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dominated on approximately a ten to one basis. A list of the top–
<lrawer names which will vote any time for gin and vermouth against
all the confections of all the Harry's NewYork Bars, Hurricane Bars,
Palace Hotels, Ritz Hotels, Gardens of Allah, Pump Rooms and
Alibi Bars of the world would stretch from Fifth Avenue to the
County Strip, Los Angeles, and would read like an editorial syn–
thesis of
Who's Who, Burke's Peerage,
the
International Motion
Picture Almanac,
the
Directory of Directors
and the Palm Beach
telephone directory.
Then, too, there are old accustomed patrons of Sherman's Shack
whose
t~te
for more unusual drinks still follows the conventional
bar recipes like Jack Benny, who
is
a fa.II guy for Bloody Marys,
Ruth Hussey, who dotes on Sazaracs, and Nanette Fabry, who con–
fesses she can take and can't leave Southern Comforts.
Jinx Falkenberg, however, comes up
~th
a Sangrita which she
claims
is
a "favorite with bullfighters in Mexico and me," which
is a not too distant relative of claret lemonade:
· Lilian Harvey likes:
Hocus-Pocua:
86 : S tork
Club
Bar Book
2
oz.
claret
1h
oz. pineapple
juice
6
oz. soda
1h
oz. lime juice
Mix as a highball, preferably in a tall blue
glass like those used at Cesar's Cafe
in
Tia
Juana. Really a temperance drink.
2 oz.
gin
2
oz. cointreau
2
oz. lemon
j nice
Frappe
and
serve in a champagne glass.