1946 The Stock Club Bar Book by Lucius Beebe

1 Vi oz. bourbon Vi oz. triple sec

Cotillion Cocktail:

Vi oz. orange juice lh oz. lemon juice 1 dash rum Shake and serve in 3 oz. cocktail glass.

Long ago in the early Scott Fitzgerald era when collegiate youth down for the weekend from New Haven had never heard of a yet– to-be-born Stork Club, they did their hoisting at a variety of places dominated, over the years of the early twenties, by Matt Winkle's at 381 Park Avenue and the celebrated resort o'f Dan and Mort Moriarity at 216 East Fifty-eighth Street. The lo_re and legends of the age are available in other and better suited repositories than here, but one of the institutions of a time when-Connie Bennett was the pin-up girl of the Plaza Grill on Saturday afternoons and the tea dance was in its finest flower was the practice of pooling the resources of ten or a dozen undergraduates to reserve a single bed– room at the Commodore Hotel. This served to shave, change to dinner attire and park their luggage in for the weekend, and, by a few simple expedients, such as dismantling the ~ed of its double mattresses and wedging two customers in the bathtub, as many as fifteen were able to spend the night in such an apartment with a maxinmm of discomfort and minimum of cash outlay. Sunday noontime was invariably one of remorse, stock taking, bail raising and attempts to quicken the unidentified dead found in a coma beside the laundry hamper and the sole clue to whose identity was a return ticket to New Haven in the pocket of a Brooks dinner jacket. Usually three or four quarts of gin could be raised among the bottle scarred veterans of Saturday night at the Palais Royal, and it was rendered potable by the simple expedient of

I I

47: Noon