69 / 148
Bourbon Toddy:
1 lump of sugar saturated
\Vith
Angostura
bitters
twist of lemon
2
oz. bourbon whisky
1
oz. water
2
cubes ice
·. The sugar shoitld•be ground'to·syrup in the
water with a muddler and the whisky and
ice added after that.
. In
its origin and, to the minds of gastronomic purists, the cocktail
was originally intended as a brief drink, a quick aperitif to stimu–
late appetite and stiffen the flagging gustatory sens.es, ,but it has
passed into accustomed usage as
a
drink to be absorbed in con–
siderable quantity despite the admonitions of the judicious.
A
few
from the Stork Club's almost illimitable bar book follow at
random:
Parisian Cocktail:
11h
oz.
gin
1
o.z..French vermouth
3
dashes creme de cassis
Shake and serve in 3 oz. cocktail glass.
Mary Pickford Cocktail: .
Rose Cocktail:
69 : Night
2
oz. rum
%.
oz. pineapple juice
3
dashes grenadine
Shake and serve in 3 oz. cocktail glass.
;
.
.
,
.,
•:
..
:··
n .;,,;: ' ·
2
oz. French vetriiouth···
i ·
1
•
1h
oz.
Xii:sch'
. ' .. : .. ' ::.
~
•ti
1
A
oz.
grenadine ··
: ·
! ' .
f . · · ·... .
h.1·:·
Stir well and..s.erve in'3.,oL co.tktail glass.
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