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Americano Highball:
1
oz. Campari bitters
2 oz. sweet vermouth
Spritzer Highball:
Alaska Cocktail:
Moscoao Mule:
Serve in highball glass. Twist of lemon peel.
Top with seltzer and stir.
Pour
3
oz. chilled "/l.hine wine in highball
glass. One cube
of
ice.
Fill
with chilled
seltzer.
2
oz. gin
%
oz. yellow chartreuse
Stir and serve in 3 oz. cocktail glass.
2
oz. vodka
1
split ginger beer
crushed ice
Serve in mug and decorate with sprigs of
mint.
This volume pretends in no way to the dimensions or erudition of a
cellar hook. It is a bar book and as such concerns itself with the
simple and essentially naive drinking habits of people in search
of comfort, refreshment and the uses of pleasant company rather
than the researches of oenophiles and the crafty cellar practices of
learned wine stewards.
Ten bottles of champagne are served at the Stork to every one
of claret, Burgundy, sauterne or Rhenish for the obvious reason
that the pleasures of champagne are immediate to every perceptive
sense and that it is a for-fun wine. George Saintsbury might not
approve the.drinking practices of the Cub Room hut he would most
assuredly have a good time following them.
Mrs.
Stuyvesant Fish
91:
Night