THE USE OF CORDIALS IN COOKERY IS AS OLD AS COOKERY ITSELF. Today, the re turn of the chafing

dish has brought the exotic influence, p a r t i c u l a r l y of cord ia l s f r o m the kitchen into the dining room, elevating the humble duckling to a culinary ped-estal, and supplying the blaze of glorjf to Crepes Suzette.

The use of cordials in cookery allows you to use your imagination and dar-ing in cooking. The only thing you really need remember is to match the Cordial to the food.

H e r e a r e Cordial companions f o r f r u i t : ANISETTE:

Fresh pineapple, oranges, peaches, pears.

APRICOT BRANDY: Apricots, peaches, melon, oranges, plums.

BLACKBERRY BRANDY: Melon , p e a c h e s , p e a r s , p l u m s , grapefru i t .

CHERRY BRANDY: Berries, melon, cherries, pineapple, pears.

CURACAO: Berries, oranges, apricots, grape-f ru i t , peaches.

CREME DE CACAO: Bananas, pears.

CREME DE MENTHE: Pineapple, grapefrui t , pears pome-granates.

GINGER BRANDY: O r a n g e s , p e a c h e s , p e a r s , b a k e d apples.

PEACH BRANDY: Peaches, pears, oranges, pineapple, tangerines.

PEPPERMINT SCHNAPPS: Same as Creme de Menthe.

TRIPLE SEC: Same as Curacao.

3 tbsp. flour 1 lb. Swiss cheese, grated 2 cups Chablis or Sauterne Wine 3 oz. Hiram Walker Cherry Flavored

Brandy 1 garlic clove, chopped salt and pepper Rub chafing dish with clove of gar-lic, then pour in the wine and set blazer pan over low fire. When wine is hot, stir in cheese, cup at a time, (which has been coated with flour). Melt cheese thoroughly be-fore adding more. When it starts to bubble, add salt and white pepper to t a s t e and C h e r r y F l a v o r e d Brandy. Set water jacket under pan and let guests dunk with pieces of French Bread. Put out flame. If needed, thin with warm wine.

M E L O N BALLS DELUXE Cut in half, melons of two different kinds and, using a ball-shaped cut-te r , scoop out balls ( can ta loupe , honeydew). Marinate balls in oppo-site shells, us ing 2 to 4 ounces Hi ram Walker Orange Curacao . Chill. Serve on toothpicks, or mix and serve in cocktail glass.

M I N T E D P INEAPPLE To start dinner or finish it — take fresh pineapple, cube and soak in H i r am Walker Green Creme de Menthe. Serve sprinkled with finely chopped fresh mint.

PEARS DE CACAO Drain one can pears (large can) Reserve Vi cup liquid Combine with V2 cup of Hiram Walker

Creme de Cacao Pour over pears and chill 3 to 4 hours. Top pear halves with whipped cream, add a little Creme de Cacao, sprinkle with instant coffee.

CHERRY B R A N D I E D APPLES Soak 3 peeled, cored and sliced ta r t apples in Hiram Walker Cherry Flavored Brandy for two or three hours, then drain and dry the slices and lightly dust with flour. Saute the apples in butter until brown. Serve flambe*; or wi th powdered sugar. Serves 4-6.

P I N E A P P L E F L A M B E ' 1 Fresh Pineapple 4 oz. Hiram Walker Green Creme de

Menthe or 5 oz. Hiram Walker Triple Sec

Cut off pineapple top and scoop out meat — do not use hard center core. Cut meat into chunks. Line pine-apple shell with foil, pile f ru i t back in. Warm Hiram Walker Creme de Menthe, ignite and pour over pine-apple. Let guests help themselves to t h e p i n e a p p l e c h u n k s u s i n g toothpicks. Using Triple Sec, cut f ru i t into chunks and warm in a pan with 2 oz. Hiram Walker Triple Sec and 2 tbsp. sugar. Pile into foil-lined shell. Warm 3 oz. Triple Sec, set aflame and pour over the f ru i t .

FRUIT COMPOTE AU TR IPLE SEC For a very simply prepared f ru i t compote, use ordinary fresh f ru i t salad as it comes from the store, with canned mandarin orange sec-tions. Add Hiram Walker Triple Sec at the rate of 1 tablespoon per serving. Stir well into the f rui t , cover and chill for about 2 hours. For full, even flavor throughout, uncover and stir occasionally before serving.

M I N T E D G R A P E F R U I T 2 Grapefruit, cut in half 2 oz. Hiram Walker Green Creme de

Menthe Sprinkle V2 oz. Hiram Walker Green Creme de Menthe on each grape-f ru i t half and pop under broiler to warm.

T R O P I C A N A SALAD 1 well-chilled cantaloupe, peeled

and diced 2 large bananas, sliced 1 cup miniature marshmallows V2 cup halved pecans V2 cup mayonnaise V/2 oz. Hiram Walker

Creme de Banana Combine prepared f ru i t with marsh-mallows and pecans. Blend mayon-naise and Hiram Walker Creme de Banana together, and gently mix through f ru i t combination. Chill. Serve on salad greens.

BAKED H A M G O U R M E T 10-12 pound precooked ham 3A cup brown sugar 3 tbsp. Hiram Walker Cherry, Peach

or Apricot Flavored Brandy V2 cup Hiram Walker Cherry (or other

flavor) Brandy, to which 2 tbsp. dry mustard have been added

whole cloves Bake ham according to directions; score and stud with cloves. Sprinkle with brown sugar, and over the sugar pour 3 tbsp. Hiram Walker Cherry Flavored Brandy. Pour into the pan V2 cup of Cherry Flavored Brandy to which 2 tbsp. dry mus-tard have been added. Return pan to oven and continue roasting for the last hour, basting frequently with pan syrup.

STEAK D I A N E 4 thin individual steaks 5 tbsp. butter 1 tbsp. chopped shallot 1 tbsp. chopped chives 1 tbsp. parsley 1 tbsp. Worcestershire Sauce 3 oz. Hiram Walker Apricot Flavored

Brandy In a heavy skillet, saute the shallot in 4 tbsp. butter. Sear the steaks on both sides. Add remaining ingredi-ents and saute until done.

PORK ROAST (serves 6) 6 lb. pork roast, or shoulder (remove

excess fat) 1 cup Hiram Walker Kiimmel 1 tsp. caraway seed 1 tsp. salt Marinate roast in V2 cup Hiram Walker Kiimmel for 3 hours, turn-ing frequently. When ready to cook, season with caraway seed and salt. Put on spit of rotisserie and roast until meat thermometer registers done, basting frequently with mari-nade. Warm another V2 cup Hiram Walker Kiimmel, ignite and pour over roast prior to serving.

C H I C K E N a ' l A KING 2 tbsp. butter V2 lb. sliced mushrooms 1 small onion, chopped 4 tbsp. flour 11/2 cups milk chopped parsley and pimento 2 cups diced, cooked chicken wine glass of Hiram Walker Orange

Curacao 9 Simmer mushrooms and onions ten minutes. Blend in flour, then add milk slowly, st irr ing constantly un-til thickened. Season to taste, add parsley, pimento and chicken and cook slowly, covered, for 15 minutes. Stir in Orange Curacao and serve on hot buttered toast? Serves four.

CHICKEN W I T H L E M O N S & GRAPES 6 chicken breasts, boned 3 tbsp. clarified butter 2 lemons cut into thin wheels 1/2 lb. seedless white grapes 2 oz. Hiram Walker Triple Sec Cut the chicken breasts into bite-size pieces and saute in clarified butter until done. Add the lemon slices and grapes. When thoroughly-heated, season with salt and pepper, add Hiram Walker Triple Sec and serve.

CHICKEN BREASTS F L A M B E ' 6 chicken breasts butter seasoning 5 oz. Hiram Walker Apricot (or Peach)

Flavored Brandy 6 shallots 2 egg yolks 1 cup light cream 2 tbsp. tarragon leaves, chopped Saute 6 chicken breasts in butter, season with salt and white pepper. When done, remove to serving dish. To butter left in pan, add one finely chopped shallot for each serving, cook until glassy, then add 1 oz. Hiram Walker Apricot (or Peach) F lavored Brandy . Wi th wooden spoon, deglaze the pan. Beat 2 egg yolks and 1 cup light cream, add gradually to the pan stirring con-stantly till sauce is well blended and thickened. Remove from fire and add finely chopped tarragon leaves. Flambe the chicken breasts with 4 oz. H i r a m W a l k e r A p r i c o t (or Peach) Flavored Brandy. When the spirit is burned out, cover with the sauce and serve immediately.

VEAL SCALOPPINE 4 veal cutlets thinly sliced 3 tbsp. butter 2 oz. rich beef stock 2 oz. Hiram Walker Triple Sec parsley Season cutlets with salt and pepper. Brown quickly in butter. Add beef stock and Triple Sec, simmer slowly 5 minutes. Arrange on heated plat-ter, add pan juices, garnish with parsley.

SALTIMBOCCA 4 thin servings of veal 4 slices ham 3 tbsp. butter V/2 oz. Hiram Walker Triple Sec Season the veal with salt, pepper and crushed sage, top with ham slices. Use toothpicks to hold the ham and veal together, and saute in butter. Add Triple Sec just be-fore serving.

DUCKLING W I T H CURACAO 3 cleaned ducklings salt & pepper powdered thyme marjoram Wipe the ducklings with damp cloth and rub inside with mixed salt, pep-per, powdered thyme and marjoram. Truss. Bake on wire rack uncovered at high temperature, 425°, until well browned.

SAUCE FOR DUCKLING W I T H CURACAO

9 cup Hiram Walker Orange Curacao

3 tbsp. bitter orange jam or marmalade

2 tbsp. orange peel 1 cup orange juice bay leaf parsley 2 white cloves Combine all ingredients in a sauce pan and bring to a boil. Cook for 3 minutes. Remove bay leaf, parsley and cloves, cover the ducklings with this sauce.

GLAZED CARROTS 1 bunch carrots, cut in ovals 1 tbsp. butter 1 tsp. sugar salt 4 oz. Hiram Walker Orange Curacao,

or Hiram Walker Triple Sec Cook carrots, barely covered with water, in shallow saucepan. Add butter, sugar, salt to taste, and cor-dial . S t i r and cook slowly un t i l water has evaporated and carrots are slightly glazed.

CANDIED YAMS IN ORANGE CUPS 4 sweet potatoes G oranges, halved 3 oz. Hiram Walker Curacao 2 tbsp. butter 1/2 tsp. powdered cinnamon salt and pepper Bake sweet potatoes in oven until tender. Remove pulp and mash, add Hiram Walker Curacao, butter, cin-namon, sa l t , pepper . Bea t un t i l smooth and fluffy. Remove pulp from the oranges and fill shells with the yam mixture. Bake 15 minutes in 400° oven.

GLAZED BEET BALLS 21/2 cups cooked, fresh or canned

tiny beet balls 3 tbsp. butter 1 tbsp. Hiram Walker Triple Sec Dra in 2V2 cups cooked, f r e s h or canned tiny beet balls. Heat 3 table-spoons butter, and add the beets. Shake and rock the pan so that the balls are covered with butter, and cook over a low flame for about 3 minutes; then sprinkle over them 1 tablespoon Hiram Walker Triple Sec and again shake the pan vig-orously. The beets will be glazed immediate ly . Add more s u g a r if necessary.

M I N T E D NEW PEAS Cook new peas in slightly salted boiling water with a bunch of fresh mint leaves. When peas are tender, drain, add a pat or two of butter, some Hiram Walker Green Creme de Men the , and g a r n i s h w i th blanched mint leaves.

CHERRIES JUBILEE 1 large can pitted Bing cherries 1 oz. Hiram Walker's Brandy 1 oz. Hiram Walker Triple Sec 1 oz. Hiram Walker Cherry Cordial Vanilla ice cream Drain juice from the can of Bing cherries. Add the Cordials and mari-nate at room temperature for 2-3 hours. Just before serving, warm the cherries in the marinade in a chafing dish. Serve out individual por t ions of vanilla ice cream in deep dishes. Put 2 oz. of Hiram Walker's Brandy in a ladle, warm it, set it alight, and with the blazing brandy ignite the cherries and their marinade. Mix while blazing and ladle the cherries and the sauce over the ice cream.

PINK C H I N C H I L L A PIE 2 cups shredded coconut 2 tbsp. butter 4 tbsp. Hiram Walker Creme

de Noyaux 2 tbsp. Hiram Walker Creme de

Cacao White 11/2 qts. French Vanilla ice cream Coat the coconut with butter for the crust. Bake at 350° until toasted. Thoroughly blend Creme de Noyaux, Creme de Cacao and ice cream. Pour into pie shell and freeze. Decorate with shaved almonds.

C R E M E DE CACAO CAKE 1 prepared chocolate cake mix 3 oz. Hiram Walker Brown Creme

de Cacao Prepare the batter according to di-rec t ions S U B S T I T U T I N G 3 oz. Hiram Walker Brown Creme de Cacao for 3 oz. of the liquid called for in the directions. When prepar-ing the frosting, again substitute Hiram Walker Brown Creme de Cacao for par t of the required liquid.

TWO STRIPER PARFAIT 1 pt. vanilla ice cream 4 oz. Hiram Walker Green Creme

de Menthe 4 oz. Hiram Walker Brown Creme

de Cacao Pour V2 oz. Creme de Menthe in bottom of pa r fa i t glass, spoon in some ice cream. Add V2 oz. of Creme de Cacao, more ice cream, etc. until glass is full. Put in freezer until serving time — alcohol in Cordial will keep ice c ream a t spooning consistency.

HAWAI IAN PARFAIT Place 3 or 4 cubes of pineapple into c h a m p a g n e g l a s s e s or d e s s e r t dishes, and top with a scoop of va-nilla ice cream. For each serving, pour over % ounce of Hiram Walker Green Creme de Menthe. Sprinkle with toasted coconut and top with a cherry. This recipe can be prepared well in advance and placed in freez-ing compartment of refr igerator until serving time.

S H A D Y LADY P IE 24 large marshmallows V2 cup milk Dissolve marshmallows in the milk. IV2 oz. Hiram Walker Coffee Flavored

Brandy V/2 oz. Hiram Walker Triple Sec V/2 tbsp. instant coffee dissolved in

2 oz. brewed coffee 1 cup whipping cream (whipped) V2 small package Orange Jello Dissolve Jello in boiling water and add to the Cordial-Coffee mixture. Combine with marshmallows and milk. Fold in whipped cream. Pour into coconut shell and chill. Garnish with whipped cream, orange sec-tions, coffee beans.

B A N A N A S J U B I L E E In large chafing dish or flat skillet, place 5 oz. butter and IV2 tsp. cin-namon. Heat to bubbling, add 4 oz. honey and place 4 bananas, halved and split, saute for 10 minutes over low flame. Add 3 oz. Hiram Walker Creme de B a n a n a , 3 oz. H i r a m Walker Orange Curacao. Remove f rom heat and flame. On four dessert plates place two dips each of vanilla ice cream and 3 quarter-slices of bananas. Pour hot sauce over this and serve immedi-ately.

BASIC CREPES 4 oz. regular pastry flour, sifted 1 whole egg 1 egg yolk 2 tsp. fruit sugar 3 strips of fine lemon peel cut in

Julienne pieces pinch of salt 1/3 oz. Hiram Walker's Brandy 1 oz. Hiram Walker Triple Sec 8 oz. milk Using wire whisk, mix ingredients together until smoooth. Cover. Allow to stand at room temperature for 2-3 hours. Coat small skillet with melted butter. Pour tablespoon bat-ter into pan and spread evenly. Brown one side, then the other.

STRAWBERRIES P A R I S I E N N E 2 pts. fresh strawberries 5 oz. extra fine sugar 6 oz. Hiram Walker Creme de Noyaux 1/2 pkg. Strawberry Jello Powder Vi pt. whipping cream toasted slivered almonds for garnish Hull and clean strawberries. Place in bowl, add suga r and H i r a m Walker Creme de Noyaux, and al-low to steep in refrigerator for two to three hours. Stir occasionally. Dissolve strawberry jello in 2 table-spoons boiling water, and add 2 tablespoons of the Creme de Noyaux marinade from the berries. While this mixture is cooling (to room temperature), whip the cream until stiff. Combine the jello mixture to the cream. Blend. Serve f ru i t in chilled sherbet glasses. Top with cream-jello mixture in swirls. Gar-nish with slivered toasted almonds. Serves 8.

DIABLO CAFE7

11/2 oz. Hiram Walker Coffee Flavored Brandy

1 oz. Hiram Walker's Brandy 11/2 oz. Hiram Walker Anisette 3 lumps sugar 2 cups of HOT black coffee strips of lemon peel (1/2 lemon) strips of orange peel (Vs orange) 4 pieces of cinnamon stick

(1-inch size) 4 whole cloves In a brulot pot, combine the spirits, suga r , f r u i t peel, c innamon and cloves. Stir gently with ladle as this is warming. Ignite. While flaming, slowly add hot cof fee . Serve in brulot cups.

STRAWBERRIES R O M A N O F F 1 quart fresh strawberries Vt. cup fruit sugar 1 pint vanilla ice cream 1 cup heavy cream 3 oz. Hiram Walker Orange Curacao 3 oz. Hiram Walker Creme de Noyaux Set aside 6 large berries for gar-nish. Slice remaining berries into bowl, s p r i n k l e w i t h s u g a r , add Creme de Noyaux, refrigerate. Just before serving, blend Orange Cura-cao into softened ice cream. Whip cream until stiff and fold into ice cream. Spoon sliced berries into sherbet glasses, top with cream mix-ture and a whole strawberry.

CHOCOLATE PECAN PIE 2 eggs 1 cup sugar V2 cup butter or margarine, melted 2 oz. Hiram Walker Chocolate Mint

cup cornstarch 1 cup finely chopped pecans 6 oz. pkg. semi-sweet chocolate chips 9 inch unbaked pastry shell Bea t eggs s l i g h t l y . Add s u g a r gradually. Add melted butter and Chocolate Mint, mix well. Blend in cornstarch. Add pecans and choco-late chips. Pour into unbaked pastry shell. Bake in preheated 350-degree oven for 45-50 minutes. Cool about one hour before serving. Garnish with French Vanilla ice c r e a m mixed wi th 2 oz. H i r a m Walker Chocolate Mint.

CHOCOLATE M I N T FREEZE Combine IV2 oz. H i r a m W a l k e r Chocolate Mint and 5 oz. French V a n i l l a ice c r e a m in a b l ende r . Whirl in blender until well blended, pour into parfa i t glasses. Top wth whipped cream and grated chocolate.

M I N T E D ICE BOX CAKE (serves 6) 4 tbsp. peppermint candy, crushed 2 oz. Hiram Walker Peppermint

Schnapps, or Hiram Walker White Creme de Menthe

1 cup heavy cream, stiffly beaten Fold candy w i t h S c h n a p p s (or Menthe) into whipped cream. Ar-r a n g e w a f e r s ( l a r g e choco la te cookies) in layers with cream be-tween, then cover completely with coat ing of whipped cream. Chill until firm. Slice diagonally when serving.

GRASSHOPPER PIE Melt 2 tbsp. butter, stir into 14 crushed Hydrox cookies, use for crust (press into 8 inch pie plate). Melt 24 marshmallows in % cup milk. Cool. Stir in 4 tbsp. Hiram Walker Green Creme de Menthe and 2 tbsp. Hiram Walker White Creme de Cacao. Fold in 1 cup whipped cream, pour into pie shell. Freeze, serve f r o z e n ; save f ew crumbs of crust mixture to sprinkle over top.

PEACH MELBA 6 fresh peach halves, peeled 2 oz. Hiram Walker Peach Cordial 6 oz. raspberry puree 1 oz. Hiram Walker Creme de Cassis Vanilla ice cream Simple syrup: (2 cups sugar, 1 cup water, 1V2 inch piece of vanilla, cook for 5 minutes.) Poach the peaches for 10 minutes in the simple syrup. Remove peaches, add Hiram Walker Peach Cordial and chill thoroughly. Top vanilla ice cream with peach halves in dessert dishes and coat wi th r a s p b e r r y - C r e m e de Cassis sauce. (If using fresh pears, substitute Hiram Walker Apricot Cordial.)

CHOCOLATE M I N T FRUIT TOPPING 3A cup sour cream 1 tbsp. Hiram Walker Chocolate Mint 1 tbsp. light brown sugar Combine ingredients and chill. A very nice topping for fresh frui ts , especially blueberries.

FLAMBEING It is easy to be famous for one's hospitality with Cordials. Add a touch of stimulating enchantment to your evening with this piece de resistance! Flambeing can crown your efforts in Cordial cookery — in desserts, in vegetables, and especially in ham and poultry.

For this, combine the higher proof Cordials — Triple Sec and Hiram Walker's Brandy. Warm them — Warm the pouring utensil — and light with a taper. This will add so much to the charm and enjoyment of a dinner, and the secret is in WARMING THE BRANDY!

D r i n k s Around-t l ie-Clock "anytime is the right time

for Hiram Walker cordiality"

D A N I S H MARY 11/2 oz. Hiram Walker Kummel 4 oz. Spicy Bloody Mary

Cocktail Mix Combine in a shaker with cubed ice and blend thoroughly. Strain into highball glass. Dust with salt and freshly ground pepper, garnish with celery spear.

JELLY BEAN V/2 oz. Hiram Walker's Brandy V2 oz. Hiram Walker Anisette Pour over ice in On-the-Rocks glass. Garnish with a white jelly bean.

M I D N I G H T COWBOY 1 oz. Hiram Walker Chocolate Mint 1 oz. Hiram Walker's Brandy 1 oz. heavy cream Shake with cracked ice until well blended and pour into champagne saucer, dust with chocolate.

ALEXANDER COCKTAIL 1 oz. Hiram Walker Brown

Creme de Cacao 1 oz. Hiram Walker's Gin 1 oz. fresh cream Shake well with cracked ice and strain into cocktail glass. Sprinkle nutmeg on top.

DRY STINGER V/2 oz. Hiram Walker

Peppermint Schnapps V/2 oz. Hiram Walker's Brandy Shake with ice. Strain into cocktail glass.

SAZERAC COCKTAIL A famous cocktail that has been identified with the history of New Orleans for over a century, this fine old recipe is a work of artistry which will please you today as it pleased its originators a hundred years ago. Into a thoroughly chilled old-fash-ion glass, add a few drops of Hiram Walker Anisette. Swirl this about in the glass until the interior is covered with a film. Pour excess out. Now add V2 oz. of simple syrup, IV2 oz. Walker's DeLuxe Bourbon, 1 oz. water and 5 drops of Angos-tura Bitters. Place large cubes of ice in the glass and stir to blend. Remove ice. Squeeze oil of lemon peel on the surface, drop peel into the drink and serve.

APRICOT SOUR V/2 oz. Hiram Walker Apricot

Flavored Brandy Juice of V2 lemon Shake in shaved ice, strain into sour glass. Add dash of soda, orange slice and top with a cherry.

W H I T E LILY COCKTAIL % oz. Hiram Walker Triple Sec 3A oz. Rum 3/4 oz. Hiram Walker's Gin Dash Hiram Walker Anisette A lively shake with cracked ice, then strain into 3 or 4 oz. cocktail glass.

BLACKBERRY S O U R V/2 oz. Hiram Walker Blackberry

Flavored Brandy Juice of 1/2 lemon Shake in shaved ice-—with gusto! Strain into sour glass, top with soda, slice of orange and top with a cherry.

ROCK & RYE S O U R V/2 oz. Hiram Walker Rock & Rye Add juice of V2 lemon Shake in fine ice, strain into sour glass and decorate with cherry and orange slice.

M I L L I O N A I R E COCKTAIL 11/2 oz. Hiram Walker Sloe Gin V2 oz. Hiram Walker Apricot

Flavored Brandy Juice of V2 lime Whirl in blender with three ice cubes until thoroughly blended. Pour into cocktail glass. Garnish with lime slice.

A N I S E T T E COCKTAIL oz. Hiram Walker Anisette

(Red or White) 3fa oz. Hiram Walker Triple Sec Combine over cracked ice in On-the-Rocks glass.

ROCK & RYE OLD F A S H I O N E D 1 oz. Hiram Walker Rock & Rye 2 oz. Walker's DeLuxe Bourbon Dash of bitters Place 1 or 2 ice cubes in old-fash-ion glass and serve with cherry and slice of orange.

S H A M R O C K COCKTAIL V2 oz. Hiram Walker Green

Creme de Menthe V2 oz. dry vermouth V/2 oz. John Jameson Irish Whisky Shake with ice and strain into large chilled cocktail glass.

SLOE G I N COOLER 1 oz. Hiram Walker Sloe Gin 1 oz. Hiram Walker's Gin 2 oz. grapefruit juice Shake with cracked ice, pour into frosted Collins glass and top with soda.

A P R I C O T FIZZ 11/2 oz. Hiram Walker Apricot

Flavored Brandy Juice of V2 lemon Juice of V2 lime Shake well with cracked ice and strain into highball glass. Top with soda.

GINGER S N A P V/2 oz. Hiram Walker Ginger

Flavored Brandy Ginger Ale Pour Ginger Flavored Brandy into Collins glass packed with crushed ice. Top with ginger ale.

T R O P I - C A S S I S For one serving, fill a sherbet glass or c h a m p a g n e sauce r wi th l ime sherbet; pour over V2 oz. Hiram Walker Creme de Cassis and gar-nish with a f resh whole strawberry and its leaves.

R U B Y COOLER 1 oz. Hiram Walker Sloe Gin 4 oz. fresh orange juice Shake with cracked ice until thor-oughly chilled, strain into cocktail glass. Garnish with thin orange slice.

M A R G A R I T A V/2 oz. Hiram Walker Triple Sec V/2 oz. Arandas Tequila Juice of V2 lime Coarse salt Rub rim of a champagne saucer with lime rind. Dip into coarse salt. Vigorously shake tequila, Triple Sec and lime juice with cracked ice. Strain into glass.

P E P P E R M I N T T W I S T V/2 oz. Hiram Walker

Peppermint Schnapps Soda Julienne strip of lemon rind Pour Peppermint Schnapps into Col-lins glass packed with crushed ice. Top with soda and garnish with the twisted strip of rind.

COFFEE FREEZE V2 cup French Vanilla Ice Cream 3A oz. Hiram Walker Coffee

Flavored Brandy Whirl in blender until well mixed. Pour into champagne saucer. Dust with powdered coffee.

B O S T O N COFFEE 1 oz. Hiram Walker Coffee

Flavored Brandy 1 oz. Hiram Walker's Brandy 1 oz. fresh cream Shake with cracked ice and strain into Brandy snifter. Dust top with powdered coffee.

S O M B R E R O V/2 oz. Hiram Walker Coffee

Flavored Brandy V/2 oz. Milk Shake with crushed ice until very cold and thoroughly mixed. Serve in Brandy snif ter and dust with powdered chocolate.

I TAL IAN M O U S E V/2 oz. Hiram Walker Chocolate Mint 1 oz. Hiram Walker's Vodka 80 proof V2 oz. cream Shake with cracked ice and serve in a champagne saucer. Garnish with grated chocolate.

SKI L IFT V/2 oz. Hiram Walker Chocolate Mint 6 oz. hot chocolate made with milk

and unsweetened cocoa Top with fresh whipped cream, and sprinkle with grated chocolate. A novelty fea ture is using a candy cane for a st irrer.

BLACKBERRY T R O P I C A L V/2 oz. Hiram Walker Blackberry

Cordial 1 oz. Rum Juice of 1 lime Stir in large glass % full of cracked ice, add sparkling soda.

SLOE GIN C O L L I N S V/2 oz. Hiram Walker Sloe Gin Juice of V2 lemon 1 tsp. sugar Stir with 3 or 4 ice cubes in Collins glass. Top with soda.

CREME DE M E N T H E H I G H B A L L IV2 oz. Hiram Walker Green Creme de Menthe in highball glass. Add ice and fill with soda.

SINGAPORE S L I N G 1 oz. Hiram Walker Sloe Gin 2 oz. Hiram Walker's Gin 1 oz. Hiram Walker Cherry

Flavored Brandy 1 oz. lemon juice 1 tsp. sugar Shake well with cracked ice and pour without straining into 12 oz. glass, fill with soda, decorate with slice of orange or pineapple.

GREEN M I N T J U L E P V2 oz. Hiram Walker Green

Creme de Menthe V/2 oz. Walker's DeLuxe Bourbon Fresh Mint Muddle fresh mint in cocktail glass packed with crushed ice, add Creme de Menthe and Walker 's DeLuxe.

G I M L E T COCKTAIL V/2 oz. Hiram Walker's Gin V2 oz. Hiram Walker Triple Sec 1 oz. unsweetened lime juice Stir well with cracked ice, strain into large cocktail glass.

RASPBERRY S O U R 11/2 oz. Hiram Walker Raspberry

Flavored Brandy Juice of V2 lemon Shake with ice and pour unstrained into On-the-Rocks glass. Garnish with lemon slice.

VALENCIA COCKTAIL V/2 oz. Hiram Walker Apricot

Flavored Brandy V2 oz. orange juice (best if fresh) 2 dashes Orange Bitters Shake well with cracked ice, strain into cocktail glass.

CARUSO COCKTAIL 3A oz. Hiram Walker Green

Creme de Menthe 3A oz. Hiram Walker's Gin 3A oz. French Vermouth (dry) St i r well w i th c racked ice and s t r a i n in to 3 oz. chil led cockta i l glass.

F I F T H A V E N U E 1 oz. Hiram Walker Apricot

Flavored Brandy 1 oz. Hiram Walker Brown

Creme de Cacao 1 oz. fresh cream Shake in shaved ice and strain into champagne glass. Dust with pow-dered chocolate.

APRICOT COOLER Pack a Collins glass with crushed ice, add IV2 oz. H i r a m W a l k e r Apricot Flavored Brandy. Top with soda, garnish with lemon peel twist.

M I N T FRAPPE Pack shaved ice in cocktail glass. Pour enough Hiram Walker Green Creme de Menthe over ice to fill glass, serve with two small colored straws.

ANGEL'S T IP Fill a cordial glass % full of Hiram Walker Brown Creme de Cacao. Add fresh cream slowly, pouring over back of a teaspoon so that cream will float on top of cordial.

TWO STRIPER 3A oz. Hiram Walker Brown

Creme de Cacao % oz. Hiram Walker Green

Creme de Menthe Pour Cacao first, then Menthe — if Menthe is added gently— (prefer-ably down side of glass) — their specific gravities will separate them, forming two distinct colors, green and brown. A small cordial glass is most suitable.

A N I S E T T E ROYALE Add 1 oz. Hiram Walker Anisette to cup of black unsugared coffee. Another taste t reat with coffee calls for the addition of 1 teaspoon Hiram Walker Kummel and a cinnamon stick.

STINGER V/2 oz. Hiram Walker's Brandy 3/4 oz. Hiram Walker White

Creme de Menthe Shake forcefully with cracked ice and strain into cocktail glass.

RASPBERRY ALEXANDER IV2 oz. Hiram Walker Raspberry

Flavored Brandy V2 oz. Hiram Walker White Creme

de Cacao 1 oz. Cream Shake with ice and pour unstrained into On-the-Rocks glass. Top with powdered chocolate.

SIDE CAR 1 oz. Hiram Walker Triple Sec 1 oz. Hiram Walker's Brandy 1 oz. fresh lemon juice Shake well with ice. Rub edge of cocktail glass with half lemon, then dip in powdered sugar for frosty coating. Strain and serve.

GRASSHOPPER 1 oz. Hiram Walker White

Creme de Cacao 1 oz. Hiram Walker Green

Creme de Menthe 1 oz. fresh cream Shake earnestly with ice and strain into chilled cocktail glass.

PANAMA COOLER IV2 oz. Hiram Walker Cherry Cordial Juice of V2 lemon 3 ice cubes Fill 8 oz. glass with 7-UP — give one or two quick stirs and garnish with slice of orange and a cherry. Serve with stirrer.

Creme de Cass is — 40 Proof ; Creme de Cacao, Chocolate Mint—54 Proof; Creme de Banana, Creme de Noyaux—56 Proof; Rock & Rve, Creme de Menthe, Apricot Cordial, Blackberry Cordial, Cherry Cordial, Peach Cordial, Anisette, Peppermint Schnapps, Sloe Gin, Orange Curacao—60 Proof; Coffee Flavored Brandy. Kümmel, Apricot Flavored Brandy, Blackberry Flavored Brandy, Cherry Flavored Brandy, Peach Flavored Brandy, Ginger Flavored Brandy — 70 Proof; Triple Sec, Brandy—80 Proof; Vodka 80-100 Proof; Walker ' s De l -uxe Bourbon — 86 Proof ; Kirschwasser, Gin—90 Proof. Hiram Walker & Sons Inc., Peoria, 111.

If you d a r e to be d i f f e r e n t COFFEE ALEXANDER 1 oz. Hiram Walker Coffee

Flavored Brandy 1 oz. Hiram Walker's Gin V2 oz. fresh cream Shake with ice and strain into cock-tail glass.

V E R M O U T H CASSIS 1 oz. Hiram Walker Creme de Cassis 2 oz. dry vermouth Stir Creme de Cassis and dry ver-mouth with ice in old-fashion glass and fill with soda.

KIR COCKTAIL 1 part Hiram Walker Creme de Cassis 7 parts dry white wine Mix the Cordial and wine together, chill, and serve in tall glass. Add ice if desired. The amount of Creme de Cassis can be varied to taste.

PINK S Q U I R R E L 1 oz. Hiram Walker Creme de Noyaux 1 oz. Hiram Walker Creme de

Cacao White 1 oz. light coffee cream Shake well with ice and strain into chilled cocktail glass.

BANANA DAIQUIRI 1/2 oz. Hiram Walker

Creme de Banana V/2 oz. Rum 1/2 oz. lime juice 1 tsp. sugar Shake vigorously with cracked ice, strain into cocktail glass.

ICED CAFE V/2 oz. Hiram Walker Coffee

Flavored Brandy 1 cup cooled coffee (double strength) Fresh cream (optional) Stir with ice in tall glass.

BALLET R U S S E 1/2 oz. Hiram Walker Creme de Cassis 2 oz. Hiram Walker's Vodka 80 proof 1/2 tsp. fresh lime juice Shake well with ice and strain into cocktail glass.

KIRSCH COCKTAIL 2 oz. Hiram Walker Kirschwasser 1 oz. Hiram Walker Cherry

Flavored Brandy 1 oz. dry vermouth Shake well with crushed ice, strain and serve in cocktail glass.

F R E N C H DAIQUIRI 1/2 oz. Hiram Walker

Creme de Noyaux 2 oz. Rum Juice of 1/2 lime Shake well with crushed ice, strain into cocktail glass.

BANANA CHOCOLATE CREAM 1 oz. Hiram Walker Creme de Banana 1 oz. Hiram Walker White

Creme de Cacao 1 oz. light coffee cream Shake well with ice and strain into chilled cocktail glass.