The

tine

original of

tiiis

book

is in

Cornell University Library.

There are no known copyright

restrictions in
text.

the United States on the use of the

http://www.archive.org/details/cu31924000615074

^,

«'>.

o
I

DATE DUE

ns

For PrompI Del
Lie.

PmHTEOINO.«.A.'WlO 5-537<M««6

L180
*<3Sifl

lozo 3-1949

Page

3

€/.,. 'e^em€^^€e, .{Continued)
,

necessary to achieve the happiest results.

For

this reason

we have
pleas-

compiled

this Uttle

book

to help

you derive the

maximum

ure from your association w^ith this friend of man.

At
book

the outset,
is

let

us say, very modesdy, that the purpose of this
all

not a comprehensive grouping of

drinks that a proit is

fessional bartender

may be

called

upon

to

make. Rather,

our

intention to provide the host or hostess or the

"home

bartender''

v/ith a reasonable selection of palatable potations.

You

will find,
all

in the pages that follow, an abundant variety of drinks for
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,
delightful adventure of moderate drinking.

as

you pursue the

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
book.

for that purpose in the back of the

And

now — "BOTTOMS

UF'l

"Towers Above £9

the Rest'

for P,ompf WJv..y pf DeKvery

RYAN'S JSBQUOR SHOP
3^3 ^„,^^ AvffiJjear S3rd
St.,

en.

N. Y. C.

="^, "^^1^

Page 4

1

. ..

TABLE
Helpful Hints for
Successful

ON TENTS
PAGE
with champagne Champagne Cockta il
8

Mixing

Appropriate Drinks with

Lonaon Luxury

Special iJocktail

Cocktail

14 14 14
....

Meals
Glassware.
Recipes

9
lo

with Creme de Cacao Alexander Cocktail No. Tropical Cocktail

.*

14 15

11-42

COBBLERS
Brandy Ck)bbler Gin Cobbler
ii
1

with Creme de Menthe Alexander's Sister Cocktail ... 15 Creme de Menthe Frappe .... 15 Fallen Angel Cocktail 15 with Dry Gin Alexander Cocktail No.
i

Rum

Cobbler Wine Cobbler Whiskey Cobbler

ii

ii
1

Around the World Bronx Cocktail

Cocktail ...

COCKTAILS
with Absinthe Substitute Absinthe Cocktail 12 Absinthe Special Cocktail .... 12 Cafe de Paris Cocktail 12
with Applejack. Applejack Cocktail Jack Rose Cocktail
tvith Benedictine

Bronx Cocktail (Dry)
Chelsea Sidecar Cocktail Clover Club Cocktail

15 15 15 15

12 12 12 12
13 13 13

Honeymoon

Cocktail
i
.

'

Merry Widow Cocktail No. with Brandy Brandy Cocktai l isranciy vermouth Cocktail.
Coffee Cocktail

16 16 Damn- the- Weather Cocktail 16 Dcmpsey Cocktail 16 Doctor Cocktail 16 XiijL.MamjiiJCQEktail 16 Dubonnet Cocktail 16 Gibson Cocktail 17 Gilroy Cocktail 17 Grapefruit Cocktail 17 Jamaica Glow Cocktail 17 Kiss in the Dark Cocktail .... 17 Magnolia Blossom Cocktail 17
.
.

\

...

Depth Bomb Cocktail
Sidecar Cocktail Stinger Cocktail

13 13 13 13 13 14 14 14 14

/
/

mth Brandy

(Apricot) After Supper Cocktail Apricot Cocktail Pink Whiskers Cocktail

White Lady Cocktail White Rose Cocktail ivith Dubonnet Dubonnet Cocktail
with Orange Flavored Gin Martini Cocktail (Golden)
...

18 18

18
18

with

with Brandy (Blackberry)

Rum
18^
18 18 19 19

Poop Deck Cocktail

/

Bacardi QTrkfail

Windy Corner
Gilroy Cocktail

Cocktail

Barbary Coast Cocktail Bolero Cocktail

with Brandy (Cherry)

Between the Sheets Cocktail Cuban Cocktail No. i

.

"Towers Above
For Pfompf Dalhrnry

the Rest"

R Y A N 'S
873 THIRD

UOR SHOP
lear

CoH:
EUfeRifio S-5370-8M6

53rd

Plaia 3-1549
St.,

N. Y. C.

Page 5

TABLE OF
PAGl

ENTS
19 19 19 19 19
,

(Cont.)
PAGE 24 24 24 24 24 24 25
.

COCKTAILS
Cuban Special Cocktail Daiquiri Co cktail ""tl Plesidentt Cocktail No. Havana Cocktail Planter's Cocktail
tvith Triple

Quarter Deck Cocktail

'

Reform Cocktail Roc-A-Coe Cocktail
Sevilla Cocktail

i

.

.

Sec

Sidacnf CockaJl White Lily Cocktail

i9

Sherry and Egg Cocktail Sherry Cocktail Sherry Twist Cocktail Sloppy Joe's Cocktail No. 2 Stone Cocktail
Straight

.

.25

20
20 20 20 20 20 20 20
21 21 21 21

Law

Cocktail

with Vodka Russian Cocktail with Whiskey (Bourbon or Rye)
Frisco

Tempter Cocktail
Whispers of the Frost Cocktail Xeres Cocktail

25 25 25 25 25

Cocktail
...

COLLINS
Brandy Collins John Collins Mint Collins Orange Gin Collins
Collins
Sjipi-

Kentucky Cocktail Kentucky Colonel Cocktail
Manhattaj Cocktail Manha ttan (Dry) Ma iui attan (Sweet) New Yorker Cocktail -OM Fashioned Cocktail
i

—_B^m
-

Oin Coll ins
'~'""-"-

Rye

hiskey Cocktail Sazerac Cocktail

W

Tf"'

"^^-S^^key Collins

26 26 26 26 26 26 27 37

with Whiskey (Scotch) Barbary Coast Cocktail Highland Fling Cocktail Hole-in-One Cocktail

COOLERS
21
.... 22

Gip Cooler

Kum

tlooler

27 27

Rob Roy
with Wine

Cocktail
(Claret,

22 22
Cider

CUPS
Champagne Cup

Madeira, Mus-

Sherry, White) Adonis Cocktail Bamboo Cocktail Brazil Cocktail
catel, Port,

22 22 22

Broken Spur Cocktail
Chocolate Cocktail Clove Cocktail Coffee Cocktail Creole Lady Cocktail

22
22 23 23 23 23 23 23 23 23 24 24

Cup Claret Cup Loving Cup Rhine Wine Cup Sauterne Cup

28 28 28 28 29 29

DAISIES
Brandy Daisy Gin Daisy

Cupid Cocktail
Devil's Cocktail

Rum

Daisy

Whiskey Daisv_

29 29 30 30

Dunlop Cocktail
East India No. 2 Own Cocktail Hot Springs Cocktail Port Wine Cocktail
Elk's

EGG NOGS
Baltimore Egg Nog Breakfast Egg Nog Christmas Yule Egg

Nog

30 30 30

"Towers Above

the Rest"

RYAN'S
For Prompt Delivery

UOR SHOP
lear

873 THIRD A'

53rd

St.,

N. Y. C.

Eldorado 5-S370-866& Plaza 3-1549

Page 6

Missing Page

Missing Page

Missing Page

Missing Page

BRANDY COBBLER
1

Stir well

and decorate with

fruits in

Teaspoon Powdered Sugar

season. Serve with straws.

2 oz. Carbonated Water
Fill

10 oz. Goblet with Shaved Ice

Add

2 oz. Brandy

WINE COBBLER
fruits in
1

Stir well

and decorate with

Teaspoon Powdered Sugar

season. Serve with straws.

2 oz. Carbonated Water
Fill

10 oz. Goblet with Shaved Ice
3 oz. Port or Sherry

GIN COBBLER
1

Add

Teaspoon Powdered Sugar

Stir well

and decorate with

fruits in

2 oz. Carbonated Water
Fill 10 oz.

season. Serve with straws.
Ice

Goblet with Shaved

Add

2 oz.

Dry Gin
fruits in
1

Stir well

and decorate with

WHISKEY COBBLER
Teaspoon Powdered Sugar
2 oz. Carbonated Water

season. Serve with straws.

RUM COBBLER
1

Fill 10 oz.

Goblet with Shaved Ice

Teaspoon Powdered Sugar

Add

2 oz.

Rye or Bourbon Whis-

2 oz. Carbonated Water
Fill 10 oz.

key
Stir well

Goblet with Shaved Ice

and decorate with

fruits in

Add

2 oz.

Rum

season. Serve with straws.

"Towers Above

iS

~

'

the Best"
Co//:

RYAN'S
for Prompt Delivery

J^UOR SHOP
53rd
St.,

873 THIRD AVHa|ear

N. Y. C.

Eldorado 5-5370-B666 Plaza 3-1549

Page

11

•vw,

ABSINTHE COCKTAIL
ij^ oz. Absinthe Substitute

Shake well with cracked Ice and
ain into 3 oz. Cocktail glass.

^
y^
I

oz.

Water

oz. Anisette

JACK ROSE COCKTAIL
Bitters

Dash Orange

Juice Yi
Ice

Lime

Shake well with cracked

and

White of one Egg
I I

strain into 3 oz. Cocktail glass.

Teaspoon Grenadine
Jigger Applejack
Ice, strain.

ABSINTHE SPECIAL COCKTAIL
I

Shake with cracked

Yi oz.

Absinthe Substitute

I

oz.

Water

HONEYMOON COCKTAIL
y^ oz. Benedictine 54 oz.
Ice
Bitters

y^
I

Teaspoon Powdered Sugar

Dash Orange

Apple Brandy

Shake well with cracked

and

Juice of y^
I

Lemon

strain into 3 oz. Cocktail glass.

Teaspoon Curacao
Ice

Shake well with cracked

and

CAFE DE PARIS COCKTAIL
White
I I

strain into 3 oz. Cocktail glass.

of I

Egg

Teaspoon Absinthe Substitute Teaspoon Sweet Cream

MERRY WIDOW
COCKTAIL NO.
I y^

1

lYz oz.

Dry Gin
Ice

oz. oz.

Dry Gin
French Vermouth

Shake well with cracked

and

154
Yi
Yi

strain into 4 oz. Cocktail glass.

Teaspoon Benedictine Teaspoon Absinthe Substitute

APPLEJACK COCKTAIL
ij4 oz. Applejack
1

I

Dash Orange

Bitters

Stir well

with cracked Ice and

strain

Teaspoon Grenadine

into 3 oz. Cocktail glass.

Add

twist

I

Teaspoon Lemon Juice

of

Lemon

Peel

and drop

in glass.

"Towers Above
For Prompt Delivery

the Rest"

RYAN'S
873 THIRD

QUOR SHOP
[ear

CoH:

EUorodo 5.^70.86««
PLoza 3-1549

53rd

St.,

N. Y. C.

Page 12

BRANDY COCKTATC:^/
2 oz. Brandy
5^

;e

well with cracked Ice, strain

into 3 oz. Cocktail glass.

Teaspoon Simple Syrup

1 Dashes Bitters

SIDECAR COCKTAIL
1/3 Jigger Lime Juice
1/3 Jigger Triple Sec or

Twist of Lemon Peel
Stir

well with cracked Ice, strain

Cointreau
into 3 oz. Cocktail glass.

1/3 Jigger Brandy

BRANDY VERMOUTH
COCKTAIL

Add

shaved

Ice,

shake and

strain.

%
I

oz. Italian

Vermouth
I

STINGER COCKTAIL
oz.

2 oz. Brandy

Creme de Menthe (White)
Brandy
Ice, strain

Dash

Bitters

1 oz.

Stir

well with cracked Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

into 3 oz. Cocktail glass.

COFFEE COCKTAIL
I

AFTER SUPPER COCKTAIL
I

Egg
Teaspoon Powdered Sugar
oz. Port

oz. Apricot Flavored

Brandy

I I I

I oz.

Curacao

Wine

j4 oz.

Lemon

Juice
Ice, strain

oz.

Brandy
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

Shake well with cracked

into 5 oz. Cocktail glass. Grate Nut-

meg on

APRICOT COCKTAIL
Juice of Yn

top.

Lemon
Orange

DEPTH BOMB
}4
I
1 I

COCKTAIL

Juice of Yn

Teaspoon Lemon Juice Teaspoon Grenadine
oz.
oz.

xY^ oz. Apricot Flavored Brandy
I

Teaspoon Dry Gin
Ice, strain

Apple Brandy Brandy

Shake well with cracked
into 3 oz. Cocktail glass.

"Towers Above

the Rest"

RYAN'S
For Prompt

UOR SHOP
ear 53rd
St.,

CaH:

Oalniy

873 THIRD

A'

N. Y. C.

EUorade 54370-86M
Plaza 3-1549

Page

13

LS
PINK WHISKERS COCKTAI
ir

well with

cracked

Ice,

strain

^ ^
1 1

oz. Apricot Flavored
oz.

Brandy

into 3 oz. Cocktail glass.

French Vermouth
Juice

oz.

Orange

CHAMPAGNE COCKTAIL
Spiral
1

Teaspoon Grenadine

Rind of
Sugar

yi

Lemon

^

Teaspoon Creme de Menthe
(White)

Lump

2 Dashes Bitters
Ice, strain

Shake well with cracked
into 4 oz. Cocktail
glass

Fill

with Champagne.
glass.

Use 6

oz.

and top

Champagne

with a litde Port Wine.

LONDON
POOP DECK COCKTAIL
1%
oz. Blackberry Flavored

SPECIAL COCKTAIL
yi

Put Rind of

Orange

into 6 oz.

Champagne
1

Glass.

Add:

Brandy
y^ oz. Port
yi oz.
Stir

Lump

of Sugar

Wine

2 Dashes Bitters
Fill

Brandy
with Champagne, well
stir

chilled,

well

with cracked

Ice,

strain

and

gcndy.

into 3 oz. Cocktail glass.

WINDY CORNER COCKTAIL
2 OZ. Blackberry Flavored Brandy
Stir well

LUXURY COCKTAIL
3 oz.

Brandy
Bitters

2 Dashes Orange
with cracked
Ice,

strain

3 oz. well chilled

Champagne
glass.

into 3 OZ. Cocktail
litde

glass.

Grate a

Nutmeg on

top.

Use 6

oz. Saucer

Champagne

GILROY COCKTAIL
Juice of 54
'^ oz.

ALEXANDER COCKTAIL NO. 2
I oz.
I

Lemon

Creme de Cacao
Brandy
Sweet Cream
Ice, strain

French Vermouth
Cherry Flavored Brandy

oz.

^
I

oz.

I oz.

|4 oz.

Dry Gin Dash Orange Bitters

Shake well with cracked
into 4 oz. Cocktail glass.

"Towers Above

the Rest"

For Prompt Delivery

RYAN'S
873 THIRD AVI

UOR SHOP
or SSrd
St.,

N. Y. C.

CaU: Eldorado S-53704666 PUno 3-1549

Page

14

CO
TROPICAL COCKTAIL

LS
n^Alexander cocktail no.
1 oz. I oz. I oz.
1

^
I

oz.

Creme de Cacao
French Vermouth
Bitters

f^ oz. Maraschino
^4 oz.

Dry Gin Creme de Cacao Sweet Cream
Ice, strain

Dash

Shake well with cracked
into 4 oz. Cocktail glass.

Stir

well with cracked Ice, strain

into 3 oz. Cocktail glass.

AROUND THE WORLD
ALEXANDER'S SISTER COCKTAIL
I oz. I oz. I

COCKTAIL
I

oz. Pineapple Juice

oz.

Dry Gin Creme de Menthe Sweet Cream
Ice

yi oz. yi oz.

Green Creme de Menthe

Dry Gin
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

Shake well with cracked
strain into

and

4 oz. Cocktail

glass.

BRONX COCKTAIL
I

oz.

Dry Gin
French Vermouth

CREME DE MENTHE FRAPPE
Nearly
fill

yi oz.

glass

of fine

Ice

with

yi oz. Italian

Vermouth

White Creme de Menthe.
pour
I

Tilt glass.

Juice j4

Orange
Ice, strain

Over back of inserted spoon, slowly
oz. Brandy.

Shake well with cracked
SUce of Orange.

into 3 oz. Cocktail glass. Serve

v«th

FALLEN ANGEL COCKTAIL
Juice of I

Lemon

or

%

Lime

BRONX COCKTAIL
I oz. I oz.

(DRY)

\%
I

oz.

Dry Gin
Bitters

Dash

Dry Gin French Vermouth

%

Teaspoon Creme de Menthe
Ice

Juice

%

Orange
Ice, strain

Shake well with cracked
strain into 3
oz.'

and

Shake well with cracked
Slice of

Cocktail glass. Serve

into 3 oz. Cocktail glass. Serve with

with a Cherry.

Orange.

"Towers Above

the Rest"

RYAN'S
For Prompt Delivery

UOR SHOP
53rd
St.,

Call:

873 THIRD

A'

N. Y. C.

ELdorado 5-5370^666 PLozo 3-1549 Page 15

CHELSEA SIDE CAR COCKTAIL
Juice of '^

e well with cracked Ice, straia

3 oz. Cocktail glass.

Lemon

54 oz. Triple Sec
}^ oz.

Dry Gin
Ice, strain

DOCTOR COCKTAIL
Juice

Shake well with cracked
into 3 oz. Cocktail glass.

% Lemon
Dry Gin
Swedish Punch
Ice, strain

Ji oz.

^

oz.

CLOVER CLUB COCKTAIL
j4 jigger

Shake well with cracked
into 3 oz. Cocktail glass.

Lemon

Juice

White of One Egg Dash of Grenadine
I jigger

Dry Gin
Ice, strain.

DRY MARTINI COCKTAIL
I yi oz.

Shake with cracked

Dry Gin
Bitters

fi oz.
I

French Vermouth

Dash Orange
well

DAMN-THE-WEATHER
COCKTAIL
J^
Stir

with cracked

Ice,

strain

Teaspoon Curacao

into 3 oz. Cocktail glass. Serve with

j4 oz.

Orange Juice

an Olive.

yi oz. Italian
I

oz.

Vermouth Dry Gin
Ice, strain

DUBONNET COCKTAIL
lyi oz. Dubonnet
f^ oz.
I

Shake well with cracked
into 3 oz. Cocktail glass.

Dry Gin
Bitters

Dash Orange
added

may be

DEMPSEY COCKTAIL
I I
1/2

oz.
oz.

Dry Gin
Apple Brandy
Stir well

with cracked

Ice, strain into

Teaspoon Absinthe Substitute Teaspoon Grenadine

3 oz. Cocktail glass. Twist of

Lemon

Yi

^

Peel

on top and drop

in glass.

'Towers Abo7e
For Prompr Delivery

the Rest"

RYAN'S
873 THIRD

UOR SHOP
(ear

Call:

S3rd

St.,

N. Y. C.

ELdorade 5-537e-86«) naxa 3-1549

Page 16

•x'W.

ILS
GIBSON COCKTAIL
ij4 oz.
Yi oz.

KISS IN

Dry Gin French Vermouth
Ice, strain

V^
Y^ oz.
54 oz.

THE DARK COCKTAIL

Dry Gin
Cherry Flavored Brandy

Shake well with cracked

into 3 oz. Cocktail glass. Twist of

?4 oz. French
Stir

Vermouth
Ice,

Lemon
Onions.

Peel.

Serve with 3

Pearl

well with cracked

strain

into 3 oz. Cocktail glass.

GILROY COCKTAIL
Juice of 54
Yi oz.

MAGNOLIA BLOSSOM
COCKTAIL
Juice of
Jl4

Lemon

French Vermouth
Cherry Flavored Brandy

Lemon

5^ oz.
y^ oz.
I

Y
%

oz.

Sweet Cream

Dry Gin Dash Orange Bitters
well with cracked
Ice,

I oz.

Dry Gin
Ice, strain

Teaspoon Grenadine

Stir

strain

Shake well with cracked
into 3 oz. Cocktail glass.

into 3 oz. Cocktail glass.

GRAPEFRUIT COCKTAIL
I I
I

oz. Grapefruit Juice oz.

Dry Gin
Ice, strain

Teaspoon Maraschino

AAARTINI COCKTAIL (MEDIUM) I Dash Orange Bitters Yi oz. French Vermouth j4 oz. Italian Vermouth 1Y2 oz. Dry Gin
Stir

Shake well with cracked
a Cherry.

well

with cracked

Ice,

strain

into 3 oz. Cocktail glass. Serve with

into 3 oz. Cocktail glass. Serve with

an Olive.

JAMAICA GLOW COCKTAIL
I

MARTINI COCKTAIL
I

(S\A^EET)

oz.

Dry Gin
Orange
Juice

Yi oz. Claret j4 oz.
I

Dash Orange Bitters Y4 oz. Italian Vermouth lY oz. Dry Gin

Teaspoon Jamaica

Rum
Ice, strain

Stir

wcU with

cracked

Ice,

strain

Shake well with cracked
into 3 oz. Cocktail glass.

into 3 oz. Cocktail glass. Serve with

a Cherry.

"Towers Above

the Rest"

%i frompt

Mhniy

RYAN'S
873 THIRD A'

UOR SHOP
[•ar

Call:

Eldorotlo 5-5370-8«M

53rd

St.,

N. Y. C.

Plina 3-1549

Poge 17

PINK LADY COCKTAIL
J^ oz.

MARTINI COCKTAIL (GOLDEN)
lyi oz. Orange Flavored

Lemon

or

Lime

Juice

Gin

% ^

oz. oz.

Grenadine

^^^^'
Ice,

^
Stir

oz.

French Vermouth

Heavy Cream oz. Gin lY^
Shake with cracked
strain.

well with cracked Ice, strain

into 3 oz. Cocktail glass. Serve with

an Olive.

WHITE LADY COCKTAIL
Juice of
'/i

White of

Lemon One Egg

BACARDI COCKTAIL lyi oz. Bacardi Rum
Juice

y^ oz. Cointreau

Y

Lime
Ice, strain

lyi oz. Gin

Y

Teaspoon Grenadine

Shake with

Ice, strain.

Shake well with cracked
into 3 oz. Cocktail glass.

WHITE ROSE COCKTAIL
}^ oz.
j4 oz.

Dry Gin
Orange
Juice

BARBARY COAST COCKTAIL
Yz oz.

Dry Gin

Juice

I

Lime
1

^

oz. Maraschino

Y
Ice, strain

oz.

Rum
Creme de Cacao Whiskey

White of

Egg

Yi oz.

Shake well with cracked
into 4 oz. Cocktail glass.

Y

oz. Scotch

j4 oz.

Sweet Cream
Ice, strain

Shake well with cracked

DUBONNET COCKTAIL
lYx oz. Dubonnet

into 4 oz. Cocktail glass.

^
I

oz. Dry Gin Dash Orange added

Bitters

may
Ice,

be

BOLERO COCKTAIL 1Y2 oz. Rum
j4 oz. Applejack

Stir

well with cracked

strain

into 3 oz. Cocktail glass.

Twist of

Y

Teaspoon

Italian

Vermouth
Ice, strain

Lemon
glass.

Peel

on

top

and drop in

Shake well with cracked
into 3 oz. Cocktail glass.

"Towers Above

the Best"

RYAN'S
For Prompt Delivary

UOR SHOP
53rd
St.,

Call:

873 THIRD

AVCMear

N. Y. C.

Eldorado 5-5370-8666 Plaza 3-1549

Page

18

ILS
BETWEEN THE SHEETS
Juice of }4

EL PRESIDENTE

Lemon
Juice
I I

COCKTAIL NO.
I

1

fi oz.
|4 oz.

Rum
Brandy

Lime

Teaspoon Pineapple Juice Teaspoon Grenadine

^

oz. Cointreau
Ice, strain.

Shake with cracked

ij4 oz.

Rum
Ice, strain

Shake well with cracked

CUBAN COCKTAIL NO.
Juice of 54
}4

1

into 3 oz. Cocktail glass.

Lime

Teaspoon Powdered Sugar

HAVANA COCKTAIL
1%
oz. Pineapple Juice oz.

2 oz.

Rum
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

^
yi

Rum
Ice, strain

Teaspoon Lemon Juice

Shake well with cracked

CUBAN

SPECIAL COCKTAIL
Lime

into 3 oz. Cocktail glass.

%
I

oz. Pineapple Juice

Juice J^

PLANTER'S COCKTAIL
Juice of
yi

oz.

Rimi
Teaspoon Curacao
Ice, strain

%

Lemon

Yi oz.

Teaspoon Powdered Sugar

Shake well with cracked
with
stick

ij4 oz. Jamaica

Rum
Ice, strain

into 3 oz. Cocktail glass. Decorate

of

Pineapple

and

a

Shake well with cracked
into 3 oz. Cocktail glass.

Cherry.

DAIQUIRI COCKTAIL
Juice
I
I

SIDECAR COCKTAIL
Juice

I

Lime

^

Lemon

Teaspoon Powdered Sugar
J4 oz.

y^ oz. Triple Sec
1 oz.

Rum
Ice, strain

Brandy
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

Shake well with cracked
into 3 oz. Cocktail glass.

"Towers Above

the Rest"

for Prompt Delivery

RYAN'S
873 THIRD A]

UOR SHOP
ear 53rd
St.,

Call:

N. Y. C.

Eldorado 5-537fr4«66 Plaza 3-1549

Page

19

WHITE

LILY

COCKTAIL
to

well with cracked Ice, strain

y^ oz. Triple Sec

3 oz. Cocktail

glass.

^
%

oz.

Rum
Dry Gin
Ice, strain

Y4 oz.

Teaspoon Anisette

MANHAHAN
I

COCKTAIL

Shake well with cracked
into 3 oz. Cocktail glass.

Dash

Bitters

J^ oz. Italian
I

Vermouth

j4 oz.

Rye or Bourbon Whiskey

RUSSIAN COCKTAIL

^ ^ ^

oz.
oz. oz.

Creme de Cacao Dry Gin Vodka
Ice, strain

Stir

well with cracked Ice, strain

into 3 oz. Cocktail glass. Serve with

a Cherry.

Shake well with cracked
into 3 oz. Cocktail glass.

AAANHATTAN
I

(DRY)

FRISCO COCKTAIL

Dash
Yi oz.

Bitters

%
Stir

oz.

Benedicdne

J^ oz.
I

French Vermouth

2 oz.

Bourbon
Ice,

Rye or Bourbon Whiskey

with cracked

strain.

Add

Stir

well with cracked Ice, strain

twist of

Lemon

Peel.

into 3 oz. Cocktail glass. Serve with

an Olive.

KENTUCKY COCKTAIL
1%
oz. Pineapple Juice J^ oz.

Bourbon Whiskey
Ice, strain
I

MANHATTAN
Dash
Bitters

(SWEET)

Shake well with cracked
into 3 oz. Cocktail glass.

54

Teaspoon Powdered Sugar

KENTUCKY COLONEL
COCKTAIL
Yi oz. Benedictine
I

Y^ oz. Italian
1 Yx

Vermouth

oz.

Rye or Bourbon Whiskey
cracked
Ice,

Stir

well with

strain

j4 oz.

Bourbon Whiskey

into 3 oz. Cocktail glass. Serve with

Twist of

Lemon

Peel

a Cherry.

"Towers Above

the Rest"

RYAN'S
For Prompt OehVenr

UOR SHOP
lear

Call:

373 third AV,

53rd

St.,

N. Y. C.

Eldorado 5-5370-866i Plena 3-TS49

Page 20

IS

NEW YORKER
Juice of Yi

COCKTAIL
t

SAZERAC COCKTAIL

Lime

%

Teaspoon Absinthe Substitute
glass

Dash

of Grenadine

into

an Old Fashioned Cocktail
glass until
it is

1 oz. Rye

and revolve
Sliake with cracked Ice, strain.
twist of

entirely

Add

coated with the Absinthe Substitute.

Lemon

Peel.

Then Add:
'/i

OLD FASHIONED COCKTAIL
Use Old Fashioned Cocktail
j4
glass

Lump

Sugar

2 Dashes Bitters
Sufficient

Lump

Sugar

water

to

cover Sugar,

2 Dashes Bitters

and muddle well
Sugar
2 Cubes Ice
2 oz.

Add enough Water to cover
and muddle well
1

Rye or Bourbon Whiskey

Cube

of Ice
Stir

very well.

Add

Twist of

Lemon

2 oz. Rye or Bourbon Whiskey
Peel. (For best results,
Stir

put glass on

well.

Add

Twist of
glass.

Lemon

Ice for a

few minutes before using.)

Rind and drop in
with
slice

Decorate
a

of Orange,

Lemon and

Cherry. Serve with stirring rod.

BARBARY COAST COCKTAIL
yi oz.

RYE WHISKEY COCKTAIL
I 1

Dry Gin

yi

Rum
Creme de Cacao
Whiskey

Dash

Bitters

}i OZ.

Teaspoon Simple Syrup
J^ oz. Scotch

2 oz. Rye Whiskey
Stir

j4 oz.

Sweet Cream
Ice, strain

well with cracked Ice, strain

into 3 oz. Cocktail glass. Serve with

Shake well with cracked
into 4 oz. Cocktail glass.

a Cherry.

"Towers Above
for Prompt Delivmy

the Rest"

RYAN'
873 THIRD

QUOR SHOP
,Near 53rd
St.,

Cell:

Eldorofio S-53704666

N. Y. C.

'^"

3-1549

Page

21

CO
HIGHLAND FLING COCKTAI
y^ oz. Italian
1

ILS
BAMBOO COCKTAIL
2 OZ. Sherry

Vermouth
Whiskey

^

oz. Scotch

^
I

OZ.

French Vermouth
Bitters

2 Dashes Orange Bitters

Dash Orange

Shake well with cracked

Ice, strain

Stir well

with cracked Ice and strain

into 3 oz. Cocktail glass. Serve with

into 3 OZ. Cocktail glass.

an Olive.

BRAZIL COCKTAIL

HOLE-IN-ONE COCKTAIL
I

I I

j4 oz. Scotch

Whiskey

% %

oz.

French Vermouth

oz. Sherry
Bitters

Wine

^
%
1

oz.

French Vermouth

I

Dash

Teaspoon Lemon Juice

%
Stir

Teaspoon Absinthe Substitute
well with cracked Ice,
strain

Dash Orange

Bitters
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

into 3 oz. Cocktail glass.

BROKEN SPUR COCKTAIL
ROB ROY COCKTAIL
ji Jigger Italian

^
I

oz. Itahan

Vermouth

Vermouth
Whiskey

yi oz. Port

Wine

2 Dashes of Bitters
yi Jigger Scotch

%
Add
twist

Teaspoon Curacao
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

Cracked
of

Ice, stir, strain.

Lemon

Peel.

CHOCOLATE COCKTAIL
ADONIS COCKTAIL
I

i}i oz. Port

Wine

Dash Orange

Bitters

%
I

oz.

Yellow Chartreuse
I

j4 oz. Italian

Vermouth

Yolk of

Egg

lyk oz.
Stir well

Dry Sherry

Teaspoon Powdered Sugar
Ice

with cracked Ice and strain

Shake well with cracked
strain into

and

into 3 oz. Cocktail glass.

4 oz. Cocktail

glass.

"Towers Above

the Rest"

RYAN'S
tot Profflpt Dafivcfy

UOR SHOP
r

Caff:

873 THIRD AVI

EUerado 543704666

53rd

St.,

N. Y. C.

PUia

3-1549

Page 22

CO
CLOVE COCKTAIL
I

lis
DEVIL'S
j4

COCKTAIL
Wine

oz. Italian
oz. Sloe

%

Vermouth Gin

Teaspoon Lemon Juice
oz. Port
oz.

^1 oz. Muscatel

Wine
Ice, strain

1% 1%
Stir

French Vermouth

Shake well with cracked
into 3 oz. Cocktail glass.

well with cracked Ice, strain

into 3 oz. Cocktail glass.

COFFEE COCKTAIL
1 I

Egg
Teaspoon Powdered Sugar
Port

DUNLOP COCKTAIL

^
I

oz. Sherry

Wine

I oz. I oz.

Wine
Ice, strain

Dash

Bitters

Brandy

I

%

oz.

Rum
Ice,

Shake well with cracked

Stir

well with cracked

strain

into 5 oz. Cocktail glass. Grate Nut-

into 3 oz. Cocktail glass.

meg on

top.

EAST INDIA NO. 2

CREOLE LADY COCKTAIL
I j4 oz. I
1

1%
1
I

oz. French
oz..

Rye or Bourbon Whiskey

%

Sherry

Vermouth Wine
Bitters
Ice,

^

oz. Madeira

Wine
Ice,

Dash Orange

Teaspoon Grenadine
Stir

well with cracked

strain

Stir

well with cracked

strain

into 3 oz. Cocktail glass.

into 3 oz. Cocktail glass. Serve with
I 1

Green Cherry,

i

Red Cherry and
ELK'S

White Cherry.

OWN

COCKTAIL

CUPID COCKTAIL
2 oz. Sherry
1
I

White of I Egg I yi oz. Rye or Bourbon Whiskey
54 oz. Port
Juice
I

Wine

Egg
Teaspoon Powdered Sugar
Ice, strain

%

Wine Lemon

Teaspoon Powdered Sugar
a Strip of Pineapple
Ice, strain

Add
Shake well with cracked
into 5 oz. Cocktail glass. Grate a
little

Shake well with cracked
into 4 oz. Cocktail glass.

Nutmeg on

top.

"Towers Above
For Piampi Otliviy

the Rest"

RYAN'S
873 THIRD A]

UOR SHOP
53rd
St.,

Call:

Hdarodo 5-53704666

N. Y. C.

PUia

3-1549

Page 23

HOT SPRINGS COCKTAI
ij4 oz.

OC-A-COE COCKTAIL
1^4 oz. sherry

Dry White Wine

% %
I

oz. Pineapple Juice

1%
Stir

oz.

Dry Gin
strain

Teaspoon Maraschino
well with cracked Ice,
Bitters

Dash Orange

into 3 oz. Cocktail glass. Serve wdth

Shake well with cracked
into 3 oz. Cocktail glass.

Ice, strain

a Cherry.

PORT WINE COCKTAIL
2}4 oz. Port
J^

SEVILIA COCKTAIL
Yi
I
I

Wine

Teaspoon Powdered Sugar

Teaspoon Brandy
with cracked
Ice, strain

Egg
oz. Port oz.

Wine

Stir slightly

into 3 oz. Cocktail glass.

I

Rum
Ice, strain

Shake well with cracked

QUARTER DECK COCKTAIL

into 4 oz. Cocktail glass.

^

oz. sherry

Wine

ij^ oz.
Juice J^
Stir

Rum
Lime
Ice,

SHERRY
strain

AND EGG COCKTAIL
Fill glass

Place an egg in a glass, being careful

well with cracked

not to break the yolk.
Sherry.

with

into 3 oz. Cocktail glass.

Use 4

oz. Cocktail glass.

REFORM COCKTAIL

SHERRY COCKTAIL

^
I

oz.

French Vermouth

ij^ oz. Sherry

Wine
Bitters

2^
I

oz. Sherry
Bitters

Wine

Dash Orange

Dash

Stir

well with cracked Ice, strain

Stir

well with cracked Ice, strain

into 3 oz. Cocktail glass. Serve with

into 3 oz. Cocktail glass. Twist of

a Cherry.

Orange Peel and drop

in glass.

"Towers Above

the Rest"

RYAN'S
for Prompt Oe/iVenr

UOR SHOP
ir

Caff:

673 THIRD AVI

53rd

St.,

N. Y. C.

Eldorado 5-5370-8666 Plaza 3-1549

Page 24

SHERRY TWIST COCKTAIL
I

RAIGHT LAW COCKTAIL
^ oz.
I

oz. sherry

Wine
Vermouth

Dry Gin

1/3 oz. Brandy
1/3 oz. French

yk oz. Sherry

Wine
Ice,

Stir

well with cracked

strain

1/3 oz. Triple Sec
Yi

into 3 oz. Cocktail glass.

Teaspoon Lemon Juice
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

TEMPTER COCKTAIL
I I

Top

with

oz. Port

Wine
Brandy
Ice, strain

pinch of Cinnamon and twist of

oz. Apricot Flavored

Orange Peel

in glass.

Shake well with cracked
into 3 oz. Cocktail glass.

SLOPPY JOE'S COCKTAIL NO. 2
f^ oz. Pineapple Juice

WHISPERS OF THE FROST COCKTAIL

^ ^
% %

oz.

Cognac

oz. Port

Wine

Teaspoon Curacao

^ ^
I

oz.

Rye or Bourbon Whiskey

oz. Sherry

j4 oz. Port

Wine Wine

Teaspoon Grenadine
Ice, strain

Teaspoon Powdered Sugar
Ice, strain

Shake well with cracked
into 3 oz. Cocktail glass.

Shake well with cracked

into 3 oz. Cocktail glass. Serve with
Slices of

Lemon and

Orange.

STONE COCKTAIL

^
y-i

oz.

Rum
Vermouth
1

XERES COCKTAIL
Dash Orange
Bitters

oz. Italian

I oz.

Sherry

Wine
Ice, strain

2 oz. Sherry
Stir

Wine

Shake well with cracked
into 3 oz. Cocktail glass.

well with cracked Ice, strain

into 3 oz. Cocktail glass.

"Towers Above

the Rest"

RYAN'S
tot Promp# Dulntry

UOR SHOP
laar

Coll:

EUerado 5-5370-866i
Plaza 3-1549

873 THIRD AVI

53rd

St.,

N. Y. C.

Page 25

BRANDY COLLINS
Juice
1

ORANGE GIN COLLINS
Juice j4
1

%

Lemon

Lemon

Teaspoon Powdered Sugar

Teaspoon Powdered Sugar

2 oz. Brandy

2 oz. Orange Flavored Gin

Pour into 12

oz.

Tom

Collins glass.
Ice,
fill

Pour into 12 oz.

Tom

Collins glass.
Ice, fill
stir

Add

several

Cubes of

with

Add

several

Cubes of
of

with
well.

Carbonated Water and stir well. Decorate with slice of Orange,

Carbonated Water and
Decorate with
slice

Lemon, OrServe

Lemon and
straws.

a Cherry. Serve with

ange and a
straws.

Cherry.

with

Juice
I

JOHN COLLINS % Lemon

RUM
Juice I
1

COLLINS

Teaspoon Powdered Sugar

Lime Teaspoon Powdered Sugar

1 oz. Holland Gin

2 oz.
Collins glass.
Ice, fill
stir

Rum Tom
Collins glass.
Ice,
fill

Add

Pour into 12 oz. Tom several Cubes of

Pour into 12 oz.

with
well.

Add

several

Cubes of
slice of

with
well.

Carbonated Water and

Carbonated Water and
Decorate with

stir

Decorate with

slice of

Orange,

Lemon and
glass.

a

Lemon and
straws.

a Cherry. Serve with

Cherry and drop Lime in

Serve

with straws.

MINT COLLINS
Juice Yi
1

Lemon

Juice j4
1

SLOE GIN COLLINS Lemon

Teaspoon Powdered Sugar

Teaspoon Powdered Sugar

2 oz. Mint Flavored Gin

2 oz. Sloe Gin

Pour into 12 oz.

Tom

Collins glass.
Ice,
fill

Pour into 12 oz.

Tom

Collins glass.
Ice,
fill

Add

several

Cubes of
of

with
well.

Add

several

Cubes of

with
well.

Carbonated Water and
Decorate with
slice

stir

Carbonated Water and
Decorate with

stir

Lemon, Or-

ange
straws.

and a Cherry. Serve with

ange

slice of Lemon, Orand a Cherry. Serve with

straws.

"ToweiB Above sj|
for Prompt Dt/fvary

the Rest"

RYAN'si^QUOR SHOP
873 THIRD

AaWkteot

SSrd

St.,

N. Y. C.

CoU: EUertHie 5-5370-8M6 Ptoio 3-1549

Page 26

TOM
Juice j4
1

COLLINS

WHISKEY COLLINS
Juice
1
'/i

Lemon

Lemon

Teaspoon Powdered Sugar

Teaspoon Powdered Sugar

2 oz.

Dry Gin
oz.

2 oz. Rye or Bourbon Whiskey

Pour into 12

Tom

Pour into 12 oz.
Collins glass.
Ice,
fill

Tom

Collins glass.
Ice,
fill

Add

several

Cubes of

with
well.

Add

several

Cubes of

with
well.

Carbonated Water and
Decorate with
slice

stir

Carbonated Water and
Decorate with
slice

stir

of

Lemon, OrServe

of

Lemon, Or-

ange
straws.

and

a

Cherry.

with

ange and Cherry. Serve with straws.

GIN COOLER
Into 12 oz.
J^

RUM COOLER
Into 12 oz.

Tom

Collins glass, put:

Tom

Collins glass, put:

Teaspoon Powdered Sugar
stir.

^

Teaspoon Powdered Sugar

2 oz. Carbonated Water, and
Fill glass

2 oz. Carbonated Water,
Fill glass

and

stir.

with cracked Ice and add:

with cracked Ice and add:

2 oz.
Fill

Dry Gin
with Carbonated Water or

2 oz.
Fill

Rum
with Carbonated Water or

Ginger Ale
Insert spiral of

Ginger Ale

Orange or Lemon

Insert spiral of

Orange or Lemon

Peel (or both)

and dangle end over

Peel (or both)

and dangle end over

rim of

glass.

rim of

glass.

"Towers Above

the Rest"

RYAN'S
Far Pr»mpt Dtlhnrf

UOR SHOP
ear 53rd
Si.,

Call:

EMorado S-S370-8666

873 THIRD A^

N. Y. C.

Plna

3-1549

Page 27

CHAMPAGNE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar 6 oz. Carbonated Water
j4 oz. Triple Sec j4 oz.

CLARET CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar 6 oz. Carbonated Water

%
^/i

oz. Triple Sec
oz.

Curacao

Curacao

2 oz. Brandy
Fill pitcher
I

2 oz. Brandy
Ice.

with cubes of

Add

Fill pitcher
I

with cubes of
Claret.
Stir

Ice.

Add
and
avail-

Pint of Champagne. Stir well and

Pint

of

well

decorate with as
able

many fruits

as avail-

decorate with as
able

many fruits as

and

also

Rind of Cucumber
side of pitcher.

and

also

Rind of Cucumber
side of pitcher.

inserted

on each

Top

inserted

on each

Top

with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.

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

LOVING CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar 6 oz. Carbonated Water

%
J/4

oz. Triple Sec oz.

^

oz. Triple Sec

Curacao

5^ oz.

Curacao

2 oz. Brandy
Fill pitcher
I

2 oz. Brandy
Ice.

with cubes of
Cider.
Stir

Add
and

Fill pitcher
I

with cubes of
Claret
Stir

Ice.

Add
and

Pint

of

well

Pint

of

well

decorate with as
able

many fruits

as avail-

decorate
able

with as many fruits as availalso

and

also

Rind of Cucumber
side of pitcher.

and

Rind of Cucumber
side of pitcher.

inserted

on each

Top

inserted

on each

Top

with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.

with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.

"Towers Above
For Prompt Delivery

the Rest"

RYAN'S
873 THIRD

QUOR SHOP
ear 53rd

Colt:

EUerodo »370.«666

,,,,..,„_ N. Y. C.
St.,

PUno

3-154*

Page 28

RHINE WINE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar
6 oz. Carbonated Water
Yi oz. Triple Sec
y^ oz.

SAUTERNE CUP
Use Large Glass Pitcher
4 Teaspoons Powdered Sugar

6 oz. Carbonated Water

^

oz. Triple Sec

Curacao

Yi oz.

Curacao

2 oz. Brandy
Fill pitcher
I

2 oz. Brandy
Ice.

with cubes of

Add
and

Fill pitcher
I

with cubes of

Ice.

Add
and

Pi«

of Rhine Wine. Stir well

Pint of Sauterne. Stir well

decorate with as
able

many fruits as availRind
of.

decorate with as
able

many fruits as availRind of Cucumber
side of pitcher.

and

also

Cucumber

and

also

inserted

on each

side of pitcher.

Top

inserted

on each

Top

with small bunch of Mint Sprigs.
Serve in 5 oz. Claret
glass.

with small bunch of Mint Sprigs.
Serve in 5 oz. Claret glass.

BRANDY DAISY
Juice of
y-i

GIN DAISY
Juice of

y-i

Lemon

^

Lemon

Teaspoon Powdered Sugar

^
1

Teaspoon Powdered Sugar

1

Teaspoon Raspberry Syrup or
Grenadine

Teaspoon Raspberry Syrup or
Grenadine

2 oz. Brandy

2 oz.
Ice

Dry Gin
Ice

Shake well with cracked

and

Shake well with cracked

and

strain into Stein or 8 oz. metal cup.

strain into Stein or 8 oz. metal cup.

Add Cube
fruit.

of Ice

and decorate with

Add Cube
fruit.

of Ice

and decorate with

"Towera Above

the Rest"

RYAN'S
For Prompt Delivery

UOR SHOP
ear 53rd
St.,

Call:

873 THIRD

AU

N. Y. C.

EldoradA 5.5370-8666 Plaza 3-1549

Page 29

RUM DAISY
Juice of j4

WHISKEY DAISY
Juice of

Lemon

%

Lemon

%
1

Teaspoon Powdered Sugar
Teaspoon Raspberry Syrup or
Grenadine

^
1

Teaspoon Powdered Sugar
Grenadine

Teaspoon Raspberry Syrup or

2 oz. Imported

Rum
Ice

2 oz. Rye or Bourbon Whiskey

Shake well with cracked

and

Shake well with cracked
strain into Stein or 8 oz.

Ice

and

strain into Stein or 8 oz. metal cup.

metal cup.

Add Cube
fruit.

of Ice

and decorate with

Add Cube
fruit.

of Ice

and decorate with

BALTIMORE EGG
I I

NOG
Brandy

CHRISTMAS YULE

Egg
Teaspoon Powdered Sugar

EGG NOG
Beat the yolks and whites of 12 Eggs
separately,

J4 oz. Apricot Flavored

%
I

oz.

Rum
Wine
with Milk, shake well with

pour together and add:

oz. Madeira

1

Pinch Baking Soda

Fill glass

6 oz. Imported
2
lbs.

Rum
Then add:

cracked Ice and strain into 12 oz.

Granulated Sugar
stiff batter.

Tom
on

Collins glass. Grate

Nutmeg

Beat into
I qt.

top.

Milk
Sweet Cream

BREAKFAST EGG
1

NOG

1 qt.

Egg
Curacao
with Milk
Ice, strain

2

qts.

Rye or Bourbon Whiskey,
stir.

}4 oz.

and

Set in refrigerator over

2 oz. Apricot Flavored Brandy
Fill glass

night.

Shake well with cracked
into 12 oz.

Befort serving,
oz.

stir

again, serve in 4

Tom
top.

Collins glass. Grate

Punch

glasses.

Grate

Nutmeg on

Nutmeg on

top.

"Towers Above

the Rest"

For Prompf De/ivery

RYAN'S /^ ^
l\ 1
I'^

UOR SHOP
ear 53rd
St.,

Co//:

873 THIRD A'

N. Y. C.

Eldorado 5-5370-8666 nozo 3-1549

Page 30

CIDER
I
I

EGG NOG

igger Brandy, Whiskey,
Sherry, or Port

Rum,

Egg
Teaspoon Powdered Sugar
pt.

Shake with cracked
kle with nutmeg.

Ice, strain, sprin-

^

Milk
Ice, strain

Shake well with cracked
into 12 oz.
fill

Tom Collins glass. Then
top.
I

GENERAL HARRISON'S

glass

with Sweet Cider. Grate

EGG NOG
Egg
Teaspoon Powdered Sugar
Ice, strain
I

Nutmeg on

EGG NOG
I

Shake well with cracked
into 12 oz.
glass

Whole Egg
Teaspoon Sugar

Tom

Collins glass. Fill

I

with Claret or Sweet Cider.

5 oz. Milk

Grate

Nutmeg on

top.

BRANDY
Juice
I

FIX
uice
I

GIN FIX

%

Lemon
stir

^

Lemon

Teaspoon Powdered Sugar

1

Teaspoon Water and

Teaspoon Powdered Sugar

Fill glass

with Shaved Ice

I

Teaspoon Water and

stir

2 oz. Brandy
Yi oz.

Fill glass

with Shaved Ice

Wild Cherry Flavored Brandy
oz.

2^

oz.

Dry Gin

Use 12
well.

Tom

Collins glass. Stir

Use 12
well.

oz.

Tom

Collins glass. Stir

Add

slice

of Lemon. Serve with

Add slice of Lemon.

Serve with

straws.

straws.

"Towers Above

the Best"

RYAN'S
For Prompt Delivery

UOR SHOP
SSrd
St.,

Coif:

873 THIRD AVI

N. Y. C.

Eldorado 5-5370-86«6 PLata 3-1549

Page

31

RUM
Juice ^1
I
I

FIX
or
i

WHISKEY FIX
juice
y-i

Lime Teaspoon Powdered Sugar Teaspoon Water and stir
with Shaved Ice
oz.
oz.

Lemon

Lemon
stir

Teaspoon Powdered Sugar
I

Teaspoon Water and

Fill glass

Fill glass

with Shaved Ice

2^
well.

Use 12
straws.

Rum Tom

2}4 oz. Rye or Bourbon Whiskey
Collins glass. Stir

Use 12
well.

oz.

Tom

Collins glass. Stir

Add slice of Lemon.

Serve with

Add slice of Lemon. Serve with

straws.

SLOE GIN FIZZ
Juice J^
1

Shake well with cracked

Ice

and

Lemon
Gin

strain into 8 oz. Highball glass. Fill

Teaspoon Powdered Sugar

with Carbonated Water. Decorate with
slice

2 oz. Sloe

of

Lemon.

LIS
APPLEJACK HIGHBALL
I
1

BERMUDA HIGHBALL
Cube of Ice 54 oz. Dry Gin

Cube

of Ice

2 oz. Applejack
Fill 8 oz.

^
Fill

oz.

Brandy
French Vermouth

Highball glass with Ginger

Y^ oz.

8 oz. Highball glass with Ginger

Ale

or

Carbonated

Water.

Add

Ale

or

Twist of
stir

Lemon Peel, if desired, and

Twist of
stir

Carbonated Water. Add Lemon Peel, if desired, and

gendy.

gendy.

"Towers Above
For Prompt Dtlivery

the Beat"

RYAN'S
873 THIRD
a;

UOR SHOP
[ear

53rd

St.,

N. Y. C.

CoH: Eldorado 5-S370-S6 noto 3-1549

Page 32

LLS
BITTERS HIGHBALL
1

CABLEGRAAA HIGHBALL
Juice
1

Cube

of Ice

%

Lemon

^
Fill

oz. Bitters

Teaspoon Powdered Sugar

8 oz. Highball glass with Ginger

2 oz. Rye or Bourbon Whiskey
Stir well

Ale

or

Carbonated

Water.

Add

with cracked Ice and

fill

Twist of
stir

Lemon Peel, if desired, and

with Ginger Ale. Use 8 oz. Highball
glass.

gently.

COGNAC HIGHBALL
BOURBON HIGHBALL
1

Cube

of Ice

Cube of Ice 2 oz. Cognac
1

2 oz. Bourbon Whiskey
Fill

Fill 8 oz.

Highball glass with Ginger

8 oz. Highball glass with Ginger

Ale

or

Carbonated

Water.
if

Add
and

Ale

ew

Carbonated
Peel,

Water.
if

Add
and

Twist of Lemon Peel,
stir

desired,

Twist of Lemon
stir

desired,

gendy.

gently.
1

DUBONNET HIGHBALL
Cube
of Ice

BRANDY HIGHBALL
1

2 oz. Dubonnet
Fill 8 oz.

Cube

of Ice

Highball glass with Ginger

2 oz. Brandy
Fill 8 oz. Highball glass with Ginger

Ale

or

Twist of
stir

Carbonated Water. Add Lemon Peel, if desired, and

Ale

or

Carbonated

Water.
if

Add
and

gently.

Twist of
stir

Lemon Peel,

desired,

ENGLISH HIGHBALL
I

gently.

Cube

of Ice

5^ oz.

Dry Gin
Brandy

BULLDOG HIGHBALL
1

f^ oz.
t/^

Cube

of Ice

oz. Italian

Vermouth

Juice of >^

Orange

Fill

8 oz. Highball glass with Ginger

2 oz. Dry Gin
Fill

8 oz. Highball glass with Ginger
stir.

Ale or Carbonated Water. Add Twist of Lemon Peel, if desired, and
stir

Ale and

gendy.

"Towers Above
Prompt Da/ivefy

the Rest"

RYAN'
873 THIRD

QUOR SHOP
SSrd
St.,

Caff:

Hdorode »370-8666
Plena 3-1549

N. Y. C.

Page 33

LLS
GIN BUCK
4 oz. Gin
Juice
1

MINT HIGHBALL
2 oz.
glass;

^

Lemon
add
fill

Cube of Ice Creme de Menthe
Highball glass with Ginger

Fill 8 oz.

Crush Lemon in Highball
cracked Ice and Gin.
glass

Ale

or

Carbonated

Water.
if

Add
and

Stir

and

Twist of Lemon Peel,
stir

desired,

with Ginger Ale.

gently.

GIN HIGHBALL
1

MONTE CARLO
IMPERIAL HIGHBALL
2 oz.
Yi oz.

Cube of Ice 2 oz. Dry Gin
Highball glass with Ginger

Dry Gin Creme de Menthe (White)

Fill 8 oz.

Ale

or

Carbonated

Water.

Add

Juice 54

Lemon
Ice, strain
fill

Twist of
stir

Lemon Peel, if desired, and

Shake well with cracked
with Champagne.

into 8 oz. Highball glass,

glass

gently.

IRISH
1

WHISKEY HIGHBALL
Ice

ORANGE GIN HIGHBALL
1

Cube of

Cube

of Ice

2 oz. Irish Whiskey
Fill 8 oz.

2 oz. Orange Flavored Gin
Fill 8 oz.

Highball glass with Ginger

Highball glass with Ginger

Ale

or

Carbonated

Water.

Add
and

Ale

or

Twist of Lemon
stir

Peel, if desired,

Twist of
stir

Carbonated Water. Add Lemon Peel, if desired, and

gently.

gently.

LEAP FROG HIGHBALL
1

RUM HIGHBALL
Cube
of Ice

Juice Yi

Lemon
of Ice

2 oz. Imported
Fill 8 oz.

Rum
Water.
if

2 oz. Dry Gin
I

Highball glass with Ginger

Cube

Ale
Highball glass with Ginger

or

Carbonated
Peel,

Add
and

Fill 8 oz.

Twist of Lemon
stir

desired,

Ale,

stir

gendy.

gendy.

"Towers Above

the Rest"

RYAN'S
for Prompt Delivery

UOR SHOP
ar S3rd
St.,

Call:

873 THIRD A'

N. Y. C.

Eldorado 5-5370-8666 PLaza 3-1549

Page

34

LLS
RYE HIGHBALL
1

WHISKEY HIGHBALL
1

Cube of

Ice

Cube

of Ice

2 oz. Rye Whiskey

2 oz. Rye or Bourbon Whiskey
Fill

Fill 8 oz.

Highball glass with Ginger

8 oz. Highball glass with Ginger

Ale

or

Carbonated

Water.

Add

Ale

or

Carbonated

Water.
if

Add
and

Twist of
stir

Lemon Peel, if desired, and

Twist of Lemon Peel,
stir

desired,

gendy.

gendy.

SCOTCH WHISKEY HIGHBALL
1

WILD EYED ROSE HIGHBALL
Juice of Yi

Cube

of Ice

Lime

2 oz. Scotch Whiskey
Fill 8 oz.

j4 oz. Grenadine

2 oz.
Highball glass with Ginger

Irish

Whiskey
Ice

Ale

or

Carbonated
Peel,

Water.
if

Add
and

I

Cube of

Twist of Lemon
stir

desired,

Fill 8 oz.

Highball glass with Carstir

gently.

bonated Water,

gendy.

EPS

MINT JULEP
Crush Mint with
i tsp.

cracked

Ice,

pour Bourbon

to

J4
ice,

Sugar, dash
Fill witl

inch of top. Set glass in shaved
stir

of Water, in 12 oz. glass.

until frosted, decorate.

"Towers Above

the Rest"

For Prompt Deliver)/

RYAN'S
873 THIRD

QUOR SHOP
Near 53rd
St.,

N. Y. C.

Cod: Eldorado 5-5370.4666 PLozo 3-1549

Page 35

BOMBAY PUNCH
Juice of
I

:corate

with

fruits in season.

Serve

Dozen Lemons
Sugar to

in 4 oz.

Punch

glasses.

Add enough Powdered
sweeten. Place
Ice in

BRIGHTON PUNCH

large block of
stir.

Punch bowl and

Then add:
I qt. 1 qt.

Brandy
Sherry

^ ^ ^

oz.

Rye or Bourbon Whiskey

oz.

Cognac
Orange

oz. Benedictine

Wine

Juice yi Juice j4

Lemon

%

pt Maraschino
pt.

%
4
2

Curacao

Fill

12 oz.

Tom

Collins glass with

qts.
qts.

Champagne
Carbonated Water

shaved Ice and Carbonated Water

and

stir.

Serve with straws.

Some

prefer to

add the strained conStir well

tents of a

Pot of Tea.

and

CHAMPAGNE PUNCH
Juice of I

decorate with fruits in season. Serve
in 4 oz.

Punch

glasses.

Dozen Lemons
Sugar
to

Add enough Powdered
sweeten

BRANDY PUNCH
I qt.

Carbonated Water

Juice of 1 Juice of 4

Dozen Lemons
Oranges
Sugar to sweeten
Place Large block of Ice in

Punch

Add enough
1

Bowl and
yi pt.
yi pt.
1 pt.

stir

well.

Then add:

8 oz. Grenadine
qt.

Maraschino

Carbonated Water

Curacao

Place large block of Ice in

Bowl and
'/i

stir

well.

Punch Then add:

Brandy

2 qts.

Champagne
add the strained conStir well

Pint Curacao

Some

prefer to

2 qts. Brandy

tents of a

Pot of Tea.

and

Some

prefer to

add the strained con-

decorate with fruits in season. Serve
in 4 oz.

tents of a Pot of Tea. Stir well

and

Punch

glasses.

"Towers Above

the Rest"

For Prompf Dalivary

RYAN'S
873 THIRD AVJ

UOR SHOP
ear 53rd
St.,

C""
Eldorada 5-5370-8666 Plaio 3-1549

N. Y. C.

Page 36

CLARET PUNCH
Dozen Lemons Add enough Powdered Sugar
Juice of
I

PLANTER'S
Juice 2
to

PUNCH NO.

1

Limes

2 Teaspoons Powdered Sugar
2 oz. Carbonated
Fill 12 oz.

sweeten
1 qt.

Water

Carbonated Water

Tom

Collins glass with
stir

Place large block of Ice in

Punch

shaved Ice and
frosted.

until glass

is

Bowl and
}4 pt.
I pt.

stir

well.

Then add:

Add

2 Dashes Bitters.

1%

oz.

Curacao
Claret
to

of

Rum. Stir and decorate with slice Lemon, Orange, Pineapple and

Brandy

a Cherry. Serve with straws.

3

qts.

Some prefer
tents of a

add the strained conStir well

PLANTER'S
Juice
I

PUNCH NO.

2

Pot of Tea.

and

Lime

decorate with fruits in season. Serve
in 4 oz.

Juice }4 Juice j4
1

Lemon
Orange
Juice

Punch

glasses.

Teaspoon Pineapple

MILK PUNCH
1

2 oz.

Rum
oz. glass, well
Ice.

Pour above into i6

Teaspoon Powdered Sugar

filled

with shaved
is

Stir

until

2 oz. Brandy,

Rum, Gin

or

glass

frosted.

Then add

i oz. Ja-

Whiskey
Yi Pint

maica

Rum

and top with

Milk
Ice, strain

J^

Teaslice

spoon Curacao. Decorate with
of Orange,

Shake well with cracked
into 12 oz.

Tom

Collins glass
top.

and
.:^

grate

Nutmeg on

Lemon, Pineapple and a Cherry, also Sprig of Mint dipped in Powdered Sugar. Serve with straws.

WHISKEY SOUR
Yi Jigger

I

Teaspoon Powdered Sugar
Jigger

Lemon and Lime

Juice

W

I

Whiskey
ice

Shake with cracked

and

strain.

"Towers Above

the Rest"

For PrempI Delivery

RYAN'S
873 THIRD

UOR SHOP
iMir

Call:

53rd

St.,

N. Y. C.

Eldorado 5-5370-8666 PLozo 3-1549

Page 37

WINESr^ltt^OOKERY
V^ni'lNE cookery
^>SlA» touch
plied

simplfr^ltJbkinfe with wine.

It's

that

magic

that enhances any

d^Fro which

it is

effectively ap-

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
soups,
is

perhaps the most versatile blender in the kitchen.
clear soups, fish

Cream
this

many

and

seafood of all kinds are natural

flavormates with Sherry. Other foods that
nutty-flavored

"come

alive"

when

wine

is

added, are chicken dishes, sauces for

ham and

other meats, as well as sauces for beans and puddings.

Next
Cheese

to Sherry in popularity for cookery are the white table wines.
fish,

Their Hght flavors go especially well with
dishes, seafood

chicken and veal.
palatable

and

curries, too, are

made more

when

Rhine Wine or Sauterne
the recipe.

replaces part of the liquid called for in

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 kidneys, liver and heart are greatly abetted by the use of red wine in their preparation. Marinating these meats in red or white table wine improves 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

An

excellent after-dinner treat can be prepared quickly
little

mixed diced fruits in Port, and a does wonders for mince pie.

and sweet sauces. by soaking Muscatel added to mince meat

"Towers Above

£9

~'

tho Rest'

RYAN'S
Fo, Pfompf DefiVery npf DeBvery

I^UOR SHOP
53rd
St.,

ca»
"«'»''"'''

^^

^„,^^

AV?^ar ^""^

N. Y. C.

3-1549 PLaza V'"°-'*"

Page 38

WINES
The
beginner,

(continued)

Hshed recipes

at first.

however,-wi}hfl^^ to follow some o£ the estabIn that way she will develop an idea of what
experi-

good wine cookery should be, and she will soon be ready to ment, letting her judgment and sense of taste be her guide.

RECIPES
POTATO SOUP WITH WINE
Cover 3 or 4 diced potatoes, 4 diced carrots and i diced onion with 2
cups boiling water; add
salt
I'/i

thick slices or

whole small
side;

fish

when
fillets

browned on one
flesh-side-up,
is

broil

widiout turning. Fish
it

done when

flakes easily

when

tsps.

and

cook until very

tender

tested

with fork (10 to 20 min.).

(about 15 minutes).

Do

not drain.

Mash, add 2 cups milk; season with
salt,

WINE BAKED BEANS
Cover
I

pepper and celery

salt;

heat to

yi cups dried red or kidney

boiling.

Add

Yz

cup Sauterne Wine

beans with cold water, soak 4 to 6
hours. Drain,

and serve at once, sprinkling top with minced parsley. Makes 5 cups.

add 2 cups boiling simmer
i

water, cover,

hour.

Add

BROILED FISH

AND

i^

tsps. salt

until

tender

— about
i

and continue cooking
15
nriinutes.

WHITE WINE
Brush
season,
fish

Drain beans, add

djsp.

brown

with

oil

or melted fat;

sugar, 1/3 cup catsup, yi cup Claret

place

on greased pan,
broiling unit.

2

Wine. Mix

well, put into casserole.
filled

inches below

Broil,

Top with rings of green pepper
with grated cheese. Bake
I

basting occasionally with White Wine, Rhine Wine or Sauterne. Turn

at 350° F.

hour. Serves 5 or

6.

While quantities suggested are for family-size groups.
they can be revised as r
Hired for larger gatherings.

"Towers Above

the Rest"

For Prompt Delivery

RYAN'S
873 THIRD

QUOR SHOP
!N«ar 53rd
St.,

Call:

EUerado 5-5370-8666
Plaza 3-1549

N. Y. C.

Page 39

WINES
Mince
bacon
t

IN

Y RECIPES
,ng, until

SPAGHETTI BAKED WIT RED WINE
onion,
i

thickened. Season well.

2 cups cubed cooked veal, 2
j4
tbsps.

clove garlic,

chopped pimento and

%

cup

green pepper and fry in
fat.

%

cup

Sherry Wine. Heat; serve on toast
or crisp waffles. Serves
6.

Add

yi

lb.

ground beef

and cook,
2j4

stirring, until seared.

Add
i

cups diced fresh

tomatoes,

PORK AND NOODLE
CASSEROLE WITH WHITE WINE
Cut
yi lb. lean

tsp. sugar. Salt

and pepper

to taste.

California
3

Simmer 30 minutes. Add yk cup Burgundy Wine. Mix with
cups

pork in

strips

and

brown
skillet.

in 2 tbsps. pork fat in hot

cooked

spaghetti,

J^

cup

Add

3 tbsps. chopped onion

diced American cheese. Put in casserole.

and

Y4 cup

chopped celery and

fry

Bake

i

hour

at 325° F. Serves

5 min. Dissolve 3 bouillon cubes in
I

4 or

5.

J^ cups boiling watdr,

add and sim-

SHERRIED VEAL
Saute
tbsps.
I

A

LA KING

mer, covered, 15 min.
Sauterne Wine.

Add

^

cup

cup

sliced

mushrooms and 4

Mix with 4 cups
lb.

chopped green pepper 5 min.

cooked noodles (yi

imcooked)

in 4 tbsps. margarine or butter. Stir in 4 tbsps. flour.
(or

and

y^

cup

sliced stuffed olives. Sea-

Add

2 cups milk

son to

taste.

Bake

in moderate oven
4.

milk and veal stock) and cook.

(350° F.) 40 min. Serves

HOLIDAY RECIPES
HOT BUHERED RUM
I I

NES

AND LIQUORS
HOT TODDY

yi oz. Jamaica

Rum

I I

Itunp of Sugar
slice

lump Sugar Cinnamon Stick

Small

of Butter

3 Cloves stuck in
I
stir.

Lemon

Slice

4 Cloves
Fill

jigger

rum

with boiling water,

ix

and add boiling water.

"Towers Above
for Prompt Delivatf

the Best"

RYAN'S
873 THIRD A^

UOR SHOP
ir

Call:

53rd

St.,

N. Y. C.

Eldorado 5-5370-8666 Plaxa 3-1S49

Paga 40

HOLIDAY RECIPES
TOM AND
rately.

S
tsp.

AND LIQUORS
nutmeg

JERRY
i

Beat white and yolk of
Blend, add
i

egg sq

cup chopped walnuts
eggs, well beaten

tsp.

powdered
Yi.

sugar, beat again. Pour in

jigger

Combine

fruits,

add wine and

let

each of brandy, rum. While

stirring,

stand several

hours or overnight.
ingredients in order

top with hot milk or boiling water.

Combine other
given,

Sprinkle with nutmeg.

add

fruit-in-wine,

wx.

well.
qt.)

Pour into one large (ij^ or 2

WINE PLUM PUDDING
I

ring or melon
tightly

mold or bowl, cover
vegetable
if

(use

parchment

cup

seedless raisins

paper tied on snugly

mold does
in
it,

%
Yi J^

cup diced candied orange and

not have a
kettle;

lid). Set

mold on rack

lemon

peels

pour boiling water around

cup diced dtron cup
sliced

letting

water come up well on sides

candied cherries

of mold; cover kettle

and boil

vigor-

^
1

cup California Sherry Wine cup chopped kidney suet

ously

3^

hours.

Add more

hot
if

water as needed. Serve at once,
desired; or cool

2 cups fine bread crumbs

and

store in cold

^

cup sugar

place

until

needed,

then

resteam

1/3 cup flour
Yi tsp. salt Yi
I

about an hour, or until thoroughly
heated.

Makes 12

to 16 servings.

For

tsp. cloves
tsp.

sumptuous
vidth

Holiday

eating

serve

cinnamon

Hot Wine Pudding

Sauce.

"Towers Above

the Best"

RYAN'S
For Prompf Deifveiy

UOR SHOP
53rd
St.,

CaH.

873 THIRD A'

N. Y. C.

Eldorado 5-5370-8666 PLoza 3-1549

Page 41

HOLIDAY RECIPE
BURGUNDY BAKED
Bake half a
H,

ES

AND LIQUORS

TURKEY TETRAZZINI
in
}i lb. spaghetti
'/i

ham

cut-side

down

uncovered pan in very slow oven
(275° F.), allowing 30 minutes per

cup

sliced

mushrooms

3 tbsps. butter or margarine 3 tbsps. flour
lb.

Remove
yk

skin,

score fat, spread

with

cup brown sugar mixed with
cornstarch; stick with

^ ^
j4

cup consomme

cup California Sauterne Wine
cup evaporated milk

I tbsp.

whole
lyx cups leftover turkey (or
chicken), cubed

cloves. Place fat-side

up

in

open pan,

pour
Claret
in hot

I

cup California Burgundy or

Cook

spaghetti in salted water

till

Wine around ham, and bake
oven (375° F.) about 30 min-

tender;

drain and rinse with hot

water.

Cook mushrooms

in butter

or margarine for 5 minutes. Sprinkle
utes, until glazed, basting frequently

with
with wine in pan. Remove ham,
lute syrup in
fuls of
di-

flour, stir,

add consomme and

wine; cook, stirring until smooth.

pan with a few spoon-

Add
taste.

evaporated

milk;

season

to

In a greased baking dish put

wine, heat and serve as sauce
Serve

a layer of spaghetti, then a layer of
turkey,
sauce.

for

ham.

your

Burgundy

and a

layer

of

mushroom

Baked
out
its

Ham

Repeat, ending with a top

piping hot.

To

bring
layer of spaghetti. Sprinkle top gen-

true goodness,

accompany

erously with buttered bread crumbs

with glassfuls of the same kind of
fine red table

mixed wdth grated Parmesan-type
cheese.

Bake in hot oven (450° F.)

wine you've used in

until lighdy

browned and bubbling.
6.

the baking.

Serves 5 or

'Towen Above
for Prompt Delivery

the Best"

RYAN'S
873 THIRD

QUOR SHOP
leor

Call:

53rd

St.,

N. Y. C.

ELdorado 5-5370-8666 '"'•"• 3"' 549

Page 42

IZERS

Peel

and mash a

ripe avocado;

add a tablespoon of

finely

minced or grated onion and about minced or
grated. Blend
virith

half a clove of garlic,

2 tablespoons chili sauce,

dash of cayenne and

salt to taste.
v^rith

Serve in a bowl, or in the

half shells of the avocado,
their

crackers. Let guests spread

own.

STUFFED CELERY SUPERB
Blend cream cheese
little

writh

anchovy paste to
this

taste;

add a
inner

cream

to soften.

Use

mixture to

stuff crisp

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 mustard, salt

and pepper. Cottage cheese (rather dry) mixed
celery, radishes.

with chopped chives,

Cream

cheese blended

with horseradish.
Sherry Wine.

Grated yellow cheese

blended with

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.

"Towers Above

the Rest"

RYAN'S
for Prompt Delh/ery

L

UOR SHOP
r

Call:

673 THIRD AVE,

53rd

St.,

N. Y. C.

ELdorado S-5370-8M6 PLaza 3-1549
Pci^v 43

! !! !

!

!

!

!

TOASTS
FRENCH
BRITISH

.

RLD OVER
A Votre
Sante

Cheers! Cheerio!
Skoal
Prosit

SCANDINAVIAN

GERMAN
SPANISH
ITALIAN

Salud
Salute

HEBREW
RUSSIAN

Lachaim
Nazdarovya
Iss

GREEK

Ighian

DUTCH

Proost

and

in the

GOOD OLD

U.S.A.
. . .

BOTTOMS UP

"Towers Above
For Prompf Delivery

Ei

the Rest"

RYAN'SMQUOR shop
873 THIRD

EUo,odo«37(W>666
'''"*' 3-'**'

^Onblear

53rd

St.,

N. Y. C.

Page 44

PERSONAL

Dl

D FAVORITES

"Towers Above

the Rest"

RYAN'S
For Prompt Dalivory

UOR SHOP
laar

Co//:

873 THIRD A'

53rd

St.,

N. Y. C.

Eldorado 5-5370-8666 Ptozo 3-1549

Page 45

PERSONAL

ND FAVORITES

"Towers Above^

the Rest"

for Prompf Dc/ivery

RYAN'
873 THIRD

^wwn SHOP OUOR diiv^r
Near 53rd
St.,

'^''"

EUorado SJi370.8666
Plaza 3-1549

N. Y. C.

Page 46

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
Adv.

Leonard Wolf

&

Co., Inc.,

New

York, N. Y.

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