1946 The Stock Club Bar Book by Lucius Beebe

B.V.D. Cocl~tail:

I% oz. applejack I oz. Italian vermouth Use old-fashioned glass. Stir.

I 1h oz. apricot brandy I oz. gin

Apricot Cocktail:

2 dashes lemon juice 2 dashes orange juice Shake and serve in 3 oz. cocktail glass. l 1h oz. Scotch Shake-with cracked ice and serve in old– fashioned glass. Tt~t of lemon peel.

Santa A.nita:

Manuel Qutr'.,on Cocktail: -

l 1h oz. apple and honey % oz. triple sec juice of half lime Shalce and serve in 3 oz. cocktail glass

If, by the time this point is reached in the Stork's catalogue of vinous and spirituous offerings, either the reader or the bar patron is inclined, in the interest of complete equilibrium, to command solid food, the chef's suggestion for the day may variously embrace: Bluefish S~ute Sherman or Stork Clztb: Bluefish saute with plain spinach, sliced mushrooms and Meuniere Sauce. Veal Chop Saute Concorde: Veal chop saute in butter. Garnished with carrots Vichy, mashed potatoes, new peas, Madeira Sauce.

61: Noon