bottoms up ryans liquor shop
TRANSCRIPT
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924000615074
^,
For PrompI Del
Lie. L180
«'>.oDATE DUE
I n s
*<3Sifl
PmHTEOINO.«.A.'WlO 5-537<M««6lozo 3-1949
Page 3
€/.,.'e^em€^^€e, , .{Continued)
necessary to achieve the happiest results. For this reason we have
compiled this Uttle book to help you derive the maximum pleas-
ure from your association w^ith this friend of man.
At the outset, let us say, very modesdy, that the purpose of this
book is not a comprehensive grouping of all drinks that a pro-
fessional bartender may be called upon to make. Rather, it is our
intention to provide the host or hostess or the "home bartender''
v/ith a reasonable selection of palatable potations. You will find,
in the pages that follow, an abundant variety of drinks for all
occasions, and seasons, listed under the classifications that make
them alcoholic. The rest of the book is self-explanatory, and we
hope that our compilation will enhance your drinking pleasure
and furnish you with a dependable guide, as you pursue the
delightful adventure of moderate drinking.
If we have omitted some prime favorites of your convivial
moments, please pardon the oversight and write them in yourself
on the blank page provided for that purpose in the back of the
book. And now—"BOTTOMS UF'l
"Towers Above £9 the Rest'
RYAN'S JSBQUOR SHOP en.pf DeKvery
Page 4
for P,ompf WJv..y3^3 ^„,^^ AvffiJjear S3rd St., N. Y. C. ="^, "^^1^
TABLE
Helpful Hints for
Successful Mixing 8
Appropriate Drinks withMeals 9
Glassware. lo
Recipes 11-42
COBBLERSBrandy Ck)bbler ii
Gin Cobbler 1
1
Rum Cobbler ii
Wine Cobbler ii
Whiskey Cobbler 1
1
COCKTAILSwith Absinthe Substitute
Absinthe Cocktail 12
Absinthe Special Cocktail .... 12
Cafe de Paris Cocktail 12
with Applejack.
Applejack Cocktail 12 •
Jack Rose Cocktail 12
tvith Benedictine
Honeymoon Cocktail 12 '
Merry Widow Cocktail No. i . 12
with BrandyBrandy Cocktail 13 \
isranciy vermouth Cocktail. ... 13
Coffee Cocktail 13
Depth Bomb Cocktail 13Sidecar Cocktail 13Stinger Cocktail 13
mth Brandy (Apricot)
After Supper Cocktail 13 /Apricot Cocktail 13
Pink Whiskers Cocktail 14
with Brandy (Blackberry)
Poop Deck Cocktail 14 /Windy Corner Cocktail 14
with Brandy (Cherry)
Gilroy Cocktail 14
/
"Towers Above
For Pfompf Dalhrnry RYAN 'S
873 THIRD
ON TENTSPAGE
with champagneChampagne Cocktail 14Lonaon Special iJocktail 14Luxury Cocktail 14
with Creme de CacaoAlexander Cocktail No. .* .... 14Tropical Cocktail 15
with Creme de MentheAlexander's Sister Cocktail ... 15Creme de Menthe Frappe .... 15Fallen Angel Cocktail 15
with Dry GinAlexander Cocktail No. i 15Around the World Cocktail ... 15Bronx Cocktail 15Bronx Cocktail (Dry) 15Chelsea Sidecar Cocktail 16Clover Club Cocktail 16Damn-the-Weather Cocktail .
.
16Dcmpsey Cocktail 16Doctor Cocktail 16
XiijL.MamjiiJCQEktail 16Dubonnet Cocktail 16
Gibson Cocktail 17Gilroy Cocktail 17Grapefruit Cocktail 17Jamaica Glow Cocktail 17Kiss in the Dark Cocktail .... 17Magnolia Blossom Cocktail .
.
17
White Lady Cocktail 18White Rose Cocktail 18
ivith DubonnetDubonnet Cocktail 18
with Orange Flavored GinMartini Cocktail (Golden) ... 18
with RumBacardi QTrkfail 18^Barbary Coast Cocktail 18Bolero Cocktail 18Between the Sheets Cocktail .
.
19Cuban Cocktail No. i 19
the Rest"
UOR SHOPlear 53rd St., N. Y. C.
CoH:EUfeRifio S-5370-8M6
Plaia 3-1549
Page 5
TABLE OFPAGl
COCKTAILSCuban Special Cocktail 19 ,
Daiquiri Cocktail 19 '""tl Plesidentt Cocktail No. i . . 19
Havana Cocktail 19Planter's Cocktail 19
tvith Triple Sec
Sidacnf CockaJl i9
White Lily Cocktail 20
with VodkaRussian Cocktail 20
with Whiskey (Bourbon or Rye)
Frisco Cocktail 20
Kentucky Cocktail 20
Kentucky Colonel Cocktail ... 20Manhattaji Cocktail 20
Manhattan (Dry) 20
Maiuiattan (Sweet) 20New Yorker Cocktail 21
-OM Fashioned Cocktail 21
Rye Whiskey Cocktail 21
Sazerac Cocktail 21
with Whiskey (Scotch)
Barbary Coast Cocktail 21
Highland Fling Cocktail .... 22Hole-in-One Cocktail 22Rob Roy Cocktail 22
with Wine (Claret, Madeira, Mus-catel, Port, Sherry, White)Adonis Cocktail 22
Bamboo Cocktail 22Brazil Cocktail 22
Broken Spur Cocktail 22Chocolate Cocktail 22Clove Cocktail 23Coffee Cocktail 23Creole Lady Cocktail 23Cupid Cocktail 23Devil's Cocktail 23Dunlop Cocktail 23East India No. 2 23Elk's Own Cocktail 23Hot Springs Cocktail 24Port Wine Cocktail 24
"Towers Above
For Prompt Delivery
Page 6
RYAN'S873 THIRD A'
ENTS (Cont.)PAGE
Quarter Deck Cocktail 24Reform Cocktail 24Roc-A-Coe Cocktail 24Sevilla Cocktail 24Sherry and Egg Cocktail 24Sherry Cocktail 24Sherry Twist Cocktail 25Sloppy Joe's Cocktail No. 2 . . .25
Stone Cocktail 25Straight Law Cocktail 25Tempter Cocktail 25Whispers of the Frost Cocktail 25Xeres Cocktail 25
COLLINSBrandy Collins 26John Collins 26Mint Collins 26Orange Gin Collins 26
—_B^m Collins 26Sjipi- Oin Collins 26
- Tf"''~'""-"- 27
"^^-S^^key Collins 37
COOLERSGip Cooler 27Kum tlooler 27
CUPSChampagne Cup 28Cider Cup 28Claret Cup 28Loving Cup 28Rhine Wine Cup 29Sauterne Cup 29
DAISIESBrandy Daisy 29Gin Daisy 29Rum Daisy 30Whiskey Daisv_ 30
EGG NOGSBaltimore Egg Nog 30Breakfast Egg Nog 30Christmas Yule Egg Nog 30
the Rest"
UOR SHOPlear 53rd St., N. Y. C.
Eldorado 5-S370-866&Plaza 3-1549
Missing Page
Missing Page
Missing Page
Missing Page
BRANDY COBBLER
1 Teaspoon Powdered Sugar
2 oz. Carbonated Water
Fill 10 oz. Goblet with Shaved Ice
Add 2 oz. Brandy
Stir well and decorate with fruits in
season. Serve with straws.
GIN COBBLER
1 Teaspoon Powdered Sugar
2 oz. Carbonated Water
Fill 10 oz. Goblet with Shaved Ice
Add 2 oz. Dry Gin
Stir well and decorate with fruits in
season. Serve with straws.
RUM COBBLER
1 Teaspoon Powdered Sugar
2 oz. Carbonated Water
Fill 10 oz. Goblet with Shaved Ice
Add 2 oz. Rum
Stir well and decorate with fruits in
season. Serve with straws.
WINE COBBLER
1 Teaspoon Powdered Sugar
2 oz. Carbonated Water
Fill 10 oz. Goblet with Shaved Ice
Add 3 oz. Port or Sherry
Stir well and decorate with fruits in
season. Serve with straws.
WHISKEY COBBLER
1 Teaspoon Powdered Sugar
2 oz. Carbonated Water
Fill 10 oz. Goblet with Shaved Ice
Add 2 oz. Rye or Bourbon Whis-
key
Stir well and decorate with fruits in
season. Serve with straws.
for Prompt Delivery
"Towers Above iS ~ ' the Best"
RYAN'S J^UOR SHOP873 THIRD AVHa|ear 53rd St., N. Y. C.
Co//:
Eldorado 5-5370-B666
Plaza 3-1549
Page 11
•vw,
ABSINTHE COCKTAIL
ij^ oz. Absinthe Substitute
^ oz. Water
y^ oz. Anisette
I Dash Orange Bitters
Shake well with cracked Ice and
strain into 3 oz. Cocktail glass.
ABSINTHE SPECIAL COCKTAIL
I Yi oz. Absinthe Substitute
I oz. Water
y^ Teaspoon Powdered Sugar
I Dash Orange Bitters
Shake well with cracked Ice and
strain into 3 oz. Cocktail glass.
CAFE DE PARIS COCKTAIL
White of I Egg
I Teaspoon Absinthe Substitute
I Teaspoon Sweet Cream
lYz oz. Dry Gin
Shake well with cracked Ice and
strain into 4 oz. Cocktail glass.
APPLEJACK COCKTAIL
ij4 oz. Applejack
1 Teaspoon Grenadine
I Teaspoon Lemon Juice
"Towers Above
For Prompt Delivery
Page 12
RYAN'S873 THIRD
Shake well with cracked Ice and
ain into 3 oz. Cocktail glass.
JACK ROSE COCKTAIL
Juice Yi Lime
White of one Egg
I Teaspoon Grenadine
I Jigger Applejack
Shake with cracked Ice, strain.
HONEYMOON COCKTAIL
y^ oz. Benedictine
54 oz. Apple Brandy
Juice of y^ Lemon
I Teaspoon Curacao
Shake well with cracked Ice and
strain into 3 oz. Cocktail glass.
MERRY WIDOWCOCKTAIL NO. 1
I y^ oz. Dry Gin
154 oz. French Vermouth
Yi Teaspoon Benedictine
Yi Teaspoon Absinthe Substitute
I Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Add twist
of Lemon Peel and drop in glass.
the Rest"
CoH:QUOR SHOP EUorodo 5.^70.86««
[ear 53rd St., N. Y. C.PLoza 3-1549
BRANDY COCKTATC:^/2 oz. Brandy
5^ Teaspoon Simple Syrup
1 Dashes Bitters
Twist of Lemon Peel
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
BRANDY VERMOUTHCOCKTAIL
% oz. Italian Vermouth
2 oz. Brandy
I Dash Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
COFFEE COCKTAIL
I Egg
I Teaspoon Powdered Sugar
I oz. Port Wine
I oz. Brandy
Shake well with cracked Ice, strain
into 5 oz. Cocktail glass. Grate Nut-
meg on top.
DEPTH BOMB COCKTAIL
}4 Teaspoon Lemon Juice
I Teaspoon Grenadine
1 oz. Apple Brandy
I oz. Brandy
"Towers Above
For Prompt OalniyRYAN'S873 THIRD A'
;e well with cracked Ice, strain
into 3 oz. Cocktail glass.
SIDECAR COCKTAIL
1/3 Jigger Lime Juice
1/3 Jigger Triple Sec or
Cointreau
1/3 Jigger Brandy
Add shaved Ice, shake and strain.
STINGER COCKTAIL
I oz. Creme de Menthe (White)
1 oz. Brandy
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
AFTER SUPPER COCKTAIL
I oz. Apricot Flavored Brandy
I oz. Curacao
j4 oz. Lemon Juice
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
APRICOT COCKTAIL
Juice of Yn Lemon
Juice of Yn Orange
xY^ oz. Apricot Flavored Brandy
I Teaspoon Dry Gin
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
the Rest"
UOR SHOPear 53rd St., N. Y. C.
CaH:
EUorade 54370-86MPlaza 3-1549
Page 13
PINK WHISKERS COCKTAI
^ oz. Apricot Flavored Brandy
^ oz. French Vermouth
1 oz. Orange Juice
1 Teaspoon Grenadine
^ Teaspoon Creme de Menthe
(White)
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass and top
with a litde Port Wine.
POOP DECK COCKTAIL
1% oz. Blackberry Flavored
Brandy
y^ oz. Port Wine
yi oz. Brandy
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
WINDY CORNER COCKTAIL
2 OZ. Blackberry Flavored Brandy
Stir well with cracked Ice, strain
into 3 OZ. Cocktail glass. Grate a
litde Nutmeg on top.
GILROY COCKTAIL
Juice of 54 Lemon'^ oz. French Vermouth
^ oz. Cherry Flavored Brandy
|4 oz. Dry Gin
I Dash Orange Bitters
For Prompt Delivery
Page 14
"Towers Above
RYAN'S873 THIRD AVI
LS
ir well with cracked Ice, strain
into 3 oz. Cocktail glass.
CHAMPAGNE COCKTAIL
Spiral Rind of yi Lemon
1 Lump Sugar
2 Dashes Bitters
Fill with Champagne. Use 6 oz.
Champagne glass.
LONDON SPECIAL COCKTAIL
Put Rind of yi Orange into 6 oz.
Champagne Glass. Add:
1 Lump of Sugar
2 Dashes Bitters
Fill with Champagne, well chilled,
and stir gcndy.
LUXURY COCKTAIL
3 oz. Brandy
2 Dashes Orange Bitters
3 oz. well chilled Champagne
Use 6 oz. Saucer Champagne glass.
ALEXANDER COCKTAIL NO. 2
I oz. Creme de Cacao
I oz. Brandy
I oz. Sweet Cream
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
the Rest"
UOR SHOPor SSrd St., N. Y. C.
CaU:
Eldorado S-53704666PUno 3-1549
CO
TROPICAL COCKTAIL
^ oz. Creme de Cacao
f^ oz. Maraschino
^4 oz. French Vermouth
I Dash Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
ALEXANDER'SSISTER COCKTAIL
I oz. Dry Gin
I oz. Creme de Menthe
I oz. Sweet Cream
Shake well with cracked Ice and
strain into 4 oz. Cocktail glass.
CREME DE MENTHE FRAPPE
Nearly fill glass of fine Ice with
White Creme de Menthe. Tilt glass.
Over back of inserted spoon, slowly
pour I oz. Brandy.
FALLEN ANGEL COCKTAIL
Juice of I Lemon or % Lime
\% oz. Dry Gin
I Dash Bitters
% Teaspoon Creme de Menthe
Shake well with cracked Ice and
strain into 3 oz.' Cocktail glass. Serve
with a Cherry.
"Towers Above
RYAN'SFor Prompt Delivery 873 THIRD A'
LS
n^Alexander cocktail no. 1
1 oz. Dry Gin
I oz. Creme de Cacao
I oz. Sweet Cream
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
AROUND THE WORLDCOCKTAIL
I oz. Pineapple Juice
yi oz. Green Creme de Menthe
yi oz. Dry Gin
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
BRONX COCKTAIL
I oz. Dry Gin
yi oz. French Vermouth
yi oz. Italian Vermouth
Juice j4 Orange
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve v«th
SUce of Orange.
BRONX COCKTAIL (DRY)
I oz. Dry Gin
I oz. French Vermouth
Juice % Orange
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
Slice of Orange.
the Rest"
UOR SHOP53rd St., N. Y. C.
Call:
ELdorado 5-5370^666PLozo 3-1549
Page 15
CHELSEA SIDE CARCOCKTAIL
Juice of '^ Lemon
54 oz. Triple Sec
}^ oz. Dry Gin
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
CLOVER CLUB COCKTAIL
j4 jigger Lemon Juice
White of One Egg
Dash of Grenadine
I jigger Dry Gin
Shake with cracked Ice, strain.
DAMN-THE-WEATHERCOCKTAIL
J^ Teaspoon Curacao
j4 oz. Orange Juice
yi oz. Italian Vermouth
I oz. Dry Gin
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
DEMPSEY COCKTAIL
I oz. Dry Gin
I oz. Apple Brandy
1/2 Teaspoon Absinthe Substitute
Yi Teaspoon Grenadine
'Towers Abo7e
For Prompr Delivery
Page 16
RYAN'S873 THIRD
e well with cracked Ice, straia
3 oz. Cocktail glass.
DOCTOR COCKTAIL
Juice % Lemon
Ji oz. Dry Gin
^ oz. Swedish Punch
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
DRY MARTINI COCKTAIL
I yi oz. Dry Gin
fi oz. French Vermouth
I Dash Orange Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
DUBONNET COCKTAIL
lyi oz. Dubonnet
f^ oz. Dry Gin
I Dash Orange Bitters may be
added
Stir well with cracked Ice, strain into
3 oz. Cocktail glass. Twist of Lemon
^ Peel on top and drop in glass.
the Rest"
UOR SHOP(ear S3rd St., N. Y. C.
Call:
ELdorade 5-537e-86«)
naxa 3-1549
•x'W.
GIBSON COCKTAILij4 oz. Dry Gin
Yi oz. French Vermouth
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel. Serve with 3 Pearl
Onions.
GILROY COCKTAILJuice of 54 Lemon
Yi oz. French Vermouth
5^ oz. Cherry Flavored Brandy
y^ oz. Dry Gin
I Dash Orange Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
GRAPEFRUIT COCKTAIL
I oz. Grapefruit Juice
I oz. Dry Gin
I Teaspoon Maraschino
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
JAMAICA GLOW COCKTAIL
I oz. Dry Gin
Yi oz. Claret
j4 oz. Orange Juice
I Teaspoon Jamaica Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
V^
%i frompt Mhniy
"Towers Above
RYAN'S873 THIRD A'
ILS
KISS IN THE DARKCOCKTAIL
Y^ oz. Dry Gin
54 oz. Cherry Flavored Brandy
?4 oz. French Vermouth
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
MAGNOLIA BLOSSOMCOCKTAIL
Juice of Jl4 Lemon
Y oz. Sweet Cream
I oz. Dry Gin
% Teaspoon Grenadine
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
AAARTINI COCKTAIL (MEDIUM)I Dash Orange Bitters
Yi oz. French Vermouth
j4 oz. Italian Vermouth
1Y2 oz. Dry Gin
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
MARTINI COCKTAIL (S\A^EET)
I Dash Orange Bitters
Y4 oz. Italian Vermouth
lY oz. Dry Gin
Stir wcU with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
the Rest"
UOR SHOP[•ar 53rd St., N. Y. C.
Call:
Eldorotlo 5-5370-8«MPlina 3-1549
Poge 17
PINK LADY COCKTAIL
J^ oz. Lemon or Lime Juice
% oz. Grenadine ^^^^'^ oz. Heavy Cream
lY^ oz. Gin
Shake with cracked Ice, strain.
WHITE LADY COCKTAIL
Juice of '/i Lemon
White of One Egg
y^ oz. Cointreau
lyi oz. Gin
Shake with Ice, strain.
WHITE ROSE COCKTAIL
}^ oz. Dry Gin
j4 oz. Orange Juice
Juice I Lime
^ oz. Maraschino
White of 1 Egg
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
DUBONNET COCKTAILlYx oz. Dubonnet
^ oz. Dry Gin
I Dash Orange Bitters may be
added
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel on top and drop in
glass.
"Towers Above
RYAN'SFor Prompt Delivary
Page 18
MARTINI COCKTAIL (GOLDEN)
lyi oz. Orange Flavored Gin
^ oz. French Vermouth
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
BACARDI COCKTAIL
lyi oz. Bacardi RumJuice Y Lime
Y Teaspoon Grenadine
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
BARBARY COAST COCKTAIL
Yz oz. Dry Gin
Y oz. Rum
Yi oz. Creme de Cacao
Y oz. Scotch Whiskey
j4 oz. Sweet Cream
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
BOLERO COCKTAIL
1Y2 oz. Rumj4 oz. Applejack
Y Teaspoon Italian Vermouth
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
the Best"
UOR SHOP873 THIRD AVCMear 53rd St., N. Y. C.
Call:
Eldorado 5-5370-8666
Plaza 3-1549
BETWEEN THE SHEETS
Juice of }4 Lemon
fi oz. Rum|4 oz. Brandy
^ oz. Cointreau
Shake with cracked Ice, strain.
CUBAN COCKTAIL NO. 1
Juice of 54 Lime
}4 Teaspoon Powdered Sugar
2 oz. Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
CUBAN SPECIAL COCKTAIL
% oz. Pineapple Juice
Juice J^ Lime
I oz. Rimi
Yi oz. Teaspoon Curacao
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Decorate
with stick of Pineapple and a
Cherry.
DAIQUIRI COCKTAIL
Juice I Lime
I Teaspoon Powdered Sugar
I J4 oz. Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
"Towers Above
for Prompt DeliveryRYAN'S873 THIRD A]
ILS
EL PRESIDENTECOCKTAIL NO. 1
Juice I Lime
I Teaspoon Pineapple Juice
I Teaspoon Grenadine
ij4 oz. Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
HAVANA COCKTAIL
1% oz. Pineapple Juice
^ oz. Rumyi Teaspoon Lemon Juice
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
PLANTER'S COCKTAIL
Juice of % Lemon
yi Teaspoon Powdered Sugar
ij4 oz. Jamaica Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
SIDECAR COCKTAIL
Juice ^ Lemon
y^ oz. Triple Sec
1 oz. Brandy
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
the Rest"
UOR SHOPear 53rd St., N. Y. C.
Call:
Eldorado 5-537fr4«66
Plaza 3-1549
Page 19
WHITE LILY COCKTAIL
y^ oz. Triple Sec
^ oz. Rum
Y4 oz. Dry Gin
% Teaspoon Anisette
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
RUSSIAN COCKTAIL
^ oz. Creme de Cacao
^ oz. Dry Gin
^ oz. Vodka
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
FRISCO COCKTAIL
% oz. Benedicdne
2 oz. Bourbon
Stir with cracked Ice, strain. Add
twist of Lemon Peel.
KENTUCKY COCKTAIL
1% oz. Pineapple Juice
J^ oz. Bourbon Whiskey
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
KENTUCKY COLONELCOCKTAIL
Yi oz. Benedictine
I j4 oz. Bourbon Whiskey
Twist of Lemon Peel
"Towers Above
RYAN'SFor Prompt OehVenr
373 third AV,
Page 20
well with cracked Ice, strain
to 3 oz. Cocktail glass.
MANHAHAN COCKTAIL
I Dash Bitters
J^ oz. Italian Vermouth
I j4 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
AAANHATTAN (DRY)
I Dash Bitters
J^ oz. French Vermouth
I Yi oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
MANHATTAN (SWEET)
I Dash Bitters
54 Teaspoon Powdered Sugar
Y^ oz. Italian Vermouth
1 Yx oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
the Rest"
UOR SHOPlear 53rd St., N. Y. C.
Call:
Eldorado 5-5370-866i
Plena 3-TS49
NEW YORKER COCKTAIL
Juice of Yi Lime
Dash of Grenadine
1 oz. Rye
Sliake with cracked Ice, strain. Add
twist of Lemon Peel.
OLD FASHIONED COCKTAIL
Use Old Fashioned Cocktail glass
j4 Lump Sugar
2 Dashes Bitters
Add enough Water to cover Sugar
and muddle well
1 Cube of Ice
2 oz. Rye or Bourbon Whiskey
Stir well. Add Twist of Lemon
Rind and drop in glass. Decorate
with slice of Orange, Lemon and a
Cherry. Serve with stirring rod.
RYE WHISKEY COCKTAIL
I Dash Bitters
1 Teaspoon Simple Syrup
2 oz. Rye Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
for Prompt Delivmy
"Towers Above
RYAN'873 THIRD
IS
SAZERAC COCKTAIL
t % Teaspoon Absinthe Substitute
into an Old Fashioned Cocktail glass
and revolve glass until it is entirely
coated with the Absinthe Substitute.
Then Add:
'/i Lump Sugar
2 Dashes Bitters
Sufficient water to cover Sugar,
and muddle well
2 Cubes Ice
2 oz. Rye or Bourbon Whiskey
Stir very well. Add Twist of Lemon
Peel. (For best results, put glass on
Ice for a few minutes before using.)
BARBARY COAST COCKTAIL
yi oz. Dry Gin
yi Rum
}i OZ. Creme de Cacao
J^ oz. Scotch Whiskey
j4 oz. Sweet Cream
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
the Rest"
Cell:QUOR SHOP Eldorofio S-53704666
,Near 53rd St., N. Y. C.'^" 3-1549
Page 21
CO
HIGHLAND FLING COCKTAI
y^ oz. Italian Vermouth
1^ oz. Scotch Whiskey
2 Dashes Orange Bitters
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
HOLE-IN-ONE COCKTAIL
I j4 oz. Scotch Whiskey
^ oz. French Vermouth
% Teaspoon Lemon Juice
1 Dash Orange Bitters
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
ROB ROY COCKTAIL
ji Jigger Italian Vermouth
2 Dashes of Bitters
yi Jigger Scotch Whiskey
Cracked Ice, stir, strain. Add twist
of Lemon Peel.
ADONIS COCKTAIL
I Dash Orange Bitters
j4 oz. Italian Vermouth
lyk oz. Dry Sherry
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
tot Profflpt Dafivcfy
Page 22
"Towers Above
RYAN'S873 THIRD AVI
ILS
BAMBOO COCKTAIL
2 OZ. Sherry
^ OZ. French Vermouth
I Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 OZ. Cocktail glass.
BRAZIL COCKTAIL
I % oz. French Vermouth
I % oz. Sherry Wine
I Dash Bitters
% Teaspoon Absinthe Substitute
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
BROKEN SPUR COCKTAIL
^ oz. Itahan Vermouth
I yi oz. Port Wine
% Teaspoon Curacao
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
CHOCOLATE COCKTAIL
i}i oz. Port Wine
% oz. Yellow Chartreuse
Yolk of I Egg
I Teaspoon Powdered Sugar
Shake well with cracked Ice and
strain into 4 oz. Cocktail glass.
the Rest"
UOR SHOPr 53rd St., N. Y. C.
Caff:
EUerado 543704666PUia 3-1549
CO
CLOVE COCKTAILI oz. Italian Vermouth
% oz. Sloe Gin
^1 oz. Muscatel Wine
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
COFFEE COCKTAIL1 Egg
I Teaspoon Powdered Sugar
I oz. Port Wine
I oz. Brandy
Shake well with cracked Ice, strain
into 5 oz. Cocktail glass. Grate Nut-
meg on top.
CREOLE LADY COCKTAILI j4 oz. Rye or Bourbon Whiskey
I^ oz. Madeira Wine
1 Teaspoon Grenadine
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
I Green Cherry, i Red Cherry and
1 White Cherry.
CUPID COCKTAIL2 oz. Sherry Wine
1 Egg
I Teaspoon Powdered Sugar
Shake well with cracked Ice, strain
into 5 oz. Cocktail glass. Grate a
little Nutmeg on top.
For Piampi Otliviy
"Towers Above
RYAN'S873 THIRD A]
lis
DEVIL'S COCKTAIL
j4 Teaspoon Lemon Juice
1% oz. Port Wine
1% oz. French Vermouth
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
DUNLOP COCKTAIL
^ oz. Sherry Wine
I Dash Bitters
I% oz. Rum
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
EAST INDIA NO. 2
1% oz. French Vermouth
1% oz.. Sherry Wine
I Dash Orange Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
ELK'S OWN COCKTAIL
White of I Egg
I yi oz. Rye or Bourbon Whiskey
54 oz. Port Wine
Juice % Lemon
I Teaspoon Powdered Sugar
Add a Strip of Pineapple
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
the Rest"
UOR SHOP53rd St., N. Y. C.
Call:
Hdarodo 5-53704666PUia 3-1549
Page 23
HOT SPRINGS COCKTAI
ij4 oz. Dry White Wine
% oz. Pineapple Juice
% Teaspoon Maraschino
I Dash Orange Bitters
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
PORT WINE COCKTAIL
2}4 oz. Port Wine
J^ Teaspoon Brandy
Stir slightly with cracked Ice, strain
into 3 oz. Cocktail glass.
QUARTER DECK COCKTAIL
^ oz. sherry Wine
ij^ oz. RumJuice J^ Lime
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
REFORM COCKTAIL
^ oz. French Vermouth
ij^ oz. Sherry Wine
I Dash Orange Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
"Towers Above
RYAN'Sfor Prompt Oe/iVenr 673 THIRD AVI
Page 24
OC-A-COE COCKTAIL
1^4 oz. sherry
1% oz. Dry Gin
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve wdth
a Cherry.
SEVILIA COCKTAIL
Yi Teaspoon Powdered Sugar
I Egg
I oz. Port Wine
I oz. Rum
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
SHERRY AND EGG COCKTAIL
Place an egg in a glass, being careful
not to break the yolk. Fill glass with
Sherry. Use 4 oz. Cocktail glass.
SHERRY COCKTAIL
2^ oz. Sherry Wine
I Dash Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Twist of
Orange Peel and drop in glass.
the Rest"
UOR SHOPir 53rd St., N. Y. C.
Caff:
Eldorado 5-5370-8666
Plaza 3-1549
SHERRY TWIST COCKTAIL
I oz. sherry Wine
1/3 oz. Brandy
1/3 oz. French Vermouth
1/3 oz. Triple Sec
Yi Teaspoon Lemon Juice
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Top with
pinch of Cinnamon and twist of
Orange Peel in glass.
SLOPPY JOE'S
COCKTAIL NO. 2
f^ oz. Pineapple Juice
^ oz. Cognac
^ oz. Port Wine
% Teaspoon Curacao
% Teaspoon Grenadine
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
STONE COCKTAIL
^ oz. Rumy-i oz. Italian Vermouth
I oz. Sherry Wine
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
tot Promp# Dulntry
"Towers Above
RYAN'S873 THIRD AVI
RAIGHT LAW COCKTAIL
^ oz. Dry Gin
I yk oz. Sherry Wine
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
TEMPTER COCKTAIL
I oz. Port Wine
I oz. Apricot Flavored Brandy
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
WHISPERS OF THE FROSTCOCKTAIL
^ oz. Rye or Bourbon Whiskey
^ oz. Sherry Wine
j4 oz. Port Wine
I Teaspoon Powdered Sugar
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
Slices of Lemon and Orange.
XERES COCKTAIL
1 Dash Orange Bitters
2 oz. Sherry Wine
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
the Rest"
UOR SHOPlaar 53rd St., N. Y. C.
Coll:
EUerado 5-5370-866i
Plaza 3-1549
Page 25
BRANDY COLLINS
Juice % Lemon
1 Teaspoon Powdered Sugar
2 oz. Brandy
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Orange,
Lemon and a Cherry. Serve with
straws.
JOHN COLLINS
Juice % Lemon
I Teaspoon Powdered Sugar
1 oz. Holland Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Orange,
Lemon and a Cherry. Serve with
straws.
MINT COLLINS
Juice Yi Lemon
1 Teaspoon Powdered Sugar
2 oz. Mint Flavored Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.
for Prompt Dt/fvary
Page 26
ORANGE GIN COLLINS
Juice j4 Lemon
1 Teaspoon Powdered Sugar
2 oz. Orange Flavored Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.
RUM COLLINS
Juice I Lime
1 Teaspoon Powdered Sugar
2 oz. Rum
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon and a
Cherry and drop Lime in glass. Serve
with straws.
SLOE GIN COLLINS
Juice j4 Lemon
1 Teaspoon Powdered Sugar
2 oz. Sloe Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.
"ToweiB Above sj| the Rest"
RYAN'si^QUOR SHOP873 THIRD AaWkteot SSrd St., N. Y. C.
CoU:EUertHie 5-5370-8M6
Ptoio 3-1549
TOM COLLINS
Juice j4 Lemon
1 Teaspoon Powdered Sugar
2 oz. Dry Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and Cherry. Serve with straws.
GIN COOLER
Into 12 oz. Tom Collins glass, put:
J^ Teaspoon Powdered Sugar
2 oz. Carbonated Water, and stir.
Fill glass with cracked Ice and add:
2 oz. Dry Gin
Fill with Carbonated Water or
Ginger Ale
Insert spiral of Orange or Lemon
Peel (or both) and dangle end over
rim of glass.
"Towers Above
Far Pr»mpt DtlhnrfRYAN'S873 THIRD A^
WHISKEY COLLINS
Juice '/i Lemon
1 Teaspoon Powdered Sugar
2 oz. Rye or Bourbon Whiskey
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.
RUM COOLER
Into 12 oz. Tom Collins glass, put:
^ Teaspoon Powdered Sugar
2 oz. Carbonated Water, and stir.
Fill glass with cracked Ice and add:
2 oz. Rum
Fill with Carbonated Water or
Ginger Ale
Insert spiral of Orange or Lemon
Peel (or both) and dangle end over
rim of glass.
the Rest"
UOR SHOPear 53rd Si., N. Y. C.
Call:
EMorado S-S370-8666Plna 3-1549
Page 27
CHAMPAGNE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
j4 oz. Triple Sec
j4 oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pint of Champagne. Stir well and
decorate with as many fruits as avail-
able and also Rind of Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
CIDER CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
% oz. Triple Sec
J/4 oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pint of Cider. Stir well and
decorate with as many fruits as avail-
able and also Rind of Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
For Prompt Delivery
Page 28
"Towers Above
RYAN'S873 THIRD
CLARET CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
% oz. Triple Sec
^/i oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pint of Claret. Stir well and
decorate with as many fruits as avail-
able and also Rind of Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
LOVING CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
^ oz. Triple Sec
5^ oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pint of Claret Stir well and
decorate with as many fruits as avail-
able and also Rind of Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
the Rest"
Colt:
QUOR SHOP EUerodo »370.«666,,,,..,„_ PUno 3-154*
ear 53rd St., N. Y. C.
RHINE WINE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
Yi oz. Triple Sec
y^ oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pi« of Rhine Wine. Stir well and
decorate with as many fruits as avail-
able and also Rind of. Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
SAUTERNE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
^ oz. Triple Sec
Yi oz. Curacao
2 oz. Brandy
Fill pitcher with cubes of Ice. Add
I Pint of Sauterne. Stir well and
decorate with as many fruits as avail-
able and also Rind of Cucumber
inserted on each side of pitcher. Top
with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.
BRANDY DAISY
Juice of y-i Lemon
y-i Teaspoon Powdered Sugar
1 Teaspoon Raspberry Syrup or
Grenadine
2 oz. Brandy
Shake well with cracked Ice and
strain into Stein or 8 oz. metal cup.
Add Cube of Ice and decorate with
fruit.
"Towera Above
RYAN'S873 THIRD AUFor Prompt Delivery
GIN DAISY
Juice of ^ Lemon
^ Teaspoon Powdered Sugar
1 Teaspoon Raspberry Syrup or
Grenadine
2 oz. Dry Gin
Shake well with cracked Ice and
strain into Stein or 8 oz. metal cup.
Add Cube of Ice and decorate with
fruit.
the Rest"
UOR SHOPear 53rd St., N. Y. C.
Call:
EldoradA 5.5370-8666
Plaza 3-1549
Page 29
RUM DAISYJuice of j4 Lemon
% Teaspoon Powdered Sugar
1 Teaspoon Raspberry Syrup or
Grenadine
2 oz. Imported RumShake well with cracked Ice and
strain into Stein or 8 oz. metal cup.
Add Cube of Ice and decorate with
fruit.
BALTIMORE EGG NOGI Egg
I Teaspoon Powdered Sugar
J4 oz. Apricot Flavored Brandy
% oz. RumI oz. Madeira Wine
Fill glass with Milk, shake well with
cracked Ice and strain into 12 oz.
Tom Collins glass. Grate Nutmegon top.
BREAKFAST EGG NOG1 Egg
}4 oz. Curacao
2 oz. Apricot Flavored Brandy
Fill glass with Milk
Shake well with cracked Ice, strain
into 12 oz. Tom Collins glass. Grate
Nutmeg on top.
"Towers Above
RYAN'SFor Prompf De/ivery
l\ 1 /^ I'^ ^873 THIRD A'
Page 30
WHISKEY DAISYJuice of % Lemon
^ Teaspoon Powdered Sugar
1 Teaspoon Raspberry Syrup or
Grenadine
2 oz. Rye or Bourbon Whiskey
Shake well with cracked Ice and
strain into Stein or 8 oz. metal cup.
Add Cube of Ice and decorate with
fruit.
CHRISTMAS YULEEGG NOG
Beat the yolks and whites of 12 Eggs
separately, pour together and add:
1 Pinch Baking Soda
6 oz. Imported Rum2 lbs. Granulated Sugar
Beat into stiff batter. Then add:
I qt. Milk
1 qt. Sweet Cream
2 qts. Rye or Bourbon Whiskey,
and stir. Set in refrigerator over
night.
Befort serving, stir again, serve in 4
oz. Punch glasses. Grate Nutmeg on
top.
the Rest"
UOR SHOPear 53rd St., N. Y. C.
Co//:
Eldorado 5-5370-8666
nozo 3-1549
CIDER EGG NOGI Egg
I Teaspoon Powdered Sugar
^ pt. Milk
Shake well with cracked Ice, strain
into 12 oz. Tom Collins glass. Then
fill glass with Sweet Cider. Grate
Nutmeg on top.
EGG NOGI Whole Egg
I Teaspoon Sugar
5 oz. Milk
BRANDY FIX
Juice % Lemon
I Teaspoon Powdered Sugar
1 Teaspoon Water and stir
Fill glass with Shaved Ice
2 oz. Brandy
Yi oz. Wild Cherry Flavored
Brandy
Use 12 oz. Tom Collins glass. Stir
well. Add slice of Lemon. Serve with
straws.
"Towers Above
igger Brandy, Whiskey, Rum,
Sherry, or Port
Shake with cracked Ice, strain, sprin-
kle with nutmeg.
GENERAL HARRISON'SEGG NOG
I Egg
I Teaspoon Powdered Sugar
Shake well with cracked Ice, strain
into 12 oz. Tom Collins glass. Fill
glass with Claret or Sweet Cider.
Grate Nutmeg on top.
For Prompt Delivery
RYAN'S873 THIRD AVI
GIN FIX
uice ^ Lemon
I Teaspoon Powdered Sugar
I Teaspoon Water and stir
Fill glass with Shaved Ice
2^ oz. Dry Gin
Use 12 oz. Tom Collins glass. Stir
well. Add slice of Lemon. Serve with
straws.
the Best"
UOR SHOPSSrd St., N. Y. C.
Coif:
Eldorado 5-5370-86«6
PLata 3-1549
Page 31
RUM FIX
Juice ^1 Lemon or i Lime
I Teaspoon Powdered Sugar
I Teaspoon Water and stir
Fill glass with Shaved Ice
2^ oz. Rum
Use 12 oz. Tom Collins glass. Stir
well. Add slice of Lemon. Serve with
straws.
WHISKEY FIX
juice y-i Lemon
Teaspoon Powdered Sugar
I Teaspoon Water and stir
Fill glass with Shaved Ice
2}4 oz. Rye or Bourbon Whiskey
Use 12 oz. Tom Collins glass. Stir
well. Add slice of Lemon. Serve with
straws.
SLOE GIN FIZZ
Juice J^ Lemon
1 Teaspoon Powdered Sugar
2 oz. Sloe Gin
APPLEJACK HIGHBALL
1 Cube of Ice
2 oz. Applejack
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
"Towers Above
For Prompt Dtlivery
Page 32
RYAN'S873 THIRD a;
Shake well with cracked Ice and
strain into 8 oz. Highball glass. Fill
with Carbonated Water. Decorate
with slice of Lemon.
LIS
BERMUDA HIGHBALLI Cube of Ice
54 oz. Dry Gin
^ oz. Brandy
Y^ oz. French Vermouth
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
the Beat"
UOR SHOP[ear 53rd St., N. Y. C.
CoH:
Eldorado 5-S370-S6
noto 3-1549
BITTERS HIGHBALL
1 Cube of Ice
^ oz. Bitters
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. AddTwist of Lemon Peel, if desired, and
stir gently.
BOURBON HIGHBALL
1 Cube of Ice
2 oz. Bourbon Whiskey
Fill 8 oz. Highball glass with Ginger
Ale ew Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
BRANDY HIGHBALL
1 Cube of Ice
2 oz. Brandy
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
BULLDOG HIGHBALL
1 Cube of Ice
Juice of >^ Orange
2 oz. Dry Gin
Fill 8 oz. Highball glass with Ginger
Ale and stir.
Prompt Da/ivefy
"Towers Above
RYAN'873 THIRD
LLS
CABLEGRAAA HIGHBALL
Juice % Lemon
1 Teaspoon Powdered Sugar
2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and fill
with Ginger Ale. Use 8 oz. Highball
glass.
COGNAC HIGHBALL
1 Cube of Ice
2 oz. Cognac
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
DUBONNET HIGHBALL
1 Cube of Ice
2 oz. Dubonnet
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
ENGLISH HIGHBALL
I Cube of Ice
5^ oz. Dry Gin
f^ oz. Brandy
t/^ oz. Italian Vermouth
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
the Rest"
Caff:
QUOR SHOP Hdorode »370-8666Plena 3-1549
SSrd St., N. Y. C.
Page 33
GIN BUCK
4 oz. Gin
Juice ^ Lemon
Crush Lemon in Highball glass; add
cracked Ice and Gin. Stir and fill
glass with Ginger Ale.
GIN HIGHBALL
1 Cube of Ice
2 oz. Dry Gin
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
IRISH WHISKEY HIGHBALL
1 Cube of Ice
2 oz. Irish Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. AddTwist of Lemon Peel, if desired, and
stir gently.
LEAP FROG HIGHBALL
Juice Yi Lemon
2 oz. Dry Gin
I Cube of Ice
Fill 8 oz. Highball glass with Ginger
Ale, stir gendy.
"Towers Above
for Prompt Delivery
Page 34
RYAN'S873 THIRD A'
LLS
MINT HIGHBALL
1 Cube of Ice
2 oz. Creme de Menthe
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. AddTwist of Lemon Peel, if desired, and
stir gently.
MONTE CARLOIMPERIAL HIGHBALL
2 oz. Dry Gin
Yi oz. Creme de Menthe (White)
Juice 54 Lemon
Shake well with cracked Ice, strain
into 8 oz. Highball glass, fill glass
with Champagne.
ORANGE GIN HIGHBALL1 Cube of Ice
2 oz. Orange Flavored Gin
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
RUM HIGHBALL1 Cube of Ice
2 oz. Imported Rum
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
the Rest"
UOR SHOPar S3rd St., N. Y. C.
Call:
Eldorado 5-5370-8666
PLaza 3-1549
RYE HIGHBALL
1 Cube of Ice
2 oz. Rye Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
SCOTCH WHISKEY HIGHBALL
1 Cube of Ice
2 oz. Scotch Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
LLS
WHISKEY HIGHBALL
1 Cube of Ice
2 oz. Rye or Bourbon Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gendy.
WILD EYED ROSEHIGHBALL
Juice of Yi Lime
j4 oz. Grenadine
2 oz. Irish Whiskey
I Cube of Ice
Fill 8 oz. Highball glass with Car-
bonated Water, stir gendy.
EPS
MINT JULEP
Crush Mint with i tsp. Sugar, dash
of Water, in 12 oz. glass. Fill witl
For Prompt Deliver)/
"Towers Above
RYAN'S873 THIRD
cracked Ice, pour Bourbon to J4
inch of top. Set glass in shaved ice,
stir until frosted, decorate.
the Rest"
QUOR SHOPNear 53rd St., N. Y. C.
Cod:
Eldorado 5-5370.4666
PLozo 3-1549
Page 35
BOMBAY PUNCH
Juice of I Dozen Lemons
Add enough Powdered Sugar to
sweeten. Place large block of
Ice in Punch bowl and stir.
Then add:
I qt. Brandy
1 qt. Sherry Wine
% pt Maraschino
% pt. Curacao
4 qts. Champagne
2 qts. Carbonated Water
Some prefer to add the strained con-
tents of a Pot of Tea. Stir well and
decorate with fruits in season. Serve
in 4 oz. Punch glasses.
BRANDY PUNCH
Juice of 1 Dozen Lemons
Juice of 4 Oranges
Add enough Sugar to sweeten
8 oz. Grenadine
1 qt. Carbonated Water
Place large block of Ice in Punch
Bowl and stir well. Then add:
'/i Pint Curacao
2 qts. Brandy
Some prefer to add the strained con-
tents of a Pot of Tea. Stir well and
For Prompf Dalivary
Page 36
"Towers Above
RYAN'S873 THIRD AVJ
:corate with fruits in season. Serve
in 4 oz. Punch glasses.
BRIGHTON PUNCH
^ oz. Rye or Bourbon Whiskey
^ oz. Cognac
^ oz. Benedictine
Juice yi Orange
Juice j4 Lemon
Fill 12 oz. Tom Collins glass with
shaved Ice and Carbonated Water
and stir. Serve with straws.
CHAMPAGNE PUNCH
Juice of I Dozen Lemons
Add enough Powdered Sugar to
sweeten
I qt. Carbonated Water
Place Large block of Ice in Punch
Bowl and stir well. Then add:
yi pt. Maraschino
yi pt. Curacao
1 pt. Brandy
2 qts. Champagne
Some prefer to add the strained con-
tents of a Pot of Tea. Stir well and
decorate with fruits in season. Serve
in 4 oz. Punch glasses.
the Rest"
UOR SHOP C""Eldorada 5-5370-8666
ear 53rd St., N. Y. C. Plaio 3-1549
CLARET PUNCHJuice of I Dozen Lemons
Add enough Powdered Sugar to
sweeten
1 qt. Carbonated Water
Place large block of Ice in Punch
Bowl and stir well. Then add:
}4 pt. Curacao
I pt. Brandy
3 qts. Claret
Some prefer to add the strained con-
tents of a Pot of Tea. Stir well and
decorate with fruits in season. Serve
in 4 oz. Punch glasses.
MILK PUNCH1 Teaspoon Powdered Sugar
2 oz. Brandy, Rum, Gin or
Whiskey
Yi Pint Milk
Shake well with cracked Ice, strain
into 12 oz. Tom Collins glass and
grate Nutmeg on top. .:^
PLANTER'S PUNCH NO. 1
Juice 2 Limes
2 Teaspoons Powdered Sugar
2 oz. Carbonated Water
Fill 12 oz. Tom Collins glass with
shaved Ice and stir until glass is
frosted. Add 2 Dashes Bitters. 1%oz. Rum. Stir and decorate with slice
of Lemon, Orange, Pineapple and
a Cherry. Serve with straws.
PLANTER'S PUNCH NO. 2
Juice I Lime
Juice }4 Lemon
Juice j4 Orange
1 Teaspoon Pineapple Juice
2 oz. Rum
Pour above into i6 oz. glass, well
filled with shaved Ice. Stir until
glass is frosted. Then add i oz. Ja-
maica Rum and top with J^ Tea-
spoon Curacao. Decorate with slice
of Orange, Lemon, Pineapple and a
Cherry, also Sprig of Mint dipped in
Powdered Sugar. Serve with straws.
WHISKEY SOUR
Yi Jigger Lemon and Lime Juice
For PrempI Delivery
"Towers Above
RYAN'S873 THIRD
I Teaspoon Powdered Sugar
I Jigger Whiskey
W Shake with cracked ice and strain.
the Rest"
UOR SHOPiMir 53rd St., N. Y. C.
Call:
Eldorado 5-5370-8666
PLozo 3-1549
Page 37
WINESr^ltt^OOKERY
V^ni'lNE cookery simplfr^ltJbkinfe with wine. It's that magic
^>SlA» touch that enhances any d^Fro which it is effectively ap-
plied and results in an entirely new flavor, stimulating to any appetite.
While almost any wine can be used with ahnost any food, there
are natural "taste harmonies" between certain wines and foods, and
a knowledge of these is part of the knack of wine cookery.
Sherry is perhaps the most versatile blender in the kitchen. Cream
soups, many clear soups, fish and seafood of all kinds are natural
flavormates with Sherry. Other foods that "come alive" when this
nutty-flavored wine is added, are chicken dishes, sauces for ham and
other meats, as well as sauces for beans and puddings.
Next to Sherry in popularity for cookery are the white table wines.
Their Hght flavors go especially well with fish, chicken and veal.
Cheese dishes, seafood and curries, too, are made more palatable when
Rhine Wine or Sauterne replaces part of the liquid called for in
the recipe.
Red table wines enhance the natural flavors of red meats. Bur-
gundy or Claret harmonizes well in bean dishes, particularly those}
which contain molasses. Pot roasts, stews and variety meats like kid-
neys, liver and heart are greatly abetted by the use of red wine in their
preparation. Marinating these meats in red or white table wine im-
proves their flavor and texture. And the wine marinade makes a
most delicious gravy.
Dessert wines such as Sweet Sherry, Port, Muscatel and Madeira
are most appropriately used to add flavor to desserts and sweet sauces.
An excellent after-dinner treat can be prepared quickly by soaking
mixed diced fruits in Port, and a little Muscatel added to mince meat
does wonders for mince pie.
"Towers Above £9 ~'tho Rest'
RYAN'S I^UOR SHOP ca»npf DefiVery
Page 38
Fo, Pfompf DeBvery ^^ ^„,^^ AV?^ar 53rd St., N. Y. C."«'»''"'''
V'"°-'*"^""^ PLaza 3-1549
WINES (continued)
The beginner, however,-wi}hfl^^ to follow some o£ the estab-
Hshed recipes at first. In that way she will develop an idea of what
good wine cookery should be, and she will soon be ready to experi-
ment, letting her judgment and sense of taste be her guide.
RECIPESPOTATO SOUP WITH WINE
Cover 3 or 4 diced potatoes, 4 diced
carrots and i diced onion with 2
cups boiling water; add I'/i tsps.
salt and cook until very tender
(about 15 minutes). Do not drain.
Mash, add 2 cups milk; season with
salt, pepper and celery salt; heat to
boiling. Add Yz cup Sauterne Wine
and serve at once, sprinkling top
with minced parsley. Makes 5 cups.
BROILED FISH ANDWHITE WINE
Brush fish with oil or melted fat;
season, place on greased pan, 2
inches below broiling unit. Broil,
basting occasionally with White
Wine, Rhine Wine or Sauterne. Turn
thick slices or whole small fish when
browned on one side; broil fillets
flesh-side-up, widiout turning. Fish
is done when it flakes easily when
tested with fork (10 to 20 min.).
WINE BAKED BEANS
Cover I yi cups dried red or kidney
beans with cold water, soak 4 to 6
hours. Drain, add 2 cups boiling
water, cover, simmer i hour. Add
i^ tsps. salt and continue cooking
until tender— about 15 nriinutes.
Drain beans, add i djsp. brown
sugar, 1/3 cup catsup, yi cup Claret
Wine. Mix well, put into casserole.
Top with rings of green pepper filled
with grated cheese. Bake at 350° F.
I hour. Serves 5 or 6.
While quantities suggested are for family-size groups.
Hired for larger gatherings.they can be revised as r
For Prompt Delivery
"Towers Above
RYAN'S873 THIRD
the Rest"
QUOR SHOP!N«ar 53rd St., N. Y. C.
Call:
EUerado 5-5370-8666
Plaza 3-1549
Page 39
WINES IN
SPAGHETTI BAKED WITRED WINE
Mince t onion, i clove garlic, j4
green pepper and fry in % cup
bacon fat. Add yi lb. ground beef
and cook, stirring, until seared. Add2j4 cups diced fresh tomatoes, i
tsp. sugar. Salt and pepper to taste.
Simmer 30 minutes. Add yk cup
California Burgundy Wine. Mix with
3 cups cooked spaghetti, J^ cup
diced American cheese. Put in cas-
serole. Bake i hour at 325° F. Serves
4 or 5.
SHERRIED VEAL A LA KINGSaute I cup sliced mushrooms and 4
tbsps. chopped green pepper 5 min.
in 4 tbsps. margarine or butter. Stir
in 4 tbsps. flour. Add 2 cups milk
(or milk and veal stock) and cook.
Y RECIPES
,ng, until thickened. Season well.
2 cups cubed cooked veal, 2
tbsps. chopped pimento and % cup
Sherry Wine. Heat; serve on toast
or crisp waffles. Serves 6.
PORK AND NOODLECASSEROLE
WITH WHITE WINECut yi lb. lean pork in strips and
brown in 2 tbsps. pork fat in hot
skillet. Add 3 tbsps. chopped onion
and Y4 cup chopped celery and fry
5 min. Dissolve 3 bouillon cubes in
I J^ cups boiling watdr, add and sim-
mer, covered, 15 min. Add ^ cup
Sauterne Wine. Mix with 4 cups
cooked noodles (yi lb. imcooked)
and y^ cup sliced stuffed olives. Sea-
son to taste. Bake in moderate oven
(350° F.) 40 min. Serves 4.
HOLIDAY RECIPES
HOT BUHERED RUMI yi oz. Jamaica RumI Itunp of Sugar
Small slice of Butter
4 Cloves
Fill with boiling water, stir.
for Prompt Delivatf
Paga 40
"Towers Above
RYAN'S873 THIRD A^
NES AND LIQUORS
HOT TODDYI lump Sugar
I Cinnamon Stick
3 Cloves stuck in Lemon Slice
I jigger rum
ix and add boiling water.
the Best"
UOR SHOPir 53rd St., N. Y. C.
Call:
Eldorado 5-5370-8666
Plaxa 3-1S49
HOLIDAY RECIPES
TOM AND JERRY
Beat white and yolk of i egg sq
rately. Blend, add i tsp. powdered
sugar, beat again. Pour in Yi. jigger
each of brandy, rum. While stirring,
top with hot milk or boiling water.
Sprinkle with nutmeg.
WINE PLUM PUDDING
I cup seedless raisins
% cup diced candied orange and
lemon peels
Yi cup diced dtron
J^ cup sliced candied cherries
^ cup California Sherry Wine
1 cup chopped kidney suet
2 cups fine bread crumbs
^ cup sugar
1/3 cup flour
Yi tsp. salt
Yi tsp. cloves
I tsp. cinnamon
S AND LIQUORS
tsp. nutmeg
cup chopped walnuts
eggs, well beaten
Combine fruits, add wine and let
stand several hours or overnight.
Combine other ingredients in order
given, add fruit-in-wine, wx. well.
Pour into one large (ij^ or 2 qt.)
ring or melon mold or bowl, cover
tightly (use vegetable parchment
paper tied on snugly if mold does
not have a lid). Set mold on rack in
kettle; pour boiling water around it,
letting water come up well on sides
of mold; cover kettle and boil vigor-
ously 3^ hours. Add more hot
water as needed. Serve at once, if
desired; or cool and store in cold
place until needed, then resteam
about an hour, or until thoroughly
heated. Makes 12 to 16 servings. For
sumptuous Holiday eating serve
vidth Hot Wine Pudding Sauce.
For Prompf Deifveiy
"Towers Above
RYAN'S873 THIRD A'
the Best"
UOR SHOP53rd St., N. Y. C.
CaH.
Eldorado 5-5370-8666
PLoza 3-1549
Page 41
HOLIDAY RECIPE
BURGUNDY BAKED H,
Bake half a ham cut-side down in
uncovered pan in very slow oven
(275° F.), allowing 30 minutes per
lb. Remove skin, score fat, spread
with yk cup brown sugar mixed with
I tbsp. cornstarch; stick with whole
cloves. Place fat-side up in open pan,
pour I cup California Burgundy or
Claret Wine around ham, and bake
in hot oven (375° F.) about 30 min-
utes, until glazed, basting frequently
with wine in pan. Remove ham, di-
lute syrup in pan with a few spoon-
fuls of wine, heat and serve as sauce
for ham. Serve your Burgundy
Baked Ham piping hot. To bring
out its true goodness, accompany
with glassfuls of the same kind of
fine red table wine you've used in
the baking.
for Prompt Delivery
Page 42
'Towen Above
RYAN'S873 THIRD
ES AND LIQUORS
TURKEY TETRAZZINI
}i lb. spaghetti
'/i cup sliced mushrooms
3 tbsps. butter or margarine
3 tbsps. flour
^ cup consomme
^ cup California Sauterne Wine
j4 cup evaporated milk
lyx cups leftover turkey (or
chicken), cubed
Cook spaghetti in salted water till
tender; drain and rinse with hot
water. Cook mushrooms in butter
or margarine for 5 minutes. Sprinkle
with flour, stir, add consomme and
wine; cook, stirring until smooth.
Add evaporated milk; season to
taste. In a greased baking dish put
a layer of spaghetti, then a layer of
turkey, and a layer of mushroom
sauce. Repeat, ending with a top
layer of spaghetti. Sprinkle top gen-
erously with buttered bread crumbs
mixed wdth grated Parmesan-type
cheese. Bake in hot oven (450° F.)
until lighdy browned and bubbling.
Serves 5 or 6.
the Best"
Call:QUOR SHOP ELdorado 5-5370-8666
leor 53rd St., N. Y. C. '"'•"• 3"' 549
IZERS
Peel and mash a ripe avocado; add a tablespoon of finely
minced or grated onion and about half a clove of garlic,
minced or grated. Blend virith 2 tablespoons chili sauce,
dash of cayenne and salt to taste. Serve in a bowl, or in the
half shells of the avocado, v^rith crackers. Let guests spread
their own.
STUFFED CELERY SUPERB
Blend cream cheese writh anchovy paste to taste; add a
little cream to soften. Use this mixture to stuff crisp inner
stalks of celery. Cut them in two-inch lengths to serve.
TASTY SPREADS
Smoked cheese. Avocado mashed with crisp bacon. Chopped
hard<ooked egg blended with mayonnaise, prepared mus-
tard, salt and pepper. Cottage cheese (rather dry) mixed
with chopped chives, celery, radishes. Cream cheese blended
with horseradish. Grated yellow cheese blended with
Sherry Wine.
MISCELLANEOUS ACCOMPANIMENTS
Ripe olives. Green olives. Salted peanuts. Salted mixed nuts. Parched corn.
Tiny hot sausages. Inch-long pieces of frankfurters, hot. Marble-size meat balls
speared on toothpicks. Quarter-size biscuits topped with melted cheese.
for Prompt Delh/ery
"Towers Above
RYAN'S L
673 THIRD AVE,
the Rest"
UOR SHOPr 53rd St., N. Y. C.
Call:
ELdorado S-5370-8M6PLaza 3-1549
Pci^v 43
TOASTS .
FRENCH
BRITISH
SCANDINAVIAN
GERMAN
SPANISH
ITALIAN
HEBREW
RUSSIAN
GREEK
DUTCH
RLD OVER
A Votre Sante
!
Cheers! Cheerio!
Skoal
!
Prosit
!
Salud
!
Salute
!
Lachaim
!
Nazdarovya
!
Iss Ighian
!
Proost
!
and in the GOOD OLD U.S.A.
BOTTOMS UP . . .
For Prompf Delivery
Page 44
"Towers Above Ei the Rest"
RYAN'SMQUOR shop EUo,odo«37(W>666
873 THIRD ^Onblear 53rd St., N. Y. C.'''"*' 3-'**'
PERSONAL Dl D FAVORITES
For Prompt Dalivory
"Towers Above
RYAN'S873 THIRD A'
the Rest"
UOR SHOPlaar 53rd St., N. Y. C.
Co//:
Eldorado 5-5370-8666Ptozo 3-1549
Page 45
PERSONAL ND FAVORITES
for Prompf Dc/ivery
Page 46
"Towers Above^
RYAN'873 THIRD
the Rest"
OUOR SHOP '^''"^wwn diiv^rEUorado SJi370.8666
Near 53rd St., N. Y. C. Plaza 3-1549
Cornell University Library
TX 951.B68
Bottoms up :Ryan's guide to pleasant dri
3 1924 000 615 074
Designed and prepared exclusively
for Ryan's Liquor Shop by
Leonard Wolf & Co., Inc., Adv.
New York, N. Y.