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Gin and Tonic:
National Cocktail:
2 oz.
gin
2
cubes of ice
slice of lemon
Serve in tall glass. Fill with tonic water
and stir.
2
oz. rum
3 dashes apricot brandy
~
oz. pineapple juice
3 dashes lime juice
Shake and serve in 3 oz. cocktail glass.
Students of local habits and cus! oms may, at somewhat greater
length than
is
here practicable, enquire into the reasons for the
ever-rising curve
in
the chart of-the pale cocktail rums and sugar
brandies which during the past twenty years have emerged so
largely on the American imagination. One reason, obviously, has
been the tremendous advertising and promotion campaigns launched
.by the first and still "the dominant manufacturer of sugar brandies,
the Cuban firm of Bacardi. Another has been their price which,
generally speaking, has been under those of other comparable
spirits. A third may well be the feminine factor in public drink–
ing, since it
is
universally acknowledged that the thin consistency
combined with the special suitability of Cuban type rums for mix–
ing with fruits and sugar have a strong appeal to women's taste.
A more oblique angle may he the shrewd approach which was
made by the manufacturers and distributors of pale rums through
the agency of snob appeal and name publicization. With a knowing
eye, Cuban rums, after they had been "discovered" by wealthy
travelers and tourists, were first launched in New York and other
centers of style, sophistication and manners. The first Cuba Libre
55: Noon