SPHINX

Two-thirds dry gin, 1/6 Italian vermouth, 1/6 French ver-
mouth. Very thin slice of lemon peel. —H. Cove

TANGO

Two dashes Curacao, 4% French Vermouth, 4% Italian Ver-
mouth, % Gin, juice of 4 orange, ice. Shake.

—Secord Lampman

R.I.P.P.1.N.G.

One-third Yellow Chartreuse, 2/3 O. T. Gin, dash orange
bitters. —Archie Seymour

TOPS COOLER

Juice of 4 orange, juice of %4 lemon, | teaspoonful powdered
sugar, 1 glass Dry Gin, ice. Shake well and fill with soda water.

—Jack Paterson

T.N.T. COCKTAIL
One-half Canadian Whisky, % Absinthe, ice. Shake well.
—Herb Fullerton

THIS-WILL-DO COCKTAIL

Two dashes Angustura Bitters, ™% Italian Vermouth, %
Scotch Whisky, ice. —Ronnie McLimont

TAHITI TACK

One jigger Gin, and fill up with 1 pint ginger ale, cracked
ice, squeeze of lemon rind. —Blake Wilson

TOM AND JERRY

Separate the yolks from the whites of the number of eggs
required; beat the whites to a stiff froth and stir the yolks until
very thin. Mix together in Tom and Jerry bowl (you can secure
these at the Vincent Galleries), and stir in fine sugar slowly until
you have a medium stiff batter.

How to Serve: Use Tom and Jerry mugs (also procurable
at the Vincent Galleries); fill mug one-quarter full of batter,
add % jigger Rum and % jigger Brandy; mix well with small
bar spoon; fill with hot water; stir again, plenty of stirring;
sprinkle nutmeg on top and serve with napkins (procurable at
the Vincent Galleries). Handle with care. Of course, if there
are those who do not care for batter but just the brandy and
rum, on another page in this book you will find a recipe which
informs you how to separate them, if deemed necessary.

—George F. Tull, Telephone No. 000-00, Oh!! Oh!!
214