Don't Be Coming At Dick Grasso With An Imitation Red Snapper

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The clam-juice cocktails at the private Stock Exchange Luncheon Club, where brokers lined up three deep at the raw bar, contained tomato juice, cooled water from boiled chowder clams, ketchup, celery salt and the option of a freshly shucked clam. Add vodka and they called it a Red Snapper. “Everyone for years tried to duplicate it, and it was dead wrong,” said Grasso, 64, who started at the New York Stock Exchange as a clerk for $81 a week in 1968, a year after the NYSE first accepted a woman as a member. [Bloomberg]

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