CHERRY BLOOM COCKTAIL (Almond Eyes—No Foolin’)

(6 people)
To a glass cracked ice add 1 tablespoonful of dry curacao, 1
of lemon juice and 1 of grenadine. 2% glassfuls cherry brandy
and 2 glassfuls brandy. Shake very well and serve very cold.

—Henry Bell-Irving
DAMN THE RAIN COCKTAIL

Three dashes curacao, % orange juice, % Italian vermouth,
Y% dry gin, ice. —Harry Tobin

DIVIDEND COCKTAIL

One-half Rye or Canadian whisky, % Dubonnet, 1 dash Angos-
tura bitters, 3 dashes Cointreau, 1 piece lemon peel, 1 piece orange
peel, ice. —Percy McKergow

DAFFODIL COCKTAIL
(6 people)
In a shaker filled with cracked ice put | tablespoonful curacao,
2 glassfuls gin, 2 glassfuls sherrv, 2 glassfuls French vermouth.
Strain into glasses, add an olive and 2 drops Absinthe if desired.

—J. P. Fell
THE DETOUR (Surround It)

One jigger bacardi, juice of 1% a lime, 4% jigger grenadine.
Shake well. —Edward Bell

DAIGUIRI COCKTAIL
One jigger Daiguiri rum, the juice of 1% a lime, 1 teaspoonful
sugar. Shake well in cracked ice. Serve strained.

—Bill Martin

EGG NOGG MARYLAND

One pt. milk, 1 pt. cream, 12 eggs, 2 cupfuls granulated sugar,
1 pt. best French brandy, 2 teaspoonfuls grated nutmeg. Beat
sugar and yolks of eggs very light. Add milk and cream, then the
brandy and last the well beaten whites of the eggs. This will |
keep for several weeks if set in a cool place and additional whites
of eggs can be stirred in as it is used. —E. P. Davis

FOURTH DIMENSION (Epstein Special)

One-quarter white creme de menthe, %4 brandy, % creme de
cocoa, % Cointreau. Shake well. —Edward Bell

FRENCH “75” (Hot Stuff)

Two-thirds gin, % lemon juice, 1 teaspoonful powdered sugar.
Pour into tall glass containing cracked ice and fill with champagne.
—Fred Bossons

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