPAGNE SIDE-CAR

1/4 Lemon Juice. 1/4 Brandy. 1/4 Cointreau. Shake and strain into a large glass. Fill up with Champagne.

COCKTAILS
SILENT THIRD 1/3 Cointreau. 1/3 Lemon Juice. 1/3 Scotch Whisky. Shake and strain. 1 Yolk of a fresh Egg. Juice of 1/4 of a Lemon. 1/2 Seager's Dry Gin. 4/10 Cointreau. 1/10 Grenadine. Shake.

SI

SIFI Invented by " Romaine " Prize-winner International Cocktail Competition, Frankfurt-on-Main, October, 1934 SILVER CELEBRATION Invented by Victor

1/2 Kirsch. 1/4 Gin. 1/4 Cointreau. Teaspoonful Lemon Juice. Dash of White of an Egg. Shake and strain. Frost the rim of glass by rubbing in orange juice and sugar. 1/3 Dry Gin. 1/6 Cointreau. 1/6 Grand Marnier. 1/3 French Vermouth. Dash Absinthe. Shake. Add Cherry.

SILVER CITY Invented by Andrew Clark

COCKTAIU
SILVER JUBILEE

SI
1/2 Booth's Dry Gin. 1/4 fresh Cream. 1/4 Creme de Banane (Banana Liqueur). Shake.

Invented by W. J. Tarling

SILVER SHOWER

I H ** &

Invented by Tony O'Connor

2/5 Gin. 1/5 Martini Sweet Vermouth. 3/10 Zubrowka. Pour in after shaking. 1/10 Silverwasser (der Lachs).

COCKTAILS
SIX BELLS

SI-SL
1 Wine Glass Myer's Rum. 1 liqueur glass Curasao. Juice of fresh Lime or equivalent of Lime Juice. 12 drops Angostura Bitters. 1 dessertspoonful sifted Sugar. Shake with crushed Ice.

Invented by Commander H. S. Cardale, R.N. (Rtd.)

SKY SCRAPER

Invented by J. Summers

. * * & & x !;" ^

1 dash Angostura Bitters. 1/8 Lemon Juice. 1/8 Bols Orange Curagao. 1/8 Syrup Grenadine. 3/8 Booth's Dry Gin. 1/4 French Vermouth, N.P. Shake.

SKY PILOT

Invented by J. P. Hart

I
SLOE GIN g v I $

5/10 Seager's Gin. 1/10 Sherry, Dry. 1/10 Orange Juice. 3/10 Creme de Noyau, Gusenier, Pink. Shake. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. 1/2 Sloe Gin. Stir and strain into cocktail glass.

COCKTAIU
SNAKE IN THE GRASS 1/4 Gin. 1/4 Cointreau. 1/4 Dry Vermouth. 1/4 Lemon Juice. Shake.

SN-SO

SNOWDROP Invented by F. Benniman

1/2 Gin, Booth's. 1/4 Lemon Juice, fresh. 1/8 White Curasao, Gamier. 1/8 Maraschino, Magazin Zara. Shake.

SOFT AND SWEET Invented by G. Waters

$ | g ^ ^

1/3 Booth's Gin. 1/3 fresh Orange Juice. 1/6 Amer Picon. 1/6 Red Curasao, Bols. Shake.

SOMBRERO

1/4 Italian Vermouth. 1/4 French Vermouth. 1/2 Tequila. Squeeze Lemon Peel on top. Shake.

COCKTAILS
SOUL KISS

SO-SP
1/6 Orange Juice. 1/6 Dubonnet. 2/3 French Vermouth. 2/3 Canadian Club Whisky. 1 slice Orange. Shake and strain into cocktail glass.

SOUTHERN GIN

2 dashes Curasao. 2 dashes Orange Bitters. Dry Gin. Mix and strain into cocktail glass.

SOUTHERN ROSE Invented by G. W. Hollingworth

1/4 Booth's Dry Gin. 1/4 Passion Fruit Natural. 1/4 Dry Martini Vermouth. 1/4 Van der Hum, Bertram's. Dash White of Egg.

SPECIAL ROUGH (Known in America as "Jersey" Lightning ")

1 dash Absinthe. 1/2 Applejack. 1/2 Brandy. Serve very cold.

COCKTAILS
SPEED Invented by Laurie Ross

SP-ST
1/3 Brandy. 1/3 Apricot Brandy. 1/6 Orange Juice. 1/6 Lemon Juice. Shake. Add peel of orange.

SPIDER'S WEB Invented by E. Angerosa

3 dashes Orange Bitters. 1/8 Lemon Juice, fresh. 1/8 Orange Juice, fresh. 1/2 Johnnie Walker Red Label Whisky. 1/4 Golden Apricot Liqueur. Shake.

THE STANHOPE Invented by Frank Pigott

1/2 Booth's Dry Gin. 1/4 Golden Apricot Liqueur, Bols. 1/8 Passion Fruit, Pash. 1/8 Orange Juice. 1 dash Peach Bitters. 1 dash Grenadine, Bols. Shake.

ST. ERMINS SPECIAL Invented by J. W. Mellish

1/2 Booth's Gin. 1/4 Passion Fruit Juice. 1/4 Cointreau. Dash of Lemon Juice.

COCKTAILS

ST
The Juice of 1/2 Lemon and 1/4 Grapefruit. The White of 1 Egg. 1 liqueur glass Green Chartreuse. Shake and strain into cocktail glass.

ST. GERMAIN

ST. JAMES Invented by Conrad Rosenow

2/5 St. James Rum. 2/5 Orange Juice. 1/10 Curasao Orange Cusenier. 1/10 Gin. Shake.

ST. LAWRENCE Invented by Victor Broggi

1 small dash Angostura Bitters. 1/6 Grand Marnier. 1/3 Canadian Club Whisky. 1/2 French Vermouth. Shake.

STAR

1 teaspoonful Grapefruit Juice. 1 dash Martini Sweet Vermouth. 1 dash French Vermouth. 1/2 Calvados or Apple Brandy. 1/2 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
STARBOARD LIGHT 1/2 Dry Gin. 1/4 Lemon Juice. 1/4 Creme de Menthe. Shake and strain.

ST

STARS AND STRIPES

1/3 Creme de Cassis. 1/3 Maraschino. 1/3 Green Chartreuse. Use liqueur glass and pour carefully so that ingredients do not mix.

STINGER

* 1 ?

3/4 Brandy. 1/4 White Creme de Menthe. Shake.

STOMACH REVIVER

5 dashes Angostura Bitters. 1/5 Vernet Branca. 2/5 Brandy. 2/5 Kummel. Mix and strain into cocktail glass.

STRAWBERRY AND CREAM

Invented by Tim Hollings

2/5 Seager's Gin. 2/5 Fresh Cream. 1/5 Grenadine (Gamier). Shake. Grated Chocolate on top.

STREAMLINE

Invented by Sidney J. Read

1/2 Booth's Dry Gin. 3/8 Garnier's Strawberry Brandy. 1/8 Pineapple Juice. Shake. Strain into cocktail glass. Slightly top with fresh cream.

SUEDOISE

Invented by G. Buller

3/6 Dry Gin, Gordon's. 2/6 Swedish Punch, Carlsham's. 1/6 Vermouth, Dry, Noilly Prat. 2 dashes Orange Bitters. Shake.

COCKTAIU

SU

SUD EXPRESS

Invented by Conrad Rosenow

1/3 Kirsch. 1/3 French Vermouth. 1/3 White Italian Vermouth. Shake.

SUMMER DAWN

Invented by Sidney H. Lamb

1/3 Daiquiri Rum. 1/3 Aurum. 1/3 Orange Juice. Shake.

SUMMIT

1/4 Lemon Juice. 1/4 Orange Curasao. 1/2 Brandy. Mix and strain into cocktail glass.

SUNRAY

Invented by A. L. Jones

1/4 Grand Marnier. 1/4 Bourbon Whisky. 1/4 Lillet. 1/4 Orange Juice. Shake.

COCKTAILS
^^^>^/^^/!^

SU-SW
1 dash Peppermint, green. 1 teaspoon Lemon Juice. 1 teaspoon Curasao, white. 1/2 Prunelle, Bols. 1/2 Scotch Whisky. Shake.

SUNRAYED Invented by Max Miiller

SUNSHINE

1 teaspoonful Gomme Syrup. Juice of 1/4 Lemon. 1/3 Brandy. 2/3 Daiquiri Rum. Shake and strain.

SUVERBOURBON
Invented by T. A. Richardson

I %
SWALLOW

4/10 Seagram's Bourbon Whisky. 4/10 Souverain. 1/10 Lemon Juice. 1/10 Orange Juice. Shake.

Invented by G. Siepel

1/3 Vodka, Latvian Rye. 1/3 Orange Juice. 1/3 Aurum. Dash Apricot Brandy. Shake.

COCKTAILS
SWAZI FREEZE

SW-TA
1 dash Peach Brandy. 1/3 Canadian Club Whisky. 2/3 Caperitif. Stir and strain into cocktail glass.

SWEET DIANA Invented by G. A. Baker

2/3 Seager's Gin. 1/3 Martini Dry Vermouth. 1 teaspoonful Cointreau. 1 teaspoonful Swedish Punch. Mix.

SYLVAN Invented by P. Silvani

t* ^ &

1/3 Latvian Rye Vodka. 1/3 Aurum. 1/3 Lemon Juice. Shake.

TALLY HO

1/2 Calvados. 1/2 " Pash " Passion Fruit Juice (Dry). Dash Grand Marnier. Vegetable Extract (Red). Shake.

COCKTAILS
TANGIER NIGHTS

TATE
2/5 Caloric Punch. 2/5 Courvoisier Brandy. 1/5 Gusenier White Creme de Menthe. Shake. Serve in iced sherry glass.

Invented by Freddy Janowitz

TANGLEFOOT

1/6 Orange Juice. 1/6 Lemon Juice. 1/3 Daiquiri Rum. 1/3 Swedish Punch. Shake and strain into cocktail glass.

TANTALUS

1/3 Lemon Juice. 1/3 Brandy. 1/3 Forbidden Fruit Liqueur. Shake and strain into cocktail glass.

TEQUARDO

Invented by D. Bennett

1/3 Tequila. 1/3 Daiquiri Rum. 1/3 Orange Juice. Shake.

COCKTAILS
TEQUILA

TE-TI
1/3 Fresh Lime or Lemon Juice. Teaspoodful of Grenadine. 2/3 Tequila. Shake.

THIRD RAIL

1 dash Absinthe. 1/3 Daiquiri Rum. 1/3 Calvados or Apple Brandy. 1/3 Brandy. Mix and strain into cocktail glass.

THISTLE

2 dashes Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Stir up, strain into cocktail glass, and squeeze lemon peel on top.

THREE MILLER

1 teaspoonful Grenadine. 1 dash Lemon Juice. 2/3 Brandy. 1/3 Daiquiri Rum. Shake and strain into cocktail glass. 1/8 Campari. 3/8 French Vermouth. 1/2 Tequila. Shake.

TIA JUANO

COCKTAILS
TIDEWAY Invented by L. Aveti " ^ ^ 1

Tl
2/5 Canadian Club Whisky. 2/5 Tio Pepe Sherry. 1/5 Orange Curasao, Cusenier. Shake. Squeeze Lemon Peel on top.

TINTON

1/3 Port Wine. 2/3 Applejack or Calvados. Mix and strain into cocktail glass.

TIPPERARY

3 dashes fresh Orange Juice. 3 dashes Grenadine. 1/3 Martini Sweet Vermouth. 2/3 Gin. 2 sprigs tender Mint. Shake and strain into cocktail glass.

i
T.N.T. 2/3 Brandy. 1/3 Curasao. 1 dash Angostura. 1 dash Absinthe. Mix.

COCKTAILS
TOOTHFULL Invented by V. A. Tooth

TO-TR
Swill cocktail glass with dash of Benedictine. Dash of Orange Bitters. 1/2 Dry Gin. 1/4 Martini Sweet Vermouth. 1/4 French Vermouth. Stir. Do not ice.

i
i i 4

TOREADOR

1/2 Tequila. 1/4 Apricot Brandy. 1/4 Fresh Lime or Lemon Juice. Shake.

TORPEDO

1 i
TRINITY

1 dash Gin. 1/3 Brandy. 2/3 Calvados. Mix and strain into cocktail glass.

1/3 French Vermouth. 1/3 Martini Sweet Vermouth. 1/3 Dry Gin. Shake and strain into cocktail glass.

COCKTAILS
TRIPLETS

TR-TW
1/3 Vat 69 Whisky. 1/3 Drambuie. 1/3 Lillet. Shake.

Invented by J. Nash

TROCADERO

1/2 French Vermouth. 1/2 Martini Sweet Vermouth. 1 dash Orange Bitters. Grenadine to taste. Squeeze a piece of lemon peel on top, and serve with a cherry.

TRUCE

Invented by John Headspeath

1/4 Seagram's Bourbon Whisky. 1/2 Blue Curasao, Bols. 1/4 Lemon Juice, strained. Shake.

TWELVE MILES OUT

1/3 Daiquiri Rum. 1/3 Swedish Punch. 1/3 Calvados. Mix and strain into cocktail glass. Squeeze orange peel on top.

COCKTAILS
TWENTIETH CENTURY Invented by C. A. Tuck

TW-VA
2/5 Booth's Dry Gin. 1/5 Creme de Cacao. 1/5 Lillet. 1/5 Lemon Juice. Shake.

" 25 " Invented by Tony O'Connor

3/10 Calvados. (Un Trou Normand). 4/10 Gin. 2/10 Grapefruit Juice. 1/10 Van der Hum (Sedgwick). Shake and strain.

UP-TO-DATE

2/5 Rye Whisky. 2/5 French Vermouth. 1/5 Grand Marnier. 1 dash Angostura Bitters. Serve with a bit of lemon peel.

VANDERBUILT

3 dashes Gum Syrup. 2 dashes Angostura Bitters. 1/2 Old Brandy. 1/2 Cherry Brandy. Stir and strain into a cocktail glass. Add a cherry and lemon peel squeezed on top.

COCKTAILS
VAN DIE MAN

VAVE
1/4 Canadian Club Whisky. 1/4 French Vermouth, N.P. 1/4 Caloric Punch, Cederlunds. 1/4 Yellow Chartreuse. Shake.

Invented by H. C. Mitchell

VARSITY BLUES

Invented by W. Whitfield

1/2 Booth's High and Dry Gin. 1/4 Vodka (Wolfschmidt). 1/4 Bols Blue Curasao. 1 dash Maraschino (Magazzin). Mix.

VELVET CUSHION

Invented by Chas. Andrew

1/2 Booth's Gin. 1/4 Calvados, Cusenier. 1/8 Punch, Cederlunds. 1/8 Orange Juice. 2 dashes Creme de Cassis.

$
VELVET GLOVE
r

Invented by L. V. Battersby

1/2 Lillet. 1/4 Brandy, Henessy Three Star 1/4 Creme de Cacao, Cusenier. Mix. Squeeze rind of lemon on top.

COCKTAILS
VERMOUTH AND CASSIS

VE-WA

3/4 French Vermouth. 1/4 Creme de Cassis. Use medium size glass and fill with soda water.

VOLSTEAD

1/3 Canadian Club Whisky. 1/3 Swedish Punch. 1/6 Orange Juice. 1/6 Syrup Framboise. 1 dash Anisette Marie Brizard.

WALDORF

1/4 Lemon or Lime Juice. 1/4 Dry Gin. 1/2 Swedish Punch. Shake and strain into cocktail glass.

WARDAY'S

1 teaspoonful Chartreuse. 1/3 Martini Sweet Vermouth. 1/3 Dry Gin. 1/3 Calvados or Apple Brandy. Mix and strain into cocktail glass.

COCKTAILS
WARWICK

WA
5/10 Brandy. 3/10 Orange Juice, fresh. 1/10 Grand Marnier. 1/10 Curasao. Teaspoonful of Grenadine. Shake.

Invented by W. H. Stenning

WASHINGTON

2 dashes Angostura Bitters. 2 dashes Syrup. 2/3 French Vermouth. 1/3 Brandy. Mix and strain into cocktail glass.

WATERLOO

Invented by W. R. Nicol

1/3 Seagram's Bourbon Whisky. 1/3 Orange Juice, fresh. 1/6 Creme de Banane, Bols. 1/6 Lemon Juice, fresh. Shake.

WAX

3 dashes Gomme. 1/2 Gin. 1/4 Absinthe. White of an Egg. Shake and strain.

COCKTAILS
WEEKLY SPECIAL

WE
1/3 Grapefruit Juice. 1/3 Gin. 1/6 Maraschino. 1/6 Wolfschmidt Kummel. Shake and serve with a cherry. 1/3 King George IV Whisky. 1/3 French Vermouth. 1/3 Pineapple Juice. Shake and strain into cocktail glass. 6/10 Seagers' Gin. 1/5 Prunelle, Simon Aine. 1/5 Passion Fruit Juice. Shake. 1 dash Lemon Juice. 1/4 French Vermouth. 1/4 Apricot Brandy. 1/2 Dry Gin. Shake and strain into cocktail glass. 1 teaspoonful Sugar in medium sized tumbler. 4 dashes Angostura. 1 teaspoonful Lemon Juice. 1 glass Gin. 1 lump Ice. Stir and serve in same glass.

WEMBLEY

WEST END

Invented by J. Stagg

WESTERN ROSE

WEST INDIAN

COCKTAILS
WESTMINSTER

WE-WH
3 dashes Aurum. 1 dash Angostura. 1/2 Bourbon. 1/2 Martini Dry Vermouth. Mix.

WHISKY

2 dashes Angostura. 2 dashes Orange Curagao. Fill up with Whisky. Stir and strain into cocktail glass. Serve drink with a Maraschino cherry.

WHISKY, SOUR

3/4 Rye Whisky. 1/4 Lemon Juice. 1/2 tablespoonful Icing Sugar. Shake and add a slice of orange and 1 cherry.

WHITE CITY Invented by W. Campbell

1 ^ "

2/3 Gin. 1/3 Souverain. 2 dashes Orange Bitters. 1 slice Lemon to be shaken with ingredients. Shake.

COCKTAILS
^sKi^B^3^^'^^

WH
1/2 Booth's High and Dry. 1/6 Cointreau (Angers). 1/6 Pineapple Juice (R. G. Booth's, Bush House). 1/6 French Vermouth (Noilly Prat). 1 dash Absinthe, if required only. Use mixing glass and stir.

WHITE HEATHER Invented by Victor Kennard,

I
WHITE HORSE Invented by E. Goodall 1/2 White Horse Whisky. 1/2 French Vermouth. Good dash Benedictine. Dash Angostura Bitters. Shake.

WHITE LADY

1/4 Lemon Juice. 1/4 Cointreau. 1/2 Dry Gin. Shake and strain into cocktail glass.

WHITE LILY

$ & i

1/3 Cointreau. 1/3 Daiquiri Rum. 1/3 Gin. 1 dash Absinthe. Mix and strain into cocktail glass.

COCKTAILS
WHITE LION

WH
1/3 Lemon Juice. 2/3 Daiquiri Rum. 3 dashes Angostura Bitters. 3 dashes Raspberry Syrup. Sugar to taste. Shake.

WHITE ROSE

3/4 Dry Gin. 1/4 Maraschino. Orange Juice. Lemon Juice. White of Egg. Shake.

WHITE SATIN

Invented by W. E. Edwards

3/10 Bols Gin. 6/10 White Curasao. 1/10 fresh Lemon Juice. Shake and strain.

WHITE VELVET

Invented by T. O'Connor

2/3 High and Dry Gin. 1/6 fresh Pineapple Juice. 1/6 White Curasao (Bols). Shake.

COCKTAILS
WINBERRY Invented by A. A. McPherson

WI-WY

1/3 Seagram's Bourbon. 1/3 Amer Picon. 1/6 Lemon Juice. 1/6 Orange Juice. Dash Orange Bitters. Dash Grenadine. Shake.

WINDSOR JUBILEE Invented by L. H. Gray

1/2 Lemon Gin (Gordon's). 1/4 fresh Lemon Juice. 1/4 Aurum. Shake and strain.

WINTERS MOON Invented by E. C, Chisnall

1/2 Benedictine, 1/4 2-Dagger Rum. 1/4 Lemon Juice. Dash Orange Curasao. Dash Angostura Bitters. Shake.

WYOMING SWING

The Juice of 1/4 Orange. 1/2 teaspoonful Powdered Sugar. 1/2 French Vermouth. 1/2 Martini Sweet Vermouth. Shake and strain into medium size glass, and fill with soda water.

COCKTAILS
X.Y.Z. ^ ^ i fy

XYYE
1/4 Lemon Juice. 1/4 Cointreau. 1/2 Daiquiri Rum. Shake and strain into cocktail glass.

YALE

3 dashes Orange Bitters. 1 dash Angostura Bitters. 1 glass Dry Gin. Mix and strain into small glass. Add a little syphon and squeeze lemon peel on top.

YELLOW DAISY

2/5 Gin. 2/5 French Vermouth. 1/5 Grand Marnier. Mix and serve.

YELLOW HAMMER Invented by Joyce Kennedy

1/2 Booth's Dry Gin. 1/4 Bols Creme de Banane. 1/4 " Pash," clear, extra dry. Shake.

COCKTAILS
YELLOW MIST

YE-ZU
3/6 Gin. 1/6 Orgeat. 1/6 Apry. 1/6 Lemon Juice. Shake. 1/3 Canadian Club Whisky. 1/3 Dry Martini Vermouth. 1/6 Forbidden Fruit. 1/6 Lemon Juice. Add Cherry. 3 dashes Danzig Gold Water. 1 dash Angostura. 1/2 Italian Vermouth. 1/2 Zubrowka. If extra kick is required a dash of Absinthe may be added. Shake and strain off into cocktail glass, putting a small piece of lemon peel on top.

Invented by E. Goodall

THE ZAZZ

Invented by Andrew Clark

ZUBROWKA

Invented by S. T. Yakimovitch.

I I

Section

Two

OTHER

DRINKS

COBBLER
CHAMPAGNE COBBLER

Fill a tumbler one third full with cracked Ice and add: 1 tablespoon Sugar. 1 piece of Orange and Lemon Peel. Fill the tumbler with Champagne. Serve with drinking straws. Fill a tumbler with cracked Ice and add 2 wineglasses Sherry. 1 tablespoon Sugar. 2 slices of Orange. Serve with drinking straws. Fill a tumbler with cracked ice and add: 2 wine glasses of Whisky. 1 tablespoon Sugar. 2 slices of Orange. Serve with drinking straws. Hock, Claret, Sauterne or Lacrima Christi can be used. Fill a tumbler with cracked ice and add: 1 teaspoonful Sugar dissolved in one tablespoonful of water. 2 wineglasses of Wine. Decorate with sliced Orange. Serve with drinking straws.

SHERRY COBBLER

WHISKY COBBLER

WINE COBBLER

CRUSTA
BRANDY CRUSTA

Use small wineglass. Frost the glass. Cut the rind of half a Lemon spiral fashion. Place in glass. Fill glass with cracked ice. 3 dashes Maraschino. 1 dash Angostura Bitters. 4 dashes Lemon Juice. 1/4 Curasao. 3/4 Brandy. Stir and strain into prepared glass, adding slice of Orange.

COLLINS
TOM COLLINS

3/4 Gin. 1/4 Lemon. Ice. Shake, strain into large thin glass and fill with syphon. A Scotch Collins or Irish Collins can be made in exactly the same way, except that for a Scotch Collins use Scotch Whisky, and an Irish Collins use Irish Whiskey.

DAISY
GIN DAISY Take a half-pint tumbler half full of chipped ice. Add 3 or 4 dashes of Orgeat Syrup. 3 dashes Maraschino. Juice of 1 Lemon. Wineglassful Hollands Gin. Shake well, and fill with Soda Water.

WHISKY DAISY

3 dashes Gomme Syrup. Juice of 1/2 small Lemon. 1 wineglass Bourbon or Rye Whisky. Shake. Use medium size glass and fill with Soda.

FIX
S^^/S^v<^'^^^

BRANDY FIX

Pour into a small tumbler: 1 teaspoonful sugar. 1 teaspoonful of water to dissolve the sugar. Juice of 1/2 Lemon. 1/4 liqueur glass Cherry Brandy. 1/2 liqueur glass Brandy. Fill the glass with fine ice and stir slowly, then add a slice of lemon and serve with a straw.

GIN FIX

1 tablespoonful Sugar. 1/4 Lemon. 1/2 wineglass Water. 1 wineglass Gin. Fill two-thirds full of ice. Stir and ornament the top with fruits in season.

FIZZ
BAYARD FIZZ Juice of 1 Lemon. 1/2 teaspoonful powdered Sugar. 1/2 glass Dry Gin. Dash Maraschino Cordial. 1/4 Raspberry Syrup. Shake and strain into tumbler, fill with Soda Water. Use small mixing glass, into which put half a fresh-cut Lemon and squeeze it well with a muddler. Add 1 small tablespoonful of Powdered Sugar. 1 measure Brandy. Small quantity of Shaved Ice. Shake, strain into small lemonade glass and fill with seltzer. 3 or 4 dashes Gomme Syrup. 2 or 3 dashes Bitters. 1 wine glass Brandy. 1 or 2 dashes Curasao. Squeeze lemon peel. Fill glass onethird full of ice and stir with a spoon. Pour into a tumbler. Two tablespoons Orange Juice. Fill with Champagne.

BRANDY FIZZ

BRANDY SPECIAL

BUCK'S FIZZ

FIZZ
DAIQUIRI FIZZ Juice of 1/2 Lemon or Lime. 1 teaspoonful powdered Sugar. 1/2 Daiquiri Rum. Shake and strain into tumbler, fill with Soda Water. The Daiquiri Silver Fizz, Daiquiri Royal Fizz and Daiquiri Golden Fizz are built on this recipe also, adding White of Egg, Whole Egg, or Yolk of Egg as the case may be. Juice of 1 Lemon. 1/2 tablespoonful powdered Sugar. 1 glass Gin. Shake, strain into medium size glass and fill with syphon Soda Water. Juice of 1 Lemon. 1/2 tablespoonful powdered Sugar. 1 glass Gin. Yolk of 1 Egg. Shake, strain into medium size glass and fill with syphon Soda Water. Juice of 1/2 Lemon. Juice of 1/2 Orange. The White of 1 Egg. 1 teaspoonful Sugar. 1 glass Sloe-Gin. Shake with ice, strain into tumbler and fill with syphon Soda Water.

GIN FIZZ

GOLDEN FIZZ

MERRY WIDOW FIZZ

FIZZ
OSTEND FIZZ 2/3 Kirsch. 1/3 Cassis. Pour into a small tumbler partly filled with ice. Add Soda Water as desired and serve with drinking straws. Juice of 1/2 Lemon. Juice of 1/2 Lime. Heaped teaspoonful powdered Sugar. White of 1 Egg. 1/2 Dry Gin. 1/4 Sweet Cream. 2 or 3 dashes Orange Flower water. Add cracked Ice and shake. When thoroughly chilled and mixed strain into a small tumbler, fill with syphon Soda Water. Double measure Caloric Punch. Juice of Lemon. Teaspoon Grenadine. Shake and strain into medium size glass and fill with syphon Soda. Juice of 1/2 Lemon. Juice of 1/2 Lime. 1 teaspoonful powdered Sugar. 1/4 Cream. 1/2 glass Dry Gin. 1/4 Grenadine. Add cracked Ice, shake and strain into tumbler, fill with syphon Soda Water.

NEW ORLEANS FIZZ

PINK FIZZ

PEACH BLOW FIZZ

FIZZ
ROYAL FIZZ ^ Juice of 1/2 Lemon. & 1/2 tablespoonful Powdered Sugar. 1 glass Gin. $ Whole of 1 Egg. ^ Shake, strain into medium size glass S and fill with syphon Soda Water. White of an Egg. Juice of 1 Lemon. 1 measure Gin. Powdered Sugar. Shake, strain into medium size glass and fill with syphon Soda Water. Juice of 1/2 Lemon. 1 teaspoonful Powdered Sugar. 1 glass Dry Gin. 2 sprigs Mint. Strip leaves from two sprigs of mint, place in cocktail shaker, add cracked ice, sugar, lemon juice, gin. Shake and strain into tumbler, fill with syphon Soda Water. 1/2 Dry Gin. 1/4 Lemon Juice. 1/4 Orange Juice. Teaspoon Gomme Syrup. Shake and strain into small tumbler and add Soda Water as desired.

SILVER FIZZ

SOUTHSIDE FIZZ

TEXAS FIZZ

FLIPS
BRANDY AND RUM are in the same way as Port Flip, but substituting either for Port.

ORANGE CHAMPAGNE FLIP Invented by H. Seifert i

1 whole Egg. 1 teaspoonful Sugar. 1/2 a liqueur glass Grenadine. Juice of 2 Oranges. Juice of 1/2 a Lemon. Shake, pour into a tumbler, fill up with Champagne.

PORT

1 Egg Yolk. teaspoon Gomme Syrup. 1 glass of Port. Shake. Pour into a claret glass. Sprinkle grated nutmeg on top and serve with drinking straws.

HIGHBALL
HIGHBALL

Use medium size glass. 1 lump Ice. 1 part Bourbon Whisky. Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired. The Scotch Highball is made with Scotch Whisky, Soda Water and a piece of ice. The Irish Highball is made with Irish Whiskey, Soda Water and a piece of ice. The Rye Highball is made with Rye Whisky, Ginger Ale, and a piece of ice.

JULEP
MINT JULEP (modern style) 4 sprigs Fresh Mint. 1/2 tablespoonful powdered Sugar. 1 glass Bourbon. Use long tumbler, crush the mint leaves and dissolve sugar lightly together, add spirits and fill glass with ice, stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.

NOGG
EGG NOGG 1 Egg. 1 tablespoonful powdered Sugar. 1 part of any spirit desired. 1 glass with Milk. Shake and strain into long tumbler. Grate a little nutmeg on top.

EGG NOGG

(Hot)

Egg1 tablespoon Sugar. 1 part any spirit desired. 1 glass Hot Milk. Beat the egg and sugar together, and add the spirit and serve in tumbler with grated nutmeg on top.

TOM AND JERRY

gg 1/2 Jamaica Rum. 1 tablespoonful Powdered Sugar. 1/2 Brandy. Beat up yolk and white of egg separately. Then mix the yolk and white together. Use stem glass or china mug, adding the spirits, then fill with boiling water, grating nutmeg on top.

LONG DRINKS & COOLERS

AMERICAN INTERNATIONAL

Put into a large tumbler 2 pieces of Ice. The juice of 1 Orange. 2 measures of Gin. 1 dash of Orange Bitters. Fill up with Soda Water. Serve with straws.

APRICOT

The juice of 1/2 Lemon or 1 Lime. 2 dashes Grenadine. 1 liqueur glass " Apry." Shake well, strain into long tumbler and fill with Soda Water.

BLACK VELVET

1 Baby Guiness Stout. 1 glass Champagne. Pour carefully into a large tumbler.

BOSTON COOLER

Juice of 1/2 Lemon. 1 teaspoonful powdered Sugar. 1 glass Dry Gin. Teaspoonful Creme de Menthe. Shake and strain into tumbler, add Soda Water.

LONG DRINKS & COOLERS

^ BULL DOG

Put into a large tumbler 2 pieces of Ice. The juice of 1 Orange. 2 measures of Gin. Fill up with Ginger Ale. Serve with straws. 2/3 Byrrh. 1/3 Creme de Cassis. Use medium size glass and fill up with Soda Water. Double measure Bourbon or Canadian Club Whisky. 1 Dry Ginger Ale. 1 slice Orange. Peel rind of Orange in spiral form and hook to top of glass, add 1 lump of Ice. (Use long tumbler).

BYRRH CASSIS

CANADIAN

CHERRY (PARISIAN STYLE)

1/2 glass Dry Sherry. 1/4 glass Cherry Brandy. 1/4 glass Brandy. Small bottle Lemonade. Use a large tumbler. Plenty of cracked ice and decorate with slice of orange, lemon, banana and a few cherries.

LONG DRINKS & COOLERS

COASTER

1 dash Angostura. 1 measure of Gin. 1 slice of Lemon. Use medium size glass and fill up with Soda Water.

CORAL

1/2 Daiquiri Rum. 1/2 L.B.W. 2 teaspoonfuls Grenadine. Fill with Soda, add lump of Ice.

DESSERT HEALER

Put into a large tumbler 2 pieces of Ice. The juice of 1 orange. 2 measures of Gin. 1 dash of Cherry Brandy. Fill up with Ginger Beer. Serve with straws.

HANSEAFENGLORY

Invented by H. Seifert

1 whole Egg. 1 teaspoonful Sugar. Juice of 1 Lemon. 1/3 liqueur glass Curasao. 1/3 liqueur glass Grenadine. 1 liqueur glass of Gin. Shake, serve in large tumbler, fill up with Soda Water.

LONG DRINKS <& COOLERS

HARVARD COOLER Double measure Calvados. 3 teaspoons Grenadine. Juice of a Lemon. Shake and strain into a tumbler and fill with syphon Soda.

HIGHLAND

1 teaspoonful Powdered Sugar. The juice of half a Lemon. 2 dashes Angostura Bitters. 1 glass Scotch Whisky. 1 lump of Ice. Use long tumbler and fill with Ginger Ale.

LEO'S SPECIAL Invented by Leo Schwabl 1st Prize Madrid, 1933

Dash Orange Bitters. 1/3 Apricot Brandy, Bols. 2/3 Dry Martini Vermouth. Shake. Pour into tumbler, fill up with dry Champagne. Add a piece of Lemon Peel.

MOONLIGHT

1/2 tablespoonful Powdered Sugar. The juice of 1 Lemon. 1 glass Calvados. Stir well and strain into long tumbler. Fill with Soda Water and decorate with fruits in season.

LONG DRINKS <& COOLERS

PORTO RICO

Use small tumbler. Juice of 1/2 Lemon or Lime. 3/4 Dry Gin. 1/4 Grenadine. Fill with syphon soda water.

RE MS EN

1 glass Dry Gin. 1 Split Soda. Peel rind of lemon in spiral form, place in long tumbler with 1 lump of ice, add Gin and fill with Soda Water.

RUM ADAM Invented by C. Andrew

2 measures Jamaica Rum. 1 measure Rose's Lime Juice. Slice of Lemon and Orange. Fill up with Ginger Ale.

RUSSIAN VELVET

1/2 Russian Stout. 1/2 Tonic Water. Pour stout and add tonic.

LONG DRINKS & COOLERS

SEA BREEZE The juice of 1/2 a Lemon. 2 dashes Grenadine. 1/2 Apricot Brandy. 1/2 Dry Gin. 1 lump of Ice. Use long tumbler and fill with Soda Water, 2 sprigs of fresh mint on top.

SHADY GROVE

1/2 tablespoonful of Sugar. The juice of 1/2 a Lemon. 1 glass of Dry Gin. Use long tumbler and fill with Ginger Beer.

SIXER

1 measure Gin. 2 measures L.B.W. Add lump of Ice and fill up with Soda.

LONG DRINKS & COOLERS

VERMOUTH

1 Sherry Glass French or Italian Vermouth. Pour into a tumbler, add one large piece of ice. Syphon Soda Water to taste.

VERMOUTH CASSIS

3/4 French Vermouth. 1/4 Cassis. Pour into a tumbler, add one large piece of ice and fill up with syphon Soda Water.

WESTERN ELECTRIC

Invented by Leo Schwabl

1/3 Cordial Medoc. 1/3 Cointreau. 1/3 Cognac. 3 dashes Maraschino. Shake, pour into tumbler and fill up with Champagne.

NON-ALCOHOLIC
BRIDE 1/2 Grenadine. 1/2 Fresh Cream. Shake.

CINDERELLA

1/3 Lemon Juice. 1/3 Pineapple Syrup. 1/3 Orange Juice. Shake.

DOCTOR JOHNSON, JUNR. Invented by Tim Hollings

1/2 Pineapple Syrup. 1/4 Passion Fruit. 1/4 Lemon Juice. 1 dash of Grenadine. 1 dash of White of Egg. Shake.

PARSON'S SPECIAL

4 dashes Grenadine. 1 glass Orange Juice. Yolk of an Egg. Serve in a medium size glass. Add dash of Soda Water.

PINK FAIRY

3/4 L.B.W. 1/4 Grenadine. Shake.

NON-ALCOHOLIC
PINK PEARL 2/3 Grapefruit Juice. 1/6 Lemon Juice. 1/3 Grenadine. The White of 1 Egg. Add plenty of crushed ice and shake thoroughly. 1/4 Grenadine. 1/4 Sirop de Citron. 1/2 Orange Juice. Shake. 1 glass Tomato Juice. Dash of Pepper. Dash of Salt. Dash of Worcester Sauce. Dash of Celery Salt. Stir in ice. It is better to keep the Tomato Juice very cold.

SUNBONNET

TOMATO

YELLOW DWARF Invented by W. J. Tarling ist Prize International Cocktail Competition, London, 1930)

The Yolk of an Egg. 1/2 Cream. 1/2 Almond Syrup. Shake and strain, fill up with a dash of syphon Soda.

OLD FASHIONED
S^.^'^yss*^^^ OLD FASHIONED
4

\ f ^

9>

1 lump Sugar. 2 dashes Angostura Bitters. 1 glass Rye or Bourbon Whisky. Crush the sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange, using medium size glass and stir well.

OLD-FASHIONED BRANDY Applegreen's Recipe, 1899

Use a large cut-glass. Put half a lump of cut sugar in the glass, dampen it slightly with water and crush well with muddler. Then put in lemon peel on the sugar and lump ice. 1 dash Angostura Bitters. Brandy as required. Stir and serve.

GIN, OLD-FASHIONED Applegreen's Recipe, 1899

Use a large cut-glass. Put 1/2 a lump of cut Sugar in the glass, dampen it slightly with water, and crush well with muddler, then put in Lemon Peel on the sugar and the lump ice. 1 dash Peychaud or Angostura Bitters. 1 measure Gin. Stir and serve.

OLD FASHIONED
SHERRY, OLD-FASHIONED

Applegreen's Recipe, 1899

Use a large cut-glass. Put 1/2 a lump of cut Sugar in the glass, dampen it slightly with water and crush well with muddler, then put in Lemon Peel on the sugar and the lump ice. 1 dash Peychaud or Angostura Bitters. 1 measure Sherry. Stir and serve.

RICKEY
GIN RICKEY

Juice of 1/2 fresh Lime. 1 measure Gin. Squeeze lime into medium size glass, add piece of ice, leave rest of lime in glass, add spirit, and fill with syphon Soda Water.

SLING
GIN SLING (original recipe) Dissolve 1 teaspoonful of Sugar in water. 1 glass Dry Gin. 1 lump Ice. Serve in long tumbler and fill with water.

SINGAPORE SLING

Juice of 1/2 Lime or equal quantity Unsweetened Lime Juice. 1/4 Cherry Brandy. 1/4 Benedictine. 1/2 Dry Gin. Pour into shaker, add ice, pour unstrained into small tumbler, fill with syphon Soda Water.

SOUR
BRANDY, SOUR

The juice from half a Lemon squeezed into a mixing glass. Syrup equal to the amount of lemon juice. Brandy. Small quantity of shaved Ice. Stir and strain into fine, thin glass, then put in one small slice of orange. Add dash of soda.

i
DAIQUIRI SOUR

Juice of 1/2 Lemon. 1 teaspoonful powdered Sugar. 1 glass Daiquiri Rum. Shake. Use champagne glass, add slice of orange and a cherry. Fill with Soda Water.

WHISKY SOUR

Juice of 1/2 Lemon. 1 teaspoonful powdered Sugar. 1 glass Rye, Bourbon or Scotch Whisky. Pour into cocktail shaker, add crackled Ice, shake well, strain into a wine glass that has been prepared with a slice of orange and a cherry. Fill with syphon soda water.

Section Three

INDEX
to NAMES of COCKTAILS too numerous for inclusion of RECIPES in this book

INDEX
The following are the names of many Cocktails of which space forbids giving the recipes. If any reader desires the recipe or recipes of any of these Cocktails they can be obtained from The United Kingdom Bartenders Guild, 43 Duke Street, St. James', London, S.W.I., post free, price 1/- per recipe. A.A. Abbey A.B.C. Absinthe Absinthe Anisette Absinthe Special Accession Adam Adam and Eve Adam's Apple Adam*s Mistake Addington Advocaat Affinity Africa African After Dinner Special Airflow Air is Blue A.K. Alabama Fizz Alamagoozlum Alannah Alaska Albern Albemarle Fizz Albertine Alex Alexander Alexander's Sister Alexanne Alfonso Alfonso Special Algonquin Algonquin Sour Alice Alice Mine Allen (Special) Allende Allies All in One Allison's Gem Allright All Wave Almond Amateur Night Ambassador Glover Club Amber Kiss Amber Light Ambrozia American Beauty American Club American Club Cooler Americano American Pousse American Flag Pousse Amok Amore Amy Johsuon Ana Held Anderson Andy Andy Special Anemone Angel Blush Angel Face Angel's Breath Angel's Kiss Angel's Teat Angel's Tip Angel's Tip (Liqueur) Angel's Wing (Liqueur) Angel's Wings Angler Angleterre Angus' Fernet Branca Anne's Delight Anniversary Ante Antilles Apache Aphrodite Apparent Appetiser Apple Apple Bloom Apple Brandy Apple Car Apple Collins Apple Jack Apple Jack Rose Apple Jack Special Apre"s Dinner Apricot Apricotcape Apricot Dry Apricot Sweet April in Paris Ardent Ardsley Argosy Armada Armour Army and Navy Army Crusader Around the World Arora Arctic Regions

SUPPLEMENTARY LIST
Artillery Artist's Special As Thousands Cheer Astoria A.T. A.T.C. Atlantic No. i Atlantic Flyer Atta Boy Atty Auburn Beauty Auto Autumn Glory Autumn Sunset Aviation Avro Azuri Aztec

(See first page of this Section) Bermuda Easter Lily Bermuda Rose Bermuda Swizzle Berry Berry Wall Betsy Flanagan Bich's Special Biffy Big Boy Big John Bijou Biltong Dry Biltmore Individual Bird Bird of Paradise Fizz Birthday Bishop Bishop Potter Bismark-Seagram Bitter Bitter Broget Bitter Pine Bitter Sweet Bizzy Izzy Blackberry Flip Blackbirds Black Cat Black Friars Black Heart Black Lady Black Mamba Black Mammy Blackstone Black Stripe Blackthorne Blackthorne Special Blanche Blend Blenton Block and Fall Blond Venus Blood and Sand Bloodhound Blossom Blue Bell Blue Blazer Blue Boy Blue Danube Blue Devil Blue Devil Fizz Blue Lagoon Blue Heaven Blue Monday

Bacardi Side-Car Bacardi Smile Bacardi Special Bacardi Sunshine Bacardi Vermouth, Dry Bacardi Vermouth, Sweet Bacardi Yacht Club Bachelor's Bait Bachelor's Dream Baco Bagatelle Bahai Ballantine Ballerina Balm Baltimore Baltimore Bracer Bamboo Bangor Special Barbara B. & B. Barbary Coast Babbie's Special Barbizon Baby Titty Barclay Plunge Bacardi Barley Mow Bacardi Berry Barney Barnato Bacardi Blossom Baron Bacardi Bronx Baroness, The Bacardi Clover Club Barraccas Bacardi Coronation Barry Bacardi Dorothy Gish Bartender Bacardi Dubonnet Barton Special Bacardi Elixir Bass Wyatt Bacardi Four Dollar Batavian Bacardi Grape Fruit Bath Blossom Bayana Bacardi Grenadine B.B.C. Bacardi High Stepper Beach Bacardi Isle of Pines Beadlestone Bacardi Liberal Beals Bacardi Mary Pickford Beau Geste Bacardi Nightcap Beauty Bacardi Old Fashioned Beauty Spot Bacardi Opera Before and After Bacardi Paradise Be Good Bacardi Plus Belisha Beacon Bacardi Presidente Belmont Bacardi Prince Benedictine Bacardi Rose Bengal Bacardi Rum Bengal Tiger Bacardi Rum, American Bennett Bentley Rolls Style Bermuda Bacardi Rum, Dry Bermuda Anglers Bacardi Rum, Sweet

SUPPLEMENTARY LIST
Brandy Sham Parelle Blue Moon Blue Nigger Brandy Skin Brandy Smash Blue Pick-me-Up Brandy Snap Blue Ribbon Blue Roan Brandy Vermouth Brant Blues Bravo 1935 Blue Train Blue Train Special, The Breakfast Blue Vision Briday Bridle Day Blythe, Samuel G. Bridge Bobby Burns Bohemian Brighter London Brighton Bolero Bright Reign Boles Broadmoor Bolo Broadway Bombay Broadway Melody Bon Boir Bonny Heather Broadway Smile Bonny Prince Charlie Broadway Star Broken Spur Booby Book Cardillac Sour Brompton's Pride Booksellers' Special Pride Bronx Bronx Golden Boomerang Bronx Silver Booster Bronx Terrace Boothers' Delight Borah Special Dry Bronzemedal Brooklyn Boston Brothers in Arms Boston Perfect Brouk Bottoms Up Brown Boulevard Boulevard Pick-me-Up Brown Bomber Brown and White Bounty Brown Jack Bouquet Brown Pussy Bouquet Bridge Brunelle Bour bonnet Bruni Special, The Bow Bell Brut Bowman Brut French Style Bowman Special Buchanan Box Car Buckingham Brace Up Buds Special Bradford, The Builder Upper Braham Bull Dog Brain Duster Bull Dozer Brain Storm Bunny Hug Brandy Burra Kick Brandy Blazer Busch Brandy Cobbler Bushranger Brandy Bol Buster Brandy Fancy Buster Brown Brandy Fizz B.V. Brandy Flip Brandy Old Fashioned Byculla Byrrh Brandy Scafra

(See first page of this Section) Cabaret Cabinet Cablegram Cafe de la Paix Cafe Kirsch Calgary California Calisaya Calumet Calvados Camilla Camel's Kick Cameo Kirkby Cameron's Kick Campden Canadian Club Canadian Club Highball Canvasback Cape Delight Cape Nut Cape of Good Hope Capitol, The Caprice Captain's Cabin Cardinal Carioca Carlisle Special, The Carlton Coronation Carlton Special Carroll Carry On Caruso Casanova Sour Casino Castle Castle Dip Cat Cat's Eye Cat's Whisker Caught and Bowled C.A.W. Cecil Pick-me-Up Centre Court C.F.H. Chackornya Champion Chancellor Chanticler Chaparra Charles Canby Charles Special Charlestown Charlie's Knickbein

SUPPLEMENTARY
Charlie Lindberg Charpentier Chauncey Chauncey Olcott Cherrio Chelsea Special Cheltenham Flyer Cherry Bounce Cherry Mixture Cherry Port Cherub Cheshire Chicago Chicago Special Chilli China Chinese Chintz Cho-Cho Chocolate Choker Cholera Chorus Lady Christie Chrysanthemum Church Parade Chukkidor Cider Cincinnatti Cinzano Cinzano Sparkling Circus City Fizz Clair Clare Clarendon Claret Cobbler Claret Punch Claridge Classic Clayton's Special Clear Thoughts Clemenceau Cleopatra Clifton Cliquot Clove Clover Clover Club Club Club Cup Club House Coalition

LIST

(Seefirstpage of this Section)

Crisp Crisper Criterion Crooner Crowning Glory Crown Corker Crystal Bronx Crystal Slipper Cubalibre Cuban Cuban Dream Cubano Cuban Secret Cupid Cura?ao Cushman Cycle Cyclone Czarino D'Albert D.A.C. Old Fashioned Daily Express Daiquiri Golden Fizz Daiquiri Royal Fizz Daiquiri Silver Fizz Daisy Damn-the-Weather Dan Godfrey's Tickler Dan's Special Darb Darling Dart Davis Davis Brandy Dawn of Love Dear Heart Deauville Debutante Deceitful Del Mar Club Sour Deep Sea U.S.A. Deep Sea Defender Delicious Delmonico Delphi De Luxe Bracer Dempsey Depth Bomb Depth Charge Derby

Coaster Coastguard Cock o' the North C.O.D. Coffee Cold Cold Deck Coleman's Crooner Collins, John Collins, Tom Colonial Columbus Commodore Commodore Gin Daisy Compass Point Coney Congress Consolidated Continental Coo-ee Special Coomassie Cooperstown Copley Cordova Corinthian Cornell (The Special) Cornish Wrestler Cornwell Cornpopper Coronation Coronation Ballet Coronation Coq d'Or Corpse Reviver Corpse Reviver Liqueur Cosmopolitan Delight Cota Cotswold Delight Cotswold Fire Cough Cure Countess Country Country Club Country Club Cooler Coup de Foudre Courage Couronne Courvoisier Suprema Covered Wagon Cowboy Cream Fizz Creation " 34 " Creole Creole Lady

SUPPLEMENTARY LIST
Derby Fizz Dc Rigucur Detroit Club Special Detroit Leyland Daisy Devil's Devil's Delight Devil's Kick Devon Cliffs Devonia Devonshire Pride Dexter Fellowes Diabola Diana Dick Jr. Dimentation Dinah Ding Dong Dinner at Eight Diplomat Dipl ornate Distillers Divan Dixie Dixie Whisky Doble Dos Docker Doctor Doctor Collins Dodge Special Dog's Nose Dog's Pants Dolly O'Daro Dolores Dominion Dominion Fizz Donaldson Special Dorland Dorothy Gish Dorothy W. Dorr Douglas Dover Light Dover Patrol Down Down for Nine Dragon's Breath Dream Dream Lady Dry as a Bone Dry Beaver Du Barry Dubonnet Dubonnet Cooler Dubonnet Fizz Dubonnet Flip Dubonnet Rickey Dubonnet Spaulding Dubonnet Special Due de Normandie Dugorg Duke Duke of Marlborough Dundee Dunes DunhilFs Special Dunlop for the Tyred Duplex Duppy Dutch Charlie's Dutch Mike

(See first page of this Section)

Envan's Epicurean Eskimo Essex House Ethel Eton Blazer Eva Evans Evening Star Evening Sun, The Evergreen Everything But Everybody's Irish Ewing Explosion Explorer Express Eye-opener

Eagle's Dream Fair and Warmer Earthquake, The Fairbanks East Indian Fancy East and West Fanfare Eclipse Fantasio Ecstasy Farmerette, The Eddy Brown Farmer Grey Eden's Own Farmers Edouard's One Fascinator Edward the VIII Favourite Eighteenth Hole Feather Eldorado Fedora Election Eve Fernet Branca Electra Field's Sloe Gin Elephant's Ear Fifth Avenue Eleventh Olympiad Fifty-Fifty Elixir Figleeif Elizabeth Filmograph Elk Final, The Elk's Own Finale El Matador Fine and Dandy Elmo El Morocco Special Rose Fioupe Firenze Special Emerald Isle First Slip Emerald Star Fisherman's Prayer Emerson Fisherman's Punch Empire Fish House Punch Empire Binder Five-Fifths Empire Jubilee Five O'clock Empire Special Five-thirty-four Empire Unity Flaming Beauty Endeavours Flamingo E. Nos Flaming Tea Punch Entente Cordiale

SUPPLEMENTARY
Flaming Youth Flapper Flash of Lightening Floater Flora Floradora Flora Macdonald Florence Desmond Fluffy Ruffles Flushing Flying Scotchman Flying Special Flying Flea Flying Trapeze F.M.T. Foaming Waters Foolish Virgin Forty Winks Fountain of Youth Four Dollar Four Flush Four Fourths Four-in-hand Four Parts Four Roses Four Square Four Twenty-two Fourth Degree Fourth Regiment Fourth Star Fox River Fox Shot Fox Trot F.P. i Frankenjack Frank Hill Frank Sullivan Frantic Atlantic Fraternity Clubs Martini French French " 75," The French Canadian French Pousse Fresco Friars Smile Frosty Fire Frosty Night Frosty Weather Froupe Full House Full Pitch Fuzzy Wuzzy

LIST

(Seefirstpage of Ms Section)
Golden Glow Golden Hope Golden Lady Golden Plume Golden Rain Golden Ray Golden Slipper Golden Spin Golden Sunset Golden Swallow Gold Medal Golf Golf Links Good Hope Goodnight Good Times Googly Gordonus Gordon Selfridge Gordon Special Government House G.P.O. G.R. Grace's Delight Gracie Gradeal Special Graham Graham Special Grand Atlantic Grand Duke Grand Hotel Vienna Grand Marina Grand Royal Fizz Grape Grape Fruit Blossom Great Day Great Neck Greeks, The Green Bouquet Greenbriar Green Devil Green Dream Green Eye Green Heat Green Lady Green Prince Green Sail Grenadier Grenadine Greta Garbo Grit Grosse Pointer, The Grove

Gaby Gaiety Galloper Gangadine Garbo Gardener Gardenia Garden of Eden Gargoyle Garibaldi Garland's Appetiser Gasper G-Auge Gay Gaballero Gazette Geisha Gene Corrie Gene Tunny Geneva Glory Genevieve Georges George's Cooler Geo-Marina Gesundheit Gibson Golbey's Crystal Gazer Gilbert White Gilroy Gimlet Gin Gin Buck Gin Cobbler Gin Egg Nogg Gin and Gin Gin Pash Gin Sangaree Gin Smash Gin Sour Gin (Tom) Gloom Chaser Gloom Lifter Gloom Raiser Goddess, The Gold Golden Arrow Golden Bell Golden Drop Golden Dream Golden Ermine Golden Fizz Golden Gate (Highball) Golden Gauntlet Golden Glory

SUPPLEMENTARY LIST
Guards Guggenheim Gun Cotton Gypsy Gypsy Queen Haarlem Club Habanera Habitant Hakem Half om Half Hall Handicap Hanky-Panky Happy Ending Happy Moments Happy Youth Harbour Light Harry Lauder Harry's Harry's Own Harry's Pick-me-Up Harvard Harvester Harvest Moon Hasty Hatchett's Havana Havana Silencer Have a Heart Have Another Havoc Hawaiian Hawthorne Haymarket Haynes Flyer H. de P. Special Headland Health Health and Strength Heap of Comfort Hearst Heart's Content Heart's Desire Heaven Sent Helen's Helen's Nectar Hell Hell Bent Hell's Angel Henderson, The Here's Hoping

(See first page of this Section)

Herman's Beret Imperial Souverain Herring Cherisher Income Tax Indian Summer Hibiscus Hickory, The Infuriator High Flyer Ink Street Highland Fling International Highland Tam Irene High Life Iris Highstepper Irish Irish Rose Highway Code Irvine Hiker Isle of Pines Hillard Hiram Isle of Skye Italian Hoe Raynoe Hoffman House Hoffman's Punch Jabberwock Hollander Jack and Jill Holland House Jack Canuck Hollywood Rye Jack Collins Holstein Jack in Box Homestead Honeydew Jack Pine Jack Powell Honey Moon Jack Rabbit Honolulu Hook and Eye Jack Rose Jackson Horkinson Jack Wallace Horse Power Jack Withers Horse's Neck Jack Zeller Hotcha Jamaica Rum Hotcha-Hotcha Hotel Angleterre Special Jamaica Rum Fizz Hotel Fort Selby Jane Gail Hotel Montclair Cafe Japanese Javana Special Jeffery Hot Shot Hot Toddy Jersey Howard Jersey Lightening H.P.W. Jersey Lily Hudson Jenks Hug Jewel Jeyes Fluid Hundred Per Cent Jeyplak Hungarian Bracer Jim Lee Hurricane, The Hurlingham Jimmy Blanc Jimmy Special Jimmie's Specia Jim Tucker I.B.F. Pick-me-up Joberg Ich Dien Jockey Club Ideal John Imperial John Collins Imperial Fizz Johnnie of Skye Imperial Monarch Johnny Imperial Palace

SUPPLEMENTARY
John Wood Jolly Good Fellow J.O.S. Jouprey Journey's End Joy Bells Jozone Jubilee Jubilee Beacon Jubilee Flip Jubilee Parade Jubilee Reign Jubilee Time Judge Judge Jr. Judgette Judge Smith Jumbo Junior Jupitor June Blossom Junkins Just We Two

LIST

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Little Marvel Little One Little Willie Livener Livingstone Load o' Mischief Locomotive Ladies' Delight Loewi Lady Alexander Loftus Lady Alice Loire Lady Betty London Buck Lafayette London Flip Lahore's Golden Dry London Special L'Aiglon Mint Mash Lone Pine Lambert Lone Tree Landon Special Lone Tree Fizz Lane Glory Longchamp La Perkinosa Longchamps Fizz Long Life La Prusine Lasky Lord Mayor Last Chance Lost Chord Last Round Lotus Club Special Lawhill Loud Speaker Laws Louis L.B.W. Louise Keep in Order Leap Frog Louisiana Leap Year Kemble House Love Leatherneck Kenneth L.S.D. Kentucky Leave-it-to-me Lucifer Kentucky Lasting Drink Lee Luckow Punch Legion Kentucky Mint Julep Lucky " B " Lemon Pie Kicker Lucky Lew Killer Leontine Lucayana Kimberley LeRoi Luigi Let Stry Kina Lukey Kinderhock Special Lewis Lulu's Eye Lash King Charles Lexington Whisky Sour Lumber Hit King Cure No. i L.G. Lusitania King George Liberal Lutkins Special King's Club Liberty Lido King's Court Kingston Lifebelt Ma Cherie Kingsway Life Saver M.C. Lightning Kirsch McCutcheon Kiss in the Dark Lightning Pick-me-up McHenry Kiss Me Again Light Sussex McKinley's Delight Li Hung Chang Kitchen, Karl K. McLane Lillet Special Kitinit Madge Kitty Kendall Lilly Madrid Klondyke Lily Magnate Knickerbein Lily of the Valley Magnolia Blossom Knickerbocker Lime Mah-Jongg Little Devil Knight Errant Mahmudabad

Knightsbridge Special Knock-Out Kola Tonic Kurbag Kungsholm

SUPPLEMENTARY LIST
Maiden's Blush Maiden's Dream Maiden's Kiss Maiden's Prayer Maid of the Mountains Maimi Taylor Major Mallory (Smith) Mandarin Manhatten Mansfield Manx Manyann Manzanilla Maple Leaf Maragato Marawish Marco Polo Margaret Illington Gup Marguerite Marina Marina Green Marion Special Marmon Marnier's Dream Marny Marquette Marshal Marticot Martinez Martini Martini Caresser Martini Club Martini Dry Martini Fizz Martini Grape Fruit Martini Old Fashioned Martini Quarter Deck Martini Special Martini Sweet Marvel Mary Garden Mary Pickford Mary Rose Maurice Mauser Mavis Mavis Delight Mayfair Mayflower Maytime Medford Rum Meehoulong Memphis Fizz Menedez M'En Fous Meridan Merrie England Merry Monarch Merry Widow Metropole Metropole, U.S.A. Metropole, Southern Style Mexican Eagle Miami Shore Mickey House Mid-day Midnight Midsummer Mighty Atom Mikado Mikado, No. 2 Milk Punch Miller Millionaire Millionaire Sour Milo Mimi Min Minaut Minerva Minesweeper Minnehaha Minnie Mint Mint, No. 2 Mint, No. 3 Mint Fizz Mint Sprey Mirabell Mira Mare Missourie Punch Modern Moe-hee-toe Mojito Moll Monestry Montana Monte Carlo Beach Montpelier Montreal Blazer Montmarte Moonbeam Moon Raker Moonshine

(See first page of this Section) Morning Morning After Morning Glory Fizz Morning Star Moris Ten Morrocco Moss Rose Mother's Knee Moulin Rouge Mount Stephen Mousme Moussec Crustas Moussec Pink Jug Mr. Manhatten Mud in your Eye Munk Murray Mule's Hind Leg Mule's Kick Muki-Oh Myers Rejuvenator Mystic Marvel Mytric Nana National Narragansett Nautilus Navy Nectar Negrita Nerver Netherland Netherland Plaza Sour Neveda Newbury New Brunswick New Deal New Inn, The New Life Newman New Nineteen-Twenty New Orleans Newport New York Whisky New Yorker New Yorker Special Nice and Tasty Nick of Time Nicholas Nickey Nicolaski

SUPPLEMENTARY
Nicole Nielka Night Gap Nine Pick Nineteen Nineteenth Hole Nineteen-Twenty Nineteen-Twenty Pickme-up Nissequoque Noble Experiment No Luck Nora Bayes Normandie Normandy Northholt North Pole Northside Nor-West Norwyn Nose Dive, The Nosey Parker Nothing Doing Not-Out Noyeau NuffSaid Numerous Treasure Nunzi Nut Nutley Special Nuts in May Nutting O'Brien's Special Odd Mclntyre O.E. Oh! Anything Oh! Boy Oh! Harry Oh! Henry Ohi No Oi-Oi O'Jen Okapi Oko Old Compton Old England Old English Old Faithful Old Hickory Old Ironsides Old Kentucky

LIST

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Passion Fruit Passion Golden Glory Pathfinder Pat's Special Paul Paycock, The Peach Peach Blossom Peach Blow Peacock Pearl Peblo Peggy Peggy Wood Pelham Manor Perfect Perfect Rye Perfumed Lady Pernod Veritas Fizz Pernod Veritas Rickey Perroquet Flip Personal Gall Personality a la Roi Peter Pan Peto Pheasant Philadelphia Scotchman Philadelphia Special Philomel Phoebe Snow Piccad Piccadilly Picking Cotton Pick-me-up Pickup Pickwick Picon and Grenadine Picon Pompiere Pierre Special Pilot Pilot Mildred Pimmern Pimms No. i Pimms No. 2 Pimms No. 3 Pimms No. 4 Pineapple Pineapple Blossom Pineapple Bronx Pineapple Rum Fizz Pine Tree Pine Wood Ping Pong

Old Pal Old Plantation Old Rock, The Old Southern Gentleman Old Sport Olivette On Request Ontario Opal Opera Orama Orange Orange Baby Orange Blossom Special Orange Bud Orange Delight Orange Fizz Orange Juice Fizz Orange Flip Orange Martini Orgeat, The Orphan, The Orion O.T.H. Oyster Bay Ozone Paco Page Court Palace, The Palate Palate's Passion Palatte Palmer Palmetto Panama Pan-American Pansy Pansy Blossom Pantomime Paradise Paradise Special Paris Parisian Parisian Blond Park Avenue Parson Parting Beauty Pash Dry Pashley Special Passion Passion Bronx

SUPPLEMENTARY
Ping Pong Special Pinkatino Pink Baby Pink Beauty Pink Charlie Pink Elephant Pink Lady Pink Mouse Pink Pearl Pink Pineapple Pink Rapture Pinky Pirata Plantation Planter's No. i Planter's Breakfast Platinum Blond Players Plaza Pleasant Thoughts Plinius Pluie d'Or Plymouth Gin Plymouth Hoe Pob Joy Poker Pollyana Polo Polo Farm Pompiere Pooh Bar Poop Deck Poppy Porter Porto Porto Dash Port Wine Gobbler Port Wine Flip Port Wine Sangaree Pousse L'Armour Pousse Cafe Pousse Cafe Waldorf Prairie Preavis President Presidente Prestoman Prince Prince Charlie Prince Charming Prince Henry Princess Princess Marina

LIST

{Seefirstpage of this Section)

Red Horse Red Sky Red, White and Blue Reeves Special Reform Regent Belle Reis Rejuvenation Remsen Cooler Remus Replica Reuben's Seagram Manhatten Reviera Re-Vigorator Rex Rex-Regina Rhine Wine Cup Richmond Rickey Riding Riding Club Riga Kick Ritz Carlton Cooler Ritz Carlton Special River Club Whisky Sour R.N. Robin Robinhood Robson Rocking Horse Rocky Mountain Roller Skate Rolls Royce Roma Romany Rose Roosevelt Seagram Manhatten Rosalind Rose Roselin Rosemary Rosery Rosington Rossi Rossi Swizzle Rosy Roy Roy's Secret Royal Royal Blush Royal Canadian Royal Ruby Fizz

Princess Mary's Pride Princeton Princetown Princetown Club Manhatten Prior Professor Progress Prohibition Prosperity Pruneaux Puerto Rico Puritan Purple Blossom Purple Potion Putsy Pushcart Quaker's Quartier Latin Queen Daisy Queen Elena Queen Elizabeth Queen's Quelle Vie Quick Quick Recovery Quintet Quintuplets Rabbie Burns R.A.C. Special Racquet Club Racquet Club Special Radiator R.A.F. Betty Rainbow Raithby Ramona Ramon Newton Ramos Ramos Fizz Ramos Creole R.A.N.S. Rapid Raspberry Rasputin Rattle-Snake Razzberry Recovery Red Cross

SUPPLEMENTARY
Royal Hawaiian Royal Hawaiian Special Royal Review Royal Romance Royal Ruby Fizz Royal Smile Royal Smile Punch Royal Sovereign Royal Standard Royal " 35," The Royalty Roy Howard R.R. Ruby Ruby Fizz Ruby Royal Rudi Ruin Rum Rum Ade Rumba Rum Collins Rum and Coca Cola Rum Dolores Rum Flip Rum Highball Rum Julip Rum Maree Rum Orange Rum Sangaree Rum Sour Rusa Russet Russian Rye and Pine Rye Collins Rye Sour St. Clement St. Francis St. Francis Special St. Germains St. John St. Mark St. Moritz St. Peter Safety Zone Salome Salon Sanctuary Sandbanks No. i Sand Martin

LIST

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Shrapnell Shrimp Shygirl Sibby's Special Sideslip Sidney Sidney's Special Signa Shi Siki Silk Stockings Silvana Silver Silver Blue Fizz Silver Bullet Silver Fancy Silver Fish Silver King Silver Medal Silver Minx Silver Plume Silver Reign Silver Spring Silver Star Silver Stallion Silver Streak Silver Town Simple Simon Singapore Gin Sling Sip and Smile Sir Robert Sir Walter Six Cylinder Sixty-Nine Six Valve Skoal Sky Rocket Sleeper Awakes Sleepy Head Sleepytime Gal Sleepy Hollow Club Slimmer, The Sloeberry Sloe Combustion Sloe Gin Sloe Gin Blossom Sloe Gin Cobbler Sloe Gin Collins Sloe Gin Fizz Sloe Gin Rickey Slome Sloppy Joe Smallwood Smart

Sandy McElhone Sandy McKay San Martin Santa Barbara Special Santa Cruz Rum Santiago Sarah Bernhardt Saratoga Saratoga Brace Up Saucy Sue Savoy Savoy Hotel (Fancy Liqueur) Savoy Hotel Special Savoy Tango Sauterne Cup S.B. Scheuer Scotch Highball Scotch Johnnie Sea Crest Seagram's Special Seagram's Special EggNogg Sea Here Seesaw Self Starter Sensation September Morn Serpent, The Seven Eleven Seven-Seventy-Five Seventh Heaven Sevilla Sez You S.G. Shandy Gaff Shanghai Sharkey Punch Sheepshead Bay Shelbourne Sherman Sherry Sherry and Egg Sherry Cobbler Sherry Delight Sherry Flip Sherry Plain Sherry Twist Ship Shirley Temple Short Life Short Single

SUPPLEMENTARY
Smile Smiler Smith Smoothy Snake Bite Snappy Snicker Snowball Snyder Society Soda Soft Sola Mer Solamer Solitude Some Moth Somerset Something Like Song Bird Songster Sonny Boy Sonora Sonza's Wilson Soother Sorcerer So Sweet Soul Kiss Southern Beauty Southern Belle South Africa Southlands South Side Soyer-au-Champagne Spaulding (Dubonnet) Spanish Spanish or Spanish Delight Spanish Delight Spanish Town Special Manhatten Special Sour Speed Six Spencer Sphinx Spion Kop Spirit of 1934, The Sports Model Spring Spring Feeling Springfield Squish, The Staghunter Standard

LIST

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Table de Jeux Tahoe Tavern Tailspin Taj Mahal Tallulah Pash Tamara Tammany Tangarine Tango Tea Cobbler Ted Ricker Television Tempter Temptation Ten-Twenty Pierce Street Tete d'Or Thamisis Thanksgiving Special That's Nice Thick Night Third Degree Third Rail Thorndyke Three Mile Limit Three Stripes Thunder Thunder and Lightning Thunder Clap Thunderstorm Thurlestone Royal Tickler Tiddler Tiger Ray Tigger, The Tim's Tim's Own Times Square Tipper Tipperary Tip Top T.N.T. Toma Y Dale (See Angler) Tonic, The Toddy's Tollard Royal Tom Collins (Irish) Tom Gin Toni's Special Tonray Too-Too Top and Bottom

Stanley Star Starboard Star of London Stars and Stripes Startler Steuben Special Steve's Chill Killer Stinging Nettle Stirrup Gup Stone Stone Fence Stop Press Stormy Weather StoryStraight Law Straits Sling Strathosphere Strawberry Streamline Strike's Off Suisse Suissesse Sulgrave Tom Collins Summer Summer Breeze Punch Summer Delight Summer Time Sunbeam Sunbonnet Sundial, The Sundowner Sunkist Sunrise Sunset Sunshine Sunshine Fizz Sun Tan Swallow Wings Swan Swanhill Sweet and Lovely Sweet Cider Sweet Desire Sweet Dream Sweet Habana Sweet Patotie Swift and Sure Swing Time Switchback, The Swizzles Syllabub Synchromesh

SUPPLEMENTARY

LIST

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Wee One Weesuer Special Weirbank Rose Welcome Stranger Wembley Wendy Westbrook Westchester Bourbon Western Rose Westminster Chimes Weylin What's It Which Way Whip Whiskir Whisky Whisky Canadian Whisky Fizz Whisky Flip Whisky Old Fashioned Whisky Punch Whisky Rye Whisky Scotch Whisky Special Whispir Whist White White Baby White Cargo White Elephant White Flow White Heat White Horror White Pine White Plush White Rat White Rose White Wings Whizz Bang Whizz Doodle Whoopee Why Widow's Dream Widow's Kiss Wild Rose Williams Willie Smith Killmer's Special Will Rogers Windy Corner Winter Delight Wintersmorn Wodka Blues

Top Bar Vat, The Top Hole V.C. Torin Velocity Torpedo (U.S.A.) Velvet Transformation Venetian Blind Transvaal Vera Treasury Vermouth Trilby Vermouth and Curacao Trinidaddy Vermouth Fancy Trinity Vermouth Plain Triple Orange Vermouth Old Fashioned Triplice Verne Special Tropical Viscountess Trowbridge Victor T.R.P. Victoria Trunk Call Victoria Club Special Tudor Victory Tulip Vienna Tullane Vie Rose Tunnel Villaviccncio Tufter Violet Turf Virgin Tussetto Virginia Tuxedo Virgin Special Tuxedo Vodka Bee's Knees Twelve O'clock Vodka Blues Twenty-one Special Vodka Perfect Twenty-seventh (" 27 ") Voisin April Volga Twin Six Volstead Two Spot Voortrecker Typhoon V.O. Toddy Vox Pop Ulanda U.G. Waldorf Uncle Sam Waldorf Queen's Union Club Special Waldorf Special Union Jack Waldorf Gloom Lifter Union J ackson Walker Union League Walkerville Unity Wanda's Dream Unusual Uptown Seagram Man- Ward Eight Warden hatten Ward's Upstairs Warwick Special Warerbury Vagabond's Dream Wat-u-Like Valencia Waverley Vancouver Waxen Van Deusen Webster Van Wyck Wedding Belle Van Zandt Wedding Night

3 urjrL,nmmWISUCLI
Wonder Wonderful Woodsgate Woodside Echo Woodside Whisper Wop Worth, The Wow W.W.W. Wyton Xanthia Xeres X.Y.Z. Yacht Club

JLIJ1 (St >,e first page

of this Section)

Yankee Prince Yale Club Old Fashioned Yellow Light Yellow Moon Yellow Parrot Yellow Rattler Yellow Streak Yodel Yokohama Yolande Young Man York York Special Yorker Yo-Yo

Yuma Jana. Zabriskie Zanzibar Zaza Zazerac, No. 2 Zazeraz Zelli's Special Zed Zic-Zac Zimmy Zipper Zit Zumbo

Section Four

GLOSSARY
OF WINES, SPIRITS, ETC. LIQUEURS

GLOSSARY
ABRICOTINE.A French Apricot Brandy. Colour bright tawny; flavour " apricot" and Cognac. Made by Gamier. ABSINTHE.A highly concentrated wormwood distillate. ADET.A Cognac. It is bottled in two colours, white and dark. ADVOCAAT,A Dutch liqueur. Yellow in colour; flavour eggs and Brandy. AMER PICON.A bitter liqueur wine. An aperitif. AMOURETTE.A French liqueur. ANGELICA.A Basque liqueur. Pale yellow in colour, very sweet, flavoured with Angelica and Pyrenees plants. ANGOSTURA.A popular brand of " Bitters." It is made at Port of Spain, Trinidad, with Rum as its basis and a number of aromatical herbs and roots. ANIS.Aniseed flavoured spirit. A sweet liqueur. ANISETTE.A liqueur. Colourless and sweet, flavour aniseed. APERITIF.French for a short, strong and often bitter drink, supposed to give one an " appetite " before meals. APPLE BRANDY.Distilled Cider, a colourless potable spirit, usually of high strength and unsweetened. APPLE GIN.There are two varieties, sweet and dry. It is a Gin combined with the soluble ingredients of the apple. Greenish tint in colour.

GLOSSARY
APRICOT BRANDY.A liqueur chiefly made in England, France and Holland. Tawny in colour with the flavour of the apricot and usually quite sweet. APRICOT GIN.Liqueur flavoured with apricot. APRY.The registered name for an Apricot Brandy made in France by Marie Brizard. AQUAVIT.A colourless strong spirit. ARMAGNAC.Brandy distilled from wine of the Gers Departement. The centre of the Armagnac district is Condom. The best Armagnac Brandies are distilled from the Bas-Armagnac wines, and are divided into three classes, known as Grands, Fins and Petits. ARRACK.A strong spiritous liqueur distilled chiefly from rice, but also from the sugar cane, and flavoured with a number of Eastern fruits and roots. AURUM.An orange flavoured liqueur of delicate taste, from Pineta di Pescara (Italy). BABY.The name sometimes given to the nip or quarter-bottle of Champagne. BALSAM OF HERBS.Medicinal Bitters. BANANA LIQUEUR.See Creme de Bananes. BENEDICTINE.One of the most popular of all liqueurs, distilled at Fecamp (France). Coloured yellow. BISHOP.Port and sugar made hot, with a clovesridden orange steeped in it. BLACKBERRY BRANDY.One of the minor liqueurs, very dark in colour and with the blackberry flavour. BLACKBERRY GIN.A special Gin flavoured with blackberry, dark in colour. BLUE CURACAO.Ordinary Curasao, coloured blue.

GLOSSARY
BOCKSBEEREN.See Cassis. BOURBON.Whisky distilled from maize. A good blending Whisky for cocktails. BRANDY.A spirit distilled from wine. BRISTOL CREAM.A fine Oloroso Sherry. BRISTOL MILK.Extra superior golden Sherry. BULLACE GIN.A Gin flavoured with bullaces. BYRRH.A French aperitif. CACAO CHOUVA A LA VANILLE.A French liqueur with the flavour of vanilla chocolate. Very sweet. CALORIC.A Punch made and bottled in Sweden. CALVADOS.Fine Apple Brandy. CAMPARI BITTERS.Extract of Capsicum, less pungent than Angostura. Red in colour and has a distinct flavour of its own. CAPfiRITIF.Aperitif from the Cape. CAPRICOT.An Apricot Brandy liqueur, gold in colour. CASSIS.A liqueur, almost black in colour, rather sweet and with the flavour of black currants. CERASELLA.A dark red coloured sweet Italian Cherry liqueur of delicate flavour. CHAMPAGNE.The name of a former province of France, and also the name by which is known the most famous of all sparkling wines, made within a strictly limited area of the said former Champagne Province. Both red and white still wines are made in Champagne, but, when not otherwise qualified the name " Champagne," in English, only refers to the white sparkling wines of Champagne. CHAMPAGNE (Fine).The name by which some Cognac Brandy is known. It does not apply to any particular type of Brandy, but is intended to convey the idea of a good quality brandy, a blend of brandies of which some may have been Grande or Petite Champagne Brandies.

GLOSSARY
CHARTREUSE.A sweet liqueur of which the secret of the recipe is closely guarded. Made in two colours, yellow and green. Was originally made in Voirons in France until the Monks were turned out. Now made in Spain. CHERRY BRANDY.An English liqueur also made in many other countries. There are two kinds, dry and sweet. CHERRY GIN.A liqueur with cherry flavour. CHERRY NALIVKA.Is a Baltic or a former Russian liqueur. Very sweet and of low alcoholic strength. Bright cherry in colour. Always put up in gold painted bottles. CHERRY WHISKY.A liqueur, dark red colour with cherry flavour, strong in alcohol. CHESKY.Cherry Whisky distilled in France. CINNAMON.Used as a flavouring, the essential oil of Cinnamon in alcohol. Yellow in colour. CLOVE.Used as a flavouring, the essential oil of cloves in alcohol. Dark red in colour. COBBLERS.An American name for long drinks made up of various wines served in tumblers a third full with shaved or pounded ice and a little sugar. Served with a slice of orange or pineapple or other " trimmings " and two straws. COCKTAIL CHERRIES are generally sold in three cherries, Maraschino red and yellow and in Curasao or Menthe green. COGNAC.Cognac is the name of the Brandy distilled from wine made in the Cognac district. This district is strictly limited and is responsible for the production of brandies which may rightly claim precedence over all other, both in point of antiquity and excellence. The vineyards of Cognac which produce the finest Cognac Brandies are those of the Grande Champagne, Petite Champagne and

GLOSSARY
Borderies. The name Cognac has a strictly geographical meaning; it cannot be given to any other brandy than the brandy distilled from wine made from the vineyards of the district of Cognac. Furthermore, the names of Grande Champagne, Fine Champagne, Petite Champagne are also geographical expressions corresponding to the peculiar chalky soil formation of a small and very distinct area, within the Cognac district, where the best Cognac Brandies are made. COINTREAU.The trebly distilled colourless orange liqueur. CORDIAL M&DOC.A dark red French liqueur. Something in the nature of a distilled claret. CORDIAL RfiBY.A liqueur with a Cognac basis, brown in colour. CRfiME DE BANANES.A liqueur flavoured with banana. CRfiME DE CACAO.A French liqueur, chocolate in colour, with the flavour of cocoa and very sweet. CRfiME DE CACAO CHOUAO.A sweeter quality of the Crme de Cacao. CRfiME DE CASSIS.A sweeter heavier edition of Cassis. CRfiME DE CHOCOLAT.A variant of the Cr&me de Cacao Chouao. CRfiME DE CIEL.A Dutch liqueur, after the style of Curasao, light blue in colour. CRfcME DE CUMIN.A Kummel. Has a considerable quantity of sugar crystals in it. Strong in alcohol. CRME DE FRAISES.A sweet French liqueur flavoured with strawberry. Strawberry in colour. CR&ME DE FRAMBOISES.A sweet French liqueur, flavoured with raspberry. Raspberry in colour.

GLOSSARY
CRfiME DE MANDARINE.A tangerine liqueur, better known as Mandarine de Blidah, being made from Blidah tangerines. CRfiME DE MENTHE.A very popular liqueur, possessing valuable digestive properties. It is made of wine or grain spirit flavoured with peppermint and sweetened. When it leaves the still it is absolutely colourless, and some Creme de Menthe is sold in the pure white form. As a rule, however, it is coloured green, and such colouring should be of pure vegetable matter. The original Creme de Menthe is compounded by Cusenier and marketed under the name of Freezomint. CRfiME DE MOKA.A French liqueur, light brown in colour and with a coffee flavour. CRfiME DE NOYAU.A French liqueur with almond flavouring. Pink or white. CRfiME DE PECCO.A Dutch liqueur with a tea flavour, semi-sweet, colourless. CRfiME DE PRUNELLES.A liqueur, plum green in colour, sweet. CRfiME DE ROSES.A pink liqueur, flavoured with rose. CRfiME DE THfi.A colourless French liqueur, with the flavour of tea. CRfiME DE VANILLE.A French liqueur, sweet and with a strong vanilla flavour. CRfiME DE VIOLETTES.A pale violet French liqueur and scented with violets. CRfiME YVETTE.An American liqueur. Very old, with the flavour, colour and scent of parma violet. Sweet. Rather high alcoholic strength. CURACAO.A sweet digestive liqueur made wine or grain spiritsugar and orange peel. It was first made by the Dutch, who used as a

GLOSSARY
flavouring agent the Citrus Aurantium Curassuviensis, a bitter orange first discovered in Curasao, a Dutch West India Island. Colours, red, white, blue, green and orange. DAIQUIRI.A Cuban Rum of very high quality and special flavour. DAMSON GIN.An English liqueur, dark red colour, flavoured with damson. D.O.M.See Benedictine. DRAMBUIE.A Scotch liqueur, golden in colour with the flavour of whisky and honey. DUBONNET.A French tonic or medicated wine, with a bitter quinine after taste. An aperitif. EAU-DE-VIE." Water of Life," potable alcohol or spirit not necessarily distilled from wine. The two most usual forms of Eau-deiVie are Eau-de-Vie de Grain and Eau-de-Vie de Vin; grain spirit and wine spirit. Eau-de-Vie de Marc is the spirit obtained from the distillation of the husks of grapes after they have been pressed and the wine made. Eau-de-Vie de Cidre is distilled cider. EAU DE VIE DE DANTZICK.An imitation of Danzig Goldwater. ELIXIR D'ANVERS.A sweet liqueur, yellow in colour, with taste in the same line as Yellow Chartreuse. ELIXIR DE ROTTERDAM.A Dutch liqueur. FERNET BRANCA.An Italian bitter. FORBIDDEN FRUIT.An American liqueur. The flavour is a mixture of grapefruit and orange. Colour, a red flame. Sweet, with a bitter aftertaste. High alcoholic strength. FRAISIA.A red French liqueur, flavoured with strawberries. FRAPPE.French for iced. FREEZOMINT.See Creme de Menthe.
Rl

GLOSSARY
GENEVA.Corruption of Genivre, the French name for Jupiter and Gin; it only refers to Dutch Gin or Hollands. GIN.A potable grain spirit, rectified and flavoured with juniper, cassia bark, coriander seeds and angelica roots. Distilled chiefly in London and Plymouth. GINGER BRANDY.A Brandy cordial flavoured with ginger. GOLDWASSER (DANZIG).A colourless sweet liqueur with flakes of gold. Flavoured with aniseed and orange. The original was made by der Lechs in 1598. GOMME SYRUP.A colourless sweet syrup. GRANDE CHAMPAGNE.The finest Cognac Brandy. GRANDE LIQUEUR.A liqueur similar to Chartreuse, made in France in two colours, green and yellow, with a Chartreuse flavour. GRAND MARNIER.A French brandy liqueur, golden brown in colour with the flavour of orange. GREEN LIQUEUR.A liqueur on the same lines as Green Chartreuse. GREEN VODKA.See Zubrowka. GRENADINE.A very sweet syrup flavoured with pomegranate. Colour deep red. GROG AMERICAIN.An American liqueur similar to Punch with a Cognac flavour in which is also included the taste of Citronade. Usually drunk hot for preference. Colour deep rum colour, made in France. GUIGNOLET.A French Cherry Brandy liqueur distilled at Angers. HALF OM HALF.Sweet Dutch liqueur composed of Curasao and highly rectified spirit. Brown red in colour.

GLOSSARY
HIGHBALL.The name Highball is derived from the piece of ice which floats in the tumbler. A Scotch or Irish Highball is simply Whisky or Whisky and Soda with a piece of ice. Since the talking films have made themselves known all over England such classic expression as " Gimme a Highball and watchit there's plenty o' Rye," have made the Rye and Bourbon Highballs in greater request. The recipes for these are given among the " Long Drinks." HOLLANDS.A potable grain spirit rectified and flavoured with juniper, distilled in Holland. IZZARA.See Angelica. KHOOSH BITTERS.Very bitter; pale yellow in colour. KIRSCH (or KIRSCHWASSER).A liqueur distilled from the fresh kernels of cherry stones. White, and with a strong flavour of the bitter almond of the cherry stone. KUMMEL.A colourless liqueur, flavoured with caraway or cummin. There are two kinds, sweetened and unsweetened. KVASS.A Rye beer made in Russia. LILLET.Colourless aperitif with a basis of white wine fortified with Armagnac. Quinine flavour. LEMON BARLEY WATER.A concoction of Lemon Juice and Barley Water, which is now sold ready made in bottles with keeping qualities guaranteed. LEMON GIN.Gin with the flavour of lemon, slightly yellow in colour. LIQUEUR BRANDY.An old and good quality Brandy. LIQUEUR DE LA VIEILLE CURE.See Vielle Cure. LIQUEUR D'OR.A golden sweet French liqueur with flakes of gold. Manufactured by Gamier. LIQUEUR JAUNE.A French yellow liqueur, somewhat similar to Yellow Chartreuse.

GLOSSARY
LIQUEUR VERTE.A French liqueur, somewhat similar to Green Chartreuse. LIME JUICE.Sometimes known as " Lime." The sterilized juice of the lime. There are two kinds ordinary unsweetened Limejuice and the sweetened variety known as limejuice Cordial. MARKIZA.A syrup with peach flavouring. MANDARIN.A French aperitif with a bitter orange flavour, dark brown in colour. MANDARINE DE BLIDAH.See Creme de Mandarin. MANDARINE.A French liqueur flavoured with tangarine. MARASCHINO.The liqueur of Zara, in Dalmatia, Italy. It is white and has a very distinctive flavour of the cherry. MAZARIN.A liqueur manufactured in France, light brown in colour with a flavour similar to Benedictine. MESCALSimilar to Tequila. MIRABELLE.A liqueur manufactured in France, white in colour with the flavour of plums. MONASTINE ABBAYE ST. GRATIEN.A pale yellow French liqueur, slightly similar to Yellow Chartreuse. MOUSSEC.English sparkling wine. MOUT.French for " Must," or unfermented grape juice. MUST.Grape juice before it has fermented and become wine. True wine is made from the must of freshly pressed grapes, but methods have been devised for sterilizing, evaporating or treating must in such a way that its fermentation is prevented and the must can be imported as grape juice, which escapes heavy duties placed on wine; such must is used for producing British wines after fermentation has been produced by adding yeast to it.

GLOSSARY
NALIVKA.See Cherry Nalivka. NIP.Half a reputed pint, or i-24th of an Imperial gallon. A Nip of Champagne is known in the wine trade as a Quarter-Bottle, or as a " Baby." NOYAU.A white or pink liqueur, sweetened and flavoured with the kernel of the almond. ORANGE BITTERS.An extract of sour oranges, or sour orange pips. ORANGE BRANDY.Liqueur Brandy flavoured with orange, brown in colour. ORANGE GENEVA.Geneva Gin flavoured with orange, yellow in colour. ORANGE GIN.Gin flavoured with orange, yellow in colour. ORANGE LIQUEUR.Made both in France and Holland, a sweet liqueur flavoured with orange. ORANGE WHISKY.A liqueur whisky flavoured with orange. OXYGENfiE.A preparation similar to Absinthe compounded by Cusenier. PARFAIT AMOUR.A French liqueur, highly scented and pink in colour. PASH.A registered name for Passion Fruit Juice. PASSION FRUIT JUICE.A sterilized juice extract of the passion fruit from Australia, New Zealand and South Africa. PASSION GIN.A Gin flavoured witn passion fruit, slightly yellow in colour. PEACH BRANDY.A liqueur, the colour of Brandy, and with the flavour of peaches. PEACH BITTERS.An extract of peach kernels. PECHEUSE.A Peach Brandy, dark golden in colour. PEPPERMINT.A variety of Creme de Menthe.

GLOSSARY
PEYCHAUD BITTERS.An aromatic bitters manufactured in America from the original recipe. Red in colour. PIMENTO DRAM.A liqueur made by steeping green and ripe Pimento berries in rum. Dark red in colour. PRUNELLE.A liqueur, pale green in colour and with the flavour of sloes or plums. PRUNELLE DE BOURGOGNE.A French liqueur possessing valuable digestive properties. PURL.An old fashioned winter drink. It used to be made up of a mixture of Ale and Beer with Gin and Bitters. QUETSCH.A liqueur manufactured in France, the colour of gin, with a flavour of plums. QUINADO, TONIC WINE.Wine flavoured with quinine. RABINOWKA.A pink liqueur, dry or sweet, flavoured with rowanberry. RASPAIL. A liqueur possessing valuable digestive properties. RASPBERRY BRANDY.A liqueur Brandy flavoured with raspberry, dark reddish brown in colour. RATAFIA.A liqueur flavoured with almonds or the kernels of peaches or cherries. RUM.A spirit distilled from the fermented sugar cane juice and molasses. Various kinds have different colours, the most usual are white or brown. SAKI.Spirit distilled from rice. SANSILVESTRO.A pale green liqueur distilled by the Aurum distillery and well known in Italy as Centrebe (Hundred Herbs). SCHNAPPS.Originally made in Schiedan. The term Schnapps is used in Europe to denote spirits of all descriptions, but in England it means a Gin manufactured in Holland.

GLOSSARY
SHERRY.Sherry is made from white grapes grown in the Jerez district, in the South of Spain. The best pale, dry, delicate sherries are usually those sold under the names of Amontillado, Fino, Vino de Pasto, and Manzanilla. The best dark, rich and full sherries are usually those sold under the names of Oloroso and Amoroso. SILVERWASSER (DANZIG).A colourless sweet liqueur with flakes of silver. Flavoured with aniseed and orange. SLIVOVITZ.A liqueur flavoured with plums. SLOE GIN.The original liqueur was made from steeping sloes in gin. STRAWBERRY BRANDY.A liqueur brandy flavoured with strawberries. STREGA.An Italian liqueur, light gold in colour, not sweet. TABASCO.A very hot extract of red peppers. TAFIA.A potable spirit obtained from the sugar cane; a form of rum. TANGERINETTE.A French liqueur, red in colour and with the flavour of Tangerine oranges. TANGOA.A Tangarine brandy liqueur. TEQUILA.A pale yellow spirit distilled from the Mexican cactus. It has a distinctive flavour, and in Mexico is drunk as an aperitif. It is used with success in cocktails. TODDY.A cold weather drink very much the same as Punch, but made by the glass instead of in a punchbowl. TRIPLE SEC.A description of white Curasao used for a number of brands of Curagaos. TUICA.A liqueur made in Roumania, flavoured with plums.

GLOSSARY
ULLAGE.No longer full. An ullaged bottle of wine is a bottle no longer full because the cork, being defective or too old, has allowed some of the wine to escape. An ullaged cask of wine is a cask no longer full because some of the wine it contained has been lost or drawn without being replaced. " U N TROU NORMAND."Denotes either a small village in Normandy, or the ancient Norman custom of taking a sorbet in the middle of a meal to creat a " hole " for the food coming after. VAN DER HUM.A liqueur made in South Africa, its chief flavour being from the Nartje, or South African Tangarine. VERMOUTH.Italian Vermouth is a white wine which possesses certain tonic properties owing to the infusion of various aromatic herbs. French Vermouth is made by infusing cheap white wine with camomile flowers. The best Italian Vermouths are made with a good sweet white wine. VIEILLE CURE.A brown French liqueur, of high strength with an aromatic flavour. VODKA.A potable spirit obtained by the distillation of potato or grain, or of inverted and fermented starch; colourless and tasteless. WHISKY.A potable grain spirit obtained through a " Patent" or continuous still, or through a " P o t " still, either from malted barleysuch as Scotch Whisky and Irish Whisky; or maize such as Bourbon Whisky; or other grainsuch as Rye Whisky. WODKA.See Vodka. ZUBROWKA.Known as the Green Vodka. The colour is tinged with green made by the insertion of the herb Zubrowka, and tastes of the herb, which has a flavour similar to almonds.