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

Aperitif

Hail New Orleans that for more than a century has been the home of civilized drinking. From the time of its settlement by the French, through the dominaton of the Spanish, and occupation by the Americans after the Louisiana Purchase, the flowing bowl and the adept mixing of what went in it has constituted as high an art in this Creole city as the incomparable cooking for which it is famed. The quality of mixed drinks as served in New Or leans has always appealed to the sophisticated taste, but the drinks and their histories are forever linked with the past of this pleasure-loving city out of which has come so much that is beautiful and gay, and so much that is worth preserving. It was here that your pious Creole lady guilelessly brewed muscadine wine and blackberry cordial and peach brandy chocked with authority. It was here that your gentlemen of the old school, more or less pleasantly corned in season and out, made a cult of preparing a drink and a ritual of downing it. It was here that your most modern of American beverages, the cocktail, first came into being and was given its jaunty name. With a desire to acquaint the world—or that part of the world that may be interested—with the art of mixing a drink as it is done in New Orleans, the author of this book has cajoled from old and new experts the recipes handed down through succeeding generations and pre sents them herein for your delectation with a smile and a "SantS!" Seven