75 / 102
As
Served
at
St.
parles
Tfotel
New
Orléans,
Louisiana
ST.
CHARLES
COOLER
This
drink
is
the
most
soothing
and
cold
summer
drink,
much
liked
by
ev-
erybody
who
has
tried
it,
and
is
at
présent
making
a big
hit.
Serve
like
highball
in
Toin
Collins
glass
with
ice.
Juice
of
one
lemon.
One
drink
of
gin.
One-half
drink
of
Grenadine
Syrup.
Add
Seltzer
to
taste.
ST.
CHARLES
COCKTAIL
Juice
of
one
lime.
White
of
one
egg.
Three-fifths
Gordon
Gin.
Two-fifths
Grenadine
or
Raspberry
Syrup.
Frappe
and
strain
to
cocktail
glass
and
serve
with
a
mint
leaf
on
top.
SAZERAC
COCKTAIL
A
famous
Southern
cocktail,
which
has
the
biggest
call
in
the
market
in
the
South
and
replaces
our
Northern
Manhattan.
Smash
lump
of
sugar
in
oïti
Jashion
cocktail
glass.
Add
three
drops
Peychaud
Bitters.
Two
drops
Angostura.
One
drink
good
rye
whisky.
Ice
and
strain
to
another
ice-cold
old-
fashion
cocktail
glass
with
a
dash
of
Absinthe
in,
then
squeeze
oil
of
lemon
peel.
"THE
THREE
GRACES"
COCKTAIL
For
persons
fond
of
Vermouth
or
Dubonnet,
this
has
the
richest
flavor
and
pleasant
aroma,
as
well
as
taste,
and
is
considered
to
give
an
unusually
strong
appetite.
One-third
Dubonnet.
One-third
French
Vermouth.
One-third
Orange
Gin.
Frappe
and
strain
to
cocktail
glass.
ya
pas
for
ittks
RUSSIAN
COCKTAIL
A
drink
which
is
in
the
last
year
much
appreciated
in
the
Northern
part
of
Europe,
and
is
lately
introduced
here,
where
it
has
proven
to
be
appre-
ciated
by
conuoisseurs.
Three-fifths
Vodka.
Two-fifths
Ruhinoy
(a
Itussian
cherry
cordial
made
of
cherry
stones).
Frappe
and
strained.
(This
drink
is
very
strong).
HICKORY
COCKTAIL
Supposed
to
be
originated
by
old
Gen-
eral
Hickory,
and
much
used
in
New
Orléans.
One-half
French
Vermouth.
One-half
Italian
Vermouth.
One
teaspoonful
Ami
Picon.
Iced
and
strained
to
cocktail
glass,
then
squeeze
oil
of
a
pièce
of
lemon
therein.
OJUI
COCKTAIL
or
SPANISH
ABSINTHE
COCKTAIL.
Is
much
used
in
New
Orléans,
and
be-
longs
to
the
drinks
which
made
New
Orléans
famous.
For
people
who
like
absinthe,
this
is
very
appetizing.
One
drink
Ojui
in
large
glass
of
ice,
keep
on
dropping
Seltzer
in
glass,
and
stir
with
spoon
until
the
outside
of
glass
is
frozen,
and
your
cocktail
is
finished.
Then
add
a
few
drops
of
Peychaud
New
Orléans
Bitters,
and
strain
to
a
cocktail
glass.
Maitre
de
HoteL