1946 The Stock Club Bar Book by Lucius Beebe

Americano Highball: 1 oz. Campari bitters 2 oz. sweet vermouth

Serve in highball glass. Twist of lemon peel. Top with seltzer and stir.

Spritzer Highball:

Pour 3 oz. chilled "/l.hine wine in highball glass. One cube of ice. Fill with chilled seltzer.

Alaska Cocktail:

2 oz. gin % oz. yellow chartreuse Stir and serve in 3 oz. cocktail glass.

Moscoao Mule:

2 oz. vodka 1 split ginger beer crushed ice Serve in mug and decorate with sprigs of mint.

This volume pretends in no way to the dimensions or erudition of a cellar hook. It is a bar book and as such concerns itself with the simple and essentially naive drinking habits of people in search of comfort, refreshment and the uses of pleasant company rather than the researches of oenophiles and the crafty cellar practices of learned wine stewards. Ten bottles of champagne are served at the Stork to every one of claret, Burgundy, sauterne or Rhenish for the obvious reason that the pleasures of champagne are immediate to every perceptive sense and that it is a for-fun wine. George Saintsbury might not approve the.drinking practices of the Cub Room hut he would most assuredly have a good time following them. Mrs. Stuyvesant Fish

91: Night