1933 Sloppy Joe's Cocktails Manual

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SEASON 1933

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JOE'S

COCKTAILS

MANUAL

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19 33

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HAVANA, CUBA

This is not for sale

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JOSE ABEAL Y OTERO "Sloppy Joe".

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

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Sloppy Joe's -Short Biography Mr. Jose Abeal (Sloppy Joe) came from Spain to Cuba in the year 1904 and went to work as bartender on Galiano and Zanja Sts. Havana, where he worked for three years, and them, 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 and other six years.

IN the year 1918 he re' 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 them an insignificant grocery store at the same corner now occupied by the famous Sloppy Joe's Bar. WHILE operating this small grocery store, he was visit' ed by several of his old friends from the States. It so happened, that while 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". ROM 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.

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Why is Sloppy Joe's Bar Famous and Internationally Known> j N the first place, because 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 fulfill this purpose, he labored to have his Bar supplied with all the best hquors wherever produced, regardless of the cost, as long as he could meet the demands of his clients and please them.

BACARDI DRINKS

MOJITO Ll Teaspoon ful of sugar. tv;One half of a Lemon 1 Part of Rum. Seltzer water.

Leaves of Mint. Shell of lemon. Serve in a High Ball glass wi^ Cracked ice.

RUM COLLINS

1 Teaspoon ful of sugar. The juice of a Lemon 1 Part of Rum. Seltzer water. Serve in a 10 ounce glass with cracked ice.

— 9 —

DAIQUIRI

1 Tcaspoonful of sugar. 1 Part of Rum. The juice of a Lemon.

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

SANTIAGO COCKTAIL

1 Teaspoonful of sugar. 1 Part of Rum. The juice of a Lemon. Drops of grenadine.

Shake with cracked ice, and serve in Manhattan glass.

— 10 —

CUBAN PRESIDENT 1 Part of Rum. 1 Part of Noilly Prat Vermouth. Dropi of Curacao. Drops grenadine. Stil up, punt in a cherry, a peel of Orange, and serve in a Manhattan glass.

AMERICAN

PRESIDENT

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

The juice of a Lemon Drops of Grenadine. Drops of Curacao.

Shake with cracked ice, put in a cherry and serve in Manhattan glaM. — II —

MARY PICKFORD

1 Part of Pineapple juice.

f'W-

1 Part of Rum.

Drops of Grenadine. Drops of marrasquino. Shake with cracked ice, and serve in a tali glass.

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 marrasquin. Shake with cracked ice, and serve in a tall glass. — 12 —

PLANTER'S PUNCH

Drops curacao. 2/3 Part Jamaica rum. Yz Juic® Lemon. Drops of grenadine.

Shake with cracked ice, and- serve in menthe julep glass, with ice and fruU.

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— 13-

GORDON DRY GIN COCKTAILS

MOJITO The juice of a Lemon. 1 Teatpoonful of sugar. Leaves of Mint. 1 Part of Gin. Seltzer water. A thell of lemon. Serve in a High Ball glass, with ice.

GIN RICKEY

1 Lemon.

1 Part of Gin. Seltzer water. Serve in a High Ball glass, with ice. — 14 —

TOM COLLINS

The juice of a Lemon. 1 Teaspoonful of sugar.

1 Part of Gin.

2 Parts of Seltzer water.

Serve in a ten ounce glass, with ice.

SLOE GIN RICKEY

The juice of a Lemon. 1 Part of Sloe Gin.

Seltzer water.

Serve in a High Ball glaia. with fee.

— IT —

SLOE GIN FIZZ

The juice of a Lemon. 1 Teaspoon ful of sugar. 1 Part of Sloe Gin. Seltzer water.

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

GIN FIZZ

1 Teaspoonful 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 of ice.

— 16 —

GIN COCKTAIL

Gordon Gin. Drops of Angostura Bitters. Drops of curacao.

Stir up, and serve in a Manhattan glass with peel of lemon.

GIN SUNG

1 Peel of Lemon.

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

Serve in a ten ounces — 17 —

dry martini

1 Part of Nolly

Prat Vermouth.

1 Part of Gin. Stir up, put in an olive and serve in a Manhattan glass.

SWEET MARTINI

1 Part of Martini

Rossi Vermouth.

1 Part of Gin.

Stir up put in an cherry and serve in Manhattan glass. — 18 —

GOLDEN FIZZ

Tfie juice of a Lemon. 1 Teaspoonful of sugar. 1 Egg. Gordon Gin. Shake with ice, and serve in a tall

GREEN FIZZ

The juice of a Lemon. 1 Teaspoonful of sugar. Drops of Creme de Menthe. 1 White of an egg. Gordon Gin. Shake with ice, and serye in glass.

a tall

— 19 —

ROYAL FIZZ

The juice of a Lemon. 1 Teaspoonful of sugar. 1 Egg- 1 Part of Gin. Drops Granadine. Shake with ice, and serve in a tall glass.

NEW ORLEANS FIZZ

1 Part Cream of Milk. 1 Half Teaspoonful of sugar. 1 White of an egg.

1 Part of Gin. Drops of kirsch. Shake with ice, and serve in a tall glass. — 20 —

RAIMUND'S GIN FIZZ

;1 Teaspoonful of sugar. 1 White of an Egg.

1 Part of MiJk. 1 Part of Gin.

Drops of grenadine. Yl of lemon juice.

Drops of orange blosson water. Shake with ice, and serve in a t glass.

SILVER FIZZ

1 Teaspoonful of sugar. The juice of a Lemon. 1 White of an Egg. Gordon Gin. Shake with ice, and serve in a tali glass.

— 21 —

GIN BLUE

Teaspoonful of sugar. .te juice of a half lemon.

1 Part of Gin.

1 Part of Perfect Love.

Shake with ice, and serve in Manhattan glass.

IDEAL

1 Teaspoonful of sugar. 1 Part of Grape fruit juice. » 2 Parts of Gin. 1 Part of Noilly Prat Vermouth.

Shake with ice, and serve in a tall glass. — 22 —

DUBONET CdCKTAIL

2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and \. ^ serve in a Manhattan \ j glass with a peel of a lemon.

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ORANGE BLOSSOM

The juice of half an Orange. 1 Teaspoonful of sugar. Gordon Gin.

Shake with ice, and ^erve in a tall

— 23 —

CLOVER LEAF

y/l The juice of a lemon. White of an Egg. Part of Gin. Tops of grenadine, hrops of curacao. Shake with ice, put in a leaf of Mint, and serve in a tall glass.

CLOVER CLUB

Yi The juice of a lemon. 1 Part of Gin.

1 White of an Egg. Drops of grenadine. Drops of Curacao. hake with ice, and serve in a tall glass.

— 24 —

SINGAPORE

1 Peel of a Lemon. 1/3 of Cherry Brandy. 1/3 of Benedictine. 1/3 of Gordon Gin.

Serve in a ten ounces glass, with cracked ice, and a botUe sainerai water.

ALEXANDER

J4 Cream of LL'lk. J4 Cream of Cocoa. Yl Gordon Gin.

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Shake with ice, and serve in a tit glass.

— 25 —

BROWNS

Teaspoonful of sugar. ;'Jie juice of half an Orange. 2 Parts gin. 1 Part of Noilly Prat. Vermouth. 1 Part of Martini. felRossi Vermouth. jShake with ice, and serve in a taH glass.

MORNING GLORY

\ lemon juice.

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I egge. 1 Part of gin. Drops of creme of menthe. Shake wth ice and serve in a taK glass. — 26 —

SEIBERLING

2 Parts of Gin. 1 Part of Brocchi Vermoutli. 1 white of an egg. The jnice of a Lemon. Drop of marrasquin.

Shake with cracked ke, Md serve in a taH glass.

AUNT EMILY COCKTAIL

1 Part of Orange juice. Drops grenadine. 2 Parts apple jack. 2 Parts Gin. 1 Part Apricot Brandy. Shake with cracked ice and ser i> a tall glass. — 21 —

JOAN BLONDELL COCKTAIL 2 Part Gin. •4 Part Vermouth Brocchi. \/l Benedictine. Drops augusture bitters- Drops absenthe. Shake with cracked ice an serve in a Manhattan glass.

blue moon

2/3 Glass of

Gordon Gin.

1/3 Glass of

Perfect Love.

Sharke with cracked ice, and serve in a Manhattan glass.

%

—28 —

MARTINI & ROSSI DRINKS

COLONIAL 1 Teaspoonful of sugar.

1/3 Part Gin. 2/3 of Martini & Rossi Vermouth. Drops of Amer Picon. Drops of Curacao. Drops of Angostura Bitters. Serve with ice, mint leaves and fruits in Old Fashioned glass.

AMERICAN

VERMOUTH

2/3 Glass of Martini & Rossi Vermouth.

Drops of Amer Picon Drops of Curacao. Stir with ice and serve with cherry in a Manhattan gla-ss.

— 29 —

VERMOUTH

COCKTAIL

2/3 Vermouth of Brocchi Drops of Amer Picon. Drops of Curacao. Drops of Angosture. Bitters.

Shake with ice, and serve in a Manhattan glass, with a cherry.

— 3d —

COGNAC COCKTAILS

PICK ME UP

1/3 Glass of Martell Cognac. 1/3 Glass of Dubonel. Drops of Ojen. 1 White of an Egg. Shake with cracked ice and serve in a tall glass.

SIDE CAR

The juice of a Lemon. 2/ 3 Glass of Martell Cognac. 1/3 Glass of Cointreaux

Shake with cracked ice and serve in a Manhattan glass. — 31 —

STINGER

One half glass of Martell Cognac. One half glass of White Menthe. Shake with cracked ice, and serve in a Manhattan glass.

BETTY ROSS

One half glass of

Cognac Fundador.

One half glass of Oporto Wine.

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

— 32 —

JACK ROSE

\/l Juice lemon. 2 Parts apple Jack. Drops Granadine. Shake with cracked ice and serve in a Manhattan glass.

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WHISKY DRINKS MENTH JULEP Marsh up menth leaves and sugar add. 1•Glass of borbon whiskey Shake and serve in a frappe ice with the menthe leave in a menth julep glass.

OLD FASHION

1 Part of Rye Whiskey. 1 Teaspoonful of sugar. Drops of Angostura Bitters. Drops of Curacao. I Slice of Lemon. 1 Slice of Pineapple. 1 Slice of Orange. ^11 the glass with ice.

-Tasnioned glass.

-—34 —

MILK PUNCH

1 Teaspoonful of sugar. 1 Glass of Rye Whiskey. 1 Glass of Milk.

Shake with cracked ice and serve in a ten ounces glass.

DOUGLAS FAIRBANKS

2 Parts of Gin. i Part of Apricot Brandy. The juice of a Lemon. 1 White of an Egg. Shake with cracked ice and serve in a tall gla^. — 35 —

MILLIONAIRE

1 Glass of Whiskey Rye. 1 White of an Egg. Drops of grenadine. Drops of Curacao. Shake with cracked ice and serve in a tall glass.

APPLE JACK

1 Glass of Apple Jack. 1 Teaspoonful of sugar. The juice of a Lemon. Drops of curacao. Shake with cracked ice and serve in a Manhattan glass.

— 36 —

HORSES NECK

1 Glass of Gordon Dry Gin. 1 Peel of a Lemon in spiral shape.

Serve in a ten ounces glass, wth ice, and a bottU of Ginger Ale.

MANHATTAN

1 Part of Canadian Club Whiskey. 1 Part of Martini

y Rossi Vermouth.

Drop Angostura. Stir up, and serve with a cherry in Manhattan glass. — 37 —

WHISKEY SOUR

1 Teaspoonful of sugar. The juice of a Lemon. 1 Glass of Canadian Club Whiskey. Shake with cracked ice and serve in a Manhattan glass.

ZAZERAC 1 Teaspoonful of sugar. Drops of absinthe. 1 Glass of rye whiskey, peel of lemon. Drops of angostura. Drojjs of orange Bitters. Se^e in old fashioned glass with ice and mineral water.

— 38 —

arsinthe drinks ABSINTHE DRI^ Glass of Absinthe. i/i Glass of Anissette.

Serve with ice in a French Absinthe glass.

SWEESESS

1 Teaspoonful of sugar. { White of egg. 2/3 Part of absinthe. 1/3 Part of Noilly Prat Vermouth. Shake with cracked ice

in a Champagne glass with Oreme de Menthe in the bottom and a Cherry covering the Menthe — 39 —

ABSINTHE fRAPPH

1/4 Glass of Anisette. 3/4 Glass of Absinthe, Shake with cracked ice serve in a tall ' '

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— 40 —

p o u s s^_s rainbow plus Serve in a Cordial'glass, carefully pouring each ingredient with^ a Tea spoon. 1/8 Glass of grenadine. 1/8 Glass Anisette M. B. 1/8 Glass of Perfect Love. 1/8 Glass of Green Menthe. 1/8 Glass of Curacao. 1/8 Glass of Yellow Chartreux. 1/8 Glass of Green Chartreux. 1/8 Glass of Jamaica Rum. Burn upon serving. Creme Cocoa. 14 Glass of Benedictine. Glass of Anisette. t/2 Glass of Martell Brandy. Stirwith ice, and serve in a Cordial glass. — 41 — POUSSE CAFE

SPECIAL COCKTAILS:-

AUGUI COCKTAIL 1/3 Glass of Martell Cognac. 1/3 Glass of Noilly Prat Vermouth. 1/3 Glass of Gordon Dry Gin. Drops of Granadine. Drops of Curacao. The juice of a Lemon. Shake with cracked ice, and serve in a Manhattan glass.

MIAMI

1 Part of Gin. 2 Part of Pineapple juice. Shake with cracked ice, and serve in a tall glass.

— 42 —

HELEN TWELVETREES

1 Part of Gordon Dry Gin 2 Parts of Pineapple juice. Drops of Perfect Love.

Shake with cracked ice and serve in a tall glass.

DOCTOR SPECIAL

Drops Orange Bitters. Drops Grenadine.

2/3 Parts Gin. 1/3 Apple jack. Stir up and serve in a Manhattan glass with a peel of Lemon.

— 43 —

SLOPPY JOE'S 2 Parts of Pineapple juice. 1 Part of Martell Cognac "Three Stars".

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1 Part of Port Wine. A Few drops of grenadine and Curacao. Shake with cracked ice, and serve in a tall glass.

HAVANA

2 Parts of Pineapple juice. i Part of Rum. Shake with cracked ice, and serve in a tall glass.

— 44 —

JOAN BENNET

1 Parts of Pineapple juice.

2 Parts of Rum. 1 Part of Perfect Love. Shake with cracked ice, and serve in a tall glass.

LAVBSr

1 Part of Pineapple juice. 1 Part of Rum. 1 Part of Noilly Prat Vermouth. A few drops of Curacao and Grenadine. Shake with cracked ice, and serve in a tall glass. — 45 —

PANAMA MAIL

1 Part of Gin. 1 Part of Noilly Prat Vermouth. 1 White of an Egg. A few drops of Cassis. Shake with cracked ice, and serve in a tall glass.

MANUEL SPECIAL

1 Part of Mattel! Cognac. \. J 1 Parts of Ama Vermouth j/ • ^ ^ Shake with cracked ice, (put in one cherry and a peel of Lemon) and serve in a Manhattan glass.

— 46 —

around the world

1 Part of Pineapple juice. Part of Green. Creme de Menthe. 14 Part of Gin. Shake with cracked ice, and serve in a tall glass.

KENTUCKY

2 Parts of Pineapple juice. 1 Part of Rye Whiskey.

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

NEW YORK

1 Part of Martell Cognac.

2 Parts of Pineapple juice.

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

VALDES

2 Parts of Pineapple juice, 1 Part of Gin. A Few drops of Bitters. Shake with cracked ice, and serve in a tall

— 48 —

CHAMPAGNE PUNCH (For Six Persons)

1 Glass of

Marrasquino.

2 Glass of

Martell Cognac.

1 Glass of Red Curacao. 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. CHAMPAGNE COCKTAIL' Put a lump of sugar in a Champagne glass. The peel of a Lemon. Mint leaves. A few drops of Bitters and Curacao. Full the glass with Champagne.

— 49 —

CIDER PUNCH

1 Glass of

Marrasquino.

2 Glasses of

Martell Cognac.

1 Glass of Red Curacao. Half a Bottle of Cider. One quarter bottle of Mineral ^ water. f Add the peel of four Lemon and"' also fruits. Sweeten to taste and serve in a Champagne glass.

CIDER COCKTAH

Put a lump of sugar

in a Champagne glass '

The peel of a Lemon. Mint leaves. A few drops of Bitters and Curacao. Full the glass with Cider

— TO —

SANDWICH LIST'^

Chiken T urkey

Ham & eggs Anchovies Sardines Caviar

Combination Sloppy-special Rockford-cheese Swiss - „

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Cream - „ Liver Bologna-Sausage

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Slices-and

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every thing

— n—

T:

o make these Cocktails genuine liquors, such

Bacardi Rom Gordon Dry Gin Noilly Prat Vermouth Martini & Rossi Vermouth Ama Vermouth Spey Royal Whisltey Old Tradition Whiskey Jonh Dewars "White label" Whiskey John Haig Whiskey With these liqueurs and others you can have — 52 —

you will have to get as these:

Canadian CInb "Whiskey" Port Wine "Constantino" . Martell Cognac Hennessy Copac Doniecq Cognac Champagne Pommery Champagne Luis Roederer Piper Heidsieck

also internationally known good Cocktails. — 53 —

^MEMORANDUM

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MEMORANDUM

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MEMORANDUM

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MEMORANDUM

— ?7 —

MEMORANDUM

— J8 —

MEMORANDUM

— 59 —

MEMORANDUM

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INDEX BACARDI DRINKS

Page

Mojito

9 9

Rum Collins

Daiquiri . . . ... . Santiago Cocktail'

• 10

10

Cuban President H American President ...... H Mary Pickford ........ 12 Kal Katz 12 Planters- Punch . 12 GORDON DRY GIN COCKTAILS Mojito 14 Gin Rickey 14 Tom Collins . 15 Sloe Gin Rick^ 15 Sloe Gin Fizz . • . • • 1^ Gin Fizz • 1® Gin Cocktail . ..... . . . . . 1' Gin Sling ... . .•. . • • • • 15 Dry Martini ^ • 18 Sweet Martini ......... 18 Golden Fizz 19 Green Fizz 1^ Royal Fizz 20 New Orleans Fizz 20

INDEX

Page

Raimund's Gin Fi?z Silver Fiza .... Gin Blue . . . Ideal ..... Dubonet Cocktail Orange Blossom .

21 21 22 2i 2J 23 24 24 21 2r 26

Clover Leaf Clover Club Singapore . Alexander .

Browns . . . Morning Glory Seiberling

Aunt Emily Cocktail . Joan Blondell Cocktafl Blue Moon . . - . . . 26 27 27 28 28 MARTINI 6? ROSSI DRINKS Colonial . . . ........ 2g American Vermouth . . 29 Vermouth Cocktail ...... j.. . JO

COGNAC COCKTAILS

Pick Me Up- Side Car . .

31

INDEX.

Page

Stinger 32 Betty Ross .......... 32 Jack Rose 33

WfflSKEY DRINKS

Old Fashion 34 Menth Julep . -. . ...... 34 Milk Punch .......... 35 Douglas Fairbanks . . . 35 Millionaire .......... 36 Apple Jack 36 Horses Neck . . . . 4 • . . . . 37 Manhattan . . ........ 37 Whiskey Sour . . . 38 Zazerac 38 . . . .

ABSINTHE DRINKS

Absinthe Drip

39 39 40

Sweesess

Absinthe Frappe . . '

POUSSE DRINKS

Rainbow Plus Pousse Cafe

41 41

INDEX

SPECIAL COCKTAILS

Augui Cocktafl .. . . . Miami Helen Twelvetrees . . . Doctor Special .... Sloppy Joe's . . .. . .. , Havana . Joan Bennet Lavin Panama Mail Manuel Special .... Around the World . .

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Kentucky New York Valdes

Champagne Punch . . . , Champagne Cocktail . . Cider Punch . . . . . . Cider Cocktail

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WELCOME TO HAVANA