Old Hickory Cocktail

1 small shot of French vermouth
1 small shot of Italian vermouth
1 dash of orange bitters
2 dashes of Peychaud bitters

Pour the two vermouths into a bar glass; add the dash of orange bitters and the two shots of Peychaud bitters. Fill with cubes of ice and stir well. Strain into a serving glass. Twist a piece of lemon peel over then drop it into the glass.

According to hoary but unsubstantiated tradition, this was the favorite tipple of General Andrew Jackson when he was in New Orleans the winter of 1814-15 helping pirate Jean Laffite win the Battle of New Orleans.

But it can be assured that this Old Hickory cocktail won't be as tough on your palate as was "Old Hickory" Jackson on the British that historic Eighth of January.

Pink Lady

1 small shot of dry gin
1 small shot of apple brandy
1 lime-juice only
2 teaspoons of grenadine syrup
1 egg white

Use a bar glass for mixing. The amount of grenadine used will determine the sweetness of the drink as well as the pinkness of the lady. The egg white, which will do for one or a dozen drinks, improves its smoothness. Use large lumps of ice in the shaker and serve in chilled cocktail glasses.

Clover Club

1 large shot of dry gin
½ of a lime-juice only
1 small shot of raspberry syrup
1 egg white
1 dash of Peychaud bitters

Pour the ingredients into the shaker in order given. Drop in the lumps of ice. Set yourself for a good shaking, for this is a cocktail that must be well frapped. To give style to the final result, decorate your cocktail glasses with sprigs of mint after straining into them the delightful liquid from your shaker. Matching cocktail coasters (http://www.thirstycoasters.com/servlet/-strse-Monograms/Categories) will put your guests in a festive mood!

Some bartenders use grenadine syrup instead of the raspberry. Upon experiment it will be found that red raspberry not only gives a prettier pink color but imparts a flavor grenadine cannot match. As it has the egg white in it, this cocktail must be well shaken.

Alexandre

1 small shot of dry gin
1 small shot of creme de cacao
1 small shot of rich cream
1 egg white

Have just enough shaved or finely pounded ice in the shaker before pouring in the gin, creme de cacao, and cream. Remember that one egg white will do, whether you are mixing for two or a dozen guests. Be strenuous in your shaking whenever there is egg white or cream in a mixture. Shake, shake, and then shake some more for good measure. Strain into cocktail glasses, place onto decorative beverage coasters, http://www.thirstycoasters.com/servlet/-strse-Hope-For-The-Cure/Categories, and hear your guests call you a good mixer.

Smooth as cream, delicate as dew, and easily prepared is the Alexandre. Some who mix this particular cocktail do not use the egg white. A mistake, for the albumen gives a froth and an added smoothness which makes this cocktail different.

Give the Alexandre all you've got in elbow grease to make it live up to its reputation- for it is truly Alexander the Great among drinks in its class. Note the French spelling. If you have trouble with its pronunciation, simply hold your nose tight between thumb and forefinger. But, should you by mischance pronounce it Alexander-it will taste just the same.