@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr ABBEY 1 **** 5 MIN COLD @1 1/2 oz Dry Gin }A3/4 oz Orange Juice B Bitters 3/4 oz Lillet }1 dash Angostura  Bitters  }Shake with ice and strain into glass. Serve with maraschino cherry or orangetwist. }ACAPULCO 1 **** 5 MIN COLD @1 1/2 oz Tequila }A1 1/2 oz Jamaica Rum B3 oz Pineapple Juice 3/4 oz Grapefruit Juice } Shake and serve with ice in a Collins glass. Decorate with orange slice. }ALEXANDER NO.1  1 **** 5 MIN COLD 1 oz Brandy }1 oz Sweet Cream 1 oz Creme de Cacao @ }AShake with ice and strain into glass. Usually topped with sprinkle of NutmegALEXANDER NO.2 } 1 **** 5 MIN COLD 1 oz Dry Gin 1 oz Sweet Cream }1 oz Creme de Cacao (White)  Shake with ice and strain into glass. }Sprinkle with Nutmeg if desired. ANGEL'S TIP @ 1 **** 5 MIN COLD }A3/4 oz Creme de Cacao B1/4 oz Sweet Cream  }Using a liqueur glass, pour the Creme de Cacao, then carefully float cream on top. Insert toothpick through the }maraschino cherry and top drink with it. ARTILLERY } 1 **** 5 MIN COLD 1 1/2 oz Dry Gin @3/4 oz Sweet Vermouth }A2 dashes Angostura Bitters B Stir with ice & strain into glass. }B-52  1 **** 5 MIN COOL 1/2 oz Bailey's Irish Creme }1 dash Kahlua 1/2 oz Grand Marnier  }Put dash of Kahlua in bottom of Pony Glass. Float first Irish Creme and, second, Grand Marnier on top. }AB AND B B 1 **** 5 MIN COOL 1/2 oz Brandy }1/2 oz Benedictine  An after-dinner drink, prepared by }layering the Brandy very carefully on top of the Benedictine in a liqueur glass. }BACARDI  1 **** 5 MIN COLD @2 oz Bacardi Rum }A3 dashes Grenadine BJuice of 1 Lime 1/2 tsp Sugar } Shake with ice and strain into glass. BEACHCOMBER } 1 **** 5 MIN COLD 2 oz Light Rum 1/2 oz Cointreau }1/2 oz Lime Juice 2 dashes Maraschino @ !}Shake well with cracked ice and serve.BBETWEEN THE SHEETS  1 **** 5 MIN COLD "}1/2 oz Brandy 1/2 oz Light Rum 1/2 oz Cointreau #}1/2 tsp Lemon Juice  Shake with ice & strain into glass. $} BLACK RUSSIAN  1 **** 5 MIN COLD @ 1 1/2 oz Vodka %}A 3/4 oz Kahlua B Stir with ice in old-fashioned glass. &} BLOODY BULL 1 **** 5 MIN COLD 1 1/2 oz Tequila '} 3/4 oz Lemon Juice 1 dash Worcestershire Sauce 1 dash Tabasco Sauce (}  In large glass, stir ingredients with @ ice, then fill with mixture composed )}A of one-half Tomato Juice & one-half Beef Bouillon. BLOODY MARY *} 1 **** 5 MIN COLD 1 1/2 oz Vodka 3 oz Tomato Juice +} 1/2 oz Lemon Juice 3 dashes Worcestershire Sauce 1 dash Tobasco Sauce ,}  Shake well with ice and strain into a @ glass over ice cubes. Pepper and Salt -}A may be added to taste. (Dry Gin may besubstituted for Vodka if preferred.) BOBBY BURNS .} 1 **** 5 MIN COLD 1 oz Scotch Whisky 1 oz Dry Vermouth /} 1 oz Sweet Vermouth 3 dashes Benedictine 0} Stir with ice and strain into a glass with Lemon peel twist. @ BOILERMAKER 1}A 1 **** 5 MIN COOL B 1 1/2 oz Whiskey 1 glass Beer 2} Drink Whiskey of choice straight and following with the Beer being used as 3}a chaser. BRANDY BLAZER 1 **** 5 MIN HOT 4} 2 1/2 oz Brandy  1 slice Orange Peel @ 1 slice Lemon Peel 5}A 1 lump Sugar B Mix ingredients in old-fashioned glass6} and ignite with match. Stir for six seconds with long spoon, then you can extinguish. Strain into heated whiskey7}glass for after-dinner drink. BRANDY COLLINS  1 **** 5 MIN COLD 8}2 oz Brandy 1/2 oz Lemon Juice @1 tsp Powdered Sugar 9}A BShake with cracked ice & strain into ahighball glass over 3 ice cubes. Fill :}with carbonated water & stir gently. Decorate with the preferred fruit slice & top with a cherry. ;}BRANDY FLIP  1 **** 5 MIN COLD 1 1/2 oz Brandy <}1 Whole Egg 2 tsps Sweet Cream @1 tsp Powdered Sugar =}A BShake well with ice & strain into a glass. Sprinkle with Nutmeg if it is >}desired. BRANDY SOUR  1 **** 5 MIN COLD ?}2 oz Brandy Juice 1/2 Lemon 1/2 tsp Powdered Sugar @} Shake with ice and strain into glass. Add cherry and 1/2 slice lemon. A}ABRONX B 1 **** 5 MIN COLD 2 oz Dry Gin B}1 oz Dry Vermouth Juice 1/4 Orange  C}Shake with ice and strain into glass. Decorate with orange slice. (This is the dry version of the Bronx. For the D}sweet version, add 1 oz Sweet VermouthBULL SHOT @ 1 **** 5 MIN COLD E}A2 oz Vodka B4 oz Beef Bouillon (chilled) 2 dashes Worcestershire Sauce F}2 drops Tabasco Sauce  Shake with cracked ice and strain intoG}large glass over ice cubes. Add salt and pepper to taste. CANADIAN H} 1 **** 5 MIN COLD 1 1/2 oz Canadian Whiskey @2 dashes Angostura Bitters I}A1 tsp Triple Sec B1 tsp Powdered Sugar  J}Shake with ice and strain into glass. CAPE CODDER  1 **** 5 MIN COLD K}1 oz Vodka 2 oz Cranberry Juice Juice of 1/2 Lime L} Stir with ice cubes in old-fashioned @glass. (Lemon Juice may be substitutedM}for Lime Juice if preferred.) BCASINO  1 **** 5 MIN COLD N}2 oz Dry Gin 2 dashes Orange Bitters 2 dashes Maraschino O}2 dashes Lemon Juice  Stir with ice and strain into glass. P}CHICAGO  1 **** 5 MIN COLD @2 oz Brandy Q}A3 dashes Triple Sec B1 dash Pernod  R}Stir with ice and strain into glass with rim frosted with powdered sugar. CHINESE S} 1 **** 5 MIN COLD 1 1/2 oz Dark Rum 3/4 oz Grenadine T}3 dashes Triple Sec 3 dashes Maraschino @1 dash Angostura Bitters U}A Shake with ice and strain into glass. CINZANO V} 1 **** 5 MIN COLD 2 1/2 oz Sweet Vermouth 2 dashes Orange Bitters W}2 dashes Angostura Bitters  Stir with ice and strain into glass. X}Decorate with orange peel twist. CLASSIC @ 1 **** 5 MIN COLD Y}A1 1/2 oz Brandy B1 1/2 tsps Curacao Juice of 1/2 Lemon Z}1 1/2 tsps Maraschino  Shake with ice and strain into an old-[}fashioned glass with rim frosted in powdered sugar. Serve with lemon peel twist. \}CLOVER CLUB  1 **** 5 MIN COLD @1 1/2 oz Dry Gin ]}A1/2 oz Grenadine BJuice of 1/2 Lemon 1 Egg White ^} Shake with ice and strain into glass. (Juice of 1/2 Lime or 1 whole Lime may_}be substituted for the Lemon juice if desired.) CLUB `} 1 **** 5 MIN COLD 2 oz Dry Gin @1 oz Vermouth a}A BStir with ice and strain into glass. Decorate with cherry or olive as you b}prefer. COMMODORE  1 **** 5 MIN COLD c}2 oz Blended Whiskey Juice of 1/2 Lemon or Lime 2 dashes Orange Bitters d}1 tsp Powdered Sugar  Shake with ice and strain into glass. e}ACUBA LIBRE B 1 **** 5 MIN COLD 2 oz Medium Rum f}Juice of 1 Lime  Pour ingredients over 3 ice cubes in ag}highball glass, fill with cola. DAIQUIRI  1 **** 5 MIN COLD r}i}j}k}l}m}GINB LIQUOR AKVAVIT! Ln}IQUOR AMARETTOe LIQUOR AMARETTOA- LIQUOR BOURBON@ LIQUOR BRANDY LIQUOR BRANDY LIQUOR BRANDY LIQUOR BRANDo}Y LIQUOR BRANDY LIQUOR BRANDY LIQUOR BRANDYB LIQUOR BRANDY# LIQUOR BRANDY@. LIQUOR BRANDY@ LIQUOR BRANp}DYBp LIQUOR BRANDYq LIQUOR BRANDYB LIQUOR BRANDYA LIQUOR BRANDY LIQUOR BRANDY@ LIQUOR BRANDYS LIQUOR CHAq}MPAGNEV LIQUOR CHAMPAGNE, LIQUOR COGNAC LIQUOR DARK RUM@: LIQUOR DE MENTHE LIQUOR DRY GIN@ LIQUOR DRY GIN}2 oz Light Rum Juice of 1 Lime 1 tsp Powdered Sugar s} Shake with ice and strain into glass. Use only juice of 1/2 Lime if you t}prefer. DAIQUIRI (FROZEN) @ 1 **** 5 MIN COLD u}A3 oz Light Rum B1 dash Maraschino Juice of 1 Lime v}2 tsp Sugar  In a blender, place 2 cups shaved ice,w}add ingredients and blend to firmness of slushy snow. Serve in champagne glass with straw. x}DAIQUIRI (FRUIT)  1 **** 5 MIN COLD @Prepare as for the Frozen Daiquiri, y}Aadding fresh fruit as preferred to theingredients before blending. DANISH MARY z} 1 **** 5 MIN COLD See recipe for Bloody Mary and then substitute Akvavit for the Vodka. {}DIRTY MOTHER  1 **** 5 MIN COLD 1 1/2 oz Tequila |}3/4 oz Kahlua 1 1/2 oz Cream (or Half and Half) @ }}APour over cracked ice in a rocks glassand serve. DEPTH CHARGE (BOMB) ~} 1 **** 5 MIN COLD 1 oz Brandy 1 oz Apple Brandy }2 dashes Grenadine 2 dashes Lemon Juice } Shake with ice and strain over 3 ice cubes in old-fashioned glass. @ DEVIL'S OWN }A 1 **** 5 MIN COLD B 1 1/2 oz Port 1 1/2 oz Dry Vermouth } 3 dashes Lemon Juice Stir with ice and strain into glass. } DIXIE 1 **** 5 MIN COLD !1 oz Dry Gin }!1/2 oz Dry Vermouth !1/2 oz Pernod @!Juice of 1/4 Orange }A! B!Shake with ice and strain into glass. !Some bartender's suggest that 2 to 3 }!dashes of Grenadine may be added if desired. !DREAMSICLE }! 1 **** 5 MIN COLD !3/4 oz Amaretto "3/4 oz Orange Juice }"3/4 oz Sweet Cream " Shake with ice and strain into glass. }A"DUBONNET B" 1 **** 5 MIN COLD "1 1/2 oz Dubonnet }"3/4 oz Dry Gin "1 dash Orange Bitters " }" "Stir with ice and strain into glass with Lemon peel twist. }#EAST INDIA # 1 **** 5 MIN COLD @#1 1/2 oz Brandy }A#1/2 tsp Pineapple Juice B#1/2 tsp Curacao #1 dash Angostura Bitters }# # #Shake with ice and strain into glass. }#Decorate with cherry and Lemon Peel #twist. 1 teaspoon of Dark Rum may be added if desired. }$ECLIPSE $ 1 **** 5 MIN COLD @$2 oz Sloe Gin }A$1 oz Dry Gin B$ $ }$Two cocktail glasses required. In one,$place a cherry or ripe olive, then add$enough Grenadine to cover it. In the }$other glass, stir in ingredients with $ice, then strain slowly on top of the %Grenadine to prevent mixing. Decorate }%with Orange Peel twist. 2 dashes of %Lemon Juice may be added to the @%ingredients before they are stirred }if desired. B%EVERYBODY'S IRISH % 1 **** 5 MIN COLD }%2 oz Irish Whiskey %1 tsp Green Chartreuse %1 tsp Creme de Menthe (Green) }% % &Stir with ice and strain into glass. }Decorate with Olive if desired. &EYEOPENER @& 1 **** 5 MIN COLD }A&2 oz Light Rum B&1 tsp Creme de Cacao (White) &1 tsp Pernod }&1 tsp Triple Sec &1 tsp Powdered Sugar &1 Egg Yolk }& & Shake with ice and strain into glass. }'FALLEN ANGEL ' 1 **** 5 MIN COLD @'1 1/2 oz Dry Gin }A'1 dash Angostura Bitters B'3 dashes Creme de Menthe (White) 'Juice of 1 Lime }' ' Shake with ice and strain into glass. }'FAVORITE ' 1 **** 5 MIN COLD (3/4 oz Dry Gin }(3/4 oz Apricot Brandy (1/2 oz Dry Vermouth @(2 dashes Lemon Juice }A( B( Shake with ice and strain into glass. }(FIFTY-FIFTY ( 1 **** 5 MIN COLD (1 1/2 oz Dry Gin }(1 1/2 oz Dry Vermouth ( ) })Stir with ice and strain into glass. Decorate with olive if desired. @)FIREMAN'S SOUR }A) 1 **** 5 MIN COLD B)3 oz Light Rum )1/2 oz Grenadine })Juice of 2 Limes )1/2 tsp Powdered Sugar ) }) )Shake with ice and strain into a *Delmonico glass. Decorate with fruit }slice or cherry if desired. *FOG CUTTER @* 1 **** 5 MIN COLD }A*2 1/4 oz Light Rum B*3/4 oz Brandy *3/4 oz Dry Gin }*1/2 oz Sweet Sherry *1 1/2 oz Lemon Juice *1 1/2 oz Orange Juice }*3/4 oz Orgeat Syrup * + }+Shake all ingredients except Sherry +with ice and strain into Collins glass@+with 3 ice cubes. Carefully float the }Sherry on top to avoid mixing. B+FRANKENJACK + 1 **** 5 MIN COLD }+1 oz Dry Gin +1 oz Dry Vermouth +1/2 oz Apricot Brandy }+1/2 oz Cointreau + , },Stir with ice and strain into a glass with cherry. @,FRENCH "75" }A, 1 **** 5 MIN COLD B,1 1/2 oz Cognac ,1/2 oz Lemon Juice },Champagne ,1 1/2 tsp Powdered Sugar , }, ,Mix Lemon Juice and Powdered Sugar in -Collins glass, then add Cognac. Add }-cracked ice to halfway mark, then fill-with iced Champagne. Decorate with @-fruit slices and a cherry and serve }with a straw. B-FRISCO - 1 **** 5 MIN COLD }-1 1/2 oz Bourbon Whiskey -3/4 oz Benedictine -Juice of 1/2 Lime }- - .Shake with ice and strain into a Sour }.glass. Decorate with slice of Lime. .Juice of 1/2 Lemon may be added if so desired. }A.FROUPE B. 1 **** 5 MIN COLD .1 1/2 oz Brandy }.1 oz Sweet Vermouth .1 tsp Benedictine . }. Stir with ice and strain into glass. /GIBSON }/ 1 **** 5 MIN COLD /2 oz Dry Gin @/1/4 oz Dry Vermouth }A/ B/ /Stir with ice and strain into iced, }/stemmed glass. Serve with 2 Pearl /Onions. Vodka may be substituted for Dry Gin if preferred. }/GILROY / 1 **** 5 MIN COLD 01 oz Dry Gin }01 oz Cherry Brandy 01/2 oz Dry Vermouth @01 tbsp Lemon Juice }A01 dash Orange Bitters B0 0 }Stir with ice and strain into glass. 0GIMLET 0 1 **** 5 MIN COLD }01 1/2 oz Dry Gin 01 1/2 oz Rose's Lime Juice 1 }1 1Stir with ice and strain into glass. @11 tsp Powdered sugar may be added if }A1desired. Vodka may be substituted for Dry Gin. 1GIN AND BITTERS }1 1 **** 5 MIN COLD 13 oz Dry Gin 12 dashes Angostura Bitters }1 1 2Purists serve this drink without ice, }2first swirling the Angostura Bitters 2in a cocktail glass to coat sides, @2then adding Dry Gin. For those who }A2prefer it iced, ingredients are pouredover cubes in "on-the-rocks" fashion. 2GIN AND IT }2 1 **** 5 MIN COLD 21 1/2 oz Dry Gin 21 1/2 oz Sweet Vermouth }2 2 3Stir without ice in Cocktail glass and}serve. 3GIN FIZZ @3 1 *** 5 MIN COLD }A33 oz Dry Gin B3Juice of 1/2 Lemon 3Juice of 1/2 Lime }31 tsp Sugar 3 3 }3Shake with ice and strain into a 4highball glass over ice cubes. Add 4GIN AND SIN }4 1 **** 5 MIN COLD 41 1/2 oz Dry Gin @41/2 oz Lemon Juice }A41/2 oz Orange Juice B41 dash Grenadine 4 }4 Shake with ice and strain into glass. 4iced carbonated water to fill, stir }gently and serve. 4GIN RICKEY 5 1 **** 5 MIN COLD }52 oz Dry Gin 5Juice of 1/2 Lemon @5 }A5 B5Pour ingredients into highball glass 6with 2 ice cubes, add iced carbonated }A LIQUOR DRY GIN LIQUOR DRY GIN LIQUOR DRY GIN LIQUOR DRY GIN' LIQUOR DRY GIN' LIQUOR DRY GIN( LIQUOR }DRY GINA+ LIQUOR DRY GIN. LIQUOR DRY GIN/ LIQUOR DRY GIN0 LIQUOR DRY GINB1 LIQUOR DRY GINB2 LIQUOR DRY GIN3 }LIQUOR DRY GIN4 LIQUOR DRY GIN6 LIQUOR DRY GIN7 LIQUOR DRY GIN> LIQUOR DRY GINA LIQUOR DRY GINE LIQUOR DRY} GINF LIQUOR DRY GINBG LIQUOR DRY GINH LIQUOR DRY GINI LIQUOR DRY GINAL LIQUOR DRY GINM LIQUOR DRY GINP LIQ}UOR DRY GINP LIQUOR DRY GINQ LIQUOR DRY GIN@R LIQUOR DRY GIN] LIQUOR DRY GIN^ LIQUOR DRY GINA` LIQUOR DRY GIt}6water to fill and stir gently. You candecorate with Lime Slice. 7GIN SLING }7 1 **** 5 MIN COLD 72 oz Dry Gin @7Juice of 1/2 Lemon }A71 tsp Powdered Sugar B71 tsp Water 7 }7 7In old-fashioned glass, dissolve the 7powdered sugar in water, add Dry Gin, }73 ice cubes and stir. Decorate with Orange Peel twist. 8GIN SOUR }8 1 **** 5 MIN COLD 81 1/2 oz Dry Gin @81/2 oz Lemon Juice }A81/2 tsp Powdered Sugar B8 8 }8Shake with ice and strain into a sour 8glass. Decorate with cherry and a Lemon peel twist. }8GODFATHER 8 1 **** 5 MIN COLD 91 1/2 oz Scotch Whisky }91 oz Amaretto 9 @9 }A9Pour Scotch Whisky over ice cubes in B9old-fashioned glass, then float the Amaretto on top. }9GODMOTHER 9 1 **** 5 MIN COLD 91 1/2 oz Vodka }91 1/2 oz Amaretto 9 : }:Pour Vodka over ice cubes in an old- :fashioned glass, then float Amaretto on top. }A:GRASSHOPPER B: 1 **** 5 MIN COLD :3/4 oz Creme de Menthe (Green) }:3/4 oz Sweet Cream :3/4 oz Creme de Cacao (White) : }: Shake with ice and strain into glass. ;HARVEY WALLBANGER }; 1 **** 5 MIN COLD ;1 1/2 oz Vodka @;3/4 oz Galliano }A;4 1/2 oz Orange Juice B; ; };Place 3 ice cubes in a collins glass, ;pour in Vodka and Orange Juice, then ;float Galliano on top. Decorate with }orange slice if desired. ;HAVANA SPECIAL < 1 **** 5 MIN COLD }<1 1/2 oz Light Rum <1 1/2 oz Pineapple Juice @<2 dashes Lemon Juice }A< B< Shake with ice and strain into glass. }1 dash Angostura Bitters }> > @>Into collins glass place entire lemon }A>rind peeled in spiral and hook one endB>over rim. Add 3 ice cubes, Whiskey, fill with Ginger Ale, stir. }>IMPERIAL > 1 **** 5 MIN COLD >1 1/2 oz Dry Gin }>1 1/2 oz Dry Vermouth >3 dashes Maraschino ?1 dash Angostura Bitters }? ? Stir with ice and strain into glass. }A?IRISH B? 1 **** 5 MIN COLD ?2 oz Irish Whiskey }?3 dashes Triple Sec ?3 dashes Pernod ?1 dash Angostura Bitters }?2 dashes Maraschino ? @ }@Stir with ice, strain into glass with orange twist. @@JACK ROSE }A@ 1 **** 5 MIN COLD B@1 1/2 oz Apple Brandy @1 1/2 oz Lime Juice }@3/4 oz Grenadine @ @ }@Place ice in mixer and add all the @ingredients. Blend 10 seconds. Strain into old-fashioned glass. }AJAMAICAN CAFE A 1 **** 5 MIN HOT @A1 oz Light Rum }AA1 oz Coffee Brandy BA A }AIn a mug, blend Rum and Brandy with A1/4 tsp powdered sugar, fill with hot Acoffee and top with whipped cream and }nutmeg sprinkle. AJOCKEY CLUB B 1 **** 5 MIN COLD }B2 oz Dry Gin B3 dashes Creme de Cacao (white) @B1/2 tsp Lemon Juice  }AB1 dash Angostura Bitters BB1 dash Orange Bitters B  }B Shake with ice and strain into glass. BJOHN COLLINS  }B 1 **** 5 MIN COLD B2 oz Blended Whiskey C1 oz Lemon Juice  }C1 tsp Powdered Sugar C @C  }ACStir ingredients with ice cubes in a BCCollins glass, fill with carbonated Cwater and stir gently. Decorate with }Cfruit slices as desired and top with a cherry. CKAMIKAZI }C 1 **** 5 MIN COLD C1 3/4 oz Vodka D3/4 oz Triple Sec }D1 dash Rose's Lime Juice D @D }ADShake with ice. Strain into cocktail glass or pour on rocks. DKENTUCKY COLONEL }D 1 **** 5 MIN COLD D1 1/2 oz Bourbon Whiskey D1/2 oz Benedictine }D1 dash Lemon Juice D E }EStir with ice and strain into glass. Decorate with Lemon peel twist. @EKIR }AE 1 **** 5 MIN COLD BE1 glass White Wine (chilled) E1 dash Creme de Cassis }E E EStir Cassis gently into glass of wine }to color it thoroughly and serve. EKNICKERBOCKER F 1 **** 5 MIN COLD }F1 1/2 oz Dry Gin F3/4 oz Dry Vermouth @F2 dashes Sweet Vermouth }AF BF FStir with ice and strain into glass }decorated with a lemon peel twist. FKUP'S INDISPENSABLE F 1 **** 5 MIN COLD }F1 1/2 oz Dry Gin F1/2 oz Dry Vermouth G1/4 oz Sweet Vermouth }G2 dashes Angostura Bitters G @G }AGStir with ice and strain into glass. Decorate with fruit slice if desired. GLADY FINGER }G 1 **** 5 MIN COLD G1 oz Dry Gin G1/2 oz Kirsch }G1/2 oz Cherry Brandy G H  }Stir with ice and strain into glass. HLEAPFROG @H 1 **** 5 MIN COLD !}AH1 1/2 oz Dry Gin BHJuice of 1/2 Lemon HGinger Beer "}H H HPour first two ingredients over 3 ice#}Hcubes in old-fashioned glass, fill Hwith Ginger Beer and stir. Ginger Ale Imay be substituted for Ginger Beer if $}Idesired. (This recipe also is known asthe London Buck.) @ILONDON %}AI 1 **** 5 MIN COLD BI2 oz Dry Gin I3 dashes Orange Bitters &}I3 dashes Maraschino I3 dashes Sugar Syrup I '}I IStir with ice and strain into glass. Decorate with a Lemon peel twist. (}JLONG ISLAND ICED TEA J 1 **** 5 MIN COLD @J3/4 oz Gin )}AJ3/4 oz Vodka BJ3/4 oz Rum J1 tsp Sugar *}J1 1/2 oz Lemon Juice JCoca Cola J +}J JShake with ice, pour (do not strain) into tall glass. Top with Coke. ,}KMAI TAI K 1 **** 5 MIN COLD @K1 1/2 oz Dark Rum -}AK3/4 oz Triple Sec BK1/4 oz Orgeat K1/4 oz Grenadine .}K1 tsp Lime Juice K1/2 tsp Powdered Sugar K /}K KShake ingredients with ice and strain Linto old-fashioned glass that contains0}Labout 1 1/2" of cracked ice. Serve Lwith straw. Mai Tais usually are @Ldecorated with a Pineapple strip to 1}which a cherry has been toothpicked. BLMAIDEN'S BLUSH L 1 **** 5 MIN COLD 2}L1 1/2 oz Dry Gin L2 dashes Triple Sec L2 dashes Grenadine 3}L1 dash Lemon Juice L M 4}Shake with ice and strain into glass. MMAIDEN'S PRAYER @M 1 **** 5 MIN COLD 5}AM1 oz Dry Gin BM1 oz Cointreau M2 dashes Lemon Juice 6}M M Shake with ice and strain into glass. 7}MMANHATTAN (DRY) M 1 **** 5 MIN COLD N2 oz Blended Whiskey 8}N1/2 oz Dry Vermouth N1 dash Bitters @N 9}AN BNStir with ice, strain into glass with Lemon twist or Olive. :}NMANHATTAN (SWEET) N 1 **** 5 MIN COLD N2 oz Blended Whiskey ;}N1/2 oz Sweet Vermouth N1 dash Bitters O <}O OStir with ice and strain into glass. Decorate with Cherry. =}AOMARGARITA BO 1 **** 5 MIN COLD O1 1/2 oz Tequila >}O3/4 oz Cointreau OJuice of 1/2 Lime O ?}O OShake with ice and strain into glass with Salted rim. @}PMARTINI (DRY) P 1 **** 5 MIN COLD @P1 1/2 oz Dry Gin A}AP1/4 oz Dry Vermouth BP P B}PStir gently with ice and strain into Pchilled glass. Serve with olive. Add Lemon peel twist if desired. C}PMARTINI (MEDIUM) P 1 **** 5 MIN COLD Q2 oz Dry Gin D}Q1/2 oz Dry Vermouth Q @Q E}AQStir gently with ice and strain into BQchilled glass. Serve with an olive. Add Lemon peel twist if desired. F}QMARTINI (ON-THE-ROCKS) Q 1 **** 5 MIN COLD Q2 oz Dry Gin G}Q1/2 oz Sweet Vermouth Q R H}RStir gently with ice and serve in Rchilled glass. Serve with an Olive. Add Lemon peel twist if desired. I}ARMARTINI (SWEET) BR 1 **** 5 MIN COLD R1 1/2 oz Dry Gin J}R1/2 oz Sweet Vermouth R R K}RStir gently, with ice and served in a Rchilled glass. Serve with an Olive. Add Lemon peel twist if desired. L}SMARTINI (TEQUILA) S 1 **** 5 MIN COLD @SSubstitute Tequila for Dry Gin in M}ASproportions desired. Serve with Olive or Lemon twist. SMARTINI (VODKA) N}S 1 **** 5 MIN COLD SSiubstitute Vodka for Dry Gin in the Sproportions desired. Serve with an O}Olive and Lemon peel twist if desired.SMARY DEE T 1 **** 5 MIN COLD P}T3 oz Champagne T2 oz Pulp Orange Juice @T (freshly squeezed) Q}AT BT TPour Orange Juice into iced Champagne R}Tglass; fill with well-iced Champagne and serve. TMARY PICKFORD S}T 1 **** 5 MIN COLD T1 1/2 oz Light Rum U1 1/2 oz Pineapple Juice T}U1/2 tsp Grenadine U1-2 dashes Maraschino @U U}AU Shake with ice and strain into glass. UMIAMI V}U 1 **** 5 MIN COOL U1 1/2 oz Light Rum U1 dash Lemon Juice W}U3/4 oz Creme de Menthe (white) U V X}V Shake with ice and strain into glass. @VMILLIONAIRE Y}AV 1 **** 5 MIN COOL BV1 1/2 oz Bourbon Whiskey V1/2 oz Triple Sec Z}V1-2 dashes Grenadine V1 Egg White V [}V Shake with ice and strain into glass. WMIMOSA \}W 1 **** 5 MIN COOL W2 1/2 oz Champagne @W2 1/2 oz Orange Juice ]}AW BW WPour orange juice into iced Champagne ^}Wglass; fill with well-iced Champagne and serve. WMINT JULEP _}W 1 **** 5 MIN COOL W3 oz Bourbon Whiskey X8 Sprigs Mint `}X1 tsp Powdered Sugar X @X a}AXIn a chilled collins glass muddle 3 BXsprigs of mint and the powdered sugar Xwith 1 tbsp of water. Fill glass with b}Xcrushed ice and add Bourbon, stirring Xit through until glass is heavily Xfrosted. Decorate with remaining sprigc}Xof mint and, if desired, Orange and XPineapple slices, making certain fruitYis topped with mint. Purists serve d}with short straws only or none at all.YMORNING DAWNS @Y 1 **** 5 MIN COOL e}AY2 oz Light Rum BYOrange Juice Y f}Y YPour Rum over 3 ice cubes in an old Yfashioned glass, fill with Orange g}YJuice and stir well. Serve with Orangeslice. @\MOSCOW MULE q}BRECIPE DATB#hRECIPE IDXA\ 1 **** 5 MIN COOL B\2 oz Vodka \Juice of 1/2 Lime r}\Ginger Beer \ \ s}\Pour Vodka and Lime juice over 3 ice \cubes in a tall glass, fill with ]Ginger Beer and stir. Decorate with t}slice of Lime. ]MUDSLIDE @] 1 **** 5 MIN COOL u}A]1 1/2 oz Vodka B]3/4 oz Amaretto ]3/4 oz Kahlua v}]3/4 oz Cream or Half & Half ] ] w}Shake with ice;strain into glass. ]NAPOLEON ^ 1 **** 5 MIN COOL x}^3 oz Dry Gin ^2 dashes Curacao @^2 dashes Dubonnet y}A^1 dash Fernet Branca B^ ^ z}Stir with ice;strain into glass. ^NEGRONI ^ 1 **** 5 MIN COOL {}^1 oz Dry Gin ^1 oz Sweet Vermouth _1 oz Campari |}_ _ @_Stir with ice and strain over 3 ice }}A_cubes in old-fashioned glass. Decoratewith Lemon peel twist. _NEW YORK ~}_ 1 **** 5 MIN COOL _2 oz Blended Whiskey _1/4 oz Grenadine }_Juice of 1/2 Lime _1 tsp Powdered Sugar ` }` `Shake with ice and strain into glass. @`Decorate with twistof Orange peel or }Lemon peel as desired. B`OLD-FASHIONED (GIN) ` 1 **** 5 MIN COOL }`2 oz Dry Gin `1/2 cube of Sugar `1 dash Angostura Bitters }` ` aMuddle sugar and Angostura Bitters in }aold-fashioned glass, add Dry Gin and a3 ice cubes. Decorate with Lemon peel twist, stir and serve. }AaOLD-FASHIONED (RUM) Ba 1 **** 5 MIN COOL aSubstitute 2 oz. Medium Rum for Dry }aGin in preceding recipe (Old-FashionedaGIN) and follow same directions. A aslice of Orange may be added to the }decoration. aOLD-FASHIONED (WHISKEY) b 1 **** 5 MIN COOL }bSubstitute 2 oz. Blended Whiskey for bDry Gin in preceding recipe (Old- @bFashioned GIN) and follow the same }Abdirections. A slice of Orange and a BbCherry may be added to decorations if desired. }bOLD-FASHIONED (SCOTCH) b 1 **** 5 MIN COOL bSubstitute 2 oz. Scotch Whisky for Dry}bGin in preceding recipe (Old-FashionedbGIN) and follow same directions. Slicecof Orange may be added to decoration }if desired. cOLD PAL (DRY) @c 1 **** 5 MIN COOL }Ac1 oz Blended Whiskey Bc1 oz Dry Vermouth c1 oz Campari }c c Stir with ice and strain into glass. }cOLD PAL (SWEET) c 1 **** 5 MIN COOL d1 1/2 oz Blended Whiskey }d1/2 oz Sweet Vermouth d1/2 oz Grenadine @d1 dash Angostura Bitters }Ad Bd Stir with ice and strain into glass. }dOPAL d 1 **** 5 MIN COOL d1 1/2 oz Dry Gin }d3/4 oz Cointreau d1/2 oz Orange Juice e1/4 tsp Powdered Sugar }e e Shake with ice and strain into glass. }AeORANGE BLOSSOM Be 1 **** 5 MIN COOL e2 oz Dry Gin }e1 oz Orange Juice e1/4 tsp Powdered Sugar e }e Shake with ice and strain into glass. fORANGE MAX }f 1 **** 5 MIN COOL f1 oz Amaretto @f3/4 oz Orange Juice }Af3/4 oz Sweet Cream Bf f }Shake with ice and strain into glass. fPADDY f 1 **** 5 MIN COOL }f1 1/2 oz Irish Whiskey f1 1/2 oz Sweet Vermouth g1 dash Angostura Bitters }g g Stir with ice and strain into glass. }AgPARADISE (GIN) Bg 1 **** 5 MIN COOL g1 1/2 oz Dry Gin }g1 oz Apricot Brandy g3/4 oz Orange Juice g }g Shake with ice and strain into glass. hPARADISE (RUM) }h 1 **** 5 MIN COOL h2 oz Light Rum @h3/4 oz Apricot Brandy }Ah Bh Shake with ice and strain into glass. }hPEARL HARBOR h 1 **** 5 MIN COOL h1 1/2 oz Vodka }h3/4 oz Midori Liquer hPineapple Juice i }i Serve over ice in tall glass. @iPERFECT }Ai 1 **** 5 MIN COOL Bi1 oz Dry Gin i1 oz Dry Vermouth }i1 oz Sweet Vermouth i i }Stir with ice and strain into glass. iPICCADILLY (DRY) j 1 **** 5 MIN COOL }j1 1/2 oz Dry Gin j3/4 oz Dry Vermouth @j1 dash Pernod }Aj1 dash Grenadine Bj j }Stir with ice and strain into glass. jPICCADILLY (SWEET) j 1 **** 5 MIN COOL }j1 1/2 oz Blended Whiskey j3/4 oz Sweet Vermouth k3/8 oz Lemon Juice }k3 dashes Kummel k @k }Stir with ice and strain into glass. BkPINA COLADA k 4 **** 5 MIN COOL }k1 1/2 C Light Rum k3 oz canned crushed Pineapple k3 oz Coconut Milk or Coconut Cream }k k lCombine all ingredients in Electric }lBlender and fill remainder with the lcrushed ice. Blend at high speed for @l8-10 seconds. Pour, unstrained, into }Alchilled old-fashioned glasses. Then Bldecorate with Pineapple slice and grated Coconut if desired. }lPINK GIN l 1 **** 5 MIN COOL l2 1/2 oz Dry Gin }l2 dashes Angostura Bitters l m }Pou over ice and serve. mPINK LADY @m 1 **** 5 MIN COOL }Am1 1/2 oz Dry Gin Bm1 tsp Grenadine m1 tsp Sweet Cream }m2 dashes Lemon Juice m1 Egg White m }m Shake with ice and strain into glass. nPLANTER'S PUNCH }n 1 **** 5 MIN COOL n2 oz Light Rum @n1 oz Dark Rum }An1 dash Angostura Bitters Bn1 oz Lime Juice n1 tsp Powdered Sugar }n1 oz Orange Juice n1 oz Pineapple Juice n }n nPlace rums, Angostura Bitters & sugar oin a Collins glass and stir. Add the }oremaining ingredients and 3 ice cubes oand stir well. Decorate with such @ofruit slices as desired, top with a }cherry and serve. BoPOLO o 1 **** 5 MIN COOL }o2 oz Dry gin o2 tbsps Orange Juice o2 tbsps Lemon Juice }o1 dash Dry Vermouth o p }pShake with ice and strain into glass. pIf preferred, Grapefruit Juice may be @psubstituted for Lemon Juice. Some }Apbartenders also add 1 dash of Sweet vermouth to recipe before shaking. pPOUSSE CAFE }p 1 **** 5 MIN ROOM p1 tbsp Grenadine p1 tbsp Yellow Chartreuse }p1 tbsp Creme Violette p1 tbsp Creme de Menthe (white) q1 tbsp Green Chartreuse }q1 tbsp Brandy q @q }AqIn the exact order given, pour the Bqingredients slowly into pousse-cafe qglass so that they do not mix but form}colorful, equal layers. qPRAIRIE OYSTER q 1 **** 5 MIN COOL }q1 1/2 oz Brandy q1/2 oz Worcestershire Sauce r1 pinch Salt }r1 dash Vinegar (if desired) r1 pinch Pepper @r1 Egg (seperated) }Ar Br rShake ingredients and the egg white }rlightly and strain into old-fashioned rglass over ice cubes. Gently add Egg yolk without breaking it. Bottoms up. }rPREAKNESS r 1 **** 5 MIN COOL s1 oz Blended Whiskey }s1/2 oz Sweet Vermouth s1/2 tsp Benedictine @s1 dash Angostura Bitters }As Bs sShake with ice and strain into glass. }Decorate with twist of Lemon peel. sPRESBYTERIAN s 1 **** 5 MIN COOL }s1 1/2 oz Blended Whiskey sGinger Ale tClub Soda }t t @tPlace cracked ice in highball glass. }AtAdd Whiskey, fill with half Ginger Aleand half Club Soda. tQUAKE }t 1 **** 5 MIN COOL t1 oz Light Rum t1 oz Dark Rum }t1 tsp Grenadine t1 tsp Powdered Sugar uJuice of 1 Lime }u u @uStir ingredients into Collins glass }Auwith 3 ice cubes, fill with favorite Bucola, stir gently again and decorate with Orange slice. }uQUARTER DECK u 1 **** 5 MIN COOL u1 1/2 oz Dark Rum }u3/4 oz Medium Sherry uJuice of 1/2 Lime v }v Stir with ice and strain into glass. @vRACQUET CLUB }Av 1 **** 5 MIN COOL Bv1 1/2 oz Dry Gin v3/4 oz Dry Vermouth }v1 dash Orange Bitters v v }Stir with ice and strain into glass. vROB ROY w 1 **** 5 MIN COOL }w1 1/2 oz Scotch Whisky w1 oz Sweet Vermouth @w2-3 dashes Angostura Bitters }Aw Bw wStir with ice and strin into glass. }Decorate with a cherry if desired. wROCK & RYE w 1 **** 5 MIN COOL }w2 oz Rye Whiskey w2 dashes Lemon Juice x1 lump Rock Candy }x x @xStir ingredients until rock candy is }Axdissolved. Serve as is or over 2 ice Bxcubes in small highball glass if xdesired. If pre-mixed Rock & Rye }xWiskey is used, eliminate rock candy and add only Lemon Juice. xROSE (ENGLISH) }x 1 **** 5 MIN COOL x1 oz Dry Gin y1/2 oz Apricot Brandy }y1/2 oz Dry Vermouth y1 tsp Grenadine @yJuice of 1/2 Lemon }Ay By yShake with ice and strain to cocktail }yglass the rim of which has been frosted with Powdered sugar. yROSE (FRENCH) }y 1 **** 5 MIN COOL y1 1/2 oz Dry Gin z3/4 oz Cherry Brandy }z3/4 oz Dry Vermouth z @z }Stir with ice and strain into glass. BzRUM AND z 1 **** 5 MIN COOL }z2 oz Light Rum zMixer z }z zPour Rum into highball glass with 3 {ice cubes, add mixer desired to fill, }{stir gently and serve. Juice of 1/2 {Lime may be added as well as Lime peeltwist. }A{RUM COKE B{ 1 **** 5 MIN COOL {2 oz Light Rum }{Coca Cola { { }{Pour Rum into highball glass with 3 {ice cubes, add Coca Cola to fill, stir|gently and serve. Juice of 1/2 Lime }|may be added as well as Lime peel twist. @|RUM COLLINS }A| 1 **** 5 MIN COOL B|2 oz Light Rum |3/4 oz Lime Juice }| tsp Powdered Sugar | | }|Dissove Powdered sugar in Rum in a |Collins glass, add Lime juice, stir }well then add ice cubes and carbonated}}water and stir again, gently. Decoratewith Lemon slice and a Cherry. @}RUM OLD-FASHIONED }A} 1 **** 5 MIN COOL B}1 1/2 oz Medium Rum }2 dashes Orange Bitters }}2 dashes Lime Juice }1/2 tsp Powdered Sugar } }} }Dissolve sugar in Bitters and a few ~drops of water in an old-fashioned }~glass. Add 3 ice cubes, then Rum and ~Lime Juice. Top with large Lemon twistif desired and serve. }A~RUM SCREWDRIVER B~ 1 **** 5 MIN COOL ~1 1/2 oz Medium Rum }~4 oz Orange Juice ~ ~ }~Pour ingredients over 3 ice cubes in a~highball glass, stir and serve with slice of lime. }RUM SOUR  1 **** 5 MIN COOL @2 1/2 oz Medium Rum }AJuice of 1 Lime B1/2 tsp Powdered Sugar  } Shake with ice and strain into sour glass. Decorate with half slice of }Orange and a Cherry. RUSSIAN 1 **** 5 MIN COOL }1 oz Dry Gin 1 oz Vodka @1 oz Creme de Cacao (white) }A B Stir with ice and strain into glass. }(Tequila may be substituted for Vodka if preferred.) RUSTY NAIL } 1 **** 5 MIN COOL €1 oz Scotch Whiskey 1/2 oz Drambuie }  @Pour ingredients over 2 ice cubes in }Aold-fashioned glass and stir gently. BIf desired unchilled, stir ingredientsgently in cocktail glass and serve. }RYE COCKTAIL 1 **** 5 MIN COOL 2 1/2 oz Rye Whiskey }1 dash Angostura Bitters 1 tsp Powdered Sugar } Stir with ice and strain into glass. Decorate with a Cherry if desired.  }ASANGRIA B 4 **** 5 MIN COOL 1 bottle Dry Red Wine  }4 oz Brandy 1/4 C Sugar Fruits in season  } ‚ Quarter or slice preferred fruits  }(Oranges, Apples, Peaches, Lemons and Limes may be used in combination or @alone as desired) and place in bottom  }Aof large pitcher. Let marinate in the BBrandy and 1/2 Cup of Wine for about one hour, then add remaining Wine and }lots of ice. Stir well and serve. Decorate with orange slices. (Sangria made with White Wine also is popular. }It is made by substituting 1 bottle ofDry White Wine for the Red Wine.) SAZERAC } 1 **** 5 MIN COOL 1 1/2 oz Blended Whiskey @1 dash Peychaud's Bitters }A1 dash Pernod B1/2 tsp Powdered Sugar } Stir with ice and strain into glass. Decorate with a Lemon peel twist. }SCOTCH MIST „ 1 **** 5 MIN COOL 2 oz Scotch Whisky }  @Crush enough ice to fill old-fashioned}glass, add Scotch and Lemon peel twis.BSCOTCH SOUR 1 **** 5 MIN COOL }1 1/2 oz Scotch Whisky Juice of 1/2 Lime 1/2 tsp Powdered Sugar } … Shake with ice and strain into a sour }glass. Decorate with 1/2 slice Lemon and a Cherry if desired. @SCREWDRIVER (VODKA) }A 1 **** 5 MIN COOL B1 1/2 oz Vodka 3 oz Orange Juice } Pour over 3 ice cubes in highball }glass, stir well and serve with Orangeslice if desired. SEABREEZE } 1 **** 5 MIN COOL 1 3/4 oz Vodka @Cranberry Juice }AGrapefruit Juice B }Pour over ce in tall glass; fill with half Cranberry Juice and with half Grapefruit Juice. }SHAMROCK ‡ 1 **** 5 MIN COOL 1 1/2 oz Irish Whiskey  }1/2 tsp Creme de Menthe (green) 1 oz Dry vermouth @1/2 tsp Green Chartreuse !}A B Stir with ice and strain into glass. "}SHERRY AND 1 **** 5 MIN COOL 2 1/2 oz Sherry #}1/2 tsp Dry Vermouth ˆ1/2 tsp Orange Bitters $} Stir with ice and strain into glass. @Add small twist of Orange peel if so %}desired. BSHERRY TWIST 1 **** 5 MIN COOL &}1 1/2 oz Sherry 1/2 oz Brandy 1/2 oz Cointreau '}1/2 oz Dry Vermouth ‰3 dashes Lemon Juice (} Shake with ice and strain into glass. @Dust lightly over top of drink with )}ACinnamon and decorate with an Orange peel twist. SIDECAR *} 1 **** 5 MIN COOL 1 1/2 oz Brandy 3/4 oz Cointreau +}3/4 oz Lemon Juice Š ,}Shake with ice and strain into glass. (Bourbon or Scotch Whisky may be @substituted for the Brandy if desired -}Ain the same proportions as in the recipe listed here.) SILVER .} 1 **** 5 MI COOL 1 1/4 oz Dry Gin 1 1/4 oz Dry Vermouth /}2 dashes Orange Bitters ‹2 dashes Maraschino 1/4 tsp Powdered Sugar 0}  @Stir with ice and strain into glass. 1}Decorate with Lemon peel twist. BSLOE GIN 1 **** 5 MIN COOL 2}2 oz Sloe Gin 2 dashes Vermouth 2 dashes Orange Bitters 3} Œ Stir with ice and strain into glass. 4}(If desired, substitute Sweet Vermouthfor Dry Vermouth.) @SOUL KISS 5}A 1 **** 5 MIN COOL B1 oz Blended Whiskey 1 oz Dry Vermouth 6}1/2 oz Dubonnet 1/2 oz Orange Juice 7} Shake with ice and strain into glass. Decorate with Orange peel twist if 8}desired. SOUTHERN GIN @ 1 *** 5 MIN COOL 9}A2 1/2 oz Dry Gin B1/2 tsp Triple Sec 1/2 tsp Orange Bitters :} Stir with ice and strain into glass ;}with lemon peel twist. ŽSPRITZER 1 **** 5 MIN COOL <}3 oz Dry White Wine Carbonated Water @ =}A BPour chilled wine over 3 ice cubes in highball glass or large wine glass, >}then fill with carbonated water and stir gently. STINGER (BOURBON) ?} 1 **** 5 MIN COOL 1 1/2 oz Bourbon Whiskey 1 oz Creme de Menthe (white) @}  @Shake with cracked ice and strain intoA}glass. BSTINGER (BRANDY) 1 **** 5 MIN COOL B}1 1/2 oz Brandy 1 1/2 oz Creme de Menthe (white) C} Shake with cracked ice and strain intoglass. D}STINGER (GIN)  1 **** 5 MIN COOL @1 1/2 oz Dry Gin E}A3/4 oz creme de Menthe (white) B F}Shake with cracked ice and strain intoglass. TAHITIAN G} 1 **** 5 MIN COOL ‘2 1/2 oz Dark Rum 1/2 oz Pineapple Juice H}3 dashes Maraschino 1 tbsp Lemon Juice @1/2 oz Lime Juice I}A B Shake with ice and strain into a J}highball glass over 3 ice cubes. Decorate with half-slice of Pineapple.TEQUILA COLLINS K} 1 **** 5 MIN COOL ’2 oz Tequila 3/4 oz Lime Juice L}1 tsp Powdered Sugar  @ M}ADissolve powdered sugar in Tequila in Ba Collins glass, add Lime Juice, stir well, add ice cubes and carbonated N}water and stir again, gently. Decoratewith Lime slice and a Cherry. TEQUILA MATADOR O} 1 **** 5 MIN COOL “1 1/2 oz Tequila 3 oz Pineapple Juice P}1 tsp Lime Juice  @ Q}AShake with ice and strain into glass. Decorate with slice of Lime. TEQUILA SUNRISE R} 1 **** 5 MIN COOL 2 oz Tequila 2 tbsps Grenadine S}4 oz Orange Juice ” T}Shake Tequila and orange juice with ice and strain into highball glass @over 3 ice cubes. Add Grenadine slowlyU}Astir gently to swirl its color throughthe glass and serve. TEQUILA UP V} 1 **** 5 MIN COOL 1 oz Tequila 1 pinch Salt W}1/4 oz Lemon Juice • X}Hold the lemon in left hand and place salt on back of that hand at base of @thumb. Hold pony glass of Tequila in Y}Aright hand. Dip tongue in Salt, then Bsuck on lemon so that the salt and lemon mix in mouth, then "bottoms up" Z}the pony of Tequila. THIRD RAIL 1 **** 5 MIN COOL [}1 oz Brandy –1 oz Apple Brandy 1 oz Light Rum \}1 dash Pernod  @ ]}Shake with ice and strain into glass. BT.N.T. 1 **** 5 MIN COOL ^}1 oz Blended Whiskey 1 oz Pernod _} Shake with ice and strain into glass. TOM COLLINS `} 1 **** 5 MIN COOL 2 oz Holland Gin @Juice of 1 Lemon a}A1 tsp Powdered Sugar B b}Shake with ice and strain into Collinsglass over 3 ice cubes. Fill with carbonated water and stir gently. c}Decorate with orange and Lemon slices and a Cherry. Serve with a straw. TRINITY d} 1 **** 5 MIN COOL 1 oz Dry Gin @1 oz Dry Vermouth e}A1 oz Sweet Vermouth B f}Stir with ice and strain into glass. ULANDA 1 **** 5 MIN COOL g}1 1/2 oz Dry Gin ™3/4 oz Cointreau 1 dash Pernod h}  Stir with ice and strain into glass. i}AUNION JACK B 1 **** 5 MIN COOL 1 1/2 oz Dry Gin j}3/4 oz Creme Yvette 3 dashes Grenadine k} šShake with ice and strain into glass. (Use Grenadine if desired; some of thel}professional bartendars eliminate it completely from their favorite recipesfor this popular cocktail.) m}AVALENCIA B 1 **** 5 MIN COOL 1 1/2 oz Apricot Brandy n}3/4 oz Orange Juice Champagne 1/2 tsp Orange Bitters o} › Stir Apricot Brandy, orange juice and p}bitters with ice and strain into a champagne glas. Fill with the iced champagne. q}AVERMOUTH CASSIS B 1 **** 5 MIN COOL 2 oz Sweet Vermouth r}1 oz Creme de Cassis s}Stir Vermouth and Cassis with 3 ice œcubes in old-fashioned glass and add lemon peel twist. }Nd LIQUOR DRY GIN@e LIQUOR DRY GIN@" LIQUOR DUBONNET3 LIQUOR GIN@g LIQUOR GINi LIQUOR GINi LIQUOR GINl LIu}QUOR GINm LIQUOR GINAo LIQUOR GINv LIQUOR GINx LIQUOR GINy LIQUOR GINB LIQUOR GINA LIQUOR GIN LIQUORv} GIN LIQUOR GIN— LIQUOR GIN˜ LIQUOR GIN LIQUOR GIN@ LIQUOR GIN LIQUOR GIN© LIQUOR GIN LIQUOR GINw}B LIQUOR GIN LIQUOR GIN LIQUOR GINJ LIQUOR GIN/VODKA LIQUOR GIN/VODKA LIQUOR PORT LIQUOR RUM LIQUx}OR RUM@ LIQUOR RUM LIQUOR RUM LIQUOR RUM LIQUOR RUM& LIQUOR RUM) LIQUOR RUM* LIQUOR RUM; LIQUOR Ry}UMA LIQUOR RUMK LIQUOR RUMT LIQUOR RUMBU LIQUOR RUMY LIQUOR RUM@a LIQUOR RUMg LIQUOR RUMAk LIQUOR RUMmz} LIQUOR RUMBt LIQUOR RUMu LIQUOR RUMAz LIQUOR RUM@{ LIQUOR RUM| LIQUOR RUM} LIQUOR RUM@~ LIQUOR RUM LIQU{}OR RUM LIQUOR RUM LIQUOR RUM LIQUOR RUM LIQUOR SHERRYA LIQUOR SHERRY$ LIQUOR SLOE GIN LIQUOR TEQUI|}LA LIQUOR TEQUILA@O LIQUOR TEQUILAS LIQUOR TEQUILA LIQUOR TEQUILA LIQUOR TEQUILAB LIQUOR TEQUILAB LIQUO}}R TEQUILAB LIQUOR VERMOUTH@ LIQUOR VERMOUTH@ LIQUOR VERMOUTH LIQUOR VODKAB LIQUOR VODKA LIQUOR VODKA ~}LIQUOR VODKA9 LIQUOR VODKA: LIQUOR VODKAC LIQUOR VODKABS LIQUOR VODKAY LIQUOR VODKA] LIQUOR VODKAh LIQUOR} VODKA LIQUOR VODKA† LIQUOR VODKA LIQUOR VODKA LIQUOR VODKAA LIQUOR VODKA LIQUOR VODKA LIQUOR VODK}A LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEYA% LIQUOR WHISKEY= LIQUOR WHISKEY@? LIQUOR WHISKEYB LIQUOR} WHISKEYBD LIQUOR WHISKEYM LIQUOR WHISKEYN LIQUOR WHISKEYV LIQUOR WHISKEYW LIQUOR WHISKEYB_ LIQUOR WHISKEY}c LIQUOR WHISKEYc LIQUOR WHISKEYa LIQUOR WHISKEYf LIQUOR WHISKEYj LIQUOR WHISKEYr LIQUOR WHISKEYs LIQUOR W}HISKEYw LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEYƒ LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEY L}IQUOR WHISKEYA LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEY LIQUOR WHISKEYB LIQUOR WHIS}AVERMOUTH ON THE ROCKS B 1 **** 5 MIN COOL 2 oz Sweet Vermouth }1 Lemon Peel Twist }Stir Sweet Vermouth with 3 ice cubes ¡in old-fashioned glass and add Lemon peel twist. }VIRGIN  1 **** 5 MIN COOL @1 oz Dry Gin }A1 oz Forbidden Fruit B1 oz Creme de Menthe (white) } Stir with ice and strain into glass. VODKA COLLINS } 1 **** 5 MIN COOL ¢2 oz Vodka 1 oz Lemon Juice }1 tsp Powdered Sugar  @ }AStir ingredients with ice cubes in BCollins glass, fill with carbonated water and stir gently. Decorate with }desired fruit slice and top with a cherry. VODKA GIBSON } 1 **** 5 MIN COOL £2 1/2 oz Vodka 1/2 oz Dry Vermouth }  @Stir with ice and strain into glass. }Decorate with Pearl Onion. BVODKA GIMLET 1 **** 5 MIN COOL }1 1/2 oz Vodka 1 1/2 oz Rose's Lime Juice } ¤Stir with ice and strain into glass. 1 tsp of powdered sugar may be added }before mixing if desired. VODKA MARTINI @ 1 **** 5 MIN COOL }A2 1/2 oz Vodka B1/2 oz Dry Vermouth } Stir with ice and strain into glass. Decorate with a Lemon peel twist. }VODKA SALTY DOG ¥ 1 **** 5 MIN COOL 1 1/2 oz Vodka }1 pinch Salt Grapefruit Juice @ }A BPour Vodka over 3 ice cubes in a highball glass, add salt, fill with }Grapefruit Juice and stir well. WALLY 1 **** 5 MIN COOL }1 1/2 oz Scotch Whisky ¦1 1/2 oz Cola } Shake with ice and strain into glass. @WARD EIGHT }A 1 **** 5 MIN COOL B1 1/2 oz Blended Whiskey 1/2 tsp Grenadine }Juice of 1/2 Lime 1 tsp Powdered Sugar } §Shake with ice and strain into goblet that already has been packed with }crushed ice. Decorate with fruit sliceas desired and serve with a cherry. @WHISKEY (HOT) }A 1 **** 5 MIN HOT B2 oz Blended Whiskey 1 oz Lemon Juice }1 tsp Powdered Sugar }Stir ingredients in heat-proof glass, ¨fill with hot water and stir gently. Decorate with orange slice. }WHISKEY (SOUR)  1 **** 5 MIN COOL @2 oz Blended Whiskey }AJuice of 1/2 Lemon B1/2 tsp Powdered Sugar } Shake with ice and strain into a Delmonico glass or sour glass. }Decorate with fruit slices as desired and top with a cherry. WHITE LILY } 1 **** 5 MIN COOL 1 oz Dry Gin @1 oz Light Rum }A1 oz Cointreau B2 dashes Anisette } Shake with ice and strain into glass. (Pernod may be substituted for the }Anisette if desired.) ªWHITE PLUSH (WHISKEY) 1 **** 5 MIN COOL }2 1/2 oz Blended Whiskey 1 C Milk @ }A BShake with ice and strain into Collinsglass. If desired, 1 tsp of powdered }sugar may be added before shaking. WHITE ROSE 1 **** 5 MIN COOL }1 oz Dry Gin «1/2 oz Maraschino 1/2 oz Orange Juice }Juice of 1 Lime 1 Egg White @ }A Shake with ice and strain into glass. WHY? } 1 **** 5 MIN COOL 1 oz Dry Gin 1 oz Dry Vermouth }1/2 oz Sweet Vermouth ¬2 dashes Orange Bitters 1 dash Angostura Bittes }  @Stir with ice and strain into glass. }ADecorate with slice of Orange or Lemonas desired. WHY NOT? } 1 **** 5 MIN COOL 3/4 oz Dry Gin 3/4 oz Apricot Brandy }3/4 oz Dry Vermouth ­1 dash Lemon Juice } Shake with ice and strain into glass. @X-Y-Z }A 1 **** 5 MIN COOL B1 1/2 oz Medium Rum 3/4 oz Cointreau }1/2 oz Lemon Juice }Shake with ice and strain into glass. ®YALE 1 **** 5 MIN COOL }1 1/2 oz Dry Gin 1/2 tsp Orange Bitters @3/4 oz Dry Vermouth }A1/2 tsp Powdered Sugar B }Stir with ice and strain into glass. 1-2 dashes of Creme Yvette or of the Maraschino may be added before }stirring if desired. ¯YOLANDA 1 **** 5 MIN COOL }1/2 oz Dry Gin 1/2 oz Brandy @1 tbsp Anisette }A1 oz Sweet Vermouth B1 dash Grenadine } Shake with ice and strain into glass. Decorate with Orange peel twist. }ZOMBIE ° 1 ***** 5 MIN COOL 1 oz Dark Rum }2 oz Medium Rum 1 oz Light Rum @1 tsp Apricot Brandy }A1 tsp Cherry Brandy B1 1/2 oz Pineapple Juice 1/2 oz Lime Juice }1/2 oz Papaya Juice 1/2 oz Orange Juice 1 tsp Powdered Sugar } ± Shake all ingredients with crushed ice}and strain into Collins glass. Then decorate with one slice each of Orange@and Lemon, a Pineapple strip and a }Cherry. } }KY8 LIQUOR WHISKY< LIQUOR WHISKYb LIQUOR WHISKYv LIQUOR WHISKY LIQUOR WHISKYA LIQUOR WHISKY LIQUOR WHI}SKYE LIQUOR WINE@ LIQUOR WINE LIQUOR WINEA LIQUORBRANDY/RUM LIQUORIR./CREMEB LIQUR GINLIQUORBRANDY}LIQUORCACAOBLIQUORDRY GINLIQUORTEQUILAWINEA LIQUORBRANDY/RUM LIQUORIR./CREMEB LIQUR GINLIQUORBRANDY//