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CLOVER CLUB

Yolk of egg, French vermouth, Italian vermouth, lemon juice,
gin, grenadine, raspberry, green creme de menthe.
—Noel Graves

CAME THE DAWN (Then What?)

One glassful orange juice, 1 glassful dry gin, % glassful apri-
cot brandy, % glassful French vermouth, % glassful grenadine,
ice, shake. —Paul Murphy

COFFEE ROYAL (King’s Favorite)

One 2 inch cube cinnamon bark, 4 cloves, 1 inch piece orange
peel, 1 inch piece lemon peel, 2 ozs. brandy (best), % pony bent-
dictine, 2 lumps sugar. Grind and pulverize, then set light to it.
Serve in black coffee. —G,. E. Scott (Scottie)

CLOVER LEAF CLUB

One glassful dry gin, juice of 1 lemon or juice of 1 lime,
white of 1 egg, 1 tablespoonful grenadine or strawberry syrup.
Serve with sprig of mint on top.

CHERRY RIPE (And Ready)

One jigger cherry brandy, 1 jigger French vermouth, dash of
orange or peach bitters. —Leffy Baker

BRANDY BITTERS

One jigger brandy, 2 dashes orange bitters, syrup to taste.
—Leon

BARBARIAN (Whaur’s Yer Kilt?)

One dry gin, 1 Scotch whisky, 1 creme de cocoa, 1 cream,
shake, ice. —Don McLeod

CANADIAN WHISKY COCKTAIL
One glass Canadian whisky, 2 dashes Angostura bitters, 2
teaspoonfuls Gomme syrup, ice. Shake but don’t get nervous.
—Harry Letson

CUT-AWAY COCKTAIL

Two dashes maraschino, 2 dashes orange bitters, 2 of lemon
juice, 1 glassful gin, ice. Stir well and add cherry.
—Billy Murrin

CHINESE PAGODA COCKTAIL |
One dash Angostura bitters, 3 dashes maraschino, 3 dashes
curacao, 1/3 grenadine, 2/3 Jamaica rum, ice.

—Charlie Julian (Shanghai)

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