R

RAMOS FIZZ

Famous Eye-opener, one of the greats. The trade name is now the property of the Hotel Roosevelt.

1 1/2 oz. Gin

1/2 oz. Fresh Lemon Juice

1/2 oz. Fresh Lime Juice

1 1/4 oz. Simple Syrup

2 oz. milk

1 small egg white

2 drops of Orange Flower Water Soda

Shake all ingredients with ice except the soda and strain into a highball glass without ice. Top with club soda. No garnish.

RED DEATH

3/4 oz. Vodka

3/4 oz. Southern Comfort

1/4 oz. Sloe Gin

1/4 oz. Triple Sec

1/4 oz. Roses Lime

1/4 oz. Grenadine

4 oz. Fresh Orange Juice

Shake and strain into an iced highball glass.

RICARD TOMATE

2 oz. Ricard

1/4 oz. Grenadine

Fill with water and then add ice.

Sounds awful but it is surprisingly popular in France and surprisingly drinkable. It is important with this drink that the ice be added last to prevent an unpleasant film or scaling effect on the surface of the drink.

ROB ROY

A Manhattan, using scotch instead of bourbon. Garnish with a lemon peel.

ROYAL HAWAIIAN

(From the Moana Hotel, Honolulu)

1 1/2 oz. Gin

1/2 oz. Fresh Lemon Juice

1 oz. Pineapple Juice

1/4 oz. Orgeat Syrup

Shake all ingredients with ice and strain into a small cocktail glass, no garnish.

RUM FLIP

2 oz. Bacardi Anejo

1 oz. simple syrup or 1 tsp. sugar

1 Small Egg

Shake well with ice to emulsify the egg and strain into a small chilled cocktail glass. Dust with nutmeg.

RUSSIAN QUAALUDE

3/4 oz. Vodka

3/4 oz. Kahlua

3/4 oz. Amaretto

1 oz. Cream

Shake and strain into a rocks glass.

RUSTY NAIL

2 oz. Scotch

3/4 oz. Drambuie

Pour she scotch over ice and float the Drambuie on top, no garnish.