Thanks to everyone who joined me last night for Food History Happy Hour live on Facebook. This week, inspired by spring, all the flowers in my lawn, and supporting the pollinators, we made the Butterflies Cocktail from the Stork Club Bar Book (1946) and talked about edible flowers! We also discussed back of the box recipes, my latest published book review, farmerettes, Elizabeth's excellent question - 5 Recipes New Cooks Should Master During Quarantine, which I outline, and a discussion of lard, modern pork production, and how to render your own animal fats.
Butterflies Cocktail (1946)
So when I took note of this cocktail many weeks ago, I completely missed that it was designed as a "cure for butterflies in the stomach!" It still tastes like Kool-aid. And Glenn, you and Carla were right! It IS from the Stork Club, but the digitizing website has a typo in the title and referred to it as the "Stock Club." Hence the confusion.
1/4 ounce lemon juice
1/4 ounce grenadine
1/2 ounce applejack
1/4 ounce gin
Shake well and then strain. Serve in a cocktail glass.
And! As a bonus for those who watched the whole video, here's where I first found out about the Great Depression's ingenious "water pie." If I find more, I will update!
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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