A@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)ǥ%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr ABBEY( ,11 15*5> C5 MINJ dCOLD @1 1/2 oz Dry Ginz }A3/4 oz Orange Juice( 4B BittersQ a3/4 oz Lilletz }1 dash Angostura( 4 BittersQ Tz }ZShake with ice and strain into glass. Serve with maraschino cherry or orangetwist.z } ACAPULCO( ,12 26*6> C5 MINK dCOLD @1 1/2 oz Tequilaz }A1 1/2 oz Jamaica Rum( ?B3 oz Pineapple JuiceQ k3/4 oz Grapefruit Juicez }( vShake and serve with ice in a Collins glass. Decorate with orange slice.z }ALEXANDER NO.1( - 12 26*6> C5 MINK _COLD 1 oz Brandyz }1 oz Sweet Cream( >1 oz Creme de CacaoQ T@z }bAShake with ice and strain into glass. Usually topped with sprinkle of NutmegALEXANDER NO.2z } 1 *  5 MIN" 7COLD 1 oz Dry GinQ d1 oz Sweet Creamz }1 oz Creme de Cacao (White)( +Q Shake with ice and strain into glass. }"Sprinkle with Nutmeg if desired.( 6ANGEL'S TIPQ V@ 1[ [_*_g l5 MINt COLD }A3/4 oz Creme de Cacao( =B1/4 oz Sweet CreamQ Tz }GUsing 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.Q ]ARTILLERYz } 1 *  5 MIN" ;COLD 1 1/2 oz Dry GinQ i@3/4 oz Sweet Vermouthz }A2 dashes Angostura Bitters( +BQ vStir with ice & strain into glass.z }B-52( - 12 26*6> C5 MINK oCOOL 1/2 oz Bailey's Irish Cremez }1 dash Kahlua( ?1/2 oz Grand MarnierQ Tz }qPut dash of Kahlua in bottom of Pony Glass. Float first Irish Creme and, second, Grand Marnier on top.z } AB AND B( -B 12 26*6> C5 MINK aCOOL 1/2 oz Brandyz }1/2 oz Benedictine( +Q vAn after-dinner drink, prepared byz }Zlayering the Brandy very carefully on top of the Benedictine in a liqueur glass.z } BACARDI( - 12 26*6> C5 MINK dCOLD @2 oz Bacardi Rumz }A3 dashes Grenadine( :BJuice of 1 LimeQ a1/2 tsp Sugarz }( _Shake with ice and strain into glass. BEACHCOMBERz } 1 *  5 MIN" 9COLD 2 oz Light RumQ d1/2 oz Cointreauz }1/2 oz Lime Juice( >2 dashes MaraschinoQ T@z !}=Shake well with cracked ice and serve.BBETWEEN THE SHEETSQ V 1[ [_*_g l5 MINt COLD "}1/2 oz Brandy( ;1/2 oz Light RumQ d1/2 oz Cointreauz #}1/2 tsp Lemon Juice( +Q Shake with ice & strain into glass. $}C BLACK RUSSIAN( - 12 26*6> C5 MINK bCOLD @ 1 1/2 oz Vodkaz %}%A 3/4 oz Kahlua( +B Q Stir with ice in old-fashioned glass. &} BLOODY BULL( - 12 26*6> C5 MINK dCOLD 1 1/2 oz Tequilaz '} 3/4 oz Lemon Juice( F 1 dash Worcestershire SauceQ h 1 dash Tabasco Saucez (} (  In large glass, stir ingredients with @ ice, then fill with mixture composed )}9A of one-half Tomato Juice & one-half Beef Bouillon.Q _ BLOODY MARYz *} 1 *  5 MIN" 9COLD 1 1/2 oz VodkaQ e 3 oz Tomato Juicez +} 1/2 oz Lemon Juice( H 3 dashes Worcestershire SauceQ h 1 dash Tobasco Saucez ,} (  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 BURNSz .} 1 *  5 MIN" =COLD 1 oz Scotch WhiskyQ e 1 oz Dry Vermouthz /} 1 oz Sweet Vermouth( ? 3 dashes BenedictineQ T z 0}A Stir with ice and strain into a glass with Lemon peel twist.Q _@ BOILERMAKERz 1}A 1 *  5 MIN" ;COOL B 1 1/2 oz WhiskeyQ ` 1 glass Beerz 2} ( Drink Whiskey of choice straight and following with the Beer being used as 3} a chaser.( 8 BRANDY BLAZERQ V 1[ [_*_g l5 MINt HOT 4} 2 1/2 oz Brandy( > 1 slice Orange PeelQ f@ 1 slice Lemon Peelz 5}A 1 lump Sugar( +B Q Mix ingredients in old-fashioned glass6}G and ignite with match. Stir for six seconds with long spoon, then you can extinguish. Strain into heated whiskey7}7glass for after-dinner drink.( 9 BRANDY COLLINSQ V 1[ [_*_g l5 MINt COLD 8} 2 oz Brandy( =1/2 oz Lemon JuiceQ h@1 tsp Powdered Sugarz 9}A( BShake with cracked ice & strain into ahighball glass over 3 ice cubes. Fill :}Lwith carbonated water & stir gently. Decorate with the preferred fruitQ nslice & top with a cherry.z ;} BRANDY FLIP( - 12 26*6> C5 MINK cCOLD 1 1/2 oz Brandyz <} 1 Whole Egg( =2 tsps Sweet CreamQ h@1 tsp Powdered Sugarz =}A( BShake well with ice & strain into a glass. Sprinkle with Nutmeg if it is >} desired.( 6BRANDY SOURQ V 1[ [_*_g l5 MINt COLD ?} 2 oz Brandy( :Juice 1/2 LemonQ j1/2 tsp Powdered Sugarz @}( sShake with ice and strain into glass. Add cherry and 1/2 slice lemon.z A}ABRONX( -B 12 26*6> C5 MINK `COLD 2 oz Dry Ginz B}1 oz Dry Vermouth( ;Juice 1/4 OrangeQ Tz C}Shake with ice and strain into glass. Decorate with orange slice. (This is the dry version of the Bronx. For the D}4sweet version, add 1 oz Sweet VermouthBULL SHOTQ V@ 1[ [_*_g l5 MINt COLD E} A2 oz Vodka( GB4 oz Beef Bouillon (chilled)Q q2 dashes Worcestershire Saucez F}2 drops Tabasco Sauce( +Q Shake with cracked ice and strain intoG}?large glass over ice cubes. Add salt and pepper to taste.Q \CANADIANz H}C 1 *  5 MIN" DCOLD 1 1/2 oz Canadian WhiskeyQ n@2 dashes Angostura Bittersz I}IA1 tsp Triple Sec( ?B1 tsp Powdered SugarQ Tz J}6Shake with ice and strain into glass. CAPE CODDERQ V 1[ [_*_g l5 MINt COLD K} 1 oz Vodka( ?2 oz Cranberry JuiceQ eJuice of 1/2 Limez L}( Stir with ice cubes in old-fashioned @glass. (Lemon Juice may be substitutedM}for Lime Juice if preferred.)( 1BCASINOQ V 1[ [_*_g l5 MINt COLD N}2 oz Dry Gin( B2 dashes Orange BittersQ g2 dashes Maraschinoz O}2 dashes Lemon Juice( +Q Stir with ice and strain into glass. P} CHICAGO( - 12 26*6> C5 MINK _COLD @2 oz Brandyz Q}A3 dashes Triple Sec( 8B1 dash PernodQ Tz R}[Stir with ice and strain into glass with rim frosted with powdered sugar. CHINESEz S} 1 *  5 MIN" 3 dashes MaraschinoQ l@1 dash Angostura Bittersz U}A( [Shake with ice and strain into glass. CINZANOz V} 1 *  5 MIN" BCOLD 2 1/2 oz Sweet VermouthQ k2 dashes Orange Bittersz W}2 dashes Angostura Bitters( +Q Stir with ice and strain into glass. X}"Decorate with orange peel twist.( 2CLASSICQ V@ 1[ [_*_g l5 MINt COLD Y}A1 1/2 oz Brandy( =B1 1/2 tsps CuracaoQ fJuice of 1/2 Lemonz Z}C1 1/2 tsps Maraschino( +Q Shake with ice and strain into an old-[}[Zfashioned glass with rim frosted in powdered sugar. Serve with lemon peel twist.z \} CLOVER CLUB( - 12 26*6> C5 MINK dCOLD @1 1/2 oz Dry Ginz ]}A1/2 oz Grenadine( =BJuice of 1/2 LemonQ _1 Egg Whitez ^}( Shake with ice and strain into glass. (Juice of 1/2 Lime or 1 whole Lime may_}4be substituted for the Lemon juice if desired.)Q XCLUBz `} 1 *  5 MIN" 7COLD 2 oz Dry GinQ a@1 oz Vermouthz a}A( BStir with ice and strain into glass. Decorate with cherry or olive as you b} prefer.( 4COMMODOREQ V 1[ [_*_g l5 MINt COLD c}2 oz Blended Whiskey( EJuice of 1/2 Lemon or LimeQ k2 dashes Orange Bittersz d}1 tsp Powdered Sugar( +Q Shake with ice and strain into glass. e} ACUBA LIBRE( -B 12 26*6> C5 MINK cCOLD 2 oz Medium Rumz f}Juice of 1 Lime( +Q Pour ingredients over 3 ice cubes in ag}!highball glass, fill with cola.( 3DAIQUIRIQ V 1[ [_*_g l5 MINt COLD r}hhrr}i}YY^^}j}nnww}k}nl}D~m}mXZ`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 LimeQ h1 tsp Powdered Sugarz s}( uShake with ice and strain into glass. Use only juice of 1/2 Lime if youz t} prefer.( <DAIQUIRI (FROZEN)Q V@ 1[ [_*_g l5 MINt COLD u}A3 oz Light Rum( C5 MINK COLD @Prepare as for the Frozen Daiquiri, y}GAadding fresh fruit as preferred to theingredients before blending.Q _DANISH MARYz z} 1 *  5 MIN" uCOLD See recipe for Bloody Mary and then substitute Akvavit for the Vodka.z {}DIRTY MOTHER( - 12 26*6> C5 MINK dCOLD 1 1/2 oz Tequilaz |}3/4 oz Kahlua( L1 1/2 oz Cream (or Half and Half)Q T@z }}5APour over cracked ice in a rocks glassand serve.Q gDEPTH CHARGE (BOMB)z ~}C 1 *  5 MIN" 6COLD 1 oz BrandyQ e1 oz Apple Brandyz }2 dashes Grenadine( ?2 dashes Lemon JuiceQ Sz }H Shake with ice and strain over 3 ice cubes in old-fashioned glass.Q _@ DEVIL'S OWNz }A 1 *  5 MIN" 8COLD B 1 1/2 oz PortQ i 1 1/2 oz Dry Vermouthz } 3 dashes Lemon Juice( *Q Stir with ice and strain into glass. } DIXIE( - 12 26*6> C5 MINK `COLD !1 oz Dry Ginz }!1/2 oz Dry Vermouth( 8!1/2 oz PernodQ g@!Juice of 1/4 Orangez }A!( B!Shake with ice and strain into glass. !Some bartender's suggest that 2 to 3 }3!dashes of Grenadine may be added if desired.Q ^!DREAMSICLEz }! 1 *  5 MIN" :COLD !3/4 oz AmarettoQ g"3/4 oz Orange Juicez }"3/4 oz Sweet Cream( +"Q Shake with ice and strain into glass. } A"DUBONNET( -B" 12 26*6> C5 MINK eCOLD "1 1/2 oz Dubonnetz }"3/4 oz Dry Gin( @"1 dash Orange BittersQ T"z }"( j"Stir with ice and strain into glass with Lemon peel twist.z } #EAST INDIA( -# 12 26*6> C5 MINK cCOLD @#1 1/2 oz Brandyz }A#1/2 tsp Pineapple Juice( :B#1/2 tsp CuracaoQ l#1 dash Angostura Bittersz }#( +#Q #Shake with ice and strain into glass. }e#Decorate with cherry and Lemon Peel #twist. 1 teaspoon of Dark Rum may be added if desired.z }C $ECLIPSE( -$ 12 26*6> C5 MINK aCOLD @$2 oz Sloe Ginz }A$1 oz Dry Gin( +B$Q T$z }ǁ$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 }J%with Orange Peel twist. 2 dashes of %Lemon Juice may be added to theQ @%ingredients before they are stirred } if desired.( C5 MINK dCOLD @'1 1/2 oz Dry Ginz }A'1 dash Angostura Bitters( KB'3 dashes Creme de Menthe (White)Q c'Juice of 1 Limez }'( +'Q Shake with ice and strain into glass. } 'FAVORITE( -' 12 26*6> C5 MINK bCOLD (3/4 oz Dry Ginz }(3/4 oz Apricot Brandy( >(1/2 oz Dry VermouthQ h@(2 dashes Lemon Juicez }A(( +B(Q Shake with ice and strain into glass. }C (FIFTY-FIFTY( -( 12 26*6> C5 MINK dCOLD (1 1/2 oz Dry Ginz }(1 1/2 oz Dry Vermouth( +(Q T)z }J)Stir with ice and strain into glass. Decorate with olive if desired.Q b@)FIREMAN'S SOURz }A) 1 *  5 MIN" 9COLD B)3 oz Light RumQ d)1/2 oz Grenadinez })Juice of 2 Limes( A)1/2 tsp Powdered SugarQ T)z })( K)Shake with ice and strain into aQ *Delmonico glass. Decorate with fruit }slice or cherry if desired.( 5*FOG CUTTERQ V@* 1[ [_*_g l5 MINt COLD }A*2 1/4 oz Light Rum( 8B*3/4 oz BrandyQ b*3/4 oz Dry Ginz }*1/2 oz Sweet Sherry( ?*1 1/2 oz Lemon JuiceQ i*1 1/2 oz Orange Juicez }*3/4 oz Orgeat Syrup( +*Q T+z }+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.( 6B+FRANKENJACKQ V+ 1[ [_*_g l5 MINt COLD }+1 oz Dry Gin( <+1 oz Dry VermouthQ i+1/2 oz Apricot Brandyz }+1/2 oz Cointreau( ++Q T,z }7,Stir with ice and strain into a glass with cherry.Q _@,FRENCH "75"z }A, 1 *  5 MIN" :COLD B,1 1/2 oz CognacQ f,1/2 oz Lemon Juicez } ,Champagne( C,1 1/2 tsp Powdered SugarQ T,z },( ,Mix Lemon Juice and Powdered Sugar in -Collins glass, then add Cognac. Add }CM-cracked ice to halfway mark, then fill-with iced Champagne. Decorate withQ @-fruit slices and a cherry and serve }with a straw.( 1B-FRISCOQ V- 1[ [_*_g l5 MINt COLD }-1 1/2 oz Bourbon Whiskey( =-3/4 oz BenedictineQ e-Juice of 1/2 Limez }-( +-Q .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.z }A.FROUPE( -B. 12 26*6> C5 MINK cCOLD .1 1/2 oz Brandyz }.1 oz Sweet Vermouth( <.1 tsp BenedictineQ T.z }.( ZStir with ice and strain into glass. /GIBSONz }/ 1 *  5 MIN" 7COLD /2 oz Dry GinQ g@/1/4 oz Dry Vermouthz }A/( +B/Q /Stir with ice and strain into iced, }#/stemmed glass. Serve with 2 Pearl( i/Onions. Vodka may be substituted for Dry Gin if preferred.z }/GILROY( -/ 12 26*6> C5 MINK `COLD 01 oz Dry Ginz }01 oz Cherry Brandy( >01/2 oz Dry VermouthQ f@01 tbsp Lemon Juicez }A01 dash Orange Bitters( +B0Q T0z }1Stir with ice and strain into glass. 0GIMLETQ V0 1[ [_*_g l5 MINt COLD }01 1/2 oz Dry Gin( E01 1/2 oz Rose's Lime JuiceQ T1z }1( 1Stir with ice and strain into glass. @11 tsp Powdered sugar may be added if }3A1desired. Vodka may be substituted for Dry Gin.Q c1GIN AND BITTERSz }C1 1 *  5 MIN" 7COLD 13 oz Dry GinQ n12 dashes Angostura Bittersz }1( +1Q 2Purists serve this drink without ice, }M2first swirling the Angostura Bitters 2in a cocktail glass to coat sides,Q v@2then adding Dry Gin. For those whoz }^A2prefer it iced, ingredients are pouredover cubes in "on-the-rocks" fashion. 2GIN AND ITz }2 1 *  5 MIN" ;COLD 21 1/2 oz Dry GinQ k21 1/2 oz Sweet Vermouthz }2( +2Q 3Stir without ice in Cocktail glass and}serve.( 33GIN FIZZQ V@3 1[ ^***g l5 MINt COLD }A33 oz Dry Gin( =B3Juice of 1/2 LemonQ e3Juice of 1/2 Limez } 31 tsp Sugar( +3Q T3z }"3Shake with ice and strain into a( M4highball glass over ice cubes. AddQ _4GIN AND SINz }4 1 *  5 MIN" ;COLD 41 1/2 oz Dry GinQ f@41/2 oz Lemon Juicez }A41/2 oz Orange Juice( ;B41 dash GrenadineQ T4z }4( Shake with ice and strain into glass. 4iced carbonated water to fill, stir }gently and serve.( 54GIN RICKEYQ V5 1[ [_*_g l5 MINt COLD }52 oz Dry Gin( =5Juice of 1/2 LemonQ T@5z }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 }GLIQUOR 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}D6water to fill and stir gently. You candecorate with Lime Slice.Q ]7GIN SLINGz }7 1 *  5 MIN" 7COLD 72 oz Dry GinQ f@7Juice of 1/2 Lemonz }A71 tsp Powdered Sugar( 6B71 tsp WaterQ T7z }7( 7In old-fashioned glass, dissolve the 7powdered sugar in water, add Dry Gin, }=73 ice cubes and stir. Decorate with Orange Peel twist.Q \8GIN SOURz }8 1 *  5 MIN" ;COLD 81 1/2 oz Dry GinQ f@81/2 oz Lemon Juicez }A81/2 tsp Powdered Sugar( +B8Q T8z }L8Shake with ice and strain into a sour 8glass. Decorate with cherry and aQ eLemon peel twist.z } 8GODFATHER( -8 12 26*6> C5 MINK jCOLD 91 1/2 oz Scotch Whiskyz }91 oz Amaretto( +9Q T@9z }dA9Pour Scotch Whisky over ice cubes in B9old-fashioned glass, then float the Amaretto on top.z } 9GODMOTHER( -9 12 26*6> C5 MINK bCOLD 91 1/2 oz Vodkaz }91 1/2 oz Amaretto( +9Q T:z }[:Pour Vodka over ice cubes in an old- :fashioned glass, then float Amaretto on top.z } A:GRASSHOPPER( -B: 12 26*6> C5 MINK rCOLD :3/4 oz Creme de Menthe (Green)z }C:3/4 oz Sweet Cream( H:3/4 oz Creme de Cacao (White)Q T:z }:( eShake with ice and strain into glass. ;HARVEY WALLBANGERz }; 1 *  5 MIN" 9COLD ;1 1/2 oz VodkaQ c@;3/4 oz Gallianoz }A;4 1/2 oz Orange Juice( +B;Q T;z }ǁ;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.( 9;HAVANA SPECIALQ V< 1[ [_*_g l5 MINt COLD }<1 1/2 oz Light Rum( C<1 1/2 oz Pineapple JuiceQ h@<2 dashes Lemon Juicez }A<( +B C5 MINK fCOLD <2 oz Scotch Whiskyz }<2 dashes Angostura Bitters( =1 dash Angostura Bittersz }>( +>Q @>Into collins glass place entire lemon }oA>rind peeled in spiral and hook one endB>over rim. Add 3 ice cubes, Whiskey, fill with Ginger Ale, stir.z } >IMPERIAL( -> 12 26*6> C5 MINK dCOLD >1 1/2 oz Dry Ginz }>1 1/2 oz Dry Vermouth( >>3 dashes MaraschinoQ l?1 dash Angostura Bittersz }C?( +?Q Stir with ice and strain into glass. }A?IRISH( -B? 12 26*6> C5 MINK fCOLD ?2 oz Irish Whiskeyz }?3 dashes Triple Sec( :?3 dashes PernodQ l?1 dash Angostura Bittersz }?2 dashes Maraschino( +?Q T@z }8@Stir with ice, strain into glass with orange twist.Q ]@@JACK ROSEz }A@ 1 *  5 MIN" @COLD B@1 1/2 oz Apple BrandyQ g@1 1/2 oz Lime Juicez }@3/4 oz Grenadine( +@Q T@z }$@Place ice in mixer and add all the( m@ingredients. Blend 10 seconds. Strain into old-fashioned glass.z }AJAMAICAN CAFE( -A 12 26*6> C5 MINK bHOT @A1 oz Light Rumz }AA1 oz Coffee Brandy( +BAQ TAz }ǁAIn a mug, blend Rum and Brandy with A1/4 tsp powdered sugar, fill with hot Acoffee and top with whipped cream and }nutmeg sprinkle.( 6AJOCKEY CLUBQ VB 1[ [_*_g l5 MINt COLD }B2 oz Dry Gin( JB3 dashes Creme de Cacao (white)Q g@B1/2 tsp Lemon Juicez  }AB1 dash Angostura Bitters( @BB1 dash Orange BittersQ TBz  }B( `Shake with ice and strain into glass. BJOHN COLLINSz  }B 1 *  5 MIN" ?COLD B2 oz Blended WhiskeyQ dC1 oz Lemon Juicez  }C1 tsp Powdered Sugar( +CQ T@Cz  }ACStir ingredients with ice cubes in a BCCollins glass, fill with carbonated Cwater and stir gently. Decorate with }C4Cfruit slices as desired and top with a cherry.Q \CKAMIKAZIz }C 1 *  5 MIN" 9COLD C1 3/4 oz VodkaQ eD3/4 oz Triple Secz }D1 dash Rose's Lime Juice( +DQ T@Dz }BADShake with ice. Strain into cocktail glass or pour on rocks.Q dDKENTUCKY COLONELz }D 1 *  5 MIN" CCOLD D1 1/2 oz Bourbon WhiskeyQ fD1/2 oz Benedictinez }D1 dash Lemon Juice( +DQ TEz }JEStir with ice and strain into glass. Decorate with Lemon peel twist.Q W@EKIRz }AE 1 *  5 MIN" GCOLD BE1 glass White Wine (chilled)Q jE1 dash Creme de Cassisz }E( +EQ EStir Cassis gently into glass of wine }#to color it thoroughly and serve.( 8EKNICKERBOCKERQ VF 1[ [_*_g l5 MINt COLD }F1 1/2 oz Dry Gin( >F3/4 oz Dry VermouthQ k@F2 dashes Sweet Vermouthz }AF( +BFQ FStir with ice and strain into glass }$decorated with a lemon peel twist.( >FKUP'S INDISPENSABLEQ VF 1[ [_*_g l5 MINt COLD }F1 1/2 oz Dry Gin( >F1/2 oz Dry VermouthQ iG1/4 oz Sweet Vermouthz }G2 dashes Angostura Bitters( +GQ T@Gz }_AGStir with ice and strain into glass. Decorate with fruit slice if desired. GLADY FINGERz }G 1 *  5 MIN" 7COLD G1 oz Dry GinQ aG1/2 oz Kirschz }G1/2 oz Cherry Brandy( +GQ THz  }C3Stir with ice and strain into glass. HLEAPFROGQ V@H 1[ [_*_g l5 MINt COLD !}!AH1 1/2 oz Dry Gin( =BHJuice of 1/2 LemonQ _HGinger Beerz "}H( +HQ HPour first two ingredients over 3 ice#}$Hcubes in old-fashioned glass, fill( Hwith Ginger Beer and stir. Ginger Ale Imay be substituted for Ginger Beer if $}<Idesired. (This recipe also is known asthe London Buck.)Q Z@ILONDONz %}AI 1 *  5 MIN" 7COLD BI2 oz Dry GinQ kI3 dashes Orange Bittersz &}I3 dashes Maraschino( ?I3 dashes Sugar SyrupQ TIz '}I( uIStir with ice and strain into glass. Decorate with a Lemon peel twist.z (}JLONG ISLAND ICED TEA( -J 12 26*6> C5 MINK ^COLD @J3/4 oz Ginz )}AJ3/4 oz Vodka( 5BJ3/4 oz RumQ _J1 tsp Sugarz *}J1 1/2 oz Lemon Juice( 4JCoca ColaQ TJz +}J( sJShake with ice, pour (do not strain) into tall glass. Top with Coke.z ,} KMAI TAI( -K 12 26*6> C5 MINK eCOLD @K1 1/2 oz Dark Rumz -}EB-AK3/4 oz Triple Sec( 8BK1/4 oz OrgeatQ dK1/4 oz Grenadinez .}K1 tsp Lime Juice( AK1/2 tsp Powdered SugarQ TKz /}K( KShake ingredients with ice and strain Linto old-fashioned glass that contains0}$Labout 1 1/2" of cracked ice. Serve( KLwith straw. Mai Tais usually areQ @Ldecorated with a Pineapple strip to 1}9which a cherry has been toothpicked. BLMAIDEN'S BLUSHQ VL 1[ [_*_g l5 MINt COLD 2}L1 1/2 oz Dry Gin( >L2 dashes Triple SecQ fL2 dashes Grenadinez 3}L1 dash Lemon Juice( +LQ TMz 4}:Shake with ice and strain into glass. MMAIDEN'S PRAYERQ V@M 1[ [_*_g l5 MINt COLD 5}AM1 oz Dry Gin( 9BM1 oz CointreauQ hM2 dashes Lemon Juicez 6}M( +MQ Shake with ice and strain into glass. 7}MMANHATTAN (DRY)( -M 12 26*6> C5 MINK hCOLD N2 oz Blended Whiskeyz 8}N1/2 oz Dry Vermouth( 9N1 dash BittersQ T@Nz 9}AN( iBNStir with ice, strain into glass with Lemon twist or Olive.z :}NMANHATTAN (SWEET)( -N 12 26*6> C5 MINK hCOLD N2 oz Blended Whiskeyz ;}N1/2 oz Sweet Vermouth( 9N1 dash BittersQ TOz <}O( iOStir with ice and strain into glass. Decorate with Cherry.z =} AOMARGARITA( -BO 12 26*6> C5 MINK dCOLD O1 1/2 oz Tequilaz >}CO3/4 oz Cointreau( C5 MINK dCOLD @P1 1/2 oz Dry Ginz A}AP1/4 oz Dry Vermouth( +BPQ TPz B}pPStir gently with ice and strain into Pchilled glass. Serve with olive. Add Lemon peel twist if desired.z C}PMARTINI (MEDIUM)( -P 12 26*6> C5 MINK `COLD Q2 oz Dry Ginz D}Q1/2 oz Dry Vermouth( +QQ T@Qz E}tAQStir gently with ice and strain into BQchilled glass. Serve with an olive. Add Lemon peel twist if desired.z F}QMARTINI (ON-THE-ROCKS)( -Q 12 26*6> C5 MINK `COLD Q2 oz Dry Ginz G}Q1/2 oz Sweet Vermouth( +QQ TRz H}#RStir gently with ice and serve in( tRchilled glass. Serve with an Olive. Add Lemon peel twist if desired.z I}ARMARTINI (SWEET)( -BR 12 26*6> C5 MINK dCOLD R1 1/2 oz Dry Ginz J}R1/2 oz Sweet Vermouth( +RQ TRz K}tRStir gently, with ice and served in a Rchilled glass. Serve with an Olive. Add Lemon peel twist if desired.z L}SMARTINI (TEQUILA)( -S 12 26*6> C5 MINK uCOLD @SSubstitute Tequila for Dry Gin inz M}:ASproportions desired. Serve with Olive or Lemon twist.Q cSMARTINI (VODKA)z N}S 1 *  5 MIN" vCOLD SSiubstitute Vodka for Dry Gin in the Sproportions desired. Serve with anz O}3Olive and Lemon peel twist if desired.SMARY DEEQ VT 1[ [_*_g l5 MINt COLD P}CT3 oz Champagne( AT2 oz Pulp Orange JuiceQ T@TY k(freshly squeezed)z Q}QAT( +BTQ TPour Orange Juice into iced Champagne R}5Tglass; fill with well-iced Champagne and serve.Q aTMARY PICKFORDz S}T 1 *  5 MIN" =COLD T1 1/2 oz Light RumQ lU1 1/2 oz Pineapple Juicez T}U1/2 tsp Grenadine( @U1-2 dashes MaraschinoQ T@Uz U}AU( YShake with ice and strain into glass. UMIAMIz V}U 1 *  5 MIN" =COOL U1 1/2 oz Light RumQ fU1 dash Lemon Juicez W} U3/4 oz Creme de Menthe (white)( +UQ TVz X}V( _Shake with ice and strain into glass. @VMILLIONAIREz Y}AV 1 *  5 MIN" CCOOL BV1 1/2 oz Bourbon WhiskeyQ eV1/2 oz Triple Secz Z}V1-2 dashes Grenadine( 6V1 Egg WhiteQ TVz [}V( ZShake with ice and strain into glass. WMIMOSAz \}W 1 *  5 MIN" =COOL W2 1/2 oz ChampagneQ i@W2 1/2 oz Orange Juicez ]}AW( +BWQ WPour orange juice into iced Champagne ^}5Wglass; fill with well-iced Champagne and serve.Q ^WMINT JULEPz _}W 1 *  5 MIN" ?COOL W3 oz Bourbon WhiskeyQ aX8 Sprigs Mintz `}X1 tsp Powdered Sugar( +XQ T@Xz a}AXIn a chilled collins glass muddle 3 BXsprigs of mint and the powdered sugar Xwith 1 tbsp of water. Fill glass with b}CLXcrushed ice and add Bourbon, stirring Xit through until glass is heavilyQ Xfrosted. Decorate with remaining sprigc}cvXof mint and, if desired, Orange and XPineapple slices, making certain fruitYis topped with mint. Purists servez d}8with short straws only or none at all.YMORNING DAWNSQ V@Y 1[ [_*_g l5 MINt COOL e}AY2 oz Light Rum( 7BYOrange JuiceQ TYz f}Y( uYPour Rum over 3 ice cubes in an old Yfashioned glass, fill with Orangez g}1YJuice and stir well. Serve with Orangeslice.Q _@\MOSCOW MULEz q}cdC BRECIPE DATB#hRECIPE IDXqA\ 1 *  5 MIN" 5COOL B\2 oz VodkaQ e\Juice of 1/2 Limez r} \Ginger Beer( +\Q T\z s}K\Pour Vodka and Lime juice over 3 ice \cubes in a tall glass, fill withQ ]Ginger Beer and stir. Decorate with t}Cslice of Lime.( 3]MUDSLIDEQ V@] 1[ [_*_g l5 MINt COOL u}uA]1 1/2 oz Vodka( :B]3/4 oz AmarettoQ a]3/4 oz Kahluaz v}]3/4 oz Cream or Half & Half( +]Q T]z w}#Shake with ice;strain into glass.( 3]NAPOLEONQ V^ 1[ [_*_g l5 MINt COOL x}^3 oz Dry Gin( ;^2 dashes CuracaoQ e@^2 dashes Dubonnetz y}A^1 dash Fernet Branca( +B^Q T^z z}"Stir with ice;strain into glass.( 2^NEGRONIQ V^ 1[ [_*_g l5 MINt COOL {}^1 oz Dry Gin( >^1 oz Sweet VermouthQ `_1 oz Campariz |}_( +_Q @_Stir with ice and strain over 3 ice }}AA_cubes in old-fashioned glass. Decoratewith Lemon peel twist.Q \_NEW YORKz ~}_ 1 *  5 MIN" ?COOL _2 oz Blended WhiskeyQ d_1/4 oz Grenadinez }_Juice of 1/2 Lime( ?_1 tsp Powdered SugarQ T`z }`( `Shake with ice and strain into glass. @`Decorate with twistof Orange peel or }Lemon peel as desired.( >B`OLD-FASHIONED (GIN)Q V` 1[ [_*_g l5 MINt COOL }`2 oz Dry Gin( <`1/2 cube of SugarQ l`1 dash Angostura Bittersz }`( +`Q aMuddle sugar and Angostura Bitters in }jaold-fashioned glass, add Dry Gin and a3 ice cubes. Decorate with Lemon peel twist, stir and serve.z }AaOLD-FASHIONED (RUM)( -Ba 12 26*6> C5 MINK COOL aSubstitute 2 oz. Medium Rum for Dry }CMaGin in preceding recipe (Old-FashionedaGIN) and follow same directions. AQ aslice of Orange may be added to the } decoration.( BaOLD-FASHIONED (WHISKEY)Q Vb 1[ [_*_g l5 MINt COOL }LbSubstitute 2 oz. Blended Whiskey for bDry Gin in preceding recipe (Old-Q v@bFashioned GIN) and follow the samez }\Abdirections. A slice of Orange and a BbCherry may be added to decorations if desired.z }bOLD-FASHIONED (SCOTCH)( -b 12 26*6> C5 MINK 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.( 8cOLD PAL (DRY)Q V@c 1[ [_*_g l5 MINt COOL }Ac1 oz Blended Whiskey( C5 MINK lCOOL d1 1/2 oz Blended Whiskeyz }d1/2 oz Sweet Vermouth( ;d1/2 oz GrenadineQ l@d1 dash Angostura Bittersz }Ad( +BdQ Stir with ice and strain into glass. }dOPAL( -d 12 26*6> C5 MINK dCOOL d1 1/2 oz Dry Ginz }d3/4 oz Cointreau( >d1/2 oz Orange JuiceQ je1/4 tsp Powdered Sugarz }e( +eQ Shake with ice and strain into glass. }AeORANGE BLOSSOM( -Be 12 26*6> C5 MINK `COOL e2 oz Dry Ginz }e1 oz Orange Juice( Ae1/4 tsp Powdered SugarQ Tez }e( ^Shake with ice and strain into glass. fORANGE MAXz }Cf 1 *  5 MIN" 8COOL f1 oz AmarettoQ g@f3/4 oz Orange Juicez }Af3/4 oz Sweet Cream( +BfQ Tfz }0Shake with ice and strain into glass. fPADDYQ Vf 1[ [_*_g l5 MINt COOL }f1 1/2 oz Irish Whiskey( Bf1 1/2 oz Sweet VermouthQ lg1 dash Angostura Bittersz }g( +gQ Stir with ice and strain into glass. }AgPARADISE (GIN)( -Bg 12 26*6> C5 MINK dCOOL g1 1/2 oz Dry Ginz }g1 oz Apricot Brandy( >g3/4 oz Orange JuiceQ Tgz }g( bShake with ice and strain into glass. hPARADISE (RUM)z }h 1 *  5 MIN" 9COOL h2 oz Light RumQ i@h3/4 oz Apricot Brandyz }Ah( +BhQ Shake with ice and strain into glass. }hPEARL HARBOR( -h 12 26*6> C5 MINK bCOOL h1 1/2 oz Vodkaz }h3/4 oz Midori Liquer( :hPineapple JuiceQ Tiz }i( HServe over ice in tall glass.Q [@iPERFECTz }Ai 1 *  5 MIN" 7COOL Bi1 oz Dry GinQ ei1 oz Dry Vermouthz }i1 oz Sweet Vermouth( +iQ Tiz };Stir with ice and strain into glass. iPICCADILLY (DRY)Q Vj 1[ [_*_g l5 MINt COOL }j1 1/2 oz Dry Gin( >j3/4 oz Dry VermouthQ a@j1 dash Pernodz }Aj1 dash Grenadine( +BjQ Tjz }C=Stir with ice and strain into glass. jPICCADILLY (SWEET)Q Vj 1[ [_*_g l5 MINt COOL }j1 1/2 oz Blended Whiskey( @j3/4 oz Sweet VermouthQ fk3/8 oz Lemon Juicez }k3 dashes Kummel( +kQ T@kz }6Stir with ice and strain into glass. BkPINA COLADAQ Vk 4[ [_*_g l5 MINt COOL }k1 1/2 C Light Rum( Hk3 oz canned crushed PineappleQ vk3 oz Coconut Milk or Coconut Creamz }k( +kQ lCombine all ingredients in Electric }lBlender and fill remainder with the lcrushed ice. Blend at high speed for @l8-10 seconds. Pour, unstrained, into }LAlchilled old-fashioned glasses. Then Bldecorate with Pineapple slice andQ ngrated Coconut if desired.z } lPINK GIN( -l 12 26*6> C5 MINK dCOOL l2 1/2 oz Dry Ginz }l2 dashes Angostura Bitters( +lQ Tmz }Pou over ice and serve.( 4mPINK LADYQ V@m 1[ [_*_g l5 MINt COOL }Am1 1/2 oz Dry Gin( :Bm1 tsp GrenadineQ em1 tsp Sweet Creamz }m2 dashes Lemon Juice( 6m1 Egg WhiteQ Tmz }m( cShake with ice and strain into glass. nPLANTER'S PUNCHz }n 1 *  5 MIN" 9COOL n2 oz Light RumQ a@n1 oz Dark Rumz }An1 dash Angostura Bitters( :Bn1 oz Lime JuiceQ hn1 tsp Powdered Sugarz }n1 oz Orange Juice( ?n1 oz Pineapple JuiceQ Tnz }n( nPlace rums, Angostura Bitters & sugar oin a Collins glass and stir. Add the }CLoremaining ingredients and 3 ice cubes oand stir well. Decorate with suchQ @ofruit slices as desired, top with a }cherry and serve.( /BoPOLOQ Vo 1[ [_*_g l5 MINt COOL }o2 oz Dry gin( ?o2 tbsps Orange JuiceQ go2 tbsps Lemon Juicez }o1 dash Dry Vermouth( +oQ Tpz }upShake with ice and strain into glass. pIf preferred, Grapefruit Juice may be @psubstituted for Lemon Juice. Somez }MApbartenders also add 1 dash of Sweet vermouth to recipe before shaking.Q _pPOUSSE CAFEz }p 1 *  5 MIN" ;ROOM p1 tbsp GrenadineQ lp1 tbsp Yellow Chartreusez }p1 tbsp Creme Violette( Ip1 tbsp Creme de Menthe (white)Q kq1 tbsp Green Chartreusez }q1 tbsp Brandy( +qQ T@qz }$AqIn the exact order given, pour the( Bqingredients slowly into pousse-cafe qglass so that they do not mix but form}colorful, equal layers.( 9qPRAIRIE OYSTERQ Vq 1[ [_*_g l5 MINt COOL }q1 1/2 oz Brandy( Fq1/2 oz Worcestershire SauceQ `r1 pinch Saltz }r1 dash Vinegar (if desired)( 9r1 pinch PepperQ e@r1 Egg (seperated)z }Ar( +BrQ rShake ingredients and the egg white }ǁrlightly and strain into old-fashioned rglass over ice cubes. Gently add Egg yolk without breaking it. Bottoms up. } rPREAKNESS( -r 12 26*6> C5 MINK hCOOL s1 oz Blended Whiskeyz }s1/2 oz Sweet Vermouth( >s1/2 tsp BenedictineQ l@s1 dash Angostura Bittersz }As( +BsQ sShake with ice and strain into glass. }C$Decorate with twist of Lemon peel.( 7sPRESBYTERIANQ Vs 1[ [_*_g l5 MINt COOL }s1 1/2 oz Blended Whiskey( 5sGinger AleQ ]tClub Sodaz }t( +tQ @tPlace cracked ice in highball glass. }>AtAdd Whiskey, fill with half Ginger Aleand half Club Soda.Q YtQUAKEz }t 1 *  5 MIN" 9COOL t1 oz Light RumQ at1 oz Dark Rumz }t1 tsp Grenadine( ?t1 tsp Powdered SugarQ cuJuice of 1 Limez }u( +uQ @uStir ingredients into Collins glass }fAuwith 3 ice cubes, fill with favorite Bucola, stir gently again and decorate with Orange slice.z }uQUARTER DECK( -u 12 26*6> C5 MINK eCOOL u1 1/2 oz Dark Rumz }u3/4 oz Medium Sherry( w1 oz Sweet VermouthQ p@w2-3 dashes Angostura Bittersz }Aw( +BwQ wStir with ice and strin into glass. }$Decorate with a cherry if desired.( 5wROCK & RYEQ Vw 1[ [_*_g l5 MINt COOL }w2 oz Rye Whiskey( ?w2 dashes Lemon JuiceQ ex1 lump Rock Candyz }Cx( +xQ @xStir ingredients until rock candy is }KAxdissolved. Serve as is or over 2 ice Bxcubes in small highball glass ifQ txdesired. If pre-mixed Rock & Ryez }DxWiskey is used, eliminate rock candy and add only Lemon Juice.Q bxROSE (ENGLISH)z }x 1 *  5 MIN" 7COOL x1 oz Dry GinQ iy1/2 oz Apricot Brandyz }y1/2 oz Dry Vermouth( :y1 tsp GrenadineQ f@yJuice of 1/2 Lemonz }Ay( +ByQ yShake with ice and strain to cocktail }!yglass the rim of which has been( Gfrosted with Powdered sugar.Q ayROSE (FRENCH)z }y 1 *  5 MIN" ;COOL y1 1/2 oz Dry GinQ hz3/4 oz Cherry Brandyz }z3/4 oz Dry Vermouth( +zQ T@zz }2Stir with ice and strain into glass. BzRUM ANDQ Vz 1[ [_*_g l5 MINt COOL }z2 oz Light Rum( 0zMixerQ Tzz }z( zPour Rum into highball glass with 3 {ice cubes, add mixer desired to fill, }Z{stir gently and serve. Juice of 1/2 {Lime may be added as well as Lime peeltwist.z } A{RUM COKE( -B{ 12 26*6> C5 MINK bCOOL {2 oz Light Rumz } {Coca Cola( +{Q T{z }{Pour Rum into highball glass with 3 {ice cubes, add Coca Cola to fill, stir|gently and serve. Juice of 1/2 Lime }#|may be added as well as Lime peel( 1twist.Q _@|RUM COLLINSz }A| 1 *  5 MIN" 9COOL B|2 oz Light RumQ e|3/4 oz Lime Juicez }C| tsp Powdered Sugar( +|Q T|z }$|Dissove Powdered sugar in Rum in a( |Collins glass, add Lime juice, stir }well then add ice cubes and carbonated}I}water and stir again, gently. Decoratewith Lemon slice and a Cherry.Q e@}RUM OLD-FASHIONEDz }A} 1 *  5 MIN" >COOL B}1 1/2 oz Medium RumQ k}2 dashes Orange Bittersz }}2 dashes Lime Juice( A}1/2 tsp Powdered SugarQ T}z }}( v}Dissolve sugar in Bitters and a few ~drops of water in an old-fashionedz }i~glass. Add 3 ice cubes, then Rum and ~Lime Juice. Top with large Lemon twistif desired and serve.z }A~RUM SCREWDRIVER( -B~ 12 26*6> C5 MINK gCOOL ~1 1/2 oz Medium Rumz }~4 oz Orange Juice( +~Q T~z }b~Pour ingredients over 3 ice cubes in a~highball glass, stir and serve with slice of lime.z } RUM SOUR( - 12 26*6> C5 MINK gCOOL @2 1/2 oz Medium Rumz }AJuice of 1 Lime( AB1/2 tsp Powdered SugarQ Tz }( vShake with ice and strain into sour glass. Decorate with half slice ofz }Orange and a Cherry.( 2RUSSIANQ V 1[ [_*_g l5 MINt COOL }1 oz Dry Gin( 51 oz VodkaQ o@1 oz Creme de Cacao (white)z }A( +BQ Stir with ice and strain into glass. }9(Tequila may be substituted for Vodka if preferred.)Q ^RUSTY NAILz } 1 *  5 MIN" >COOL €1 oz Scotch WhiskeyQ c1/2 oz Drambuiez }C( +Q @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( - 12 26*6> C5 MINK hCOOL 2 1/2 oz Rye Whiskeyz }1 dash Angostura Bitters( ?1 tsp Powdered SugarQ Tz }( vStir with ice and strain into glass. Decorate with a Cherry if desired.z  } ASANGRIA( -B 42 26*6> C5 MINK iCOOL 1 bottle Dry Red Winez  } 4 oz Brandy( 61/4 C SugarQ dFruits in seasonz  }( +‚Q uQuarter or slice preferred fruitsz  }(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. }LIt is made by substituting 1 bottle ofDry White Wine for the Red Wine.)Q [SAZERACz } 1 *  5 MIN" CCOOL 1 1/2 oz Blended WhiskeyQ m@1 dash Peychaud's Bittersz }A1 dash Pernod( AB1/2 tsp Powdered SugarQ Tz }( uStir with ice and strain into glass. Decorate with a Lemon peel twist.z } SCOTCH MIST( -„ 12 26*6> C5 MINK fCOOL 2 oz Scotch Whiskyz }( +Q @Crush enough ice to fill old-fashioned}6glass, add Scotch and Lemon peel twis.BSCOTCH SOURQ V 1[ [_*_g l5 MINt COOL }C1 1/2 oz Scotch Whisky( C5 MINK jCOOL 1 1/2 oz Irish Whiskeyz  }!1/2 tsp Creme de Menthe (green)( <1 oz Dry vermouthQ l@1/2 tsp Green Chartreusez !}A( +BQ Stir with ice and strain into glass. "} SHERRY AND( - 12 26*6> C5 MINK cCOOL 2 1/2 oz Sherryz #}1/2 tsp Dry Vermouth( Aˆ1/2 tsp Orange BittersQ Tz $}( Stir with ice and strain into glass. @Add small twist of Orange peel if so %} desired.( 7BSHERRY TWISTQ V 1[ [_*_g l5 MINt COOL &}1 1/2 oz Sherry( 81/2 oz BrandyQ d1/2 oz Cointreauz '}1/2 oz Dry Vermouth( ?‰3 dashes Lemon JuiceQ Tz (}C( Shake with ice and strain into glass. @Dust lightly over top of drink with )})6ACinnamon and decorate with an Orange peel twist.Q [SIDECARz *} 1 *  5 MIN" :COOL 1 1/2 oz BrandyQ d3/4 oz Cointreauz +}3/4 oz Lemon Juice( +ŠQ Tz ,}KShake with ice and strain into glass. (Bourbon or Scotch Whisky may beQ @substituted for the Brandy if desired -}#Ain the same proportions as in the( ?recipe listed here.)Q ZSILVERz .} 1 *  5 MI" ;COOL 1 1/4 oz Dry GinQ i1 1/4 oz Dry Vermouthz /}2 dashes Orange Bitters( >‹2 dashes MaraschinoQ j1/4 tsp Powdered Sugarz 0}( +Q @Stir with ice and strain into glass. 1}!Decorate with Lemon peel twist.( 3BSLOE GINQ V 1[ [_*_g l5 MINt COOL 2}2 oz Sloe Gin( <2 dashes VermouthQ k2 dashes Orange Bittersz 3}( +ŒQ Stir with ice and strain into glass. 4}=(If desired, substitute Sweet Vermouthfor Dry Vermouth.)Q ]@SOUL KISSz 5}A 1 *  5 MIN" ?COOL B1 oz Blended WhiskeyQ e1 oz Dry Vermouthz 6}1/2 oz Dubonnet( >1/2 oz Orange JuiceQ Tz 7}( vShake with ice and strain into glass. Decorate with Orange peel twist ifz 8} desired.( 7SOUTHERN GINQ V@ 1[ ^***g l5 MINt COOL 9}A2 1/2 oz Dry Gin( =B1/2 tsp Triple SecQ j1/2 tsp Orange Bittersz :}C( +Q Stir with ice and strain into glass ;};with lemon peel twist.( 3ŽSPRITZERQ V 1[ [_*_g l5 MINt COOL <}3 oz Dry White Wine( ;Carbonated WaterQ T@z =}A( BPour chilled wine over 3 ice cubes in highball glass or large wine glass, >}7then fill with carbonated water and stir gently.Q eSTINGER (BOURBON)z ?} 1 *  5 MIN" CCOOL 1 1/2 oz Bourbon WhiskeyQ p1 oz Creme de Menthe (white)z @}( +Q @Shake with cracked ice and strain intoA}glass.( ;BSTINGER (BRANDY)Q V 1[ [_*_g l5 MINt COOL B}1 1/2 oz Brandy( K1 1/2 oz Creme de Menthe (white)Q Tz C}( ZShake with cracked ice and strain intoglass.z D}STINGER (GIN)( - 12 26*6> C5 MINK dCOOL @1 1/2 oz Dry Ginz E} A3/4 oz creme de Menthe (white)( +BQ Tz F}1Shake with cracked ice and strain intoglass.Q \TAHITIANz G} 1 *  5 MIN" C5 MINK dCOOL 1 1/2 oz Dry Ginz j}3/4 oz Creme Yvette( =3 dashes GrenadineQ Tz k}( šShake with ice and strain into glass. (Use Grenadine if desired; some of thel}oprofessional bartendars eliminate it completely from their favorite recipesfor this popular cocktail.)z m} AVALENCIA( -B 12 26*6> C5 MINK kCOOL 1 1/2 oz Apricot Brandyz n}3/4 oz Orange Juice( 4ChampagneQ j1/2 tsp Orange Bittersz o}( +›Q Stir Apricot Brandy, orange juice and p}$bitters with ice and strain into a( Mchampagne glas. Fill with the icedQ ^champagne.z q}AVERMOUTH CASSIS( -B 12 26*6> C5 MINK gCOOL 2 oz Sweet Vermouthz r}1 oz Creme de Cassis( +Q Tz s}eStir Vermouth and Cassis with 3 ice œcubes in old-fashioned glass and add lemon peel twist.z }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}G GIN LIQUOR GIN— LIQUOR GIN˜ LIQUOR GIN LIQUOR GIN@ LIQUOR GIN LIQUOR GIN© LIQUOR GIN LIQUOR GINw}wB 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}Ǜ 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}Ǜ 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 12 26*6> C5 MINK gCOOL 2 oz Sweet Vermouthz }1 Lemon Peel Twist( +Q Tz }_Stir Sweet Vermouth with 3 ice cubes ¡in old-fashioned glass and add Lemon peel twist.z }CVIRGIN( - 12 26*6> C5 MINK `COOL @1 oz Dry Ginz }A1 oz Forbidden Fruit( GB1 oz Creme de Menthe (white)Q Tz }( aStir with ice and strain into glass. VODKA COLLINSz } 1 *  5 MIN" 5COOL ¢2 oz VodkaQ d1 oz Lemon Juicez }1 tsp Powdered Sugar( +Q T@z }$AStir ingredients with ice cubes in( BCollins glass, fill with carbonated water and stir gently. Decorate with }$desired fruit slice and top with a( 2cherry.Q `VODKA GIBSONz } 1 *  5 MIN" 9COOL £2 1/2 oz VodkaQ g1/2 oz Dry Vermouthz }( +Q @Stir with ice and strain into glass. }Decorate with Pearl Onion.( 7BVODKA GIMLETQ V 1[ [_*_g l5 MINt COOL }1 1/2 oz Vodka( E1 1/2 oz Rose's Lime JuiceQ Tz }( ¤Stir with ice and strain into glass. 1 tsp of powdered sugar may be added }before mixing if desired.( 8VODKA MARTINIQ V@ 1[ [_*_g l5 MINt COOL }A2 1/2 oz Vodka( >B1/2 oz Dry VermouthQ Tz }( uStir with ice and strain into glass. Decorate with a Lemon peel twist.z }VODKA SALTY DOG( -¥ 12 26*6> C5 MINK bCOOL 1 1/2 oz Vodkaz }1 pinch Salt( ;Grapefruit JuiceQ T@z }A( KBPour Vodka over 3 ice cubes in aQ highball glass, add salt, fill with }C!Grapefruit Juice and stir well.( 0WALLYQ V 1[ [_*_g l5 MINt COOL }1 1/2 oz Scotch Whisky( 8¦1 1/2 oz ColaQ Tz }( ^Shake with ice and strain into glass. @WARD EIGHTz }A 1 *  5 MIN" CCOOL B1 1/2 oz Blended WhiskeyQ e1/2 tsp Grenadinez }Juice of 1/2 Lime( ?1 tsp Powdered SugarQ Tz }( u§Shake with ice and strain into goblet that already has been packed withz }acrushed ice. Decorate with fruit sliceas desired and serve with a cherry. @WHISKEY (HOT)z }A 1 *  5 MIN" ?HOT B2 oz Blended WhiskeyQ d1 oz Lemon Juicez }1 tsp Powdered Sugar( +Q Tz }oStir ingredients in heat-proof glass, ¨fill with hot water and stir gently. Decorate with orange slice.z }WHISKEY (SOUR)( - 12 26*6> C5 MINK hCOOL @2 oz Blended Whiskeyz }AJuice of 1/2 Lemon( AB1/2 tsp Powdered SugarQ Tz }( KShake with ice and strain into aQ rDelmonico glass or sour glass.z }ADecorate with fruit slices as desired and top with a cherry.Q ^WHITE LILYz } 1 *  5 MIN" 7COOL 1 oz Dry GinQ b@1 oz Light Rumz }A1 oz Cointreau( COOL B1 1/2 oz Medium RumQ d3/4 oz Cointreauz }1/2 oz Lemon Juice( +Q Tz }/Shake with ice and strain into glass. ®YALEQ V 1[ [_*_g l5 MINt COOL }1 1/2 oz Dry Gin( A1/2 tsp Orange BittersQ g@3/4 oz Dry Vermouthz }A1/2 tsp Powdered Sugar( +BQ Tz }CrStir with ice and strain into glass. 1-2 dashes of Creme Yvette or of the Maraschino may be added beforez }stirring if desired.( 2¯YOLANDAQ V 1[ [_*_g l5 MINt COOL }1/2 oz Dry Gin( 81/2 oz BrandyQ c@1 tbsp Anisettez }A1 oz Sweet Vermouth( ;B1 dash GrenadineQ Tz }( tShake with ice and strain into glass. Decorate with Orange peel twist.z }ZOMBIE( -° 12 27*7> C5 MINK aCOOL 1 oz Dark Rumz }2 oz Medium Rum( 91 oz Light RumQ h@1 tsp Apricot Brandyz }A1 tsp Cherry Brandy( CB1 1/2 oz Pineapple JuiceQ e1/2 oz Lime Juicez }1/2 oz Papaya Juice( >1/2 oz Orange JuiceQ h1 tsp Powdered Sugarz }( +±Q Shake all ingredients with crushed ice}vand strain into Collins glass. Then decorate with one slice each of Orange@and Lemon, a Pineapple strip and az } Cherry.( +Q Tz }( +Q Tz {}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}GLIQUORCACAOBLIQUORDRY GINLIQUORTEQUILAWINEA LIQUORBRANDY/RUM LIQUORIR./CREMEB LIQUR GINLIQUORBRANDY/C')TUz|/EE