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CONSTITUTIVE AND DERIVATIVE

15

they make interesting reading, can not be accepted as re–

liable."

So much for derivation and history. Now for the mean–

ing of cocktail. The Standard Dictionary gives it as

"[U.S.] A drink made of spirits mixed with bitters, sugar

and flavor."

Well, that's sufficient to start with. But it was not a

speakeasy definition during prohibition, and millions of

Americans have grown up with very different ideas.

In

the Old Waldorf Bar Book, bitters of one kind or other

was considered a necessary ingredient of most Gin cock–

tails. The favorite was Orange Bitters, which appears in

something like one hundred different recipes. A distant

second was Angostura. Then there were Calisaya, Boone–

kamp, Boker's, Amer Picon, Hostetter's, Pepsin, Peychaud,

Fernet Branca, and so on. The Bitters was used in small

quantities, ordinarily described as "one dash" or "two."

But Bitters used to contain alcohol and prohibition made

most brands illegal to import. One well known firm

which specialized during prohibition in importing liquors

whose alcoholic content had been reduced until they could

be brought in as "flavoring extracts," told me it had not

imported Orange Bitters in fourteen years.

The original Old Waldorf Bar Book contained almost

three hundred cocktail recipes. That means more than ap–

pears, for of cocktails made with Vermouth there were

frequently two variants, an ordinary and a "dry"--or

"sec."

That was particularly true where the recipe called

for Italian Vermouth. Using French Vermouth instead,

the result was a "dry" cocktail, one that was not sweet

and a better appetizer. Certain barmen claimed to make a

dry cocktail simply by increasing the proportion of Gin.