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THE EXOTIC DRINKING BOOK
its worth, from New York to there. . . . Take
1
pony each of old
Tom gin, Italian vermouth and decent applejack. Shake briskly with
finely cracked ice, strain into a Manhattan glass, and with a few lumps
left floating contribute
Yz
pony of yellow chartreuse at the last. This
final touch is what sets it apart from its fellows; and, of course, the
applejack flavour too.
Le
RAT BLANC,
or WHITE RAT, a LEFT BANK ToucH, SAMPLED
in PARIS at the URGING of a FRIEND
This is a stout and pungent thing, so be wary of absorbing it in too
ambitious quantity or we cannot be responsible for any subsequent
inclination or action! ... To
1
jigger of absinthe add
Yz
pony of
anis del mono,
or lacking this, anisette. Shake with very fine ice like
a frappe, and serve in a Manhattan glass, leaving a trifle of the ice still
in the finished drink. No garnish, please.
THE IMMORTAL ZAZARAC COCKTAIL, which TAKES us
BACK MANY YEARS to the OLD DAYS before the DRoUTH,
&
to NEw
ORLEANS
This is the famous original from _the Zazarac Bar. Since France
outlawed absinthe much of the world's best was made by French
Creole New Orleans. The other main essential is to use decent bour–
bon whisky. There still is a great deal of young blended whisky
masquerading as bourbon, here in these United States.... Put
1
jigger of bourbon into a shaker, toss in
Yz
tsp of sugar, add
1
tsp of
Italian vermouth and the same of absinthe, or lacking this,
Pernod
Veritas.
Contribute
2
or 3 good dashes of Peychaud's bitters-now
obtainable in all big towns-shake with cracked ice and serve in an
Old Fashioned cocktf.Ul glass topped with a little soda, and end up
with a twist of lemon or orange peel on top. . . .
It
is also made by
mixing in the glass its.elf,
just
.like an Old
Fas~ioned,
using
Yz
lump
of sugar, saturating this with bitters, and muddling well before
add~ng
ice and spirits.
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