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PARISIAN BLOND COCKTAIL

1 oz. Rum

1 oz. Orange Curacao

1 oz. Heavy Cream

Shake and strain into a chilled cocktail glass. Dust with nutmeg.

PEGU COCKTAIL

2 oz. Gin

3/4 oz. Curacao

2 wedges of lime

2 dashes Angostura Bitters

Muddle limes, Curacao, and bitters in the bottom of a mixing glass. Add gin and ice and shake. Strain into a chilled cocktail glass. Garnish with a lime peel.

PIMMS CUP

1 1/2 oz. PIMMS #1

Club Soda or Sweet Soda

Combine ingredients in a highball glass and garnish with a spear of cucumber.

PIÑA COLADA

1 1/2 oz. Light Rum

1 oz. Myers rum

1 oz. of Coco Lopez

1 oz. of Cream

Pineapple Juice

Dash of Angostura Bitters

Blend all ingredients with crushed ice for a frozen drink or shake and serve over ice in a goblet. Garnish with an orange and a cherry.

PINK GIN

2 oz. Gin

3 Dashes Angostura Bitters

Combine in an old fashioned glass. Garnish with a lemon peel.

PINK LADY

11/2 oz. Gin

1/4 oz. Grenadine

3/4 oz. Simple Syrup

1 oz. Heavy cream

Shake all ingredients with ice and strain into a small cocktail glass.

PINK SQUIRREL

3/4 oz. Creme de Noyaux

3/4 oz. White Creme de Cacao

11/2 oz. Heavy Cream

Shake all ingredients with ice and strain into a small cocktail glass.

PISCO SOUR

1 1/2 oz. Pisco

3/4 oz. Fresh Lemon

1 oz. Simple Syrup

Several drops of Angostura Bitters

One Small Egg White

Shake all ingredients with ice and strain into a small cocktail glass.

PORT COBBLER FOR FOUR

2 Orange Wheels

6 Chunks Pineapple

4 Lemon Wedges

2 oz. Simple syrup

2 oz. Orange Curacao

4 oz. Water

16 oz. Ruby Port

Muddle the fruit, syrup, and Curacao in the bottom of a pitcher, add Port and water. Put Swizzle into the pitcher and add the ice. Prepare 4 highball glasses with ice and garnish. Swizzle at the table and return the swizzle to the bar.

POUSSE CAFÉ

Pour carefully over the back of a spoon into a cordial glass the following ingredients in the order listed, layering one on top of the other:

Grenadine, Dark Cacao, Maraschino Liqueur, Green menthe, Blue Curacao, Triple Sec, Brandy

POINSETTIA

1/2 oz. Cointreau

2 oz. Cranberry Juice

4 oz. Champagne

Pour Cointreau and cranberry juice into a champagne flute and fill with champagne.

PRESIDENT’S COFFEE

1 1/2 oz. Cherry Brandy

Coffee

Cream

make like an Irish Coffee.

Whip the cream with a couple drops of grenadine to turn it pink.

PRINCE EDWARD

2 oz. Scotch

1/2 Lillet Blanc

1/2 oz. Drambuie

Orange slice

Combine all ingredients except orange slice and shake well with ice. Strain into chilled old-fashioned glass.

Garnish with orange slice.