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OLD WALDORF BAR BOOK-AMENDMENTS
2.
CUBAN CONCOCTIONS
It was during trips to the West Indies, during the last
dozen years or more, that many Americans learned a good
deal about good cocktails and other mixed drinks that was
not always practicable either at home or in Europe. In such
beverages they often found solace, cures for home-sickness
and new tastes and flavors of delightful charm, not to men–
tion considerable potency. Most of such travelers found
their ideas of what may make good drinks first broadened
in Havana.
COCKTAILS
From Will P. Taylor, manager of the Hotel National,
in Havana, who stuck at his post all through the recent lo–
cal disturbances, which included a bombardment of his
hotel, I have obtained the choicest Cuban Rum recipes.
Out of compliment to Mr. Taylor, who was last resident
manager of the Old Waldorf-Astoria, is placed at the head
of this list the distinctive cocktail which at his hotel is also
called a Daiquiri, or a Bacardi. It is served in a tall glass,
instead of the flat Champagne type usual at llavana bars,
and to my taste is at its best when white Bacardi is used.
The recipe:
NATIONAL
Equal parts of Bacardi and Pineapple
Juice
"' Squeeze of Lemon
Dash of Apricot Brandy
Ice; shake; strain