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As
Served
at
St.
parles
Kotel
New
Orléans,
Louisiana
A
EEJAH
One
ounce
Wyand
Fockink
Rum
Punch.
Two
ounces
old
brandy.
Frappe
and
serve
in
small
Burton
Aie
glass
—
enough
for
two.
A
PEQUOT
FIZZ
One
and
one-half
ounces
Plymouth
gin.
Juice
of
one-half
lime.
One
teaspoonful
of
sugar.
One-half
wkite
of
one
egg.
Three
sprigs
of
mint.
Well
shaken
with
coarse
ice.
Strain
and
fizz
with
carbonic
water.
3\ectpe.s
for
5tlixe6
T>rmks
As
Served
at
TCotelHaSalU
Chicago,
Illinois
LA
SAL1L1E
COCKTAIL,
The
juice
of
one-sixteenth
of
an
or-
dinary
grapefruit.
Equal
parts
of
Dry
Gin
and
Italian
Vermouth.
Frapped
and
served
in
a
cocktail
glass,
using
the
large
white
grape
in
place
of
the
cherry
or
olive.
LA
SALLE
FIZZ
The
LaSalle
Fizz
is
made
from
the
juice
of
one-half
of
an
orange,
one-
sixth
of
grapefruit,
one
tablespoon-
ful
of
sugar,
one
jigger
of
Gin,
and
prepared
and
served
as
other
Fizzes.
Wine
Steward.
A
PEQUOT
DE
LUXE
One
ounce
Old
Brown
Sherry.
One
ounce
old
brandy.
One
ounce
Jamaica
Rum.
Peel
of
a
whole
lemon
and
one
slice
of
inside.
One
egg.
Three
ounces
sugar.
One-fourth
pint
of
cream.
Shaken
well
with
coarse
ice.
Served
in
small
stem
punch
glasses
enough
for
four
glasses.
Steward.
Some
«famous
,Aitcestral
CHAMPAGNE
PUNCH
The
juice
of
six
lemons
and
six
limes
strained
into
one
teacupful
of
granu-
lated
sugar
that
has
been
previously
dissolved
in
one-half
cupful
hot
water.
Stir
into
this
one
pint
of
French
bran-
dy and
one
small
teacupful
of
Jamaica
rum.
Turn
into
this
one
gallon
of
orange
ice,
frozen
very
hard,
and
four
quarts
of
Champagne.
Top
off
with
thin
slices
of
orange
and
fresh
pineapple
and
large
red
and
black
cherries.
When
the
Champagne
is
well
mixed
in
with
the
other
ingrédients
(breaking
up
the
orange
ice
as
little
as
possible)
serve
in
punch
cups,
dipping
a
small
lump
of
the
orange
ice
in
each
cup
with
punch.