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BUNCO COCKTAIL (Hotcha!) One-third bacardi rum, 1/3 dry gin, 1/3 French vermouth, ice.

BEE STING

One bottle dry gin, 1 cocktail glass Anisette, Ice and shake very well. —Dick Baker

BROWSER COCKTAIL

(5 people)

Beat up 4 eggs and add 4 glasses dry gin, 2/3 glass cherry brandy or Curacao, % glass lemon juice, 4 dashes orange bitters, 14 tablespoonful powdered sugar, 1 tablespoonful vanilla flavour- ing, | lump ice. Shake well and grate nutmeg on top. Frost rim of glasses with castor sugar. —Robin Bell-Irving

BLOOMING COCKTAIL Two dashes Angostura bitters, % lime juice, 34 dry gin. Ice. —Edward Brooks (Minneapolis)

BLACK VELVET (Very Smooth)

Use long tumbler. ™% stout, % champagne. Pour very care-

fully. —John L. Davidson

BUSTER COCKTAIL

Three glasses gin, 1% glasses lemon juice, 1% glasses Green Chartreuse, ice. Before shaking add dash of Absinthe.

—Paul Brooks (Minneapolis)

BLUE MOON COCKTAIL (But Not Too Blue)

One-half Irish whisky, % French vermouth, 3 dashes Angos- tura bitters, 3 dashes Absinthe or Anisette. —Rossie

BLUE TRAIN COCKTAIL (Let’s Go!)

Fill the shaker with cracked ice, and pour into it 1 glass brandy and 1 glass pineapple syrup. Shake carefully, then add 3 glasses champagne. Give one or two more shakes and serve with- out further delay. —Col. Reg. Chaplin

BENEFIT COCKTAIL (Paid in Full)

(6 people)

Four glasses whisky, 1 glass curacao, 1 teaspoonful syrup of prunes. Pour into shaker with plenty of cracked ice and shake more thoroughly than usual. Serve very cold.

—Andrew Laing

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