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20 “ MOVIES ”
REPEAL RECIPES
By Tom Collins
WITH the advent of repeal, we are faced with new problems. All but the rabid professional reformers who foisted Prohibition on a teifiperate nation, feel that with repeal, we can again enjoy, as did our fathers, a well-cooked meal, leisurely partaken to the accompaniment of wines and liquors.
The approaching holidays, Christmas and New Year’s Day, will have a new significance, we believe, that has been missing too long. Instead of the wholesale drunkenness that the die-hards promise will ensue, we feel that quite the contrary will be true. All the people of the nation seem determined to prevent the return of the saloon or the continuance of its illegitimate brother the speakeasy.
This will return the fine art of drinking to its proper place in the scheme of life. Instead of people drinking their meals, they will drink with their food, and it is with this thought in mind that we have gathered some favorite recipes from the leading bars of a generation ago. Since all the experts are agreed that the cocktail is here to stay, we offer our readers some hints on mixing your own. Here’s how !
Manhattan Cocktail.
Named for one of the most famous hostelries of New York. 1/3 French Vermouth 2/3 Bourbon whiskey
Dash of Angostura Bitters
For those who like a sweet drink, two dashes of gum syrup may be added. Add ice, shake until very cold, serve with a maraschino cherry in the glass. A slice of lemon may be added to each glass if desired.
Among the most popular “aperitifs” with the ladies a score of years ago w as
Clover Club Cocktail.
2 parts Gin 1 part lemon juice
1 part orange juice. The stiffly beaten white of one egg. Add cracked ice and shake until it is very cold. Strain into glass and serve with a spring of mint.
Mint Julep
1 tablespoon sugar '/> wineglass water 3 or 4 sprigs mint Be sure that the container you use has been thoroughly frosted, preferably a tall glass. Mix the above ingredients until the flavor is extracted without crushing the leaves, (a good trick if you do it). Then pack the glass full of shaved ice, leaving just enough room for a jigger of Bourbon and a dash of rum. Garnish with cherries, pineapple or orange. Then insert a sprig of mint, sprinkle with powdered sugar. Serve with straws.
In passing, this writer goes on record that there are probably as many variations of the above as there are Kentucky Colonels, so help me.
Side Car.
3 parts Brandy 2 parts Cointreau 1 part lemon juice Shake with plenty of ice and serve in cocktail glasses. Among the stayer-uppers, this is claimed to be the most popular of all after dinner cocktails, although some people can’t wait that long for theirs.
The Martini Dry Cocktail.
2 parts Gin 1 part French Vermouth
2 dashes Bitters. Cracked ice.
Shake well and serve with a green olive in the glass. For those who prefer a sweeter drink, use Italian Vermouth and substitute a cherry for the olive. One of the old Waldorf’s famous drinks was a variation of this made by adding the white of an egg to the above.
Old Fashioned Cocktail
Into the glasses that are made for the purpose put one lump of sugar. Dash a little Angostura Bitters onto the sugar and crush. Add a jigger of rye whiskey. Garnish with half a slice of orange, lemon and a maraschino cherry. Fill the glass with water and serve iced.
This is another recipe reputed to have caused much elbow bending in the era of Volstead.
Milk Punch.
This drink, known as a pick-up for its gentle and soothing quality is made in a bar glass. Put a teaspoonful of sugar into the glasses, add a wineglass full of cognac and a half wineglass of rum. Add one small lump of ice, fill up with milk, shake well and sprinkle with a little grated nutmeg. An egg milk punch is made by substituting one egg for half of the rum. If a hot drink is ( Continued on page 42)
Another drink highly preferred by the fair sex, whose admirers can afford the makings, is thfc
Cham pagne Cocktail
1 lump of sugar
2 dashes Angostura Bitters
Cracked ice 1 piece lemon peel twisted and placed in each glass.
Fill with champagne and serve at once.
Ben Lyon and Marilyn Miller