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As
Served
at
Hfotel
^elve6erc
BALTIMORE,
MARYLAND
FROZEN
RYE
Juice
of half
lime.
Few
dashes
orange
juice.
Few
dashes
pineapple
syrup.
Few
dashes
orange
Curncoa.
Balance
rye
whisky.
Frozen
Scotch
or gin
same
as
rye.
Serve
in
large
champagne
glass.
Put
slice
of
orange
and
slice
of
pine-
apple
in
glass,
allowing
same
to
stick
out
beyond
top uf
glass.
Fill
same
witli
fine
ice
and
pour
drink
over
same,
with
cherry
on
top.
Serve
with
straw.
MOON
COCKT.4II,
Distinctly
Our
Own
Few
dashes
of
Grenadine
Syrup.
One-sixth
of
Italian
Vermouth.
One-sixth
of
French.
Vermouth.
Two-thirds
Apple
Brandy'.
Stirred
witli
spoon
or
shaken.
Cocktail
glass.
BELVEDERE
COCKT.Ul,
.V
tiortd
Morning
Bracer
(.)nc-lhird
Italian
Vermouth.
(")ne-thiril
Gunlf.n
Gnr
One-third
Irish
Whisky.
Few
dashes
of
.Absinthe.
Cocktail
glass.
Well
frapped.
leverages
Recipes
for
5tlixe6
brinks
ROYAL
SMILE
Juice
of
half
a
lime.
One-fourth
Grenadine
Syrup.
One-fourth
Gordon
Gin.
One-half
Apple
Brandy.
Cocktail
glass.
CLOVER
CLUB
Juice
of
lime.
Few
dashes
of
Grenadine
Syrup.
(Due-sixth
Italian
Vermouth.
One-sixth
French
Vermouth.
Two-thirds
gin.
Add
white
of
an
egg.
Frappc
well.
Dress
with
three
mint
leaves
on
edge
of
glass.
Serve
in
claret
glass.
In
season
use
raspberries
instead
of
Grenadine.
Macerate
the
raspber-
ries
with
muddler.
PERKECT
COCKT.^IL
One-sixth
Italian
Vermouth.
One-sixth
French
Vermouth.
Two-thirds
Gordon
Gin.
Well
frapped
with
p'cce
of
orange
]iee!.
Cocktail
glass.
PICK
.ME
ur
Juice
ipf
ulinle
oi'ange.
Jig.ger
of
gin.
White
of
an
egg.
Highball
glass.
Well
frapped.
Wine
Steward.