1931 Old Waldorf Bar Days by Albert Stevens Crockett

Cocktails*

Two dashes of Gin Two-thirds Absinthe One-third Water Stir; strain

ABSINTHE

ADIRONDACK

Rugged, like its namesake. So rugged, indeed, it still sur– vives. It is one of the few cocktail recipes now widely known and followed in this cou~try, so one hears. But most who make it and drink it don't.know its original name. Yet one may be doing another cocktail an injustice. The recipe for the Adfrpndack specified Gordon Gin, a par– ticular gin. If the reader turns to Orange Blossom No. 2, he will find the recipe a replica of the Adirondack, with the exception of the particular gin. In the Orange Blossom, the recipe just calls for "Gin." As most people who use Gin these days don't seem to be particular, and the Gin doesn't seem to care what it is, in the interest of accuracy it should be said that perhaps it is the Orange Blossom No. 2 that sur– vives. But how many persons who have accepted Orange Blossoms are aware they are drinking a misnomer!

One-half Orange Juice One-half Gordon Gin Frappe

ADONIS

Named in honor of a theatrical offering which made at least two persons famous. One was Henry E. Dixey, a handsome and talented actor, long on Broadway; the other *Explanation or exposition of names of recipes starred has been given earlier in the book. No effort has been made to compile an encyclopedia, the author believing that research specialists interested in American mores would appreciate be– ing left a little wet virgin territory of their own.

[II 5)