1946 The Stock Club Bar Book by Lucius Beebe

Gin and Tonic:

2 oz. gin 2 cubes of ice slice of lemon Serve in tall glass. Fill with tonic water and stir. 2 oz. rum 3 dashes apricot brandy ~ oz. pineapple juice 3 dashes lime juice Shake and serve in 3 oz. cocktail glass.

National Cocktail:

Students of local habits and cus! oms may, at somewhat greater length than is here practicable, enquire into the reasons for the ever-rising curve in the chart of-the pale cocktail rums and sugar brandies which during the past twenty years have emerged so largely on the American imagination. One reason, obviously, has been the tremendous advertising and promotion campaigns launched .by the first and still "the dominant manufacturer of sugar brandies, the Cuban firm of Bacardi. Another has been their price which, generally speaking, has been under those of other comparable spirits. A third may well be the feminine factor in public drink– ing, since it is universally acknowledged that the thin consistency combined with the special suitability of Cuban type rums for mix– ing with fruits and sugar have a strong appeal to women's taste. A more oblique angle may he the shrewd approach which was made by the manufacturers and distributors of pale rums through the agency of snob appeal and name publicization. With a knowing eye, Cuban rums, after they had been "discovered" by wealthy travelers and tourists, were first launched in New York and other centers of style, sophistication and manners. The first Cuba Libre

55: Noon