In the containers of a blender combine:

2 oz. Trader Vic’s Light Puerto Rican Rum

1-1/2 oz. Orange Juice

3/4 oz. Lemon Juice

1/2 oz. lime juice

1/2 oz. Curacao

1/4 oz. Trader Vic’s Grenadine Syrup

1 cup Cracked Ice

Cover the container, blend the ingredients, and pour the punch over cracked ice in a tall glass.

• 3/4 oz. Brandy or Trader Vic’s Navy Grog and Punch Rum
• 1/2 oz Triple Sec
• 2 whole cloves
• 1 twist Lemon Peel
• 1 twist Orange Peel

Fill mug with strong hot black coffee.

In a tall glass filled with cracked ice, add:

• 1/2 Lime (squeeze 1/2 Lime, save shell)
• 1 oz. Cranberry Juice
• 1/2 oz. Trader Vic’s Rock Candy Syrup
• 2 oz. Vodka

Fill the remainder of the glass with sparkling water and stir. Decorate with lime shell and fresh mint.

Okay, before I obsessively start looking for these blasted drink glasses on eBay and the likes… lets talk about booze!

Trader Vic’s has been around since 1934 and surely plays a part in the history of the whole tropical/ultra lounge scene, both back in the day and now. I am pretty sure I was at a Trader Vic’s, with my parents, when I was a kid back in the 70′s.  If Eldora had a Trader Vic’s, I’m sure you’d find me there, sipping a Rangoon Ruby, while writing this review.

Check back tomorrow… yes, tomorrow… for some drink recipes from this classic drink guide!

I’ve had Manhattan’s in swanky lounges, fine cocktail parties, and even backpacking at 12,000 feet (thanks to backpacking partner, and sophisticated drunk Anton Zolaris.)  A fine drink for most occasions.

ordinary MANHATTAN

• 1 jigger  (1-1/2 oz.) Bourbon or rye
• 1/2 oz. Sweet vermouth
• Dash of Angostura bitters (optional)

Stir with cracked ice and strain into cocktail glass. Serve with cherry.

Now learn the experts secret. Just use the next recipe. You’ll see how this this simple switch in basic liquor improves the famous drink tremendously.

improved MANHATTAN

• 1 jigger (1-1/2 oz.) Southern Comfort
• 1/2 oz. dry vermouth
• Dash of Angostura bitters (optional)

Mix it like the regular recipe. But you’ll enjoy it much more. Just taste it. You’ll agree the improvement in flavor is really remarkable.

Really though, I generally refrain from most “retro cookbooks” which are younger than me (I was born in 1965).  But, as I have acquired several late sixties or early seventies cookbooks (mostly booze related) I have grown to see the beauty in this era of vintage as well.

This drink recipe booklet was published by Southern Comfort, date unknown, 1970′s I assume.  It is filled with beautiful women, and drink recipes.  The theme seems to be that men have been known to be “heavy handed” with the alcohol, and that ruins a drink.  This is definitely geared towards women, the modern “housewife”, if you will. As the intro text reads: “At last! A new drink recipe guide especially written to help any woman become the best mixer in her crowd. The what, why, and how for improving most drinks, too!”

This is a really sweet guide with very nice photography, and a wealth of drink recipes.My copy appears to have been a pull-out from a magazine or other publication.

Peppermint Party Float

• 1 quart peppermint ice cream
• 1 cup Party Chocolate Sauce (see recipe below)
• 6 7-ounce bottles 7-Up

For one float, place 2 scoops of ice cream in a soda glass or large water glass.  Pour on 2 or 3 tablespoons of chocolate sauce. Slowly pour a bottle of chilled 7-Up down the side of the glass. Serve immediately,  Makes six 7-Up “Floats”

Party Chocolate Sauce

• 3 squares unsweetened chocolate
• 1/2 cup sugar
• 1/2 cold water
• 1/4 cup whipping cream
• Dash salt

Break chocolate into pieces and add to water.  Cook over low heat, stirring constantly, until chocolate melts. Stir in sugar and heat to boiling. Chill. Whip cream with salt until thick and fluffy.  Fold cream into chilled chocolate mixture.  Store in refrigerator.  Makes 1 cup.

We are great coffee drinkers and take it hot or iced, with caffeine or without — it’s that rich brown taste we love.  Here’s a simply little Spanish dessert that combines after dinner coffee and brandy in one delicious cooling concoction. No freezer should be without it.

Ingredients

• Coffee
• Sugar
• Benedictine

1. Make: 4 cups double-strength coffee.

2. Add: 4 teaspoons sugar and chill.

3. Stir in: 2 tablespoons Benedictine. Pour into freezer tray and freeze for about 1 hour, or until mixture is mushy, but not solid.

4. Beat with rotary beater, or blend, 1 cup at a time, in an electric beater.

Presentation

Spoon into sherbet glasses and serve immediately.

Serves 4