1946 The Stock Club Bar Book by Lucius Beebe

shell baked with mushroom sauce in the bottom of the shell, a filling of chopped lobster, fresh butter and celery knob and covered and glaced with American sauce. . · A further assortment of bar compounds which the Stork stands ready at a moment's notice to compound b~fore the happy' customer begins waaing around in the fi.sh.-course includes:

Czarina:

_ l oz. vodka % oz. apricot brandy

Yz oz. French vermouth . Yz oz. Italian vermouth Sliake and serve in.3 oz. ·cocktail glass. 2 oz. gin juice of half lemon 4 dashes maraschino Shake and serve in 3 oz. cocktail glass. I% oz. French vermouth I oz. Italian vermouth dash maraschino Stir and serve in 3 oz. cocktail glass.. I Yz oz. vodka I oz. Kiimmel juice of half lime Shake and serve in 3 oz.. cocktail glass. I 1h oz. French ver~outh l 1h oz. Italian vermouth dash Angostura bitters Stir and serve in 3 oz. cocktail glass.

Aviation Cocktail:

Diplomat Cocktail:

Tovarich:

Duplex:

72: Stork Club Bar Book