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


a shaker with 2 tsp of Creme de Cacao, r or 2 tsp of grenadine to taste; the white of r fresh egg and r tsp of ¥ck cream. Shake hard and pour into a big Manhattan glass letting a little of it foam prettily over lip of the glass. Garnish with sprigs of tender mint, hang a split red maraschino cherry over the glass edge too: Take 2 short scarlet cello– phane straws, touch their lower ends onto the gl~ss foot and press the top ends against the overflowed foam where they stick cleverly to the outside of the glass. A nice gesture with all fancy cream-egg cocktails, too, by the way. WORDS to the WISE No. VII, OFFERING up an EARNEST PLEA for RECENTNESS in ALL EGGS to BE°USED in COCK– TAILS or DRINKS of any KIND, for that MATTER A stale or storage egg in a decen·t mixed drink is like a stale or storage joke in critical and intelligent company:)~.schew them rabidly. If really fresh eggs can't be had, mix other type drinks, for the result will reflect no merit round the hearth, no matter how hospitable it may be. DAISY de SANTIAGO, a LoVELY THING INTRODUCED to Us through the GRACIOUS OFFICES of the LATE FAcUNO BACARDI, of LAMENTED MEMORY The Bacardi people were always mighty nice about taking visiting yachtsmen and other travelers through their factory, and the result was always amazingly gratifying in several ways. As many of us know they have erected a special small skyscraper in Havana, too, where visitors may go for free Bacardi drinks, and we must confess that our name appears in four places on pages of their guest book in a brilliant modern bar smart enough to make New York jealous. To our mind, along with the immortal Daiquiri, this is the best Bacardi drink on record. Take a big thin goblet and fill to the brim with shaved ice. Take a bar glass and put in r Yz jiggers Bacardi, the strained juice of r green lime, r to 1 Yz tsp of bar syrup, optional. Stir well and pour onto the ice, stir up once, garnish with green mint and fresh fruit, and float on . 29.

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