1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE EXOTIC DRINKING BOOK

raspberry, strawberry, mint, cherry, or other soda fountain syrups.

They add a slight bouquet and taste, make a pretty looking drink.

Vary by using stone bottle ginger beer for soda.

THE MOOD INDIGO, BEING another ONE from another YEAR's

CRUISING, FouND at GouLD's CASINO, in NICE, FRANCE, in 1932

Once again we happened into the

Palais de la Mediterranee,

accom–

panied by a young and fluent maiden, to look about, to risk our top

limit of 20 dollars-then-gold on roulette. That Gould's Palace really

is something-and to our mind a modernistic dream conceivable only

by a hybrid of Nero, Alice Foote MacDougall, and our friend Donald

Desky. As the French maitre d'hotel told us-quoting from the book

-"T

ous les Galas de la Saison attirent-ils. une assistance d'elite dont

l'elegance et la chic eclipsent les plus eccalantantes societes mon–

daines."

Be that as it may Gould's made tf.ie over-publicized and faintly

funereal Casino at Monte Carlo look like a shaoby country cousin–

they are reviving its sinking fortune with Keeno now, imagine itl–

and someone suggested a Mood Indigo, and we wondered

it were

a liquid compliment to Duke Ellington's music, and ordered 2-one

of which we introduced to the young maiden, who then introduced

herself to us. . . . Take 1 jigger of dry gin,

pony of cognac and

anywhere from

to 1 pony of

creme de violette,

parfeit amour.

Adding 1 tsp of egg white is optional, and usual. Shake viciously with

lots of cracked ice, serve promptly, and drink vis-a-vis.

"Et quel dom–

mage, M'sieu et Ma'mselle?"

...

A violet blossom is the prettiest

garnish.

EL MOROCCO, which Is a CocKTAIL from NoRTH AFRICA, not

any PRODUCT of NEW YoRK RESTAURANTS of SIMILAR NAME

This is from the field notebook of a trusted friend on a Mediter–

ranean cruise in 1938, and dated from Tangier, North Africa. Take

pony each of cognac, red port wi?e and ripe pineapple juice, putting

it in a shaker with lots of cracked ice. Flavour further with

tsp each

of grenadine and orange

Cura~ao;

and make tart with 2 tsp of lime