Old Fashioned, One drop of bitters, one piece of sugar
dissolved in water, gin, ice, stir, serve with lemon
peel.
Orange, Juice of y2 orange, 1 drop of Chartreuse,
% gin, % Italian Vermouth, ice in shaker, strain,
serve w. orange peel.
Perfect, % gin, % French vermouth, % Italian ver¬
mouth, ice.
Plaza, Ice, 2 slices of pineapple, 2 thirds gin, % Italian
vermouth, y2 gin, ice in shaker.
Ritz, 1 fifth French and Italian vermouth, 3 fifths gin,
1 orange peel, chill.
Royal Fizz, 1 spoon sugar, juice of 1 lemon, gin, 1 egg,
ice in shaker, strain seltzer water w. straw.
Ruby, 1 drop of bitters, y2 gin, y2 French and Italian
vermouth, ice, chilled.
Silver Fizz, Juice of lemon, 1 spoon sugar, 1 white of
egg, y2 gin, ice in shaker, seltzer water.
Sir Robert, % gin, % Italian vermouth, ice, orange
peel, chill and strain.
Star, Two thirds apple jack, y2 Italian vermouth, ice,
stir.
Surprise, 1 piece of ice, 4 drops of bitters, y2 gin,
% Italian vermouth, 5 drops cream of mint, 1 lemon
peel, stir.
— 432
*
COCKTAILS
Terminal, 1 piece of orange, % of French vermouth, %
gin, y3 Dubonnet, y3 ice, chill and strain.
Tom Collins, Lemon juice, powdered sugar, gin, ice,
chill, in large glass with club soda.
Turf, 2 drops absinthe, 2 drops maraschino, 2 drops
orange bitters, 1 drop of Angostura bitters, y2 gin,
y2 vermouth, ice, stir, serve w. olive.
Vermouth, Ice, large glass w. bitters, stir.
Yale, In glass, y2 ice, 1 drop syrup, 2 drops orange
bitters, 1 drop Angostura bitters, 2 drops maraschino,
y2 French vermouth, y2 gin, stir, lemon peel on top.
Yvette, % cream, Yvette, y2 gin, y2 French vermouth,
shaved ice, strain, serve w. candied violets, straw.
Zaza, y2 Dubonnet, y2 gin, y2 French vermouth, ice,
stir.
NOTE — All cocktails are generally served with
twisted lemon peel on top.
First Service
With the oysters. — Sauternes, Barsac, Graves, Mon-
trachet, Chablis, Dry Champagne for divers countries.
After the soup. — Madeira, Sherry, XerSs.
With the fish. — Rhin wine, Johanisberger, Marcobru-
ner, Stocheeiner, Laubenheimer, Liebfraumilch, Stein-
berger, Moselle, Brauneberger, Berncasteler, Zeltinger,
with the Releves, 2nd grade, Cotes S’aint-Jacques, Mou-
lin-S,-Vent, Macon, Beaune, Clos-Vougeot, with the en¬
trees, 2nd grade, Bordeau , Saint-Emilion, Medoc, Sain*
Julien and ry Champagne of divers countries.
FROZEN PUNCH OR SHERBET
(Second Service)
With roasts- — 1st grade, Burgundy, Pommard, Nuits,
Corton, Chamberlin, Romance-Conti, with cold roasts.
Vin de paille Steinberg w. entremts (Hot). 1st grade,
Bordeaux. Chateau-Margot, Leonville, Laffite, Larose,
Pontet-Canet, Saint- Ri err e, Cotes du Rhone, Hermitage,
Cot'e-Rotie, Champagne Rouge, Bouzy, Yerzenay, Porto.
— 433 —
CANCEL’S CULINARY ENCYCLOPEDIA
Third Service
With the dessert. — Burgundy, Volnay Mousseux,
Champagne-Roederer, Rose Mousseux, Pommery, Cli-
quot, Montebello, Rogers, Heidsieck, Mercier, Iroy, Saint
Marceau, Coronation Delbeek etc.
After the dessert. — Muscatel, Malaga, Alicante, Mal-
voisie, Lacryma-Christi, Madere, Tokay, Constance,
Schiraz, Cordial and Liquors. With the cafe, Grande
Fine Champagne, Chartreuse, Maraschino, Anisette, Cu¬
rasao, Kirsch, Prunelle, Cognac, Benedictine, Kummel,
Arrack, etc.
Beers. — Ale Porter, Stout.
Wines and Liquors served at different Dinners
Page 212
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Old Fashioned, One drop of bitters, one piece of sugar dissolved in water, gin, ice, stir, serve with lemon peel.
Orange, Juice of y2 orange, 1 drop of Chartreuse, % gin, % Italian Vermouth, ice in shaker, strain, serve w. orange peel.
Perfect, % gin, % French vermouth, % Italian ver¬ mouth, ice.
Plaza, Ice, 2 slices of pineapple, 2 thirds gin, % Italian vermouth, y2 gin, ice in shaker.
Ritz, 1 fifth French and Italian vermouth, 3 fifths gin, 1 orange peel, chill.
Royal Fizz, 1 spoon sugar, juice of 1 lemon, gin, 1 egg, ice in shaker, strain seltzer water w. straw.
Ruby, 1 drop of bitters, y2 gin, y2 French and Italian vermouth, ice, chilled.
Silver Fizz, Juice of lemon, 1 spoon sugar, 1 white of egg, y2 gin, ice in shaker, seltzer water.
Sir Robert, % gin, % Italian vermouth, ice, orange peel, chill and strain.
Star, Two thirds apple jack, y2 Italian vermouth, ice, stir.
Surprise, 1 piece of ice, 4 drops of bitters, y2 gin, % Italian vermouth, 5 drops cream of mint, 1 lemon peel, stir.
— 432
*
COCKTAILS
Terminal, 1 piece of orange, % of French vermouth, % gin, y3 Dubonnet, y3 ice, chill and strain.
Tom Collins, Lemon juice, powdered sugar, gin, ice, chill, in large glass with club soda.
Turf, 2 drops absinthe, 2 drops maraschino, 2 drops orange bitters, 1 drop of Angostura bitters, y2 gin, y2 vermouth, ice, stir, serve w. olive.
Vermouth, Ice, large glass w. bitters, stir.
Yale, In glass, y2 ice, 1 drop syrup, 2 drops orange bitters, 1 drop Angostura bitters, 2 drops maraschino, y2 French vermouth, y2 gin, stir, lemon peel on top. Yvette, % cream, Yvette, y2 gin, y2 French vermouth, shaved ice, strain, serve w. candied violets, straw. Zaza, y2 Dubonnet, y2 gin, y2 French vermouth, ice, stir.
NOTE — All cocktails are generally served with twisted lemon peel on top.
First Service
With the oysters. — Sauternes, Barsac, Graves, Montrachet, Chablis, Dry Champagne for divers countries.
After the soup. — Madeira, Sherry, Xeres.
With the fish. — Rhin wine, Johanisberger, Marcobruner, Stocheeiner, Laubenheimer, Liebfraumilch, Steinberger, Moselle, Brauneberger, Berncasteler, Zeltinger, with the Releves, 2nd grade, Cotes S’aint-Jacques, Moulin-S,-Vent, Macon, Beaune, Clos-Vougeot, with the en¬ trees, 2nd grade, Bordeaux, Saint-Emilion, Medoc, Saint Julienand ry Champagne of divers countries.
FROZEN PUNCH OR SHERBET (Second Service)
With roasts- — 1st grade, Burgundy, Pommard, Nuits, Corton, Chamberlin, Romance-Conti, with cold roasts. Vin de paille Steinberg w. entremts (Hot). 1st grade, Bordeaux. Chateau-Margot, Leonville, Laffite, Larose, Pontet-Canet, Saint- Ri err e, Cotes du Rhone, Hermitage, Cot'e-Rotie, Champagne Rouge, Bouzy, Yerzenay, Porto.
— 433 —
Third Service
With the dessert. — Burgundy, Volnay Mousseux, Champagne-Roederer, Rose Mousseux, Pommery, Cliquot, Montebello, Rogers, Heidsieck, Mercier, Iroy, Saint Marceau, Coronation Delbeek etc.
After the dessert. — Muscatel, Malaga, Alicante, Malvoisie, Lacryma-Christi, Madere, Tokay, Constance, Schiraz, Cordial and Liquors. With the cafe, Grande Fine Champagne, Chartreuse, Maraschino, Anisette, Cu¬ rasao, Kirsch, Prunelle, Cognac, Benedictine, Kummel, Arrack, etc.
Beers. — Ale Porter, Stout.
Wines and Liquors served at different Dinners