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OLD WALDORF-ASTORIA BAR BOOK
Newman
Rory O'More
Third Degree
New Orleans
Rosemary
Thompson
·Newport
Rossington
Tipperary
Normandie
Rossington No.
2
Tip Top
Number Three
Ruby
Trilby
Nutting
St. Francis
Turf
Olivet
St. John
Tyrone
Opal
Salome
Vandervere
Orange Blossom
Sazerac
Vermouth (French)
Palmetto
Shafter
Vermouth (Italian)
Passipe
Shake-up Silo
Vin Mariani
Pell
Sherman
Vivary
Perfect
Silver
Waldorf
Perfect No.
2
Sir Jasper
Wall Street
Pick-Me-Up
Somerset
Walter Monteith
Poet's Dream
Soul Kiss
West India
Pomeroy
Star
White Elephant
Prince Henry
Stephen's
H. P. Whitney
Queen
Sunshine
Whittaker
Racquet Club
Swan
Widow
Rees
Tango
Woxum
Robert Burns
Tango No.
2
Yale
Rob Roy
Thanksgiving
York
COCKTAILS*
GENERAL DIRECTION: The best meth0d of making most cock–
tails is to put the ingredients into a shaker in the order named in the
recipe; then add cracked ·ice; then shake vigorously and long; then
strain the contents into the cocktail glass and serve promptly. Certain
recipes, however, call for "stirring." These are marked "(Stir),"
usually on the last line of the formula. Shaking makes a weaker drink.
*
Explanation or exposition of names of recipes starred has been
given earlier in the book. No effort has been made to compile an en–
cyclopedia, the author believing that research specialists interested in
American
mores
would appreciate being left a little wet virgin terri–
tory of their own.