1935 Old Waldorf-Astoria Bar Book

34

OLD WALDORF-ASTORIA BAR BOOK

Newman

Rory O'More

Third Degree

Rosemary Rossington

Thompson Tipperary

New Orleans

·Newport

Normandie

Rossington No. 2

Tip Top

Trilby

Number Three

Ruby

St. Francis

Turf

Nutting

Tyrone

Olivet

St. John Salome Sazerac Shafter

Vandervere

Opal

Vermouth (French) Vermouth (Italian)

Orange Blossom

Palmetto

Vin Mariani

Shake-up Silo

Passipe

Vivary

Sherman

Pell

Waldorf

Silver

Perfect

Wall Street

Perfect No. 2 Pick-Me-Up Poet's Dream

Sir Jasper Somerset Soul Kiss

Walter Monteith

West India

White Elephant H. P. Whitney

Star

Pomeroy

Stephen's Sunshine

Prince Henry

Whittaker

Queen

Widow Woxum

Swan

Racquet Club

Rees

Tango

Yale York

Robert Burns

Tango No. 2 Thanksgiving

Rob Roy

COCKTAILS*

GENERAL DIRECTION: The best meth0d of making most cock– tails is to put the ingredients into a shaker in the order named in the recipe; then add cracked ·ice; then shake vigorously and long; then strain the contents into the cocktail glass and serve promptly. Certain recipes, however, call for "stirring." These are marked "(Stir)," usually on the last line of the formula. Shaking makes a weaker drink. * Explanation or exposition of names of recipes starred has been given earlier in the book. No effort has been made to compile an en– cyclopedia, the author believing that research specialists interested in American mores would appreciate being left a little wet virgin terri– tory of their own.