Daly's Bartenders' Encyclopedia

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teS TX9SI JLZ Book GopigM?. COPYRIGHT DEPOSU1

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DALY'S Bartenders' Encyclopedia. A COMPLETE CATALOGUE Of the Latest and Most Popular Drinks, with a number of original ones by the Author, and the proper method of serving them.

TIM DALY, Publisher. WORCESTER, MASS.

PRICE, 50 CENTS.

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'¥Ml LliRARV 811 CONGRESS, TWO COPl-U: Rir.CtlVECOpyqiAMT PMTBV PLA85 ^t VXc No. cr>rv Copyright, 1903 by Tim Daly.

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INTRODUCTORY. N presenting this work to the public I take great pride in stating it is the result of close observation and study of the proper method of preparing and serving drinks, 'as well as mv personal experience of twenty years behind the bar in some of the most exclusive cafes in Massachusetts, Rhode Island, New York, Maryland, New Jersey, Illinois, Minnesota, and Washington, D. C, and embodies all the well-known and popular drinks known to the trade, and a number of new and original ones, by the author, heretofore unpublished, but served by him in such well-known hostelries as the Parker House in Boston, famous the world

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over for the deliciousness of its cocktails, punches, and other mixed drinks, and for the excellence of the service. In reference to my personal experience will say I began my career as bell boy in the Lincoln House in Worcester, Mass., in 1882, and from the start devoted strict attention to the bar business, which soon resulted in procuring me the position of bartender, which vocation I have since followed, and exerted every energy to have the art of mixing drinks brought to the stage of perfection.

I now take pleasure in presenting the result of my experience, study and research to the public in a concise manner, enabling them to prepare a palatable concoction, and serving it in an appetizing form. In order to produce the most satisfactory results the best ingredients be used in every instance, and if this is done, you will have a delicious concoction from every formula herein contained.

do not wish to pose as the only exponent of the art of mixology, but desire to impress the importance

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of the following apparently insignificant details, which should be closely followed Always have glass and silverware dry and polished.

See that trays are clean and dry. When dry cocktails are ordered, never use a cherry or olive unless customer especially requests it.

In squeezing lemons for bar use, strain through fine sieve or cheese-cloth, so concoction will not appear cloudy. In mixtures where ice is used in servingglass, care should be exercised to it clean and clear. Do not serving-glass so it will overflow.

Where draught beer and ales are used the pipes be frequently and thoroughly cleaned, and faucets kept polished. In drinks where limes or lemons are used, extreme caution should be exercised to avoid having seeds in serving-glass. In preparing hot drinks of any description, the serving-glass be thoroughly

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rinsed in hot water, and a spoon placed in glass, so as to minimize the risk of breakage and enable you to serve the drink thoroughly hot.

Bottled liquors of all descriptions be kept lying down so as to keep the corks moist and avoid evaporation. Have your glass and bar towels clean. and cordials of every description should be kept in the original bottles, with the labels clean and attractive, and never, under any circumstance, be refilled. When patrons request cigars instead of drinks, always serve them in a glass if silver tray is not available. In conclusion, will add it is hardly necessary to enumerate the various details which every bartender be familiar but will merely suggest keep everything connected with your bar and back bar thoroughly clean and attractive, and you will procure the patronage of the most desirable class of customers, and be enabled to serve them with mutual satisfaction. truly yours, TIM DALY.

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UNIONISM THE FUNDAMENTAL PRINCIPLE OF EFFICIENCY. AM a firm believer in unions, as they tend to improve the condition of members financially as well as socially, and insure to proprietors employing- members thereof competent and reputable men. My personal connection with the Bartenders' Union for a number of years has convinced me of the utility of organizations of that nature, and since 1889, when I proposed forming a local union in Worcester, Mass., and in which the outlook was very auspicious until after the election, which resulted in no license, I have been a strong adherent to the cause.

Our Union has been the means of elevating the bartender to the same social standing as men in other professions whom necessity requires to earn living.

Not

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only this, but the Union has brought about a feeling of affiliation among our members which naturally benefits employers, from the fact that bartenders no longer harbor feelings of jealousy or antipathy toward each other, which, in the past, resulted in making disparaging and detrimental remarks concerning competitors' stock, eac.

Fraternally yours, TIM DALY.

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INDEX.

Absinthe Absinthe Frappe After-dinner Companion Ale Sangaree 'Alf and 'Alf American Velvet Angel's Tit Angostura and Sherry Apple Whiskey Cocktail Apple Whiskey Sour Apollinaris Lemonade Automobile Banker's Punch Beef Tea Bishop Black Jack Blue Blazer Bottle of Manhattan Cocktail Bottle of Martini Cocktail Bottle of Whiskey Cocktail Bracer Brandy and Ginger Ale Brandy and Gum Brandy Cocktail Brandy Crusta IO

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Brandy Daisy Brandy Egg Nog Brandy Fix Brandy Fizz Brandy Flip Brandy Float Brandy Julep Brandy Milk Punch Brandy Punch Brandy Sangaree Scaffa Brandy Sling Brandy Smash Split Brandy Straight Bromo Seltzer Brunswick Catawba Cobbler Champagne Cobbler Champagne Cup Champagne Flip Julep Champagne Punch Champagne Sour Claret Cobbler Claret Cup Claret Flip Claret Lemonade Claret Punch Frappe Coffee Cobbler Coffee Cocktail

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Coffee Kirsch College Dream Cream Fizz Creme de Menthe Creme de Menthe Columbia Curacoa Punch Daly's Royal Fizz Daly's Sunburst Dark Secret Dropped Absinthe Early Bird Egg Lemonade Egg Milk Punch Egg Sour Evening Daisy Fancy Brandy Sour Frosted Gibson Girl Gin and Tansy Gin Daisy Gin Fix Gin Fizz Gin Punch Gin Rickey Gin Sour Glee Club Cocktail Golden Fizz Gum Syrup (how to prepare) Hampshire Maid High Ball Bolland Gin Cocktail Honeysuckle Gin Cocktail 7P Horse's Neck 4€

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Hot Apple Toddy Hot Egg Nog Hot Gin Sling Hot Irish Whiskey Punch "Hot Lemonade Hot Milk Punch Hot Rum Hot Rum Punch Hot Scotch Whiskey Punch Hot Scotch Whiskey Skin Hot Scotch Whiskey Sling Hot Spiced Rum Hot Whiskey Cocktail Hot Whiskey Punch Hot Whiskey Skin Imperial Cocktail Imperial Rum Punch Irish Whiskey Cocktail Jamaica Rum and Daisy Jamaica Rum Fix Jamaica Rum Sour Jockey Club Cocktail John Collins Klondike Cocktail Ladies' Delight Lemonade Mamie Taylor Manhattan Cocktail Maple Gin Cocktail Maraschino Punch Marble Wall Marconi Cocktail Marguerite Cocktail

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Martini Cocktail 68' Medford Rum Fizz 3ft Milk and Seltzer Mint Julep 1(K) Miss Liberty Miss Mazie Monte Carlo Punch Morning Reviver Musty Ale New England Rum Toddy Old-fashioned Gin Cocktail Old-fashioned Whiskey Cocktail Olive Cocktail Oyster Cocktail Pawnbrokers' Delight Pink Sour Ping-pong Cocktail Porter Sangaree Port Wine Cocktail Port Wine Punch 5f Port Wine Sangaree Pousse Cafe Pousse l'Amour Punch Victor Hugo Remsen Cooler Rhine Wine Cobbler Rhine Wine Cup Rhine Wine Punch Roman Punch Rooster Cocktail Royal High Ball Rum and Molasses Rum Cocktail

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Rum Cooler Rum Punch Rusty Ike St. Charles' Punch St. Croix Crusta St. Croix Rum Fix St. Croix Rum Fizz St. Croix Sour Sam Ward Saratoga Cocktail Sauterne Cobbler Sauterne Cup Sauterne Punch Seltzer Lemonade Shandy Gaff Sherry and Egg Sherry Chiclcen Sherry Cobbler Sherry Flipp Sherry Wine Cocktail Sherry Wine Egg Nog Sherry Wine Punch Sherry Wine Sangaree Silver Fizz Sloe Gin Fizz Sloe Gin Punch Soda Cocktail Soda Lemonade Soda Negus State House Punch Stifferine Stomach Lining Sunnyside Lemonade

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Sure Cure 9:* Swiss Ess ',< Tea Cobbler 6S Tim and Jack Tom Collins Tom and Jerry (how to mix) Tom and Jerry (how to serve) Tom Gin Cocktail Trilby Turf Tuxedo U. C. T. Lemonade Vermuth Whiskey Cobbler Whiskey Crusta Whiskey Daisy Whiskey Julep Whiskey Punch Whiskey Rickey Whiskey Smash ^50 White Mountain Yale Punch

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FLIP.

Use medium size thin bar fresh, cold egg.

i bar spoonful of sugar. 4 or 5 very small lumps of ice. and quickly, taking care to have shaker fit tightly over the glass. j This drink should be consumed as expeditiously after being served as possible. For the high liver with that tired feeling in the early hours of the morning, the above is 1 he acme of perfection.

\i BISHOP.

Use a bar of in a wine-glass of water. i or 2 dashes of lime juice. 2 or 3 dashes of orange bitters. •J glass of fine ice. 3 dashes of Jamaica rum. Fill the glass with claret, spoon well, dress the top with fruit, and serve with straws.

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GIN DAISY.

ice.

squirt of seltzer water. Dissolve with the lime of Holland gin.

•J pony glass of white curacoa. Spoon well, then take a fancy stem glas:, put in fruit in season, strain the mixture into glass, and serve. JAMAICA RUM FIX.

Bi Use a large bar -J spoonful of in a -§ pony glass of pineapple syrup. i wine glass of Jamaica rum. Fill the glass with fine ice, spoon well, decorate the top fruit, and •^traws.

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DAISY.

Use a large bar; in a little water.

I pony glass of yellow chartreuse; fine ice.

i glass of brandy (Hennessey). Mix well with spoon; place the in a fancy stem glass, strain the ingredients it, and SHERRY AND EGG. Use a fancy stem Pour a small quantity of the glass to prevent the egg from sticking to the; then break a fresh egg into the glass, place the glass on the bar, and it sherry wine, and serve. For a person who is run down, or threatened with nervous debility, there is no decoction so far discovered which can equal it as a stimulant, it being one of the instances when it is quality not quantity that counts.

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JAMAICA RUM AND DAISY.

2 or 3 dashes of orange curacoa. i wine glass of Jamaica rum. ice.

Mix well with spoon, strain into a cocktail glass, and EGG LEMONADE.

Use a large bar ice, and the balance with water.

Shake well with a shaker, a large thin glass, and A refreshing beverage, containing considerable nutrition, and entirely without a vestige of alcohol. SODA LEMONADE. Use a large bar dissolved in a squirt of

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2 or 3 dashes i bottle of plain soda water. Fill the glass with fine ice, spoon well, and serve with straws.

BEEF TEA.

Use a china mug.

J teaspoonful of the beef extract. Fill the mug with hot water, put in salt and pepper to suit taste, and serve with a spoon.

On a cold, blustry day the above is unsurpassed for warming the system and imparting strength and vigor to the entire body without the aid of any alcoholic ingredients. LEMONADE.

Use a large bar 2 spoonfuls the ice, the balance with water; shake well, decorate with

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ALE SANGAREE.

Dissolve in half a wine glass of water. Fill the glass with ale, grate a little nutmeg FIX.

i spoonful of in a \ pony glass of pineapple syrup.

i or 2 dashes of chartreuse (yellow). Fill the glass with shaved ice, spoon well, decorate with fruit, and serve with SODA NEGUS.

(About one quart.) i pint port wine.

12 lumps loaf sugar.

8 cloves.

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Bar spoonful of grated nutmeg. Place ingredients in a saucepan; warm and stir well, but do not allow to boil. Pour into bowl, and add bottle of soda.

The above makes a most delightful, mild, hot drink for a home party, and can be indulged in by moderate drinkers without any unpleasant consequences. FIX.

^ spoonful of in a J pony glass of pineapple syrup. i-| wine glass of Sit. Croix rum. Fill the glass with fine ice, spoon well, decorate the top and OLD-FASHIONED GIN Use a gin glass. 1-3 of a glass of water. J spoonful of the

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2 or 3 dashes of bitters (Angostura). i small lump of ice. 2-3 glass of gin. Twist a piece of lemon peel and drop in the glass.

Mix well with a spoon, and serve. drink is extremely popular with elderly persons who have been good fellows for a generation. RHINE WINE COBBLER. 1 wine glass of seltzer water; dissolve well with a spoon.

ij wine glass of Rhine wine.

Fill the glass with fine ice, spoon well, decorate pineapple, etc., Commended highly by the royalty of Germany, and called for extensively by the upper class of the fatherland.

GIN FIX.

^ teaspoonful of sugar dissolved in a

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J pony glass of pineapple syrup. of honeysuckle gin. the ice, spoon wel dress with fruit, and serve with straws. 'ALF AND 'ALF.

Use ale of porter; balance of the glass with old ale; see that the drink is cold. An old English favorite in vogue for many generations, with prospects of many more. GIN AND TANSY. Use a whiskey is an old-fashioned but excellent tonic, and is prepared by steeping a bunch of tansy in a bottle of Holland gin, which extracts the essence. In serving, place the glass, with a lump of ice dropped into it, before the customer, and let him help himself from the bottle containing the preparation.

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WHISKEY JULEP.

J wine glass of seltzer water. Take 4 or of mint, and press them in the seltzer water until the flavor of the mint is extracted; ice.

1 wine glass of whiskey; shake well, decorate with mint, pineapple, etc.

Dash with Jamaica rum, sprinkle a sugar on top, and serve with straws. A most palatable decoction, which leaves an extremely pleasant aroma to the breath, as well as a pleasing taste. AMERICAN VELVET.

(For a party of four.) Use a large fancy pint of champagne (Pommery Sec). 1 pint of Guinness stout. Fill the glass half full with porter, the balance with champagne. Mix slowly with a spoon, and serve.

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One of the good ones, where the cost is not to be considered, and the best of ingredients should be used. SLOE GIN PUNCH.

i spoonful of in a of raspberry syrup, i^ wine glass of Sloe gin. Juice of half a lime. 3 or 4 blackberries. 2 or 3 dashes of benedictine. ice, decorate with fruit in season, and serve with JOHN COLLINS.

Juice of one whole lemon. 3 or 4 small lumps of ice.

i wine glass of Holland gin.

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the well, and serve. This drink must be consumed by the customer as soon as mixed, in order not to let the foam run over the top of the glass.

CATAWBA COBBLER. of in a slice of orange. slice of pineapple. Fill up one-half the glass with fine ice, the balance with Catawba wine, spoon well, dress with fruit, and serve with straws. For a delicious mixture is almost non-alcoholic this is the acme of perfection. ST. CROIX CRUSTA. Peel a clean lemon in one long string; place peel in wine glass so it will line the entire inside.

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Dip the edge of glass and lemon peel in powdered sugar and mix as follows 3 or 4 dashes of orchard syrup, i dash bitters (Angostura). i glass of fine ice. i small dash of lemon juice. 2 dashes of maraschino, i wine glass of St. Croix rum. Mix well and strain into wine glass, ornament with in season, and serve. WHISKEY COBBLER.

i teaspoonful of sugar dissolved in a i or 2 dashes of benedictine. ij wine glass of whiskey. the ice, spoon dress with fruit, and serve with straws. MONTE CARLO PUNCH.

Use Juice of one whole orange, i pony glass of brandy.

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I or 2 dashes of benedictine. Add fine shaved ice and claret.

well, add spray of mint, in season, and serve with straws. punch was originally prepared at Monte Carlo, the world-renowned gambling resort, and immediately became popular with the habitues, and the formula was brought to the United States by an American gentleman, and it has since become extremely popular with the members of the most exclusive clubs in the country. CREAM J pony glass of pure cream, i wine glass of Maple gin. Fill up the glass with fine ice.

seltzer water, and serve.

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ST. CHARLES PUNCH. Use in a i pony glass of brandy (Hennessey). I wine glass of port wine. \ pony glass of orange curacoa. ice, mix well with spoon, ornament with fruits in season, and serve with straws. This punch was first served at the St.

Charles Hotel at New Orleans, La., and is an extreme favorite with Southern people. GIN FIZZ.

of dissolved well in a 3 dashes of lemon juice. of fine ice.

I wine glass of Tom gin. seltzer water, and serve.

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OLD-FASHIONED WHISKEY Use a whiskey 1 lump of loaf sugar dissolved in of water.

2 or 3 dashes of bitters (Angostura). 1 small lump of ice.

J wine glass of whiskey. Twist a piece of lemon peel and drop it in the Mix a and mixture is called for very much by connoisseurs, and should always be mixed with loaf sugar. of sugar dissolved in a 1 wine glass of whiskey. Fill up the glass with fine ice. ^eltzer water, and serve.

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RUM AND MOLASSES.

Use a whiskey Pour a small quantity of rum it to cover the bottom of the glass. take a spoonful of black molasses and place it in the glass, and hand the bottle of rum to the customer to help himself. drink is considered very good for a cold, or to prevent la grippe.

SLOE GIN FIZZ. of in a 3 dashes of lemon juice. \ glass of fine ice.

i wine glass of Sloe gin. seltzer, and serve. STATE HOUSE PUNCH. Use 1 spoonful of in a water or seltzer.

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\ glass of Mount Vernon whiskey. 1 pony glass of Jamaica rum. fine ice, mix well with spoon, decorate with orange, pineapple, berries, etc., top it off claret, and with straws. This punch derived its name from the fact it was served in the first-class hostelries near the Massachusetts State House at Boston, and at once became very popular the legislators. of in a of St. Croix rum. Fill up the glass with shaved ice. seltzer water, and serve. BLACK JACK.

Use a small bar i wine glass of St. Croix or Jamaica rum. of black molasses. If called for in summer, mix in a

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water and fine ice; if in the winter, rill the glass with hot water, grate a nutmeg TOM COLLINS.

of one whole lemon. 2 or 3 small lumps of ice. i wine glass of Tom gin. plain soda, spoon well but slowly, and serve. In serving this drink do not let it stand; if so, the foam will run over the top of the MEDFORD RUM of in a 2 or 3 dashes of lemon juice, i wine glass of Medford rum. Fill up the glass with fine ice.

seltzer water, and serve.

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BRANDY STRAIGHT. Use a whiskey glass. Put a piece of ice in the glass, and let the customer serve himself from the bottle, with plain soda water on the side.

Whiskey Straight and Gin Straight are served in the same way, with ice water on the side.

BRANDY AND GUM. Use a whiskey glass. or 2 dashes of gum. i or 2 small lumps of ice. Place a bar spoon in the glass, and hand this, with a bottle of brandy, to the customer to help himself. Whiskey and gin are served in the same manner.

MISS LIBERTY. Use a fancy stem Peel an orange in one long, narrow string; the same in cork-screw fashion; place in centre of the glass, with one end protruding over top of glass; surround with fine

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crystal ice, well packed.

1-3 parfait d'amour, 1-3 maraschino, and creme de violette.

Serve with straw.

Discovered at a collation served at Washington in honor/ of representative officers of the army and navy, and voted by them invincible.

BLUE BLAZER.

Use two mugs with handles. -| pony glass gum syrup. 1 wine glass Scotch whiskey. Mix well with a little hot water, then ignite the liquid and pour rapidly from one mug to the other three or four times, which will give the appearance of a stream of fire.

Grate a little nutmeg on top, and serve in one of the mugs originally used, as it retain the heat.

A great favorite with bartenders who are experts and can handle the mugs in such manner as to give the appearance of a pyrotechnical display, and thus show their dexterity in the art of mixology.

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CLARET COBBLER. 1 teaspoonful of sugar dissolved in a i or 2 slices of orange, i or 2 slices of pineapple. 2 wine glasses of claret wine.

the ice, dress with fruit; serve with straw. 2 or 3 dashes of lemon juice dissolved in a ice, a fizz up SHANDY GAFF.

Use large ale Fill the glass half full of old ale.

the the other half with ginger ale; stir well with a spoon, and serve.

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A mild and exhilarating drink, effervescent in a slight measure, and pleasing to the taste.

BRANDY FLOAT. Use a pony the Cover it a whiskey glass tightly together, and turn them over quickly so the pony glass will remain upside down in the whiskey glass. the glass with plain soda or seltzer; take out the pony glass slowly, so the brandy will float on the top.

BRANDY AND GINGER ALE. Use large thin bar piece of clean ice. Fill the glass with Belfast ginger ale. A mild-tasting mixture, but deceiving in consequences if indulged in with impunity.

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APOLLINARIS LEMONADE. Use ice, the balance Apollinaris wjth spoon, and serve with NEW ENGLAND RUM TODDY. Use medium size bar •J of sugar dissolved in a small lump of ice.

Twist a piece of lemon peel in the glass. i wine glass of New England rum. Serve with a small bar spoon. It is conceded by many that this old timer was originally landed from the Mayflower at Plymouth Rock by the Pilgrim Fathers, and was the real means of conciliating the native Indians.

FRAPPE.

light dash

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2"3 jigger °f whiskey. the shaved ice.

Shake with a shaker until the outside of the shaker is white frost, a straight bar glass, twist a piece of lemon peel Manhattan and Martini Cocktail should be made the same way, except using CLARET LEMONADE. Fill the glass with fine ice, the balance with well with a shaker, decorate with fruit in season, and top it off with claret, CREME DE MENTHE. Use a Take the glass and pack it with very ice.

Fill the glass with creme de menthe, and serve with small straws.

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In case you are asked for a Creme de Menthe Frappe, put the above ingredients in a large bar glass; ice; until the outside of the shaker is white with frost, strain into a cocktail glass, and serve. REMSEN COOLER. Use large thin bar Peel the rind of a lernon and place it in the side of the i piece of clean ice. i wine glass of Honeysuckle gin. Fill the glass with imported club soda, slowly with a spoon, and serve. Scotch whiskey may be used if preferable to the taste. FLIP.

i fresh ^gg. i pony glass of pure cream. ice, into a fancy stem glass, grate a nutmeg on top, and serve.

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APPLE WHISKEY SOUR. Use squirt of seltzer water; dissolve ^ glass of fine ice.

i wine glass of apple whiskey (sometimes called cider brandy). Spoon well, strain into a sour glass, put in As is known to many, any mixture of which apple whiskey forms a component part is the offspring of some part of the state of New Jersey, and the foregoing is no exception.

ROMAN PUNCH.

Use 1 spoonful of sugar dissolved in a plain soda.

Juice of i whole orange. 2 dashes of curacoa. -J wine glass of brandy (Hennessey). \ pony glass of Jamaica rum. ice, mix well with

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spoon, dash with claret wine, decorate fruit in season, and serve with straws. The standard punch for parties, receptions, etc., and very palatable. HOW TO SERVE TOM AND JERRY. Use a Tom and Jerry mug.

2 spoonfuls of batter. i pony glass of Jamaica rum. Fill the mug with hot water, or hot milk; spoon well, then pour the mixture from one mug to the other four or five times, grate a little nutmeg on top, and serve. HIGH BALL.

Use a or 2 small lumps of ice. i wine glass of Plymouth gin. Fill the glass with ice cold syphon seltzer. If customer requires whiskey or mix in the same manner. without doubt, is the blue ribbon long drink in which an alcoholic fluid is a factor.

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HOT EGG NOG.

Use \ wine glass of Cognac. \ wine glass of Jamaica rum. Fill the glass with boiling hot ring contents well while adding the grate nutmeg on top, and serve. This drink will be found very beneficial to delicate persons, as it is not only a tonic, but strengthening and, if used regularly, will assist very materially in building up the system.

IMPERIAL RUM PUNCH. 4 quarts of Apollinaris water. pint of claret.

3 pints of Jamaica rum. pint of Medford rum. i pint of brandy. \\ pounds of sugar. Juice of io lemons. i pineapple pared and sliced. 4 oranges i wine glass of curacoa. gin glass of raspberry syrup.

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Put in a punch bowl and pack in ice; add in season.

Serve with ladle in small punch glasses.

EVENING DAISY.

Use J glass of fine shaved ice. 3 or 4 dashes of absinthe. White of one egg.

i wine glass of Irish whiskey. Shake well, strain into a wine and HORSE'S NECK.

Use a thin bar glass.

Peel a lemon in one long string, place in a glass with one end projecting over the edge of glass; add a large piece of clean ice, and fill the glass with imported ginger ale. A temperance drink which is refreshing and has an appetizing and inviting appearance.

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BOTTLE OF MARTINI COCKTAIL. Use bar shaker for mixing.

i pony glass •J pony glass fill the shaker with fine ice.

1-3 bottle of French vermuth. 2-3 bottle of Tom gin. Mix well with a full quart bottle, cork and label. Always use a dark-colored bottle when mixing cocktails for a party. is supposed to be a very dry cocktail. Ice always be used in making bottled cocktails. BRANDY SANGAREE.

fill glass with fine ice. J wine glass of water. well, strain into a stem glass, grate nutmeg on top, and serve.

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BOTTLE WHISKEY Use bar shaker for mixing.

Fill the shaker one-third full of ice.

\ wine glass of gum syrup. i pony of benedictine. •J pony glass of bitters (Angostura). Pour in one quart of good whiskey; mix well with long bar spoon, strain into a quart bottle, cork and label, and your preparation is ready for delivery to customer. EGG SOUR.

2 dashes of lemon I pony glass of curacoa. I glass of brandy (Hennessey). I yolk of an egg. f glass of finely shaved ice. Shake well and strain a fancy stem The above might almost be classed as a prescription instead of a mixed drink, but can be obtained at well regulated and exclusive cafes where competent dispensers are employed.

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BOTTLE MANHATTAN COCKTAIL. Use bar shaker for mixing.

J wine glass of gum syrup.

-J pony glass of bitters (Angostura). i pony glass of orange curacoa. fill the shaker with fine ice.

1-3 bottle of vermuth. 2-3 bottle of good whiskey. Stir well with long bar spoon, strain into a full quart bottle, and cork.

Place an attractive label on the bottle, and you will have a bottle of please your most exacting patron. PORTER SANGAREE.

2 spoonfuls of sugar dissolved in water.

3 or 4 lumps of ice. porter, well, and grate nutmeg on top. BRANDY SCAFFA.

Use pousse cafe J glass of raspberry syrup. i glass of maraschino.

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i glass of chartreuse (green). Top off with brandy, and serve. One of the pretty ones, with a rainbow effect, which, if properly prepared, is very attractive.

WHISKEY SMASH.

i wine glass of seltzer water. 2 or 3 sprigs of fresh mint; until the essence of the mint is extracted.

ice.

Mix well with a spoon, strain into a fancy stem glass, put in BRANDY CRUSTA.

Take a lemon and cut off the ends, peel off the whole rind, and place it inside of a wine; rub a slice of lemon around the edge of the glass, dip the glass in powdered sugar, then take your mixing glass and mix as follows:

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i or 2 dashes of bitters (Angostura). i or 2 dashes of lime juice. 2 dashes of white curacoa. Fill the glass with fine ice, mix well^with a into a fancy stem dress SWISS ESS.

i or 2 dashes of lime juice. 2 or 3 dashes of absinthe. fresh Qgg (white only). J glass of brandy (Hennessey). 2 or 3 dashes of maraschino. Fill the glass with fine ice, shake well with a shaker, strain into a sour glass, fill with syphon seltzer, and serve.

A combination which eradicates allgone feeling, and at the same time is healing to the stomach, but should be taken in moderation, as an excessive use of any form of cordial is injurious.

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HOT LEMONADE. Fill the glass with hot water, spoon is one of the best known preventives for a cold if taken at its incipiency, but should only be taken immediately before retiring, as it opens the pores of the entire body.

BRANDY SMASH. of in quantity of mineral water. Crush 3 or 4 sprays of mint until essence is extracted. ice, well, and strain into a sour glass; add slice of orange, lemon and fruit in season.

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PORT WINE SANGAREE. Use a sour glass.

i or 2 lumps of ice. Fill the glass with port wine, stir well, and grate a little nutmeg on top. HOT APPLE TODDY.

Use large hot water \ of a small baked apple. i wine glass of apple jack. Fill the glass with hot water, mix well with a grate a little nutmeg on serve with small bar spoon. One of the best to break up a cold, if taken at its inception.

BRANDY JULEP.

\ wine glass of mineral water. Crush 3 or 4 sprigs of mint until essence is extracted.

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Fill the glass with shaved ice, and shake well. Ornament with sprays of mint, sliced orange, and fruit in season, sprinkle a pulverized sugar on top, and add a dash of Jamaica rum.

This stimulant is an extremely exhilarating one, and a great favorite with the elite of the South, where it has been in vogue for many years.

SHERRY WINE PUNCH. Use a punch glass. or 2 dashes of raspberry syrup. •J spoonful of sugar. 1-3 wine glass of seltzer water. 1^ wine glass of sherry wine. ice, shake well with shaker, dress the top with in SHERRY WINE SANGAREE. Use a sour glass.

1 or 2 lumps of ice. 1 wine glass of sherry wine. Stir well and add a little nutmeg.

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SHERRY CHICKEN.

i J wine glass of sherry wine. -| glass of fine ice. Shake well, strain into a fancy stem glass, grate a little nutmeg on top, and serve. A delicious mixture of nourishing ingredients, which is harmless in its consequences. PORT WINE PUNCH.

Use a punch -J spoonful of raspberry syrup. J spoonful of in a 2 or 3 dashes of maraschino. ice.

i^ wine glass of port wine. Spoon well, decorate with in A drink very popular with the fair sex who are very moderate drinkers, as it is sweet and very palatable.

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SHERRY WINE EGG NOG. I-J wine glass of sherry wine. i pony glass of brandy (Hennessey). \ glass of fine ice. Fill the glass with milk, shake well, into a large bar glass, grate a little nutmeg on top, and serve with straws. Unsurpassed as an invigorator, not only for a short time as many are, but it stand by you for a considerable period. SPLIT.

Use a medium thin bar I pony glass of brandy. i or 2 small lumps of ice.

i bottle of club soda. Fill up the glass, and divide equally in two star champagne glasses. A good bracer to start a man to business in the morning, with his pipes cleaned, and courage under his vest.

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HOW TO MIX TOM AND JERRY. Take 18 strictly fresh eggs. Break the same into two punch bowls, the whites in one, and the yolks in the other.

Then take an egg beater and beat the whites of the eggs to a stiff froth; then add 2 spoonfuls of sugar and mix thoroughly. The yolks of the eggs are to be beaten until they are as thin as water, after which mix the yolks and whites together and add sufficient powdered to the mixture attain the consistency of a light batter.

the mixture from time to time to prevent the eggs from separating. GIN RICKEY.

Use a sour Squeeze the juice of one lime into it.

i small lump of ice. i wine glass of Plymouth gin. the syphon seltzer, and serve with small bar spoon. This drink was devised by the late Colonel Rickey of Kentucky, whose fame as a congenial friend and dispenser of hospitality, as

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as a judge of appetizing edibles and liquid refreshments, is world-wide, and it is universally conceded that for a drink containing an alcoholic ingredient it is the most cooling and refreshing beverage known. CLARET FLIP.

2 bar spoonfuls i^ wine glass of claret. full of shaved ice.

Shake thoroughly, and strain into a fancy bar glass, adding a little nutmeg on the top. BRUNSWICK.

Use a mixing glass. of powdered sugar. fresh cold egg.

the ice, up the balance with sha'ke up a large bar glass, grate a nutmeg on top, and serve with straws. The above is a good substitute for a breakfast for persons whose appetite has abandoned them and who are feverish and require something strengthening.

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MANHATTAN COCKTAIL. Use ice.

of whiskey. ^ wine glass of vermuth. a glass, put in a cherry or olive, and serve. One that is a dear and lasting friend to the Bohemians, and probably called for more extensively than any other morning favorite.

RUSTY IKE.

Use a rickey Squeeze the of one whole lime it.

or 2 small lumps of ice.

i wine of Medford or New England rum.

Fill the glass with ginger ale, and serve with a small bar spoon. APPLE WHISKEY Use a mixing glass. 2 dashes of gum syrup,

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f wine glass of apple whiskey. and a twist a peel on top, This drink is much called for in the state of New Jersey, the home of apple jack. DALY'S ROYAL ^ the ice.

2 or 2 or of lime of powdered I pony of cream. of Tom gin.

i whole egg. in shaker and a; cold syphon well, and fizz was devised by Mr. Daly a'fter exhaustive research and has been highly commended by every one having had the good fortune to imbibe one, and its popularity is growing daily wherever it has been introduced. 6o

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SODA COCKTAIL. 3 lumps of ice.

or 2 slices of orange. Fill up the glass with seltzer drawn from a syphon; place a spoon on top of the glass filled pulverized for the customer to put in himself.

In mixing be very careful not to let the foam run over the top of the glass. An early morning concoction to alleviate i headache and settle the stomach. U. C. T. LEMONADE. large teaspoonful of up the ice, the balance with water; shake up well in a shaker, dash with Jamaica rum, and serve with straws. drink is called for by members of the United Commercial Travelers' Association throughout the country, and, as it was named in honor of association, they are extremely partial to it.

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CHAMPAGNE COCKTAIL. Use a champagne goblet.

Take a lump of sugar. small lump of ice.

the goblet a spoon, twist a piece of lemon on \ pint of wine is suitable for one cocktail. is the cream of all morning cocktails, and under no circumstances anything but the best of imported champagne be used, and the drink should be icecold and consumed slowly.

EARLY BIRD. Use star champagne Fill f full of syphon Add 3 dashes of absinthe. Float quantity of brandy on top, and TUXEDO COCKTAIL. ice.

2 dashes of maraschino.

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J wine of French vermuth.

J wine glass of maple gin.

and a; put in a cherry and twist a piece of lemon peel on top, and serve. SUNNY SIDE LEMONADE. of Fill up the glass with fine ice, the balance with water; shake well in a shaker, port ornament in sea'son, and serve with straws. TRILBY COCKTAIL. ice.

dash of absinthe. 2 dashes of parfait d'amour. ^ wine glass of Scotch whiskey. i wine gla'ss of French vermuth. a put in a cherry, a of peel on

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HOT SCOTCH WHISKEY PUNCH. I lump of loaf sugar.

fill the glass with hot water. Dissolve the sugar. slice of lemon.

gla'ss with Scotch whiskey. Stir with spoon, grate a little nutmeg on top, and serve.

IMPERIAL COCKTAIL. ice.

or 2 dashes of aromatic bitters. gla'ss of French vermuth. ^ wine glass of Plymouth gin.

a put in an olive, and serve. The above is popular Europeans of the better class, particularly the French, who are extremely fond of cordials of all descriptions.

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FORMULA FOR MAKING A SIMPLE SYRUP, COMMONLY CALLED "GUM."

Take two pounds of rock ca'ndy or 2-| pounds of loaf sugar and place in one quart of water and allow to simmer over a slow fire until thoroughly (care should be taken not to allow it to come to a boil, as the gum in that event is apt to spoil); filter through a clean piece of cheese cloth, and your gum is ready for use. HOT MILK PUNCH. teaspoonful of sugar. ^ wine glass of St. Croix rum. the hot with spoon while filling; grate a little nutmeg on top, a'nd serve. RHINE WINE PUNCH. Use large spoonful in a 2 or 3 dashes of lemon juice. Fill up the glass with fine shaved ice, the

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balance with Rhine wine; mix well with a decorate top in A great favorite with representatives of Germany in foreign countries who wish to show their affiliation for the Fatherland. PORT WINE COCKTAIL. ice.

of aromatic dash of benedictine. of port wine.

a a of peel on Another weak one, but beneficial, and will not result in a headache. COFFEE COBBLER. Use extra large bar glass. 6 or 7 lumps of ice.

Mix together a pony of cream and a pony of brandy; pour into the bar glass, then the black coffee,

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The foregoing is practically the same formula employed in the tea cobbler, merely the ingredients being changed to suit the taste of persons impartial to the flavor of rum and tea.

HAMPSHIRE MAID. Use mixing Pony glass of claret.

Pony glass of Rhine wine. Add shaved ice a'nd add dashes of creme de menthe; pour into thin bar glass and fill with club soda.

is one of the mild, tart drinks most favorably considered at the Hampshire Hotel, which is almost exclusively patronized by young ladies from the various seminaries of New Engla'nd. ABSINTHE COCKTAIL. "American Style."

ice.

of gum syrup.

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dash of anisette. of absinthe.

until the outside of the shaker is white frost; a twist a piece peel on top, and TEA COBBLER.

Use extra large bar 6 or 7 lumps of cracked ice.

of powdered Juice of one whole lemon. Fill the glass with black tea, add a dash of Jamaica rum, spoon well, and serve. This makes a delightful accompaniment with a light noonday lunch, and should be served thoroughly cold.

OYSTER COCKTAIL. Use a medium wine 3 dashes of catsup. 2 medium-sized oysters.

Salt and pepper to season; one dash of lime juice, and serve.

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RUM PUNCH.

Use of in a little water. The juice of one lime, i^ glasses of Medford rum. ice.

dash of dress MARTINI COCKTAIL. ice.

-J wine glass of Tom gin.

\ wine glass of vermuth. and a glass; put in an olive, and serve. GIN PUNCH.

Use a punch of in a little water or seltzer.

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of raspberry syrup.

gla'sses of Holland gin.

ice, stir well with a spoon, dress the top with with straws. HOT GIN SLING. i lump of loaf sugar. the hot to dissolve the sugar. Fill up the glass with Holland gin, and CLARET PUNCH. Use of powdered or 2 dashes Pack the gtfass with ice, pour in the claret and shake decorate with in season, and serve with One of the oldest as as the most delicious punches, which has many old friends and is constantly making new ones.

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VERMUTH COCKTAIL. ice.

2 dashes of orange of benedictine.

i wine glass of vermuth. a put in a' cherry or olive, and serve. Most soothing to the nerves and invigorating to a large degree, as well as pleasing to the palate. STOMACH LINING. Use small bar glass. j fill with hot clam broth. Add lime water to fill glass, and serve hot. Clam is acknowledged by leading physicians to be the most healing article for a weak stomach and can be retained and digested by the most delicate persons. OLIVE COCKTAIL. Use a mixing glass. ice.

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i wine glass of Plymouth gin.

of absinthe.

Spoon well, strain into cocktail glass, put in olive, and serve. MARBLE WALL.

Use a gin Pony of whiskey.

Fill glass with Rhine wine. is an improvement on the old-fashioned stone fence and is much more delicate in flavor.

JOCKEY CLUB COCKTAIL. ice.

dashes of gum syrup. dash of Angostura ^ wine glass of Jamaica rum. \ wine glass of vermuth.

dash of kummel. put in an olive, twist the peel of a lemon In great demand wherever followers of the turf congregate, and a decoction which does not require a' handicap.

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SAUTERNE PUNCH. Use a large punch glass. of slice of lemon. slice of orange. slice the ice, pour in sauterne.

Mix dress and The nonpareil running mate to a hammock in a shady nook on a' hot summer's day, when the vigor lost through perspiration be replaced by a fitting substitute.

SLING.

Use hot whiskey 1 lump of loaf sugar. the hot water and dissolve the sugar. Fill the glass with brandy, arid serve. ROOSTER COCKTAIL. ice.

2 dashes of aromatic

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i wine of London Dry Burrough gin.

a put in an olive, and HOT RUM.

or 2 lumps of sugar. the hot and dissolve the the rum, grate a nutmeg on top, and HOT IRISH WHISKEY PUNCH. i lump of loaf sugar. fill the glass with boiling water. the up Irish Stir with spoon, grate a little nutmeg on

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TURF COCKTAIL. ice.

2 dashes of orange ^ wine glass of French vermuth. J wine glass of honeysuckle gin.

put in a cherry, and serve. HOT SPICED RUM. i lump of loaf sugar. fill the glass with hot water. Dissolve the J teaspoonful of allspice.

Fill up the glass with rum. Grate a little nutmeg on top, and serve. The most aromatic decoction known to the art of mixology, and as pleasing to the taste as it is stimulating to the system. HOT WHISKEY PUNCH. i lump of loaf sugar.

the hot water and dissolve the sugar.

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Fill up the glass with whiskey. Grate a little nutmeg on top, and serve. SARATOGA COCKTAIL. ice.

2 dashes of pineapple syrup. dash of maraschino. f of a glass of brandy. a put in a couple of strawberries when the is in season, twist lemon peel on top, and A foster-brother to the full-fledged and full-dressed gamblers who patronize the famous Spa.

\ HOT SCOTCH WHISKEY SLING.

Use hot whiskey i lump of loaf sugar. fill the glass with hot water to dissolve the sugar. glass with Scotch whiskey, and

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MARGUERITE COCKTAIL. ice.

dash of orange curacoa. of French vermuth. -J wine glass of Plymouth gin.

Stir well with spoon, strain into a cocktail a peel on top, and serve. BRACER.

Use whiskey glass. Elixir bromide potassium, 2 teaspoonfuls. tincture gentian; the full of water, and The above, as the name implies, is a bracer and one that is appreciated by gentlemen who feel the effects of the preceding night's dinner, etc., and are looking for a useful friend in the morning. GIN SOUR.

of in a

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i wine glass of Holland gin. ice.

Spoon well, into a sour glass, put in The best possible preparation to eradicate the fuz from a person's tongue after a night in Bohemia, where variety seemed the absorbing ambition. RUM COCKTAIL.

of bitters (Angostura), i wine glass of Medford rum. a twist a piece of lemon peel on top, and serve. MARASCHINO PUNCH. Use in a 2 dashes of lemon The juice of one orange.

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1 pony glass the ice, shake dress the top and Considered the real thing by members of the foreign legations in the United States.

HONEYSUCKLE GIN COCKTAIL. ice.

da'shes of gum syrup. I dash of bitters I wine glass of honeysuckle gin. twist a piece of lemon peel on top, and serve. COLLEGE DREAM.

Use a fancy sherry glass. fill the glass with benedictine, drop in the yolk of one egg, pure cream, and In serving this mixture the yolk of the egg must be fresh and cold. The beau ideal of the college boys with a rugged constitution, and should be used sparingly by persons who are not gifted with a strong physique.

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CURACOA PUNCH.

Use of in a little seltzer or water. Juice of half a lime. J pony glass of orange curacoa. i wine glass of Jamaica rum. ice, stir well with a spoon, dress with orange, pineapple, berries, when in season, and serve with straws. GLEE CLUB COCKTAIL. Use a mixing glass.

ice.

i dash of yellow chartreuse. i wine of raspberry wine.

a' put in a cherry, twist a piece of lemon peel ANGEL'S TIT.

Use a pousse cafe of raspberry syrup. 1-3 glass of creme yvette.

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i~3 glass of pure cream. Stick a toothpick cherry, lay the toothpick on the top of the glass so that the cherry will set into the cream, and serve. One of the attractive ones which appeal to the eye, it being artistic in appearance, and withal is a palate tickler.

HOT SCOTCH WHISKEY SKIN.

lump of loaf sugar. the hot water and dissolve the sugar. the Scotch a peel on top, and WHISKEY COCKTAIL. ice.

of bitters and a' glass, put in a cherry or olive, and serve.

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So generally known for a long time that comment seems entirely unnecessary, but it undoubtedly still has a long life before it.

ST. CROIX SOUR.

J teaspoon ful of in a little water or seltzer. i wine glass of ice.

Stir well with a spoon and sour glass, dress with WHISKEY PUNCH.

Use of in a little water.

ij wine glass of whiskey. Fill the glass with fine ice, mix well with a spoon, dress the top with fruit in season,

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HOT WHISKEY SKIN.

i lump of sugar. the hot dissolve the the whiskey, twist a piece of lemon on top, and BRANDY COCKTAIL. ice.

2 dashes of gum syrup. dash of bitters i wine glass of brandy (Martel).

i dash put in an olive or cherry, and serve. BRANDY PUNCH. Use I teaspoonful of in a Juice of one lime. dash of raspberry syrup. i£ wine glass of brandy.

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the ice and; put in two of mint, stems down; with Jamaica rum, ornament pineapple and afrd serve with straws. TOM GIN COCKTAIL. ice.

2 or 3 dashes of orange bitters. I wine glass of Tom gin. a put in cherry, and serve. JAMAICA RUM SOUR. J teaspoonful of in a little water or of Jamaica rum. ice.

Stir well with a spoon, strain into a sour glass, put in g4

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WHITE MOUNTAIN. Use a large bar bar spoonful of pulverized sugar, i jigger of brandy. 2 jigg^ 1" °f port wine. fill glass with ice a'nd add milk to;; thin bar glass, adding nutmeg, and serve with The above is equivalent in consistency to a substantial meal and fully as satisfying. MAPLE GIN COCKTAIL. ice.

2 dashes of orange dash of benedictine. of maple gin.

put in an olive, twist a piece of lemon peel HOLLAND GIN COCKTAIL.

ice.

2 dashes of gum syrup.

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of bitters i wine glass of Holland gin. a twist a piece of lemon peel on top, and serve. FANCY BRANDY SOUR. J spoonful in a 3 dashes of lemon juice. i wine glass of brandy the ice, into a sour glass, put in top off with claret, afrd serve. SILVER FIZZ.

of in a squirt of seltzer. i wine glass of Tom gin.

(white only).

Fill up the gla'ss with shaved ice, shake; a fill up with seltzer, spoon well, and serve.

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SHERRY WINE COCKTAIL. Use a mixing glass. ice.

of aromatic of yellow chartreuse. of sherry wine. a put in a cherry, a'nd serve. SHERRY FLIP.

J spoonful of sugar. fresh tgg.

i pony of cream. small bar glass of sherry wine. Shake well in a shaker, strain into a fancy stem glass, grate a little nutmeg on • A smooth, nourishing mixture, invaluable to delicate persons; pleasing to the taste and highly invigorating. WHISKEY DAISY.

\ teaspoonful of sugar. 2 or

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in a squirt of seltzer. \ pony glass of yellow chartreuse. Fill the glass with shaved ice.

i wine glass of good whiskey. spoon and a fancy glass, decorate with A daisy in fact as well as in name and a very smooth concoction. MARCONI COCKTAIL. \ jigger of Plymouth gin.

\ jigger of Italian vermuth. Cracked ice.

of orange, which should be put in at the end. In cutting the go deep enough to get some of the pulp, as the oil of the and the together make a delightful blend; a glass, and serve. This drink was named after the renowned inventor, Signor Marconi, and is as modern as gentleman's system of wireless telegraphy.

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CHAMPAGNE COBBLER. Use a champagne goblet.

pint of wine to two glasses. of seltzer; stir well to dissolve the sugar. slices of pineapple. the glass with shaved ice, stir very slowly, decorate the top with fruit, and serve with straws. SELTZER LEMONADE. large spoonful of sugar. the ice and the balance with seltzer, spoon well, and serve with straws. A cool and refreshing long drink, to which even our friend, Carrie Nation, could not take exception. CHAMPAGNE JULEP. Use a fancy stem Place one lump into the add two of mint, then pour chams9

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pagfne slowly into the glass, stirring slowly all the time; put in a slice of pineapple and some raspberries, decorate the top in a ta'sty manner, and KLONDIKE COCKTAIL. ice.

2 dashes of orange bitters. dash of benedictine. i wine glass of Tom gin. Put in a' small dash of eau de vie, squeeze a piece of lemon into the glass, and serve. A nugget which is sought after by returned miners and prospectors from the gold fields of Alaska who struck it rich, but missed the luxuries unattainable in that far-off region. MILK AND SELTZER. Use a medium size the seltzer and the balance with milk; always put the milk in last, as it will save time, for if the milk is put in first the foam will run over the top of the

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is a soothing and refreshing drink and unsurpassed as a thirst quencher with a body to it.

PINK SOUR.

of in a little seltzer. of lemon juice. i pony glass of St. Croix rum. I wine glass of brandy. ice.

Spoon well, strain into a sour glass; add or 4 dashes of raspberry syrup, stir up with a spoon, and serve. is a delicate-tasting mixture, but a perusal of the ingredients will readily show it is rather powerful and should not be indulged in excessively. BRANDY EGG NOG. 1-3 glass of ice.

1 wine glass of brandy (Martel).

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I pony glass of Jamaica rum. Fill the glass with milk. Shake well in a shaker, into large bar grate a nutmeg on top, is a very swell drink, and, like all other drinks where an egg forms a component part, is very nutritious. SHERRY COBBLER. \ teaspoonful of sugar. i wine glass of seltzer to dissolve sugar. slice of pineapple. slice of orange. the ice, with sherry wine; mix well, decorate with pinea'pple, and in Extremely popular in the family circle, as it can be absorbed by ladies and moderate drinkers without any injurious effects. POUSSE CAFE. Use a pousse cafe glass. of raspberry syrup.

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1-6 of green vanilla.

of curacoa (red).

of chartreuse (yellow).

In mixing this drink great care should be exercised to have the lines separating the various ingredients clear and distinct, and if this is done you will haVe the prettiestappearing drink imaginable. SURE CURE. Use a small bar glass. •J spoonful of sugar. io drops of Dr. Tucker's No. 2 dashes of peppermint. •J pony glass of brandy (Hennessey). \ pony glass of Sloe gin. \ pony glass of cherry rum. Stir well with grate a little nutmeg on top, and serve. For persons afflicted diarrhoea or dysentery the above mixture is almost infallible. CHAMPAGNE SOUR. Use a champagne goblet.

I lump of loaf sugar. 1 dash of lime

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slice slice of pineapple. A few blackberries, if in season.

Fill up the glass slowly with champagne, spoon well, and serve. This is a tart, palatable mixture, indulged in very extensively by the sporting fraternity.

WHISKEY RICKEY.

Use a medium size bar or 2 lumps of ice.

Squeeze the juice of one lime. the plain soda or vichy, and serve with a spoon. Preferred by persons who are impartial to the flavor of gin, and considered by many superior in flavor to the gin rickey. GOLDEN I wine glass of Tom gin.

i egg (the yolk only).

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ice.

Shake well with a shaker, the glass with vichy or seltzer, mix well with a spoon, and serve. MORNING REVIVER. of of lemon juice. i dash of bitters of absinthe. well with a shaker, a fizz glass, fill up with seltzer, and serve. When a person awakes in the morning with a desire for a stimulant and does not know what it shall be, the reviver invariably bill.

STIFFERINE.

Take a punch glass, put in | of a glass of Bacon bitters, add a little grena'dine mixed with soda, and serve.

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PUNCH VICTOR HUGO. (For a Party.) 2 bottles of claret.

bottle of Rhine wine. pint of Imperial Sec. \ pint of curacoa. i pound of suga'r. lemon, Strawberries, if in season.

Put in pot to boil; when cool, put in a little Jamaica rum; keep in a punch bowl, and serve in small glasses. POUSSE L'AMOUR.

Use a sherry wine J glass of maraschino. The yolk of one fresh egg. i glass of chartreuse (green).

J gla'ss of brandy (Hennessey). Attention should be paid to have the egg fresh and cold, and in mixing use a graduating glass. This has the highest consideration among ladies in the theatrical profession and those w'ho have been abroad, and is of French origin.

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CKEME DE MENTHE "COLUMBIA." Use a cocktail Fill with shaved ice.

White creme de menthe, sprig of mint on the side of the glass, small quantity of parfait d'amonr; serve with straws. Be careful not to serve too cold.

CHAMPAGNE CUP. (For Party of Six). Use pitcher.

2 wine glasses of 6 lumps in i pony glass i pony glass (Martel).

slices piece of ice.

Take one quart of champagne, pour on top, serve in champagne glasses. For persons accustomed to the good things of life, champa'gne cup is considered the par excellence of all mixtures, and it must be conceded verdict cannot be contradicted.

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BROMO SELTZER. Use two fizz glasses. 1 wine glass of water in each glass. spoonfuls of bromo Mix from one to the other, and drink while foaming. is one of the best known and most speedy cures for a heada'che known to the professsion, and is perfectly harmless in its results.

EGG MILK PUNCH. i-^ wine glass of fresh egg.

Fill the glass with milk and put in fine ice.

Shake well, strain into a large bar grate a little nutmeg on top, and serve with LADIES' DELIGHT. Use a pony Three-fourths of a of apricot brandy, and fill the glass with cream. This mixture is as smooth and delicate to the taste as the richest confections.

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BRANDY MILK PUNCH. i wine (Martel).

2 pony glass of the ice, a bar glass, grate a little nutmeg on top, and serve with straws. This punch is unsurpassed in flavor if the best of liquors and rich milk are used, and should be served very cold. IRISH WHISKEY COCKTAIL. Use ice.

dash of gum syrup. 2 or 3 dashes of orange or 2 dashes gla'ss of Irish whiskey. Mix well with a spoon, strain into a cocktail glass, and serve with an olive. ROYAL HIGH BALL. Use a high ball glass. 2 small lumps of ice.

1 wine glass of Royal Scotch whiskey. LofC.

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the rind of a lemon and the a'nd serve with a spoon. Use nothing but Royal Scotch whiskey in mixing this drink. YALE PUNCH. Use of in a little water. 2 or 3 dashes of raspberry syrup. 2 or 3 dashes of benedictine. J pony glass of fine ice, mix well with a spoon, decorate the top with two or three of mint, also in and serve with punch derives its name from the fact of its popularity students, not only at Yale, but other colleges where they desire everything of the best.

MINT JULEP. Use small spoonful of sugar. \ wine glass of ioo

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4 or of fresh mint; press them well in the sugar and seltzer until the flavor of the mint is extra'cted. i| glasses the ice, take some of mint and insert them in the ice so the leaves will be in the shape of a bouquet; decorate with in Jamaica' rum, sprinkle a little pulverized sugar on top, and serve with straws. A great favorite with slow drinkers who are fond of something winch leaves an aromatic flavor in their mouths. WHISKEY CRUSTA. Take a small lemon and cut off the ends, peel off the whole rind and place it inside of a wine glass, rub a slice of lemon around the edge of the dip the in pulverized Mix as follows, using a mixing glass 2 dashes of gum syrup. of bitters dash of lime juice. IOI

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fill glass with fine ice, mix well and strain into a' wine glass, dress with berries, and A combination which does not have to take a ba'ck seat for delicacy of flavor, and is becoming more in demand from day to day. DROPPED ABSINTHE. ice.

3 dashes of anisette;-.

i pony of absinthe. Place the pony in the ice, take a pitcher of ice and drop the water slowly into t'he absinthe contained in true pony glass; remove the glass, and serve. ABSINTHE FRAPPE. Use Pack the glass full of ice.

2 or 3 dashes of anisette. of absinthe. until the outside of the shaker is white with frost, a star champagne glass, fill up with seltzer, and serve.

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COFFEE COCKTAIL. Use of pulverized sugar. pony' of brandy (Hennessey). i wine glass of port wine. the ice, well, strain into a fancy stem glass, grate a little nutmeg on top, and serve. The name of drink is somewhat misleading, and is derived from the fact if the drink is properly prepared it resembles Coffee.

t SAUTERNE COBBLER. Use J spoonful in a or 2 slices of pineapple. or 2 Fill the glass with fine ice and the balance sauterne, decorate in season, and serve with straws. A winner in extreme warm weather, as the percentage of alcohol is so it not agitate the heart's actions and stimulate the circulation of the blood.

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CHAMPAGNE PUNCH. A la "Joanne d'Arc." 2 quarts of champagne (Champeret).

quart of sparkling Burgundy. i pound of sugar. 2 lemons, 2 oranges, banana, cucumber, Mix together in a small punch bowl, and in small punch glasses.

of all kinds, in their season, should be used in the punch and served with the same. This concoction, like all others in which forms the principal part, can not be otherwise than a palate tickler. CLARET CUP.

(For a Party of Eight.) Use a glass pitcher.

pint of Apollinaris. spoonfuls of powdered; or 6 sprigs of mint, well masticated. i pony i pony of cura'coa

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I pony i cucumber, save the skin to dress the pitcher. slices of pineapple. in season.

clean piece of ice.

Pour one quart of claret on top and dress the pitcher with a few sprigs of mint, stems down; the bouquet Jamaica rum and sprinkle with powdered sugar, and serve in star champagne glasses. In slicing the cucumber place the skin in the pitcher so a small portion will hang over the top and the ends extend into the glass, placing one on ea'ch side of the pitcher, and with the mint in the centre makes a very attractive bouquet. GIBSON GIRL.

Use a pousse cafe 1-5 glass of creme de anisette.

1-5 glass of parfait d'amour. 1-5 glass of creme yvette.

1-5 of chartreuse (yellow).

Top off with whipped crea'm.

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As modern and attractive as the Gibson pictures and as palatable as it is handsome, and for a smooth concoction is the accepted friend of the many resorts, both inland and on the coast; and no matter where the elite may be, they call for prime favorite, the Gibson Girl.

RHINE WINE CUP.

(For a Party of Six.) Use a glass pitcher.

split of Apollinaris water. or 6 sprigs of mint, well masticated, i pony of maraschino. i pony of white curacoa. i wine glass of very pale brandy. slices in season.

clean piece of ice.

Pour one quart of Rhine wine on top, and dress the pitcher with cucumber rinds, and in star champagne glasses. A drink mostly called for by the Germans and by them considered superior to the more expensive champa'gne cup.

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MUSTY ALE.

Use or pewter mug.

Two-thirds fill with old ale.

One-third fill with lager beer. COFFEE KIRSCH.

ice.

1 wine glass of kirschwasser. i pony of brandy. 2 dashes of maraschino. small cup of black coffee. Shake well, strain into a fancy stem glass, HOT RUM PUNCH.

Use a hot water or 2 lumps in onehalf glass of water. i dash of lemon juice.

i wine glass of Medford rum. Spoon well, grate a little nutmeg on top, A cold-weather reviver, to stimulate the heart's action and create a good circulation.

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DALY'S SUNBURST. Use star champagne I pony of brandy. Add ice-cold milk; spoon well, to prevent curdling; drop yolk of fresh cold egg in same, using care not to break yolk of egg, SAUTERNE CUP. (For a Party of Eight.) Use a glass pitcher.

pint of Apollina'ris. 6 large spoonfuls of sugar; dissolve well. or 6 sprigs of mint, well masticated. i pony of benedictine. i pony of curacoa (white).

i pony of maraschino. of brandy (Hennessey). slices of orarige. cucumber, save the skin to dress the pitcher. slices of pineapple. clean piece of ice.

Pour one quart of sauterne on dress the pitcher with a few sprigs of mint, stems down; dash the bouquet with Jamaica

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rum and sprinkle with powdered sugar, and serve in sta'r champagne glasses. In slicing the cucumber place the skin in the pitcher so a small portion will extend over the top and the ends extend into the glass, placing one piece on each side of the pitcher so a portion will hang over the top and the ends extend into the glass, placing one end of the peel on each of the four sides of the pitcher, the ends down; and, with the sprigs of mint, makes a'n excellent bouquet. HOT WHISKEY Use hot whiskey glass. i lump of loaf sugar., fill the glass with hot water. Fill the glass with Whiskey, twist a piece of lemon peel on top, and serve. A warm friend persons who are driving or automobiling in cold weather and become chilled, as it quickly revives them and makes them feel in their normal condition. RUM COOLER.

Use spoonful of pulverized sugar.

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\ glass of water to dissolve sugar. Fill up the glass with fine ice, the balance with rum; shake well in a shaker, and serve with straws. AFTER-DINNER COMPANION. Use small china cup. Three-quarters fill with hot black coffee, add one lump of loaf sugar, put in one pony ignite and in presence of customer.

DARK SECRET. Use thin bar bottle of ice-cold sarsaparilla. pony of gin. 3 dashes of checkerberry. Spoon well, a'nd Among the colored wins the cake against all competitors. PAWNBROKER'S DELIGHT.

Use thin goblet.

I pony of Russian allash.

1 pony of maraschino. 1 lump of clear ice.

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the club soda and add three thin slices of lime, and serve. BANKER'S PUNCH.

Use of raspberry syrup. of powdered sugar in seltzer.

Juice of one whole lime. i pony glass of Jamaica rum. Fill the glass with shaved ice, and spoon ta'ke a large punch glass, put in four or five blackberries, four or five raspberries, one slice; mash in bottom of glass, so as to extract juice; then pour the mixture into punch glass, on top of mashed is much sought after by bankers arid brokers and considered by them unequalled. AUTOMOBILE, Use a large, thin goblet, i lump of loaf sugar., 2 dashes of aromatic i dash of white curacoa. in

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of creme yvette.

thin slices thin slice of orange.

Put in small lump of clear ice and glass with imported champagne. is the very latest concoction devised by the author, and he respectfully submits judgment to connoisseurs. FROSTED COCKTAIL. Use 2 or 3 dashes of orange bitters. or 2 dashes of benedictine. £ jigger of whiskey. \ jigger of French vermuth. up the ice; well; then take a cocktail glass and rub a around the edge, dip the in pulverized sugar; strain the ingredients into the cocktail glass, put in olive, twist a piece of lemon peel on top, and serve. MAMIE TAYLOR.

Use high ball Juice of half a lime. or 2 small lumps of ice.

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I wine glass of Scotch whiskey. up the ginger ale, and serve with a ba'r spoon. The foregoing offers a pleasing form for persons to partake of without feeling the harsh effect that plain whiskey would have, and imparts the same stimulating effect.

SAM WARD. Peel a bright, clean lemon in one long string; arrange same around inside of a fa'ncy stem glass; fill centre with shaved ice, fill one-third full of kummel, fill one-third full of yellow chartreuse; add Cognac to glass, and serve with small straws. delicious decoction was devised by the famous New York connoisseur, after whom it was named; a'nd by gentlemen who are on affectionate terms palates and stomachs is as fondly considered as their wives and sweethearts. MISS MAZIE.

i wine glass of port wine,

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2 or 3 dashes of raspberry syrup. ice.

rich, fresh milk. Shake well; pour into straight, thin bar; sprinkle a quantity of ground cinnamon on top, and serve. This formula was prepared by a' young lady resident of Rhode Island who wa's in poor health and who had been directed by her physicians at various times to partake of the several ingredients separately; but, as they did not seem to attain the desired effect, she concluded to indulge in all at the same time, the result of which was that she rapidly regained her strength and vigor and was enabled to dispense the use of medicines and enjoy life as a healthy young person should. The lady in question, learning of the author's intention of publishing this work, very considerately furnished the foregoing formula as a boon to persons who are run down or debilitated; and feels assured, from her personal experience, it rapidly rebuild a weakened constitution.

.CEC-lii:4

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TIM AND JACK. Use china mug.

spoonful of Baker's cocoa. in a hot water.

jig"ger o f Cognac. I jigger of Fill mug with hot well, and serve with spoon. is the most recent cold-weather resuscitater, and a's a nourishing stimulant is unsurpassed. PING PONG COCKTAIL. Use 2 or 3 dashes of wormwood bitters. of ginger cordial. 2-3 jigger of Tom gin.

1-3 jigger of Scotch whiskey. up the shaved ice; mix well with a spoon, strain into a cocktail put in a cherry, a of orange peel on top, and serve.

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NUV.

l<3 iwo ANGOSTURA AND SHERRY. Use sherry, of Dr.

Siegert's glass with good sherry wine. The above makes a delightful and exhilarating appetizer; and, unlike the various cocktails, none of the ingredients are harmful. s

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'* LIBRARY OF CONGRESS