Here are Canada Dry's holiday cocktail recipes from the above 1953 ad.
For a festive look, spear red and green maraschino cherries on a sprig of mint or holly. Place in tall glass with ice cubes. Add a jigger of whiskey, fill with Canada Dry Ginger Ale.
Pack tall glass and pointed paper cone with shaved ice, insert cone on ice in glass, leaving cone-shaped "glacier." Add a jigger of Scotch whisky, fill with Canada Dry Club Soda.
Kris Kringle Punch
28 oz. bottle Canada Dry Ginger Ale
28 oz. bottle Canada Dry Club Soda
28 oz. bottle Canada Dry Grapefruit
28 oz. bottle Canada Dry Hi-Spot Lemon
3/4 cup sugar
1 small jar (8 oz.) maraschino cherries
Citrus fruit slices
Optional: add your favorite liquor to taste (gin, rum, whiskey or vodka)
Pour ice cold Ginger Ale, Club Soda, Grapefruit and Hi-Spot over ice in large punch bowl. Add sugar, cherries and fruit slices. Add liquor if desired. Stir gently 'til sugar dissolves. Makes about 30 punch cup servings
Candy Cane Collins
Pour a jigger of gin or vodka over ice cubes in a tall glass. Fill with delightful Caada Dry Collins Mixer. Garnish with citrus slices and candy cane.
Fill tall glass with cracked ice. Add 5 dashes of bitters, 2 oz. whiskey, gin or rum. Fill with Canada Dry Grapefruit, add lemon spiral, stir.