61 / 148
B.V.D.
Cocl~tail:
Apricot Cocktail:
Santa A.nita:
I% oz. applejack
I
oz. Italian vermouth
Use old-fashioned glass. Stir.
I
1h
oz. apricot brandy
I
oz. gin
2 dashes lemon juice
2 dashes orange juice
Shake and serve
in
3 oz. cocktail glass.
l
1h
oz. Scotch
Shake-with cracked ice and serve in old–
fashioned glass.
Tt~t
of
lemon peel.
Manuel Qutr'.,on Cocktail:
-
l
1h
oz. apple and honey
%
oz. triple sec
juice of half lime
Shalce and serve
in
3
oz. cocktail glass
If,
by the time this point is reached in the Stork's catalogue of
vinous and spirituous offerings, either the reader or the bar patron
is inclined, in the interest of complete equilibrium, to command
solid food, the chef's suggestion for the day may variously embrace:
Bluefish
S~ute
Sherman or Stork Clztb:
Bluefish saute with plain spinach, sliced mushrooms and Meuniere
Sauce.
Veal Chop Saute Concorde:
Veal chop saute
in
butter. Garnished with carrots Vichy, mashed
potatoes, new peas, Madeira Sauce.
61:
Noon