1932 Sloppy Joe's ( Season 1931-32 )

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COCKTAILS

MANUAL

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19 32

HAVANA. CUBA

JOSE ABEAL Y OTEBO "Sloppy Joe"

YALENTIN GARCIA Who "became Sloppy Joe's partner from the beginning.

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IMP. DIAZ Y RODRIGUEZ.EKfPEDRADO 46.A

Sloppy Joe's -Short Biography CTW-iB. Jose Abeal {Sloppy ^(fitJoe) came from Spain to Cuba in the year 1904 and went to work as bartender on Oaliano and Zanja Sts. Havana, where he worked for three years, and then, he gave up his job and sailed for New-Orleans,La. {U. S. A.). In this City he went on working as bartender for 'six years. From New.Orleans he went to Miami, Fla. and also worked in different Bars during another six years.

(IN the year 1918 he re- jr turned to Havana and got a job as 'bartender at a Cafe named "Greasy Spoon" and six months after, he decided to go in business for himself and bought what was then an insignificant grocery store at the same corner now occupied by the famous Sloppy Joe's Bar. ^fAIIILE operating this small grocery store, he was visit ed by several of his old friends from the States. It so happened, that ivhile some of them were visiting him and seeing the poor appearance and filthy looking condition of the place, one of them said.

"Why, Joe, this place is certainly sloppy,look at the filthy water running from under the counter." 9 BOM here on, the name Sloppy Joe stuck to Jose Abeal as part of his own life and was destined to make him and his business famous and internationally known.

Why is Sloppy Joe's Bar Famous and internationally Known? nN the first place, hecaiise

Joe made it a rule in his business always to give the best for the money. He never cared to handle any product that was not genuine, and always tried to serve his customers with whatever they wanted at the most reasonable prices. In order to fidfill this purpose, he labored to have his Bar supplied with all the best liquors wherever produced, regardless of the cost, as long as he could meet the demands of his clients and please them.

BACARDI DRINKS =

MOJITO 1 Teaspoonful of sugar. One half of a Lemon 1 Part of Rum. Seltzer water.

i

Leaves of Mint. n Serve in a High Ball glass i with Cracked ice. j IIIIEIiUIIIIIIIIIIIEIIIIIIIIIIIililllilillllllli RUM COLLINS The juice of a.Lemon 1 Part of Rum. Seltzer water. Serve, in a 10 ounce glass wih cracked ice.

— 9 —

I

DAIQUIRI

= 1 Tpa^aon^u]; t>f E sugar. = 1 Part of Rum. E The juice of a Lemon E

E Shake with cracked ice, and E serve in a iManhattan glass.

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I SANTIAGO COCKTAIL E 1 Teaspoonful of E sugar.

E 1 Part of Rum. = The juice of a E Lemon. = Drops of Curacao.

= Shake with cracked ice, and E serve in a iManhattan glass. E —^10—

CUBAN PRESIDENT 1 Part of Kum. 1 Part of Noilly. Prat Vermoutli.

Drops of Grenadine Drops of Curasao.

Stir up, put in a cherry, i a slice of Orange, and ser- : ve in a Manhattan glass. i iiiiiiiiiiiiiiiiisiiiiiiiiiiiiiigiiiiiiiiciiiitiii AMERICAN PRESIDENT j 1 Part of Rum. 1 Part or Noilly Prat Vermouth. The juice of a Lemon Drops of Grena dine. Drops of Curasao Shake with cracked ice, put in a cherry and serve in a Manhattan glass.

—n—

i MARY PICKFORD E 1 Part of Pineapple juice.

E 1 Part of Rum. : 1 Part of Noilly E Prat Vermouth.

E Drops of Grenadine. E Drops of iCuragao. : Shake with cracked ice, and : serve in a tall glass. ^iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiMiiiiMir

\ KAL KATZ : 1 Part of Rum. : 1 Part of Noilly : Prat Vermouth. : 1 Part of Pineapple : juice. : Drops of Green

: Creme de Menthe : Drops of Marasquino. ; Shake with cracked ice, and : serve in a tall glass.

:

—12—

GORDON DRY GIN COCKTAILS MOJITO

1

The juice of a Lemon. 1 Teaspoonf n 1 of sugar.

Leaves of Mint. 1 Part of Gin.

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Seltzer water. : Serve in a High Ball glass, : with ice. :

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GIN RICKEY

1 Lemon. 1 Part of Gin. Seltzer water.

Serve in a High Ball glass, with ice. — 13—

TOM COLLINS

The juice of a Lemon. 1 Teaspoonful of sugar. 1 Part of Gin. 2 Parts of Seltzer water.

S Serve in a ten ounce glass, = with ice. EiniiiiiiiiiiiiiiiigiiiiiiiiiiiuiiiiiiiinnnT I SLOE GIN RICKEY E The juice of a Lemon.

= 1 Part of Sloe Gin.

= Seltzer water. E Serve in a High Ball glass, E with ice and a slice of lemon.

=

—14—

II

SLOE GIN FIZZ

The juice of a Lemon. 1 Teaspoonf u 1 of sugar. 1 Part of Sloe Gin. Seltzer water.

: Shake with cracked ice, and : serve in a High Ball glass j with ice. j IIIIIIIIIIIIIIIIIIIIIIIIMIIllIlllllllllllllllllj GIN FIZZ j 1 Teaspoonf u 1 of sugar. The juice of a Lemon.

1 Part of Gin. Seltzer water.

Shake with cracked ice, and serve in a High Ball glass with ice.

—15—

SEIBERLING

i

2 parts of Gin. 1 part of Brocchi

j

: Vermouth. : 1 white of an egg. : 1'he juice of a lemon. I Drops of : Marrasquino. I Shake with cracked ice, and : serve in a tall glass. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinniiiiiiii \ JACK ROSE E 1 Glass of Gordon E Gin. E 1 Bottle of Ginger E Ale. = Serve in a High Ball glass = with ice. .• , E — ifi —

BLUE MOON

2/3 Glass of

Gordon Gin.

1/3 Glass of

Perfect Love.

Shake with cracked ice, and = serve in a Manhattan glass. E iiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiinnmiiiiiii CLOVER LEAF 1 White of an Egg. 1 Part of Gin. 1 Part of Noilly Prat Vermouth. Drops of Grenadine. Drops of Curasao. _ Shake with ice, put in a leaf ^ of Mint, and serve in a tall S glass. S

I CLOVER CLUB = The juice of a E Lemon. E 1 Part of Gin. = 1 white of an Egg. E 1 Part of Noilly. ~ Prat Vermouth. 5 Drops of Grenadine ~ Drops of Curagao. E Shake with ice, and serve E in a tall glass.

I SINGAPORE E 1 Peel of a Lemon. E 1/3 of Cherry E Brandy. E 1/3 of Benedictine. = 1/3 of Gordon Gin.

E Serve in a Lemon juice E glass, with Cracked ice, and = a bottle of Ginger Ale.

ALEXANDER

1 Teaspoonful of stigar.

1/4 Cream of Milk. 1/4 Cream of Cocoa. 3/4 Gordon Gin. Shake with ice, and serve • in a tall glass. i llliHIUIIIIIIIIIIIlilllllllllllllllllllllllllli':

GIN COCKTAIL

Gordon Gin. Drops of Angos tura Bitters.

Stir up, and serve in a Manhattan glass with an olive.

—19—

GIN SLING

1 Part of Gordon Gin. 1 Bottle of Ginger Ale.

S Serve in a High Ball glass.

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I DUBONET COCKTAIL

2/3 of Dubohet. 1/3 of Gordon Gin.

Shake with ice, and serve in a [Manhattan glass with a peel of a Lemori.

.— 20 —

ORANGE BLOSSOM The Juice of half an Orange. 1 Teaspoonf u 1 of sugar. Gordon Gin. Shake with ice, and serve S in a tall glass. 5 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiii| GIN BLUE I 1 Teaspoonful of sugar. The juice of a half Lemon. 1 Part of Gin. 1 Part of Perfect Love. Shake with ice, and serve in a tall glass.

— 21 —

i IDEAL = 1 Teiaspoonful of S sugar. E 1 Part of Grape = fruit juice. E 2 Parts of Gin.

= 1 Part of Noilly E Prat Vermouth. E Shake with ice, and serve E in a tall glass.

I DRY MARTINI E 1 part of Noilly = Prat Vermouth. E 1 part of Gin. E Stir up, put in an olive E and serve in a Manhattan E glass. E —22—

SILVER FIZZ

1 Teaspoonfnl of sugar.

The juice of a Lemon. 1 white of an Egg. Gordon Gin. _ Shake with ice, and serve E in a tall glass. E IIIIIIIIISIIIUIIIIIIIIIIEEIIitllllillllliinillE GOLDEN FIZZ The juice of a Lemon. = 1 Teaspoonfnl of ^ sugar. 1 Egg. V Gordon Gin. Shake with ice, and serve in a tall glass.

— 23—

i GREEN FIZZ : The juice of a Lemon. I 1 Teaspoonful of f Sugar. J Drops of Creme de = M'enthe. E 1 White of an egg. = Gordon Gin. = Shake with ice, and serve = in a tall glass. =JIIIUUIIllllllllllll||||iiiiilllilllllllllllll I ROYAL FIZZ = The juice of a Lemon. E 1 Teaspoonful of = sugar, i Egg. = 1 Part of Gin. 5 1 Part of Green = Creme de Menthe. = Shake with ice, and serve 5 in a tall glass.

=

—24—

NEW ORLEANS

1 Part Cream of Milk. 1 Half Teaspoonful of Sugax". 1 Wlhite of an egg. 1 Part of Gin. Shake with ice, and serve : in a tall gla^s. : iiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiniiinTnTi RAIMUND'S GIN FIZZ [ 1 Teaspoonf u 1 of sugar. 1 White of an Egg. 1 Part of Milk. 1 Part of Gin. Drops of Orange Blossom water . Drops of Lemon juice. Shake with ice, and serve in a tall glass.

— 25 —

BROWNS 1 Teaspoonful of sugar. The juice of half an Orange. 2 Parts of Gin. 1 Pai't of Noilly Prat Vermouth. 1 Part of Martini & Rossi Vermouth. Shake with ice, and serve in a tall glass.

26—

SWEET MARTINI 1 part of Mar tini & Eossi

Vermouth. 1 part of Gin.

Stir up, put in one cherry _ and serve in a Manhattan ~ glass. = lllimtlllllllllllMMIIMIIIIIIIIIIIEIIIIIIIIIli MORNING GLORY 1 part of Pineapple juice. 1 part of Creme de Menthe. 1 Part of Gordon Gin. Shake.with ice, and serve in a tall glass.

— 27 —

I MARTINI & ROSSI DRINKS

I COLONIAL

= 1 Teaspoonf u 1 of = sugar. = 2/3 Glass of Martini = & Eossi Vermoutli.

= 1/3 Glass of Amer Picon.

E Drops of Curasao. = Drops of Angostura Bitters. = Serve with ice, mint leaves = and fruits in an Old Pashion- E ed glass. E —28—

VERMOUTH SHAKE 2/3 glass of Broc- clii Vermouth.. 1/3 Glass of Amer Picon. : Stir up with ice, and serve : in a Manhattan glass. j iiiiiiiiiMiiiiuiniiiiiiiiiiiiiniiiiiiiiiiiiiri AMERICAN VERMOUTH j 2/3 Glass of Max- tini & Rossi Vermouth. 1/3 Glass of Amer Picon. Drops of Curasao Stir with ice and serve with a cherry in a Manhattan glass. Drops of Curasao ^rops of Angos tura Bitters.

— 29—

I COGNAC COCKTAILS I PICK ME UP 5 1/3 Glass of Martell = Cognac. = 1/3 Glass of Dubonet = 1/3 Glass of Ojen. S 1 White of an Egg. = Drops of Absinthe. = Shake with cracked ice and E serve in a tall glass.

I

SIDE CAR

i The juice of a Le- S mon. I 2/3 Glass of E Martell Cognac. I 1/3 Glass. of E Cointreaux.

= Shake with cracked ice and E serve in a Manhattan glass. = —30—

STINGER

One half glass of Martell Cognac. One half glass of White Menthe.

Shake with cracked ice, and s serve in a Manhattan glass. =

DR. SPECIAL 1

One half glass of Cognac. "jPtindador" One half glass of Oporto Wine. Drops of Curasao

Drops of Angostura Ditters. Shake with cracked ice and serve in a Manhattan glass.

— 31 —

I WHISKEY DRINKS I OLD FASHION S 1 Part of Rye = Whiskey. = 1 Teasponful of E sugar. S Drops of Angostura Bitters. E Drops of Curacao.. = 1 Slice of Lemon. = 1 Slice of Pineapple. = 1 Slice of Orange. E Pill the glass with ice. s Serve with a cherry in an ; Old Fashioned glass. [ — 32 —

MINT JULEP

1 Teaspoonful of sugar. Mashed mint leaves. 1 Glass of Whiskey.

(Mash up, Mint leaves = amd sugar together). Serve E in a beer glass, frappe with = mint leaves. E iiiiiiiiiiiiiiiiliiiiiiiliiiiiiiiiiiiiiililililiE MILK PUNCH I 1 Teaspoonful of sugar. 1 Glass of Rye Whis key. 1 Glass of Milk. Shake with craeked iee and serve in' a Tom Collins Glass.

— 33—

i E

DOUGLAS

FAIRBANKS

E 1 Part of Rye Wliis- E key. E 1 Part of Apricot E Brandy.

E The juice of a Lemon E 1 Wliite of an Egg. E Shake with cracked ice and E serve in a tall glass. EiiiiiiiniiiiiiiiiMiiiiiiiiiiiiiiiniiiiiniiiiir i MILLIONAIRE

I 1 Glass of "Whiskey. E 1 Glass of Pineapple E juice.

E 1 White of an Egg. E Drops of Grenadine, i Drops of Curacao. i Shake with cracked ice and E serve in a tall glass. = — 34—

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I MANHATTAN E 1 Teaspoonful of 5 Sugar. E 1 Part of E Canadian Club E Whiskey. E 1 part of Martini E & Rossi Vermouth. E Drops of Creme de Cocoa. E Stir up, and serve with a E cherry. |iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiii I WHISKEY SAUT E 1 Teaspoonful of ; E Sugar. ; E The juice of a Le- ~z mon. I 1 Glass of : Canadian Club Whiskey. E Shake with cracked ice and I serve in a Manhattan glass. E — 36—

SAZERAC

1 Teaspoonful of Sugar. 1 Gla^s of Rye AVTiis key. 1/3 Glass of Noilly Prat Vermouth. One peel of a Lemon. Drops of Orange Bit ters. Drops of Angostura Bitters.

Serve in an old Fashioned glass.

—37-

I DRINK VERMOUTH "AMA'' I RAINBOW PLUS E Serve in a Cordial-glass, = carefully pouring each iu- E gradient vrith a Tea spoon. ; % glass of \ / i Gren'adine. V

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%Glass Anisette M. B. % glass of Perfect Love, Ys glass of Green Menthe.

Ys glass of Curacao,

Ys glass of Yellow

Chartreux.

Ys glass of Green

I Chartreux. : Ys glass of Jamaica Kum. : Burn upon serving.

n

—38—

SWEET SET

1 Teaspoonful of sugar. 1 White of au Egg. 2/3 Glass of Absinthe. 1/3 Glass of Noilly Prat Vermouth.

_ j Shake with cracked ice and • serve in a Champagne i glass with Creme de Men- : the in the bottom and a i Cherry covering the Menthe. j nnnrniiniiiiiKiiiiiiiiiiiiiiiieEiiiiiiiiiiyi ABSINTHE FRAPPE 3/4 Glass of Absinthe. 1/4 Glass of Anisette.

Shake with cracked serve in a tall glass.

ice, =

39—

I ABSINTHE DRIP E 3/4 Glass of = Absinthe.

= 1/4 Glass of E Anisette.

H Serve with ice in a French E Absinthe glass. Elllllllllllllllllllillllllllllllllllllllllllilli' I POUSSE CAFE = % glass of Greme of

E Cocoa. E Vs glass of E Benedictine.

E Vs glass of Anisette. E % glass of Curacao.

E V2 glass of Martell Brandy. E Stir with ice, and seiwe in E a Cordial glass. E — 40 —

DRINK "CONSTANTINO" WINE i

SPECIAL COCKTAILS

AUGUl COCKTAIL

1/3 Glass of Martell Cognac. 1/3 Glass of Noilly- Prat Vermouth. 1/3 Glass of Gordon Dry Gin. Drops of Grenadine Drops of Curacao. The juice of a Lemon.

Shake -with cracked ice and serve in' a tall glass, with a cherry.

— 41 —

I

MIAMI

= 1 Part of Gin. = 1 Part of Pine Apple = juice.

E Shake with cracked ice, and E serve in a tall glass.

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i HELEN I TWELVETREES E 1 Part of Gordon E Dry Gin. E 1 Part of Pineapple S juice. = Drops of Perfect E Love. E Shake with cracked ice and E serve in a tall glass. E — 42—

SLOPPY JOE'S

1 Part of Pineapple juice. 1 Part of Martell Cognac Three Stars". 1 Part of Port Wine. A Few drops of

j

Grenadine and

:

Curagao. : Shake with cracked ice, and • serve in a tall glass. j

HAVANA

1 Part of Pine Apple juice. 1 Part of Rum.

Shake with cracked ice, and serve in a tall glass.

— 43—

=

JOAN BENNET

z 1 Part of Pineapple : juice.

: 2 Parts of Eum. : 1 Part of Perfect : Love. ; Shake with cracked ice, and : serve in a tall glass. ;llllllllllllllllilllllllllllllllilllllilllillllll I LAVIN : 1 Part of Pineapple I juice. I 1 Part of Eum. [ 1 Part of Noilly ; Prat Vermouth. : 1 White of an i Egg- : A few drops of Curasao and j Grenadine, i Shake with cracked ice, and i serve in a tall glass. i —44—

PANAMA MAIL

1 Part of Gin. 1Part of Noilly Prat VermoTitli. 1 White of an Egg. A few drops of Cassis

_ Shake with cracked ice, and = serve in a tall glass. =

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MANUEL SPECIAL 1 1 Part of Martell. Cognac. 2 Parts of Ama Ver mouth. Drops of Curacao. •Shake with cracked ice, (put in one cherry and a peel of Lemon) and serve in a Manhattan glass.

— 45 —

I AROUNDTHEWORLD

E % Part of Pine E Apple juice.

E Vi Part of Green S Creme de Menthe. = % Part of Gin. = Shake with cracked ice, and E serve in a tall glass. =igiiiiiiiiii9isiiiiiiiiiiiiiiiniiiiiiiiiiiiiiir I KENTUCKY

E 1 Part of Pine Apple S juice. E 1 Part of Rye Whis- 1

E Shake with cracked ice, and = serve in a tall glass. E — 46 —

NEW YORK

1 Part of

Martell Cognac 1 Part of Pine Apple juice.

Shake with cracked ice, and E serve in a tall glass. = iiiiiiMiiiiiiiiiiiiiiiiiiiiiiiniiiiigiiiiiiiiiil VALDES I 1 Part of Pine Apple ® juice. 1 Part of Grin. A Few. drops of Bitters. Shake with cracked ice, and serve in a tall glass.

— 47 —

CHAMPAGNE PUNCH

(For Six Persons)

1 glass of

IVEarrasquino.

2 glasses of Martell Cognac.

1 glass of Eed CuraQao. Half a bottle of Champagne. One quarter bottle of mineral water. Add the peel of four Lemons and also fruits. Sweeten to taste and serve in a Champagne glass.

— 48 —

CHAMPAGNE

COCKTAIL

Put a lump of sugar in a Champag'iie glass.

The peel of a Lemon. Mint leaves.

A few drops of Bitters and Curacao.

A piece, of ice.

Phil the glass with Chajn- paghe.

• 49-

'DRINK SEIBERLING

SPECIAL"

CIDER PUNCH

1 glass of Marrasquino. 2 glasses of

Martell Cognac. 1 glass of Eed Curacao. E Half a Bottle of Cider. One quarter bottle of MineraJ water.

Add the peel of four Lemons and also fruits. Sweeten'to taste and serve in a Champagne glass.

— 50 —

CIDER COCKTAIL

Put a lump of Sugar in a Ohampagne glass.

The peel of a Lemon.

Mint leaves. A few drops of Bitters and Curasao. A piece of ice.

FiU the glass with Cider,

—51—

T: o makethese Cocktails genuine liquors, such

Bacardi Rum Gordon Dry Gin Noilly Prat Vermouth Martini & Rossi Vermouth Ama Vermouth Spey Royal Whiskey Old Tradition Whiskey Jouh Dewars"White Label" Whiskey John Haig Whiskey

With these liqueurs and others you can have

—52—

you will have to get as these:

Canadian Club "Wbiskey" Port Wine "Constantino" Martell Cognac Hennessy Copac Domecq Cognac Champagne Ptmmery Champagne Luis Roederer Piper Heidisieck

also internationally known good Cocktails.

— 53—

MEMORANDUM

—54—

MEMORANDUM

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MEMORANDUM

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MEMORANDUM

— 57—

MEMORANDUM

58 —

MEMORANDUM

— 59—

MEMORANDUM

6*

MEMORANDUM

— 61 —

INDEX

Page

Manhattan

36 36 37

V/hiskey Saut . ,.

Sazerac

FANCY DRINKS

Rainbow Plus 33 Sweet Set . . . . . ' 39 Absinthe E"rappe . . . . . . . 39 Absinthe Drip . . . . 40 Pousse Cats 40

SPECIAL COCKTAILS

Angui Cocktail .

' 41

Miami 42 Helen Twelvetrees . . . . . . 42 Sloppy Joe's 43 Havana 43 Joan Bennet . 44 Davin ' 44 Panama Mail ! 45 Manuel Special . . . . . . . 45 Around the World 46 Kentucky . 46 New York 47 ValdSs . . . . . . . . . . 47 Champagne Punch . . . . . 48 Champagne Cocktail n 49 Cider Punch 50 Cider .Cocktail . 51

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WELCOME TO HAVANA