1946 The Stock Club Bar Book by Lucius Beebe

"As I recall, a rather delightful drink Florenz Ziegfeld used to prepare was two-thirds gin and one-third pineapple juice, with the rim of the glass moistened in ~emon juice or lime and then twirled in powdered sugar, served very cold. At least he always twirled the first two or three in powdered sugar. After that it didn't matter." The sworn preference in mixed drinks of John Garfield, and he can be seen whenever in NewYork giving evidence in the Cub Room to support his testimony, is a Rob Roy or Scotch Manhattan, but Mischa Auer r ecommends an arrangement which he calls a "Balla– laika" and which, simply enough, depends for its authority on equal parts Cointreau, Vodka and orange juice frapped and served in a cocktail glass. Anne Jeffreys likes a conventional Golden Fizz but with the added attraction of gra ted cocoanut mixed in it, and Binnie Bar~es goes-to bat, literally;- for a

Schnorkel:

2 oz. golden bacardi % oz. pernod juice of a large lime

Mix with a little sugar in a Waring mixer and, like the submarine for which the drink is named, you'll be submerged in no time and perhaps going backward to find out where you've been.

It is possible that long before the thirsty reader or patron as the case may be has exhausted this overwhelming catalogue of potables, or vice versa, the inner man or inner woman may be clamoring for solid nutriment and, whether they are served adjacent to the dance floor, in the Cub Room, the Blessed Events Room or elsewhere on the Stork premises, these are a few of the house specialties which make it difficult for Jinx Falkenberg to retain her figure :

83: Night