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RANDOLPH
50%
dry
gin
40%
French
vermouth
10%
Bailor
vermouth.
Fill
glass
with
cracked
ice.
shake,
strain
and
serve
in
bar
glass.
RAPHAEL
COCKTAIL
50%
St.
Raphael
40%
French
vermouth
10%
dry
gin.
Fill
glass
with
broken
ice,
stir,
strain
and
serve.
RAYMOND
COCKTAIL
Two
dashes
of
Chartreuse
40%
dry
gin
30%
French
vermouth
30%
Italian
vermouth
Twist
of
lemon
peel.
Serve
in
champagne
glass.
RED
LION
COCKTAIL
50%
high
and
dry
gin
40%
Italian
vermouth
10%
Booth's
orange
gin
Yz
glass
cracked
ice.
Stir,
strain
and
serve.
REGENT
PUNCH
To
one
and
one-half
pints
of
strong,
hot
green
tea
add
one
and
one-half
pints
of
lemon
juice,
one
and
one-half
pints
of
Capillaire,
one
pint
Jamaica
rum,
one
pint
brandy,
one
pint
Batavia
arrack,
one
pint
Curagao,
one
bottle
champagne,
2
tablespoons
Dr.
Siegert's
genuine
Angostura
bitters,
one
sliced
pineapple,
and
two
sliced
oranges.
Mix
thoroughly
in
a
punch
bowl.
Add
the
wine
and
ice
just
before
serving.
REMSEN
COOLER
(Use
a
medium
size
fizz
glass.)
Peel
a
lemon
as
you
would
an
apple
Place
the
rind
or
peeling
into
the
fizz
glass
2
or
3
lumps
of
crystal
ice
1
wine-glass
of
Scotch
whiskey
Fill
up
the
balance
with
club
soda
or
syphon.
Stir
up
slowly with
a
spoon
and
serve.
In
this
country
it
is
often
the
case
that
neople
call
a
Remsen
cooler
where
thej'
want
Old
Tom
gin
or
Sloe
gin
-n-
stead
of
Scotch whiskey;
it
is
therefore
the
bartender's
duty
to
mix
as
desired.
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