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THE EXOTIC DRINKING BOOK
Bay to the westward, and when they set the tables out on the grass
terrace just before sunset the gunsight notch in the dead crater frames
the sun.
It
is a pleasant spot, this terrace, one of the loveliest, in fact,
in all the tropics. For there is always a bit of breeze, the shaded lights
lend an air of intimacy to each rendezvous of the moment-and man
how they do rendezvous in those island tropics! There is even a rniles–
long plume of bats that exit from some distant mountain cave, and
drift like a strand of smoke across the far off sky. The Polo Club not
only produces crisp polo between service and civilian teams, but has
always taken especial pride in the precision, the quality and service of
its drinks. As Monk Antrim once said, "This Meriveles Velvet is an
expensive sort of drink, but when you think everything over, it's
worth it!" It will save life, nourish, encourage and induce sleep in
insomniacs.
Chill dry champagne well, chill a bottle of Guinness Stout. Get a
big goblet and pour these two liquids in 'arf-and-'ar( Stir gently, and
there we have it.
CHAMPAGNE VELVET,
a
la MARMION,
INVENTED ONE MEMO–
RABLE CRUISE up LoNG IsLAND SouND to the CuP RAcES off NEWPORT
in the YEAR 1934
Repeat this same process only use Bass Ale instead of the heavier,
more bitter Guinness. Chill everything very cold.
THE PARISIAN CHERRY RIPE, ONE of the VERY FEw FRENCH
CocKTAIL INVENTIONS worth lTs MEASURING TIME
This one we met eye to eye, and under circumstances not relevant
to this work, on returning through the Bois de Boulogne from a view
at the current vintage of Davis Cup tennis, not so long ago.
It
is po–
tent, dependable, but one of the most foetid conceptions ever to come
out of shaker when served improperly chilled-for then it is vilely
sweet. Chill long and vigorously.... Take a jigger of dry gin, and
half that both of
kirsch,
and cherry brandy of the French type. Better
mix with shaved ice and put in The Mixer. Float
I
tsp cherry brandy
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