1946 The Stock Club Bar Book by Lucius Beebe

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tent of this bar hook will discover that, integrated in its editorial economy, are a number of drink suggestions and recipes originat– ing with patrons of the Stork and differing in more or less degree from the nearest related and established drink. As the devising of new and more fascinating ways of insinuating alcohol and the pleas– ant humors that accompany its proper absorption into the human system is by no means confined to guests, it was thought by the author a shrewd notion to solicit some recipes by members of the staff. ' The gustatory ruffies and flourishes in this appendix are the brain children of various members of Mr. Billingsley's staff, and they are included as evidence of its versatility in the practice of the useful arts and sciences. Most of them originate with Nathaniel Cook, the chief barman, hut almost everyone, from Eddie Whittmer and Harry Kaye, the captains, to Veronica Harrold, who holds hats prettily for ransom at the door, wanted in, and here are their contributions to the prac– tical humanities. Cookie's secret archives contain the following:

% oz. green creme de menthe % oz. imported brandy Serve in 3 oz. cocktail glass, well chilled. Shake well and strain.

Spiker Cocktail:

109: Appendix