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

Antoine Special

154 jiggers Dubonnet wine 1J4 jiggers French vermouth

The Dubonnet is poured into a wine or flip glass, and the ver mouth skillfully "floated" on—not mixed. This appetizer is best without the addition of bitters or even ice. The flavor of the Dubonnet is improved by chilling—but avoid diluting with ice cubes. This is the aperitif featured by Antoine's, oldest and most celebrated French restaurant in New Orleans. It was Jules Alciatore, son of Antoine Alciatore founder of the famous rendezvous of gourmets, who originated this inspiring before-dinner appetizer. Simple to make—easy to take . . . there your are; one whiff of this rhythmic fluid makes poets of us all. Jules, like his illustrious sire, has passed on to his well- deserved reward. But when you dine at this St. Louis street shrine to Epicurus you will flatter the house by specifying Antoine Special as your appetizer. Si-irrup Cup 1 lump sugar Yz lemon—juice only When you have dissolved the sugar in a little water add the lemon juice, and the two brandies. Stir with ice and strain into a cock tail glass. Drop in the cherry. It occurs to us that in a day when the motorcars have outstripped horseflesh, "runningboard" cocktail would be a more suitable name for this delectable parting cup. The above recipe compounds a farewell drink potent enough to make you fancy yourself on a horse, feet in Seventy-six 1 jigger cherry hrandy 1 jigger cognac brandy 1 maraschino cherry