[Dark Saint Alaick]

CLOVER CLUB SPECIAL: Into a shaker half -filled with cracked ice, pour three parts Vicker's London Dry, one part fresh cream, one part Grenadine; shake well and serve in sauterne glasses. Bertani, former head waiter, made the Chateau Frontenac in Quebec famous with this cocktail -- which is easy to understand after tasting it.

C AND C: To one-half Brandy, add one-half Cointreau. No limes and don't shake... and you'll soon think you are aboard a Cunarder, whence it gets its name.

THE YEGG: To one-third Brandy, add two-thirds Port Wine and the yolk of an egg. Sweeten with powdered sugar or syrup. "This baby will 'hold you up' no matter where you are going," says Judge, Jr.

SIMPLE MANHATTAN; To two parts Rye Whiskey, add one part Italian Vermouth; shake well with fine ice and strain into cocktail glasses. As old as the hills and still in vogue.

THE GILBERT: To one jigger of Gordon Gin, add one-half jigger of French Vermouth and one-half jigger of Italian Vermouth, a touch of Absinthe, and strain into cocktail glass. Concocted by Paul Gilbert, of the Chicago Evening Post, and a favorite of Ring Lardner, when both rested their weary reportorial feet on the brass rail at Stillson's.