I feel great, well pretty good, but that doesn't mean that things aren't going on around me. I mean the news is horrible. IRAs, healthcare, debt, unemployment, war, bombs. We're in a depression. And as if by magic, I'm doing some of the same things they did in the 40's when money was tight, but I only now realized it.

Take for instance the hair and makeup during the time. I'm so into it right now that I bought red lipstick and got out the curlers. See, the gals during that time couldn't spend money on clothes, so they got creative and put in a little more effort. Hence, styles got big and bold above the neck.

Bottom two images are by Irving Penn who died October 7th, 2009. What a body of work he has left us.

And isn't it ironic that a magazine that started during the Depression, closes down in the next one. R.I.P. Gourmet. Below are three cocktails they featured in the 40's.

Tequila Cocktail

January 1949
In our early days, Mexico was a popular exotic travel destination, so perhaps it shouldn’t be surprising to see so many reader requests for tequila recipes. This response to a letter to the editor from someone who’d returned with a bottle of the agave spirit is pretty close to a Margarita. Why not? It works.

Tequila is at its best if not too diluted, but we will compromise and give you something palatable.

Pour into a cocktail shaker, with ice cubes, the juice of 1/2 lime, 1 teaspoon sugar or 4 dashes grenadine, and 2 ounces tequila. Shake well and serve in cocktail glasses.

Bijou Cocktail

October 1941
The Dry Martini is the world’s leading appetizer with a spirits base. Recipe guides and such still advise you to make your Martini with 1 part Vermouth and 2 parts gin, but the average Martini drinker appreciates the drier flavor of a 3-to-1 ratio. Since a drink as simple and satisfying as the Dry Martini was just too good to leave well enough alone, there have appeared through the decades literally hundreds of recipes that were, in effect, Martinis with a dash of this or that added. A Sweet Martini merely substitutes Italian vermouth for French vermouth, and, consistently enough, substitutes a sweet maraschino cherry for the dry olive as a garnish. Add half an ounce of Green Chartreuse to your Sweet Martini and you’ve got what is known as a Bijou cocktail.

To summarize: In a cocktail shaker 3/4 full of ice, combine 1 jigger gin and ½ ounce each of sweet vermouth and green Chartreuse. Stir for about 20 seconds, adding more ice if the ice becomes submerged. Strain into chilled cocktail glass and garnish with a maraschino cherry.

Mary Pickford Cocktail (known for her curls)

May 1943
Though the recipe doesn’t say so, you should fill a cocktail shaker 3/4 of the way with cracked ice, shake the ingredients well, and strain the drink into a chilled cocktail glass.

An old favorite with us. Take 2 ounces Gold Label rum, 1 ounce fresh pineapple juice, a dash of grenadine, and a dash of maraschino—these last to taste. Must be very cold to be good.

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One Response to Depression

  1. it's been too long since I've had a martini!


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