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

1 jigger dry gin or

'' .'

sloe gin, rum, rye whiskey, bourbon whiskey,

Vz lime—^juice and pulp seltzer water

Mix in the 6 or 8 ounce highball glass in which it is to be served. Fill with crushed ice and squirt on the seltzer or other sparkling water. Remember the lime pulp is left in the glass. Rickeys must have lime juice in their composition, whether they are made with dry or sloe gin, Cuban type rum, rye or Bourbon whiskey. Use plenty of ice cubes when mixing, don't fail to include the squeezed-out lime pulp, and liven with seltzer water. Any of the waters which do queer things to your nose will answer. All we know about the naming of this simple, satisfy ing summer drink which comes to us in a tall glass with clinking ice, is that it was named for a certain Colonel Joseph Rickey. Another allegation is that he was a naember of Congress! State Street Cocktail 1 jigger unsweetened pineapple juice 1 lemon—^juice only Yz lime—^juice only sugar with the gin and pineapple juice imtil dissolved. Add juice of the lemon and lime. After placing in shaker with plenty of ice lumps, add the white of egg—remembering that one egg wiu do for a dozen portions. Shake vigorously, as with all drinks containing egg white. Serve in clear crystal glasses. This drink IS as pleasant to the eye as to the palate with its pale amber color collar of foam. This is the author's favorite warm weather cocktail. He Fifty.four 1 jigger dry gin 1 white of egg 2 teaspoons sugar