1935 Old Waldorf-Astoria Bar Book

86

OLD WALDORF-ASTORIA BAR BOOK

FLIPS FL1P: A drink made with some liquor, mixed with an egg and spiced and sugared. SHERRY One Egg (star glass) One-half spoon Sugar One jigger Sherry Ice; shake; strain; grate Nutmeg on top Note: Other flips made by the same formula, with other bases than Sherry.

Sherry Flip, with a dash of Grenadine (fizz glass) Fill from siphon One Egg One-half spoon Sugar One jigger Whiskey Shake; strain; Nutmeg grated on top

KRUGER SPECIAL

WHISKEY

HIGH-BALLS Just as is the case with "cocktail," the origin and application of "high-ball" as a name for a stimulant is open to dlscussion. Some have asserted that the name was taken from the National Game, possibly because of the effect upon the "batting average" of one who "hits" enough in rapid succession. However the lexicographer digs further. In slang, a drink is often described as a "shot"; in Pall-Mall English it's a "spot." High-ball, more or less pure American for what a Brit– isher calls a Whiskey-and-Soda, say the learned, is combined from "high," meaning tall, and descriptive of the container, and "ball," which used to be the equivalent of "shot," both metallically and ab– sorbat1vely. Therefore the classical definition, "a 'long' drink con– sisting of whiskey, to which is added soda-water, mineral water or some other effervescent, served in a tall glass with broken ice."