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THE EXOTIC DRINKING BOOK
FIRST on the LIST MARCHES CHAMPAGNE, although IT HAs
already BEEN DEALT with SYMPATHETICALLY under CHAMPAGNE CocK–
TAILS, PAGE
21,
et sequitur
A plain chilled pint of champagne per person with two or three
simple biscuits is probably the finest picker-upper known to civilized
man. The champagne must be
very
cold, and can either have bitters,
a little added brandy, or both.
The Maharajah's
Burra-Peg,
and the Imperial Cossack
Crusta,
are
the most magnificent examples of this we have ever known.
Champagne in this role is somewhat more expensive than any of
the other remedies collected, but when we think back there is stark
realization that the time comes to every man when relative expense
means little; and rather than risk a "turn" frqm sight of raw egg, or
taste of sweet ingredients, the refreshing, chill tartness of the bubbly
is a dispensation straight from heaven.
ABSINTHE FRAPPE and ABSINTHE DRIP
These two picker-uppers are already given on Page 8,
et sequitur.
ABSINTHE PHOSPHATE
There is no doubt about this one working. . . . Simply put two
dashes of lemon phosphate in a bar glass, add a jigger absinthe and a
pony of Italian vermouth. Stir for a moment and pour into a claret
glass .filled with finely cracked or shaved ice. Vermouth can easily be
cut down slightly to taste.
BARRANQUILLA PICK-ME-UP
Barranquilla, as has already been pointed out, is the residential cen–
ter of near-coast Colombia for many of those Americans who do
things in oil and emeralds. And here, we found, a man can need a
picker-upper just as well as anywhere else.
Cognac, 3 jiggers
Angostura,
2
dashes
Dubonnet,
2
jiggers
Egg, whiter
Shake well with cracked ice and serve in a tall glass with stem.