GUIDE TO DRINKS INTERNATIONAL

Transcription

1 GUIDE TO DRINKS INTERNATIONAL

2 Errata P. 97 International Cocktail Competition 1962 Hamburg. Insert name of Cocktail " Champion." International Cocktail Competition 1963 St. Vincent, Italy. Insert name of Cocktail " Roberta." P. 151 Ingredients for Cocktail "Grasshopper" should be as given on P. 69. Ingredients for Cocktail " Stinger " should be as given on P. 86. R.A. BROOKS Echam House Hotel Kelso

3 The U.К.В.G. INTERNATIONAL Guide to Drinks

4 1st Edition (5,000 copies) June, nd Edition (5,000 copies) October, rd Edition (7,500 copies) April, th Edition (7,500 copies) September, 1965 Compiled and produced under the auspices of the UNITED KINGDOM BARTENDERS' GUILD Published by UNITED KINGDOM BARTENDERS' GUILD 5 BLENHEIM STREET, NEW BOND STREET, LONDON, W.I. A. J. VINCE & SONS LIMITED ILFRACOMBE, DEVON

5 ACKNOWLEDGMENTS The United Kingdom Bartenders' Guild wish to express their appreciation of the very kindly assistance given in the compilation of this book by the following : M. André L. Simon (for permission to use his material in connection with the Glossaries of Liqueurs and General Information, British and Empire Wines, etc.) Philip Gee, Esq. (for his article on Scotch Whisky). A. A. Burrough, Esq. (for his article on Gin). Alfred H. Dunhill, Esq. (for his article on Cigars). H. K. Poulsen, Esq. (for his article on Lager Beer). R. D. Murray, Esq. (for his article on Hydrometers). and J. Bradley Hutton, Esq. (for his article on Vodka). to our President and Committee of Councillors, our Associate Members and friends in the Wine, Spirit and Kindred Trades and all others who helped in the production of this book our grateful thanks. 3

6 GUILD COUNCIL and OFFICERS 1968 President : F. W. HUDDLESTON (Clifton Ford Hotel, W.l.) Vice-President : C. A. TUCK (Piccadilly Hotel, W.l.) Councillors : P. BRENNAN T. LANGLEY (May Fair Hotel, W.l.) (London W.l.) J. HAND J. MURRAY (The White House Club) (Savoy Hotel, W.C.2.) H. HUNTING G. K. NELSON (Berners Hotel, W.l.) (The White House Club) R. WELLING (Kensington Palace Hotel, W.8.) Trustees : I. TRIMMER R. F. THOMSON (Gilbey Twiss, Ltd.) (Hiram Walker & Sons Ltd) P. BOWD (Cutty Sark (U.K. Scotch Whisky) Ltd.) Education Advisory Committee : JOHN WHYTE, F.H.C.I., Chairman LESLIE MILLER THE PRESIDENT W. E. EDWARDS Area Representatives : Ireland : P. Flahive, Shelbourne Hotel, Dublin. North of Ireland: J. Johnston, 3 Cornmarket, Belfast East of Scotland : M. Rowell, Braid Hills Hotel, Edinburgh. North of Scotland : Ian Sangster, Caledonian Hotel, Aberdeen. West of Scotland : R. Fretwell, Lome Hotel, Glasgow, C.3. North-West England : P. Whitehead, The Stuart Hotel, Blackpool, North-East England: A. D. Jack Powell, Royal Turks Head Hotel Newcastle-upon-Tyne Midlands: G. Quinn, The Manor Hotel, Meriden, Warwicks. South of England : W. E. Hopkins, Murray's Restaurant, Southsea, South-West England : G. V. Hall, Lansdown Grove Hotel, Bath Channel Islands : G. S. Pearce, Chateau Valeuse Hotel, St. Brelades Bay London : J.J. McConville. Washington Hotel, W.l. New Zealand: J. E. Page, Shirley Lodge Hotel, Christchurch, N.Z. Secretary : MRS. K. G. HALMANN Accountant : MISS D. I TEW

7 FOREWORD Much has been written, much has been said on the art of blending and mixing the combination of liquors known as the Cocktail. Many hundreds of recipes have from time to time over the past century been published by worldfamous cocktail bartenders, and many have been found after comparison, most conflicting to the public and bartender alike. Following requests from many of our members a committee was formed from the elected Council, under the chairmanship of the President, who, for many months in their spare time, delved, explored, checked and compared many authoritative works, ancient and modern, coupled with the U.K.B.G. file of nearly 8,000 recipes, and have selected what they believe to be the original recipes of the better known and mostly-used drinks. It is known that some bartenders have added other ingredients to the original recipes, such as various bitters and the white of eggs, which may or may not improve the drink, but which is conflicting to the customer and confusing to the apprentice bartender. Many of our older members will remember the writings of James R. Hickey, a regular contributor to the U.K.B.G. magazine "The Bartender" who, in June, 1937, wrote: "That he was recently given an order for a Detroiter Cocktail" and went on to say: "Since my knowledge of Detroit is confined to a visit to the Ford factory, I knew of no recipe for this mixture. Inquiry developed that it was to be made of Lemon Juice, Apricot Brandy and Gin, this same recipe is also known as the 'Hop Toad' and 'Bull Frog'. I have seen it listed dozens of times under various titles which have long since been forgotten. This instance only serves to underline the real necessity for a standard international guide to the popular mixtures so that we shall not be plagued for ever with this constant duplication of titles". This confusion has continued with the years and we now hope that this book will help towards the standardization of 5

8 mixed drinks and fill a long-felt need. The reader will discover that this volume is not confined solely to cocktails and whilst great attention has been paid to them, we have also endeavoured to compile in these pages a real compendium of useful information for the cocktail bartender. It is with pleasure therefore, that the Guild presents this book to its members as the Standard International Book of Reference in our profession. Sept., Our hope expressed above that the "Guide to Drinks" would be accepted as a standard book of reference has been more than fulfilled. The 1st, 2nd and 3rd editions have sold all over the world and have been such a success that we have pleasure now in presenting the 4th edition. We may say that it has given us all the more pleasure that the demand has called for this new edition in the 31st Anniversary Year of the Guild. We would draw readers' attention to the fact that a number of corrections and amendments have been made to this edition and it has also been brought up to date as far as possible. One other important point is that in response to many requests we have included a complete Index to all mixed drink recipes at the end of the book which we hope will be an improvement and make for still quicker reference for those searching for a recipe. Any monies received in excess of the cost of production of this book will be devoted to the Welfare Fund of the United Kingdom Bartenders' Guild. 6

9 THE STORY OF THE UNITED KINGDOM BARTENDERS' GUILD It was shortly after the first United Kingdom Cocktail Competition, organised by the Wine, Spirit and Catering Trades Exhibition at Dorland Hall, London, in 1933, that the idea was conceived of forming an Association or Guild of efficient cocktail bartenders. A few far-seeing bartenders had got to know and like each other and realised how much could be done in comradeship and to the mutual advantage of themselves, their employers, and most important of all, the customer. A small Committee was formed and in those early days not one of the originals envisaged the very rapid response it would receive and the strides the United Kingdom Bartenders' Guild would make in such a short time. By June of the following year (1934) the Guild had been brought into being. A Council was set up, two eminent members of the trade were appointed as Trustees, and Harry L. Craddock of The Savoy Hotel American Bar (London) was invited and agreed to be our first President. Two months later, August, 1934, saw the birth of the official organ of the U.K.B.G., "The Bartender", a comprehensive journal dealing with the many important activities of the Guild, and being of interest to bartenders, the trade and public alike. By the first week in October, 1934, the U.K.B.G. had organised its first officially recognised "British Empire Cocktail Competition", and in the following week had held its first Annual Dinner and Dance at Frascati's Restaurant, London. Both events were an immediate success and gave added courage and encouragement to those few pioneers who were not in the least disturbed by the few who ridiculed the idea and regarded its activities with suspicion and mistrust and 1936 saw the second and third British Empire Cocktail Competitions, organised and held at "Grosvenor House", London, with its attendant Annual 7

10 STORY OF THE U.K.B.G. Dinner and Dance growing bigger and better each year. Then in 1937 the first International Cocktail Competition was planned and held at Olympia, London, and was a great success. Membership grew with the selection from applicants of known ability, loyalty and integrity, not only in the U.K. but also in the British Commonwealth, Europe and the U.S.A. The Guild also counted among its membership some of the leading bartenders "serving" on the seas and in the air. Soon the Guild was organising visits to foreign capitals and other places and were receiving visits in return by our "counterparts" from most of the European countries. With the declaration of war the many social functions, sporting events, educational visits and cocktail championships that had been planned had to be abandoned. During the war, trojan work was done by the Council, the Secretary and other members who were not accepted into the armed forces but who were kept busy on rescue squads, fire-fighting, including the extinguishing of one enemy incendiary bomb in the Guild office, when our records were fortunately saved. These "Guardians" of the Guild made really herculean efforts to provide Guild members in the Forces with frequent supplies of cigarettes, food and delicacies and many other comforts at their own expense. Such is the spirit of brotherhood observed among the Guild members. Many of our members in the Forces served with distinction and credit and not a few were decorated for their services. With the end of hostilities and the return of members, many to their former places of employment, we saw the gradual renewal of the Guild's former activities and its rapid expansion. During the past 26 years many hundreds of members have gained experience they would not otherwise have enjoyed, for the Guild has organised besides its many Cocktail Competitions in London, Dublin, Manchester and Torquay, visits to distilleries, breweries and vineyards, in England and France, to witness the various processes in the production of wines, spirits and beers. The Guild in its aims has found employment for many 8

11 STORY OF THE U.K.B.G. of its members and assisted others in times of financial stress. It has established branches throughout the U.K. It also has important branches in Dublin, Belfast and Canada and the east coast of U.S.A. It has a happy cooperation with the French, Belgium /Luxembourg, Finnish, Austrian, Argentinian, Californian, Japanese, Swiss, Swedish, Dutch, Danish, German, Norwegian, Italian, Venezuelan, Icelandic and Spanish Bartenders' Associations, and in 1951 was the prime mover in the formation the new International Bartenders' Association. Amongst other advantages enjoyed with our friends from overseas, news and views are exchanged and published in the various Guild journals. The U.K.B.G. is not politically ambitious, and does not incorporate in any way anything to do with trade unionism. The finances of the Guild are continually under the control of three Trustees, eminent and reputed members of the Wholesale Trade. They with the President, Council and Area Representatives, are elected annually by postal ballot and their work is entirely honorary and, as in most other similar organisations, they seem to thrive on hard work. The Guild has collated and filed many thousands of cocktail recipes, long and short, both ancient and modern, and can tell at a glance whether a "new invention" is original or a copy, and in the latter case is not accepted for competitions, or filing. The U.K.B.G., it must be recorded, is very proud of this collection, as it is believed to be the only one of its kind in the world. On its social side the Guild organises for its members, sporting fixtures and competitions, football, cricket, swimming, snooker and darts for those who have the ability, time and inclination to participate. It is, of course, the Guild's ambition to possess its own club premises where members can meet and cement their friendship and enjoy the quiet and comfort, during their rest periods, of a "home from home." This ambition has been partly met with the opening of a new Guild Headquarters early in The educational side has not been overlooked and the year 1951 saw the organisation of the Guild Education Scheme, which has proved to be most successful. The 9

12 STORY OF THE U.K.B.G. Scheme is most comprehensive and covers all aspects of bartending and ancillary subjects and is open to apprentice members of the Guild. It is divided into two sections, a six-month Postal Correspondence Course and a one week's Practical and Theory Course at the Blackpool Technical College. Successful students on the Correspondence Course being given free "scholarships" for the Practical and Theory Course. It is felt that much benefit has come from this scheme and will continue to do so in the future. Since the inauguration of the new rules in July, 1959, it is now a directive from the ruling body of the Guild that all apprentices who join after that date must take the course on completing twelve months' membership of the Guild, thus ensuring in future years a greater standard of competence and conduct. The Guild is deeply indebted to Hon. Member John Whyte, F.H.C.I., for all the hard work and endeavour which he has rendered in this sphere. The honour, prestige, and esteem in which the Guild is held is shown by the invaluable publicity which has been given to it by the national and provincial press, by radio and television. When mentioning the growth of the Guild we cannot fail to acknowledge the wonderful co-operation and support it has received during the last 32 years from our many friends in the wine, spirit and kindred trades. Their willing help has always been a most important factor in the Guild's present happy position. The Guild has, indeed, been fortunate, not only in the wonderful spirit among its members, but also in its cordial relations with our friends in the Trade. To sum the whole thing up the Guild has been, since its inception, the means of creating a higher standard of efficiency, better understanding and goodwill amongst cocktail bartenders throughout the world. 10

13 I.B.A. Guild Members ARGENTINE: A.M.B.A. (Asociación Mutual de Barmen Afines) y AUSTRIA: O.B.U. (Osterreichische Barkeeper Union) BELGIUM: U.B.B. (Union des Barmen de Belgique) CALIFORNIA: C.B.G. (California Bartenders' Guild) DENMARK: D.B.L. (Dansk Bartender Laug) FINLAND: F.B.S.K. (Finlands' Bartender och Supporters Klubb) FRANCE: G.A.B.F. (La Genevoise et l'association des Barmen de France) GERMANY: D.B.U. (Deutsche Barkeeper Union) GREAT BRITAIN: U.K.B.G. (United Kingdom Bartenders' Guild) ICELAND: B.C.I. (Bartenders' Club of Iceland) ITALY: A.I.B.E.S. (Associazione Italiana Barmen e Sostenitori) JAPAN: A.N.B.A. (All Nippon Bartenders' Association) LUXEMBOURG: L.B.U. (Luxembourg Bartenders' Union) NETHERLANDS: N.B.C. (Nederlandse Bartenders' Club) NORWAY: N.B.F. (Norsk Bartender Forening) SPAIN: A.B.E. (Asociación de Barmen de España) SWEDEN: S.B.G. (Sveriges Bartenders' Gille) SWITZERLAND: S.B.U. (Schweizer Barkeeper Union) VENEZUELA: A.V.D.B. (Asociacion Venezolana de Barmen) See page 173 for full Addresses and Presidents 11

14 THE STORY of the INTERNATIONAL BARTENDERS' ASSOCIATION The idea of creating an international association of bartenders had been discussed often enough when colleagues had met on international occasions, but the first step towards making the idea reality was an invitation from W. E. Edwards, President of the United Kingdom Bartenders' Guild to each of the national Bartenders' Guilds to send a delegate to a congress and European cocktail competition to be held in Torquay in February Delegates from Italy, France, Sweden, Denmark, Holland, Switzerland and the British Isles unanimously agreed on the creation of the International Bartenders' Association, and Mr. W. J. Tarling, then President of the U.K.B.G. was elected the first I.B.A. President. Practical arrangements then began and the following aims were laid down : 1. To further and sustain the international relations between the different member guilds. 2. To enable the member guilds to exchange news, viewpoints and ideas for the benefit of the branch as a whole. 3. In general to further the trade interests, in which the member guilds are engaged, by encouraging a higher standard with regard to qualifications and behaviour. 4. To sustain customers' service and encourage a knowledge of the drinking habits of the different countries. 5. To further the standardization of mixed drinks. 6. To make provisions for an official organ of the association. One of the first practical results of the foundation of the I.B.A. came in October when the Italian Association, A.I.B.E.S. invited three participants from each guild to a competition in Turin. Invited also were the president and secretary of each national guild. The first I.B.A. News Bulletin was published in July 1952 and contained several proposals from the various national guilds as evidence of their strong interest in the association, and in that year the Oslo Bartender Club (now known as Norsk Bartender Forening) became a member. Among international events in 1953 was a trip made by European delegates to Turin and Paris on invitations from the House of Cinzano and the Association des Barmen de France, and arrangements included, as is usual when bartenders meet, a cocktail competition. The first official I.B.A. Meeting since the foundation in Torquay took place in October 1953 when Presidents and Secretaries of the national 12

15 STORY OF THE I.B.A. guilds were invited by the House of Martini & Rossi and the A.I.B.E.S. to attend the Italian cocktail competition. The Deutsche Barkeeper Union was admitted during that year, which brought the number of member guilds to nine. In May 1954 delegates of the continental guilds attended an international cocktail competition in London as guests of the U.K.B.G. and were also invited to the Hospe's cocktail competition in Berne, Switzerland. That same year at an important meeting of the I.B.A. in Amsterdam on October 21st, the Finland Bartender och Supporters Klubb and the Luxembourg Bartender Union were admitted as new members, and it was agreed that only one international competition should be held each year and rules were laid down regarding the practical arrangements of such contests. Mr. George Baker, who had taken over the Presidency in 1953 was replaced by Mr. George Sievi of the Schweizer Barkeeper Union. In March 1955 the first I.B.A. Meeting to be held in transit took place on the "Rapido" between Naples and Rome, and at this informal meeting such matters as the I.B.A. News Bulletin were discussed. The official annual meeting of the I.B.A. took place in Amsterdam the following October. In 1956 Italy was once again the scene of an informal meeting followed by a full meeting in London on November 11th when Argentine and Uruguay were admitted as members. In 1957 an international cocktail contest open only to I.B.A. members took place in Copenhagen at the invitation of Peter F. Heering and the Scandinavian Airlines System and the I.B.A. meeting took place in Milan and Como in October, when Comm. Pietro Grandi, Italy, was elected President for the next three years and Austria was accepted as a new member and Belgium was included with the Luxembourg membership. Naturally, the 1958 I.A.B. meeting was held in conjunction with the World Exhibition in Brussels saw the international competition in Copenhagen, together with the I.B.A. meeting under the Presidency of Mr. Angelo Zola, Italy. Admitted as new members were Japan and Venezuela, bringing the total membership up to 16. Again in 1960 the A.I.B.E.S. competition was held in San Remo with international guests and the year's I.B.A. conference took place in Paris that November when Mr. Kurt Sorensen, Denmark was elected president. 1961's combined competition and conference was held in the mountain resort hotel at Gausdal, Norway. Belgium was admitted into the I.B.A. in its own right, having separated from Luxembourg, who were granted separate membership, and the California Barmen's Association was also accepted. In 1962 the meeting and competition took place in Hamburg under the direction of the D.B.U. The Japanese Guild, A.N.B.A. whose membership had hitherto been on a temporary basis were admitted as permanent members. The membership of Uruguay was reluctantly terminated owing to difficulties in paying subscriptions. 13

16 STORY OF THE I.B.A. At various I.B.A. meetings, our President discussed the U.K.B.G.'s publication "Guide to Drinks" and in 1962 agreed that this excellent book should be accepted as an international guide, provided it included a supplement containing recipes from all the member guilds in the I.B.A. This has now been done. At the 1963 meeting in St. Vincent, Italy, the Icelandic Bartenders' Club was admitted as a member and the I.B.A. Presidency moved to Angelo Zola (Italy). It was in the following year 1964 that the Asociacion of Barman de Espana was admitted. 14

17

18 CONTENTS QUICK REFERENCE COLOUR KEY BLUE SECTION.... COCKTAILS RED SECTION.... COOLERS YELLOW SECTION.. WINES BLACK SECTION.... SPIRITS Page FOREWORD STORY OF THE GUILD I.B.A. GUILD MEMBERS and 145 STORY OF THE INTERNATIONAL BARTENDERS' ASSOCIATION - 12 PART I Section I THE COCKTAIL BAR AND BAR LAYOUT ESSENTIAL UTENSILS NEEDED FOR COCKTAIL BAR - 29 Section II GLASSES Section III SOME HINTS FOR THE YOUNG BARTENDER Section IV ADVICE ON COCKTAILS AT HOME PART II Section I COCKTAILS. HISTORY OF RECIPES PRIZE WINNING COCKTAILS Section II APERITIFS Section III CHAMPAGNE COCKTAILS Section IV COBBLERS

19 CONTENTS continued Section V COLLINS Section VI COOLERS Section VII CRUSTAS Section VIII CUPS Section IX DAISIES Section X EGG NOGGS ' Section XI FIXES Section XII FIZZES Section XIII FLIPS Section XIV FRAPPES Section XV HIGHBALLS Section XVI HOT DRINKS Section XVII JULEPS Section XVIII PICK-ME-UPS Section XIX POUSSE CAFE Section XX PUNCHES

20 CONTENTS continued Section XXI Page RICKEYS Section XXII SANGAREES Section XXIII SLINGS Section XXIV SMASHES Section XXV SOFT DRINKS Section XXVI SOURS , Section XXVII TODDIES Section XXVIII ZOOMS Section XXIX ZOMBIE Section XXX MISCELLANEOUS DRINKS U.K.B.G. INTERNATIONAL SUPPLEMENT PART III Section I WINES OF FRANCE Section II WINES OF ITALY Section III WINES OF GERMANY Section IV EMPIRE WINES Section V BRITISH WINES

21 CONTENTS continued Section VI PORT Section VII SHERRY Section VIII MADEIRA Section IX VERMOUTH Section X DRINKS WITH LUNCHEON AND DINNER COURSES VINTAGE CHART ' PART IV Section I SPIRITS. BRANDY Section II SPIRITS. GIN Section III SPIRITS. RUM Section IV SPIRITS. VODKA Section V SPIRITS. WHISKEY, BOURBON WHISKEY, IRISH WHISKY, RYE WHISKY, SCOTCH SPIRITS. General : Section VI AQUAVIT ARRACK CALVADOS GRAPPA KIRSCH

22 CONTENTS continued PERNOD SAKE SZILVA TEQUILA TODDY ZUBROWKA PART V LAGER BEERS PART VI A GLOSSARY OF LIQUEURS IN ALPHABETICAL ORDER PART VII Section I MINERALS, CORDIALS, SYRUPS AND SQUASHES PART VIII Section I A GENERAL GLOSSARY OF USEFUL INFORMATION Section II TABLE OF MEASURES, ETC Section III MEDICINAL HINTS Section IV CIGARS INDEX TO MIXED DRINK RECIPES

23

24 THE BOSTON' SILVER PLATED SHAKER HAWTHORN STRAINER E.P.N.S LONG MIXING SPOON E.P.N.S. MIXING GLASS BITTERS BOTTLES Rated Cork» 8 &5 ox. size JIGGER MEASURE E.P.N.S. The choice of champions! ICE HAMMER Leading Bartenders everywhere use Loftus worldrenowned Cocktail Equipment: A few items from our exclusive range are shown here, every article is of the highest professional standard. We invite you to visit us at our West End Showrooms where you can see the complete range - covering every requirement. LOFTUS 1-3 CHARLOTTE STREET LONDON, W.I. Tel: MUSeum 6235

25 Part I SECTION I THE COCKTAIL BAR AND BAR LAYOUT BAR EQUIPMENT THE COCKTAIL BAR The Sections in this particular part of our book deal with bar equipment, bar layout, glasses, etc., in other words the tools for the job! It is only right therefore that prior to dealing with these items we should briefly consider the Cocktail Bar itself. In the first half of this twentieth century the Cocktail Bar has established itself as a recognised rendezvous and meeting place with its high standards of service and ability of the Cocktail Bartender to provide, within reasonable limits, almost any drink or mixed drink the client desires. It is without doubt one of the most important, popular and profitable adjuncts to any first-class licensed Hotel or Restaurant. Managements go to a good deal of trouble and expense to provide this amenity for their clients, carefully considering its position, its decoration, etc. All too frequently, unfortunately, whilst providing something most handsome and pleasing to their clients, in other words, from the front, they tend to overlook the bartender himself and the service he has to provide. Consequently many cocktail bars in the past have been just beautiful shells. When the bartender has arrived he has discovered it has been most unsatisfactory from the working point of view. It is obvious that no fixed standards can be laid down to cover this sort of thing, as every bar varies according to the size of the establishment, its position, the number of men working, etc., but there are certain essentials that can be borne in mind and we set them out below: 23

26 THE COCKTAIL BAR 24 (а) Space. A bartender must have room to move, especially when the bar is busy. There should be 3 ft. to 4 ft., depending on the number of persons working in the bar, between the back of the bar counter and the cupboards and display shelves at the back of the bar. Lengthwise, space should be allowed according to the number of men working the bar, each having space for a completely equipped station. (b) Service. This requires careful planning so that the bartender has everything easy to hand, including a firm horizontal working bench for the preparation of drinks, cutting fruit, etc., bottle racks (preferably of the open vertical type) so that bottles can be handled quickly. These items should be about 2 ft. 6 in. from the floor. All service should, where possible, be given whilst facing the customer. (c) Plumbing. Many are the bars where this is an afterthought. In some cases forgotten altogether or with just a cold-water tap. It is essential that both cold and hot water are laid on to the bar and in easily accessible positions. Adequate washing space for glasses, etc., in the form of a deep stainless steel sink is also essential, together with a reasonably sized and accessible draining board. Where the bar is a large one it may well be advisable to have two sets of taps, sinks and draining boards. Another important item is a receptacle or well for ice. These can be separate, or obtained as part of a unit including the sink and draining board. It is essential that the ice well has drain hole and plug for draining and cleaning. (d) Refrigeration. An ice box and /or refrigerated cupboards for the storage of certain types of aperitifs, mineral waters, etc., is another essential item. For ease of access the cupboards or ice box should be off the floor, high enough for the bartender to turn from his work and obtain what he requires quickly.

27 (c) Storage. THE COCKTAIL BAR A good supply of storage cupboards and display shelf space is another helpful item. One point here to bear in mind is that the space between shelves should be enough to take the larger litre bottles, etc. In some cases it is possible to provide a store room adjacent to, or at the back of the bar itself; where this is possible it is an advantage. (f) Bar Counter. There are one or two points in connection with the bar counter itself that are worth bearing in mind. It should not be too high or too wide. In other words it should be possible for a bartender of normal height to serve his customers easily and quickly. Suggested height is approximately 3 ft. 6 in. to 3 ft. 9 in. and width up to 2 ft. The bar surface should be of material that is easy to clean and does not stain. It should be borne in mind that both ladies and gentlemen may be standing or sitting at the bar and therefore the front surface of the counter should be designed without any sharp edges that can catch or tear delicate materials used for clothing. A foot rail and cigarette trough at the foot of the bar are items worth considering if they can be fitted into the decor. (g) Bar Flooring. The flooring at the back of the bar is a matter of some importance, especially when considering cleanliness, etc. The floor is likely to take a certain amount of water, spillage, etc. The floor should be non-absorbent and of strong construction. Some people prefer fitted "Duckboards" on the floor. These can be removed each day and the floor space below cleaned. If the above points are borne in mind a really practical bar should result and thus not only the front of the bar appeal to the clients, but the bartender will be able to give more speedy and improved service over the bar that has been constructed with due thought to these matters. 25

28 James bends a at The Westbury Polo Bar. His oversize Martinis cause Nightingales to sing in Berkeley Square, and Chaffinches to warble in Regent Street. But definitely. wicked The Westbury Hotel Bond Street, London W. I Telephone: MAYfair 7755 Telex: Cables: Westburotl. London W.1 elbow

29 SMITHS havecrispnessin the bag! Plain with salt - Hamburger Cheese and Onion Smiths Potato Crisps Limited. Great West Road. Brentford. Middlesex.

30 SERIOUS DRINKERS MEET AT THE BULLDOG BAR Not that you are expected to take your drinking seriously here. Justthatthe striking decor is matched by an equally outstanding selection of Britishfood and international drinks. Whether it's a snack or meal, an aperitif or nightcap, a traditional pick-me-up or some exotic concoction, the Royal Garden's Bulldog Bar offers you a choice calculated to please the most demanding palate. In particular, it offers a truly splendid range of British draught beers chosen with a connoisseur's devotion, maintained and served with expert care. Whatever the occasion, whatever the time of day, the Bulldog Bar is the place to meet, to enjoy your food, drink and your drinking. ROYAL GARDEN HOTEL KENSINGTON HIGH STREET LONDON W.8 An Oddenino enterprise

31 ESSENTIAL UTENSILS AND MISCELLANY NEEDED FOR THE COCKTAIL BAR 1. Corkscrew, crown cork opener and cork extractor (3-prong). 2. Ice, ice cutter and shaver, pick, scoop, ice bucket and tongs. 3. Shakers (Standard and Boston types), mixing glass, Hawthorn strainers and bar spoons decanter bitters bottles with sprinkler stoppers, filled with angostura, orange, peach bitters and absinthe. 5. Spirit measures, 4, 5 or 6 "out" as nominated by management under the new Weights and Measures Act. 6. A fruit knife, fork, squeezer and board. 7. Drinking straws, swizzle, cherry and olive sticks. 8. A sugar and mint muddler, and a nutmeg grater. 9. A strainer and funnel. 10. Champagne cooler and stopper. 11. All glasses found on pages Regular supply of glass-cloths, serviettes, etc. 13. Eggs, cream, milk, lemons, limes, oranges, cherries, mint, borage, cucumber rind, olives (plain and stuffed), pearl onions, cloves, ginger and cinnamon. 14. Lump, castor and demerara sugar. 15. Nutmeg, tomato and Worcester sauce, vinegar, salt, red pepper and celery salt. 16. All fruit in season. An optional item under 3 above is an electric mixer. This is used for such drinks as the Frozen Daiquiri. 29

32 (Left to Right) Top. I. Mixing Jug and Bar Spoon. 2. Mixing Glass and Bar Spoon. 3. Standard Type Cocktail Shaker. 4, Boston Cocktail Shaker. 5. American Type Cocktail Shaker, half glass stainless setel. (Left to Right) Lower. I. Ice Bucket. 2, 3, 4, 5. Four measures. 6. Bar Funnel. 7, 8. Bitter Bottles with Sprinklers. 9. Inclosed Ice Bowl.

33 (Left to Right) Top. Ice Shovel. Rubber Headed Hammer for Crushing Ice. Ice Shaver. Hand Fruit Squeezer. 2nd. Row. Ice Tongs. Ice Pick. Fruit Knife. 3rd Row. Silver Ice Hammer. Six Prong Ice Pick. Hand Operated Metal Fruit Squeezer. Bottom Crown Cork Opener for fixing to bar. Ice Tongs and Cutter. HawthornStrainer.BarEquipmentbW.R.LoftusLtd.

34 (Left to right) Top. Straws. Fruit Board for cutting lemons, etc. Centre. Combined Bottle Opener and Corkscrew. Ditto. Champagne Bottle Stop to keep the fizz in. Corkscrew. Absinthe Spoon. Bottom. Cherry Sticks. Three Champagne Mossers. Bar Equipment by W. R. Loftus Ltd.

35

36 Part I SECTION II GLASSES Fine glasses materially add to the enjoyment of all good drinks and particularly of fine wines. It has been suggested that wine will never taste well in (a) coloured glasses, because one is unable to enjoy the beautiful delicate colours of wine; (b) thick glasses; (c) small glasses, because there must be a fair volume of wine for the bouquet to be appreciated; (d) glasses filled to the brim. The accompanying photographs in this section give a good idea of the main types of glasses for the Hotel or Restaurant Cocktail Bar. An important item to remember in these days of high costs is the avoidance of breakages. This can be achieved to a great extent by (l) Care in the collection of glasses. Fingers should never be placed inside the glasses, but should be handled by the base or stem. (2) Care in washing up. Glasses should not be placed in the sink all together where they can break easily, but should be dipped and washed one at a time and placed on the draining board. (3) By handling glasses with care when serving and when removing in order to dust. Never sacrifice good service for speed. It is appreciated that these two qualities are synonymous but one should carefully look at what one is doing and where one is placing glasses. Washing of glasses also requires some care and it should be remembered that glasses dislike a sudden change of temperature. They should be washed in reasonably hot water, followed by a rinse and a polish with a clean glasscloth, preferably while still warm from the water. Finally they should be given a few seconds airing before returning to their allotted place on the counter or shelves. 34

37 GLASSES One of the main difficulties with glasses has been to make them completely sterile, i.e., free from bacterial infection. In these days this can be achieved by use of a new detergent, which if added to the water at the rate of one part in six thousand will render all glasses sterile when passed through this solution. Glasses should not only be clean but should also be highly polished; nothing is better than to see a glass which sparkles against the light. The size and shape of drinking glassses vary considerably and to give the reader some help in the estimation of quantities we give below a table of measure to the bottle: Size of measure (ounces) 1 1/2 3/4 1.1/4 1.1/2 1.3/ /4 2.1/2 2.3/ /4 3.1/2 3.3/ /4 4.1/2 4.3/4 5 No. of measures of 26f fluid ounces per bottle / /5 17.1/3 15.6/ /9 10.2/5 9.5/11 8.2/ /7 6.14/15 6.1/2 6.2/17 5.7/9 5.9/19 5.1/5 35

38 10-oz. Tumbler. Medium Tumbler. Old-Fashioned Glass Fruit Cup Jug and Pimm's Stirrer

39 Ice Retaining Water Jug. Lager Glass. 12-oz. Stemmed Beer Glass. 12-oz. Tumbler. Glassware by W. R. Loftus Ltd,

40 I. Hock Glass. 2. Medium Wine. 3. and 4. Two Types of Champagne Glass. 5. Port Glass. 6. Sherry Glass.

41 Brandy Balloon. Three Types of Cocktail Glasses. (2 to 3 oz. in capacity) Thistle Type Liqueur Glass and Modern Liqueur Glass. Glassware by W. R. Loftus Ltd.

42

43 Part I SECTION III SOME HINTS FOR THE YOUNG BARTENDER 1. Always be clean, tidy, cheerful and diplomatic. 2. Remember your hands are in constant view so pay special attention to finger nails. 3. Do not smoke behind the bar, as this is now against the law. 4. Ice is essential for all Cocktail Bars. See that it is always clean and clear. Snowy ice deteriorates quickly. 5. Always keep your glasses clean and polished. Where necessary ice before serving. 6. Always handle glasses by the stem or base. 7. A broken glass kills the profit on four drinks. 8. It is both bad taste and dangerous to allow a Champagne cork to go " POP ". 9. Excessive sparkle in Champagne does not guarantee its quality. 10. When serving wine at a table always serve on the right of each person. 11. Grasp a cold syphon by the metal part only, otherwise the heat of the hand might burst the glass container. Glass is a poor conductor of heat and will not stand up to sudden changes of temperature. 12. You will extract considerably more juice from oranges and lemons if you warm them. 13. A small bag of rice kept in your bar sugar will prevent it caking in damp weather. 41

44 SOME HINTS FOR THE YOUNG BARTENDER 14. Always break an egg in a separate glass "just in case". 15. Never favour one particular customer as this is bound to offend others. 16. A good cigarette lighter, or matches, ready in an instant, is part of a bartender's stock-in-trade. 17. Always use the best liqueurs for cocktails and never use ready made or bottled cocktails. 18. Never "shake" a drink of the effervescent variety. 19. Cocktails should be drunk as soon as possible after serving, whilst they are "smiling" at you as otherwise the blending of the ingredients will deteriorate. 20. Don't rock your cocktail to sleep! A short, sharp, snappy action is sufficient shake, don't rock. 21. Make your drink as attractive-looking as possible, because invariably when you please the eye you please the palate. 22. Cherry or peel are always added to the cocktail after it has been shaken or mixed. Try to avoid the mixing of spirits, e.g., whisky with gin or rum with vodka, and brandy with calvados. These tend to mask the flavour of the principal spirit. It will be noted that in this book we have included some cocktails containing more than one spirit. Although informed Guild opinion is against these, research has shown that they have given pleasure at some time. Note : One can argue about this, but these deviations from accepted practice originated when it was desired in olden days to call the customer "tight" nowadays we are inclined to be more circumspect, particularly when driving under modern dense traffic conditions. Never fill a glass to the brim as this means spillage, spoilt clothes and messy counter. In conclusion, a bartender's motto should be efficiency and integrity. 42

45 The winner is never in doubt when it comes to cocktail Cherries. OPIE'S cherries have been hitting the mark for over 25 years. Superfine whole fruit that s an OPIE cherry. In attractively-labelled bottles, Marachino, Curacao or Creme de Menthe flavours. TRADE TERMS AND QUANTITY DISCOUNTS FROM YOUR WHOLESALER OR DIRECT FROM PIE'S be suretosay Opies BENNETT OPIE, SITTINGBOURNE, KENT Telephone: Sittingbourne 3154/5

46 Part I SECTION IV ADVICE ON COCKTAILS AT HOME The Cocktail Bartender reading this book may be surprised at this particular section, but the "professional" should bear in mind that this book may well fall into the hands of the interested "amateur" bartender and we thought a few simple hints on the question of the private cocktail party would not come amiss! Cocktails will add greatly to the success of your party and are an excellent way of "breaking the ice" and of "mellowing" the important guest! Before you commence concocting these pleasant drinks as in all things, you must be properly equipped, and whilst it is not necessary to have all the equipment of the normal Cocktail Bar, the following items are essential: 44 2 Cocktail Shakers (one for blends which include highlyflavoured ingredients and the other for lighter types). 1 Mixing Glass (for the stirring of clear drinks such as Dry Martinis, Manhattans, etc.). Corkscrew and bottle-opener. Strainer. Bar spoons. Spirit measures. Fruit knife. Bitters bottles. Cherry sticks. Drinking straws. A good quantity of clean, polished cocktail glasses or other types that you may require. Another item of major importance is a good quantity of clean clear ice available at all times. Remember the "snowy" type quickly turns to water.

47 ADVICE ON COCKTAILS AT HOME As to ingredients, the greater the number, the greater the variety of drinks that can be made. A large number of ingredients are not always necessary however, and a very successful party can be built up on a limited variety of ingredients. A check through the Cocktail Section in this book will give you a number of very simple recipes suitable for the private party that do not require many ingredients, some of these are such as the Dry Martini, Manhattan, Bamboo, Bronx, Dubonnet, Duchess, and also simple long drinks such as the Collins, etc. The following points will greatly assist in the better mixing of Cocktails : (1) To obtain the perfect blending of cocktails accurate mixing is essential. Whilst the professional bartender can judge from long experience it is suggested that the "amateur" should use a measure. (2) Always leave room in the shaker for shaking never fill more than four-fifths full. (3) Pour your Cocktails into chilled glasses if at all possible, this ensures that your cocktail is served cold. For a party at home the finishing touch is always given by serving a few canapés, potato crisps, olives, etc. On your "Bar" you need cherries, olives, slices of orange and lemon and small cut-up portions of orange and lemon peel, or the "zest" (skin only). Finally, after having read all this and feeling that such effort and preparations are too much for you remember that the U.K.B.G. has a special service for the supply of professional cocktail bartenders for private parties! 45

48 Part II SECTION I A HISTORY OF COCKTAILS COCKTAIL RECIPES PRIZE-WINNING COCKTAIL RECIPES

49 A HISTORY OF THE COCKTAIL Although the evidence proves that the idea of making mixed drinks existed centuries before America was discovered, it is pretty well certain that the cocktail first became popular in America. Dictionaries at the end of the eighteenth century give the meaning of the word "Cocktail" as appertaining to horses of mixed breeding, and in Yorkshire dialect, as being Beer that was fresh and foaming. Although it is impossible to trace the origin of the drink called the Cocktail, it seems that from the earliest times the cock, the sacrificial bird, has been associated with strong and delectable drinks which gives rise to the story sent to Harry Craddock from Lucas De Palacio, and published in "The Bartender", January, 1936, as follows : "In a picturesque bay of the Peninsula of Yucatan and washed by the waters of the Gulf of Mexico lies the historical port of Campeche, that in its time saw the birth of America's most daring sailors and cleverest ship-builders. "Many years ago noble English sailing-vessels arrived at this tropical port to take in cargoes of mahogany, and other precious woods, and many other products. "The English officers and sailors, went ashore to visit the port and contemplate the ruins of the fortifications that in former times had defended the town against the pirates, some of whom reached the high rank of Admiral in the Armada of Her Majesty the Virgin Queen. They quenched their thirst at the doors of taverns in the narrow streets of the City or under the deep arches of the main square. In those times wine liqueurs and strong alcoholic drinks were drunk without mixing. But in this particular part of the world 47

50 HISTORY OF THE COCKTAIL drinks were sometimes ordered which were called "dracs", of brandy, rum or some other alcoholic ingredients. These were mixed drinks, prepared in a thick coarse glass, slowly stirred with a spoon. Metal spoons were not always used as they often lent an unpleasant flavour to the drink, and wooden spoons, or even sticks, were more often employed. The word 'drac' was probably a corruption of 'Drake' the British hero adventurer of the seas. "In one of these taverns in the picturesque Mexican port, shaded by graceful palms and perfumed by the seabreeze and the scent of sandal-wood from the forests, the boy who served the drinks, instead of a spoon, used the fine, slender and smooth root of a plant which owing to its peculiar shape was called 'Cola de Gallo" which in English means 'Cock's tail'. The English sailors, who became accustomed to drink 'Dracs', upon seeing the boy mix their drinks with this root, which to them must have seemed very strange, asked what it was, and the reply was 'Cola de Gallow', or, in English 'Cock's Tail'. Soon the word with which they had baptised the drinks of that port, mixed with the famous root became common among the sailors landing in Campeche, and nobody ordered 'Dracs', but only 'Cock Tails'. "The English sailor soon made the new name very popular in the taverns in the ports of the British Isles from where it passed on to the bars along the piers of the ports in the United States, and later on to the whole world. Then came the fever for mixed drinks the 'Cock Tails' became numerous and the 'Cocktail' shaker was born". That is one story others, probably better known include that of "Xoc-tl", daughter of a Mexican King, who served drinks to visiting American officers during a conference with her father. The Americans approving of the drink and later introducing it at home, named it "Cocktail" after the king's daughter this being the nearest 48

51 HISTORY OF THE COCKTAIL they could get in their language to her name. And then also there is the story of Betsy Flanagan, tavern-keeper in America in pre-civil War days, who was said to have mixed drinks to her own recipe and these became known as "Cock's Tails" owing to an escapade in which she and others were involved. The Guild is of the opinion that it will always be a matter of conjecture as to the origin of the "Cocktail" as we know it; one claim appears to be as fantastic as another where drinks are mixed. 40

52 Perfect Lady or Fallen Angel? Experienced bartenders know they're basically the same. To make a Perfect Lady take a1/2 measure of Seagers of London gin, add a 1/4 measure of Peach Brandy (Garnier) and a1/4 measure of lemon juice. Flick in a dash of white of egg. Strain and serve. To make a Fallen Angel take J measure of Seagers of London gin, add 1/2 measure of lime or the juice of 1 lemon, 2 dashes of Créme de Menthe, and a dash of Angostura Bitters. Shake, strain and serve. SEAGERS OF LONDON DRY GIN THE BASE OF A GOOD COCKTAIL

53 COCKTAIL RECIPES Abbreviations: Please note that in this Section after each recipe are the words "Mixing Glass" or "Shaker". The procedure for the making of the different types of Cocktail is as follows : Mixing Glass : Put ice into mixing glass, pour in the necessary ingredients, stir until cold, then strain into the required glass. Shaker : Put ice into Cocktail Shaker, pour in the necessary ingredients and shake shortly and sharply unless otherwise instructed, then strain into the required glass. Glasses : Unless stated otherwise the normal 2 or 3 oz. Cocktail Glass should be used with these recipes. Twist of Orange or Lemon peel: where this is stipulated, the oil of the peel should be squeezed on top of the Cocktail and it is now standard practice to drop the peel in the drink, unless otherwise requested. Absinthe is not generally available. It is now permissable to replace it with Pernod

54 A A.l 1 /3 Grand Marnier. 2 /3 Dry Gin. Dash Lemon Juice. Dash Grenadine. Add Twist Lemon Peel. SHAKER. Adonis 1 /3 Sweet Vermouth. 2 /3 Dry Sherry. 1 Dash Orange Bitters. Squeeze Orange Peel. MIXING GLASS. COCKTAIL RECIPES Alaska 3 /4 Gin. 1 /4 Yellow Chartreuse. SHAKER. Alexander 1/3 Creme de Cacao. 1/3 Fresh Cream. 1 /3 Brandy. * * * SHAKER. Angel Face 1 /3 Dry Gin. 1/3 Apricot Brandy 1 /3 Calvados. SHAKER. Affinity 2 /3 Scotch Whisky. 1 /3 Sweet Vermouth. 2 Dashes Angostura Bitters. MIXING GLASS. American Beauty 1 /4 Orange Juice. 1 /4 Grenadine. 1 /4 Dry Vermouth. 1 /4 Brandy. * * * 1 Dash White Creme de Menthe. Top with a little port wine. SHAKER. After Dinner 1 /3 Prunelle Brandy. 1 /3 Cherry Brandy. 1 /3 Lemon Juice. SHAKER. Aurum 1 /4 Aurum. 1 /4 Gin. 1 /2 Sweet Vermouth MIXING GLASS. 52

55 ANGOSTURA AROMATIC BITTERS The world's most versatile mixer Angostura is so much more than the essential ingredient in a pink gin though this is probably its most common use. In fact, Angostura mixes with all kinds of drinks even soft drinks and plays a vital part in the making of many good cocktails. If you'd like to know more about the scores of ways you can use Angostura in your bar, write for our Professional Mixing Guide which gives recipes for over two hundred cocktails. Just send your name and address to Davis, Hammond & Barton, 5 Pall Mall East, London S.W.I, and we'll be glad to give you a copy.

56 You've opened the bar, and your first customer looks like he's had a heavy night. You know the signsthe pasty skin, the red eyes, and so on. Sole agents: Evans Marshall &Co. Ltd., 6 Idol Lane, London, E.C.3 You know, we hope, what he needs. He does not need anything namby-pamby. He needs the full strength, 78 proof pick-me-up that really works. FERNET- BRANCA N.B. Serve it neat, with vermouth, with champagne, with water, with water and sugar, with coffee, with tea... but serve it!

57 GRAND PRIX AND GOLD MEDAL AWARDS LONDON PARIS LONDON 1935 CITRON... Lemon GRENADINE... Pomegranate GOMME... Gomme CASSIS Blackcurrant CERISE...Cherry GROSEILLE Red Currant ORANGE... Orange MENTHE Peppermint BANANE... Banana FRAISE Strawberry ORGEAT... Almond FRAMBOISE... Raspberry INSIST ON EXIR FRENCH SYRUPS FROM YOUR WINE MERCHANT Sole Agents: J. B. REYNIER LIMITED Tachbrook Street LONDON, S.W.I. Tel.: Victoria 2917

58 B Bacardi 3 /4 Bacardi Rum. 1 /4 Fresh Lime Juice. A teaspoon of Grenadine. SHAKER. COCKTAIL RECIPES Baronial 7 /10 Lillet. 3/10 Lemon Gin. 2 Dashes Angostura Bitters. 2 Dashes Cointreau. MIXING GLASS. Balalaika 1 /3 Vodka. 1/3 Cointreau. 1 /3 Lemon Juice. SHAKER. Bamboo 1 /2 Dry Sherry. 1 /2 Dry Vermouth. 1 Dash Orange Bitters. Add squeeze Lemon Peel. MIXING GLASS. Banana Bliss 1 /2 Brandy. 1 /2 Banana Liqueur. MIXING GLASS. Bartender 1 /4 Dry Gin. 1 /4 Sherry. 1 /4 Dubonnet. 1 /4 Dry Vermouth. Dash Grand Marnier. MIXING GLASS. Bentley 1 /2 Dubonnet. 1 /2 Calvados or Apple Jack Brandy. MIXING GLASS. Barbican 1 /10 Drambuie. 2/10 Passion Fruit Juice. 7/10 Scotch Whisky. SHAKER. 56 Bermudiana Rose 2 /5 Dry Gin. 1/5 Apricot Brandy. 1/5 Grenadine. 1 /5 Lemon Juice. SHAKER.

59 COCKTAIL RECIPES Between-the-Sheets 1 /3 Brandy. 1 /3 Bacardi Rum. 1/3 Cointreau. A Dash Lemon Juice. SHAKER. B Bloodhound Put in Shaker 2 or 3 fresh Strawberries. 1 /2 Dry Gin. 1 /4 Dry Vermouth. 1/4 Sweet Vermouth. SHAKER. Black Russian 1 /2 Vodka. 1 /2 Kahlua. Serve 'On the Rocks.' Blue Bottle 1 /2 Dry Gin. 1 /4 Blue Curasao. 1 /4 Passion Fruit (extra dry). MIXING GLASS. Blackthorn 2 /3 Sloe Gin. 1 /3 Sweet Vermouth. Dash Orange Bitters. Twist of Lemon Peel. MIXING GLASS. Blue Devil 1 /2 Dry Gin. 1 /4 Lime Juice., cordial. 1 /4 Maraschino. 2 Dashes Blue Vegetable Extract. MIXING GLASS. Block and Fall 1/3 Cointreau. 1/3 Apricot Brandy. 1 /6 Anisette. 1/6 Applejack Brandy. MIXING GLASS. Blue Jacket 1 /2 Dry Gin. 1 /4 Blue Curaçao. 1 /4 Orange Bitters MIXING GLASS. 57

60 Say six times FAST Plymouth is particularly potable in Pink Plymouth is particularly plotab in Pink Plymus is ploterbarly plonk in Plank Plympart is plotabelly potent in Pink Pilimp is pertickarbaly putnik in Pote Plimick is paternally pernickety in Pot You did! Without fluffing? You deserve a Pink Plymouth for your pains. Than which there is no finer drink anywhere as sophisticated gin-drinkers are always ready to agree. Plymouth, the only gin distilled in Devon! The only gin for a Pink! Don't disappoint your Plymouth customers they're customers for life. PLYMOUTH for the Pink of Perfection Coates & Co. (Plymouth) Ltd., Black Friars Distillery, Plymouth, Devon

61 COCKTAIL RECIPES Blue Lady 1 /2 Curaçao Blue. 1/4 Dry Gin. 1/4 Fresh Lemon Juice. Dash of White of Egg. SHAKER. Bobby Burns 1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. MIXING GLASS. в Blue Moon 3/4 Dry Gin. 1/4 Creme de Yvette. MIXING GLASS. Bombay * * * 1/2 Brandy. 1/4 Dry Vermouth. 1/4 Sweet Vermouth. 1 Dash Absinthe. 2 Dashes Curaçao. MIXING GLASS. Blue Riband 2/5 Gin. 2/5 White Curaçao. 1/5 Blue Curaçao. MIXING GLASS. Bosom Caresser 2/3 Brandy. 1/3 Orange Curaçao. The Yolk of One Egg. 1 teaspoonful of Grenadine. Double Cocktail Glass. SHAKER. Blue Star 1/6 Lillet. 1/6 Orange Juice. 1/3 Dry Gin. 1/3 Blue Curaçao. SHAKER. Bourbonella 1/2 Bourbon Whiskey. 1/4 Dry Vermouth. 1/4 Orange Curaçao. Dash Grenadine. MIXING GLASS. 59

62 B Brandy (1) 1 Glass Brandy. 2 Dashes Sweet Vermouth. 1 Dash Angostura Bitters. MIXING GLASS. COCKTAIL RECIPES Broken Spur 2/3 Port Wine (White). 1/6 Dry Gin. 1/6 Sweet Vermouth. 1 Dash Anisette. 1 Yolk of Egg. Double Cocktail Glass. SHAKER. Brandy (2) 1 1/2 ozs. Brandy. 1 Dashes Orange Curaçao. 2 Dashes Angostura Bitters. Add Cherry. MIXING GLASS. Brandy Gump 1/2 Brandy. 1/2 Lemon Juice. 2 Dashes of Grenadine. SHAKER. Bronx 1/2 Dry Gin. 1/6 Dry Vermouth. 1/6 Sweet Vermouth. 1/6 Fresh Orange Juice. SHAKER. With the addition of one Dash of Absinthe or Pernod is known as "Minnehaha." Bronx Terrace 2 3 Dry Gin. 1/3 Dry Vermouth. Juice 1/2 Lime Cordial. Add Cherry. MIXING GLASS. Brazil 1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Angostura Bitters. 1 Dash Absinthe. Twist Lemon Peel. MIXING GLASS. 60 Brooklyn 1/2 Rye Whisky. 1/2 Sweet Vermouth 1 Dash Maraschino. 1 Dash Amer Picon. MIXING GLASS.

63 COCKTAIL RECIPES Byrrh Special 1 /2 Byrrh. 1 /2 Gin. MIXING Café de Paris GLASS. 1 /2 White of 1 Egg. 3 Dashes Anisette. Teaspoonful Fresh Cream. ozs. Dry Gin. Double Cocktail Glass. SHAKER. Calvados 1/3 Calvados. 1/3 Orange Juice. 1/6 Cointreau. 1/6 Orange Bitters. SHAKER. Cape Town 1/2 Rye Whisky. 1/2 Caperitif. 3 Dashes Orange Curaçao. 1 Dash Angostura. MIXING GLASS. B/C Casino 1/2 Dry Gin. 1/4 Lemon Juice. 1/4 Maraschino. Dash Orange Bitters. Add Cherry. SHAKER. Champs Elysée 3/5 Brandy. 1/5 Chartreuse. 1/5 Lemon Juice, Fresh. 1 Dash Angostura. SHAKER. Cherry Blossom 3/5 Cherry Brandy. 2/5 Brandy. 1 Dash Fresh Lemon Juice. 1 Dash Grenadine. 1 Dash Curaçao. SHAKER. Caruso 1/3 Dry Gin. 1/3 Dry Vermouth. 1/3 Green Creme de Menthe. MIXING GLASS. Chinese 2 ozs. of Rum. 1 Dash Angostura. 3 Dashes Maraschino. 1 teaspoonful Grenadine. MIXING GLASS. 61

64 This is the Gin 100% grain spirit, definitivelydistilled for the discriminating who simply say... Gordon'sfor me Gordon's is the largest selling Gin in Great Britain, the U.S.A. and the world.

65 COCKTAIL RECIPES Claridge 1/3 Dry Gin. 1/3 Dry Vermouth. 1/6 Cointreau. 1/6 Apricot Brandy. MIXING GLASS. C Club 1 Glass Rye Whisky. 3 Dashes Grenadine. 1 Dash Angostura. Add Twist of Lemon Peel and 1 Cherry. MIXING GLASS. Classic 1/2 Brandy. 1/6 Fresh Lemon Juice. 1/6 Orange Curaçao. 1/6 Maraschino. Double Cocktail Glass. Add Twist of Lemon Peel. Before pouring frost rim of glass with sugar. SHAKER. Clover Club 1/2 oz. Lemon or Lime juice. 1/2 White of 1 Egg. 2/3 Dry Gin. 1/3 Grenadine. Double Cocktail Glass. SHAKER. Clover Leaf Same as Clover Club. Decorate with sprig of mint. Coffee Yolk of Fresh Egg. 1/3 Brandy. 2/3 Port Wine. 2 Dashes Curaçao. Double Cocktail Glass. SHAKER. Combination 1/2 Dry Gin. 1/4 Vermouth. 1/4 Amer Picon. 6 Dashes Fresh Lemon Juice. 6 Dashes Orange Curaçao. Add Grated Nutmeg on top. SHAKER. Commodore 4/5 Rye Whisky. 1/5 Fresh Lime Juice. 2 Dashes Orange Bitters. Add Sugar to taste. SHAKER. 63

66 C/D Coronation Many were invented. The following recipe is the oldest traceable. 1/2 Sherry. 1/2 Dry Vermouth. 1 Dash Maraschino. 2 Dashes Orange Bitters. MIXING GLASS. Corpse Reviver (No. 1) 1/3 Sweet Vermouth. 1/3 Applejack Brandy. 1/3 Brandy. MIXING GLASS. Corpse Reviver (No. 2) 1 /3 Brandy. 1/3 Fresh Orange Juice. 1/3 Fresh Lemon Juice. 2 Dashes Grenadine. SHAKER. 5 oz. Claret Glass. Fill with iced Champagne. COCKTAIL RECIPES Cupid's Bow 1/4 Gin. 1/4 Forbidden Fruit Liqueur. 1/4 Aurum. 1/4 Passion Fruit Juice. SHAKER. Czarine 1/2 Vodka. 1/4 Dry Vermouth. 1/4 Apricot Brandy. 1 Dash Angostura Bitters. MIXING GLASS. Daiquiri 3/4 Bacardi. 1/4 Fresh Lime or Lemon Juice. 3 Dashes Gomme Syrup. SHAKER. Daiquiri Blossom 1/2 Fresh Orange Juice. 1/2 Bacardi. 1 Dash Maraschino. SHAKER. Cuban 1/2 Brandy. * * * 1/4 Apricot Brandy. 1/4 Fresh Lime Juice. SHAKER. 64 Daiquiri Liberal 2/3 Bacardi. 1/3 Sweet Vermouth. 1 Dash Amer. Picon. MIXING GLASS.

67 COCKTAIL RECIPES D Dandy 1/2 Rye Whisky. 1/2 Dubonnet. 1 Dash Angostura Bitters. 3 Dashes Cointreau. Add 1 Piece Orange Peel and I Piece Lemon Peel. MIXING GLASS. Diki-Diki 2/3 Calvados. 1/6 Swedish Punch. 1/6 Grapefruit Juice. SHAKER. Deansgate 1/2 Bacardi. 1/4 Lime Juice Cordial. 1/4 Drambuie. Squeeze Orange Peel on Top. MIXING GLASS. Depth Charge 1/2 Brandy. * * * 1 /2 Calvados. 2 Dashes Grenadine. 4 Dashes Fresh Lemon Juice. SHAKER. Derby 2 Dashes Peach Bitter. 2 Sprigs fresh Mint. 2 ozs. Dry Gin. SHAKER. Doctor 2/3 Swedish Punch. 1/3 Fresh Lemon or Lime Juice. SHAKER. Dubonnet 1/2 Dubonnet. 1/2 Dry Gin. Add Twist of Lemon Peel. MIXING GLASS. Dubonnet Royal 2/3 Dubonnet. 1/3 Dry Gin. 2 Dashes Angostura Bitters. 2 Dashes Orange Curacao. Add Dash Absinthe on Top. Serve with Maraschino Cherry. MIXING GLASS. 65

68 D/E/F Duchess 1/3 Sweet Vermouth. 1/3 Dry Vermouth. 1/3 Absinthe. MIXING GLASS. COCKTAIL RECIPES Evans 2 oz. Rye Whisky. A Dash Apricot Brandy. 1 Dash Curaçao. MIXING GLASS. Duke 1/2 Drambuie. 1/4 Fresh Orange Juice. 1/4 Fresh Lemon Juice. 1 Fresh Egg. Strain into Wine Glass. Add Dash Champagne. SHAKER. Fairy Belle 3/4 Dry Gin. 1/4 Apricot Brandy. White of 1 Egg. 1 teaspoonful Grenadine. Shake and Strain into Double Cocktail Glass. East India 3/4 Brandy. 1/8 Orange Curacao. 1/8 Pineapple Juice. 1 Dash Angostura Bitters. Twist of Lemon Peel on Top. Add Cherry. SHAKER. Empire Glory 1/2 Rye Whisky. 1/4 Ginger Wine. 1 /4 Fresh Lemon Juice. 2 Dashes Grenadine. SHAKER. 66 Fallen Angel 3/4 Dry Gin. 1/4 oz. Lemon or Lime Juice. 2 Dashes Creme de Menthe (Green). 1 Dash Angostura Bitters. SHAKER. Fernet 1/2 Brandy. * * * 1/2 Fernet Branca. 1 Dash Angostura Bitters. 2 Dashes Gomme Syrup. Twist of Lemon Peel on Top. MIXING GLASS.

69 COCKTAIL RECIPES F/G Fernet Mint 1/2 Fernet Branca. 1 /2 Creme de Menthe (Green). MIXING GLASS. Gibson 1/6 Dry Vermouth. 5/6 Dry Gin. Add Pearl Onion. MIXING GLASS. Fourth Degree 1/3 Dry Gin. 1/3 Dry Vermouth. 1/3 Sweet Vermouth. 2 Dashes Absinthe. MIXING GLASS. Furore 2/5 Aurum. 3/10 Brandy. 2/10 Lillet. 1/10 Fresh Orange Juice. SHAKER. Gin and It 1/2 Dry Gin. 1/2 Sweet Vermouth. To be prepared directly into the Cocktail Glass. Gimlet 2/3 Dry Gin. 1/3 Lime Juice Cordial. (It is the practice today to add splash of soda water if required). MIXING GLASS. Gin Cocktail 2 ozs. of Gin. 1 Dash Angostura Bitters. 2 Dashes Orange Bitters. Add Squeeze of Lemon Peel MIXING GLASS. Futurity 1/2 Sloe Gin. 1/2 Sweet Vermouth. 2 Dashes Angostura Bitters. MIXING GLASS. Gin Aurum 4/11 Dry Gin. 3/11 Aurum. 3/11 Lemon Juice, Fresh. 1/11 Grenadine. SHAKER. 67

70 G Gin Skin 1/2 Gin. 1/2 Lemon Juice, Fresh. 3 Dashes Gomme Syrup. 4 Dashes Strawberry Syrup. SHAKER. COCKTAIL RECIPES Golden Gleam 1/3 Brandy. 1/3 Grand Marnier. 1/6 Lemon Juice. 1/6 Orange Juice. SHAKER. Glad Eye 2/3 Absinthe. 1/3 Peppermint. MIXING GLASS. Golden Heath 1/3 Drambuie. 1/3 Rum. 1/3 Sherry. MIXING GLASS. Gloom Chaser 1/4 Grand Marnier. 1/4 White Curacao. 1/4 Grenadine. 1/4 Lemon Juice. SHAKER. Grand Slam 1/4 Dry Vermouth. 1/4 Sweet Vermouth 1/2 Swedish Punch. MIXING GLASS. Golden Dawn 1/4 Dry Gin. 1/4 Calvados. 1/4 Apricot Brandy. 1/4 Orange Juice. 1 Dash of Grenadine to be added after Cocktail is poured. SHAKER. 68 Grapefruit 1/2 Dry Gin. 1/2 Grapefruit Juice. A Dash Gomme Syrup. SHAKER.

71 COCKTAIL RECIPES Grasshopper 1/3 White Creme de Cacao. 1/3 Green Creme de Menthe. 1/3 Cream. Shake vigorously with ice and serve in a 4 oz. wine glass. G/H Grenadier 1/2 Brandy. 1/2 Ginger Wine. 1 Dash Jamaica Ginger. 1 Teaspoonful Sugar. SHAKER. Greenbriar 2/3 Sherry. 1/3 Dry Vermouth. 1 Dash Peach Bitters. Add spring of fresh mint. MIXING GLASS. Guards This is a Sweet Martini with 3 dashes Orange Curacao added. MIXING GLASS. Green Dragon 1/2 Dry Gin. 1/4 Green Creme de Menthe. 1/8 Kummel. 1/8 Lemon Juice. SHAKER. Harvard 1/2 Brandy. 1/2 Sweet Vermouth. 2 Dashes Angostura. Sugar to taste. Add Twist of Lemon. MIXING GLASS. Green Room 1/3 Brandy. 2/3 Dry Vermouth. 2 Dashes Curacao. MIXING GLASS. Hawaiian 1/2 Dry Gin. 1/2 Orange Juice. 1 Dash Curacao. SHAKER. 69

72 Dewar's (Overseas pronounced "White Label") the scotch tobe stocked with

73 COCKTAIL RECIPES Havana 1/4 Gin. 1/4 Swedish Punch. 1/2 Apricot Brandy. 1 Dash Lemon Juice. SHAKER. H Homestead This is a Sweet Martini with slice of Orange added. Hibernian Special 1/3 Dry Gin. 1/3 Cointreau. 1/3 Green Curafao. 1 Dash Lemon Juice. SHAKER. Honeymoon 1/3 Benedictine. 1/3 Applejack Brandy. 1/3 Lemon Juice. 3 Dashes Curacao. SHAKER. Hobo, The 1/2 Rye Whisky. 2/6 Lillet. 1/6 Cherry Whisky. Add Cherry and Twist of Orange Peel on top. MIXING GLASS. Hoopla 1/4 Brandy. 1/4 Cointreau. 1/4 Lillet. 1/4 Lemon Juice. SHAKER. Holland Gin (Applegreen's Recipe 1899) 2 Dashes Peychaud or Angostura Bitters. 2 Dashes Sugar Syrup. 2 ozs. Hollands Gin. Add 1 piece Lemon Peel. MIXING GLASS. Hoots Mon 1/4 Lillet. 1/4 Sweet Vermouth. 1/2 Scotch Whisky. MIXING GLASS. 71

74 AMBASSADEUR the unique unique wine aperitif from Cusenier, Paris. Serve Ambassadeur these exciting ways Ambassadeur Tout Seul J ust by itself, very cold. Lemon peel optional. Refreshing with a splash of soda. Ambassadeur Summer Time Half-and-half with tonic or lemonade and plenty of ice. Ambassadeur Entente Cordiale 2/3rds Ambassadeur, 1 /3rd Gin. A dash of bitters. Serve with ice. Ambassadeur Red Devil And for the daring... 2/3rds Ambassadeur 1 /3rd Vodka. The colder the better! Keep Ambassadeur In the 'fridge it's so much nicer chilled I Geo. Idle Chapman & Company Limited, 3 St. Dunstan's Lane, London S.E.3.

75 COCKTAIL RECIPES Hot Deck 3/4 Rye Whisky. 1/4 Sweet Vermouth. 1 Dash Jamaica Ginger. MIXING GLASS. Incognito 3/10 Brandy. 6/10 Lillet. 1/10 Apricot Brandy. 1 Dash Peychaud or Angostura Bitters. MIXING GLASS. H/l/J Houla Houla 2/3 Dry Gin. 1/3 Orange Juice. 1 Dash Orange Curacao. SHAKER. Ink Street 1/3 Rye Whisky. 1/3 Lemon Juice. 1/3 Orange Juice. SHAKER. Hunter 2/3 Rye Whisky. 1/3 Cherry Brandy. MIXING GLASS. Inspiration 1/4 Dry Gin. 1/4 Dry Vermouth. 1/4 Calvados. 1/4 Grand Marnier. Add Cherry. MIXING GLASS. Inca 1/4 Dry Gin. 1/4 Dry Vermouth. 1/4 Sweet Vermouth. 1/4 Sherry. 1 Dash Orgeat Syrup. 1 Dash Orange Bitters. MIXING GLASS. Jack-in-the-Box 1/2 Applejack Brandy. 1/2 Pineapple Juice. 1 Dash Angostura Bitters. SHAKER. 73

76 J/K/L Jack Rose 3/4 Applejack Brandy. 1/4 Grenadine. 1/2 oz. Lime or 1 Lemon. SHAKER. COCKTAIL RECIPES Liberty 2/3 Applejack Brandy. 1/3 Bacardi. 1 Dash Gomme Syrup. MIXING GLASS. Jamaica Rum 1 glass Jamaica Rum. 1 teaspoonful Gomme Syrup. 1 Dash Angostura Bitters. MIXING GLASS. Linstead 1/2 Scotch Whisky. 1/2 Sweetened Pineapple Juice. 1 Dash Absinthe. Add Twist of Lemon Peel. SHAKER. Knickerbocker Special 3/4 Rum. 3 Dashes Raspberry Syrup. 3 Dashes Lemon Juice. 3 Dashes Orange Juice. 2 Dashes Orange Curacao. 1 Chunk of Pineapple. SHAKER. Little Devil 1/6 Dry Gin. 1/6 Swedish Punch. 1/6 Bacardi. 1/6 Cointreau. 1/6 Lemon Juice. 1/6 Orange Juice. SHAKER. Leviathan 1/2 Brandy. 1/4 Sweet Vermouth. 1/4 Orange Juice. SHAKER. 74 Little Princess 1/2 Bacardi. 1/2 Sweet Vermouth. MIXING GLASS.

77 COCKTAIL RECIPES London Fog 1/2 White Creme de Menthe 1/2 Anisette. 1 Dash Angostura Bitters. SHAKER. Lone Tree This is a Medium Martini with a twist of Orange Peel added. Los Angeles 2/3 Scotch Whisky. 1/3 Lemon Juice. 1 Fresh Egg. 1 Dash Sweet Vermouth. Shake and Strain into double Cocktail glass. L/M Magic Trace 4/10 Bourbon Whiskey. 3/10 Drambuie. 1/10 Dry Vermouth. 1/10 Orange Juice. 1/10 Lemon Juice. SHAKER. Maiden's Blush 1/2 Dry Gin. 1/4 Lemon Juice. 1/8 Absinthe. 1 teaspoonful Powdered Sugar. 1 teaspoonful Raspberry Syrup. Shake and strain into coloured glass. Add slice of Lemon on top. Luigi 1/2 Dry Gin. 1/2 Dry Vermouth. Juice of 1 /2 Tangerine. 1 Dash Cointreau. 1 teaspoonful Grenadine. Shake and Strain into Double Cocktail Glass. Maiden's Prayer 3/8 Gin. 3/8 Cointreau. 1/8 Orange Juice. 1/8 Lemon Juice. SHAKER. Macaroni 2/3 Absinthe. 1/3 Sweet Vermouth. SHAKER. Mainbraee 1/3 Cointreau. 1/3 Gin. 1/3 Grapefruit Juice. SHAKER. 75

78 M Manhattan 2/3 Rye Whisky. 1/3 Sweet Vermouth. Dash of Angostura Bitters. Stir and Strain. Add Cherry. MIXING GLASS. Manhattan (Dry) Use Dry Vermouth instead of Sweet. Manhattan (Medium) Use 1/6 Dry, 1 /6 Sweet Vermouth. Maple Leaf 2/3 Bourbon. 1/3 Lemon Juice. 1 Teaspoonful Maple Syrup. SHAKER. Margaret Rose 1/2 Gin. 1/3 Calvados. 1/6 Cointreau. 1/6 Lemon Juice. 1 Dash Grenadine. SHAKER. COCKTAIL RECIPES Martini (Original Recipe) 1/2 Dry Gin. 1/2 Dry Vermouth. MIXING GLASS. The Dry Martini has developed from this recipe until today, in England, the recipe is generally accepted as 2/3 Dry Gin, 1/3 Dry Vermouth with a dash of orange bitters and a twist of lemon peel added. In America the trend for the Dry Martini to become drier has developed almost to a fad and the quantity of Dry Gin to Dry Vermouth varies from 3 to 1 to 6 to 1. Other variations of the Martini are: Martini Medium: 2/3 Dry Gin. 1/6 Dry Vermouth. 1/6 Sweet Vermouth. Stir and Strain. MIXING GLASS. Martini Sweet: 2/3 Gin. 1/3 Sweet Vermouth. Add Cherry. MIXING GLASS. 76

79 COCKTAIL RECIPES M Mary Pickford 1/2 Daiquiri Rum. 1/2 Unsweetened Pineapple Juice. 1 teaspoonful Grenadine. 1 Dash Maraschino. SHAKER. Millionaire 1/4 Jamaica Rum. 1/4 Apricot Brandy. 1/4 Sloe Gin. 1/4 Lime Juice. SHAKER. Mayfair 1/2 Dry Gin. 1/2 Orange Juice. 3 or 4 Dashes of Apricot Syrup flavoured with a little Clove Syrup. SHAKER. SHAKER. Millionaire No. 2 2/3 Rye Whisky. 1/3 Grenadine. 1/2 of White of Egg. 2 Dashes Curacao. Double Cocktail glass. Add Dash Absinthe. SHAKER. Melba 1/2 Swedish Punch. 1/2 Daiquiri Rum. 2 Dashes Absinthe. 2 Dashes Grenadine. SHAKER. Million Dollar 2/3 Dry Gin. 1/3 Sweet Vermouth. 1/2 of White of Egg. 1 teaspoonful Grenadine. 1 teaspoonful Pineapple Juice. Double Cocktail glass. Mikado 11/2 ozs. Brandy. 2 Dashes Angostura Bitters. 2 Dashes Curaçao. 2 Dashes Creme de Noyeaux. 2 Dashes Orgeat Syrup. SHAKER. Monkey Gland 3/5 Dry Gin. 2/5 Orange Juice. 2 Dashes Absinthe. 2 Dashes Grenadine. SHAKER. 77

80 M/N/O Montana 1/2 Brandy 1/2 Dry Vermouth. 2 Dashes Port. 2 Dashes Angostura Bitters. 2 Dashes Anisette. MIXING GLASS. COCKTAIL RECIPES Nevada 1/3 Rum. 1/3 Grapefruit Juice. 1/6 Lime Juice. 1/6 Gomme Syrup. Double Cocktail Glass. SHAKER. Morning Glory 1/2 Brandy. 1/4 Curacao. 1/4 Lemon Juice. 2 Dashes Angostura Bitters. 2 Dashes Absinthe. Add Twist of Lemon Peel. SHAKER. Napoleon 1 glass Dry Gin. 1 Dash Dubonnet. A Dash Fernet Branca. 1 Dash Curacao. Add Twist of Lemon Peel. MIXING GLASS. Negroni 1/3 Dry Gin. 1/3 Sweet Vermouth. 1/3 Campari Bitters. Prepare in glass; add cube of ice. 1/2 Slice of Orange. 78 New York 3/4 Rye or Bourbon Whiskey. 1/4 Lime or Lemon Juice. 2 Dashes Grenadine. 1 Lump Sugar. Add 1 piece Orange Peel. SHAKER. Night Light 2/3 Daiquiri Rum. 1/3 Orange Curacao. The yolk of 1 Fresh Egg. Double Cocktail glass. SHAKER. Old Fashioned Use Old Fashioned glass. 1 Dash Angostura Bitters, on small Lump of Sugar. Enough water to dissolve Sugar. 2 ozs. Rye or Bourbon Whiskey. A large piece of ice. Add 1 /2 slice Orange. 1 Cherry. Serve with stirring rod.

81 COCKTAIL RECIPES O Old Etonian 1/2 Dry Gin. 1/2 Lillet. 2 Dashes Orange Bitters. 2 Dashes Creme de Noyeau. Add Twist of Orange Peel. MIXING GLASS. Opening 1/2 Rye Whisky. 1/4 Grenadine. 1/4 Sweet Vermouth. MIXING GLASS. Old Nick 1/2 Rye Whisky. 1/4 Drambuie. 1/8 Orange Juice. 1/8 Lemon Juice. 2 Dashes Orange Bitters. Add Cherry. SHAKER. Opera 2/3 Dry Gin. 1/6 Dubonnet. 1/6 Maraschino. Squeeze Orange Peel on top. MIXING GLASS. Old Pal 1/3 Rye Whisky. 1/3 Dry Vermouth. 1/3 Campari Bitters. MIXING GLASS. Orange Bloom 1/2 Dry Gin. 1/4 Cointreau. 1/4 Sweet Vermouth. Add Cherry. MIXING GLASS. Olympic 1/3 Brandy. * * * 1/3 Orange Cura9ao. 1/3 Orange Juice. SHAKER. Orange Blossom 1/2 Gin. 1/2 Orange Juice. SHAKER. 79

82 O/P Orchid 4/10 Gin. 2/10 Lemon Juice. 2/10 Pink Creme de Noyeau. 1/10 Forbidden Fruit Liqueur. 1/10 Creme Yvette. Frost rim of glass with Sugar. SHAKER. Oriental 2/5 Rye Whisky. 1/5 Sweet Vermouth. 1/5 White Curaçao. 1/5 Lime Juice. SHAKER. COCKTAIL RECIPES Parisian 2/5 Dry Gin. 2/5 Dry Vermouth. 1/5 Creme de Cassis. MIXING GLASS. Perfect (or Medium Martini) 1/2 Dry Gin. 1/4 Sweet Vermouth. 1/4 Dry Vermouth. Add Twist of Orange Peel. MIXING GLASS. Pall Mall 1/3 Dry Gin. 1/3 Sweet Vermouth. 1/3 Dry Vermouth. 1 teaspoonful White Creme de Menthe. 2 Dashes Orange Bitters. MIXING GLASS. Perfect Lady 1/2 Gin. 1/4 Peach Brandy. 1/4 Fresh Lemon Juice. Dash of White of Egg. SHAKER. Paradise 1/2 Dry Gin. 1/4 Apricot Brandy. 1/4 Orange Juice. SHAKER. 80 Piccadilly 2/3 Dry Gin. 1/3 Dry Vermouth 1 Dash Absinthe. 1 Dash Grenadine. MIXING GLASS.

83 COCKTAIL RECIPES Pieon 1/2 Amer. Picon. 1/2 Sweet Vermouth. MIXING GLASS. Port Wine 2 ozs. Port Wine. 1 teaspoonful Brandy. Twist Orange Peel. MIXING GLASS. P/Q Pink Lady 1/2 White of Egg. 2 ozs. Gin. 1 tablespoonful Grenadine. Double Cocktail glass. SHAKER. Prineess Mary 1/3 Dry Gin. 1/3 Cream. 1/3 Cream de Cacao. SHAKER. Planters 1/2 Rum. 1/2 Orange Juice. A Dash Lemon Juice. SHAKER. Princeton 2/3 Gin. 1/3 Port Wine. Dash Orange Bitters. Lemon Peel on top. MIXING GLASS. Plaza 1/3 Dry Gin. 1/3 Sweet Vermouth. 1/3 Dry Vermouth. Decorate with a small cube of Pineapple. SHAKER. Quarter Deek 2/3 Rum. 1/3 Sherry. 1 Dash Lime Juice Cordial. MIXING GLASS. 81

84 Q/R Queens 1/4 Dry Gin. 1/4 Dry Vermouth. 1/4 Sweet Vermouth. 1 /4 Pineapple Juice. SHAKER. COCKTAIL RECIPES Regent Star 1/2 Dry Gin. 1/4 Orange Curacao. 1/8 Dry Vermouth. 1/8 Passion Fruit Juice. SHAKER. R.A.C. 1/2 Dry Gin. 1/4 Dry Vermouth. 1/4 Sweet Vermouth. Dash Grenadine. Dash Orange Bitters. Add Cherry. Twist of Orange Peel on top. MIXING GLASS. Resolute 1/2 Dry Gin. 1/4 Lemon Juice. 1/4 Apricot Brandy. (This recipe appears to have been given other names at a later date. (See Foreword)). SHAKER. Red Lion 1/3 Dry Gin. 1/3 Grand Marnier. 1/6 Orange Juice. 1/6 Lemon Juice. Rim of glass to be frosted in sugar. Pour in carefully. SHAKER. Roadster 1/3 Dry Gin. 1/3 Grand Marnier. 1/3 Orange Juice. Twist of Lemon Peel. SHAKER. Reform (Modified Bamboo). 2/3 Sherry. 1/3 Dry Vermouth. 1 Dash Orange Bitters. MIXING GLASS. 82 Rob Roy 1/2 Scotch Whisky. 1/2 Sweet Vermouth. 1 Dash Angostura Bitters. Add Cherry. MIXING GLASS.

85 COCKTAIL RECIPES R Roc-A-Coe 1/2 Dry Gin. 1/2 Sherry. Add Cherry. MIXING GLASS. Royal Clover Club 1/2 Gin. 1/4 Lemon Juice. 1/4 Grenadine. The yolk of 1 egg. Double Cocktail Glass. SHAKER. Roosevelt 1/4 Gin. 1/4 Rum. 1/4 Lemon Juice. 1/4 Grenadine. SHAKER. Rose There are several versions but the most popular, to be found in Paris where it was invented, is as follows: 1 teaspoonful of De Rose Syrup. 1/3 Kirsch. 2/3 Dry Vermouth. Add Cherry. MIXING GLASS. Royalist 1/2 Dry Vermouth. 1/4 Bourbon Whiskey. 1/4 Benedictine. 1 Dash Peach Bitters. MIXING GLASS. Royal Mail 1/4 Orange Juice. 1/4 Lemon Juice. 1/4 Sloe Gin. 1/4 Van der Hum. 1 Dash Absinthe. SHAKER. Royal 1/3 Port. 1/3 Gin. 1/3 Grand Marnier. Dash Angostura. MIXING GLASS. Royal Romanee 1/2 Gin. 1/4 Grand Marnier. 1/4 Dry Passion Fruit. Dash of Grenadine. SHAKER. 83

86 R/S Royal Smile 2 /3 Dry Gin. 1 /3 Calvados. 3 Dashes Grenadine. 3 Dashes Lemon Juice. SHAKER. Royal Standard 2 /5 Dry Gin. 2/5 Apricot Brandy. 1 /5 Lemon Barley Water. SHAKER. Russell House 1 Glass Rye Whisky. 2 Dashes Orange Bitters. 2 Dashes Gomme Syrup. 3 Dashes Blackberry Brandy. MIXING GLASS. Rusty Nail 1 /3 Drambuie. 2 /3 Scotch Whisky. Serve in Old Fashioned glass "On the Rocks" with Twist of Lemon. Salome 1 /3 Dry Gin. 1 /3 Dubonnet. 1 /3 Dry Vermouth. MIXING GLASS. 84 COCKTAIL RECIPES San Francisco 1 /3 Sloe Gin. 1 /3 Sweet Vermouth. 1 /3 Dry Vermouth. 1 Dash Orange Bitters. 1 Dash Angostura Bitters. Add Cherry. MIXING GLASS. Saserac 1J ozs. Rye Whisky. J oz. Gomme Syrup. 1 Dash Angostura. 1 Dash Absinthe. Twist of Lemon Peel MIXING GLASS. Satan's Whiskers 1 /5 Dry Gin. 1 /5 Grand Marnier. 1 /5 Orange Juice. 1 /5 Dry Vermouth. 1 /5 Sweet Vermouth. 1 Dash Orange Bitters. SHAKER. Seventh Heaven 1 /2 Dry Gin. 1 /2 Caperitif. 1 Dash Angostura Bitters. 2 Dashes Maraschino. Twist of Orange Peel. Add Cherry. MIXING GLASS.

87 COCKTAIL RECIPES S Shamrock 3 Dashes Green Creme de Menthe. 3 Dashes Green Chartreuse. 1 /2 Irish Whiskey. 1 /2 Dry Vermouth. MIXING GLASS. Shanghai 1 /2 Jamaica Rum. 1 /8 Pernod. 3/8 Lemon Juice. 2 Dashes Grenadine. SHAKER. Sidecar 1 /2 Brandy. 1/4 Cointreau. 1 /4 Lemon Juice. SHAKER. Silent Third 1 /3 Scotch Whisky. 1 /3 Lemon Juice. 1 /3 Cointreau. SHAKER. Silver Jubilee 1 /2 Dry Gin. 1 /4 Banana Liqueur. 1 /4 Fresh Cream. SHAKER. Sherry 2 Dashes Orange Bitters. 2 ozs. Dry Sherry. MIXING GLASS. Silver Streak 1 /2 Gin. 1 /2 Kummel. MIXING GLASS. Sherry Twist 2 /5 Sherry. 2/5 Orange Juice. 1 /5 Whisky. 2 Dashes Cointreau. Double Cocktail glass. SHAKER. Six Bells 1 /2 Jamaica Rum. 1 /4- Orange Curacao. 1 /4 Lime Juice. 2 Dashes Angostura Bitters. 1 teaspoonful sifted Sugar. Double Cocktail glass. SHAKER. 85

88 S/T Sloe Gin 1 /2 Sloe Gin. 1/4 Dry Vermouth. 1 /4 Sweet Vermouth. MIXING GLASS. COCKTAIL RECIPES Starboard Light 1 /2 Sloe Gin. 1 /4 Lemon Juice. 1/4 Creme de Men the. (Green) SHAKER. Snake-in-the-Grass 1 /4 Gin. 1/4 Cointreau. 1 /4 Dry Vermouth. 1/4 Lemon Juice. SHAKER. Stinger 2 /3 Brandy. 1 /3 White Creme de Menthe MIXING GLASS. Suissesse 1 /2 White of Egg. 1 /2 Lemon Juice. 1 /2 Sweetened Pernod. SHAKER Strain into small tumbler and add splash Soda Water. St. Germain 1/3 Green Chartreuse. 1 /3 Lemon Juice. 1 /3 Grape Fruit Juice. The white of 1 Egg. Double Cocktail Glass. SHAKER. Tango 2 Dashes Orange Curaçao. 1 /2 Dry Gin. 1/4 Sweet Vermouth. 1 /4 Dry Vermouth. Dash of Orange Juice. SHAKER. 86

89 COCKTAIL RECIPES T Tantalus 1 /3 Brandy. 1 /3 Lemon Juice. 1 /3 Forbidden Fruit. Liqueur. SHAKER. Thistle 1 /2 Scotch Whisky. 1 /2 Sweet Vermouth. Dash Angostura. MIXING GLASS. Temptation 1 glass Rye Whisky. 2 Dashes Curacao. 2 Dashes Absinthe. 2 Dashes Dubonnet. 1 piece Orange Peel. 1 piece Lemon Peel. Double Cocktail glass. SHAKER. Three Miler 2 /3 Brandy. * * * 1 /3 Bacardi Rum. 1 Dash Lemon Juice. 1 teaspoonful Grenadine. Syrup. SHAKER. Tempter 1 /2 Port Wine. 1 /2 Apricot Liqueur. MIXING GLASS. Third Degree This is a Dry Martini with 4 Dashes Absinthe added. TNT 2 /3 Brandy. * * * 1/3 Orange Curaçao. 1 Dash Angostura Bitters. 1 Dash Absinthe. MIXING GLASS. 87

90 T/U/V/W Trinity (A variation of the Medium Martini). 1 /3 Dry Gin. 1 /3 Sweet Vermouth. 1 /3 Dry Vermouth. MIXING GLASS. COCKTAIL RECIPES Valencia 1 /3 Orange Juice. 2/3 Apricot Brandy. 4 Dashes Orange Bitters. SHAKER. Twentieth Century 2 /5 Dry Gin. 1 /5 Creme de Cacao. 1 /5 Lillet. 1 /5 Lemon Juice. SHAKER. Vodkatini 2 /3 Vodka. 1 /3 Dry Vermouth. Twist of Lemon Peel added. MIXING GLASS. Up-to-Date 2 /5 Rye Whisky. 2 /5 Dry Vermouth. 1 /5 Grand Marnier. 1 Dash Angostura. Squeeze Lemon Peel on top. MIXING GLASS. Volstead 1 /3 Rye Whisky. 1 /3 Swedish Punch. 1 /6 Orange Juice. 1 /6 Syrop de Frambroise. 1 Dash Anisette. SHAKER. Vanderbilt 1 /2 Brandy. 1 /2 Cherry Brandy. 2 Dashes Angostura. 2 Dashes Gomme Syrup. Serve with Cherry. Twist Lemon Peel. MIXING GLASS. 88 Waldorf 1 /2 Swedish Punch. 1 /4 Dry Gin. 1 /4 Lemon or Lime Juice. SHAKER.

91 COCKTAIL RECIPES Ward Eight 1 /2 Rye Whisky. 1 /4 Orange Juice. 1 /4 Lemon Juice. 1 teaspoonful Grenadine. SHAKER. W West Indian 1 teaspoonful of Sugar in Medium Tumbler. 4 Dashes Angostura. 1 oz. Lemon Juice. 1 oz. Gin. 1 Lump of Ice. Stir and serve in same glass. Wax 1 /2 Gin. 1 /2 Absinthe. 3 Dashes Gomme. White of one Egg. SHAKER. Westminster 3 Dashes Aurum. 1 Dash Angostura. 1/2 Bourbon or Rye Whisky. 1 /2 Dry Vermouth. Wembley 1 /3 Scotch Whisky. 1 /3 Dry Vermouth. 1 /3 Pineapple Juice. SHAKER. Whip Shake until chilled. 1 /4 Absinthe. 1 /4 Dry Vermouth. 1/4 Brandy. 1 /4 Curacao. Western Rose 1 /2 Dry Gin. 1/4 Apricot Brandy. 1/4 Dry Vermouth. 1 Dash Lemon Juice. SHAKER. Whisky 1 glass Scotch Whisky. 2 Dashes Angostura. 2 Dashes Orange Curaçao. Serve with Cherry. MIXING GLASS. 89

92 W/X White Heather 1 /2 Dry Gin. 1 /6 Cointreau. 1 /6 Pineapple Juice. 1 /6 Dry Vermouth. 1 Dash Absinthe if required. SHAKER. COCKTAIL RECIPES White Satin 3/10 Hollands Gin. 6/10 White Curaçao. 1 /10 Lemon Juice. MIXING GLASS. White Lady 1 /2 Dry Gin. 1 /4 Lemon Juice. 1/4 Cointreau. SHAKER. Whizz Bang 2 /3 Scotch Whisky. 1 /3 Dry Vermouth. 2 Dashes Absinthe. 2 Dashes Grenadine. 2 Dashes Orange Bitters. MIXING GLASS. White Lily 1/3 Cointreau. 1 /3 Bacardi Rum. 1 /3 Gin. Dash Absinthe. MIXING GLASS. Xanthia 1 /3 Dry Gin. 1/3 Yellow Chartreuse. 1 /3 Cherry Brandy. MIXING GLASS. White Rose 3 /4 Dry Gin. 1 /4 Maraschino. 1 Dash Orange Juice. 1 Dash Lemon Juice. 1 /2 White of Egg. Double Cocktail glass. SHAKER. 90 X.Y.Z. 1 /2 Rum. 1 /4 Cointreau. 1 /4 Lemon Juice. SHAKER.

93 COCKTAIL RECIPES Y/Z Yale 3 Dashes Orange Bitters. 1 Dash Angostura. 2 ozs. Gin. Double Cocktail glass. Add Dash of Soda Water. Twixt Lemon Peel on top. MIXING GLASS. ZaZa 1 /2 Dry Gin. 1 /2 Dubonnet. 1 Dash Angostura. MIXING GLASS. Yellow Daisy 2 /5 Dry Gin. 2/5 Dry Vermouth. 1/5 Grand Marnier. MIXING GLASS. Zazarac Cocktail 1 /6 Bacardi Rum. 1 /6 Anisette. 1/6 Gomme Syrup. 1 /2 Rye Whisky. 1 Dash Angostura Bitters. 1 Dash Orange Bitters. 3 Dashes Absinthe. Add Squeeze Lemon Peel on top. SHAKER. Yellow Parrot 1 /3 Absinthe. 1 /3 Yellow Chartreuse. 1/3 Apricot Brandy. MIXING GLASS. 91

94 DETAILS OF THE WINNING RECIPES IN COCKTAIL COMPETITIONS ORGANISED BY THE UNITED KINGDOM BARTENDERS' GUILD PRIZE WINNING COCKTAILS British Empire C.C., London, 1934 "Royal Romance" John Perosino Shake 1/2 Booth's Gin, 1/4 Grand Marnier, 1/4 Dry Passion Fruit Juice, dash Grenadine. British Empire C.C. London, 1935 "Cliftonian" Bert Nutt Shake 3/8 Booth's Gin, 3/8 Grand Marnier, 1/8 Caloric Punch, 1/8 Orange Juice. British Empire C.C, London, 1936 "Perfect Lady" S. Cox Shake 1/2 Seager's Gin, 1/4 Peach Brandy (Garnier), 1/4 Lemon Juice, dash of white of egg. International C.C, Olympia, London, 1937 "Smiling Duchess" G. Mackie Stir 1/3 Booth's Gin, 1/3 Lillet, 1/6 Apricot Brandy (Cusenier) 1/6 Creme de Noyeau, add cherry. Jamaica Rum C.C, London, 1947 "Eight Bells" Eddie Clark Shake 1/2 Lemon Hart Rum, 1/6 Van der Hum, 1/6 Votrix dry 1/6 Orange and Lemon Squash, strain, add little nutmeg on top. International C.C, Olympia, London, 1948 "Daily Mail" S. Mitchell Shake 1/3 Canadian Club Rye Whisky, 1/3 Amer Picon, 1/3 Rose's Orange Squash, 3 dashes Curtis Orange Bitters. 92

95 British Isles C.C, Manchester, 1948 PRIZE-WINNING COCKTAILS "Forty Eight" Bert Nutt Shake 2/5 Burrough's Gin, 1/5 Abricotine (Garnier), 1/5 Orange Curaçao (Fockink), 1/5 Votrix Dry, dash Lemon Juice. Torquay Carnival C.C, 1948 "Carnival" S. A. Rowe Shake 1/3 Brandy (Martell), 1/3 Apricot Brandy (Gamier), 1/3 Lillet, dash Kirsch. dash Orange Juice. Jamaica Rum C.C, ot Great Britain, London, "Jamaica Joe" Allan Clarke Shake 1/3 Lemon Hart Rum, 1/3 Tia Maria, 1/3 Advocaat. strain into glass, add dash of Grenadine, little nutmeg on top. Irish Cocktail Com., Dublin, 1948 "Itza Paramount" G. O'Connor Stir 1/2 C.D.C. Gin, 1/4 Drambuie, 1/4 Cointreau, add cherry. European C.C, Torquay, 1949 "Chocolate Soldier" P. J. Cook Shake 1/3 Brandy (Martell), 1/3 Vermouth (Dry Noilly Prat), 1/3 Creme de Cacao (Bols), 2 dashes Orange Bitters (Curtis). Irish Cocktail Com., Dublin, 1949 "Metropolitan Moon" A. Gordon Shake 1/4 Lemon Hart Rum, 1/4 Gin (C.D.C), 1/4 Lemon Juice, 1/4 Bols Cherry Brandy, 2 dashes Absinthe, white of egg ; serve with cherry. Jamaica Rum C.C. ol Great Britain, London, 1949 "Palm Breeze" A. C. Davidge Shake 1/2, Lemon Hart Rum, 1/3 Yellow Chartreuse 1/6 Creme de Cacao (Cusenier), juice 1/2 fresh Lime, dash Grenadine. World Cocktail Championship, Olympia, London, 1950 "John Simon" W. E. Hopkins Shake 1/4 Gin (Holloways), 1/4 Grand Marnier, 1/4 Creme de Noyeau (De Kuypers), 1/4 Orange Squash (Schweppes), 1 dash Angostura. 93

96 PRIZE-WINNING COCKTAILS Irish Open Competition, Dublin, 1950 "Happy Medium" F. R. Rastall Shake 1/4 Gordon's Gin, 1/4 Pimms No. 1, 1/4 Cointreau, 1/8 Lillet, 1/8 Orange Squash. Jamaica Rum C.C. of Great Britain, London, 1950 "Smiling Ivy" S. Cox Shake 1/3 Lemon Hart Rum, 1/3 Peach Liqueur, 1/3 Pineapple Juice, 1 dash Fresh Lemon Juice, 1 dash white of egg. U.K.B.G., U.S.A. (West Coast) Cocktail Competition, 1950 "Bernice" C. S. Berner Shake well 1 oz. Vodka (Smirnoff), 1/2 oz. Galliano Liqueur, 3 drops Veritas (Pernod Fils), juice of 1/2 lime. European, Torquay, 1951 "Rye Lane" P. Razouvaieff 1/3 Rye Whisky (Canadian Club), 1/3 White Curacao (Pollen), 1/3 Orange Juice, 2 dashes Creme de Noyeau (DeKuyper). Irish Cocktail Competition, Dublin, 1951 "Milvea" A. Gordon 1/2 Gin C.D.C, 1/4 Creme de Banane, 1/4 St. Raphael, dash fresh cream, serve with cherry. SHAKER. Jamaica Rum C.C. of Gt. Britain, London, 1951 "White Bear" L. Spaczynski Shake 3/10 Jamaica Rum, 3/10 Creme de Noyau, 3/20 Veille Cure, 3/20 Lemon Squash, 1/10 Cream (Synthetic or Fresh). U.K.B.G., U.S.A. (West Coast) Cocktail Competition, 1951 "Luxury" W. S. Simpson Shake well 3/10 Dry Gin (Milshire), 1/5 Pimm's No. 1, 1/6 Banana Liqueur (Bols), 1/6 Sweet Vermouth, 1/6 Lime Juice (Sweetened) (Rose's), 1 dash Angostura Bitters. World Cocktail Championship, London, 1952 "Tiger Lillet" J. Jones Shake 1/3 Lillet, 1/3 Van der Hum, 1/6 Votrix Dry, 1/6 Maraschino; serve with small piece of orange peel. Jamaica Rum C.C. of Gt. Britain, "Smiling Through" A. Gordon Shake 1/3 Jamaica Rum (Lemon Hart), 1/3 Grand Marnier, 1/3 Maraschino (Cusenier), dash fresh Lemon, dash Grenadine, serve with cherry.

97 PRIZE-WINNING COCKTAILS U.S.A. U.K.B.G. (West Coast) Cocktail Competition, 1952 "Ed's Baby" Ed. Nordsiek Shake 50% Christopher Columbus Rum, 20% Cherry Heering, 20% Curaçao (Cusenier), 10% Banana Liqueur (Bols), Juice of 1 lime. Coronation Cocktail Competition, Blackpool, 1953 "Royal Victor" V. J. McCarthy Shake 1/3 Lemon Gin (Gordon's), 1/3 Liqueur d'or (Gamier), 1/6 Cointreau, 1/6 Lemon Squash (Schweppes), 1 dash fresh lemon juice. Serve with a Cherry. Jamaica Rum Cocktail Competition, London, 1953 "Eight Bells" For recipe see Rum Competition, Eddie Clarke U.K.B.G. U.S.A. (West Coast) Cocktail Competition, 1953 "Petake Cocktail" Joe Galsini Shake 25% equal parts of Pineapple Juice, Papaya Juice and Lime Juice, 18% Van der Hum, 7% Cointreau, 50% Puerto Rican Rum (Christopher Columbus). Strain into chilled cocktail glass and garnish with "Cum Quat". Irish Cocktail Competition, Dublin, 1953 "The Visitor" S. Sparling Shake 1/3 Gin (CDC), 1/3 Cointreau, 1/3 Creme de Banane (Bols), 1 dash Fresh Orange Juice and 1 dash of egg white. World Cocktail Competition, London, 1954 "Roberta May" J. Ashworth Shake 1/3 Vodka (Smirnoff), 1/3 Aurum, 1/3 Orange Squash (Schweppes) and 1 dash of Egg White. U.S.A. U.K.B.G. (West Coast) Cocktail Competition, 1954 "Frosty Dawn" A. Carrillo Shake 10% Maraschino (Bols), 15% Falernum (Bellows), 75% Puerto Rican Rum (Bacardi) and one ounce of orange juice. Jamaica Rum Punch Competition, London, 1954 "M. and M. Punch" G. Cook 2/3 Rum (Lemon Hart), 1/6 Syrup de Cassis (Exir), 1/6 Syrup de Citron (Cusenier). Add boiling water, stir. Add slice of lemon. 95

98 PRIZE-WINNING COCKTAILS All Ireland Cocktail Competition, 1955 "Fixer" J. O'Farrell 1/2 Brandy (Martell), 1/4 Creme de Noyeau (Bols), 1/8 Prunelle (Bols), 1/8 Fresh Cream, Shake well and strain. U.S.A. Sixth West Coast Cocktail Competition, 1955 "Golden Comet" Peter Zamuto 1/2 Gin (Segrams Ancient Age), 1/4 Orange Curaçao (Bols), 1/4 Lime Juice (Rose's Sweetened), Add twist Orange Peel. Mixing Glass. World Cocktail Competition, 1956 "First Night" A. M. Jordan 1/2 Brandy (Martell), 1/4 Van der Hum, 1/4 Tia Maria, 1/2 Barspoon Fresh Cream, Shake well. U.S.A. Seventh West Coast Competition, 1956 "Merry K" Tom Stenger 2/3 Bourbon Whisky, 1/3 Orange Curaçao. Stir. Add twist Lemon rind. Sixth All Ireland Cocktail Competition, 1957 "Jerry's Joy" Jerry Fitzpatrick 1/3 Vodka, 1/3 Lillet, 1/3 Cointreau, Dash Orange Bitters, Dash White of Egg, Shake and serve with Cherry. Eighth U.S.A. West Coast Competition, 1957 "Scotch Frog" Albian Farley 1/2 Vodka, 1/4 Galliano Liqueur, 1/4 Cointreau, Juice of one Lime, Dash Angostura Bitters, One teaspoon Maraschino Cherry Juice. Shake and Strain. U.S.A. National Mixed Drink Contest, 1957 "Kentucky Sunset" Pablo Aceveda 11/2 ozs. Bourbon Whiskey (Garly Times), 1/2 oz. Strega Liqueur, 1/2 oz. Anisette (Bols), Stir and strain. Add twist of Orange Peel. Seventh All Ireland Cocktail Competition, 1959 "Lucky Dip" D. J. McLaughlin Shake 1/2 Vodka (Wolfschmidt), 1/4 Creme de Banane (Bols), 1/4 Lemon Squash (Rose's), Egg White. U.S.A. (West Coast) Cocktail Competition, "Golden Dream" Le Roy Charon 1/4 Galliano, 1/4 Cointreau, 1/4 Orange Juice, 1/4 Cream. Shake.

99 PRIZE-WINNING COCKTAILS International Cocktail Competition, 1955, Amsterdam "Conca D'Ora" Giuseppe Neri, Italy 5/8 Gordon's Gin, 1/8 Cherry Heering, 1/8 Triple Sec, 1/8 Maraschino, Orange Peel. International Cocktail Competition, 1956, London "Cardicas" Jarl Ahvenainen, Finland 1/2 Bacardi, 1/4 Cointreau, 1/4 Hvid Port. International Cocktail Competition, 1958, Brussels "Carin" Georges Kuypers, Belgium 1/2 Gordon's Gin, 1/4 Dubonnet, 1/4 Mandarin Liqueur, Lemon Peel. International Cocktail Competition, 1959, Copenhagen "Petite Fleur" Dieter Waidmann, Germany 1/4 Fresh Grape Fruit Juice, 1/2 Bacardi, 1/4 Cointreau. International Cocktail Competition, 1961, Gausdal, Norway "Sweet Memories" Egil Moum, Norway 1/3 Bacardi, 1/3 Noilly Prat, 1/3 Orange Curacao. Irish Cocktail Competition, 1961 "Red Hackle" 1/2 Brandy, 1/4 Dubonnet, 1/4 Grenadine. T. Blake International Cocktail Competition, 1962, Hamburg 3/10 Cinzano Dry, 3/10 White Label Whisky, 1 /5 Benedictine, 1 /5 Curacao Bianco Bols. H. Durr All Canadian Cocktail Competition, 1962 "Cross Bow" 1/3 Gin, 1/3 Cointreau, 1/3 Creme de Cacao. J. L. Evans International Cocktail Competition, 1963, St. Vincent, Italy 1 /3 Smirnoff Vodka, 1 /3 Cinzano Dry, 1 /3 Cherry Heering, 2 dash Campari, 2 dash Creme de Banane. P. Cuccoli International Cocktail Competition, 1964, Edinburgh, Scotland "Mar Del Plata" Enzo Antonetti, Argentina 1/2 Gin, 3/8 Dry Martini, 1/8 Benedictine, dash Grand Marnier. Zest of Lemon. Australian Cocktail Competition, 1965 "Sunrise" R. Clancy 2/5 Tequila, 1/5 Galliano, 1/5 Creme de Banane, 1/5 Fresh Cream, four drops Grenadine, squeeze of Lemon Juice. 97

100 BY APPOINTMENT TO HER MAJESTY THE QUEEN GIN DISTILLERS BOOTH'S DISTILLERIES LIMITED "HIGH & DRY" The world's driest gin. Preferred for cocktails by leading bartenders. Distilled in 12 countries. "BOOTH'S" The only wood-mellowed gin. Distilled solely in London for connoisseurs of London Dry gin. Known overseas as "House of Lords". Established 1740 BOOTH'S DISTILLERIES LTD Clerkenwell Road, London, E.C.1 (.Write to Publicity Dept. for your free copy of the booklet "GIN")

101 Part II SECTION II APERITIFS The following wines, Bitters and trade-named aperitifs are frequently served alone without other ingredients as aperitifs: Amaro Cora. soda. Popular Italian Bitter normally served with ice and Ambassadeur. A distinguished wine based aperitif from Cusenier of Paris, popular in France since 1936 and now available in the U.K. Contains wines from the Midi, oranges, other' fruits and herbs such as Gentian, which gives it its clean bitter after-taste. Serve straight and very cold or with soda, tonic, gin or vodka. Amer Picon. A popular French "bitter" or aperitif cordial. Also served to sweeten with a little Grenadine or Cassis. Byrrh. A French "tonic" or aperitif wine. Its basis is red wine from the South of France or Spain, fortified with Brandy; its informing flavour is that of quinine. Dubonnet. One of the widely popular French aperitifs. Its basis is red wine and the colour dark red. Fernet-Branca. Herbs. An Italian distilled Bitters from Alpine Roots and Lillet. Another of the popular French aperitifs with a basis of white wine. St. Raphael. A well-known French aperitif. Its basis is white wine and the after-taste that of quinine. Chambery. One of the best and driest Vermouths from the district of Chambery in French Savoy. 99

102 APERITIFS Campari Bitters. A well-known Italian "bitter", dark red in colour and with a bitter taste. (Soda can also be added to these apertifs if required. All should, of course, be served with ice). Punt & Mes. Bittered Italian Vermouth produced in Turin. Pernod. A name that was for many years synonymous with Absinthe in France and Switzerland. Since the sale of Absinthe has been prohibited in France, the firm of Pernod sell the apertif "Pernod", which has no Absinthe, but Aniseed as its basis. As an aperitif is usually served with iced water. Ramazzotti. Popular Italian tonic or aperitif. Sherry. Sometimes a dash of bitters is requested. Stravei. Bittered Vermouth, light coloured. Tawny or White Port. A small glass of this wine is quite popular in France before a meal. Madeira. See article on Madeira. Marsala. Sicilian dessert wine, aged in wood. Vermouth (Sweet or Dry ). 100

103 Part II SECTION III CHAMPAGNE COCKTAILS Alfonso Put I lump of Sugar in a 5 ozs. wine-glass, 2 dashes of Angostura bitters poured on to the sugar, 1 lump of ice, 1 oz. Dubonnet. Fill with iced Champagne, squeeze lemon peel on top and stir slightly. Champagne Cocktail Put 1 lump of Sugar in a Champagne Cocktail glass, saturate with Angostura bitters, filled with iced Champagne, add a slice of orange. A little Brandy can be added if desired. "French 75" Serve in tall glass. Juice of 1/2 Lemon. 1 teaspoonful of Sugar. 2 ozs. Gin. Cracked Ice. Fill with Champagne. Happy Youth 1 oz. Cherry Brandy. Juice of Orange. 1 lump Sugar. Balance with Champagne. Valencia Smile 2/3 Apricot Brandy. 1/3 Orange Juice. 4 dashes Orange Bitters. Shake and then fill the glass with Champagne. Buck's Fizz 1 oz. Orange Juice. Fill up with Cold Champagne. Use Long Glass. Add 1 cube Ice. 103

104 By Appointment To Her Majesty Queen Elizabeth II Suppliers of "CANADIAN CLUB" Whisky Hiram Walker & Sons Limited "Canadian Club" Canada's Most Distinguished Whisky Hiram Walker & Sons, Limited. Walkerville. Canada LONDON OFFICE: 74 BROOKiSTREET, LONDON W.I.

105 Part II SECTION IV COBBLERS с о о L E R S The Cobbler is a drink of American origin, although it is now an established favourite, particularly in warm climates. It is simple to make, but it is usual to make it acceptable to the eye as well as the palate by decorating with fruits in season after the ingredients are mixed. The glass is filled with cracked ice over which the necessary ingredients are poured. Stir well with bar-spoon to loosen the ice. Cobblers are usually served with straws. The usual recipes for preparing Cobblers are given below: Wine Cobblers. (These may be prepared with Burgundy, Claret, Port Wine, Rhine Wine, Sherry, etc.) Fill 7 oz. wineglass with cracked ice. 3 ozs. of required Wine. 4 dashes Curaçao. 1 teaspoonful of sugar. Stir. Decorate with fruit. Add sprig of mint (optional). Serve with straws. Rum, Whisky, Brandy, Gin Cobblers Fill 7 oz. wineglass with cracked ice. 2 ozs. of required spirit. 1 teaspoonful of sugar. 4 dashes of Curaçao. Stir. Decorate with fruit. Add sprig of mint (optional). Serve with straws. 103

106 Part II SECTION V COLLINS These are normally summer or hot weather drinks, long and refreshing and made with plenty of ice. There is some doubt as to their origin, though they are often claimed to be American and may have been derived from the Gin Sling. However, as gin was widely drunk in the British Isles long before it gained popularity in the United States, it is quite probable that the drink may have originated on this side of the Atlantic. A clue to this is contained in a book called "Drinks of the World" published in This contains the following rhyming verse in connection with a celebrated waiter of the time: "My name is John Collins, headwaiter at Limmer's Corner of Conduit Street, Hanover Square. My chief occupation is filling brimmers For all the young gentlemen frequenters there." The book states that the ingredients of the drink dispensed by this gentleman were gin, soda, lemon and sugar. There is no doubt that the Collins has developed a large family since the early days and some of its cousins are Gin Coolers, Gin Rickeys, etc., information about which will be found in following sections. In the 1930's and before, a John Collins was made with Dutch Gin, and Tom Collins with "Old Tom," Gin. The modern trend in the British Isles is to use London Dry Gin for both these drinks. 104

107 COLLINS John or Tom Collins. Use 10-oz. tumbler. Cracked Ice. 2 ozs. Lemon Juice. 1 teaspoonful fine sugar. 2 oz. Gin. Fill with soda. Dash Angostura Bitters. Stir and serve with a slice of lemon. Brandy, Rum or Whisky Collins. Same as above but use chosen spirit instead of Gin. It is usual to offer drinking straws with all long drinks as a service to the guest or customer. 105

108 Centenary The world's first fruit drink Rose's LIME JUICE L. Rose & Co. Ltd, St. Albans, Herts By appointment to Her Majesty the Queen Suppliers of Lime J uice Cordial L. Rose & Co. Ltd. St. Albans Do have a DUBONNET There are 16 glasses of Dubonnet in every bottle and that inimitable Dubonnet feeling in every glass!

109 Part II SECTION VI COOLERS Apricot Cooler 2 ozs. Lemon or Lime Juice. 2 dashes Grenadine. 1 Liqueur Glass Apricot Brandy. Shake with ice and strain into long tumbler. Fill up with Soda Water. 1 dash Angostura Bitters. Rum Cooler 2 ozs. Lemon, or Fresh Lime Juice. 4 dashes Grenadine. 2 ozs. Rum. Shake well with ice and strain into long tumbler. Add 1 lump Ice. Fill up with Soda Water. Harvard Cooler 2 ozs. Lemon or Lime. 1 teaspoonful Powdered Sugar. 2 ozs. Applejack Brandy. Shake with ice and strain intc long tumbler. Fill up with Soda Water. Shady Grove Cooler Use long tumbler. 1 /2 tablespoonful Sugar. 2 ozs. Lemon Juice. 2 oz. Gin. Fill up with Ginger Beer. Add lump of Ice. Stir with Spoon. Remsen Cooler 2 ozs. Gin. 1 Split Soda Water. Peel Rind of Lemon spiral form. Place in Long Tumbler. 1 lump Ice. Fill up with Soda Water. Wine Cooler Use long tumbler. 3 oz. Red or White Wine. 4 dashes Grenadine. Lump of Ice. Fill up with Soda Water. 107

110 Part II SECTION VII CRUSTAS Brandy Crusta Use 5 oz. wineglass Rub rim of glass with slice of Lemon. Dip edge in powdered Sugar. Fit into glass the rind of one half Orange in spiral fashion. Fill glass with cracked Ice. Put into Mixing Glass ; 1 dash Angostura Bitters. 3 dashes Maraschino. 3 ozs. Brandy. Stir with ice and strain into prepared glass. Add Maraschino cherry. Gin, Rum or Whisky Crusta. Same as Brandy Crusta but use spirit chosen. 108

111 Part II SECTION VIII CUPS (For all Cups use Glass Jug and Cracked Ice.) Champagne Cup (for 4 persons) 1 tablespoonful Powdered Sugar 2 glass Brandy. 2 Liqueur Glasses Curaçao. 1 Liqueur Glass Maraschino. 1 Liqueur Glass Grand Marnier. 1 quart Champagne. Serve in large glass Jug with cracked ice. Decorate with slices of Orange, Lemon and Pineapple. Thin slice Cucumber Peel. 3 or 4 sprigs of fresh mint on top. Rhine Wine Cup (4 persons) 2 Liqueur Glasses Maraschino. 1 Liqueur Glass Curaçao. 1/2 tablespoonful Sugar. 1 quart Rhine Wine. Serve in glass jug with cracked ice. Add Slices of Orange, Lemon and Pineapple. Few sprigs fresh mint on top. Sauternes Cup Same as Rhine Wine. Use Sauternes instead. Cider Cup For 4 persons (use 3 pint Jug) 1 glass Maraschino. 1 glass Curaçao. 1 glass Brandy. * * * 1 quart Cider. Add a 7 oz. bottle ("Split") Soda Water or Syphon. Add slices of fruit in season and 2 sprigs of fresh mint. Lump of Ice. 109

112 DAIQUIRI RUM DEMERARA LAMB'S NAVY DEMERARA LEMON HART JAMAICA UNITED RUM MERCHANTS LIMITED 40 EASTCHEAP LONDON EC3

113 Part II SECTION IX DAISIES A pleasant iced drink for the summer or warmer climate. Refreshing, and should be popular with the ladies because of the lavish decoration with fresh fruit. The drink should be served in a Goblet. Brandy Daisy Fill goblet with Cracked Ice. Into shaker place : 1 oz. Lemon Juice, 6 dashes of Grenadine. 2 ozs. Brandy. * * * Shake and strain into Goblet. Add syphon soda. Decorate with sprigs of mint and fruit in season. Gin, Rum or Whisky Daisy Same as Brandy Daisy. But use chosen spirit in place of Brandy. Star Daisy Fill Goblet with cracked ice, Into shaker place : 1 oz. Lime Juice 1 oz. Gin. 1 oz. Calvados or Applejack Brandy. 1 oz. Grenadine. Shake and strain into goblet. Add syphon soda. Decorate with fruit in season. 1ll

114 Part II SECTION X EGG NOGGS Egg Nogg 1 Egg. 1 tablespoonful Sugar. 1 oz. Brandy. * * * 1 oz. Rum. Shake well and strain into tumbler. Fill with milk. Add grated Nutmeg on top. Breakfast Egg Nogg 1 Egg. 1/2 oz. Curaçao. 11/2 ozs. Brandy. * * * 1/4 pt. milk. Shake well and strain into long tumbler. Grate Nutmeg on top. Baltimore Egg Nogg 1 Fresh Egg. 1/2 tablespoonful Sugar. 1 oz. Brandy. 1/2 oz. Jamaica Rum. 1 oz. Madeira. 1/2 pint Fresh Milk. Shake well and strain into long tumbler. Add grated Nutmeg on top. 112

115 Part II SECTION XI FIXES Brandy Fix Use small tumbler. 1 teaspoonful Sugar. 1 teaspoonful Water to dissolve Sugar. 1 oz. Lemon Juice. 1/2 oz. Cherry Brandy. 1 oz. Brandy. * * * Fill glass with finely shaved ice. Stir Slowly. Add slice of lemon. Serve with a drinking straw. Gin, Rum or Whisky Fix Same as Brandy Fix. Except use chosen spirit in place of Brandy. 113

116 CHALLENGE! Taste Salignac. Then taste any other Cognac at a comparable price. It doesn't matter which you choose... every time, Salignac will taste the smoother! Recommend Salignac to your customers. Watch them come back for more! SALIGNAC COGNAC distilled twice over to be extra smooth Sole importers: Evans Marshall Ltd., 6 Idol Lane, London, E.C.3

117 Part II SECTION XII FIZZES (Another relation of the Collins family) Rum Fizz 2 ozs. Lemon Juice. 1 teaspoonful Sugar. 11/2oz. Rum. Shake well. Strain into long glass. Fill with Syphon Soda. Add 1 cube of Ice. Texas Fizz Same as Gin Fizz. Use Orange Juice instead of Lemon. Sloe Gin Fizz 2 ozs. Lemon Juice". 1 teaspoonful Sugar. 11/2 ozs. Sloe Gin. Shake well. Strain into long glass. Fill with Syphon Soda. Add 1 cube of Ice. Bucks Fizz 1 oz. Orange Juice. Fill up with Cold Champagne. Use long glass. Add 1 cube Ice. Sea Fizz 2 ozs. Lemon Juice. 1 teaspoonful Sugar. 11/2 ozs. Absinthe. Shake well and strain into long glass. Fill with Syphon Soda. Add 1 cube of Ice. Brandy Fizz 2 ozs. Lemon Juice. 1 teaspoonful Sugar. 11/2 oz. Brandy. * * * Shake and strain. Serve in Highball glass with 1 cube of Ice. Fill with Syphon Soda. 115

118 FIZZES Southern Comfort Fizz 2 ozs. Lemon Juice. 2 ozs. Southern Comfort. Sugar optional. Shake and strain into long glass. Add 1 cube of Ice. Fill with Syphon Soda. Golden Fizz Same as Brandy. Except use Gin. Add yolk of egg. Royal Fizz Same as Brandy. Except use Gin. And add whole egg. Gin Fizz Same as Brandy. Except use Gin. Silver Fizz Same as Brandy. Except use Gin and add white of egg. Diamond Fizz (Sometimes called 'French 75') Same as Gin Fizz. Fill with Champagne. Add 1 Cube of Ice. "New Orleans" Fizz 1 oz. Lime Juice. 1 oz. Lemon Juice. 3 dashes Orange Flower Water. 1 oz. Sweet Cream. 2 ozs. Gin. White of Egg. Shake very well. Serve in tall glass. Add little Soda Water. 116

119 Part II SECTION XIII FLIPS Use 5 oz. Wine Glass. Brandy Flip 1 teaspoonful Sugar. 1 whole Egg. 2 ozs. Brandy. * * * Shake well with ice and strain. Grated Nutmeg on top. Rum Flip Same as Brandy Flip. Use rum instead. Claret Flip Same as Brandy Flip. Use Claret instead. Whisky Flip Same as Brandy Flip. Use Whisky instead. Port Flip Same as Brandy Flip. Use Port instead. Sherry Flip Same as Brandy Flip. Use Sherry instead. 117

120 Part II SECTION XIV FRAPPES For Frappes, all kinds of liqueurs may be used. A 5-oz. stemmed glass (or large Cocktail Glass) is filled with "snow" ice. 1 oz. of the desired liqueur is then poured onto the ice. The drink is served with short straws. Frappes may also be prepared with more than one liqueur and two examples are given herewith: The Nap Frappe Use Cocktail glass in this case. Fill with "snow" ice and add : 1/3 Kummel. 1/3 Green Chartreuse. 1/3 Brandy. * * * Ward's Frappe Use Cocktail Glass. Add "snow" ice and circle of rind of lemon. 1/2 Green Chartreuse. 1/2 Brandy. * * * Do not mix the ingredients and the Brandy should be poured last. 118

121 Part II SECTION XV HIGHBALLS Use a 10 oz. Tumbler Bourbon, Brandy, Gin, Irish, Rum, Rye, Scotch Put 1 lump of ice in tumbler, add11/2 ozs. of Spirit desired. Fill with Dry Ginger Ale or Soda Water if preferred. Squeeze lemon rind on top. Horse's Neck Peel the rind of a lemon spiral in one piece. Place one end of the peel over the edge of a tumbler allowing the remainder to curl inside and anchor with 2 lumps of ice at bottom of the glass. Add 11/2 ozs. Brandy and fill with Dry Ginger. A good dash of Angostura Bitters is optional. Stone Fence As for Highballs above, but use11/2 ozs. Whisky and fill the glass with Cider. 119

122 Part II SECTION XVI HOT DRINKS Blue Blazer Use two large silver mugs with handles. 2 ozs. Scotch Whisky. 2 ozs. Boiling Water. Put whisky into one mug, boiling water into the other, ignite whisky with fire and while blazing mix both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire. Sweeten with one teaspoonful powdered sugar. Serve in small tumbler, add twist of lemon peel. "Grog" Use 10 oz. tumbler. 2 ozs. Jamaica Rum, 1 lump Sugar, 2 cloves, 1 oz. Lemon Juice. Add small stick Cinnamon. Fill with boiling water. Hot Buttered Rum Use old-fashioned glass. 11/2 ozs. Jamaica Rum, 1 lump Sugar, I small slice of Butter, 4 Cloves. Fill with boiling water. Stir. Punches See page 126. Toddies Use old-fashioned glass. 1 teaspoonful Sugar, 2 Cloves, 1 slice of Lemon, 1 stick of Cinnamon,11/2 ozs. Spirit desired. Fill with boiling water. Tom & Jerry Use 8 oz. wineglass. Beat up yolk of 1 egg and white separately, then mix them together. Add 1 teaspoonful Sugar,11/2 ozs. Jamaica Rum. Fill with boiling water, 2 dashes of Brandy. Grate nutmeg on top. Hot Egg Nogg use 10 oz. tumbler. 1 teaspoonful Sugar, 1 egg, 1 oz. Brandy, 1 oz. Rum. Fill with hot milk. Add sprinkle of nutmeg on top. 120

123 121

124 Part II SECTION XVII JULEPS THE MINT JULEP The Mint Julep is an American beverage, although the original Julep was an ancient Persian drink described bydictionaries as being an agreeable liquid medicine in which repulsive medicines are taken. Captain Marryatt was the first Englishman to write about it in the year 1815, saying that he was entertained by one of the wealthiest planters in the Southern States of America. There were many varieties of Juleps, he wrote, such as those made of Claret, Madeira, etc., but the one on which he lavished the most adjectives was the Mint Julep, of which he gave the recipe. " Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, equal proportion of Peach or common Brandy so as to fill it up to one-third or a trifle less. Then take pounded ice and fill up the tumbler. Epicures wet the hp of the tumbler with a piece of fresh pineapple and the tumbler itself is very often encrusted with ice. When the ice melts you drink." It will be seen from the above that Mint Juleps were originally made with wines and brandy, and according to records, it was not until the Civil War broke out in 1861 that Bourbon was used, either from patriotic reasons or necessity, and the habit thus acquired has persisted to the present day. 122

125 JULEPS Mint Julep (Modern Style) Put into 12 oz. tumbler 4 to 6 sprigs of fresh mint,1/2 tablespoonful of fine sugar, 1 tablespoonful of water, crush the mint, sugar and water together until the sugar is dissolved and the flavour of the mint extracted. Add 2 oz. of Bourbon and fill tumbler with crushed ice. Stir until the outside of glass is frosted. Decorate with mint and serve with straws. Champagne Julep 1 lump of sugar, 2 sprigs of mint, fill tumbler with iced Champagne, add cherry and slice of orange. 123

126 Part II SECTION XVIII PICK-ME-UPS Prairie Oyster Pour into small Wine Glass. 1 teaspoonful Worcester Sauce. 1 teaspoonful Tomato Catsup. Drop in Yolk of Egg. Do not break. Pour over 2 dashes Vinegar and a dash of Pepper. Prairie Hen Pour into small Wine Glass. 2 dashes Vinegar. 2 teaspoonful Worcester Sauce. 1 whole Egg. 2 dashes Tabasco Sauce. Little Pepper and Salt. Do not break the Egg. Pick-Me-Up Cocktail (No. 1) 1/3 Cognac. 1/3 Dry Vermouth. 1/3 Absinthe. Stir and Strain. Pick-Me-Up Cocktail (No. 2) Dash Angostura Bitters. 1 teaspoonful Sugar. 2 oz. Brandy. 1 glass Fresh Milk. Shake well. Strain into Tumbler. Add squirt syphon soda and serve. 124

127 Part II SECTION XIX POUSSE CAFE No other drink has to be prepared more carefully. The various liqueurs in a Pousse Cafe must remain strictly separated one above the other. This is obtained during preparation by taking into consideration the specific weights or gravity of the various liqueurs. The liqueurs are poured into the glass over the back of a spoon, which is held touching the edge of the glass. The pouring must be done very carefully to prevent the liqueurs mixing. Pousse Cafe 1/6 Grenadine. 1/6 Creme de Cacao. 1/6 Maraschino. 1 /6 Green Creme de Menthe. 1/6 Creme Yvette. 1/6 Brandy. Pour in the order named, into Pousse Cafe glass. Maiden's Kiss 1 /5 Maraschino. 1 /5 Creme de Rose. 1 /5 Green Curacao. 1/5 Benedictine. 1 /5 Yellow Chartreuse. Same Instructions as for Pousse Cafe. Rainbow 1/7 Creme de Cacao. 1/7 Creme de Violette. 1/7 Yellow Chartreuse. 1 /7 Maraschino. 1/7 Benedictine. 1/7 Green Chartreuse. 1/7 Brandy. The same instructions as for Pousse Cafe apply. (Note. Whilst this is one of the oldest and most published recipes for a Pousse Cafe, in recent years changes in the gravity of some items in the recipe make it almost impossible to make the drink in the order as listed because of the change in the weight of the liqueurs.) American Pousse Cafe 1/4 Maraschino. 1/4 Red Curacao. 1/4 Green Chartreuse. 1/4 Brandy. Same instructions as for Pousse Cafe. 125

128 Part II SECTION XX PUNCHES Punch in its oldest and simplest form is Rum and Water, Hot or Iced, with sugar to taste and orange or lemon juice (for Hot Punch) or fresh lime juice (for Cold Punch). It was in 1655 when they took Jamaica from Spain that the English were first introduced to Punch. During the 18th Century this drink became very popular. It was "brewed" or mixed at a table in a punchbowl by the host, with Rum as one of the ingredients but other spirits as well. (One of the other popular ones was Brandy when made with hot water). Oranges and lemons in thin slices, grated nutmeg and sundry decorations and flavouring to the taste or discretion of the mixer. Planters Punch Use Tumbler. Two or three pieces of Ice. 1 dash Angostura Bitters. 1 oz. Lemon or Lime Juice. 1 teaspoonful of Grenadine. 2 ozs. Rum. Add Syphon Soda. Stir and Serve after adding slices of Orange and Lemon. Claret Punch Use Goblet. 3 ozs. Claret. 1 oz. Lemon Juice. 2 dashes Curacao. 1 teaspoonful sugar. Dress with Fruits and fine Ice. Finish with dry Ginger Ale. Swedish Hot Punch Use small heated Tumbler. One glass Caloric Punch. Fill with Boiling Water. Serve with slices of Lemon. St. Charles Punch Use Tumbler. 1/2 oz. Brandy. 1/2 oz. Port Wine. Four dashes Curacao. 1 oz. Lemon Juice. Shake well and Strain into Tumbler in which shaved Ice has been placed. Decorate with Fruit and Serve with a straw. 126

129 Take your choice! There's a Cinzano to please every palate. Take it as you like it - short, long or mixed. CINZANO CINZANO BIANCO A superior type of. sweet white Italian, vermouth. Known ;is THE BIANCO CINZANO RED The traditional sweet Italian vermouth. Dark and richly coloured. CINZANO DRY A distinguished extra dry white vermouth from France. Sole Importers: GIORDANO LTD.,38 WINDMILL ST., LONDON, W.1.

130 PUNCHES Brandy Punch Use Goblet. 2 ozs. Brandy. 4 dashes Curacao. Shaved Ice. Dress with Mint and Fruit. Stir well. Add Dry Ginger Ale. Trinidad Punch Use Mixing Glass or Shaker. Put in sufficient Shaved Ice to fill 2 glasses. 2 ozs. Lime or Lemon Juice. 2 teaspoonfuls of Gomme Syrup. 2 ozs. Rum. 4 dashes Angostura. When thoroughly mixed, divide into 2 drinks, grating a little Nutmeg on top. Add Lemon Peel. 12S

131 Part II SECTION XXI RICKEYS A long drink cousin of the Collins. Whilst the origin of the Collins is somewhat obscure, it seems pretty clear that the Rickey is an American drink. To quote Jack Townsend, President of the Bartenders Union of New York, in his recent book The Bartenders Book: "Not nearly so obscure is the origin of the Gin Rickey, a drink which can be traced not only to the city Washington but also to the restaurant, Shoemaker's. At this popular oasis on a dusty summer's afternoon before the turn of the century, according to the most reliable legends, a bartender squeezed limes into gin and hosed the unsweetened result with a siphon. His first customer for the potation was "Colonel Jim" Rickey, a lobbyist whose first name was really Joe, and whose military title probably was of the honorary Kentucky variety. Shoemaker's was known as "the third house of Congress" and Congressional patrons who knew the "Cunnel" bestowed his name upon the drink." Use small tumbler. 1 oz. Lime or Lemon Juice into tumbler and add also the rind of the fruit iteself. Add 1 lump of ice and 2 ozs. of the spirit desired. Stir and fill with soda. 129

132 Part II SECTION XXII SANGAREES A possible relative of the Rickey. In this case, however, the drink can be made not only with the usual spirits, but also with wines and other bases. Various views exist as to its origin; it is very likely that it originated in India, but other stories say it was used in the Southern States of the U.S.A. in war-time for the wounded and invalids. The name is supposed to be derived from Singari, meaning "blood drink." Use small tumbler. Serve with straws. Brandy Sangaree 1 teaspoonful of Fine Sugar. 2 ozs. Water. 2 ozs. Brandy. Fill glass with Crushed Ice. Stir and Grate Nutmeg on top. Sherry Sangaree Same as Port Wine Sangaree. but use Sherry instead of Port. Port Wine Sangaree 1 teaspoonful of Fine Sugar. 1 glass of Port Fill glass with Crushed Ice. Stir and grate Nutmeg on top. Add Slice of Lemon. Whisky Sangaree Same as for Brandy Sangaree but use Whisky instead of Brandy. Claret Sangaree 1 teaspoonful of Fine Sugar. 1 oz. Lemon Juice. 1 glass Claret. Stir and add slice of Orange and grate Nutmeg on top. 130

133 Part II SECTION XXIII SLINGS Use 10 oz. tumbler. Serve with slice of Lemon. Brandy, Rum and Whisky slings are made the same as Gin Sling. Use Spirit desired instead of Gin. Gin Sling (original recipe) Dissolve 1 teaspoonful of Sugar in water. (Grenadine is sometimes used in place of sugar.) 2 ozs. Gin. 1 oz. Lemon Juice A Lump of Ice. Fill with Water and Stir. Hot Gin Sling 1 teaspoonful of Sugar. 2 ozs. of Gin. 1 oz. Lemon Juice. Fill with Hot Water. Stir and grate Nutmeg on top. Singapore Sling 1/4 Lemon Juice. 1/2 Gin. 1/4 Cherry Brandy. 1 Lump of Ice. SHAKER. Straits Sling 1/2 Gin. 1/4 Benedictine. 1/4 Cherry Brandy. 1 oz. Lemon Juice. 2 dashes Angostura 2 dashes Orange Bitters. 1 Lump of Ice. Fill up with Soda. SHAKER. Gin slings are very old drinks, usually attributed to far distant places of warm climate. The origin is not too certain however and we refer readers to the Section on Collins. It might well be that the story quoted there might have some connection with the origin of the Sling also. However, there is little doubt that the Singapore Gin Sling had its original home at the famous Raffles Hotel, Singapore. 131

134

135 Part II SECTION XXIV SMASHES Use Old-Fashioned glass Brandy Smash Dissolve 1 lump of sugar with a little water, add 4 sprigs of mint, crush mint and sugar. Place 1 lump of ice in glass, then add 2 ozs. of Brandy. Decorate with mint, slice of orange, cherry, and squeeze of lemon peel on top. Serve with straws. Gin Smash As for Brandy Smash but use 2 ozs. Gin. instead of Brandy. Rum Smash As for Brandy Smash but use 2 ozs. Rum instead of Brandy. Whisky Smash As for Brandy Smash but use 2 ozs. Whisky instead of Brandy. The Smash is really a member of the Collins family and might well be called a cross between a Mint Julep and an Old Fashioned without the fruit garnish. 133

136 Part II SECTION XXV SOFT DRINKS Non-alcoholic Egg Nogg Serve in 12 oz. Tumbler. 1 Egg. 1 teaspoonful Soft Sugar. 1/2 pint Milk. Shake well. Grate Nutmeg on top. Raspberryade Same as Lemon Squash. Add 1 tablespoonful Raspberry Syrup. Keelplate 2 ozs. Tomato Juice. 1 oz. Clam Juice. 2 dashes Worcester Sauce. 2 dashes Celery or Ordinary Salt. Shake and Strain. Tomato Juice Use Four Ounce Glass 3 ozs. Tomato Juice. 2 dashes Worcester Sauce. 2 dashes Celery Salt. (Sauce and Salt extra if required). Serve iced Lemonade (Plain) 2 ozs. Lemon Juice. 11/2 teaspoonfuls Sugar. Half fill Tumbler with Cracked Ice. Stir. Fill up with Plain Water. Slice Lemon on top. Serve with Straws. Strawberry Lemonade Same as Lemon Squash. Add 1 tablespoonful Strawberry Syrup. 134

137 SOFT DRINKS Lemon Squash Lemon Squash same as Lemonade. Add Syphon instead of Plain Water. Orangeade (Plain) 2 ozs. Orange Juice. 1 teaspoonful Sugar. Half fill Tumbler with Cracked Ice. Stir. Fill up with Plain Water. Serve with Slice of Orange and Straws. Orange Squash Same as Orangeade. Add Syphon Soda instead of Plain Water. Pussyfoot 1/3 Fresh Orange Juice. 1/3 Fresh Lemon Juice. 1/3 Lime Juice. Dash of Grenadine. Yolk of an Egg. Shake well. Pineapple 3 ozs. Pineapple Juice. 1 teaspoonful Sugar. 1/2 fill Tumbler with Cracked Ice. Stir. Fill up with Syphon Soda Water. Serve with Straws. Cinderella 1/3 Lemon Juice. 1/3 Orange Juice. 1/3 Pineapple Juice. Shake and Strain into medium-size glass. Parson's Special 4 dashes Grenadine. 2 ozs. Orange Juice. Yolk of Egg. Shake and Strain into mediumsize glass. Dash Soda Water on top. Yellow Dwarf 1 Yolk of Egg. 1/2 Cream. 1 /2 Almond Syrup. Shake and Strain. Fill up with dash Syphon Soda. 135

138 Part II SECTION XXVI SOURS Use medium-size wineglass Brandy Sour, Gin Sour, Rum Sour, Whisky Sour 1 oz. Lemon Juice. 1/2 teaspoonful of Sugar. 2 oz. of spirit desired. Shake well and strain into glass. Syphon Soda on top. Add slice of Lemon. (A few drops egg white improves all sours but is not an ingredient of original recipe)- Egg Sour A teaspoonful of Sugar. 3 dashes Lemon Juice. 1 oz. Curacao. 1 oz. Brandy. I Egg. Shake very well and strain into glass. 136

139 Part II SECTION XXVII TODDIES Use Old-Fashioned glass Bacardi Toddy, Brandy Toddy, Calvados Toddy, Gin Toddy, Rum Toddy, Whisky Toddy Dissolve 1 teaspoonful of sugar with a little water. Leave spoon in glass. Add 1 lump of ice. 2 ozs. of desired spirit. Stir and serve. Hot Toddies See Hot Drink Section. 137

140 Part II SECTION XXVIII ZOOMS Use 5 oz. stemmed glass Bacardi Zoom, Brandy Zoom, Gin Zoom, Whisky Zoom Dissolve in a small cup a teaspoonful of Honey in a very little boiling water. Pour into shaker, add a teaspoonful of fresh Cream and 2 ozs. of desired spirit. Shake well and strain into glass. 138

141 alone or with company... schweppes bitter lemon ADULTS SOMETIMES ADD GIN

142 Part II SECTION XXIX ZOMBIE Serve in 14 oz. frosted Zombie glass Cracked Ice. 1 oz. Lime. 4 dashes Passionola or Papaya Juice. 4 dashes Apricot Brandy. 4 dashes Cherry Brandy. 1 6z. Rum. 1 oz. Silver Rum. 1 oz. Jamaica Rum. Stir. Top with 151 proof Rum. Decorate with green and red Cherry and slice of Orange. Serve with straws. 140

143

144 Part II SECTION XXX MISCELLANEOUS DRINKS Americano Use 5 oz. wineglass, 1 oz. Campari Bitters, 2 ozs. Sweet Vermouth. Lump of Ice. Fill with Soda. Twist of Lemon Peel. Stir. Angel's Tip 3/4 Creme de Cacao. 1/4 Fresh Cream. Float Cream on top. Black Velvet Use 12 oz. stemmed glass. Pour a chilled Baby Guinness and iced Baby Champagne simultaneously into glass. Bloody Mary Use 12 oz. tumbler. 1/3 Vodka. 2/3 Tomato Juice. 2 dashes Angostura. Juice of 1/2 Lemon. Stir. Cuba Libre Use 10 oz. tumbler. Insert juice and the rind of 1/2 Lime in glass. Add lump of Ice. 2 ozs. Dry Rum and fill with Cola. Frozen Daiquiri 'Use Champagne glass. Serve with straws. 1 oz. Lime or Lemon Juice. 1/2 teaspoonful Sugar. 2 ozs. Bacardi. Dash of Maraschino into Electric Mixer with shaved Ice. Serve unstrained. Ginger Square 1 measure Ginger Brandy. Fill up with Ginger Ale. Moscow Mule Use 10 oz. tumbler. 2 ozs. Vodka. 1 oz. Lime Juice. Cracked Ice. Fill with Ginger Beer. Decorate with sprigs of Mint. 142

145 MISCELLANEOUS DRINKS Pimm's No. 1 The original and best known of the six 'Cups' marketed as Pimm's Cups has a Gin base. Pimm's No. 2 has Whisky, No. 3, Brandy, No. 4, Rum, No. 5, Rye Whisky, and No. 6 Vodka as a base. These drinks are prepared as Slings by topping with Lemonade, Borage and slice of Lemon or Cucumber. Scotch Mist Use old-fashioned glass. Shake 2 ozs. Scotch with cracked Ice and pour unstrained. Add twist of Lemon Peel. Serve with straws. Screwdriver Use 5 oz. wineglass. 1/2 Vodka. 1/2 Orange Juice. Add lump of Ice. Stir. Whisky, Gin, or other Spirits "On the Rocks" Use old-fashioned glass. Pour 2 ozs. required spirit into above glass. Add 2 lumps of Ice. Stir. 143

146 I.B.A. Guild Members ARGENTINE: AUSTRIA: BELGIUM: CALIFORNIA: DENMARK: A.M.B.A. (Asociacion Mutual de Barmen y Afines) O.B.U. (Osterreichische Barkeeper Union) U.B.B. (Union des Barmen de Belgique) C.B.G. (California Bartenders' Guild) D.B.L. (Dansk Bartender Laug) FINLAND : F.B.S.K. (Finlands' Bartender och Supporters Klubb) FRANCE: GERMANY: GREAT BRITAIN: ICELAND: ITALY: JAPAN: LUXEMBOURG: NETHERLANDS: NORWAY: SPAIN: SWEDEN: SWITZERLAND: VENEZUELA: G.A.B.F. (La Genevoise et l'association des Barmen de France) D.B.U. (Deutsche Barkeeper Union) U.K.B.G. (United Kingdom Bartenders' Guild) B.C.I. (Bartenders' Club of Iceland) A.I.B.E.S. (Associazione Italiana Barmen e Sostenitori) A.N.B.A. (All Nippon Bartenders' Association) L.B.U. (Luxembourg Bartenders' Union) N.B.C. (Nederlandse Bartenders' Club) N.B.F. (Norsk Bartender Forening) A.B.E. (Asociación de Barmen de España) S.B.G. (Sveriges Bartenders' Gille) S.B.U. (Schweizer Barkeeper Union) A.V.D.B. (Asociación Venezolana de Barmen) See page 173 for full Addresses and Presidents 144

147 United Kingdom Bartenders' Guild 'Guide to Drinks' international Supplement 145

148 INTERNATIONAL SUPPLEMENT ARGENTINE ASSOCIATION MUTUAL DE BARMEN Y AFINES (A.M.B.A.) A selection of prize-winning recipes from A.M.B.A. members Alvear Palace 1st prize /8 measure Vodka 1/4 Pineapple juice 1/8 Apricot M. Brizard Shake Created by Donato Munoz Animador 1st prize /3 Vermouth Cinzano Sweet 1/3 Dry Gin Gilbey 1/3 Aperital Delor Shake Created by Antonio Gil Vila Opera Finalist 1960 competition 3/10 Sherry 3/10 Vodka 1/5 Grapefruit juice 1/5 Pineapple juice. Campeon 1st Prize Capital Competition Cinzano /4 Cinzano Vermouth 1/4 French Vermouth 3/8 Dry Gin Gilbey 1/8 Bitter Campari. Iced Created by Jose Bueno Gaucho Highest points Cinzano competition in Paris /2 Dutch Gin 1/2 Hesperidina (made from orange & lemon skins - low alcohol content) 1 dash Angostura Bitters Ice and flavour with piece of orange. Created by Raul Suarez Sol de Mayo 1st prize Hiram Walker Competition /2 Smuggler Whisky 1/5 Cointreau 3/10 Orange Juice Shake Created by Jose Villasante 146

149 INTERNATIONAL SUPPLEMENT Austria 147

150 INTERNATIONAL SUPPLEMENT AUSTRIA OSTERREICHISCHE BARKEEPER-UNION (O.B.U.) Austrian specialities are: 1. Wachauer Marillen Liqueur, made of Apricots. 2. Enzian, this is a Brandy made of the roots of Gentian (an Austrian alpine flower). 3. Himbeergeist, made of raspberry. 4. Wacholderbranntwein, made of juniper. Prize-winning Cocktail recipes in Cocktail Competitions by members of Osterreichische Barkeeper-Union 1. Cocktail Competition, London 1930 Recipe of Franz Strobl - Past president of O.B.U. "Sonny Boy" 2 dashes Angostura Bitter 1/2 Creme d'orange 1/2 Peach Brandy shake and strain into a Champagne glass, fill up with Champagne. 2. Cocktail Competition, Madrid 1933 Recipe of Rupert Wunsch - member of O.B.U. "Mirabell" 1/4 fresh orange juice 1/4 Gordons Gin 1/4 Sweet Martini - Vermouth 1/4 Cointreau shake and strain into a Champagne glass, fill up with Champagne. 3. Cocktail Competition, Vienna 1952 Recipe of Toni Stadlbacher - Vice president of O.B.U. 148 "Cicero" 1/3 Orange Juice 1/3 Honiggoscherl 1/3 Cinzano dry shake and fill up with demi-sec Champagne.

151 INTERNATIONAL SUPPLEMENT BELGIUM UNION DES BARMEN DE BELGIQUE (U.B.B.) 4 up-to-date and popular Cocktails Gus TOPS Tops Smile 3/4 Cognac Courvoisier V.S.O.P. 1/8 Cherry Heering 1/8 Drambuie 1 dash Anisette M. Brizard 2 dashes Orange & Lemon juice Mixing Glass. Geo. KUYPERS (1st International Prize 1958) Carine 1/2 Gordons Gin 1/4 Dubonnet 1/4 Mandarine Napoleon 1 dash lemon juice Mixing Glass. Jos. HOUDMONT (3rd prize Oslo) Zazie 1/3 Stock Aperitif 1/3 Curacao Chypre Bardinet 1/3 Gordons Gin piece of orange peel Mixing Glass. Georges BROUCKE Polo Club (Winner of 1st Golden Shaker Competition) 1/2 Gancia Bianco 1/4 Kirsch Dolfi 1/4 Verveine yellow Few drops of fresh Lemon juice Twist of Orange peel 149

152 KAHLÚA (say 'KA-LOO-A') coffee liqueur with the velvet touch PRODUCED BY PETER F. HEERING COPENHAGEN

153 INTERNATIONAL SUPPLEMENT CALIFORNIA CALIFORNIA BARTENDERS' GUILD (C.B.G.) The following are a group of currently popular drinks on the United States West Coast Black Russian 1/2 Vodka 1/2 Kahlua serve, on the rocks Grasshopper 3/8 oz. Bols Green Menthe 3/8 oz. Bols White Creme de Cacao 1/4 oz. cream serve in champagne glass with short straws. Calypso Coffee 1/2 Tia Maria 1/2 Light Rum serve in 6 oz. fizz glass, fill with hot coffee and top with whipped cream Margarita 2/5 White Tequila 2/5 Fresh Lime Juice 1/5 Bols Triple Sec Shake well, and pour into Champagne glass with edge rimmed in salt Stinger 4/5 Brandy 1/5 Bols White Menthe Shake well, serve in Champagne glass. Pink Squirrel 2/3 Bols Creme de Noyeau 1/3 Bols White Creme de Cacao Shake well, serve in Champagne glass with short straw Golden Dream 2/5 Galliano 2/5 Cointreau 1/5 Orange Juice 1/5 Cream Shake well, serve in Champagne glass with short straws Frosty Dawn 2/5 Light Rum 1/10 Bols Maraschino 1/10 Falernum 2/5 Orange Juice Shake well and serve in cocktail glass 151

154 WHAT GOES INTO A KING PETER 1/3 CHERRY HEERING 2/3 TONIC WATER 1/4-. FRESHLEMON squeezed, per glass STIR WITH ICE AND SERVE INLONG GLASSES Jt's the Cherry Heering that does the trick! Just add the fizz of tonic, the bitterness of lemon, the coolness of ice-and you're someone's favourite bartender, VERY CHEERING CHERRY HEERING THE DRIER CHERRY BRANDY tor free recipe book - write to Peter F. Heering, Overgaden N. V. 11, Copenhagen, Denmark

155 INTERNATIONAL SUPPLEMENT DENMARK DANSK BARTENDER LAUG (D.B.L) Drinks which are most popular in Denmark and are recommended by the Danish Guild's President, Kurt Sorensen are: Tivoli Special Use a large tumbler 1 oz. lemon 2 oz. Cherry Heering Fill with ice and ginger ale Mermaid on the Rocks 1/5 Jamaica Rum 4/5 Cherry Heering Serve on the rocks Lemon peel on top Red Viking 1/3 Akvavit Taffel 1/3 Maraschino Luxardo 1/3 Lime Juice Roses Serve on the rocks Lemon peel on top. Frendschib 1/2 C.L.O.C. Vodka 1/2 Punt e Mes 1 barspoon Cherry Heering Stir and strain Lemon peel on top Cherry Heering and Aalborg Akvavit (the Danish "Snaps") are Denmark's two greatest beverages, being produced since 1818 and 1846 respectively. Cherry Heering hardly needs any further introduction to members of the I.B.A. Aalborg Akvavit is produced in a Danish town called Aalborg situated in the northern part of Denmark. In the galaxy of the world's most famous alcoholic beverages, Aalborg Akvavit, being a speciality, shines only as a small star; but in its own constellation - where people know how and when to drink Aquavit - the name of Aalborg stands out. Both Cherry Heering and Aalborg Akvavit are delicious served straight, but they are excellent mixers too and you will find these specialities represented in all the most popular cocktails in Denmark recommended by the Danish Bartenders' Guild president, Kurt Sorensen. 153

156 TIO PEPE Gonzalez, Byass Jerez A NEW LABEL RANGE FOR GONZALEZ BYASS This new, standard label hallmark of Gonzalez Byass quality is now appearing on all our sherries. It will immediately identify, both to you and your customers, the finest procurable in Sherry for, unlike many, we make only the best. Over 1,000 acres of vineyards in the best Sherry districts produce the largest and greatest sale of fine Sherries in Spain. GONZALEZ BYASS, famous before Sherry became popular in Britain and known throughout the world for their inimitable TÍO PEPE, offer Sherry to suit every taste DRY, MEDIUM, SWEET. To make our new label as widely known as quickly as possible to our many customers we are conducting a large advertising campaign featuring the illustration shown above. This advertisement will appear in black and white in the national press and also in full-colour in Country Life, Field, Good Housekeeping, Homes & Gardens, Illustrated London News, Tatler, Town, Queen, and Woman's Journal. You can be sure it will trigger an immediate increased demand for the world's best Sherries. GONZALEZ BYASS

157 INTERNATIONAL SUPPLEMENT FINLAND FINLANDS BARTENDERS' OCH SUPPORTERS KLUBB (F.B.S.K.) Cardicas 1st prize in London /4 White Port 1/4 Cointreau 1/2 Bacardi Rum mix and strain in a cocktail glass Ge-Ge 1/2 Bacardi Rum 1/4 Creme de Banana (Bols) 1/4 Fresh Lemon juice Shake, strain in cocktail glass Red Fly 1st prize in Finland /2 Bacardi Rum 1/4 Cherry Heering 1/4 Tio Pepe mix and strain in cocktail glass Marionette 1st prize in Finland /4 Bacardi Rum 1/4 Cherry Heering 1/4 Apricot Brandy (Bols) 1/4 Dry Sack mix and strain in cocktail glass Skandinavia 1st prize in Finland /5 Party (Cordial) 1/5 Vodka 1/5 Tio Pepe 1/5 Lemon juice mix and strain in cocktail glass The President also recommends a popular Finnish after dinner Liqueur "Mesimarja". 155

158 INTERNATIONAL SUPPLEMENT FRANCE LA GENEVOISE ET L'ASSOCIATION DES BARMEN DE FRANCE (G.A.B.F.) Noilly Cassis 1 measure Vermouth Noilly Prat 1 teaspoonful Creme de Cassis in a tumbler with ice and soda water Tomate 1 measure Pernod or Ricard 1 teaspoonful Grenadine in a tumbler with ice and plain water Picon Grenadine 1 measure Amer Picon 1 teaspoonful Grenadine in a tumbler with ice and soda water (Grenadine may be replaced by Sirop de Citron, Curacao or Cr. de Menthe) Perroquet 1 measure Pernod or Ricard 1 teaspoonful Green Cr. de Menthe in a tumbler with ice and plain water Mandarin Curacao 1 measure Mandarin 1 teaspoonful Curacao in a tumbler with ice and soda water Kir 1 glass dry white Burgundy wine 1 teaspoonful Cr. de Cassis serve in wine glass 156

159 INTERNATIONAL SUPPLEMENT GERMANY DEUTSCHE BARKEEPER UNION (D.B.U.) "Stachelschwein" (Porcupine) This drink consists of a peach and champagne. With a silver fork you prick the peach all round with as many holes as possible, then put it in a good sized glass and pour the iced champagne over to cover. The longer the peach is left in the glass the better the drink. Prairie Oyster Pour into small wine glass 1 teaspoon Worcester Sauce 1 teaspoon Tomato Catsup Drop in yolk of one egg (do not break) Pour over 2 dashes vinegar and add dash of pepper. The Prairie Oyster is an excellent remedy for headaches and similar ailments after having "over indulged", and it destroys the unpleasant results of taking too much alcohol. Very often the Prairie Oyster is stirred, but that is not its aim, nor is the effect the same, because you wouldn't drink a stirred Prairie Oyster in one gulp as the taste would be destroyed after the first swallow. To enjoy a Prairie Oyster you have to drink it AS IT COMES. One must drink it in a single swallow but hold it for a moment in the mouth and crush the yolk of the egg with the tongue before letting it go down. "Nikolaschka" Use a sherry or cocktail glass with a narrow rim so the whole slice of lemon can rest on top of the glass which is filled with brandy. On the lemon you heap a spoonful of caster-lump (enough to cover it). To drink a Nikolaschka you take the slice of lemon in your mouth followed by the brandy and slowly chew the lemon and the sugar. In recent years some clients asked for the sugar to be mixed with Nescafe. "Knickebein" During the last few years this "After dinner drink" has lost a lot of its popularity. It consists of a heavy liqueur at the bottom, then add the yolk of an egg and finish off with a lighter liqueur on top. A sherry or port wine glass should be used - wide enough not to break the yolk of an egg. Below is a list of a few of the combinations that can be used: bottom add top Maraschino yolk of egg Rose Liqueur Danziger Goldwasser Cherry Brandy Curacao Brandy Parfait d'amour,, Brandy Kummel Kirschwasser Benedictine Brandy Apricot Brandy Brandy Cherry Brandy Brandy 157

160 INTERNATIONAL SUPPLEMENT GREAT BRITAIN UNITED BARTENDERS' ASSOCIATION (U.K.B.G.) The U.K. presents some recent prize-winning recipes: The Gaels (Terry Dunne, Moira Hotel, Dublin 1st prize in Ninth All-Ireland Cocktail Competition 1963) 1/3 Brandy (Courvoisier) 1/3 Lillet 1/6 Ginger Wine M.W.D. 1/6 Irish Coffee Liqueur Tarus Bulba (E. Mike Gonley, U.K.B.G. Vice-President 1st prize in Cossack Vodka Competition) 1/2 Cossack Vodka 1/4 Pink Noyeau Cusenier 1/4 Campari and a dash of egg white, shaken well and strained into a glass. Serve with a twist of orange peel. Blushing Bride (Zigi Zagata, Beachcomber Bar, The Plaza, Tynemouth 1st Prize U.K.B.G. North-East Area Cocktail Competition) 1/4 Vodka (Smirnoff) 1/4 Lime Juice Cordial 1/4 Cherry Brandy 1 dash egg white 1/4 Orange Curacao (Marie Brizard) 1 dash orange bitters Shake and strain. Kentucky Sunshine (Lionel Gray, The Mirabelle Restaurant, London 1st prize "Old Grand-Dad" Bourbon Whisky Competition) 1/2 "Old Grand-Dad" Bourbon Whisky 1/4 Apricot Brandy (Apry) 1/4 Fresh orange juice Irish Coffee A popular drink, said to have been originated in the bar at Shannon Airport in the days when shivering passengers arrived there after being transferred in small boats from seaplanes to the shore. 2 teaspoons sugar Hot coffee Measure of Irish Whiskey Fresh cream (to be poured on top over back of spoon) Do not stir. Scotland recommends the following, which is particularly popular in Glasgow: Bramble 1 oz. Lime Juice 1 oz. Scotch Whisky Top up with ginger ale Decorate with slices or orange and lemon. 158

161 INTERNATIONAL SUPPLEMENT ICELAND BARTENDERS' CLUB OF ICELAND (B.C.I.) Brennavin and Aquavit are as with other Scandinavian nations the most favourite "snaps" in Iceland. These are bottled and labelled by the Icelandic State Vin Monopoly. In the cocktails listed below a special type of Brennivin is used, called Hvannarrotarbrennivin. These were introduced at the I.B.A. cocktail competition in Italy in Glacier 1/2 White Rum (Bacardi) 1/4 White Creme de Menthe 1/4 Extra Dry Vermouth (Cinzano) 1 drop lemon juice Shake Recipe created by Bjarni Gudjonsson. Restaurant Klubburinn, Reykjavik. Aurora 1/2 Parfait Amour, Bols 1/2 Vodka, Wyborowa Orange Peel Stir Recipe created by Simon Sigurjonsson. Restaurant Naust, Reykjavik. The Northern Light 4/6 Hvannarrotarbrennivin 1/6 Green Creme de Menthe 1/6 Lemon juice Shake Recipe created by Jonas Runolfsson. Akureyri. Restaurant Sjalfstaedishusid, 159

162 "You may know that Campari is a cryptically bitter drink that happens to be the perfect aperitif. You may know it's gloriously pink. You may know that the best way to drink it is with chunks of ice and a big shoosh of soda from the syphon. You may know that Campari is made with herbs from four continents macerated in pure grape spirit in oaken vats. But you don't know what 'macerated' means." "Yes I do" Ask for Campari wherever you go Campari imported by F. S. Matta Ltd., London S.W.6

163 INTERNATIONAL SUPPLEMENT ITALY ASSOCIAZIONE ITALIANA BARMEN E SOSTENITORI (A.I.B.E.S.) Favourites with Italy's Guild are: Cardinale 3/5 Dry Gin 1/5 Dry Vermouth 1/5 Bitter Campari Shake and strain in Cocktail glass Milan-Turin 1/2 Sweet Vermouth 1/2 Bitter Campari In small tumbler glass with lump of ice and twist of lemon peel. Stir. Grigio-Verde 1/2 Grappa 1/2 Creme de Menthe In cocktail glass Stir Roberta (I.C.C St. Vincent) Barman P. Cuccoli 1/3 Vodka Smirnoff 1/3 Vermouth Cinzano Dry 1/3 Cherry Brandy Heering Two dashes Bitter Campari Two dashes Creme de Banane Twist of orange peel Shake and strain Conca d'oro (I.C.C. Amsterdam) Barman G. Neri 5/8 Dry Gin 1/8 Cherry Brandy 1/8 Triple Sec 1/8 Maraschino Shake and strain Doge 3/6 Dry Gin 1/6 Bitter Campari 1/6 Bitter Campari 1/6 Vermouth Dry 1/6 Creme de Cacao Shake and strain Bellini 3/4 Sparkling wine (or Champagne) 1/4 Fresh peach juice (iced) Serve in champagne goblet 161

164

165 INTERNATIONAL SUPPLEMENT JAPAN ALL NIPPON BARTENDERS' ASSOCIATION (A.N.B.A.) Cocktail Recipes from Japan Tamagozake 6 oz. Sake (rice spirit) 1 Egg 1 teaspoon sugar Bring the sake to the boil, light with a match and let itflamefor one second. Take off the heat, add egg and sugar and stir. Pour into drinking vessel. Umewari 6 oz. Syochu (sweet potato wine) 1 oz. Umushu (plum liqueur) Serve in 8 oz. glass. Stir well. Hirezake 6 oz. Sake 1 piece Fuguhire* Heat the Sake but do not bring to boil. Drop one piece Fuguhire into the vessel and remove from heat. Leave for 5-7 minutes with the vessel covered, then pour into glass. * Fuguhire is dried globefish fin. 163

166 INTERNATIONAL SUPPLEMENT LUXEMBOURG LUXEMBOURG BARTENDERS' UNION (L.B.U.) Luxembourg's President suggests the following popular drinks from his country: Conti 1/4 Vodka Wolfschmidt 1/4 Cognac Martell 1/4 Apricot Marie Brizard 1/4 Orange Juice Agma 1/6 Kirsch Wagner 1/3 Cointreau 1/3 Gordon's Dry Gin 1/6 Lemon juice Angel Smile 1/3 Vodka Smirnoff 1/3 Kirsch Wagner 1/3 Cointreau 1/2 teaspoon Grenadine Add one cherry Smoky 1/3 Bourbon Whisky 1/3 Apricot Marie Brizard 1/3 Martini Sweet 2 dashes lemon juice Make Believe 1/2 Marasquin Marie Brizard 1/4 Bacardi Rum 1/8 Framboise 1/8 Pineapple juice Add one cherry Donarid 1/3 Canadian Club 1/3 Martini sweet 1/3 Courvoisier 2 dashes Cointreau Pétrusse 1/4 Mirabelle 1/4 Prunelle 1/2 Lemon juice 1 dash Noilly Prat dry 1 dash Cassis Satin Doll 1/2 Cognac Martell 1/4 Curacao Extra Bola 1/4 Pineapple juice Kitty Love 1/3 Kirsch Wagner 1/3 Carpano 1/3 Cointreau 2 dashes orange juice piece orange peel Alexis Heck 2/5 Fine Martell Médaillon 1/5 Grand Marnier 1/5 Père Blanc 1/5 Cinzano Dry Siggy 1/3 Pineapple juice 1/3 Aqua Vita 1/3 Vodka Smirnoff 1 dash Grenadine Napoléon Cocktail 1/3 Mandarine Napoleon fill with Champagne Brut 1 dash orange juice Mosella 1/4 Cassis Beaufort 3/4 Mosel-Wine Serve in large tumbler Buff-Soda 1 large cube of ice 1 glass of Buff-Bitter Add Rosport Soda Water Millénaire 1/4 Martini Sweet 1/4 Gordon's Dry Gin 1/4 Kirsch Wagner 1/4 Cherry Brandy Marie Brizard 164

167 INTERNATIONAL SUPPLEMENT NETHERLANDS 165

168 INTERNATIONAL SUPPLEMENT NETHERLANDS NEDERLANDSE BARTENDERS' CLUB (N.B.C.) The current drink in Holland is "Genever" (dutch gin) often requested with a dash of angostura, catz elixer or Underberg. Other typical Dutch drinks are: Bessengenever, (Blackcurrant Gin), Citroengenever (Citron-gin), Fladderak, a gin on citron base + 30% alcohol. Voorburg, made of citron gin with red pommerans bitters. Oranjebitter, a bitter of orange-peel distilled on genever, a popular drink on the Queen's Birthday. Half om half, a mix of Curacao and Dutch Orangebitter. Boerenjongens, (brandy and Yaisins) with some sugar candy and cinnamon. Boerenmeisjes, the same as "boerenjongens" but instead of raisins, apricots, and of course the very well-known: Advocaat (Dutch "egg nog"). Some typical Dutch mixed drinks are: Pride of Holland 30 gr. Holl. Orangebitter, 30 gr. Fladderak. Shaken. Lemon or ange-peel squeezed above the glass and hung on the glass rim. Alpje cocktail glass1/2full brandy and raisins, fill up with whipped cream. Birgit 20 gr. dry gin, 30 gr. Triple Sec, 10 gr. Apricot Brandy, 1 dash Cr. de Mandarine. Shaken. Special Dutch Long Drinks: Cola-tik 1 gl. of Genever fill up with coca-cola. Tonic-tik 1 gl. with Genever, fill up with tonic water, 1 slice lemon. Bessen Up 1 gl. blackcurrant gin in tumbler, fill up with Seven Up. Immitatie 1 beerglass f filled with aerated citron lemonade, fill up with (pils) ale. Moorkop 1 bottle coca-cola in a beerglass, fill up with dark beer. Spanish Fury 1 gl. blackcurrant gin, juice of 1 orange, fill up with soda water. Flamingo 15 gr. Vodka, 15 gr. Cognac (Martell Medallion), 15 gr. Drambuie, 1/2 lemon,1/2orange, shake and fill up with Seven Up. A typical Dutch "Pick me up" is: Groene (green) Rotterdammer in a tumbler 3 teaspoons sugar, 2-3 dashes green pommerans-bitters, fill up with soda water and of course, the wellknown "John Collins". 166

169 INTERNATIONAL SUPPLEMENT NORWAY NORSK BARTENDER FORENING (N.B.F.) Norway's speciality, in common with other Scandinavian countries, is Aquavit. Although they do not insist, they feel that its cradle was in Norway; it is just as well known in Sweden and Denmark, with small variations. Aquavit having its own individual taste, is difficult to employ in cocktails. Its greatest mission is therefore along with the smorgasbord (smoergaasbord) with its variety of salted and spiced herring. Literature tells us that aquavit was known in Norway towards the end of the 16th century. Sweet Memories 1/3 Bacardi white 1/3 Curacao orange Cusenier 1/3 Noilly Prat green cherry. Egil Moum K.N.A. hotel, Stavanger. 1st prize International Cocktail Competition, Gausdal, Norway. Nautilus 1/3 Gordon's Dry Gin 1/3 Noilly Prat 1/3 Drambuie dash Angostura. Odd Wang, Viking Hotel, Oslo 3rd prize International Cocktail Competition Bruxelles, South Pacific 30% Cointreau 40% Four Roses 40 % Martini Rossi Sweet 10% Martini Rossi Dry. Rolf Schau K.N.A. hotel, Oslo. National Competition prize, Bern, Cruise 1/3 Peach brandy (Bols) 1/3 Gordon's Dry Gin 1/3 Martini Rossi Dry dash Creme de Menthe. Kare Lyso Rest. Regnbuen, Oslo. International Cocktail Competition London, Kon-Tiki 1/2 Scotch Whisky 1/4 Bacardi Red 1/4 Cointreau Lemon peel. Erling Eriksen Hotel Nobel, Oslo International Cocktail Competition, ,71 1/2 Schenley Reserve 1/4 Cherry Brandy/Heering 1/4 Bosca Bianco orange peel. Leif Solbu, Rest. "La Belle Sole" Oslo. 2nd prize S.A.S. - Heering International Cocktail Competition, 1957 Kopenhagen. 167

170 INTERNATIONAL SUPPLEMENT SWEDEN SVERIGES BARTENDER GILLE (S.B.G.) Sweden's principal distiller, the State Controlled Vin- & Spritcentralen, manufactures Aquavit and a variety of distinctive liqueurs as well as Swedish Punch. Aquavit (latin : aqua vitae), a table companion to the famous Swedish "Smorgasbord", still bears the mediaeval name which has been traced back to the first distilled liquors produced from wine for medicinal purposes in France and Italy in the 13th century. The first use of Aquavit was in connection with the manufacture of gunpowder. In 1498 the first licence to sell Aquavit in Stockholm was granted. During the 16th century Aquavit was produced merely by distilling wine, which had to be imported since wine grapes are not grown in Sweden. This turned out very expensive and Aquavit was therefore used mainly for medicinal purposes. During the dreaded plague at the end of the century, people began to use Aquavit believing this new elixir had wonder-working power. Not until Swedish soldiers during the wars at the end of the 16th century had learned how to produce Aquavit from grain did it become a more common liquor. In the 18th century it was discovered that potatoes were suitable for producing Aquavit, that from this time they have been the main source. Clean potatoes are boiled in steam under pressure. The resultant starch mass is mixed with crushed malt made from barley or mixed grains to convert the starch into sugar. Yeast cultures are then added to the mash, and in the following fermentation the sugar is converted into alcohol. The mixture thus obtained has a very low percentage of alcohol, and contains other elements as well, removed by distillation. In the modern distilling apparatus used in Sweden, the alcohol is separated from the fermented mash. The spirit from the potato distilleries is purified again in the distilleries before it is used to enter as an ingredient in the finished products, such as Aquavit, Punch or Liqueur. In Sweden, "Brannvin" brands, such as "Absolut rent Brannvin'' are much in demand, but the Vin- & Spritcentralen has always maintained also a large assortment of spiced Aquavit varieties, such as "O P Anderson Aquavit", "Skane Akvavit", "Overste Brannvin", etc. Swedish punch has a high sugar content and a relatively low percentage of alcohol, in common with most liqueurs. In Sweden it is usually taken with coffee. Punch was first introduced in the 18th century, when Swedish merchants began to trade direct with the East Indies. The liquor their East Indiamen brought home made from rice and sugarcane is the basic ingredient in Punch. Like other liquors, Punch requires long ripening in Oak vats to bring out its choicest qualities. As a curiosity, it may be mentioned, that according to old Swedish usage, Punch is sometimes taken warm in connection with pea soup. The Swedish Bartenders' Guild recommends their popular "NORDEXPRESS" Cocktail, which won 1st prize in Paris in 1953, and was invented by Harry Eriksson. It consists of1/3each of Canadian Club Whisky, Cordial Medoc and Cinzano Dry. 168

171 Dettling KIRSCH HARVEYS of Bristol Established in 1796 Blendes & shippers of Sherries Imorters of Fine Table Wines John Harvey & sons Ltd, Denmark Street, Bristol

172 INTERNATIONAL SUPPLEMENT SWITZERLAND SCHWEIZER BARKEEPER-UNION (S.B.U.) Salvatore 2/5 Vodka 1/5 Cointreau 1/5 Kirsch Dettling 1/5 grape fruit juice 1 cerise. Roche 2/5 Seagrams Gin 2/5 Courvoisier Cognac 1/10 Benedictine 1/10 Cinzano Dry a few drops lemon juice Swiss Lady 1 Blanc d'oeuf 3-4 Gouttes de citron 30 gr. Kirsch Dettling 20 Kirsch Liqueur Dettling few drops Grenadine. St. Moritz 15 gr. Marc 15 gr. Cointreau 15 gr. Jus de citron 5 gr. Absinthe. Père-Williamine 1/3 Williamine Liqueur Morand 1/3 Weisflog 1/3 Williamine Morand. Arosa 3/10 Scotch Whisky 3/10 Cointreau 2/5 Jus d'orange. Klosters 1/4 Apry Marie Brizard 1/4 Martini Dry 1/4 Kirsch Dettling 1/4 Vodka. Beauty-Cocktail 1/4 Wodka Wyborowa 1/4 Kirsch Dettling 1/4 Cointreau 1/4 Lemon juice crusta and pineapple cube Suisse-Cherry 1/3 Kirsch Dettling 1/3 Orange juice frais 1/3 Kirsch Dettling;Liqueur 1 cerise. Pilatus 3/10 Vermouth Carpano Grand Marnier 3/10 Gordon's Gin 1/10 Campari. Swiss Cocktail 1/2 Absinthe 1/2 Cream fresh barspoon Grenadine. Cinque Vie 1/4 Wodka Eristow 1/4 Kirsch Dettling 1/4 Cointreau 1/4 Grapefruit juice 1 cerise 170

173 Ballatine's SUPERB SCOTCH WHISKY The Crest of Quality GEORGE BALLANTINE & SON LTD., DUMBARTON, SCOTLAND. DISTILLERS AT FORRES. ELGIN, BRECHIN, DUMBARTON.

174 INTERNATIONAL SUPPLEMENT VENEZUELA ASOCIACION VENEZOLANA DE BARMEN (A.V.B.) The national drinks most popular in Venezuela are Rum, Cocuy and Cream Punch. RUM. Drinks prepared with rum are to be found in every international bar. COCUY. This is a very popular drink, particularly in the interior of Venezuela and is distilled from the roots of sisal, and is also known as Cocuy Brandy. It will not be found in high-class bars. CREAM PUNCHU. This drink has a basis of eggs and rum and is made from a secret and very ancient formula belonging to the firm of Eldeodoro Gonzalez. It can be drunk alone or mixed in a very popular manner as "TETERO". "Tetero" In an old fashioned glass put crushed ice Fill with Cream Punch Add 1 small spoon Grenadine Do not mix Serve with short straws. Antillano 1 dash Angostura Bitters 1 small snoon Grenadine 1/4 Pineapple juice 1/4 Grapefruit juice 1/4 Rum "Anejo Carta Roja" 1/4 Rum "Anejo Carta Blanca" Shake in a cocktail shaker and serve in a zombie glass with crushed ice and decorate with pineapple, orange and glace cherry. Use large straws. Noches de Maquieta In an old fashioned glass put 1/2 spoon sugar Lemon peel 1 dash Angostura Bitters 1 dash Soda Mix well and add: 6 drops Creme de Cacao 2 oz. Rum "Anejo Carta Roja" Stir well and decorate with a slice of orange and a maraschino cherry. Serve with short straws. 172 Ron Punche In a 12 oz. or Zombie glass put crushed ice 1 small spoon sugar 2 dashes Angostura Bitters 1 small spoon Grenadine juice of half Lemon Fill the glass with Rum "Carta Roja" and decorate with fruits, orange, pineapple, lemon and cherry. Vermouth Preparado In a 10 oz. glass put crushed ice 1 dash Angostura Bitters 1 small spoon Grenadine juice of a Lemon Fill the glass with Vermouth Decorate with pineapple, lemon and cherry. Serve withlargestraws. Vermouth Preparada is one of the most popular drinks in Venezuela. Payama Top 3/4 White Rum 1 Lemon juice Few drops of Cointreau Few drops of Grenadine Shake. The "Payama Top" is a new cocktail invented by Luigi Sasso, barman of the Caracas Theatre Club.

175 Names of Presidents and addresses of Member Guilds ARGENTINE: Asociación Mutual de Barmen Y Afines (A.M.B.A.) Garay 1927, Buenos Aires. President: Rodolfo San AUSTRIA: Osterreichische Barkeeper-Union (O.B.U.) Schonbrunnerstrasse 4, Wien IV. President: Ernst Bardorf BELGIUM: Union des Barmen de Belgique (U.B.B.) Avenue Laure 113, Berchem-Ste. Agathe. President: Gustave Tops CALIFORNIA: California Bartenders' Guild (C.B.G.) 1823 North Fuller Avenue, Hollywood, California President: Phil Cormier DENMARK: Dansk Bartender Laug (D.B.L.) Gothersgade 2, Mezz., Copenhagen K, Denmark President: Gaston Nouard FINLAND: Finlands Bartenders' Och Supporters Klubb, (F.B.S.K.) Post Box 6150, Helsinki, Finland President: Björn Brandtberg FRANCE: La Genevoise et l'association des Barmen de France (G.A.B.F.). Rue Mariotte 5, Paris XVII, France President: Felix A. Cotto GERMANY: Deutsche Barkeeper-Union (D.B.U.) Salingtwiete 4b, Hamburg 26, Germany President: Bruno Winter GREAT BRITAIN: United Kingdom Bartenders' Guild (U.K.B.G.) 5 Blenheim Street, New Bond Street, London W.l. President: Charles Tuck ICELAND: Bartenders' Club of Iceland (B.C.I.) Restaurant Naust, Vesturgota, Reykjavik, Iceland President: Simon Sigurjonsson ITALY: Associazione Italiana Barmen e Sostenitori (A.I.B.E.S.) Hotel Cavalieri, Piazza Missori 1, Milano, Italy. President: Angelo Zola JAPAN: All Nippon Bartenders' Association (A.N.B.A.) 3-7 Chome, Ginza-Nishi, Chuo-ku, Tokyo, Japan Chief, International Section: Yoshiaki Sawai LUXEMBOURG: Luxembourg Bartenders' Union (L.B.U.) 1 Grand Rue, Luxembourg. President: Jean Schambourg NETHERLANDS: Nederlandse Bartenders' Club (N.B.C.) Van Oosterzeestraat 34b, Rotterdam. President: L. Van Vugt NORWAY: Norsk Bartender Forening (N.B.F.) Hotel Nobel, Oslo, Norway. President: Arne Normann SPAIN: Asociación de Barmen de Espana, S.N.H. Dugne de Medinareli 2, Madrid, Spain. President: Snr. Pedro Chicote SWEDEN: Sveriges Bartenders' Gille (S.B.G.) Postbox 7209, Stockholm 7, Sweden President: Sven-Eric Winhult SWITZERLAND: Schweizer Barkeeper-Union (S.B.U.) Piccadilly Bar, Lugano. President: Roger Lebet VENEZUELA: Asociacion Venezolana de Barmen (A.V.B.) Av. Miranda, Edf. Canaima, 90 piso, Apt. 702, Caracas, Venezuela. President: Eduardo Pipoli

176 CHAMPAGNE DISTRICT

177 Part III SECTION I WINES OF FRANCE CHAMPAGNE This is considered without doubt the "King of Wines", and comes from a small delimited area to the north-east of Paris, about miles from that city. The district lies around the centres of Reims, Epernay and Ay, which towns are the commercial centres of the Champagne area. The district itself is roughly divided into the: (1) River Marne Area those vineyards which lie on either side of the River Marne, a tributary of the River Seine. (2) The Montagne de Reims Area The area that lies to the north of the river, being the hillsides between the river and the town of Reims. The vineyards actually are on the slopes of the hillsides and not on the flat plateau on the top of these hillsides. (3) The Cotes Des Blancs. An area south of the river which grows white grapes only. Both red and white wines have been produced in this area from the 3rd Century A.D., but it was not until about 1700 that the first sparkling wine was made. Many famous people are associated with Champagne, but none more so than a Benedictine monk by the name of Dom Perignon ( ), who was appointed as Head Cellarer to the Abbey at Hautvillers. He did a great deal to improve the quality of Champagne, and is erroneously thought to have discovered how to put the bubbles in this famous wine. In the year 1911 the area became delimited, and now this 175

178 WINES OF FRANCE means that only wines that actually are produced there from grapes grown in that district are entitled to use the name of "Champagne". The grapes that produce this wonderful wine are of the large family of Pinot's varieties, mostly the Pinot Noir, the Pinot Meunier and the Pinot Blanc, commonly called the Chardonnay. This means that Champagne, whilst a white wine, comes from both black and white grapes. There is also a Rose type and also a white Champagne produced exclusively from White grapes alone called "Blanc de Blancs", meaning the White of the Whites. These latter two are little known in this country, but do exist. To get white wine from the black or red grapes, the juice of the grape when pressed is run off from the skins which are kept apart during fermentation, thus no colouring from the pigment of the skins is allowed contact with the juice, resulting in a white wine. The vines are grown from seed, and are carefully tended until they are large enough to be grafted on to American briar stock, in the same manner as a hybrid rose is grafted on to a hardy stock to produce beautiful roses. This American stock is proof against the dreaded disease of Phylloxera, which attacks the roots of the vine and destroys whole vineyards. The plants when ready are planted out about 8,000 plants per hectare (about 21/2 English acres). The plants do not produce grapes fit for the production of champagnefor five years, during which time they are tended carefully and together with the older plants are sprayed and manured frequently. The grapes, when gathered, are quickly transported to one of the commercial centres, where the shippers have their huge mechanical presses and cellars. After fermentation, the wines are racked, fined and blended. Champagne is not the product of any one vineyard, but is a blend of many different vineyards, some belonging to the shippers themselves, others to individual growers or vignerons. After blending in huge vats, a syrup of candy and wine is added to produce a secondary fermentation, and the 176

179 WINES OF FRANCE wine is then bottled in very strong bottles in order to withstand the pressure of C0 2 that is produced inside them. The wine is then corked and the neck of the bottle is sealed with a steel clamp called an agrafe. This clips under the hp of the bottle neck preventing the cork from blowing off. The bottles are then transported down into the cool underground cellars or caves which have been hewn out of the chalky subsoil which abounds in the area. The temperature in the cellars is about 50 F. The bottles lie in the cellars for anything up to ten years, being moved from time to time to prevent the formation of a "crust" on the sides of the bottles. If this crust were to lie undisturbed it would get hard and be difficult to remove later on. Although Champagne might lie in the cellars up to ten years, it is said to be at its best between ten and fifteen years, after which it goes on the decline, and is past its best. This does not mean that all Champagne more than fifteen years old is undrinkable, far from it, but it might throw another sediment or otherwise become unpalatable if not cared for properly. Before being required for sale, the sediment has to be removed, and this takes place upon a rack called a "pupitre". In this rack the bottles are placed in an almost horizontal position, and gradually over a period of about two to three months the bottles are shaken gently and twisted and at the same time inverted very slightly, until at the end of the period of the treatment the bottles are practically vertical in an upside down position. This allows the sediment to collect in the neck of the bottles, allowing it to be easily ejected, by either (a) freezing the neck of the bottle or (b) by a rapid careful handling and reinverting the bottle at the same time as the "agrafe" is removed. The small loss occasioned with the action of removing the sediment is made up from another bottle of the same wine, plus sweetening according to the market for which the wine is intended. The sweetening used is a sweet wine, a mixture of pure sugar (cane) and wine, and not a mixture of brandy and sugar as some people imagine. 177

180 THERE ARE TWO THINGS YOU SHOULD KNOW ABOUT SHERRY They may surprise you First, a fact. More people in Scotland drink Bertola than any other cream sherry. Second, the reason for this. It's because no other sherry has such a rich, welcoming taste. So if you serve Bertola when they ask for 'cream sherry' you'll please all the Scotsmen. And be doing the English a good turn. Try a glassyourself and you'll see what we mean. Evans Marshall & Co. Ltd., 6 Idol Lane, London, E.C.3, will be delighted to tell you more about Bertola. They are the sole U.K. importers.

181 WINES OF FRANCE After the "dosage", as it is known by, the bottle is corked, the type of cork depending upon the market for the wine, and the bottle is wired and "dressed" with label and foil. Temperature The recommended temperature at which champagne should be served is approximately 43 F. It is interesting to note in order to bring this wine down from ordinary room temperature of about 60 F. to the serving temperature it would take 70 minutes by using dry broken ice. If water is added to the ice the time taken to reduce to the serving temperature is cut by two-thirds about 22 minutes. This is very deceiving but very true. Serving The removal of the cork can very often give trouble, but if the precaution of covering the cork with a napkin or service cloth is taken there should be little trouble unless of course the cork breaks; to avoid this one should use the champagne cork extractor, a scissor-shaped instrument with claws. It is considered improper to allow the removal of the cork to be the occasion for the resounding of a loud "pop". One further point about the service of any wine; the wine should always be presented. Presentation is hall the job of bartending. The label of the bottle should never be covered with a cloth. If worth selling the wine is worth showing off to the best advantage. The Champagne bottle is best controlled by holding the bottle close to the neck, by doing this one is able to manoeuvre the bottle to the best advantage. This applies to any wine bottle, and in particular to wines that have thrown a sediment. Less tilting is occasioned this way. Any sparkling wine not produced in the Champagne area is either sold under its own area name or is known as Vin Mousseux (sparkling wine). Wine made after the method of Champagne Wine, that is by allowing the natural secondary fermentation in the bottle to develop, and then disposing of the sediment, is known as Methode Champenoise. 179

182 180 BORDEAUX DISTRICT

183 BORDEAUX Whilst Champagne is known as the King of Wines, this must not detract from the fact that the wines of Bordeaux are equally as famous, and are probably considered the best natural wines in the world. They come from the department of Gironde in France, close to and surrounding the town of Bordeaux. The whole of the area lies upon the rivers Garonne, Dordogne and Gironde, and can be divided into: 1. Médoc 2. Graves 3. Sauternes 4. Entre deux Mers 5. Côtes 6. Palus Another area known as St. Emilion is sometimes classed separately but really belong to the Cotes. History Wines have been exported from Bordeaux ever since the 4th Century A.D. As far as this country is concerned, however, it is from the 12th century that the wines of Bordeaux achieved prominence. In this century, Eleanor, daughter of the Duke of Aquitaine, who was a wealthy landowner, married Henri Plantagenet, then Duke of Anjou, in In 1153, he became King of England (Henry II) and the couple had two sons, Richard Coeur de Lion and John. Both of these sons became Kings of England in their turn and the owners of quite a large part of France. Thus it was that for a period of roughly 300 years the wines of Bordeaux were consumed in England and have held their own ever since. MEDOC This area lies on the left bank of the River Gironde to the N.W. of Bordeaux. It is fairly flat land of a sandy and pebbly nature, with a subsoil of a ferruginous nature. The wines are produced from the red grapes of the Malbec, Verdot, Merlot, Cabernet and Cabernet-Malbec varieties. The better varieties of wine come from the Haut Médoc 181

184 WINES OF FRANCE a district which commences just north of St. Estèphe and stretches down to the stream called Jalle de Blanquefort, a few miles north of Bordeaux where the Graves area commences. The better wines are named after the various smaller areas called St. Estèphe, Pauillac, St. Julien, Listrac and Margaux. These smaller areas again are split up into individual vineyards, all producing their own wines; many of them are still in private hands and much pride is taken in the production of fine wines. These individual owners vied with each other over the quality of their individual products, so much so that in the year 1855 a classification had to be made, and to a great extent the same classification exists to-day. They are classified into Growths called Crus. There are 3 First Growths 16 Second Growths 14 Third Growths 11 Fourth Growths 17 Fifth Growths and hundreds of Growths called Bourgeois Crus. Where a wine is Chateau bottled, that means it is bottled at the vineyard of origin, and this can be readily seen upon the label by the words "Mise en Bouteilles au Chateau". The name of the vineyard is also printed upon the cork, thus further identifying it: 1st Growths Château Margaux Château Latour,, Lafite (Chateau Haut Brion is also classified with these three, but it is not in the Médoc area but in the Graves area just outside the town of Bordeaux itself). 2nd Growths Château Mouton Rothschild Rauzan Segala,, Rauzan Gassies Château Gruaud Larose Faure,, Brane Cantenac Pichon Longueville 182

185 Château Leoville Lascases,, Leoville Poyferre Leoville Barton Dufort Vivens Lascombes Gruau d Locrose Sarget WINES OF FRANCE Château Pichón Longeville (Baron),, Pichon Longeville. (Ctesse Lalande),, Ducru Beaucaillou,, Cos d'estournel,, Montrose 3rd Growths Château Kirwan,, d'issan Lagrange,, Giscours Langoa Malescot Brown Centenac 4th Growths Château St. Pierre Bontemps St. Pierre Sevaistre Talbot d'aux Branaire Ducru Duhart Milon Poujet 5th Growths Château Pontet Canet Batailley Grand-Puy-Lacoste Grand-Puy-Ducasse Lynch Bages,, Lynch Moussas,, Dauzac Mouton d'armilhacq,, Le Tertre Cháteau Palmer Grand La Lagune Desmirail Calon-Segur Ferriere,, Marquis d'alesme Becker,, Boyd-Cantenac. Chàteau Latour Carnet Lafon Rochet,, Beyche velie Le Prieure Marquis de Terme Château Haut Bages Pedesclaux Bolgrave,, Camensac Cos Labory Clerc Milon Croizet Bages Cantermerle GRAVES This area lies from the surrounding district to Bordeaux down to a point some 13 miles south of the town and stretches some51/2 miles in width, and includes all the districts on the left bank of the River Garonne between Sauternes and Bordeaux the town. The area produces both red and white wines, some very fine wines. The name Graves was first given to the wines of Bordeaux which were grown on the gravelly soil. This was before the classification of 1855, when the area was split up into districts. 183

186 WINES OF FRANCE The vineyards of the Graves area have never officially been classified like those of the Medoc. The most outstanding of them are probably Châteaux Haut-Brion and Pape Clement. It must be remembered that some vineyards produce both red and white wines, Château Haut-Brion is one of these. Whilst the area produces dry wines, a smaller area called Cerons at the southern tip of the Graves area near the Sauternes produces a sweet tasting wine. SAUTERNES This is the name given to a small village in the Garonne valley, and is also given to the wine produced there and in the neighbouring parishes of Bommes, Barsac, Preignac, Fargues and St. Pierre de Mons. This wine is both sweet and full and of high alcoholic strength (about degrees of alcohol upon occasions) and has a characteristic bouquet. The soil of the area is chiefly mixed clay and gravel, or clay and limestone. The vines are chiefly the Sauvignon Blanc, the Semillon and the Muscadelle. All these varieties are white and the grapes are allowed to stay on the vine much longer than is usual elsewhere. When the grapes are fully ripened, the leaves of the plant are stripped from the plant, thus allowing the sun to have full access to the berries. This encourages an over-ripeness and the berries shrivel up and lose a lot of their moisture and develop a mould known as Botrytis Cinerea (called locally Pourriture Noble or Noble Rot). This is a mould which is encouraged and produces the fine wines, although funnily enough it does not impart a mouldy taste' to the wines. Special pickings of the grapes are made at intervals and it is the first pressings of these grapes that give the finest wines. Unless the wine has a high alcoholic content thus killing the yeasts, the wine is always liable to undergo a secondary fermentation due to the sugar content of the wine upon which the yeasts still thrive. Sulphuring of casks is usually employed to prevent further fermentation and also to preserve the beautiful colour of the wine. 184

187 WINES OF FRANCE These wines were classified in 1855 as follows: 1st Grand Growth Château d'yquem lst Growth Château Climens Coutet La Tour Blanche Clos Haut Peyraguey Château Lafaurie Peyraguey,, Rabaud Promis Rabaud Sigalas Vigneau Rieussec de Suduiraut Guiraud Château Broustet-Nerac,, Caillou Doisy-Daene,, Doisy-Dubroca Myrat Suau de Malle Romer,, d'arche Filhot,, Lamothe ENTRE DEUX MERS The literal translation of this is "between two seas," but the area lies between the two rivers Dordogne and Garonne. The name is used for the dry white wines of the area except those white wines which are produced in the area of St. Croix du Mont, Loupiac and La Grand Cote de la Rive Droite, which give their names to the sweet white wines of those small districts opposite to that of Sauternes. They are similar to Sauternes wines but have not the character. The red wines of this area are all called "Bordeaux" except Sainte-Foy-Bordeaux, Graves de Vayres and Premieres Cotes de Bordeaux. COTES These are wines produced on the sloping ground of the area, both red and white. They vary in quantity and quality. Bourg and Blaye both produce red wines under these names, but are in no way comparable to the classified wines of the Médoc. 185

188 WINES OF FRANCE ST. EMILION These wines are sometimes referred to as the Burgundies of the Bordeaux, having more body than most Bordeaux. The best known are Château Ausone Cheval Blanc,, Pavie Clos Fourtet. St. Emilion wines are all red wines and are best at about years old, although they can be drank younger than this. POMEROL Another area of red wines which is separated from the St. Emilion area only by a roadway, and are best drunk younger than the St. Emilion wines. The best known are Chateau Petit Village Petrus,, La Conseillante La Viex Château-Certan. PALUS These are the wines produced in the vineyards of the rich alluvial soil on either banks of the rivers or on the islands in the rivers or in the plains of the area. There is an abundance of this wine, but quality is sacrificed for quantity however. SERVICE Those red wines which have thrown a sediment or "crust" should either be carefully decanted in front of a strong light, using a decanting funnel, or by the use of a wine cradle. Care should be taken in not disturbing the sediment as any of this served in the drink will spoil it. The remainder of the bottle containing the sediment should be thrown away. The red wines should be served at the temperature of the room and should not be placed under the hot water tap nor near a fire. It is far better to serve them direct as they come from the cellar than to resort to this practice which "kills" the wine. 186

189 BURGUNDY The area from which the wines of Burgundy come is really a series of small areas which lie over to the east of France, of which there are five in number. 1. The Cote D'Or 2. The Cote Chalonnaise 3. The Cote Maconnaise 4. The Beaujolais 5. Chablis. 1. The Cote D'Or. This area is named after the range of hills (Golden Hillsides) which run from Dijon (famous for its mustard and blackcurrants) to Chagny, a distance of about 36 miles. The vineyards lie on either side of the main road to the south. The best wines are to be found from the slopes of the hillsides. Of the grapes which grow in the Burgundy area there are two varieties, the Pinot and the Garnay. The Pinot giving the better quality wine while the Gamay, a hardier but more prolific grower, gives more quantity than quality. The Gamay can be said to produce approximately twice as much wine per acre as the Pinot. The Cote D'Or again is divided into two smaller areas, the Cote de Nuits and the Cote de Beaune, named after the two towns of Nuits and Beaune respectively. The vineyards of these areas are quite small and are not to be compared in size with those of the Bordeaux region for example. Many are in the hands of small farmers, whose families have tended the vineyards for hundreds of years. Some of the wines take their names from the commune or village in which the vineyard is situated. Some wines take their names from the actual vineyard, e.g., Clos de Vougeot (Clos meaning enclosure) from the commune of Vougeot in the Côte de Nuits. Others take their names from the commune and attach the name of the best known vineyard of the commune to it, e.g., Gevrey-Chambertin (Chambertin being the best known vineyard of the district). This has now become a habit from long usage. 187

190 WINES OF FRANCE At this stage it would be better if a short explanation of "Appellation Controllée" were given. This simply means controlled naming, and according to French Law the wine must reach certain standards in order to qualify for a certain name. Certain wines may only come from certain defined areas laid down by French Law and the system is controlled by an organisation comprising dealers, owners and Government officials. The wines have not only to come from within certain specified areas but must come from particular type or types of grapes, must contain a certain specified strength, have a certain amount of sugar in its content, and many other things. Now, a Romanee St. Vivant (the name of a vineyard), if it does not reach the standard laid down, has to be called a Vosne Romanee (the name of a commune) and should it not reach the standards laid down for that particular wine it has to be called simply Burgundy, while should it not reach this particular standard it can only be called Vin Rouge. Burgundy wines are allowed to have both sugar and alcohol added to the wine for export. This adds strength and mellowness to the wine and aids the wine in its keeping qualities. This does not apply to Bordeaux or Rhone wines. Of the two areas, here is a list of the communes and their principal vineyards, which might be helpful in understanding the wines better. COTE DE NUITS Fixin Perrière. Brochón. Gevrey-Chambertin Chambertin, Clos de Bèze, Clos St. Jacques. Morey Clos de Tart, Clos des Lambrays. Chambolle-Musigny Musigny, Petit Musigny, Bonnes Mares. Vougeot Clos de Vougeot, La Vigne Blanche. Flagey Grands Echézeaux. Vosne Romanée Romanée-Conti, Richebourg, La Tâche, La Romanee, Romanee St. Vivant. Nuîts-St. Georges St. Georges, Boudots, Vaucrains. 188

191 WINES OF FRANCE Premeaux (Can be sold as Nuits). Prissey. Comblanchien. Corgoloin. About one-third of the wine of the Cote D'Or originates in the Cote de Nuits area, most of which are Red Wines, dry in character. COTE DE BEAUNE. Ladiox-Serrigny. Aloxe-Corton Corton (Red), Clos de Roi, Les Renardes, Corton-Charlemagne (a white burgundy). Pernand-Vergelesses lies de Vergelesses. Savigny-L-Beaune. Chorey-L-Beaune. Beaune Beaune-Greves, Beaune-Airgpots, Beaune- Avaux, Clos de la Mousse. Pommard Rugiens, Argilleres. Volnay Caillerets, Champans. Monthelie. Auxey-Duresses. Meursault Charmes (White), Perrieres (White), Combettes (White), Goutte D'Or (White). Puligny-Montrachet Montrachet (White), Chevalier- Montrachet (White), Batard-Montrachet (White), Bienvenue-Batard-Montrachet (White). Chassagne-Montrachet Montrachet (White). Santenay Clos Tavannes (Red.) Montrachet is considered to be the best of the white wines of Burgundy. 2. The Cote Chalonnaise. An area which lies to the south of the Cote de Beaune, in which a great deal of ordinary wine is produced, amongst which the following are the best known: Mercurey Red. Rully White (some of this wine is made into sparkling wine). 189

192 WINES OF FRANCE Montagny White. Buxy White. Givry Red. 3. The Cote Maconnaise. This area is much farther south and produces the famous Macon wine (red and white), also Pouilly, Pouilly- Vinzelles, and Pouilly-Fuissé (all white), the latter is not to be confused with the wine of Pouilly-Fumé of the Loire region. 4. The Beaujolais. The region lies around the town of Beaujeu in the Department of Rhône much farther to the south. This area produces large quantities of wine of ordinary quality, the area being densely planted. The wine is sometimes sold under the name of the commune being these: Juliénas, Fleurie, Chénas, Moulinà-Vent. 5. Chablis. This area is responsible for the bulk of the white wine of the Burgundy area. The wines of this area are produced in and around the village of Chablis in the Department of Yonne, north-west of Dijon and south of Paris. The names given to the wines of this area are: Petit Chablis Chablis-Clos Chablis-Valmur Chablis-Vaudésir Chablis-Grenouilles The name of Chablis-Moutonne is the trade name given to wines of a firm of shippers of London. All these wines are extremely dry, with a greenishyellow colour. The name Passe-tous-Grains means a wine made from a blend of Pinot and Gamay grapes, typical of the Burgundy area. 190

193 ALSACE The Alsace country lies to the east of the Vosges Mountains, to the east of France, where it is bounded by the River Rhine and Germany on the east. It is upon the slopes of the Vosges Mountains that the better vineyards exist. The main town is Colmar. The vineyards of this area are in the hands of hundreds of individual farmers, where they have been in these same hands for countless numbers of years. The area itself has been the subject of much strife throughout its whole existence. Being close to Germany, it has been over-run by the Germans several times, and on each occasion the families and vineyards have suffered terribly. It is because of this that the wine has never been as widely known as it should be. Unlike other areas, the wine is known principally by the type of grape from which it is made. Thus we have: Chasselas an ordinary type of wine consumed locally. Sylvaner another ordinary wine with a beautiful green colour, best when consumed while young. Suitable for making Cups. Muscat a medium dry wine with a very pronounced "bouquet". Pinot: (White) better than the Sylvaner, without acidity. (Grey) Sometimes known as the Tokay D'Alsace. A wine that should not be confused with Hungarian Tokay, a rich dessert wine. 191

194 WINES OF FRANCE Riesling Traminer both exceptionally good wines, in fact, the best that are produced in the area. The latter sometimes assumes the name of Gewurztraminer, which name is not often used on account of its difficult pronunciation. The name "Gentil" or" Zwicker" and "Edels-wicker" is used when the wine is made from a blend of different varieties of grapes. Sometimes the name of the town or village is associated with the wine. Thus we get Traminer de Riquewihr or Riesling de Kayserberg, etc. The area produces mostly white wines, but it does also produce a small amount of red, rose and sparkling wines which are mostly consumed locally. 192

195 COTES DU RHONE Here in an area towards the South of France for roughly a distance of 125 miles starting south of Lyons following the flow of the River Rhône, down to Avignon noted for its bridge, are produced a large number of interesting and delicious wines. Red and white, dry and sweet, golden and rosé, also still and sparkling wines. Notable are the wines of the Côte Rôtie (Roasted slopes) producing red wines in small quantity, but much sought after. Two other wines of note from this northern section of the Côtes du Rhône are Condrieu, which is best drunk when young, and the Château Grillet, a wine which is hard to obtain due to its small production. In the centre section of the Côtes du Rhône are found the well known wines of Hermitage, which gives us White, Red and Straw-coloured wines. These wines were at one time better known than they are to-day. It has a very early association with the Romans, who first planted the Syrah type of vine in this part of the world and made it famous. Another wine from this area is Cornas, famous for its red wine, and St. Péray, which produces white wine, but is more noted for its sparkling wine, produced by the Champagne process. In the southern part of the area is produced the worldfamous Châteauneuf du Pape, a red wine noted for its beautiful colour, the wine being made from a blend of thirteen different types of grape juice and whose recipe is said to be secret. Another notable wine from this area is Tavel, a rosé wine, probably the best of its type throughout the world. This is a wine which should not be under-estimated. It is a delightful wine, and can be quite "heady". 193

196 Join the Martini people! Life's not what you do it's how you do it. Martini people do everything with extraflair.join them... in a glass of Martini by itself or on the rocks. Wherever you are, Martini makes just that difference. MARTINI Martini Sweet Martini Bianco Martini Dry

197 PART III SECTION II WINES OF ITALY Although Italy is regarded as the home of the vine, it is not generally favoured in this country, and its production is second to that of France. There are, however, many fine wines produced, among them being: Sassella, Grumello, Inferno All red wines produced in the ancient Province of Valtellina, under which name they are sometimes sold. They are light, delicate wines which develop well. Valpolicella (Red), Soave (White). Both from Verona. Barolo (Red), Barolino (Red), Barbera (White), Nebiolo (Red). All these wines are from the Piedmont area, where they grow on the slopes of an extinct volcano, the best of which is Barolo, a light Burgundy type. Asti Spumante (Sparkling Asti) Produced in the Asti district of Piedmont, from the Ast or Canelli Muscatel grapes. A sweet wine made by the Champagne method. Chianti From Tuscany. Bottled in the rush-covered flask called "fiasco". May be red or white, though the red is better known. Shippers' names are: Antinori, Casa Vinicola Barone Ricasoli (marketed under a name called Brolio), Ruffino. The word "Stravecchio" on the bottle means "Extra Old". 195

198 WINES OF ITALY Frascati, Albana, Genzano These wines come from the Province of Latium and are white wines of good strength and good keeping quality, which are to be found from around the walls of the "Holy City" of Rome. Orvieto A delightful white wine from the Trebbiano grape. Not a fine wine but fresh and pleasant. From the town of Orvieto, a hilltop city in Central Italy in the province of Umbria. Capri A white wine from the Greco grape is made on the island of this name and on the mainland nearby. The white is the more popular type, being dry with a light golden colour. Falerno, Lachryma Christi (Tears of Christ) Similar to Capri wines, being made from the same grape, but grown around Mt. Vesuvius. Moscato di Siracusa, Malvasia di Lipari The best two dessert wines apart from Marsala. Marsala This is a dessert wine from the province of Trapani in Sicily, being a dark coloured wine of the sherry type. Its introduction into England came about by a man named John Woodhouse, who in 1773 introduced some Trapani wine which he had fortified with Brandy, in order to rival Madeira, the popular wine of that time. It was due to the success of this wine that he eventually stayed in Sicily to look after his interests there. Other people interested in Marsala were Benjamin Ingham, who settled in Palermo in 1805 and became a wine merchant in An Italian named Vincio Florio started business in Marsala in These three firms are still in business at the present day and are known as Florio & Co., Ingham Whittaker & Co. and Woodhouse & Co. 196

199 WINES OF ITALY In making Marsala, musts of the Catarratto and Inzolia varieties of grape are fermented dry. This is then sweetened with a dark caramellized grape concentrate made by boiling grape juice down in open kettles. The sweetened wine is then fortified to about 17%-24% alcohol. It is treated in a similar manner to sherry, but is matured out of doors, where it gets the torrid heat of summer and the cold nights of winter over a period of three to four consecutive years, when it is then considered fit to drink. Various descriptive terms are given to the wine, these are: L.P. C.O.M... O.P... S.O.M... London Particular... Choice Old Marsala... Old Particular... Superior Old Marsala. 197

200 Jingle Bells One jigger Asbach Uralt Brandy A squirt of soda to taste Ice A twist of lemon Asbach Uralt The greatest selling 5-star brandy of the Rhine-enjoyed in 58 countries throughout the world Sole Agents : J. C. Mc Laughlin Ltd., Denmark Hill, London, S.E.5. RED post1161/6 Scottish Distributors : Messrs. Peter Thomson (Perth) Ltd., King Edward Street, Tel. Perth 24211

201 PART III SECTION III WINES OF GERMANY These come chiefly from two very well known areas the Rhine and the Moselle. The cultivation of the vine in these parts spread up the Valley of the Rhône from Marseilles into the valleys of the rivers Rhine and Moselle in very early times. Early in the 3rd century A.D. the Roman Emperor of that time ordered the destruction of the vineyards of these areas, but fortunately it was the Emperor Probus who ruled from A.D who gave an order for them to be replanted. Some of the more important vineyards were laid out in the 12th century. Quite a number of them belonged to various religious bodies but have since passed into other hands due in the main to the various wars in which the German people have been involved throughout the years. The name given to the wines of the River Rhine is probably derived from the town of Hochheim, a town on the River Main, a tributary of the River Rhine. At one time they were known as "Rhenish" wines. In these two areas there are protected valleys, the Rhine, Moselle, Main, Ahr and Ruwer, in which the cultivation of the vine is possible, even though they are in such a northerly position. Even in the sheltered valleys of these most northerly commercial vineyards, the grapes do not ripen every year, in some years the musts need the addition of sugar, and so the resultant wines are not "fine" wines. In some years the farmers place slates on the ground to reflect the warmth of the sun to the grapes in order to ripen them. 199

202 WINES OF GERMANY Both the areas mentioned produce white wines, although some red wines are produced and drunk locally. The best of these red wines are Assmannshausen, Ingelheim, Walporzheim and Duerkheim. Of the white wines produced, they are mainly of the dry variety, but some sweet wines are known. Sparkling wines are produced and known as Sekt (meaning sparkling) and are known under the names of Sparkling Hock and Sparkling Moselle and are marketed in the towns of Coblenz, Mainz and Elfeld. The wines are produced from the Riesling, Sylvaner, Traminer and Muller-Thurgau varieties of grape. Hocks The area from which the Hocks are derived can be divided into (1) Rheingau, (2) Rheinhessen and (3) Rheinpfalz or Palatinate as it is sometimes called. The Rheingau area stretches for a distance of about 20 miles and lies along the right-hand bank of the River Rhine from Hochheim to Lorch. In this area the river runs in a east-westerley direction, due to the position of Taunus Mountains to the North, which shelters the vineyards lying to the southern slopes, thus gaining the maximum amount of sunshine possible. This area produces the best of the Hocks known all over the world, famous for their flavour, bouquet and keeping qualities. Of the villages from which these wines are produced there are: Rudesheim Steinberg Geisenheim Eltville Erbach Hochheim Johannisberg Oestrich Hattenheim Marcobrunn Hallgarten Rauenthal In the Rheinhessen area are produced the more robust medium wines, while sometimes one may find some really good wines equal to those of the Rheingau. 200

203 WINES OF GERMANY This area extends from the town of Bingen opposite the Rheingau area to the town of Worms. The whole area lying on the left hand bank of the River Rhine. The best known wines of this area are: Nackenheim Bodenheim Nierstein Oppenheim A more popular and widely known name is that wine known and produced as Liebfraumilch, which is a generic name given to wines of a soft, agreeable and good quality. It is a blended wine and must not be confused with a wine caued Liebfrauenstift, the name given to the wine produced from the vineyards around the Liebfrauenkirche (The Church of Our Dear Lady) in Worms. Often linked with the Rheinhessen are the wines of the Nahe Valley, a tributary of the River Rhine. These wines are more elegant but not so full-bodied as the wines of the Rheinhessen. Three of the best are: Schloss Boeckelheim (Schloss meaning "Castle"). Niederhausen. Kreuznach. The Palatinate of Rheinpfalz area lies to the south of the Rheinhessen still on the left bank of the River Rhine, and lie upon a plateau some fifteen miles from the river are sheltered. The wines produced here are good luscious wines in large quantities, but they have not the keeping qualities of those of the Rheingau. Most of the principal vineyards face south and the principal ones are Forst, Deidesheim Wachenheim, Ruppertsberg, Duerkheim. MOSELLES The vines are grown on the steep slopes along the banks of the greatly winding River Moselle and its tributaries, the Saar, and the Ruwer. They grow on the terraces on both banks of the rivers, from Trier to Coblenz. These 201

204 WINES OF GERMANY wines are of low alcoholic strength, but delightful light dinner wines. Not particularly of long keeping quality, and best drunk when young. Enkirch Zeltingen Wehlen Graach Traben-Trarbach Berncastel Brauneberg Piesport Dhron Among others, of which there are some hundreds, are the best known Moselles, while of the Saar wines there are: Scharzberg Scharzhofberg Wiltingen Ayl and of the Ruwer wines there are: Casel Gruenhaus Eitelsbach Descriptions The description of the label often appears to be difficult to understand for the layman, hence it is as well to have a slight knowledge of the terms which one might find upon the labels of the bottles. First it was traditional to bottle the wines of the Rhine in a reddish or reddish-brown coloured bottle, while those of the Moselle were bottled in the greenish or bottle-green coloured types, long, slender tapering bottles. The wines are chiefly known under the name of the village from which they bear their origin. To this village name is added the letters "ER", thus a wine from Berncastel becomes Berncasteler, and a Nierstein becomes a Niersteiner, and a Forst becomes a Forster. Further, they may bear the date of a vintage, while better class wines wiu be known under the name of an estate; thus we have Berncasteler Doktor, Doktor being the name of an estate or vineyard. 202

205 WINES OF GERMANY The more select wines have further descriptions, thus we have: Spatlese (pronounced Spaytleser), meaning "late gathering of the grapes." Auslese, meaning "a gathering of specially selected bunches of grapes". Beeren-Auslese, meaning "a gathering of specially picked berries". Trockenbeeren-Auslese, meaning "a gathering of specially selected grapes which have been allowed to remain on the vine until they are almost dried up and like raisins". Sometimes the name of the grape from which the wine is made is included on the label, thus we have Niersteiner Riesling. Other terms to be found are: Wachstum, Gewächs both meaning growth. This is always followed by the name of the proprietor of the vineyard; or: Original-Abfüllung, Keller-Abzug, Schloss-Abzug All meaning "Original Bottling" by the grower in his cellar. The equivalent of "Chateau Bottled". Sometimes the Fuder No. (Cask No), or Stuck No. is included on the label. Another wine produced in Germany is that called Steinwein, similar to the Rhine wines but bottled in the "Bocksbeutel," a container similar to the Empire Burgundy flagon. This wine is produced from a variety of grapes on the River Main, between the towns of Schweinfurt and Hamburg. 203

206 Wine culture at the Cape South Africa has a 300-year-old wine-growing tradition The very first settlers at the Cape planted vineyards, and by the 1660s, a century before Australia was discovered, the South African wine industry was well established. Soon the original Dutch settlers were reinforced by Huguenot refugees, driven from France by religious troubles. There were only 200 of them, but they were some of the most skilful artisans of France. Among the many skills which they taught the Dutch farmers were the refinements of winegrowing. In this way the young industry was brought to perfection, strengthened by French traditions already centuries old. It takes a long time for a wine culture to become maturely established, but 300 years is a long time. Today South African wines, especially the fine sherries blended by the solera system, are growing more and more popular in Britain popular both for their own virtues and for their reasonable prices. The cellar at Groot Constantia. Already in 1690 Governor Simon van der Stel, the "second founder" of Cape Colony, was growing the best wine in the country here on his estate. "Constantia" came to be regarded as one of the really outstanding wines of the world. SOUTH AFRICAN WINE FARMERS ASSOCIATION (LONDON) LTD.

207 PART III SECTION IV BRITISH EMPIRE WINES AUSTRALIA New South Wales is the cradle of the Australian wineproducing industry, but was superseded by Victoria, who in turn has been outpaced by South Australia, which is responsible for nearly three-quarters of the Australian wine production. In both Queensland and Western Australia a small amount of wine is also made, but not on a sufficiently large scale to warrant export. The main types of wine and their centres of production are as follows: (a) The Hunter River district (New South Wales), the great Western and Lilydale districts (Victoria) produce chiefly light beverage wines, suitable for home consumption. (b) The irrigation areas all along the borders of New South Wales, Victoria, South Australia, where the greatest quantities of wines are produced, mostly distilled into brandy for fortifying "sweet" wines. (c) The Rutherglen and Corowa district, partly in N.S.W. and partly in Victoria, which produces some of the best "sweet" wines. (d) The Watervale (Springvale) and other districts of South Australia, which produce the largest quantities of both sweet and dry wines suitable for export. (e) The Queensland and Perth vineyards, which produce a limited quantity of both light and fortified wines. The acreage of the Australian vineyards was 70,000 acres in 1919, with an average yield of81/2 million gallons of wine. The irrigation and other areas were then extended 205

208 BRITISH EMPIRE WINES for the benefit of demobilized soldiers, with the result that in 1926 there were 120,000 acres of vineyards producing an average of 14 million gallons of wine. From figures supplied during 1945 by the Australian Wine Board the area of the vineyards and their wine output had not increased much over SOUTH AFRICA The wine industry in South Africa, or should we say within the borders of the Union of South Africa, is on a very limited scale. There is far greater activity in the Cape Province where the industry really takes on a great and real importance and where the scale is of sufficient importance to justify a growing export demand. The most famous South African vineyards are those nearest to Cape Town and also near Wynberg, which produced the famous wines of Constantia, which were so popular during the early half of the 19th century. Wine is still made on a large scale at Wynberg. At "Groot" Constantia itself, which is South African Government property, and adjoining vineyards. The finest stretch of vineyards is further inland, from French Hoek to Wellington, along the Paarl Valley and in the Stellenbusch district close by. Further inland still, at Worcester, Robertson, Montague, Ladysmith and Oudtschoorn, larger quantities of wine are obtained from grapes grown on richer soil, but the wine is of inferior quality. South Africa can and does produce a very large quantity of different wines, some very dry beverage wines, both red and white, and some palatable sweet fortified wines, as well as sparkling wine and a good deal of brandy. 206

209 Part III SECTION V BRITISH WINES The name covers all manner of alcoholic beverages produced in Great Britain, where they are known to the Excise authorities under the name of Sweets, and taxed as such. The oldest British Wines were the Home-made Wines, which, in olden days, were the pride of the still-room in all great, and even modest, households. Home-made Wines, when they were made on a commercial scale, were first offered for sale under the name of English Wines. Both were made from the same materials, mostly the fruits, leaves, flowers, seeds and roots of English-grown plants, such as elderberry, apples and pears, cowslips and gooseberries; but also from overseas produce, such as oranges and ginger, which were imported on a commercial scale into England from an early date. All such wines were mostly known under the names of the fruit or plant which formed their basis but it was not at all uncommon to call some of them by the better-known or better-sounding name of some imported wine which they were intended to approximate. Thus was the Gooseberry Wine called English Champagne, and Elderberry Wine, English Port. At present, however, the name British Wines, although it still covers Home-made Wines and English Wines, applies chiefly to more modern types of alcoholic beverages made in England on more scientific lines, since the early part of the twentieth century. These, the latest form of British Wines, are made from either grapes, raisins, grape-juice or grape-sugar, imported in various forms solid, liquid or semi-liquid to which water is added, then some form of yeast to secure the fermentation of the sugar content of the brew: the resulting alcoholic liquid is then coloured and flavoured to taste with much skill. 207

210 PORT DISTRICT

211 Part III SECTION VI PORT This is the name given to the fortified wines produced in the neighbourhood of the valley of the River Douro from a point near Barca D'Alva on the borders of Spain to a point about 50 miles from Oporto, the port through which the wines are shipped. This river flows through steep mountainous banks upon which the vineyards are situated, they being built up on terraces to prevent the soil being washed away by the heavy rains of the district. The area is up to miles wide in places, and is divided into the Upper and Lower Corgo regions. The town of Oporto gets its name form "Porto", meaning "harbour", and "O" meaning "the". Opposite the town of Oporto is situated the town of Vila Nova de Gaia, where the Port Wine Shippers have their Lodges, or warehouses, where their large stocks of wine are stored. Of the history of the wine, it is said that some Portuguese fishermen who were fishing off the coast of England first landed wine from this area into England, but this is reputed to have been a table wine which at that time was grown in a place a little to the north of the present boundaries, and was not the Port Wine as we know it to-day. The origin of it is said to have been due to the two sons of a British wine merchant who while holidaying in Oporto added some brandy to the local wine and took a liking to it. A notable date in the history of Port Wine was December, 1703, when the Methuen Treaty was signed; this allowed Port Wine to be imported into England at the expense of the French, whose wines bore a heavier rate of duty. After many upheavals over the years between the shippers and the growers, the Portuguese Government took over 209

212 PORT control of the industry in 1932, and now three government bodies look after the interests of the trade. These are the Casa do Douro, who look after the growing and the making of the wine; the Gremio dos Exportadores or Port Wine Shippers Guild; and the Instituto do Vinho do Porto, which supervises the other two bodies and deals with propaganda and the legal side. In the manufacture of Port, the amount is regulated by the Casa do Douro, and the remainder not needed is made into "Consumo," a local wine. Port Wine is made from a large variety of grapes both red and white, this is a peculiarity of the area. The wine is pressed in the "lagares" (stone tanks) with the aid of men's feet. This wine is then allowed to ferment and then fermentation is arrested by the addition of brandy made locally. This wine is then transported to the lodges at Vila Nova de Gaia by train and by boat down the river. The boats used for this purpose are flat-bottomed with large sails and are steered by means of a large oar from the stern. These boats are skilfully steered to negotiate the several rapids which the river has. Upon arrival at the shipper's lodges they undergo a long period of storage, sorting and maturing. The wine in its young state is a beautiful rich ruby colour, and is stored in "pipes"; as the wine matures it loses its ruby colour and assumes a lighter colour, due to the action of oxygen and absorption by the wood, it first being blended in large vats containing anything up to 200 pipes or more. As the wine matures it loses its strength and is required to have brandy added to it. TYPES OF PORT WINE Vintage Port. These are wines which are shipped to this country at about 18 months old, when after a brief rest, they are bottled at two years old. It is this wine that is so appreciated by the connoisseurs. It naturally throws a deposit in the bottle, which has to be carefully decanted before serving. These wines mature in the bottle instead of as the ordinary Ports 210

213 PORT which mature in the Cask. They are always sold under the year of their origin, usually in plain bottles, unadorned by any labels. The only indication of the shipper's name is on the cork and on the sealing wax which seals the cork. Sometimes one may get the name sand-blasted on the bottle. A whitewash mark is usually placed on the punt end of the bottle to indicate that when the bottle is moved it should be replaced in position with the whitewash mark uppermost. This prevents the formation of a second "crust" on the side of the bottle. This crust is a perfectly natural process undergone by the wine, and does it no harm. With other wines this "Sediment" is removed by racking, which cannot be done with Vintage Port. Late Vintage Port. A similar wine, except that it is bottled in its third year. Crusted Ports. Either younger blended wines of a number of years, or wine made in other than vintage years, but bottled in the same way as vintage ports. Ruby, Medium and Tawny Ports. It has been described previously how the wine loses colour with maturity, this used to be the method of denoting the difference in these wines, but the more modern method is to blend rubies with white port, thus accounting for the colour and saving the long storage expense. White Ports. These are made from White Grapes but the wine is not white in colour. There is no difference in the manufacture of white and red ports. 211

214 Part III SECTION VII SHERRY This is the name for a wide range of wines which come from the Jerez (pronounced Hereth) district in Southern Andalusia, Spain, of which the port of shipment is Cadiz. Sherry has been known in this country from the time of Sir Francis Drake and Hawkins, who first brought the local wine to England and called it Sack. This was later altered to Sherris-Sack, due probably to the mispronunciation of Jerez. This too was later amended to Sherris Wine and eventually Sherry. Sack is the drink written about by William Shakespeare, this no doubt added to its popularity. The reason why the district around Jerez is chosen to produce these wines is because the soil in that part is considered to be more suitable than any other in Spain or the rest of the world. This soil is called locally Albariza, (very chalky, which produces the best wines), Barros, (a clayey soil, producing larger quantities of good wines), and the Arenas (which gives larger quantities of average quality wines). Only one other area than the Jerez area has Albariza soil and that is at Montilla, near Cordoba in Central Spain, which gives a Montilla wine. All the grapes grown here are white. The Palomino and the Albillo produce the better types of Fino wines while the Mantuo de Pilar and the Mantuo Castellano produce the average types. For the sweet wines the famous Pedro Ximenez grape is used, named after the man who introduced it to the country and sometimes called PX. The wine after it has undergone its first and second fermentation, is classified into either Fino's or Oloroso's, the Fino's being light and the Oloroso's being heavier. Brandy is added to the wine when it is classified, according to its classification depends the amount of brandy it will receive; the Oloroso's receiving more than the Fino's. 212

215 SHERRY Other categories are made at this stage and are called Palmas, Palo, Cortado and so on. This is merely a classification name. At this stage the Fino's develop a scum called "Flor" or flower, which in wine other than sherry is considered harmful, but which is looked for with this wine. This "flor" is encouraged except in the case of the Oloroso's in which case it is checked by the addition of brandy. Eventually the "flor" precipitates and falls to the bottom of the cask. Some of the wine turns into vinegar, but most turns into the fine pale dry wines suitable for sherry. Other wines are the Pedro Ximinez, from the grape of that name, fortified with brandy which retains the sweetness. Other sweet wines are used, called locally "Sancocho" and "Arrope"; these are heat-treated, thus reducing the bulk but resulting in a sweet and a very sweet wine respectively. Another wine used is "Vino de Color" for colouring purposes. This is produced by mixing Sancocho wine with unfermented grape juice, thus the mixture all ferments together, and no spirit is added. This results in a dry wine and is used for colouring only. One further wine is made, called "Vino Dulce" or "Dulce Apagado". This is a cheap wine used for sweetening, made by mixing the Wine Spirit at high strength with grape juice before fermentation, thus the spirit will not allow the mixture to ferment and the result is that all the natural sugar of the grape juice is retained. Probably the most important part of the process of making sherry is the system of blending called the Solera System. This from the Spanish "Solar" or "Suelo" meaning foundation or ground. In this system, the various wines are blended together, according to recipe, from different series of casks laid down many years previously. An equal quantity is drawn from each cask in the series and these original casks are made up every three months with wine from a similar series of the same type of younger wine. This in turn is made up from wine of another solera, and so on. The result is that the merchant is guaranteed a stable and average quality, with hardly any fluctuation 213

216 SHERRY at all in the quality of the wine. It is because of this that there is no such thing as a vintage year for sherries, they are blends of wines of different years. Of the commercial types of sherry, these are as follows: Manzanilla. A very light and dry wine. Consumed locally with Manzanilla olives. A peculiar taste. Fino. Very pale and dry, with a fine bouquet. Amontillado. Similar to a Fino, but with more "body". The name is taken from Montilla, a wine it is said to be a copy of. Montilla. Not really a sherry in the strict sense of the term. Montilla wine is a light dry wine from the Montilla district. Between a Fino and an Amontillado. Vino de Pasto. A medium dry, pale wine, with a nutty flavour. Its name means "wine of the repast" or "wine of the meal". Golden. An English name given to a sweetish, golden coloured sherry. Oloroso. A full-bodied wine, sweetish, smooth and nutty to taste. Amoroso. An English commercial name, full-bodied and rather sweeter than Oloroso. Brown or East India. A dark sherry, rich and sweet. The original East India Sherry was said to have been a wine that had improved with a long sea trip. The wine is all fortified up to shipping strength which is about 36 Sikes. This enables it to travel better and keep longer. Other Spanish Wines are: Malaga. This is a sweet, rich wine from the province of Eastern Andalusia, and is a blend of old and young wine and Vino de Color. The best known Malaga is known as Lagrima made from the Muscatelle grape. All Malaga wine is shipped through the port of Malaga. Rioja. The best "Table Wine" of Spain. Mostly red, it comes from the province of Aragon. Tarragona. From the province of Catalonia, named after the town of Tarragona. These are the best red wines dark in colour and fortified with Brandy. Really a copy of Port. 214

217 Part III SECTION VIII MADEIRA This fine dessert wine comes from the Portuguese island of that name lying in the Atlantic Ocean. The island was discovered in 1419 by some Portuguese navigators, and at one time was occupied by a British colony who evidently laid down the foundation for the exporting of the Madeira wine to this country after it was handed back to the Portuguese. The main types are: Sercial. Dry to Very Dry, Light or Dark. Verdelho. Medium Sweet. Bual. Medium Rich and Luscious, best known in this country. Malmsey. Sweet and Rich, sometimes known as Malvasia or Malvoisie. The safest guarantee of the wine is the Shipper's name on the bottle. The vines are trained overhead, enabling the plants to be picked from underneath. The juice when obtained is transported as quickly as possible to Funchal the capital of the island and centre if manufacture. This wine is then fermented and is then known as "Vinho Claro" or "New Wine". This wine is then treated by heat in hot chambers called "Estufas" mainly to reduce the water content, and the resultant wine is called "Vinho Estufado". This heated wine is then racked and given a long rest after which it is known as "Vinho Transfugado". A 10% addition of spirit made from a local grown sugar cane converts this to a new wine called "Vinho Generoso". 215

218 MADEIRA These "Vinho Generoso's" are blended together, young with old and are classified into "lots" or "Soleras" and thereafter are treated as for sherry. The Shippers are: Blandy & Co. Cossart Gordon & Co. Leacock & Co. Rutherford & Miles Abadarham. C. A. Cunha. T. T. Da Camara Lomelino. A. Pries Scholtz & Co. Societe des Maderes Zarco. Welsh Bros. Names given by the various shippers are: "Gloria Mundi" soft, and dry, good bouquet. "El Rei" fine dry, pale amber colour. "Ninety-nine" russet brown, fairly dry. "Camponeza" amber, slightly sweet. "Rainwater" named after an early American favourite. Soft-flavoured and slightly sweet. "South Side" deep brown, fairly sweet, from the best vineyards on the south coast, accounting for the name. "Caravela" golden brown, sweet. "Rich Old Bual" medium rich. "Duke of Clarence Malmsey" deep golden brown, sweet dessert wine. "White Label" rich brown, sweet, full flavoured. Others as mentioned before, are known under the name of the grapes. 216

219 Part III SECTION IX VERMOUTH A white wine prepared chiefly on the French and Italian sides of the Alps. It is usually known as Italian or sweet and French or dry. It is a wine made with the addition of aromatic herbs with a strength of 15.2%-18% alcohol. Vermouth has a slightly bitter taste and a sweet, nutty and herb-like flavour. The usual base of the Italian type is sweet Muscat Canelli fortified wine, while Southern Italy does, however, produce a clearer, whiter and thinner in body type of Vermouth. The herbs used in its production are coriander, bitter orange peel. Roman wormwood, Chinchena bark, European Centaury Calamus, Elder flowers, Angelica, Orris, Gentian, Cinnamon, Cloves, Nutmeg and CardamoN. After the base of white wine, sugar or grape concentrate is added for sweetening, alcohol and herb extract and finally caramel for colouring. The herb flavour is obtained by one of two methods, (a) by the suspension of ground or crushed herbs in the wine, or (b) by percolation. The dry or French types usually have more wormwood than the sweet Italian types and less coriander, cinnamon and clove. The name Vermouth is said to come from the German "Vermuth" (Wormwood). A white sweet Vermouth is now produced called "Bianco". 217

220 Part III SECTION X DRINKS WITH LUNCHEON AND DINNER COURSES VINTAGE CHART 218

221 WINE AS YOU DINE Caviar, Oysters, Hors d'oeuvre. Chablis, Pouilly, Vouvray, Hocks. Soup. Dry Sherry. Fish. Graves, Barsac, Moselle. Entrees. Claret, Chianti, Burgundy. Roast. Chateau Bottled Claret or Red Burgundy. Game. Rhone, Burgundy, Claret. Dessert. Sauternes or Champagne. Cheese. Burgundy, Rhone, Port, Rich Sherry. Coffee. Old Brandies, Liqueurs. Champagne can be served at any course. 219

222 VINTAGE CHARTS Year Port Claret Burgundy Rhone Rhine and Moselle Sauternes White Burgundy Champagne = no good. 7 = the best. Reprinted by kind permission of The Wine and Food Society. 220

223

224 IT'S FUNNY ABOUT THE SCOTS The better their whiskies, the more they charge for them. Hedges & Butler Royal tries to be the finest blend of light whiskies in the world. So it's hardly surprising that it costs a bit more. But, luckily, your customers too will pay a bit more... for this internationally famous whisky. They like good whisky like you like profits. Hedges & Butler ROYAL Hedges & Butler Ltd., 153 Regent St., London, W.I

225 S P I R I T S Part IV SECTION I SPIRITS 223

226 BRANDY The description of the word Brandy has been the subject, like many other things, of much controversy. However, the Brandy Shippers' Association have agreed upon the following description. "The only Spirit which is entitled to be imported, manufactured or sold in Great Britain under the unqualified description, Brandy is the distillate of the fermented juice of fresh grapes without the admixture of any other spirits". Brandy can be produced in almost any country in the world, but it must be preceded with the name of the country of origin, e.g., Portuguese Brandy, Spanish Brandy, Australian Brandy, etc., French Brandy, the home of Brandy, does not however follow this rule. The finest of Brandies is Cognac and the word brandy is seldom mentioned upon a Cognac Label as Cognac Brandy. The French term for what we understand as French Brandy is Eau de Vie, but this can also be applied to distillations of Cider, Perry," cherries, plums, etc. There is also an Eau de Vie de Marc which is a distillation of the grape skins residue left after the grapes have been pressed. In France it is sometimes the custom to order a drink, "une fine" or "fine Champagne" or simply "un Cognac". All meaning Brandy in one form or another. This is all very confusing, and to make it still more so, the Russians make a Sweet Grass Brandy, which is a spirit resembling Brandy made from sweet grass known botanically as "spondilium foliole pinnatifide", but locally as "slatkaia trava", this is in the Eastern part of Russia called Kamschatka. There are also other Brandies too numerous to mention. History of Cognac It is quite true that England has been connected with Cognac from about the year 1715, when Jean Martell, one of the founders of the present Company, settled in that area having come from the Channel Islands. 224

227 BRANDY Another name closely associated with the early history of Cognac is the name of Hennessy. Richard Hennessy settled there some fifty years later, coming from Cork, where he was an officer in the Brigade Irlandaise and also in the service of the French king at that time. However, before this time the wine of the area for a period of two centuries was purchased by the English, Dutch and Scandinavian merchants who at that time sailed up the River Charente in order to obtain it. It was early in the 17th century that a local man conceived the idea of distilling the local wine to produce the Cognac which we now acknowledge to be the finest in the world. Manufacture The Cognac area is divided into seven districts, which lie in the Departments (corresponding to our Counties) of Charente and Charente Inferieure on the West Coast of France. The commercial centres are at Cognac and Jarnac, both on the River Charente, some 50 miles north of Bordeaux. It is here that all the large Brandy establishments have their distilleries and offices. The seven areas are known as: 1. Grande Champagne. 2. Petite Champagne. 3. Borderies. 4. Fins Bois. 5. Bons Bois. 6. Bois Ordinaire. 7. Bois â Terroir. each of which is kept and matured separately until blended. The "Champagne" in this sense has nothing whatever in common with the Sparkling Wine of the Champagne area. It simply means Field from the French word Champs. The order in which the areas are numbered above is the order of precedence, number one being the best producing area on account of its soil and aspect. This land is the most sought after and every inch of it is given over to the cultivation of the grape. The farmers in this area are reputed to have said that they would not sell their lands for a million pounds an acre. Not so the other areas, where 225

228 Martell MEDALLION V.S.O.P. COURVOISIER The Brandy of Napoleon

229 BRANDY part of the soil is gven over to the production of other farm produce. The vines favoured for the production of Brandy are the Folle Blanche, Saint Emilion and the Colombard, all white grapes. The wine that is produced from these grapes is not particularly good for drinking, except perhaps locally, It is fruity, slightly acid, and rather harsh, if anything, and not altogether pleasant to drink until one acquires taste for it, but it does make the best Brandy. The production of the wine is the same as for most other areas, except that the stalks and pips are not crushed in the operation of extracting the juice. The wine is kept in the barns of the vineyards and cared for up to a period of five years after which it is distilled. The method of distilling is the pot still method, the same as was originally used in the first instance for the production of Brandy, the fires being of wood or charcoal. It is interesting to note that in the production of spirits in England, the customs have a lock upon every accessible part of the machinery used in distilling. Not so with the French Excise authorities, they merely lock the fire door when distilling is not in progress, thus they are always aware when production is to start. There are three types of distillers: 1. The small farmers who distil their own wines and for this it is not necessary for them to be licensed. 2. The other farmers who store their wines in a special stores and become professionals and thus licensed. They distil for a firm who are financed by the big distillers. 3. The large distillers themselves who buy from the farmers in all districts and distil themselves at their large distilleries. Cognac is double distilled. The first distillation is to produce what is termed a "Brouillis", which is in volume about a third of the original bulk of the wine distilled. 227

230 If you can buy a superior cognac that costs less than Hennessy Brandy... (Be careful. It's probably contraband) There is no short cut to excellent brandy. It is expensive^ but you'll never hear connoisseurs quibbling about Hennessy cognac {and that approval goes back to when Hennessy started producing brandy in the district of Cognac before Napoleon was born). BRAS ARME *** cognac is available in bottles,1/2flasks, 1/4 flasks,1/8thflasksand miniatures, VSOP RESERVE and xo are liqueur brandies, produced from cognac of great age and distinction. Availability: VSOP RESERVE in bottles, half bottles and miniatures, xo only in bottles. STOCK 84 The Brandy of Italy Sole Agents: Seager Evans &Co..Ltd Deptford Bridge London SE8 Tel: TID 1222

231 BRANDY When three of these "Brouillis" are produced, they are placed back in the still, which is first cleaned out, and produce a "Bonne Chauffe". The centre part of this second distillation is the part that is kept for Brandy. When it first comes over the still as fit for collection into casks the strength is about 43 O.P. and is perfectly clear. The strength gradually decreases until 4 O.P. is reached when the cask is removed. The remainder is mixed with a later first distillation of "Brouillis" and is not wasted. Each stage of distillation lasts about 8 hours and the resultant average strength of the spirit produced is from O.P. and has a delicate perfume. It is, however, a fiery spirit and requires to be matured before sale. In maturing time and nature are the only things, apart from care, that can bestow upon the spirit the outstanding qualities of mellowness and perfume that are necessary. The Brandy is stored in large warehouses with earthen floors. Large oaken casks are used of special Limousin or Troncais oak which impart a special flavour to the Brandy. The casks are stored, labelled, dated and sorted, according to areas and vineyards and are constantly tested. During storage the brandy is absorbed by the wood of the cask, at the same time oxygen is absorbed by the brandy through the pores of the wood. These are the qualities beneficial to the spirit. However it will be seen from this that there is quite naturally some loss. In actual fact the French Excise authorities allow for a loss of 5% pure alcohol per year, but the loss usually averages between 2-3%. The loss can be affected by dampness or dryness. If the warehouses are kept too damp, the brandy will lose strength, but if they are kept too dry, it will consequently evaporate but will not lose strength. This is the reason for the great care taken in looking after the brandy. Huge capital is involved, for the older a brandy gets, the more capital is lying idle and the more loss is sustained. During maturation the spirit, which was originally devoid of colour, assumes a beautiful amber colour, from contact with the wood, at the same time it assumes a beautiful 229

232 BRANDY perfume. However, brandy is a blended product and this is one of the most important processes. Brandies from all the different areas and of different ages are blended together to form the brandy of commerce. This enables a more stable product to become available, the different characteristics of each one helping the other. Bearing this in mind the Brandy Shippers market their products under different headings. We have all heard from time to time "Fine Champagne", this means that the composition of the blend must have at least 50% composition of brandy made from the Grande Champagne and Fine Champagne areas. Other quality markings used in the trade are: *(One Star) **(Two Star) *** (Three Star) V.O. - - Very Old. V.O.P. - - Very Old Pale, V.S.O. - - Very Superior Old. V.S.O.P. - - Very Superior Old Pale. Others use these abbreviations: V.V.O. - Very Very Old. Bras Armé. X.O. - Extra Old. Cordon Bleu. V.V.S.O. - Very Very Superior Old. Medaillon. V.V.S.O.P. Very Very Superior Old Pale. The term Napoleon or any dated brandy like 1865 or 1884 is not brandy of that particular date, but was conceived as being a good means of marketing the product of a very large proportion of older brandies, but it is doubtful if any spirit of that year exists to-day. One very important thing, which it is important to understand also, is that whilst brandy will mature and improve in cask, once it is put into the bottle it ceases to improve. Brandy bottled in 1920 is no better when opened in

233 BRANDY than it would be if it were opened in Therefore, there is no such thing as a vintage brandy. Liqueur brandy is merely a blend of brandies in which a larger proportion of the older and more mature brandies is present in the composition of the blend, thus giving it much more mellowness and bouquet than it would have if it had too much of the younger brandy present in the blend. It is upon this is based the present day system of commercial marketing. ARMAGNAC Another interesting brandy is that from the region of Armagnac, which lies to the south-west of France in a triangular piece of land roughly bounded by Bordeaux, Toulouse and Pau, which was fixed by a French Law of The area is divided into three regions: 1. Lower Armagnac which produces about 60% of the total production. 2. Ténaréze which produces about 30% of the total. 3. Upper Armagnac which produces about 10% of the total. A spirit was made in this area as far back as the latter half of the 14th century, but it was devoid of any finesse. In the 16th century, due to better methods of distillation, it became better known, but with the rise of Napoleon the use of Armagnac was confined to the area of its manufacture until the war of , when it came back into fashion again. It is not a cognac but has a peculiarity and merit of its own. 231

234 Part IV SECTION II GIN "Gin" is normally made from a spirit distilled from grain usually maize. The distillation is carefully effected in a patent still (Coffey's apparatus), so as to ehminate the fusel oil and other impurities, and the spirit thus obtained (ethyl alcohol) is then rectified or re-distilled in a special still to make sure of removing even the faintest traces of any impurities that may remain from the first distillation, and to soften the spirit so that it reaches the vats perfectly pure and mellow. The rectified spirit comes over from the still at high alcoholic strength which is much too strong to be drunk, and requires to be reduced with distilled water to the usual selling strength and awaits the addition of the distillate from the flavourings of berries and aromatic roots, etc. The principal of these is the Juniper berry. These little berries although grown in England and Ireland, are mostly imported from the Continent. Dark blue in colour, they contain an oil which imparts its flavour to the gin and gives it that medicinal property which has made it so popular. The coriander is another seed used as flavour and is next in importance as an ingredient. The properties of this seed are also medicinal. Several other ingredients are used by the various distillers to produce the distinctive flavour of their gin. Every gin distiller has his own recipe, which in some cases has not altered since the first firm made gin. The flavourings are steeped in a certain quantity of the rectified spirit then distilled, and the spirit, known to the distiller as 'flavour', which flows from the still, contains that blend of flavours which, when added to the vat of the rectified spirit, then produces London Dry Gin. Some distillers do not make their 'flavour' as a separate distillation, but distil the various flavourings with sufficient spirit in one operation so that the resulting distillate makes the completed gin. Others distillers place the flavourings in a cage, inserted in the neck of the still, 232

235 Grive it a name... say GILBEY'S The crisp, clean taste of Gilbey's Gin pays tribute both to your palate and to the skill of the distillers. GILBEY'S London Dry Gin

236 GIN through which the spirit vapour passes, becoming impregnated with the flavours, but these last two methods are not the general practice. Gin, if produced from a properly rectified spirit, is the purest spirit made, and therefore improves very little with age a period of say three to four weeks at the outside being all that it requires to 'marry' the flavours with the rectified spirit. Gin, unlike most kinds of potable spirit, does not require age to mellow and mature it into a palatable condition. The object of age in gin being in fact effected by complete and scientific rectification of the spirit which removes the impurities and renders it in this way immediately fit for consumption and gaining for it a world-wide reputation as a salutary and pleasant spirit which can be drunk in any climate at any time with benefit and enjoyment. TYPES OF GIN Besides the London Dry Gin mentioned in the above article, other types of gin produced in England include, (1) Plymouth Gin. This is a gin which is wholly unsweetened and of uniform style and quality. All Plymouth Gin is produced by one Distiller. (2) Old Tom Gin. A sweetened gin of distinctive character. Since 1939 the production has, however, almost ceased and there is little on the market at the present time. Dutch gins are also very well known. These gins are quite distinct from English gins and are sold under the names of Geneva (or Jenever) and Hollands. The name Geneva has nothing to do with the city or lake of that name; it is merely a corruption of the French name of gin, i.e. Genievre, meaning Juniper. Juniper being the berry that is used in the flavouring. This gin is either pure white or straw coloured. Any colouring being due to the use of caramel. As with the gins mentioned in the article above it has nothing to gain by being kept for any time and is available shortly after distilling. These gins are distilled in Amsterdam, Schiedam and other districts of Holland. Gins made from grain are also produced in the U.S.A. and Ireland. 234

237 PART IV SECTION III RUM This is the name given to a large variety of types of spirit which are derived from the sugar cane. In 1909 a definition was accepted by the "Royal Commission on Whisky and other potable spirits". This alluded to rum as "A spirit distilled direct from sugar cane products in sugar cane growing countries". However, the rum or products sold as rum, are produced in almost every country where the sugar cane is grown and in some where it is not. Sugar is grown in the British West Indies, Cuba, French West Indies, Haiti, Argentine, Peru, Mauritius, Queensland, Natal, Java and India, and therefore any spirit coming from the sugar cane produced in any of these places is entitled to call its product rum. The name of "Rum" however was said to have originally been used to describe the product of the British West Indies. The name "Rumbullion" is said to have been given to the product by the people of Devon, it being a term used in that county. A raw spirit was produced in the B.W.I, as early as 1647 but this drink was chiefly the drink of the slaves of the plantations at that time. But the early "Rumbullion" or "Kill-Devil" as it was known was developed into the drink we know today. The sugar cane is stripped of its leaves and is crushed so that the juice produced from this process is collected in vacuum pans, where the water of the juice is evaporated and leaves behind a syrup which eventually granulates. When this is granulated sufficiently it is placed in huge drums which revolve rapidly thus extracting a thick sticky substance known as molasses from the sugar, and which it leaves behind. This molasses is again reboiled, producing a lower grade of sugar, and the extraction under this second process of production of molasses is used for rum distilling. 235

238 WHEN YOU SELL BACARDI RUM, REMIND YOUR CUSTOMER... Cool Bacardi is delicious. Start with ice cubes. Pour Bacardi on slowly. (Not too much, it is 70 proof.) Top up with cool tonic, ginger ale. Coke, or add vermouth. Don't kill the flavour. Now Bacardi rum comes from Nassau, there are no more dollar import restrictions. But if you have difficulty, contact the Sole Agents: Hedges & Butler Ltd Regent St., London, W.1 (REGent 4444). Bacardi and the Bat device are the registered trade marks of Bacardi & Company Ltd.

239 THE SIGNOF SEAGRAMS HOUSE OF SEAGRAM LIMITED is the marketing Company for these established Rums CAPTAIN MORGAN MYERS PLANTERS PUNCH WOOD'S OLD CHARLIE-WOOD'SOLD NAVY TR0PICANA WHITERUM and for these two famous transatlantic Whiskies SEAGRAM'S V.O. CANADIAN WHISKY-FOUR ROSES BOURBON WHISKEY and in conjunction with De Ville & Co. Ltd. G. H.MUMM CHAMPAGNE & BISQUIT DUB0UCHE COGNAC in conjunction with Wm. Chas. Anderson & Co. Ltd. NOILLY PRAT FRENCH & ITALIAN VERMOUTH (RED & BIANCO) in conjunction with Sir Robert Burnett & Co. Ltd. BURNETT'S GIN House of Seagram Ltd. 17 CHARLES STREET-LONDON Wl - HYDE PARK /200 Great Howard Street, Liverpool 3. North Order /accounts office: North End Road, Wembley Park, Middlesex. Wembley

240 RUM It is first mixed with water and fermenting agents, depending upon the area of production. Some areas use the yeasts produced from previous production. This Wash, as it is known, is fermented out and is distilled and rum is produced. Rum differs according to the strain of the yeast used in the Wash, also to the method of distillation (pot or continuous still) and also to the type and amount of caramel used in colouring the rum. Rum requires to mature in the same way as whisky or brandy and since 1917 it has been illegal to sell rum in this country under three years of age. Normally supplies come to this country in cask, but lately shippers have sent Rum in bottle in certain instances. Those supplies which come into this country nowadays come chiefly from the B.W.I., namely, Jamaica, Barbados, British Guiana and Trinidad. Jamaica. This produces three types of rum. The first a light-coloured one, little flavoured, which is drunk locally. Some of this can be obtained however in this country at the present day. The second, the more highlyflavoured rum which we are used to in this country, and the third a European Continental type very highly flavoured. Barbados. Some of this rum is the rum imported into this country in bottles. It is light and fragrant and not very heavy. Trinidad. Manufactured on the continuous still principle, light in colour. Similar to that of the Barbados. Demerara. This is the name given to most of the rum from the colony of British Guiana. Two types are produced, a light-coloured one consumed locally and the product sent to this country, a much darker one. Cuban. Probably the best known Cuban rum is "Bacardi". This is a light delicately-flavoured rum which is extremely popular as a base for Cocktails. Since the new regime now made in Barbados, Brazil, Mexico, Nassau and Spain. 238

241 VYBOROYA SOON IT WILL BE ON MILLIONS OF LIPS. WILL YOU BE READY FOR THE DEMAND? * Distilled and bottled from 100% Grain Spirit at least 3 years old. * Two strengths 65.5% (Red Label) and higher strength (Blue Label). * 261 A. oz. bottles and all other standard sizes. For an interesting booklet on how and when best to enjoy VYBOROVA, write direct to the address below. * Enormous sales potential ensured by large-space, yearround national advertising aimed at over 15 million trend-setting readers of the Daily Mirror and the Glasgow Daily Record, as well as the readers of the London Evening News and Evening Standard. Sole Importers: Edouard Robinson Ltd., 21 Old Compton Street, London, W.l.

242 VODKA SMIRNOFF The smoothest, purest, subtlest spirit of them all

243 Part IV SECTION IV VODKA The previous edition of this book, invaluable alike to professional bartenders and enthusiastic amateurs of mixed drinks, contained but a brief reference to Vodka. It is a token of this spirit's enormously increased popularity in the United Kingdom that a special article on the subject is now required. The remote origins of Vodka were in 12th century Russia, (some authorities say Poland.) the word 'vodka' literally meaning 'little water'. Such primitive distillations, infused with herbs, were originally medicinal. Gradually the use of Vodka and related spirits spread from Poland and Russia proper to adjacent territories, both independent and those under Polish and Russian influence. Vodka became, and remained, the popular national drink of several countries, notably Poland, and was there widely manufactured. Some of the family names connected with these Vodkas have survived under expatriate ownership. The Czar banned production of Vodka at the start of World War I, but in 1925 legal distillation by a State monopoly was commenced to prevent illicit trade. Between the wars there was a small importation of Vodka into Britain, but its use was almost wholly confined to emigres. In the late 1940s, Vodka-drinking started to become fashionable in the U.S.A. and within a few years this fashion had evolved into a national craze which shows all signs of durability. The Vodka vogue reached Britain considerably later, but it is now firmly entrenched and the popularity of the drink is visibly growing at a great rate. The appeal of Vodka in Britain as in the States appears primarily to be based on the lack of flavour and smell associated with Vodkas produced in the two countries. 241

244 VODKA Purists maintain, of course, that Vodka should have more character than this as it should be drunk chilled and neat. Here we come to the essential difference between British (and American) Vodkas and most of the excellent ones imported from the U.S.S.R. or Poland. These imported Vodkas are traditionally flavoured in a variety of ways, though only a few of the more exotic aromatic types normally find their way outside their countries of origin. Connoisseurs of Vodka, mainly those who have acquired the Vodka habit abroad, appreciate these fine spirits and take them in the accepted manner, without dilution. However, most Vodka-drinkers in Britain use the spirit diluted with the usual additives or in cocktails. Britishmade Vodkas have as their principal attribute the merit of giving alcoholic zest to tonic-water and similar minerals without changing their flavours. In such cocktails as the universally esteemed 'Dry Martini', the use of unflavoured Vodka gives the extreme 'dryness' favoured by many. Probably the single most popular Vodka drink is some variation on the 'Bloody Mary' basically Vodka and tomato juice much relished as a matutinal 'corpse-reviver'. The best Vodka is made from a superior spirit which is slowly filtered through charcoal to give absolute purity. (According to its type, it is then left unflavoured or receives sweetening and such other infusions as the brand's formula dictates). There is today a good range of both unflavoured and flavoured Vodkas available in Britain from which discriminating consumers may make their personal choice. Wisniowka. A cherry Vodka with the essence of red Wisnia cherries. Drier than cherry brandy. 242

245 FOR SUPERB VODKA DRINKS COSSACK the light, unflavoured, unsweetened, London-made Vodka "The Book of Vodka", which covers the history of this exciting drink and gives useful recipes, is available free from: Publicity Dept., J. & J. Vickers & Co. Ltd., Stratton House, Stratton Street, Piccadilly, London, W.l

246 BELLS SCOTCH WHISKY "Afore yego" THE LARGEST SELLING WHISKY IN SCOTLAND ARTHUR BELL&SONS LTD.DISTILLERS,PERTH, SCOTLAND,Established 1825

247 Part IV SECTION V WHISKY BOURBON WHISKEY A whiskey distilled in the U.SA. from a fermented mash of grain of which no less than 51% is maize grain. The name is due to the fact that the first whiskey distilled in Kentucky was obtained from ground maize at the mill of one Elijah Craig, in Georgetown, Bourbon County. It was called Bourbon County whiskey at first, and the name Bourbon whiskey has been used ever since for whiskey distilled wholly or chiefly from maize. IRISH WHISKEY A grain spirit distilled from malted barley, and in pot stills. The chief difference between Irish and Scotch whiskies is one of flavour; it is due to the fact that, in Ireland, the malt is dried in a kiln which has a solid floor, so that the smoke from the fuel used does not come in contact with the grain, whereas in Scotland, the malt is "smoke-cured". RYE WHISKY A straight whisky distilled from a fermented mash of grain of which not less than 50% is rye grain. SCOTCH WHISKY Scotch whisky is made in Scotland, and cannot be made anywhere else. You can take all your apparatus from Scotland to any other part of the world you choose, as well as the barley and the distillery-workers; but you will not be able to produce Scotch Whisky. The experiment has been tried again and again, but it always fails. And nobody can tell you why. The soft burn-water from the peat mosses combined with the Highland air may, and probably does, account for the difference; but nobody knows for certain. Scotch whisky is a very simple product originally an 245

248 Counter Attraction!

249 Don't be vague Ask for Haig BRITAIN'S LARGEST-SELLING SCOTCH WHISKY

250 WHISKY off-shoot from farming. The barley is converted into malt by a process of artificial and controlled growth, which makes the starch in the barley-corn convertible into sugar; and peat is used for drying it. The malt is crushed and mixed with hot water, and the resulting "wort" is fermented by the addition of a little yeast. Now the "wash" is pumped into the still, a giant pot sitting on a fire, and heated till it becomes vapour. The vapour is then condensed by passing it through a coiled pipe immersed in cold water. A crude and ill-tasting fluid issues from the "worm", and is immediately re-distilled in another still from which, after strict testing, the whisky of commerce emerges; then into the cask and the darkened warehouse for maturing, a process that may take many years. Pot-still whisky, as described above, is blended with whisky made in a still of another pattern, the "Coffey" still, and is called "Grain" whisky. Grain whisky is distilled at a higher temperature than Malt, and is Lighter in body than the latter. Experience has shown that blended whisky that is a mixture of malt and grain is the most acceptable form in which Scotch whisky can be consumed, and the great variety of branded whiskies, suiting every taste, is mainly due to blending. In some of the betterknown blends there may be as many as twenty or thirty separate whiskies, both malt and grain, whose ages are likely to average about seven years. The manner of combining these whiskies is a trade secret, which is closely guarded, and one of the problems of the blender is to reproduce his blend year after year. Although the whiskies of which it is composed come from the same distilleries and are of the same age, there are minute adjustments at every bottling for which a trained nose is indispensable. During a full distilling season anything up to 3 million gallons of whisky will evaporate through the casks into the atmosphere. Ten years storage may result in the loss of as much as one-quarter of the volume of whisky stored in the cask. Scotch whisky is not only our premier dollar earner. It is for many the premier beverage produced in Scotland. 248

251 The taste of America Kentucky Gentleman Finest Quality BOURBON WHISKEY The basis of many excellent long drinks For Free Recipe Booklet apply to Sole U.K. Agents GRANTS of ST. JAMES'S, 31 Bury Street, S.W.I

252 Part IV SECTION VI SPIRITS GENERAL AQUAVIT A spirit made from potato and flavoured with caraway, which is made in Norway, Sweden and Denmark, and called locally "schnapps". There are various brands notably Lysholm, Loiten Norwegian; Aalborg Taffel Akvavit Danish; and Andersson's of Sweden. The Swedish Aquavits vary in sweetness and flavour, this being obtained by other spices such as aniseed, coriander, fennel and cumin. There is, however, one brand of Swedish Aquavit which can be likened to the liqueurs, that is Nykopings-Brannvin, which is something like Anisette. ARRACK, ARACK A fiery spirit, distilled, chiefly in the Dutch Indies and British India, from rice. But the name, qualified or not, has also often been used for "native" spirits. Thus the Pariah Arrack, a spirit distilled from Toddy, the juice of the palm, drunk by the half-castes and lowest classes in India; Batavia Arrack, a spirit distilled from molasses with little cakes of dried Javanese rice added to the molasses. CALVADOS Normandy "Applejack", or distilled cider from the Calvados orchards. It is of very high strength. GRAPPA An Italian spirit distilled from the husks the skins, pips and stalks of the grapes after they have been pressed and the wine made. 250

253 KIRSCH, KIRSCHWASSER SPIRITS GENERAL A very popular spirit distilled chiefly in Gernany, Alsace and Switzerland from the fermented juice of small, black and very juicy cherries which grow in a wild state in the Black Forest, the Vosges and other mountains. The Schwartzwalder Kirschwasser (Black Forest Cherry Brandy) has a world-wide reputation for excellence; so has the Kirsch of Alsace. Kirsch is always pure white: it is matured in demijohns, not in wooden casks from which it would extract some colouring matter. PERNOD Pernod 45: The basis of this aperitif is aniseed blended with health giving herbs gathered in the Jura mountains. Pernod Pastis: This is a similar drink with liquorice root added to the blend. SAKE A spirit distilled from rice. SZILVA A spirit distilled from plums. (Plum Brandy). TEQUILA A Mexican spirit made from the cactus plant. TODDY A spirit made from the sap of the palm tree, chiefly comes from Ceylon. ZUBROWKA A spirit similar to Vodka but of a greenish colour. The colouring is brought about by steeping Zubrowka, a Tangy aromatic Herb in the spirit. This gives an aromatic taste and a slightly bitterish taste. 251

254 Part V LAGER BEER An article by H. Kargaard Polsen (Tuborg Lager (G. Britain) Ltd.) Beer in the generic sense of the word comprises all types of malt liquors, whether they be light or dark. The history of brewing goes back at least 6,000 years. Pictures and relief ornamentation from ancient Egypt, old book-keeping accounts from Asia Minor, and travel literature from Ethiopia and Phoenicia all supply evidence to this end. In ancient Babylon the brewers headed the social scale as they were the only business people enjoying the patronage of a goddess. What beer was like in those days, or how it was prepared, is, unfortunately, a story that has not been handed down. The brewers very cautiously only confided their knowledge to clay tablets and in code. Since the beginning of historical times and up until the 19th century, it appears that top-fermented dark beers set the general pattern. Then in the beginning of the 1800's new methods were introduced making low-fermentation possible, although still for the exclusive production of dark types. In 1842 a new brewery had been founded in the town of Pilsen, and the first brew issued that same year was to cause something of a sensation. It turned out to have a strong but very pleasant hops-flavoured taste, sparkled with carbon dioxide, and was capped by a snowy-white and lasting head. Beer connoisseurs in the district and no doubt the brewmaster himself also were surprised to find that the beer was of a beautiful, light golden texture. The new beer was enthusiastically received, and the demand increased sharply, not only locally but following the adoption of this type by other European breweries on the 252

255 TUBORG Denmark's own delicious lager By appointment to THE ROYAL DANISH COURT THE ROYAL SWEDISH COURT THE ROYAL GREEK COURT

256 LAGER BEER rest of the Continent and overseas as well. The reason was that the less pronounced malt flavour went well with a stonger dose of hops, and that this type of beer was lighter not only in colour but in body as well, and thus fitted in with the latterday trend away from the somewhat heavier, darker types of beer. The factor that determines what type of beer you are going to end up with is the fermentation process itself. The older types utilize top-fermentation which takes place at a comparatively high temperature and for a comparatively brief interval only, while lager beer production is based on low-fermentation. Low-fermentation consists of two phases. It starts with about a week's fermentation at 41 to 47 degrees Fahrenheit, and is followed by secondary fermentation at still lower temperatures in huge stainless steel tanks for as much as six months. This prolonged secondary fermentation is an absolute condition for a really high quality lager beer and it is assuredly a phase strictly adhered to by leading breweries who market a considerable portion of their products abroad. In this respect beer is similar to wine body and bouquet come only with slow maturity. The malt is the soul of the beer, according to an old brewer's saying, and as regards this "soul" the brewers are, contrary to the wine producers, in a very fortunate position. Whereas the wine people are dependent on the current grape harvest, the brewers can afford to be extremely selective when choosing the proper malt for their beer. Thus in a small country such as Denmark the total barley crop comes to about 2.5 million tons a year, at least 90% of which is fit for malting. This factor alone virtually guarantees quality beer. During the prolonged overall brewing process, strict and constant laboratory control is maintained, assuring consistent and lasting quality even during shipment to distant overseas markets. It is indeed that reputation for quality that has made a glass of sparkling light lager beer esteemed so highly by so many people today. 254

257

258 Part VI A Glossary of Liqueurs Advocaat. One of the most famous Dutch liqueurs and a valuable restorative. It is made chiefly of brandy and egg-yolks and might be called a bottled egg-nog. There are, unfortunately, some thick, yellow, semi-liquid compounds sold under the name of Advocaat, made with cornflour and raw spirit, which are an unwholesome travesty of the real thing. Due to its low alcoholic content, Advocaat is not considered to be a liqueur nowadays. Amourette. A French liqueur, violet in colour. Angeliea. A Basque liquor. Very sweet, flavoured with Angelica and Pyrenees plants. Anisette. The French name of an aniseed-flavoured liqueur which is very sweet. Apple Gin. A colourless liqueur compounded at Leith, Scotland. Apricot Brandy. A highly-flavoured and rather fascinating liqueur Compounded in England and elsewhere. The flavour is imparted by dried apricots. The best Apricot Brandy, however, is distilled from fresh apricots and the crushed kernels of their stones, in lands where apricots bear abundant fruit. Aurum. A pale gold Italian liqueur highly aromatic and not too sweet. A delicate orange flavour. Banana Liqueur. One of the pre-war favourite liqueurs which was and is made in France, Holland, America and elsewhere. Benedictine. One of the oldest if not actually the oldest, and one of the most widely-renowned liqueurs in the world. It is distilled at Fecamp, in Normandy, and its origin has been traced to the Benedictine monks of Fecamp, as far back as It is highly aromatized and very sweet; many people prefer to drink it "halfand half", half Benedictine and half Brandy, a blend which is known as B. and B. It is sold in bottles of distinctive shape, and and the label bears the initials D.O.M. (Deo Optimo maximo) of the Benedictine Order. Benedictine is sometimes referred to as D.O.M. Liqueur. Blackcurrant Liqueur. A liqueur prepared from blackcurrants, brandy and sugar; it is better known under its French name of Cassis (q.v.). Blackberry Brandy. One of the minor liqueurs. Very dark in colour. Flavoured with blackberries. 256

259 Say Johnnie Walkerthe world's most popular Scotch

260 GLOSSARY OF LIQUEURS Capricornia. An Australian liqueur one of the ingredients of which is tropical fruit. The name of the liqueur is derived from the Tropic of Capricorn in the vicinity of which the fruit is grown. Creme de Cacao. A very sweet liqueur with a strong cocoa-cumvanilla flavour. The name Chouao which usually figures on Creme de Cacao labels, is that of a district in Venezuela reputed to produce the best cocoa beans in the world. Chartreuse. A world-famous liqueur which was manufactured at the Grande Chartreuse Monastery, near Grenoble (France), by Carthusian monks from 1607 until 1901, when the monks left France for Tarragona in Spain. There are two principal types of Chartreuse sold, the one being green in colour and of very high alcoholic strength, and the other yellow, not so potent and much sweeter. There is, or was at one time, a still stronger and dearer Chartreuse, pure white, and labelled Elixir des Peres Chartreux. All three kinds are highly aromatized, but the Elixir is the most remarkable restorative of the three. After 1901, the French Government sold the Trade Marks of the Chartreux and an imitation Chartreuse was made and sold, in France, in bottles which were identical with those of the monks, except that in the left corner of the authentic Chartreuse are very small letters, one can read Lith. Alier, and on the post imitation Lith. with Alier, the name of the printer of the original label. Cherry Brandy. A liqueur distilled from the juice of ripe cherries, fermented with some of the cherry stones, crushed, as it is from these that a valuable oil is obtained which gives to Cherry Brandy its distinctive bitter almond finish. Cherry Brandy is more or less sweetened with sugar or glucose according to methods favoured by different distillers, and it is also made without Brandy and cherries, with any kind of spirit and flavouring essences. Cherry Whisky. A liqueur made of Whisky flavoured with cherries; it was known in Victorian days by the name of the black cherry used, the Gean (Fr. Guigne) and there are wine labels bearing the inscriptions Gean Whisky, Guyne Whisky and Geen Whisky. The modern version of Cherry Whisky is marketed under the name of Chesky. Cherry Gin. A liqueur with cherry flavour. Cherry Nalivka. A Baltic or a former Russian liqueur. Very sweet and of low alcoholic strength. Bright cherry in colour. Cointreau. One of the best known French Curacaos, sold in a distinctive square-shaped bottle under the name of Cointreau Liqueur; it is colourless and has an orange flavour. The alcoholic strength of the liqueur is the same throughout the world; the liqueur itself is manufactured at Angers in the department of Anjou. 258

261 GLOSSARY OF LIQUEURS Cordial Campari. Liqueur for dessert with a light yellow colour, obtained from distillation of raspberry. Cordial Medoc. A dark red French liqueur. Something in the nature of a distilled claret. Cordial Reby. A liqueur with a Cognac basis, brown in colour. Creme de Ciel. A Dutch liqueur, after the style of Curacao, light blue in colour. Creme de Fraises. A sweet French liqueur flavoured with strawberries. Strawberry in colour. Creme de Framboises. A sweet French liqueur flavoured with raspberry. Raspberry in colour. Creme de Mandarine. A tangerine liqueur, better known as Manderine de Blidah, being made from Blidah tangerines. Creme de Menthe. A very popular liqueur possessing valuable digestive properties. It is made of wine, or grain spirit flavoured with peppermint and sweetened. When it leaves the Still it is absolutely colourless, and some Creme de Menthe is sold in pure white form. As a rule, however, it is coloured green and such colouring should be pure vegetable matter. Creme de Moka. A French liqueur, light brown in colour and with a coffee flavour. Creme de Noyeau. or white. Creme de Peeco. colourless. Creme de Prunelles. Creme de Roses. Creme de The. Creme de Vanille. flavour. Creme de Violettes. violets. A French liqueur with almond flavouring. Pink A Dutch liqueur with a tea flavour. Semi-sweet, A liqueur plum green in colour, sweet. A pink liqueur, flavoured with rose. A colourless French liqueur flavoured with tea. A French liqueur, sweet and with a strong vanilla A pale violet French liqueur scented with Creme Yvette. An American liqueur, very old, with the flavour, colour and scent of Parma violet. Sweet. Rather high alcoholic strength. Curacao. A sweet digestive liqueur made with wine or grape spirit, sugar and orange peel. It was first made by the Dutch who used as a flavouring agent the Citrus Auruntium Curassuviensis, a bitter orange first discovered in Curacao, a Dutch West Indian Island. Colours: red, white, blue, green and orange. Damson Gin. Damson. An English liqueur, dark red colour, flavoured with 259

262 Around the world they ask for BOLS You take pride in offering your friends choice food and wine that is worthy of it. Complete their pleasure and crown the feast with Bols fine Dutch liqueurs. BOLS fine Dutch Liqueurs Bolskummel Cherry Brandy Creme de Menthe Apricot Brandy Creme de Cacao Advokaat

263 GLOSSARY OF LIQUEURS Drambuie. A liqueur made in Scotland which has attained a world-wide reputation. Its basis is Scotch Whisky and heather honey. The name Drambuie is from the Gaelic An dram buidheach, meaning "the drink that satisfies." Elixir D'Anvers. A sweet liqueur, yellow in colour with taste similar to yellow Chartreuse; Elixir de Rotterdam. A Dutch liqueur. Forbidden Fruit. An American liqueur. The flavour is a mixture of grapefruit and orange. Colour, a red flame. Sweet with a bitter after taste. High alcoholic strength. Fraise de Bois. Fraisia. A French liqueur, flavoured with wild strawberries. A red French liqueur, flavoured with strawberries. Fior d'alpe. A liqueur flavoured with the flowers and herbs collected from the slopes of the Alps. It is highly sweetened so that the sugar readily forms crystals in the bottle. Glayva. A liqueur similar to Drambuie. Glen Mist. A liqueur similar to Drambuie, but a mixture of Scotch and Irish Whiskies. Goldwasser (Danzig). A colourless sweet liqueur with flakes of gold, flavoured with aniseed and orange. The original was made by der Lechs in Galliano. Liqueur originated in Leghorn (Italy). Actually produced in Milan. Distillation compound of many herbs offering an intriguing flavour. Grand Cumberland. An Australian liqueur, one of the main ingredients being Passion fruit. Grande Liqueur. A liqueur similar to Chartreuse, made in France in two colours, green and yellow, with a Chartreuse flavour. Grand Marnier. A French-brandy liqueur, golden brown in colour with the flavour of orange. Guignolet. A French Cherry Brandy liqueur distilled at Angers. Half Om Half. Sweet Dutch liqueur composed of Curacao and highly rectified spirit. Brown red in colour. Izzara. Kahlua. Yellow and green. Comes from Basque country. Mexican Coffee Liqueur. Kummel. One of the most popular of all liqueurs with definite digestive properties. It has been made in Holland since 1575, but Kummel from Riga, and Gilka Kummel from Berlin, used to be even more universally popular than the Dutch Kummel. Kummel has in its basis some highly distilled or almost neutral spirit, sometimes distilled from grain, sometimes from potatoes. 261

264 GLOSSARY OF LIQUEURS rarely if ever from wine. It is flavoured with caraway seeds and cumin, to which it owes its digestive qualities. It is more or less sweetened, according to the formulae used for different brands, but is always pure white. Liqueur D'Or. A Golden sweet French liqueur with flakes of gold. Liqueur Jaune. A French yellow liqueur somewhat similar to yellow Chartreuse. Liqueur Verte. Chartreuse. Madarine. A French liqueur, somewhat similar to Green A French liqueur flavoured with Tangerine. Maraschino. Tne liqueur of Zara, in Dalmatia, Italy. It is white and has a very distinctive flavour of the cherry. Marnique. An Australian liqueur similar to Grand Marnier. Mazarin. A liqueur manufactured in France, light brown in colour with a flavour like Benedictine. Mandarinetto. Tangerine liqueur produced in Italy. Mirabelle. A liqueur manufactured in France, white in colour with the flavour of plums. Monte Aguila. A Jamaican liqueur based on Rum flavoured with herbs notably the Pimento and Cloves. Melette. Anisette produced in Ascoli Pinceno (Italy) Monastine Abbaye St. Gratien. A pale yellow French liqueur slightly similar to yellow Chartreuse. Monastique. Orange Brandy. in colour. Parfait Amour. Peach Brandy. Peaches. Imitation of Benedictine made in South America. Liqueur brandy flavoured with Orange, brown A French liqueur, highly scented, pink in colour. A liqueur the colour of Brandy with the flavour of Pimento Dram. A liqueur made by steeping green and ripe Pimento berries in rum. Dark red in colour. Prunelle. A liqueur pale green in colour and with the flavour of sloes or plums. Prunelle de Bourgeogne. digestive properties. A French liqueur possessing valuable Quetsch. A liqueur manufactured in France, the colour of gin with a flavour of Plums. A pink liqueur, dry or sweet flavoured with Rowan- Rabinowka. berry. 262

265 GLOSSARY OF LIQUEURS Raspail. A liqueur possessing valuable digestive properties, yellow in colour. Raspberry Brandy. A liqueur brandy flavoured with raspberry, dark reddish brown in colour. Ratafia. A liqueur flavoured with almonds or the kernels of peaches or cherries. Sapin d'or. Sacco. A greenish liqueur not unlike Benedictine. Peppermint produced in Torino. San Sulvestro or Mentuceia. A pale green liqueur distilled by the Aurum distillery and well known in Italy as Centerbe (Hundred herbs). Sambuca. (Elder-trees) Liqueur originated in Civitavecchia (Italy) have a soft anisette flavour. Senacole. A French liqueur, very similar to Benedictine. Silverwasser (Danzig). A colourless sweet liqueur with flakes o; silver. Flavoured with aniseed and orange. Silvovitz (Hungarian). Sloe Gin. Strawberry Brandy. Strega. Tia Maria. coffee. A liqueur flavoured with plums. The original liqueur was made by steeping sloes in gin. A liqueur brandy flavoured with strawberries. An Italian liqueur, light in colour, not sweet. A Jamacian liqueur based on Rum flavoured with Tangerinette. A French liqueur, red in colour and with the flavour of Tangerine oranges. Tangao. A Tangerine brandy liqueur. Trappistine. Compounded with Eau-de-Vie Armagnac from the Abbey de la Grace de Dieu, Doubs. Triple See. A description of white Curacao used for a number of brands of Curacao. Tuica. A liqueur made in Roumania, flavoured with plums. Van der Hum. A liqueur made in South Africa its chief flavour being from the Nartje or South African tangerine. Vieille Cure. A brown French liqueur of high strength with an aromatic flavour. 263

266 Black Hen ADVOCAAT CHERRYBRANDY De Kuyper DUTCHGENEVA ALL SIZES AVAILABLE Oranjeboom LAGER REFRESHING SPARKLING SATISFYING The Genuine Continental flavour Brewed and Bottled in Holland backed by nearly 300 years' experience. DISTRIBUTORS: Anglo-Dutch Brewers (DISTRIBUTORS) LTD 91 BOROUGH HIGH STREET, LONDON, S.E.I.TELEPHONE HOP 435I-2

267 Part VII SECTION I MINERALS, CORDIALS, SYRUPS & SQUASHES There are a considerable number of aerated waters, some being naturally and the other artificially carbonated, or sparkling. The natural aerated waters, also known as mineral waters, contain some carbonic acid gas in solution as they issue forth from the soil; they may be drank at the spring, in their sparkling condition, or else in any part of the world, after they have been bottled, in which case their carbonic acid gas is usually collected at the spring and the right quantity of it is then re-introduced into the water under pressure at the time of bottling: this is the only way to ensure that their degree of effervescence shall be exactly the same from bottle to bottle and from year to year. Aerated waters which are artificially carbonated are also called minerals: they are the more common and least expensive, but they contain none of the valuable mineral salts which many of the natural mineral waters contain, besides carbonic acid gas. The commonest of all artificially carbonated aerated waters are soda, potash and lithia waters; they are tasteless; other minerals such as 'fizzy' lemonade and orangeade, are flavoured as well as carbonated. The principle upon which carbonated waters are produced is that water absorbs under the normal pressure of the atmosphere about its own bulk of carbonic acid gas, and twice as much if pressure equal to that of two atmospheres be applied; more as the pressure is increased. Carbonic acid gas is generated by chalk or whiting being treated with sulphuric acid; the gas thus obtained is stored in a gasometer, from which it passes into a condenser and eventually to the bottling machine. In the 265

268 World Famous Sparkling Drinks GINGER ALE TONIC WATER BITTER LEMON

269 MINERALS, CORDIALS, SYRUPS AND SQUASHES case of 'fizzy' lemonade or any other coloured and flavoured mineral, the colouring and flavouring essences are run into the bottle, which is then filled with water charged with gas at the desired pressure. It is then immediately capped, corked, or otherwise securely locked into the bottle, so that the gas cannot escape before the cork or capsule is removed. Those aerated drinks which contain fruit juices with fruit cells are classed as aerated squashes. Those syrups which are of the clear type, when coloured and flavoured become known as cordials. In certain non-alcoholic beers an amount of limited percentage (2% proof spirit) of fermentation is allowed. An example of this is genuine brewed ginger beer, but sometimes this is produced simply by the addition of a quantity of suitable essences which give the appearance and taste of the brewed product. As for syrups, these are simply a solution of cane or beet sugar in water; other forms of sugar can be used, but cane or beet sugar being the purest forms of sugar, it is this type that are in the main used, bearing in mind that the sugar and other ingredients used must be in their purest form. It is also essential that sterility of all equipment associated with the manufacture is ensured. Syrup can be mixed by the Hot or Cold Process, after which it has to be filtered; there are many methods of doing this and also many filtering aids used, some of which are Magnesia, Kleselguhr, Asbestos, China Clay, etc. The ordinary filter bag and filter paper are the more normal methods of filtering. In rare cases, finings are used. The only preservatives which are allowed to be used in aerated squashes, etc., are benzoic acid and sulphur dioxide under the Food and Drugs Act, Either one or the other may be used, but not both together in the same beverage. Sulphur dioxide has a better preserving action against fermentation and gives a better colour retention over a period. However, it has an acid taste and smell which it imparts to the beverage. On the other hand, benzoic acid does not noticeably affect the taste. Colourings used are composed of vegetable or mineral colours and synthetic dyestuffs. The natural substances 267

270 MINERALS, CORDIALS, SYRUPS AND SQUASHES used for these colours are caramel (burnt sugar), cochineal, turmeric, chlorophyll, annatto and carmine, the most important being caramel. Some of these are liable to fade, notably cochineal. The colour has to be attractive, while at the same time stand up to the effect of acidity, light and preservative, each of which can produce fading or discoloration if an unsuitable due is used. Finally, flavourings. These are usually in the form of essences, (a) from materials of natural origin, (b) compound essences, and (c) synthetic essences. It is not intended to go into the details of manufacture here, but one of the most important things is the purity of materials and the sterility of all equipment associated with the manufacture. All reputable manufacturers take the greatest care in ensuring the purity of their products and sterility of the containers, etc. 268

271 Part VIII SECTION I A GENERAL GLOSSARY OF USEFUL INFORMATION Alcohol. The name of Alcohol covers a very large number of compounds of carbon, hydrogen and oxygen, but the member of the alcohol family which is such an important component part of all wines, beers and spirits is Ethyl Alcohol, or C2H5OH, a colourless liquid with a faint and pleasant ethereal smell. There is nothing in the chemical composition of Ethyl Alcohol to warrant its description as a poison or narcotic. Like other carbo-hydrates, it releases heat and supplies energy for muscular work; hence it is a food. But it is a food with a specific action upon the nervous system, an action which leads to perfectly normal functional changes, causing a gentle inner mental stimulation when taken in moderate quantities by normal subjects, but causing grave mental and physical deterioration when taken to excess or by subjects with undeveloped or impaired mental powers. The quantity of Ethyl Alcohol present in wine is reckoned by degrees of absolute alcohol in France and in most wine producing countries, but in England it is reckoned in degrees of proof spirit, 100 of absolute being equal to 175 Proof Spirit. The Ethyl Alcohol present in spirits is measured in England according to Sikes' method in degrees over or under "Proof", which represents diluted alcohol equal to degrees of absolute alcohol by volume, or degrees by weight, at a temperature of 60 degrees Fahrenheit. Bees Wing. Light film (crust) seen clinging to glass after drinking Aged Wines or Liquers. Bitters. The name given to alcoholic tinctures of bitter roots and barks, flavoured in various ways and possessing a tonic action on the stomach. They are used mostly as Aperitifs, and also in cooking for flavouring. In the U.S.A. the law distinguishes between ordinary Commercial Bitters and Medicinal Bitters, which are not subject to the regular alcohol Internal Revenue Tax and may be sold by grocers, drug and department stores. During prohibition, the fact that Dr. Siegerts Angostura Bitters happened to be recognised as a medicinal bitter was most fortunate for the firm and the American 269

272 GLOSSARY OF USEFUL INFORMATION public. Probably the most used bitters are Orange Bitters, but there are many registered brands of bitters as well; such as besides Angostura, "Bitter Secrestat" and "Amer Picon" in France, "Abbot's Aged Bitters" prepared in Baltimore since 1865 by the Abbott family, "Fernet Branca" and "Campari" from Italy, etc. Bodega. The Spanish name for a wine store or cellar: the name has been adopted in many lands for wine bars and cellars. Bond. The Store, vault or cellar in which wine and spirits are kept under Customs and Excise supervision before duty has been paid. The purchaser of wine or spirit 'in bond' is liable for the payment of the duty thereon before he can take 'delivery' of his purchase. To pay duty on and take delivery of wine and spirits in bond is 'to clear from bond'. Bottles. Bottles are containers in which to store and carry liquids. The earliest bottles were made of skins sewed together, but the Ancients also had bottles made of stone, alabaster, glass, ivory, horn, silver, and common earthenware. Modern wine-bottles are made of glass composed chiefly of silica, soda and lime in varying proportions. The shades of green of wine-bottles, other than plain white ones, are imparted by iron oxide. Quart and pint bottles must, by law, contain a fourth and an eighth of a gallon, but the actual liquid contents of bottles, half-bottles or quarter-bottles are not legally defined, a fact taken advantage of by some unscrupulous dealers in wine. According to current commercial usage, wine bottles should never appreciably vary from the accepted standard of contents of 26.2/3 fluid ounces per reputed quart, or 6 quarts to the gallon, equal to 4 imperial quarts of 40 fluid ounces each. The more usual names of bottles in Great Britain, besides half-bottles and quarter-bottles, are the magnum (two bottles), double magnum (four bottles), tappithen (three imperial quarts), imperial pint (three-quarters of the reputed quart or ordinary bottle). Outsize bottles, for show purposes more than for practical use : Jeroboam or Double-Magnum 4 bottles or 3.20 litres or 0.70 gals. Rehoboam ,, 1.05,, Methuselah 8,, ,, Salmanazar ,, 2.10 Balthazar Nebuchadnezzar

273 GLOSSARY OF USEFUL INFORMATION In France, the fluid contents of various bottles are fixed by law as follows : Litre centilitres or gallon Champagne Burgundy Bordeaux Anjou Alsace St. Galmier Vichy Vittel Brut or Nature. Very, very dry. Caramel. Burnt Sugar for colouring. Carbonated. Impregnated with Carbonic Acid gas (CO 2 ). Chambrer. French for bringing wine to room temperature. Corked. A wine that tastes and smells bad owing to faulty cork. Creme. When applied to Liqueurs, mostly French ones, Creme denotes a more than usual degree of sweetness: it is followed by the name of the fruit or plant responsible for its informing flavour. Cru. Wine from an individual vineyard. Crust. Deposit in bottles containing Old Ports and Red Wines. Demi. The name given in France to a Double Bock or a pint of draught beer. 271

274 GLOSSARY OF USEFUL INFORMATION Demijohn. A bulging, narrow-necked glass container holding from 3 to 10 gallons, used mostly for the storing of Madeira Wine, and also for spirits. It is usually cased in wicker with wicker handles or lugs. Demi-See. A label used for Champagne which is quite sweet. Gallon. Standard English and American wine measure, which, up to 1926, was the same, i.e., 231 cubic inches for Wine, whilst the Ale gallon was equal to 282 cubic inches. In the United Kingdom these two gallons were replaced by Act 5 Geo. IV, c. 74 (1824) which came into operation on January 1st, 1826, when the present 'imperial' gallon was introduced. It is equivalent to cubic inches; its weight is 10 lb. avoirdupois of distilled water; it is divided into 4 quarts or 8 pints. It is equivalent to 4.54 litres. The U.S.A. gallon is the old English gallon of 231 cubic inches of 128 oz. Mash. Prepared ingredients before fermentation. Must. Grape juice before fermentation. Nip. A quarter bottle. Noggin. An English measure equal to a quarter pint. Perry. The fermented juice of fresh pears, and usually sweetened as well as filtered before it is bottled. There is both still and sparkling Perry, the sparkling kind is the more popular of the two and it is sold as Medium Dry, which is sweet enough for most grown-up people, and Sweet, which is very sweet. Pipe. The standard cask for Port in the British Isles; its gauge is 115 gallons, averaging 56 dozens when bottled. Proof Spirit. In the U.K., Proof Spirit "is that which at the temperature of 51 degrees F. weighs exactly 12/13 of an equal measure of distilled water." This means that at a temperature of 60 degrees F. Proof Spirit contains per cent, by weight, or per cent, by volume, of alcohol. Any degree or degrees of alcohol over or under by volume is stated with the mention "o.p." or "u.p.", 272

275 GLOSSARY OF USEFUL INFORMATION meaning "over proof" or "under proof". Thus a spirit containing 60.0 of alcohol, by volume, and another 53.8 would be described as 3.5 o.p. and 3.3 u.p. respectively. In the U.S.A., what is known as "Proof Spirit" is a spirit containing 50 per cent, by volume of alcohol at 15.6 degrees C. (60 degrees F.) (Trailles alcoholometer). Thus 1 per cent, of Proof Spirit equals 0.46 per cent, of absolute alcohol by weight and 0.57 per cent, of absolute alcohol by volume. Stills. The apparatus used in the distillation of spirits, that is to separate the alcohol present in any alcoholic liquid from some, or most of all of water in it. This may be done in two quite different ways, by Pot Stills, or Patent Stills. In Pot Stills, the alcohol in the 'mash' is vaporized by the application of heat and collected by condensation. Patent Stills, which also bear the name of Coffey Stills, from one ieneas Coffey who perfected Robert Stein's apparatus, are continuous Stills, in which the alcohol in the 'mash' is gradually, step by step, freed from not only water but all else, so that in the end one gets a spirit which is called pure or plain, because there is nothing left in it, other than ethyl alcohol, of what there was originally in the 'mash'; it is free from all impurities, and free also of all taste. Temperature. All white wines are better served cool or cold, that is to say, at the temperature of the ideal white wines cellar, i.e. 48 degrees F., and all red wines at the temperature of the ideal red wines cellar, i.e. 55 degrees F. There is no great harm in cooling white wines rather quickly in a frigidaire or ice bucket, if they come from too warm a cellar, but there is a very grave danger of ruining red wines past all hope of redress by bringing them up to a higher temperature than that of "the cold cellar out of which they come. To put a red wine in front of the fire, or to plunge it into hot water, 'to take the chill off', is a sin that cannot be forgiven because there is no atonement for it. If your red wine comes from too cold a cellar, leave it in the dining-room long enough, and it will soon acquire the temperature of the room, which is all that is desirable. If you cannot leave it long enough in the room, warm the glass in the hollow of your hands, and you will soon have the wine at the right temperature. Ullage. The word "ullage", meaning what a cask lacks of being full, derives from the old French eullage or œillage, meaning the amount required to fill the cask to the eye or bung, deriving from the French œill (Latin, oculus, eye), in the sense of bunghole. The term also means a bottle faultily corked from which some wine has escaped. Those wines are always flat and poor. It can also mean a bottle of Beer returned by a customer, a barrel of beer which has been tapped, and an opened bottle of spirit. 273

276 Part VIII SECTION II TABLES OF MEASURES, ETC. 274

277 USEFUL TABLES IMPERIAL MEASURES 1 Gallon = 160 Fluid Ounces. 60 Minims = 1 Fluid Drachm. 8 Fluid Drachms = I Fluid Ounce. 20 Fluid Ounces = 1 Pint. 4 Gills = 1 Pint. 2 Pints = 1 Quart 4 Quarts = 1 Gallon. BRITISH LIQUID MEASURES AND FRENCH EQUIVALENTS 1 oz. = 28 grms. 1 Litre = If Pints. Gallons Litres 1/4 = /2 = /4 = I = THE STANDARD SPIRIT BOTTLE CONTAINS FLUID OUNCES No. of Measures No. of Measures per Gill Ounces per Standard Bottle 1 Out 5 5.1/ /3 3,, / / / / /3 275

278 BRITISH AND AMERICAN SPIRIT STRENGTHS These Tables are published with the kind permission of Harpers Wine and Spirit Gazette (taken from their Manual) and we are greatly indebted to Mr. L. J. Hammerton, of Messrs. Hiram Walker & Sons for his kindness in making clear the subjoined points which explanation we feel sure will be appreciated by the reader : COMPARATIVE TABLES OF SPIRIT STRENGTH 100 Gay Lussac equals 175 Proof Spirit, or 75% Sikes.) Gay Sikes American. Lussac Carrier Weight. Volume. Specific British. Tralles. Gravity. O.P. O.P. % ' % at 60 F I

279 GLOSSARY OF USEFUL INFORMATION BRITISH & AMERICAN SPIRIT STRENGTHS continued Comparative Tables of Spirit Strength continued Gay Sikes. American. Lussac Cartier Weight. Volume. Specific British. Tralles. Gravity. O.P. O.P. % % at 60 F

280 GLOSSARY OF USEFUL INFORMATION BRITISH & AMERICAN SPIRIT STRENGTHS continued Comparative Tables of Spirit Strength continued Sikes. American. Lussac Cartier Weight. Volume. Specific British. Tralles. Gravity. _ O.P. O.P. " % % at 60 F o ' o 'o o Proof U.P o Proof U.P

281 GLOSSARY OF USEFUL INFORMATION BRITISH & AMERICAN SPIRIT STRENGTHS continued Comparative Tables of Spirit Strength continued Gay Sikes American. Lussac Cartier Weight. Volume. Specific British. Tralles. Gravity. U.P. U.P. % % at 60 F EXPLANATORY NOTES From this table you will see that spirits sold in this country at 30 u.p. Sikes would be equivalent to 20 u.p. American and 40 Gay Lussac (the measurement mostly used outside the British 279

282 GLOSSARY OF USEFUL INFORMATION Empire). Spirits are sold in America at 90 American Proof or 100 American Proof, equivalent to approximately 21 and 12 u.p. Sikes respectively. Scotch whiskies shipped to America are 25 u.p. Sikes equivalent to 86 American proof. Gins are usually sold abroad at 17 u.p. Sikes, or between 22 and 25 u.p. Sikes. Some Gins are sold in the East as low as 30 and 35 u.p. Sikes. In this table the American section is marked "o.p." and "u.p." but it is usual when talking about American strengths to mention for instance, 90 per cent, instead of 10 u.p. and 80 per cent, instead of 20 u.p. BRITISH AND AMERICAN GALLON There is a difference between the English and American gallon. For instance, the British Imperial gallon is equal to 1.20 American gallon. The British Imperial gallon contains 160 ozs. and the American gallon contains 128 American ozs. From this it will be observed that, while the American gallon is smaller than the British gallon, the American ounce is a larger measure than the British ounce. Regarding the bottle contents of American packages, their quart is 32 American ozs. which equals British ozs., their Fifth is 25.3/5ths American ozs. equal British ozs. (This is the same content as the British whisky bottle). Their pint is 16 American ozs., equal to British ozs. Their tenth is 12.4/5ths American ozs. which equals British Ozs. From this it will be seen that an American would refer to our ordinary spirit bottle as a Fifth, and a half-bottle as a Tenth. HYDROMETER An instrument for determining the specific gravity of liquids. Attributed to Archimedes, but not much used until re-invented by Robert Boyle. It takes the form of a narrow sealed instrument of cylindrical section and consists of three parts counterpoise at the bottom, a bulb containing air, and the scale at the top. It can be made of glass, poised with lead shot or mercury, or of gilt brass. Sikes' Hydrometer has an arbitrary scale and has to be used with a thermometer and book of tables. This instrument has nine 'weights' which are used in conjunction with the scale, and which increases the range of the instrument. The book of Scales is published by the Stationery Office, and is a Government publication. Its use is quite simple. A sample is taken in a Trial jar, say for instance whisky and the temperature taken by the ivory thermometer supplied with the instrument. This temperature is noted, and the hydrometer with the correct 280

283 GLOSSARY OF USEFUL INFORMATION weight in place is floated in the liquid, and a reading taken. In reading this instrument the user looks on the underside of the top of the liquid where it 'cuts' the stem, not from above, where a false reading could be taken due to refraction. Say the Sikes' reading is 75.8 (i.e.: 5.8 on the scale plus the "70" weight on); and the temperature is 60 Fah. Consult the Book of Tables, and under the page marked 60 in the column 'Indication' read 30.3% under proof against it. At this temperature, had the reading been (say) 51.6 then it would be 10.7% over-proof. The Gay-Loussac's Alcoholometer is for testing alcoholic solutions, and its scale reads percentage per volume, 0 to 100. PROOF GALLON The term 'Proof Gallon' means one gallon at the strength of 100% proof spirit, which is equal to 49.25% alcohol by weight. Spirits are commonly retailed at 70% proof spirit, i.e.: 30 under proof, and they may not.be sold at more than 35 u.p. without notice to the customer. For the purpose of charge of duty, spirits are calculated in terms of proof gallons. 281

284 Part VIII SECTION III MEDICINAL HINTS An excellent Pick-me-up is a Bromo Seltzer. The recipe is as follows : In a tumbler place two teaspoonfuls of Bromo Seltzer, three drops of Aromatic Spirits of Ammonia. Half fill a second tumbler with soda or plain water. Mix quickly by pouring contents from one glass to the other and serve. Angostura Bitters and Soda, or Brandy and Soda are helpful concoctions the morning after. Champagne will be found the best remedy for air and sea sickness. A headache can be cured by sniffing strong Anis "Pernod Fils". One glass of Anis drunk neat and very slowly will help neuralgia. Indigestion can be eased with Fernet Branca and Italian Vermouth before meals and with Fernet Branca and Creme de Menthe after. Honey mixed with Brandy, Whisky, etc., either hot or cold is a good cold cure. The following recipe will ease Diarrhoea. Use Cocktail Glass, 1/2 Brandy and 1/2 Blackberry Brandy. Stir and serve. To help prevent a cold or influenza take a Hot Toddy after retiring to bed. (See Hot Drinks Section). Quinine, Aspirin, Tonic Water with a little lemon juice are most helpful in cases of fever. Strong black coffee with a few drops of aromatic spirits of ammonia will quickly dissipate alcohol fumes. 282

285 FROM THE KALIAN GROUP CREMAVANA KING SIX FALSTAFF INDIAN STICKS CAVALIER HAMLET MANIKIN HARLEQUIN SAN TOY

286 Part VIII SECTION IV CIGARS In 1942, explorers with Columbus discovered natives in the Cuban jungle who were smoking rolled up tobacco leaves in the shape of a crude cigar. Although such cigars were taken to Spain in the 16th century, they were introduced slowly to the rest of Europe and did not win popularity in England until the last century; yet the islands of Cuba and Jamaica have remained the home of the best cigars to this day. Less good, but acceptable even to the connoisseur, is the leaf grown in Java, Borneo and Sumatra in the East Indies, the United States, India, Japan and South Africa. And today, British-made cigars, which are cheaper because duty is paid only on the imported leaf and not on the manufactured cigar, are also of excellent quality. This is partly due to the British manufacturer's privilege of buying in any of the world's markets. Growing and Curing The tobacco plants are taken from their seed-beds to well cultivated fields where, in order to produce the finest quality "shadegrown" leaf, some are protected from the sun by screens of fine cloth. After weeks of careful cultivation, which includes the fighting of pests and diseases and the "topping" of each plant so that the leaves achieve maximum growth, the leaves are picked as they mature, tied on laths and hung in specially heated "curing" barns. Later the bunches of "cured" (or dried) leaves, called "hands", are stacked in bulks to begin the long natural process of sweating or fermentation. 284

287 CIGARS Grading the Leaf Before marketing, the leaves are sorted for the purposes for which they are required. First, the small broken leaf is selected for the "filler" or main body of the cigar. Secondly, the slightly imperfect leaf is taken as an inside wrapper for this "filler"; this is called the "binder" Thirdly, the finely textured, "shadegrown" leaf of first class appearance is selected as the outside "wrapper". For its journey to the manufacturer, the leaf is packed under pressure in hogsheads in which the slow fermentation process continues. Several years may elapse before it is ready to be made into cigars. The Manufacture of Cigars The "wrapper" of a cigar may not come from the same country as the "filler". Many with a Jamaican filling, for example, may have a "wrapper" from Havana so that they are indistinguishable in appearance from the all- Havana cigar. Because leaf varies in quality, aroma and strength, the blending of different leaves is a vital stage in all tobacco manufacture. The very best cigars are still made by hand and great skill is required to roll them in a uniform size. After the stem of the leaf has been removed, the cut "filler" is laid on the "binder" and skilfully rolled into a "bunch" of the approximate length, thickness and shape for the particular type of cigar. The "wrapper", which is carefully selected for its appearance, flavour and burning qualities, begins at the lighting end and is rolled over the "binder" so that the small veins run lengthwise; it is tapered off at the head of the cigar and retained by a tasteless gum. In some cigar factories the "bunch" is formed by a mould and is afterwards wrapped by hand. For cheaper cigars, however, there are machines that not only prepare the "filler",but automatically apply the "binder" and "wrapper" and produce some 800 finished cigars in every hour. Colour, Shape and Size After selection and grading, some cigars are tied in 285

288 THERE'S A WILLS CIGAR THAT'S JUST RIGHT FOR ALL YOUR CUSTOMERS WILIS ROLL CIGARS FOB EVERY TASTE EVERY BUDGET TOLEDO A slender mild cigar PICADOR A cigarette-size cigar WILLS WHIFFS Superb Small cigar CASTELLA Britain's most popular big cigar EMBASSY PRESIDENT A corona cigar, rich in Havana TJX 37K MILD WILLS CIGARSFOREVERYDAY SMOKING

289 CIGARS bundles with a silk ribbon, but the majority are still packed in rows in wooden boxes, the best of which are of cedar wood. The colour of the leaf is classified by letters which are marked on the side or bottom of the box as follows: Claro (CCC) light; Colorado-Claro (CC) medium; Colorado (C) dark; Colorado-Maduro (CM) very dark. The well known names with which the brands are prefixed, such as Petit Corona, Corona and Corona Grande, describe the size and not the make. "Corona", for example, simply means a cigar that is about 51/2 ins. in length, straight sided with a rounded end. In addition to the standard round-headed cigar with parallel sides there are other popular shapes. Perfecto, which has a pointed head and tapering sides, is particularly popular in the United States; Panatella is long with a rather small diameter and straight sides; Cheroots, often popular among men who have lived in the East, are simplified cigars with open ends, in various sizes. Similar to Cheroots, but usually smaller and milder, are Whiffs. On Offering and Choosing a Cigar It is perhaps not out of place to emphasize a few elementary points because the careless handling of cigars by the inexperienced can only result in waste and disappointment to the smoker. Boxes should be opened carefully and with the special blunt-bladed tool that cannot damage the cigars. Penknives are dangerous. Cigars in bundles should be lifted from and returned to their boxes by means of the ribbon, or, when packed flat in rows, they should be taken out individually by pressing lightly on the rounded head, thus raising the opposite end. The amateur who attempts to lift them straight from the box with thumb and finger is likely to damage the "wrapper". The only sure test for a cigar is to smoke it, but experience makes it possible to conjecture what it is one is about to smoke. Although the "wrapper" should be smooth, firm, without prominent veins and neatly finished at the head, it is only one part of the cigar. Its paleness does not necessarily mean that the whole cigar is mild, although, 287

290 CIGARS as a general guide, darker leaf tends to be stronger. A few light spots (sometimes caused on the growing "wrapper" leaf by dew which has been dried by the sun) are of no consequence, and there is little to be learnt from the popular practice of sniffing at the cigar or of placing it close to the ear, for a faint crackle can be heard even in a cigar that is immature. The novice who wants to enjoy a cigar should choose one that is not too big a half-corona size is suggested and, after examining the "wrapper", the only further test is to press it gently between the fingers. It should feel even and firm through its whole length; if it feels soft, it is probably immature or badly filled; a brittle crackling is an obvious sign of dryness. After experience it is possible to discover whether the "filler" is uniform. On Smoking a Cigar Since every smoker of experience has his own fads and foibles, in the matter of smoking it is dangerous to be dogmatic. So much is a question of taste and opinion. Nevertheless there are a few important points which give the cigar a chance to offer its best. After pressing the band lightly with finger and thumb all the way round, it should be torn off carefully, taking care not to damage the "wrapper". Some of the ways of piercing and preparing the butt end of the cigar run the risk of damaging it and of making an unsatisfactory aperture. The most satisfactory is a clean "V"-shaped cut made by a cigar-cutter, because this ensures the removal of the broken leaf and provides a free draught that will not concentrate all the smoke upon a small area of the tongue. The tip of a pointed cigar should be removed with a cutter or turned against the blade of a sharp knife and cut straight across. After piercing or cutting, the cigar should be tapped lightly on the finger to remove particles of tobacco. The broad flame of a match or spill is the most satisfactory for lighting and this should be done carefully and without hurry. Some smokers perfer to hold the tip in the flame until it glows evenly and then gently to draw in enough smoke to fill only the cigar. If this is expelled through the 288

291 Rothmass the King Size name for cigarettes WORLD COPYRIGHT RKSOK 202

292 CIGARS cigar, no smoke made harsh by lighting can spoil the palate. Whatever tricks may be preferred, there is no doubt that careful lighting and slow smoking are the only ways to ensure that the cigar burns evenly; if it does not, the only remedy is to smoke as slowly as possible until the burning corrects itself. The retention of the ash helps to keep the smoke cool but, although it should not flake, the length of the ash will depend on the cutting of the "filler" and not necessarily on its quality. White ash does not denote the best cigars, for Havanas produce an ash which is steel-grey in colour. The Care and Keeping of Cigars Choice and expensive cigars, which are made with such skill and labour, require more care from the people who sell and smoke them than they often receive. On account of the sensitive and absorbent quality of the leaf, they should be bought and stored in small quantities and kept in a constant temperature of degrees F.; they need just as much protection from the quick-drying effects of centralheating as from draughts and smells. They can even become contaminated by the smell of soap from the hands. Since too much heat spoils their quality and damp produces mould, humidors, designed to keep them in perfect condition, are always a wise investment. In a room where a number of boxes are to be stored, a cedar-wood cabinet is essential, for this wood affords the best protection and yet allows the process of maturing to continue. Cigars should not be displayed in open boxes and the lids should be firmly closed after each one has been removed. "Green" cigars, which are freshly packed (Americans, with whom they are popular, commonly refer to them as "fresh") should be kept in aluminium tubes, cellophane wrappings or glass jars to preserve their moistness. As long as cigars carry a faint sheen on the surface of the "wrapper" they are probably in good condition, but if they are soft to the touch, they are still probably "green" and, except for those who prefer them in this state, they need to be kept in the correct conditions for several months. From the time they are packed in the "green" state, 290

293 CIGARS cigars may take up to a year to reach full maturity. Through the slight sweating which they undergo during this period, the contents of some boxes may be found to be covered with a fine grey powdery deposit called "bloom"; this is not harmful if it is removed with a soft camel-hair brush. Cigars which have been allowed to become dry should never be moistened; and those which, through excessive damp, have begun to smell musty have been spoilt irreparably and can only be thrown away. There is no remedy for a failure of this kind. But to give the care and attention which avoids such disasters is to understand the delicate nature of cigars and the immense pleasure they offer to those who treat them well. 291

294 INDEX OF MIXED DRINK RECIPES A Page A Adonis Affinity 52 After Dinner 52 Agma 164 Alaska Alexander Alexis Heck Alfonso 101 Alpje 166 Alvear Palace 146 American Beauty American Pousse Cafe Americano...' Angel Face 52 Angel Smile 164 Angel's Trip 142 Animador Antillano Apricot Cooler Arosa Aurora 159 Aurum 52 B Bacardi Bacardi Toddy Bacardi Zoom. 138 Balalaika Baltimore Egg Nogg Bamboo 56 Banana Bliss 56 Barbican.., Baronial Bartender Beauty-Cocktail Bellini.. -..,. 161 Bentley Bermudiana Rose Bernice , 94 Between the Sheets Birgit 166 Black Russian ,151 Blackthorn.....,.. 57 Black Velvet Block and Fall 57 Bloodhound , 57 Bloody Mary Blue Blazer Blue Bottle 57 Blue Devil Blue Jacket 57 Blue Lady Blue Moon Blue Riband 59 Blue Star Blushing Bride 158 Bobby Bums 59 Bombay , 59 Bosom Caresser Bourbonella.. 59 Page Bourbon Highball Bramble 158 Brandy (1) 60 Brandy 2) 60 Brandy Cobbler 103 Brandy Collins Brandy Crusta 108 Brandy Daisy Brandy Fix 113 Brandy Fizz Brandy Flip 117 Brandy Gump Brandy Highball 119 Brandy Punch 128 Brandy Rickey 129 Brandy Sangaree Brandy Smash Brandy Sour Brandy Toddy Brandy Zoom Brazil 60 Breakfast Egg Nogg Broken Spur Bronx Bronx Terrace Brooklyn Buck's Fizz 101,115 Buff Soda 164 Burgundy Cobbler Byrrh Special C Cafe de Paris Calvados Calvados Toddy Calypso Coffee Campeon Cape Town Cardicas 97,155 Cardinale Carine 97, 149 Carnival] Caruso Casino Champagne Cocktail Champagne Cup Champagne Julep Champs Elysee Cherry Blossom Chinese Chocolate Soldier Cicero Cider Cup 109 Cinderella 135 Cinque Vie Claret Cobbler 103 Claret Flip 117 Claret Punch 126 Claret Sangaree Claridge Classic

295 INDEX OF MIXED DRINK RECIPES Cliftonian Clover Club Clover Leaf Club Coffee Combination Commodore Conca d'oro Conti Coronation Corpse Reviver No. 1 Corpse Reviver No. 2. Cross Bow Cruise Cuba Libre Cuban Cupid's Bow Czarine Daily Mail Daiquiri Daiquiri Blossom Daiquiri (Frozen) Daiquiri Liberal Dandy Deansgate Depth Charge Derby Diamond Fizz Diki Diki Doctor Doge Donarid Dubonnet Dubonnet Royal Duchess Duke E East India Ed's Baby Egg Nogg Egg Nogg (Non-Alcoholic) Egg Sour.. Eight Bells 85, 71 Empire Glory Evans Fairy Belle Fallen Angel Fernet Fernet Mint First Night Fixer Forty Eight Fourth Degree Frappes French " 75 " Frendschib.. Frosty Dawn Furore D F Page Page 92 Futurity G 63 Gales, The Gaucho Ge-Ge Gibson 67 97,161 Gimlet Gin and It Gin Aurum Gin Cobbler Gin Cocktail Gin Crusta Gin Daisy 1ll.142 Gin Fix Gin Fizz Gin Highball Gin Rickey 129 Gin Skin 68 Gin Sling Gin Smash Gin Sour Gin Toddy Gin Zoom Ginger Square Glacier Glad Eye Gloom Chaser Golden Comet Golden Dream , Golden Dawn Golden Fizz Golden Gleam Golden Heath Grand Slam Grapefruit Grasshopper 69, Greenbriar 69 Green Dragon Green Room Grenadier Grigio-Verde Grog Guards , H 66 Happy Medium Happy Youth 101 Harvard 69 Harvard Cooler Hawaiian Havana Hibernian Special Hirezake Hobo, The Holland Gin (Applegreen's Recipe ) Homestead Honeymoon Hoop La 71,. 153 Hoots Mon 71 95,151 Horse's Neck Hot Buttered Rum

296 INDEX OF MIXED DRINK RECIPES Page Hot Deck 73 Hot Egg Nogg 120 Hot Gin Sling 131 Houla Houla 73 Hunter I Inca 73 Incognito Ink Street 73 Inspiration Irish Coffee 158 Irish Highball 119 Itza Paramount J Jack-in-the-Box 73 Jack Rose 74 Jamaica Joe Jamaica Rum Jerry's Joy John Collins 105 John Simon K Keelplate Kentucky Sunset Kentucky Sunshine Kir 156 Kitty Love ' Klosters 170 Knickebein Knickerbocker Special Kon-Tiki 167 L Lemonade (Plain) Lemon Squash Leviathan Liberty 74 Linstead Little Devil Little Princess London Fog Lone Tree Los Angeles Lucky Dip..., Luigi Luxury M Macaroni Magic Trace Maiden's Blush Maiden's Kiss Maiden's Prayer Mainbrace Make Believe Mandarin Curacao M. and M. Punch 95 Manhattan Manhattan (Dry) 76 Manhattan (Medium) ' Maple Leaf Page Mar Del Plata 97 Margaret Rose Margarita Marionette Martini (Original Recipe) Martini (Medium) Martini (Sweet) 76 Mary Pickford 77 May fair 77 Medical Recipes Melba 77 Merry "K" 96 Mermaid on the Rocks Metropolitan Moon Mikado 77 Milan-Turin 161 Millénaire Millionaire No. 1...' Millionaire No Million Dollar 77 Milvea Mint Julep 123 Mirabel! 148 Monkey Gland Montana 78 Morning Glory Moscow Rule 142 Mosella N Nap Frappe, The Napoléon Napoleon Cocktail Nautilus 167 Negroni Nevada 78 New Orleans Fizz New York 78 Night Light 78 Nikolaschka 157 Noches de Maquieta Noilly Cassis Nordexpress Northern Light, The Old Fashioned 78 Old Etonian 79 Old Nick 79 Old Paul 79 Olympic 79 Opening Opera 79,146 Orangeade (Plain) Orange Bloom Orange Blossom Orange Squash Orchid 80 Oriental 80 P Pall Mall 80 Palm Breeze Paradise

297 INDEX OF MIXED DRINK RECIPES Parisian Parson's Special Payama Top.. Pere-Williamine Perfect Perfect Lady.. Pernod Perroquet Petake Cocktail Petrusse Petite Fleur.. Piccadilly Pick Me Up Cocktail No. 1 Pick Me Up Cocktail No. 2 Picon Picon Grenadine Pilatus Pimm's Pineapple Pink Lady Pink Squirrel Planters Planters' Punch Plaza Polo Club Port Flip Port Wine Cocktail Port Wine Cobbler Port Wine Sangaree Pousse Cafe.. Prairie Hen.. Prairie Oyster Pride of Holland Princess Mary Princeton Pussyfoot Quarter Deck Queen's Q R R.A.C. Rainbow Raspberryade Red Fly Red Hackle Red Lion Red Viking Reform Regent Star Remsen Cooler Resolute Rhine Wine Cobbler Rhine Wine Cup Roadster Roberta Roberta May Rob Roy Roc-A-Coe Roche Ron Punche Roosevelt Rose.. Page , , Royal Royal Clover Club Royal Fizz Royalist Royal Mail Royal Romance Royal Smile.. Royal Standard Royal Victor.. Rum Cobbler Rum Collins.. Rum Cooler Rum Crusta.. Rum Daisy.. Rum Fix Rum Fizz Rum Flip Rum Highball Rum Rickey.. Rum Smash.. Rum Sour Rum Toddy.. Russell House Rusty Nail.. Rye Highball Rye Lane Satin Doll Salome Salvatore San Francisco Saserac Satan's Whiskers Sauterne Cup Scotch Frog.. Scotch Highball Scotch Mist.. Screwdriver.. Sea Fizz Seventh Heaven Shady Grove Cooler Shamrock Shanghai Sherry Sherry Cobbler Sherry Flip.. Sherry Sangaree Sherry Twist.. Sidecar Siggy Silent Third.. Silver Fizz Silver Jubilee Silver Streak.. Singapore Sling Six Bells Skandinavia.. Sloe Gin Cocktail Sloe Gin Fizz Smiling Duchess Smiling Ivy.. Smiling Through Smoky Page , ,

298 INDEX OF MIXED DRINK RECIPES Page Snake-in-the-grass Sol de Mayo 146 Sonny Boy 148 South Pacific 167 Southern Comfort Fizz " Stachelschwein" St. Charles Punch 126 St. Germain St. Moritz 170 Starboard Light 86 Star Daisy 111 Stinger 86,151 Stone Fence Straits Sling 131 Strawberry Lemonade Suissesse Suisse Cherry Sunrise Swedish Hot Punch 126 Sweet Memories ,167 Swiss Cocktail 170 Swiss Lady 170 T Tamagozake Tango ' Tantalus 87 Taras Bulba 158 Temptation Tempter Tetero Texas Fizz Third Degree 87 Thistle.. 87 Three Miler 87 Tiger Lillet 94 Tivoli Special 153 T.N.T 87 Tomate Tomato Juice. 134 Tom Collins 105 Tom & Jerry 120 Tops Smile 149 Trinidad Punch 128 Trinity Twentieth Century 88 U Umewari Up-to-date V Valencia Page Valencia Smile Vanderbilt Vermouth Preparado Visitor, The 95 Vodkatini Volstead W Waldorf 88 Ward Eight 89 Ward's Frappe Wax 89 Wembley 89 Western Rose West Indian 89 Westminster Whip 89 Whisky Cobbler 103 Whisky Cocktail 89 Whisky Collins 105 Whisky Crusta 108 Whisky Daisy Ill Whisky Fix 113 Whisky Flip 117 Whisky Rickey 129 Whisky Sangaree Whisky Smash Whisky Sour,. 136 Whisky Toddy 137 Whisky Zoom White Bear 94 White Heather 90 White Lady 90 White Lily 90 White Rose 90 White Satin 90 Whizz Bang 90 Wine Cooler 107 X Xanthia 90 X.Y.Z 90 Y Yale 91 Yellow Daisy 91 Yellow Dwarf 135 Yellow Parrot 91 Z ZaZa Zazarac Zazie 149 Zombie

299 UNITED KINGDOM BARTENDERS' GUILD