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

Bacardi Cocktail 1 teaspoon sugar 1 lime—juice only

1 jigger rum Bacardi Mix in a barglass. Muddle the sugar and Ume jiucc thoroughly before adding the rum. Fill with cracked ice. Shake weU and then strain into a cocktail glass. You and I may argue a lot and get nowhere regarding the proper pronunciation of the word Bacardi, but after sampling this cocktail, there'll be no argument as to its effect and authority. It is by far the best way to sewe sugar cane rum, whether bottled in New England, Cuba, Jamaica, Puerto Rico, or Louisiana. In making a Bacardi cocktail be sure to use lime, not lemon, and put no grenadine or other flavored s^p into the mixture. When you shake a Bacardi, frappc it long and well, for it must be served very cold to get the de licious flavor of the rumbullion. Bacardi rum received its name from the Bacardi family of Cuba, well-known distillers and bottlers at Santiago of this particular brand. The correct pronunciation is ha- car-di.

Daiquiri Cocktail

1 teaspoon grenadine sirup 1 lime—juice only 1 jigger rum

Like the Bacardi, the Daiquiri should be well shaken; lime juice, not lemon, should be used to furnish the tang. The grenadine sweetens the cocktail and gives it color. Shake well with ice and strain into the serving glass. The Daiquiri, like the Bacardi, is a Cuban importation and is very popular mHavana as well as New Orleans. Sixty