Passengers are seen here enjoying cocktails aboard the Hindenburg during the maiden journey to America. The bar was reportedly well stocked with German apperatifs, but less so with typical American beverages.
Passenger Pauline Charteris is said to have improvised a kirschwasser cocktail, a fruit brandy traditionally made from double distillation of morello cherries, after the ship ran out of gin for martinis.
The Pauline Charteris Hindenburg Cocktail as re-created by Airships.net:
3 oz kirschwasser A tad less than 1/2 oz dry vermouth A splash of Grenadine Lemon peel*
(*A peel… just the oily skin… not a “twist” with the bitter white pith.)
Shake with ice, enough to make cold, but not enough to dilute too badly.