1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Old Fashioned Cocktail 1 lump sugar

2 dashes Peychaud or Angostura bitters 1 jigger rye whiskey 1 piece lemon peel

1 chunk pineapple 1 slice orange peel 2 maraschino cherries

Into a heavy-bottomed barglass drop a lump of sugar, dash on the bitters, and crush with a spoon. Pour in the jigger of rye whiskey and stir with several lumps of ice. No shaking allowed! Let the mixture remain in the glass in which it is prepared. Gar nish with a half-ring of orange peel, add the chunk of pineapple, and the cherries with a little of the maraschino juice. Twist the slice of lemon peel over all and serve in the mixing glass with the barspoon. Old Fashioned? Yea, verily, but as appealing to smart tastes now as on that certain Derby Day a half century ago when the originator, whoever he may have been, first stirred it into being at the Pendennis Club, in Louis ville, Kentucky. The Old Fashioned has been a New Orleans institu tion for many years and when other whiskey mixtures, garnished with fancy names, have passed on and been forgotten, the Old Fashioned will continue to tickle ex perienced palates. Don't let anyone tell you that gin, rum, or brandy can take the place of whiskey in an Old Fashioned. Turn a deaf ear to such heresy. A real Old Fashioned demands rye whiskey. Remember, Bourbon won't do. In the old days before the Great Mistake the Old Fashioned contained less fruit than it does today. How- beit, the expert barkeep of pre-prohibition days never neglected to twist a slice of lemon peel over the glass be fore serving. Twenty