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"BOTTOMS
2 Parts Rye
-1
Part Chartreuse
l Pan Dry Vermouth
1 Maraschino cherry
NEW ORLEANS FIZZ
Uac a small tumbler, one white of egg,
j
uice of small or one-half large lemon, one
lqcr of gin, sugar optional. Ice, shake
1wtl
attain into glass. Fill with seltzer.
NEW LIFE
1/"4
Grand Marier-Y
4
Bacardi
Yi
Cointreau.
NORA BAYES
I•) Dry Vermouth
1·3
Italian Vermouth
1•3
Absinthe
if
desired.
Frnppc.
33
UP"
MILK AND SELTZER
Use a medium sized bar
glass,
one-half
gias.s
of
milk,
fill
balance
with seltzer.
MULLED CLARET AND EGG
Use a large
bar
glass. One tablespoon·
ful of
sugar, one
dash
of lemon
juice, one•
haH
a teaspoonful of
mixed spices, one
and
a
half
wineglasses of claret. Boil the
above ingredients together, then
beat
to a
batter the yolks of two eggs with a Lttle
sugar
added. Pour
the wine over the
eggs,
stirring continually, grate a
little nutmeg
on top and serve. You must pour the
w~e
over the eggs, as
it would
spoil
other•
WIS<.
MILKMAID
One pony dry gin, juice of half a Lme,
one dash of
sweet cream,
one dash of Gren·
adine. Shake
well
and strain into cock–
tail glas containing sprig of fresh mint.
1
Portion Rye
l Dash Claret
4
Teaspoons lime juice
l
Teaspoon powdered sugar
Add cracked ice.