Description
What Some of Our Best Known People Drink When They Are Abroad
BEN BERNIE, Orchestrian Extraordinary.
“In London I have found an excellent Chablis. In Berlin at times I have enjoyed something like a ‘Sauterne Cobbler’. It is made by filling a container with Sauterne, adding shaved ice, and throwing in a few white cherries and small pieces of pineapple to give it color. Travel is not without its benefits.”
WINNIE LIGHTNER, international star of musical shows.
“When I was playing in London I used to call for a drink that all my friends laughed at, but after a while they began to call it the ‘Lightner Special.’ Absinthe and Canada Dry ginger ale stirred up together in a glass. Can you imagine it?”
“BIG BILL” TILDEN, most famous of Tennis stars.
“I use only water.”
CHARLES WINNINGER, musical comedy star.
“Have you heard of the “Pousse l’Amour?” Try it at the Cafe du Dome in Paris. First, pour very carefully into a sherry glass one-half a glassful of Maraschino, then introduce the yolk of a raw egg with a spoon without disturbing the Maraschino; next carefully surround the egg with vanilla cordial, and lastly pour a tablespoonful of fine old brandy on top. Be careful not to mix the ingredients. This requires a steady hand, but the drink is heavenly.”
MISS VIVIENNE SEGAL, famous star of light opera.
“This exquisite mixture has always been my favorite. Three-quarters of a cordial glass full of Benedictine. The balance rich sweet cream. I believe it is known as ‘Creme Benedictine’.”
JOHN CLARKE, Ziegfeld star.
“Side Car Punch, as it is made in London is hard to forget. For a party of ten, slice four oranges and a juicy pineapple into a punch bowl. Pour a bottle of fine Cognac brandy over them and let it steep for a few hours; then pour in three bottles of iced Champagne and serve immediately. A marvelous concoction!”
YVONNE D’ARLE, musical comedienne.
“I still prefer the old, reliable Clover Club Cocktail. They are mixing it now even at Deauville. In a shaker place a pony of dry gin, juice of half a lime, white of a raw egg, and a spoonful of Grenadine. Fill with ice, shake and strain into a cocktail glass. When serving it should be garnished with a sprig of fresh mint.”
TRIXIE FRIGANZA, celebrated vaudevillienne.
“In that nautical city of Venice I first made the acquaintance of a remarkably delicious drink known as ‘Port and Starboard’. Pour one-half part Grenadine or raspberry syrup in a cordial glass. Then on top of this pour one-half portion of Creme de Menthe slowly so that the ingredients will not mix. Dear old Venice.”
CHARLES ELLIS, Ziegfeld star.
“I have found the Boulevard Cocktail a very pleasing drink. To one part gin, and half a part each of Italian and French Vermouth, add one-half portion orange or grapefruit juice. Ice in a shaker and strain into cocktail glasses. You may try it at the Cafe Rotonde, in Paris.”
KARL K. KITCHEN, Broadway’s favorite colyumnist.
“My good friend, Harry Craddock, bartender of the Savoy Hotel in London, and dean of all bartenders, braced me up like a new-born infant with a new cocktail he invented for me on the spur of the moment. It is called a ‘Hercules/ half gin and half Mati, the Mati coming from Mexico.”
