1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


its worth, from New York to there. . . . Take 1 pony each of old Tom gin, Italian vermouth and decent applejack. Shake briskly with finely cracked ice, strain into a Manhattan glass, and with a few lumps left floating contribute Yz pony of yellow chartreuse at the last. This final touch is what sets it apart from its fellows; and, of course, the applejack flavour too. Le RAT BLANC, or WHITE RAT, a LEFT BANK ToucH, SAMPLED in PARIS at the URGING of a FRIEND This is a stout and pungent thing, so be wary of absorbing it in too ambitious quantity or we cannot be responsible for any subsequent inclination or action! ... To 1 jigger of absinthe add Yz pony of anis del mono, or lacking this, anisette. Shake with very fine ice like a frappe, and serve in a Manhattan glass, leaving a trifle of the ice still in the finished drink. No garnish, please. THE IMMORTAL ZAZARAC COCKTAIL, which TAKES us BACK MANY YEARS to the OLD DAYS before the DRoUTH, & to NEw ORLEANS This is the famous original from _the Zazarac Bar. Since France outlawed absinthe much of the world's best was made by French Creole New Orleans. The other main essential is to use decent bour– bon whisky. There still is a great deal of young blended whisky masquerading as bourbon, here in these United States.... Put 1 jigger of bourbon into a shaker, toss in Yz tsp of sugar, add 1 tsp of Italian vermouth and the same of absinthe, or lacking this, Pernod Veritas. Contribute 2 or 3 good dashes of Peychaud's bitters-now obtainable in all big towns-shake with cracked ice and serve in an Old Fashioned cocktf.Ul glass topped with a little soda, and end up with a twist of lemon or orange peel on top. . . . It is also made by mixing in the glass its.elf, just .like an Old Fas~ioned, using Yz lump of sugar, saturating this with bitters, and muddling well before add~ng ice and spirits.

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