FROTH BLOWER (Your Friends Are My Friends)

White of 1 egg, 1 teaspoonful grenadine, 1 glassful gin, ice.
Shake well and pour into port wine glass. —Andy Houston

GREEN DEVILS (Or Pink Elephants)

Three-quarters dry gin, 4 green creme de menthe, 2 dashes
lemon juice, 2 dashes pineapple juice. Shake in cracked ice.

—Denis Murphy. Jr.

GOLDEN GLOW
One-quarter apricot brandy, 4 calvados, 4 gin, 4% orange juice.
Serve in gin fizz glasses, very cold. Do not shake. Especially
recommended to husbands who like their wives’ afternoon bridge
partners and don’t want them to go home too early.
Don. Hogarth (Toronto)

GOLDEN DAWN

Two parts gin, 2 parts orange juice, | part apricot brandy.

This cocktail won first prize at a competition in London a few
years ago. It also makes an excellent cocktail by using “Scotch”
instead of gin. —Kappy

HIGHLAND LADDIE (Hoot Mon)

One teaspoonful powdered sugar, juice of % lemon, 2 dashes
Angostura bitters, 1 glassful Scotch whisky, lump of ice. Use
long tumbler and fill with ginger ale. —Ian Mackenzie

KENTUCKY EGG-NOGG

One pt. Bourbon whisky, % pt. Jamaica rum, 2 pts. whipping
cream, 1 lb. sugar, 6 eggs, nutmeg. Beat yolks well. Mix thor-
oughly whisky, rum and sugar. Beat very slowly into yolks.
Whip cream and stir into yolks. Whip whites of eggs and stir
in last. Dust with freshly ground nutmeg. Egg-nogg is best if
chilled over night. Add small quantity whisky before serving.
Peach brandy (/% pt.) or California brandy (/4 pt.) may be sub-
stituted for Jamaica rum. The whole secret in mixing this egg-
nogg is to beat in the liquor slowly so as not to “cook” the yolks.

—Sam Magoffin
HOOT MON! (Robbie Burns)

One Scotch, 1 Italian vermouth, 1 barspoonful orange juice,
1 barspoonful maraschino. Ice. —Scottie Gordon

HONOLULU COCKTAIL

One dash Angostura bitters, 1 dash orange juice, 1 dash lemon
juice, 1 dash pineapple juice, 1 glassful dry gin, ice, a little pow-
dered sugar. Shake well. —Deans Spencer

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