recipes

THE FANS
1 oz. Scotch
1/2 oz. triple sec
2 ozs. grapefruit juice
1/2 slice orange
Pour Scotch and triple sec over ice cubes
in old fashioned glass; stir briskly to blend.
Pour in fruit juice; stir quickly. Hang
orange slice on rim of glass.

BLUE NILE
We're indebted to Fergus McLarty, ex-
ecutive secretary of The Saint Andrews
Society of the State of New York, for this
drink. You wouldn't want a finer recom-
mendation.
1 1/2 ozs. Scotch
3/4 oz. Rose's Lime Juice
Place ice cubes in old fashioned glass.
Add whisky and lime juice; stir well to
chill.

PURPLE HEATHER
Purple heather the way they grow it in
Arizona.
1 1/2 ozs. Scotch
1/2 oz. creme de cassis
Club soda, chilled
Shake Scotch and liqueur briskly with
cracked ice. Pour unstrained into tall
glass. Add soda, to taste; stir quickly.

MAMIE TAYLOR
1/2 lime
2 ozs. Scotch
Ginger ale, chilled
Place  ice  cubes  in  highball  glass.
Squeeze in lime juice; add peel. Pour in
whisky; stir. Add ginger ale, to taste.
Note: This drink is served with ginger
beer instead of ginger ale on occasion.

THE GODFATHER
1 1/4 ozs. Scotch
1/2 oz. amaretto
Pour ingredients over ice cubes in old
fashioned glass. Stir very well to combine
and chill.

THE FOUR SEASONS 
FRENCH ROB
2 3/4 ozs. Scotch
1/4 oz. dry vermouth
Generous dash Grand Marnier
Lemon-peel strip
Stir Scotch, vermouth and Grand Mar-
nier   with   ice.   Strain   into   chilled
cocktail glass. Twist peel over drink and
add to glass.

ENGLISH CHANNEL
From Dan Beck, head bartender at
Keen Restaurant, Manhattan.
3/4 oz. Scotch
3/4oz. Irish cream liqueur
1/2 oz. Cointreau
All ingredients should be chilled. Pour
gently back and forth between two chilled
containers. Pour into chilled glass over one
ice cube. Garnish with strip of orange peel
if you like.

LOCH NESS
A favorite at the Hilton International,
London. The green and red cherries pre-
sumably symbolize the monster's eyes.
1 1/2 ozs. Scotch
1/2 oz. ginger wine
Slice orange
Slice lemon
Green cherry
Red cherry
Pour whisky and ginger wine over 
ice in old fashioned glass. 
Stir well. Garnish with fruit.

SCOTCH ORANGE
1 1/2 OZS.  Scotch
3 ozs. orange juice, chilled
Orange slice or pineapple chunk
Pour whisky and juice over ice in high-
ball glass. Stir. Garnish with fruit.

An embellishment on the rusty nail.
1 1/2 ozs. Scotch whisky
3/4    oz:    Scotch    liqueur    
(Drambuie, Lochan Ora, Glayva)
2 dashes orange bitters
Orange-peel strip
Pour whisky and liqueur over ice cubes
in old fashioned glass. Dash in orange bit-
ters. Stir well  to  chill. Twist peel over
drink, then drop into glass.

Early fall is an opportune time to ex-
plore the matter of Scotch cocktails. The
weather turns brisk and your body craves
something more invigorating than a screw-
driver or a collins. Find another body with
the same craving and have a scholarly
seminar on the versatility of Scotch.

recipes #1 bloody mary variations