1935 Old Waldorf-Astoria Bar Book

CONSTITUTIVE AND DERIVATIVE

noteworthy that more than half the cocktails known had Vermouth as an essential. Of them all, the favorite was the Dry Martini. Undoubtedly the ancestor of the cocktail that gained widest vogue during prohibition, particularly among house– holders who had to make their own, wa.S what was known both as the Adirondack and the Orange Blossom No. 2. It consisted of one-half Orange Juice and one-half Gin, and was served· in a bar glass. In the period just past, many persons who thought they had dependable boot– leggers made up a concoction that approached the Orange Blossom No. 1, which consisted of one-third Orange Juice, one-third To~ Gin and one-third Italian Vermouth; or else the Eddy, which was one-third Gordon Gin, one– third French Vermouth and one-third Orange Juice. When one's host served a Bronx, during the late Doubtful Drink Era, it was more apt to be something whose content was one of the three just named-or almost anything. As a rule, the Orange Juice, at least, was 'the "real stuff." At this point it may be mentioned that between certain pairs of cocktails, the only difference lies in the brand of Gin used. Occasionally the only dissimilarity is in names. However, Shakespeare to the contrary, once in a while there was something in these, as will be shown later. Despite a widely accepted belief that all cocktails were iced, there were exceptions to the general rule, as the reci– pes show. My personal preference is for an iced cocktail, and I always use a shaker, one that could hold much more than the quantity of ingredients used. To my notion, a good deal of muscle action is necessary in shaking properly, and one secret of a perfect cocktail is getting it to the drinker with the least possible delay; that is to say, like