1934 Cocktail Bill Boothby's World Drinks and how to mix them

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BOOTHBY'S WORLD DRINKS

VANILLA COOLER

Cognac

1 jigger Creme de Vanille..}^ jigger

Sugar Syrup

1 spoon Cream

2 jiggers

Nutmeg to taste Shake well with ice and strain into goblet. Grate nutmeg over and serve with straws.

VANILLA PUNCH

Brandy

1 jigger Sweet-Sour

jigger

Creme de Vanille.^^ jigger Sweet Soda to fill Stir well with ice and strain into goblet. Add cracked ice, soda to fill, decorate and serve with straws.

VAULTER PUNCH

Whisky to fill Stir whisky well with ice and add 2 pieces twisted lemon peel, strain into goblet, add cracked ice, cider to fill, decorate and serve with straws. (Note: Seltzer or sweet soda may be substituted for cider in this recipe.) 2 jiggers Cider

VELVET GAFF COOLER

Porter to fill Ingredients must be thoroughly chilled before opening. Chill goblet and add porter. Fill with Champagne and serve immediately. 2 jiggers Champagne

VENICE COOLER

Brandy

1 jigger Egg

all of one

Sweet-Sour to fill Shake well with ice and strain into goblet. Add cracked ice, ginger ale to fill, decorate with mint sprig, add Maraschino cherry and serve with straws. WHISKY COBBLER Whisky 1 jigger Sugar Syrup 1 spoon Stir whisky with syrup in highball glass until chilled. Add shaved ice to fill, twist lemon peel over, decorate and serve with straws. 2 spoons Ginger Ale

WHISKY COOLER

Whisky to fill Place twisted lemon peel in tall highball glass. Add cracked ice, whisky and stir well. Add ginger ale to fill and serve with straws. 2 jiggers Ginger ale

WHISKY DAISY 1 jigger Sweet-Sour

Whisky Absinthe

2 spoons

3 dashes Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws.