1946 The Stock Club Bar Book by Lucius Beebe

Whisky Punch:

2 oz. whisky juice of half lemon 1 tsp. sugar shaved ice Use goblet. Dress with fruit. Squirt of seltzer. 1 % oz. brandy juice of half lime and rind 1 cube ice Stir and serve in highball glass. Fill glass -with seltzer.

Brandy Rickey:

Cruattu:

2 oz. Jamaica rum juice of one lime % tsp. sugar 3 dashes maraschino 2 dashes Angostura hitters

Shake. Sugar rim of glass. Peel of half orange in Tom Collins glass. Cracked ice to the top and fill with soda. Decorate with fruit and serve with straws. 1la oz. grenadine (red color) 1la oz. creme de cacao (black color) 1la oz. maraschino (white color) 1la oz. orange curac;ao (orange color) 1la oz. creme Yvette (violet color) 1la oz. brandy (amber color) Pour in the order named very carefully and slowly in cordial glasses to prevent cloudi· ness.

Pousse-Cafe:

98: Stork Club Bar Book