1946 The Stock Club Bar Book by Lucius Beebe

Bourbon Toddy:

1 lump of sugar saturated \Vith Angostura bitters twist of lemon 2 oz. bourbon whisky

1 oz. water 2 cubes ice

·. The sugar shoitld•be ground'to·syrup in the water with a muddler and the whisky and ice added after that.

. In its origin and, to the minds of gastronomic purists, the cocktail was originally intended as a brief drink, a quick aperitif to stimu– late appetite and stiffen the flagging gustatory sens.es, ,but it has passed into accustomed usage as a drink to be absorbed in con– siderable quantity despite the admonitions of the judicious. A few from the Stork Club's almost illimitable bar book follow at random:

11h oz. gin 1 o.z..French vermouth 3 dashes creme de cassis Shake and serve in 3 oz. cocktail glass.

Parisian Cocktail:

Mary Pickford Cocktail: .

2 oz. rum %. oz. pineapple juice 3 dashes grenadine Shake and serve in 3 oz. cocktail glass. ; . . , ., •: .. :·· n .;,,;: ' · 2 oz. French vetriiouth··· i · 1 • 1h oz. Xii:sch' . ' .. : .. ' ::. ~ •ti 1 A oz. grenadine ·· : · ! ' . f . · · ·... . h.1·:· Stir well and..s.erve in'3.,oL co.tktail glass.

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Rose Cocktail:

69 : Night