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Antoine Special
154 jiggers Dubonnet wine
1J4 jiggers French vermouth
The Dubonnet is poured into a wine or flip glass, and the ver
mouth skillfully "floated" on—not mixed. This appetizer is best
without the addition of bitters or even ice. The flavor of the
Dubonnet is improved by chilling—but avoid diluting with ice
cubes.
This is the aperitif featured by Antoine's, oldest and
most celebrated French restaurant in New Orleans. It
was Jules Alciatore, son of Antoine Alciatore founder of
the famous rendezvous of gourmets, who originated this
inspiring before-dinner appetizer. Simple to make—easy
to take . . . there your are; one whiff of this rhythmic
fluid makes poets of us all.
Jules, like his illustrious sire, has passed on to his well-
deserved reward. But when you dine at this St. Louis
street shrine to Epicurus you will flatter the house by
specifying Antoine Special as your appetizer.
Si-irrup Cup
1 lump sugar
Yz lemon—juice only
1 jigger cherry hrandy
1 jigger cognac brandy
1 maraschino cherry
When you have dissolved the sugar in a little water add the lemon
juice, and the two brandies. Stir with ice and strain into a cock
tail glass. Drop in the cherry.
It occurs to us that in a day when the motorcars have
outstripped horseflesh, "runningboard" cocktail would be
a more suitable name for this delectable parting cup.
The above recipe compounds a farewell drink potent
enough to make you fancy yourself on a horse, feet in
Seventy-six