1946 The Stock Club Bar Book by Lucius Beebe

prepared for such exquisite drinkers as the late King of Spain with a teaspoon of strawberry liqueur in place of the sugar and hitters. ' Champagne Cocktail: I lump sugar, saturated with Angostura bitters I cube of ice twist of lemon peel Fill with chilled champagne and serve in champagne glass. In the same family as the various versions of champagne cocktail is the celebrated French 75, an elixir which, if it did not actually have its origin in the first of the German wars, at least came to the general attention of American drinkers at that time and was immediately enshrined in the pharma~opoeia of alcohol artistry iu the United States upon the conclusion of hostilities in 1919.

"French 75":

2 oz. gin I tsp. powdered sugar juice of half lemon cracked ice Top with champagne and serve in tall glass.

Some less exotic but nonetheless popular noontime cocktails follow :

Cooperstown:

1% oz. gin 1h oz. French vermouth 1h oz. Italian vermouth 2 sprigs mint Shake, strain well and serve in 3 oz. cocktail glass.

45: Noon.