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.

Here is a drink recipe from the Ten P.M. Cook Book.

• 2 No. 2 cans pineapple juice
• 2 2″ sticks cinnamon
• 1/4 cup granulated sugar
• 1/4 cup, fresh, froze, or canned lemon juice
• 8 lemon slices
• Cloves

Simmer pineapple juice with cinnamon 10 min. Add sugar and lemon juice. Remove cinnamon. Pour into cups and serve hot with lemon slice and clove floating on top. Makes 8 servings.

Serve cool fruit drinks to guests as they watch the chef perform at the grill and serve them with the meal. These drinks belong in the easy-does-it department.

Fruit drinks go over big with your guests and it’s easy to have a variety when you take advantage of frozen and canned juices which are available. Keep frozen concentrates in the freezer until serving time, and chill canned juices thoroughly.  At serving time, prepare the juices as directed on the cans and pour into glasses over ice cubes. To keep drinks from becoming watery, freeze juice in ice cube trays and use the juice cubes for cooling the drinks.

Fruit kebobs (shown at upper left) make nice appetizers to serve with the drinks.  Thread small fresh and canned fruits such as grapes, preserved kumquats, and sweet or maraschino cherries on bamboo skewers.  Push the fruits to the center of the skewer leaving the ends free. Imbed one end of the skewer into a bowl of crushed ice.