HIGHBALL 1 Jigger of the Desired Liquor in 10-Oz. Glass, With

HIGHBALL (For a Martini-Medium, use Yz Gin, 1 jigger of the desired Liquor Y\ French Vermouth, and Y\ Italian in 10-oz. glass, w ith ice cubes. Verm outh.) Bourbon, Rye, Gin or Rum * (Fill up with ginger ale) M IL K PU N C H Use one jigger of bottled-in-bond Scotch or Irish Whiskey, Bourbon or Rye, or Brandy Brandy or Applejack 1 glass sweet milk (Fill up with club soda) 1 teaspoon powdered sugar HOT TO D D Y Shake with cracked ice, strain into Teaspoon powdered sugar dis 10-oz. glass, sprinkle w ith nutm eg. solved in very hot water MINT JULEP, KENTUCKY 1 jigger Rye or Bourbon Whiskey Dissolve iy 2 teaspoons of powdered Add a little very hot water and serve. sugar in a little water. Fill glass KENTUCKY COCKTAIL with crushed ice, then pour in as % pineapple juice much bottled-in-bond Kentucky Ys bottled-in-bond Kentucky Bourbon Whiskey as it will take. Bourbon Whiskey Stir until frosted. Garnish with Shake well with ice. mint, so that mint aroma is notice able as you sip. MANHATTAN % Rye or Bourbon Whiskey MINT JULEP, MARYLAND Yz Italian Vermouth Use a quarter-teaspoon of sugar, Dash of Angostura Bitters sufficient water to dissolve the sug Stir with ice, strain, serve with cherry. ar, a few tender leaves of Mint, and (Originated at Old Delmonico’s 3 ounces of bottled-in-bond rye Restaurant, New York, in the 1890s.) whiskey. Stir with a mixing spoon, bruising the Mint M A P L E LEAF leaves lightly with the 1 jigger Bourbon spoon. Fill the glass W hiskey with fine freshly Juice of y2 lem on crushed ice, and stir 1 teaspoon maple until thoroughly syrup mixed. If necessary, Shake well and serve. add additional ice to ( Very popular drink in fill the glass. Garnish New Orleans.) with Sprigs of Mint, MARTINI-DRY and wait a few min % Gilbey’s Gin utes to permit frost to Yz French Vermouth form on glass. Dash of Orange Bitters As served at the Baltimore and Stir with ice, strain, serve with olive. Maryland Clubs, in Baltimore. N A T IO N ALE PHILADELPHIA COOLER y2 Don Q Rum (White Label) (For 2 People) 14 Apricot Liqueur Fill two tall glasses with cracked % pineapple juice ice, adding a little mint and two Shake well with ice, strain, decorate lumps of sugar to each. Fill up the with pineapple stick and cherry. two glasses with Lanson Cham pagne, pouring slowly over the ice. (Originated at the old United States NEW ORLEANS FIZZ Hotel in Saratoga, N . Y.) (Ramos Fizz) 1 jigger of Gilbey’s Gin PINEAPPLE FIZZ Juice of l/2 lem on 1 jigger of pineapple juice Juice of y2 lim e 2 jiggers of Gilbey’s Gin 1 teaspoon powdered sugar Shake well, strain into 8-oz. glass, White of 1 egg add club soda and serve. 2 dashes Orange Bitters 1 ounce of milk P IN K LADY Shake well with ice, strain into 7 oz. y2 white of egg glass, and fill with club soda. 1 teaspoon Grenadine 1 teaspoon lemon juice OLD FASHIONED 1 teaspoon Monnet Brandy 1 lump sugar 1 jigger Gilbey’s Gin 2 dashes Angostura Bitters Shake well w*tb ice, strain and servo. 1 jigger of Kentucky bottled-in- bond Bourbon Whiskey PL A N T E R ’S PUNCH y2 slice of orange 2 jiggers Red Heart Jamaica Rum i y2 slice of lemon Juice of y2 lem on 1 stick of pineapple Dash of Grenadine Mix sugar and Bitters with muddler. Fill 10-oz. glass w ith crushed ice. Add cube of ice. Whiskey, fruit and Add ingredients and stir. Fill rest a cherry. Serve with small spoon or of glass with club soda. Decorate muddler. Add small amount of club with fruit and a cherry. soda, if desired. (Originated at the Pendennis Club, L ouisville, K en POUSSE CAFE tucky, over fifty years ago.) J/4 DeKuyper Creme de Cacao y. Creme de Menthe, or Curacao ORANGE BLOSSOM ]4, Cherry Liqueur 1 jigger Gilbey’s Gin y, DeKuyper Triple Sec, or Level teaspoon of sugar Apricot Liqueur Juice of y2 orange Use liqueur glass, and pour ingredi Shake well with ice, strain, serve. ents carefully so they do not mix. 34.

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