BASIC RECIPES FOR BAR ADES These are perfect warm weather drinks, served tall and frosty

with plenty of ice and garnished with slices of fruit. They are made primarily with sweetened lemon or limejuice and a variety of liquors and may be filled with plain or soda water. Example Lemonade: 2 teaspoons powdered sugar, juice of 1 lemon stir, then fill collins glass with shaved ice, add enough carbonated water to fill the glass and stir. Decorate with slice of orange, lemon and cherry. Serve with straw. COBBLERS : These tall drinks are generally served in large goblets. They are made with lots of shaved ice, fruits and liquor, decorated with berries, fresh fruit and, if desired, a sprig of mint. Serve with straw.

Example Dissolve in 10 ozs. Carbonated water, fill goblet with shaved ice. Add : 2 oz. Whiskey (bourbon, blend, rye.). Stir and well decorate fruits in season. Serve with straw. COLLINS : These are tall, cool drinks belonging to the punch family with Tom and John the best known members. Any basic liquor can be used with the juice of lemon or lime, over ice cubes in a frosted Coolins glass, with sugar added to taste and filled with soda water. Garnish with slice of lemon and a cherry, with ice cubes.

Example Tom Collins : Juice of half lemon, 1 tea spoon powdered sugar, or sugar syrup, 2 oz. Dry gin; shake well with cracked ice and strain into Collins glass. Add several cubes of ice, fill with carbonated water and stir. Decorate with slice of lemon, orange and a cherry; serve with straws. COOLERS

A Cooler is a tall, warm weather drink not unlike an individual punch except that less lemon or limejuice is used in a cooler (usually just fruit rinds). They are made with different types of liquor, flavourings, cracked ice and a carbonated beverage. Example Apricot Cooler : Into Collins glass, put half a teaspoon of powdered sugar, 2 oz. Carbonated water, stir and fill glass with cracked ice and add 2 oz. Apricot brandy, fill with carbonated water or ginger ale and stir again. Insert spiral of orange or lemon peel (or both) and dangle it or them over the rim of the glass. CUPS These delectable wine cocktails are made with brandy and curacao mixed with sweet wine, dry champagne. Make in glass pitchers with ice cubes and serve in stemmed claret glasses. Examples Champagne Cup: Use large glass pitcher, 4 table spoons powdered sugar, 6 oz. of carbonated water, half a oz. of triple sec. 1/2 oz Curacao, and 2 oz. good brandy. Procedure - Fill the pitcher with cubes of ice and 1 pint of champagne, stir well and decorate with as many fruits as available and also rind of cucumber inserted on each side of the pitcher. Top with small bunch of mint sprigs. Serve in 5 oz. Claret glasses. DAISIES These overgrown cocktails are made of liquor, grenadine, cordial and lemon or limejuice. Usually shaken with cracked ice they are served in a stein, metal cup or old-fashioned glass over an ice cube and decorated with fruit. Examples Brandy Daisy: Juice of half lemon, half teaspoon powdered sugar, 1 teaspoon raspberry syrup or grenadine, 2 oz. Good brandy. Shake well with cracked ice and strain into stein or 8 oz. Metal cup. Add cube of ice and decorate with fruit. EGGNOGS

This is a most agreeable enriching way of taking whole eggs with milk. They can be served in cups from a bowl at the holiday season or in a tall, individually prepared glass. In either case a sprinkling of nutmeg is a must. Example Brandy Eggnog : 1 egg, 1 teaspoon powdered sugar, 2 oz. Good brandy, fill glass with milk. Shake well with cracked ice and strain into Collins glass. Grate nutmeg on top. FIXES These sweet, miniature cobblers are made in Hi-ball glasses with liquor, lemon juice, sugar and lots of shaved ice. Serve with fruit, berries and straw. Example Rum Fix : Juice of half lemon or lime, 1 teaspoon powdered sugar, 1 teaspoon water and stir. Fill the glass with shaved ice, 2 1/2 of Rum. Use 8 oz. Hi-ball glass, stir well and add slice of lemon. Serve with straw. Fizzes : An early morning, mid-afternoon or evening pleasure. These are made from liquors, citrus juices and sugar, shaken with ice and strained into small Hiball glasses which are the filled with fizz soda water - though different carbonated beverages - even champagne may be used. A few call for egg whites or yolks (no ice, no garnish). Example Silver Fizz : Juice of half lemon, 1 teaspoon powdered sugar, 2 oz. dry gin, 1 egg white. Shake well with cracked ice and strain into a Hi-ball glass, fill with carbonated water and stir. FLIPS The combination eggnog and fizz is made with liquor, egg and sugar shaken well with cracked ice and strained into short-stemmed flip glasses. Good only as morning or bedtime drinks, sprinkled with nutmeg. Example

Brandy or sherry flip : 1 egg, 1 teaspoon powdered sugar, 1 1/2 oz. brandy, 2 teaspoons of sweet cream (if desired). Shake well with cracked ice and strain into 5 oz. flip glass, grate a little nutmeg on top.

HI-BALLS:

These are all time favourites and simple to make. Practically any liquor may be in combination with ice, soda or plain water, ginger ale and host of other carbonated liquids. Example Whiskey Hi-ball: 2 cubes of ice, 2oz. whiskey(bourbon, rye). Fill Hi-ball glass with ginger ale or carbonated water. Add twist of lemon peel if desired and stir. JULIPS Traditionally made from Kentucky and fresh mint, (muddled, crushed or whole). These may be made with shaved ice in an ice-frosted glass with mint or fruit garnish and straws. Example Mint Julip : Into silver mug or Collins glass put 4 sprigs mint, 1 teaspoon powdered sugar, 2 teaspoon of water and muddle. Fill the glass or mug with shaved ice and add 2 1/2 oz. Kentucky whiskey. Stir gently until glass is frosted. Decorate with slice of orange, lemon pineapple and a cherry - insert 4 to 6 sprigs of mint on top. Serve with a straw. POUSSE CAFE These sweet, striped wonders are made from a series of cordials and liquors poured in succession so that one floats on another. Follow the recipes exactly to get the layers. Example Pousse Caf : 1/6 grenadine, 1/6 yellow chartreuse, 1/6 crme yvette(white), 1/6 crme de menthe, 1/6 green chartreuse, 1/6 Cognac brandy. Pour carefully, in order given, into pousse caf glass, so that each ingredient floats on preceding one. PUNCHES:

Perfect for parties, they can be mixed in endless variety. Cold punches usually contain citrus juices with two or more liquors or wines. Hot punches often use milk, eggs and cream as a base. Example Bombay Punch : Juice of one dozen lemon and enough powdered sugar to sweeten. Place large block of ice in punch bowl and stir. Then add 1 quart champagne and 2 quarts of carbonated water. Some prefer to add a strained pot of tea. Stir well and decorate with fruits in season. Serve in 4 oz. Punch glasses. RICKEYS A cross between a Collins and a Sour, they are always made with lime, cracked ice soda or some other carbonated beverages. The liquor may be whiskey, gin, rum or brandy. Serve with the rind of the lime left in the glass. (Old fashioned glass). Example Apple Brandy Rickey: 1 cube of ice, juice of half lime, 1 1/2 ozs. Apple brandy, Hi-ball with carbonated water and stir, leave lime in glass. SMASHES Those are junior-sized Julips served in old-fashioned glasses. Made with muddled sugar, ice cubes and whiskey, gin or brandy as well as sprigs of mint and a squirt of soda water, if desired. Garnish with fruit. Example Whiskey Smash : Muddle 1 lump of sugar with 1 oz. Carbonated water and 4 sprigs of green mint, add 2 oz. of whiskey, then a cube of ice. Stir and decorate with slice of orange and a cherry. Twist of lemon peel should be placed in an old fashioned glass. SOURS: Made with lemon juice, ice, sugar, and any base of basic liquor, these are lemony cocktails similar to a highly concentrated punch. Decorate with a lemon slice and cherry. Example

Whiskey Sour : Juice of half lemon, half teaspoon powdered sugar, 2 oz. Whiskey, shake well with cracked ice and strain into a 6 oz. Sour glass. Decorate with half slice of lemon and a cherry. SWIZZLES: These drinks came originally from the West Indies where a swizzles stick is a twig having three to five forked branches on the end - it is inserted into the glass or pitcher and twirled rapidly between the hands. Tall, cool drink of lime, sugar liquor, bitters. Example Gin Swizzle : Into Collins glass put juice of one lime, 1 teaspoon powdered sugar, 2 oz. Carbonated water, fill glass with shaved ice and stir thoroughly with swizzle stick in glass. Then add two dashes of bitters, 2 ozs. Dry gin fill with carbonated water and serve with swizzle stick in glass, allowing the individual to do his final stirring. TODDIES These may be served hot or cold. Dissolve a lump of sugar (or a teaspoon) The qualities of good cocktails are1. It should stimulate the appetite. 2. It should be pleasing to eye & palate. 3. It should have sufficient alcoholic flavor. 4. It should be well chilled & properly garnished