1931 Old Waldorf Bar Days by Albert Stevens Crockett

Concerning the Curriculum been drunk back in the days of the Waldorf sit-down Bar. In compliment to the locale of the play, the Trilby cocktail was made of one-third French Vermuth and two-thirds Old Tom Gin, with dashes of Orange Bitters and Creme Yvette. "Salome," when it came to the Met– ropolitan Opera House, had its success celebrated in a way that might have made Strauss weep for his seidel or his stein of Pilsner. With its two dashes of Absinthe, cementing half portions ofltalian Vermuth and Dubon– net, it lacked German authorship, but certainly nothing in authority. Mrs. Leslie Carter must have heard, when she helped put Mr. Belasco large on the theatrical map, that "Zaza" made one of its biggest hits in the form of an invention of a Waldorf barman. The Zaza cocktail was somewhat milder than the Salome, for only one– third of its content was Old Tom Gin, that being allied with two-thirds Dubonnet and two dashes of Orange Bitters. And Charlie Chaplin had a cocktail named in his honor when he began to make the screen public laugh. Bro EVENTS SPIRITUOUSLY MEMORIALIZED In those days every big or spectacular event claimed its appropriate honorification at the hands of those Waldorf dispensers of drink. For example, the first composition of the Arctic cocktail celebrated Peary's discovery of the North Pole-or where it ought to be; the Doctor Cook cocktail proclaimed the exposure of a celebrated polar faker whose very entrails Peary once confessed to me personally, in effect, he hated; the invention of the Cor– onation cocktail was anticipative of the ten minutes' rest the late King Edward got when they sat him on the [ 105]