NEW YORK—SOUTHERN EGG-NOGG

Preparation for 1 portion: 1 egg, 1 teaspoonful sugar, 4
tablespoonfuls Bourbon. Beat yolk of egg until stiff like whipped
cream. Add sugar to yolk to liking. Add liquor slowly. Beat
white of egg until stiff and then add this to other solution. Beat
mixture thoroughly until of proper consistency.

—Walter Seligman (New York City)

RUSSIAN REMORSE

One-third creme de cacao, 1/3 dry gin, 1/3 vodka, ice. Shake
well, strain into cocktail glasses and tossitoff quickski.

—Jan Cherniavsky

RUSTLER COCKTAIL

Two dashes orange bitters, 2 dashes syrup, 3 dashes black-
berry brandy, 1 glass Canadian Club whisky, ice. —Jim Martin

SWEET MYSTERY COCKTAIL

One tablespoonful grapefruit juice, 4 maraschino, 34 dry gin,
ice. Shake well and place a sprig of mint on top.

—Louis Teepoorten

SIDE CAR COCKTAIL (A Jaunty Affair)
One-quarter lemon juice, %4 Cointreau, % brandy, ice.
—Tommy Croughan

SHILALLIE COCKTAIL (Erin Go Bragh!)

Three dashes creme de menthe (green), 3 dashes green chart-
reuse, %4 French vermouth, ™% Irish whisky, ice. Shake well

—Gerry Gorges

SAUTERNE PUNCH

One-half lb. powdered sugar, 2 quarts sauterne, | liqueur glass-
ful maraschino, | liqueur glassful Grand Marnier. Use punch bowl,
1 block ice, and slices of fruit in season.

SILVER FIZZ (A Refresher)

The juice of % lemon, % tablespoonful powdered sugar, 1
glassful gin, white of 1 egg. Shake thoroughly and strain into
medium size glass and fill with soda water.

—George R. Whitmore (Regina)

SOCIAL SERVICE
One dash absinthe, 1/3 curacao, 2/3 sloe gin, ice. Shake well.
—Charlie Thomas

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