Earthquake:
White wine glass. 1 1/2 oz. tequila, 1 tsp. grenadine, 1-2 dashes
orange bitters and 2 whole strawberries. Blend on high for 15 seconds.
Garnish with a lime squeeze and a strawberry.
East India Cocktail: Chilled cocktail glass.
1.5 oz. Brandy, 1 tsp. Jamaica Rum, 1 tsp. triple sec, 1 tsp. Pineapple
Juice and 1 dash Bitters. Shake with ice and strain. Top with a cherry.
East India #2: Chilled cocktail glass. 1 oz. brandy,
1/4 oz. orange curacao, 3/4 oz. pineapple juice and 1 dash Angostura
bitters. Shake with ice and strain. Garnish with a cherry.
Eastward: Highball or collins glass with ice. 1 oz.
dark rum, 3/4 oz. amaretto, 1/4 oz. lime liqueur, 1 1/2 oz. cream
of coconut and 1 1/2 oz. pineapple juice. Shake with ice and strain.
Garnish with a cherry attached to a pineapple and draped across the
rim and drop a sprig of mint into the glass.
Eastwind: Chilled cocktail glass. 3/4 oz. vodka, 3/4
oz. dry vermout and 3/4 oz. sweet vermouth. Stir with ice and strain.
Garnish by placing 1/2 orange slice and 1/2 lemon on the glass rim.
Eclipse: Rocks glass. 1 1/2 oz. sloe gin, 1 oz. gin
and 1/2 oz. grenadine. Shake both gins together with ice. Place the
cherry in the bottom of the rocks glass and pour the grenadine over
the top of the cherry. Strain the gins slowly over the grenadine so
the gins float on top. Garnish with a twist of orange.
Ecstacy:
Chilled cocktail glass. 3/4 oz. brandy, 3/4 oz. Drambuie and 3/4 oz.
dry vermouth. Stir with ice and strain.
Egg and Sherry: Red wine glass. 1 oz. sherry, 1 egg
and 1 tbs. sugar. Separate the egg and beat the egg yolk with the
sugar until creamy. Add the sherry and stir well. Whisk the egg whites
until stiff. Fold the whites into the sherry mixture in the glass
and garnish with nutmeg.
Egg
Sour: Highball glass with ice. 1 1/2 oz. brandy, 1
1/2 oz. curacao, 2 tbs. lemon juice, 1 tsp. simple syrup and 1 egg.
Combine all ingredients with ice and shake well.
Eggnog Deluxe: Mix in a large bowl. 1 dozen
medium eggs, 1 cup of sugar, 1 1/2 qt's. of whole milk, 1 pint of
heavy whipped cream, and 750 ml. of brandy. Separate 12 eggs and beat
the yolks in a large bowl while adding the sugar. Stir in milk and
cream. Slowly add the cognac and stir well, then refrigerate for at
least 1 1/2 hours, covered. Before ready to serve, whip egg whites
stiff and then blend well into the refrigerated mix. Sprinkle with
nutmeg.
Eggnog
for One: Irish coffee mug. 2 oz. rum, 4 oz. milk,
1 egg, 2 tsp. simple syrup and 1-2 dashes of Angostura bitters. Heat
but do not boil the rum. Break the egg into the coffee mug and add
the milk, simple syrup and bitters. Pour the hot rum into the mug
and stir well.
Eggnog- Kentucky Style Recipe: 2 cups bourbon,
1 quart heavy cream, 6 eggs and 1 cup sugar. Separate eggs. Beat yolks,
add sugar. Add bourbon slowly while beating. Beat egg whites until
stiff. Fold whites into egg yolk mixture, then fold whipped cream
into mixture. Refrigerate for more than 4 days. Stir frequently to
avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.
Eggnog with Kahlua: Wine
glass. 1 oz. Kahlua or coffee liqueur and 4 oz. eggnog. Sprinkle with
nutmeg.
El Diablo Recipe: Rocks
glass with ice. 1.5 oz. tequila, 1/2 oz. creme de cassis, 1 oz. ginger
ale, 1.5 tsp. lime juice. Pour tequila, creme de cassis and lime juice
into glass and top with ginger ale.
El Dorado: Chilled cocktail glass. 1 1/2 oz. light
rum, 3/4 oz. advocat and 2 tsp. shredded coconut. Shake all ingredients
with ice and strain. Garnish with shaved chocolate.
El Flordita: Chilled cocktail glass. 2 oz. light rum,
3/4 oz. fresh lime juice, 1/2 oz. simple syrup and maraschino liqueur
to taste. Shake with ice and strain.
El Presidente Cocktail:
Cocktail glass. 1 1/2 oz. light rum, juice of one lime, 1 tsp. pineapple
juice and 1 tsp. grenadine. Shake and strain.
El
Presidente #2: Rocks glass with ice. 1 1/2 oz. light
rum, 1/2 oz. curacao, 2 tsp. dry vermouth and 1-2 dashes grenadine.
Shake with ice and strain.
Electric Banana Recipe:
Rocks glass, no ice. 1 oz. banana liqueur and 1 oz. tequila. Shake
with ice and strain.
Emerald: Chilled cocktail glass. 1 oz. gin, 1/4 oz.
green Chartreuse and 1/4 oz. yellow Chartreuse. Stir with ice and
strain. Garnish with an olive stuffed with pemiento.
Emerald Isle Cocktail: Cocktail glass. 2 oz
gin, 1 tsp. green creme de menthe and 3 dashes of bitters. Stir and
strain.
Empire:
Chilled cocktail glass. 1 1/2 oz. gin, 1/2 oz. apple brandy and 1/2
oz. apricot brandy. Shake with ice and strain. Garnish with a maraschino
cherry.
Empire
Punch: Collins glass with ice. 3 oz. claret, 1/4 oz.
brandy, 1/4 oz. Benedectine and 1/4 oz. orange curacao. Add the liquors
and liquers, then the claret to the glass with ice and fill with Champagne.
Garnish with orange slices and strawberries.
Empire
State: Chilled cocktail glass. 1 1/2 oz. gin, 3/4
oz. cognac, 3/4 oz. apricot brandy and 1 dash orange bitters. Stir
with ice and strain. Garnish with a cherry sliced halfway and inserted
onto the rim of the glass.
English
Bolo: 4 oz. sherry, 1 1/2 oz. lemon juice, 1 tsp.
sugar and a cinnamon stick. Muddle the lemon juice and sugar with
the cinnamon stick. Add the sherry, stir with the stick and leave
the stick in the glass.
English
Cobbler: Highball glass with ice. 1 3/4 oz. Jamaican
Rum, 1 oz. strong tea, 2 tsp. lemon juice and 1/2 tsp. sugar.
English Highball: Highball glass. 3/4 oz. gin,
3/4 oz. brandy and 3/4 oz. sweet vermouth. Add ingredients and fill
with carbonated water or ginger ale. Garnish with a twist of lemon
peel.
English
Rose Cocktail: Cocktail glass chilled and sugar-rimmed.
1 1/2 oz. gin, 3/4 oz. dry vermouth, 3/4 oz. apricot brandy, 1/4 oz
fresh lemon juice and a dash of grenadine. Shake with ice and strain.
Revised from the First Edition of Old Mr. Boston, 1935.
Erotica: Champagne glass. 3/4 oz. vodka, 3/4 oz. passion-friot-liqueur,
3/4 oz. pineapple juice and 1 dash Angostura bitters. Shake with ice
and strain. Place a pineapple slice and cherry connected with a toothpick
onto the glass rim.
Eskimo: Parfait glass or similar. 2 oz. brandy, 1/4
oz. maraschino liqueur, 1/4 oz. orange curacao and 1 oz. vanilla ice
cream. Add liquor and liqueurs to a mixing glass then add the ice
cream and shake until the ice cream melts.
Ethel Cocktail: Chilled cocktail glass. 3/4 oz. apricot
brandy, 3/4 oz. white creme de menthe and 1/2 oz. orange curacao.
Shake with ice and strain.
Euphoria:
Chilled cocktail glass. 1 3/4 oz. light rum, 1/4 oz. triple sec, 3/4
oz. grapefruit juice and 1/4 oz. pineapple juice. Shake with ice and
strain. Slice a cherry diagonally and insert onto the glass rim.
Eureka: Chilled cocktail glass. 1 oz. gin, 1/2 oz.
grenadine, 1/2 oz. lemon juice and 1/2 oz. orange juice. Shake with
ice and strain. Garnish with an orange slice.
Everglades Special: Chilled cocktail glass. 1 oz.
light rum, 1 oz. white creme de cacao, 1 oz. light cream or milk and
1/4 oz. coffe liqueur. Shake with ice and strain.
Exorcist: Chilled cocktail glass. 1 1/2 oz. tequila,
3/4 oz. lime juice and 3/4 oz. blue curacao. Shake with ice and strain.
Exposition: Cocktail glass. 1 oz. dry vermouth, 3/4
oz. cherry brandy and 3/4 oz. sloe gin. Build in the glass and stir
gently.
Express: Cocktail glass. 1 1/4 oz. Scotch, 1 1/4 oz.
sweet vermouth and 1 dash orange bitters. Build in the glass and stir
gently.
Eye-Opener: Highball glass with ice. 1 1/2 oz. light
rum, 1 tsp. curacao, 1 tsp. white creme de cacao, 1 tsp. of simple
syrup, 1 egg and several drops of Pernod. Shake very well with ice
and strain.
