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

Old Hickory Cocktail

1 pony French vermouth 1 pony Italian vermouth 1 dash orange bitters 2 dashes Peychaud bitters

Pour the two vermouths into a barglass, add the dash of orange bitters, the two shots of Peychaud hitters. Fill with cubes of ice and stir well. Strain into a serving glass. Twist a piece of lemon peel over then drop it into the glass. According to hoary but unsubstantiated tradition, this was the favorite tipple of General Andrew Jackson when be was in New Orleans the winter of 1814-15 helping Lafl5te win the Battle of New Orleans. But we can promise this Old Hickory cocktail won't be as tough on your palate as was "Old Hickory" Jackson on the British that historic Eighth of January. Pink Lody 1 pony dry gin I pony applejack or apple brandy 1 lime—^juice only 2 barspoons grenadine sirup 1 white of egg Use a barglass for mixing. The amount of grenadine used will determine the sweetness of the drink as well as the pinkness of Me lady. The white of egg, which will do for one or a dozen drinks, improves its smoothness. Use large lumps of ice in the shaker. Serve in chilled cocktail glasses. ,. ladies and ladies, but this one, named for a light opera, makes everything rosy. Another with plenty of championing boy friends is concocted thus: two barspoons of grenadine or raspberry grup, a jigger of gin, white of egg, and three dashes of J^eychaud bitters. Prepare in a shaker glass and exercise your arms, for this one is "To the Ladies!" Pifty-six