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Port Wine Cobbler: '
Fill goblet with fine ice
3 oz. port wine
1
tsp. sugar
Stir. Decarate with fruit-sprig of mint.
Straws.
Jean Hersholt's version of a perfect pick-me·up is:
Pick-Me-Up:
l
oz. French vermouth
I
oz. cherry brandy
%
oz. dry gin ·
Should be served frozen cold in a large cock–
tail or Delmonico glass and consumed before
it has a chance to warm up.
This last generality contained in
Mr.
Hersholt's directions for re–
storing animation to the flagging torso is one which, generally
speaking, applies to all short drinks in the cocktail and sour class
and to the complicated chemistry of pick-me-ups in particular. Old–
time barkeeps had a phrase for it: "Drink it while it's laughing at
you:" And that is the way these drinks should be downed, immedi–
ately and with dispatch, not lovingly sipped like a liqueur or
allowed to come to a slow boil in the hand like a bankrupt's high–
ball.
It
is neither the mark of a pig nor an alcoholic to get these
drinks insinuated into the system with a maximum of dexterity
because that is the way they were made to be drunk. The cocktail I
never could have come into existence without ice and, to this day,
is notably not in demand in parts of the worl.d where ice is a scarce
commodity. For the record shows that the Falernian of Nero and
other prominent Romans was served chilled with the snows of the
Appenines, hut backward communities ever since have resisted the
25: Morning