Wishlist: “The Stork Club Bar Book”

The Stork Club, NYC

First edition+cookbook+Stork Club=Instant Wishlist Addition.  I have read about the legendary Stork Club before, the menus, the patrons, the legacy, but it was just the other night that I happened upon their Bar Book.  I have yet to get my hands on a copy, but my eyes are peeled.  Its little red binding will sit right next to Julia V. I & II.

The following are excerpts from the book:

Source: Stork Club Bar Book, Lucius Beebe [Rinehart & Company:New York 1946]

Manhattan
“Because of its unrivaled tonic qualities as a restorative and element for firming the moral fiber, as well as because of the prevailing American taste for drinks with whisky bases at this time, the classic and standard Manhattan cocktail, precisely as it is served at this red hot minutes at the Stork Club, was an almost universtal rite until the end of the nineteenth century.

Manhattan Cocktail
2/3 oz. rye whisky
1/3 oz. Italian vermouth
Decorate with maraschino cherry, stir, and serve in 3 oz. cocktail glass.” (p. 19)

Martini
“There are, of course, a good many redactions and vatriations of the Martini which depends for its sweetness or dryness on the proportions and which gin and vermouth are used, but the standard and universal dry Martini is still the simplest and most effective mixed drink ever devised:

Dry Martini
2/3 oz. Londons or dry gin
1/3 oz. French vermouth
Stir, decorate with olive and serve in 3 oz. cocktail glass.

The Perfect Martini, somewhat smoother and less potent to the taste, is achived by using the same proportions of gin and vermouth, but equal parts of French and Italian vermouth are used…A vast deal of bother has from time to time been raised over the almost fanciful advantages of stirring over shaking Martinis. The almost universal custom is for stirring them, but Marco, head barman at New York’s celebrated Colony Restaurant, makes a practice of shaking them vigorously and candor compels the admission that the only discernable difference between the two products is that a spooned Martini is crystal clear while a shaken one inclines to a clouded appearance. Bar practice at the Stork favors the noncontroversial stirring or spooning, but the management will oblibe by having them componded in a cement mixer or butter churn if that is what the customer wants.” (p. 20)

Champagne Cocktail Gloria Swanson
“Glamourous and worldy Gloria Swanson, a celebrity unabashed in her tastes and determined on the best, likes to start the day with what, within the memory of the author used to have been known on the Continent as ‘Kings Ruin,’ because it was the traditional favorite of so many of the old, bearded kings of Europe who used to frequent Foyot’s, the Cafe de Paris, Maximes and the Ritz in the days when the going for kings was good. Miss Swanson prefers to call it more elegantly a champagne cocktail even though she commands it served in a tall Tom Collins glass:

Champagne Cocktail Gloria Swanson
1 pint iced champagne, very dry
2 oz. the best cognac
twist of lemon peel
Served in a tall Tom Collins glass with a cube or two of ice.” (p. 44)

French 75
“In the same family as the various versions of champagne cocktail is the celebrated French 75, and elixer which, if it did not actually have its origin in the first of the German wars, at least come to the general attention of American drinkers at that time and was immediately enshrined in the pharmacopoeia of alcohol artistry in the United States upon the conclusion of hostilities in 1919.

French 75
2 oz. gin
1 tsp. powdered sugar
juice of half lemon
cracked ice
Top with champagne and serve in a tall glass.” (p. 45)

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