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

is fond of it in the wintertime, too. In fact, he doesn't know any season when it fails to hit the spot. His wife brought the original recipe back from Mexico imder the name of "Franco," but the author found by experiment that gin was a great improvement over pulque, mescal, or tequila inmixing the drink. We always improve 'em in New Orleans. How true what they say about Dixie! Bronx Cocktail 14 dry girr French dry vermouth , . The Bronx is far from being a dry cocktail, but neithcjr is it too sweet. As the flavor depends upon the orange, it woidd be to select a Louisiana Sweet, if possible. The tall barglass should be filled with shaved ice and, with the metal shaker ovM it, given a vigorous shaking before contents are strained into the serving glass. Some add a dash of Peychaud or Angostura bitters to the mixture before serving. Just why this particular mixture was christened the Bronx remains a mystery and probably always will. It is quite possible some inspired soul concluded that if Man hattan had its own particular cocktail there was no good reason why the Borough of the Bronx should not simi larly be honored. Like the Manhattan, there are a number of favored recipes for the Bronx, varying in the quantities of gin, vermouths, and orange used. The recipe given above is the one usually served in New Orleans, and when a Lou isiana Sweet orange is used, the stranger in om nudst learns that a Louisiana-grown Valencia is much juicier and sweeter than the oranges which come to us from Florida or sunny California. (Florida and California papers please copy.) Fifty-five 14 Italian vermouth 1 thick slice orange 1 dash Peychaud bitters