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THE EXOTIC DRINKING BOOK
the-world cruise of the schooner
CHANCE,
along with Dodd and
the rest of their Yale outfit, and whose adventures are neatly told in
From Great Dipper to Southern Cross.
Well, Brooke ended up hob–
nobbing with princesses on Moorea, owning some sort of a vanilla
plantation. We met
him
out of Yoko, bound for Hawaii in 1931 when
he was bound hack to the states like a sea-going Lochinvar to marry
him a bride. . . .
Salut
Clymer.
Take a bar glass and fill it with shaved or very finely cracked ice,
add
2
tsp of fresh strained lime juice, the same of yellow cura<rao, and
l
tbsp of grenadine. Now turn in
2
jiggers of cognac, and either a
scant
Yz
pony of vanilla extract, or
l
full pony of
Creme de Van ille.
Stir, turn ice and
all
into a tall thin glass or goblet, garnish with sticks
of fresh ripe pineapple, a cherry or
2,
and a sprig of something to
brighten up attractively. This is fairly sweet, so be sure and step up the
lime juice if a drier drink is wanted.
THE HARVARD
VERITA.S,
CONTRIBUTED by FREDERICK A. R.
THOMPSON, at the TIME MANAGING EDITOR of
COMMONWEAL,
a
CATHOLIC INTERNATIONAL WEEKLY -
This drink is famous enough
al_~mg
the Charles River, and espe–
cially at the Harvard Club in New York, and good enough in its own
right to be listed here. It is a sort of emancipated Between the Sheets,
only with currant flavouring. Take
l
pony each of dry gin, cointreau
and strained lemon-or lime, better-juice. Shake well with finely
cracked ice, strain into a Bute cocktail glass with a stem, and pour
in
2
tbsp of
creme de cassis
for trimming.
COCKTAIL
au
VICOMTE
de
MAUDUIT,
BEING a LOVELY THING
MADE of RosE BRANDY
Vicomte de Mauduit is one of Europe's most exacting gourmets
and his volume
The V ir;omte in the Kitchen
is one of the; post
charming volumes on food and wine ever printed in the English lan–
guage. His knowledge of wines is thoroughgoing, but even though
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