1946 The Stock Club Bar Book by Lucius Beebe

Port Wine Cobbler: ' Fill goblet with fine ice 3 oz. port wine 1 tsp. sugar

Stir. Decarate with fruit-sprig of mint. Straws.

Jean Hersholt's version of a perfect pick-me·up is:

Pick-Me-Up:

l oz. French vermouth I oz. cherry brandy % oz. dry gin ·

Should be served frozen cold in a large cock– tail or Delmonico glass and consumed before it has a chance to warm up.

This last generality contained in Mr. Hersholt's directions for re– storing animation to the flagging torso is one which, generally speaking, applies to all short drinks in the cocktail and sour class and to the complicated chemistry of pick-me-ups in particular. Old– time barkeeps had a phrase for it: "Drink it while it's laughing at you:" And that is the way these drinks should be downed, immedi– ately and with dispatch, not lovingly sipped like a liqueur or allowed to come to a slow boil in the hand like a bankrupt's high– ball. It is neither the mark of a pig nor an alcoholic to get these drinks insinuated into the system with a maximum of dexterity because that is the way they were made to be drunk. The cocktail I never could have come into existence without ice and, to this day, is notably not in demand in parts of the worl.d where ice is a scarce commodity. For the record shows that the Falernian of Nero and other prominent Romans was served chilled with the snows of the Appenines, hut backward communities ever since have resisted the

25: Morning