1940s Cocktail Menu from Monkey Room, Sillman Hotel
The descriptions of these cocktails on this 1940s cocktail menu don’t indicate what they were made with, but coconut and pineapple indicate that the ingredients included rum. The Fog Cutter, Monkey Business, Daiquiri are all rum drinks. Rum drinks became popular during the early 40s because due to war-time shortages, most liquors were shipped overseas but rum was plentiful.
Based on name and accompanying illustration, my favorite is the Missionary’s Downfall. Here’s the recipe from “Beachbum Berry’s Grog Log” by Jeff Berry and Annene Kaye (1998):
- 4 whole fresh sprigs of mint
- 1/2 slice fresh pineapple
- 1 1/2 oz fresh lime juice
- 1/2 oz peach brandy
- 1/4 oz sugar syrup
- 1 oz light Puerto Rican rum
Stip mint leaves from sprigs and discard stems. Place leaves in blender with rest of ingredients and 14 oz crushed ice. Blend until smooth. Pour into glass or tiki mug.
(via Boing Boing)
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