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

The recipe given is the original formula. Veteran bar- keeps differ violently—practically come to blows—over the inclusion of the two innocent drops of extract of vanilla. Old-timers who worked for Henry Ramos in the past declare the original Ramos included no vanilla in its make-up. Others hold that the twin drops of ex tract wrung from the heart of the vanilla bean either make or break a real gin fizz—make it taste like heaven or the reverse. Therefore, when you mix your fizz, add the two vanil la drops or leave them out, just as you please. If still in doubt, take it up with Paul Alpuente at the Hotel Roose velt bar. He was with Henry Ramos for years and when he mixes your Ramos gin fizz, watch him closely.

Tom Collins

1 barspoon powdered sugar 1 lemon—juice only 1 dash orange flower water V2 lime—juice only 1 jigger dry gin 2 ounces seltzer water

Into a tall highball glass place a generous spoonful of bar sugar. Squeeze in the juice of a lemon. Add a dash of orange flower water, and squirt in about 2 ounces of seltzer. Stir until the sugar is dissolved. Next squeeze in the juice of half a lime and add a generous jigger of gin. Stir. Add several lumps of fine ice and jiggle with a barspoon. Add just enough seltzer to fill to the brim and jiggle energetically. Serve in the mixing glass. Who was Tom Collins? No matter—especially on a hot summer day.when you need the coolest, the most re freshing drink known to sweltering humanity. Whether or not you know anything about Mr. Collins or his an tecedents, or why he was important enough to have a forty^