1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE GENTLEMAN'S COMPANION

cost should run in the neighbourhood of two hundred dollars, de– pending on geography. The average bar amateur should run through the list and pick out those in most general use throughout the receipts. Small bars should stick to the following. Dry, sloe, and old Tom gin; bourbon, rye, Scotch; orange and angostura bitters; French and Italian vermouth; grenadine and plain bar syrup; and a little each of the following: Absinthe, benedictine, apricot brandy, cognac brandy, creme de menthe, cointreau, curac;:ao, maraschino, port, dry sherry, Rose's lime syrup, raspberry syrup, honey, orange-flower water, and a Sparklets siphon. Even this small-bar list looks lengthy, and totals around fifty dollars without the Sparklets. But let's look at it this way: Any niixing spot will serve a given number of potations per annum. If we only have gin, bourbon, and rye, with grenadine and angostura, .that doesn't mean we'll consume any less cubic centimeters of alcohol than with the above assortment-which actually is capable of an amaz– ing number of permutations and combinations. . . . The first in– vestment is larger, but the yearly outgo in dollars will remain the same. . . . In one case we may gain name for pecunious and uninter– esting assortments to offer a guest-in the latter we straightway be– come mighty clever and interesting fellows indeed. Good reputation is so rare, it would seem a canny gesture to cotton on to what little is going around through this simple expedient of stocking two dozen active ingredients in plain sight. Of course many exotics and oddities are lacking, but if we include those given here nothing will be found wanting, believe us. NOW for the LIQUIDS THEMSELVES ABSINTHE ... Needed both for frappes, drips; but mainly in tiny quantities to fetch out the other tastes in cocktails-importantly, picker– uppers. Now made principally in Switzerland, being banned in France. It is

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