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Whisky Punch:
Brandy Rickey:
Cruattu:
Pousse-Cafe:
98: Stork Club Bar Book
2 oz. whisky
juice of half lemon
1 tsp. sugar
shaved ice
Use goblet. Dress with fruit. Squirt of
seltzer.
1
%
oz. brandy
juice of half lime and rind
1 cube ice
Stir and serve in highball glass. Fill glass
-with seltzer.
2 oz. Jamaica rum
juice of one lime
%
tsp. sugar
3 dashes maraschino
2 dashes Angostura hitters
Shake. Sugar rim of glass. Peel of
half
orange in Tom Collins glass. Cracked ice
to
the top and fill with soda. Decorate with
fruit and serve with straws.
1la
oz. grenadine (red color)
1la
oz. creme de cacao (black color)
1la
oz. maraschino (white color)
1la
oz. orange curac;ao (orange color)
1la
oz. creme Yvette (violet color)
1la
oz. brandy (amber color)
Pour in the order named very carefully and
slowly in cordial glasses to prevent cloudi·
ness.