1935 Old Waldorf-Astoria Bar Book

126

OLD WALDORF BAR BOOK-AMENDMENTS

2. CUBAN CONCOCTIONS

It was during trips to the West Indies, during the last dozen years or more, that many Americans learned a good deal about good cocktails and other mixed drinks that was not always practicable either at home or in Europe. In such beverages they often found solace, cures for home-sickness and new tastes and flavors of delightful charm, not to men– tion considerable potency. Most of such travelers found their ideas of what may make good drinks first broadened in Havana. COCKTAILS From Will P. Taylor, manager of the Hotel National, in Havana, who stuck at his post all through the recent lo– cal disturbances, which included a bombardment of his hotel, I have obtained the choicest Cuban Rum recipes. Out of compliment to Mr. Taylor, who was last resident manager of the Old Waldorf-Astoria, is placed at the head of this list the distinctive cocktail which at his hotel is also called a Daiquiri, or a Bacardi. It is served in a tall glass, instead of the flat Champagne type usual at llavana bars, and to my taste is at its best when white Bacardi is used. The recipe: NATIONAL Equal parts of Bacardi and Pineapple Juice "' Squeeze of Lemon Dash of Apricot Brandy Ice; shake; strain