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As
Served
at
ttew
y
orK^tbletic
Club
New
York
(Travers
Island),
N.
Y.
ORANGE
BLOSSOM
One-third
French
Vermouth.
One-third
Italian
Vermouth.
One-third
Gordon
Gin.
Plenty
of
orange
juice.
Frappe.
Serve
in
whisky
glass.
THE
LA
1)1
ES
DREAM
One-half
Maraschino.
One-half
Cream
Yvette.
Thick
Cream
on
top.
Serve
in
sherry
glass.
TRAVERS
ISLAND
COCKTAIL..
One-third
French
Vermouth.
One-third
Plymouth
Gin.
One-third
Dubonnet.
Frappe.
Serve
in
cocktail
glass.
As
Served
at
Calumet
Club
Chicago,
Illinois
CALUMET
COCKTAIL
Three
dashes
of
Acid
Phosphad.
One
dash
of
Angostura
Bitters.
One-half
jigger
of
Bourbon
Whisky.
One-half
jigger
of
Italian
Vermouth.
Stir
and
strain
into
a
cocktail
glass.
KLONDIKE
Pare
an
orange
as
you
would
an
apple.
Use
the
juice
of
one
orange.
One
jigger
of
whisky.
Shake
and
strain
in
a
large
glass
and
flll
with
bottle
Ginger
Aie.
3\ectpes
for
TDrinks
SAVAGE
COCKTAIL
One-third
Italian
Vermouth.
Two-thirds
Rye
Whisky.
Orange
peel.
Frappe.
Serve
in
cocktail
glass.
DR.
BIRCII
COCKTAIL
One-third
French
Vermouth.
Two
thirds
Nicholson
Gin.
Frappe.
Serve
in
cocktail
glass.
(The
two
above
cocktails
are
named
for
two
members
of
the
Club).
THE
FAVORITE.
Juice
of
one
lime.
Three
or
four
sprigs
of
mint
crushed.
One
drink
of
Gordon
Gin.
One
bottle
of
imported
Ginger
Aie.
Fill
with
fine
ice
and
serve.
(Tins
rnakes
a
fine
summer
drink.)
Steward.
FINE
TREE
Two-thirds
jigger
of
Tom
Gin.
One-third
jigger
of
Italian
Vermouth.
Three
sprigs
of
mint
broken
into
small
pièces,
put
in
mixing
glass
with
two
or
three
pièces
of
ice,
and
shake
long
enough
to
break
the
mint
small
enough
to
pass
through
strainer.
Strain
into
cocktail
glass
and
leave the
small
pièces
of
mint
float
ou
top.
GROCE
COCKTAIL
Two-thirds
jigger of
Tom
Gin.
One-third
jigger
of
Italian
Vermouth.
One-fourth
jigger
of
Grape
Fruit
Juice.
One-half
glass
of
shaved
ice.
Shake
and
strain
into
cocktail
glass.
Steward.