Description
KIRSGH COCKTAIL
Three glasses of Kirsch and three of orange juice, add, before shaking, a few drops of Angostura Bitters and one clove.
HATCHETT’S SPECIAL
Put two glasses of Rye Whisky, two glasses of brandy and two of Dubonnet into a shaker, add two dashes of Créme de Parfait Amour and two dashes of absinthe. Fill up with broken ice and shake thoroughly. This cocktail should be served with a cherry. The recipe is from Hatchett’s Bar.
NIELKA
Put three glasses of Vodka into the shaker with two glasses of orange juice and one of French Vermouth. This is meant to be a very dry cocktail, but sugar may be added if desired.
ABSINTHE COCKTAIL
(One Person)
One dash of Angostura bitters, two teaspoonfuls of sugar syrup, one glass of Absinthe. Shake very well This recipe is from the Embassy Club.
PINK PEARL
One glass and a half of grapefruit juice, one tablespoonful of lemon juice, half a glass of Grenadine, two glasses of Calvados, the white of one large egg. Ice and shake well. Use shaved ice.
JACK ROSE
Two glasses of the juice of fresh limes, or one and a half glasses of grapefruit juice and half a glass of lemon juice, half a glass of Grenadine, three glasses of Calvados or Apple Jack. Ice and shake well.
APPLE COCKTAIL
Two glasses of sweet cider, one glass of gin, one liqueur glass of brandy, two glasses of Calvados or Apple Jack.
BRANDY SNAP
(Four People)
Take one glass of brandy, not quite two of dry sherry, and one of orange juice, add one or two drops of Angostura Bitters, and put all this in a cocktail-shaker, fill it with broken ice, shake it well, and serve at once.
CHAMPS ELYSEES
Three glasses of brandy, one glass of Chartreuse and one and a half glasses of sweetened lemon juice, put in the shaker with a dash of Angostura Bitters.
DOCKER
Four glasses of brandy, one of Cointreau, and one glass of Dubonnet. Just before shaking, add a few drops of Orange Bitters.
LOIRE COCKTAIL
Three glasses of brandy, two of Grand Marnier and one of Maraschino. If this is too strong for your taste, you may substitute one of the glasses of brandy for one of orange juice.
BAYANA
Put four glasses of brandy into the shaker with two of sweetened lemon juice. Add a few drops of Orange Bitters and two dashes of Absinthe. Shake thoroughly.
CHO-CHO
Three glasses of brandy mixed with two glasses of French Vermouth. Add one glass of Curacao and a good dash of Absinthe before shaking.
CURACAO COCKTAIL
(Sweet)
Two glasses and a half of orange juice, two glasses of red Curacao, half a glass of brandy, half a glass of gin. Ice and shake. Rinse the glasses in Orange Bitters.
COUP DE FOUDRE
One full glass of white Centerbe (unsweetened), three glasses of red Curacao, one glass and a quarter of gin. Ice and shake well. Squeeze a piece of orange peel over each glass and put in glasses small pieces of candied orange peel.
LUCIFER
(Very Strong)
Half a glass of white Centerbe (unsweetened), two glasses of white Curacao, half a glass of Cointreau, two glasses of gin. Ice and shake. Rinse the glasses in Orange Bitters.
CALVADOS COCKTAIL. I
Mix two glasses of Calvados with two of strained orange juice, one of Cointreau and one of Orange Bitters. Add ice and shake well.
CALVADOS COCKTAIL. II
Put three glasses of Calvados into the shaker with three glasses of sweetened lemon juice. Shake thoroughly.
ALBERTINE
Two glasses of Kirsch, two of Cointreau and two of Chartreuse. Just before shaking add a few drops of Maraschino.
NICOLE
Two glasses of sloe gin, two of Kummel and two of orange juice. Serve with a cherry in the glass.
PLAIN VERMOUTH COCKTAIL
Put five glasses and a half of French Vermouth into the shaker with a teaspoonful of Wormwood Bitters and a teaspoonful of Maraschino. Shake very thoroughly and serve with a cherry.
DEVONIA
Put four glasses of rather sweet sparkling cider into the shaker, add two glasses of gin, a few drops of Orange Bitters and ice. Shake lightly.
TEA TIME
Put three glasses of rum into the shaker with three glasses of carefully strained cold tea. Add a dash of lime juice and sugar to taste. Shake lightly.
CHAMPAGNE COCKTAIL
Put six glasses of iced champagne into a jug with a few drops of essence of orange, sugar to taste and a dash of Orange Bitters. Mix with a swizzle stick.
MOL
Two glasses of gin, two of sloe gin and two of Vermouth, add a few drops of Orange Bitters and sugar to taste.
SOOTHER
Two glasses of French Vermouth, two glasses of sloe gin and two glasses of Absinthe. Add a dash of Wormwood Bitters and shake thoroughly.
DUNES
Three glasses of Calvados and three glasses of French Vermouth. Add a drop of Orange Bitters and a dash of Wormwood Bitters.
RAPIDE
Three glasses of Maraschino, three of Vermouth, a drop of Wormwood Bitters and a dash of Absinthe.
RATTLESNAKE
Four glasses of Rye whisky, the whites of two eggs and a glass of sweetened lemon juice, then add a few dashes of Absinthe, shake very thoroughly and pass through a fine strainer.
DUNHILL’S SPECIAL
(For one Person)
Two dashes of Curacao, one third dry gin, one third sherry, one third French Vermouth. Stir thoroughly and then strain into the glass. Serve with an olive and then add two dashes of Absinthe. (From Hatchett’s Bar).
TRAIN BLEU
Put one glass of brandy and one of pineapple syrup into the shaker with ice. Shake well and then add three glasses of champagne. Shake just once more and serve immediately.
BALM
Put into a shaker half a glass of strained orange juice, the same amount of Cointreau and three glasses of sherry, add a dash of Orange Bitters and two dashes of Pimento Dram. Fill with broken ice, shake and serve as usual, but in glasses in which there is an olive.
SHERRY TWIST
To the strained juice of one orange add two glasses of whisky, two and a half of sherry and half a glass of Cointreau. Put this into a shaker with two cloves and a squeeze of lemon juice, twist over this a pepper grinder in which there is some aromatic pepper, and fill the shaker with broken ice. Shake and serve as usual.
SHERRY TWIST. II
One glass of brandy, one of Vermouth, and three of sherry. Add to this two thirds of a glass of Cointreau and one third of lime juice. Put in the shaker with a piece of cinnamon.
PHILOMEL
Two and a half glasses of sherry, one of rum, and three glasses of Dubonnet and orange juice in equal proportions. Add a twist of aromatic pepper before shaking.
PLAIN SHERRY COCKTAIL
Put six glasses of sherry into the shaker with a good dash of Wormwood Bitters and a few drops of Maraschino. Shake very thoroughly.
ELECTRA
Five glasses of sherry and one of French Vermouth. Add a good dash of Absinthe and a dash of Wormwood Bitters.
SHIP
Three glasses of sherry, one of whisky, one of rum and one of prune syrup. Add a dash of Orange Bitters and a little sugar or not, according to taste.
PEACH COCKTAIL
Cut up a ripe peach, soak in one glass of brandy for two hours, add a glass of liquor from brandied peaches and one teaspoonful of Peach Bitters. Add four glasses of dry white wine, or champagne. Chill well in ice, but do not add ice to the cocktail. Stir well with a swizzle stick.
PINEAPPLE COCKTAIL
One glass of fresh pineapple juice. Take the pulp from which the juice has been pressed and soak in two glasses of dry white wine for a couple of hours. Add the pineapple juice and a small squeeze of lemon juice. Pour in three glasses of sherry. Ice well by putting the shaker in ice, not ice in the shaker. Shake and serve with a small piece of pineapple in each glass. This is a very light cocktail.
COFFEE COCKTAIL
Two glasses and a half of Santa Cruz or Bocardi rum, three of strong black Moka coffee. Mix while the coffee is hot, chill on ice, and shake with shaved ice.
CLUB COCKTAIL
Fill the shaker half full of shaved ice. Pour in four glasses of liqueur brandy, half a glass of Maraschino, half a glass of pineapple syrup, one teaspoonful of Orange Bitters. Mix with a spoon, stirring well. Pour out and dress the glasses with strawberries and twisted pieces of lemon peel. Dash with champagne.
ABSINTHE COCKTAIL
Fill the shaker three quarters full of shaved ice. Add four glasses of Absinthe, one glass of water, poured in slowly, one teaspoonful of syrup, and one of Angostura Bitters. Stir well and serve.
CHAMPAGNE COCKTAIL
One good piece of thin lemon peel; one glass liqueur brandy; three dashes of Angostura Bitters; five glasses of iced champagne. Stir with spoon and serve.
BLACKTHORNE
One tablespoonful of syrup, two teaspoonfuls of lemon juice, one puddingspoonful of Orange Bitters two dashes Angostura Bitters. Fill the shaker half full of shaved ice and pour in two glasses and a half of Noilly Prat Vermouth, and two glasses of sloe gin. Shake and serve.
DIXIE
Four lumps of sugar dissolved, one teaspoonful Angostura Bitters, one of lemon juice, four glasses of whisky, one teaspoonful of Curacao, two teaspoonfuls of Crème de Menthe. Ice and shake well.
SUNSET COCKTAIL
Put in a large glass a good strip of thinly pared orange or tangerine peel (the latter is better), a teaspoonful of peach jam, two small apricots or one large one cut into small pieces and the stone or stones crushed. Pour over this one full glass of brandy and a teaspoonful of Kirsch. Let soak for two hours. Pour all into the shaker. Add one glass and a half of white wine, one glass and a half of gin, and one glass of Noilly Prat Vermouth. Ice and shake.
BLACK MAMMY
To the juice of one grapefruit and one lemon add a strip of thin orange peel and a strip of thin lemon peel, one heaping teaspoonful of sugar, two cloves, three glasses of Santa Cruz rum and one glass of brandy. Ice well and shake.
