1900 ? - Bottoms Up - Ryan's Guide To Pleasant Drinking by Ryan's Liquor Shop

The
tine
original of
tiiis
book
is in
Cornell University Library.
There are no known copyright
restrictions in
text.
the United States on the use of the
http://www.archive.org/details/cu31924000615074
^,
'>.
o
I
DATE DUE
ns
For PrompI Del

Lie.
PmHTEOINO..A.'WlO 5-537<M6
L180
*<3Sifl
lozo 3-1949
Page
/.,. 'eêm^ê, .{Continued)

,
necessary to achieve the happiest results.
For
this reason
we have
pleas-
compiled
this Uttle
book
to help
you derive the
maximum
ure from your association wîth this friend of man.
At
book
the outset,
is
let
us say, very modesdy, that the purpose of this

all
not a comprehensive grouping of
drinks that a proit is
fessional bartender
may be
called
upon
to
make. Rather,
our
intention to provide the host or hostess or the
"home
bartender''
v/ith a reasonable selection of palatable potations.
You
will find,
all
in the pages that follow, an abundant variety of drinks for

occasions,
and
seasons, listed
under the
classifications that
make
them
alcoholic.
The
rest of the
book
is
self-explanatory,
and we
hope that our compilation will enhance your drinking pleasure
and furnish you with a dependable guide,

delightful adventure of moderate drinking.
as
you pursue the
If
we have
omitted some prime favorites of your convivial
moments, please pardon the oversight and write them in yourself
on the blank page provided

book.
for that purpose in the back of the
And
now "BOTTOMS
UF'l
"Towers Above 9
the Rest'
for P,ompf WJv..y pf DeKvery
RYAN'S JSBQUOR SHOP

3^3 ^,^^ AvffiJjear S3rd
St.,
en.
N. Y. C.
="^, "^^1^
Page 4
. ..
TABLE
Helpful Hints for
Successful
ON TENTS
PAGE
with champagne Champagne Cockta il
8
Mixing
Appropriate Drinks with
Lonaon Luxury
Special iJocktail
Cocktail
14 14 14
....
Meals
Glassware.
Recipes
9
lo
with Creme de Cacao Alexander Cocktail No. Tropical Cocktail
.*
14 15
11-42
COBBLERS
Brandy Ck)bbler Gin Cobbler
ii
1
with Creme de Menthe Alexander's Sister Cocktail ... 15 Creme de Menthe Frappe .... 15 Fallen Angel Cocktail 15 with Dry Gin Alexander Cocktail No.
i
Rum
Cobbler Wine Cobbler Whiskey Cobbler
ii
ii
1
Around the World Bronx Cocktail
Cocktail ...
COCKTAILS
with Absinthe Substitute Absinthe Cocktail 12 Absinthe Special Cocktail .... 12 Cafe de Paris Cocktail 12
with Applejack. Applejack Cocktail Jack Rose Cocktail
tvith Benedictine
Bronx Cocktail (Dry)

Chelsea Sidecar Cocktail Clover Club Cocktail
15 15 15 15
12 12 12 12
13 13 13
Honeymoon
Cocktail
i
.
'
Merry Widow Cocktail No. with Brandy Brandy Cocktai l isranciy vermouth Cocktail.
Coffee Cocktail
16 16 Damn- the- Weather Cocktail 16 Dcmpsey Cocktail 16 Doctor Cocktail 16 XiijL.MamjiiJCQEktail 16 Dubonnet Cocktail 16 Gibson Cocktail 17 Gilroy Cocktail 17 Grapefruit Cocktail 17 Jamaica Glow Cocktail 17 Kiss in the Dark Cocktail .... 17 Magnolia Blossom Cocktail 17
.
.
...
Depth Bomb Cocktail

Sidecar Cocktail Stinger Cocktail
13 13 13 13 13 14 14 14 14
/
/
mth Brandy
(Apricot) After Supper Cocktail Apricot Cocktail Pink Whiskers Cocktail
White Lady Cocktail White Rose Cocktail ivith Dubonnet Dubonnet Cocktail
with Orange Flavored Gin Martini Cocktail (Golden)
...
18 18
18
18
with
with Brandy (Blackberry)
Rum
18^
18 18 19 19
Poop Deck Cocktail
Bacardi QTrkfail
Windy Corner
Gilroy Cocktail
Cocktail
Barbary Coast Cocktail Bolero Cocktail
with Brandy (Cherry)
Between the Sheets Cocktail Cuban Cocktail No. i
"Towers Above
For Pfompf Dalhrnry
the Rest"
R Y A N 'S
873 THIRD
UOR SHOP
lear
CoH:
EUfeRifio S-5370-8M6
53rd
Plaia 3-1549
St.,
N. Y. C.
Page 5
TABLE OF
PAGl
ENTS
19 19 19 19 19
,
(Cont.)
PAGE 24 24 24 24 24 24 25
.
COCKTAILS
Cuban Special Cocktail Daiquiri Co cktail ""tl Plesidentt Cocktail No. Havana Cocktail Planter's Cocktail
tvith Triple
Quarter Deck Cocktail
'
Reform Cocktail Roc-A-Coe Cocktail

Sevilla Cocktail
Sec
Sidacnf CockaJl White Lily Cocktail
i9
Sherry and Egg Cocktail Sherry Cocktail Sherry Twist Cocktail Sloppy Joe's Cocktail No. 2 Stone Cocktail
Straight
.25
20
20 20 20 20 20 20 20
21 21 21 21
Law
Cocktail
with Vodka Russian Cocktail with Whiskey (Bourbon or Rye)

Frisco
Tempter Cocktail
Whispers of the Frost Cocktail Xeres Cocktail
25 25 25 25 25
Cocktail
...
COLLINS
Brandy Collins John Collins Mint Collins Orange Gin Collins
Collins
Sjipi-
Kentucky Cocktail Kentucky Colonel Cocktail

Manhattaj Cocktail Manha ttan (Dry) Ma iui attan (Sweet) New Yorker Cocktail -OM Fashioned Cocktail
i
_B^m
-
Oin Coll ins

'~'""-"-
Rye
hiskey Cocktail Sazerac Cocktail
Tf"'
"^^-S^^key Collins
26 26 26 26 26 26 27 37
with Whiskey (Scotch) Barbary Coast Cocktail Highland Fling Cocktail Hole-in-One Cocktail
COOLERS
21
.... 22
Gip Cooler
Kum
tlooler
27 27
Rob Roy
with Wine
Cocktail
(Claret,
22 22
Cider
CUPS
Champagne Cup
Madeira, Mus-
Sherry, White) Adonis Cocktail Bamboo Cocktail Brazil Cocktail

catel, Port,
22 22 22
Broken Spur Cocktail

Chocolate Cocktail Clove Cocktail Coffee Cocktail Creole Lady Cocktail
22
22 23 23 23 23 23 23 23 23 24 24
Cup Claret Cup Loving Cup Rhine Wine Cup Sauterne Cup
28 28 28 28 29 29
DAISIES
Brandy Daisy Gin Daisy
Cupid Cocktail
Devil's Cocktail
Rum
Daisy
Whiskey Daisv_
29 29 30 30
Dunlop Cocktail
East India No. 2 Own Cocktail Hot Springs Cocktail Port Wine Cocktail
Elk's
EGG NOGS
Baltimore Egg Nog Breakfast Egg Nog Christmas Yule Egg
Nog
30 30 30
"Towers Above
the Rest"
RYAN'S
For Prompt Delivery
UOR SHOP
lear
873 THIRD A'
53rd
St.,
N. Y. C.
Eldorado 5-S370-866& Plaza 3-1549
Page 6
Missing Page
Missing Page
Missing Page
Missing Page
BRANDY COBBLER
1
Stir well
and decorate with
fruits in
Teaspoon Powdered Sugar
season. Serve with straws.
2 oz. Carbonated Water

Fill
10 oz. Goblet with Shaved Ice
Add
2 oz. Brandy
WINE COBBLER
fruits in
1
Stir well
and decorate with

Fill
10 oz. Goblet with Shaved Ice

3 oz. Port or Sherry
GIN COBBLER
1
Add
Stir well
and decorate with
fruits in

Fill 10 oz.

Ice
Goblet with Shaved
Add
2 oz.
Dry Gin
fruits in
1
Stir well
and decorate with
WHISKEY COBBLER
RUM COBBLER
1
Fill 10 oz.
Goblet with Shaved Ice
Add
2 oz.
Rye or Bourbon Whis-

Fill 10 oz.
key
Stir well
Goblet with Shaved Ice
and decorate with
fruits in
Add
2 oz.
Rum
"Towers Above
iS
'
the Best"
Co//:
RYAN'S
for Prompt Delivery
JÛOR SHOP
53rd
St.,
873 THIRD AVHa|ear
N. Y. C.
Eldorado 5-5370-B666 Plaza 3-1549
Page
11
vw,
ABSINTHE COCKTAIL
ij^ oz. Absinthe Substitute
Shake well with cracked Ice and

ain into 3 oz. Cocktail glass.
^
y^
I
oz.
Water
oz. Anisette
JACK ROSE COCKTAIL

Bitters
Dash Orange
Juice Yi
Ice
Lime
Shake well with cracked
and
White of one Egg

I I
strain into 3 oz. Cocktail glass.
Teaspoon Grenadine
Jigger Applejack
Ice, strain.
ABSINTHE SPECIAL COCKTAIL

I
Shake with cracked
Yi oz.
Absinthe Substitute
oz.
Water
HONEYMOON COCKTAIL
y^ oz. Benedictine 54 oz.
Ice
Bitters
y^
I
Dash Orange
Apple Brandy
and
Juice of y^
I
Lemon
Teaspoon Curacao
Ice
and
CAFE DE PARIS COCKTAIL

White
I I
of I
Egg
Teaspoon Absinthe Substitute Teaspoon Sweet Cream
MERRY WIDOW
COCKTAIL NO.
I y^
lYz oz.
Dry Gin
Ice
oz. oz.
Dry Gin
French Vermouth
and
154
Yi
Yi
Teaspoon Benedictine Teaspoon Absinthe Substitute
APPLEJACK COCKTAIL
ij4 oz. Applejack
1
Dash Orange
Bitters
Stir well
with cracked Ice and
strain
Teaspoon Grenadine
into 3 oz. Cocktail glass.
Add
twist
Teaspoon Lemon Juice
of
Lemon
Peel
and drop
in glass.
"Towers Above
For Prompt Delivery
the Rest"
RYAN'S
873 THIRD
QUOR SHOP
[ear
CoH:
EUorodo 5.^70.86
PLoza 3-1549
53rd
St.,
N. Y. C.
Page 12
BRANDY COCKTATC:^/
2 oz. Brandy
5^
;e
well with cracked Ice, strain
Teaspoon Simple Syrup
1 Dashes Bitters
SIDECAR COCKTAIL
1/3 Jigger Lime Juice
1/3 Jigger Triple Sec or
Twist of Lemon Peel

Stir
Cointreau
1/3 Jigger Brandy
BRANDY VERMOUTH
COCKTAIL
Add
shaved
Ice,
shake and
strain.
%
I
oz. Italian
Vermouth
I
STINGER COCKTAIL
oz.
2 oz. Brandy
Creme de Menthe (White)

Brandy
Ice, strain
Dash
Bitters
1 oz.
Stir

COFFEE COCKTAIL
I
AFTER SUPPER COCKTAIL

I
Egg
oz. Port
oz. Apricot Flavored
Brandy
I I I
I oz.
Curacao
Wine
j4 oz.
Lemon
Juice
Ice, strain
oz.
Brandy
Ice, strain

into 5 oz. Cocktail glass. Grate Nut-
meg on
APRICOT COCKTAIL
Juice of Yn
top.
Lemon
Orange
DEPTH BOMB
}4
I
1 I
COCKTAIL
Juice of Yn
Teaspoon Lemon Juice Teaspoon Grenadine

oz.
oz.
xY^ oz. Apricot Flavored Brandy

I
Teaspoon Dry Gin

Ice, strain
Apple Brandy Brandy

"Towers Above
the Rest"
RYAN'S
For Prompt
UOR SHOP
ear 53rd
St.,
CaH:
Oalniy
873 THIRD
A'
N. Y. C.
EUorade 54370-86M
Plaza 3-1549
Page
13
LS
PINK WHISKERS COCKTAI
ir
well with
cracked
Ice,
strain
^ ^
1 1

oz.
Brandy
French Vermouth
Juice
oz.
Orange
CHAMPAGNE COCKTAIL
Spiral
1
Teaspoon Grenadine
Rind of
Sugar
yi
Lemon
Teaspoon Creme de Menthe

(White)
Lump
2 Dashes Bitters
Ice, strain

into 4 oz. Cocktail
glass
Fill
with Champagne.
glass.
Use 6
oz.
and top
Champagne
with a litde Port Wine.
LONDON
POOP DECK COCKTAIL
1%
oz. Blackberry Flavored
SPECIAL COCKTAIL
yi
Put Rind of
Orange
into 6 oz.
Champagne
1
Glass.
Add:
Brandy
y^ oz. Port
yi oz.
Stir
Lump
of Sugar
Wine
2 Dashes Bitters
Fill
Brandy
with Champagne, well
stir
chilled,
well
with cracked
Ice,
strain
and
gcndy.
WINDY CORNER COCKTAIL

2 OZ. Blackberry Flavored Brandy
Stir well
LUXURY COCKTAIL
3 oz.
Brandy
Bitters
2 Dashes Orange
with cracked
Ice,
strain
3 oz. well chilled
Champagne
glass.
into 3 OZ. Cocktail

litde
glass.
Grate a
Nutmeg on
top.
Use 6
oz. Saucer
Champagne
GILROY COCKTAIL
Juice of 54
'^ oz.
ALEXANDER COCKTAIL NO. 2

I oz.
I
Lemon
Creme de Cacao
Brandy
Sweet Cream
Ice, strain
French Vermouth
Cherry Flavored Brandy
oz.
^
I
oz.
I oz.
|4 oz.
Dry Gin Dash Orange Bitters

"Towers Above
the Rest"
For Prompt Delivery
RYAN'S
873 THIRD AVI
UOR SHOP
or SSrd
St.,
N. Y. C.
CaU: Eldorado S-53704666 PUno 3-1549
Page
14
CO
TROPICAL COCKTAIL
LS
nÂlexander cocktail no.
1 oz. I oz. I oz.
1
^
I
oz.
Creme de Cacao
French Vermouth
Bitters
f^ oz. Maraschino
^4 oz.
Dry Gin Creme de Cacao Sweet Cream

Ice, strain
Dash

Stir
AROUND THE WORLD

ALEXANDER'S SISTER COCKTAIL
I oz. I oz. I
COCKTAIL
I
oz. Pineapple Juice
oz.
Dry Gin Creme de Menthe Sweet Cream

Ice
yi oz. yi oz.
Green Creme de Menthe
Dry Gin
Ice, strain


strain into
and
4 oz. Cocktail
glass.
BRONX COCKTAIL
I
oz.
Dry Gin
French Vermouth
CREME DE MENTHE FRAPPE

Nearly
fill
yi oz.
glass
of fine
Ice
with
yi oz. Italian
Vermouth
White Creme de Menthe.

pour
I
Tilt glass.
Juice j4
Orange
Ice, strain
Over back of inserted spoon, slowly

oz. Brandy.

SUce of Orange.
into 3 oz. Cocktail glass. Serve
vth
FALLEN ANGEL COCKTAIL

Juice of I
Lemon
or
Lime
BRONX COCKTAIL
I oz. I oz.
(DRY)
\%
I
oz.
Dry Gin
Bitters
Dash
Dry Gin French Vermouth
Teaspoon Creme de Menthe

Ice
Juice
Orange
Ice, strain

strain into 3
oz.'
and

Slice of
Cocktail glass. Serve
into 3 oz. Cocktail glass. Serve with
with a Cherry.
Orange.
"Towers Above
the Rest"
RYAN'S
For Prompt Delivery
UOR SHOP
53rd
St.,
Call:
873 THIRD
A'
N. Y. C.
ELdorado 5-5370^666 PLozo 3-1549 Page 15
CHELSEA SIDE CAR COCKTAIL

Juice of '^
e well with cracked Ice, straia
3 oz. Cocktail glass.
Lemon
54 oz. Triple Sec

}^ oz.
Dry Gin
Ice, strain
DOCTOR COCKTAIL
Juice

% Lemon
Dry Gin
Swedish Punch
Ice, strain
Ji oz.
oz.
CLOVER CLUB COCKTAIL

j4 jigger

Lemon
Juice
White of One Egg Dash of Grenadine

I jigger
Dry Gin
Ice, strain.
DRY MARTINI COCKTAIL

I yi oz.
Shake with cracked
Dry Gin
Bitters
fi oz.
I
French Vermouth
Dash Orange
well
DAMN-THE-WEATHER
COCKTAIL
J^
Stir
with cracked
Ice,
strain
Teaspoon Curacao
j4 oz.
Orange Juice
an Olive.
yi oz. Italian
I
oz.
Vermouth Dry Gin

Ice, strain
DUBONNET COCKTAIL
lyi oz. Dubonnet
f^ oz.
I

Dry Gin
Bitters
Dash Orange
added
may be
DEMPSEY COCKTAIL
I I
1/2
oz.
oz.
Dry Gin
Apple Brandy
Stir well
with cracked
Ice, strain into
Teaspoon Absinthe Substitute Teaspoon Grenadine
3 oz. Cocktail glass. Twist of
Lemon
Yi
Peel
on top and drop
in glass.
'Towers Abo7e
For Prompr Delivery
the Rest"
RYAN'S
873 THIRD
UOR SHOP
(ear
Call:
S3rd
St.,
N. Y. C.
ELdorade 5-537e-86) naxa 3-1549
Page 16
x'W.
ILS
GIBSON COCKTAIL
ij4 oz.
Yi oz.
KISS IN
Dry Gin French Vermouth

Ice, strain
V^
Y^ oz.
54 oz.
THE DARK COCKTAIL
Dry Gin
into 3 oz. Cocktail glass. Twist of
?4 oz. French
Stir
Vermouth
Ice,
Lemon
Onions.
Peel.
Serve with 3
Pearl
well with cracked
strain
GILROY COCKTAIL
Juice of 54
Yi oz.
MAGNOLIA BLOSSOM
COCKTAIL
Juice of
Jl4
Lemon
French Vermouth
Lemon
5^ oz.
y^ oz.
I
Y
%
oz.
Sweet Cream
Dry Gin Dash Orange Bitters

well with cracked
Ice,
I oz.
Dry Gin
Ice, strain
Teaspoon Grenadine
Stir
strain

GRAPEFRUIT COCKTAIL
I I
I
oz. Grapefruit Juice oz.
Dry Gin
Ice, strain
Teaspoon Maraschino
AAARTINI COCKTAIL (MEDIUM) I Dash Orange Bitters Yi oz. French Vermouth j4 oz. Italian Vermouth 1Y2 oz. Dry Gin
Stir

a Cherry.
well
with cracked
Ice,
strain
an Olive.
JAMAICA GLOW COCKTAIL

I
MARTINI COCKTAIL
I
(S\AÊET)
oz.
Dry Gin
Orange
Juice
Yi oz. Claret j4 oz.

I
Dash Orange Bitters Y4 oz. Italian Vermouth lY oz. Dry Gin
Teaspoon Jamaica
Rum
Ice, strain
Stir
wcU with
cracked
Ice,
strain

a Cherry.
"Towers Above
the Rest"
%i frompt
Mhniy
RYAN'S
873 THIRD A'
UOR SHOP
[ar
Call:
Eldorotlo 5-5370-8M
53rd
St.,
N. Y. C.
Plina 3-1549
Poge 17
PINK LADY COCKTAIL

J^ oz.
MARTINI COCKTAIL (GOLDEN)

lyi oz. Orange Flavored
Lemon
or
Lime
Juice
Gin
% ^
oz. oz.
Grenadine
^^^^'
Ice,
^
Stir
oz.
French Vermouth
Heavy Cream oz. Gin lY^

Shake with cracked
strain.
an Olive.
WHITE LADY COCKTAIL

Juice of
'/i
White of
Lemon One Egg
BACARDI COCKTAIL lyi oz. Bacardi Rum

Juice
y^ oz. Cointreau
Lime
Ice, strain
lyi oz. Gin
Teaspoon Grenadine
Shake with
Ice, strain.

WHITE ROSE COCKTAIL

}^ oz.
j4 oz.
Dry Gin
Orange
Juice
BARBARY COAST COCKTAIL

Yz oz.
Dry Gin
Juice
Lime
1
oz. Maraschino
Y
Ice, strain
oz.
Rum
Creme de Cacao Whiskey
White of
Egg
Yi oz.

oz. Scotch
j4 oz.
Sweet Cream
Ice, strain
DUBONNET COCKTAIL
lYx oz. Dubonnet
^
I
oz. Dry Gin Dash Orange added
Bitters
may
Ice,
be
BOLERO COCKTAIL 1Y2 oz. Rum

j4 oz. Applejack
Stir
well with cracked
strain
Twist of
Teaspoon
Italian
Vermouth
Ice, strain
Lemon
glass.
Peel
on
top
and drop in

"Towers Above
the Best"
RYAN'S
For Prompt Delivary
UOR SHOP
53rd
St.,
Call:
873 THIRD
AVCMear
N. Y. C.
Eldorado 5-5370-8666 Plaza 3-1549
Page
18
ILS
BETWEEN THE SHEETS
Juice of }4
EL PRESIDENTE
Lemon
Juice
I I
COCKTAIL NO.
I
fi oz.
|4 oz.
Rum
Brandy
Lime
Teaspoon Pineapple Juice Teaspoon Grenadine
oz. Cointreau
Ice, strain.
Shake with cracked
ij4 oz.
Rum
Ice, strain
CUBAN COCKTAIL NO.

Juice of 54
}4
Lime
HAVANA COCKTAIL
1%
oz. Pineapple Juice oz.
2 oz.
Rum
Ice, strain

^
yi
Rum
Ice, strain
CUBAN
SPECIAL COCKTAIL
Lime
%
I
oz. Pineapple Juice
Juice J^
PLANTER'S COCKTAIL
Juice of
yi
oz.
Rimi
Teaspoon Curacao
Ice, strain
Lemon
Yi oz.

with
stick
ij4 oz. Jamaica
Rum
Ice, strain
into 3 oz. Cocktail glass. Decorate
of
Pineapple
and

Cherry.
DAIQUIRI COCKTAIL
Juice
I
I
SIDECAR COCKTAIL
Juice
Lime
Lemon

J4 oz.
y^ oz. Triple Sec

1 oz.
Rum
Ice, strain
Brandy
Ice, strain


"Towers Above
the Rest"
for Prompt Delivery
RYAN'S
873 THIRD A]
UOR SHOP
ear 53rd
St.,
Call:
N. Y. C.
Eldorado 5-537fr466 Plaza 3-1549
Page
19
WHITE
LILY
COCKTAIL
to
y^ oz. Triple Sec
3 oz. Cocktail
glass.
^
%
oz.
Rum
Dry Gin
Ice, strain
Y4 oz.
Teaspoon Anisette
MANHAHAN
I
COCKTAIL

Dash
Bitters
J^ oz. Italian
I
Vermouth
j4 oz.
Rye or Bourbon Whiskey
RUSSIAN COCKTAIL
^ ^ ^
oz.
oz. oz.
Creme de Cacao Dry Gin Vodka

Ice, strain
Stir
a Cherry.

AAANHATTAN
I
(DRY)
FRISCO COCKTAIL
Dash
Yi oz.
Bitters
%
Stir
oz.
Benedicdne
J^ oz.
I
French Vermouth
2 oz.
Bourbon
Ice,
with cracked
strain.
Add
Stir
twist of
Lemon
Peel.
an Olive.
KENTUCKY COCKTAIL
1%
oz. Pineapple Juice J^ oz.
Bourbon Whiskey
Ice, strain
I
MANHATTAN
Dash
Bitters
(SWEET)

54
KENTUCKY COLONEL
COCKTAIL
Yi oz. Benedictine
I
Y^ oz. Italian
1 Yx
Vermouth
oz.

cracked
Ice,
Stir
well with
strain
j4 oz.
Bourbon Whiskey
Twist of
Lemon
Peel
a Cherry.
"Towers Above
the Rest"
RYAN'S
For Prompt OehVenr
UOR SHOP
lear
Call:
373 third AV,
53rd
St.,
N. Y. C.
Eldorado 5-5370-866i Plena 3-TS49
Page 20
IS
NEW YORKER
Juice of Yi
COCKTAIL
t
SAZERAC COCKTAIL
Lime
Teaspoon Absinthe Substitute

glass
Dash
of Grenadine
into
an Old Fashioned Cocktail

glass until
it is
1 oz. Rye
and revolve
Sliake with cracked Ice, strain.
twist of
entirely
Add
coated with the Absinthe Substitute.
Lemon
Peel.
Then Add:
'/i
OLD FASHIONED COCKTAIL

Use Old Fashioned Cocktail
j4
glass
Lump
Sugar
2 Dashes Bitters
Sufficient
Lump
Sugar
water
to
cover Sugar,
2 Dashes Bitters
and muddle well

Sugar
2 Cubes Ice
2 oz.
Add enough Water to cover

and muddle well
1
Cube
of Ice
Stir
very well.
Add
Twist of
Lemon
2 oz. Rye or Bourbon Whiskey

Peel. (For best results,
Stir
put glass on
well.
Add
Twist of
glass.
Lemon
Ice for a
few minutes before using.)
Rind and drop in

with
slice
Decorate
a
of Orange,
Lemon and
Cherry. Serve with stirring rod.
BARBARY COAST COCKTAIL

yi oz.
RYE WHISKEY COCKTAIL

I 1
Dry Gin
yi
Rum
Creme de Cacao
Whiskey
Dash
Bitters
}i OZ.
Teaspoon Simple Syrup

J^ oz. Scotch
2 oz. Rye Whiskey

Stir
j4 oz.
Sweet Cream
Ice, strain

a Cherry.
"Towers Above
for Prompt Delivmy
the Rest"
RYAN'
873 THIRD
QUOR SHOP
,Near 53rd
St.,
Cell:
Eldorofio S-53704666
N. Y. C.
'^"
3-1549
Page
21
CO
HIGHLAND FLING COCKTAI
y^ oz. Italian
1
ILS
BAMBOO COCKTAIL
2 OZ. Sherry
Vermouth
Whiskey
oz. Scotch
^
I
OZ.
French Vermouth
Bitters
2 Dashes Orange Bitters
Dash Orange
Ice, strain
Stir well
with cracked Ice and strain
into 3 OZ. Cocktail glass.
an Olive.
BRAZIL COCKTAIL
HOLE-IN-ONE COCKTAIL
I
I I
j4 oz. Scotch
Whiskey
% %
oz.
French Vermouth
oz. Sherry
Bitters
Wine
^
%
1
oz.
French Vermouth
Dash
%
Stir
Teaspoon Absinthe Substitute

well with cracked Ice,
strain
Dash Orange
Bitters
Ice, strain

BROKEN SPUR COCKTAIL

ROB ROY COCKTAIL
ji Jigger Italian
^
I
oz. Itahan
Vermouth
Vermouth
Whiskey
yi oz. Port
Wine
2 Dashes of Bitters
yi Jigger Scotch
%
Add
twist
Teaspoon Curacao
Ice, strain

Cracked
of
Ice, stir, strain.
Lemon
Peel.
CHOCOLATE COCKTAIL
ADONIS COCKTAIL
I
i}i oz. Port
Wine
Dash Orange
Bitters
%
I
oz.
Yellow Chartreuse
I
j4 oz. Italian
Vermouth
Yolk of
Egg
lyk oz.
Stir well
Dry Sherry

Ice
with cracked Ice and strain

strain into
and
4 oz. Cocktail
glass.
"Towers Above
the Rest"
RYAN'S
tot Profflpt Dafivcfy
UOR SHOP
r
Caff:
873 THIRD AVI
EUerado 543704666
53rd
St.,
N. Y. C.
PUia
3-1549
Page 22
CO
CLOVE COCKTAIL
I
lis
DEVIL'S
j4
COCKTAIL
Wine
oz. Italian
oz. Sloe
Vermouth Gin

oz. Port
oz.
^1 oz. Muscatel
Wine
Ice, strain
1% 1%
Stir
French Vermouth

COFFEE COCKTAIL
1 I
Egg
Port
DUNLOP COCKTAIL
^
I
oz. Sherry
Wine
I oz. I oz.
Wine
Ice, strain
Dash
Bitters
Brandy
oz.
Rum
Ice,
Stir
well with cracked
strain
into 5 oz. Cocktail glass. Grate Nut-
meg on
top.
EAST INDIA NO. 2
CREOLE LADY COCKTAIL

I j4 oz. I
1
1%
1
I
oz. French
oz..
Sherry
Vermouth Wine
Bitters
Ice,
oz. Madeira
Wine
Ice,
Dash Orange
Teaspoon Grenadine
Stir
well with cracked
strain
Stir
well with cracked
strain

I 1
Green Cherry,
Red Cherry and

ELK'S
White Cherry.
OWN
COCKTAIL
CUPID COCKTAIL
2 oz. Sherry
1
I
White of I Egg I yi oz. Rye or Bourbon Whiskey

54 oz. Port
Juice
I
Wine
Egg
Ice, strain
Wine Lemon

a Strip of Pineapple
Ice, strain
Add
into 5 oz. Cocktail glass. Grate a
little

Nutmeg on
top.
"Towers Above
For Piampi Otliviy
the Rest"
RYAN'S
873 THIRD A]
UOR SHOP
53rd
St.,
Call:
Hdarodo 5-53704666
N. Y. C.
PUia
3-1549
Page 23
HOT SPRINGS COCKTAI

ij4 oz.
OC-A-COE COCKTAIL
1^4 oz. sherry
Dry White Wine
% %
I
oz. Pineapple Juice
1%
Stir
oz.
Dry Gin
strain
Teaspoon Maraschino
well with cracked Ice,
Bitters
Dash Orange
into 3 oz. Cocktail glass. Serve wdth

Ice, strain
a Cherry.
PORT WINE COCKTAIL

2}4 oz. Port
J^
SEVILIA COCKTAIL
Yi
I
I
Wine
Teaspoon Brandy
with cracked
Ice, strain
Egg
oz. Port oz.
Wine
Stir slightly
Rum
Ice, strain
QUARTER DECK COCKTAIL
oz. sherry
Wine
ij^ oz.
Juice J^
Stir
Rum
Lime
Ice,
SHERRY
strain
AND EGG COCKTAIL

Fill glass
Place an egg in a glass, being careful
well with cracked
not to break the yolk.

Sherry.
with
Use 4
oz. Cocktail glass.
REFORM COCKTAIL
SHERRY COCKTAIL
^
I
oz.
French Vermouth
ij^ oz. Sherry
Wine
Bitters
2^
I
oz. Sherry
Bitters
Wine
Dash Orange
Dash
Stir
Stir
into 3 oz. Cocktail glass. Twist of
a Cherry.
Orange Peel and drop
in glass.
"Towers Above
the Rest"
RYAN'S
for Prompt Oe/iVenr
UOR SHOP
ir
Caff:
673 THIRD AVI
53rd
St.,
N. Y. C.
Eldorado 5-5370-8666 Plaza 3-1549
Page 24
SHERRY TWIST COCKTAIL

I
RAIGHT LAW COCKTAIL

^ oz.
I
oz. sherry
Wine
Vermouth
Dry Gin
1/3 oz. Brandy

1/3 oz. French
yk oz. Sherry
Wine
Ice,
Stir
well with cracked
strain
1/3 oz. Triple Sec

Yi

Ice, strain

TEMPTER COCKTAIL
I I
Top
with
oz. Port
Wine
Brandy
Ice, strain
pinch of Cinnamon and twist of
Orange Peel
in glass.

SLOPPY JOE'S COCKTAIL NO. 2

f^ oz. Pineapple Juice
WHISPERS OF THE FROST COCKTAIL
^ ^
% %
oz.
Cognac
oz. Port
Wine
Teaspoon Curacao
^ ^
I
oz.
oz. Sherry
j4 oz. Port
Wine Wine
Teaspoon Grenadine
Ice, strain

Ice, strain


Slices of
Lemon and
Orange.
STONE COCKTAIL
^
y-i
oz.
Rum
Vermouth
1
XERES COCKTAIL
Dash Orange
Bitters
oz. Italian
I oz.
Sherry
Wine
Ice, strain
2 oz. Sherry
Stir
Wine

"Towers Above
the Rest"
RYAN'S
tot Promp# Dulntry
UOR SHOP
laar
Coll:
EUerado 5-5370-866i
Plaza 3-1549
873 THIRD AVI
53rd
St.,
N. Y. C.
Page 25
BRANDY COLLINS
Juice
1
ORANGE GIN COLLINS

Juice j4
1
Lemon
Lemon
2 oz. Brandy
2 oz. Orange Flavored Gin
Pour into 12
oz.
Tom
Collins glass.
Ice,
fill
Pour into 12 oz.
Tom
Collins glass.
Ice, fill
stir
Add
several
Cubes of
with
Add
several
Cubes of
of
with
well.
Carbonated Water and stir well. Decorate with slice of Orange,
Carbonated Water and

Decorate with
slice
Lemon, OrServe
Lemon and
straws.
a Cherry. Serve with
ange and a
straws.
Cherry.
with
Juice
I
JOHN COLLINS % Lemon
RUM
Juice I
1
COLLINS
Lime Teaspoon Powdered Sugar
1 oz. Holland Gin
2 oz.
Collins glass.
Ice, fill
stir
Rum Tom
Collins glass.
Ice,
fill
Add
Pour into 12 oz. Tom several Cubes of
Pour into 12 oz.
with
well.
Add
several
Cubes of
slice of
with
well.

Decorate with
stir
Decorate with
slice of
Orange,
Lemon and
glass.
Lemon and
straws.
a Cherry. Serve with
Cherry and drop Lime in
Serve
with straws.
MINT COLLINS
Juice Yi
1
Lemon
Juice j4
1
SLOE GIN COLLINS Lemon
2 oz. Mint Flavored Gin
2 oz. Sloe Gin
Pour into 12 oz.
Tom
Collins glass.
Ice,
fill
Pour into 12 oz.
Tom
Collins glass.
Ice,
fill
Add
several
Cubes of
of
with
well.
Add
several
Cubes of
with
well.

Decorate with
slice
stir

Decorate with
stir
Lemon, Or-
ange
straws.
and a Cherry. Serve with
ange
slice of Lemon, Orand a Cherry. Serve with
straws.
"ToweiB Above sj|

for Prompt Dt/fvary
the Rest"
RYAN'si^QUOR SHOP
873 THIRD
AaWkteot
SSrd
St.,
N. Y. C.
CoU: EUertHie 5-5370-8M6 Ptoio 3-1549
Page 26
TOM
Juice j4
1
COLLINS
WHISKEY COLLINS
Juice
1
'/i
Lemon
Lemon
2 oz.
Dry Gin
oz.
Pour into 12
Tom
Pour into 12 oz.

Collins glass.
Ice,
fill
Tom
Collins glass.
Ice,
fill
Add
several
Cubes of
with
well.
Add
several
Cubes of
with
well.

Decorate with
slice
stir

Decorate with
slice
stir
of
Lemon, OrServe
of
Lemon, Or-
ange
straws.
and
Cherry.
with
ange and Cherry. Serve with straws.
GIN COOLER
Into 12 oz.
J^
RUM COOLER
Into 12 oz.
Tom
Collins glass, put:
Tom
Collins glass, put:

stir.
2 oz. Carbonated Water, and

Fill glass
2 oz. Carbonated Water,

Fill glass
and
stir.
with cracked Ice and add:
with cracked Ice and add:
2 oz.
Fill
Dry Gin
with Carbonated Water or
2 oz.
Fill
Rum
with Carbonated Water or
Ginger Ale
Insert spiral of
Ginger Ale
Orange or Lemon
Insert spiral of
Orange or Lemon
Peel (or both)
and dangle end over
Peel (or both)
and dangle end over
rim of
glass.
rim of
glass.
"Towers Above
the Rest"
RYAN'S
Far Prmpt Dtlhnrf
UOR SHOP
ear 53rd
Si.,
Call:
EMorado S-S370-8666
873 THIRD A^
N. Y. C.
Plna
3-1549
Page 27
CHAMPAGNE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar 6 oz. Carbonated Water
j4 oz. Triple Sec j4 oz.
CLARET CUP
%
^/i
oz. Triple Sec

oz.
Curacao
Curacao
2 oz. Brandy
Fill pitcher
I
2 oz. Brandy
Ice.
with cubes of
Add
Fill pitcher
I
with cubes of
Claret.
Stir
Ice.
Add
and
avail-
Pint of Champagne. Stir well and
Pint
of
well
decorate with as
able
many fruits
as avail-
decorate with as
able
many fruits as
and
also
Rind of Cucumber
side of pitcher.
and
also
Rind of Cucumber
side of pitcher.
inserted
on each
Top
inserted
on each
Top
with small bunch of Mint Sprigs.

Serve in 5 oz. Claret glass.

CIDER CUP
LOVING CUP
%
J/4
oz. Triple Sec oz.
oz. Triple Sec
Curacao
5^ oz.
Curacao
2 oz. Brandy
Fill pitcher
I
2 oz. Brandy
Ice.
with cubes of
Cider.
Stir
Add
and
Fill pitcher
I
with cubes of
Claret
Stir
Ice.
Add
and
Pint
of
well
Pint
of
well
decorate with as
able
many fruits
as avail-
decorate
able
with as many fruits as availalso
and
also
Rind of Cucumber
side of pitcher.
and
Rind of Cucumber
side of pitcher.
inserted
on each
Top
inserted
on each
Top


"Towers Above
For Prompt Delivery
the Rest"
RYAN'S
873 THIRD
QUOR SHOP
ear 53rd
Colt:
EUerodo 370.666
,,,,..,_ N. Y. C.
St.,
PUno
3-154*
Page 28
RHINE WINE CUP

4 Teaspoons Powdered Sugar
Yi oz. Triple Sec
y^ oz.
SAUTERNE CUP
oz. Triple Sec
Curacao
Yi oz.
Curacao
2 oz. Brandy
Fill pitcher
I
2 oz. Brandy
Ice.
with cubes of
Add
and
Fill pitcher
I
with cubes of
Ice.
Add
and
Pi
of Rhine Wine. Stir well
Pint of Sauterne. Stir well
decorate with as
able
many fruits as availRind

of.
decorate with as
able
many fruits as availRind of Cucumber

side of pitcher.
and
also
Cucumber
and
also
inserted
on each
side of pitcher.
Top
inserted
on each
Top

Serve in 5 oz. Claret
glass.

BRANDY DAISY
Juice of
y-i
GIN DAISY
Juice of
y-i
Lemon
Lemon
^
1
Teaspoon Raspberry Syrup or

Grenadine

Grenadine
2 oz. Brandy
2 oz.
Ice
Dry Gin
Ice
and
and
strain into Stein or 8 oz. metal cup.
Add Cube
fruit.
of Ice
and decorate with
Add Cube
fruit.
of Ice
and decorate with
"Towera Above
the Rest"
RYAN'S
For Prompt Delivery
UOR SHOP
ear 53rd
St.,
Call:
873 THIRD
AU
N. Y. C.
EldoradA 5.5370-8666 Plaza 3-1549
Page 29
RUM DAISY
Juice of j4
WHISKEY DAISY
Juice of
Lemon
Lemon
%
1

Grenadine
^
1

Grenadine
2 oz. Imported
Rum
Ice
and

strain into Stein or 8 oz.
Ice
and
metal cup.
Add Cube
fruit.
of Ice
and decorate with
Add Cube
fruit.
of Ice
and decorate with
BALTIMORE EGG
I I
NOG
Brandy
CHRISTMAS YULE
Egg
EGG NOG
Beat the yolks and whites of 12 Eggs
separately,
J4 oz. Apricot Flavored
%
I
oz.
Rum
Wine
with Milk, shake well with
pour together and add:
oz. Madeira
Pinch Baking Soda
Fill glass
6 oz. Imported
2
lbs.
Rum
Then add:
cracked Ice and strain into 12 oz.
Granulated Sugar
stiff batter.
Tom
on
Collins glass. Grate
Nutmeg
Beat into
I qt.
top.
Milk
Sweet Cream
BREAKFAST EGG
1
NOG
1 qt.
Egg
Curacao
with Milk
Ice, strain
qts.
Rye or Bourbon Whiskey,

stir.
}4 oz.
and
Set in refrigerator over
2 oz. Apricot Flavored Brandy

Fill glass
night.

into 12 oz.
Befort serving,
oz.
stir
again, serve in 4
Tom
top.
Collins glass. Grate
Punch
glasses.
Grate
Nutmeg on
Nutmeg on
top.
"Towers Above
the Rest"
For Prompf De/ivery
RYAN'S /^ ^
l\ 1
I'^
UOR SHOP
ear 53rd
St.,
Co//:
873 THIRD A'
N. Y. C.
Eldorado 5-5370-8666 nozo 3-1549
Page 30
CIDER
I
I
EGG NOG
igger Brandy, Whiskey,

Sherry, or Port
Rum,
Egg
pt.
Shake with cracked

kle with nutmeg.
Ice, strain, sprin-
Milk
Ice, strain

into 12 oz.
fill
Tom Collins glass. Then

top.
I
GENERAL HARRISON'S
glass
with Sweet Cider. Grate
EGG NOG
Egg
Ice, strain
I
Nutmeg on
EGG NOG
I

into 12 oz.
glass
Whole Egg
Teaspoon Sugar
Tom
Collins glass. Fill
with Claret or Sweet Cider.
5 oz. Milk
Grate
Nutmeg on
top.
BRANDY
Juice
I
FIX
uice
I
GIN FIX
Lemon
stir
Lemon
Teaspoon Water and
Fill glass
with Shaved Ice
Teaspoon Water and
stir
2 oz. Brandy
Yi oz.
Fill glass
with Shaved Ice
Wild Cherry Flavored Brandy

oz.
2^
oz.
Dry Gin
Use 12
well.
Tom
Collins glass. Stir
Use 12
well.
oz.
Tom
Collins glass. Stir
Add
slice
of Lemon. Serve with
Add slice of Lemon.
Serve with
straws.
straws.
"Towers Above
the Best"
RYAN'S
For Prompt Delivery
UOR SHOP
SSrd
St.,
Coif:
873 THIRD AVI
N. Y. C.
Eldorado 5-5370-866 PLata 3-1549
Page
31
RUM
Juice ^1
I
I
FIX
or
i
WHISKEY FIX
juice
y-i
Lime Teaspoon Powdered Sugar Teaspoon Water and stir

with Shaved Ice
oz.
oz.
Lemon
Lemon
stir

I
Teaspoon Water and
Fill glass
Fill glass
with Shaved Ice
2^
well.
Use 12
straws.
Rum Tom
2}4 oz. Rye or Bourbon Whiskey

Collins glass. Stir
Use 12
well.
oz.
Tom
Collins glass. Stir
Add slice of Lemon.
Serve with
Add slice of Lemon. Serve with
straws.
SLOE GIN FIZZ

Juice J^
1
Ice
and
Lemon
Gin
strain into 8 oz. Highball glass. Fill
with Carbonated Water. Decorate with

slice
2 oz. Sloe
of
Lemon.
LIS
APPLEJACK HIGHBALL
I
1
BERMUDA HIGHBALL
Cube of Ice 54 oz. Dry Gin
Cube
of Ice
2 oz. Applejack
Fill 8 oz.
^
Fill
oz.
Brandy
French Vermouth
Highball glass with Ginger
Y^ oz.
8 oz. Highball glass with Ginger
Ale
or
Carbonated
Water.
Add
Ale
or
Twist of
stir
Lemon Peel, if desired, and
Twist of
stir
Carbonated Water. Add Lemon Peel, if desired, and
gendy.
gendy.
"Towers Above
For Prompt Dtlivery
the Beat"
RYAN'S
873 THIRD
a;
UOR SHOP
[ear
53rd
St.,
N. Y. C.
CoH: Eldorado 5-S370-S6 noto 3-1549
Page 32
LLS
BITTERS HIGHBALL
1
CABLEGRAAA HIGHBALL
Juice
1
Cube
of Ice
Lemon
^
Fill
oz. Bitters

Stir well
Ale
or
Carbonated
Water.
Add
with cracked Ice and
fill
Twist of
stir
with Ginger Ale. Use 8 oz. Highball

glass.
gently.
COGNAC HIGHBALL
BOURBON HIGHBALL
1
Cube
of Ice
Cube of Ice 2 oz. Cognac

1
2 oz. Bourbon Whiskey

Fill
Fill 8 oz.
Ale
or
Carbonated
Water.
if
Add
and
Ale
ew
Carbonated
Peel,
Water.
if
Add
and
Twist of Lemon Peel,

stir
desired,
Twist of Lemon
stir
desired,
gendy.
gently.
1
DUBONNET HIGHBALL
Cube
of Ice
BRANDY HIGHBALL
1
2 oz. Dubonnet
Fill 8 oz.
Cube
of Ice
2 oz. Brandy
Fill 8 oz. Highball glass with Ginger
Ale
or
Twist of
stir
Ale
or
Carbonated
Water.
if
Add
and
gently.
Twist of
stir
Lemon Peel,
desired,
ENGLISH HIGHBALL
I
gently.
Cube
of Ice
5^ oz.
Dry Gin
Brandy
BULLDOG HIGHBALL
1
f^ oz.
t/^
Cube
of Ice
oz. Italian
Vermouth
Juice of >^
Orange
Fill
2 oz. Dry Gin

Fill

stir.
Ale or Carbonated Water. Add Twist of Lemon Peel, if desired, and

stir
Ale and
gendy.
"Towers Above
Prompt Da/ivefy
the Rest"
RYAN'
873 THIRD
QUOR SHOP
SSrd
St.,
Caff:
Hdorode 370-8666
Plena 3-1549
N. Y. C.
Page 33
LLS
GIN BUCK
4 oz. Gin
Juice
1
MINT HIGHBALL
2 oz.
glass;
Lemon
add
fill
Cube of Ice Creme de Menthe

Fill 8 oz.
Crush Lemon in Highball

cracked Ice and Gin.
glass
Ale
or
Carbonated
Water.
if
Add
and
Stir
and

stir
desired,
with Ginger Ale.
gently.
GIN HIGHBALL
1
MONTE CARLO
IMPERIAL HIGHBALL
2 oz.
Yi oz.
Cube of Ice 2 oz. Dry Gin

Dry Gin Creme de Menthe (White)
Fill 8 oz.
Ale
or
Carbonated
Water.
Add
Juice 54
Lemon
Ice, strain
fill
Twist of
stir

with Champagne.
into 8 oz. Highball glass,
glass
gently.
IRISH
1
WHISKEY HIGHBALL
Ice
ORANGE GIN HIGHBALL

1
Cube of
Cube
of Ice
2 oz. Irish Whiskey

Fill 8 oz.
2 oz. Orange Flavored Gin

Fill 8 oz.
Ale
or
Carbonated
Water.
Add
and
Ale
or
Twist of Lemon
stir
Peel, if desired,
Twist of
stir
gently.
gently.
LEAP FROG HIGHBALL

1
RUM HIGHBALL
Cube
of Ice
Juice Yi
Lemon
of Ice
2 oz. Imported
Fill 8 oz.
Rum
Water.
if
2 oz. Dry Gin

I
Cube
Ale
or
Carbonated
Peel,
Add
and
Fill 8 oz.
Twist of Lemon
stir
desired,
Ale,
stir
gendy.
gendy.
"Towers Above
the Rest"
RYAN'S
for Prompt Delivery
UOR SHOP
ar S3rd
St.,
Call:
873 THIRD A'
N. Y. C.
Eldorado 5-5370-8666 PLaza 3-1549
Page
34
LLS
RYE HIGHBALL
1
WHISKEY HIGHBALL
1
Cube of
Ice
Cube
of Ice
2 oz. Rye Whiskey

Fill
Fill 8 oz.
Ale
or
Carbonated
Water.
Add
Ale
or
Carbonated
Water.
if
Add
and
Twist of
stir

stir
desired,
gendy.
gendy.
SCOTCH WHISKEY HIGHBALL

1
WILD EYED ROSE HIGHBALL

Juice of Yi
Cube
of Ice
Lime
2 oz. Scotch Whiskey

Fill 8 oz.
j4 oz. Grenadine
2 oz.
Irish
Whiskey
Ice
Ale
or
Carbonated
Peel,
Water.
if
Add
and
Cube of
Twist of Lemon
stir
desired,
Fill 8 oz.
Highball glass with Carstir
gently.
bonated Water,
gendy.
EPS
MINT JULEP
Crush Mint with
i tsp.
cracked
Ice,
pour Bourbon
to
J4
ice,
Sugar, dash
Fill witl
inch of top. Set glass in shaved

stir
of Water, in 12 oz. glass.
until frosted, decorate.
"Towers Above
the Rest"
For Prompt Deliver)/
RYAN'S
873 THIRD
QUOR SHOP
Near 53rd
St.,
N. Y. C.
Cod: Eldorado 5-5370.4666 PLozo 3-1549
Page 35
BOMBAY PUNCH
Juice of
I
:corate
with
fruits in season.
Serve
Dozen Lemons
Sugar to
in 4 oz.
Punch
glasses.
Add enough Powdered

sweeten. Place
Ice in
BRIGHTON PUNCH
large block of
stir.
Punch bowl and
Then add:
I qt. 1 qt.
Brandy
Sherry
^ ^ ^
oz.
oz.
Cognac
Orange
oz. Benedictine
Wine
Juice yi Juice j4
Lemon
pt Maraschino
pt.
%
4
2
Curacao
Fill
12 oz.
Tom
Collins glass with
qts.
qts.
Champagne
Carbonated Water
shaved Ice and Carbonated Water
and
stir.
Serve with straws.
Some
prefer to
add the strained conStir well
tents of a
Pot of Tea.
and
CHAMPAGNE PUNCH
Juice of I
decorate with fruits in season. Serve

in 4 oz.
Punch
glasses.
Dozen Lemons
Sugar
to
Add enough Powdered

sweeten
BRANDY PUNCH
I qt.
Carbonated Water
Juice of 1 Juice of 4
Dozen Lemons
Oranges
Sugar to sweeten
Place Large block of Ice in
Punch
Add enough
1
Bowl and
yi pt.
yi pt.
1 pt.
stir
well.
Then add:
8 oz. Grenadine
qt.
Maraschino
Carbonated Water
Curacao
Place large block of Ice in
Bowl and
'/i
stir
well.
Punch Then add:
Brandy
2 qts.
Champagne
Pint Curacao
Some
prefer to
2 qts. Brandy
tents of a
Pot of Tea.
and
Some
prefer to
add the strained con-

in 4 oz.
tents of a Pot of Tea. Stir well
and
Punch
glasses.
"Towers Above
the Rest"
For Prompf Dalivary
RYAN'S
873 THIRD AVJ
UOR SHOP
ear 53rd
St.,
C""
Eldorada 5-5370-8666 Plaio 3-1549
N. Y. C.
Page 36
CLARET PUNCH
Dozen Lemons Add enough Powdered Sugar
Juice of
I
PLANTER'S
Juice 2
to
PUNCH NO.
Limes

2 oz. Carbonated
Fill 12 oz.
sweeten
1 qt.
Water
Carbonated Water
Tom
Collins glass with

stir
Place large block of Ice in
Punch
shaved Ice and

frosted.
until glass
is
Bowl and
}4 pt.
I pt.
stir
well.
Then add:
Add
2 Dashes Bitters.
1%
oz.
Curacao
Claret
to
of
Rum. Stir and decorate with slice Lemon, Orange, Pineapple and
Brandy
a Cherry. Serve with straws.
qts.
Some prefer
tents of a
PLANTER'S
Juice
I
PUNCH NO.
Pot of Tea.
and
Lime

in 4 oz.
Juice }4 Juice j4
1
Lemon
Orange
Juice
Punch
glasses.
Teaspoon Pineapple
MILK PUNCH
1
2 oz.
Rum
oz. glass, well
Ice.
Pour above into i6
filled
with shaved
is
Stir
until
2 oz. Brandy,
Rum, Gin
or
glass
frosted.
Then add
i oz. Ja-
Whiskey
Yi Pint
maica
Rum
and top with
Milk
Ice, strain
J^
Teaslice
spoon Curacao. Decorate with

of Orange,

into 12 oz.
Tom
Collins glass
top.
and
.:^
grate
Nutmeg on
Lemon, Pineapple and a Cherry, also Sprig of Mint dipped in Powdered Sugar. Serve with straws.
WHISKEY SOUR
Yi Jigger

Jigger
Lemon and Lime
Juice
Whiskey
ice
Shake with cracked
and
strain.
"Towers Above
the Rest"
For PrempI Delivery
RYAN'S
873 THIRD
UOR SHOP
iMir
Call:
53rd
St.,
N. Y. C.
Eldorado 5-5370-8666 PLozo 3-1549
Page 37
WINESr^lttÔOKERY
V^ni'lNE cookery
^>SlA touch
plied
simplfr^ltJbkinfe with wine.
It's
that
magic
that enhances any
d^Fro which
it is
effectively ap-
and
results in
an entirely new
flavor, stimulating to
any appetite.
While almost any wine can be used with ahnost any food, there are natural "taste harmonies" between certain wines and foods, and a knowledge of these is part of the knack of wine cookery.
Sherry
soups,
is
perhaps the most versatile blender in the kitchen.

clear soups, fish
Cream
this
many
and
seafood of all kinds are natural
flavormates with Sherry. Other foods that

nutty-flavored
"come
alive"
when
wine
is
added, are chicken dishes, sauces for
ham and
other meats, as well as sauces for beans and puddings.
Next
Cheese
to Sherry in popularity for cookery are the white table wines.

fish,
Their Hght flavors go especially well with

dishes, seafood
chicken and veal.

palatable
and
curries, too, are
made more
when
Rhine Wine or Sauterne

the recipe.
replaces part of the liquid called for in
Red
table wines
enhance the natural flavors of red meats. Bur-
gundy or Claret harmonizes well in bean dishes, particularly those} which contain molasses. Pot roasts, stews and variety meats like kidneys, liver and heart are greatly abetted by the use of red wine in their preparation. Marinating these meats in red or white table wine improves their flavor and texture. And the wine marinade makes a
most delicious gravy.
Dessert wines such as Sweet Sherry, Port, Muscatel and Madeira
are
most appropriately used
to
add
flavor to desserts
An
excellent after-dinner treat can be prepared quickly

little
mixed diced fruits in Port, and a does wonders for mince pie.
and sweet sauces. by soaking Muscatel added to mince meat
"Towers Above
~'
tho Rest'
RYAN'S
Fo, Pfompf DefiVery npf DeBvery
IÛOR SHOP
53rd
St.,
ca
"'''"'''
^^
^,^^
AV?âr ^""^
N. Y. C.
3-1549 PLaza V'"-'*"
Page 38
WINES
The
beginner,
(continued)
Hshed recipes
at first.
however,-wi}hfl^^ to follow some o the estabIn that way she will develop an idea of what
experi-
good wine cookery should be, and she will soon be ready to ment, letting her judgment and sense of taste be her guide.
RECIPES
POTATO SOUP WITH WINE
Cover 3 or 4 diced potatoes, 4 diced carrots and i diced onion with 2
cups boiling water; add
salt
I'/i
thick slices or
whole small
side;
fish
when
fillets
browned on one
flesh-side-up,
is
broil
widiout turning. Fish

it
done when
flakes easily
when
tsps.
and
cook until very
tender
tested
with fork (10 to 20 min.).
(about 15 minutes).
Do
not drain.
Mash, add 2 cups milk; season with

salt,
WINE BAKED BEANS

Cover
I
pepper and celery
salt;
heat to
yi cups dried red or kidney
boiling.
Add
Yz
cup Sauterne Wine
beans with cold water, soak 4 to 6

hours. Drain,
and serve at once, sprinkling top with minced parsley. Makes 5 cups.
add 2 cups boiling simmer

i
water, cover,
hour.
Add
BROILED FISH
AND
i^
tsps. salt
until
tender
about
i
and continue cooking

15
nriinutes.
WHITE WINE
Brush
season,
fish
Drain beans, add
djsp.
brown
with
oil
or melted fat;
sugar, 1/3 cup catsup, yi cup Claret
place
on greased pan,
broiling unit.
Wine. Mix
well, put into casserole.

filled
inches below
Broil,
Top with rings of green pepper

with grated cheese. Bake
I
basting occasionally with White Wine, Rhine Wine or Sauterne. Turn
at 350 F.
hour. Serves 5 or
6.
While quantities suggested are for family-size groups.

they can be revised as r
Hired for larger gatherings.
"Towers Above
the Rest"
For Prompt Delivery
RYAN'S
873 THIRD
QUOR SHOP
!Nar 53rd
St.,
Call:
EUerado 5-5370-8666
Plaza 3-1549
N. Y. C.
Page 39
WINES
Mince
bacon
t
IN
Y RECIPES
,ng, until
SPAGHETTI BAKED WIT RED WINE

onion,
i
thickened. Season well.
2 cups cubed cooked veal, 2

j4
tbsps.
clove garlic,
chopped pimento and
cup
green pepper and fry in

fat.
cup
Sherry Wine. Heat; serve on toast

or crisp waffles. Serves
6.
Add
yi
lb.
ground beef
and cook,
2j4
stirring, until seared.
Add
i
cups diced fresh
tomatoes,
PORK AND NOODLE

CASSEROLE WITH WHITE WINE
Cut
yi lb. lean
tsp. sugar. Salt
and pepper
to taste.
California
3
Simmer 30 minutes. Add yk cup Burgundy Wine. Mix with

cups
pork in
strips
and
brown
skillet.
in 2 tbsps. pork fat in hot
cooked
spaghetti,
J^
cup
Add
3 tbsps. chopped onion
diced American cheese. Put in casserole.
and
Y4 cup
chopped celery and
fry
Bake
hour
at 325 F. Serves
5 min. Dissolve 3 bouillon cubes in

I
4 or
5.
J^ cups boiling watdr,
add and sim-
SHERRIED VEAL
Saute
tbsps.
I
LA KING
mer, covered, 15 min.

Sauterne Wine.
Add
cup
cup
sliced
mushrooms and 4
Mix with 4 cups

lb.
chopped green pepper 5 min.
cooked noodles (yi
imcooked)
in 4 tbsps. margarine or butter. Stir in 4 tbsps. flour.

(or
and
y^
cup
sliced stuffed olives. Sea-
Add
2 cups milk
son to
taste.
Bake
in moderate oven
4.
milk and veal stock) and cook.
(350 F.) 40 min. Serves
HOLIDAY RECIPES
HOT BUHERED RUM
I I
NES
AND LIQUORS
HOT TODDY
yi oz. Jamaica
Rum
I I
Itunp of Sugar
slice
lump Sugar Cinnamon Stick
Small
of Butter
3 Cloves stuck in
I
stir.
Lemon
Slice
4 Cloves
Fill
jigger
rum
with boiling water,
ix
and add boiling water.
"Towers Above
for Prompt Delivatf
the Best"
RYAN'S
873 THIRD A^
UOR SHOP
ir
Call:
53rd
St.,
N. Y. C.
Eldorado 5-5370-8666 Plaxa 3-1S49
Paga 40
HOLIDAY RECIPES
TOM AND
rately.
S
tsp.
AND LIQUORS
nutmeg
JERRY
i
Beat white and yolk of

Blend, add
i
egg sq
cup chopped walnuts

eggs, well beaten
tsp.
powdered
Yi.
sugar, beat again. Pour in
jigger
Combine
fruits,
add wine and
let
each of brandy, rum. While
stirring,
stand several
hours or overnight.
ingredients in order
top with hot milk or boiling water.
Combine other
given,
Sprinkle with nutmeg.
add
fruit-in-wine,
wx.
well.
qt.)
Pour into one large (ij^ or 2
WINE PLUM PUDDING

I
ring or melon
tightly
mold or bowl, cover

vegetable
if
(use
parchment
cup
seedless raisins
paper tied on snugly
mold does
in
it,
%
Yi J^
cup diced candied orange and
not have a
kettle;
lid). Set
mold on rack
lemon
peels
pour boiling water around
cup diced dtron cup

sliced
letting
water come up well on sides
candied cherries
of mold; cover kettle
and boil
vigor-
^
1
cup California Sherry Wine cup chopped kidney suet
ously
3^
hours.
Add more
hot
if
water as needed. Serve at once,

desired; or cool
2 cups fine bread crumbs
and
store in cold
cup sugar
place
until
needed,
then
resteam
1/3 cup flour

Yi tsp. salt Yi
I
about an hour, or until thoroughly

heated.
Makes 12
to 16 servings.
For
tsp. cloves
tsp.
sumptuous
vidth
Holiday
eating
serve
cinnamon
Hot Wine Pudding
Sauce.
"Towers Above
the Best"
RYAN'S
For Prompf Deifveiy
UOR SHOP
53rd
St.,
CaH.
873 THIRD A'
N. Y. C.
Eldorado 5-5370-8666 PLoza 3-1549
Page 41
HOLIDAY RECIPE
BURGUNDY BAKED
Bake half a
H,
ES
AND LIQUORS
TURKEY TETRAZZINI
in
}i lb. spaghetti
'/i
ham
cut-side
down
uncovered pan in very slow oven

(275 F.), allowing 30 minutes per
cup
sliced
mushrooms
3 tbsps. butter or margarine 3 tbsps. flour

lb.
Remove
yk
skin,
score fat, spread
with
cup brown sugar mixed with

cornstarch; stick with
^ ^
j4
cup consomme
cup California Sauterne Wine

cup evaporated milk
I tbsp.
whole
lyx cups leftover turkey (or
chicken), cubed
cloves. Place fat-side
up
in
open pan,
pour
Claret
in hot
cup California Burgundy or
Cook
spaghetti in salted water
till
Wine around ham, and bake

oven (375 F.) about 30 min-
tender;
drain and rinse with hot
water.
Cook mushrooms
in butter
or margarine for 5 minutes. Sprinkle

utes, until glazed, basting frequently
with
with wine in pan. Remove ham,
lute syrup in
fuls of
di-
flour, stir,
add consomme and
wine; cook, stirring until smooth.
pan with a few spoon-
Add
taste.
evaporated
milk;
season
to
In a greased baking dish put
wine, heat and serve as sauce

Serve
a layer of spaghetti, then a layer of

turkey,
sauce.
for
ham.
your
Burgundy
and a
layer
of
mushroom
Baked
out
its
Ham
Repeat, ending with a top
piping hot.
To
bring
layer of spaghetti. Sprinkle top gen-
true goodness,
accompany
erously with buttered bread crumbs
with glassfuls of the same kind of

fine red table
mixed wdth grated Parmesan-type

cheese.
Bake in hot oven (450 F.)
wine you've used in
until lighdy
browned and bubbling.

6.
the baking.
Serves 5 or
'Towen Above
for Prompt Delivery
the Best"
RYAN'S
873 THIRD
QUOR SHOP
leor
Call:
53rd
St.,
N. Y. C.
ELdorado 5-5370-8666 '"'" 3"' 549
Page 42
IZERS
Peel
and mash a
ripe avocado;
add a tablespoon of
finely
minced or grated onion and about minced or

grated. Blend
virith
half a clove of garlic,
2 tablespoons chili sauce,
dash of cayenne and
salt to taste.
v^rith
Serve in a bowl, or in the
half shells of the avocado,

their
crackers. Let guests spread
own.
STUFFED CELERY SUPERB

Blend cream cheese
little
writh
anchovy paste to
this
taste;
add a
inner
cream
to soften.
Use
mixture to
stuff crisp
stalks of celery.
Cut them
in two-inch lengths to serve.
TASTY SPREADS
Smoked
cheese.
Avocado mashed with
crisp bacon.
Chopped
hard<ooked egg blended with mayonnaise, prepared mustard, salt
and pepper. Cottage cheese (rather dry) mixed

celery, radishes.
with chopped chives,
Cream
cheese blended
with horseradish.
Sherry Wine.
Grated yellow cheese
blended with
MISCELLANEOUS ACCOMPANIMENTS
Ripe
olives.
Green
olives. Salted peanuts. Salted
mixed
nuts.
Parched corn.
Tiny hot
sausages. Inch-long pieces of frankfurters, hot. Marble-size
meat
balls
speared on toothpicks. Quarter-size biscuits topped with melted cheese.
"Towers Above
the Rest"
RYAN'S
for Prompt Delh/ery
UOR SHOP
r
Call:
673 THIRD AVE,
53rd
St.,
N. Y. C.
ELdorado S-5370-8M6 PLaza 3-1549

Pci^v 43
! !! !
TOASTS
FRENCH
BRITISH
RLD OVER
A Votre
Sante
Cheers! Cheerio!
Skoal
Prosit
SCANDINAVIAN
GERMAN
SPANISH
ITALIAN
Salud
Salute
HEBREW
RUSSIAN
Lachaim
Nazdarovya
Iss
GREEK
Ighian
DUTCH
Proost
and
in the
GOOD OLD
U.S.A.
. . .
BOTTOMS UP
"Towers Above
For Prompf Delivery
Ei
the Rest"
RYAN'SMQUOR shop
873 THIRD
EUo,odo37(W>666
'''"*' 3-'**'
Ônblear
53rd
St.,
N. Y. C.
Page 44
PERSONAL
Dl
D FAVORITES
"Towers Above
the Rest"
RYAN'S
For Prompt Dalivory
UOR SHOP
laar
Co//:
873 THIRD A'
53rd
St.,
N. Y. C.
Eldorado 5-5370-8666 Ptozo 3-1549
Page 45
PERSONAL
ND FAVORITES
"Towers Above^
the Rest"
for Prompf Dc/ivery
RYAN'
873 THIRD
^wwn SHOP OUOR diiv^r

Near 53rd
St.,
'^''"
EUorado SJi370.8666
Plaza 3-1549
N. Y. C.
Page 46
Cornell University Library
TX 951.B68
Bottoms up :Ryan's guide
to pleasant dri
3 1924 000 615 074
Designed and prepared exclusively

for Ryan's Liquor
Shop by
Adv.
Leonard Wolf
&
Co., Inc.,
New
York, N. Y.

1900 ? - Bottoms Up - Ryan's Guide To Pleasant Drinking by Ryan's Liquor Shop

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1900 ? - Bottoms Up - Ryan's Guide To Pleasant Drinking by Ryan's Liquor Shop

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Cornell University Library.

There are no known copyright

the United States on the use of the

For PrompI Del

/.,. 'e^em^^e, .{Continued)

necessary to achieve the happiest results.

you derive the

ure from your association w^ith this friend of man.

us say, very modesdy, that the purpose of this

not a comprehensive grouping of

drinks that a proit is

intention to provide the host or hostess or the

v/ith a reasonable selection of palatable potations.

in the pages that follow, an abundant variety of drinks for

hope that our compilation will enhance your drinking pleasure

and furnish you with a dependable guide,

you pursue the

omitted some prime favorites of your convivial

moments, please pardon the oversight and write them in yourself

on the blank page provided

for that purpose in the back of the

for P,ompf WJv..y pf DeKvery

RYAN'S JSBQUOR SHOP

Appropriate Drinks with

with Creme de Cacao Alexander Cocktail No. Tropical Cocktail

Cobbler Wine Cobbler Whiskey Cobbler

Around the World Bronx Cocktail

Bronx Cocktail (Dry)

Depth Bomb Cocktail

(Apricot) After Supper Cocktail Apricot Cocktail Pink Whiskers Cocktail

with Brandy (Blackberry)

Poop Deck Cocktail

Barbary Coast Cocktail Bolero Cocktail

with Brandy (Cherry)

Between the Sheets Cocktail Cuban Cocktail No. i

Quarter Deck Cocktail

Reform Cocktail Roc-A-Coe Cocktail

Sidacnf CockaJl White Lily Cocktail

with Vodka Russian Cocktail with Whiskey (Bourbon or Rye)

Kentucky Cocktail Kentucky Colonel Cocktail

Oin Coll ins

hiskey Cocktail Sazerac Cocktail

Sherry, White) Adonis Cocktail Bamboo Cocktail Brazil Cocktail

Broken Spur Cocktail

873 THIRD A'

Eldorado 5-S370-866& Plaza 3-1549

and decorate with

Teaspoon Powdered Sugar

season. Serve with straws.

2 oz. Carbonated Water

10 oz. Goblet with Shaved Ice

and decorate with

Teaspoon Powdered Sugar

season. Serve with straws.

2 oz. Carbonated Water

10 oz. Goblet with Shaved Ice

Teaspoon Powdered Sugar

and decorate with

2 oz. Carbonated Water

season. Serve with straws.

Goblet with Shaved