APRICOT BLOSSOM (Always in Bloom)

One-quarter lemon juice, % French vermouth, ™% apricot
brandy, 1 dry gin. Crushed ice. —Prentice Bloedel

BALMY COCKTAIL (And Breezy)
(6 people)
One-half glass orange juice, ™% glass cointreau, 3 glasses
sherry, dash Angostura bitters, 2 dashes pimento, dram liqueur.
Cracked ice. —Norman Whittall

BREEZY BACARDI COCKTAIL (Also Balmy—Indubitably)

One teaspoonful grenadine, 1/3 dry gin, 2/3 bacardi rum.
The juice of % lime. Cracked ice. —George Martin

BEAUTY COCKTAIL (It’s a Honey)

One-third grenadine, 2/3 dry gin, 1 teaspoonful fresh cream.
Ice. —Dick Davidson

BOMBAY PUNCH (Don’t Be Miss Ledd)
One qt. brandy, 2 qts. champagne, 1 qt. sherry, 2 qts. car-
bonated water, %4 pt. maraschino, 4 pt. orange curacao. Stir
gently, surround the punch bowl with cracked ice. Decorate with

fruits in season. —Jack Leckie
BAMBOO

Half sherry, % French vermouth with an olive. If shaken

with ice it is a “Bamboo Cocktail.” —Jack Leckie

BLISTER COCKTAIL

One-third gin, 1/3 whisky, 1/3 Absinthe, ice. Shake well and
pour immediately down the sink before it is too late.
—J. S. Patterson

BALTIMORE EGG NOGG

One egg, ™% tablespoonful powdered sugar, %4 glass brandy,
14 glass jamaica rum, ™% glass Madeira, ™% pt. fresh milk. Shake
well and strain into long tumbler. Grate nutmeg on top. Ice if
desired. —Herbert Foley (Jacksonville)

BREAKFAST EGG NOGG

One egg, ™% curacao, 34 brandy, 4 pt. fresh milk. Shake.
Grate nutmeg on top.

BULL PUP COCKTAIL (Woof! Woof!)

Put 2 or 3 lumps ice into a large tumbler, add juice of 1
orange, 1 glass gin. Fill balance with ginger ale. Stir and serve
with a straw. —Jack Roaf

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