Description
Alexander Cocktail
- Gin, 2 parts
- Creme de Cacoa, 1 part
- Sweet Cream, 1 part
Shake well with ice, strain into glasses; serve. The above will serve 4.
Alexandrina Cocktail
- Gin, 2 parts
- Creme de Menthe, 2 parts
- Sweet Cream, 2 parts
Shake well with ice and strain into glasses; serve. Ladies BEWARE … this is a heady drink. As above to serve 6.
Apple Toddy
- Apples, 6 Red
- Sugar, 1/4 pound
- Water, 4 oz.
- Butter, 2 teaspoons
- Cinnamon, 1 teaspoon
- Whiskey, 1 pint
Core and bake apples well, leaving skins on; boil water, butter, sugar and cinnamon together until liquid; as mixture comes to a boil add whiskey; the apples being well baked and hot place in dessert glasses and add the hot whiskey mixture to each. Serve with spoons.
Coral Cocktail
- Bacardi, 4 parts
- Grape Fruit Juice, 3 teaspoons
- Apricot Cordial, 3 teaspoons
- Lemon Juice, 1 teaspoon
Shake well with ice, strain into glasses; serve. The above will serve 4.
Kentucky Egg Nog
- Rye or Bourbon, 1 quart
- Eggs, 2 doz.
- Sugar, 2 pounds
- Cream, 1 pint
Separate the yolks from the whites; beat yolks until very light; beat whites ’till stiff; now add sugar to yolks and beat adding whiskey gradually; “fold-in” cream having whipped it in advance. Serve in 7 oz. tumblers with spoon. Nutmeg should be provided on the side for individual use. The above serves 12 portions.
Mint Julep
- Rye or Bourbon, 2 parts
- Sugar, 2 lumps
- Fresh Mint Sprigs
Dry 7 oz. tumbler thoroughly; stand on folded napkin or blotting paper to insulate; fill glass with shaved ice; place mint sprigs on top; dissolve sugar separately in a little water and add whiskey to it; when thoroughly mixed pour over mint sprigs and ice in glass. DO NOT STIR. After an interval the glass will frost.
Never crush the mint sprigs against the glass in preparing, as the above is the true Southern Mint Julep
Palm Beach Special
- Gin, 4 parts
- Italian Vermouth, 1 part
- Grape Fruit Juice, 1 part
Shake well with ice, strain into glasses, garnish with a stuffed olive; serve. The above will serve 6.
As a canape, roll small stuffed olives in paste of cream cheese and anchovie; place on small crackers and garnish generously with caviar.
Ramos Gin Fizz
- Gin, 3 oz.
- Lemon Juice, 1/2 teaspoon
- Egg, 1/2 white
- Sugar, 1/2 teaspoon
- Cream, 1 oz.
- Orange Water, 3 dashes
Shake well with ice, strain into 7 oz. tumbler and fill with charged water; serve immediately. Famous indeed, it originated at the Stagg Bar in New Orleans.
Sazerac
- Rye, 3 parts
- Sugar Syrup, 1 teaspoon
- Peychaud Bitters, 8 dashes
- Absinthe, 4 dashes
Stir well with ice, strain into chilled glasses, having wet each with a twirl of Absinthe and discarded excess; add slice lemon peel; serve. This favorite originated in the Cafe Sazerac of New Orleans. The above gives 4 portions.
As a savory, peel and split shrimps; dip in a mixture 2 tablespoons flour and 1 beaten egg; fry in deep fat; salt to taste and lay on brown paper to absorb grease; pierce with toothpick; serve hot.
