1911 Beverages de luxe

As Served at

As Served at

TCotelHaSalU Chicago, Illinois

St. parles Kotel New Orléans, Louisiana

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.

A EEJAH

Rum

Wyand

Fockink

ounce

One

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.

LA SALLE FIZZ

made from the

The LaSalle Fizz is

of one-half of an

one-

orange,

juice sixth

one

tablespoon-

grapefruit,

of

ful of sugar, one jigger of Gin, and prepared and served as other Fizzes.

Wine Steward.

3\ectpe.s for

5tlixe6 T>rmks

Some «famous ,Aitcestral

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.

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.

Steward.