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

stirrups, yelling "giddy-yap," and ready to go places and do things. Origin has been attributed to George Wash ington. If true it may be the reason the father of our country departed on such frequent trips from Mount Vernon. Another clue—there's a cherry in it! Father, mother, sister, brother we cannot tell a lie—this is a swell drink. No wonder G.W^. was first in the hearts of his countrymen.

Ambrosia

1 jigger cognac brandy 1 jigger applejack 1 dash Cointreau 1 lemon—juice only champagne

Mix all hut the champagne and pour into a thin 6-ouncc glass. The mixture will half fill the glass. Pour in the champagne to the hrim. Drink while sparkling. Ambrosia is popularly supposed to have been the drink concocted by the Greek gods on Mount Olympus, and was calculated to put sparkle in Grecian ladies eyes and hair on Grecian gentlemen's chests. At Arnaud's, one of the better French restaurants in New Orleans' Vieux CarrS, a modern version of the Mount Olympus is served. We have it from the proprietor, Arnaud Cazenave ("Count Arnaud" to his familiars) that the ambrosia he brews is one the lovely Hebe might well have served Juno, Jupiter, Ganymede, and the balance of the Olym pus crowd. We who have sampled it agree. (Note by our dietetics editor: Ambrosia was the food partaken of by the high gods of Olympus. Nectar was the dnn\^ No matter—ambrosia or nectar—^it's all one at the incomparable Arnaud's. Seventy-seven