The Savoy Cocktail Book by Harry Craddock, PDF, EPUB, 0486828417

  • Print Length: 288 Pages
  • Publisher: Dover Publications
  • Publication Date: October 17, 2018
  • Language: English
  • ISBN-10: 0486828417
  • ISBN-13: 978-0486828411
  • File Format: EPUB

>>>Download<<<

Preview

Everything you ever need to know about choosing and mixing drinks is right here in this rare and highly collectible volume. Written by a legendary mixologist, it’s the ultimate bartender’s book, bursting with 750 recipes. Consisting mostly of cocktails, it comprises nonalcoholic drinks as well as sours, toddies, flips, egg nogs, slings, fizzes, coolers, rickeys, juleps, punches, and a myriad of other delectable refreshments. Extensive coverage of wines introduces the products of Bordeaux, Burgundy, and Champagne, as well as Rhine wines, port, and sherry.

This special edition is richly illustrated with unique color images from the original 1930 publication—dozens of period drawings that imbue the book with a lively Jazz Age spirit. A splendid gift for bartenders and housewarming parties, it’s also a fine and comprehensive addition to home bars and libraries.

 

 

THE

SAVOY

COCKTAIL BOOK

 

 

“If all be true that I do think, There are five reasons why men drink, Good wine, a friend, or being dry, Or lest we should be by-and-by, Or any other reason why.”

Henry Aldrich (1647—1710).

 

 

THE

SAVOY

COCKTAIL BOOK

 

The Cocktail Recipes in this book have been compiled by

Harry Craddock

of the Savoy Hotel, London.

 

The Decorations are by Gilbert Rumbold.

 

DOVER PUBLICATIONS, INC.

Mineola, New York

 

 

Bibliographical Note

This Dover edition, first published in 2018, is an unabridged republication of the work originally printed by Richard R. Smith, Inc., New York, in 1930. The biography of Harry Craddock on page 288 has been specially prepared for this volume.

 

Library of Congress Cataloging-in-Publication Data

Names: Craddock, Harry, author.

Title: The Savoy cocktail book / Harry Craddock.

Description: Dover edition. | Mineola, New York : Dover Publications, Inc., [2018] | Reprint of: London : Constable & company, ltd., 1930.

Identifiers: LCCN 2018017144| ISBN 9780486828411 | ISBN 0486828417

Subjects: LCSH: Cocktails. | Liquors. | LCGFT: Cookbooks.

Classification: LCC TX951.C76 2018 | DDC 641.87/4—dc23

LC record available at https://lccn.loc.gov/2018017144

 

Manufactured in the United States by LSC Communications

828417012018

www.doverpublications.com

 

 

THIS BOOK IS DEDICATED TO YOU

 

 

Professor Jerry Thomas, the greatest Bartender of the Past, mixing his famous “Blue Blazer” at the Metropolitan Hotel, New York, in the “Roaring Fifties”.

 

 

PREFACE.

MANY have been the books written about the proper way of partaking of wine. Paris, London and New York have given us many good little Cocktail Books.

But where, Oh, where is the book that gives the earnest student all ? Every beautiful and perfect Wine, each with its own special and perfect occasion, and every Cocktail known ? We searched, and found it not, so thought it as well to sit down and get it put together.

Presumption ? Yes,—and we have been warned against it! Writers never get paid. Anyhow we’re so rich we don’t care if it costs us millions. A complete, and absolutely complete book on Drinks and Drinking, Cocktails and Wines, has simply GOT to be written. Nearly all the kind friends in the world are going to read it through—they may prevent it from being too dull.

 

 

FOREWORD.

IF everyone knew even a little about the absorbing subject of absorbing alcohol there would be even less Prohibition in the United States of America than there is now. The great mistake is that everyone knows either too little or too much. Those who know too little either do not admit their lack of knowledge and make an enemy of alcohol by abusing it, or are so terrified of it that they regard it as being something supernatural and satanic and utterly anathema. Those who know too much about it become intolerant of every form of liquid which does not happen to be the one concerning which they consider themselves to be expert.

Wine was created for the solace of man, as a slight compensation, we are told, for the creation of woman, who was merely created to keep him on the move and busy generally. In moments of stress and strain wine is man’s greatest friend. Once, many years ago, a great and good man, somewhat my senior in age, made a very shrewd and important observation to me. We had been discussing the misfortunes of a mutual friend who had been working so hard that he had forced himself into a state of brain-fever: a salient point in the case was that he imagined he could keep his brain clearer by eating and drinking extremely little, whereas this abstemiousness on his part had only succeeded in hastening his collapse.

“My boy,” said my friend to me, “Let this be a solemn lesson to us all to eat as much good food, and drink as much good wine, as we possibly can, when and wherever the opportunity presents itself, no matter what it costs—or who pays for it.”

 

A FEW HINTS FOR THE YOUNG MIXER.

1.Ice is nearly always an absolute essential for any Cocktail.

2.Never use the same ice twice.

3.Remember that the ingredients mix better in a shaker rather larger than is necessary to contain them.

4.Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!

5.If possible, ice your glasses before using them.

6.Drink your Cocktail as soon as possible. Harry Craddock was once asked what was the best way to drink a Cocktail: “Quickly,” replied that great man, “while it’s laughing at you!”

 

 

CONTENTS

PREFACE

FOREWORD

PART I.

COCKTAILS: Historical Note

Cocktail recipes in alphabetical order

Prepared Cocktails for Bottling

Non-Alcoholic Cocktails

Cocktails suitable for a Prohibition Country

SOURS

TODDIES

FLIPS

EGG NOGGS

TOM COLLINS

SLINGS

SHRUBS

SANGAREES

HIGHBALLS

FIZZES

COOLERS

RICKEYS

DAISIES

FIXES

JULEPS

SMASHES

COBBLERS

FRAPPE

PUNCHES

CUPS

PART II.

WINES

Introduction: The Lucky Hour of Great Wines, by “Colette”

The Wines of Bordeaux

Champagne

The Wines of Burgundy

Hocks and Moselles

Port

Sherry

CONCLUDING REMARKS

BLANK PAGES FOR ADDITIONS

QUESTION: WHO WAS HARRY CRADDOCK?

 

 

HISTORICAL NOTE

MOST of the people one meets in places where Cocktails grow have an idea that they know the origin of the word “Cocktail ”; none of them. however, agree as to what that origin is, and in any case they are all wrong, as they always put that origin somewhere between sixty and seventy years ago, whereas in The Balance, an American periodical, of May 13, 1806, we read that: “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling and is supposed to be an excellent electioneering potion.” This is the earliest reference to the Cocktail that I have been able to find in print.

Historians have been misled by the word “Cocktail” into imagining that it was once in some way connected with the plumage of the domestic rooster. But this is not so. The true, authentic and incontrovertible story of the origin of the Cocktail is as follows:—

Somewhere about the beginning of the last century there had been for some time very considerable friction between the American Army of the Southern States and King Axolotl VIII of Mexico. Several skirmishes and one or two battles took place, but eventually a truce was called and the King agreed to meet the American general and to discuss terms of peace with him.

The place chosen for the meeting was the King’s Pavilion, and thither the American general repaired, and was accommodated with a seat on the Bench, as it were, next to King A. himself. Before opening negotiations, however, His Majesty asked the general, as one man to another, if he would like a drink, and being an American general he of course said yes. The King gave a command and in a few moments there appeared a lady of entrancing and overwhelming beauty, bearing in her slender fingers a gold cup encrusted with rubies and containing a strange potion of her own brewing. Immediately an awed and ominous hush fell upon the assembly, for the same thought struck everyone at the same time, namely, that as there was only one cup either the King or the general would have to drink out of it first, and that the other would be bound to feel insulted. The situation was growing tense when the cup-bearer seemed also to realize its difficulty, for with a sweet smile she bowed her shapely head in reverence to the assembly and drank the drink herself. Everything was saved and the conference came to a satisfactory ending, but before leaving, the general asked if he might know the name of the lady who had shown such tact. “That,” proudly said the King, who had never seen the lady before, “is my daughter Coctel.”

“Right,” replied the general, “I will see that her name is honoured for evermore by my Army.”

Coctel, of course, became Cocktail, and there you are! There exists definite unquestionable proof of the truth of this story, but no correspondence upon the subject can in any circumstances be entertained.

So much for the early history of Cocktails. Since those days the Art of the Cocktail has developed very considerably, and in the following pages you will find the essence of the Art of Harry Craddock of the Savoy, the King of Cocktail Shakers, who has inspired, disciplined, ordered and arranged it. There arc few people in the world who can match his vast knowledge of liquids of all kinds, of how to mix them, and of how to create new cocktails for all great or state occasions, so that it is in all confidence that this book is set before you—the confidence that if anything should have been omitted it is in all probability not worth including.

At the same time, a few blank pages have been left at the end of the list of Cocktails for the addition of any new Cocktails that may be invented in the future.

 

 

COCKTAILS

THE ABBEY COCKTAIL.

½ Dry Gin.

¼ Kina Lillet.

¼ Orange Juice.

1 Dash Angostura Bitters.

Shake well and strain into cocktail glass.

ABSINTHE COCKTAIL.

½ Absinthe.

½ Water.

1 Dash Syrup.

1 Dash Angostura Bitters.

Shake well and strain into cocktail glass

ABSINTHE (SPECIAL) COCKTAIL

⅔ Absinthe.

1⁄6 Gin.

1⁄6 Syrup of Anisette or Gomme Syrup.

1 Dash Orange Bitters.

1 Dash Angostura Bitters.

Shake thoroughly, and strain into cocktail glass.

ABSINTHE DRIP COCKTAIL

1 Liqueur Glass Absinthe.

Dissolve 1 lump of Sugar, using the French drip spoon, and fill glass with cold water.

ADDINGTON COCKTAIL

½ French Vermouth.

½ Italian Vermouth.

Shake well and strain into medium size glass and fill with soda water. Squeeze orange peel on top.

ADONIS COCKTAIL.

1 Dash Orange Bitters.

⅓ Italian Vermouth.

⅔ Dry Sherry.

Stir well and strain into cocktail glass.

AFFINITY COCKTAIL.

⅓ French Vermouth.

⅓ Italian Vermouth.

⅓ Scotch Whisky.

2 Dashes Angostura Bitters.

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

AFTER DINNER COCKTAIL.

½ Prunelle Brandy.

½ Cherry Brandy.

4 Dashes Lemon Juice.

Shake well and strain into sherry glass.

AFTER DINNER (SPECIAL) COCKTAIL.

½ Apricot Brandy.

½ Curaçao.

Shake well and strain into cocktail glass.

AFTER SUPPER COCKTAIL.

½ Apricot Brandy.

½ Curaçao.

4 Dashes Lemon Juice.

Shake well and strain into cocktail glass.

ALASKA COCKTAIL.

¾ Dry Gin.

¼ Yellow Chartreuse.

Shake well and strain into cocktail glass.

So far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina—hence its name.

ALBERTINE COCKTAIL. (6 people)

2 Glasses Kirsch.

2 Glasses Cointreau.

2 Glasses Chartreuse.

A Few Drops Maraschino.

Shake well and strain into cocktail glass.

ALEXANDER COCKTAIL. (No. 1.)

½ Dry Gin.

¼ Crème de Cacao.

¼ Sweet Cream.

Shake well and strain into cocktail glass.

ALEXANDER COCKTAIL. (No. 2.)

⅓ Crème de Cacao.

⅓ Brandy.

⅓ Fresh Cream.

Shake well and strain into cocktail glass.

ALEXANDER’S SISTER COCKTAIL.

⅓ Gin.

⅓ Cream.

⅓ Crème de Menthe.

Shake well and strain into cocktail glass.

Ladies are advised to avoid this Cocktail as often as possible.

ALFONSO COCKTAIL.

Put 1 lump of sugar in a medium-sized wine-glass, 2 dashes of Secrestat Bitter poured on to the sugar, 1 lump of ice, ¼ of a glass of Dubonnet, fill remainder with Champagne, squeeze lemon peel on top and stir slightly.

ALFONSO (SPECIAL) COCKTAIL.

I Dash Angostura Bitters.

4 Dashes Italian Vermouth.

¼ Dry Gin.

¾ French Vermouth.

½ Grand Marnier.

Shake well and strain into cocktail glass.

ALICE MINE COCKTAIL.

½ Italian Vermouth.

½ Russian Kummel.

2 Dashes Scotch Whisky.

Shake well and strain into cocktail glass.

ALLEN (SPKCIAL) COCKTAIL.

1 Dash Lemon Juice.

⅓ Maraschino.

⅔ Plymouth Gin.

Shake well and strain into cocktail glass

ALLIES COCKTAIL.

½ Dry Gin.

½ French Vermouth.

2 Dashes Kummel.

Shake well and strain into cocktail glass.

ALMOND COCKTAIL. (6 people)

Slightly warm 2 Glasses of Gin.

Add a teaspoonful of powdered sugar. Soak in this six peeled almonds and if possible a crushed peach kernel, and allow to cool. When the mixture is cold add a dessertspoonful of Kirsch, one of Peach Brandy, a glass of French Vermouth and 2 glasses of any sweet White Wine.

Shake thoroughly with plenty of ice.

AMERICAN BEAUTY COCKTAIL.

1 Dash Crème de Menthe.

¼ Orange Juice.

¼ Grenadine.

¼ French Vermouth.

¼ Brandy.

Shake well and strain into medium size glass and top with a little port wine.

ANGEL FACE COCKTAIL.

⅓ Dry Gin.

⅓ Apricot Brandy.

⅓ Calvados.

Shake well and strain into cocktail glass.

ANGEL’S KISS COCKTAIL.

¼ Crème de Cacao.

¼ Prunelle Brandy.

¼ Crème de Violette.

¼ Sweet Cream.

Use liqueur Glass and pour carefully, so that ingredients do not – mix.

ANGEL’S TIP COCKTAIL,

¾ Liqueur Glass Crème de Cacao.

¼ Fresh Cream.

Use liqueur glass and float cream on top.

ANGEL’S WING COCKTAIL.

½ Crème de Cacao.

½ Prunelle Brandy.

Use liqueur glass and pour ingredients carefully, so that they do not mix. Pour a little sweet cream on top.

ANGEL’S WINGS COCKTAIL.

⅓ Raspberry Syrup.

⅓ Maraschino.

⅓ Crème de Violette.

Use liqueur glass and pour ingredients carefully so that they do not mix.

If the girl does not like it, do not drink it, but pour it quickly into the nearest flower vase.

ANGLER COCKTAIL.

2 Dashes Angostura Bitters.

2 Dashes Orange Bitters.

⅓ Hercules.

⅔ Dry Gin.

Shake well and strain into cocktail glass.

ANTE COCKTAIL.

1 Dash Angostura Bitters.

¼ Hercules.

¼ Cointreau.

½ Calvados or Apple Brandy.

Shake well and strain into cocktail glass.

APPARENT COCKTAIL.

½ Dry Gin.

½ Dubonnet.

1 Dash Absinthe.

Shake well and strain into cocktail glass.

APPETISER COCKTAIL.

½ Gin.

½ Dubonnet.

The Juice of ½ Orange.

Shake well and strain into cocktail glass.

APPLE COCKTAIL. (6 people)

Take 2 glasses of sweet Cider, 1 glass of Gin, 1 glass of Brandy and 2 glasses of Calvados.

Shake and serve.

This is the Cocktail doctors hate to recommend.

APPLE JACK COCKTAIL.

1 Dash Angostura Bitters.

½ Italian Vermouth.

½ Calvados.

Shake well and strain into cocktail glass.

APPLE JACK (SPECIAL) COCKTAIL.

⅔ Applejack.

1⁄6 Grenadine.

1⁄6 Lemon Juice.

Shake well and strain into cocktail glass.

THE APPLE JACK RABBIT COCKTAIL.

1 Hooker of Applejack.

The Juice of 1 Lemon.

The Juice of 1 Orange.

1 Hooker of Maple Syrup.

Shake well and strain into cocktail glass.

 

 

APPLE PIE COCKTAIL.

½ Bacardi Rum.

½ Italian Vermouth.

4 Dashes Apricot Brandy.

2 Dashes Grenadine.

4 Dashes Lemon. Juice.

Shake well and strain into cocktail glass.

APPROVE COCKTAIL.

¾ Wineglass Rye or Canadian Club Whisky.

2 Dashes Angostura Bitters.

2 Dashes Curaçao.

Shake well and strain into wins-glass. Squeeze lemon and orange peel on top.

APRICOT COCKTAIL

¼ Lemon Juice.

¼ Orange Juice.

½ Apricot Brandy.

1 Dash Dry Gin.

Shake well and strain into cocktail glass.

APRICOT COCKTAIL. (DRY) (6 people)

Cut 2 Apricots in half, break the stones and let the whole soak for 2 hours in a glass and a half of Cognac. Add two teaspoonfuls of Peach Bitters, 2 glasses of Gin and 2 glasses of French Vermouth.

Shake well and strain into cocktail glass.

APRICOT COCKTAIL. (SWEET). (6 people)

Dilute a teaspoonful of apricot jam in a glass of Abricotine. Add a teaspoonful of Peach Bitters, slightly less than two glasses of Gin and 2½ glasses of French Vermouth,

Place this mixture in a shaker and put it on the ice to cool. When quite cold pour in two or three glasses of crushed ice and shake well. Strain into cocktail glass.

ARTILLERY COCKTAIL.

⅓ Italian Vermouth.

⅔ Dry Gin.

Shake well and strain into cocktail glass.

ARTIST’S (SPECIAL) COCKTAIL.

⅓ Whisky.

⅓ Sherry.

1⁄6 Lemon Juice.

1⁄6 Groseille Syrup.

Shake well and strain into cocktail glass.

This is the genuine ‘Ink of Inspiration’ imbibed at the Bal Bullier, Paris. The recipe is from the Artists’ Club, Rue Pigalle, Paris.

ASTORIA COCKTAIL.

1 Dash Orange Bitters.

⅔ Gin.

⅓ French Vermouth.

Shake well and strain into cocktail glass.

Serve with stuffed olive.

ATTA BOY COCKTAIL.

⅓ French Vermouth.

⅔ Dry Gin.

4 Dashes Grenadine.

Shake well and strain into cocktail glass.

ATTY COCKTAIL.

¼ French Vermouth.

3 Dashes Absinthe.

¾ Dry Gin.

3 Dashes Crème de Violette.

Shake well and strain into cocktail glass.

AVIATION COCKTAIL.

⅓ Lemon Juice. ⅔ Dry Gin.

2 Dashes Maraschino.

Shake well and strain into cocktail glass.

BABBIE’S SPECIAL COCKTAIL.

1 Dash Gin.

⅓ Sweet Cream.

⅔ Apricot Brandy.

Shake well and strain into cocktail glass.

BACARDI SPECIAL COCKTAIL.*

1 Teaspoonful Grenadine.

⅓ Burrough’s Beefeater Gin.

⅔ Bacardi Rum.

The Juice of ½ Lime.

Shake well and strain into cocktail glass.

* Made famous by Karl K. Kitchen, the well-known New York Newspaper Columnist.

BALM COCKTAIL. (6 people)

½ Glass Orange Juice.

½ Glass Cointreau.

3 Glasses Sherry.

1 Dash Orange Bitters.

2 Dashes Pimento Dram Liqueur.

Fill up the shaker with cracked ice, shake and serve with an olive.

BARBARA COCKTAIL.

¼ Fresh Cream.

¼ Crème de Cacao.

½ Vodka.

Shake well and strain into cocktail glass.

THE BARBARY COAST COCKTAIL.

¼ Gin.

¼ Scotch Whisky.

¼ Crème de Cacao.

¼ Cream.

Cracked Ice.

Serve in a highball glass.

BARNEY BARNATO COCKTAIL.

1 Dash Angostura Bitters.

1 Dash Curaçao.

½ Caperitif.

½ Brandy.

Stir well and strain into cocktail glass.

BARON COCKTAIL.

6 Dashes Curaçao.

2 Dashes Italian Vermouth.

⅓ French Vermouth.

⅔ Dry Gin.

Shake well and strain into cocktail glass.

BARTON* SPECIAL COCKTAIL.

¼ Calvados or Apple Brandy.

¼ Scotch Whisky.

½ Dry Gin.

Shake well and strain into cocktail glass.

* What has Bruce Barton got to do with this?

BASS WYATT COCKTAIL (5 people)

Beat up 4 Eggs, and add 4

Glasses of Dry Gin.

⅔ Glass of Cherry Brandy or Curaçao.

½ Glass of Lemon Juice.

4 Dashes Orange Bitters.

½ Tablespoonful of Powdered Sugar.

1 Tablespoonful of Vanilla Flavouring.

Shake well and strain into medium-size glass. Grate nutmeg on top. Frost glass with castor sugar.

BELMONT COCKTAIL.

⅓ Grenadine.

⅔ Dry Gin.

1 Teaspoonful Fresh Cream.

Shake well and strain into cocktail glass.

BENNETT COCKTAIL.

2 Dashes Angostura Bitters.

¼ Lime Juice.

¾ Dry Gin.

Shake well and strain into cocktail glass.

BENTLEY COCKTAIL.

½ Calvados, or Apple Brandy.

½ Dubonnet.

Shake well and strain into cocktail glass.

BERRY WALL COCKTAIL.

½ Dry Gin.

½ Italian Vermouth.

4 Dashes Curaçao.

Shake well and strain into cocktail glass. Squeeze lemon peel on top.

BETWEEN-THE-SHEETS COCKTAIL.

1 Dash Lemon Juice.

⅓ Brandy.

⅓ Cointreau.

⅓ Bacardi Rum.

Shake well and strain into cocktail glass.

BICH’S SPECIAL COCKTAIL.

1 Dash Angostura Bitters.

⅓ Kina Lillet.

⅔ Dry Gin.

Shake well and strain into cocktail glass. Squeeze orange peel on top.

BIFFY COCKTAIL.

¼ Lemon Juice.

¼ Swedish Punch.

½ Dry Gin

Shake well and strain into cocktail glass.

BIG BOY COCKTAIL.

½ Brandy.

¼ Cointreau.

¼ Sirop-de-Citron.

Shake well and strain into cocktail glass.

BIJOU COCKTAIL.

⅓ Plymouth Gin.

1 Dash Orange Bitters.

⅓ Green Chartreuse.

⅓ Gancia Italian Vermouth.

Mix well with a spoon in a large bar glass; strain into a cocktail glass, add a cherry or an olive, squeeze a piece of lemon peel on top and serve.

BILTONG DRY COCKTAIL.

1 Dash Orange Bitters.

¼ Dubonnet.

¼ Gin.

½ Caperitif.

Shake well and strain into cocktail glass.

BITER COCKTAIL. (6 people).

3 Glasses of Gin.

1½ Glasses of Lemon Juice slightly sweetened.

1½ Glasses of Green Chartreuse. Before shaking add a Dash of Absinthe.

Shake well and strain into cocktail glass.

BLACK VELVET.

Use long tumbler.

½ Guinness Stout.

½ Champagne.

Pour very carefully.

 

 

BLACKTHORN COCKTAIL.

3 Dashes Angostura Bitters.

3 Dashes Absinthe.

½ Irish Whisky.

½ French Vermouth.

Shake well and strain into cocktail glass.

BLANCHE COCKTAIL.

⅓ Cointreau.

⅓ Anisette.

⅓ White Curaçao.

Shake well and strain into cocktail glass.

BLENTON COCKTAIL.

1 Dash Angostura Bitters.

⅓ French Vermouth.

⅔ Plymouth Gin.

Shake well and strain into cocktail glass.

BLOCK AND FALL COCKTAIL.

1⁄6 Anis del Oso or Absinthe.

1⁄6 Calvados.

⅓ Brandy.

⅓ Cointreau.

BLOOD AND SAND COCKTAIL.

¼ Orange Juice.

¼ Scotch Whisky.

¼ Cherry Brandy.

¼ Italian Vermouth.

Shake well and strain into cocktail glass.

BLOODHOUND COCKTAIL.

¼ French Vermouth.

¼ Italian Vermouth.

½ Dry Gin.

2 or 3 Crushed Strawberries.

Shake well and strain into cocktail glass.

BLUE BIRD COCKTAIL.

4 Dashes Angostura Bitters.

¾ Wineglassful of Gin.

5 Dashes Orange Curaçao.

Shake well and strain into cocktail glass.

BLUE BLAZER.

Use two large silver-plated mugs, with handles.

1 Wineglass Scotch Whisky.

1 Wineglass Boiling Water.

Put the Whisky into one mug, and the boiling water into the other, ignite the 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 of powdered white sugar, and serve in a small bar tumbler, with a piece of lemon peel.

The Blue Blazer does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.

BLUE DEVIL COCKTAIL.

½ Dry Gin.

¼ Lemon Juice or Lime

Juice.

¼ Maraschino.

1 Dash Blue Vegetable Extract.

Shake well and strain into cocktail glass.

BLUE MONDAY COCKTAIL.

¼ Cointreau.

¾ Vodka.

1 Dash Blue Vegetable Extract.

Shake well and strain into cocktail glass.

BLUE TRAIN COCKTAIL.

¼ Lemon Juice.

¼ Cointreau.

½ Dry Gin.

1 Dash of Blue Vegetable Extract.

Shake well and strain into cocktail glass.

THE BLUE TRAIN SPECIAL COCKTAIL. (6 people)

Fill the shaker with cracked ice and pour into it 1 glass of Brandy and 1 glass of Pineapple syrup. Shake carefully, and then add 3 glasses of Champagne. Give one or two more shakes and serve without further delay.

BLUES COCKTAIL. (6 people)

Take 4 Glasses of Whisky. 1 Glass of Curaçao.

Incorporate 1 Teaspoonful of Syrup of Prunes.

Pour out over plenty of cracked ice and shake for longer and more thoroughly than usual. Serve very cold.

This Cocktail removes the Blues if you have them and gives you the Blue Devils if you haven’t.

BOBBY BURNS COCKTAIL.*

½ Italian Vermouth.

½ Scotch Whisky.

3 Dashes Bénédictine.

Shake well and strain into cocktail glass. Squeeze lemon peel

*One of the very best Whisky Cocktails. A very fast mover on Saint Andrew’s Day.

BOLO COCKTAIL.

The Juice of ¼ Lemon or ½ Lime.

The Juice of ¼ Orange.

½ Wineglass Bacardi Rum.

1 Teaspoonful Sugar.

Shake well and strain into cocktail glass.

BOMBAY COCKTAIL. (No. 1.)

4 Dashes Lemon Juice.

¾ Wineglass East

Indian Punch.

Shake well and strain into cocktail glass.

BOMBAY COCKTAIL. (No. 2.)

1 Dash Absinthe.

2 Dashes Curaçao.

¼ French Vermouth.

¼ Italian Vermouth.

½ Brandy.

Shake well and strain into cocktail glass.

BOOMERANG COCKTAIL.

1 Dash Lemon Juice.

1 Dash Angostura Bitters.

⅓ French Vermouth.

⅓ Canadian Club Whisky.

⅓ Swedish Punch.

Shake well and strain into cocktail glass.

BOOSTER COCKTAIL.

4 Dashes Curaçao.

The White of 1 Egg.

1 Glass Brandy.

Shake well and strain into medium size glass. Nutmeg on top.

BOSOM CARESSER COCKTAIL.*

The Yolk of 1 Egg.

1 Teaspoonful of Grenadine.

⅓ Curaçao.

⅔ Brandy.

Shake well and strain into medium size glass.

*This might be called the “Bobby Jones” or the “Francis Ouimet” Cocktail, as these two gentlemen, usually so chary of expressing preferences, distinctly expressed one for this concoction.

BRAINSTORM COCKTAIL.

½ Wineglass Irish Whisky.

2 Dashes Bénédictine.

2 Dashes French Vermouth.

Squeeze orange peel on top. Stir well and strain into cocktail glass.

BRANDY COCKTAIL.

2 Dashes Curaçao.

¾ Wineglass Brandy.

Stir well and strain into cocktail glass.

BRANDY BLAZER COCKTAIL.

Use small thick glass.

1 Lump Sugar.

1 Piece of Orange Peel.

1 Piece of Lemon Peel.

1 Glass Brandy.

Light with match, stir with long spoon for a few seconds and strain into cocktail glass.

This can be drunk whilst still alight if so desired.

BRANDY CRUSTA COCKTAIL.

Use small wine glass. Moisten the edge with lemon and dip edge into castor sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice.

3 Dashes Maraschino.

1 Dash Angostura Bitters.

3 Dashes Lemon Juice.

¼ Curaçao.

¾ Brandy.

Stir well and strain into prepared glass, adding slice of orange.

BRANDY GUMP COCKTAIL.

1 Hooker of Brandy.

The Juice of 1 Lemon.

2 Dashes Grenadine.

Shake well and strain into cocktail glass.

BRANDY SPECIAL COCKTAIL.

3 or 4 Dashes Gomme Syrup.

2 or 3 Dashes Bitters.

1 Wineglass Brandy.

1 or 2 Dashes Curacao.

Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.

BRANDY VERMOUTH COCKTAIL.

1 Dash Angostura Bitters.

¼ Italian Vermouth.

¾ Brandy.

Stir well and strain into cocktail glass.

BRAZIL COCKTAIL.

1 Dash Angostura Bitters.

1 Dash Absinthe.

½ French Vermouth.

½ Sherry.

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

BREAKFAST COCKTAIL.

⅓ Grenadine.

⅔ Dry Gin.

The White of 1 Egg.

Shake well and strain into large wine glass.

BROADWAY SMILE COCKTAIL.

⅓ Crème de Cassis.

⅓ Swedish Punch.

⅓ Cointreau.

Use liqueur glass and pour carefully so that ingredients do not mix.

 

 

BROKEN SPUR COCKTAIL

The Yolk of 1 Egg.

1⁄6 Gin.

1⁄6 Gancia Italian Vermouth.

⅔ White Port.

1 Teaspoonful Anisette Marie Brisard.

Shake well and strain into cocktail glass.

BRONX COCKTAIL.

The Juice of ¼ Orange.

¼ French Vermouth.

¼ Italian Vermouth.

½ Dry Gin.

Shake well and strain into cocktail glass.

BRONX (SILVER) COCKTAIL.

The Juice of ¼ Orange.

The White of 1 Egg.

¼ French Vermouth.

¼ Italian Vermouth.

½ Dry Gin.

Shake well and strain into large wine glass.

BRONX TERRACL COCKTAIL.

⅔ Gin. ⅓ French Vermouth.

The Juice of ½ Lime.

Shake well and strain into cocktail glass.

BROOKLYN COCKTAIL.

1 Dash Amer Picon.

1 Dash Maraschino.

⅔ Canadian Club Whisky.

⅓ French Vermouth.

Shake well and strain into cocktail glass.

BRUNELLE COCKTAIL.

¼ Absinthe.

½ Tablespoonful Sugar.

¾ Lemon Juice.

Shake well and strain into cocktail glass.

BUDS SPECIAL COCKTAIL.

1 Dash Angostura Bitters.

⅓ Sweet Cream.

⅔ Cointreau.

Stir well and strain into cocktail glass.

BULL-DOG COCKTAIL.

Put 2 or 3 lumps of Ice into a large tumbler, add the juice of 1 Orange, 1 glass of Gin. Fill balance with Ginger Ale.

Stir, and serve with a straw.

BUNNY HUG COCKTAIL.

⅓ Gin.

⅓ Whisky.

⅓ Absinthe.

Shake well and strain into cocktail glass.

This Cocktail should immediately be poured down the sink before it is too late.

BUSHRANGER COCKTAIL.

2 Dashes Angostura Bitters.

½ Caperitif.

½ Bacardi Rum.

Stir well and strain into cocktail glass.

B.V.D. COCKTAIL.

⅓ Bacardi Rum.

⅓ Dry Gin.

⅓ French Vermouth.

Shake well and strain into cocktail glass.

BYCULLA COCKTAIL.

1 Liqueur Glass Ginger

1 Liqueur Glass Curaçao.

1 Liqueur Glass Port.

1 Liqueur Glass Sherry.

Shake well and strain into cocktail glass.

BYRRH COCKTAIL.

⅓ French Vermouth.

⅓ Canadian Club Whisky.

⅓ Byrrh.

Shake well and strain into cocktail glass.

BYRRH CASSIS.

1 Glass Byrrh.

½ Glass Crème de Cassis.

Use medium size glass and fill up with soda water.

BYRRH SPECIAL COCKTAIL.

½ Byrrh Wine.

½ Tom Gin.

Stir well and strain into cocktail glass.

CABARET COCKTAIL.

1 Dash Absinthe.

1 Dash Angostura Bitters.

½ Dry Gin.

½ Caperitif.

Shake well and strain into cocktail glass. Add a cherry.

CABLEGRAM COCKTAIL.

The Juice of Lemon.

½

½ Tablespoonful Powdered Sugar.

1 Glass Canadian Club Whisky.

Shake well, strain into long tumbler and fill with Ginger Ale.

CAFÉ DE PARIS COCKTAIL.

The White of 1 Egg.

3 Dashes Anisette.

1 Teaspoonful of Fresh Cream.

I Glass Dry Gin.

Shake well and strain into medium size glass.

CAFÉ KIRSCH COCKTAIL.

The White of 1 Egg.

1 Liqueur Glass Kirsch.

½ Tablespoonful of Sugar.

1 Small Glass of Cold Coffee.

Shake well and strain into cocktail glass.

CALVADOS COCKTAIL. (6 people)

2 Glasses Calvados.

2 Glasses Orange Juice.

1 Glass Cointreau.

1 Glass Orange Bitters.

Add plenty of ice and shake carefully.

Variation of the above.

3 Glasses Calvados.

3 Glasses Sweetened Lemon Juice.

Shake very thoroughly and

CAMERON’S KICK COCKTAIL.

⅓ Scotch Whisky.

⅓ Irish Whisky.

1⁄6 Lemon Juice.

1⁄6 Orgeat Syrup.

Shake well and strain into cocktail glass.

CAMPDEN COCKTAIL.

½ Dry Gin.

¼ Cointreau.

¼ Kina Lillet.

Shake well and strain into cocktail glass.

CANADIAN COCKTAIL.

The Juice of ¼ Lemon.

¼ Tablespoonful Powdered Sugar.

1 Liqueur Glass Curaçao.

3 Dashes Jamaica Rum.

Shake well and strain into cocktail glass.

 

 

CANADIAN WHISKY COCKTAIL.

2 Dashes Angostura Bitters.

2 Teaspoonsful Gomme Syrup.

1 Glass Canadian Club Whisky.

Shake well and strain into cocktail glass.

CAPE COCKTAIL.

⅓ Dry Gin.

⅓ Caperitif.

⅓ Orange Juice.

Shake well and strain into cocktail glass.

CAPETOWN COCKTAIL.

1 Dash Angostura Bitters.

3 Dashes Curaçao.

½ Caperitif.

½ Canadian Club Whisky.

Stir well and strain into cocktail glass. Lemon peel on top.

CARROL COCKTAIL.

⅔ Brandy.

⅓ Italian Vermouth.

Stir well and strain into cocktail glass. Add pickled walnut or onion.

CARUSO COCKTAIL.

⅓ Dry Gin.

⅓ French Vermouth.

⅓ Green Crème de Menthe.

Shake well and strain into cocktail glass.

CASINO COCKTAIL.

2 Dashes Maraschino.

2 Dashes Orange Bitters.

2 Dashes Lemon Juice.

1 Glass Old Tom Gin.

Stir well and add cherry.

CASTLE DIP COCKTAIL.

½ Apple Brandy.

½ White Crème de Menthe.

3 Dashes Absinthe.

Shake well and strain into cocktail glass.

CATS-EYE COCKTAIL. (6 people)

½ Glass Fresh Lemonade.

½ Glass Water.

2 Glasses Gin.

1 Dessertspoonful Kirsch.

½ Glass Cointreau.

Not quite 2 Glasses French Vermouth.

Shake well and strain into cocktail glasses Serve with an olive.

CECIL PICK-ME-UP COCKTAIL.

The Yolk of 1 Egg.

1 Glass Brandy.

1 Teaspoonful Castor Sugar.

Shake well and strain into medium-size wine glass and fill balance with Ayala Champagne.

C.F.H. COCKTAIL.

1⁄6 Grenadine.

1⁄6 Cederlund’s Swedish Punch.

1⁄6 Calvados.

1⁄6 Lemon Juice.

⅓ Burrough’s Beefeater Gin.

CHAMPAGNE COCKTAIL.

Put into a wine glass one lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice, fill the glass with Champagne, squeeze on top a piece of lemon peel, and serve with a slice of orange.

CHAMPS ELYSÉES COCKTAIL. (6 people)

3 Glasses Cognac.

1 Glass Chartreuse.

1 ½ Glasses Sweetened Lemon Juice.

1 Dash Angostura Bitters.

Shake well and strain into cocktail glasses.

CHANTICLER COCKTAIL.

The Juice of ½ Lemon.

1 Tablespoonful Raspberry Syrup.

The White of 1 Egg.

1 Glass Dry Gin.

Shake well and strain into medium size glass.

CHARLES COCKTAIL.

1 Dash Angostura Bitters.

½ Italian. Vermouth.

½ Brandy.

Stir well and strain into cocktail glass.

This is the only known authentic Jacobite Cocktail.

CHARLESTON COCKTAIL,

1⁄6 Dry Gin.

1⁄6 Glass Kirsch.

1⁄6 Glass Maraschino.

1⁄6 Glass Curaçao.

1⁄6 French Vermouth.

1⁄6 Italian Vermouth.

Shake well and strain into cocktail glass. Squeeze Lemon Peel on top.

CHERRY BLOSSOM COCKTAIL. (6 people)

To a glass half full of cracked ice add a tablespoonful of dry Curaçao, one of Lemon Juice, one of Grenadine, 2½ glasses of Cherry Brandy and 2 of Brandy. Shake thoroughly and serve very cold.

CHERRY MIXTURE COCKTAIL.

1 Dash Angostura Bitters.

1 Dash Maraschino.

½ French Vermouth.

½ Italian Vermouth.

Shake well and strain into cocktail glass.

Serve with cherry.

CHICAGO COCKTAIL.

1 Dash Angostura Bitters.

1 Dash Curaçao.

⅔ Brandy.

Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne.

CHINESE COCKTAIL.

1 Dash Angostura Bitters.

3 Dashes Maraschino.

3 Dashes Curaçao.

⅓ Grenadine.

⅔ Jamaica Rum.

Shake well and strain into cocktail glass.

CHOCOLATE COCKTAIL. (No. 1.)

1 Teaspoonful Powdered Chocolate.

1 Egg.

1 Liqueur Glass Maraschino.

1 Liqueur Glass Yellow Chartreuse.

Shake well and strain into large glass.

CHOCOLATE COCKTAIL. (No. 2.)

The Yolk of 1 Fresh Egg.

¼ Yellow Chartreuse.

¾ Port Wine.

Teaspoonful of Crushed Chocolate.

Shake well and strain into medium size glass.

CHOKER COCKTAIL.* (6 people)

4 Glasses Whisky.

2 Glasses Absinthe.

1 Dash Absinthe Bitters.

This Cocktail is to be very thoroughly shaken and no sweetening in any form should be added.

*Drink this and you can drink anything: new-laid eggs put into it immediately become hard-boiled.

CHORUS LADY COCKTAIL

The Juice of ¼ Orange.

⅓ Dry Gin.

⅓ Italian Vermouth.

⅓ French Vermouth.

Shake well and strain into medium-size glass. Add slice of orange and a cherry.

CHRYSANTHEMUM COCKTAIL.*

3 Dashes Absinthe.

⅓ Bénédictine.

⅔ French Vermouth.

Shake well and strain into cocktail glass. Squeeze orange peen on top

*Well-known and very popular in the American Bar of the S.S. “Europa.”

CHURCH PARADE COCKTAIL.

⅔ Plymouth Gin.

1 Dash Orange Curaçao.

4 Dashes Orange Juice.

⅓ French Vermouth.

Shake well and strain into cocktail glass.

CINZANO COCKTAIL.

2 Dashes Angostura.

2 Dashes Orange Bitters.

1 Glass Cinzano Vermouth.

Shake well and strain into cocktail glass, and squeeze orange peel on top.

CINZANO SPARKLING COCKTAIL.

In a wineglass put 1 lump of Sugar, 2 dashes of Angostura, 1 dash of Curaçao, 1 teaspoonful Brandy, 1 lump of Ice.

Fill up with Cinzano Brut, stir slightly, and squeeze lemon peel on top.

CLARIDGE COCKTAIL

⅓ Dry Gin.

⅓ French Vermouth.

1⁄6 Apricot Brandy.

1⁄6 Cointreau.

Shake well and strain into cocktail glass.

CLASSIC COCKTAIL.

1⁄6 Lemon Juice.

1⁄6 Curaçao.

1⁄6 Maraschino.

½ Brandy.

Shake well and strain into cocktail glass.

Frost rim of glass with castor sugar. Squeeze lemon peel on top

CLAYTON’S SPECIAL COCKTAIL.

½ Bacardi Rum.

¼ Kola Tonic.

¼ Sirop-de-Citron.

Shake well and strain into cocktail glass.

CLOVER CLUB COCKTAIL.

The Juice of ½ Lemon. or of 1 Lime.

⅓ Grenadine.

The White of 1 Egg.

⅔ Dry Gin.

Shake well and strain into medium size glass.

CLOVER LEAF COCKTAIL.

The same as CLOVER CLUB, with a sprig of fresh Mint on top.

CLUB COCKTAIL.

⅔ Dry Gin.

⅓ Italian Vermouth.

1 Dash Yellow Chartreuse.

Shake well and strain into cocktail glass.

 

 

Portrait of Sir Frederick Popplehaugh, Bart., of Yorkshire; President of the Clover Club.

COFFEE COCKTAIL.*

The Yolk of 1 Egg.

1 Teaspoonful Sugar or Gomme Syrup.

⅓ Port Wine.

1⁄6 Brandy.

1 Dash Curaçao.

Shake well, strain into a small wineglass, and grate a little nutmeg on top.

* The name of this drink is a misnomer, as coffee is not to be found among its ingredients, but it looks like coffee when it has been properly concocted.

COLD DECK COCKTAIL.

¼ White Crème de Menthe.

¼ Italian Vermouth.

½ Brandy.

Shake well and strain into cocktail glass.

COLONIAL COCKTAIL.

⅔ Dry Gin.

⅓ Grape Fruit Juice.

3 Dashes Maraschino.

Shake well and strain into

COMMODORE COCKTAIL.

1 Teaspoonful Syrup.

2 Dashes Orange Bitters.

The Juice of ½ Lime or ¼ Lemon.

1 Glass Canadian Club Whisky.

Shake well and strain into cocktail glass.

COOPERS-TOWN COCKTAIL.

⅓ French Vermouth.

⅓ Italian Vermouth.

⅓ Dry Gin.

Shake well and strain into cocktail glass. Add a sprig of Mint.

CORDOVA COCKTAIL.

⅔ Dry Gin.

1 Dash Absinthe.

1 Teaspoonful Fresh Cream.

⅓ Italian Vermouth.

Shake well and strain into cocktail glass.

THE CORN POPPER

I Pint Corn (Georgia or Maryland).

½ Pint Cream.

The Whites of 2 Eggs.

1 Tablespoonful Grenadine.

Fill highball glasses half full of this mixture and fill up with Vichy or Seltzer.

THE SPECIAL CORNELL COCKTAIL.

¼ Part Gin.

¼ Part Bénédictine.

¼ Part Lemon.

¼ Part Lithia Water.

Stir well and serve in cocktail glass.

CORONATION COCKTAIL. (No. 1.)

½ Sherry.

½ French Vermouth.

1 Dash Maraschino.

2 Dashes Orange Bitters.

Shake well and strain into cocktail glass.

CORONATION COCKTAIL. (No. 2.)

1 Dash Peppermint. 1 Dash Peach Bitters.

3 Dashes Curaçao.

⅔ Brandy.

Shake well and strain into cocktail glass.

CORPSE REVIVER. (No. 1.)

¼ Italian Vermouth.

¼ Apple Brandy or Calvados.

½ Brandy.

Shake well and strain into

To be taken before 11 a.m., or whenever steam and energy are needed.

CORPSE REVIVER (No. 2.)

¼ Wine Glass Lemon Juice.

¼ Wine Glass Kina Lillet.

¼ Wine Glass Cointreau.

¼ Wine Glass Dry Gin.

1 Dash Absinthe.

Shake well and strain into cocktail glass.

Four of these taken in swift succession will unrevive the corpse again.

GOTA COCKTAIL

¼ Hercules.

¼ Cointreau.

½ Dry Gin.

Shake well and strain into cocktail glass.

COUNTRY CLUB COOLER.

1 Glass French Vermouth.

1 Teaspoonful Grenadine.

2 Lumps of Ice.

Pour into tumbler and fill up with soda water.

THE COWBOY COCKTAIL.

⅔ Whisky.

⅓ Cream.

Cracked Ice.

Shake well and strain into cocktail glass.

CREOLE COCKTAIL.

½ Rye or Canadian Club Whisky.

½ Italian Vermouth.

2 Dashes Bénédictine.

2 Dashes Amer Picon.

Stir well and strain into cocktail glass. Twist lemon peel on top.

THE CROW COCKTAIL.

⅓ Whisky.

⅔ Lemon Juice.

1 Dash Grenadine.

Shake well and strain into cocktail glass.

CRYSTAL BRONX COCKTAIL.

The Juice of ¼ Orange.

¼ French Vermouth.

¼ Italian Vermouth.

1 Lump Ice.

Use medium-size glass and fill up with Soda Water.

CUBAN COCKTAIL. (No. 1.)

The Juice of ¼ Lemon.

1 Teaspoonful Powdered Sugar.

1 Glass Bacardi Rum.

Shake well and strain into cocktail glass.

CUBAN COCKTAIL. (No. 2.)

The Juice of ½ Lime or ¼ Lemon.

⅓ Apricot Brandy.

⅔ Brandy.

Shake well and strain into cocktail glass.

THE CUBANO COCKTAIL.

½ Gin.

½ Vermouth.

4 Drops Kummel.

4 Drops Charbreux.

2 Drops Pineapple Syrup.

Shake well and strain into cocktail glass.

THE CULROSS COCKTAIL.

The Juice of ¼ Lemon.

⅓ Kina Lillet.

⅓ Bacardi Rum.

⅓ Apricot Brandy.

Shake well and strain into cocktail glass.

CUPID COCKTAIL.

1 Glass Sherry.

1 Fresh Egg.

Teaspoonful Powdered Sugar.

A little Cayenne Pepper.

Shake well and strain into medium size glass

CURACAO COCKTAIL. (6 people)

½ Glass Brandy.

2½ Glasses Dark Curaçao.

2½ Glasses Orange Juice.

½ Glass Gin.

Broken Ice.

Shake and serve in glasses rinsed out with Orange Bitters.

DAIQUIRI COCKTAIL.

The Juice of ¼ Lemon or ½ Lime.

1 Teaspoonful Powdered Sugar.

1 Glass Bacardi Rum.

Shake well and strain into cocktail glass.

“The moment had arrived for a Daiquiri. It was a delicate compound; it elevated my contentment to an even higher pitch. Unquestionably the cocktail on my table was a dangerous agent, for it held in its shallow glass bowl slightly encrusted with undissolved sugar the power of a contemp tuous indifference to fate; it set the mind free of responsibility; obliterating both memory and tomorrow, it gave the heart an adventitious feeling of superiority and momentarily vanquished all the celebrated, the eternal fears. Yes, that was the danger of skilfully prepared intoxicating drinks . . . The word ‘intoxicating’ adequately expressed their power, their menace to orderly, monotonous resignation. A word, I thought further, debased by moralists from its primary ecstatic content . . . but then, with a fresh Daiquiri and a sprig of orange blossom in my button-hole, it meant less than nothing.” A short extract from Joseph Hergesheimer’s “San Cristobal de la Habana,” which contains much wisdom concerning Drinks, Cigars and the Art of Fine Living.

(Quoted by kind permission of the publishers, Messrs. William Heineman Ltd., and Messrs. Alfred A. Knopf, Inc.)

DAMN-THE-WEATHER COCKTAIL.

3 Dashes Curaçao.

¼ Orange Juice.

¼ Italian Vermouth.

½ Dry Gin.

Shake well and strain into cocktail glass.

[collapse]

Everything you ever need to know about choosing and mixing drinks is right here in this rare and highly collectible volume. Written by a legendary mixologist, it’s the ultimate bartender’s book, bursting with 750 recipes. Consisting mostly of cocktails, it comprises nonalcoholic drinks as well as sours, toddies, flips, egg nogs, slings, fizzes, coolers, rickeys, juleps, punches, and a myriad of other delectable refreshments. Extensive coverage of wines introduces the products of Bordeaux, Burgundy, and Champagne, as well as Rhine wines, port, and sherry.
This special edition is richly illustrated with unique color images from the original 1930 publication — dozens of period drawings that imbue the book with a lively Jazz Age spirit. A splendid gift for bartenders and housewarming parties, it’s also a fine and comprehensive addition to home bars and libraries.

>>>Download<<<

Leave a Reply

Your email address will not be published. Required fields are marked *