1972 Trader - Vics Bartenders Guide Revised Us PDF

Trader Vic's
Bartender's
Guide Revised
Over 1000 recipes for the newest drinks
and most popular stand-bys, including 143
Trader Vic original exotic mixed drinks
T.V.B.G.
$7.95
Trader Vic's
Bartender's
Guide Revised
F o r t w e n t y - f i v e years, professional
barkeeps and home mixologists alike
have found T R A D E R V I C ' S B A R T E N D E R ' S
G U I D E an invaluable aid. Now, with
this revised edition, the popular res
taurateur has made his classic hand
book even more useful. All the newest
mixed-drink creations have been
added, t h e passe concoctions have
b e e n dropped, and many recipes have
b e e n modernized and streamlined.
Here are all t h e classics — Martinis,
Manhattans, Gimlets. Daiquiris — 1 4 3
exotic T r a d e r V i c specials, and some
1 , 0 0 0 more, including entire chapters
on punches, hot drinks, wine cups and
other specialties. There's even a collec
tion of tasty non-alcoholic drinks. T h e
all-new illustrations include a compre
hensive guide to glasses and other bar-
ware. And, of course, the book is filled
with t h e Trader's amusing anecdotes
and sensible advice about selecting,
preparing and enjoying drinks. In
short, t h e book is practical, entertain
ing, completely up-to-date—and likely
to remain a fixture on American bars
for t h e next twenty-five vears.
TRADER
VIC'S
BARTENDER'S
GUIDE,
REVISED
TRADER
VIC'S
BARTENDER'S
GUIDE,
REVISED
by T r a d e r V i c
ILLUSTRATIONS
By Helen Ann deWerd
EDITED
By Shirley Sarvis
Doubleday & Company, Inc.

Garden City, New York
BOOKS BY TRADER VIC
The Menehunes
Trader Vic's Book of Food and Drink
Bartender's Guide
Trader Vic's Pacific Island Cookbook
Library of Congress Catalog Card Number 72-76212

Copyright © 1947, 1972 by Victor Bergeron
All Rights Reserved
Printed in the United States of America
Dedicated to those merry souls
who make drinking a pleasure;
who achieve contentedness long before capacity; and
who, whenever they drink, prove able to carry it, enjoy
it, and remain ladies and gendemen
CONTENTS
PREFACE x
There've been some changes made xiv

Another opening ode, dammit 4
The sour apple part of bartending, or the big dealers, phonies,
and con artists 8
People that bartenders don't like 14
Bartenders that customers don't like 20
About mixing drinks and about drinks in general 24
Liquor—what is it? 36
Liqueurs for bars 48
Let's be frank about wine 54
Aperitifs in bottles 64
Drinks, cocktails, etc. 66
Brandy 68
Gin 78
Liqueur and cordial 104
Miscellaneous 116
Pisco 130
Rum 140
Sloe gin 190
Southern Comfort 194
Tequila 198
viii Contents
Vodka 208
Wine 218
Whisky 228
After-dinner drinks 246
Daisies 262
Eggnogs and milk punches 268
Fizzes 280
Hot drinks 290
Juleps 314
Non-alcoholic drinks 322
Punches and coolers and punch bowls 330
Rickeys 386
Smashes and Mojitos 390
Sours 394
Swizzles 402
Wine cups 408
INDEX 418
PREFACE
There is always the thing called a preface in a book. I've
never known why it's really done. But every book has one, so
we've got one here.
This book is a take-off from my old Bartender's Guide.
The previous book gave a lot of common sense and commen
tary, and this revised bartender's guide will do the same.
Most bartender's guides can tell you—along with a few
pertinent remarks on mixing drinks, chilling and serving
wines, and a thousand or so recipes for drinks that no sane
person would ever drink—the signs of the zodiac, how to take
spots off your suits, remedies for curing hiccoughs and remov
ing warts, what hour the sun comes up, the rise and fall of the
tides, some after-dinner magic—and end up with a full chapter
on horse racing.
Just to make this book unique, I'm going to try to stick to
bartending.
The bar could be Trader Vic's or Joe Blow's or a bar in
anybody's home. This is intended mainly to be a guide for
professional bartenders. I have an idea, however, that more of
the bartending I talk about in this book will be done in the
home than anywhere else. So when you amateur mixologists
come to the chapters dedicated to the treatment of drunks
and the various and sundry methods of gypping bartenders
and innkeepers, you read them at your own risk.
Now if you're going to make drinks or if you're going to
run a bar, then there is stuff in here that you can use. Read it,
xii Preface
try to remember it, and try to follow it; and you won't go too
far off. I'm not God; I'm not perfect; I'm just trying to write a
modern book on modern drinks. I will include some of the
old favorite drinks, but not things that haven't been used
since 1890.
There've b e e n
some changes
m a d e
This is a redo of my first Bartender's Guide which was
published some thirty years ago. There have been a lot of
changes made since then—not in the preparation of drinks—
but in the recipes, the likes and dislikes of people.
The manner of making drinks remains pretty much static,
and so do phonies and check dodgers and that sort of bar pe
riphery. But where the changes have taken place are in the
habits of the people, the recipes they like, the type of drinks
they'll make and they'll drink and they won't make and they
won't drink. So I've modernized this book to give you new
recipes and old-recipe changes to the best of my ability.
During roughly the last thirty-five to fifty years, there has
been a rash of cocktail inventing. Some of those inventions are
good, but some of them are terrible; I think that most of them
would blind you if you drank them. One of the biggest viola
tors of the worthy inventive process is some liquor company
who wants you to use its liquor; so it invents a lot of lousy
drinks that you can't drink, and puts them into a pamphlet;
ultimately those drinks get into some bartender's guide where
they really have no business to be.
Well, we here at Trader Vic's believe that you should
have in this book what you might really be able to use. So we
have tried to eliminate all the junk that you'll never use—the
phony recipes and the concoctions that are really gastronomi-
cal hotfoots.
In some particular bars, some recipes remain secret with
2 There've been some changes made
the bartender; he doesn't want to give them out. That is an

unfortunate situation. Because I don't think that any commer
cial bar gains anything by stealing recipes anyway. Anybody
can think up a recipe; that's the easiest thing to do. The hard
est thing to do is to sell it. W e here at Trader Vic's are not
really afraid of somebody stealing our recipes. Fear over that
is a lot of bosh. We always feel that it's not so much the recipe
or the bartender that makes the drinks and brings you the
business, but how you sell those drinks, present them, and
what you stand for in the running of your business. So we have
opened up our Trader Vic files to you so that you can make
our special drinks if you wish.
Now, we are going to give you here the best way that we
have found to make each drink. For example, you can hear of
Hot Buttered Rums made with maple syrup, made with this
kind of syrup, made with that; really there is only one good
formula for a Hot Buttered Rum, and we give you that. Like
wise, there is one good formula for a Ramos Fizz, and we
give you that. In a few instances, we may give you a few vari
ations for your edification. But basically we are going to try
to give you the one good formula for doing a thing.
So here is a book of all the currently relevant recipes
that I have been able to gather throughout the country and
even throughout the world. They are all authentic. Read them
over first, then pick out the ones you would like to make or
you think you would like to enjoy drinking, and make those. I
hope you will enjoy them.
Another
opening ode,
dammit
In writing this revised bartender's guide, I've been going
over drinking formulas from nearly every source until I'm
blue in the face. And I find that in the world's drink literature
there's a lot of outdated stuff that you'll never use. There's just
no sense in publishing a lot of that nonsense stuff in this
book. Those old recipes would just fill up the book and take
up more pages. And you know that the more pages there are
in the book, the more you'll have to pay for it. So I can see no
reason to include any of those unnecessary recipes in this
book. I'm talking about such drinks as Cobblers, Crustas,
Fixes, Sangarees, Scaffas, and Shrubs. Once they were famous.
Today they are passe. These drinks are out of style; they have
been out of style for as long as I have been in the business,
and they were out of style fifty years before that. And you bar
tenders can forget them, too. If somebody comes in to you
and asks for a Sangaree, you can probably figure that he wants
to be a big dealer, and he has read about this thing in some
book. And if some lady asks for a Crusta, you say, "Lady, you
are just wonderful, I love you, but we don't make Crustas and
Scaffas and Shrubs." And if a sweet old man asks for a drink
that he tasted last in 1890, or if some dame gives you the
hustle on a drink she read about in the attic, you'll just have to
go it on your own; you won't find those formulas in this book.
Because I've cast out of this book those feeble old formulas
that you won't ever really need.
But one footnote:
6 Another opening ode, dammit
As I've said, I have eliminated Cobblers and Squashes

and Shrubs and such from this book because people don't
drink them much any more; they are out of date so far as their
actual consumption. But just recently I was in the grand
Grand Véfour restaurant in Paris; and there, scrolled in gold
lettering on the window, was the advertising that the restau
rant bar makes "sherry cobblers, lemon squashes, and English
shrubs." That restaurant has been in operation for two hun
dred years; and God only knows when that gold lettering was
done. But it goes to show that those old drinks are still remem
bered by many as fine old drinks of the past.
The s o u r a p p l e
part off
bartending, or
the big d e a l e r s ,
phonies,
a n d c o n artists
You know, I don't think that a con artist or a phony has
changed since the time of Cleopatra. They are about the
same today as they were a hundred years ago. I can tell for
sure that I haven't noticed any change in them for the last
forty years. They may have possibly gotten a little cleaner and
neater. But they're the same phonies that they always were;
and this is what you ought to look out for.
The methods employed by the public in gypping saloon
keepers are many and not too varied. Most bartenders have
experienced the following incidents in one form or another,
but quite often the offender has been so damn clever that the
victim wasn't sure whether he'd been on the receiving end of
a fast one or whether it was just a mistake. Nine times out of
ten it's no mistake, believe me, but the result of years of prac
tice. I'm talking now about the habitual check dodger.
Let's start with that pest of pests who, as far as liquor is
concerned, has a champagne appetite on a beer income. Like
the much-reviled Scotsman, he can drink any given amount.
His technique goes something as follows: He usually comes in
early before the bar is crowded and the bartender isn't too
busy to indulge in a little chitchat. He orders one or two
drinks and launches into a terrific discussion about nothing,
blowing a lot of conversational smoke up the bartender's
sleeve. A few more quickies are downed to the accompani
ment of a lot of fast patter until everyone within earshot is
swimming in conversation, then there's a quick glance at his
watch. He's late! With a hurried good-by, he dashes off at a
10 The sour apple part of bartending
mad sprint to keep a mythical appointment. If the bartender

is a hundred-dash man he might tackle him at the door. Other
wise, he's out on a limb and out about seven bucks for drinks.
Another phony to watch out for is the guy who operates
on a combination of sympathy, embarrassment, and confusion,
and his deal goes something like this: A drink is ordered and
prompdy paid for, and a crisp new dollar bill is tipped to the
bartender, who thinks to himself, "Now there's a swell guy."
The generous customer probably offers to buy the barkeep a
drink; and then proceeds to knock himself out. When he's
through he rises sedately from his stool, thanks the bartender
with elaborate courtesy, and walks out in drunken dignity. His
immaculate appearance, courteous manner, and generosity
put the bartender on the spot and he hesitates to embarrass
such an obviously high-class gentleman. The matter of pay
ment just slipped his mind, thinks the bartender, and what the
hell! The boss won't miss a few shots, so the phony gets by
with it and another bartender has been outfoxed. This is the
sweetest gyp of all because the victim feels that he's done his
boy-scout deed for the day by not mentioning the small bar
bill. Of course the gentleman will remember the incident and
return later to settle up. The hell he will!
Watch out for the stranger who uses his friends. The
friend is usually a respected patron, a customer to value. This
kind of chiseler comes in and orders several rounds of drinks
—generally just about as many as he wants—and when it comes
time to pay up there's a great display of going through pock
ets, wallets, and billfolds, but no dough. So the bartender is
called down to the end of the bar and in hushed tones given a
load of: "My name's Courtney. I'm a friend of Bill Aldecott.
You know him. He comes in here all the time. I find myself
embarrassed—must have left my money in another suit. You
understand, I don't want my guest to pay for these drinks as
this is a little business deal and it would embarrass me consid-
The sour apple part of bartending 11
erably. I'll be in tomorrow evening and settle up this little bar
bill. Here's my card."
No one wants to spoil a business deal and Courtney is a
friend of Bill Aldecott's; so an I O U goes in the damper say
ing that "A. J . Courtney owes $15.50 for drinks." After he
leaves it is noticed that the card is a personal one with no ad
dress or business connections mentioned; and at the end of a
year or whenever the I O U gets so sticky no one can read it,
it's thrown away. Besides, it makes the boss so darn mad
every time he sees it there with all the bum checks and other
chits that accumulate that everyone's glad to get rid of it.
Another phony you'll meet up with one of these days is
the fellow who comes in with a party and buys a round of
drinks. When you give him change for the ten-dollar bill he
gave you he declares that he gave you a twenty and makes a
hell of a stink about it. Of course you haven't time to balance
the cash to prove he's wrong, and if you give him too bad a
time you incur the wrath of the whole group. So to avoid a
riot, you let it slide but you know blamed well he's going to
brag about gypping you out of ten bucks when he gets outside.
You'll never see him again at any rate. And when the boss
balances the till in the morning, sure enough, you're out ten
bucks, unless you're one of those smart bartenders who makes
up shortages by throwing in those four-bit pieces that should
have been rung up before. The latter practice is a bad habit
because sometimes it gets difficult to tell your dough from
the boss's, and the bartender who is consistently over in his
cash is just as much of a risk as the one who's always short.
Someday the show-off will cross your path. Beware of
him, for he's going to give you a rugged fifteen minutes. In a
booming voice it's scotch for this one and imported brandy
for someone else, a Planter's Punch for the lady, and he'll
have a double Old Grand-Dad. Then comes the finale, "Give
me the change from the fifty-dollar bill I gave the other bar-
12 The sour apple part of bartending
tender. Well, it's in the cash register. What, you don't know
about it ! Man, are you kidding? I never heard of such a god
damn joint. Sure I gave it to him. What! I will not pay it. You
check your cash. You can't do it now? You're too busy! Well,
what am I supposed to do? That's not peanuts. Now wait a
minute, fellow, don't get sore. If you really think I didn't leave
the fifty, O.K., O.K.1 Tell you what, I'll pay this and when you
balance your cash tonight, if you're over fifty, let me know
and I'll drop around and pick it up." And you get that "Here's
my card" stuff again.
Of course he won't backwater until he sees that he's not
getting over and you're getting pretty hot under the collar,
but that takes a lot of talking. This bird drives a hard bargain
and he'll outtalk you if you're not smart to him.
You're bound to lock horns sooner or later with the chap
who does a lot of fancy drinking at the bar and then tells you
to put it on the dinner check. Later, when he gets his dinner
check from the waiter, he moans like hell, swears he paid the
bartender, and is so genuinely outraged that in the confusion
he sometimes squeezes out without paying at all.
The nicer the bar you work for, the more phonies you'll
meet because that's the circuit they play. And you get so you
can peg 'em the minute they walk through the door. It's the
flashy, too-well-dressed guy with the tooth-paste-ad smile and
big roll (tens and twenties wrapped around a flock of one-
dollar bills) to watch out for.
P e o p l e that
bartenders
d o n ' t like
About thirty-five years ago I was introduced to a new
profession, and since becoming a saloonkeeper it has been my
good fortune to see in action as well as be served by some of
the outstanding mixologists in the business, both here and
abroad. It has been fun most of the time, but now and then
the view from my side of the plank hasn't been rosy.
I've found that different people respond differently to a
Zombie, and everyone reacts differently to a steak than they
do to a Zombie. Whoever orders a second steak? But after a
second Zombie—and some folks even try a third—customers do
the most amazing things. Vice-presidents act like regular guys,
and regular guys act like vice-presidents, and guys who'd like
you to think they're vice-presidents act like, well, like guys
would act who'd like to be vice-presidents.
It's amusing at times to serve and observe individuals un
der the influence and watch their attitude toward then fellow
men. I've come to the conclusion that there are basic types
among drinkers, or customers to us, and they're easily recog
nized after a few short ones under belt or girdle, as the case
may be.
You can't miss the gal who gets chummy with every unat
tached male in the place. She is most likely a tramp and prob
ably soliciting. And you can't have it, fellows; you can't have it
for fifteen minutes. Other people who don't like that sort of
thing just won't come back to your place if they see her type.
16 People that bartenders don't like
She doesn't belong in your bar; so give her the bum's rush
when she first comes in; give her her money back.
All saloonkeepers should be wary of the sharp-looking,
well-dressed dame with a good figure and well-bred air. She's
a knockout, and every man in the place strains his neck to get
another gander at her. After confiding to you that she doesn't
usually like to go to bars alone, but yours is different—she
feels so much at ease—she becomes a regular patron at well-
spaced intervals. Eventually she becomes friendly. You're flat
tered and well on the road to a beautiful friendship, until one
evening she suggests that you go to her apartment with her to
see her trained canary. Right there, if you're married and your
business is solvent, let some other guy go with her because
you'll undoubtedly discover, if you take the trouble to check
it, that her trained canary is costing a couple of other gents a
few C notes a month.
There are the pests that come in pairs. These old blisters
start out with a lot of dignity and proceed to get absolutely
fried. They talk to everybody in the place, butt into private
groups, and get in everyone's hair, and when you try to get
them to go home no amount of coaxing or suggestions are of
any use. If you say it's time for the cop on the beat to come in
for his nightcap, they enthusiastically offer to buy him a drink.
If you tell them they've had enough to drink, they're indignant
and start a rumpus. I finally resorted to a bottle of seltzer wa
ter on a pair one evening. All the fight oozed out of them after
a few well-placed squirts, which made them look as bedrag
gled as a pair of wet hens.
No matter how carefully you watch, someone is bound to
get drunk and get out of line. Blackjacks, wooden mallets,
beer bottles, rubber hose filled with buckshot, brass knuckles
are all definitely no solution to the problem. A rousting
through the front door usually works, but there's a technique
for this treatment which should be learned and used at all
People that bartenders don't like 17
times. The recipient of the jostle should never be allowed to

get set but should be taken unawares and kept on the move
until he's out the front door. Once he grabs onto anything, gets
his feet set, or falls down, you have to tackle the problem from
another angle.
Sometimes you can bluff 'em. I remember one bellicose
gent of generous proportions who was giving us a bad time
one evening and who looked as though he'd be difficult to
bounce. One of my bartenders, Gene, and I looked the guy
over at a close range. I took a two-bit piece out of my pants
pocket and flipped it. "Heads I throw him out and tails you
do it," I said to Gene right in front of the obnoxious customer
but without looking at him. Before we could see whether
heads or tails turned up, the guy grabbed his hat and beat it.
Another ass who makes bartenders blow their corks is the
show-off who orders fancy drinks—just to impress his compan
ions—usually when the bar is crowded and the rush is on. I al
most lost one of my best men one night; it took three guys to
hold him when one such nitwit ordered an eight-color pousse
café. The bartender sweat bullets getting the damn thing
cooked up; spoiled the first two because he couldn't remember
which liqueurs were the heaviest (you get an order for one
of the fool things about once every five years), but he finally
sent it to the table with pride. It was beautiful, glowing with
color. And what did the guy do but display it to his friends
and then down it with one gulp like a straight shot! In case
there's anyone in the world who doesn't know how to drink a
pousse cafe, it should be sipped, one color at a time.
Another wiseacre who burns me to a crisp comes in with
a crowd and the idea seems to be that everyone buys a round
of drinks. But when this anti-hero feels that he can't hold out
much longer from parting with his cabbage, he asks loudly
and with a great show of good humor, "When does the house
buy a drink?" You're really not hurt, but he puts you on the
18 People that bartenders don't like
spot and your face gets red and you feel like shoving your bar
towel down his gullet. If the house doesn't buy a drink he
finally digs into his jeans for the next round, but you'll hear
about your joint being cheap the rest of the evening.
About the best answer I know is "We buy all our drinks
after closing time," and that usually shuts the beggars up com
pletely.
Bartenders
that c u s t o m e r s
d o n ' t like
Bartenders come in for their share of panning too. The
sinning isn't all done on the paying side of the bar. While I
don't suggest that all bartenders observe the rigid rules of con
duct maintained by the great eastern hotels, where a bar
tender is supposed to speak only when spoken to and answer
questions civilly and briefly, period, he certainly shouldn't be
gabby or butt into customers' conversations.
There's no getting around it, the farther West you go,
the less formality you find. Society is not the sacred cow that
it is in the East; you see tails in public—and damn few of
those—only at opening nights at the opera, and people more
often don't "dress" than do. But East or West, there are certain
basic rules of conduct from which no bartender should devi
ate.
First, he should never, no matter how well he knows a
customer, point out a customer's drunken antics of the night
before or any previous occasion. It's ten to one any guy who
ties one on knows he's made an ass of himself, and he wishes
everyone would either forget it or have the good taste not to
mention it.
It's strictly not kosher to mention a customer's prior com
panions, particularly feminine ones, when he's with a group of
people unknown to the bartender. If a man wants to lead a
double life, it's his own business and he'll have trouble enough
without a bartender complicating matters. A man may have
reasons of his own for telling his companion that he attended
22 Bartenders that customers don't like
a lecture on "Anthropology and the Hereafter" last Thursday

night; and no bartender will endear himself to the fibbing cus
tomer by asking a few moments later, "How did you and Jack
Burns make out Thursday night? You two sure were lit up!"
And the corn flows on while the poor guy tries to crawl into
the woodwork.
The bartender who plays favorites with the boss's liquor
may be influencing people, but he's not making a helluva lot
of friends for the business. There are darn few people who
like to be slugged, even for free. I'm talking now about the
bartender who makes drinks for friends or followers extra
strong. After being knocked on their cans once or twice, such
favored ones are apt to remark, "We'd like to go to the Blind
Mouse, but Harry always makes our drinks so strong we can't
see. Guess we'll drop in at the Pink Rat."
Other faults of bartenders which make customers see red
—or drink elsewhere—are listening in on conversations and
joining in uninvited; gossiping about other customers; griping
about the boss, working hours, and pay; or discussing the
boss's private affairs.
Customers turn thumbs down on bartenders who work
their shifts unshaven, wear soiled jackets and spotted or wrin
kled neckties, have dirty hands or clean hands with fingernails
in mourning, need a haircut, and smoke while on duty. Cigar
smokers are particularly objectionable. You just about lose
your appetite for any mixed drink when you see the bartender
remove a well-chewed cigar from his mouth, lay it on the edge
of the counter, and dive into ice and lemons with unwashed
hands.
Bartenders with misplaced funny bones are a pain in the
neck too. A gag that was funny once palls when used on every
customer thereafter.
Bartenders that try to gyp customers aren't too hard to
find either—wrong ring-ups and shortchanging drunks. As old
Bartenders that customers don't like 23
as it is, the towel trick gets a play every now and then in the
lesser dives. In case you've never heard of it, the bartender
simply wipes up some of your loose change or currency as he
wipes up the bar and pockets it.
The towel trick isn't so apt to be pulled back East, where
drinks are paid for after they've been consumed. Out West it's
different, however.
Which brings me to one little point I'd like to clear up for
eastern bartenders: The next time a customer comes in and
planks his cabbage on the bar before he orders, you needn't
look down your nose or treat him as though he'd just dropped
from Mars. Chances are he's from out West, where the custom
dates back to the gold rush of ' 4 9 . In those days, when nearly
every man was unshaven and probably needed a bath and a
change of clothes, you couldn't tell a bum from a millionaire;
so it was pay as you go. Before you could get a drink at any
saloon, you put your poke of dust or cash on the bar and or
dered up. It still goes out here and we think nothing of it. It's
commonplace to go into a crowded bar, every stool taken, and
see a little pile of currency or silver in front of every customer.
Even women have the habit.
About mixing
drinks a n d
about drinks
in g e n e r a l
There are a lot of books on drinks and thousands of drink
recipes, but not much information on how to mix a drink or
why to do it a certain way. Good ingredients are essential to a
good drink. But improper mixing can ruin the best liquor. So
this chapter is my two cents' worth about putting drinks to
gether.
ICE
Plenty of ice is the first requisite of good mixing. Ice is

commonly used in two sizes—shaved or crushed—and in cubes.
In stirred drinks, use plenty of ice; and it is my contention
that the ice should always be placed in the mixing glass,
shaker, or glass before adding the liquor. The receptacle has
that much more chance to chill, the liquids poured over ice
are off to a cold start, and the whole process of chilling the
drink is accomplished more quickly. A highball without
enough ice is a sickly mess, and a warm cocktail is revolting.
Use shaved ice for drinks to be sipped through a straw.
Use ice cubes for highballs and for cocktails served on the
rocks or in the old fashioned glass.
Now there has been a great change in ice in the last few
years. Years ago, we never used ice that was cubed already;
it just didn't exist. But today you find ice machines and bins
full of shaved ice. The goal with this ice is to keep it frozen
hard; in other words, keep "aged ice."
z6 About mixing drinks and drinks in general
If you don't, this cubed ice or shaved ice can lose a lot of
its temperature. Water freezes at 32 degrees Fahrenheit.
Suppose your ice is just below 32 degrees but ready to melt.
When you use that ice in mixing drinks, it makes a watery
drink awfully fast. And anytime you put such ice into an elec
tric drink mixer, you are going to have a watery drink even
faster. If your ice is barely staying together by coldness, you
are simply not going to make good drinks.
So keep your ice cold. Keep it in a storage bin that is well
insulated or which has coils in it to keep it cold. Then, with
your aged ice, you'll get very little dilution in a drink. What
dilution you do get, you'll get slowly. And when a fellow gets
a Martini or a Scotch and Soda from you, hell, he'll still have
ice in the glass by the time he gets through drinking. The
same thing goes for a Margarita on the Rocks or any drink on
the rocks.
And in your home, this dry, hard frozen ice is just as
important in making good drinks. Don't take the ice cubes
out of your refrigerator three hours before you start to use
them; they are hardly cold enough as they are, straight from
your freezer.
The use of ice and liquor to cause glasses to frost thickly
on the outside—as for Juleps and Swizzles—hinges on using
plenty of liquor. Liquor with ice causes fast melting; and since
the created cold has to go somewhere, it goes to the outside of
the glass. (Whereas, if you have water with ice, the meltage
is slower, and the cold dissipates more slowly—too slowly to
frost a glass properly.)
MEASURING
Let me point out right now that fancy twirling of spoons,

flipping of glasses, and tossing bottles into the air are not
the earmarks of a good bartender. Such antics not only do not
About mixing drinks and drinks in general 27
produce good drinks, they slow any bartender down to a

walk. Any guy who goes through a lot of gymnastics behind
a bar is just putting on the flash. I've never seen one yet
that made good drinks or even made them fast.
I remember a little fellow who once worked for me. His
name was Joe and he was one of the best. No matter how
crowded the bar was or how many orders he had, he never
got nervous. He'd fill his glass with ice from a scoop, measure
every drink, pick up his spoon carefully, and just work along
easily with no lost motion. He made twice as many and
better drinks than the flash in the pan working in the next
position, trying to put on a show.
My best advice is to make every drink as though it were
to be the best you've ever made; and you can't do this if you
don't measure. Novice or professional: Measure your liquor.
You won't spoil any drinks, and your customers will always
know that they're getting what they pay for. No bartender
is so good that he can make consistenly good drinks without
measuring. That goes for all drinks; but it's especially true
of the Trader Vic special drinks and complicated drinks.
Whatever you do, measure all of your drinks carefully.
What bar measures mean;
Jigger Usually 1 ounce

Teaspoon or barspoon 1/8ounce
Dash (as of sugar syrup, orgeat, 1/4 ounce
grenadine, lemon juice)
Dash (as of bitters) 1/8 teaspoon
Scoop (of ice) About 1 cup
28 About mixing drinks and drinks in general
MIXING
When it comes to mixing: Some drinks are shaken with

ice for plenty of dilution, proper blending, or to dissolve
sugar; others are stirred with ice with a spoon. Don't change
the technique or you'll spoil the drinks.
When to shake and when to stir aren't much of a problem,
after all, when you consider the ingredients.
Most cocktails or drinks made up of clear liquors require
only stirring with ice to obtain the necessary dilution, chilling,
and blending (with the exception of a few drinks such as
Stingers and Manhattans). The resulting drink should be icy
cold and clear. To stir: Hold stirring spoon loosely between
thumb and forefinger, and spin by rolling the wrist.
Drinks made of fruit juice, eggs, cream, and sugar will
be cloudy anyway; and the proper blending of these difficult-
to-blend ingredients requires shaking. Professionally, shaking
is usually done in a shaker can with a mixing glass. Sometimes,
it is done in an electric drink mixer especially designed
for commercial bar use or in a regular blender. A commercial
electric drink mixer or a regular blender usually gives a
creamy-smooth result. The use of electric drink mixers is
varied and, in many cases, abused. I think that most cocktails
are best stirred or shaken by hand. Putting them in an
electric drink mixer often dilutes them to a sickly mess.
(There is a school of thought, which is generally correct
in my opinion, that sours should be shaken by hand. How
ever, an experienced bartender can make a good sour with
an electric drink mixer.) Electric drink mixers are indispensa
ble, however, for some punches; for some drinks which
contain fruit, milk, eggs, or cream; for fizzes; Daiquiris; a
few frappés, and drinks which require snow ice.
Commercial electric drink mixers are designed to be
sturdy enough to handle ice cubes, as well as shaved ice,

if necessary. Regular blenders are not designed to handle
large pieces of ice; you should use only shaved ice in
regular blenders; larger pieces of ice will eventually dam
age the blades. A home bartender equipped with only
a regular blender can, however, make most of the drinks
which call for the use of electric shaking with ice cubes:
Shake the ingredients with ice cubes by hand with a
shaker can with mixing glass (about a 20-ounce glass).
(You can use a double old fashioned glass in place of the
mixing glass.)
This is important in the mixing of drinks with an electric
drink mixer: A proper amount of ice and the proper way
that the drink is made have everything to do with its
acceptance by the customer. So be careful how much ice
you put in the mixer with the liquor and how long you let it
spin. You might put in so damn much ice that by the time
you're ready to pour the drink, it won't fit into the glass,
you have a lot left over, and the customer gets a thick
drink that is a sorry mess. Or you can spin it so long that the
ice is almost all gone before the customer starts drinking.
I think there is one mixer drink that especially has to
be made right. That is the Daiquiri. If you make Daiquiris
right, you can sell a lot of them. And you can make them
very nicely in your home, too. But it is very difficult to go
into most bars and get a good Daiquiri because the bartender
doesn't take the time to measure his ice and put in just the
right amount.
Go lightly on sugar and sugar syrup. Most drinks are
too sweet. Use granulated bar sugar unless recipe calls for
another kind of sugar; put sugar in first for shaken drinks.
Standard proportions for sugar syrup or simple syrup are
two parts sugar to one part water.
Here is how you add a liqueur float to a drink: Pour
liqueur into a spoon, and gendy slip liqueur from spoon onto
top of the drink.
SERVING
Once the drink is measured and mixed, it is ready to be

poured into a glass. In an individual bar the drinks will be
individual also, and individuality calls for a glamorous pack
age. Look around the next time you go to a grocery store
and see if it isn't the package that makes the first sale. The
contents must be good for the next sale, but initially it's the
package that sells the stuff. It's the same thing at a bar. It's
the package and the drink, not the decorations on the wall
or the bartender in a fancy coat that sells a drink.
Certain types of glassware are traditional for certain
drinks, and this is no accident. Take for instance a Martini or
Manhattan. These drinks are stirred with ice and strained
into a stemmed glass. The glass should be well chilled, and a
stemmed glass is used so that the heat of the hand will not
warm the drink before it is consumed. Stemmed glassware,
logically, is not required when ice is served in the drink itself.
Take a look at the photographs of basic bar glasses
with a guide listing to some of the drinks generally served in
each. The photos also identify glassware and serving con
tainers for special Trader Vic drinks.
When pouring all shaken cocktails: Use the bar strainer.
To assure even consistency when pouring several shaken or
blended drinks: Set glasses in a row on the bar, pour each
drink halfway, then reverse the direction to level drinks off.
To chill the glass for cocktails: Fill each glass with
cracked or shaved ice. Shake the ice out well before pouring.
To prepare a frosted glass (for some cocktails, juleps,
and fancy coolers): Store glass in refrigerator or bury in
shaved ice.
The sugar-frosted glass is a nice touch, is good-looking,

and starts a drink off with a pleasant bouquet of lemon or
orange. To prepare: Dampen the rim of the glass with a
lemon or orange slice, then dip it into powdered or bar sugar.
Once you've made a drink properly and poured it into
the right glass, you're still not ready to set it before your
thirsty customer. Not if you're a good bartender. How many
times have you gone into a bar for a cocktail only to have
the barkeep slap the thing together, throw in an olive or a
cherry, and slosh it toward you? To me, that's lousy, and the
boss is being gypped. That boss pays a bartender a salary as
good as the vice-president of the First National gets, and the
bartender doesn't need to act as if he's doing the boss a favor
by working there.
It takes but a second to make up an orange and cherry
on a toothpick or to spear an olive, place it gently in the
cocktail, and then carefully set it on a cocktail napkin before
a customer. That added courtesy keeps the cash register in
tune.
And keep your fingers off your drink glasses, bartenders.
You don't want fingerprints to shadow a nice drink.
INGREDIENTS
There has been an awfully lot of water flow under the

bridge since I wrote my first Bartender's Guide. At that time,
very few mixes—prepared, non-alcoholic flavoring agents-
were used. There was grenadine, orgeat syrup, and simple
syrup, and that was about it. But today, there are a great
number of mixes on the market intended for both home and
commercial use.
I originally held that is was better to make each in
dividual drink. But with the changes in time and bars, I have
changed my recommendations. Now I advise you to use
mixes. They're usually good, they're fast, and they're con

sistent. And you can use them nearly alone as flavoring
agents, along with a little grenadine, to make non-alcoholic
drinks or children's punches. (Such drinks can taste good;
they have no liquor in them, and they won't hurt you.)
Today, bartenders get a lot more pay than when I was
tending bar. When I was tending bar, the scale was ten or
twelve dollars a day up to as high as fifteen dollars. Now it is
well into thirty dollars. So today you can't afford to have a
dozen bartenders behind the bar making drinks; they can't
all earn their keep. So the use of mixes is a great timesaver
and thus a saver of excess bartenders. The same is true at
home.
Another advantage of mixes is that they can help to
stabilize your quality. You can get one man to make you a
drink from scratch, and he will give you one flavor; and
you can have the man next to him make the same drink
and he will give you a different flavor. But if you have a
mix, and every different bartender measures out an ounce
or half ounce of the mix, then every drink is going to be the
same—just as long as you use the same mix.
That is important: Always use the same brand of mix
for a drink. Mixes can vary from brand to brand as much or
more than tequila does; and tequila varies like a yo-yo.
The same call for consistency applies to rum or Bourbon
or gin or any other basic liquor for your bar (with the possible
exception of vodka, which doesn't vary significantly among
good brands). Always use the same brand that you're used
to using or that is specified for the particular drink.
In general, in this book, we are not going to specify
brands of liquors. In a few instances we will be specific
about rums—where we have found that to use other products
than the ones specified gets too complicated to get good
results.
This brings me to the subject of lemon and orange juice

in drinks. For the life of me, I can't see why any bar uses
anything but pure fresh or frozen lemon and orange juice.
There is absolutely no excuse for using artificial or ersatz
fruit juices of any kind. They make lousy Collinses and
worse Sours. You can buy good liquor and the best cordials
available, and then completely offset them by using artificial
fruit juices. Here at Trader Vic's, we use frozen orange juice
and frozen lemon juice. But we prepare it fresh every day.
(And we also have them specially blended for us so that
they will be consistent.) Thawing ahead is where the bugaboo
of quality occurs. So be sure, in using frozen products, that
you thaw and mix them freshly every day. Don't let your
bar boys thaw out enough for a week at a time. The same
holds true if you squeeze fresh juice; do it every day.
We use—and I advise you to use—only freshly squeezed
lime juice, squeezed fresh from the lime to the drink. Do not
use lime juice that comes in a bottle unless you're making a
Gimlet.
Mixing drinks and tending bar are a helluva lot of
fun. You meet some nice customers, and you have a lot of
nice guys working for you. Let me just give you a little
rundown on some of the bartender highlights of Trader Vic's
for the last thirty-five years.
One of the first guys we had was a fellow by the
name of Sullie. Sullie's forte was that he played the ukulele
and could sing. Well, we had a little bar; and when it
wasn't too busy, he played the ukulele and we both would
sing. I love to harmonize, and we had a helluva time.
Then came a little fellow by the name of Joe Peppers. I
guess he was born when meat was short, because he was a
little bit of a half-pint guy and just precious. Joe Peppers
knew how to make a Martini. At five o'clock, people would
come into our bar for Joe's Martinis—they wouldn't let me
make their Martinis. That didn't exactly hurt my feelings,

but it did make me feel badly—just because I was trying so
hard. But I certainly wasn't jealous of Joe, because, jeez, he
worked for me, and you can't be jealous of a guy who is
doing a better job for you than you can yourself—helping
your business to succeed. But Joe Peppers would do some
thing with a Martini—and damn it all, fellows, to this day, I
don't make a good Martini. Well, that's Joe's fault.
Later on, we had a guy who could mix drinks like
hallelujah holy toledo. This fellow was hot and a good friend
of mine before I went into the saloon business. His name
was Frank Pult. Well, Frank Pult could really mix a drink.
He didn't go through a lot of fuss; he just stood there,
efficiently mixed a drink, served it to the customer—and that
drink was properly made. He originated a lot of drinks. I
forget some of them now—it has been so damn long. But
Frank Pult was a good bartender. He made a drink as if
that drink was the most important thing in the world. (And
that's what I try to drill into all of our Trader Vic's people:
When a customer comes into our bar, he comes in there for
a good drink—not a sloppy drink or a half-made drink be
cause you are busy. He is entitled to the best.) Of course,
Frank and I had a lot of fun. I remember . . . Frank would
be down in the next position on the bar from me, and I
would say, "Frank, throw me some ice." And he would pick
up some ice cubes and throw them, one at a time, as fast
as I could catch them in a glass—bom-bom-bom. And then
I'd go ahead and make the drink. And then sometimes he
would say, "Trader, give me a piece of ice." And I would
throw a cube way up—we had a very high ceiling—and he
would catch it in the glass way down on the bar without
even breaking the glass. Or he would say, "Give me a beer."
And I would slide him a mugful of beer down the bar, the
mug would turn around, and end up with the handle ready
so that all Frank had to do was pick it up and give it to

the customer. Well, you know, that took a little practice.
We were horseplaying, of course; but the customer liked it,
and we had a lot of fun.
And then, of course, we graduated, and Trader Vic's
main offices moved over from Oakland to San Francisco.
Now we have a beverage director by the name of Bill Camp
bell. He is a little short stubby guy. He can tend bar and
mix drinks and see that everything is shipshape. Ah! That's
Bill Campbell. Oh, we would have a helluva time finding
a better man. Bill Campbell can organize a thing and that
thing is done right. While I am writing this book, Bill
Campbell is over in Munich, getting our Munich restaurant
started. And you can bet that when the Munich restaurant
opens, there will be in that bar all of the glasses, all of the
mixes, all of the spoons, all of the booze—everything there
to mix the drinks and make them properly. Bill Campbell
has that knack of perfect organization, and very few people
have that.
Liquor-
w h a t is it?
You've been drinking the stuff for years, but do you
know what it is? Do you know what gives different types
of liquor their individual taste? Rye, Bourbon, and corn
whisky; Irish, Canadian, and scotch whisky; and gin are all
distilled from the same type of ingredients, i.e., grains, but
what gives them such a different taste?
If you've read anything about the manufacture of scotch,
for instance, you've found pot stills, malted barley, fermenta
tion, distillations, and blending mentioned, but you probably
still didn't know what the hell it was all about. You'll find pot
stills mentioned in connection with certain rums, too, which
are distilled from sugar cane. And what about brandies,
which are distilled from fruit juices or wines?
I'm going to try to explain, without a lot of hifalutin
language, how various liquors are made and how so many
different flavors can spring from practically the same in
gredients. W e might as well start with the home product.
AMERICAN WHISKY
There are three types of whisky made in the United

States; rye, Bourbon, and corn whisky. Bourbon, originally a
pure corn product and the first whisky to be made in this
country, got its name from Bourbon County in Kentucky. It
was one time the custom to name a whisky after the county
in which it was made, but because Bourbon County con-
38 Liquor-what is it?
tinued for many years to lead in the manufacture of whisky,

the term was eventually applied to all Kentucky whiskies.
Bourbon: As the old distillers became more experienced
in making whisky they found that the addition of some rye
to the corn in the mash increased the yield and improved the
flavor. Still later it was found that a little barley malt further
increased the yield. Nowadays Bourbon is made from a
mixture of about 51 per cent corn, and the rest rye, wheat,
oats, and barley.
Rye: Later, distillers began manufacturing whisky from
rye grain, either from pure rye or a large percentage of rye,
which was, and still is, called rye whisky. Rye, today, is
made from at least 51 per cent rye and the rest other grains.
Corn Whisky: This is made from corn with just enough
barley malt to aid in the conversion during fermentation.
The grains used in making whisky must first be ground
into meal and then cooked to a mash. The mash is then
mixed with water, stirred, and allowed to stand overnight,
during which time a small amount of lactic acid forms,
giving the mash its sour, acid characteristics. Then the mash
is brought to the boiling point, maintained there for a time,
and then the temperature is reduced. When the mixture has
cooled to about 150 degrees, the barley malt is added for the
purpose of liquefying the starch in the grain, reducing the
temperature further to about 140 degrees, and this is called
the malting or conversion point. This temperature is main
tained from fifteen minutes to an hour, during which time
the greater part of the starch is converted into sugar. The
mash is then ready for fermenting, which is accomplished by
"yeasting."
Yeasting is the process of adding a pure yeast, cultured
in the distillers' laboratory, to the prepared mash to induce
fermentation. Fermentation completes the breakdown of the
sugars and turns it into alcohol and carbonic acid gases.
Whisky is made by two methods—the sweet-mash method

and the sour-mash method. Under the sweet-mash method,
the fermentation is limited by federal statute to seventy-two
hours and not more than forty-five gallons of beer to each
bushel of grain. Under the sour-mash method the time for
fermentation must not exceed ninety-six hours and not more
than sixty gallons of beer are permitted per bushel of grain.
The sour-mash method produces a heavier whisky, richer in
flavor, but it takes longer to age.
After the required fermentation, the mash is ready to be
distilled. I'll not go into details here, as you must all know
the basis of distillation from your high school chemistry days.
But to refresh your minds: The fermented mass is put into a
still and heat is applied. The vapors are condensed and the
spirit and essence of whisky are the result. At this point,
under the sweet-mash method, the whisky is pale, raw-tasting,
and extremely unpalatable. Whisky made under the sour-
mash method, on the other hand, is not unpleasant at this
stage, but weak and sweet.
It is aging that makes good whisky. Here in this country,
it is customary to age whisky in charred oak casks. There a
chemical change takes place to change the color of the liquid,
and to mellow and age it. This process takes a minimum of
four years. A sour-mash whisky doesn't begin to mellow or
improve in flavor until after four years.
Whisky which is bottled in bond must conform to the
strictest federal government regulations. It must be distilled,
aged, and bottled under government supervision; it must be
at least four years old, from a single distillation, and 1 0 0
proof when bottled.
I M P O R T E D WHISKY
Of the three types of whisky imported to the United

States, scotch is by far the most popular.
40 Liquor—what is it?
The other two whiskies imported are Canadian whisky

and Irish whisky.
Scotch Whisky: Made from malted barley and aged in
sherry casks or plain oak casks, scotch whisky has a distinctive
flavor which has never been successfully imitated or made
elsewhere. This is due to several factors: The malted barley
itself, the practice of drying the malted barley over peat,
and the water used. The principal types of malt whisky are
Highland, Lowland, Campbeltown, and Islay, the latter being
one of the most outstanding and having the smokiest flavor.
Barley is steeped in water for two or three days, then
spread out to germinate for nearly two weeks. During germi
nation the starch reaches a point where it is convertible to
sugar just before the barley sprouts, so this growth is arrested
by smoking the grain for several days over peat and coke
fires. It is then crushed and mixed with hot water to form a
mash and fermented. After fermentation it is distilled. The
first distillation is redistilled, and from this come three "flows,"
the first and the last being redistilled with the first distillation
of the next batch. It is the second or middle flow of the
second distillation which is considered choice and is whisky.
Briefly, this is the way malt whisky has always been
made in Scotiand, but it is as variable as the crop of barley
each year from which it is made.
A blended scotch whisky may contain as high as 50
per cent malt whisky and may be made from several grains
and from twenty to twenty-five different malt whiskies. A
blender selects the malt whiskies to be used, usually including
some Islay, and vats them together for a couple of years.
After that time he mixes the blended malts with patent-still
grain whiskies selected, adds coloring, and vats the resulting
blend for six or eight months before bottling.
Irish Whisky: Fine whisky comes from Ireland, and it is
Liquor-what is it? 41
made the same way as scotch whisky except that it does not
have the smoky flavor.
Canadian Whisky: This is a distinctive product of
Canada. The taste of Canadian whisky is owing mainly to
lightness of body which keeps the flavor of rye or corn or
malted grain from dominating the bouquet. The young whisky
is apportioned to different types of cooperage, whence it
derives much of its flavor, and then it is blended at maturity.
It is manufactured in Canada in compliance with the laws of
the Dominion of Canada and contains no distilled spirits less
than two years old.
RUM
Because rums are distilled from sugar cane, molasses,

and the by-products of sugar manufacture, they are produced
in most tropical countries. While there are hundreds of
brands, there are only about a dozen types, each type of
rum being the product of a different tropical country or
group of islands. The type of rum usually takes its name
from its place of origin, and each has its own flavor, body,
and bouquet.
A few rums are made in one place and shipped else
where for aging and bottling. Such is the case of Martinique
rums, which are shipped to France for final export, and
with the London Dock Jamaicas, which are sent to England.
Most rums are made from sugar cane, the juice of which
is fermented, distilled, rectified, and aged in oak vats.
In the simplest terms, there are three main types of
rum: ( 1 ) light bodied, dry flavored rums, principally from
Puerto Rico; ( 2 ) heavy bodied, sweet flavored rums, principally
from Jamaica; and ( 3 ) the medium rums, neither very light
nor very heavy, principally from the Virgin Islands. More
specifically, Barbados rums: a fine brandy-type rum from
42 Liquor-what is it?
the Barbados Islands, best used in light punches, cocktails,

and Daiquiris. Having a clear flavor, it can be mixed in
any type drink without too much rum flavor, although it is
slightly heavier flavored than Cuban and Puerto Rican rums.
Cuban Rum: The rum from Cuba is distilled chiefly
from sugar-cane juice, with a resulting light sweet flavor.
By means of a fine yeast culture and careful distillation, a fine
rum is produced which is unequaled for mild-flavored cock
tails, or highballs with soda or plain water. Not available in
this country at this time.
Demerara Rum: Guiana (formerly British Guiana) is
the home of the Demeraras, which are similar in some respects
to dark Jamaicas. The Demeraras have, in addition to the
aromatic and pungent flavor of the Jamaicas, a dry burned
flavor; and they run higher in proof than others, often being
bottled at 160 proof.
Jamaica Rum: Both light and dark types of rum are
produced in Jamaica, and both are strong and pungent in
flavor. Four factors contribute to the individuality and char
acteristics of Jamaica rums, the combination of which can be
duplicated nowhere else: ( 1 ) Soil, climate, and water; ( 2 )
the use of the old pot still; ( 3 ) the ingredients of the wash
and its slow fermentation; ( 4 ) aging solely by time in white
oak casks.
By law, nothing except the products of sugar—molasses,
cane juice, and the by-products of sugar manufacture—may
be used in the production of Jamaica rums. Even the coloring
must be burned sugar or burned molasses.
Because of the outstanding flavor, Jamaica rums are
usually used in combination with milder flavored rums in
drinks and are favored by candy and pastry makers.
Martinique Rum: Made in the French West Indies,
Martinique rums are similar to Jamaica rums. They are heavy
in body, coffee colored, and often, although faintly, have the
Liquor-what is it? 43
dry burned flavor of the Demeraras. In many cases the rum

produced in Martinique is shipped to France, where it is
aged, and reshipped as French rum.
New England Rum: The rum industry in this country
dates back to colonial days, when trading ships taking
manufactured goods and sundry items to the Caribbean re
turned with sugar, tobacco, and molasses. The molasses was
distilled. Since most New Englanders were seafaring people,
they made the distillate into rum. Light in body and mild in
flavor, New England rum can be used in cocktails.
Puerto Rican Rum: The rum from Puerto Rico is distilled
in the same manner as that from Cuba. Light bodied and
sweet flavored, it is excellent for delicate drinks. Gold label
rums are relatively less dry and have more flavor than the
white label ones; but they are generally interchangeable in
drink making—except for individual preferences.
Virgin Islands Rum: Rum produced in the Virgin Islands
is individual, neither heavy nor light in body and having its
own peculiar molasses flavor. In general, it is not favored in
this country.
Haitian Rum: The little republic of Haiti produces a
delightful brandy-type rum. Rhum Sarthe is one of the finest;
it is a rum to be enjoyed in highballs or as a straight liqueur.
Habanero Rum: Mexico distills a very light-bodied, mild-
flavored type of rum which is aged in Spanish sherry casks.
One of the finest brands is Tenampa.
Philippine Islands Rum: It is difficult to get Philippine
rum nowadays. But it used to be a fine rum. The distillation
was light, similar to that of Puerto Rico, but the flavor was
distinctive, faintly reminiscent of vanilla beans and herbs.
Venezuelan Rum: This rum is similar to that produced
in Haiti or the Virgin Islands. It has no particular feature,
and there is no great demand for it in this country.
BRANDY
Brandy is distilled from the fermented juices of ripe

grapes or various fruits. The best brandies are usually a
blend of several types of brandy so that the result is a smooth,
full-flavored product. When used alone, the word brandy
implies a grape product. However, brandy may be made
from various fruits, and designated as peach brandy, apricot
brandy, apple brandy, etc. The finest of all brandies is Cognac.
Cognac: Cognac is distilled from grapes grown in the
Charente district in France, the principal city of which is
named Cognac. Only brandy from this section may be called
cognac. So it follows that while cognac is brandy, not all
brandy is cognac. The brandies from this section are aged in
oak barrels. Blends of different ages and characteristics are
blended skillfully to produce a fine product. Cognac is best
after twenty years' aging.
O T H E R BRANDIES
Armagnac: Produced in Gers, south of Bordeaux, Arma-

gnac is often bottled straight. (Cognac is always blended.)
Armagnac matures rapidly and is fine up to about twenty years
of age. Sometimes it is even better than a cognac. But cognacs
can stand the greater aging because they do not become so
heavy.
Apple Brandy: Originally made in the province of
Normandy in France, where it is known as Calvados. Dis
tilled from apple cider, this brandy is aged in wood. In this
country it is known as Applejack.
California Grape Brandy: Usually distilled from mus
catel wine. Pleasant and fragrant.
Spanish Brandy: Made from sherry wine in the Jerez

district of Spain. Similar to cognac.
Greek Brandy: Outstanding in flavor, smooth and mellow.
Kirsch or Kirschwasser: A cherry brandy made in Switzer
land, France, and Germany. A distillation of the cherries
and pits, highly flavored, used in cocktails and cooking.
Fruit Brandies: Brandy may be made from the fermented
juices of many fruits. United States liquor laws require that
if sweetening is added, the product must be called a liqueur
and not a brandy.
GIN
Gin is a grain-mash distillate redistilled with such aromat-

ics as juniper berries, coriander seed, and angelica root; or a
rectified spirit may be flavored with essential oils. While
there are many types of gin, the most popular is dry gin for
cocktails.
Holland Gin: Gin was first made in Holland. There it
was and still is highly flavored and aromatic. The mash
from which it is distilled contains rye; and spices are added
during distillation. Because of its distinctive flavor Holland
gin is seldom used for cocktails. Often called schnapps.
Fruit-flavored Gin: Made in several flavors such as
orange and lemon, this type of gin is a grain-mash distillation
with fruit flavor added during the distilling process.
Old Tom Gin: A highly aromatic gin with sweetening
added. When using this gin, use less sugar in drinks.
Plymouth Gin: A combination of dry gin and Old Tom
gin. Slightly sweet.
Sloe Gin: Actually not a gin but a liqueur, sloe gin is
made from sloe berries or blackthorn plums. It is purplish red
and quite sweet.
PISCO
Pisco is a brandy distilled from Peruvian wine grapes.

If you've ever drunk a Peruvian table wine, you know that
the last thing you get in your mouth is a strange woody
flavor. That is the essential flavor of Pisco brandy. Because in
distilling that table wine into brandy, that distinctive flavor
goes into the brandy. The uniqueness of that flavor is mainly
due to the soil and climatic conditions of the Peruvian country
side.
The quality of various piscos varies a lot. Supposedly
the best comes from the Ica Valley near the post Pisco. Now
you wonder, what makes one pisco better than another?
When the pisco is a straight distilled brandy, it is a good one.
When the distillate is diluted with the addition of more
alcohol—to stretch the distilled product—it is not a good
pisco. You can make some fine drinks from good pisco.
TEQUILA
Tequila is the distillate of the agave plant. It is usually

marketed at 80 per cent proof.
When I first started to tend bar, tequila was a thing
nobody drank. Once in a while, I made a Margarita, but
very seldom. Only in the last few years, since people have
been going to Mexico, have they started to really drink
tequila here.
And it's a terrific drinking liquor. It tastes good; it makes
a lot of wonderful flavors in mixed drinks.
I strongly urge you to get a good brand of tequila to
make your drinks in the first place. There are some doggy
ones. Cuervo is a good one and Arandas is a good one, and
there are several others that are also good; in fact most of
the tequila that comes into the United States is good. I think
you will find that the poor tequilas are the ones that are
sold right at the border. God, they can taste like the inside of
a motorman's glove.
Make a tequila drink carefully, just as you would make
any other drink; and a tequila drink will be very well
accepted by your guests and the people at your bar. I think
that one of the nicest drinks I know how to make is a
Margarita on the Rocks; it is a classic.
VODKA
Vodka is a neutral spirit, usually distilled from grains

(seldom from potatoes, as is commonly thought), which have
been filtered through activated carbon to assure that any
taste that the spirits may still have, however slight, is re
moved. To be classified as vodka, the beverage cannot
have any aroma or taste. It is not aged, and it is colorless.
Vodka may be 80 per cent proof or 100 per cent proof in
this country.
So vodka lends itself to mixing with almost any other
liquid that a customer particularly likes—such as orange juice
to make a Screwdriver, tomato juice to make a Bloody Mary,
or dry vermouth to make a Vodka Martini.
Liqueurs
for b a r s
Absinthe—formerly made in France but now banned, a
liqueur containing wormwood, a drug. Substitutes are Pernod
Veritas, Anis Herbsaint, and Spanish Ojen.
Advocaat—made in Holland from fresh egg yolks, sugar,
and brandy.
Amer Picon—a product of France; a bitter cordial.
Anisette—a. clear liqueur made from anise seed and
flavored with bitter almonds, coriander, etc.
Aquavit—a clear, potent liquor flavored with caraway
seeds from Scandinavian countries.
Arrack Punsch—flavored with Batavia arrack.
Benedictine—a liqueur made by the Benedictine monks;
a secret formula reputed to be a combination of herbs, spices,
and fine brandy.
Blackberry—flavored with blackberries.
Channelle—a spicy liqueur made from cinnamon and
other spices.
Chartreuse—a cordial made by an order of monks, the
Carthusian order. Formerly made in France, the order was
banned and moved to Spain, where the cordial is now made in
Tarragona. Comes in yellow and green, both being made of
many ingredients such as spices, herbs, roots, etc.
Cherry—flavored with wild black cherries.
Cointreau—a brandy of triple sec orange curaçao.
Cordial Médoc—made from orange curaçao, champagne
cognac, and claret from the Médoc district in France.
50 Liqueurs for bars
Crème d'Anana—a liqueur made from fresh pineapple,

brandy, and flavored with vanilla.
Crème de Banana-made from bananas and brandy.
Crème de Cacao—made from cocoa beans, spices, and
vanilla.
Crème de Cassis—made from black currants. A French
liqueur.
Crème de Celeri—made from celery and brandy.
Crème de Fine Champagne—a mixture of several cordials
blended with fine champagne cognac.
Crime de Fraises—flavored with strawberries.
Crime de Menthe—a peppermint liqueur made from
fresh mint and brandy. Comes in three colors—red, green,
and white.
Crime de Moka—made from coffee beans and brandy.
Crime de Noyaux—made from apricot and peach pits,
and having an almond flavor.
Crime de Recco—made from tea leaves, brandy, and
sugar.
Crime de Rose—a liqueur made from rose petals.
Crime de Vanille—a liqueur made from vanilla beans
and brandy.
Crime de Violette—a liqueur having the color and flavor
of violets.
Crime Yvette—similar to crème de violette.
Curaçao—liqueur made from the peels of the bitter
curaçao oranges grown in the West Indies, along with peels
of oranges, spices, rum, port wine, sugar, and brandy.
Drambuie—a liqueur made from old scotch, honey, herbs,
and spices. First made in 1745 in Scotland.
Elixir de Bacardi—a Cuban liqueur made principally from
rum.
Flora Alpina—an Italian liqueur made from alpine flower
or edelweiss plant, herbs, and spices. Comes in red, orange,

and yellow colors.
Forbidden Fruit—an American liqueur made from the
fruit of the shaddock ( a type of grapefruit) and cognac.
Fraise—liqueur made from strawberries and brandy.
Framboise—liqueur made from raspberries and brandy.
Goldwasser—a liqueur containing tiny flakes of gold leaf,
made from spices, ripe figs, lemon peel, herbs, and brandy.
Grand Marnier—made from champagne cognac and
orange curaçao.
Kahlua—a Mexican coffee liqueur made from coffee
beans, cocoa beans, vanilla, and brandy.
Kirschwasser or Kirsch—a liqueur made from wild black
cherries, crushed cherry pits.
Kümmel—a clear, potent liqueur distilled from grain and
flavored with spices and caraway seeds.
Liqueur de Dessert—called Strega or Galliano, a liqueur
made in Italy from spices, vanilla, and brandy.
Liqueur Jaune—imitation yellow chartreuse.
Liqueur Verte—imitation green chartreuse.
Mandarine—a liqueur made from mandarin oranges and
brandy.
Maraschino—a liqueur made from marasca cherries and
crushed pits grown in the Dalmatia district on the west coast
of the Adriatic Sea.
Mazarine—an herb liqueur from Argentina, secret formula
of the Abbey of Montbenoit.
Mirabelle—a distillation of fermented yellow plums grown
in Alsace-Lorraine.
Monostique—imitation benedictine made in South Amer
ica.
Orgeat—flavoring syrup made from almonds.
Ouzo—Greek; flavored with anise seed.
52 Liqueurs for bars
Parfait Amour—sweet French liqueur made from lemons,

oranges, herbs, and brandy.
Passionola—a non-alcoholic syrup made from passion fruit.
Comes in three colors—red, green, and natural.
Peach—flavored with peaches.
Pernod—a United States product; carries flavor of star
anise.
Perry—a cider made from pears.
Prunelle—a liqueur made from prunes or a type of plum
called sloes, and brandy.
Quetsche—an unsweetened, colorless liqueur distilled
from fermented juice of prunes.
Quince Brandy—made from ripe quince, spices, and
brandy.
Rock 6- Rye—made from fruit juice, rock candy, and rye
whisky.
Sloe Gin—flavored with sloeberry.
Southern Comfort—a high-proof liqueur made in the
United States from a secret formula, reputed to have a
brandy and whisky base.
Throughout this book, we generally have no mention of
brand names nor anybody's reputation nor anybody's booze
in particular. But I've got the hots for this one liquor, Southern
Comfort; and, by golly, I think you should use it.
I'm talking to you fellows who have regular cocktail
bars and who like to make good drinks. You can specialize
in this one liquor and make fabulous drinks. And it is not an
expensive thing to do.
I have no personal interest in the Southern Comfort
company, I have no stock in it, and they don't know me
from Adam's off ox. But on my own I have sold a hell of a lot
of their stuff. I am a great fan of Southern Comfort, I've
found them a nice company, and I think that they make a
wonderful product.
I am not going to put into this book all the drinks that
you can make with Southern Comfort because that's goofy.
You can use Southern Comfort wherever you would ordinarily
use Bourbon or brandy, and in a very few cases, rum. Or
you can get all the special Southern Comfort recipes by
writing to the company or by asking your liquor dealer for
them.
Then, if you have little bars—or big bars—that aren't rum
slanted (as our Trader Vic bars are), I suggest that you make
up some special recipes with Southern Comfort. You can use
it in making drinks such as Collinses and Daisies and Sours;
and it always gives a wonderful flavor. I made, for instance,
what I called a Champagne Apricot. I froze whole peeled
apricots in ice-cube trays. For each drink, I put one apricot
in a champagne glass, put an ounce of Southern Comfort
over it, and filled the glass with champagne. I didn't stir it;
I didn't do a damn thing to it; and I had made a fabulous
drink.
(If you haven't any Southern Comfort in your bar, sub
stitute Benedictine.)
Swedish Punch—like arrack, but flavored with extracts
of tea, lemon, etc.
Triple Sec—white curaçao.
Van der Hum—a. liqueur made from spicy South African
plants and tangerine flavored.
Vieille Cure—made in France from a secret formula of
aromatic plants and herbs.
Let's b e frank
about wine
I am not going to begin to talk about European wines.
This is not because I don't like them but because this is a
bartender's guide for Americans. You can learn about Euro
pean wines elsewhere; there are plenty of references that
are a lot more competent to cover that subject than I am.
But I do know something about California wines—enough
to talk about them. So I will talk about them a little, and put
your mind at ease—if you've had some concerns along this line.
Now you must understand this. When I say, "I say this
and I say that," that is exactly what I mean. I am writing
only my opinion and I am not God and I can be wrong.
But this is the way I feel about California wines; these are
my thoughts; and you can believe them or not.
Two things you must remember about California wines:
( 1 ) They must be aged longer than counterpart European
wines to be at their best, and ( 2 ) They can be treated a lot
rougher than European wines.
About aging: You must age the premium California white
wines at least two years after bottling to bring them to their
best, and you must age the more important reds for at least
three to four years. The white Bordeaux types—Sauvignon
Blanc and Dry Semillon—and the German types—Gerwurz-
traminer, Traminer, Johannisberg Riesling, Sylvaner, Green
Hungarian, Grey Riesling—will age a little faster than the
white Burgundy types—Pinot Chardonnay and Pinot Blanc.
Give the white Bordeaux types and the German types at
56 Let's be frank about wine
least two years of aging in the bottle. And put three to four
years of age onto the white Burgundy types to bring them
to their majority. The red Bordeaux type Cabernet Sauvignon
will need a minimum of three to four years of bottle aging
to get into its best bouquets, aromas, flavors. The red Bur
gundy type Pinot Noir should have at least three to five
years of botde aging. It is usually good to drink some of the
so-called less important reds in about two years after they
are marketed; they'll go to hell in eight or nine years. In this
category, include all Gamays and most Zinfandels.
About the resilience of California wines: I sent some
especially chosen premium California wines to a friend in
Texas. There the temperature goes up to 90 and down below
30. That wine has suffered those extremes; and yet that wine
has aged beautifully for the last three or four years.
I'm not recommending that you intentionally make it
so hard on your wines. But that example does tell something
about the soundness of the better California wines.
In order to give your wines their best chance—if you are
going to start a cellar of California wines—find the place in
your home where the temperature is as even as can be and
relatively cool. It could be a basement or a closet. There the
wines will prosper pretty well and not disintegrate before
their time.
Now let's start at the beginning and talk about California
vins ordinaires, the everyday table wines. You are not going
to drink fancy wines every day of the week unless you've
got a fortune or two fortunes; and even then, you'll most
likely want some ordinary table wines some of the time.
These ordinary California table wines are good, wholesome,
wonderful simple table wines—both in red and white. Their
labels are generic, as Burgundy or claret or mountain red or
chianti or rose or such for the reds, or chablis or sauterne or
rhine wine or mountain white or such for the whites. These
labels do not indicate the type of grape used in their making

because the wines are usually blends of various grapes from
various years from various vineyards. They turn out to be
most pleasant, good-drinking wines. Some of the makers of
these wines are Italian Swiss Colony, Petri, Gallo . . . I think
that these California wines are far superior to the French
vin ordinaire (which doesn't come to this country anyway
and which, in France, is drunk in unlabeled bottles).
Then we come to the medium level of California wines—
the great selection of California wines which are labeled by
grape variety but not by vintage year. These wines are
named for the grapes from which they are made (by law,
they have to be made up of at least 51 per cent of the label
grape). But the year of harvest of those grapes is not desig
nated—because the wine is most likely a blend of wines from
several years. Naturally, the better wine makers make the
better of these. But they are all good wholesome wines.
You might be able to age these non-vintage wines and
come out with wines almost as distinctive as when you age
the finest of California vintage-dated wines. But I wouldn't
take the chance. These might also turn out to be just four or
five or whatever years older and still not developed into
anything distinctive; they could still be just fine drinking
wines and nothing more. That, after all, is what they're really
meant to be.
If you are going to age wines and build a good cellar,
then buy good vintage wine made by a premium wine maker.
And that brings us to the top level of California wines.
The premium California wines are the wines which are
labeled by variety and by vintage and made by the finest
wine makers. These are the wines to buy for your cellar
and for non-everyday drinking. Examples of these are Beau-
lieu Private Reserve Cabernet Sauvignon, Stony Hill's Pinot
Chardonnay, Louis M. Martini's Gerwürztraminer—when
labeled with vintage date.
Of course the problem here is that these wines are so

much in demand that they are hard to find. The people
who know and appreciate these wines buy them up quickly
and put them down in their cellars as soon as the wines
come out on the market; so it is not long until there is no
more available. For example, I think Stony Hill and Hanzell
wines are outstanding. But just try to buy them. The total
wine production of both vineyards wouldn't be more than
1 0 0 0 or 1 2 0 0 cases a year. So unless you live in northern
California or have a special source of supply, you can't get
ahold of the wines. W e are lucky at Trader Vic's; every year
we're given an allotment of some of these wines because we
are personal friends of the wine makers and because we feel
so strongly about the quality of their wines.
A little of this premium wine goes to the eastern market
and otherwise out of California. But let's face it: All of this
caliber of wine that is produced in California—every drop of
it—could be sold in California.
Now among the varietal wines, there are some that are
fine and some that are not so fine.
The wines of our state—I'm being honest—are the Caber
net Sauvignons. Pinot Noir and Pinot Chardonnay are the
two most difficult wines to make turn out well in our state.
The Pinot Chardonnay can come out fine if it is handled
with great skill by the winegrower and wine maker. But
forget about Pinot Noir if you hope to have a great, fine,
tremendous wine; drink Cabernet Sauvignon instead. The
great California Pinot Noir is not being made yet as far as I
can see. The Pinot Noirs taste all right, understand; but they
are not great; they lack nose.
Now here are some notes about what I think about some
specific brands.
Almaden is a large producer, but they also make some
darned fine wines. Some of their non-vintage white and reds

are delightful; and they are good to drink right now; and
that's what I would do with them. However, unlike most
non-vintage wines, some of Almaden's just might age very
well. So Almaden can stand some watching. They might con
tinue to develop even great quantities of fairly priced wines
which could age very well. Almaden makes a Gerwürztra-
miner which I think will probably take some age and come
out to be a beautiful wine. They are also making a Pinot
Chardonnay which I think will age some and not go far wrong.
Beaulieu Vineyards makes the ultimate in California
wines—their Cabernet Sauvignon. Beaulieu has the finest
Cabernet Sauvignon made. Buy as much of that anytime as
you can, put it away, and you're safe. Actually, you can bet
your boots that anything that Beaulieu puts its label on in
the reds is going to be pretty good. In the whites—maybe
fair.
Christian Brothers has a few cask wines that can be not
bad but not too good. You have to check them. It might
have some wines that you can age, maybe.
The same thing goes for Hanzell. It makes excellent
Pinot Chardonnays—just beautiful wines. They are expensive,
very expensive. They need aging. Of course you can drink a
recent bottling and have a fairly nice Pinot Chardonnay; but
if you put three years of age on a bottie, you have a terrific
wine.
Inglenook has some of its Cabernet Sauvignon labeled
by cask numbers. Those will age very well.
Charles Krug is making some fine wines. The Cabernet
Sauvignon is good. Any of the Krug wines will take some
aging well because they are good and sound.
You can say great things about Louis M. Martini wines.
Anybody can say, "Louis Martini is better than Beaulieu,"
or "Beaulieu is better than Louis Martini"; he's just blowing

his horn. That is just a matter of taste. Both firms have
taken a lot of time to make their wines. Louis Martini has
made a Mountain Zinfandel that is a beautiful thing, and
so is his Barbera. Louis Martini is an experimenter with
wine as well as a great vintner. Mainly, I mean to talk about
table wines, but I will take my hat off to Louis Martini for
his beautiful dessert wine, Moscato Amabile. You don't drink
too much of it. But it is fabulous—if you can get it.
Paul Masson turns out some non-vintage wine that is
nice for drinking the way it is now—very nice.
Robert Mondavi wines are new, untried yet. I would be
a little cautious; but Bob Mondavi will make some good
wines.
Stony Hill's Pinot Chardonnay is excellent. Nobody else
touches it—nobody. But you've got to put some aging years
on it before you drink it—at least three years. Buy each year
and build up your stock. Don't just buy five cases of Stony
Hill and wait three years and drink it. Buy it every year if
you can get it.
Wente Bros, should head the fist as far as white wines
are concerned. The firm is in the Livermore Valley. It has
been growing white wine grapes since the year one. The
family has been in the white wine business for ages. They
sincerely try 365 days a year to make good white wine and
they do.
I think that to compare California wines with French
wines is kind of silly. California and France have different
soils and climates. The two areas have different economies
(French labor is a lot cheaper than California labor, for
example). W e have different wine-making experience (the
French have been making wines for hundreds of years, and
Californians have been at it for a little over thirty-five years).
The marketing systems are different (California wines are
usually distributed by a liquor dealer; he also handles scotch,

Bourbon, gin, and vodka; and he doesn't give a damn about
selling wine because he doesn't make much money at it and
because wine is a lot of trouble to handle properly. French
distributors in France make a special profession of aging,
handling, caring for, and marketing wines only).
I tell you, you can find some French wines in France
that are pretty bad. And then, of course, you can go to the
Burgundy country in La Tache or Richebourg and find wines
that are so exceptional that California Pinot Noirs won't
begin to match. However, with our top-run California
Cabernet Sauvignons, we can hold a good line with the
finest Bordeaux in France—with the exception of Château
Lafite, Chateau Mouton-Rothschild, and Château Margaux.
Now about wine with food:
I went to a small dinner party the other night at a small
and very swanky French restaurant in San Francisco. I was a
guest at the party, and my host said, "Vic, you know wine;
please order the wine." He handed me a thick wine list of
mostly expensive French wines. I said to the other guests,
"Now do you want to drink red wine or white wine?" One
said, "Well, I'm going to have lamb." Another said, "I'm
going to have beef." "Well," I said, "I'm going to eat fish; and
what, really, does what you're going to eat have to do with it
when you come right down to the nitty-gritty? What's the
difference? Do you mean that you're going to follow the old
tradition that you have to have certain kinds of wine with
certain kinds of meats?"
Now here we were at an informal dinner party just
among friends. And when I asked for their real answers to
my question, one said, without a moment of hesitation, "Gee,
I like white wine." Another said, "I like white wine." And it
so happens that I like white wine. So I ordered some Ger-
wurztraminer, a California wine; it cost five dollars a bottle.
It was nicely made; and it was just as good a white wine

for the kind of dinner that we were having as if we had
ordered the rarest white wine or red wine on the list and
paid a lot of money for it.
This is the point that I'm trying to drive home: Is it
important to drink a red wine because you're having roast
beef because it says to in the book and because some fellow
two hundred years ago said that you have to drink red wine
with red meat? Well, I think that if you like and enjoy
white wine, you should drink it. I think you should drink
what you want to drink with anything anytime of the day.
If you want to drink white wine with roast beef or red
wine with fish, have what you want. I personally don't like
red wine with fish because somehow or other, it usually
doesn't taste just right. But I do like white wine with roast
beef or lamb or pork or veal or chicken; and if I like it, I'm
going to drink i t
I think that we Americans should start to realize that
we should eat and drink what we feel like drinking, and
not what someone else dictates—that is, if we know what we
truly like.
On the other hand, a lot of people try to be experts
and don't know how. For example: At that same party, my
dinner partner said to me, "My son is a wine connoisseur;
and he says that if you take the cork out of a bottle two
hours before you serve it, the wine gets much better." And
I said to her, "Just how old is your son?" "Twenty-six." "Well,"
I said, "my dear lady, your son hasn't eaten enough food nor
drunk enough wine to pass a judgment. Now if you really
want to find out for yourself, get a couple of bottles of your
favorite wine. Open one botde now, and in two hours, open
the other botde. Pour both of the wines out, taste, and then
judge. You have to be a real expert to tell the difference."
You and Joe Dokes and Peter, Paul, and John Smith will
never in your lives know the wee differences; you don't need
to be bothered with all the unnecessary fuss.
If you are an exceptional wine taster and know wine in
the great manner, then, of course, you can open the wine to
let it breathe, decant it, and go through the whole ritual
and rigmarole; and you may notice a difference. If you are
just a general appreciator of good food and good wine, you
may find that all this poppycock about what you must do is
really silly and an unnecessary custom for you.
My big point: Drink the wine you like with whatever
food you're having. And enjoy wine; don't get knotted up
over inappropriate old rules.
Aperitifs
in b o t t l e s
Now I want to say something about before-dinner
aperitifs of all sorts—such things as Campari, Dubonnet,
Lillet, Byrrh, St. Raphael, Amer Picon . . . The best way I
have found to enjoy them—except for Picon and possibly
Campari—is on the rocks with a twist of lemon peel; twirl
them around a little bit. To me, they are all delightful
drinks, very interesting, and they can take the place of a lot
of cocktails with heavy alcohol contents when you don't
want to drink much alcohol.
I find straight Campari and Amer Picon a litde bitter,
so you might want to add a little grenadine and soda to
these, then serve them on the rocks. Amer Picon is a drink
which has, unfortunately, never taken over in this country.
But try it this way; and you'll have found a really wonderful
drink. Put one ounce Amer Picon over ice cubes in a four-
ounce glass or an old fashioned glass, add a little grenadine
and three ounces of soda.
Drinks,
cocktails,
etc.
Cocktails are mostly little drinks made up from people's
screwy ideas of what tastes good or sounds better. They are
usually invented during the middle stages of a beautiful glow.
Among the hundreds of cocktails—some with the most
gosh-awful names and outlandish ingredients—comparatively
few have weathered the years so they are still ordered every
where. Outstanding among the surviving classics are Martinis,
Manhattans, Side Cars, Old Fashioneds, Gimlets, and Dai
quiris.
Most cocktails—whatever the name—are just slight varia
tions of a few good standard recipes. The inventor just
substitutes one flavoring for another, changes the proportions,
or adds a dash of this or a drop or two of that, and gives
the concoction another name. Many times, the head bartender
at one of the better joints will begin with a well-known
cocktail formula, add another exotic and pleasant ingredient,
make a few extra passes at it, and name it after a visiting
celebrity. There is much fanfare as the newly created drink
is presented to the honored guest, who drinks it with gusto
or ladylike appreciation, as the case may be. Chances are
that the drink catches on and becomes a specialty of the
house.
The following cocktail recipes are grouped according to
the basic liquor used. Sometimes, however, it is difficult to
determine a basic ingredient. So you can often find the drink
most readily by referring to it by name in the index.
Brandy
A M E R I C A N B E A U T Y COCKTAIL
1/2 ounce brandy

1/2 ounce French vermouth
1/2 ounce orange juice
1/2 ounce grenadine
Port wine
Shake brandy, vermouth, orange juice, and grenadine with
ice cubes. Strain into chilled cocktail glass. Add a float of
port wine.
B E T W E E N T H E SHEETS
1/2 ounce brandy

1/2 o u n c e Cointreau
Vz ounce light Puerto Rican rum
Mix or shake well in commercial drink mixer or cocktail shaker
3/4 full of ice cubes. Strain into chilled champagne saucer. Add
a twist of lemon peel.
B O M B A Y COCKTAIL
V/2 ounce French vermouth

1/2 ounce Italian vermouth
1 ounce brandy
1/4 ounce Pernod or Herbsaint
1/2 teaspoon curaçao
Stir well with ice cubes. Strain into 3-ounce cocktail glass.
70 Drinks, cocktails, etc.
B O N N I E P R I N C E CHARLES
1 ounce cognac
1/2 ounce Drambuie
Juice of 1/2 lime
Shake with ice cubes. Strain into chilled cocktail glass.
BRANDY AND SODA
2 ounces brandy
6 ounces club soda
Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.
BRANDY C H A M P E R E L L E COCKTAIL
3/4 ounce cognac

3/4 ounce curaçao
3 drops Angostura bitters
Stir and serve in a small wine glass.
BRANDY COCKTAIL
2 ounces brandy
1/4 teaspoon sugar syrup
2 dashes bitters
Stir well with ice cubes. Strain into 3-ounce cocktail glass. Add
BRANDY COLLINS
Substitute brandy for gin in Tom Collins.
BRANDY F A N C Y COCKTAIL
1/2
1 ounces brandy
2 dashes orange bitters
3 dashes maraschino liqueur
Stir with ice cubes. Strain into chilled cocktail glass.
BRANDY FLIP
1 egg
1 teaspoon bar sugar
1/2
1 ounces brandy
2 teaspoons fresh cream (optional)
Shake with ice cubes. Strain into 5-ounce flip glass. Dust with
grated nutmeg.
BRANDY GUMP COCKTAIL

1/2
1 ounces brandy
Juice of 1/2 lemon
Y2 teaspoon grenadine
Shake with ice cubes. Strain into 3-ounce cocktail glass.
BRANDY HIGHBALL
2 ounces brandy
Ginger ale or club soda
Pour brandy over 1 ice cube in an 8-ounce highball glass. Fill
with ginger ale or soda. Add a twist of lemon peel, if desired.
Stir gendy.
BRANDY TODDY
1/2 teaspoon bar sugar

2 teaspoons water
2 ounces brandy
Stir sugar with water to dissolve in old fashioned glass. Add
1 ice cube and brandy, and stir. Add a twist of lemon peel.
BRANDY VERMOUTH COCKTAIL

1/2
1 ounces brandy
1 dash Angostura bitters
Shake with cracked ice. Strain into chilled cocktail glass.
BUILDER-UPPER
Spiral-cut peel of 1 lemon

Juice of 1 lemon
1 ounce Benedictine
1/2
1 ounces cognac
Club soda
Place lemon peel in chimney glass. Add ice cubes, lemon juice,
Benedictine, and cognac. Stir. Fill glass with soda.
CARROL COCKTAIL
1 ounce brandy
Stir with cracked ice. Strain into chilled cocktail glass. Add
pickled walnut or onion.
CASTLE DIP COCKTAIL
3/4 ounce apple brandy

3/4 ounce white crème de menthe
3 dashes Pernod
Stir with cracked ice. Strain into chilled cocktail glass.
CHAMPS ELYSEES COCKTAIL

1 ounce cognac
l
A ounce green Chartreuse
1 teaspoon lemon juice
CLASSIC COCKTAIL
Juice of 1/4 lemon

1/4 ounce curaçao
1/4 ounce maraschino liqueur
1 ounce brandy
Shake with ice cubes. Strain into sugar-frosted chilled cock
tail glass.
COGNAC COCKTAIL
3/4 ounce cognac

3/4 ounce lemon juice
1 dash Cointreau
1 dash orange bitters
Stir with ice cubes. Strain into chilled cocktail glass. Add a
twist of lemon peel.
COGNAC H I G H B A L L
2 ounces cognac
Pour cognac over 1 ice cube in a highball glass. Fill with gin
ger ale or soda. If desired, add a twist of lemon peel. Stir
gently.
CORPSE R E V I V E R — 1
1 ounce cognac
1/2 ounce calvados or apple brandy
E A S T INDIA C O C K T A I L — 1
1/2
1 ounces brandy
3 dashes Angostura bitters
1 teaspoon curaçao
1 teaspoon raspberry syrup
E A S T INDIA COCKTAIL—2
1/2
1 ounces brandy
1/4 ounce pineapple juice
VA ounce curacao
IV2 ounces brandy

V2 teaspoon pineapple juice
V2 teaspoon curacao
1 teaspoon Jamaica rum
1 dash bitters
Shake with ice cubes. Strain into chilled cocktail glass. Add a
twist of lemon peel, and add a cherry.
1/4
1 ounces French vermouth
1/4
1 ounces sweet sherry
HARVARD COCKTAIL
3/4 ounce brandy

1 dash sugar syrup
HORSE'S H I G H B A L L
4 ounces brandy
2 dashes Pernod or Herbsaint
1 teaspoon sugar syrup
1 egg
Club soda
Shake all ingredients except soda with ice cubes. Strain into
tall highball glass. Add ice cubes. Fill glass with soda. Dust
with grated nutmeg.
HORSE'S NECK
Spiral-cut lemon peel

2 ounces brandy
Ginger ale
Drop lemon peel into highball glass with end hanging over
edge of glass. Fill glass with ice cubes. Add brandy and bitters.
Fill glass with ginger ale.
Ichbien. What the hell is it? I don't know. Maybe you'll

like it.
ICHBIEN
1/2
1 ounces brandy
1/2 ounce curaçao
4 ounces fresh milk
1 egg yolk
Shake with ice cubes. Strain into tumbler. Dust with grated
nutmeg.
ITALIAN STINGER
1 ounce brandy
1/2 ounce Galliano
Pour brandy and Galliano into an old fashioned glass filled
with ice cubes. Stir well.
Drinks called Itchiban, Ichbien. What the hell?

ITCHIBAN
3 ounces brandy
1/2 teaspoon crème de cacao
1/2 teaspoon Benedictine
1 egg
Shake well with ice cubes. Strain into 12-ounce glass. Dust
with grated nutmeg.
J A N E T HOWARD COCKTAIL
1/2
1 ounces brandy
I teaspoon orgeat syrup
twist of lemon peel. Serve with ice-water chaser.
MOONRACKER COCKTAIL
1/2 ounce brandy

1/2 ounce Dubonnet
1/2 ounce peach brandy
1 dash Pernod
SOUTHERN CROSS COCKTAIL
1 ounce brandy
1 ounce Virgin Islands rum
Juice of 1/2 lime
1/2 teaspoon sugar
1 dash curaçao
Carbonated water
Shake all ingredients except carbonated water with ice cubes.
Strain into chilled double cocktail glass. Add a squirt of car
bonated water.
Gin
Acacia Cocktail. Sounds like a lousy drink.
ACACIA COCKTAIL
1 ounce gin
1/2 ounce Benedictine
2 dashes kirschwasser
ALLEN COCKTAIL
1 ounce gin
V2 ounce maraschino liqueur
1 dash lemon juice
AMBER DREAM
1 ounce gin
1/2 teaspoon Chartreuse
Variation: Increase Chartreuse to ¥2 ounce.
8o Drinks, cocktails, etc.
A M S T E R D A M COCKTAIL
1 ounce Holland gin

1/2 ounce cointreau
ANTS IN T H E PANTS COCKTAIL
1 ounce gin
1/2 ounce Grand Marnier
1 dash lemon juice
B E E ' S KNEES
1 ounce gin
Juice of 1/4 lemon
1 teaspoon honey
Shake with shaved ice. Strain into chilled cocktail glass.
BERMUDA BOUQUET
1/2
1 ounces gin
1 ounce apricot brandy
1 teaspoon grenadine
Juice of 1/4 orange
Juice of 1/2 lemon
Shake with ice cubes. Strain into 8-ounce highball glass.
B E R M U D A COCKTAIL
3/4
1 ounces gin
3/4 ounce peach brandy
2 dashes grenadine
2 dashes orange juice
Shake with ice cubes. Strain into large chilled cocktail glass.
B E R M U D A HIGHBALL
3/4 ounce gin

3/4 ounce brandy
Pour gin, brandy, and vermouth over 1 ice cube in 8-ounce
highball glass. Fill with ginger ale or soda. Add a twist of
lemon peel, if desired, and stir.
B E R M U D A R O S E COCKTAIL
2 ounces gin
3/4 ounce apricot brandy
2 dashes grenadine
B E R M U D I A N COCKTAIL
1 ounce gin
1/2 ounce grenadine
1/2 teaspoon lemon juice
B E T W E E N DECKS
1/2 lime
3/4 ounce cranberry juice
1/2
1 ounces orange juice
1/4 ounce sugar syrup
2 ounces gin
Squeeze lime juice into electric drink mixer over 1 scoop
shaved ice; save lime shell. Add remaining ingredients, and
blend. Pour into 10-ounce glass. Add spent lime shell. Decorate
with fresh mint and fresh fruit stick.
BICH'S COCKTAIL
1 ounce gin
1/2 ounce Kina Lillet
B L A C K J A C K COCKTAIL
1 ounce gin
1/2 ounce kirschwasser
1/2 ounce crème de cassis
BLACKOUT COCKTAIL
3/4
1 ounces gin
3/4 ounce blackberry brandy
Juice of 1/2 lime
BLACKTHORN COCKTAIL—3
1 ounce gin
1/2 ounce Dubonnet
B L O S S O M COCKTAIL
1 ounce gin
1 ounce orange juice
1 dash grenadine
1/2 egg white
Shake with ice cubes. Strain into chilled double cocktail glass.
This recipe is as near as we know to the original formula.

BRONX COCKTAIL (ORIGINAL)
1 ounce gin
1 dash French vermouth
1 dash Italian vermouth
BRONX COCKTAIL ( D R Y )
1 ounce gin
1 ounce French vermouth
Juice of 1/4 orange
thin slice of orange.
BRONX GOLDEN COCKTAIL
Same as Bronx Cocktail except add 1 egg yolk
BROOKLYN COCKTAIL
1 ounce gin
1/2 egg white
Shake with ice cubes. Strain into chilled cocktail glass. Dust
with grated nutmeg.
C A F E DE PARIS COCKTAIL
1/2
1 ounces gin
1 egg white
1 teaspoon Pernod or Herbsaint
1 teaspoon fresh cream
Shake well with ice cubes. Strain into chilled 4-ounce cock
tail glass.
C H A R L I E LINDBERGH COCKTAIL
3/4 ounce Plymouth gin

2 dashes Pricota
CLARIDGE COCKTAIL
3/4 ounce gin

1/2 ounce triple sec
Stir well with ice cubes. Strain into chilled cocktail glass.
CLOVER CLUB COCKTAIL

1/2
1 ounces gin
4 dashes grenadine
Juice of 1/2 lime or lemon
1 egg white
Shake with ice cubes. Strain into chilled double cocktail
glass.
Variation: Increase grenadine to 1/2 ounce.
CLOVER L E A F COCKTAIL
Same as Clover Club Cocktail except decorate with a mint

leaf on top.
C L U B COCKTAIL
1/2
1 ounces gin
cherry or an olive.
This is one of our old drinks. The colonel's big opu: the
colonel's big belly.
COLONEL'S B I G OPU
Juice of 1/2 lime

1 ounce gin
1 ounce triple sec
2 ounces champagne
Shake lime juice, gin, and triple sec well in commercial electric
drink mixer (or in shaker can with mixing glass) with ice
cubes. Pour into 10-ounce pilsener glass. Float champagne.
COLONIAL COCKTAIL
1 ounce gin
1/2 ounce grapefruit juice
Shake with ice cubes. Strain into chilled cocktail glass. Add an
olive.
CORNELL COCKTAIL
1 ounce gin
1 egg white
Stir with cracked ice. Strain into chilled cocktail glass.
CREOLE COCKTAIL
1/2 ounce gin
2 dashes Herbsaint
D.O.M. COCKTAIL
11/2 ounces gin

1 teaspoon orange juice
1 teaspoon Benedictine
DEMPSEY COCKTAIL
3/4 ounce gin
3/4 ounce calvados
2 dashes Pernod
2 dashes grenadine
D E P T H CHARGE COCKTAIL
3/4 ounce gin

2 dashes Pernod
DU B A R R Y COCKTAIL
1 dash bitters
1/2 teaspoon Pernod or Herbsaint
1/2
1 ounces gin
Stir well with ice cubes. Strain into chilled cocktail glass. Add
a thin orange slice.
Here are all kinds of Dubonnet cocktails. Take your pick.

Give me Dubonnet on the rocks with a twist of lemon peel.
DUBONNET COCKTAIL
3/4 ounce gin

3/4 ounce dark Dubonnet
Variations: ( 1 ) Moisten chilled cocktail glass with French ver
mouth and toss out; add 2 dashes maraschino liqueur to above
formula. ( 2 ) Add 1 dash orange bitters to above formula. ( 3 )
Add 1 dash French vermouth to above formula.
DUBONNET DRY COCKTAIL
1 ounce gin
1/2 ounce dark Dubonnet
Stir with cracked ice until cold. Strain into chilled small pil-
sener or other cocktail glass. Add a twist of lemon peel.
Half dozen of these, and you'll shake for a week.

EARTHQUAKE COCKTAIL
1/2 ounce gin

1/2 ounce Bourbon
1/2 ounce Pernod
F A L L E N ANGEL COCKTAIL
Juice of 1 lemon or 1/2 lime

1/2
1 ounces gin
1 dash bitters
1/2 teaspoon white crème de menthe
cherry.
FAROLITO
1 ounce gin
1/2 ounce green crème de menthe
1/4 ounce Pernod
1 dash grenadine
Shake gin, creme de menthe, and Pernod well in commercial
electric drink mixer (or in shaker can with mixing glass) 3/4
filled with ice cubes. Strain into chilled cocktail glass. Add
grenadine, letting it settle at the bottom of the glass.
F E R N E T BRANCA COCKTAIL
1 ounce gin
1/2 ounce Fernet Branca
Stir with ice cubes. Strain into chilled cocktad glass. Add a
cherry.
FLAMINGO COCKTAIL
11/4 ounces gin
Juice of 1/2 lime
GATO
1 ounce gin
6 fresh strawberries
Blend in electric drink mixer with 1/2 scoop of shaved ice.
Strain into chilled champagne saucer. Decorate with a whole
fresh strawberry.
GENE TUNNEY COCKTAIL

1 ounce Plymouth gin
1 dash orange juice
1 dash lemon juice
maraschino cherry.
GIBSON
11/2 ounces gin
1 light dash French vermouth
Stir with ice cubes. Strain into a chilled cocktail glass. Dec
orate with a pickled onion.
GIMLET—1
1 ounce gin
1 ounce Rose's unsweetened lime juice
Shake with ice cubes. Strain into chilled cocktail glass. Float a
thin slice of lime.
GIMLET—2
1/2
1 ounces gin
1/2 ounce Rose's sweetened lime juice
Shake and strain into chilled pilsener glass or cocktail glass.
Float a thin slice of lime.
GIMLET—3
3/4 ounce Plymouth gin

3/4 ounce Rose's unsweetened lime juice
GIN AND B I T T E R S

2 ounces gin
Moisten inside of chilled cocktail glass with bitters, and toss
out. Add gin. Serve with ice-water chaser.
GIN AND C A M P A R I
1 part bitter Campari

1 part gin
Variation: Pour over ice cubes in an old fashioned glass. Stir.
GIN AND I T
2 ounces gin
1 ounce Italian vermouth
Stir and serve in cocktail glass. (NO ice.)
GIN AND TONIC
1/2 lime
IV2 ounces gin
Quinine water
Squeeze lime juice into 12-ounce chimney glass filled with ice
cubes; drop in spent shell. Add gin. Fill with quinine water.
Stir very gendy.
GIN SLING

1 teaspoon water
Juice of 1/2 lemon
2 ounces gin
Dissolve sugar in water and lemon juice in old fashioned
glass. Add gin and 2 ice cubes. Stir. Add a twist of orange
peel.
G O L F COCKTAIL
1 ounce gin
Stir with ice cubes. Strain into chilled cocktail glass. Add an
olive.
H A R L E M COCKTAIL

1/2
1 ounces gin
Vz teaspoon maraschino liqueur
Shake with ice cubes. Strain into chilled cocktail glass. Dec
orate with 2 or 3 pineapple chunks.
H A W A I I COCKTAIL
3/4 ounce gin

1/2 egg white
Shake with ice cubes. Strain into chilled champagne saucer.
HONOLULU COCKTAIL—1
1 dash bitters
1/4 teaspoon orange juice
1/4 teaspoon pineapple juice
1/2
1 ounces gin
Shake well with ice cubes. Strain into chilled cocktail glass.
HONOLULU COCKTAIL—2
3/4 ounce gin

KAMAAINA (OLD T I M E R )
2 ounces 7-Up
1 ounce Lopez coconut cream
1 ounce gin
Shake well in commercial electric drink mixer (or in shaker
can with mixing glass) with ice cubes. Pour into ceramic
coconut. Decorate with fresh mint and fruit stick.
KNICKERBOCKER COCKTAIL
teaspoon Italian vermouth

1/2
1 ounces gin
LEAP YEAR COCKTAIL

1/4
1 ounces gin
1/2 ounce orange flavored gin
LICIA ALBANESE

3 parts gin
Pour over ice cubes in an old fashioned glass. Add a twist of
lemon peel.
L I M E RICKEY
1/2 lime
2 ounces gin
Club soda
In an old fashioned glass, crush lime with sugar. Add ice
cubes and gin. Stir. Fill glass with soda.
LONDON COCKTAIL
2 ounces gin
1/2 teaspoon maraschino liqueur
Try this. This is a hell of a drink.

MAJOR BAILEY
1/4 ounce lime juice

12 mint leaves
2 ounces gin
Muddle lime juice, lemon juice, sugar, and mint leaves well.
Pour into a 12-ounce chimney glass filled with shaved ice.
Add gin. Stir gently until glass is frosted. Chill for 30 minutes.
Decorate with a mint sprig. Serve with straws.
Martinis, oh boy! More things are put out and called

a Martini than there are beans in all of Heinz's cans.
Here, we give you the formula for the current style, and
then we give you the formula for the old style. From there on,
you're on your own—whether you want to wave the vermouth
bottle over the gin or whether you want to put in a few drops,
or what amounts of either; all that is entirely up to you. A
Martini is strictly how you want to make it or how your cus
tomer wants you to make it.
When I was tending bar, I could never make a good
Martini, and I can't make a good one today. My wife makes
our Martinis or our cook makes Martinis, but if I make a
Martini, it's a lousy drink. Why, I don't know. On the other
hand, I once had a little bartender by the name of Joe Peppers
who used to make the finest Martinis. And people would
come from all over the city to have one of his Martinis.
MARTINI—1
1/2
1 ounces gin
Stir with ice cubes in a mixing glass. Strain into chilled
cocktail glass. Dcorate with a stuffed olive.
MARTINI—2
1/2
1 ounces gin
Stir with ice cubes in a mixing glass. Strain into chilled cock
tail glass. Decorate with a stuffed olive.
MARTINI (MEDIUM DRY)
1 ounce gin
Stir with ice cubes. Strain into chilled cocktail glass. Decorate
with a stuffed olive.
MARTINI (SPECIAL DRY)
1 ounce gin
1/2 teaspoon Pernod
with a pearl cocktail onion.
MARTINI ( S W E E T ) — 1
1/2
1 ounces gin
with a cherry.
MARTINI ( S W E E T ) — 2
1 ounce gin
MARTINI BOWL
Gin
French vermouth
Mix gin and vermouth in the proportions you use when mak
ing Martinis (4, 5, or 6 parts of gin to 1 of vermouth). Pour
over a large block of ice in a punch bowl. Add spiral-cut
lemon peels. Ladle into well-chilled cups.
M A R T I N I ON T H E ROCKS
1/2
1 ounces gin
Stir with ice cubes. Strain over ice cubes in a chilled old
fashioned glass. Add a twist of lemon peel and/or a stuffed
olive, if desired.
MERRY-GO-ROUND COCKTAIL
1 ounce gin
green olive and a twist of lemon peel.
MILLION DOLLAR COCKTAIL

2 teaspoons pineapple juice
1 egg white
1/2
1 ounces gin
Shake well with ice cubes. Strain into chilled large cocktail
glass.
M I N T COLLINS
Juice of 1/2 lemon

2 ounces mint-flavored gin
Carbonated water
Shake lemon juice and gin well with ice cubes. Strain into 12-
ounce chimney glass. Add several ice cubes. Fill glass with
carbonated water. Stir gently. Decorate with lemon slice,
orange slice, and a cherry. Serve with straws.
MISTER MANHATTAN COCKTAIL
4 mint sprigs
1 cocktail sugar cube
1/2
1 ounces gin
Muddle all ingredients. Shake with ice cubes. Strain into
chilled cocktail glass.
MOULIN ROUGE COCKTAIL

11/2 ounces sloe gin
1 dash bitters
NORTH POLE COCKTAIL

1 egg white
1 ounce gin
Whipped cream
Shake all ingredients except cream with ice cubes. Strain into
chilled cocktail glass. Top with whipped cream.
ORANGE BLOSSOM—1
1 ounce gin
11/2 ounces orange juice
Shake with ice cubes. Strain into chilled saucer champagne
glass.
ORANGE BLOSSOM—2
11/A ounces gin
Juice of 1/2 orange
ORANGE BLOSSOM—3
1/2 ounce Old Tom gin
ORGEAT COCKTAIL
3/4 ounce gin
3/4 ounce orgeat
PALMS COCKTAIL
1 ounce gin
1 dash curaçao
1/2 egg white
Shake with ice cubes. Strain into chilled large cocktail glass.
PASSION FRUIT COCKTAIL

Juice of 1/2 lime
1/2 ounce passion fruit nectar
1 ounce gin
Hand shake with ice cubes. Strain into chilled tiki stem cock
tail glass.
PENDENNIS COCKTAIL—1
1 ounce gin
Vz ounce apricot brandy
Juice of 1/2 lime
1 dash Peychaud bitters
PENDENNIS COCKTAIL—2
1 ounce gin
P E R F E C T COCKTAIL

1/2
1 ounces gin
1 dash bitters
P I N K GIN
1/2
1 ounces gin
Stir with ice cubes. Strain into chilled tiki stem or small
pilsener cocktail glass.
P I N K GOODY COCKTAIL
1/2 ounce gin

1/2 ounce light Puerto Rican rum
1 dash maraschino liqueur
PINK LADY—1
1 ounce gin
1 dash grenadine
1 ounce fresh cream
Shake in commercial electric mixer (or in shaker can with
mixing glass) with ice cubes. Strain into chilled saucer cham
pagne glass.
PINK LADY—2
1 egg white
1 dash grenadine
1 dash sugar syrup
1 ounce gin
Shake in commercial electric drink mixer (or in shaker can

with mixing glass) with ice cubes. Strain into chilled tiki stem
or other large saucer champagne glass. Dust with grated
nutmeg.
POGO STICK
Juice of 1/2 lime

3/4 ounce frozen concentrated pineapple-
grapefruit juice, undiluted
2 ounces gin
Blend in electric drink mixer with 1/2 scoop shaved ice. Pour
into footed iced-tea glass. Add ice cubes. Decorate with fresh
mint and a rock candy stick.
RACQUET CLUB COCKTAIL
1 ounce gin
This is from the Raffles Bar in the Raffles Hotel in

Singapore. A great drink with a great reputation. And it's an
easy drink to make.
RAFFLES BAR GIN SLING
1/2 lime
1 ounce Cherry Heering
2 ounces Old Tom gin
Ginger beer
Benedictine
Squeeze lime juice into tall footed highball glass filled with
ice cubes; save shell. Add bitters, Cherry Heering, and gin.
Fill glass with ginger beer. Stir. Add a float of Benedictine.
Decorate with spent lime shell, fresh mint, and a stirrer.
SAFARI TONIC
1/2
1 ounces gin
Lemon wedge
Quinine water
Pour gin over ice cubes in an 8-ounce glass. Squeeze in
lemon juice; drop in shell. Fill glass with chilled tonic. Stir
lighdy.
SAVOY HOTEL SPECIAL COCKTAIL

1 ounce gin
2 dashes grenadine
1 dash Pernod
twist of lemon neel.
SINGAPORE SLING—1
1/2 lime
1/2
1 ounces gin
1/2 ounce cherry brandy
1/4 ounce sloe gin
Club soda
Squeeze lime juice over ice cubes in a 12-ounce glass; drop
in spent lime shell. Add remaining ingredients except soda.
Stir well. Fill glass with soda.
SINGAPORE SLING—2
2 ounces gm
Juice of 1/2 lemon
1 dash Benedictine
Club soda
Pour over ice cubes in a 12-ounce glass. Decorate with an

orange slice and a mint sprig. Fill glass with soda. Serve
with straws.
STRAWBERRY MARTINI
1/2 ounce Chambyrzette

1/2
1 ounces gin
Stir w i t h ice cubes. Strain into chilled cocktail glass.
T O M COLLINS
1 ounce lemon juice

1 ounce gin
1/2 lime
Club soda
Pour lemon juice, syrup, and gin into a highball glass filled
with ice cubes. Squeeze in lime juice; save shell. Fill with
soda. Stir well. Decorate with spent lime shell and fruit stick.
Serve with straws.
TRADER VIC SLING
1 lime
1 dash grenadine
1/2 ounce sloe gin
1/2 ounce cherry liqueur
1 ounce gin
Club soda
Cut lime; squeeze lime juice into sling glass over ice cubes;
save one lime shell. Add to glass the remaining ingredients
except soda. Fill glass with soda. Stir gently. Decorate with
one spent lime shell, fresh mint, and a fruit stick.
Liqueur
and Cordial
This is a classic recipe for an absinthe cocktail.
A B S I N T H E A M E R I C A N COCKTAIL
1 ounce absinthe or Pernod

4 dashes sugar syrup
1 ounce water
Shake with ice cubes until mixing glass is frosted. Strain into
cocktail glass.
If you like the taste of absinthe, this is really a delightful

drink.
A B S I N T H E AND EGG COCKTAIL
1/2 ounce absinthe or Pernod

1/2 ounce gin
1 egg white
Shake with ice cubes until mixing glass is frosted. Strain into
chilled wine glass.
A B S I N T H E COCKTAIL

1 dash orgeat syrup
1 dash anisette
twist of lemon peel, and serve with ice-water chaser.
io6 Drinks, cocktails, etc.
The usually directed method tor the following is a rig
marole that nobody's going to do to make a drink. Do it
this way: Pour Pernod and a little sugar syrup over shaved
ice in an old fashioned glass, and fill with water. Stir
gently—not to bruise too much.
ABSINTHE DRIP COCKTAIL
1/2
1 ounces absinthe or Pernod or Herbsaint
Pour absinthe into special drip glass or old fashioned glass.
Place sugar over hole of drip spoon (or in silver tea strainer).
Pack spoon or strainer with shaved ice; pour on cold water
to fill. When water has dripped through, drink is ready.
ABSINTHE FRENCH COCKTAIL

2 ounces absinthe or Pernod or Herbsaint
1/2 lump sugar
Half fill cocktail glass with shaved ice. Place sugar on top.
Drip absinthe, drop by drop, on sugar. Add a twist of lemon
peel, and serve with cut straws.
ABSINTHE ITALIANO COCKTAIL

1/2 ounce anisette
1/4 ounce water
Shake with ice cubes. Strain into chilled cocktail glass. Serve
with ice-water chaser.
ABSINTHE SPECIAL COCKTAIL

1/4 ounce anisette
1/4 ounce gin
with ice-water chaser.
ALFONSO COCKTAIL
1/2 ounce gin

1 ounce Grand Marnier liqueur
4 dashes Italian vermouth
This is a genuine apéritif. It'll make you hungry.

AMER PICON COCKTAIL—1
3/4 ounce Amer Picon

AMER PICON COCKTAIL—2
Juice of 1 lime
1/2
1 ounces Amer Picon
AMER PICON HIGHBALL
2 ounces Amer Picon

1 ounce grenadine
Club soda
Stir Amer Picon and grenadine with ice cubes. Strain into
highball glass. Add cube of ice. Fill with soda.
A P P L E B L O S S O M COCKTAIL
3/4 ounce calvados or applejack

A P P L E BRANDY COCKTAIL
1/2
1 ounces apple brandy
A P P L E BRANDY H I G H B A L L

Pour brandy over 1 ice cube in a highball glass. Fill with
ginger ale or soda. Add a twist of lemon peel, if desired,
and stir.
A P P L E COCKTAIL

1/2 ounce apple cider
1/4 ounce gin
1/4 ounce brandy
A P P L E J A C K COCKTAIL—1
1 ounce applejack
1/4 ounce grenadine
A P P L E J A C K COCKTAIL—2
1 ounce applejack
B A T T E R Y CHARGER
1 ounce Pernod
1/2 ounce grenadine
Club soda
Pour Pernod and grenadine into highball glass half filled with
ice cubes. Stir, and fill with club soda.
BEACH B O Y
1 ounce Amer Picon

1/4 ounce white crème de cacao (scant measure)
1/4 ounce grenadine (scant measure)
3 dashes orange flower water
Light squeeze of 1/2 lime
Stir in mixing glass with ice cubes. Strain into chilled cocktail
glass. Add a twist of lemon peel.
B E I G E COCKTAIL
1 ounce Kahlua
1/4 ounce dark Jamaica rum
1/2 ounce fresh cream
Blend with shaved ice in electric drink mixer. Strain into
chilled cocktail glass.
BULLDOG COCKTAIL
1/2
1 ounces cherry brandy
3/4 ounce Puerto Rican light rum
Juice of 1/2 lime
CAPE COD J A C K
1 part applejack
1 part cranberry juice
Sugar syrup to taste
Pour over ice cubes in an old fashioned glass. Stir.
CAPISTRANO
Juice of Vz lime
3/4 ounce brandy
1 dash grenadine
Shake with ice cubes. Strain into chilled cocktail glass. Float
a thin lime slice.
COINTREAU COCKTAIL
1/2 ounce Cointreau

1/2 ounce gin
1/2 ounce light Puerto rican rum
W e have to include this. It's an old drink.

GOLDEN SLIPPER COCKTAIL
3/4 ounce yellow Chartreuse

2 ounces apricot brandy
1 egg yolk
Stir Chartreuse and apricot brandy with ice cubes. Strain
into chilled cocktail glass. Float egg yolk on top.
GREEN ORCHID

1 ounce Pernod or Herbsaint
1 egg white
Club soda
Shake crème de menthe, Pernod or Herbsaint, and egg white
with ice cubes. Strain into fizz glass. Add 1 ice cube. Fill
with soda.
HAWAIIAN BRANDY COCKTAIL
1 ounce apple brandy

1 dash lemon juice
HERBSAINT COCKTAIL

2 ounces Herbsaint
1 dash anisette
2 ounces carbonated water
HERBSAINT FRANCAISE
2 ounces Herbsaint
Pour Herbsaint into a large glass filled with ice cubes. Place
sugar cube in a drip spoon or a strainer held over glass.
Drip ice water, drop by drop, onto sugar, letting it drip
into Herbsaint until desired color and strength is reached.
Pour into a 10-ounce glass.
HONEYMOON COCKTAIL
3/4 ounce apple brandy

Juice of 1/2 lemon
3 dashes curaçao
Did you ever see an iguana? Here you can taste one.
IGUANA
1 ounce Kahlua
1 ounce tequila
1 ounce vodka
Pour over ice cubes in an old fashioned glass. Stir. Add a
slice of lime.
I T A L I A N SCREWDRIVER
1 ounce Galliano
Orange juice
Pour Galliano into a chimney glass filled with ice cubes. Fill
glass with orange juice. Stir well.
J A C K R A B B I T COCKTAIL
1 ounce applejack
1/2 ounce maple syrup
J A C K ROSE
1 ounce applejack
1 dash grenadine
Juice of 1 lime
Shake with ice cubes. Strain into chilled small pilsener glass
or cocktail glass.
PICON COCKTAIL
See Amer Picon Cocktail.

POOP DECK COCKTAIL
1 ounce blackberry brandy

1/2 ounce port
1/2 ounce brandy
PRINCE CHARLIE
1 part Drambuie
1 part cognac
1 part lemon juice
Shake with ice cubes. Strain into chilled brandy snifter.
PRINCESS P R I D E COCKTAIL
1 ounce calvados
1/2 ounce Dubonnet
ROCKY M O U N T A I N COCKTAIL
Juice of 1/2 lime

3/4 ounce Bols Crème de Noyaux
3/4 ounce Trader Vic rum and brandy (or half light Puerto
Rican rum and half brandy). Shake with ice cubes. Strain
into tiki stem champagne or other saucer champagne glass.
Add a few small ice cubes.
SUISSESSE—1
1/2
1 ounces Pernod or Herbsaint
1/4 ounce anisette
Club soda
Shake Pernod or Herbsaint and anisette with ice cubes. Strain
into small highball glass. Fill glass with soda.
SUISSESSE—2
1/2
2 dashes orgeat syrup
Club soda
Shake Pernod or Herbsaint and orgeat with ice cubes until
shaker is frosted; drip through drip spoon into a chilled 4-
ounce cocktail glass. Drip in soda until glass is full. Stir
gently. Serve with straws.
SUISSESSE—3
1/2
1/2 ounce anisette
1 egg white
Miscellaneous
ALE FLIP
1 fresh egg
2 ounces ale
Shake with ice cubes. Strain into chilled wine glass, and dust
with nutmeg.
AMERICANO—1
3/4 ounce Campari
Stir well in an old fashioned glass filled with ice cubes. Add a
Variation: Add club soda.
AMERICANO—2
3/4 ounce Campari

B I T T E R S HIGHBALL
3/4 ounce bitters

Pour bitters over 1 ice cube in an 8-ounce highball glass. Fill
with ginger ale or soda. Add a twist of lemon peel, if
desired. Stir.
BLACK VELVET
1 part chilled Guinness' stout

1 part chilled champagne
Pour simultaneously into chilled 10-ounce pilsener glass. Do
not stir.
BOSTON FLIP
1 ounce madeira
1 ounce Bourbon
1 egg yolk
Shake with ice cubes. Strain into chilled wine glass or double
cocktail glass. Dust with grated nutmeg.
BROKER'S F L I P
1 ounce white port

1/2. teaspoon Italian vermouth
1/2 teaspoon gin
1 dash anisette
1 egg yolk
with grated nutmeg.
B Y R R H COCKTAIL
1/2 ounce Bourbon

1/2 ounce Byrrh
C A F E KERSCH
3/4 ounce cognac
3/4 ounce strong coffee
C A M P A R I AND TONIC
1/2
1 ounces bitter Campari
Quinine water
Pour Campari over ice cubes in a highball or old fashioned
glass. Add chilled quinine water to fill.
C A M P A R I COCKTAIL
3/4 ounce bitter Campari

3/4 ounce gin
Stir in a mixing glass with ice cubes. Strain into chilled
cocktail glass.
C A M P A R I SODA
1/2
1 ounces bitter Campari
Club soda
Pour Campari over ice cubes in a highball glass. Add a gen
erous splash of chilled soda.
CARDINAL COCKTAIL

1 part gin
1 part French vermouth
Shake with ice cubes. Strain into chilled cocktail glass. Add
CHAMPAGNE V E L V E T
1 part Dublin stout

1 part champagne
Pour simultaneously into chilled 10-ounce pilsener glass. Do
not stir.
Take your pick; they're both lousy.

CHERRY BLOSSOM COCKTAIL—1
3/4 ounce cognac

1/2 teaspoon grenadine
CHERRY BLOSSOM COCKTAIL—2
1 ounce gin
2 dashes raspberry syrup
1 egg white
CLUB FOREST COCKTAIL
1/2 ounce port

1/2 ounce Chartreuse
1 egg yolk
can with mixing glass) with ice cubes. Strain into chilled
cocktail glass. Dust with grated nutmeg.
CORPSE REVIVER—Z
Vz ounce gin
Vz ounce Swedish punch
Vz ounce cointreau
Vz ounce lemon juice
1 dash Pernod
Variation: Substitute Kina Lillet for Swedish punch.
COVADONGA
11/2 ounces Campari

Vz ounce grenadine
cocktail glass. Decorate with a thin orange slice.
L INTERNATIONAL

1/2 ounce gin
2 dashes pineapple juice
M E R R Y W I D O W COCKTAIL—1
11/4 ounces gin

11/4 ounces French vermouth
1/2 teaspoon Pernod
3/4 ounce gin

3/4 ounce Byrrh
1/4
1 ounces cherry brandy
1/4
1 ounces maraschino liqueur
cherry.
The drinks are as different as night and day. So are

millionaires.
MILLIONAIRE COCKTAIL—1
3/4 ounce Bourbon

1/4 ounce grenadine
2 dashes curaçao
1 egg white
M I L L I O N A I R E COCKTAIL—2
1 ounce Bourbon
1/4 ounce Pernod
1/4 ounce grenadine
1 dash curaçao
1 egg white
Shake with ice cubes. Strain into chilled saucer champagne
glass.
M I L L I O N A I R E COCKTAIL—3
1 ounce gin
1/2 ounce Pernod
1 dash anisette
1 egg white
1 ounce Plymouth gin

1 tablespoon pineapple juice
1 egg white

Vz ounce Jamaica rum
Vz ounce sloe gin
1 dash grenadine
Juice of 1 lime

1 dash grenadine
MORNING GLORY—1
1 ounce brandy
1 ounce Bourbon
1 dash anisette
2 dashes curaçao
Soda
Stir all ingredients except soda with ice cubes. Strain into
highball glass. Add 1 ice cube. Fill glass with soda. Add a
MORNING GLORY—2
11/2 ounces rye or Bourbon

11/2 ounces cognac
1 teaspoon curaçao
1 teaspoon Pernod or Herbsaint
Club soda
Stir all ingredients except soda with ice cubes. Strain into old
fashioned glass. Add 1 ice cube and a dash of soda. Add
MORNING GLORY—3
3/4 ounce rye

3/4 ounce brandy
1/2 teaspoon Pernod
Club soda
old fashioned glass. Add 1 ice cube. Add a dash of soda.
Add a twist of lemon peel.
MORNING GLORY—4
Juice of 1/2 lime

1 egg
1 ounce crème de menthe
1/2
1 ounces light Puerto R i c a n rum
Shake with ice cubes. Pour into a fizz glass.
NEGRONI
1/2 ounce bitter Campari

1/2 ounce gin
Pour into old fashioned glass filled with ice cubes. Stir well.
This'll tuck you away neatly—and pick you up and throw

you right on the floor.
PANCHO VILLA COCKTAIL
1 ounce light Puerto Rican rum

1 ounce gin
1 teaspoon pineapple juice
1 teaspoon cherry brandy
Shake with 1/2 scoop shaved ice. Strain into a large saucer
champagne glass.
PIMM S CUP NUMBER ONE (GIN)
2 ounces Pimm's No. 1

1 orange slice
1 lemon slice
7-Up or lime soda
Slice of cucumber peel
Put Pimm's No. 1, orange slice, and lemon slice in a glass
mug filled with ice cubes. Fill mug with 7-Up or lime soda.
Add cucumber peel. Stir.
P I M M S CUP NUMBER TWO (SCOTCH)
Same as Pimm's Cup Number One except use Pimms No. 2

instead of Pimm's No. 1.
P I M M ' S CUP N U M B E R T H R E E ( B R A N D Y )
Same as Pimm's Cup Number One except use Pimm's

No. 3 instead of Pimm's No. 1.
P I M M ' S CUP N U M B E R F O U R ( R U M AND B R A N D Y )
Same as Pimm's Cup Number One except use Pimm's No. 4

P I M M ' S CUP N U M B E R F I V E (WHISKY)

P I M M ' S CUP N U M B E R S I X ( V O D K A )

PIMM'S PICON
1/2 lime
Dash of grenadine
3/4 ounce Pimm's No. 1
Squeeze lime juice over 1/2 scoop shaved ice in a mixing
glass; save spent shell. Add remaining ingredients. Shake.
Pour into a sour glass. Add spent lime shell.
This is definitely not for children.

PINO P E P E
Juice of 1/2 lime

2 ounces unsweetened pineapple juice
1 dash rock candy syrup
1 ounce vodka
Blend in electric drink mixer with 1 scoop shaved ice. Pour
into hollowed-out fresh baby pineapple or ceramic pine
apple. Add ice cubes. Serve with straws.
PONCE D E L E O N

1/2 ounce golden Puerto Rican rum
1/2 ounce brandy
1/2 ounce Cointreau
Champagne
Shake with ice cubes. Strain into chilled champagne glass.
Fill glass with champagne.
SAND M A R T I N COCKTAIL
1 teaspoon green Chartreuse

/4
11 ounces Italian vermouth
1/4
1 ounces gin
An old, old drink.

SHANDY GAFF
4 ounces ale
Ginger ale
Pour ale over ice cubes in a highball glass. Fill glass with
ginger ale. Stir lightly.
Read this recipe. Of all the lousy things I ever tasted,

this takes the cake. And I understand that a bunch of ladies
down the San Francisco Peninsula serve it at their bridge
luncheons.
SKIP AND GO NAKED
VA ounce sugar syrup
Juice of 1 lemon
2 ounces gin or vodka
Beer
Pour syrup, lemon juice, and gin or vodka over ice cubes in
a chimney glass. Stir. Fill glass with beer. Stir lightly.
SLOPPY JOE'S COCKTAIL—1

Juice of 1 lime
SLOPPY JOE'S COCKTAIL—2

3/4 ounce brandy
3/4 ounce port
Suggested liquors and wines: Blackberry and cherry

brandy; cognac or good brandy, Bourbon, port, sherry, Ja-
maica, Barbados, or Virgin Islands rums.
STANDARD FLTP
1 e
gg
2 ounces liquor or wine
Shake well with ice cubes. Strain into chilled wine glass. Dust
with grated nutmeg.
TROPICAL COCKTAIL—1
1 ounce brandy
1/2 ounce crème de vanille
1 dash Pernod
TROPICAL COCKTAIL—2
Juice of 1 lime
2 slices fresh pineapple
Sugar
11/2 ounces dark Jamaica rum
Put lime juice and syrup into shaker with ice cubes. Add pine-
apple, sprinkle it with sugar to taste, and crush well. Add
rum. Shake well. Strain into a chilled wine glass.
Pisco
Sounds like some goof-ball drink. They never saw pisco
brandy in Algeria.
ALGERIA

1/2 ounce pisco
1/2 ounce cointreau
Shake with ice cubes. Strain into chilled and sugar-frosted
cocktail glass.
BIBLIA
1/2 ounce pisco

1/2 ounce port wine
1/4 ounce cognac
1/5 ounce creme de cacao
1 egg yolk
Shake with ice cubes. Strain into chilled cocktad glass. Dust
with ground cinnamon.
BOOMERANG—1

1/2 ounce gin
1/2 ounce pisco
Shake w i t h ice cubes. Strain into chilled cocktail glass.
BOOMERANG—2
1 ounce pisco
CANARIO PISCO ORANGE ( M R . OVIEDO, L I M A . )
4 teaspoons bar sugar

1 ounce pisco
Stir sugar with lemon and orange juice in a mixing glass until
dissolved. Add ice cubes and pisco and stir. Strain into chilled
cocktail glass.
CAPITAN
2 ounces pisco
Shake with ice cubes. Strain into a chilled cocktail glass. Add
a green olive.
CHILCANO
lVz ounces pisco

Juice of Vz lemon
1 teaspoon sugar
Ginger ale
Stir pisco, lemon juice, sugar, and bitters well with ice cubes.
Strain into chimney glass over ice cubes. Fill with ginger ale.
Stir gendy. Add a twist of lemon peeL
CHINO
1/2
1 ounces pisco
5 dashes lemon juice
2 dashes soy sauce
2 dashes bitters
Shake with ice cubes. Strain into chilled cocktad glass.
DON A L B E R T O
1/3 pisco
1/3 Italian vermouth
1/6 Cointreau
1/6 grenadine
Shake with ice cubes. Strain into chilled cocktad glass. Add a
green olive or a cherry.
EDEN
1/2 ounce pisco

1 dash lemon juice
EL CAPITAN
Juice of 1/2 lime

1/4 ounce unsweetened pineapple juice
1 ounce pisco
Shake with ice cubes. Strain into chilled tiki stem (or other)
cocktail glass.
LIMA SOUR (JERRY HOOKER)

2 ounces pisco
3/4 ounce frozen concentrated grapefruit juice
Juice of 1 lime
into a 10-ounce glass.
Variation: Add to the above recipe 1 ounce pisco and 1/2 ounce
frozen concentrated pineapple juice, undiluted.
LINDA FIESTA
1/3 pisco
1/3 French or Italian vermouth
1/3 apricot brandy
1/6 Cointreau
This is a good pisco drink.

PERU LIBRE
11/2 ounces pisco

Coca-Cola
Pour pisco over ice cubes in a chimney glass. Add a lemon
slice. Fill glass with Coca-Cola. Gently stir.
PINI
21/2 ounces pisco
1/4 jigger cognac
1 teaspoon crème de cacao
4 or 5 drops Angostura bitters
Shake well with ice cubes. Strain into chilled champagne
glass.
A Peruvian Bloody Mary. Very interesting. If you like it

hot, add a dash of Tabasco.
PISCO BONGO
1/2
1 ounces pisco
Trader Vic's tomato bongo
Pour pisco over ice cubes in a 12- to 14-ounce chimney glass.
Fill glass with tomato bongo. Stir. Decorate with a quarter of
lemon.
PISCO COCKTAIL
2 ounces pisco
1/2 ounce rock candy syrup
Shake with ice cubes. Strain into chilled cocktad glass. Add
a half slice orange or maraschino cherry.
PISCO COLLINS
1/2
1 ounces pisco
Juice of 1/2 lemon
1 teaspoon sugar
Mineral water
Stir pisco, lemon juice, and sugar with ice cubes in a 10-ounce
glass. Add mineral water to fill glass. Stir gendy.
A very good drink to get away from rum a little bit.

PISCO DAIQUIRI
Juice of 1/2 lime

1 ounce pisco
Blend in electric drink mixer with 1 scoop shaved ice. Strain
through medium-mesh kitchen strainer into tiki stem cham
pagne glass.
PISCO M A R T I N I
4 parts pisco
1 part pale dry sherry
Shake wed with ice cubes. Strain into chilled cocktad glass.
PISCO TONIC
1/2
1 ounces pisco
Quinine water
Pour pisco over ice cubes in a chimney glass. Add a lemon
slice. Fill with quinine water. Stir gendy.
ROCIO
3 tablespoons crushed pineapple

1/2
1 ounces pisco
1/2
1 ounces gin
Unsweetened pineapple juice
Put pineapple in bottom of a highball glass. Nearly fill with
ice cubes. Add pisco, gin, and syrup. Fdl glass with pineapple
juice. Stir well.
ROCK AND R O L L
1 ounce pisco
4 ounces champagne
Shake pisco and apricot brandy with ice cubes. Strain into
chilled saucer champagne glass. Add champagne. Add a thin
lemon slice.
SANGRE AZUL

1 ounce cherry brandy
1 ounce pisco
1/2 ounce cognac
Shake well with ice cubes. Pour into an 8-ounce glass. Dust
with ground cinnamon.
SANGRE PERUANA
1 ounce pisco
1/2 ounce tomato juice
3 teaspoons sugar syrup
Shake well with ice cubes. Pour into 8-ounce stemmed glass.
Add an olive.
VALECCITO
2 parts pisco
2 parts French vermouth
1 part curaçao
1 part lemon juice
Shake with ice cubes. Pour into a 10-ounce glass.
VIDALITA CHALLERA
8 ounces pisco
8 ounces Cointreau
1 ounce brandy
Shake with ice cubes until much of the ice melts. Pour into
old fashioned glasses. Decorate each drink with an orange
slice and a cherry. Makes 8 to 10 drinks.
W I N C H E L L COCKTAIL
3/4 ounce cognac

3/4
ounce gin
1 teaspoon Cointreau
Rum
You know that adios means good-by. You drink two or
three of these, and it's adios, believe me, it's adios.
ADIOS A M I G O S C O C K T A I L

1/2 ounce brandy
1/2 ounce gin
Juice of 1/2 lime
AKU AKU
Juice of 1 lime
8 or 10 large fresh mint leaves
1/2 slice pineapple
1/2 ounce peach liqueur
12-ounce glass of shaved ice
Blend thoroughly in electric drink mixer. Serve in tiki stem
pearl glass or large cocktail glass.
ANEJO DAIQUIRI
Juice of 1 lime
1 dash sugar syrup
1 ounce Bacardi Anejo rum
1 scoop shaved ice
Blend in electric drink mixer. Strain through medium-mesh
kitchen strainer into chilled tiki stem champagne glass or
saucer champagne glass.
ANTILLES
2 ounces white Puerto R i c a n rum

1/2 ounce blonde Dubonnet
Stir with ice cubes to blend. Strain into chilled cocktad glass.
Add a twist of orange peel.
ANTOINE'S L U L L A B Y
4 ounces light Puerto Rican rum

1 ounce red Dubonnet
Stir with ice in pitcher or mixing glass. Strain into 4 chilled
cocktad glasses with sugar-frosted rims. Makes 4 drinks.
APRICOT LADY
3 ounces apricot juice (nectar)

2 ounces Barbados rum
1/2 ounce curaçao
1 egg white
1/2 scoop shaved ice
Blend in electric drink mixer. Pour into chilled 8- or 9-ounce
fizz glass or footed iced-tea glass.
ARAWAX COCKTAIL
11/2 ounces Jamaica rum

11/2 ounces sweet sherry
Stir in mixing glass with ice cubes. Strain into chilled cocktail
glass.
AROUND THE WORLD

3 ounces lemon juice
1 ounce orgeat syrup
1/2 ounce brandy
Juice of 1/2 fresh lime
Blend with 2 scoops of shaved ice for 12 to 15 seconds in
electric drink mixer. Pour into 2 grapefruit supreme glasses.
Fill glasses with cracked ice. Serve with straws. Makes 2
drinks.
AUNT AGATHA
1/2
Angostura bitters
Pour rum and orange juice over ice cubes in old fashioned
glass. Stir. Float a few drops of bitters on top.
Variation: Substitute grapefruit juice for orange juice.
Simple, easy to make, and a good drink.

BABALU

grapefruit juice (undiluted)
2 ounces Trader Vic's golden Puerto Rican rum
1 scoop shaved ice
Blend in electric drink mixer and serve in voodoo glass with
cracked ice. Decorate with fresh mint and a fruit stick.
BACARDI COCKTAIL
Juice of 1 lime
1 dash grenadine
1 ounce Bacardi light rum
Shake with ice cubes. Strain into chilled tiki stem cocktail
glass or small pilsener glass or cocktail glass.
BAHIA
1/2
1 ounce white Jamaica rum
1 ounce Trader Vic light Puerto Rican rum
Mix with ice cubes in commercial electric drink mixer (or by
hand with shaker can and mixing glass). Pour into 10-ounce
pilsener glass. Fill with cracked ice. Decorate with fresh mint
and fruit stick.
Bananas. So what? You like 'em? It's a good drink.

BANANA DAIQUIRI
Juice of 1 lime
1-inch slice of banana
1 scoop shaved ice
Blend in electric drink mixer. Strain through medium-mesh
kitchen strainer into chilled tiki stem champagne glass.
BANAQUIRI
See Banana Daiquiri.
BARBADOS COCKTAIL
Juice of 1 lime
1 ounce Barbados rum
Shake with ice cubes. Strain into chilled tiki stem cocktad
glass. Decorate with thin lime slice.
BEACHCOMBER

1/2 ounce Cointreau
Juice of 1/2 lime
Blend with shaved ice in electric drink mixer. Pour, un
strained, into chilled champagne glass.
BLACK WIDOW
Juice of 1/2 lime

Dash of sugar syrup
Y2 ounce Southern Comfort
Shake with ice cubes. Strain into chilled tiki stem or other
cocktail glass.
CAFÉ SAN JUAN (COLD)
2 ounces golden Puerto Rican rum

Strong cold coffee
Pour rum over ice cubes in a highball glass. Fill with coffee.
Stir. Add a twist of lemon peel. If desired, add sugar to taste.
CALIFORNIA STREET COCKTAIL
2 ounces white Puerto Rican rum

Juice of 1/2 lime
Fill old fashioned glass with ice cubes. Rub rim of the glass
with a stick of fresh pineapple. Shake rum, lime juice, and
sugar with ice cubes. Strain into prepared glass.
CARIBE COCKTAIL

1 ounce pineapple juice
1/2
CHINESE COCKTAIL
1 ounce Jamaica rum
1 dash Curaçao
a twist of lemon peel. Add a maraschino cherry.
CHINESE ITCH
Juice of 1 lime
1 dash orgeat syrup
1 ounce golden Puerto Rican rum
Shake well in commercial drink mixer (or in shaker can with
mixing glass) with ice cubes. Strain into tiki stem or other
large saucer champagne glass.
COLUMBUS COCKTAIL
1 ounce lime juice
COQUETAIL AU VANILLA
1 fifth Barbados rum

1 vanilla bean, split lengthwise
Falernum
Add vanilla bean to rum, cover, and chill for 24 hours. For
each drink: Fill champagne glass with shaved ice, add 1
teaspoon Falernum, and a thin lime slice. Fill with vanilla
rum.
The best Cuba Libre is made with Philippine rum.

Another good Cuba Libre is made with Southern Comfort
(see Cuba Libre Supreme).
CUBA LIBRE—1
1 ounce Philippine or light Puerto Rican rum

1/2 fresh lime
Coca-Cola
Squeeze lime juice into 12-ounce chimney glass 3/4 filled
with ice cubes; save shell. Add rum. Add Coca-Cola to fill
3/4
A full. Stir lightly. Add spent lime shell.
CUBA LIBRE—2
1 lime
2 ounces l i g h t Puerto Rican rum
Coca-Cola
Cut lime and squeeze juice into highball glass, dropping in
shells. Muddle lime shells. Add ice cubes to nearly fill and
rum. Stir. Fill with Coca-Cola.
CUBA LIBRE COCKTAIL

1 ounce Coca-Cola
Juice of 1/2 lime
CUBAN COCKTAIL—1

1/2 ounce fresh lime juice
CUBAN COCKTAIL—2
1/2
2 drops lemon juice
CUBAN COCKTAIL—3
Juice of lime or 1/4 lemon

1/2
1 ounces brandy
1 teaspoon Jamaica rum
CUBAN PRESIDENTE
Juice of 1/2 lime

1 dash curaçao
1 dash grenadine
1 ounce light Puerto Rican or Cuban rum
Shake with ice cubes. Strain into tiki stem or other cocktad
glass. Add a twist of orange peel.
DAIQUIRI COCKTAIL
Juice of 1 lime
1 dash sugar syrup
Shake with ice cubes. Strain into chilled tiki stem or other
large cocktail glass. Decorate with thin lime slice.
This is the original formula from L a Florida bar in Ha

vana.
DAIQUIRI (FROZEN)—1
2 ounces light Puerto Rican or Cuban rum

Juice of 1/2 lime
Blend with 1/2 scoop shaved ice in electric drink mixer. Pour
into chilled champagne glass.
DAIQUIRI (FROZEN)—2

Juice of 1 lime
1 dash sugar syrup or grenadine
Blend with 1 0 ounces shaved ice in electric drink mixer. Pile
up in chilled champagne glass. Serve with short straw.
DAIQUIRI COLLINS

1 ounce fresh lime juice
Club soda
Pour rum, lime juice, and sugar over ice cubes in a highball
glass. Fill glass with soda. Stir gendy.
DAIQUIRI ON THE ROCKS

Juice of 1 lime
1 dash sugar syrup
DEL MONTE COCKTAIL

1/2
DEMERARA DRY FLOAT
Juice of 1 lime
1 dash sugar syrup
1 dash lemon juice
1 ounce Demerara rum (86 proof)
1/4 ounce Demerara rum (151 proof)
Shake all ingredients except 151-proof rum well in commercial
electric drink mixer (or in shaker can with mixing glass) with
ice cubes. Strain into footed iced-tea or 10-ounce glass. Float
the 151-proof Demerara.
I didn't originate this drink. But it is as close as I can

come to matching the original.
DOCTOR FUNK
1/2 lime
1 dash grenadine
1 dash sugar syrup
2 ounces dark Jamaica or Martinique rum
2 ounces club soda
1 dash Pernod or Herbsaint
Squeeze lime juice into mixing glass with ice cubes; save
shell. Add lemon juice, grenadine, syrup, rum, and soda. Stir
well. Strain into 14-ounce chimney glass filled with ice cubes.
Float Pernod or Herbsaint. Decorate with fresh mint sprig
and spent lime shell.
This is the drink that I originated, and I think that it's

better than Doctor Funk.
DOCTOR FUNK'S SON
1/2 lime
1 dash grenadine
1/2 ounce R o n Rico purple label 151-proot rum
2 ounces dark Jamaica rum
2 ounces club soda
Squeeze lime juice into mixing glass with ice cubes; save shell
Add remaining ingredients; stir well. Pour into 12-ounce glass
Decorate with fresh mint, spent lime shell, and fruit stick
DRINKER'S DELIGHT

11/2 ounces Manila rum
1 egg white
This is the real recipe.

EL PRESIDENTE

V2 ounce French vermouth
1 dash curaçao
FAR EAST COCKTAIL
1 teaspoon curaçao
3 dashes grenadine
1/2
a cherry.
FIESTA COCKTAIL
1/2
Shake with ice cube. Strain into chilled cocktail glass.
FLORIDITA DAIQUIRI

11/2 ounces white Puerto Rican rum
Blend with 1 scoop shaved ice for 10 to 20 seconds in electric
drink mixer. Pour, unstrained, into large cocktail glass.
Fog Cutter, hell. After two of these, you won't even see
the stuff.
FOG CUTTER

1 ounce brandy
1/2 ounce gin
1/2 ounce orgeat syrup
Sweet sherry
Shake all ingredients except sherry with ice cubes. Pour into
14-ounce glass. Add more ice cubes. Add a sherry float. Serve
with straws.
FOUL WEATHER

1 ounce lemon juice
1 dash vanilla
1 dash sugar syrup
1 ounce Jamaica rum
Pour over ice in a tall highball glass. Stir well. Decorate with
fresh mint and a fruit stick.
FROZEN MINT DAIQUIRI

1 ounce lime juice
1 ounce white crème de menthe
Blend in electric drink mixer with 1/2 scoop shaved ice for
about 15 seconds. Pour into chilled champagne saucer.
FROZEN PEACH DAIQUIRI

1/2
Juice of 1/2 lime
2 dashes curaçao
1/2 fresh ripe freestone peach
into chilled champagne glass.
Variation: Substitute several large ripe strawberries for the
peach.
Terrible drink. But you hear about it.

GOLDEN GATE
1 part pale dry sherry

5 parts white Puerto Rican rum
Stir very well with ice cubes. Strain into chilled cocktad glass.
HAVANA BEACH COCKTAIL
1 ounce light rum

1 teaspoon sugar
Shake with ice cubes. Strain into large chilled cocktad glass.
HAVANA COCKTAIL
1/2
1/2
1 ounces light Puerto Rican or Cuban rum
Shake with ice cubes. Strain into chilled cocktad glass.
HAVANA GOLD
Juice of 1 lime
1 ounce white Puerto Rican rum
1 dash Herbsaint
Blend with 1 scoop shaved ice in electric drink mixer lime
juice, sugar, maraschino, and rum. Strain through medium-
mesh kitchen strainer into tiki stem or other large saucer
champagne glass.
HAWAIIAN COCKTAIL—1
11/2 ounces Barbados rum

11/2 ounces pineapple juice
1 egg white
HAWAIIAN COCKTAIL—2
1 ounce gin
VA ounce orange juice
Va ounce curaçao
HIBISCUS
Juice of VA lemon
1 teaspoon French vermouth
11/2 ounces light Puerto Rican rum
HONEYSUCKLE
1 teaspoon honey
Juice of 1 lime or 1/2 lemon
This is one of the first drinks that we ever originated.

HONOLULU
1/2 slice pineapple

1 dash grenadine
Blend with one 12-ounce glass of shaved ice in electric drink

mixer. Strain through medium-mesh kitchen strainer into tiki
stem pearl glass.
Nice, easy drink.

HUAPALA COCKTAIL
3/4 ounce hght Puerto Rican rum

3/4 ounce gin
1 dash grenadine
INDIAN SUMMER DRINK
Juice of 1/2 lemon

1/2
1 egg yolk
Club soda
Shake lemon juice, sugar, rum, and egg yolk well with ice
cubes. Strain into a 10-ounce glass. Fill glass with soda.
Tin's is a hell of a drink. If you can't find white, use light

Jamaica rum.
JAMAICA DAIQUIRI
2 ounces white Jamaica rum

3/4 ounce fresh grapefruit juice
Juice of 1 lime
1 teaspoon rock candy syrup
Blend in electric drink mixer (or in shaker can with mixing
glass) with 1 0 ounces shaved ice. Pour into a large champagne
glass.
JAMAICA HONEY B E E
2 ounces Jamaica rum

1 tablespoon honey
JAMAICA RUM COCKTAIL

Juice of 1/2 Hme
JAMAICA RUMHATTAN
1/2
1/2
Pour over ice cubes in an old fashioned glass. Stir well.
JAMAICA FLOAT
Juice of 1/2 lime

2 ounces club soda
1 ounce dark Jamaica rum
Stir lime juice, syrup, and sparkling water well with ice cubes
in a sour glass. Decorate with a cherry. Float rum.
JAMAICA SNIFTER
Vz ounce passion fruit nectar

3 ounces Trader Vic Navy Grog mix
1/4 ounce dark crème de cacao
1 ounce Jamaica rum
Pour into mixing glass. Add one scoop of ice cubes. Hand
shake. Pour into 11-ounce brandy snifter. Add ice if necessary.
Garnish with sprig of mint.
KONA GOLD
Juice of 1 lime
1 ounce Lemon Hart golden Jamaica rum
2 dashes Herbsaint
Blend lime juice, sugar, maraschino, and rum with 1 scoop
shaved ice in electric drink mixer. Strain through medium-
mesh kitchen strainer into tiki stem champagne glass. Float
Herbsaint.
KNICKERBOCKER SPECIAL COCKTAIL
1 teaspoon raspberry syrup

Shake with ice cubes. Strain into chilled 4-ounce cocktail
glass. Decorate with a small slice of pineapple.
LA FLORIDA COCKTAIL,
Juice of 1 lime
1 dash grenadine
1 dash curaçao
1/4 ounce crème de cacao
Shake with ice cubes. Strain into chilled tiki stem champagne
glass or other large saucer champagne glass. Add a twist of
orange peel.
The La Florida Daiquiri that follows is the original for-

mula—the way the drink was originally made by Constantine
in the La Florida Bar in Havana, Cuba.
The fact that I have the formula makes a very interesting

story about how a drink has to be made accurately in order
to taste exactly right.
I went down to Havana twenty years ago to watch this
fellow Constantine make these daiquiris. He had a big pde
of limes before him. And whether he was making a daiquiri
for one person or a hundred people, it made no difference in
his care: He picked out each individual lime, cut it with a
knife, and squeezed it with his fingers to make the drink.
I went home, and made the drink exactly the way
Constantine did—I thought; but my drink didn't taste right.
Years later, when we opened our bar in Havana, I went down
to Constantine's bar again; he made the drink again, and
again it had that same wonderful flavor I had remembered.
I went to our bar and made the drink; and again my daiquiri
didn't taste anything like Constantine's. That night I lay in
bed and thought and thought about that drink; I imagined
myself working beside Constantine and making the drink,
stage by stage, following every movement of Constantine's
hands. And then I stumbled onto what made the difference:
I had used a squeezer to squeeze the lime juice, and Con
stantine used his fingers. By using his fingers, he got the od
of the hme into the drink; and that was just enough of the
od of the Hme to give the drink its wonderful bouquet. I went
down to my bar the next day and made a La Florida Daiquiri
that turned out to be exacdy Hke Constantine's.
So this points out to you amateur bartenders that if you
have a formula to follow, follow it; if you don't follow it, you
simply are not going to make the drink right.
LA FLORIDA DAIQUIRI

1 teaspoon maraschino liqueur
Juice of lime, hand squeezed
Blend with a scant 1/2 scoop shaved ice in electric drink mixer.
Pour, frappéed, into chilled saucer champagne glass.
LEILANI GRASS HUT

1/2 ounce papaya juice
1 dash grenadine
Club soda
Pour all ingredients except soda into tall highball glass nearly
filled with ice cubes. Stir well. Fill glass with soda. Add a
cherry and a pineapple slice.
LEILANI VOLCANO

2 ounces pineapple juice
1 ounce papaya juice
Juice of 1 lime
Shake with ice cubes. Pour over ice cubes in a highball glass.
Garnish with fresh fruit.
LICHEE NUT DAIQUIRI
Juice of 1 lime
1/2
3 whole canned lichee nuts
Blend in electric drink mixer with 12 ounces shaved ice.
Pour into tiki stem champagne glass or other large saucer
champagne glass.
LISBON ANTIGUA
1/4
1 jiggers Barbados rum
3/4 jigger white port
cherry and a small orange slice.
I created this drink a thousand years ago. It's easy and

good.
MAHUKONA

1/2 slice pineapple
into a 10-ounce pilsener glass half filled with shaved ice.
Decorate with fresh mint and a fruit stick.
There has been a lot of conversation over the beginning

of the Mai Tai. And I want to get the record straight. I
originated the Mai Tai.
Many others have claimed credit. Some claim it was
originated in Tahiti. All this aggravates my ulcer completely.
The drink was never introduced by me into Tahiti except
informally through our good friends, Eastham and Carrie
Guild.
In 1944, after success with several exotic rum drinks, I felt
a new drink was needed. I thought about all the really suc
cessful drinks: martinis, Manhattans, daiquiris . . . all basi
cally simple drinks.
I was at the service bar in my Oakland restaurant. I took

down a bottle of seventeen-year-old rum. It was J . Wray
Nephew from Jamaica—surprisingly golden in color, medium
bodied, but with the rich pungent flavor particular to the
Jamaican blends. The flavor of this great rum wasn't meant
to be overpowered with heavy additions of fruit juices and
flavorings. I took a fresh lime, added some orange curaçao
from Holland, a dash of rock candy syrup, and a dollop of
French orgeat for its subtle almond flavor. I added a generous
amount of shaved ice and shook it vigorously by hand to
produce the marriage I was after. Half the lime shell went
into each drink for color; and I stuck in a branch of fresh
mint. I gave the first two of them to Ham and Carrie Guild,
friends from Tahiti, who were there that night.
Carrie took one sip and said, "Mai Tai—Roa Aé." In
Tahitian this means "Out of this world—the best." Well, that
was that. I named the drink "Mai Tai."
The drink enjoyed great acceptance over the next few
years in California, and in Seattle when we opened Trader
Vic's there in 1948.
In 1953, I took the Mai Tai to the Hawaiian Islands when
I went down for the Matson Steamship Lines—to formalize
drinks for the bars at their Royal Hawaiian, Moana, and
Surfrider hotels. Any old Kamaaina can tell you about this
drink and of its rapid spread throughout the islands.
In 1954, we further introduced the Mai Tai when we in
cluded it among other new drinks in bar service for the Ameri
can President Lines.
Now it is estimated that they serve several thousand Mai
Tais dady in Honolulu alone; and we sell many more than
that daily in our twenty Trader Vic's restaurants throughout
the world.
Anybody who says I didn't create this drink is a dirty
stinker.
MAI TAI
1 lime
1/2 ounce orange curaçao
2 ounces Trader Vic Mai Tai rum or 1 ounce dark
Jamaica rum and 1 ounce Martinique rum
Cut lime in half; squeeze juice over shaved ice in a mai tai
(double old fashioned) glass; save one spent shell. Add re
maining ingredients and enough shaved ice to fill glass. Hand
shake. Decorate with spent lime shell, fresh mint, and a fruit
stick.
MAI TAI (using commercial m i x )

2 ounces Trader Vic Mai Tai mix
2 ounces Trader Vic Mai Tai rum
Fill mai tai (double old fashioned) glass with shaved ice. Add
mix and rum, and shake. Decorate with fresh mint, a fruit
stick and fresh lime if you wish.
MANGO DAIQUIRI
1 lime
1 piece mango
Blend thoroughly with 1 scoop shaved ice in electric drink
mixer. Pour into large tiki stem champagne glass.
There are many versions of this old-time cocktail.

MARY PICKFORD COCKTAIL
1/2
1/2
You can't see or talk to a menehune until you drink some

Menehune Juice. So drink some.
MENEHUNE JUICE
1 lime
1/2 ounce orange curaçao
2 ounces Trader Vic light Puerto Rican rum
Squeeze lime juice over shaved ice in a mai tai (double old
fashioned) glass; save one shell. Add remaining ingredients
and enough shaved ice to fill glass. Hand shake. Decorate with
one spent lime shell, fresh mint, and a menehune.
MENEHUNE JUICE (using commercial m i x )

Fill mai tai (double old fashioned) glass with shaved ice. Add
mix and rum, and shake. Decorate with fresh mint and a
menehune and fresh lime if you wish.
This is a great drink. Very expensive.

MISTER NEPHEW'S DAIQUIRI
Juice of 1 lime
1 ounce Wray Nephew 15-year special reserve rum
Blend in electric drink mixer with 1 scoop shaved ice. Strain
through medium-mesh kitchen strainer into chilled tiki stem
or other large saucer champagne glass.
MOLOKAI MIKE

1 ounce lemon juice
1/2 ounce brandy
1 small scoop shaved ice
1/2 ounce Rhum Negrita
1 dash grenadine
Blend first six ingredients in electric drink mixer; pour into
bottom half of Molokai Mike glass. Blend remaining three
ingredients in electric drink mixer; slowly pour into top half of
glass.
MONTEGO BAY COCKTAIL

Juice of 1/2 lime
1 dash triple sec
1 ounce Rhum Negrita
glass.
NORTHSIDE SPECIAL
Juice of 1 orange
Club soda
Stir together all ingredients except soda in a 12-ounce chimney
highball glass with ice cubes. Fill glass with soda. Stir gently.
Serve with straws.
OLD YELLOWSTAIN
3/4 A ounce passion fruit nectar

1/2
Shake with ice cubes. Pour into footed iced-tea glass. Decorate
w i t h a rock candy stick and fresh mint.
ORANGE DAIQUIRI

1/2
Blend with 1 scoop shaved ice for 1 0 to 2 0 seconds in elec
tric drink mixer. Pour into chilled cocktail glass.
OUTRIGGER TIARA
1 ounce lemon juice
1 dash grenadine
1 dash curaçao
Blend with 1 scoop shaved ice in electric drink mixer. Pour
into individual scorpion bowl. Add ice cubes. Decorate with
a gardenia.
During the Second World War, we had a lot of navy

flyers who flew P B 2 Y 2 planes to Alaska and the South Pacific.
Whenever they could, these flyers would get some booze from
me to take away for their pals who needed a drink. It became
quite a project, fun, and not frowned upon at all—not
even by COs. We were able to distribute hundreds and
hundreds of bottles of cheer during that time. W e later made

this drink in honor of those flyers in those times.
PB2Y2
Juice of 1/2 lime
1/2
1/4 ounce grenadine
1/2 ounce curaçao
1/2
into individual scorpion bowl. Decorate with a gardenia.
PALMETTO COCKTAIL
1/4
1/4
2 dashes bitters
PASSION DAIQUIRI COCKTAIL

1/2
Juice of 1 lime
PINA COLADA

Blend in electric drink mixer with 1 scoop of shaved ice for
10 to 20 seconds. Pour over ice cubes in a tall 10-ounce glass.
Serve with a straw.
Variation: Add 1 slice pineapple.
This is the original pineapple drink.

PINO FRIO ( W I T H R U M )

2 slices pineapple
Blend thoroughly in electric drink mixer with 1 scoop shaved
ice. Pour into planter's punch glass.
PLANTATION COCKTAIL
Shake with ice cubes. Strain into chdled cocktail glass.
PLANTER'S COCKTAIL—1

1 dash lemon juice
Shake with ice cubes. Strain into chiUed cocktail glass.
PLANTER'S COCKTAIL—2
1 ounce lemon juice
POTTED PARROT

1/2 ounce curaçao
1 ounce lemon juice
Shake well with 1/2 scoop shaved ice. Pour into a ten-pin pil-
sener glass. Decorate with a mint sprig. Serve with straws.
PRESIDENT COCKTAIL—1

1/2 ounce curaçao
1 dash grenadine
Shake with ice cubes. Strain into chilled cocktad glass. Add a
twist of orange peel.
1/2
Juice of VA orange
2 dashes grenadine
1/2
1 dash lemon juice
1 dash grenadine
PRESIDENT ROOSEVELT COCKTAIL

1 dash grenadine
THE PUSSYFOOT
2 ounces fresh cream
21/2 ounces lime juice
2 ounces maraschino cherry juice
Blend in electric drink blender with 1 scoop ice for 15 sec
onds. Pour into 2 chimney highball glasses. Garnish each drink
with a cherry and a half slice orange. Makes 2 drinks.
QUARTER DECK COCKTAIL—1

1/2 ounce sweet sherry
2 dashes lemon juice

1/2 ounce scotch

1 teaspoon lime juice
RAINBOW GROG
2 cans (12 ounces each) V-8 juice
1/4 teaspoon ground ginger
1 ounce tomato catsup
Heat V-8 juice, ginger, and catsup together in a saucepan.
Remove from heat. Stir in rum. Pour into 6 bouillon cups.
Garnish each with a half slice lemon. Makes 6 drinks.
RASPBERRY BLUSH
Juice of 1 lime
1 generous dash raspberry syrup
Raspberry syrup
Shake rum, vermouth, lime juice, and the dash of raspberry
syrup with ice cubes. Strain into chilled cocktail glasses. Add
a float of raspberry syrup.
RHUM COSMO
1/2
1 ounces Rhum Barbancourt
Juice of 1/2 lime
1 ounce unsweetened pineapple juice
Shake with 1 scoop shaved ice. Pour into footed iced-tea glass.
Decorate with a long spear of fresh pineapple and fresh mint.
ROCK AND RUM

1/2
Quinine water
Pour rum over ice cubes in an old fashioned glass. Add a splash
of quinine water. Add a twist of lemon peel.
ROMAN CANDLE

Juice of 1/2 lime
Tom Collins mix or Squirt
Stir rum, sugar, and lime juice with ice cubes in a 12-ounce
chimney highball glass filled with ice cubes. Fill glass with
Tom Collins mix or Squirt. Dust with ground cinnamon.
ROYAL BERMUDA YACHT CLUB COCKTAIL

1/2
1/4 ounce Falernum
1 dash Cointreau
Shake with ice cubes. Strain into chdled cocktad glass.
ROYAL DAIQUIRI (DON THE BEACHCOMBER)

1/2
1/2 ounce hme juice
1/2 ounce parfait amour
Blend in electric drink mixer with 1/2 scoop shaved ice for 10
to 20 seconds. Pour into a 6-ounce champagne glass.
RUM AND MAPLE
1 teaspoon maple syrup

1/2
Muddle maple syrup and bitters with a splash of water in an
old fashioned glass. Add 1 ice cube and the rum. Stir. Add a
RUM AND TONIC

Quinine water
Pour rum into a highball glass filled with ice cubes. Add 2
thin lemon slices. Fill glass with quinine water. Stir lightly.
RUM BOOGIE
1 dash curaçao
1 dash Herbsaint
2 ounces Trader Vic rum and brandy (or half light
Puerto Rican rum and half brandy)
1 ounce 151-proof Demerara rum
into tiki bowl. Decorate with a gardenia.
RUM COLLINS
1 ounce lemon juice
1 ounce l i g h t Puerto Rican rum
1/2 lime
Club soda
Pour lemon juice, syrup, and rum into 12-ounce chimney glass
filled with ice cubes. Squeeze in lime juice; save shell. Fill
with soda. Stir well. Decorate with spent lime shell and fruit
stick. Serve with straws.
Variation: Use half light Puerto Rican rum and half dark
Jamaica rum.
RUM FLOAT
Juice of 1/2 lime

3 ounces club soda
1 ounce Jamaica or Puerto Rican rum
Stir lime juice and sugar with ice cubes in a 6-ounce glass. Add
soda, and stir lightly. Float rum on top.
RUM GIMLET
4 parts white Puerto Rican rum
1 part Rose's lime juice (sweetened)
Pour over an ice cube in a large cocktail glass. Stir. Add a thin
slice of lime.
I say, I say: This is a Britisher, a typical Britisher.

RUM, GUM, AND LIME
1/2 lime
Stir with ice cubes in an old fashioned glass. Decorate with
fruit stick.
RUM HAWAII

1 egg white
1/2
1 ounces hght Puerto Rican rum
Shake with ice cubes. Strain into chdled 4-ounce wine glass.
RUM KEG
1 ounce rock candy syrup
1 ounce passion fruit nectar
1 ounce apricot liqueur
Blend in electric drink mixer with 2 scoops shaved ice. Pour
into rum keg. Add ice cubes. Serves 4.
RUM MIST
1/2
Pour rum into an old fashioned glass packed with shaved ice.
Add bitters and a twist of lemon peel.
Variation: Substitute Barbados rum for the Light Puerto Rican
rum, and do not add bitters.
RUM POT
3 dashes vanilla extract
1 ounce rock candy syrup
3 ounces Trader Vic's Navy Grog and punch rum
into 2 sugar pots over cracked ice. Makes 2 drinks.
This was originated by Albert Martin in the Bon Ton Bar

on Magazine Street in New Orleans. He used to turn his back
and make the drinks on the back of the bar so no one could
see him. Finally, I told him that I'd come to New Orleans just
so I could learn how to make drinks. And then he taught me
all he knew—because I was interested. Sweet guy, Albert
Martin.
RUM RAMSEY
1/2
1 teaspoon Bourbon
Juice of 1/4 lime
RUM SAZERAC
1 dash sugar syrup
Pernod
Stir bitters, syrup, and rum well with ice cubes in an old
fashioned glass. Strain into an old fashioned glass which has
been coated inside with Pernod. Add a twist of lemon peel.
RUM SCREWDRIVER
1/2
RUM SIDECAR
1/2 ounce lemon or lime juice
3/4 ounce Cointreau
Variation: Use equal parts of the three ingredients.
RUM TODDY (COLD)

2 teaspoons water
Stir sugar and water in an old fashioned glass. Add rum and
1 ice cube. Stir. Add a twist of lemon peel.
SAMOAN FOG CUTTER

1/2 ounce gin
1/2 ounce brandy
1/2
Blend all ingredients except sherry in electric drink mixer with
1 scoop shaved ice. Pour into fog cutter mug. Add ice cubes.
Float sherry. Decorate with fresh mint and a stirrer.
This is a nice drink named after a good friend of mine.

SAMSON'S DILLY
1/2 ounce plain water
Stir with ice cubes in an old fashioned glass. Add a twist of
lemon peel. Decorate with a fruit strick.
SAN JUAN SLING

1 part light Puerto Rican rum
1 part cherry brandy
1 part Benedictine
Club soda
Pour rum, cherry brandy, and Benedictine over 1 large
ice cube in a sling glass. Stir. Fill glass with chilled soda.
Decorate with a spiral-cut peel of lime.
SCORPION (INDIVIDUAL)
1/2
1 ounce brandy
into grapefruit supreme glass. Add ice cubes. Decorate with
gardenia.
SCORPION (FOR THREE OR FOUR PEOPLE)

1/2
1 ounces orgeat syrup
1 ounce brandy
into large scorpion bowl. Fill with ice cubes. Decorate with a
gardenia.
SENOR BAILEY
6 sprigs fresh mint
4 dashes lime juice
In a tall goblet, muddle mint with sugar and lime juice. Fill
glass with shaved ice, and add rum. Stir until glass frosts.
Garnish with additional mint. Serve with straws.
SEPTEMBER MORN
Juice of VA lemon
Juice of VA lime
1 teaspoon brown sugar
1 egg white
11/2 ounces light Puerto rican rum
SHANGHAI COCKTAIL
Juice of VA lemon
1 teaspoon anisette
One of the first drinks we ever made.

SHARK'S TOOTH—1
1/2 lime
1 dash grenadine
1 ounce Ron Rico 151-proof rum
2 ounces club soda
Squeeze lime juice over ice cubes in a 10-ounce pilsener glass;

save shell. Add remaining ingredients. Stir well. Decorate with
spent lime shell.
SHARK'S TOOTH—2
1 dash passion fruit nectar
1/4 ounce sloe gin
1/2
1 ounces Trader Vic's Navy Grog and punch rum
Club soda
Stir all ingredients expect soda with ice cubes. Strain into a
10-ounce glass filled with shaved ice. Fill glass with soda. Serve
with straws.
SHARK'S TOOTH—3
1/2
1 ounce lemon juice
1/2 ounce grenadine
Club soda
Stir rum, lemon juice, and grenadine with ice cubes. Strain
into 10-ounce glass filled with shaved ice. Fill glass with soda.
Serve with straws.
A Caribbean cocktail named after the original Siboney

Indians.
SIBONEY

Shake and strain into chilled tiki stem champagne glass or
other large saucer champagne glass.
W e m a d e u p this cocktail years ago. It is such a nice

cocktail. M-m-m-m.
SIEGERT'S BOUQUET COCKTAIL

1/2 o u n c e lemon juice
1 ounce Siegert's Bouquet rum
Shake a n d strain into chilled tiki stem cocktail glass.
SHINGLE STAIN
Juice of 1 lime
1/4 ounce g r e n a d i n e
1/2
1 ounces cranberry juice
1/2 ounce p i n e a p p l e juice
2 ounces T r a d e r Vic Mai T a i r u m
Shake w i t h ice cubes. P o u r into ten-pin pilsener glass. Decor
a t e w i t h fresh m i n t
SIR WALTER COCKTAIL
3/4 o u n c e light P u e r t o Rican r u m

1/4 ounce brandy
1 teaspoon g r e n a d i n e
1 teaspoon curaçao
Shake w i t h ice cubes. Strain into chilled cocktail glass.
SLY MONGOOSE
2 ounces dark Jamaica r u m

2 ounces p i n e a p p l e juice
2 ounces o r a n g e juice
P o u r into a 1 0 - o u n c e glass filled w i t h shaved ice. Stir.
Drinks, cocktails, etc- 183
SPACE NEEDLE
1/2
1/2
1/2
1 ounce curaçao
into 10-ounce glass. Add shaved ice to fill glass. Serve with a
straw.
SUFFERING BASTARD

2 ounces St. James rhum
Lengthwise strip of cucumber peel
Cut lime, squeeze juice into mai tai glass filled with shaved
ice; save one shell. Add Mai Tai mix and rums. Hand
shake. Decorate with cucumber peel, spent lime shell, fresh
mint, and fruit stick.
SUN AND SHADOW

1/2
3/4 ounce 151-proof light rum
Juice of 1/2 lime
Shake with ice cubes. Pour into 14-ounce glass. Add ice cubes
to fill glass.
SURF RIDER

2 ounces apple juice
Dash of lemon juice
Pour over ice cubes in a highball glass. Stir to blend. Garnish
with sprig of mint.
Originated in Seattle.
TABU
1/2
1 ounce vodka
into ceramic coconut. Decorate with fresh mint and fruit
stick.
TABU COCKTAIL
1/2
1 scant teaspoon bar sugar
1 slice pineapple
1/2 ounce cranberry syrup
into large chilled champagne glass.
TAHITIAN GOLD
Juice of 1 lime
1 ounce St. James rhum
1 dash Herbsaint
Blend lime juice, sugar, maraschino, and rum in electric drink
mixer with 1 scoop shaved ice. Strain through medium-mesh
kitchen strainer into tiki stem champagne glass or other
large saucer champagne glass. Top with Herbsaint.
TAHITIAN HONEY BEE

1 teaspoon honey
1/2
Mix lemon juice and honey in shaker. Add rum. Shake with
ice cubes. Strain into chilled cocktail glass. Add a twist of
lemon peel.
Variation: Increase rum to 2 ounces and honey to 1/4 ounce.
So beautiful to drink.
TAHITIAN PEARL
Juice of 1 lime
Shake with ice cubes. Pour, with small ice cubes, into tiki stem
champagne compote. Decorate with a pearl on a gardenia
petal.
TEST PILOT
1/4 ounce Falernum
1/4 ounce cointreau
3/4 o u n c e light Puerto R i c a n rum
3/4
Shake with i c e cubes. Pour into a 10-ounce glass.
TIARA TAHITI
1/2
1/2 ounce brandy
1/2
into large scorpion bowl. Add ice cubes. Decorate with gar
denia. Serves 2.
TIKI PUKA PUKA

1 dash grenadine
1 ounce Trader Vic 8-year Jamaica rum
Orange flower water
Blend all ingredients except orange flower water in electric
drink mixer with 1 scoop shaved ice. Pour into grapefruit su
preme glass. Add ice cubes. Decorate with a gardenia. Dash
orange flower water on gardenia.
TORCH
Juice of 1/2 lime

1 ounce cranberry juice
Shake with ice cubes. Pour into a ten-pin pilsener glass.
TORTUGA
1/2 lime
1 ounce lemon juice
1/2
1 dash grenadine
1 dash crème de cacao
1 dash curaçao
1/4
1 ounces 151-proof Demerara rum
Squeeze lime juice over 1/2 scoop shaved ice in container of
electric drink mixer; save shed. Add remaining ingredients.
Blend. Pour into a 14-ounce tall footed highball glass. Add ice
cubes. Decorate with spent lime shell, fresh mint, and a stirrer.
TRADER VIC COCKTAIL

Juice of 1/2 hme
1 once Siegert's Bouquet rum
glass.
TRADER VIC DAIQUIRI

1 lime
1/4 teaspoon frozen Florida grapefruit juice concentrate,
undiluted
1/2 ounce Garnier maraschino
2 ounces light Puerto R i c a n rum
1/2
Finger squeeze lime juice over 1 scoops shaved ice in con
tainer of electric drink mixer. Add remaining ingredients.
Blend. Strain through medium-mesh kitchen strainer into
chilled tiki stem champagne glass.
TRADER VIC FLIP

2 ounces Trader Vic's rum and brandy
(or half light Puerto Rican rum and
half brandy)
1 egg
Shake well with ice cubes. Strain into an 8-ounce fizz glass.
Dust with ground cinnamon.
TRADER VIC RUM BLOODY MARY

Same as Bloody Mary except substitute
light Puerto Rican rum for vodka.
WAHINE
1/2
1 ounce vodka
into ceramic coconut. Add ice cubes. Decorate with fresh
mint and a fruit stick.
WHALER'S TODDY
1/2 teaspoon brown sugar
Splash of water
Stir well with ice in an old fashioned glass
WHITE WITCH
1/2 lime
1/2 ounce white crème de cacao
1/2 ounce cointreau
1 ounce white Jamaica rum
Club soda
Squeeze lime juice into sling glass filled with ice cubes; save
shell. Add to glass crème de cacao, cointreau, and rum. Add
soda to fill glass. Stir. Decorate with spent lime shell and
fresh mint dusted with bar sugar.
ZOMBIE
Juice of 1/2 lime
1/2
1 ounce lemon juice
1/4 ounce grenadine
1 ounce curaçao
into 14-ounce block optic chimney glass. Decorate with fresh
mint and a stirrer.
Sloe gin
This is an old-fashioned drink that's going out of style.
3/4 ounce sloe gin

1 ounce sloe gin

1/2 ounce gin
EXPOSITION COCKTAIL
1/2 ounce sloe gin

HOBSON COCKTAIL
1 ounce sloe gin

1/2 ounce curaçao
1 dash Pernod
J O H N COCKTAIL
3/4 ounce sloe gin

1 dash cherry cordial
1 dash P e y c h a u d bitters
LEMONADE ( MODERN)
1 lemon, quartered
11/2 ounces sweet sherry
1 ounce sloe gin
Carbonated water
I n a mixing glass, m u d d l e lemon well with sugar. Add sherry
a n d sloe gin. Shake with ice cubes. Strain into 12-ounce
chimney glass. Fill glass with carbonated water.
J O H N N I E MACK COCKTAIL
1 ounce sloe gin

1/2 ounce curaçao
3 dashes Pernod
Stir with ice cubes. Strain into chilled cocktail glass. A d d a
SAN FRANCISCO COCKTAIL

3/4 ounce sloe gin
3/4 ounce F r e n c h vermouth
Shake with ice cubes. Strain into chilled cocktail glass. A d d a
cherry.
SLOE DRIVER
2 ounces sloe gin
Orange juice
Pour gin over 2 or 3 ice cubes in a 6-ounce glass. Fill glass
with orange juice. Stir.
SLOE GIN COCKTAIL

2 ounces sloe gin
1/4 teaspoon French vermouth
SLOE GIN COLLINS

Juice of Vz lemon
2 ounces sloe gin
Carbonated water
Shake lemon juice and sloe gin with ice cubes. Strain into
12-ounce chimney glass. Add ice cubes. Fill glass with car
bonated water. Stir gently. Decorate with a lemon slice,
an orange slice, and a cherry. Serve with straws.
SLOEBERRY COCKTAIL
1 dash bitters
2 ounces sloe gin
Southern
Comfort
BAYOU COCKTAIL
1 ounce Southern Comfort

a twist of lime peel.
CUBA LIBRE SUPREME
1/2 lime
11/2 ounces Southern Comfort
Coca-Cola
Squeeze lime juice over 2 ice cubes in 10-ounce glass; add
lime shell. Add Southern Comfort and stir. Fill glass with
Coca-Cola.
DOUBLE RAINBOW
9 ounces Southern Comfort

1/2
1/2
1 ounce grenadine
Shake with ice cubes. Strain into 4 chilled cocktail glasses.
Makes 4 drinks.
DRUNKEN APRICOT
1 whole peeled apricot, frozen

3/4 to 1 ounce Southern Comfort
Chilled champagne
Place frozen apricot in chilled saucer champagne glass; pour
Southern Comfort over it. Add champagne to fill glass.
Note: To freeze apricots, drain apricots, and place one in
each cube compartment of ice-cube tray.
FROZEN SOUTHERN COMFORT
Juice of 1/2 lime

into large saucer champagne glass. Serve with short straws.
SCARLETT O'HARA
Juice of 1/2 lime

1 ounce Southern Comfort
Y2 ounce cranberry juice
Shake with ice cubes. Strain into chilled small pilsener glass.
SOUTHERN COMFORT SPARKLE

1/2 ounce lime or lemon juice
Ginger ale
Mix Southern Comfort, pineapple juice, and lime or lemon
juice in a chimney glass. Add shaved ice. Fill glass with
ginger ale. Decorate with a pineapple spear and an orange
slice.
Tequila
If you don't have the coconut cream, leave it out. It's
still a pretty good drink.
ACAPULCO GOLD

1/2 ounce concentrated grapefruit juice (undiluted)
1 ounce tequila
1 ounce Jamaica rum
Shake well with ice cubes and strain into a tad chimney
glass over ice cubes.
AZTECA
Juice of 1/2 lime

1 tablespoon canned mangoes
1 ounce tequila
Blend with 1 scoop of shaved ice in electric drink mixer.
Strain into a chilled champagne saucer. Add short straws.
BERTHA
1/2 lime
1 ounce tequila
1 dash grenadine
Grapefruit juice
Squeeze lime juice into old fashioned glass over ice cubes;
save lime shell. Add tequila and grenadine, and fill with
grapefruit juice. Stir well. Decorate with spent lime shed.
This is a damn good way to drink tequila.

BLOODY BULL—1
1 ounce tequila
1/2 glass tomato juice
1/2 glass beef bouillon
Squeeze of lime juice
Pour over ice cubes in a double old fashoned glass. Stir. Add
a thin lime slice.
BLOODY BULL—2
1 ounce vodka
1 dash Worcestershire sauce
1 dash Tabasco sauce
Beef bouillon
Tomato juice
Add vodka, lemon juice, Worcestershire, and Tabasco to 1
large ice cube in a fizz glass. Fill with equal parts bouillon
and tomato juice. Stir. Add a lemon wedge.
BRAVE BULL
1 ounce tequila
1/2 ounce Kahlua
Pour over ice cubes in old fashioned glass. Stir well, and
serve.
CHANGUIRONGO
1 ounce tequila
Orange juice
Pour tequila over ice cubes in a highball glass. Fill with orange
juice.
DURANGO
11/2 ounces concentrated frozen grapefruit juice (undiluted)
11/2 ounces tequila
1 barspoon orgeat syrup
2 ounces mineral water
Shake with ice cubes. Strain into 10-ounce glass filled with
ice cubes. Decorate with mint sprig. Serve with straws.
EL DIABLO
1/2 lime
1 ounce tequila
Ginger ale
Squeeze lime juice into a 10-ounce glass over ice cubes; add
spent lime shell. Add tequila and crème de cassis. Stir. Fill
glass with ginger ale. Serve with a straw.
FRESA-FRESA
2 ounces tequila
6 fresh strawberries
Blend in electric drink mixer with 1 scoop shaved ice.
Strain into chilled large stemmed glass.
GRANDE
3/4 fresh lime
2 ounces tequila
Squeeze juice from lime; save lime half shell. Shake lime
juice, triple sec, and tequila with ice cubes. Strain into a
salt-rimmed mai tai (double old fashioned) glass. Add spent
lime shell. Fill with ice cubes. Decorate with California
and Mexican flags.
In San Miguel de Allende, there is an antique store called

Jayco. Once we went out to a restaurant with the owners
of the store. The restaurant was a casual place. And one of
the Jayco people said to me, "Make us a drink." So I looked
around at the bottles behind the bar and made up this drink.
It's a damn good drink, too.
JAYCO

1/2 ounce grenadine
1/2
1 ounces tequila
2 ounces club soda
Pour into large goblet half filled with ice cubes. Stir lightly.
Decorate with fresh mint sprig. Serve with straws.
MARGARITA
Juice of 1/2 lime

1 ounce tequila
with mixing glass) with ice cubes. Strain into chilled saucer
champagne glass which has been rimmed with coarse salt.
MARIA THERESA
1 ounce tequila
1/2 ounce cranberry juice
Juice of 1/2 lime
with mixing glass) with ice cubes. Strain into chilled saucer
champagne glass.
HIGHBALL GLASS, 8 OUNCES
Highballs
PLAIN CHIMNEY, 12 OUNCES

Trader Vic highballs
Bourbon highballs
Collinses
Soft drinks
Juleps
PLAIN CHIMNEY, 14 OUNCES

Scotch highballs
Queen's Park Swizzle
Doctor Funk
1
BLOCK OPTIC CHIMNEY, 1 4
OUNCES
Tonga Punch
Zombie
TALL HIGHBALL GLASS,

FOOTED
Tortuga
Raffles Bar Sling
Hana Punch
Tall, cool drinks
OLD FASHIONED TUMBLER

Old Fashioned
Sazerac
Mists
Drinks on the rocks, general use
2
DOUBLE OLD FASHIONED
GLASS, 1 5 TO 1 6 OUNCES
Mai Tai
Eastern Sour
Menehune Juice
Any drink double, on the rocks
RICKEY GLASS
Gin Rickey
Gin Buck
Short drinks
PILSENER GLASS, 1 0 OUNCES

Shark's Tooth
Barbados Punch
Mahukona
Beer
3
WHISKY SOUR GLASS
Sours
Flips
Floats
Frappés
FIZZ GLASS
Fizzes
Tahitian Coffee
Bloody Mary
Picon Punch
Various hot drinks
SMALL PILSENER GLASS

Siboney
Small cocktails
TEN-PIN PILSENER GLASS
Trader Vic's Grog
Potted Parrot
Bahia
Shingle Stain
SLING GLASS, 12 OUNCES

Slings
Rangoon Ruby
Barbados Red Rum Swizzle
White Witch
PLANTER'S PUNCH GLASS,

121/2 OUNCES
Planter's Punch
Hot drinks
Banana Cow
Hot Rum Cow
Swizzles
5
FOOTED ICED-TEA GLASS
Rhum Cosmo
Pogo Stick
Old Yellowstain
Maui Fizz
PARFAIT GLASS
Tahitian Rum Punch
Frappés
SHERRY GLASS, 2 OUNCES

Sherry
6
ALL-PURPOSE WINE GLASS,
8 OR 9 OUNCES
Table wine
Wine cups
LADY COCKTAIL GLASS,

31/2 OUNCES
Pink Cloud
White Cloud
Cucumber
Grasshopper
Harbor Light
White Coral
After-dinner drinks
TIKI-STEM COCKTAIL GLASS,

31/2 OUNCES
Martini
Manhattan
Barbados Cocktail
Black Widow
Cuban Presidente
Daiquiri Cocktail
El Capitan
Trader Vic Cocktail
7 Siegert's Bouquet
Various cocktails
TIKI-STEM CHAMPAGNE
GLASS,41/2OUNCES
Gimlet
Banana Daiquiri
Waikiki
Chinese Itch
Eisenhower
King George V
Havana Gold
La Florida Daiquiri
Pink Lady
Tahitian Gold
TIKI-STEM CHAMPAGNE
COMPOTE, 8 OUNCES
Trader Vic's Daiquiri
Honolulu
Tahitian Pearl
Aku Aku
HOLLOW-STEM CHAMPAGNE
GLASS
Green Stem
Decorative drinks
8
M E X I C A N E L DIABLO
1/2 lime
1 ounce tequila
Ginger ale
Squeeze lime juice into 10-ounce glass; drop in spent shell.
Add ice cubes, tequila, and crème de cassis. Fid glass with
ginger ale.
M E X I C O Y ESPANA
1 part tequila
1 part amontillado sherry
Combine in a chilled sherry glass. Decorate with an olive
and cocktail onion on a cocktail pick.
NAUTILUS
Juice of 1 lime
1/2
1 ounces Ocean Spray Cranberry House
mixer
1/2
1 ounces tequila
Shake with ice cubes. Pour into Trader Vic nautilus shed.
Decorate with mint sprigs.
PICADOR COCKTAIL
1 part Kahlua
2 parts tequila
Stir well with cracked ice. Strain into chilled cocktail glass.
PINKY GONZALES
1/2
1 ounces Trader Vic's Mai Tai mix
1/2
1 ounces tequila
Pour into mixing glass 3/4 filled with ice cubes. Shake well.
Pour into mai tai glass. Decorate with mint sprig. Serve with
straws.
SANGRITA
1 ounce tequila
3 ounces commercial Sangrita mix
Stir with ice cubes in an old fashioned glass.
SONORA DAIQUIRI
Juice of 1/2 lime

3/4 ounce prickly pear syrup
1 ounce tequila
into chilled champagne saucer.
TNT (TEQUILA AND TONIC)
1/2 lime
11/2 ounces tequila
Quinine water
Squeeze lime juice into a highball glass filled with ice cubes;
drop in spent shell. Fill glass with quinine water. Stir lightly.
TEQUILA COCKTAIL
1 ounce tequila
1 dash sugar syrup
1 dash grenadine
Juice of 1 lime
cocktail glass. Add a thin lime slice.
TEQUILA COLLINS
1 ounce lemon juice

1 ounce tequila
1/2 lime
Club soda
Pour lemon juice, syrup, and tequila into a highball glass
with soda. Stir well. Decorate with spent lime shed and
fruit stick. Serve with straws.
TEQUILA DAIQUIRI
1 ounce tequila
Juice of 1/2 large lime
Shake wed with 1/2 scoop shaved ice. Pour into large cocktail
glass.
TEQUILA GIMLET
1/2 ounce Rose's lime juice

11/2 ounces tequila
TEQUILA MATADOR
1 ounce tequila
Juice of 1/2 lime
Shake well with shaved ice. Strain into chilled cocktail glass.
2o6 Drinks, cocktails, etc.
You know, this rigmarole with a pinch of salt and

lemon juice and tequila—in whatever order—was originally
for a purpose: It's hot in Mexico. People dehydrate themselves.
And they need more salt. Here, it's not so hot, and we don't
need salt in the same way. So you can drink tequila straight
right out of the bottle, if you want to.
TEQUILA STRAIGHT
1/2 lemon
Pinch of salt
11/22 ounces tequila
Pour tequila into a small glass. First suck lemon, then place
salt on tongue, then swallow tequila.
TEQUILA SUNRISE
1/2 lime
11/2 ounces tequila
1/3 teaspoon crème de cassis
Club soda
Squeeze lime juice into old fashioned glass filled with ice
cubes; drop in lime shell. Add tequila, grenadine, and crème
de cassis. Stir. Fill glass with soda.
TEQUINI COCKTAIL
11/2 ounces tequila

twist of lemon peel and an olive.
Variation: Add 1 dash bitters.
VAMPIRO
1 lime
1 ounce tequila
Commercial Sangrita mix
Cut lime; squeeze juice into a salt-rimmed fizz glass over 1
large ice cube; save 1 spent lime shed. Fid glass with Sangrita
mix. Stir. Add spent lime shed.
VILLA FONTANA

11/2 ounces tequila
1 dash orange juice
1 dash lemon juice
Vodka
BARBARA COCKTAIL
1 ounce vodka
1/2 ounce creme de cacao
BLACK CLOUD
1 part vodka
1 part Tia Maria
BLACK RUSSIAN
1 ounce vodka
1/2 ounce Kahlua
Stir with ice cubes in an old fashioned glass, and serve.
BLOODY BULLSHOT
Same as Bullshot except substitute half tomato juice for half

of the beef bouillon.
BLOODY MARY—1
1 ounce vodka
1 drop Tabasco sauce
1 barspoon Worcestershire sauce
Salt and pepper
Chilled tomato juice
Add to Tahitian coffee glass or fizz glass with 3 small ice
cubes. Stir wed, and add a lemon wedge.
BLOODY MARY—2
1 ounce vodka
Chilled Trader Vic Bongo juice
Pour vodka and lemon juice over 1 large ice cube in a fizz
glass. Fill with Bongo juice. Stir wed. Add a lemon wedge.
BLOODY MARY—3
11/2 ounces vodka

Chilled tomato juice
Pour vodka into chilled champagne glass. Fill with tomato
juice. Float a thin slice of lemon.
If you need vitamins, this is a damn good way to get

them before one in the afternoon. It's also good at a bad
game when it gets cold.
BULLSHOT
1 ounce vodka
1 barspoon Worcestershire sauce
1 dash Tabasco sauce
Beef bouillon
Put vodka, lemon juice, Worcestershire, and Tabasco in a fizz

glass over 1 large cube of ice. Fill with chilled bouillon. Stir
well. Decorate with a lemon wedge.
CAPE CODDER—1
11/2 ounces vodka

Juice of 1/2 lime (optional)
Pour over ice cubes in an old fashoned glass. Stir and serve.
Variation: Substitute light Puerto Rican rum for vodka.
CAPE CODDER—2
11/2 ounces vodka

Juice of ¥2 lime (optional)
Club soda
Pour vodka, cranberry juice, and lime juice over ice cubes
in a highball glass. Fill with soda. Stir gently.
Variation: Substitute l i g h t Puerto Rican rum for vodka.
CHEE CHEE—1

2 ounces vodka
1 dash grenadine
Shake with ice cubes. Strain into ten-pin pilsener or 10-ounce
pilsener glass.
CHEE CHEE—2
1/2 slice canned pineapple

2 ounces vodka
Blend wed in electric drink mixer. Pour into a tad highball
glass. Fill with ice cubes. Decorate with fresh mint.
This is a damn good way to take on a drink at lunchtime.

CLAM AND TOMATO COCKTAIL—1
1 ounce vodka
1 dash Tabasco
Clam juice
Tomato juice
Add vodka and Tabasco to ice cubes in a 10-ounce glass.
Fill glass with equal parts chilled clam juice and chilled
tomato juice. Stir. Decorate with lemon wedge.
CLAM AND TOMATO COCKTAIL—2
11/2 ounces vodka

1 ounce clam juice
3 ounces tomato juice
Shake with ice cubes. Strain over ice cubes in a large old
fashioned glass.
CLOUD BUSTER
11/2 ounces vodka

3 ounces champagne
Pour vodka over 3 ice cubes in a tulip champagne glass.
Add champagne. Add a twist of lemon peel.
HAYSTACK
11/2 jiggers pineapple juice
1/2 jigger lemon juice
1/4 jigger sugar syrup
1 jigger vodka
1 jigger light Puerto Rican rum
Blend for 10 seconds with a large scoop of shaved ice in
electric drink mixer. Pour into 10-ounce glass. Fill with ice
cubes. Serve with a straw.
I created this right on the spot at the opening party

for our Munich restaurant. The inspiration was there.
HOT PANTS ON THE ROCKS
1 ounce vodka
Vz ounce maraschino liqueur
1 dash Peychaud or Angostura bitters
Pour over ice cubes in an old fashioned glass. Stir. Add a
KONA NIGHTINGALE
1 lime
2 ounces vodka
Ginger beer
Cut lime in half, and squeeze juice into a glass mug filled
with ice cubes; drop in 1 spent lime shell. Add vodka. Fill
mug with ginger beer. Stir.
MOSCOW MULE
1 lime
2 ounces vodka
Ginger beer
Cut lime; squeeze juice into a glass mug or 10-ounce glass
filled with ice cubes; drop 1 spent shell into mug. Add vodka.
Fill mug with ginger beer. Stir gently.
MULE
11/2 ounces vodka

Juice of 1/4 lime
7-Up
Pour vodka and lime juice over ice cubes in an old fashioned
glass or glass mug. Fill glass with 7-Up.
NEW MOON
Y2 lime
Y2 ounce peach liqueur
1 ounce vodka
Y2 ounce dark Jamaica rum
1/4 ounce grenadine (scant measure)
Squeeze lime juice into mixing glass with cracked ice; save
shell. Add remaining ingredients. Shake. Pour into 10-ounce
pilsener glass. Add spent lime shell.
NINITCHKA COCKTAIL
11/2 ounces vodka

Y2 ounce lemon juice
RANGOON RUBY
Y2 lime
11/2 ounces cranberry juice
2 ounces vodka
Club soda
Squeeze lime juice over ice cubes in a 12-ounce sling glass;
save shell. Add cranberry juice and vodka. Fill glass with
soda. Stir gently. Decorate with spent lime shell, fresh mint,
and a fruit stick.
SALTY DOG
1 ounce vodka
Unsweetened grapefruit juice
Pour vodka into a 12-ounce, salt-edged chimney glass filled
with ice cubes. Add grapefruit juice to fill glass 5/8 full. Stir.
SCREWDRIVER
1 ounce vodka
Orange juice
Pour vodka into a highball glass filled with ice cubes. Fill
glass with orange juice. Stir well.
VODKA COLLINS
1 ounce lemon juice
1 ounce vodka
1/2 lime
Club soda
Pom lemon juice, syrup, and vodka into a highball glass
VODKA AND CONSOMME

4 ounces beef bouillon
2 ounces vodka
Worcestershire sauce
VODKA GIBSON
11/2 ounces vodka
1 l i g h t dash French vermouth
pickled cocktail onion.
VODKA GIMLET
Same as Gimlet except use vodka instead of gin.
VODKA MARTINI
11/2 ounces vodka

1 dash French vermouth
Add a stuffed olive.
Wine
ADONIS COCKTAIL
1 ounce sweet sherry

AFFINITY COCKTAIL

1/4 ounce creme de violette
AMOUR COCKTAIL
a twist ot orange peel.
Variation: Substitute orange bitters for Angostura bitters.
AVIATION COCKTAIL
3/4 ounce Dubonnet
a twist of orange peel.
BAMBOO COCKTAIL
1 ounce dry sherry

green olive.
We'd better be careful how we say this or we'll get in

trouble with the militants.
BLACK AND TAN COCKTAIL

1/2 ounce Pernod or Herbsaint
with a very thin lemon slice on top.
BROKEN SPUR COCKTAIL—1
1 ounce white port

1 ounce gin
1 dash anisette
1 egg yolk
BROKEN SPUR COCKTATL—2
1 ounce white port

1/4 ounce gin
1 teaspoon anisette
1 egg yolk
CHAMPAGNE BUCK COCKTAIL

3/4 ounce champagne
1/2 ounce gin
2 dashes cherry brandy
CHAMPAGNE COCKTAIL—1

Champagne
Put sugar into chilled champagne glass; drop bitters onto
sugar. Add chilled champagne to fill glass 3/4 full.
CHAMPAGNE COCKTAIL—2
1 ounce chilled Southern Comfort

Champagne
Put Southern Comfort and bitters in chilled champagne glass.
Fill with chilled champagne. Stir gently. Add a twist of lemon
peel.
CHAMPAGNE FLIP
2 ounces champagne
1 egg yolk
1 dash brandy
Add brandy.
CHAMPANITA
Pisco
Champagne
Dip sugar cube in pisco. Place in chilled cocktail glass,
and saturate with bitters. Fid glass with chilled champagne.
CINZANO COCKTAIL
11/2 ounces Italian vermouth

twist of orange peel.
CORONATION COCKTAIL—1
1/2 ounce gin

1/2 ounce red Dubonnet
CORONATION COCKTAIL—2

DIPLOMAT COCKTAIL

2 dashes bitters
Stir wed with ice cubes. Strain into chilled cocktail glass.
Decorate with a half slice of lemon and a cherry.
FRENCH 7 5 — 1
11/4 ounces gin

1 ounce lemon juice
Champagne
Shake gin, syrup, and lemon juice in commercial electric
cubes. Pour into 10-ounce pilsener (or highball) glass. Fill
with about 2 ounces champagne.
Variation: Substitute cognac for gin.
FRENCH 7 5 — 2
1 ounce cognac
Champagne
Pour cognac into chilled champagne saucer. Fill with cham-
pagne.
KIR
1 part crème de cassis
3 parts dry white table wine (preferably a white burgundy
type)
Pour over ice cubes in a large wine goblet.
LEMONADE ( CLARET )

Juice of 1 lemon
2 ounces claret or other dry red table wine
Stir sugar and lemon juice in a 12-ounce chimney glass. Fill
with shaved ice. Add water to nearly fill glass. Stir. Float
claret. Decorate with orange slice, lemon slice, and a cherry.
Serve with straws.
LONDON SPECIAL COCKTAIL
Spiral-cut peel of 1/2 orange

2 dashes bitters
Champagne
Put orange peel into 6-ounce saucer champagne glass. Add
sugar and bitters. Fill glass with well-chilled champagne.
Stir gently.
MARY GARDEN COCKTAIL
11/2 ounces Dubonnet

POMPIER DAISY
1 ounce crème de cassis

Club soda
Stir cassis and vermouth with 1 ice cube in an old fashioned
glass. Fill glass with soda.
SHERRY APERITIF
1 fifth dry sherry

1 can ( 6 ounces) frozen lemonade concentrate, undiluted
Juice of 2 lemons
Club soda
Mix sherry, lemonade concentrate, and lemon juice. Refriger-
ate for several days to blend flavors. For each serving, ladle
about 1/2 cup of the mixture into a large wine glass over ice
or shaved ice. Add a small amount of chilled soda. Makes
10 servings.
SHERRY FLIP
1 ounce dry sherry

1 egg
1 dash sugar syrup
can with mixing glass). Strain into a chilled fizz glass. Dust
with ground nutmeg.
SPRITZER
Wine (appetizer wine, red or white table wine, or dessert

wine)
Club soda
Pour wine over ice cubes in a tall glass to fill halfway or
more. Add chilled soda to fill. Stir gently.
VERMOUTH CASSIS

1 ounce crème de cassis
Club soda
Stir vermouth and crème de cassis with ice cubes in a high-
ball glass. Fill glass with soda. Stir lightly.
VERMOUTH COCKTAIL

a cherry.
WESTERN ELECTRIC (GRAND HOTEL VIENNA)
11/2 ounce Medoc (or other Bordeaux-type wine)

1/2 ounce Cointreau
1/2 ounce cognac
1 ounce champagne
Shake M e d o c , Cointreau, and cognac in commercial electric
cubes. Strain into chilled tiki stem champagne glass. Float
the champagne.
BRANDY SNIFTER
Cognac
Jamaica Snifter
COGNAC GLASS
Brandies
Cognacs
CORDIAL GLASS
Cordials
Pousse Cafes
9
MARINE TUMBLER
Starboard Light (green tumbler)
Port Light (red tumbler)
BIG SHOT GLASS

Gun Club Punch # 1
(green glass)
Gun Club Punch # 2
(red glass)
GLASS-HANDLED MUG,
10 OUNCES
Pimm's Cup
Kona Nightingale
10
BAMBOO CUP
Bamboo Cup
Zamboanga
WIDE-OPTIC TUMBLER,
12 OUNCES
Doctor Funk's Son
Mojito
VOODOO TUMBLER
Babalu
Voodoo Grog
11
VASE, FOOTED
Molokai Mike
GRAPEFRUIT SUPREME
Scorpion (individual)
Tiki Puka Puka
Trader Vic Passion Punch
CERAMIC COCONUT CUP

Wahine
Kamaaina
12
CERAMIC PINEAPPLE
Pino Pepe
HEADHUNTER CUP
Coffee Diablo
Coffee Grog
SKULL MUG
Hot Buttered Rum
Northwest Passage
Skull and Bones
Hot drinks
13
FOG CUTTER M U G
Samoan Fog Cutter
R U M KEG
Rum Keg
Communal drinks
SUGAR P O T S
Rum Pot
14
TIKI BOWL
Tiki Bowl
Rum Boogie
NAUTILUS SHELL
Nautilus
SCORPION BOWL
Scorpion
Kava Bowl
Trader Vic's Rum Cup
15
HOT BUTTERED RUM POT
WITH POKER
Hot Buttered Rum
TAHITIAN MUG
Pinky Pooh
Honi Honi
KAFÉ-LA-TÉ MUG
Kafé-La-Té
16
Whisky
ARROWHEAD COCKTAIL
1/2 ounce Bourbon

1 teaspoon Italian vermouth
1 teaspoon French vermouth
1 egg white
BARBARY COAST COCKTAIL
1/2 ounce scotch

1/2 ounce gin
1/2 ounce cream
BLACK HAWK COCKTAIL
11/4 ounces whisky (Bourbon, blended, rye, or Canadian)

Stir well with ice cubes. Strain into chilled 3-ounce cocktail
glass. Serve with a cherry.
BLACK WATCH
1 part Kahlua
2 parts scotch
Club soda
Pour Kahlua and scotch over ice cubes in an old fashioned
glass. Add 1/2 inch soda and twist of lemon peel. Stir.
BOURBON AND SODA
2 ounces Bourbon
6 ounces club soda
BOURBON AND WATER
Pour 1 to 11/2 ounces Bourbon over ice cubes in a 12-ounce

highball glass. Serve a small pitcher of water alongside.
BOURBON HIGHBALL
2 ounces Bourbon
Pour Bourbon over ice cubes in a highball glass. Fill with
ginger ale or soda. Add a twist of lemon peel, if desired. Stir.
BOURBON MIST
3 ounces Bourbon
Fill old fashioned glass with shaved ice. Add Bourbon. Add
BOURBON ON THE ROCKS
11/2 ounces Bourbon

Pour over ice cubes in an old fashioned glass.
CALIFORNIA LEMONADE
Juice of 1 lemon
Juice of 1 lime
2 ounces whisky (Bourbon, blended, rye, or Canadian)
Carbonated water
Shake with ice cubes. Strain into 12-ounce chimney glass

nearly filled with shaved ice. Fill with carbonated water.
Decorate with slice of orange, lemon, and a cherry. Serve
with straws.
CAPTAIN COLLINS
2 ounces Canadian whisky

1 ounce lime juice
1/2 ounce grenadine
Carbonated water
Shake whisky, lime juice, and grenadine with ice cubes.
Strain into chimney glass half filled with ice cubes. Add
carbonated water to fill. Stir gently.
CASSIS COCKTAIL
1 ounce Bourbon
1 teaspoon crème de cassis
COMMODORE COCKTAIL
Juice of 1/2 lime or 1/4 lemon

11/2 ounces whisky (Bourbon, blended, Canadian, or rye)
COWBOY COCKTAIL
1 ounce Bourbon
FLYING SCOTSMAN
11/2 ounces scotch
1 dash bitters
YA teaspoon sugar syrup
FROZEN SCOTCH
Juice of Y2 lemon
Y2 teaspoon bar sugar
1 dash cointreau
1 dash bitters
1 thin slice fresh pineapple
11/2 ounces scotch
Blend in electric drink mixer with a small scoop of shaved ice.
Strain through medium-mesh kitchen strainer into old fash
ioned glass. Garnish with a thin stick of fresh pineapple.
HAIR OF THE DOG COCKTAIL

1 ounce scotch
Y2 ounce heavy fresh cream
1/2 ounce honey
Shake in shaker can with mixing glass or blend in electric
drink mixer with shaved ice. Strain into chilled cocktail glass.
HARRY LAUDER COCKTAIL

11/4 ounces scotch
HIGHLAND COOLER
Juice of 1/2 lemon

2 ounces scotch
Ginger ale
Stir lemon juice, sugar, bitters, and scotch with 1 ice cube in
a highball glass. Fill glass with ginger ale.
HONI HONI
11/2 ounces Trader Vic Mai Tai mix

11/2 ounces blended whisky
Fill mai tai glass 3/4 full of shaved ice. Add Mai Tai mix and
whisky. Hand shake. Pour into Tahitian mug. Decorate with
fresh mint and a fruit stick.
IRISH CHEER
2 ounces Irish whisky

Stir with ice cubes. Strain into a chilled cocktail glass.
IRISH SHILLELAGH
Juice of 1/2 lemon

11/2 ounces Irish whisky
1/2 ounce sloe gin
2 peach slices
Fresh raspberries, strawberries, and a cherry
Shake all ingredients except berries with ice cubes. Strain into
chilled 5-ounce punch glass. Decorate with berries and cherry.
234 Drinks, cocktails, etc
JOHN COLLINS
1 ounce lemon juice
1 ounce Bourbon
1/2 lime
Club soda
Pour lemon juice, syrup, and Bourbon into highball glass
KENTUCKY COLONEL COCKTAIL

11/2 ounces Bourbon
twist of lemon peeL
KING COLE COCKTAIL

1 orange slice
1 pineapple slice
2 ounces whisky (Bourbon, blended, Canadian, or rye)
Muddle orange slice, pineapple slice, and sugar well in an
old fashioned glass. Add whisky and 1 ice cube. Stir well.
KING GEORGE V
1/2 ounce Cointreau
1/2 ounce gin
1/2 ounce scotch or Bourbon
glass or other large saucer champagne glass.
LADIES' COCKTAIL
13/4 ounces whisky (Bourbon, blended, Canadian, or rye)

1/2 teaspoon Pernod or Herbsaint
1/2 teaspoon anisette
2 dashes bitters
piece of pineapple.
LOS ANGELES COCKTAIL
11/2 ounces Bourbon

1 egg
Juice of 1/4 lemon
Shake w i t h ice cubes. Strain into chilled saucer champagne
glass.
MAMIE TAYLOR
Juice of 1/2 lime

2 ounces scotch
Ginger ale
Pour lime juice and scotch over 2 ice cubes in a 12-ounce
chimney glass. Fill glass with ginger ale. Stir gently.
MANHATTAN—1
1 ounce Bourbon
1 dash maraschino cherry juice
Stir well with ice cubes. Strain into chilled cocktail glass or
small pilsener glass. Decorate w i t h a cherry.
MANHATTAN—2
1 ounce rye or Bourbon

with a cherry.
MANHATTAN—3
3/4 ounce rye

MANHATTAN ( D R Y )
Same as Manhattan except use French vermouth instead of

Italian vermouth.
MANHATTAN (PERFECT)
1 ounce Bourbon
MANHATTAN COCKTAIL, FRENCH
1 ounce Bourbon
1 dash cointreau
cherry.
MANHATTAN ON THE ROCKS (SWEET)

11/2 ounces Bourbon
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.
MANHATTAN ON THE ROCKS (DRY)

11/2 ounces Bourbon
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.
MAPLE LEAF COCKTAIL

1 ounce Bourbon
1 teaspoon maple syrup
Juice of 1/2 lemon
MINT SQUASH

1 dash sugar syrup
1 ounce plain water
6 or 7 crushed mint leaves
1 ounce Bourbon
In an old fashioned glass, stir together bitters, syrup, water,
and mint leaves. Add Bourbon and ice cubes. Stir. Add a
There are more Old Fashioned cocktails than there are

waves in the ocean. But the old formula for the Old Fashioned
is the one below.
OLD FASHIONED—1
1 small cocktail sugar cube

1/2 ounce water
11/2 ounces Bourbon
Put sugar cube into old fashioned glass. Dash Angostura bit
ters on the sugar. Add water. Muddle. Add ice cubes, then
Bourbon. Add a twist of lemon and a cherry.
OLD FASHIONED—2

1 dash sugar syrup
1/2 ounce water
1 ounce Bourbon
Pour over ice cubes in an old fashioned glass. Stir wed. Add a
twist of lemon peel. Decorate with fruit stick.
OLD FASHIONED—3
1/2 cocktail sugar cube

11/2 ounces rye or Bourbon
Club soda
In an old fashioned glass, muddle sugar and bitters. Add
large ice cube and whisky. Stir. Add a dash of soda. Decorate
with a cherry and a slice of orange on a pick.
OLD FASHIONED—4
1/2 cocktail sugar cube

2 dashes Curasao
11/2 ounces Bourbon
In an old fashioned glass, muddle sugar and bitters. Add a

large cube of ice, curaçao, and Bourbon. Stir. Add a twist of
lemon and a twist of orange peel. Decorate with a pineapple
slice.
ORLEANIAN

3 dashes Herbsaint
2 ounces rye
2 dashes bitters
PERFECT ROB ROY
1 ounce scotch
PINKY PINCHER

1 dash sugar syrup
1 dash orgeat syrup
1 ounce Bourbon
with mixing glass) with ice cubes. Pom into old fashioned
glass. Decorate with a thin orange slice and a thin lemon
slice and a mint sprig. Serve with a straw.
PORT LIGHT
2 barspoons honey
1 ounce lemon juice
Y2 ounce passion fruit nectar
1 egg white
2 ounces Bourbon
into port light glass. Add ice cubes. Decorate with fresh mint
and fruit stick.
PREAKNESS COCKTAIL

1 dash bitters
ROB ROY
1 ounce scotch
Stir with ice cubes. Strain into chilled small pilsener or
cocktail glass. Add a cherry.
ROBERT BURNS COCKTAIL
11/2 ounces scotch

1 dash Pernod
RYE HIGHBALL
2 ounces rye whisky

Pour rye over 1 ice cube in an 8-ounce highball glass. Fill
glass with ginger ale or soda. Add a twist of lemon peel, if
you wish. Stir gently.
RYE WHISKY COCKTAIL
1 dash bitters
1 teaspoon simple syrup
2 ounces rye whisky
a cherry.
SAZERAC

1 dash sugar syrup
1 ounce Old Overholt rye whisky (or other good heavy rye)
Herbsaint
Stir bitters, syrup, and rye well with ice cubes in an old
fashioned glass. Strain into an old fashioned glass which has
been coated inside with Herbsaint. Twist lemon peel over
contents of the Herbsaint glass. Drop twist into another old
fashioned glass. Fill second old fashioned glass with water
for chaser. Serve both glasses together.
SCOTCH AND SODA
2 ounces scotch
6 ounces club soda
SCOTCH AND WATER

Pour 1 to 11/2 ounces scotch over ice cubes in a 14-ounce
highball glass. Serve a small pitcher of water alongside.
SCOTCH APERITIF
11/2 ounces scotch
1/2 ounce Drambuie
Stir with shaved ice in an old fashioned glass.
SCOTCH COLLINS
1 ounce lemon juice
1 ounce scotch
1/2 lime
Club soda
Pour lemon juice, syrup, and scotch into a highball glass
filled with ice cubes. Squeeze in lime juice; save shed. Fid
with soda. Stir wed. Decorate with spent lime shed and fruit
SCOTCH FRAPPÉ
Pour 11/2 ounces scotch into an old fashioned glass filled with
shaved ice. Add a twist of lemon peel, if you wish.
SCOTCH MIST
3 ounces scotch
Fill old fashioned glass with shaved ice. Add scotch. Add a
SCOTCH OLD FASHIONED

Same as Old Fashioned except substitute scotch for Bourbon.
SCOTCH ON THE ROCKS

11/2 ounces scotch
Pour over ice cubes in an old fashioned glass.
SCOTCH STAR
1 ounce scotch
1/2 ounce sloe gin
Juice of Y2 lemon
STARBOARD LIGHT
2 barspoons honey
1 ounce lemon juice
Y2 ounce passion fruit nectar
1 egg white
2 ounces scotch
into starboard light glass. Add ice cubes. Decorate with fresh
mint and fruit stick.
WAIKIKI
1 ounce Bourbon
Blend in electric drink blender with 1 scoop shaved ice.
Pom into tiki stem champagne glass or other large saucer
champagne glass.
WHISKY TODDY (COLD)

2 teaspoons water
Stir well with 1 ice cube in an old fashioned glass. Add a
After-dinner
drinks
ALEXANDER
1 ounce gin
V2 ounce dark crème de cacao
with nutmeg.
ALEXANDER BABY

1 ounce crème de cacao
1 ounce fresh cream
ALEXANDER'S SISTER
1/2 ounce gin

1/2 ounce creme de menthe
1/2 ounce cream
ALEXANDRA COCKTAIL
1 ounce gin
1/2 ounce cream
ALMOND EYE
1 part Marsala
1 part crème de cacao
1 part fresh cream
ANGEL'S DELIGHT
VA ounce grenadine
VA ounce crème yvette
VA ounce fresh cream
Pour carefully, in order given, into pousse café glass, so that
each ingredient floats upon preceding one.
ANGEL'S DREAM
1 part maraschino liqueur
1 part crème yvette
1 part cognac
Pour carefully, in order given, into pousse cafe glass, so that
each ingredient floats upon preceding one.
Angel's Kiss. Holy toledo. I think it stinks.

ANGEL'S KISS
1/4 ounce crème yvette
1/4 ounce brandy
Pour ingredients carefully, in order listed, into pousse café
glass, so that each ingredient floats upon preceding one.
Let's not beat around the bush. That's what it is.

ANGEL'S TIT

Pour liqueur into chilled pousse café glass. Add cream, pour-
ing over the back of a spoon so that it floats on the liqueur.
Place red cherry in exact center.
ANGEL'S WING

1/3 ounce brandy
Pour ingredients carefully, in order listed, into pousse cafe
B AND B
1/2. ounce Benedictine

1/2 ounce brandy
Pour Benedictine into small cordial glass. Carefully float
brandy on top of Benedictine.
BANSHEE
1 ounce crème de banana

Y2 ounce white crème de cacao
1 ounce fresh cream
Shake in commercial electric drink mixer or shaker can 3/4 full
of ice cubes. Strain into chilled cocktail glass.
BENEDICTINE COCKTAIL
1 ounce cognac
BENEDICTINE FRAPPÉ
Fill frappé glass 2/3 full of shaved ice. Add Benedictine to fill.
Garnish with fruit. Serve with short straws.
BRANDY ALEXANDER
1 ounce brandy
1/2 ounce white or dark crème de cacao
1 ounce fresh cream
Shake well with ice cubes. Strain into a chilled champagne
glass. Dust with grated nutmeg.
BRUNETTE
1 ounce Kahlúa
1 ounce Bourbon
1 ounce fresh cream
1/2 tablespoon sugar
Shake with ice cubes. Strain into chilled sour glass.
CAFE CURAçAO
1 part Kahlúa
1 part curaçao
Pom over ice cubes in an old fashioned glass. Add a twist of
orange peel. Serve with short straws.
CARIOCA
1/2 ounce Kahlúa

1 ounce brandy
1 egg yolk
can with mixing glass) 3/4 filled with ice cubes. Strain into
chilled champagne saucer. Dust with ground cinnamon.
CHAMPERELLE
1 part curaçao
1 part anisette
1 part Chartreuse
1 part cognac
CRÈME DE MENTHE FRAPPÉ
Green crème de menthe

Fill cocktail glass with shaved ice. Add crème de menthe.
Serve with short straws.
CUCUMBER ( P L A I N )

Shake with ice cubes. Strain into chilled lady cocktail or
other cocktail glass.
CUCUMBER (FRAPPÉED)

into tiki stem champagne glass or other large saucer cham-
pagne glass.
Don't blend too long!

EISENHOWER

1 ounce dark crème de cacao
into tiki stem or other large saucer champagne glass.
GOLDEN CADILLAC
1 ounce Galliano
Shake wed in commercial electric drink mixer (or in shaker
champagne glass.
GOLDEN DREAM
1 ounce Galliano
1/2 ounce Cointreau
¥1 ounce fresh cream
champagne glass.
GRASSHOPPER

1 ounce green crème de menthe
Shake with ice cubes. Strain into chilled champagne or lady
cocktail glass.
GREEN DRAGON

2 ounces fresh cream
2 ounces milk
1 ounce sugar syrup
Shake with ice cubes. Strain into chilled goblet.
GREEN STEM

1 ounce evaporated milk
Fill stem of hollow-stem champagne glass with crème de
menthe. Place cherry at top of stem to prevent crème de
menthe from floating. Shake in a commercial electric drink
mixer (or in shaker can with mixing glass) with ice cubes
the coconut cream, milk, and rum. Strain into champagne
HARBOR LIGHT

1 ounce vodka
Shake with ice cubes. Strain into chilled lady cocktail or
other cocktail glass.
KAHLUA ALEXANDER
1 part Kahlua
1 part gin
1 part fresh cream
KAHLÚA ESPRESSO
1 ounce Kahlua
1 ounce triple sec
1 teaspoon espresso coffee powder
Shake well with ice cubes. Pour into old fashioned glass. Add
KING ALPHONSE

3/4 ounce dark crème de cacao
In a small cordial or pony glass, float cream on crème de cacao.
LA ZARAGOZANA
1 part apricot brandy

1 part Benedictine
1 part Chartreuse
1 part Cointreau
1 part cognac
1 part crème de cacao
1 dash anisette
Pour first six ingredients over shaved ice in a sherry glass in
the order listed. Top with anisette.
LONG GREEN
2 ounces green crème de menthe

Club soda
Pour crème de menthe over ice cubes in a highball glass. Fill
glass with soda. Decorate with fresh mint sprig.
MEDITERRANEAN STINGER
1 ounce Metaxa
1/2 ounce Galliano
Pour into old fashioned glass filled with ice cubes. Stir well.
M E N T H E FRAPPÉ

Fill a sour glass with shaved ice. Fill glass with crème de
menthe.
The most beautiful in the world after dinner.

PINK CLOUD
3/4 ounce evaporated milk

Shake with ice cubes. Strain into chilled lady cocktail glass.
PINK SQUIRREL

PLATINUM BLONDE

1 ounce Grand Marnier
P O R T AND STARBOARD
1/2 ounce grenadine

Pour carefully into pousse cafe glass so that crème de menthe
floats on grenadine.
POUSSE CAFÉ—1
1 part grenadine
1 part green crème de menthe
1 part crème de violette
1 part yellow Chartreuse
1 part brandy
Pour ingredients carefully, in order listed, into pousse cafe
glass, so that each ingredient floats on preceding one.
POUSSE CAFE—2
1 part yellow Curaçao

1 part kirsch
1 part green Chartreuse
1 part cognac
POUSSE CAFE (AMERICAN)

1 part Curaçao
1 part Chartreuse
1 part anisette
1 part cognac
POUSSE CAFE ( P A R E E )
1 part Benedictine
1 part Curaçao
1 part kirsch
POUSSE CAFE (RAINBOW)
1 part grenadine
1 part green crème de menthe
1 part Curasao
1 part brandy
POUSSE CAFÉ (ST. MOritz)

1 part raspberry syrup
1 part anisette
1 part parfait amour
1 part green Chartreuse
1 part curaçao
1 part cognac
POUSSE L'AMOUR

1 egg yolk, beaten
1/3 ounce brandy
RHUM ALEXANDER
1 ounce fresh cream
RUM FRAPPÉ
1/2 cup orange sherbet
11/2 ounces dark Jamaica or New England rum
Put sherbet in a large saucer champagne glass. Gradually add
rum, stirring until smooth.
RUSTY NAIL
3/4 ounce scotch

3/4 ounce Drambuie
Pour over ice cubes in an old fashioned glass. Stir well
SIDE CAR
Juice of 1/2 lime

1 ounce brandy
Stir with ice cubes. Strain into chilled, sugar-frosted tiki stem
or small pilsener or other cocktail glass.
SOL Y SOMBRA
1 part anisette
1 part cognac
Pour carefully into pousse café glass, so that cognac floats on
anisette.
STINGER
1/2 ounce white crème de menthe

1 ounce brandy
with mixing glass) with ice cubes. Strain into chilled tiki stem
or small pilsener or other cocktail glass.
STINGER ROYAL COCKTAIL
Same as Stinger except add 2 dashes Pernod.
TRADER VIC'S AFTER DINNER

1/2 ounce light Puerto rican rum
TRADER VIC PAU
3/4 ounce Trader Vic Mai Tai mix

VELVET HAMMER

3/4 ounce cointreau
Shake with ice cubes. Strain into chilled lady cocktail glass or
small pilsener glass.
WHITE CLOUD
3/4 ounce vodka

1 dash evaporated milk
1 dash Lopez coconut cream
WHITE CORAL

1 ounce Kahlua
with mixing glass) with ice cubes. Strain into chilled lady
cocktail glass.
WHITE LADY
1 ounce gin
1/2 ounce cointreau
1 ounce fresh cream or 1 egg white
26o Drinks, cocktails, etc.

with mixing glass) with ice cubes. Strain into chilled cham-
pagne saucer.
WHITE RUSSIAN
1 ounce vodka
1/2 ounce Kahlua
Fresh cream
Stir vodka and Kahlua with ice cubes in an old fashioned
glass. Float cream on top.
XOCHIMILCO
Kahlua
Fresh cream
Pour Kahlua into cordial glass. Float a thin layer of cream
on top.
ZANDAM
1 ounce white crème de cacao

1/2 ounce brandy
1 ounce fresh cream
champagne saucer. Dust with grated nutmeg.
Daisies
Daisies are generally composed of distilled liquor, grena
dine for sweetening, and lemon or lime juice. Other cordials
or liqueurs are often used in place of the grenadine. Like
most anything else which follows a pattern, you find a few
hybrids along the way.
BOURBON DAISY
11/2 ounces Bourbon

Juice of 1/2 lemon
1 ounce raspberry juice
Club soda
Shake Bourbon, lemon juice, raspberry juice, and sugar with
ice cubes. Strain into chilled highball glass, and fill with
chilled soda. Add a cherry and an orange slice.
BRANDY DAISY—1
2 ounces brandy
Juice of 1/2 lemon
Quinine water or club soda
Shake brandy, grenadine, and lemon juice with ice cubes.
Strain into double cocktail or old fashioned glass. Add a squirt
of quinine water or soda.
Variation: Substitute gin, rum, or whisky for brandy.
BRANDY DAISY—2
2 ounces brandy
Juice of 1/2 lemon
Shake with ice cubes. Strain into goblet or 8-ounce metal cup.
Add ice cube. Decorate with fruit.
BRANDY DAISY—3
11/2 ounces brandy

V2 ounce Jamaica rum
1/2 ounce curaçao
Juice of 1/2 lemon
Club soda
Shake brandy, rum, curaçao, lemon juice, and sugar syrup with
ice cubes. Strain into a goblet 1/3 full of shaved ice. Fill
with soda.
GIN DAISY
Juice of 1/2 lemon

1 teaspoon raspberry syrup or grenadine
2 ounces gin
Shake with ice cubes. Strain into stein or 8-ounce metal cup.
Add an ice cube. Decorate with fruit.
LA FLORIDA RUM DAISY

1/2 teaspoon yellow Chartreuse
Spiral-cut peel of 1/2 lemon
Several mint sprigs
2 cherries
Sliced fruits in season
Add sugar, bitters, Chartreuse, and rum to old fashioned glass
filled with ice cubes. Stir. Decorate with remaining ingredients.
MORNING GLORY DAISY
2 ounces liquor, as preferred

1/2 egg white
2 teaspoons Pernod
Shake all ingredients except quinine or soda with ice cubes.
Strain into fizz glass. Add a dash of quinine water or soda.
Rum Daisies, like daisies: There are a million kinds. Here

are two of them.
RUM DAISY—1
1/2 lime
1 dash grenadine
Squeeze lime juice into shaker over 1 scoop shaved ice; add
spent lime shell. Add rum and grenadine. Shake. Pour, un
strained, into old fashioned glass.
RUM DAISY—2
Juice of V2 lemon
4 dashes grenadine
Club soda
Pour lemon juice, grenadine, and rum into a highball glass or
goblet filled with shaved ice. Top with soda. Decorate with
fresh fruit.
STAR DAISY
Same as Brandy Daisy except substitute applejack or calvados

for brandy.
TEQUILA DAISY
1/2 ounce grenadine

Juice of 1 lime
11/2 ounces tequila
Club soda
Shake grenadine, lime juice, and tequila with ice cubes.
Strain into a goblet one-third filled with shaved ice. Fill glass
with chilled soda.
WHISKY DAISY—1
11/2 ounces Bourbon

4 dashes grenadine
Pour into goblet filled with shaved ice. Stir or swizzle until
glass is frosted. Decorate with sliced fresh fruit and mint
sprigs. Serve with straws.
Variations: Substitute brandy, gin, or rum for the Bourbon.
Drinks, cocktails, etc. ,267
WHISKY DAISY—2
11/2 ounces Bourbon
3 dashes Pernod
Shake with ice cubes. Strain into chilled old fashioned glass.
Eggnogs and
milk p u n c h e s
You know eggnogs. And you usually know them only at
Christmastime. That's crazy. They are good anytime. A lot of
people want a drink that has some food as wed as a little
booze in it; and why shouldn't they have them? Besides, an
eggnog is a damn good drink on a cold winter's night. By the
way, it's nice to make an eggnog with Bourbon; I like it better
than brandy myself. And be sure that you put in some cream
so your eggnog won't be watery.
Now I might not make an eggnog often for myself. I
might like a drink that's a little less rich and a little less
alcoholic. So I often choose a milk punch.
Anyway, here are two kinds of drinks that are ready easy
on your system and which you can ready enjoy.
AULD MAN'S MILK
1 whole egg
2 ounces brandy
1 glass of milk, heated to boding
Shake in a preheated shaker. Pour into a hot glass, and dust
with nutmeg.
BALTIMORE EGGNOG—1
1 ounce brandy
11/2 ounces madeira wine
1/2 ounce Jamaica rum
1 egg
4 ounces fresh milk
Shake vigorously with ice cubes. Strain into 12-ounce glass.
Add cold milk to fill glass. Stir gently. Dust with grated nut
meg.
BALTIMORE EGGNOG—2
1 ounce Bourbon
1 ounce madeira wine
2 ounces fresh milk
1 egg
Shake with ice cubes. Strain into tumbler. Dust with grated
nutmeg.
The world's finest, greatest, oh-so-good peachy hangover

special. This'll do it when nothing else will.
BANANA COW

1 whole banana
1 dash vanilla
3 ounces fresh milk
Blend in electric drink mixer. Serve in planter's punch glass.
A Boston Eggnog is not a true eggnog. But we've put it

in, because maybe you'll like it. I f you don't want to shake it
with ice cubes, whirl it all in electric drink mixer with a little
shaved ice.
BOSTON EGGNOG
1 egg yolk
3/4 tablespoon bar sugar
1/2 ounce brandy
4 ounces madeira
Chilled fresh milk
4 ounces shaved ice
Beat egg yolk and sugar together. Add brandy, rum, madeira,
and 1 cup milk. Shake with ice cubes. Strain into large glass.
Fill with cold milk. Stir gently. Dust with grated nutmeg.
BRANDY MILK PUNCH

2 ounces brandy
Y2 pint milk
Shake with ice cubes. Strain into 12-ounce chimney glass.
Dust with grated nutmeg.
BULL'S MILK PUNCH
3 ounces brandy
3 ounces fresh milk
Y2 teaspoon sugar syrup
Shake with ice cubes. Strain into 8-ounce tumbler. Dust with
grated nutmeg.
BUTTERFLY MILK PUNCH

2 ounces cognac
3 ounces fresh milk
Shake well with ice cubes. Strain into chilled 8-ounce tumbler.
COLONIAL AMERICAN EGGNOG

12 egg yolks
21/2 cups bar sugar
2 cups milk
1 fifth dark Puerto rican rum
1 pint heavy cream, softly whipped
Beat egg yolks until light colored. Gradually beat in sugar,
and beat until thick. Stir in milk and rum. Chill for 3 hours.
Fold in whipped cream. Chill for 1 hour more. Sprinkle with
grated nutmeg. Serves 20.
EGGNOG PUNCH
12 eggs, separated
1 pound bar sugar
3 quarts milk
4 ounces curaçao
3 ounces fight Puerto Rican rum
1 quart cognac
Beat egg whites until soft peaks form; gradually beat in 1 cup
of the sugar, and beat until stiff. Beat yolks with remaining
sugar until thick and fight. Gradually beat in very cold milk.
Add curaçao, rum, and cognac, stirring very well; pour into
punch bowl. Heap egg whites over top. Serve in punch cups
or goblets. I f desired, dust top of each, with grated nutmeg.

Serves 20.
This is a good eggnog formula. However, if you want,

add a little more brandy; and suit to your taste on the rum.
HOLIDAY EGGNOG
12 eggs, separated
2 cups bar sugar
1 teaspoon vanilla
11/2 gallons cold milk
1 pint brandy
1 cup Jamaica rum
Grated nutmeg
Beat egg yolks until thick; gradually add 11/2 cups of the sugar,
and beat until thick and lemon colored. Beat in vandla and
milk. Stir in brandy and rum, pouring them into milk mixture
very slowly—almost as if adding oil to eggs when making
mayonnaise. With clean beaters, beat whites untd soft peaks
form; gradually add remaining sugar, and beat untd whites
are stiff. Spoon whites over the top of the milk mixture, and
sprinkle with nutmeg. At serving time, ladle off a hole in the
topping, ladle liquid out of this opening, and break off a
spoonful of the topping with each serving of eggnog. Serves
30 to 35 people.
HOT BROWN COW

3 ounces hot milk
3 ounces strong hot coffee
Pour milk and coffee into 8-ounce highbad glass or mug.
Add rum and stir. Dust with grated nutmeg, if you wish.
HOT EGGNOG
1 egg yolk
1 ounce white rum
1 ounce brandy
Hot mdk
Mix egg yolk and sugar in a heated mug. Add rum and brandy
and stir thoroughly. Stirring constantly, fill mug with hot milk.
HOT MILK PUNCH
11/2 jiggers Manila rum

Bar sugar to taste
Hot milk
Put rum and sugar into a highbad glass. Fid glass with milk.
Stir.
HOT RUM MILK PUNCH

1 dash bitters
11/2 ounces golden Puerto Rican rum
1 cup very hot mdk
Blend in an electric drink mixer. Pour into a heated large
mug. Dust with grated nutmeg.
ICED COFFEE A LA REINE
1/2 cup black coffee

2 coffee ice cubes
3/4 ounce Kahlua
1/2 cup mdk
1 dash sugar
Club soda
Fresh heavy cream
Combine all ingredients except soda and cream in a tall glass.

Fill glass with soda. Stir. Float heavy cream over top. Dust
lightly with ground cinnamon.
I don't know who McGregor is; but this is a lousy drink.

MCGREGORS EGGNOG
1 egg
2 ounces dry sherry
1/2 ounce cognac
Beat egg and sugar together. Add sherry, cognac, rum, and
1/2 cup milk; shake well with ice cubes. Strain into large
chilled goblet. Fill glass with milk. Stir. Dust with ground
cinnamon and grated nutmeg.
MILK PUNCH—1 (WHISKY)
4 ounces Bourbon
4 ounces fresh milk
1/2 teaspoon Jamaica rum
can with mixing glass) with ice cubes. Strain into 10-ounce
MILK PUNCH—2 (COGNAC)
3 ounces cognac
1 dash Jamaica rum
4 ounces fresh milk
MILK PUNCH—3 (BRANDY)
2 ounces brandy
1 dash Jamaica rum
1 ounce Benedictine
4 ounces fresh mdk
Club soda
Shake all ingredients except soda well in commercial electric
mixer (or in shaker can with mixing glass) with ice cubes.
Strain into 10-ounce glass. Add a dash or two of soda. Dust
with grated nutmeg.
MILK PUNCH—4

1/2 pint fresh milk
1 teaspoon sugar
MILK PUNCH—5
1 ounce brandy
1 dash Jamaica rum
4 ounces fresh mdk
MILKY WAY
Vz ounce brandy
Vz ounce Bourbon
6 ounces mdk
3 drops vanilla
can with mixing glass) with a large scoop of ice cubes. Pour
into a 10-ounce glass. Add ice cubes to almost fid glass. Dust
with grated nutmeg. Serve with a straw.
NEW ORLEANS EGGNOG
1 quart chdled commercial eggnog

Vz pint chdled Southern Comfort
Combine eggnog and Southern Comfort in a chdled punch
bowl. Beat wed. Dust with grated nutmeg. Serves 10.
NOG OF RASPBERRIES AND GALLIANO
1 pint fresh red raspberries (or 2 packages, 10-ounces

each, quick-thaw, whole red raspberries in syrup)
2 eggs, separated
1/4 cup bar sugar
11/2 cups fresh milk
1/3 cup Gadiano liqueur
2 tablespoons bar sugar
1/2 cup heavy cream, whipped
Puree raspberries, using electric blender, sieve, or food mill;
strain to remove seeds. In a large bowl, beat egg yolks with
the 1/4 cup sugar until light and fluffy. Gradually beat in 3/4
cup of the mdk, the Gadiano, and the puree. Separately, beat
egg whites until soft peaks form; graduady beat in the 2
tablespoons sugar; beat until stiff; beat into raspberry mixture
along with the whipped cream. Makes about 2 quarts.
Sometimes you want your milk with a little stick in it.
This is one of the nicest ways to manage it.
RUM cow
1 dash vanilla
6 ounces fresh milk
with mixing glass) with ice cubes. Strain into planter's punch
RUM EGGNOG

4 ounces fresh milk
1 dash vanilla extract
1 egg
Shake with ice cubes. Strain into 10-ounce glass. Dust with
grated nutmeg.
RUM EGGNOG PUNCH
12 eggs, separated
1 quart milk
1 pint heavy cream, whipped
Grated nutmeg
1 fifth Barbados rum
1/2 pint brandy
Beat egg whites until soft peaks form; gradually beat in 2
tablespoons of the sugar, and beat until stiff. Beat egg yolks
with the 4 tablespoons sugar until thick and lemon colored;
gradually beat in milk and whipped cream. Add a few dashes
of nutmeg. Gradually stir in rum and brandy. Fold in egg
whites. Chill thoroughly. Makes 50 cups.
RUM MILK PUNCH

1/2 pint fresh milk
SHERRY EGGNOG
1 egg
1/2 pint fresh milk
Shake wed with ice cubes. Strain into 12-ounce chimney glass.
SHERRY MILK PUNCH

1/2 pint fresh milk
Fizzes
The Fizz is an early-morning drink with a definite pur
pose—a panacea for hang-overs. Generally contrived from
liquor, citrus-fruit juices, and sugar shaken with ice and
strained into a tall glass or goblet, the Fizz gets its name from
the addition of fizz water, usually seltzer or club soda. Any
carbonated beverage may be used, however, even champagne.
The addition of the white of an egg turns a plain Fizz into a
Silver Fizz; add an egg yolk and you have a Golden Fizz. The
addition of a whole egg produces a Royal Fizz.
Fizzes are easy to make; but follow the recipes. Many
an unwary early-morning customer is knocked right on his
ear by the bartender who throws in an extra slug of gin or
fouls up the mixture with imitation or stale lemon juice. You
have a man's life in your hands, so take it easy. You don't
want him to peter out before noon, do you? That's Scotch
and Soda time.
ANGOSTURA FIZZ
1 ounce Angostura bitters

Juice of 1 lime
1 egg white
1 tablespoon fresh cream
Club soda
Shake bitters, grenadine, lime juice, egg white, and cream
with ice cubes. Strain into a chilled goblet, and fill with
soda. Garnish with a stick of fresh pineapple, or top with
grated lemon peel.
BRANDY F E Z
2 ounces brandy
Juice of Vz lemon
Carbonated water
Shake brandy, lemon juice, and sugar with ice cubes. Strain
into 7-ounce highball glass. Fid with carbonated water.
CREAM FIZZ
2 ounces gin
Juice of 1/2 lemon
1 teaspoon fresh heavy cream
Club soda
Shake gin, sugar, lemon juice, and cream with a lot of ice
cubes. Strain into 8-ounce highball glass. Fid with soda.
CREOLE FIZZ
3 ounces sloe gin

1/2 ounce fresh heavy cream
1 egg white
Juice of 1/2 lemon
Club soda
Shake sloe gin, cream, egg white, and lemon juice with ice
cubes. Strain into chdled goblet. Fid with soda.
DUBONNET FIZZ
Juice of 1/2 orange

Juice of 1/4 lemon
1 teaspoon cherry brandy
2 ounces dark Dubonnet
Carbonated water
Shake orange juice, lemon juice, brandy, and Dubonnet with
ice cubes. Strain into 7-ounce highbad glass. Fid with car
bonated water. Stir gently.
GIN F I Z Z — 1
2 ounces gin
1 tablespoon bar sugar
Juice of 1/2 lime
Juice of 1/2 lemon
Club soda
with mixing glass) 3/4 filled with ice cubes. Strain into chilled
8-ounce highball glass. Fill with soda.
GIN FIZZ—2
1 ounce gin
1 ounce lemon juice
Club soda
Shake in a commercial electric drink mixer (or in shaker can
with mixing glass) 3/4 fided with ice cubes. Strain into chilled
fizz glass. Fdl with soda.
GOLDEN FIZZ
Same as Gin Fizz except add 1 egg yolk.
GOOD M O R N I N G F I Z Z
2 ounces gin
1/2 ounce anisette
Juice of 1/2 lemon
1 egg white
Club soda
Shake gin, anisette, sugar, lemon juice, and egg white with
ice cubes. Strain into chdled goblet. Fid with soda.
GRAND R O Y A L F E Z
2 ounces gin
Juice of V2 lime
Juice of 1/2 lemon
1 whole egg
Club soda
chilled goblet. Fill with soda.
If you ever have a morning fizz breakfast, you can serve

this and it's just beautiful. I've made it, and they've just
flipped.
MAUI FIZZ
1/2 slice pineapple

1 egg
1 ounce lemon juice
into footed iced-tea glass.
MERRY WIDOW FIZZ
Juice of 1/2 orange

Juice of 1/2 lemon
1 egg white
1/2 ounces sloe gin
Carbonated water
Strain into 8-ounce highball glass. Fill glass with carbonated
water. Stir gently.
MORNING GLORY FIZZ

2 ounces scotch or Bourbon
2 dashes Pernod
1 egg white
Juice of 1/2 lemon
Juice of 1/2 lime
Club soda
chilled large goblet. Fill glass with soda.
NEW ORLEANS FIZZ

3 ounces gin
1 ounce heavy fresh cream
1 egg white
Juice of 1/2 lemon
11/2 teaspoons bar sugar
1 teaspoon kirsch
Club soda
chilled goblet. Fill glass with soda.
Variation: Substitute orange flower water for kirsch.
NEW ORLEANS RUM FIZZ

Juice of 1 lemon
Juice of 1/2 lime
1 egg white
3 barspoons bar sugar
1 ounce fresh cream
Pour all ingredients except cream into electric blender con

tainer; add 1/2 scoop shaved ice. Whirl, gradually adding
cream; continue blending until liquefied. Pour into 12-ounce
chimney glass. Dust with grated nutmeg if you wish.
ORANGE FIZZ
3 ounces gin
Juice of Vz orange
Juice of Vz lime
Juice of 1/4 lemon
Vz tablespoon bar sugar
Club soda
large chilled goblet. Fill with soda.
PINEAPPLE FIZZ

Carbonated water
Shake pineapple juice, lemon juice, and rum well with ice
cubes. Strain into 8-ounce highball glass. Fill glass with
carbonated water. Stir gently.
PINK ROSE FIZZ
Juice of Vz lemon
1 egg white
Vz teaspoon grenadine
2 teaspoons fresh cream
2 ounces gin
Carbonated water
Strain into 8-ounce highball glass. Fdl glass with carbonated
water. Stir gendy.
When I first made up this drink for the opening of the

Honolulu Racquet Club, the guests kept me making fizzes
until they drank up all the rum in Honolulu, and I'd used
cases of eggs.
RACQUET CLUB FIZZ
Same as Maui Fizz.
I learned to make this drink from Albert Martin in the

Bon Ton Bar on Magazine Street in New Orleans a thousand
years ago.
RAMOS FIZZ

1 ounce lemon juice
2 ounces fresh milk
1 egg white
1 ounce gin
Shake well with ice cubes. Strain into a chilled fizz glass or
chilled footed iced-tea glass.
ROYAL FIZZ
Same as Gin Fizz except add 1 whole egg.
RUM SILVER FIZZ
11/2 jiggers Barbados rum

1/2 jigger lime juice
11/2 barspoons bar sugar
2 dashes Cointreau
1 egg white
1/4 jigger fresh cream
Club soda
Blend in electric drink mixer with small scoop shaved ice.
Pour into highball glass. Fill glass with chilled soda.
SILVER FIZZ
Same as Gin Fizz except add 1 egg white.
SINGAPORE SLING
1 lime
1 dash grenadine
Vi ounce sloe gin
Vi ounce cherry liqueur
1 ounce gin
Club soda
Cut lime, squeeze juice over ice cubes in a 12-ounce chimney
glass, and save 1 lime shell. Add remaining ingredients except
soda. Fill glass with soda. Stir. Decorate with spent lime
shell, orange slice, and a cherry.
SLOE GIN FIZZ
Same as Gin Fizz except substitute sloe gin for gin.
SOUTHERN COMFORT FIZZ
Juice of Vi lemon
Vi teaspoon bar sugar
Club soda
Shake lemon juice, sugar, and Southern Comfort with ice
cubes. Strain into a highball glass. Add 2 ice cubes. Fill glass
with soda.
Drinks, cocktaih, etc. 289
SUMMER FEZZ
VA ounces lemon juice

1 ounce gin
21/2 teaspoons bar sugar
Club soda
1 dash Herbsaint
Shake lemon juice, lime juice, gin, and sugar with ice cubes.
Pour into a tad highbad glass. Fid glass with soda. Add Herb-
saint. Add a lemon or lime slice.
TRADER VIC'S RUM FEZZ
11//2 ounces light Puerto rucan rum

1 ounce lemon juice
1 egg
1/2 ounce cream soda
Grated orange peel
Shake ad ingredients except orange peel in commercial elec
tric drink mixer (or in shaker can with mixing glass) with ice
cubes. Strain into fizz glass. Sprinkle with grated orange peel.
Hot
drinks
Made right, and served piping hot, a hot drink is the most
soothing and comforting libation known to man. Weariness
and worry slink away after the first swallow; and the world
seems warm and welcoming once more.
Among the most popular—and the most abused—is Hot
Buttered Rum. As usually served, it is a weak little noggin
with bits of butter floating on top which look good stuck
on the customer's upper hp. I urge the use of a batter in order
to make some fine drinks.
Hot toddies are nice quick little drinks for cold days.
Don't use too much liquor in any hot drink and especially
a toddy. If the drink is too strong, a guy can't drink it until
it cools; and then it's no good.
AMERICAN GROG
1 ounce Jamaica rum (or brandy)

2 lumps sugar
2 whole cloves
1 cinnamon stick
Juice of 1/2 lemon
Lemon slice
Boiling water
Mix first 6 ingredients in a heated mug. Fill with boiling
water, and stir well.
zgz Drinks, cocktails, etc.
A P P L E TODDY
12 tart cooking apples

1 fifth cognac
1 pint peach brandy
Lemon slices, each stuck with a whole clove
Cinnamon sticks
Boiling water
Bake apples, then peel them, and mash or chop the pulp.
Place pulp in bottom of a large earthenware crock or glass
container. Add cognac and peach brandy. Cover and set aside
to mellow for 2 or 3 days. To serve: Put in each heatproof
mug a lemon slice and a piece of cinnamon stick; add 2
jiggers of the toddy mixture, and fill with boiling water.
BISHOP (HOT)
2 large lemons
Whole cloves
2 sticks cinnamon
1 teaspoon whole allspice
2 cups water
2 fifths port
1 lemon, thinly sliced
Few dashes cognac
Stud large lemons generously with cloves. Bake in a slow oven
( 3 0 0 ° ) for 30 to 40 minutes. Meanwhile, in a saucepan, com
bine cinnamon, allspice, and water; boil until reduced by one
half. Heat port just to boiling point; do not boil. Warm a heat
proof punch bowl by rinsing in boiling water. Put sliced lemon
and baked lemons in bottom of bowl. Mix spiced syrup and
hot port, and pour over fruit. Add cognac. Serve in heated
cups.
BISHOP (COLD)
Juice of 1/4 lemon

Juice of 1/4 orange
Burgundy or other dry red table wine
Sliced fresh fruits
Shake lemon and orange juice and sugar with ice cubes.
Strain into 8-ounce highball glass. Add 1 ice cube. Fill with
burgundy. Stir well. Decorate with fruits.
A very old hot rum drink. It'll give you the papsey lals.
BLACK STRIPE
2 maraschino cherries
1 teaspoon honey
Boiling water
2 whole cloves
1 stick cinnamon
1 ounce Jamaica rum
1/4 ounce 151-proof rum
Crush cherries in bottom of a Trader Vic skull mug or a heat
proof glass. Add honey and hot water to fill; stir. Add Jamaica
rum, cloves, and cinnamon. Float 151-proof rum. Flame.
Blue Blazers have been made since the year 1.

BLUE BLAZER—1
1 teaspoon sugar
21/2 ounces boiling water
21/2. ounces heated scotch
Heat two large mugs. In one, dissolve sugar in boiling water.
In other, place scotch, and set aflame. Mix ingredients by
pouring them four or five times from one cup to the other—
to give the impression of a continuous stream of fire. Pour into
a small heated wine glass. Add a shce of lemon or twist of

lemon peel.
Variation: Make a Brandy Blazer or a Rum Blazer or a Bour-
bon Blazer by substituting preferred hquor for the scotch.
B L U E BLAZER—2
1 part white crème de menthe

1 part Southern Comfort
Half fid a cordial glass with crème de menthe. Gently fid to
top with Southern Comfort. Ignite. When flame has sub-
sided, pour contents into a cool cordial glass and serve.
BRANDY B L A Z E R — 1
See Blue Blazer.
BRANDY BLAZER—2
1 cocktad sugar cube

1 piece orange peel
1 piece lemon peel
2 ounces heated brandy
Combine in an old fashioned glass. Ignite. Stir with a long
spoon for a few seconds. Strain into a 4-ounce heated coffee
glass.
BRANDY HOT
1 tablespoon water
2 cocktad sugar cubes
1 pinch ground allspice
1 piece orange peel
1 ounce brandy
Heat together in a small saucepan, preferably glass. Set aflame,
and adow to burn for a second or two. Pour into heated
stemmed coffee glass.
BRANDY TODDY ( H O T )

Boiling water
2 ounces brandy
Put sugar into hot whisky glass, and fill 2/3 full with boiling
water. Add brandy. Stir. Add a lemon slice. Dust with grated
nutmeg.
BUMPO
Juice of 1 lime or 1/2 lemon

3 ounces Barbados, Virgin Islands, or Mount Gay rum
Bar sugar to taste
Boding water
Put lime juice, rum, and sugar in a heavy pewter or earthen
ware mug. Fill with boiling water. Stir. Dust with grated
nutmeg.
BUTTERED A L E
VA pound butter
1 pint ale
Allow butter to soften and reach room temperature, but not
melted or runny. Heat ale to blood temperature, about 95 de
grees. Pour ale over butter, and beat to a smooth mixture.
Serve warm.
C A F E AU R H U M
VA ounce Puerto Rican rum

1 cup hot coffee
Add rum to coffee.
C A F E B R Û L É E COCKTAIL
7 parts hot coffée

1 part cognac
Moisten rim of claret glass with lemon juice, and dip into
powdered sugar. Add coffee, then cognac. Flame cognac.
How long is a piece of string? That's how many Café

Brûlots there are.
CAFE BRÛLOT—1
1 cup brandy
Spiral-cut peel of 1 orange
4 sticks cinnamon
20 whole cloves
14 cocktail sugar cubes
12/3 cups strong hot black coffee
Preheat silver bowl and ladle with hot water. Pour brandy
into bowl, and add orange peel, cinnamon, cloves, and sugar.
Set afire, stir, and ladle mixture above the bowl constantly
while it blazes, for about 2 minutes. Slowly pour in coffee to
slowly extinguish flame. When flame dies, ladle into demitasse
cups.
CAFE BRÛLOT—2

6 jiggers cognac
2 broken sticks cinnamon
12 whole cloves
Twist of lemon peel
2 twists of orange peel
I1/2 cups hot strong coffee
Put sugar, cognac, cinnamon, cloves, lemon and orange peels
into blazer of a chafing dish. Heat gendy, stirring. When well
warmed, light cognac, and let it burn for about 1 minute.
Slowly pour in coffee. Ladle into demitasse cups.
Drinks, cocktails, etc, 297
CAFE B R Û L O T ANTOINE

2 sticks cinnamon
4 whole cloves
4 ounces light Puerto rican rum or brandy
Strong hot coffee to fill 4 demitasse cups
Put sugar, lemon peel, cinnamon, cloves, and rum or brandy
into a sdver bowl. Put 1 ounce of alcohol for flaming into the
saucer beneath the bowl, and ignite. The flame will heat the
bowl and ignite the contents. Ladle the flaming brew for 1
minute, then gradually extinguish by pouring in coffee. Ladle
into demitasse cups.
CAFE D I A B L O — 1
2 whole cloves
1 lemon twist
1 orange twist
3/4 ounce brandy
Hot black coffee
8-inch cinnamon stick
Heat and flame cloves, lemon twist, orange twist, triple sec,
and brandy in Pyrex saucepan or in blazer pan of chafing
dish. Fdl headhunter mug 3/4 full of hot coffee. Spoon flam-
ing mixture on top of coffee. Decorate with cinnamon stick.
CAFE D I A B L O — 2
2 cups brandy
8 whole cloves
2 cups strong hot black coffee
Preheat sdver bowl and ladle with hot water. Pour brandy
2g8 Drinks, cocktails, etc.
into bowl. Add orange and lemon peels, cloves, and 6 of the
sugar cubes. Dip up some brandy in ladle, add remaining 2
sugar cubes, and flame. Then start pouring the brandy back
and ladling it up, scooping up peels and sugar so that all burn
—untd ad of the brandy is ablaze. Then slowly add coffee,
keeping flames alive as long as possible. As flames begin
to flicker out, ladle liquid into demitasse cups.
C A F E PRADO
1 tablespoon granulated sugar

8 ounces black coffee
VA cup semi-sweet chocolate bits
1/8 teaspoon ground cinnamon
2 cups hot (not boiled) milk
11/2 to 2 ounces hght rum
1/2 cup sweetened whipped cream
Stir sugar into coffee, and heat. Add chocolate and cinnamon,
and stir over low heat untd chocolate melts. Add milk. Whip
untd frothy. Pour into 4 to 6 preheated cups. Add about 2 tea
spoons rum to each cup. Top with whipped cream. Makes
4 to 6 drinks.
CAFE ROYAL—1
1 demitasse cup of hot strong coffee

Cognac, brandy, or Demerara rum
Place a teaspoon over a demitasse cup of coffee. Put sugar in
teaspoon. Fdl teaspoon with cognac. Light cognac. When
flame dies, pour contents of spoon into coffee and stir.
Variation: Omit sugar; simply flame a spoonful of cognac.
CAFE ROYAL—2

1 teaspoon yellow Chartreuse
1 cup hot black coffee
Dissolve sugar in Chartreuse. Pour into cup of coffee. Stir.
Serve with a spoon.
CAFE SAN JUAN ( H O T )
1 quart very strong hot coffee

1 teaspoon whole cloves
1 stick cinnamon
Grated peel of 1 orange
3/4 cup Trader Vic's rum and brandy mix (or use half
light Puerto rican rum and half brandy)
Put coffee, cloves, cinnamon, sugar, and orange peel into
chafing dish. Heat thoroughly. Pour a little of the rum and
brandy into a ladle, and ignite it over the chafing dish; pour
into coffee, and spoon the coffee over and over. Continue add
ing the rest of the rum and brandy in the same way—burning
it for a moment before dipping into the chafing dish. Dip
and ladle until flame dies. Ladle into demitasse cups. Makes
1 quart.
CAPETOWN COFFEE
1 tablespoon Lopez coconut cream

1 ounce Bourbon
Hot extra-strong coffee
Softly whipped cream
Put syrup and Bourbon into an Irish coffee glass or coffee cup.
Fill 3/4 full with coffee. Top with a spoonful of whipped
cream.
My little French mother used to say, "C'est pour le

rhume." In other words, when you have a cold, take this
before you go to bed. You'll go into an awful sweat, and you'll
wake up without a cold . . . 50-50 chance.
CARIBBEAN HOT SWIZZLE
1/2 lime
Hot water
Squeeze lime juice into a 12-ounce glass; drop m spent lime
shell. Add syrup and rum. Fill glass with hot water. Stir.
COFFEE GROG—1
1 teaspoon Hot Buttered Rum Batter

(see Index)
1 strip lemon peel
1 strip orange peel
Hot black coffee
1 ounce fresh cream
Put batter, lemon peel, orange peel, and rum into preheated
mug. Stir. Add cream. Fill mug with coffee.
COFFEE GROG—2
2 whole cloves
1 orange twist
1 lemon twist
VA ounce Grand Marnier
VA ounce 151-proof Demerara rum
Hot black coffee
3 teaspoons Lopez coconut cream
Heat and flame cloves, orange twist, lemon twist, Grand
Marnier, and rum in Pyrex saucepan or in blazer pan of
chafing dish. Fill headhunter mug 3/4 full of hot coffee; stir in
coconut cream. Spoon flaming mixture on top of coffee.

Decorate with cinnamon stick.
Falkland Island Warmer is a cute story. This happened

years ago when we had a little mama and poppa restaurant
in Oakland. It was ten or eleven o'clock at night, and it was
raining and colder than blazes.
Two little old ladies who looked like lavender and old lace
came in and sat in the only booth we had in the place. I
asked them what they would like. One said, "Young man, do
you have Drambuie?" Yes, I had Drambuie. "Well, will you
take one ounce of Drambuie in a glass and fill it full of hot
water and twist a lemon rind on it?" "Well," I said, "that's a
strange drink. But I certainly will do that."
There was no one else in the restaurant at that time, so
I could take time to talk, and I was curious about that
drink I'd never heard of. So I asked the ladies where they
were from. I got my answer. "We're from the Falkland Is
lands, and this is a drink we drink there in the wintertime
when we are cold. We're cold now, and we need this, and
we are certainly glad that you have Drambuie."
So I named the finished drink Falkland Island Warmer.
And I think it is a wonderful cold-weather drink started by
two old ladies in Trader Vic's bar a thousand years ago.
FALKLAND ISLAND W A R M E R

1 ounce Drambuie
Combine hot water, lemon juice, syrup, and Drambuie in a
heated old fashioned glass. Half fill glass with hot water. Stir
and serve.
GLÖGG—1
2 fifths wine (port, sherry, madeira, or claret or other

dry red table wine)
2 ounces dried orange peel
2 ounces cinnamon sticks
20 cardamom seeds (removed from pod)
25 whole cloves
1 pound blanched almonds
1 pound seedless raisins
1 pound cube sugar
1 fifth brandy
Put wine into a kettle. Tie into a cheesecloth bag the orange
peel, cinnamon, cardamom, and cloves; add to kettle. Heat to
boiling, and simmer for 15 minutes. Add almonds and raisins,
and simmer for 15 minutes more. Remove from h e a t Place
wire grid over top of kettle; place sugar on grid. Pour brandy
over sugar to saturate it. Ignite sugar. When sugar has melted,
cover kettle to extinguish flame. Stir kettle contents; remove
spice bag. Ladle into punch cups, putting a few almonds and
raisins in each.
GLöGG—2
2 fifths red table wine

1 cup blanched almonds
1 cup raisins
1 stick cinnamon
10 whole cardamom pods
5 whole cloves
1 piece dried ginger root
1 pint cognac or aquavit
Put wine, raisins, and almonds into a kettle. Tie into a cheese
cloth bag the cinnamon, cardamom, cloves, and ginger root.
Slowly heat to simmering; do not bod. Remove spice bag.
Place wire grill over top of kettle; place sugar on grill. Pour
cognac or aquavit over sugar to saturate it. Ignite sugar. When
sugar has melted, cover kettle to extinguish flames. Add any
unmelted sugar to kettle. Serve into heated mugs. Serves 20.
GLÖGG—3
For each serving, place in a silver bowl over a low flame 2

teaspoons bar sugar, 2 whole cloves, 1 small cinnamon stick, 4
blanched almonds, 2 teaspoons raisins, and 2 ounces light
Puerto Rican rum. Ignite and stir until flame dies. Stir in 1
ounce sherry. Serve in a heated cup.
GLUH W E I N ( H O T C L A R E T )

1 whole clove
1 stick cinnamon
1 strip orange peel
1 strip lemon peel
1/2 pint claret or other dry red table wine
Combine in a saucepan and heat through; do not bod. Strain
into a heated tumbler.
HOT BRICK TODDY

1 teaspoon butter
3 pinches ground cinnamon
Boding water
In an old fashioned glass, stir sugar with butter, cinnamon, and

1 ounce boiling water until dissolved. Add whisky. Fill with
boiling water, and stir.
HOT BUTTERED RUM
1 heaping teaspoon Hot Buttered Rum

Batter (see below)
Boiling water
Preheat skull mug with boiling water. Put batter into mug.
Add rum. Fill mug with hot water. Stir well. Hit with hot
poker. Decorate with 8-inch cinnamon stick.
Our famous formula:

HOT BUTTERED RUM BATTER
1 pound brown sugar

1/4 pound soft butter
1/4 to Y2 teaspoon ground nutmeg
1/2 to V2 teaspoon ground cinnamon
VA to 1/2 teaspoon ground cloves
Pinch of salt
Beat sugar and butter together until thoroughly creamed and
fluffy; beat in nutmeg, cinnamon, cloves, and salt.
HOT BUTTERED RUM COW
1 teaspoon Hot Buttered Rum Batter

(see above)
V2 ounce Jamaica rum
Hot milk
Put batter and rums into preheated mug. Stir well. Fill mug
with hot milk. Stir. Dust with grated nutmeg.
HOT MOCOA
1/4 cup cocoa

3 tablespoons sugar
Pinch of salt
1/3 cup water
3 cups milk
2 tablespoons Kahlúa
Whipped cream flavored with Kahlúa
Mix cocoa, sugar, salt, and water in a saucepan. Simmer for
2 minutes, stirring constantly. Add milk; heat through but do
not boil. Remove from heat. Stir in Kahlua. Pour into 4 pre
heated mugs. Top each serving with whipped cream. Makes 4
drinks.
This is just one hell of a drink when you're cold and you
want to go to bed and sleep. This is fancy.
HOT RUM COW

1 dash vanilla
8 ounces very hot milk
1 to 11/2 ounces light Puerto Rican rum
Blend thoroughly in an electric drink mixer. Pour into a large
heated mug or a planter's punch glass. Dust with grated nut
meg.
HOT RUM PUNCH

Boiling water
4 dashes bitters
Dissolve sugar in a little hot water in a preheated punch glass.
Add rum, bitters, and a slice of lemon or lime. Fill glass with
hot water. Dust with grated nutmeg.
HOT RUM SLING

Boiling water
Juice of 1/2 lemon
Dissolve sugar in a little boiling water in a mug. Add bitters,
lemon juice, rum, and boiling water to fill mug. Stir.
This is good for a quick drink at ice skating, skiing, or any

cold sport and when you don't want to take on a lot of milk.
HOT RUM TODDY

Boiling water
Lemon slice studded with cloves
Cinnamon stick
Dissolve sugar in 1 ounce boiling water in a preheated mug.
Add rum, lemon slice, 4 ounces boiling water, and a cinnamon
stick
HOT TODDY

2 ounces boiling water
2 ounces liquor of choice
Stir in old fashioned glass. Serve with small spoon.
ICEBREAKER
1 teaspoon sugar
1 cup very hot tea
1 stick or 1/4 teaspoon ground cinnamon
Stir together in a mug.
IRISH C O F F E E
4 ounces hot coffee

1 ounce Irish whisky
2 ounces heavy cream, slightly whipped
Stir coffee, sugar, and whisky in a preheated fizz or Tahitian
coffee glass. Float cream on top.
IRISH C O F F E E KAHLÚA

11/2 ounces Irish whisky
11/4 ounces Kahlua
Hot black coffee
Whipped cream
Crush sugar cube in Irish whisky in bottom of a preheated
fizz glass. Add 3/4 ounce of the Kahlua. Fill glass with hot
black coffee. Top with a spoonful of whipped cream. Pour
remaining 1/2 ounce Kahlua over cream.
IRISH SANKA
4 ounces strong hot Sanka

1 ounce Irish whisky
2 ounces heavy cream, slightly whipped
Stir Sanka, sugar, and whisky in a preheated fizz or Tahitian
coffee glass. Float cream on top.
J A M A I C A DICKENS
1/2 ounce lemon or hme juice

2 ounces boiling water
5 whole cloves
Stir together in preheated mug the lemon or lime juice, syrup,
and rum. Add water and cloves. Stir.
KAFÉ-LA-TE
4 teaspoons Senor Pico Kafé-La-Te mix

1 ounce pisco
Hot water
Softly whipped cream
Put Kafé-La-Te mix and brandy into preheated 8-ounce mug.
Fill mug with hot water. Stir well. Float 1/2 inch of whipped
cream.
MULLED ALE
2 quarts ale
5 whole cloves
Cognac or rum
Heat ale with sugar and cloves. Ladle into earthenware
mugs. Add to each mug a splash of cognac or rum. Dust
with grated nutmeg.
If you like a sweeter drink, add sugar to cider during

heating.
M U L L E D CIDER
1 quart hard cider

6 whole cloves
Grated nutmeg
Cognac or rum
Heat cider with cloves and a little nutmeg; do not allow to
bod. Ladle into mugs. Add to each mug a splash of cognac
or rum and a cinnamon stick.
M U L L E D W I N E CUP
2 cups water
1 cinnamon stick
8 to 10 whole cloves
1/2 cup bar sugar
2 fifths dry red table wine
Cognac
Combine in a ketde the water, cinnamon, cloves, lemon
peel, and sugar. Heat to boiling; boil for 15 minutes. Add
wine, and heat through, but do not boil. Ladle into heatproof
glasses or cups. Add to each glass a splash of cognac and a
lemon slice. Serve immediately.
Variation: Pour hot mulled wine into a preheated punch
bowl. Float a cup of flaming cognac on the surface.
Great drink; wonderful stuff.

N O R T H W E S T PASSAGE
3 or 4 whole cloves
1 barspoon Hot Buttered Rum Batter
(see Index)
Boiling water
Put cloves, batter, and rum into skull mug. Fill with boiling
water. Stir well. Hit with a hot poker. Add cinnamon stick.
RHUM MOCHA
2 scoops vanilla ice cream

Hot black coffee
Half fill a 14-ounce glass with shaved ice. Add ice cream
and rum. Fill glass with hot coffee. Stir.
R U M TODDY (HOT)

Boiling water
Put sugar into a whisky glass or mug. Fill 2/3 full with
boiling water. Add rum. Stir. Decorate with a lemon shce.
SKULL AND BONES
2 whole cloves
1 barspoon Trader Vic's Hot Buttered
Rum Batter
Hot water
Put cloves, batter, and rum in a skull mug. Fill mug with
hot water. Decorate with 8-inch cinnamon stick. Hit with
hot poker.
This is my own adaptation of Irish Coffee, and I think

that this is better than the starting point.
TAHITIAN COFFEE
1 jar ( 1 pound) Mandalay coconut syrup

1 tablespoon instant coffee powder
1 pint heavy (whipping) cream
1 teaspoon instant coffee powder
Hot black coffee
Golden rum
Stir together coconut syrup and the 1 tablespoon instant
coffee to make base mix. Beat together cream and the 1
teaspoon instant coffee until softly whipped to make cream
topping. To prepare each drink: Preheat a fizz glass with
hot water; empty. Put 1 level teaspoon of the base mix into
the glass. Add coffee to fill glass to within 1/2 inch of top.
Stir. Add 1 ounce golden rum. Float cream topping on drink.
TOM AND JERRY (SINGLE DRINK)
1 egg, separated
1/4A teaspoon ground allspice
VA ounce brandy
Hot water
Beat egg yolk with sugar, rum, and allspice until smooth
and thick. Separately, beat egg white until stiff. Fold white
into yolk mixture. Put mixture into a preheated mug. Add
hot water to fill mug 3/4 full. Stir gently. Add brandy. Dust
with grated nutmeg.
TOM AND JERRY QUANTITY BATTER
12 eggs, separated
31/2 pounds bar sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
VA teaspoon ground cloves
VA teaspoon cream of tartar
Beat egg yolks with 3 pounds of the sugar and the nutmeg,
cinnamon, and cloves until thick and l i g h t . Separately, beat
egg whites with cream of tartar until soft peaks form; grad
ually beat in remaining sugar; beat until stiff. Gendy fold
whites into volks.
TOM AND JERRY ( USING PREPARED BATTER )
1 heaping dessert spoon Tom and Jerry

Batter (see above)
1/2 ounce dark Jamaica rum
1/2 ounce brandy
Boiling water, hot coffee, or hot milk
Preheat a 6-ounce Tom and Jerry mug with hot water.
Add batter, rum, and brandy; and stir. Fill mug with boiling
water, hot coffee, or hot milk. Stir.
If you have a cold, you can cure it with this. You don't
have to use a whole bottle of wine; you can use just a glass
or two. But drink a lot of this, then go to bed under a lot
of blankets. You'd perspire a lot. And you'd cure your cold.
VEST CHAUD
1 fifth good burgundy or other dry red table wine

6 whole cloves
1 stick cinnamon
Spiral-cut peel of Vi lemon
Spiral-cut peel of Vi orange
Combine wine, sugar, cloves, and cinnamon in a saucepan.
Twist lemon and orange peels over wine, and drop into
saucepan. Heat just to boiling. Ignite, stirring constantly.
Serve immediately in preheated goblets or mugs.
W H I S K Y TODDY (HOT)

Boiling water
Put sugar into preheated old fashioned glass. Fill glass 2/3
fud with boiling water. Add whisky. Stir. Add a lemon shce.
Juleps
The fight in the South over the Mint Julep is unending.
Elsewhere people aren't so fussy about the mint being mud
dled, crushed, or inserted whole; nor is the selection of some
thing besides rye or Kentucky Bourbon a cardinal sin. At
any rate, it's safer for us to give all versions than to take
sides.
One rule in making juleps: Don't be stingy with the
booze. I f someone wants julep for thirty-five cents you
haven't got one! Make him save up for it or drink beer.
Juleps are swell drinks. But don't rush them. Never
serve one immediately after it is made; the mint should
marry with the liquor. L e t the drink stand in the refrigerator
for thirty minutes to an hour before serving.
BRANDY JULEP

1/2. ounce water
12 sprigs fresh mint
4 ounces cognac or brandy
In a 12-ounce glass, dissolve sugar in water. Add 6 mint
sprigs and shaved ice almost to fill. Muddle gently. Add
brandy and stir. Decorate with pineapple or other fresh
fruit. Float rum on top. Garnish with remaining mint.
Chill until frosted.
CHAMPAGNE J U L E P
4 sprigs mint
1 tablespoon water
2 ounces brandy
Champagne
In a tall glass, crush mint with sugar and water. Half fill
with shaved ice. Add brandy. Stirring slowly, pour in cham
pagne to fill glass. Decorate with a slice of pineapple or
orange and several additional mint sprigs. Serve with straws.
GEORGIA M I N T J U L E P

4 sprigs fresh mint
2 ounces brandy
Crush mint with syrup in a large glass. Fill with shaved ice.
Add brandy and apricot brandy, and stir gently until glass
frosts. Chill for 30 minutes. Garnish with more mint. Serve
with straws.
Same drink as an old Major Bailey. It's a hell of a drink

on a hot day. Let it stand for a while before you serve it.
GIN JULEP
6 sprigs fresh mint

4 ounces gin
Muddle mint, sugar, and lemon juice with a little water.
Strain into a large glass packed with shaved ice. Add gin.
Stir gently until glass frosts. Chill for 30 minutes to 1 hour.
Decorate with mint leaves dusted with bar sugar. Serve with
short straws.
JAMESTOWN JULEP
Fresh mint sprigs

Light Puerto Rican rum
In a chimney glass, bruise 12 young mint sprigs with sugar.
Add enough water to dissolve sugar, and muddle lightly.
Pack glass full with shaved ice. Fill glass with rum. Stir
until glass is frosted. Store in refrigerator or bury in shaved
ice for 1 hour. Decorate with mint sprigs. Serve with straws.
LEGENDRE M I N T J U L E P
Fresh mint sprigs

1 tablespoon water
1 ounce Bourbon
2 dashes Jamaica rum
1 dash Herbsaint
Crush 3 or 4 mint sprigs with water and sugar in a mixing
glass to extract mint flavor. Remove mint. Pour flavored water
into a highball glass chilled with shaved ice. Add Bourbon,
rum, and Herbsaint. Stir well. Chill for 30 minutes. Decorate
with mint sprigs and fresh fruit.
MANILA H O T E L J U L E P

2 tablespoons water
6 mint sprigs
4 ounces Bourbon or rye
2 teaspoons Barbados rum
In a tall chilled highball glass, dissolve sugar in water. Add
2 mint sprigs, and muddle. Pack 1/3 of the glass with shaved
ice, add 2 more mint sprigs, and muddle. Add shaved ice
to fill glass 2/3 full, add 2 more mint sprigs, and muddle.
Add shaved ice to fill glass. Add Bourbon, then rum. Gar
nish with more mint. Spike with 2 spears of fresh ripe pine
apple. Chill until frosted. Serve with straws.
MARINER'S JULEP
2 or 3 mint sprigs
1 teaspoon water
3 ounces Bourbon
Put mint sprigs into a highball glass. Add sugar and water,
and muddle with wooden muddler for 15 seconds. Add 2
ounces of the Bourbon. Fill glass with shaved ice. Stir slowly
until glass frosts. Float remaining ounce of Bourbon. Garnish
with 2 mint sprigs. Serve with straws.
Don't muddle the mint too much or you'll get the bitter
taste as well as the pleasant.
MINT JULEP
Fresh mint sprigs

Vi teaspoon sugar
Bourbon
Clap mint sprigs between hands to loosen oils. In a 12-ounce
glass, alternate layers of shaved ice, and a total of 6 or 7
mint leaves to fill glass. Add sugar. Muddle thoroughly. Fill
glass with Bourbon. Stir. Chill for 30 minutes to 1 hour before
serving. Decorate with fresh mint leaves dusted with pow
dered sugar.
RUM JULEP—1
1 ounce bar sugar

5 sprigs fresh mint
Half fill a 12-ounce glass with shaved ice. Add sugar, mint,
and rum; muddle thoroughly. Fill glass with shaved ice. Stir
with up-and-down motion until glass is frosted. Decorate with

more mint and a lemon slice. Serve with straws.
RUM JULEP—2
4 sprigs fresh mint

1 ripe freestone peach, peeled, halved, and pitted
Juice of 1/2 lime
Half fid a large goblet with shaved ice. Add mint sprigs, and
muddle. Stand peach halves upright in center of glass; pack
in place with shaved ice. Stir together hme juice, sugar, and
rum; pour over ice. Chill until frosted. Garnish with 4 more
mint sprigs. Serve with short straws.
RUM JULEP—3

10 to 12 tender mint leaves
2 or 3 ounces light Puerto Rican rum
1 teaspoon dark Jamaica rum
Put syrup, mint leaves, and bitters in a mixing glass; bruise
mint lightly with a muddler; then gently stir the three ingre
dients together for several minutes. Add 2 ounces of the light
rum, and stir thoroughly. Strain mint mixture into a chimney
glass packed with shaved ice. Stir with an up-and-down
motion for a few minutes. Add more shaved ice. Fill glass
to within 1/4 inch of top with more light rum. Repeat up-
and-down stirring until glass is wed frosted. Float Jamaica
rum on top. Serve with straws.
SANTIAGO JULEP
6 sprigs fresh mint

2 teaspoons grenadine
Juice of 1 large lime
Bruise mint with a little shaved ice in a 12-ounce glass. Pack
glass with shaved ice. Add remaining ingredients. Stir.
Chill until glass frosts. Decorate with additional mint sprigs.
Serve with straws.
SOUTHERN C O M F O R T J U L E P
3 or 4 mint sprigs
Bruise mint sprigs in a small highball glass. Add Southern
Comfort. Fill glass with shaved ice. Stir until glass is frosted.
Add more ice. Decorate glass with more mint.
Non-alcoholic
drinks
There comes a time when even your best customer goes
on the wagon and, of course, a few of those who have never
been off it stray in now and then. You'll make a friend if
you can suggest something that isn't painful. Most of these
will pass.
ACAPULCO GOLD

Y2 ounce concentrated grapefruit (undiluted) juice
1 ounce coconut cream
1 ounce fresh cream
Shake with a large scoop of shaved ice, and serve in tad
glass.
LEMON SQUASH
1 lemon, peeled and quartered

Carbonated water
In a 12-ounce chimney glass, muddle lemon quarters with
sugar untd lemon juice is wed extracted. Fill glass with ice
cubes. Fdl with carbonated water. Stir. Decorate with sliced
fresh fruits.
LEMONADE

Juice of 1 lemon
1 ounce raspberry syrup
Stir together in a 12-ounce chimney glass. Fill glass with
shaved ice. Fill glass with water. Stir. Decorate with an
orange slice, lemon slice, and a cherry. Serve with straws.
LEMONADE ( CARBONATED )

Juice of 1 lemon
Carbonated water
Stir sugar and lemon juice in a 12-ounce chimney glass. Fill
with shaved ice. Fill glass with carbonated water. Stir.
Decorate with orange slice, lemon slice, and a cherry. Serve
with straws.
LEMONADE ( FRUIT )

Juice of 1 lemon
Stir together in a 12-ounce chimney glass. Fill glass with
shaved ice. Fill glass with water. Stir. Decorate with an
orange slice, lemon slice, and a cherry. Serve with straws.
LEMONADE ( GOLDEN )

Juice of 1 lemon
1 egg yolk
6 ounces water
Shake with ice cubes. Strain into 10-ounce glass. Add ice
cubes. Decorate with orange slice, lemon slice, and a cherry.
LEMONADE ( PLAIN)
1/2 lemon
1/2 lime
Water or club soda
Squeeze lemon juice and lime juice into shaker can; add
spent shells. Add sugar. Shake with shaved ice. Strain into
8-ounce highball glass. Add ice cubes. Fill glass with water
or soda. Decorate with an orange slice and a cherry.
Variation: Add sliced fruits in season and 1 ounce raspberry
syrup in bottom of serving glass.
L E M O N A D E D'ORGEAT

Juice of 1 lemon
Shake with ice cubes. Strain over ice cubes in a highball
glass. Decorate with fresh fruit. Serve with straws.
LIMEADE
Juice of 3 limes
Shake with ice cubes. Pour over ice cubes in a highball glass.
Add water if desired. Decorate with fruit.
Variation: Substitute club soda for plain water.
MANDARIN PUNCH
2 cups bar sugar

24 whole cloves
2 cinnamon sticks
1/2 cup water
2 cups orange juice
1/2 cup lime juice
3 drops spearmint oil
1 teaspoon chopped candied ginger
1 bunch fresh mint, finely chopped
Club soda
Combine sugar, cloves, cinnamon, and water in a saucepan;

gendy bod for 10 minutes. Cool. Stir in remaining ingredients
except soda. To serve: Ladle over ice cubes in tall glasses
and fill glasses with chilled soda to taste. Or pour over a
large block of ice in a punch bowl, and add chilled soda to
taste.
MOCK DAISY CRUSTA
Juice of 2 limes
Club soda
Fresh raspberries or piece of pineapple and a mint sprig
Fill a goblet with shaved ice. Add lime juice and raspberry
syrup. Fill goblet with soda. Float grenadine. Garnish with
raspberries or pineapple and mint.
ORGEAT FIZZ
11/2 ounces orgeat syrup

Club soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
glass or footed iced-tea glass. Add ice cubes. Add soda to
fill glass. Serve with straws.
If you want to do your kids a favor someday, make 'em

one of these drinks; and they'll love you till you die.
PINO FRIO (WITHOUT RUM)
2 slices pineapple
Blend thoroughly in electric drink mixer with 1 scoop
shaved ice. Pour into planter's punch glass.
PONCE

1/2 ounce grenadine
6 ounces club soda
Pour over crushed ice in a 10-ounce glass. Stir gently.
This is a great old drink. It used to be used as a hang

over drink.
P R A I R I E O Y S T E R COCKTAIL
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon tomato catsup
1/2 teaspoon vinegar
Pinch of pepper
1 drop Tabasco sauce
Blend in electric drink blender with 1/2 scoop shaved ice.
Pour into champagne glass.
When you went into a saloon with your kids in the old
days, you could get a Queen Charlie for them—grenadine
and soda. But I make this up for kids these days.
QUEEN C H A R L O T T E F R U I T P U N C H

¥2 ounce unsweetened pineapple juice
1/4 ounce grenadine
Club soda
Pour all ingredients except soda over ice cubes in a 10-ounce
pilsener glass. Fill glass with soda. Stir gently. Decorate with
fruit stick and fresh mint.
QUEEN C H A R L I E
1 ounce grenadine
Club soda
Pour grenadine over ice cubes in a 10-ounce glass. Fill glass
with soda. Stir gently.
R H U B A R B HIGHBALL
6 cups diced pink rhubarb

4 cups sugar
2 cups water
Orange juice
Club soda
Heat sugar and water together in a saucepan. Add rhu
barb, and simmer until tender; purée in a blender or rub
through a sieve. Mix purée with an equal amount of orange
juice. Pour into highball glasses filled with shaved ice to
fill each glass 2/3 full. Fill each glass with soda. Garnish with
mint.
T E A PUNCH
3 cups brewed strong black tea

1 quart orange juice
1 cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
Bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a
punch bowl. Stir well. Let it chill. At serving time, add
chilled soda.
T E M P E R A N C E PUNCH—1
1/2 pound bar sugar

1/2 pint lemon juice
2 quarts red grape juice
Sliced seasonal fruit
1 quart club soda
Mix sugar, lemon juice, and grape juice. Pour over a large
block of ice in a punch bowl. Let chill. Add sliced fruits. At
serving time, add chilled soda. Serve in punch cups.
1/2 pound bar sugar

2 quarts cold brewed tea
1 pint lemon juice
1 quart white grape juice
1 quart sparkling water
Stir sugar with tea in punch bowl until dissolved. Add a
large block of ice. Add lemon juice and grape juice. Let
chill. At serving time, add chilled soda. Decorate with fruits
in season and mint sprigs. Serve in punch cups.
1 cup bar sugar

3 cups lemon juice
1 cup pineapple juice
2 quarts ginger ale
Seasonal berries and cut-up fruits
Mix sugar, lemon juice, orange juice, and pineapple juice.
Pour over block of ice in a punch bowl. Let chill thoroughly.
At serving time, add chilled ginger ale and berries and
fruits. Serve in punch cups.
Punches
and coolers
and punch bowls
There is not much difference between a cooler and a
simple, individual punch—except that there is less lime or
lemon juice in a cooler. A cooler often calls for just the rinds
of lemons or oranges.
It has been my observation that bars too often change
punch and cooler formulas too much by using too much
lemon juice. Since most bars use botded lemon juice, there
are varying ideas about the bottled equivalent of, say, half a
lemon. As a guide, remember that one ounce of lemon juice is
ample for any individual drink served in a 10- to 14-ounce
glass. But I have seen many a bartender take a bottle of lemon
juice and just give a drink a terrific thumping—sometimes as
much as three ounces. This completely ruins the drink, and
will upset the most rugged customer's constitution.
Punch can be an individual drink or it can be fifty gal
lons or five hundred gallons. In this book, these recipes are
for punches which I think are outstanding—mostiy individual
punches, a few of them quantity punches.
I think that punch at parties is a lot better than trying to
make everyone a Scotch and Soda or some other individual
drink. If you start out making individual Old Fashioneds and
individual Martinis and Manhattans and Gimlets and every
other mixed drink, you are going to have a mighty compli
cated party before long. Because you are not going to be
able to make the drinks fast enough; or your guests will want
a drink and you can't be found and they don't know how
to make it and you're in trouble; or you get yourself a little
pie-eyed and you make a sloppy drink that's no good and

your guests are not going to enjoy i t
Nor do I recommend that you use individual punches,
individually made, for any drinking party. Rather, make a
bunch of punch. And make plenty so that anyone can get a
drink anytime he wants to. Then you will have a successful
party.
If you want to have a successful party, spend your time
with your guest or your guests—not making mixed drinks.
And while we're on parties: More people have absolute
failures in their parties because they don't know what to do
with their guests. The guests come with the thought of hav
ing a wonderful time, and they end up having a miserable
time because the host or hostess doesn't know what to do with
them. Ad you have to do is greet them sincerely, give them
a drink, and let them go.
I've seen more hostesses destroy more parties. Maybe
they try to feel important or be important and so, lord it over
their guests. Maybe they're trying to make their guests feel
sophisticated. But ay-ay-ay-ay-ay, whatever they mean to do,
they do the wrong thing. About the worst thing they do
is to try to regiment guests. God almighty, don't try to regi
ment them. I mean regiment in playing games or imposing
anything that coerces people into a group or an activity. In
stead, let people flow and talk. And if somebody starts
something and it takes hold, don't try to stop it, let it go.
You're making fun, they're having fun, you're having fun. . . .
Now about punches. There are many wine punches and
rum punches and Bourbon punches and every other kind
of different punch that you can make. I am not going to at
tempt to give you quantity recipes except for just a few. Be
cause—how long is a piece of string? Are you going to have
fifty people, two hundred or five hundred or ten? I f I gave
you a recipe for fifty people and you were having more or
less than fifty, then you'd have to figure it ad out forward
and backward.
If you are going to calculate from an individual punch
formula, here is the best way to do it: Start with an individual

punch like our Mai Tai or our Scorpion. (These are potent
drinks. Take the Mai Tai if you want a punch of strong rum
flavor hke Jamaican rum. Take the Scorpion if you want light
rum and light flavor.) That recipe is for one drink; so multi
ply it out, and then you will have your quantity. Except:
You must remember that one drink properly measured and
dissolved with the ice makes an excellent drink, but as you
multiply it, the quantities can get a bit out of focus; you can
get a little off by multiplying the recipe and using just the
multiplication. Sometimes the lemon juice is too high, some
times the rum is too strong . . . So when you make your
punch, you should start with your calculated proportions of
liquor and other ingredients (except i c e ) , but all cut down
by at least 20 per cent. Then make your punch, taste it, and
correct it with the remaining 20 per cent of liquor and other
ingredients up to where it tastes the way you hke it.
Another thing that can get you off is the ice. You can
take a recipe for a single drink that calls for a scoop of ice,
make it, and it wdl be fine. But when you get to making
punch for fifty people, you won't need as much ice as fifty
times one; you'd be surprised. But you'd still need a lot of
ice; have plenty of ice on hand, but don't put it ad in. Always
have the drink mixed up to the point so that you can still
put a little ice into it just before you give it to your guest.
Now when you make a big bunch of punch, remember
that you have a lot of booze in it. And you have to ddute that
booze or else everybody is going to get snozzled during the
first fifteen minutes; the party wdl come to its crescendo too
quickly, and you could have a near disaster. So, make your
punch ahead of time and let the ice ddute the punch. If
you don't have that much time, add a few bottles of cold
soda for that quick ddution; it chills the punch faster than ice,
it doesn't dilute it so much, and it is not a comphcated thing
to do. Then you can start to serve your punch immediately.
A lot of times, you are stuck for a punch bowl. Most of
the time, you are stuck for a punch bowl. But just look
around your kitchen, and find anything big that will hold
anything—like a five-gallon can or a big pot or a milk can or a
barrel. Then decorate it so that it will work. I have made
punch in a galvanized wash tub. We stuck ferns and ti
leaves all around the outside, and tied them in place with
string, and we had a very beautiful punch bowl. Well, you
can do that with crepe paper, or with plants from your gar
den, or pieces of palm branches, or even big cabbage leaves.
A P P L E CIDER PUNCH
1 cup bar sugar

Juice of 4 lemons
1 teaspoon cucumber juice
Several strips cucumber peel
2 quarts apple cider
Vi pint brandy
2 apples, diced
Dissolve sugar with lemon juice. Stir in cucumber juice and
peel. Pour over large block of ice in punch bowl. Add brandy
and cider. Let chill thoroughly. Add apple just before serv
ing. Serve in punch cups. Makes 1 0 drinks.
APPLEJACK COOLER
11/2 ounces applejack

Vi teaspoon brandy
Vi teaspoon sugar syrup
Club soda
Shake applejack, lemon juice, brandy, and syrup with ice
cubes. Strain into highball glass. Add 1 cube of ice. Fill
with cold soda.
APRICOT BRANDY COOLER
Juice of 1/2 lemon

Mix lemon juice, grenadine, bitters, and brandy in a highball
glass with 2 or 3 cubes of ice. Stir while adding quinine or
soda to fill.
APRICOT COOLER—1
Juice of 1/2 lemon

Juice of 1/2 lime
2 dashes grenadine
Club soda
Shake lemon and lime juice, grenadine, and brandy with
ice cubes. Strain into tall highball glass. Add 1 cube of ice. Fill
with soda.
If you like something sweet—this is sweet.

APRICOT COOLER—2
1 cup apricot nectar

1 ounce Galliano liqueur
Fill tall glass with ice. Stir in apricot nectar and Galliano.
Garnish with a lime wedge.
ARRACK COOLER
11/2 ounces arrack

Club soda
1 dash champagne
Shake arrack, syrup, rum, and lemon juice with ice cubes.
Strain into goblet. Add large ice cube. Fill with soda. Add
champagne.
BACCIO PUNCH
1 split champagne
1 pint grapefruit juice
1 pint gin
4 ounces anisette
1 pint club soda
Thin orange slices
Halved seeded grapes
Prechill champagne, grapefruit juice, gin, anisette, and soda;
mix in punch bowl embedded in crushed ice. Add oranges
and grapes. Serve in punch cups or wine goblets. Makes 8 to
10 drinks.
B A K K E PUSHOVER
See Furnace Creek Cooler.
BALAKLAVA PUNCH

Grated peel of 1/2 lemon
Juice of 1 lemon
2 fifths claret
2 large bottles club soda
2 fifths champagne
Drinks, cocktaib, etc. 337
Combine sugar, lemon peel, lemon juice, and maraschino in

punch bowl; stir to dissolve sugar. Add a large block of ice
and chilled claret. Just before serving, add chilled soda
and champagne. Serve in punch cups or champagne glasses.
Serves 20 to 25.
B A L I PUNCH
Juice of 1/2 lime

1/2 ounce passion fruit juice
Shake with ice cubes. Strain into 10-ounce glass. Fdl glass with
shaved ice. Decorate with fruit and a mint sprig. Serve
with straws.
BAMBOO PUNCH
Juice of 1 lime
2 dashes Peychaud bitters
VA ounces Trader Vic Mai Tai rum
Blend in electric drink mixer. Serve in bamboo cup with ice
cubes to fill. Decorate with fresh mint and fruit stick.
BARBADOS PUNCH
1/2 lime
1 dash grenadine
2 ounces club soda
Squeeze lime juice into mixing glass; save shell. Add remain
ing ingredients, mix, and serve in 10-ounce pdsener glass
over ice cubes. Decorate with lime shell, fresh mint, and
fruit stick.
BARBANCOURT CASSIS PUNCH
2/3 cup crème de cassis

1 pint Barbancourt (or Barbados) rum
1 cup French vermouth
Chilled club soda or champagne
Combine cassis, rum, and vermouth in a large pitcher, and
chill. Just before serving, pour over a block of ice in a punch
bowl, and add soda or champagne to taste.
BARBANCOURT R U M CUP
2/3 cup lime juice

2/3 cup orgeat syrup
1 fifth Barbancourt (or Barbados) rum
Combine all ingredients in a pitcher, and chill. At serving
time, pour over block of ice in a punch bowl.
Variation: Add chilled club soda to taste.
B E A C H B O Y GROG
Same as Trader Vic Grog.
BENGAL LANCER'S PUNCH
1 cup bar sugar

1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup lemon juice
3 ounces curaçao
1 fifth claret
1 pint club soda
1 fifth champagne
Combine sugar and fruit juices in punch bowl, and stir

until sugar is dissolved. Stir in rum and curaçao. Add a
large block of ice. Add chilled claret. Let stand until
thoroughly chilled. At serving time, add chilled soda and
chilled champagne. Garnish with fresh fruits in season and
mint sprigs. Serve in punch cups or champagne glasses.
Serves 1 0 .
B E S T PUNCH
1 cup strong tea

Juice of 2 lemons
1 ounce curagao
2 ounces brandy
1 ounce Jamaica rum
1 fifth champagne
1 quart club soda
Mix all ingredients except champagne and soda in punch
bowl. Add large block of ice; let chill thoroughly. At serving
time, add chilled champagne and chilled soda. Serves 1 0 .
B I M I N I COOLER
11/2 ounces crème de cacao

11/2 ounces gin
11/2 ounces fresh cream
Club soda
Shake crème de cacao, gin, and cream with ice cubes. Strain
into highball glass. Add 2 ice cubes. Fill with soda.
It's a very old drink—eighteenth century.

BISHOP'S COOLER
1/2 lemon
1/2 orange
3 ounces burgundy
Squeeze lemon and orange over ice cubes in a 10-ounce
glass; add sugar and stir. Add burgundy and stir. Float the
rum.
BOMBAY PUNCH—1
1 quart brandy
1 quart sweet sherry
1/2 pint curaçao
4 quarts champagne
2 quarts club soda
Sliced fresh fruits
Halved seeded grapes
Prechill all liquid ingredients. Pour into punch bowl em
bedded in cracked ice. Add fruits. Serve in champagne
glasses. ( D o not put ice into punch.) Serves 35 to 40.
B O M B A Y PUNCH—2
1 pound brown sugar

6 lemons
2 large bottles (about 1 quart each) club soda
1 fifth brandy
1 fifth sweet sherry
1 fifth madeira
1 pint chilled strawberries, sliced
1 fresh pineapple, diced and chilled
4 fifths champagne
Rub sugar over lemons until sugar absorbs all of the yellow
part of the lemons. In a punch bowl, dissolve sugar in chilled
soda. Add prechilled brandy, sherry, madeira, and mara
schino. Stir well. Embed punch bowl in cracked ice. Add
strawberries and pineapple. At serving time, add chilled
champagne. Serve in punch cups or champagne goblets with
a little fruit in each drink. Serves 40 to 50.
BOSTON COOLER—1
Juice of 1/2 lemon

1/4 teaspoon sugar
2 ounces New England rum
Club soda
Shake lemon juice, sugar, and rum with ice cubes. Strain
into highball glass. Fill with soda.
BOSTON COOLER—2
2 ounces cognac
1/2 teaspoon sugar
Club soda
Jamaica rum
Shake cognac, lemon juice, and sugar with ice cubes. Strain
into goblet. Add ice cubes. Fill with soda. Add a dash of
rum on top.
BRANDY CHAMPAGNE PUNCH
2 ounces brandy
1 ounce maraschino liqueur
1 ounce Benedictine
1 fifth champagne
1 pint club soda
Sliced oranges and sliced fruits in season
Mix brandy, maraschino, and Benedictine with sugar in a
punch bowl. Add large block of ice, and let chill thoroughly.
At serving time, add chdled champagne and chided soda.

Garnish with shced fruits. Serve in punch cups. Serves 6.
BRANDY COOLER
3 ounces brandy
Ginger ale
Place a twist of lemon peel in goblet. Add ice cubes and
brandy. Stir. Fill with ginger ale.
BRANDY PUNCH—1

Juice of 15 lemons
Juice of 4 oranges
1 pint Curaçao
11/2 ounces grenadine
2 quarts brandy
1 quart club soda
Dissolve sugar in lemon and orange juice in punch bowl. Add
large block of ice. Stir in Curasao, grenadine, and brandy.
Let chid. At serving time, add chdled soda. Serve in punch
cups or wine glasses. Serves 15.
BRANDY PUNCH—2
1 pound bar sugar

Juice of 20 lemons
11/2 quarts brandy
6 ounces Curasao
Shced oranges and fruits in season
1 quart club soda
Dissolve sugar in lemon juice in punch bowl. Add large block
of ice and brandy, Curasao, rum, and maraschino. Let chill.
At serving time, a d d shced oranges and fruits and chdled
soda. Serve in punch cups or wine glasses. Serves 15.
BRIGHTON PUNCH
3/4 ounce whisky (Bourbon, blended, rye, or Canadian)

3/4 ounce cognac or brandy
Juice of 1/2 lemon
Juice of 1/2 orange
Club soda
Shake together whisky, cognac, Benedictine, lemon and
orange juice. Pour into a 12-ounce glass filled with shaved
ice. Add soda to fill. Stir gently. Serve with straws.
BUDDHA PUNCH
1 fifth dry white table wine

1 ounce curaçao
1 ounce light Puerto rican rum
1 fifth champagne
1 quart club soda
Mix wine, orange juice, curaçao, and rum in punch bowl. Add
large block of ice. Let chill. At serving time, add chilled
champagne and chilled soda. Serve in champagne glasses.
Serves 15.
BULLDOG COOLER
3 ounces gin
Ginger ale
Stir gin, lemon juice, and sugar with ice cubes. Strain into
highball glass. Add large ice cube. Fill with ginger ale.
BURGUNDY A P P L E PUNCH
2 fifths California burgundy or other dry red table wine

1 quart apple juice
2 tablespoons lemon juice
1 cup sugar
1 quart ginger ale
Combine wine, chdled apple juice, lemon juice, and sugar in
a punch bowl; stir to dissolve sugar. Add large block of ice.
At serving time, add chilled ginger ale, and stir gently to
blend. Makes 35 three-ounce drinks.
C A B L E G R A M COOLER
Same as Bulldog Cooler except substitute 3 ounces Bourbon

for gin.
CAMARGO PUNCH
1 pint claret or other dry red table wine

1 pint port
Juice of 6 oranges
Vi pound bar sugar
8 ounces brandy
1 pint club soda
Shced strawberries and bananas to garnish
Mix claret, port, orange juice, sugar, and brandy in punch
bowl. Stir until sugar is dissolved. Add a large block of ice.
Let chid thoroughly. At serving time, add chdled soda and
strawberries and bananas. Serve in punch cups. Serves 10.
CAMBRIDGE PUNCH
Spiral-cut peel and juice of 1 lemon

Pieces of cucumber peel
Verbena leaf
4 ounces port wine
1 pint sherry
4 ounces brandy
1 fifth claret or other dry red table wine
1 quart club soda
Crush lemon peel in punch bowl with sugar. Add lemon
juice, cucumber peeL verbena leaf, port, sherry, and brandy.
Let chill. At serving time, add chilled claret and chilled
soda. Serve in wine glasses or punch cups. Serves 12.
CARDINAL PUNCH—1

2 quarts claret or other dry red table wine
1 pint brandy
1 pint Barbados rum
2 quarts club soda
1 split champagne
Sliced oranges and pineapple
Dissolve sugar in punch bowl with a little soda. Add chilled
claret, brandy, and rum. Add large block of ice. Let chill. At
serving time, add chilled soda and chilled champagne and
orange and pineapple slices. Serve in wine glasses. Serves 20.
CARDINAL PUNCH—2
1 pound bar sugar

Spiral-cut peel and juice of 10 lemons
4 ounces Chartreuse
1 fifth burgundy or other dry red table wine
1 split fifth dry sauterne or other dry white table wine
1 quart carbonated water
Mint sprigs
In punch bowl, stir sugar with lemon peel and juice until dis
solved. Stir in Chartreuse. Add large block of ice. Let chill.
Add chilled burgundy and sauterne. At serving time, add
chilled soda. Garnish with mint sprigs. Serve in punch cups.
Serves 15.
CARDINAL PUNCH—3
Juice of 12 lemons
Bar sugar
1 pint brandy
1 pint light Puerto rican rum
1/2 pint Italian vermouth
2 quarts claret or other dry red table wine
1 split fifth champagne
In a punch bowl, stir enough sugar to sweeten with lemon
juice until dissolved. Add brandy, rum, and vermouth. Add
a large block of ice. Let chill. At serving time, add chilled
claret, carbonated water and champagne. Serve in punch
cups. Makes about 25 drinks.
Variation: Add strained pot of tea.
CARDINAL PUNCH—4
1 quart cranberry juice

Juice of 2 lemons
1 pint orange juice
4 bottles ginger ale
Combine cranberry juice, lemon juice, and orange juice in
punch bowl. Add large block of ice. Add chilled ginger ale.
Serve in punch cups or in tall glasses half filled with ice
cubes.
The Falernum sweetens as well as flavors.

CARIBBEAN PUNCH
3 quarts l i g h t Puerto Rican rum

1/2 pint Jamaica rum
1 gallon water
1 pint lemon juice
4 ounces curaçao
3 oranges, sliced
1 large can sliced pineapple, drained
1 pint fresh strawberries
Falernum to taste
Mix all ingredients thoroughly, and pour over large block
of ice in a punch bowl. Let chill untd very cold before serving.
Serves 25.
CENTENNIAL PUNCH
6 lemons
6 oranges
4 cups granulated sugar
2 cups water
1/2 cup white corn syrup
VA teaspoon salt
2 quarts pineapple juice or orange juice or half pineapple and
half orange juice
2 cups lemon juice
2 fifths California sauterne or other dry white dinner wine
2 quarts club soda
2 fifths champagne
Spiral-cut peels from oranges and lemons; place in saucepan
with sugar, water, syrup, and salt. Heat to boiling, stirring
to dissolve sugar. Reduce heat; simmer for 15 minutes. Re
move from heat, cover, let cool. Remove citrus peels. Combine
cooled syrup with fruit juices and sauterne in punch bowl.
Add large block of ice. Let chill, stirring once or twice. Add
citrus peels if desired. At serving time, add chilled soda
and chilled champagne. Makes about 2 gallons or 80 three-
ounce servings.
CHAMPAGNE PUNCH—1
1/2 pound bar sugar

11/2 ounces brandy
11/2 ounces maraschino liqueur
11/2 ounces curaçao
2 fifths champagne
1 quart club soda
Seasonal berries and sliced fruits
In a punch bowl embedded in cracked ice, stir sugar with
brandy, maraschino, and curaçao until dissolved. Let chill.
At serving time, add chilled champagne and chilled soda.
Garnish with berries and fruits. Serve in champagne glasses.
Serves 15.
CHAMPAGNE PUNCH—2
1/2 pound bar sugar

1 quart strained green tea
1 small can (about 8 ounces) crushed pineapple
1/2 pint Haitian or light Puerto rican rum
1 pint brandy
1 fifth champagne
In a punch bowl, stir sugar in tea until dissolved. Add a large
block of ice, pineapple, rum, and brandy. Let chill. At serving
time, add chilled champagne. Garnish with orange and lemon
slices and mint leaves. Serve in champagne glasses. Serves
15.
CHAMPAGNE PUNCH—3
Spiral-cut peel and juice of 1 lemon

4 ounces dry sherry
1 quart club soda
1 fifth champagne
In a punch bowl, crush lemon peel with sugar. Add lemon
juice, sherry, and maraschino, and stir to dissolve sugar. Add
block of ice. Let chill. At serving time, add chilled soda and
chilled champagne. Serve in punch cups or champagne glasses.
Serves 10.
CHAMPAGNE PUNCH—4
Juice of 12 lemons
Bar sugar
1/2 pint maraschino liqueur
1/2 pint curaçao
1 pint brandy
2 fifths champagne
In a punch bowl, stir lemon juice with enough sugar to

sweeten until sugar dissolves. Stir in maraschino, curaçao,
and brandy. Add block of ice. Let chill. At serving time, add
chilled champagne and chilled carbonated water. Decorate
with fruits. Serve in punch cups. Makes about 35 drinks.
CIDER CUP

Juice and spiral-cut peel of 1 lemon
1/2 cup cognac
3 pints hard cider
Stir together sugar, juice and peel of lemon, and cognac in a
small pitcher. Chill well. At serving time, put a block of ice
in a punch bowl. Add cognac mixture and cider; stir. Serve
in chilled cups. Makes about 1 2 drinks.
COOPER'S RANCH PUNCH
2 ounces canned guava juice

Juice of 1/2 lime
1 dash grenadine
This is all right for a non-lemony, cooling drink.

COUNTRY C L U B COOLER

Club soda or ginger ale
Spiral-cut lemon or orange peel
Stir grenadine and 2 ounces soda or ginger ale together in
a 12-ounce glass. Fill glass with ice cubes. Add vermouth.
Fill with soda or ginger ale, and stir again. Insert lemon
or orange spiral, and dangle end over rim of glass.
Drinks, cocktail, etc. 351
It's a mild drink, and it's O.K.—nice flavor.

CRANBERRY B O W L

3/4 cup Gadiano liqueur
3/4 cup orange juice
3/4 cup club soda
Combine in a punch bowl. Add block of ice. Garnish with
thin orange slices. Makes about 2 quarts.
CRANBERRY CHRISTMAS PUNCH

8 ounces vodka
2 ounces Rose's lime juice
8 ounces water
Stir ad ingredients thoroughly in a punch bowl. Add large
block of ice. Serves 12 to 15.
Pour over ice cubes in a chimney glass. Stir.
CRANBERRY HOUSE COOLER

Juice of 1 hme
3 dashes curaçao
11/2 ounces Jamaica rum
Pour over ice cubes in a 12-ounce glass. Stir. Garnish with
fresh mint and an orange slice. Serve with straws.
DAIQUIRIS B Y T H E P I T C H E R

1 six-ounce can frozen daiquiri mix, thawed (or 1 six-ounce
can frozen limeade concentrate and 1 six-ounce can frozen
lemon juice)
6 ounces ice water
Half fill a 2-quart pitcher with ice cubes. Pour in rum, daiquiri
mix, and water. Stir well. Strain into cocktad glasses or
pour over ice cubes in old fashioned glasses. Makes 8 drinks.
D E S E R T COOLER
2 ounces gin
1 ounce cherry brandy
Ginger beer
Shake gin, cherry brandy, and orange juice with ice cubes.
Strain into chdled goblet. Add 1 ice cube. Fdl glass with
ginger beer.
This requires no great effort to make. It requires no great

effort to drink. And the results are out of this stinking world.
You will have a very happy party if you serve this drink.
I served this first a thousand years ago, and I served
it last in 1971 at Robin McCoy's house in Albuquerque, and
everybody got the papsey lals.
DRUNKEN APRICOT PUNCH
Whole peeled canned apricots

1 fifth champagne
In a large pitcher, put a layer of ice cubes, a layer of
apricots, another layer of ice, another of apricots, and another
of ice. Add the Southern Comfort, then the champagne.
Makes about 8 drinks.
EASTERN SOUR PUNCH
12 large oranges
12 large lemons
11/2 fifths Bourbon
3 ounces sugar syrup
Squeeze juice of oranges and lemons into punch bowl, add
ing 6 of the spent orange shells and 6 of the spent lemon
shells. Add Bourbon, orgeat syrup, sugar syrup, and a lot of
ice cubes. Stir thoroughly. Serves 12 to 15.
E M P I R E C I T Y PUNCH
4 lemons
2 oranges
Vi pound cube sugar
2 bottles ( 1 quart each) club soda
2 ounces curaçao
2 ounces Benedictine
1 quart Jamaica rum
1 botde cognac
4 fifths tokay wine
4 fifths madeira
4 fifths claret or other dry red table wine
1 fresh ripe pineapple, peeled, cored, and diced
1 pint fresh strawberries, sliced
12 oranges, thinly sliced
6 fifths champagne
Rub the lemons and 2 oranges with cubes of sugar untd ad
of the fruit color is absorbed in the sugar. In a large punch
bowl, dissolve sugar in 1 botde of soda. Add large block of
ice. Add maraschino, Curasao, Benedictine, chdled rum,
chdled cognac, chided tokay, madeira, and claret. Add pine
apple, strawberries, and shced oranges. Let chid thoroughly.
Just before serving, add remaining bottle of chilled soda and

chilled champagne. Serve in punch glasses or champagne
goblets. Serves 50.
There are more formulas for this thing than Heinz has
beans in all his cans. Throw Campbell's in there, too.
F I S H HOUSE PUNCH—1
3/4 pound bar sugar

1 quart water or mineral water
1 quart fresh lemon juice
2 quarts Jamaica rum
1 quart brandy
4 ounces peach brandy
In a large punch bowl, dissolve sugar in the water. Add re
maining ingredients and a 10-pound block of ice. Let stand
for 2 hours before serving, stirring occasionally. Serves 20 to
30.
F I S H HOUSE PUNCH—2
1 quart water or mineral water

1 quart fresh lemon juice
1 quart cognac
1 quart brandy
2 quarts water
Stir sugar with lemon juice until dissolved. Let stand. In a
separate container, combine remaining ingredients, and let
stand. Two hours before serving time, add liquor mixture to
lemon juice mixture in punch bowl. Add a large block of ice.
Let chill to acquire proper dilution. ( I f the ice melts quickly,
as in warm weather, the melting ice will dilute the mixture
sufficiently. If ice melts slowly, you may need to add a little
water in order to dilute punch sufficiently. Serves 30.
FISH HOUSE PUNCH—3
3/4 pound cocktail cube sugar

2 quarts water
1 quart lemon juice
1 quart cognac
In a large punch bowl, dissolve sugar in water. Stir in re
maining ingredients. Add a large block of ice, and let stand
for 2 hours. Serve in punch cups. Makes about 40 drinks.
FISH HOUSE PUNCH (INDIVIDUAL)
Juice of 1/2 lemon

1 ounce Jamaica rum
1 ounce brandy
Club soda
Mix lemon juice and sugar in a 12-ounce glass. Add 2 or 3
ice cubes and rum, brandy, and peach brandy. Stir. Fill glass
with soda.
FURNACE CREEK COOLER (BAKKE PUSHOVER)

11/2 ounces apple juice
1 dash lemon juice
1 dash lime juice
1 dash grenadine or maraschino liqueur
Club soda
Shake with ice cubes. Strain into 12-ounce glass. Add 1 ice
cube. Fill with cold soda. Garnish with fruits in season.
GIN PUNCH
Juice of 12 lemons (12 ounces)

Juice of 20 oranges (60 ounces)
6 ounces grenadine
2 fifths gin
2 bottles (about 1 quart each) club soda
Sliced fresh fruit
Pour lemon juice, orange juice, grenadine, and gin over a
large piece of ice in a punch bowl. Let chill. Add chilled soda.
Stir gently. Decorate with fresh fruit. Makes 50 four-ounce
servings.
GOLDEN R U M PUNCH
1 fifth golden Puerto Rican rum

4 ounces apricot liqueur
1 pint unsweetened grapefruit juice
1/2 pint pineapple juice
Juice of 2 to 3 lemons
1 quart club soda
Thin orange slices or 2 cans drained, partly thawed frozen
pineapple chunks
Pour chilled rum, apricot liqueur, grapefruit juice, pineapple
juice, and lemon juice over large block of ice in a chilled
punch bowl. Stir to mix. At serving time, add chilled soda.
Float orange slices or pineapple chunks. Serves 25 to 30.
GUN CLUB PUNCH—1
Juice of 1 lime
11/2 ounces unsweetened pineapple juice
1 dash grenadine
1 dash curaçao

into green big shot glass. Fid glass with ice cubes. Decorate
with fresh mint and a fruit stick.
GUN CLUB PUNCH—2
Juice of 1 lime
11/2 ounces unsweetened grapefruit juice
1 dash curaçao
1/2 ounce 151-proof Demerara rum
into red big shot glass. Fid glass with ice cubes. Decorate
with fresh mint and a fruit stick.
HANA PUNCH

Blend with 1 scoop shaved ice in electric drink mixer. Serve
in tortuga glass. Fid glass with ice cubes. Decorate with
fresh mint.
HARVARD COOLER
Juice of 1/2 lemon

2 ounces applejack
Club soda
Shake lemon juice, sugar, and applejack with ice cubes.
Strain into highbad glass nearly filled with ice cubes. Fid
glass with soda. Stir gendy.
HAWAIIAN PUNCH

Juice of 1/2 lemon
V2 ounce curaçao
Shake with ice cubes. Pour into 10-ounce glass. Garnish with
fruit
H I L L Y C K O F T COOLER
1 strip lemon peel

4 ounces gin
Ginger ale
Twist lemon peel over ice cubes in a tall highball glass. Add
gin. Stir. Fill glass with ginger ale.
INDEPENDENCE PUNCH
2 pounds bar sugar

Juice of 24 lemons
1 pint strong green tea
1 fifth brandy
1 fifth champagne
In a large punch bowl, dissolve sugar in lemon juice. Add tea.
Add a large block of ice. Add chilled claret and brandy.
Let chill thoroughly. At serving time, pour in chilled cham
pagne. Serve in wine goblets or punch cups. Serves 20.
This sounds crazy, but it makes a delicious, smooth

concoction with a rabbit punch.
JACKALOPE
12 lemons
1 cup bar sugar
1 fifth good Bourbon
Squeeze lemon juice into a crock; drop in spent shells.
Thoroughly stir in sugar and Bourbon. Cover and refrigerate
overnight. Remove lemon shells. Shake very well (the drink
needs some dilution) with cracked ice. Strain into chilled
cocktail glasses.
JACKSTONE COOLER
Spiral-cut lemon peel

Club soda
Drop lemon peel into 12- to 14-ounce chimney glass with end
dangling over edge of glass. Add 3 or 4 ice cubes and
rum. Fill with soda. Stir.
JOHN MERRILL PUNCH

1 ounce pineapple-grapefruit juice
Shake with ice cubes. Pour into 10-ounce glass.
KAHALA COOLER
1/2 lime
1 dash grenadine
1 ounce brandy
Squeeze lime juice into mixing glass 3/4 full of shaved ice;
save lime shell. Add remaining ingredients. Shake. Pour into
12-ounce glass. Add spent lime shell.
KAVA B O W L

1 ounce grenadine
3 scoops shaved ice
1 fresh gardenia
Blend all ingredients except gardenia in electric drink blender.
Pour into large scorpion bowl. Decorate with gardenia. Serve
with long straws.
KIRSCHWASSER PUNCH
1/2 pound bar sugar

1 quart pineapple juice
11/2 cups kirsch
V2 cup maraschino liqueur
1 pint club soda
Fresh mint sprigs
Pitted fresh black cherries (optional)
In a large punch bowl, dissolve sugar in pineapple juice. Add

kirsch and maraschino. Add a large block of ice and chdled
sauterne. Let chill thoroughly. At serving time, add chilled
soda. Garnish with mint and cherries. Serve in punch cups.
Serves 10 to 12.
KLONDIKE COOLER
Spiral-cut peel and juice of 1 orange

2 ounces Bourbon
Ginger ale
Drop orange peel into highball glass with end hanging over
edge of glass. Put 2 ice cubes inside peel in glass. Add orange
juice and Bourbon. Stir. Fdl glass with ginger ale.
LEAMINGTON BRANDY PUNCH
1 pound bar sugar

1 fifth (4/5 quart) lemon juice
1 fifth cognac
21/2 fifths dry white table wine
Shake sugar with lemon juice untd thoroughly dissolved. Mix
in cognac and wine. Chill. At serving time, pour over a large
block of ice in a punch bowl. Garnish with fresh mint. Serves
20 to 25.
LONE T R E E COOLER
Juice of 1/2 lemon

Juice of 1 orange
1 ounce gin
1 ounce grenadine
Club soda
highbad glass. Add 1 ice cube. Fill glass with soda.
LONG T O M COOLER
Juice of 1/2 lemon

1 ounce sugar syrup
2 ounces gin
Club soda
Shake lemon juice, syrup, and gin with ice cubes. Strain into
highball glass. Add 1 ice cube and an orange slice. Fdl glass
with soda.
LUAU PUNCH
1 can ( 1 pound, 4 ounces) pineapple chunks, drained

1 fifth Bourbon
8 ounces grapefruit juice
1 fifth champagne
Pour rum over pineapple chunks, and let stand, chdled, over
night. Next day, combine pineapple and rum with Bourbon,
pineapple, grapefruit, and lemon juice in a large punch bowl.
Chill in refrigerator for 1 hour. Just before serving, add a large
block of ice. Add champagne, and stir gently. Makes about
16 five-ounce drinks.
M A N I L A R U M PUNCH
3/4 cup bar sugar

Juice of 6 oranges
Juice of 6 lemons
1 fifth light Puerto Rican rum
1 botde (about 1 quart) ginger ale or club soda
Sliced pineapple, oranges, cherries, and/or other fruits in sea
son
In a large punch bowl, dissolve sugar in pineapple, orange,
and lemon juice. Add rum. Add large block of ice and
let chill. At serving time, add ginger ale or soda. Gently
stir. Makes about 18 five-ounce drinks.
MOONLIGHT COOLER
Juice of 1 lemon
2 ounces calvados or applejack
Club soda
Shake lemon juice, sugar, and calvados with ice cubes. Strain
into highball glass. Add 1 ice cube. Fill glass with soda.
Decorate with sliced fresh fruit.
Here's a hell of a drink. Myrtle Bank Hotel; I think that's

in British Guiana (now independent Guiana).
MYRTLE BANK PUNCH
11/2 ounces 151-proof Demerara rum
Juice of 1/2 lime
6 dashes grenadine
Maraschino liqueur
Shake rum, lime juice, grenadine, and sugar with cracked
ice. Strain over ice cubes in a 10-ounce glass. Add a float of
maraschino. Serve with straws.
You can substitute three ounces of Trader Vic's Navy Grog

and punch rum for the three rums listed below.
NAVY GROG
1 ounce light Puerto rican rum
Cut lime; squeeze juice into mai tai (double old fashioned)
glass filled with shaved ice; save one lime shell. Add remain
ing ingredients. Hand shake. Decorate with spent lime shell,
rock candv stick, and fresh mint.
NOURMAHAL PUNCH
1/2 lime
Club soda.
Squeeze lime over ice cubes in an old fashioned glass; drop
in spent shell. Add rum and bitters. Stir. Fill glass with soda.
OAHU COOLER
11/2 ounces Bourbon

Juice of 1/2 lime
Pineapple juice
Pour Bourbon and lime juice over ice cubes in an old fash
ioned glass. Fill glass with pineapple juice. Stir well. Serve
with straws.
OASIS COOLER
4 ounces gin
Club soda
Shake gin, lemon juice, and vermouth with ice cubes. Strain
into a goblet. Add ice cubes. Fill glass with soda.
OLD FASHIONED R U M PUNCH
1/2 pint light Puerto Rican rum

1/2 pint peach brandy
1/2 pint lemon or lime juice
5 tablespoons Angostura bitters
3 quarts club soda
Stir together thoroughly in a punch bowl the rum, brandy,
lemon juice, and bitters. Add a large block of ice and let
chill. At serving time, add soda. Serves 12.
OLD NAVY PUNCH

1 fifth 151-proof Demerara rum
1 pint brandy
3 split-fifths champagne
Dissolve sugar in lemon and orange juice in punch bowl. Add
peach brandy, rum, and brandy. Add large block of ice and
let chill. At serving time, add chilled champagne. Serve in
champagne glasses. Serves 12 to 15.
ORANGE CUP
Juice of 6 oranges, strained

2 ounces Cointreau
Pour all ingredients over a large block of ice in a punch bowl.
Stir well. Serves 12.
ORANGE PUNCH
1 quart vodka
1 quart club soda
1 quart ginger ale
Pour over a large piece of ice in a punch bowl. Stir. Makes
about 25 mild drinks.
PANORAMA PUNCH
3/4 jigger light Puerto Rican rum

3/4 jigger gin
1/2 jigger Cointreau
1 dash grenadine
Juice of 1/2 lime

with mixing glass) with 1/2 scoop ice cubes. Pour into 10-ounce
pilsener glass. Fill glass with ice cubes. Serve with a straw.
PASSION F R U I T PUNCH
11/2 ounces passion fruit nectar

Club soda
Pour nectar over ice cubes in a tall glass. Fill glass with soda.
Stir gently. Serve with straws.
If you have occasion to buy some passion fruit nectar

(we distribute i t ) , you can be pretty well assured that any
drink with it will be good. You can also use the nectar to
make a fabulous pie—as you would a lemon or orange me
ringue pie, but using passion fruit nectar in place of the
usual fruit juice.
PASSION PUNCH
Juice of 1 lime
1 dash bitters
1/4 ounce brandy
11/2 ounces passion fruit nectar
2 ounces gin
into individual scorpion bowl. Add ice cubes. Decorate with
a gardenia.
P A T A PUNCH
1 ounce lemon juice

1/2 ounce curaçao
VA ounce grenadine
Pour over ice cubes in a mai tai glass. Stir well.
P H I L I P P I N E PUNCH

1 ounce lemon juice
1 dash grenadine
Blend in electric drink mixer with 1 scoop of shaved ice. Pour
into a 12-ounce glass. Decorate with fresh mint or shced fruit.
PICON PUNCH
1 ounce Amer Picon

1 dash grenadine
Club soda
1/4 ounce brandy
Pour Amer Picon and grenadine over ice cubes in a 7-ounce
fizz glass. Nearly fid glass with soda, and stir. Add a twist of
lemon peel. Float brandy on top.
PIKE'S P E A K COOLER
Juice of 1/2 lemon

1 egg
Hard cider
Spiral-cut orange or lemon peel (or both)
Shake lemon juice, sugar, and egg wed with ice cubes. Strain
into 12-ounce chimney glass. Fid glass with chdled hard
cider. Stir. Insert orange and/or lemon spiral and dangle end
over rim of glass.
P I N E A P P L E M I N T COOLER
Several large sprigs fresh mint

1/4 cup bar sugar
1 can (6 ounces) frozen strawberry-lemon concentrate
2 cups club soda
Canned pineapple spears and additional mint

Crush mint in a pitcher. Add wine and sugar. Chill for
several hours. Near serving time, remove mint. Add straw
berry-lemon concentrate, and stir untd thawed. Add chdled
soda. Serve in frosted wine glasses or over ice in tad glasses.
Garnish with pineapple spears and mint sprigs. Makes 15 three-
ounce servings.
PINEAPPLE PUNCH
1 large fresh ripe pineapple

Bar sugar
1 fifth rye
3 fifths champagne
Peel, core, and dice pineapple; place in punch bowl, and cover
with sugar. Let stand for at least 1 hour. Add rye. Let stand
for 8 to 12 hours. Near serving time, add block of ice, and
let chill. At serving time, add chdled champagne. Stir
gently. Serve in champagne glasses or punch cups. Serves
15 to 20.
This is a really fine Pisco Punch recipe.

PISCO PUNCH
Juice of 1/2 lime

1 dash sugar syrup
1 ounce pisco
glass or other large saucer champagne glass.
PISCO PUNCH (LUCIUS BEEBE)
3 ounces pisco
3 ounces white grape juice (Meyers Catawba)
1 teaspoon Herbsaint or Pernod
Stir with ice cubes in a 10-ounce glass.
P I T C H E R PUNCH
1 part white Puerto Rican rum

1 part pineapple juice
1 part cranberry juice
Shake together. Pour over ice cubes. Decorate with sliced
fresh fruit if you wish.
In making a Planter's Punch, you've got to keep this in

mind and dioroughly: Each different island has a rum of its
own; and each island has a Planter's Punch of its o w n -
built around its rum. So if someone says to you, "This isn't
a proper Planter's Punch; it's not made with such-and-such kind
of rum," you can probably just ted him he's shed-shocked
and had better stop eating hard-boded eggs. Because there is
no such thing as one proper Planter's Punch. There is one
for Jamaica, one for Haiti, one for Martinique . . .
PLANTER'S PUNCH ( T R A D E R V i c ' s ) — 1
V2 hme
1 dash grenadine
1 ounce lemon juice
2 ounces club soda
Squeeze hme juice over ice cubes in a planter's punch glass;
save hme shell. Add remaining ingredients. Stir. Decorate
with hme shell, fresh mint, and a fruit stick.
PLANTER'S PUNCH ( T R A D E R V I C ' S ) — 2

1/2 ounce grenadine
Juice of 1 hme
Club soda
Stir ad ingredients except soda thoroughly with ice cubes.
Strain into a 12-ounce glass filled with shaved ice. Fill glass
with soda. Stir gendy.
PLANTER'S PUNCH ( CUBAN)
3 ounces Cuban rum

1 ounce lime juice
Orange juice
Shake rum, lime juice, and sugar with ice cubes. Pour over
ice cubes in a 12-ounce glass. Fill glass with orange juice.
Stir.
P L A N T E R ' S PUNCH (SLOPPY JOE'S)
Juice of 1/2 lime

1 dash curaçao
1 dash grenadine
Shake with ice cubes. Strain into 12-ounce glass. Add ice
cubes. Add sliced fruits.
PLANTER'S PUNCH ( TRINIDAD)
1/2 lime or 1/4 lemon

2 ounces Demerara rum
Club soda
Squeeze lime or lemon juice over 2 or 3 ice cubes in a
12-ounce glass; add spent shell. Add bitters, grenadine, and
rum. Stir. Fill glass with soda.
PLANTATION PUNCH
11/2 ounces Southern Comfort

1 dash white Puerto Rican rum
Club soda
Pour Southern Comfort, lemon juice, rum, and sugar over

crushed ice in an old fashioned glass. Stir well. Fill glass with
soda. Add an orange slice and a cherry.
PONCE PUNCH
1/2 bottle (fifth size) light Puerto Rican rum

1 pint pineapple juice
6 teaspoons grenadine
Angostura bitters to taste
Stir vigorously with small ice cubes. Garnish with sliced fruit.
Serves 10.
PONCHE

1 ounce lemon juice
Y2 ounce rock candy syrup
2 dashes vanilla
2 ounces tequila
Blend in electric mixer with 1 scoop shaved ice. Pour into 10-
ounce glass. Decorate with a mint sprig. Serve with straws.
PONDO PUNCH

1/2 ounce curaçao
1/4 ounce grenadine
3 ounces club soda
Shake with ice cubes. Strain into a 14-ounce glass filled with
shaved ice. Garnish with sliced fresh fruits.
PUNCH A LA MARNERA
1 pint orgeat syrup

3 ounces sugar syrup
4 ounces cognac
2 lemons, sliced
2 oranges, sliced
1 small can (about 8 ounces) sliced pineapple
1 fifth champagne
1 quart club soda
Mix orgeat, sugar syrup, maraschino, rum, cognac, lemons,
oranges, and pineapple in a punch bowl. Add a large block of
ice. Let chill thoroughly. At serving time, pour in chilled
champagne and chilled soda. Garnish with fresh seasonal
fruits and berries. Serve in punch cups. Serves 15.
This sounds more like a salad dressing than a punch.

Gosh, it sounds terrible. But maybe you'll want something like
this sometime. That's why it's in the book.
PUNCH A LA ROMAINE
2 pounds bar sugar

Juice of 10 lemons
Juice of 2 oranges
10 egg whites
1 fifth l i g h t Puerto Rican rum
Dissolve sugar in lemon and orange juice. Add orange peel,
and muddle well. Strain into punch bowl. Embed bowl in ice
cubes to chill thoroughly. Beat egg whites until soft peaks
form, and turn into punch bowl. Stir. Pour in chilled rum and
chilled wine. Serve in punch cups or wine glasses. Serves 12.
PUNCH ROYAL
6 sprigs fresh mint

2 pounds bar sugar
4 ounces Bardinet
1 quart sherry
1 pint brandy
1/2 pint apricot brandy
1 split fifth dry white table wine
4 quarts ginger ale
In a punch bowl, crush mint with sugar. Add orange, lemon,
and grapefruit juices; stir until sugar is dissolved. Add remain
ing ingredients except ginger ale. Add a large block of ice. Let
chill thoroughly. At serving time, add chilled ginger ale. Serve
in punch cups. Serves 30 to 35 people.
REGENT PUNCH—1
1/2 pound bar sugar

Juice of 5 lemons
2 ounces curaçao
1 pint brandy
1 pint club soda
11/2 fifths champagne
In a punch bowl, dissolve sugar in lemon juice. Stir in curaçao,
rum, and brandy. Add large block of ice. Let chill thoroughly.
Add chilled wine. At serving time, add chilled soda and
chilled champagne. Decorate with seasonal fresh fruits and
berries. Serve in punch cups. Serves 10.
R E G E N T PUNCH—2

1 lemon, sliced
1 orange, sliced
1 small can (about 8 ounces) sliced pineapple with syrup
6 ounces Bourbon
1 pint strong tea
1 fifth champagne
In a punch bowl, dissolve sugar with lemons, oranges, and
pineapple with syrup, muddling slighdy. Add rum, Bourbon,
and tea. Embed bowl in ice cubes to chill thoroughly. At
serving time, add chilled champagne. Serve in punch cups.
Serves 8 to 10.
R U B Y R U M PUNCH
1 pint lemon juice

1 pint brandy
1 pint dark Jamaica rum
4 ounces curaçao
4 ounces yellow Chartreuse
Bar sugar to taste
2 quarts sparkling red Concord grape wine (Urbani or Re
nault)
1 quart club soda
Thoroughly mix all ingredients except Concord grape wine
and soda. Pour over large block of ice in a punch bowl. Let
chill. At serving time, add well chilled Concord grape wine
and soda. Stir. Serve in punch cups or wine goblets. Serves 25
to 30.
R U M AND T E A PUNCH
1 quart boiling water

1 ounce tea leaves (generous measure)
1 pound bar sugar
11/2 pints light Puerto rican rum
1/4 cup sweet sherry
1 cup lime juice
Pour boiling water over tea; allow to steep for 10 minutes.
Strain. When tea is cool, add sugar; stir until sugar is dis
solved. Place large block of ice in a punch bowl. Add tea
mixture, sherry, and lime juice. Stir to blend. Decorate with
thin lime slices. Serves 12 to 18.
R U M F R U I T PUNCH
1/2 fresh pineapple, peeled, cored, and diced

3/4 cup sugar syrup
1 cup lemon juice
11/2 cups unsweetened pineapple juice
11/2 fifths dark Jamaica rum
3 ounces peach brandy (optional)
2 quarts club soda
1 pint fresh strawberries, sliced
Place pineapple in a large pitcher. Stir in remaining ingredi
ents except soda and strawberries. Chill thoroughly. At serving
time, pour over a block of ice in a punch bowl. Add chdled
soda and strawberries. Serves 20.
RUM PUNCH—1

1 teaspoon curaçao
Club soda
Shake rum, curaçao, and lemon juice with ice cubes. Strain
into a goblet. Add ice cubes. Fill glass with soda. Decorate
with fresh fruits. Serve with straws.
R U M PUNCH—2
12 lemons
2 cups bar sugar
1 quart strong hot tea
1 quart hght Jamaica rum
Squeeze the juice from lemons; save rinds. Stir sugar with
lemon juice to blend. Pour just-brewed tea, while very hot,
over lemon rinds; let steep for 20 minutes; strain. Add strained
tea to lemon juice; pour over a large block of ice in a punch
bowl. Add rum. Serve in punch cups. Garnish each serving
with a thin lemon slice. Makes about 18 five-ounce drinks.
RUM PUNCH—3
11/2 fifths light Puerto Rican rum

10 ounces lime juice
11/2 quarts ginger ale or club soda
1 pint fresh strawberries, shced, and lemon and hme shces to
garnish
Combine ad ingredients except ginger ale or soda, and allow
to stand for 1 hour. Then pour over block of ice in a large
punch bowl. Let chid. At serving time, add chdled ginger ale
or soda. Stir gently. Decorate with shced strawberries, lemons,
and limes. Serves 12.
S T . CECELIA'S SOCIETY PUNCH
1 fresh ripe pineapple, peeled, cored, and diced

6 lemons, very thinly shced
3 cups bar sugar
1 fifth brandy
1 quart brewed green tea
1 pint dark Jamaica rum
1 fifth peach brandy
4 fifths champagne
4 quarts club soda
Combine pineapple, lemons, sugar, and brandy in a bowl; let

stand overnight. Several hours before serving, add tea, rum,
and peach brandy; pour over a large block of ice in a punch
bowl. At serving time, add chilled champagne and chilled
soda. Stir gendy. Serve in champagne glasses or punch cups.
Serves 50.
SARATOGA COOLER
Pour root beer into a 12-ounce chimney glass fided with ice
cubes. Insert a spiral-cut lemon peel, and dangle end over rim
of glass.
SAUTERNE PUNCH
1/2 pound bar sugar

11/2 ounces curaçao
11/2 ounces Grand Marnier
2 fifths dry sauterne or other dry white table wine
Stir sugar with maraschino, curaçao, and Grand Marnier in a
punch bowl until dissolved. Add large block of ice. Stir in
chilled sauterne. Add berries and fruits. Let stand until thor
oughly chdled. Serve in punch cups. Serves 10.
This is a dandy.
SCARLETT o'HARA PUNCH
1 fifth Southern Comfort

2 quarts cranberry juice
3 ounces hme juice
Combine ingredients and pour over large pieces of ice in a
punch bowl. Let chill thoroughly. Serves 10 to 12.
SCORPION PUNCH
11/2 fifths light Puerto Rican rum

2 ounces gin
2 ounces brandy
1 pint lemon juice
1/2 pint orange juice
Vz pint orgeat syrup
2 sprigs fresh mint
Gardenias
Mix well all ingredients except gardenias; pour over ice cubes
in a punch bowl. Let stand for 2 hours. Add more ice cubes.
Garnish with gardenias. Serve in punch cups or coconut cups.
Serves 12.
TAHITIAN RUM PUNCH—1
1/2 lime
1 ounce St. James Rhum
Squeeze lime juice over 1 large scoop shaved ice in mixing
glass; save shell. Add syrup and rum. Shake. Pour into parfait
glass. Decorate with spent lime shell and a cherry. Dust with
grated nutmeg.
TAHITIAN RUM PUNCH—2
11/2 ounces Martinique rum

Vz lime
Fruit slice (banana, pineapple, or orange)
Combine rum and sugar in mixing glass with a large ice cube
stir thoroughly. Squeeze lime juice over ice cubes in a 10
ounce glass; add spent lime shell. Add mixed rum, sugar
and ice. Stir. Decorate with a fruit slice. Dust with grated nut
meg. Serve with straws.
TAHITIAN R U M PUNCH (QUANTITY)
2 pounds brown sugar

5 dozen oranges
4 dozen lemons
3 grapefruit
10 bananas
2 mint sprigs
10 fifths dry white table wine
6 fifths light Puerto Rican rum
1 fifth dark Jamaica rum
Put sugar into a large crock. Squeeze juice from oranges, lem
ons, and grapefruit; add juices and all spent shells to crock.
Slice in bananas. Add mint and wine. Let stand overnight.
Next day, add the rum. Strain off and discard the fruit pulp
and citrus shells. Stir punch well. Pour over a large block of ice
in a punch bowl (or a barrel). Let mixture chill. Serve in
punch cups or coconut cups. Serves about 100.
THANKSGIVING PUNCH

1 quart apple juice
1 quart white rum
1/4 cup lemon juice
Pour over ice cubes in a large glass pitcher. Stir. Decorate with
fruit slices if you wish. Serves 20 to 25.
TIKI B O W L

11/2 ounces lemon juice
1 ounce brandy
into tiki bowl. Add ice cubes. Decorate with a gardenia.
Makes 2 drinks.
T I K I PUNCH
8 ounces triple sec

8 ounces gin
3 ounces fresh lime juice
2 fifths champagne
Mix triple sec, gin, and lime juice. Pour over large block of ice
in a punch bowl. Stir, and let chill thoroughly—about 30 min
utes. At serving time, add chilled champagne. Serves 12 to 15.
This is the first rum drink we ever made, and it's still
good.
TONGA PUNCH
Juice of 1/2 lime

1 dash grenadine
V2 ounce curaçao
into 14-ounce optic chimney glass. Decorate with fresh mint
and a stirrer.
TONGA PUNCH (1 GALLON)

8 ounces curaçao
4 ounces grenadine
Stir well with ice cubes. Pour over large block of ice in a
punch bowl. Add enough shaved ice to fill a 1-gallon con
tainer. Let chill. Serve in coconut cups or punch glasses. Makes
about 25 five-ounce drinks.
TONGA PUNCH ( 5 GALLONS)
1 gallon orange juice

216 quarts lemon juice
11/2 fifths curaçao
5 quarts light Puerto Rican rum
20 ounces grenadine
Stir well with ice cubes. Pour over large block of ice in a
punch bowl. Add enough shaved ice to fill a 5-gallon container.
Let chill. Serve in coconut cups or punch glasses. Makes about
125 five-ounce drinks.
TRADER VIC GROG

1 ounce lemon juice
Pour into mixing glass filled with shaved ice. Shake. Pour into
ten-pin pilsener glass. Decorate with fresh mint, a cherry, and
a stirrer.
This is a good drink for home. And you can sell it in your
bar, too.
TRADER VIC PUNCH
1/2 orange
1/2 lemon
1 dash orgeat syrup
Squeeze orange juice over 1/2 scoop shaved ice in a double old
fashioned glass; drop shell in glass. Squeeze in lemon juice;
drop in shell. Add remaining ingredients. Fill glass with
shaved ice. Shake. Decorate with fresh mint and a fruit stick.
TRADER VIC RUM CUP
1 orange
1 lemon
1 lime
1 ounce lemon juice
Cut orange, lemon, and lime. Squeeze juice over 2 scoops
shaved ice in container of electric drink mixer; save shells.
Add remaining ingredients. Blend. Pour into large scorpion
bowl. Decorate with spent orange, lemon, and lime shells.
Serves 4.
TUTU RUM PUNCH

grapefruit juice undiluted
1/2 ounce Falernum
2 ounces dark jamaica rum
into mai tai glass; add ice cubes. Decorate with rock candy
stick and fresh mint.
VOODOO GROG
2 barspoons honey
1 egg white
1 ounce golden Puerto Rican rum
1 ounce St. James Rhum

into voodoo tumbler. Add ice cubes. Dust with grated nut
meg. Decorate with fresh mint and a fruit stick.
WASSAIL B O W L
7 botdes (12 ounces each) light beer

Vz pint sweet sherry
Vz pound bar sugar
1 whole nutmeg, grated
6 apples baked with sugar and spices (no butter)
Heat one botde of beer and the sherry (do not boil). Pour
over sugar and nutmeg, and stir until sugar is dissolved. Add
remaining beer. Cover, and let stand at room temperature for
3 hours. Garnish with baked apples and lemon slices. Serve in
punch cups. Serves 12.
WHISKY PUNCH—1
2 ounces Bourbon
1 dash curagao
2 teaspoons lemon juice
Club soda
1 dash dark Jamaica rum
Stir Bourbon, curagao, syrup, and lemon juice with ice cubes.
Strain into goblet. Add ice cubes. Fill glass with soda. Add
rum on top. Serve with straws.
WHISKY PUNCH—2
2 ounces Bourbon
Club soda
1 dash brandy
Shake Bourbon, syrup, and lemon juice with ice cubes. Strain
into a double old fashioned glass. Add shaved ice. Fill glass
with soda. Add brandy on top.
YACHT CLUB PUNCH
2 ounces light Puerto rican rum

1/2 ounce grenadine
3 dashes Pernod or Herbsaint
Club soda
goblet. Add shaved ice and club soda to fill goblet. Garnish
with sliced fruits in season. Serve with straws.
ZAMBOANGA PUNCH
Juice of 1 lime
1 dash grenadine
1/2 ounce white Puerto Rican rum
into bamboo cup. Add ice cubes. Decorate with fresh mint
and a fruit stick.
ZOMBIES
2 fifths dark Jamaica rum

4 fifths l i g h t Puerto Rican rum
1 fifth Demerara 151-proof rum
2 bottles curaçao
3 quarts lemon juice
3 quarts orange juice
1 quart grenadine
Mix all ingredients thoroughly. Pour over large block of ice in

a punch bowl. Let chill thoroughly before serving, about 1 to
2 hours. Serves about 60.
Rickeys
Rickeys are little drinks, very much like Old Fashioneds.
They generally mean just lime, liquor, and a little sugar. The
general procedure is to squeeze half a lime into a Rickey or
small highball glass, drop the shell in, add gin or any pre
ferred liquor along with some cracked ice, and fill the glass
up with charged water.
You can make a Rickey out of any kind of booze; we are
not going to put in recipes for Sloe Gin Rickey, Rum Rickey,
Applejack Rickey, and all that kind of stuff. You can do all
that yourself without having to read it in a book. So you will
find here only a few Rickey formulas.
APPLE BRANDY RICKEY
1/2 lime
11/2 ounces apple brandy
Carbonated water
Squeeze lime juice over 1 ice cube in an 8-ounce highball
glass; drop in lime shell. Pour in brandy. Fill with carbonated
water.
GIN RICKEY—1
1/2 lime
1 ounce gin
Club soda
Squeeze lime juice into old fashioned glass filled with ice
cubes; drop in spent shell. Add gin. Fill with soda. Stir gently.
GIN RICKEY—2
1/2 lime
2 ounces gin
Club soda
Squeeze juice over 1 ice cube in an old fashioned glass; drop
in spent shell. Add gin. Fill with soda. Gently stir.
GIN RICKEY—3
1/2 lime
3 ounces gin
Club soda
Crush lime with sugar in old fashioned glass. Add 1 ice cube
and gin. Fill with soda. Gently stir.
GIN RICKEY—4
11/2 ounces gin

Club soda
Stir gin, vermouth, grenadine, and lemon juice in old fash
ioned glass with 1 ice cube. Fill with soda.
RUM RICKEY
Juice of 1/2 lime

1/2 teaspoon sugar syrup, orgeat, or Falernum
Club soda
Pour lime juice, rum, and syrup over 2 ice cubes into an 8-
ounce glass. Stir well. Fill glass with chilled soda. Stir gently.
SLOE GIN RICKEY

1/2 lime
2 ounces sloe gin
Carbonated water
Squeeze lime juice over 1 ice cube in an 8-ounce highbad
glass; add spent shed. Add sloe gin. Fid glass with carbonated
water. Stir gendy.
Smashes
a n d Mojitos
Smashes and Mojitos seem to be miniature Juleps, em
bodying sugar, mint, shaved ice, and strong liquor. Mojitos
are a tropical version of a Smash and are made with rums.
BRANDY SMASH—1

3 sprigs fresh mint
2 ounces brandy
Dissolve sugar with a teaspoonful of water in a small tumbler
or large old fashioned glass. Add mint, and bruise to extract
the mint essence. Add brandy. Fill glass with shaved ice. Stir
until glass is frosted. Add a thin lemon slice. Serve with short
straws.
Variation: Substitute gin, rum, or whisky for the brandy.
BRANDY SMASH—2

2 dashes Benedictine
3 sprigs fresh mint
11/2 ounces brandy
Dissolve sugar with a little water in a fizz glass. Add Bene
dictine and mint, and muddle. Fill glass with shaved ice. Add
brandy. Stir until glass is frosted. Garnish with a mint sprig.
Serve with short straws.
This is a great little drink.

MOJITO—1
1/2 lime
3 sprigs mint
Club soda
Squeeze lime juice into a 10-ounce glass; add spent shell. Add
sugar and mint leaves, and muddle. Fill glass with shaved ice.
Add rum. Stir or swizzle until glass frosts. Add a dash of soda.
Garnish with mint. Serve with straws.
MOJITO—2

6 or 7 mint leaves
1 dash dark Jamaica rum
Fill planter's punch glass half full of shaved ice. Add sugar
and mint leaves. Bruise leaves on ice with a stirrer or mud
dler. Fill glass with shaved ice. Add light rum. Stir thoroughly.
Float Jamaica rum. Decorate with fresh mint sprig dusted
with bar sugar.
MOJITO CRIOLLA
1 lemon
6 mint sprigs
2 ounces light Puerto Bican rum
Club soda
Cut lemon in half; squeeze juice into 8-ounce glass; add spent
shells. Add sugar and mint leaves. Muddle. Fill glass with
shaved ice. Add rum. Stir well. Fill glass with soda. Garnish
with mint. Serve with straws.
Sours
A Sour can be the most disappointing drink in the world
if it is not made with fresh lemon juice. And just because it is
a Sour doesn't mean that it should be ad lemon juice. Give
your customer a break—not heartburn.
A P P L E BRANDY SOUR
Juice of 1/2 lemon

Shake with ice cubes. Strain into chdled sour glass. Decorate
with a half slice of lemon and a cherry.
BOSTON SOUR
Juice of 1/2 lemon

1 egg white
Carbonated water
Shake lemon juice, sugar, whisky, and egg white with ice
cubes. Strain into 8-ounce highbad glass. Add 1 ice cube. Fill
with carbonated water. Decorate with half slice of lemon and
a cherry.
BRANDY SOUR—1
3 ounces brandy
1 ounce sugar syrup
Vz teaspoon curaçao
BRANDY SOUR—2
2 ounces brandy
Juice of Vz lemon
Vz teaspoon bar sugar
Shake brandy, lemon juice, and sugar with ice cubes. Strain
into chilled sour glass. Add a squirt of quinine or soda. Dec
orate with a half slice of orange and a cherry.
CALVADOS SOUR
2 ounces calvados or applejack
Vz teaspoon bar sugar
Shake with ice cubes. Strain into chilled sour glass. Decorate
with half slice of orange and a cherry.
This is one of my drinks. If you like a nice, tall drink, this

is an oh-so-good peachy one.
EASTERN WHISKY SOUR
1/2 orange
1/2 lemon
1 dash orgeat syrup
2 ounces Bourbon
Squeeze orange and lemon juice over Vz scoop shaved ice in a
16-ounce double old fashioned glass; drop spent shells into
glass. Add orgeat, sugar syrup, and Bourbon. Fill glass with
shaved ice, and shake. Decorate with fresh mint sprig and a
fruit stick
FIREMAN'S SOUR
1/2 ounce grenadine

Juice of 1 hme
Club soda
Shake grenadine, sugar, rum, and lime juice with ice cubes.
Strain into sour glass. Fill glass with soda. Decorate with shce
of orange and a cherry.
FRISCO SOUR
Juice of 1/4 lemon

Juice of 1/2 lime
Shake with ice cubes. Strain into sour glass. Decorate with a
shce of lemon and a shce of hme.
J A M A I C A R U M SOUR

1 ounce club soda
3 dashes fresh lemon juice
Shake with shaved ice. Strain into chdled sour glass. Garnish
with half shce of orange and a cherry.
Variation: Substitute another rum of your choice for Jamaica
rum.
Made especially for our London restaurant.

LONDON SOUR
1/2 orange
1/2 lemon
1 dash orgeat
2 ounces scotch
Squeeze orange juice into 10-ounce double old fashioned glass
over half scoop shaved ice; save orange shell. Squeeze lemon
juice into glass; drop in spent shell. Add syrup, orgeat, and
scotch. Add shaved ice to fill glass 3/4 full. Shake. Decorate with
fresh mint and with American and British flag sticks on orange
shell.
One late afternoon in Oakland in about 1934, I was tend

ing bar in our sole Trader Vic's bar. Business was slight. A
small, well-dressed gentleman came in, seated himself before
me, and ordered, "Make me one of those Pisco Sours." I made
it, he drank it, and he ordered another one. By that time, he
had me pretty curious, and I just had to ask how he happened
to know of the drink. He said that a few months back, when
he'd been flying in an airplane over India, he read in a Life
magazine about our Pisco Sours. He had known the drink from
former travels; but vowed then to try the Trader Vic version
whenever next he possibly could. Well, he'd gotten off an air
plane in San Francisco that afternoon, hired a taxi to drive
him clear to our place in Oakland (at a cost of at least five
precious dollars in those days) just to have that drink. And
shordy he would taxi back to the airport and fly away. I'm
glad he liked my Pisco Sour.
PISCO SOUR
Juice of 1/2 lime

1 dash sugar syrup
2 heavy dashes Angostura bitters
1 egg white
1 ounce pisco
with mixing glass) with ice cubes. Strain into chilled footed
iced-tea glass. Add ice cubes. Decorate with fresh mint and a
fruit stick.
PISCO SOUR (HOTEL MAURY, L I M A )
4 ounces pisco
1 ounce Jarabe Espumante (sugar syrup)
1 ounce lemon juice
1 egg white
Angostura bitters
Shake all ingredients except bitters very well with ice cubes.
Strain into 4 chilled cocktail glasses. Add a dash of bitters on
top of each serving. Makes 4 drinks.
PISCO SOUR ( 9 1 ROOF GARDEN, LIMA, DINO PRATl)
4 ounces pisco
1 ounce Jarabe Espumante (sugar syrup)
1 ounce lemon juice
1 egg white
Angostura bitters
Shake all ingredients except bitters very well with ice cubes.
Strain into 4 chilled cocktail glasses. Add a dash of bitters on
top of each serving. Makes 4 drinks.
RUM SOUR
1/2
Juice of 1/2 lemon
Shake well with ice cubes. Strain into chilled sour glass. Dec
orate with an orange slice and a cherry.
SCOTCH SOUR

1 ounce lemon juice
1 ounce scotch
sour glass. Add a cherry.
SUNDOWN SOUR
1 ounce triple sec

T E Q U I L A SOUR
1/2
1 ounces tequila
Juice of 1/2 lemon
Shake well with ice cubes. Strain into sour glass. Add a half
slice lemon and a cherry.
W H I S K Y SOUR
1 ounce sugar syrup

1 ounce lemon juice
1 ounce Bourbon
with mixing glass) with ice cubes. Strain into chilled sour
glass. Add a cherry.
Swizzles
Swizzles originated in the West Indies where everything,
including hot chocolate, is swizzled. A swizzle stick is the
branch of a tropical bush with three to five forked branches on
the end. You insert this in the glass or pitcher and twirl the
stem rapidly between the palms of your hands. By rapid swiz-
zling with fine ice, you'll get a good outside frost such as on a
Julep. Of course you won't get this frost if you haven't used
enough liquor; a generous amount of liquor is important.
Most true Swizzles, because of their origin, call for rum;
but nearly all punches can be swizzled. Punches for three or
four people can be mixed in a pitcher with fine ice and swiz
zled until the pitcher frosts, and then poured into tall glasses.
Simple, good, really a great drink.
BARBADOS R E D R U M S W I Z Z L E
1/2 lime
Squeeze lime juice into Trader Vic sling glass partly filled with
shaved ice; save lime shell. Add bitters, syrup, and rum.
Swizzle until drink is uniform. Decorate with lime shell, fresh
BERMUDA SWIZZLE
1/2
Squeeze lime juice into planter's punch glass partly filled with
shaved ice. Add remaining ingredients. Swizzle well. Decor
ate with lime shell, fresh mint sprig, and fruit stick.
GIN S W I Z Z L E
Juice of 1 lime
Carbonated water
2 dashes bitters
2 ounces gin
Put lime juice, sugar, and 2 ounces carbonated water into a
12-ounce glass. Fdl glass with shaved ice. Stir thoroughly with
swizzle stick. Add bitters and gin. Fdl glass with carbonated
water. Serve with swizzle stick in glass, aUowing individual to
do final stirring.
KINGSTON S W I Z Z L E
1/2 lime
Hot water
Squeeze lime juice into 12-ounce glass; add spent shell. Add
sugar, and stir wed. Add rum and enough hot water to nearly
fid glass. Serve with swizzle stick.
This is a fabulous drink if you can get the rums.

KONA S W I Z Z L E
1/2 lime
1/2 ounce Barbados rum
Squeeze lime juice into 12-ounce sling or punch glass filled
with shaved ice; save lime shell. Add orgeat and rums. Swizzle
until drink is uniform. Decorate with spent lime shell, fresh
If you want a really good drink from the Caribbean that's

really a drink from the Caribbean, you have it here.
MARTINIQUE SWIZZLE
1/2 lime
1 dash Herbsaint
2 ounces rum (St. James, Martinique, Blackhead, Charleston)
Squeeze lime juice into 14-ounce chimney glass filled with
shaved ice; save shell. Add remaining ingredients. Swizzle
until drink is uniform. Decorate with spent lime shell, fresh
mint, and a long stirrer.
If you like to make and drink a real doozer of a rum

drink that ready is a rum drink, try this. It's from the Queen's
Park Hotel in Trinidad.
QUEEN'S PARK S W I Z Z L E
1/2 lime
Squeeze lime juice into a 14-ounce chimney glass filled with
shaved ice; save shed. Add remaining ingredients. Swizzle
until uniform. Add spent lime shed, fresh mint, and a swizzle
stick or stirrer.
RUM SWIZZLE

Juice of 1/2 lime
1 teaspoon sugar
2 dashes bitters
Pour over 2 scoops shaved ice in a glass pitcher. Churn
vigorously with a swizzle stick until the drink foams and
pitcher frosts. Pour into chdled highbad glass. Decorate with
a mint sprig
Wine
cups
For those who have no great appreciation of wine or who
just plain don't like it, a wine cup can offer a refreshing food
accompaniment.
Made with fruits, liqueurs, and wines, wine cups are
really small versions of wine punches. They can be made dry
or sweet according to preference. One of the most popular
examples of a wine cup is Sangria.
I have found many people who formerly passed up the
table wines on a restaurant wine list to be delighted with a
wine cup as a mealtime beverage. And I sincerely hope that
more bars and restaurants offer wine cups.
CHAMPAGNE C U P — 1
1 orange, sliced
1/2 lemon, sliced
3 slices pineapple
1/2 ounces Chartreuse
1/2 ounces brandy
1 fifth champagne
Half fill a large glass pitcher with ice cubes. Add fruit,
maraschino, Chartreuse, and brandy. Let chill. At serving time,
add chilled champagne. Serve in champagne glasses.

2 ounces brandy
1 ounce curacao
Pineapple and orange slices
Cherries or berries in season
Strip of cucumber peel
1 fifth champagne
Mint sprigs
In a large pitcher, stir sugar with brandy, curaçao, maraschino,
and Grand Marnier until dissolved. Half fill with ice cubes.
Add pineapple and orange slices, cherries or berries, and
cucumber peel. At serving time, add chilled champagne. Gar
nish with mint. Serve in champagne glasses. Makes about 10
drinks.
1/2
1 ounces brandy
1 ounce Benedictine
1 quart club soda
1 fifth champagne
Mint sprigs
Mix brandy, Benedictine, and maraschino with ice cubes in
a large pitcher. Add berries and fruits. At serving time, add
chilled soda and chilled champagne. Garnish with mint. Serve
in champagne glasses.

2 ounces brandy
1/2 ounce curaçao
6 ounces club soda
1 pint champagne
Sliced seasonal fruits
2 long strips cucumber peel
Mint sprigs
In large pitcher, stir sugar with brandy, triple sec, and
curaçao until dissolved. Half fill with ice cubes. Add chilled
soda and chilled champagne. Decorate with fruits. Insert
cucumber strip down each side of pitcher. Top with mint.
1/2
Serve in wine glasses. Makes about six 3 -ounce drinks.
C L A R E T CUP—1
Y2 ounce maraschino liqueur

1 ounce curaçao
1 quart claret or other dry red table wine
Seasonal berries and sliced fresh fruits
In a large pitcher, mix maraschino, curaçao, and powdered
sugar. Add ice cubes, and stir well. Stir in chilled claret.
Decorate with berries and fruits. Serve in wine glasses. Makes
about 6 drinks.
CLARET CUP—2
1/4 pound granulated sugar

1 cup water
2 lemons, thinly sliced
1 quart claret or other dry red table wine
1/2 pint dry sherry
1 pint champagne
In a large pitcher, stir sugar with water until dissolved. Add

lemons, and allow mixture to stand for 30 minutes. Add
chilled claret and chilled sherry, and mix thoroughly. Add
enough shaved ice to make mixture thick. Add chilled
champagne. Makes about 15 drinks.
CLARET CUP—3

1/2 ounce curaçao
2 ounces brandy
1 pint claret or other dry red table wine
6 ounces carbonated water
2 long strips cucumber peel
Seasonal fresh fruits, sliced
Mint sprigs
In a large glass pitcher, stir together sugar, triple sec, curacao,
and brandy. Add ice cubes to nearly fill pitcher. Add chilled
claret and chilled carbonated water. Stir well. Insert cucumber
peel down each side of pitcher. Decorate with sliced fruits.
Top with mint sprigs. Serve in wine glasses. Makes about 5
five-ounce drinks.
C L A R E T PUNCH ( I N D I V I D U A L )

4 ounces claret or other dry red table wine
Club soda
Stir sugar with lemon juice in highball glass until dissolved.
Add ice cubes and wine and stir. Fill glass with soda. Serve
with straws.
C L A R E T PUNCH (QUANTITY)
Bar sugar
Juice of 12 lemons
1/2 pint curaçao
1 pint brandy
In a large punch bowl, add enough sugar to sweeten the lemon
juice; stir untd dissolved. Add large block of ice. Add Curasao,
brandy, and chdled claret. Let chill. At serving time, add
chdled carbonated water. Stir gently. Decorate with fruits.
Serve in 4-ounce punch glasses or cups. Makes about 25 drinks.
Variation: Add strained contents of a pot of tea.
COPA D E VTNO
1/2
1 ounces commercial Sangria mix
4 ounces dry white table wine
2 ounces club soda
Pour over ice cubes in a large goblet. Stir lightly.
If you drink one pitcher of this and want more right

away, don't add more fruit. Just use the same fruit, add more
ice and wine and Southern Comfort, and you're off to the
races.
OH-SO-GOOD P E A C H Y W I N E CUP
1 fifth dry white California table wine

Fresh lemon shces
Fresh orange shces
Sliced strawberries
Fresh mint sprigs
Combine all ingredients in a pitcher with ice cubes, and stir

just to bruise fruits very slightly. Let stand for a few moments
before pouring. Serve in wine glasses. Makes about 6 drinks.
R H I N E W I N E CUP—1

1/2 ounce curaçao
1 fifth Rhine wine (or other dry white table wine)
Mix maraschino, curaçio, and syrup in a large pitcher. Stir in
ice cubes and wine. Serve in wine glasses. Makes about 6
drinks.
RHINE W I N E CUP—2
2 ounces brandy
1 ounce curaçio
1 fifth Rhine wine
1/2 pint club soda
Sliced pineapple, sliced oranges, and berries in season
Fresh mint
Strip of cucumber peel
Mix brandy, curaçao, and maraschino with ice cubes in a
pitcher. Add wine and soda. Gently stir. Decorate with sliced
fruits and berries and mint. Insert cucumber strip down side
of pitcher. Serve in wine glasses. Makes about 8 drinks.
SAN GRIS
1 cup lime or lemon juice

Bar sugar
2 fifths madeira (preferably sercial)
1 pint cognac
1 quart club soda
Sweeten hme or lemon juice to taste with sugar. Stir in
madeira and cognac. Pour over a large block of ice in a punch
bowl. At serving time, add chilled soda. Serve in punch cups.

Dust lightly with grated nutmeg. Makes about 20 drinks.
SANGRIA ( F O R F O U R )

2 ounces rock candy syrup
16 ounces dry red table wine
1 small bottle (split) club soda
Pour over 2 scoops ice cubes in a wine carafe. Stir lightly.
Serve in a large goblet.
SANGRIA ( I N D I V I D U A L )

4 ounces dry red table wine
2 ounces club soda
Pour over ice cubes in a large goblet. Stir lightly.
SAUTERNE CUP

1/2 ounce curaçao
2 ounces brandy
6 ounces club soda
1 split fifth dry sauterne or other dry white table wine
2 lengthwise slices cucumber peel
Sliced fresh fruits and mint sprigs
Pour all ingredients except fruits and cucumber over ice
cubes in a large pitcher. Stir well. Insert a cucumber peel
down each side of pitcher. Decorate with sliced fruits and
mint.
TRADER VIC'S W I N E CUP
6 large strawberries, sliced

2 oranges, thinly sliced
2 lemons, thinly sliced
1 slice pineapple
1 large mint sprig
1 ounce peach liqueur
1 fifth dry sauterne or other dry white table wine
1/2
Fid a 2-quart pitcher about 1 inches deep with ice cubes.
Insert part of the sliced strawberries, oranges, and lemons
between ice and pitcher. Add another layer of ice cubes,
repeating addition of sliced fruits. Repeat untd pitcher is
full of ice cubes and sliced fruits. Place pineapple slice on
top; center with mint sprig. Pour Grand Marnier, peach
liqueur, and passion fruit nectar over ice. Swizzle well with
heavy swizzle stick until fruits are bruised. Add wine. Swizzle
again until mixture is blended and chided. Serve in white
wine glasses. Serves 4 to 5.
INDEX
Absinthe, 49 Cucumber:
American Cocktail, 105 frappéed, 251
and Egg Cocktail, 105 plain, 251
Cocktail, 105 Eisenhower, 251
Drip Cocktail, 106 Golden Cadillac, 252
French Cocktail, 106 Golden Dream, 252
Italiano Cocktail, 106 Grasshopper, 252
Special Cocktail, 106-7 Green Dragon, 252
substitutes, 49 Green Stem, 253
Acacia Cocktail, 79 Harbor Light, 253
Acapulco Gold, 199, 323 Kahlua Alexander, 253
Adios Amigos Cocktail, 141 Kahlua Expresso, 253
Adorns Cocktail, 219 King Alphonse, 254
Adriatic Sea, 51 La Zaragozana, 254
Advocaat, 49 Long Green, 254
Affinity Cocktail, 219 Mediterranean Stinger, 254
After-dinner drinks, 246-60 Menthe Frappe, 254
Alexander, 247 Pink Cloud, 255
Alexander Baby, 247 Pink Squirrel, 255
Alexander's Sister, 247 Platinum Blonde, 255
Alexandra Cocktail, 247 Port and Starboard, 255
Almond Eye, 248 Pousse Cafe:
Angel's Delight, 248 — 1 , —2, 255-56
Angel's Dream, 248 American, 256
Angel's Kiss, 248 Paree, 256
Angel's Tit, 249 Rainbow, 256
Angel's Wing, 249 St. Moritz, 257
B and B, 249 Pousse 1'Amour, 257
Banshee, 249 Rhum Alexander, 257
Benedictine Cocktail, 249 Rum Frappe, 257
Benedictine Frappe, 250 Rusty Nail, 258
Brandy Alexander, 250 Side Car, 258
Brunette, 250 Sol y Sombra, 258
Cafe Curaçao, 250 Stinger, 258
Carioca, 250 Royal Cocktail, 258
Champerelle, 251 Trader Vic Pau, 259
Creme de Menthe Frappe, 251 Trader Vic's, 258
420 Index
Velvet Hammer, 259 Highball, 108
White Cloud, 259 Rickey, 387
White Coral, 259 Sour, 395
White Lady, 259-60 Apple Cider Punch, 334
White Russian, 260 Apple Cocktail, 108
Xochimilco, 260 Applejack, 44
Zandam, 260 Cocktail—1, —2, 108
Aku Aku, 141 Cooler, 334
Ale: Apple Toddy, 292
Buttered, 295 Apricot Brandy Cooler, 335
Flip, 117 Apricot Cooler—1, —2, 335
Mulled, 308 Apricot Lady, 142
Alexander, 247 Aquavit, 49
Baby, 247 Arandas Tequila, 46
Kahlua, 253 Arawak Cocktail, 143
Rhum, 257 Argentina: liqueur, 51
Alexander's Sister, 247 Armagnac, 44
Alexandra Cocktail, 247 Around the World, 143
Alfonso Cocktail, 107 Arrack Cooler, 336
Algeria, 131 Arrack Punsch, 49
Allen Cocktail, 79 Arrowhead Cocktail, 229
Almaden wines, 58-59 Auld Man's Milk, 269
Almond Eye, 248 Aunt Agatha, 143
Amber Dream, 79 Aviation Cocktail, 219
American Beauty Cocktail, 69 Azteca, 199
American Grog, 291
Americano—1, —2, 117 Babalu, 144
Amer Picon, 49, 65 B and B, 249
Cocktail—1, —2, 107 Bacardi Cocktail, 144
Highball, 107 Baccio Punch, 336
Amour Cocktail, 219 Bahia, 144
Amsterdam Cocktail, 80 Balaklava Punch, 336-37
Anejo Daiquiri, 142 Bali Punch, 337
Angel's: Baltimore Eggnog—1, —2, 270
Delight, 248 Bamboo Cocktail, 220
Dream, 248 Bamboo Punch, 337
Kiss, 248 Banaquiri. See Banana Daiquiri
Tit, 249 Banana Cow, 270
Wing, 249 Banana Daiquiri, 145
Angostura Fizz, 281 Banshee, 249
Anisette, 49 Barbados:
Anis Herbsaint, 49 Cocktail, 145
Antilles, 142 Punch, 337
Antoine's Lullaby, 142 Red Rum Swizzle, 403
Ants in the Pants Cocktail, 80 Rum, 41-42
Aperitifs, 64-65 Barbancourt Cassis Punch, 338
Apple Blossom Cocktail, 108 Barbancourt Rum Cup, 338
Apple Brandy, 44 Barbara Cocktail, 209
Cocktail, 108 Barbary Coast Cocktail, 229
Index 421
Bar measures, 27 Bloody Mary, 47
Batavia, 49 — 1 , —2, —3, 210
Battery Charger, 109 Peruvian (see Pisco Bongo)
Bayou Cocktail, 195 Trader Vic Bum, 188
Beach Boy, 109 Blossom Cocktail, 83
Grog, 338 Blue Blazer—1, —2, 293-94
Beachcomber, 145 Bombay Cocktail, 69
Beaulieu Vineyards, 57, 59-60 Bombay Punch—1, —2, 340-41
Bee's Knees, 80 Bonnie Prince Charles, 70
Beige Cocktail, 109 Boomerang—1, —2, 131-32
Benedictine, 49 Boston:
Cocktail, 249 Cooler—1, —2, 341
Frappe, 250 Eggnog, 271
substitute for Southern Comfort, Flip, 118
53 Sour, 395
Bengal Lancer's Punch, 338-39 Bourbon, 37-38
Bermuda: and Soda, 230
Bouquet, 80 and Water, 230
Cocktail, 81 Blazer (see Blue Blazer)
Highball, 81 Daisy, 263
Bose Cocktail, 81 Highball, 230
Swizzle, 404 Mist, 230
Bermudian Cocktail, 81 on the Rocks, 230
Bertha, 199 Brandy, 37, 44-45, 68-77
Best Punch, 339 Alexander, 250
Between Decks, 82 American Beauty Cocktail, 69
Between the Sheets, 69 and Soda, 70
Biblia, 131 Apple, 44
Bich's Cocktail, 82 Armagnac, 44
Bimini Cooler, 339 Between the Sheets, 69
Bishop (cold), 293 Blazer:
(hot), 292 1 (see Blue Blazer)
Bishop's Cooler, 340 2, 294
Bitters Highball, 117 Bombay Cocktail, 69
Black and Tan Cocktail, 220 Bonnie Prince Charles, 70
Blackberry Liqueur, 49 Builder-Upper, 72
Black Cloud, 209 California Grape, 44
Black Hawk Cocktail, 229 Carrol Cocktail, 72
Blackjack Cocktail, 82 Castle Dip Cocktail, 72
Blackout Cocktail, 82 Champagne Punch, 341-42
Black Bussian, 209 Champerelle Cocktail, 70
Black Stripe, 293 Champs Elysées Cocktail, 72
Classic Cocktail, 73
Blackthorn Cocktail—1, —2, —3. Cocktail, 70
191 Cocktails, 68-77
Black Velvet, 118 Cognac, 44
Black Watch, 229 Cognac Cocktail, 73
Black Widow, 146 Cognac Highball, 73
Bloody Bull—1, —2, 200 Collins, 70
Bloody Bullshot, 209
422 Index
Cooler, 342 Buttered Ale, 295
Corpse Reviver—1, 73 Butterfly Milk Punch, 272
Daisy—1, —2, —3, 263-64 Byrrh, 65
East India Cocktail—1, —2, —3, Cocktail, 118
—4,74
Fancy Cocktail, 70 Cabernet Sauvignons, 58, 61
Fizz, 282 Beaulieu Private Reserve, 57, 58
Flip, 71 Cablegram Cooler, 344
Fruit, 45 Cafe:
Greek, 45 au Rhum, 295
Gump Cocktail, 71 Brûlée Cocktail, 296
Harvard Cocktail, 75 Brulot:
Highball, 71 — 1 , 2, 296
Horse's Highball, 75 Antoine, 297
Horse's Neck, 75 Curaçao, 250
Hot, 294 de Paris Cocktail, 84
Ichbien, 76 Diablo—1, —2, 297-98
Italian Stinger, 76 Kirsch, 118
Itchiban, 76 Prado, 298
Janet Howard Cocktail, 76 Royal—1, —2, 298-99
Julep, 315 San Juan (cold), 146; (hot),
Kirsch (or Kirschwasser), 4s 299
Milk Punch, 271, 276 California:
Moonracker Cocktail, 77 Grape Brandy, 44
Pisco, 46 Lemonade, 230-31
Punch—1, —2, 342 Street Cocktail, 146
Smash—1, —2, 391 Wines, 55-62
Sour—1, —2, 396 Calvados, 44
Southern Cross Cocktail, 77 Sour, 396
Spanish, 45 Camargo Punch, 344
Toddy, 71; hot, 295 Cambridge Punch, 345
Vermouth Cocktail, 71 Campari, 65
Brave BulL 200 and Tonic, 119
Brighton Punch, 343 Cocktail, 119
Broken Spur Cocktail—1, —2, 220 Soda, 119
Broker's Flip, 118 Canada, 41
Bronx Cocktail (dry), 83 Canadian Whisky, 41
(original), 83 Canario Pisco Orange, 132
Bronx Golden Cocktail, 83 Candy: Jamaica rums, 42
Brooklyn Cocktail, 83 Cape Codder—1, —2, 211
Brunette, 250 Cape Cod Jack, 109
Buddha Punch, 343 Capetown Coffee, 299
Builder-Upper, 72 Capistrano, 110
Bulldog Cocktail, 109 Capitan, 132
Bulldog Cooler, 343 Captain Collins, 231
Bullshot, 210—11 Cardinal Cocktail, 119
Bull's Milk Punch, 271 Cardinal Punch—1, —2, —3, —4,
Bumpo, 295 345-47
Burgundy Apple Punch, 344 Caribbean Hot Swizzle, 300
Index 423
Caribbean Punch, 347 Clover Club Cocktail, 85
Caribe Cocktail, 146 Clover Leaf Cocktail, 85
Carioca, 250 Club Cocktail, 85
Carrol Cocktail, 72 Club Forest Cocktail, 120
Cassis Cocktail, 231 Cocktails, 30, 67ff.
Castle Dip Cocktail, 72 Coffee:
Centennial Punch, 348 Capetown, 299
Champagne: Grog—1, —2, 300-1
Apricot, 53 Irish, 307
Buck Cocktail, 221 Kahlua, 307
Cocktail—1, —2, 221 Sanka, 307
Cup—1, —2, —3, — 4 , 409-11 Tahitian, 310
Flip, 221 (see Café listings)
Julep, 316 Cognac, 44
Punch—1, —2, —3, —4. 348-50 Cocktail, 73
Velvet, 119 Highball, 73
Champanita, 222 Milk Punch, 275
Champerelle, 251 Cointreau, 49
Champs Elysées Cocktail, 72 Cocktail, 110
Changuirongo, 200 Collins:
Channelle, 49 Pisco, 135
Charlie Lindbergh Cocktail, 84 Rum, 174-75
Chartreuse, 49 Scotch, 242
Château Lafite, 61 Sloe Gin, 193
Chateau Margaux, 61 Tequila, 205
Chateau Mouton-Rothschild, 61 Vodka, 215
Chee Chee—1, —2, 211-12 Colonel's Big Opu, 85
Cherry Blossom Cocktail—1, —2, Colonial American Eggnog, 272
120 Colonial Cocktail, 86
Cherry Brandy, 45. See Kirsch Columbus Cocktail, 147
Cherry Liqueur, 49 Commodore Cocktail, 231
Chilcano, 132 Coolers, 30
Chinese Cocktail, 147 Applejack, 334
Chinese Itch, 147 Apricot—1, —2, 335
Chino, 133 Apricot Brandy, 335
Christian Brothers, 59 Arrack, 336
Cider: Bakke Pushover (see Furnace
Cup, 350 Creek Cooler)
Mulled, 308 Bimini, 339
Cinzano Cocktail, 222 Bishop's, 340
Clam and Tomato Cocktail—1, Boston—1, —2, 341
—2, 212 Brandy, 342
Claret: Bulldog, 343
Cup—1, —2, —3, 4 1 1 - 1 2 Cablegram, 344
Hot (see Glüh Wein) Country Club, 350
Punch, 412-13 Cranberry House, 351
Claridge Cocktail, 84 Desert, 352
Classic Cocktail, 73 Furnace Creek, 355
Cloud Buster, 212 Harvard, 357
424 Index
Hillycroft, 358 Cuba, 41, 42, 50

Jackstone, 359 Cuba Libre:
Kahala, 360 — 1 , —2, 148
Klondike, 361 Cocktail, 148
Lone Tree, 361 Supreme, 195
Long Tom, 362 Cuban Cocktail—1, —2, —3, 148-
Moonlight, 363 49
Oahu, 364 Cuban Presidente, 149
Oasis, 364 Cucumber:
Pike's Peak, 367 frappéed, 251
Pineapple Mint, 367-68 plain, 251
—Punch, difference, 333 Cuervo Tequila, 46
Saratoga, 377 Curaçao, 50
Cooper's Ranch Punch, 350
Copa de Vino, 413 D.O.M. Cocktail, 86
Coquetail au Vanilla, 147 Daiquiri(s), 28, 29, 41, 67
Cordial Médoc, 49 Anejo, 142
Cordials and liqueurs, 104-14 Banana, 145
Cornell Cocktail, 85 by the Pitcher, 352
Com Whisky, 37, 38 Cocktail (rum), 149
Coronation Cocktail—1, —2, 222 Collins, 150
Corpse Reviver—1, 73 Floridita, 153
—2, 120 Frozen—l, —2, 150
Country Club Cooler, 350 Frozen Mint, 154
Covadonga, 121 Frozen Peach, 154
Cowboy Cocktail, 231 Jamaica, 157
Cranberry: La Florida, 159-60
Bowl, 351 Lichee Nut, 161
Christmas Punch, 351 Mango, 164
House Cooler, 351 Mister Nephew's, 165
Cream Fizz, 282 on the Rocks, 150
Creme de: Orange, 167
Anana, 50 Pisco, 135
Banana, 50 Royal (Don the Beachcomber),
Cacao, 50 173
Cassis, 50 Sonora, 204
Celeri, 50 Tequila, 205
Fine Champagne, 50 Trader Vic, 188
Fraises, 50 Daisies, 262-67
Menthe, 50; Frappé, 251 Bourbon, 263
Moka, 50 Brandy—1, —2, —3, 263-64
Noyaux, 50 Gin, 264
Recco, 50 La Florida Rum, 265
Rose, 50 Morning Glory, 265
Vanille, 50 Rum—1, —2, 265-66
Violette, 50 Star, 266
Crème Yvette, 50 Tequila, 266
Creole Cocktail, 86 Whisky—1, —2, 266-67
Creole Fizz, 282 Dash (bar measure), 27
Index 425
Del Monte Cocktail, 151 Milky Way, 277
Demerara Dry Float, 151 New Orleans Eggnog, 277
Demerara Rum, 42, 43 Nog of Raspberries and Galliano,
Dempsey Cocktail, 86 277
Depth Charge Cocktail, 87 Rum Cow, 278
Desert Cooler, 352 Rum Eggnog, 278
Diplomat Cocktail, 222 Punch, 278
Doctor Funk, 151 Rum Milk Punch, 279
Doctor Funk's Son, 152 Sherry Eggnog, 279
Don Alberto, 133 Sherry Milk Punch, 279
Double Rainbow, 195 (see Milk Punch)
Drambuie, 50 Eisenhower, 251
Drinker's Delight, 152 El Capitan, 133
Drunken Apricot, 196 El Diablo, 201
Punch, 352 El Presidente, 152
Du Barry Cocktail, 87 Elixir de Bacardi, 50
Dubonnet, 65 Empire City Punch, 353-54
Cocktail, 87 England, 41
Dry, 87 Exposition Cocktail, 191
variations, 87
Fizz, 282 Falkland Island Warmer, 301
Durango, 201 Fallen Angel Cocktail, 88
Far East Cocktail, 153
Earthquake Cocktail, 88 Farolito, 88
Eastern Sour Punch, 353 Fernet Branca Cocktail, 88
Eastern Whisky Sour, 386 Fiesta Cocktail, 153
East India Cocktail—1, —2, —3, Fireman's Sour, 397
—A, 74 Fish House Punch—1, —2, —3,
Eden, 133 354-55
Eggnogs and Milk Punches, 268- individual, 355
79 Fizzes, 28, 280-89
Auld Man's Milk, 269 Angostura, 281
Brandy, 282
Baltimore Eggnog—1, —2, 270
Cream, 282
Banana Cow, 270
Creole, 282
Boston Eggnog, 271 Dubonnet, 282
Brandy Milk Punch, 271 Gin—1, —2, 283
Bull's Milk Punch, 271 Golden, 283
Butterfly Milk Punch, 272 Good Morning, 283
Colonial American Eggnog, 272 Grand Royal, 284
Eggnog Punch, 272-73 Maui, 284
Holiday Eggnog, 273 Merry Widow, 284
Hot Brown Cow, 273 Morning Glory, 285
Hot Eggnog, 274 New Orleans, 285
Hot Milk Punch, 274 New Orleans Rum, 285
Hot Rum Milk Punch, 274 Orange, 286
Iced Coffee à la Reine, 274-75 Orgeat, 326
McGregor's Eggnog, 275 Pineapple, 286
Milk Punch—1, —2, —3, —4, Pink Rose, 286
—5. 275-76
426 Index
Racquet Club, 287 Galliano, 51
Ramos, 287 Gallo, 57
Royal, 287 Gato, 89
Rum Silver, 287 Gene Tunney Cocktail, 89
Silver, 288 Georgia Mint Julep, 316
Singapore Sling, 288 Germany: cherry brandy, 45
Sloe Gin, 288 Gerwurztraminer, 61-62
Southern Comfort, 288 Martini's, 57
Summer, 289 Gibson, 89
Trader Vic's Rum, 289 Vodka, 215
Flavoring agents, 31-32 Gimlet, 33, 67
Flavoring syrups. See Orgeat — 1 , —2, —3, 90
Flamingo Cocktail, 89 Rum, 175
Flora Alpina, 50-51 Tequila, 205
Floridita Daiquiri, 153 Vodka, 216
Flying Scotsman, 232 Gin, 45, 78-103
Fog Cutter, 153-54 Acacia Cocktail, 79
Allen Cocktail, 79
Forbidden Fruit, 51
Amber Dream, 79
Foul Weather, 154
Amsterdam Cocktail, 80
Fraise, 51
and Bitters, 90
Framboise, 51 and Campari, 90
France, 41; Alsace-Lorraine, 51; and It, 91
Bordeaux wines, 61; Bur and Tonic, 91
gundy, 61; —California Ants in the Pants Cocktail, 80
wines, 60-61; cherry brandy, Bee's Knees, 80
45; cognac, 44; liqueurs, 49, Bermuda:
50, 51. 52, 53; Normandy, Bouquet, 80
44; rum, 43; wines, 61 Cocktail, 81
Frappes, 28 Highball, 81
Benedictine, 250 Rose Cocktail, 81
Creme de Menthe, 251 Bermudian Cocktail, 81
Menthe, 254 Between Decks, 82
Rum, 257 Bich's Cocktail, 82
Scotch, 242 Blackjack Cocktail, 82
French 75—1, —2, 223 Blackout Cocktail, 82
French West Indies: rum, 42-43 Blackthorn Cocktail, 82
Fresa-Fresa, 201 Blossom Cocktail, 83
Frisco Sour, 297 Bronx Cocktail, 83
Frosted glass, preparation, 30 dry, 83
Frozen: original, 83
Mint Daiquiri, 154 Bronx Golden Cocktail, 83
Peach Daiquiri, 154 Brooklyn Cocktail, 83
Scotch, 232 Cafe de Paris Cocktail, 84
Southern Comfort, 196 Charlie Lindbergh Cocktail, 84
Fruit Brandies, 45 Claridge Cocktail, 84
Fruit-flavored Gin, 45 Clover Club Cocktail, 85
Fruit Juices, 33 Clover Leaf Cocktail, 85
Furnace Creek Cooler, 355 Club Cocktail, 85
Index 427
Colonel's Big Opu, 85 Palms Cocktail, 99
Colonial Cocktail, 86 Passion Fruit Cocktail, 99
Cornell Cocktail, 86 Pendennis Cocktail—1, —2, 99
Creole Cocktail, 86 Perfect Cocktail, 100
D.O.M. Cocktail, 86 Pink, 100
Daisy, 264 Pink Goody Cocktail, 100
Dempsey Cocktail, 86 Pink Lady—1, —2, 100-1
Depth Charge Cocktail, 87 Plymouth, 45
Du Barry Cocktail, 87 Pogo Stick, 101
Dubonnet Cocktail, 87; dry, 87 Punch, 356
Earthquake Cocktail, 88 Racquet Club Cocktail, 101
Fallen Angel Cocktail, 88 Rickey—1, —2, —3, — 4 , 387-
Farolito, 88 88
Fernet Branca Cocktail, 88 Safari Tonic, 102
Fizz—1, —2, 283 Savoy Hotel Special Cocktail,
Flamingo Cocktail, 89 102
Gato, 89 Singapore Sling—1, —2, 102-3
Gene Tunney Cocktail, 89 Sling, 91
Gibson, 89 Raffles Bar, 101
Gimlet—1, —2, —3, 90 Sloe, 45
Golf Cocktail, 91 Strawberry Martini, 103
Harlem Cocktail, 92 Swizzle, 404
Hawaii Cocktail, 92 Tom Collins, 103
Holland, 45 Trader Vic Sling, 103
Honolulu Cocktail—1, —2, 92 Glassware, 30-31
Julep, 316 Glogg—1, —2, —3, 302-3
Kamaaina (old timer), 93 Glüh Wein (hot claret), 303
Knickerbocker Cocktail, 93 Golden:
Leap Year Cocktail, 93 Cadillac, 252
Licia Albanese, 93 Dream, 252
Lime Rickey, 94 Fizz, 283
London Cocktail, 94 Gate, 155
Major Bailey, 94 Rum Punch, 356
Martinis, 94-96 Slipper Cocktail, 110
— 1 , —2, 95 Goldwasser, 51
Bowl, 96 Golf Cocktail, 91
Medium Dry, 95 Good Morning Fizz, 283
on the Rocks, 96 Grande, 201
Special Dry, 96 Grand Marnier, 51
Sweet—1, —2, 96 Grand Royal Fizz, 284
Merry-Go-Round Cocktail, 97 Grasshopper, 252
Million Dollar Cocktail, 97 Greece: brandy, 45; liqueurs, 51
Mint Collins, 97 Green Dragon, 252
Mister Manhattan Cocktail, 97 Green Orchid, 110
Moulin Rouge Cocktail, 98 Green Stem, 253
North Pole Cocktail, 98 Grenadine, 31, 32
Old Tom, 45 Grog:
Orange Blossom—1, —2, —3, 98
Orgeat Cocktail, 99 American, 291
428 Index
Beach Boy, 338 Mocoa, 305
Coffee—1, —2, 300-1 Pants on the Rocks, 213
Navy, 363 Rum Cow, 305
Trader Vic, 381 Rum Milk Punch, 274
Voodoo, 382-83 Rum Punch, 305
Guiana ( B r . ) : rum, 42 Rum Sling, 306
Gun Club Punch—1, —2, 356-57 Rum Toddy, 306
Hot drinks, 290-312
Habanero Rum, 43 American Grog, 291
Hair of the Dog Cocktail, 232 Apple Toddy, 292
Haiti: rum, 43 Bishop, 292
Hana Punch, 357 Black Stripe, 293
Hanzell wines, 58, 59 Blue Blazer—1, —2, 293-94
Harbor Light, 253 Brandy Blazer—1, —2, 294
Harlem Cocktail, 92 Brandy Hot, 294
Harry Lauder Cocktail, 232 Brandy Toddy (hot), 295
Harvard Cocktail, 75 Bumpo, 295
Harvard Cooler, 357 Buttered Ale, 295
Havana Beach Cocktail, 155 Café au Rhum, 295
Havana Cocktail, 155 Cafe Brûlée Cocktail, 296
Havana Gold, 155 Cafe Brulot—1, —2, 296
Hawaiian Brandy Cocktail, 111 Antoine, 297
Hawaiian Cocktail—1, —2, 156 Café Diablo—1, —2, 297-98
Hawaiian Punch, 358 Café Prado, 298
Hawaii Cocktail, 92 Café Royal—1, —2, 298-99
Haystack, 213 Café San Juan (hot), 299
Herbsaint Cocktail, 111 Capetown Coffee, 299
Herbsaint Frangaise, 111 Caribbean Hot Swizzle, 300
Hibiscus, 156 Coffee Grog—1, —2, 300-1
Highland Cooler, 233 Falkland Island Warmer, 301
Hillycroft Cooler, 358 Glogg—1, —2, —3, 302-3
Hobson Cocktail, 191 Glüh Wein (hot claret), 303
Holiday Eggnog, 273 Hot Brick Toddy, 303-4
Holland: gin, 45; liqueurs, 49 Hot Buttered Rum, 304
Honeymoon Cocktail, 111 Batter, 304
Honeysuckle, 156 Cow, 304
Honi Honi, 233 Hot Mocoa, 305
Honolulu, 156-57 Hot Rum Cow, 305
Cocktail—1, —2, 92 Hot Rum Punch, 305
Horse's Highball, 75 Hot Rum Sling, 306
Horse's Neck, 75 Hot Rum Toddy, 306
Hot: Hot Toddy, 306
Brick Toddy, 303-4 Icebreaker, 306
Brown Cow, 273 Irish Coffee, 307
Buttered Rum, 304 Kahlua, 307
Batter, 304 Irish Sanka, 307
Cow, 304 Jamaica Dickens, 307
Eggnog, 274 Kafé-La-Té, 308
Milk Punch, 274 Mulled Ale, 308
Index 429
Mulled Cider, 308 Rum Cocktail, 158
Mulled Wine Cup, 309 Rumhattan, 158
Northwest Passage, 309 Rum Sour, 397
Rhum Mocha, 309 Snifter, 158
Rum Toddy, 310 Jamestown Julep, 317
Skull and Bones, 310 Janet Howard Cocktail, 76
Tahitian Coffee, 310 Jayco, 202
Tom and Jerry, 311 Jigger, 27
Vin Chaud, 312 John Cocktail, 192
Whisky Toddy, 312 John Coffins, 234
Hot Toddy, 306 John Merrill Punch, 359
Apple, 292 Johnnie Mack Cocktail, 192
Brandy, 295 Juleps, 26, 30, 314-20
Brick, 303-4 Brandy, 315
Rum, 306, 310 Champagne, 316
Whisky, 312 Georgia Mint, 316
Huapala Cocktail, 157 Gin, 316
Jamestown, 317
Icebreaker, 306 Legendre Mint, 317
Iced Coffee a la Reine, 274-73 Manila Hotel, 317-18
Ichbien, 76 Mariner's, 318
Iguana, 112 Mint, 318
Independence Punch, 358 Rum—1, —2, —3, 318-19
Indian Summer Drink, 157 Santiago, 320
Inglenook Wines, 59 Southern Comfort, 320
Ireland, 40
Irish Cheer, 233 Kafe-La-Te, 308
Irish Coffee, 307 Kahala Cooler, 360
Kahlua, 307 Kahlua, 51
Irish Sanka, 307 Alexander, 253
Irish Shillelagh, 233 Espresso, 253
Irish Whisky, 40-41 Kamaaina (old timer), 93
Italian: Kava Bowl, 360
Screwdriver, 112 Kentucky Colonel Cocktail, 234
Stinger, 76 King Alphonse, 254
Swiss Colony, 57 King Cole Cocktail, 234
Italy: liqueurs, 50-51 King George V, 234
Itchiban, 76 Kingston Swizzle, 404
Kir, 223
Jackalope, 359 Kirsch, 45, 51
Jack Rabbit Cocktail, 112 Kirschwasser, 45, 51
Jack Rose, 112 Punch, 360-61
Jackstone Cooler, 359 Klondike Cooler, 361
Jamaica: Knickerbocker Cocktail, 93
Daiquiri, 157 Special, 159
Dickens, 307 Kona Gold, 159
Float, 158 Kona Nightingale, 213
Honey Bee, 158 Kona Swizzle, 405
Rum, 41, 42 Krug (Charles) wines, 59
430 Index
Ktimmel, 51 Highball, 107
Apple Blossom Cocktail, 108
Ladies' Cocktail, 235 Apple Brandy:
La Florida: Cocktail, 108
Cocktail, 159 Highball, 108
Daiquiri, 159-60 Apple Cocktail, 108
Rum Daisy, 265 Applejack Cocktail—1, —2, 108
La Zaragozana, 254 Battery Charger, 109
Leamington Brandy Punch, 361 Beach Boy, 109
Leap Year Cocktail, 93 Beige Cocktail, 109
Legendre Mint Julep, 317 Bulldog Cocktail, 109
Leilani Grass Hut, 161 Cape Cod Jack, 109
Leilani Volcano, 161 Capistrano, 110
Lemonade, 324 Cointreau Cocktail, 110
California, 230-31 float, adding to drink, 29-30
carbonated, 324 for bars, 48-53
Claret, 223 Golden Slipper Cocktail, 110
d'Orgeat, 325 Green Orchid, 110
fruit, 324 Hawaiian Brandy Cocktail, 1 1 1
Golden, 324 Herbsaint Cocktail, 111
Modern, 192 Herbsaint Francaise, 1 1 1
Plain, 325 Honeymoon Cocktail, 1 1 1
Lemon Juice, 33 Iguana, 112
Lemon Squash, 323 Italian Screwdriver, 112
Lichee Nut Daiquiri, 161. Jack Rabbit Cocktail, 112
Licia Albanese, 93 Jack Rose, 112
Lillet, 65 Picon Cocktail, 112
Lima Sour, 134 Poop Deck Cocktail, 112
Limeade, 325 Prince Charlie, 113
Lime Juice, 33 Princess Pride Cocktail, 113
Lime Rickey, 94 Rocky Mountain Cocktail, 113
Linda Fiesta, 134 Suissesse—1, —2, —3, 114
L'Intemational, 121 Liquor:
Liqueur: American whisky, 37-39
de Dessert, 51 Brandy, 44-45
James, 51 Gin, 45
Verte, 51 Imported whisky, 39-41
Liqueur and cordials, 104-14 Pisco, 46
Absinthe: Rum, 41-43
and Egg Cocktail, 105 Tequila, 46-47
American Cocktail, 105 Vodka, 47
Cocktail, 105 Lisbon Antigua, 162
Drip Cocktail, 106 London:
French Cocktail, 106 Cocktail, 94
Italiano Cocktail, 106 Dock Jamaica rums, 41
Special Cocktail, 106-7 Sour, 397-98
Alfonso Cocktail, 107 Special Cocktail, 224
Amer Picon: Lone Tree Cooler, 361
Cocktail — 1 , —2, 107 Long Green, 254
Index 431
Long Tom Cooler, 362 Merry-Go-Round Cocktail, 97

Los Angeles Cocktail, 235 Merry Widow Cocktail—1, —2,
Luau Punch, 362 —3, 121-22
Merry Widow Fizz, 284
McGregor's Eggnog, 275 Mexican el Diablo, 203
Mahukona, 162 Mexico: liqueurs, 51; rum, 43; te
Mai Tai, 162-64 quila, 46
Major Bailey, 94 Mexico y Espana, 203
Mamie Taylor, 235 Milk Punch:
Mandarine, 51 — 1 - 5 , 275-76
Mandarin Punch, 325-26 Brandy, 271, 276
Mango Daiquiri, 164 Bull's, 271
Manhattans, 28, 30, 67 Butterfly, 272
— 1 , —2, —3, 235-36 Cognac, 275
Cocktail, French, 236 Eggnog, 272-73
Dry, -236 Hot, 274
on the Rocks (dry), 237 Hot Rum, 274
on the Rocks (sweet), 237 Rum, 279
Perfect, 236 Sherry, 279
Manila Hotel Julep, 317-18 Whisky, 275
Manila Rum Punch, 362 (see also Eggnogs and Milk
Maple Leaf Cocktail, 237 Punches)
Maraschino, 51 Milky Way, 277
Margarita, 202 Millionaire Cocktail—1, —2, —3,
on the Rocks, 26, 46, 47 —4. —5, —6, 122-23
Maria Theresa, 202 Million Dollar Cocktail, 97
Mariner's Julep, 318 Mint Collins, 97
Martini (Louis M.) wines, 57, 59- Mint Julep, 318
60 Georgia, 316
Martinique: Legendre, 317
Rum, 41, 42-43 Mint Squash, 237
Swizzle, 405 Mirabelle, 51
Martinis, 26, 30, 67, 94-96 Mister Manhattan Cocktail, 97
—l, —2, 95 Mister Nephew's Daiquiri, 165
Bowl, 96 Mixes (prepared, non-alcoholic
1 _ 2
Medium Dry, 95 flavoring agents), 3 3
on the Rocks, 96 Mixing drinks, 24-35
Pisco, 136 Mock Daisy Crusta, 326
Special Dry, 96 Mojito:
Sweet—1, —2, 96 — 1 , —2, 392
Vodka, 216 Criolla, 392
Mary Garden Cocktail, 224 Molokai Mike, 166
Mary Pickford Cocktail, 164 Monastique, 51
Maui Fizz, 284 Mondavi (Robert) wines, 60
Mazarine, 51 Montego Bay Cocktail, 166
Mediterranean Stinger, 254 Moonlight Cooler, 363
Menehune Juice, 165 Moonracker Cocktail, 77
Menthe Frappé, 254 Morning Glory:
432 Index
—1, —2, —3, —4, 123-24 Oh-So-Good Peachy Wine Cup,

Daisy, 265 413-14
Fizz, 285 Old Fashioneds, 67
Moscow Mule, 213 — 1 , —2, —3, —4, 238-39
Moulin Rouge Cocktail, 98 Rum Punch, 364
Mule, 214 Scotch, 242
Mulled: Old Navy Punch, 365
Ale, 308 Old Tom Gin, 45
Cider, 308 Old Yellowstain, 167
Wine Cup, 309 Orange:
Myrtle Bank Punch, 363 Blossom—1, —2, —3, 98
Cup, 365
Nautilus, 203 Daiquiri, 167
Navy Grog, 363 Fizz, 286
Negroni, 125 Juice, 33
New England Rum, 43 Screwdriver, 47
New Moon, 214 Punch, 365
New Orleans: Orgeat, 51
Eggnog, 277 Cocktail, 99
Fizz, 285 Fizz, 326
Rum Fizz, 285 syrup, 31
Ninitchka Cocktail, 214 Orleanian, 239
Nog of Raspberries and Galliano, Outrigger Tiara, 167
277 Ouzo, 51
Non-alcoholic drinks, 322-29
Acapulco Gold, 323 Palmetto Cocktail, 168
Lemonade, 324-25 Palms Cocktail, 99
Lemon Squash, 323 Pancho Villa Cocktail, 125
Limeade, 325 Panorama Punch, 365-66
Mandarin Punch, 325-26 Parfait Armour, 52
Mock Daisy Crusta, 326 Passion Daiquiri Cocktail, 168
Orgeat Fizz, 326 Passion Fruit Cocktail, 99
Pino Frio (without rum), 326
Passion Fruit Punch, 366
Ponce, 327
Passion Punch, 366
Prairie Oyster Cocktail, 327
Queen Charlie, 328 Passionola, 52
Uueen Charlotte Fruit Punch, Pastry: Jamaica rums, 42
327 Pata Punch, 366
Rhubarb Highball, 328 Paul Masson wines, 60
Tea Punch, 328 PB2Y2, 168
Temperance Punch—1, —2, —3, Peach Liqueur, 52
Pendennis Cocktail—1, —2, 99
329 Perfect Cocktail, 100
North Pole Cocktail, 98 Perfect Rob Boy, 239
Northside Special, 166
Pernod, 52
Northwest Passage, 309
Veritas, 49
Nourmahal Punch, 364
Perry Liqueur, 52
Oahu Cooler, 364 Peru Libre, 134
Oasis Cooler, 364 Peru Pisco, 46
Index 433
Peruvian Bloody Mary. See Pisco Collins, 135

Bongo Daiquiri, 135
Petri, 57 Don Alberto, 133
Philippine Islands: rum, 43 Eden, 133
Philippine Punch, 367 El Capitan, 133
Picador Cocktail, 203 Lima Sour, 134
Picon Cocktail, 112 Linda Fiesta, 134
Picon Punch, 367 Martini, 136
Pike's Peak Cooler, 367 Peru Libre, 134
Pimm's Cup: Pini, 134
No. 1 (gin), 125 Punch, 368; Lucius Beebe, 368
No. 2 (scotch), 125 Rocio, 136
No. 3 (brandy), 126 Rock and Roll, 136
No. 4 (rum and brandy), 126 Sangre Azul, 137
No. 5 (whisky), 126 Sangre Peruana, 137
No. 6 (vodka), 126 Sour, 398-99
Pimm's Picon, 126 Tonic, 136
Pifia Colada, 168 Valeccito, 137
Pineapple: Vidalita Challera, 137
Fizz, 286 Winchell Cocktail, 137
Mint Cooler, 367-68 Pitcher Punch, 369
Punch, 368 Plantation Cocktail, 169
Pini, 134 Plantation Punch, 370-71
Pink: Planter's Cocktail—1, —2, 169
Cloud, 255 Planter's Punch:
Gin, 100 Cuban, 370
Goody Cocktail, 100 Sloppy Joe's, 370
Lady—1, —2, 100-1 Trader Vic's, 369
Rose Fizz, 286 Trinidad, 370
Squirrel, 255 Platinum Blonde, 255
Pinky Gonzales, 203 Plymouth Gin, 45
Pinky Pincher, 239 Pogo Stick, 101
Pino Frio: Pompier Daisy, 224
with rum, 169 Ponce, 327
without rum, 326 Ponce de Leon, 127
Pino Pepe, 127 Ponce Punch, 371
Pinot Chardonnay, 58, 59 Ponche, 371
Stony Hill's, 57, 60 Pondo Punch, 371
Pinot Noirs, 58, 61 Poop Deck Cocktail, 113
Pisco, 46, 130-38 Port and Starboard, 255
Algeria, 131 Port Light, 240
Biblia, 131 Pot Stills, 37
Bongo, 135 Potted Parrot, 170
2
Boomerang—1, —2, 1 3 1 - 3 Pousse Cafe:
Canario Orange, 132 — 1 , —2, 255-56
Capitan, 132 American, 256
Chilcano, 132 Paree, 256
Chino, 133 Rainbow, 256
Cocktail, 135 St. Moritz, 257
434 Index
Pousse l'Amour, 257 — 1 , —2, —3, 354-55
Prairie Oyster Cocktail, 327 individual, 355
Preakness Cocktail, 240 Gin, 356
President Cocktail—1, —2, —3, Golden Rum, 356
170 Gun Glut)—1, —2, 356-57
President Roosevelt Cocktail, 171 Hana, 357
Prince Charlie, 113 Hawaiian, 358
Princess Pride Cocktail, 113 Hot Rum, 305
Prunelle, 52 Independence, 358
Puerto Rico: rum, 41, 42, 43 Jackalope, 359
Punch, 28, 331-34 John Merrill, 359
a la Mamera, 372 Kirschwasser, 360—61
a la Romaine, 372 Leamington Brandy, 361
Apple Cider, 334 Luau, 362
Baccio, 336 Mandarin, 325-26
Balaklava, 336-37 Manila Rum, 362
Bali, 337 Myrtle Bank, 363
Bamboo, 337 Navy Grog, 363
Barbados, 337 Nourmahal, 364
Barbancourt Cassis, 338 Old Fashioned Rum, 364
Barbancourt Rum Cup, 338 Old Navy, 365
Beach Boy Grog, 338 Orange, 365
Bengal Lancer's, 338-39 Orange Cup, 365
Best, 339 Panorama, 365-66
Bombay—1, —2, 340-41 Passion, 366
Brandy—1, —a, 342 Passion Fruit, 366
Brandy Champagne, 341-42 Pata, 366
Brighton, 343 Philippine, 367
Buddha, 343 Picon, 367
Burgundy Apple, 344 Pineapple, 368
Camargo, 344 Pisco, 368
Cambridge, 34s Pisco (Lucius Beebe), 368
Cardinal—1, —2, —3, —4, 345- Pitcher, 369
Plantation, 370—71
47
Planter's:
Caribbean, 347
Cuba, 370
Centennial, 348
Sloppy Joe's, 370
Champagne—1, —2, —3, — 4 ,
Trader Vic's, 369
348-50
Cider Cup, 350 Trinidad, 370
Claret, 412-13 Ponce, 371
Ponche, 371
Coolers and Punch Bowls, 330- Pondo, 371
85 Regent—1, —2, 373-74
Cooper's Ranch, 350 Royal, 373
Cranberry Christmas, 351 Ruby Rum, 374
Drunken Apricot, 352 Rum:
Eastern Sour, 353 — 1 , —2, —3. 375-76
Eggnog, 272-73 and Tea, 375
Empire City, 353-54 Eggnog, 278
Fish House:
Index 435
Fruit, 375 Mocha, 309
St. Cecelia's Society, 376-77 Sarthe, 43
Sauterne, 377 Rickeys, 386-89
Scarlett O'Hara, 377 Apple Brandy, 387
Scorpion, 378 Gin—1, —2, —3, —4, 387-88
Swizzled, 403 Rum, 388
Tahitian Rum—1, —2, 378 Sloe Gin, 389
quantity, 379 Robert Burns Cocktail, 240
Tea, 328 Rob Roy, 240
Temperance — 1 , —2, —3, 329 Perfect, 239
Thanksgiving, 379 Rocio, 136
Tiki, 380 Rock and Roll, 136
Tonga, 380-81 Rock and Rum, 173
Trader Vic, 381 Rock and Rye, 52
Rum Cup, 282 Rocky Mountain Cocktail, 113
Tutu Rum, 382 Roman Candle, 173
Whisky, — 1 , —2, 383-84 Royal Bermuda Yacht Club Cock
Yacht Club, 384 tail, 173
Zamboanga, 384 Royal Daiquiri (Don the Beach
Zombies, 384-85 comber), 173
(see also Coolers, Milk Punch Royal Fizz, 287
and Punch Bowls) Ruby Rum, 374
Punch Bowls: Rum, 37, 41-43, 140-89
Cranberry, 351 Adios Amigos Cocktail, 141
Kava, 360 Aku Aku, 141
Tiki, 379 and Maple, 174
Wassail, 383 and Tea Punch, 375
Pussyfoot, 171 and Tonic, 174
Anejo Daiquiri, 142
Quarter Deck Cocktail—l, —2, Antilles, 142
—3, 171-72 Antoine's Lullaby, 142
Queen Charlie, 328 Apricot Lady, 142
Queen Charlotte Fruit Punch, 327 Arawak Cocktail, 143
Queen's Park Swizzle, 406 Around the World, 143
Quetsche, 52 Aunt Agatha, 143
Quince Brandy, 52 Babalu, 144
Racquet Club Cocktail, 101 Bacardi Cocktail, 144
Racquet Club Fizz, 287 Bahia, 144
Raffles Bar Gin Sling, 101 Banana Daiquiri, 145
Rainbow Grog, 172 Banaquiri (see Banana Daiquiri)
Ramos Fizz, 287 Barbados Cocktail, 145
Rangoon Ruby, 214 Beachcomber, 145
Raspberry Blush, 172 Black Widow, 146
Regent Punch, 373-74 Blazer (see Blue Blazer)
Rhine Wine Cup—1, —2, 414 Boogie, 174
Rhubarb Highball, 328 Caf6 San Juan (cold), 146
Rhum: California Street Cocktail, 146
Alexander, 257 Caribe Cocktail, 146
Cosmo, 172 Chinese Cocktail, 147
436 Index
Chinese Itch, 147 Honeysuckle, 156
Collins, 174-75 Honolulu, 156-57
Columbus Cocktail, 147 Hot Buttered, 304
Coquetail au Vanilla, 147 Batter, 304
Cow, 278 Huapala Cocktail, 157
Cuba Libre: Indian Summer Drink, 157
— 1 , —2, 148 Jamaica, 42
Cocktail, 148 Cocktail, 158
Cuban, 42 Daiquiri, 157
Cocktail—1, —2, —3, 148-49 Float, 158
Presidente, 149 Honey Bee, 158
Daiquiri: Rumhattan, 158
Cocktail, 149 Snifter, 158
Collins, 150 Julep—1, —2, —3, 318-19
Frozen—1, —2, 150 Keg, 176
on the Rocks, 150 Knickerbocker Special Cocktail,
Daisy: 159
— 1 , —2, 265-66 Kona Gold, 159
La Florida, 265 La Florida Cocktail, 159
Del Monte Cocktail, 151 La Florida Daiquiri, 159-60
Demerara, 42 Leilani Grass Hut, 161
Dry Float, 151 Leilani Volcano, 161
Doctor Funk, 151 Lichee Nut Daiquiri, 161
Doctor Funk's Son, 152 Lisbon Antigua, 162
Drinker's Delight, 152 Mahukona, 162
Eggnog, 278 Maitai, 162-64
Eggnog Punch, 278 Mambo, 164
El Presidente, 152 Mango Daiquiri, 164
Far East Cocktail, 153 Martinique, 42-43
Fiesta Cocktail, 153 Mary Pickford Cocktail, 164
Float, 175 Menehune Juice, 165
Floridita Daiquiri, 153 Miami Mule, 165
Fog Cutter, 153-54 Milk Punch, 279
Foul Weather, 154 Mist, 176
Frappe, 257 Mister Nephew's Daiquiri, 165
Frozen Mint Daiquiri, 154 Molokai Mike, 166
Frozen Peach Daiquiri, 154 Montego Bay Cocktail, 166
Fruit Punch, 375 New England, 43
Gimlet, 175 Northside Special, 166
Golden Gate, 155 Old Yellowstain, 167
Gum, and Lime, 175 Orange Daiquiri, 167
Habanero, 43 Outrigger Tiara, 167
Haitian, 43 Palmetto Cocktail, 168
Havana Beach Cocktail, 155 PB2Y2, 168
Havana Cocktail, 155 Passion Daiquiri Cocktail, 168
Havana Gold, 155 Philippine Island, 43
Hawaii, 176 Pina Colada, 168
Hawaiian Cocktail—1, —2, 156 Pino Frio, 169
Hibiscus, 156 Plantation Cocktail, 169
Index 437
Planter's Cocktail—l, —2, 169 Tahitian Honey Bee, 185
Pot, 176 Tahitian Pearl, 185
Potted Parrot, 170 Test Pilot, 186
President Cocktail—1, —2, —3, Tiara Tahiti, 186
170 Tiki Puka Puka, 186
President Roosevelt Cocktail, 171 Toddy: (cold), 178; (hot), 310
Puerto Rican, 43 Torch, 187
Punch—1, —2, —3, 375-76 Tortuga, 187
Pussyfoot, 171 Trader Vic:
Quarter Deck Cocktail—1, —2, Cocktail, 187
3, 171-72 Daiquiri, 188
Rainbow Grog, 172 Flip, 188
Ramsey, 177 Rum Bloody Mary, 188
Raspberry Blush, 172 Venezuelan, 43
Rlium Cosmo, 172 Virgin Islands, 43
Rickey, 388 Wahine, 188
Rock and Rum, 173 Whaler's Toddy, 189
Roman Candle, 173 White Witch, 189
Royal Bermuda Yacht Club Zombie, 189
Cocktail, 173 Rusty Nail, 258
Royal Daiquiri (Don the Beach Rye, 37. 38
comber), 173 Highball, 241
Samoan Fog Cutter, 178 Whisky Cocktail, 241
Samson's Dilly, 178
San Juan Sling, 179 Safari Tonic, 102
Sazerac, 177 St. Cecelia's Society Punch, 376-77
Scorpion, 179 St. Raphael, 65
Screwdriver, 177 Salty Dog, 215
Senor Bailey, 180 Samoan Fog Cutter, 178
September Morn, 180 Samson's Dilly, 178
Shanghai Cocktail, 180 Sand Martin Cocktail, 127
Shark's Tooth—1, —2, —3, 180- San Francisco Cocktail, 192
81 Sangre Azul, 137
Shingle Stain, 182 Sangre Peruana, 137
Siboney, 181 Sangria:
Sidecar, 177 (for 4), 415
Siegert's Bouquet Cocktail, 182 individual, 415
Silver Fizz, 287 San Gris, 414-415
Sir Walter Cocktail, 182 Sangrita, 204
Sly Mongoose, 182 San Juan Sling, 179
Sour, 399 Sastiago Julep, 320
Space Needle, 183 Saratoga Cooler, 377
Suffering Bastard, 183 Sauteme Cup, 415
Sun and Shadow, 183 Sauterne Punch, 377
Surf Rider, 184 Savoy Hotel Special Cocktail, 102
Swizzles, 406 Sazerac, 241
Tabu, 184 Scandinavia: liqueurs, 49
Cocktail, 184 Scarlett O'Hara, 196
Tahitian Gold, 185 Punch, 377
438 Index
Schnapps, 45. See Holland gin Jonnie Mack Cocktail, 192
Scoop (bar measure), 27 Lemonade (modern), 192
Scorpion, 179 Rickey, 389
Punch, 378 San Francisco Cocktail, 192
Scotch, 37 Sloeberry Cocktail, 193
and Soda, 26, 241 Sloe Driver, 193
and Water, 242 Sloppy Joe's Cocktail—1, —2,
Apéritif, 242 Sly Mongoose, 182
Collins, 242 Smash, Brandy—1, —2, 391
Frappé, 242 Sol y Sombra, 258
Mist, 242 Sonora Daiquiri, 204
on the Rocks, 243 Sours, 394-400
Sour, 399 Apple Brandy, 395
Star, 243 Boston, 395
Whisky, 39, 40 Brandy—1, —2, 396
Scotland, 40 Calvados, 396
liqueurs, 50 Eastern Whisky, 396
Screwdriver, 47, 215 Fireman's, 397
Rum, 177 Frisco, 397
Senor Bailey, 180 Jamaica Rum, 397
September Mom, 180 London, 397-98
Shandy Gaff, 128 Pisco, 398-99
Shanghai Cocktail, 180 Rum, 399
Shark's Tooth—1, —2, —3, 180- Scotch, 399
81 Sundown, 400
Sherry: Tequila, 400
Aperitif, 224 Whisky, 400
Eggnog, 279 South Africa: liqueur, 53
Flip, 225 South America: liqueur, 51
Milk Punch, 279 Southern Comfort, 52-53, 194-
Shingle Stain, 182 Bayou Cocktail, 195
Siboney, 181 Cuba Libre Supreme, 195
Side Car, 67, 258
Double Rainbow, 195
Siegert's Bouquet Cocktail, 182
Drunken Apricot, 196
Silver Fizz, 288
Fizz, 288
Singapore Sling, 288
Frozen, 196
— 1 , —2, 102-3
Julep, 320
Sir Walter Cocktail, 182
Scarlett O'Hara, 196
Skip and Go Naked, 128
Skull and Bones, 310 Sparkle, 196
Sloeberry Cocktail, 193 Southern Cross Cocktail, 77
Sloe Driver, 193 Space Needle, 183
Sloe Gin, 45, 52, 190-93 Spain: Jerez, 45; liqueurs, 49
Blackthorn Cocktail—1, —2, 191 Spanish Brandy, 45
Cocktail, 193 Spanish Ojen, 49
Collin, 193 Spritzer (wine), 225
Exposition Cocktail, 191 Standard Flip, 129
Fizz, 288 Starboard Light, 243
Hobson Cocktail, 191 Star Daisy, 266
John Cocktail, 192 Stinger, 28, 258
Index 439
Mediterranean, 254 Durango, 201

Royal Cocktail, 258 El Diablo, 201
Stony Hill wines, 57, 58, 60 Fresa-Fresa, 201
Strawberry Martini, 103 Gimlet, 205
Strega, 51 Grande, 201
Suffering Bastard, 183 Jayco, 202
Sugar-frosted glass, 31 Margarita, 202
Suissesse—1, —2, —3, 114 Maria Theresa, 202
Summer Fizz, 289 Matador, 205
Sun and Shadow, 183 Mexican el Diablo, 203
Sundown Sour, 400 Mexico y Espana, 203
Surf Rider, 184 Nautilus, 203
Swedish Punch, 53 Picador Cocktail, 203
Swizzles, 26, 402-6 Pinky Gonzales, 203
Barbados Red Rum, 403 Sangrita, 204
Bermuda, 404 Sonora Daiquiri, 204
Gin, 404 Sour, 400
Kingston, 404 Straight, 206
Kona, 405 Sunrise, 206
Martinique, 405 Tequini Cocktail, 206
Queen's Park, 406 TNT (Tequila and Tonic), 204
Rum, 406 Vampiro, 207
Switzerland: cherry brandy, 45 Villa Fontana, 207
Syrup, 31 Tequini Cocktail, 206
Test Pilot, 186
Tabu, 184 Thanksgiving Punch, 379
Cocktail, 184 Tiara Tahiti, 186
Tahitian: Tiki Bowl, 379
Coffee, 310 Tiki Puka Puka, 186
Gold, 185 Tiki Punch, 380
Honey Bee, 185 TNT (Tequila and Tonic), 204
Pearl, 185 Tom and Jerry:
Rum Punch—1, —2, —3, 378 Quantity Batter, 311
quantity, 379 Single Drink, 311
Tea Punch, 328 using prepared Batter, 311
Temperance Punch—1, —2, —3, Tomato juice: Bloody Mary, 47
329 Tom Collins, 103
Tenampa Rum, 43 Tonga Punch, 380-81
Tonic:
Tequila, 32, 46-47. 198-207
Acapulco Gold, 199 Pisco, 136
Azteca, 199 Rum and, 174
Bertha, 199 Tequila and (see T N T )
Bloody Bull—1, —2, 200 Torch, 187
Brave Bull, 200 Tortuga, 187
Changuirongo, 200 Trader Vic:
Cocktail, 204 After Dinner, 258
Collins, 205 Cocktail, 187
Daiquiri, 205 Daiquiri, 188
Daisy, 266 Flip, 188
440 Index
Grog, 381 Martini, 47, 216
Pau, 259 Moscow Mule, 213
Punch, 381 Mule, 214
Rum Bloody Mary, 188 New Moon, 214
Rum Cup, 382 Ninitchka Cocktail, 214
Rum Fizz, 289 Rangoon Ruby, 214
Sling, 103 Salty Dog, 215
Special Drinks, 27 Screwdriver, 215
Wine Cup, 416 Voodoo Grog, 382-83
Triple Sec, 53
Tropical Cocktail—1, —2, 129 Wahine, 188
Tutu Rum Punch, 382 Waikiki, 243
Wassail Bowl, 383
United States: Wente Bros, wines, 60
liqueurs, 51, 52 Western Electric (Grand Hotel Vi
enna ), 226
Valeccito, 137 West Indies: liqueur, 50
Vampiro, 207 Whaler's Toddy, 189
Van der Hum, 53 Whisky, 37-41, 228-44
Velvet Hammer, 259 Arrowhead Cocktail, 229
Venezuela: rum, 43 Barbary Coast Cocktail, 2 2 9
Vermouth: Black Hawk Cocktail, 229
Cassis, 225 Black Watch, 229
Cocktail, 225 Bourbon:
Vodka Martini, 47 and Soda, 230
Vidalita Challera, 137 and Water, 230
Vieille Cure, 53 Highball, 230
Villa Fontana, 207 Mist, 230
Vin Chaud, 312 on the Rocks, 230
Vin ordinaire, 57 California Lemonade, 230-31
Virgin Islands: rum, 41, 43 Canadian, 41
Vodka, 47, 208-16 Captain Collins, 231
and Consomme, 215 Cassis Cocktail, 231
Barbara Cocktail, 209 Commodore Cocktail, 231
Black Cloud, 209 Cowboy Cocktail, 231
Black Russian, 209 Daisy, — 1 , —2, 266-67
Bloody Bullshot, 209 Flying Scotsman, 232
Bloody Mary—1, —2, —3, 210 Frozen Scotch, 232
Bullshot, 210-11 Hair of the Dog Cocktail, 232
Cape Codder—1, —2, 211 Harry Lauder Cocktail, 232
Chee Chee—1, —2, 211-12 Highland Cooler, 233
Clam and Tomato Cocktail—1, Honi Honi, 233
—2, 212 Irish, 40-41
Cloud Buster, 212 Cheer, 233
Collins, 215 Shillelagh, 233
Gibson, 215 John Collins, 234
Gimlet, 216 Kentucky Colonel Cocktail, 234
Haystack, 213 King Cole Cocktail, 234
Hot Pants on the Rocks, 213 King George V, 2 3 4
Kona Nightingale, 213 Ladies' Cocktail, 235
Index 441
Los Angeles Cocktail, 235 Affinity Cocktail, 212

Mamie Taylor, 235 Amour Cocktail, 219
Manhattan: Aviation Cocktail, 219
— 1 , — 2, —3, 235-36 Bamboo Cocktail, 220
Cocktail, French, 236 Black and Tan Cocktail, 220
Dry, 236 Broken Spur Cocktail—1, —2,
on the Rocks (dry), 237 220
on the Rocks (sweet), 237 California, 55-60
Perfect, 236 Champagne:
Maple Leaf Cocktail, 237 Buck Cocktail, 221
Milk Punch, 275 Cocktail—1, —2, 221
Mint Squash, 237 Flip, 221
Old Fashioned—1, —2, —3. —4, Champanita, 222
238-39 Cinzano Cocktail, 222
Orleanian, 239 Coronation Cocktail—1, —2,
Perfect Rob Roy, 239 222
Pinky Pincher, 239 Cup, Mulled, 309
Port Light, 240 Diplomat Cocktail, 222
Preakness Cocktail, 240 French 75—1, —2, 223
Punch, — 1 , —2, 383-84 Kir, 223
Robert Burns Cocktail, 240 Lemonade (claret), 223
Rob Roy, 240 London Special Cocktail, 224
Rye Cocktail, 241 Mary Garden Cocktail, 224
Rye Highball, 241 Pompier Daisy, 224
Sazerac, 241 Sherry Aperitif, 224
Scotch, 39, 40 Sherry Flip, 225
and Soda, 241 Spritzer, 225
and Water, 242 Vermouth Cassis, 225
Aperitif, 242 Vermouth Cocktail, 225
Collins, 242 Western Electric (Grand Hotel
Frappe, 242 Vienna), 226
Mist, 242 Wine Cups, 409-16
Old Fashioned, 242 Champagne—1, —2, —3, —4,
on the Rocks, 243 409-11
Star, 243 Claret:
Sour, 400 —1,—2,—3,411-12
Starboard Light, 243 Punch, 412-13
Toddy (cold), 244; (hot), 312 Copa De Vino, 413
Waikiki, 243 Mulled, 309
White: Oh-So-Good Peachy, 413-14
Cloud, 259 Rhine—1, —2, 414
Coral, 259 Sangria (for 4), 415
Lady, 259-60 individual, 415
Russian, 260 San Gris, 414-15
Witch, 189 Sauterne, 415
Winchell Cocktail, 138 Trader Vic's, 416
Wine, 55-63, 218-26
Adonis Cocktail, 219 Xochimilco, 260
442 Index
Yacht Club Punch, 384 Zandam, 260
Zombie, 189, 384-85
Zamboanga Punch, 384
Trader V i c ( V i c t o r J . B e r g e r o n ) likes
to call himself a "saloon-keeper," al
though it would b e more accurate to
call him one of the world's leading res
taurateurs. He owns and operates
Polynesian restaurants in almost every
major American city, and has recently
opened "Trader Vic's" in London and
Munich as well. T h e creator of many
of the drinks in this book, he also keeps
a sharp eye on the kitchen and has
shared his recipes in two other books:
Trader Vic's Book of Food and Drink
and Trader Vic's Pacific Island Cook
book. A book on Mexican cooking is
now in the works, and he has recently
p u b l i s h e d a c h i l d r e n ' s b o o k , The
Menehunes, about the legendary little
people of Hawaiian folk lore. In his
spare time, he has b e c o m e a painter
and sculptor of some accomplishment,
exhibiting his works widely in Cali
fornia. He lives in San Francisco.
(from left to right) Manhattan, Molokai Mike,

Menehune Juice, Cucumber, Martini, Ja
maica Float, and Champerelle
JACKET TYPOGRAPHY BY CHERYL BROWN

JACKET PHOTO BY WILL ROUSSEAU
isbn: 0-385-06805-0
Printed in the U.S.A.
PHOTO BY JON BRENNEIS
Trader Vic tells what's in this new edition

of his popular Guide:
"The manner of making drinks remains pretty much static,

and so do phonies and check-dodgers and that sort of bar pe
riphery. B u t where the changes have taken place are in the
habits of the people, the recipes they like, the type of drinks
they'll make and they'll drink and they won't make and won't
drink. So I've modernized this book to give you new recipes
and old-recipe changes to the best of my ability. . . .
"It's a collection of all the currently relevant recipes that I
have been able to gather throughout the country and even
throughout the world. T h e y are all authentic. R e a d them over
first, then pick out the ones you would like to make or you
think you would enjoy drinking, and make those. I hope you
will enjoy them."

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Library of Congress Catalog Card Number 72-76212

There've been some changes made xiv

the bartender; he doesn't want to give them out. That is an

As I've said, I have eliminated Cobblers and Squashes

mad sprint to keep a mythical appointment. If the bartender

times. The recipient of the jostle should never be allowed to

a lecture on "Anthropology and the Hereafter" last Thursday

Plenty of ice is the first requisite of good mixing. Ice is

Let me point out right now that fancy twirling of spoons,

produce good drinks, they slow any bartender down to a

What bar measures mean;

Jigger Usually 1 ounce

When it comes to mixing: Some drinks are shaken with

sturdy enough to handle ice cubes, as well as shaved ice,

Once the drink is measured and mixed, it is ready to be

The sugar-frosted glass is a nice touch, is good-looking,

There has been an awfully lot of water flow under the

mixes. They're usually good, they're fast, and they're con­

This brings me to the subject of lemon and orange juice

make their Martinis. That didn't exactly hurt my feelings,

so that all Frank had to do was pick it up and give it to

There are three types of whisky made in the United

tinued for many years to lead in the manufacture of whisky,

Whisky is made by two methods—the sweet-mash method

Of the three types of whisky imported to the United

The other two whiskies imported are Canadian whisky

Because rums are distilled from sugar cane, molasses,

the Barbados Islands, best used in light punches, cocktails,

dry burned flavor of the Demeraras. In many cases the rum

Brandy is distilled from the fermented juices of ripe

Armagnac: Produced in Gers, south of Bordeaux, Arma-

Spanish Brandy: Made from sherry wine in the Jerez

Gin is a grain-mash distillate redistilled with such aromat-

Pisco is a brandy distilled from Peruvian wine grapes.

Tequila is the distillate of the agave plant. It is usually

Vodka is a neutral spirit, usually distilled from grains

Crème d'Anana—a liqueur made from fresh pineapple,

or edelweiss plant, herbs, and spices. Comes in red, orange,

Parfait Amour—sweet French liqueur made from lemons,

labels do not indicate the type of grape used in their making

Of course the problem here is that these wines are so

darned fine wines. Some of their non-vintage white and reds

or "Beaulieu is better than Louis Martini"; he's just blowing

usually distributed by a liquor dealer; he also handles scotch,

It was nicely made; and it was just as good a white wine

1/2 ounce brandy

1/2 ounce brandy

V/2 ounce French vermouth

BRANDY AND SODA

3/4 ounce cognac

Substitute brandy for gin in Tom Collins.

BRANDY GUMP COCKTAIL

1/2 teaspoon bar sugar

BRANDY VERMOUTH COCKTAIL

Spiral-cut peel of 1 lemon

CASTLE DIP COCKTAIL

3/4 ounce apple brandy

CHAMPS ELYSEES COCKTAIL

Juice of 1/4 lemon

3/4 ounce cognac

IV2 ounces brandy

mixes. They're usually good, they're fast, and they're con