1946 The Stock Club Bar Book by Lucius Beebe

Millionaire Cocktail: 1 % oz. sloe gin

% oz. apricot brandy Vz oz. Jamaica rum 1 dash grenadine Shake and serve in 4 oz. wine glass. 1 % oz. brandy % oz. Italian vermouth % oz. French vermouth 2 dashes cura~ao Shake and serve in 3 oz. cocktail glass. 2 oz. gin 3 dashes grenadine % oz. applejack Shake and serve in 3 oz. cocktail glass. I% oz. Italian vermouth twist of orange peel Shake a:nd serve in 3 oz. cocktail glass. 2 oz. rum % oz. cointreau 4 dashes lemon juice Shake and serve in 3 oz. cocktail glass. · 1 % oz. rum

Bombay Cocktai.l:

Ruby Cocktail:

Pre8idente Cocktail:

Miami Cocktail:

It has been remarked elsewhere and may profitably be repeated that the food at the Stork is such as frequently engages the interest of diners who are in no way concerned for the celebrities present and wouldn't know Ann Sheridan if they saw her. Long ago as a practical protest against the school of anesthetized gastronomy

70: Stork Club Bar Book