Under the Table: A Dorothy Parker Cocktail Guide

Under the Table: A Dorothy Parker Cocktail Guide

Kevin C. Fitzpatrick

Language: English

Pages: 160

ISBN: 076279268X

Format: PDF / Kindle (mobi) / ePub

"I love a martini—
But two at the most.
Three, I’m under the table;
Four, I’m under the host."

Raise a glass to Dorothy Parker’s wit and wisdom.

Kevin C. Fitzpatrick, founder and president of the Dorothy Parker Society, gives us an intoxicating new look at the doyenne of the ripping riposte through the lens she most preferred: the bottom of a glass. A bar book for Parker enthusiasts and literary tipplers alike, Under the Table offers a unique take on Mrs. Parker, the Algonquin Round Table, and the Jazz Age by celebrating the cocktails that she, her bitter friends, and sweetest enemies enjoyed.
    Each entry of this delicious compendium offers a fascinating and lively history of a period cocktail, a complete recipe, and the characters associated with it. The book also features a special selection of twenty first–century speakeasy-style recipes from the country’s top mixologists. Topping it off are excerpts from Parker’s poems, stories, and other writings that will allow you to enjoy her world from the speakeasies of New York City to the watering holes of Hollywood.





















majesty. The New York Cocktail was a favorite in speakeasies that served rye and bourbon. This recipe dates from 1930. 2 ounces rye whiskey or bourbon � ounce fresh lime or lemon juice 2 dashes grenadine 1 teaspoon powdered sugar Orange peel Shake liquid ingredients and sugar over cracked ice, strain into a chilled old-fashioned glass, and garnish with an orange twist. London is satisfied, Paris is resigned, but New York is always hopeful. Always it believes that something particularly

vermouth 1 teaspoon maraschino liqueur 1 tablespoon simple syrup 3 dashes orange bitters Stir all ingredients in a mixing glass with cracked ice; strain into a chilled cocktail glass. Note: Other Ivy League recipes of the era are the Harvard Cocktail (brandy and bitters) and the Princeton Cocktail (a dry Martini with two dashes of lime juice). Ziegfeld Florenz Ziegfeld still ranks among the most brilliant showmen to light up Broadway. His productions glamorized American women, as no one

goblets and instead sticks to the glasses you will need to make the drinks in this guidebook. All cocktails are served in these basic types of glassware. Thinking about using a plastic cup? You should be ashamed. champagne (4 to 10 ounces): The expected glass to serve Champagne is tall and graceful, also called a tulip and a flute. The reason for its shape? The smaller surface allows fewer bubbles to escape. cocktail (3 to 10 ounces): This is the classic stemmed glass for drinks served without

Nicola, 118 Samuels, Arthur, 79 San Francisco, California, 23, 40, 41 San Juan Hill, Cuba, 32 Sandy Hook, New Jersey, 96 Savoy Hotel (London), 18, 30, 86 Schulberg, Budd, 55 Sherwood, Mary, 24 Sherwood, Robert E., 24, 44, 49, 79, 106, 118 Smash-Up (film), 72, 90, 91, 102–3 Smith, Harold B., 97 Smithsonian Institution, 35 So Big (book), 112 Solon, Johnny, 21 Soma, Tony, 92 St. Louis, Missouri, 62, 112 St. Regis Hotel, 10, 63 Stallings, Laurence, 44, 79 Statue of Liberty, 12

“I bought the Algonquin because I love it and the associations that go with it and the people who have helped me by their patronage to make it what it is,” said Frank Case in 1927. In an era when actors and actresses were considered little more and treated little better than prostitutes, Case warmly welcomed theater folk. He also attracted writers and editors from the nearby publishing offices of city newspapers and magazines, including Parker and the Vicious Circle. The Round Table Room in

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