Cocktail Ingredients:
1 oz. Gin
1/2 oz. Anisette
1 oz. Lime Juice
Chilled Champagne

Shake well with cracked ice all but Champagne.
Strain into collins glass filled with ice.
Fill with Champagne.

Tip Top Punch

Punch Ingredients:
1 bottle Champagne
2 bottles Soda Water
1 1/2 oz. Curacoa
2 tbsp. Sugar
1 slice Pineapple (finely sliced)

Mix together in small punch bowl.
Serves 5.

Royal Screw

Cocktail Ingredients:
2 oz. Cognac
2 oz. Orange Juice (chilled)

Pour Cognac into champagne flute.
Add orange juice and stir.
Fill with Champagne.

Pineapple Punch

Punch Ingredients:
4 bottles Champagne
1 pint Rum
1 pint Brandy
4 oz. Curacao
juice of 4 Lemons
4 Sliced Pineapples
1 pound Sugar

Place pineapples and sugar into punch bowl.
Let stand until the sugar has soaked into the pineapple.
Add all except champagne with some ice cubes and let stand for an hour.
Place large block of ice in center and add champagne.
Ornament with fruit.

Odeon Casino

Cocktail Ingredients:
3 oz. Champagne (chilled)
3 oz. Peach Juice
dash Peach Schnapps

In large wine glass mix Champagne and peach juice.
Top with Peach Schnapps.


Cocktail Ingredients:
2 oz. Chilled Champagne
2 oz. Orange Juice

Serve chilled in champagne flute.

Light Guard Punch

Punch Ingredients:
3 bottles Champagne
1 bottle Pale Sherry
1 bottle Cognac
1 bottle Sauterne
1 sliced Pineapple
4 sliced Lemons

Mix all in punch bowl with large block of ice.
Stir well, sweetening with sugar if needed.
Serve immediately.
Serves about 20.

King’s Peg

Cocktail Ingredients:
2 1/2 oz. Cognac
chilled Champagne

Add cognac to a wine glass filled with ice.
Fill with Champagne.

Gulf Breeze

Cocktail Ingredients:
1 oz Blue Curacao
3 oz Champagne
1/2 oz Light Rum
1/2 oz Brandy
6 oz Lemonade
1 oz Lime Juice
1 cup Ice

Blend until smooth. Pour into sugar-rimmed glass. Top with a strawberry.

Witch’s Brew

Punch Ingredients:
2 Bottles of Champagne
1 Gallon Orange Juice
1/2 Gallon Orange Sherbert
1 Bunch peeled Black Grapes
1 2 ltr Lemon-Lime Soda
1/2 Bottle Vodka
Dry Ice

Combine Champagne and orange juice in large punch bowl. Scoop sherbert into bowl until it has produced a nice film over the top. Sugar to taste. Float peeled grapes in mixture, and garnish bowl with the rest of the grapes. Drop in pieces of dry ice for steaming effect.