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As
Served*
at
New
York,
N.
Y.
HAZLETON
COCKTAIL,
One-half
Nicholson
Gin.
One-fourth
French
Vermouth.
One-fourth
Italian
Vermouth.
Frappe
with
a
few
sprigs
of
fresh
mint.
Serve
in
cocktail
glass.
GOOD
TIMES
COCKTAIL,
Two-thirds
ïom
Gin.
Qne-third
French
Vermouth.
Stir
and
strain.
Serve
in
cocktail
glass.
WALDOKF
ROSE
Half
Dry
Gin.
One-fourth
Apple
Whisky.
One-fourth
Grenadine.
Juice
of
one
Lime.
Frappe
thoroughly.
As
Served
at
Auditorium
Hfotel
Chicago,
Illinois
AUDITORIUM
GIN
FIZ
Regular
Gin
Fizz
with
white
of
egj
Put
in
sprig
of
mint
when
served.
BRAIN
DUSTER
Juice
of
one-half
Lime.
Three
dashes
Peychaud
Bitters.
One-half
pony
Absinthe.
One-half
pony
Anisette.
White
of
egg.
Frappe.
PRINCESS
COCKTAIL
One-third
French
Vermouth.
One-third
Italian
Vermouth.
One-third
Absinthe.
Frappe.
AUDITORIUM
COCKTAIL
One-half
jigger
Dry
Gin.
One-third
jigger
French
Vermouth.
White
of
egg.
Frappe.
3\ecipes
for
TDriitks
CLOVER
CLUB
Juice
of
half
leinon.
White
of
an
egg.
Half
teaspoonful
powdered
sugar.
One
drink
of
Plymouth
Gin.
One
pony
Kaspberry
Syrup.
Frappe
thoroughly
and
serve
in
elaret
glass
with
a
sprig
of
mint
on
top.
WALDOKF
QUEENS
Two
slices
pineapple
well
muddled.
One-half
Dry
Gin.
One-fourth
French
Vermouth.
One-fourth
Italian
Vermouth.
Small
pièce
of
orange,
well
frapped.
WALDOKF
SPECIAL
Juice
of
one
Lime.
One
drink
Apricotine.
Frappe
thoroughly
and
serve
in
cock-
tail
glass.
Manager.
AUDITORIUM
GIN
FIZZ
Juice
one-half
lime.
Small
toddy.
Spoonful
Grenadine
Syrup.
Three-fourths
jigger
Apple
Brandy.
Frappe.
WILD
IRISH
ROSE
Use
highball
glass.
One-half
lime
muddled.
Small
toddy.
Spoonful
Grenadine
Syrup.
Three-fourths
jigger
Irish
Whisky.
Lump
highball
ice.
Fill
up
with
seltzer.
FOOTE'S
SUMMER
SOUR
Juice
one-half
lemon.
Three-fourths
jigger
good
Bourbon
whisky.
One
dessert
spoonful
sugar.
Frappe,
Serve
in
regular
fizz
glass,
with
lump
highball
ice,
gnd
fill
up
with
still
water.
Gin,
brandy,
Scotch,
or
any
liquor
de-
sired
can
be
used
in
this
drink,
and
makes
a
delightful
summer
beverage.
Manager
Liquor
Dep't.