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THE GENTLEMAN'S COMPANION
over a free lunch buffet too rich to be credible-and which saved
more than
l
hungry college boy in the days when the Dolly Sisters, the
Castles, Gaby des Lys, Bert Williams and Hazel Dawn were stars be–
hind the footlights, on the dance floor; when the late Pauline Fred–
erick was so starkly beautiful in
Joseph and his Brethren;
when deli–
ciously tiny Emma Trentini was imported by our round the world
cruising fellow-passenger Rudolph Friml to sing in his operettas;
when the old Rectors, Delmonico and Louis Martin weren't just
names out of the rosy past.
In
our college freshman-and financially
always debted-days we recall the good old Knickerbocker and the
snacks there; and here is one of their specials.... Into a goblet strain
the juice of
Yz
a lemon or
l
small lime, add
Yz
tsp of sugar, a fat jigger
of St. Croix or other medium dark rum,
l
pony of water and
2
dashes
of orange bitters. Ice with lots of finely cracked ice, stir to chill, deco–
rate with fresh fruit galore, then finally float on
l
pony of still red
Burgundy. A sprig of mint and short straws are in order also.
THE LALLA ROOKH COCKTAIL, a RECEIPT GIVEN Us on a
TRIP HoME from YoKoHAMA in
1931,
by CLYMER BROOKE
Clymer Brooke and
2
or 3 other Yale men set off from New London
to circle the globe in their 65 foot schooner
CHANCE,
and Brooke
liked it so well in Tahiti he jumped ship and got himself a vanilla
plantation on the loveliest island possible: Moorea, across the bay.
We met
him
the day out of Yoko, our ship first bound for Honolulu,
when he was headed back to Long Island to marry him a bride,
and being "in vanilla" as we might say, through having a South Sea
plantation of that orchid vine, the drink was typical. Peerless Theo–
dore, mentioned so often in Volume I, had it specially mixed for us
in the
SS RESOLUTE
Grill.
Just why it was called Lalla Rookh is something neither Brooke
n~r l~gi~.
could explain.... Take
1
jigg~r
of good cognac and mix
with
Yz
J~gger
of brown rum and
Yz
pony of vanilla extract. Now add
l
tbsp thick cream. Chill well in a shaker with cracked ice, strain into
a flute cocktail glass. Vanilla may be cut down or added to, to taste.
. 70.