100

FAMOUS .
I
SIW'
COCKTAILS
v;-.

f'rfipotisd In
• t /i ■rr-
,T ^.v i; :
■' Coliabortillon
with

.fc'^it Ct

,Mt iriOUfTTI A t* U itOMANCI Of WINfl AND lIQUODt

 ■ ., ' ■
. "^'-.
. •■ ' '• '• t I
r^fj.: t- '^'i. '. -- .,^
 ✩

✩ 100
I uu ^

FAMOUS
COCKTAf LS
THE

ROMANCE OF WINES AND LIQUORS

ETIQUETTE RECIPES

PUBLISHED IN COLLABORATION WITH M

O'^ "^Le^l/Ualdot'^
by KENILWORTH PRESS, INC.
NEW YORK

DECORATIONS BY HENRY STAHIHUT

 First Printing January 3, 1934
Second Printing January 26, 1934

COPYRIGHT 1 934 BY KENIIWORTH PRESS, INC.

PRINTED IN THE UNITED STATES OF AMERICA

Prepared and published with the express permission

of The ITaldorf-Astoria, New YorJc City. All con
tents, including the formulas, have been edited in
collaboration with the management of The Waldorf-
Astoria.
Kenilworth Press, Inc., Publishers

Table of Contents on page 46

 OSCAR
Host "Par Excellence" of The Waldorf-Astoria

■ I
THE ROMANCE OF
WINES AND LIQUORS

mankind ascended from

savagery and developed civilized refinements the right
use of wines and other alcoholic beverages became an
art, and an encouragement to all the arts. No nation,
past or present,ever produced great music or sculpture,
painting or literature, on an unrelieved diet of plain
water! The great peoples of the earth—notwithstand
ing certain "reforming" elements to whom these spir
itual values mean little—^have taken the products of a
beneficent soil, fermented or distilled them, and
quenched their thirst with cheerful thanks to tlie gods
for such blessings.
Consequently the art of right drinking is to a degree,
the story of the human race. The ancient Hebrews,
migrating into the Holy Land, dreamed of the day
when every man should contentedly drink of his own
vine beneath his own fig tree, in those times the cri
terion of prosperity. The Greeks of the classic Golden
Age,leaving to posterity their priceless legacies of the
Iliad and the Parthenon, of Socrates, Aristophanes and
Pythagoras, cultivated the grape even on the slopes
of high Olympus, at whose summit Bacchus and his
fellow deities quaffed goblets of nectar at fair Hebe's
hands.

[7]
 The Romans, organizers of law and statecraft and
world unity, encouraged the making of good wine
throughout their tremendous empire. The sturdy
English yeomen of Crecy and Agincourt were fortified
by good Saxon ale as well as the wines of the continent.
Our Puritan forebears, laying the political and moral
foundations of a new world, thought it not ungodly to
imbibe rum and other ardent spirits. Even the founder
of Christianity commanded that those common foods,
bread and wine, be used in the reverent act of worship
bequeathed to his followers, and St. Paul the Apostle
advised "a little wine for thy stomach's sake." Where
is civilization to be found without good beverages?
Men and women lovingly cultivate the grape on the
gentle, sunny slopes of the Rhone, on the terraced
banks of the picturesque Moselle, in Italy, Spain, Hun
gary, Portugal—in every place where sun and soil
and climate lend their aid. From century to century
they tend the vines, gather ripe fruit, extract its life
blood, age it, blend it, making glad the hearts of their
fellow-creatures while earning the bread of their own
children. It is no coincidence that these people are
among the happiest in the world. Would you have quiet
romance in your heart? Go to the terraced vineyards
where generation after generation cultivates the grape.
Do you seek genuine merriment? Visit the harvest wine
festivals, and while delighting your palate fail not to
feast your eyes on the loveliness of those ancient
countrysides.
The greatest wine country is, of course, Franee,
whence come the numerous vintages of Bordeaux and
of Burgundy,both white and red;of Champagne,home

[8]
of the world's favorite sparkling wines; of many
clarets often imitated, tlie sincerest form of flattery,
and such regional wines as those of Anjou, still or
sparkling. Our best known German wines are those
of the Rhine terraces and the light but not thin bever
ages of the Moselle. One of the world's finest types of
wine. Sherry, is Spanish, blended from the grapes of
several vineyards. Tokay, at its best "the wine of
kings," is a rich Hungarian fluid, and the sweet wines
of Madeira and the Canaries are noted in literature—
as in Sir Walter Scott's "Ivanhoe."
Port is a product of Portugal, and like Sherry is a
blend. This wine, which has been imitated with some
success in California and other suitable regions, is
not always understood. "Vintage" Port is very fruity
and full-bodied, and real connoisseurs serve it with
pride, while "tawny" and "ruby" Ports are generally
lighter though by no means to be despised. The term
full-bodied, incidentally, connotes other qualities be
sides mere alcoholic content. Almost all wines are
obtainable in many varieties and grades, some sweeter,
some more dry: some heavier, others lighter, and
from very fine to comparatively poor. The word
"Chateau" when truthfully used on a French label,
indicates maturing and bottling by the owners of the
vineyard where the grapes were grown.
The buying of wine is as great an art as its wise use,
for important reasons. In any grape region the yield
of one year may be excellent and in another relatively
poor, and once in a decade it may be of such extraordi
nary quality as to command an extraordinary price.
Individual tastes must also be considered, as well as

[9]
the reputation of the wine-maker. The average man
cannot be expected to know the innumerable details
in this subject, but must deal with a reliable house in
which he can trust, whose trained buyers are equipped
to select properly labeled goods at the right prices.
Some American wines,for instance, are less expensive
than imported ones and yet of enough merit to deserve
respect, for in such parts of the United States as Cali
fornia a particular grape may find hospitality in a
certain kind of soil. But the maturing and blending of
wine is not done overnight, and the customer is actually
in the hands of his dealer.
A few words about other beverages may be inter
esting.
Many a connoisseur of brandy, if asked about its
origin, would be caught uninformed. It is simply a
wine or blend of wines, distilled into a liquor of higher
alcoholic content. A French authority states that there
are but eight standard brandies, the best known of
which is probably Cognac, named from a town on the
River Charente in France.
Another ardent spirit, rum, is distilled from mo
lasses or cane sugar. Perhaps the most appreciated
brand known to Americans is Bacardi, produced in
Cuba.By the way,who does not remember when"rum"
was the generic term for all alcoholic beverages in
certain quarters, and Demon Rum shared with John
Barleycorn the blame for all evil? But then if sinners
drank it so did many a saint!
Scotch and Irish whiskeys are distilled by different
process from barley; genuine Scotch is made only in
Scotland, its taste being partly derived from the peat

[10]
fires used in manufacture. Bourbon is an American
distillate of corn or maize; and rye whiskey, beloved
by many for ginger-ale highballs, explains itself. In
all these whiskeys otlier grains are added to impart the
correct flavor. Gin, used as a base in most cocktails—
and fearfully imitated during the late sad era—is also
distilled from grain, with an aromatic flavor added.
There are many national distillates also, such as ab
sinthe in France and Vodka in Russia.
Among the cordials or "liqueurs"—^heavy, syrupy
liquids best suited to the close of a good dinner—^we
have the light amber-tinted Strega from Italy; Coin
treau, known to the American doughboy as Triple Sec,
is a French cordial clear as water. The most famous of
the liqueurs tell highly romantic tales—Benedictine
and Chartreuse were both invented and manufactured
by busy monks. The former was created by Dom Ber
nardo Vincelli of the Benedictine Abbey of Fecamp,a
religious house founded in the year 665, and its
"D.O.M." on labels of the genuine, representing the
Latin phrase Deo optima maxima,is a reverent ascrip
tion of praise by the monks who produced this wonder
ful beverage under a secret formula until their com
munity was dissolved in the last century.
Chartreuse, its green and yellow rival, was also
produced by clergymen, being perfected by a clever
brother of the Carthusian order ahout 1757. But space
forbids the detailed story of many beverages. It may
only be added that Champagne,as we know it, was also
the discovery of a monk—Dom Perignon, the genial
Father Cellarer of the Abbey of Hanvillers about two
and one-half centuries ago.

[11]
 THE CORRECT

^V" ■.
?<v'r -;

•••■ f- ■'
SERVICE

.HE term "correct service"

has a double meaning. In the first place, long experi
ence has universally shown that certain kinds of bever
ages are best with certain kinds of foods, for stomach
and palate alike. This still leaves a considerable
variety of choice to the gourmet. The second meaning
follows: it is socially correct to serve beverages ac
cording to the common experience in health and taste.
Etiquette is always a matter of genuine considera
tion for others. Should a guest dislike cocktails before
dinner one will serve him another drink if possible;
dry sherry will make a perfect appetizer. Incidentally,
it is served in a sherry glass, not a cocktail glass.
The general rules are very simple—^white wines are
served with fish and, as a rulcj red wines with meat.
Some prefer a single beverage such as champagne
throughout the meal. White wines are cooled in the
refrigerator, red wines are served at room tempera
ture,and sparkling wines are served as cold as possible.
The following pages contain detailed suggestions ap
proved by the world-famous "host," Oscar of the
Waldorf.

[13]
 VERY DRY WHITE BURGUNDY
Qiablis, Charmes, Meursault, Pouilly
At cold cave temperature
With oysters, clams, lobster, etc. (grilled or
cold); fish and sea-foods generally; eggs, galan
tine, cold ham.

PARTLY DRY WHITE WINES

Burgundy: Goutte d'Or, Montrachet
Bordeaux: Graves,Sautemes, Barsac
Cold,or slightly iced
S, With sweetbreads, patties, pate de foie gras;
CTl,': . . lobster Neivburg, sole Normande, well-seasoned
, '■ • fish n rall ; chic n or ha with spic d sa c s.

LI T D WIN S CLA TS
Lafit , Lato r, a t- rion, A son ,
a an. Also Chat a n f and r ita .
oo t p rat r

With roast d c , chic n, t r , pi on, ail,

ph asant; v al, roast or chops; la b, roast or
broil d; s all a , s ch as ro s and part
rid ; with ch s co rs s.

1
HEAVY RED V^INES OF BURGUNDY
Chambertin, Gorton, Beaune, Volnay, Pommard
Room temperature
With beef, steak or roast; mutton; wild duck;
goose, rabbit, and venison; any wild game. Also
with cheese.

HEAVY WHITE BORDEAUX OR ANJOU

Chateaux Yquem,Clemens, Guiraud, Vigneau
Chateau Montcontour, Quarts de Chaume
Very cold, or cold cave temperature
With Bouillabaise, sweetbreads, lobster Armori-
caine, poularde; also with desserts,fruits, etc.

CHAMPAGNES
Heidsieck & Co. Dry Monopole
Pol Roger, Veuve Clicquot, Pommery,
Mumm,Heidsieck, Roederer, Ayala
Thoroughly iced
With any or all courses as desired; for after-
dinner speeches and toasts, and festive occasions.

[15]
CORRECT CLASSWARE

If
 Sherry Sauternes* Hock or
Rhine Wine

Pole Green or
light Amber Gloss

Port Still Burgundy Claret" Hollow-stemmed

Burgundy
for sparkling wine
only

•Souternes o slighted tinted gloss Igreen or pink)

"Cioret glosses should always be clear crystal

Delmonico Cocktail Old Fashioned

[17]
 amina.^7l&

Goblet Saucer Champagne Hollow-

Champogne stemmed
Champagne
Optional use of any glasses above

0
1% oz. Whiskey 8 oz. Highball 12 oz. Highball
or Bar Glass Glass Glass

Sfi seia aJA-Si

10 oz. Fizz 14 oz.

or Lemonade Gloss Tom Collins Gloss

[18]
 u

Liqueurs Brandy Creme De Menthe

Pony FroppS

Brandy (Tulip Brandy (Tulip

Shaped) Snifter Shaped) Snifter
Large Small

Pilsner Hollow Stem Goblet Beer Mug

[19]
WALDORF BAR HISTORY
OLD AND NEW

The old Waldorf-Astoria,

razed a few years ago to make way for the Empire
State Building, was unquestionably the most famous
hostelry in the United States, possibly in the entire
world. Visiting royalty, wearers of coronets, diplo
matists and other persons of distinction from abroad
were ordinarily entertained there. And commoners of
our own land who had attained prominence paced its
Peacock Alley daily.
Yet the building in which all of these events centered
has passed and a mightier skyscraper stands in its
place, while in the newer residential district on fashion
able Park Avenue another Waldorf-Astoria has reared
its twin towers into the skyline. All this seems the more
remarkable when one realizes that one hundred years
ago the site of the original Waldorf building was a
small field on one of the prettiest farms of Manhattan
Island. A brook babbled across the property and an
occasional wagon rumbled on the dusty Bloomingdale
Road.
The roster of the old Bar's patrons would seem
almost the record of a period in American life, J.
Pierpont Morgan,the elder, used to call for a Manhat
tan cocktail after the market closed. Senator Marcus
Alonzo Hanna, power behind the throne in the McKin-
ley administration, called when in New York. Samuel
Langhorne Clemens, better known as Mark Twain, was

[20]
an occasional visitor, accompanied by his friend H. H.
Rogers, of the Standard Oil Company.
Colonel William F. Cody, otherwise "Buffalo Bill";
Vice President Charles Warren Fairbanks; Senator
Matthew Stanley Quay,the iron boss of Pennsylvania;
Alfred E. Smith, Sheriff, Governor and candidate for
the Presidency; John W. Gates, always ready to "bet
you a million"; General Nelson A. Miles; Diamond
Jim Brady; Richard Croker and Charley Murphy of
Tammany Hall—there were always numerous celeb
rities at the Bar,or leaving, or shortly to come.
Actors rubbed elbows with financiers and athletes
with industrial giants. Richard Harding Davis, author
and war correspondent,came occasionally, as did John
McGraw of the baseball fame. There were noted prize
fighters—John L. Sullivan, Jim Jeffries, Tom Sharkey
and "Gentleman Jim" Corbett. Many, including Nat
Goodwin, Peter Dailey and W. H. Crane, represented
the stage. Great publishers and editors, including
Colonel ("Marse Henry") Watterson, visited the Wal
dorf Bar.
But a list of prominent patrons would read like
many pages from "Who's Who in America" and space
forbids. The point is that the Bar attracted these men of
fastidious tastes because its drinks were what they
ought to be. Numerous formulas were created there—
to meet the challenges of guests.
A number of drinks dispensed at tbe Old Waldorf Bar
and new drinks originated at the new Waldorf Bar—
"Lounge Cafe", will be found on the following pages.
May they gladden many a heart!

[21]
 ART OF MIXING DRINKS
B,|v-

MEASURES
One dash equals one-third teaspoonful
Jigger—a bartender's measure equiva
lent to one and one-half ounces (or
small whiskey glass)
Pony—equals one ounce
Definition
Frappe: fill cocktail glass three-
quarters full shaved ice
^ DRINKS MADE FAMOUS AT THE WALDORF COCKTAILS ✩

COCKTAILS
(Serve in cocktail glass unless otherwise specified)

ABSINTHE
Two dashes of Old Tom Gin
Two-thirds Absinthe
One-third Water
Ice, stir, strain

ADONIS
Two dashes Orange Bitters
One-half Sherry
One-half Italian Vermuth
Ice, stir, strain

ALEXANDER
One-third Old Tom Gin
One-third Creme de Cacao
One-third Cream
Frappe

ASTORIA
Two dashes Abbott's Orange Bitters
One-third Old Tom Gin
Two-thirds French Vermuth
Ice, stir, strain

BACARDI COCKTAIL
One-half pony Grenadine
Two-thirds jigger Bacardi Rum
Juice of one-half Lemon
Ice,shake well •

[23]
✩ DRINKS MADE FAMOUS AT THE WALDORF ✩

BIJOU
Two dashes Abbott's Bitters
One-half French Vermuth
One-half Grand Marnier
Ice, stir, strain

BIRD
Twist two pieces Orange Peel
Fill glass with fine ice
Two-thirds Triple Sec Curacao
One-third Martell Brandy
Two more twisted Orange Peels
Serve as Creme de Menthe Frappe

BLUE MOON
One-fourth Creme Yvette
Three-fourths Old Tom Gin
Ice,shake

BRANDY
One dash Abbott's Bitters
One dash Dry Gin
One jigger Martell's Brandy
Ice, stir

BRIDAL
Two dashes Orange Bitters
Dash of maraschino
One-third jigger Italian Vermuth
Two-thirds Plymouth Gin
Ice, stir, strain
One piece Orange Peel, twisted

[24]
i;!r COCKTAILS ^

BRONX
One-fourth French Vermuth
One-fourth Italian Vermuth
One-half High & Dry Gin
One-fourth slice Orange
Ice, shake well

CHAMPAGNE
(Champagne glass)
One lump sugar
Two dashes Abbott's Bitters
One piece Lemon Peel,twisted in glass
Lump of ice. Dry Monopole Champagne

CHARLIE CHAPLIN
One-third Lime Juice
One-third Field's Sloe Cin
One-third Apricot Brandy
Ice,shake

CLOVER CLUB
Juice of one-half Lemon
White of one egg i I
One jigger House of Lords Cin
One bar-spoon Grenadine
Ice, shake

CLOVER LEAF
Juice of one-half Lemon
White of one egg
One jigger Old Tom Cin
One bar-spoonful sugar
Ice,shake well, strain in original Claret glass, place one sprig
of mint on top of drink

[25]
 DRINKS MADE FAMOUS AT THE WALDORF

CREOLE
Dash of Orange Bitters
One-third jigger Ahsinthe
One-third jigger Italian Vermuth
One-third jigger Old Tom Gin
Frappe

DAIQUIRI
One-third jigger Lime Juice
Two-thirds jigger Bacardi Rum
One bar-spoonful sugar
Ice, shake well, strain

DUBONNET COCKTAIL

One-half Dubonnet
One-half High & Dry Gin
Ice, shake well

FULL HOUSE

Dash of Abbott's Bitters

One-third Yellow Chartreuse
One-third Benedictine
One-third Apple Whiskey
Frappe

GIN
Dash of Orange Bitters
One jigger Old Tom Gin
Ice, stir, strain

[26]
✩ COCKTAILS ✩

GOAT'S DELIGHT
One-half Kirschwasser
One-half Brandy
One dash Orgeat or Orange Syrup
One spoon Cream
One dash Absinthe
Frappe

GOOD TIMES
Dash of Orange Bitters
One-third French Vermuth
Two-thirds Booth's Gin
Ice, stir, strain
Olive

HAPPY DAYS
Dash of Orange Bitters
One-eighth Italian Vermuth
One-eighth French Vermuth
Three-fourths Old Tom Gin
Ice, stir, strain

HONOLULU I I

Two dashes Abbott's Bitters

One teaspoon Lime Juice
One teaspoon Orange Juice
One jigger Old Tom Gin
Frappe,twist Lemon Peel on top

HOP FROG
One-third Lime Juice
Two-thirds Brandy
Frappe

[27]
 DRINKS MADE FAMOUS AT THE WALDORF

JACK ROSE
(Serve in Delmonico glass)
One jigger Apple Jack
Juice one-half Lime
One-half jigger Grenadine
Shake well

MANHATTAN

One dash Angostura Bitters

One-third jigger Italian Vermuth
Two-thirds jigger Park & Tilford Rye Whiskey
One lump ice, stir or shake as requested
One cherry

MARTELL COCKTAIL
Juice of one-half fresh Lime
One-half teaspoon strained honey
One jigger Brandy
Mix lime juice with honey, add Brandy,ice,shake well
Serve in cocktail glass with thin slice of lemon and one
maraschino cherry

MARTINI
Dash of Orange Bitters
One-half Old Tom Gin
One-half Italian Vermuth
Ice, stir, strain

MARTINI DRY

One-third jigger French Vermuth

Two-thirds jigger Dry Gin
Stir, add small, green olive

[28]
 COCKTAILS ^

MAE WEST
One jigger Martell Brandy
One dash Grenadine
Juice of one-half Lime
Ice, shake, strain
Two Cherries in cocktail glass

MERRY WIDOW
One-half French Vermuth
One-half Dubonnet
Frappe
Green Cherry

MONOPOLE COCKTAIL
(Serve in champagne glass)
One-half lump of sugar
One dash Abbott's Bitters
Strip Orange Peel—twisted
Lump of ice
Fill with Champagne
' *'Mj
NEW WALDORF
One-fourth slice pineapple, crushed
One-fourth French Vermuth
One-fourth Italian Vermuth i j
One-half House of Lords Gin
Ice, shake well, strain

OLD FASHIONED
One lump sugar
One dash Abbott's Bitters
One jigger P. & T. Rye Whiskey
One-half slice orange, one cherry
Stick Pineapple
Dash of syphon,lump of ice
Serve in old fashioned glass

[29]
 ■s D INKS MAD FAMOUS AT T WALDO F ^

O AN LOSSOM

On -half i r Oran ic
On -half i r Old To in
Ic , sha w ll

ACOCK ALL

ic on -half Li
On -third Mapl S r p
Two-thirds Charl ston
Ic , sha w ll, strain

ACOCK ALL
Two dash s Abbott's itt rs
On dash Absinth
On i r Cordon l rand
Frapp

O' M A T
On half Li ic
On -half acardi
Color with r nadin
Frapp

ICK M U

Two dash s Acid or L on hosphat

On -half Italian r th
On -half Absinth
Ic , sha , strain

f • . /
.. ----- ■ ■ - lniTwr
 COCKTAILS tV

POET'S DREAM
One-third Benedictine
One-third French Vermuth
One-third High & Dry Gin
Ice,shake,Lemon Peel, squeezed on top

ROB ROY
One-half jigger Italian Vermuth
One-half jigger Vat 69 Scotch Whiskey
One dash Orange Bitters
Ice,shake well

RUSSIAN GRAND DUKE

Two-thirds Cordon Bleu Brandy
One-third Orange Juice
Dash of Orange Bitters
Dash of Ahsinthe
Ice, shake well

SALOME
Two dashes Absinthe
One half Italian Vermuth
One-half Dubonnet
Ice,stir, strain

SEPTEMBER MORN
Juice of one Lime
One jigger of Bacardi Rum
White of one egg
Color with Grenadine
Frappe well; serve in Claret glass

SHERRY-NETHERLAND
Dash of Orange Bitters
Two-thirds Martell Brandy
One-third Curacao
Ice, stir, strain

[31]
■
'm
 DRINKS MADE FAMOUS AT THE WALDORF ✩

SIDE CAR
Juice of one-half Lime
One-third Cointreau
Two-thirds Martell Brandy
Ice, shake

SLOE GIN
Dash of Orange Bitters
Two-thirds Field's Sloe Gin
One-third Plymouth Gin
Ice, stir, strain

SOUL KISS
(Delmonico glass)
One-third French Vermuth
Two-thirds Dry Gin
White of one egg. Cherry, Frappe

SOURS
WHISKEY
(Delmonico glass)
BRANDY One jigger liquor desired
SCOTCH Juice one-half lemon
GIN One teaspoon sugar
BOURBON
APPLE JACK
Ice, stir, strain
Fill with syphon
One-half slice orange

TODDIES
WHISKEY
(Old fashioned glass)
BRANDY One jigger liquor desired
SCOTCH One-half lump sugar
Three teaspoons water
Lump of ice, stir
One-half slice orange, one cherry,lemon peel

TOM GIN
Dash of Orange Bitters
One jigger Old Tom Gin
Ice, stir, strain

[32]
 COCKTAILS

TRILBY
Dash of Orange Bitters
One-third French Vermuth
Two-thirds Old Tom Gin
One dash of Creme Yvette
Ice,stir,strain

WALDORF
Dash of Abbott's Bitters
One-third Whiskey
One-third Absinthe
One-third Italian Vermuth
Frappe

WALDORF GLOOM LIFTER

Made same as Clover Club, but use Irish Whiskey
One-half teaspoon Martell Brandy
White of one egg
Dash of Raspberry Syrup
Dash of Grenadine
One-half teaspoon sugar
Ice, stir, strain

WALDORF-ASTORIA
Pony of Benedictine on shaved ice
Cover and build in mound with sweetened whipped cream
• i

WHISKEY SOUR
(Delmonico glass)
One-half Lemon Juice
One jigger Rye Whiskey
One bar-spoonful sugar
Ice,shake, fill with syphon
One-half slice of Orange
ZAZA
One-half jigger High & Dry Gin
One-half jigger Dubonnet
Ice, shake well

[33]
✩ DRINKS MADE FAMOUS AT THE WALDORF if

BABY TITTY
(Sherry glass)
One-third Anisette
One-third Creme Yvette
_ One-third Whipped Cream
Serve with cherry on top
BRANDY AND GINGER ALE FRAPPE
Tom Collins glass
One jigger Martell Brandy
Fill with fine ice
Shake well, strain, fill with cold ginger ale

BRANDY FIZZ
(Lemonade glass)
One jigger Martell Brandy
Juice one-half lemon
One teaspoon sugar
Ice, shake,strain
Fill with syphon
BRANDY FLOAT
Pony of Brandy, floated on seltzer in whiskey glass
BRANDY JULEP
Put three of four sprigs of Mint in mixing glass
One-half spoon sugar
One pony of water
Crush well,fill two-thirds goblet with ice
One jigger Martell's Brandy
Fruit well, decorate with sprigs of Mint
BRANDY PUNCH
(Goblet)
Juice of one-half Lemon
One-half spoonful sugar
One pony of water
One jigger Brandy
Ice, shake, strain, fruit goblet

[34]
 HIGH BALLS AND FANCY DRINKS ✩

BRANDY SMASH
(Fizz glass)
Two sprigs Mint
Two spoons water
One-quarter spoon sugar
Muddle
One jigger Brandy
Two lumps ice
Small spoon

BRANDY TODDY
(Old fashioned glass) ~
One-half lump sugar ,
Three spoons water
One jigger Brandy
One lump ice
Small spoon
One-half slice Orange, one Cherry, Lemon Peel

CHAMPAGNE CUP
(Pitcher)
One and one-half ponies Martell Brandy
One pony Benedictine
One pony Maraschino
One bottle Soda
One bottle Dry Monopole Champagne
One stick ice
Fruit, decorate with Mint

CHAMPAGNE PUNCH
(Pitcher)
One pint Champagne
One pint Claret or Red Burgundy
One pint Club Soda
One sliced Orange—^Two lumps sugar—Ice
Fruit in season

[35]
 -It drinks made famous at the waldorf ^

CLARET CUP WALDORF

(Pitcher)
In mixing glass, put
One-half spoon sugar
One and one-half ponies Brandy
v,>; , One pony Benedictine
One pony Maraschino
Seltzer to fill glass
Stir, pour into pitcher, add large stick ice
One hottle Claret
Fruit, decorate with frosted Mint

CLARET LEMONADE
Lemonade with dash of Claret

CLARET PUNCH
One jigger Claret
Four dashes Lemon
Two dashes Curacao
Two dishes Grenadine
Goblet glass, fine ice dressed with fruits in season
CLARET PUNCH
(Two quarts)
Juice three Lemons
One pony Curacao
One pony Brandy
One-half tablespoon sugar
One quart Claret
One syphon
Ice, dress with fruit in season

EGG NOGGS
BRANDY (Lemonade glass)
RUM One jigger liquor desired
SCOTCH
SHERRY
One-half spoon sugar
RYE One egg
Fill three-quarters with Milk
Ice, shake well, strain. Nutmeg on top

[36]

''V
 HIGH BALLS AND FANCY DRINKS ^

FASCINATION
(Champagne glass)
One-third White Curacao
Two-thirds "White Absinthe
One piece of ice in glass
Fill from syphon

FISH HOUSE PUNCH

(Delmonico glass)
Juice one-half Lemon
One-half spoon sugar
One-half jigger Brandy ~
One-half Jamaica Rum
Ice, shake well, fruit in season

FLIPS
BRANDY
(Delmonico glass)
WHISKEY One jigger liquor desired
PORT
SHERRY
Whole egg
One teaspoon sugar
Ice, shake and strain
Nutmeg on top

FLORADORA SEXTETTE
(Collins glass)
Juice one Lime
One-half teaspoon sugar
One-half pony Raspberry
One jigger High & Dry Gin
Frappe, fizz with one bottle ginger ale

GIN BUCK
(Collins)
One drink of Old Tom Gin
Juice of one Lemon
One lump ice
One bottle Ginger Ale

[37]
 DRINKS MADE FAMOUS AT THE WALDORF

GIN DAISY
(Goblet glass)
Juice of one-half Lemon
One jigger Gin
One-half jigger Grenadine
Fine ice and fruits in season

GIN FIZZ
(Fizz glass)
Juice of one-half Lemon
One bar-spoonful sugar
One jigger Gin
Ice, shake, strain, fill with syphon

GOLDEN FIZZ
(Lemonade glass)
Juice one-half Lemon
Bar-spoonful sugar
Yoke of one egg
One jigger Gin
Ice, shake, strain, fill with syphon

GOLDEN WEST
(Sherry glass)
One-quarter Yellow Chartreuse
White of one egg
Fill with Sherry

GRENADINE FIZZ
(Lemonade glass)
Juice of one-half Lemon
One-half spoon sugar
One pony Grenadine
One pony Milk
One jigger Old Tom Gin
Ice, shake, strain, fill from syphon

[38]
 HIGH BALLS AND FANCY DRINKS ✩

HIGHBALLS
SCOTCH WHISKEY (Eight or twelve ounce Highball glass)
RYE
BOURBON One jigger liquor desired
GIN Lump of ice
BRANDY
Fill with Club Soda or Grngerale, according
to taste

HONEYMOON
(Sherry glass)
One-third Creme de Cacao
One-third Parfait d'Amour
Yolk of one egg
One-third Kummel Dore

HORSES NECK
(Tom Collins glass)
Rind of one Lemon
One bottle Ginger Ale
JOHN COLLINS 1
(Tom Collins glass)
Juice whole lemon
One jigger gin 'j
One teaspoon powdered sugar ,!l
Ice, shake, strain i- :)
Fill with Club Soda ■' 1
LALLA OOK ,,
L onad . ;
On pon anilla ,
On -half i r Mart ll rand i I
On -half a aica
On -half spoon s ar
On tabl spoon whipp d cr a .
Ic , sha w ll, strain
MINT COOL
Collins
Thr or fo r spri s of Mint
Two l ps of ic
On bottl in r Al
 DRINKS MADE FAMOUS AT THE WALDORF

MINT JULEP
(Tom Collins glass)
One bar-spoonful sugar
Four sprigs fresh Mint, one-half pony water, press well
Add one jigger Bourbon Whiskey
Stir, fill glass with fine ice to frost, fruit in season, place
hunch mint on top and serve with straws
MORNING GLORY FIZZ
(Fizz glass)
Juice one-half Lemon
One-half spoon sugar
White of one egg
One jigger Sanderson's Scotch
Two dashes Absinthe
Shake, strain, fill from syphon
NEW ORLEANS FIZZ
(Lemonade glass)
Juice of one-half Lemon
Two dashes Orange Flower water
One spoonful sugar
One jigger Cream
White of one egg
One jigger of Gin
Shake well, strain, add a little syphon
ORANGE COGNAC
Cut orange in half, remove pulp, ^
, turn inside out, place rind in glass
Fill with shaved ice
Pour over it Martell Cognac
POUSSE CAFE WALDORF
(Sherry glass)
One-seventh Raspberry Syrup
One-seventh Anisette
One-seventh Parfait d'Amour
One-seventh Creme Yvette
One-seventh Yellow Chartreuse
One-seventh Green Chartreuse
One-seventh Cordon Bleu Brandy

[40 ]
✩ HIGH BALLS AND FANCY DRINKS ^

REMSEN COOLER
(Lemonade)
Juice of one-half Lime
Lemon rind
One jigger Gin, ice
One bottle Club Soda

RICKEYS
SLOE GIN
(Eight ounce Highball glass)
GIN
BRANDY One jigger liquor desired
WHISKEY Juice one-half lime
Ice
Fill with Club Soda

ROOSEVELT PUNCH
(Goblet)
Muddle one-half Lemon
One spoon sugar
One jigger Apple Whiskey
Shake, one dash of Brandy on top
Fruit in season

ROYAL FIZZ
(Lemonade glass)
Juice of one-half Lemon
One bar-spoonful sugar
One whole egg
One jigger Gin
Shake, strain, fill with syphon

SHERRY COBLER
One bar-spoonful sugar
One jigger Sherry
One-half Lemon Juice
Serve with goblet filled with ice and dress with fruits in
season, fill with syphon

[41]
^ DRINKS MADE FAMOUS AT THE WALDORF

SILVER FIZZ
(Fizz glass)
Juice of one-half Lemon
One bar-spoonful sugar
White of one egg
One jigger Gin
Ice, shake, strtiin, fill with syphon

SLOE GIN FIZZ

(Fizz glass)
Juice of one-half Lemon
One spoonful sugar
One jigger Field's Sloe Gin
Ice, shake, strain, fill with syphon
SNOWBALL
(Collins)
White of one egg
One jigger Charleston Rum
One-half spoon sugar
Ice, shake, strain, fill with Ginger Ale
STARLIGHT ROOF GARDEN COOLER
(Collins glass)
Juice of one Lime
One dash Bitters on one lump sugar
One jigger French Vermouth
One bottle of Ginger Ale,ice
TOM AND JERRY
(Beer mug)
Beat six eggs well,adding powdered sugar until very thick,
working out all lumps
Pour one-half tablespoon of this hatter into mug
One-half jigger Brandy
One-half jigger Jamaica Rum
Fill with very hot water
Add Nutmeg
Serve with napkin

[42]
✩ HIGH BALLS AND FANCY DRINKS

TOM COLLINS
(Collins glass)
Juice of one Lemon
One spoonful powdered sugar
One jigger Old Tom Gin
Tom Collins glass, with ice
Mix well and strain in glass with
One bottle of Club Soda

WALDORF FIZZ

(Lemonade glass)
Juice of one Orange
Juice of one Lemon
One jigger High & Dry Gin
One egg
One spoonful sugar
Ice, shake, strain, fill glass with syphon

WHISKEY AND MINT

(Whiskey glass)
Three springs Mint
One-half lump sugar, dissolved, press Mint lightly
One jigger Rye Whiskey
Small lump of ice

WHISKEY DAISY

(Fizz)
Juice of one-half Lemon
One-half spoon sugar
One pony Raspberry Syrup
One jigger Whiskey
Ice, shake, strain, fill with syphon

[43]
 1
-A- DRINKS MADE FAMOUS AT THE WALDORF

WHISKEY FIZZ

(Lemonade glass)
One-half spoon sugar
One-half pony of water
Three or four lumps of ice
One jigger Whiskey
Ice, one-half slice orange, one-half slice lemon
Serve with spoon

WHISKEY MINT JULEP

(Goblet)
Three sprigs Mint
One-half spoon sugar
One pony of water
Press well, add one jigger Bourbon Whiskey
Stir, strain well,fruit in season

WHISKEY PUNCH

(Goblet)
Juice of one-half Lemon
One-half spoon sugar
One pony of water
Fill glass two-thirds with fine ice
One jigger Whiskey
Stir,fruit well in season

WHISKEY SMASH
(Fizz)
Three sprigs of Mint
Fill with fine ice in mixing glass
Two more sprigs of Mint
One-quarter spoon sugar
One-half pony of water
Press well and add one jigger Whiskey
Stir, strain, fruit well. Mint on top

[44]
✩ CORDIALS

CORDIALS

ANGEL'S BLUSH OR KISS

(Pony)
Two-thirds Benedictine
One-third Cream

ANGEL'S DREAM
(Pony)
One-third Maraschino
One-third Cream
One-third Creme Yvette

BRANDY SCAFFA
(Pony)
One-half Maraschino
One-half Martell Brandy
Two dashes Angostura on top

COME UP-SOME TIME

(Cordial glass)
One-third Brizzard Apricot Brandy
One-third Martell Brandy
Float one-third cream on top
Top with Maraschino Cherry

[45]
 TABLE OF CONTENTS
Romance of Wines and Liquors Pages 6 to 11
The Correct Service (Proper Foods—the Right Temperoture) Pages 12 to IS
Correct Glassware Pages 16 to 19
Waldorf Bar History Pages 20 to 21
Drinks Made Famous at the Waldorf Pages 22 to 45

COCKTAILS
Absinthe 23 Martini Dry 28
Adonis 23 Mae West 29
Alexander 28 Merry Widow 29
Astoria 23 Monopole 29
Bacardi Cocktail 23 New Waldorf 29
Bijou 24 Old Fashioned 29
Bird 24 Orange Blossom 80
Blue Moon 24 Peacock Alley 80
Brandy 24 Peacock Gallery 80
Bridal 24 Peg O* My Heart 80
Bronx 25 Pick Me Up 80
Champaene 25 Poet's Dream 31
Charlie Chaplin 25 Rob Roy 81
Clover Club 25 Russian Grand Duke 81
Clover Leaf 25 Salome 81
Creole 26 September Morn 81
Daiquiri 26 Sherry-Netherland 81
Dubonnet 26 Side Car 82
Full House 26 Sloe Gin 82
Gin 26 Soul Kiss 82
Goat's Delight 27 Sours 82
Good Times 27 'Toddies 82
Happy Days 27 Tom Gin 82
Honolulu 27 Trilby 88
Hop Frog 27 Waldorf 88
Jack Rose 28 Waldorf Gloom Lifter 88
Manhattan 28 Waldorf-Astoria 88
Martell 28 Whiskey Sour 88
Martini 28' Zaza 88

HIGHBALLS BALLS AND FANCY DRINKS

Baby Titty 84 John Collins 89
Brandy and Ginger Ale fSrappe.. 34 Lalla Rookh 89
Brandy Fizz 84 Mint Cooler 89
Brandy Float 84 Mint Julep 40
Brandy Julep 84 Morning Glory Fizz 40
Brandy Punch 84 New Orleans Fizz 40
Brandy Smash 85 Orange Cognac 40
Brandy Toddy 85 Pousse Cafe Waldorf 40
Champagne Cup 35 Remsen Cooler 41
Champagne Punch 85 Rickeys 41
Claret Cup Waldorf 36 Roosevelt Punch 41
Claret Lemonade 36 Royal Fizz 41
Claret Punch 86 Sherry Cobler 41
Egg Noggs 36 Silver Fizz 42
Fascination 8^ Sloe Gin Fizz 42
Fish House Punch 3 Snowball 42
Flips 8 Sterlight Roof Garden Cooler.... 42
Floradora Sextette 8
Tom and.'Jerry 42
Gin Buck 8'
Tom Collins 48
Gin Daisy 88
Waldorf Fizz 48
Gin Fizz 38
Golden Fizz 88 Whiskey and Mint 48
Golden West 88 Whiskey Daisy 48
Grenadine Fizz 38 Whiskey Fizz 44
Highballs 89 Whiskey Mint Julep 44
Honeymoon 89 Whiskey Punch 44
Horses Neck 89 Whiskey Smash 44

CORDIALS
AngeTs Blush or Kiss. 45 Brandy Scaffa 45
Angel's Dream 46 Come Up—Sometime. 46

[46]
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