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THE GENTLEMAN'S COMPANION
lemon juice,
l
tsp of very fresh egg white,
l
dash of orange bitters.
Shake with lots of ice and turn into a chilled Manhattan glass. . . .
No. II: substitute
kirschwasser
for apricot brandy, omit orange bit–
ters-using
l
dash of peach bitters
if
available, or
l
tsp
Cordial Medoc.
The domestic Bridge Table cocktail, the 3-to-One, both copy this
Grande Bretagne, but the apricot brandy content is too heavy, and no
mention is ever made that unless fine
dry
apricot brandy is used, the
result is sweet, abortive, disillusioning in the extreme. . . .
It
is amaz–
ing, though, how such a small amount of
apricot
or
kirsch
comes
zipping through to lend bouquet to this brisk drink.
THE BARRANQUILLA GREEN JADE, from a STAY
in
CoLOMBIA
in the YEAR 1933, and again in 1934
This amazing jumping-off town for emeralds, oil and gold
in
Colombian hinterlands, has already been described; how the ancient
Spanish town rubs elbows with the most modern American practice.
We have fond recollections of one charming
hos~ess
in Barranquilla
who served us whole shrimps boiled in deep olive oil, bits of popcorn
tossed in garlic butter, little fritters of
plantano,
and many strange
tropical, chilled, fruits-mangoes, carissas, mangosteens, Surinam
cherries, rose apples, mawmees, heaven only knows what else with
long Latin names! . . . The Green Jade is a crisp thing, too, fine for
hot weather like the Grande Bretagne, the Gimlet....
l
jigger of
dry gin,
Yz
jigger of green creme de menthe,
Yz
jigger cream and
l
tsp or so of egg white. Shake with ice, strain into a saucer champagne
glass, and garnish with
l
green cherry and a sprig of fresh mint.
Serve with a green straw affixed with same techniq6e as in the Cuer–
navaca Special already listed.
THE HALLELUJAH COCKTAIL, a PALATE-TWISTER from the
lsTHMUS of PANAMA
This was originated by our good friend Max Bilgray, of Colon,
Panama, somewhere around 1929, and dedicated to Aimee Semple