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is fond of it in the wintertime, too. In fact, he doesn't
know any season when it fails to hit the spot. His wife
brought the original recipe back from Mexico imder the
name of "Franco," but the author found by experiment
that gin was a great improvement over pulque, mescal,
or tequila inmixing the drink.
We always improve 'em in New Orleans. How true
what they say about Dixie!
Bronx Cocktail
14 dry girr
French dry vermouth
14 Italian vermouth
1 thick slice orange
1 dash Peychaud bitters
, .
The Bronx is far from being a dry cocktail, but neithcjr is it too
sweet. As the flavor depends upon the orange, it woidd be
to select a Louisiana Sweet, if possible. The tall barglass should
be filled with shaved ice and, with the metal shaker ovM it, given
a vigorous shaking before contents are strained into the serving
glass. Some add a dash of Peychaud or Angostura bitters to the
mixture before serving.
Just why this particular mixture was christened the
Bronx remains a mystery and probably always will. It is
quite possible some inspired soul concluded that if Man
hattan had its own particular cocktail there was no good
reason why the Borough of the Bronx should not simi
larly be honored.
Like the Manhattan, there are a number of favored
recipes for the Bronx, varying in the quantities of gin,
vermouths, and orange used. The recipe given above is
the one usually served in New Orleans, and when a Lou
isiana Sweet orange is used, the stranger in om nudst
learns that a Louisiana-grown Valencia is much juicier
and sweeter than the oranges which come to us from
Florida or sunny California. (Florida and California
papers please copy.)
Fifty-five