1946 The Stock Club Bar Book by Lucius Beebe

Stork Club Cooler:

I tsp. sugar juice of half orange 2 oz. gin

Serve in 12 oz. Collins glr;ss and shake well and strain into glass with shaved ice and serve decorated with fruit and straws. I oz. pineapple juice dash maraschino I% oz. brandy Shake and strain. Serve in 3 oz. cocktail glass. I oz. bourbon Serve in an old-fashioned glass with 6 or 8 tiny ice cubes and a twist of dropped lemon peel.

Eye-Opener:

Bourbon Society:

% oz. Cherry Heering brandy % oz. bourbon % oz. Jamaica rum twist orange peel

F.B.I. Fiu:

Serve in 8 oz. highball glass. Shake well and strain into glass with two ice cubes and top with soda water.

Detroit Daisy:

dash grenadine juice of one lime 2 oz. rum (dark) add fresh mint leaves

Serve in 12 oz. Collins glass. Shake hard. Strain into glass fiUed with shaved ice. Dec– orate with sprig ofmint and green cherry.

110: Stork Club Bar Book

,.