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White
Lady:
Gin
Daisy:
1%
oz. gin
%
oz. cointreau
juice of half lemon
egg white
Shake and serve in 4 oz. wine glass.
juice of half lemon
4
dashes of grenadine
l
%
oz.
gin
Serve in goblet with fine ice, fruit, squirt of
seltzer. Straws.
El Presidente Cocktail:
1%
oz. rum
1
~
oz. French vermouth
2 dashes grenadine
twist of orange peel
Shake and serve in 3 oz. cocktail glass.
Should the matter of food, at an appropriate pause in the rounds
of restoratives, rear its dainty head at this juncture, the manage·
ment of the Stork stands ready and willing to purvey certain dishes
which have become favorites with luncheon patrons and half a
dozen of which are here briefly mentioned. All standard variations
on the luncheon theme may be taken for granted as available on
the ample house menu: these are specialties and indigenous to the
premises at No. 3 East Fifty-third Street.
1
I
Omelette Steve Hannagan was named for one of the Stork's
first patrons, oldest inhabitants and the closest confident of the
management for no more elusive reason than that Mr. Hannagan
favors his omelette garnished with diced mushrooms, fried egg·
plant and stewed tomatoes.
49: Noon