1934 Sloppy Joe's (Season 1934)

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SEASON 1934

sloppy

COCKTAILS

MANUAL

1934

HAVANA,CUBA

This is not for sale

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JOSE ABEAL Y OTERO "Sloppy Joe".

VALENTIN GARaA Who became Sloppy Joe'i partner from the begioning.

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-Short Biography R. Jose Abeal (Sloppy Joe) came from Spain to Cuba in the year 1904 and went to work as bartendei on Galiano and Zanja Sta. 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 yean. From New - Orleans he v/ent to Miami, Fla., and also worked in different Bars during and other six years.

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In the year 1918 he re- ' turned to Havana and got a job as bartender at a Cafe named "Greasy Spoon" and six montlw after, he decided to go in business for himself and bought what was them an insignificant grocery store at the same comer now occupied by the famoua Sloppy Joe's Bar. w HILE operating this small grocery store, he was visit' cd 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, thia place is certainly sloppy, look at the filthy water running from under the coimter". LT 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? IN 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 liquors wherever produced, regardless of the cost, as long as he could meet the demands of his clients and please them.

BACARDIDRINKS

MOJITO

1 Teaipoonful of sugar. One half of a Lemon 1 Part of Rum. Seltter water.

Leaves of Mint. Shell of lemon. Serve in a High Ball glau with Cracked ice.

RUM COLLINS

1 Teaspoonful of sugar. The juice of a Lemon 1 Part of Rum. Seltter water. Serve in a 10 ounce glass with cracked ice.

DAIQUIRI f :-.e

1 Teaipoonful of augar. 1 Part of Rum. The juice of » Lemon.

Shake with cracked ice. and acrve in « Manhattan glaM.

SANTIAGO COCKTAIL^

t Teaapoonful 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. Diopi grenadine. Stil up, puBt 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 serre in Manhattan glass.

— n —

MARY PICKFORD

Vi of Pineapple fuice.

of Rum.

Diopa of Grenadine.

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

KAL KATZ

1/3 of Rum. 1/3 of Noilly

fnt Vermouth. I/3 of Pineapple juice Drop# of Green Cireme de Menthe Drops of marrasquin. Shake with cracked ice, and in a tall gUsi. — n—~

PI ANTER'S PUNCH

Drop* curacao.

%/i Part Jamaica rum. yi Juice of Lemon. Drop* of grenadine.

Shake with cracked ice, and aerve in menthe julep gla**, with ice and irut*.

RUMBA

Vi Juice lime. 1/3 Rum Bacardi. \ J 1/3 Italian Vermouth \/ 1/3 Apple Jack. Drops of Crc-naiine. Shake with cracked ice and serve in Manhattan glass.

— H—

CTHDQN DRY GIN COCKTAILS

MOJITO The juice of a Lemon. 1 TeMpoonful of tugar. LeavcE of Mint. 1 Pan of Gin. Sdt;er water. A shell of lemon. Serve in a Higti Ball glass, with ice.

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GIN RICKEY '

i Lemon.

I. Part of Gin.

Sekser water. Senrc in a High Bail glasa, with ice. — 14 —

TOM COLLINS

The juice of a Lemon. 1 Teaepoonful of sugaf. 1 Part of Gin. 2 Parti of Seltzier water. Serve in a ten ounce glaw. with ice,

SLOE gin RICKEY

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

Seltzer water.

Serve in a High Ball glaa*. with ice.

— 11 —

SLOE GIN FIZZ

The juice of a Lemon. 1 Teatpoonful of augar. 1 Part of Sloe Gin. Seltzer water.

Shake with cracked ice and aerve in a High Ball glaia with ice.

GIN FIZZ

1 Teaapoonful of augar. The juice of a Lemon,

1 Part of Gin. Seltzer water.

Shake with cracked ice, and aerve in a High Ball i^aaa 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 SLING

1 Peel of Lemon.

1 Part of Gordon Gin. . 1 fiiottle of Ginger Ale.-

Serve in a ten ounces glass.

— 17—

dry martini

Vi of Noilly

Prat Vermouth.

Vi of Cin. Stir up, put in an olive and serve in a Manhattan glass.

SWEET martini

Vz of Martini.

y Rossi Vermouth.

'/z of Gin.

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

GOLDEN FIZZ

The juice of a Lemon. 1 Teaapoonful of sugar.

I Egg Gordon Gin. Shake with ice, and serve in a tail glass.

GREEN nZZ

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 serve in a tall pass.

— 19 —

ROYAL FIZZ

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

NEW ORLEANS FIZZ

1 Part Cream of Milk. 1 Half Teaspoonful of su^ar. 1 Vv^ite of an egg.

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

— 20—

RAIMUND'S gin fttzs J Teaspoonful of sugar. White of an Egg.

f Part of Milk. 1 Part of Gin. Drops of grenadine.;

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J'i of lemon juice. Drops of orange blosson ws'. Shake with ice. and serve in a tail glass.

SILVER FIZZ

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

-21'

GTN BLUE

Teaspoonful of sugar, "he juice of a bialf lemon. Vi of Gin.

Vi o Perfect Love.

Shake with ice, and Manhattan glaM.

roEAL

I Teaspoonful of sugar. Vl of Crape fruit. juice. Vz of Gin. Va of Noilly Prat Vermouth.

Shake with ice, and serve in a tal! glass.

— 22 —

DUBONET COCKTAIL

2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and

»erve in a Manhattan glasi with a peel of 3t lemon.

ORANGE BLOSSOM

The juice of half an Orange. 1 Teaspoonful of sugar. Gordon Gin. Shake with ice, and serve in a tall gia£v« — 23—

CLOVER LEAF

{/J The jiiicc of a lemon. White of an Egg. Part of Gin. Drops of grenadine. •rops of curacao.

Shake with ice, put in a leaf of Iklint, and serve in a tall glass.

CLOVER CLUB

yx The juice of a lemon 1 Part of Oiri. I White ol an Egg. Drops of grenadine. Drops of Curacao.

itake with ice. and serve in a call glass. '

_ J< —

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 ka, and a bottle mineral water.

ALEXANDER

14 Cream of JvfiJk. 14 Cream of Cocoa. 14 Gordoo Gin.

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BROWNS

Teaspoonful of sugar .tie juict of half an Orange. Va gin. Vi of Noilly Prat Vermouth. 1/4 of Martini. 6?Ro»m Vermouth. Shake with ice^ and aerve in a glaw.

MORNING GLORY

I lemon juice

i egge I Part of fin Drop* of rareme of menAe. Shake with tee and xrre in * t*" fiaM.

— M—

SEIBERLING

2/3 of Gin. ?/3 of Brocchi. ' Vermoutt. 1 white of an egg. , , juice of a Lemon. Drop of »arrasquin. Shake widi cracked i««. and gerv« a tafi g]a&fl.

aunt EMILY COCKTAIL

of Orange juice.

Drop* grenadine. apple jack. Vt Gin. Va Apricot Brandy. Shake with cracked kt and •* a taS gJam. ~27~

JOAN BLONDELL COCKTAIL 2 Part Gin. Part Vernioutb Brocchi. Benedictine. IDrop* «ugu»ture bitters. E>rops absenthe. Bhake with cracked ice an serve in a Manhattan giass-

BLUE MOON

%n Glaia of

n Gordon Gin. .,,i' l/J' C!as9 of ' 'Y[ Perfect Lore. C^^Y3'i Bharke •with cracked ice, and serve in a Manhattan glatsaV / — 28- "

MARTINI & ROSSI DRINKS

COLONIAL 1 Teaipoonful of augar. 1/3 Part Gin. 2/3 of Klartini ^Roui Venaouth. Drops of Amer Picon. ^ops of Curacao. Drops of Angostura Bitten.

with ice, cunt leaves and

fruits in Old Fashioned glass.

AMERICAN

VERMOUTH

2/3 Glass of M.irtini & Rossi Vermouth.

Drops of Amer I'tcon Drops of Curacao. Stir with ice and serve with a cherry- in a Manhattan glass.

— 20 —

VERMOUTH

COCKTAIL

H3 Vermouth of Brocclu Drops of Amer Picon, Drops of Curacao. Drops of Angosture.

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Bitten.

Sharke with ice, and serve in a Manhattan glau, with a chetry.

SHERRY FLIP

3 oz. Dry Sherry. 1 Egg. 1 Teaspoon Sugar. Shake vvell with cracked ice and serve in 10 1| | oz. glass. ^4=:^'

— 30 —

COGNAG COCKTAILS

PICK ME UP

1/3 Glass of Martell Cognac. 1/3 Glass of Dubonet. 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/J Glass of Cointreaux

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

STINGER

V2 grass of

Martell Cognac.

Vz grass of

White Menthe. Sha^e with cracked ice, and serve in a Manhattan glass.

BETTY ROSS

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Vz grass of

Cognac Fundador.

Vz, grass of

Oporto Wine. Drops of Curacao. Drops of Angostura Bitters.

Shake with cracked ice and serve in a Manhattan glass.

— yi -

JACK ROSE

YX Juice lemon. 2 Part* apple Jack. Drops Granadine. Shake with cracked ice and serve in a Manhattan glass.

EGG NOGG

2 oz. Brandy. 2 oz. Milk. 1 Egg.

Teaspoon of sugar. Shake well with cracked ice and serve in 10 oz. glass.

— 33-

night cap

% Juice lime. 1/3 Brandy. 1/3 Dry Gin. Drops of Absinthe 1/3 Creme cacao Shake with cracked ice and serve in Manhattan glass.

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34-

WHISKY DRINKS

MENTH JULEP

Marsh up aienth leaves and sugar add. ] Glass of borbon whiskey

Shake and serve in a frappe ire with the menthe leave in a inenth julep glass.

OLD FASHION

f Part of Rye Whiskey. 1 Teaspoonful of sugar. Drops of Angostura Bitters.

Drops of Curacao. 1 Slice of Lemon. 1 Slice of Pineapple. 1 Slice of Orange. PuH the glass with ice. Serve with a cherry in as Old Fashn iied glass.

— 8» —

MILK PUNCH

i Tewpoonful of sugar. I/3 of Rye Whisky 2/3 of Milk.

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

MILLIONAIRE

] Class of Whisky ' • ^ ' 1 White of an Jigg. ' Drops of grenadine..,,,)| Drops of Curacao. ' ' Shake with o-acked'ic*!, iihd; iefwe in 1 tall glass ' n j n ''

16 -

APPLE JACK

I Glass of Apple Jack. 1.^Teaspoonful of sugar. "■n , The juice of a Lemon. Drops* of curacao. Shake with cracked ice and serve in a Manhattan glass.

horses neck

I Glass of Gordon Dry Gin, 1 of a Lemon in •piral shape.

Serve in' i ten ounces glass,- with ice, and a bottle of Ginger Ale —- ■S'7 -

MANHATTAN

Vi of Canadian Qub Whiakey. y-z of Martini

y Rossi Vermouth.

Drop Angostura. Stir up, and serve with a cherry irj l^nhattan glass.

WHISKY SOUR

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

— J8 —

ZAZERAC 1 Teaspoonful of sugar. Drops of absinthe. 1 Glass of rye whisky. peel of lemon. Drops of angostura. Drops of orange Bitters. Serve in old fashioned glass ice and mineral water.

with

— *9 —

FOX MOVIETONE NEWS

Juice lemcn. 1/3 Scotch Whisky '1/8 Italian Vermouth. l/3Cointreau. Drops of Curacao. Shake with cracked ice and serve in Manhattan glass.

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40—

ABSINTHE DRINKS

ABSINTHE DRIP

^ Glase of Absinthe. J^'Glaie of Anissette. Serve with ice in a French Absinthe glass.

SWEESESS

I Teaspoonful of sugar. I White of egg.

i/3 Part of absinthe. 1/3 Part of Noilly Prat Vermouth.

Shake with cracked ice and serve in a Champagne glass vdth Creme de Menthe in the Wtom and a Cherry covering the Menthe.

— 41 —

ABSINTHt FRAPPE

1/4 GlaM of Anisette. 3/4 GlaM of Absinthe.

Shake with cracked ice, serve in a tall plas*.

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P Q U S S E S

RAINBOW PLUS Serve in a Cordial-glass, carefully pouring each ingredient with > Tea spoon. ra 1/7 Class of grenadine. \ / . 1/7 Class Anisette M. B. y 1/7 Class of Perfect Love 1/7 Class of Green Menthe. 1/7 Class of Curacao. 1/7 Class of Yellow Chartreux. 1/7 Class of Creen Chartreux : 1/7 Class of Jamaica Rum. Burn upon serving.

POUSSE CAFE

Creme Cocoa. !4 Glass of Benedictine.

14 Glass of Anisette. 14 Glass of Martell Brandy. Stir with ice, and serve in a Cordial glass. — 43 —

SPECIAL COCKTAILS

THOMAS COOK

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 setve ia a Manhattan glass. . ^

MIAMI

Vi of Gin. Vi of Pineapple juice. ^hake with cracked ice, and serve in a tall glass.

44-

HELEN TWELVETREES

Vz of Cordon Dry Gin.

Vz of Pineappio juice. Drop# of Perfect Love.

Shake -with cracked ice and icrvc in a tall glass.

DOCTOR SPECIAL

Drops Orange Bitters. Drops, Grenadine., 2/3 Farts Gin. 1/3 Apple jack. .

Stir up and serve in a Manhattan glass with a peel of Lemon. -45—

SLOPPY JOE'S

I /3 of Pineapple fulce. 1/3 of Marteil Cognac "Three Stars". 1/3 of Port Wine. A Few drops of grenadine snd Curacao.

Shake with cracked ice, and serve tn 1 tall glass.

HAVANA

1/3 of Pineapple juice 1/3 of Cointreaux. I/3 of Rum. Sh.ike with cracked ice. and serve in a tall

— 46 —

JOAN BENNET

Vi of Pineapple juice.,

of Rum.

!A of Perfect Love.

Shake with cracked ice, and serve in a tall gla»g.

LAVIN

Juice of 1/2 lime.

Vi of Rum. V2 of Noilly

Prat Vennouth. A few drops of Curacao and Grenadine. Shake with cracked ice, and »ervc in a tall glaaa.

— 41 —

PANAMA MAIL

Vi of Cin. Vi of Noilly Prat Vermouth.

' 1 White of an Egg. ,, ,,,| A few drops of Cassis. Shake with crttcked iOfei'4nd serve in a tall glass.

MANUELSPECIAL

11 Part of Martell Cognac. I 1;Parts of Ama Vermouth

Sh^e with cracked ice, (put in one cherry and a peel of Lemon) and serve in a Manhattan gla.ss.

— 48 —

AROUND THE WORLD

of PIneaple juice.

Part of Green.

Cr£me de Menthe.

j/i Part of Gin.

Shake with cracked ice, ai>d .«erve in a glass.

KENTUCKY

V2 of Pineaple juice.

Vi of Rye Whisky.

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

— 49•—

:, NEW YORK iY

'/z of Martell Cognac,

'/i of Pineaple juice.

Shake with cracked ice, and Kr*e in a tall glass.

VALDES'

1/2 of Pineaple juice.

Vi ofCin.

A Few drops of Bitters. Shake with cracked ice, and aerve in a tall glaM- — fO —

DOUGLAS FAIRBANKS

2/3 of Cin. 1/3 of Apricot. Brandy. The juice of a Lemon. 1 White of an Egg. Shake wii^ cracked ice and m m tall glaw.

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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 CSiampagne glass. The peel of a Lemon. Mint leaves. A few drops of Bitters and Curacao.^ r Full the glass srith Champagne — *2 —

CIDER PUNCH

1 Gtui of

Marrasquino.

2 Glasses of

Martell Cognac.

1 Glass of Red Curacao. Half a Bottle of Cider.

Add the peel of four Lemons and One quarter bottle of Mineral water, also fruits. Sweeten to taste and serve in a Champagne glass.

ODER COCKTAtt

Put a lump of sugar in a Champagne glass The peel of a Lemon. Mint leaves. A few drops of Bitters and Curacao. PuH the glass with Cider

FANCY DRINKS AMERICAN GIRL

juice of Vi lime. 1/3 Italian Vernnouth. 2/3 Cognac. Drops of Amer Picon. Drops of Cointreau. Shake with cracked ice and'

serve In hollow stemmed glass, the base filled with Creme de Mhente and corked with a cherry. SOPHISTICATE

Juice of Vz lime. 2/3 Brandy.

.

1/3 Creme de Cacao.

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^hlte of an egg. Shake with cracked ice and serve in hollow stemmed glass, the base filled with Parfalt Amour and corked with a cherry. _54—

HAPPY NIGHT \e

Juice ef 1 lime. 2/3 Gin. 1/3 Apple Jack. White of an egg. 1 Teaspoon sugar.

Drops of Creme de Menthe. Shake with cracked ice serve in hollow stemmed glass, the base filled with Grenadine and corked with an olive. and

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SANDWICH LIST

Chiken

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Turkey Ham & eggs

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Anchovies

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Sardines Caviar

Combination Sloppy-special

Rockford-cheese Swiss - „ Cream - „ Liver

Bologna-Sausage Slices-and every thing

— 16—

MEMORANDUM

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— *9

MEMORANDUM

60-

INDEX

BACARDI DRINKS

Pag*

Mojito

9 9

Rum CoQini

Daiquiri

10

Saotiago Cocktail 10 Cuban President....... . 11 American Pmidcnt 11 Mary Pickford 12 lUl Kata - 12 Planter* Punch IS GORDON DRY GIN COCKTAILS Mojito Gin Rickey Tom Collint n II Sloe Gin Rickey . II Sloe Gin Fizz .... .. .. . 16 Gin Fizz 16 Gin Cocktail 17 Gin Sling 17 Dry Martini 18 Sweet Martini 18 Golden Fizz 19 Green Fizz 19 Royal Fizz 20 New Orleans Fizz 20

INDEX

Page

Raimund's Gin Fizz

21

Silver Fizz

• • •^ 21-,

Gin Blue , . ..

• • 22;

Ideal Dubonet Cocktail'. . .. . .. 25;, Orange Blouom .. ... ... ... 2Sa Clover Leaf . . . .. .. .. _. 24" Clover Club < 24 Singapore .. . . . . . .... 2f: -Alexander r 2f Browns 2S Morning Glory . . . ..'tv, 26i.' Seifaerling , 27. Aunt Emily Cocktail.. .../ . ''27. Joan Blondell Cocktail .. . .. 2R Blue Moon . . . . . . .. . .. 28 29 American Vermouth ... . . . 29 Vermouth Cocktail . . ■. . 30 Sherry Flip . . 30 COGNAC COCKTAILS Pick Me Up 31 Side Car 31 MARTINI ROSSI DRINKS Colonial

INDEX

P«g<

Sdngci . i . .. . . .... . J2 Betty Rom 32 Jack Rose 3S Egg Nogg 33 Night Cap 34

WHISKEY DRINKS

Old Fashiong Menth Julep Milk Punch.

. 35

35

36 Millionaire . . . .. . . . . . 36 Apple Jack, . . . . . . . - SI Horses Neck . . . . . . . . . 37 Manhattan . 38 Whiskey Sour 38 Zazerac. 39 Fox Movietone New. . . . . . 40

ABSINTHE DRINKS

Absinthe Drip

, 4j

Sweesess

44

Absinthe Frappe

42

POUSSE DRINKS

iRainbow Plus Pousse Caf6

43 43

INDEX

SPECIAL COCKTAILS

Thomas Cook

. 44

Miami

44

Helen Twelvetrees

. 45

Doctor Special Sloppy Joe's

45 46 47 47

Havana

. 46

Joan Bennett

Lavin

Panama Mail Manuel Special

. 48

48 49

Around the World

Kentucky New York

. 49

50 50

Valdes

Douglas Fairbanks 51 Champagne Punch. ...... 52 Champagne Cocktail 52 Cider Punch 53 Cider Cocktail 53

FANCY DRINKS

American Cirl Sophisticate. Happy Night

. 54

45 55

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PRINTING IN CUBA FOR DIAZ AND PAREDES 4 SAN JOSE ST, PHONE. M-9253 HAVANA. CUBA

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WELCOME TO HAVANA

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