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

more appropriate than a demon rum drink be named for this angel of mercy? The hostess who strives to give her guests something deliciously different can do no better than fix upon a Rum Runner. But she must be prepared for many re peats. They always come back for more. If you want a Pilgrim's Progress—substitute grapefruit juice for the pineapple juice. Then you'll know why the Pilgrim fathers came over on the Mayflower, landed on Plymouth Rock, and entered into the business of dis tilling rum from molasses. It was to provide our an cestors with the Spirit of '76.

Jean Laffite Cocktail 1 teaspoon sugar

2 dashes absinthe substitute 2 dashes curagao 1 jigger rum 1 egg yolk

Mix in a barglass. The absinthe goes on the sugar, then the Curasao. Muddle. Add the jigger of rum and drop in the egg yolk. Clap on shaker and go to it. Strain into a chilled cocktail glass. Let us hope that when Jean Lafiite, the bold, bad, Ba- rataria buccaneer, swaggered up and down the narrow banquettes of rue Royale he had something like the above mmind. Hardly, however, as it was years post-dating the LaflSte regime before ahsynthe cast its greenish glow over Crescent City bars, and how it desolates us to think of Jean, brother Pierre, Dominique You, Rene Beluche and the balance of the doughty crew of smugglers going thirsty for the lack of an Absinthe House. Whether or not Jean Laffite ever sampled the cocktail Sixty-seven