1948 Shaking with Eddie by Eddie Clarke

Price

Seven Shillings and Sixpence

Wine in good

measure pleasure

for your

The DONELLA (WINE) Co. Ltd. Merchants , Importers and Shippers

16 NORTH AUDLEY STREET, GROSYENOR SQUARE, W.1 Telephone : MAYfair 8775/6/7/8/9

at the American Bar

The Albany club

3 SAVILE ROW, LONDON, W. I

REGent 2348 . . .

Over the

Cocktail

shoulder -

Some Reminiscences by "Eddie"...

Our father is an old sea Captain—one of the good old sailing ship types—and his three sons followed in the family tradition. A t the age of 15 (1923) I went to sea as a Deck Boy and studied Navigation. During the Seamen's Strike (1926) I found myself out of work, and I took, on a shore job, at the same time signing amateur forms for a very good senior soccer team. Indirectly, it was through football that I changed my occupation at sea, and instead of a prospective Ship's Officer, I became a Ship's Bartender in 1926. On the C . P . R . liner Empress of Scotland in the winter of 1927 I did my first cruise around the world, playing my favourite sport of soccer in all the various ports, as well as shaking cocktails. It was on the Empress of Scotland in 1927 that I first made drinks for Royalty—the Prince of Wa l e s and Duke of Kent returning from Canada—•" Bronx " being their favourite cocktail during the voyage. I left the Empress of Scotland after doing a Mediterranean Cruise in the winter of 1928, and was posted to the latest cruising ship of the C . P . R . , the Empress of Australia On this ship I went round the world again and completed also three We s t Indian cruises and another Mediterranean cruise, also three Norwegian cruises. During my voyages on this ship to Canada on the Mail Run , I made drinks for the Duke of Gloucester.

In 1932 I was transferred to the new luxury liner Empress of Britain, in which I completed two more Wo r l d Cruises, and met a host of famous person­ alities. During one Mail Run to Canada we had as passengers all the Ottawa

2

Conference Delegates from the British Government — Stanley Baldwin, etc.—that voyage we had a series of events, even to a fire on board and a collision in fog with a tramp steamer in the St. Lawrence River. Other voyages we were also carrying film personalities—Leslie Howa r d on one occasion hid in my Cocktail Bar to dodge all his admirers in New Yo r k .

The Wo r l d ' s Cruise of 1932, we had amongst our passengers the great Bernard Shaw—not a patron of my Cocktail Bar, though.

Barbara Hutton met her first husband, Count Reventlow, on this ship. Mervyn Le Ro y , the film producer, came around the world on his honeymoon—I catered for his cocktail parties at each port, and in Ho l l ywo o d he kindly gave me a free pass over Wa r ne r Bros.' Studios, and put a huge Packard car at my disposal during the 3-day stay there.

My brother Al l an came out of the Navy during my service in this ship, and joined me in the noble art of cocktail shaking.

In 1934 I came ashore and went as Head Bartender at Berkeley Buttery until Ap r i l , 1936, when I went over to Dublin at the Roya l Hibernian Hotel until the end of the year. I then returned to London and took over as Head Bartender at the London Casino until New Ye a r ' s Eve , 1938. In January, 1939, I was engaged as Head Bartender at the Savoy Hotel, where I remained until being called into the Army at the end of 1940 as a gunner in the Roy a l Artillery. In February, 1946, I was released from H . M . Service, and within two weeks I was back with my old friend the shaker, in charge of the Cocktail Bar, Roya l Clarence, Exeter, until the end of September, when I left to take over at the A l b a n y on October 1st, 1946. My brother Al l an , recently released from the Roy a l Navy, was already engaged at the Club, and once again we became a team. A n d n ow—

3

Notes . . . . This book really came into being through the various members of our Club requesting recipes for entertaining at home. Therefore, with the splendid co-operation of Mr. W . Little of the Al bany Club and the valuable help of my brother Allan, the seed was sown. I mentioned the matter to Mr. Stewart Skingle, and the result is the layout and production you are now reading. My thanks are also due to Mrs. Barbara Ives for her sketches of Mr. Little, myself, Al l an , Lind Joyce, Cyril Raymond , Bud Flanagan, Leslie Henson, Ar ch i e Compston, Jack Warner and Ashley Courtenay, and to " Monty " Montgomery for his impressions of Sid Fields, Arthur Askey, Jack Train, Joe Davis, Go r don Richards, Ra ymond Glendenning and Bruce Wo o d c o c k . I have also realised my ambition to celebrate my coming of age behind a Cocktail Bar, because it is just 21 years since I first took unto myself a cocktail shaker. This is not meant to be a book for professional bartenders, because there are hundreds or perhaps thousands of recipes which it would be impossible to cover here, besides, that would be encroach­ ing on the grounds of the United Ki ngdom Bartenders' Guild, of which I am very proud to be a member. (a) Always accurately, because a little more of one may spoil the whole drink. (b) Always be perfectly sure that the ice is clean and not the snowy type. measure the various ingredients Always serve the cocktails directly they are shaken. They should be drunk as soon as possible after mixing. use powdered sugar for sweetening, not confec­ tioner's sugar. If possible, it is best to dissolve sugar in boiling water first, making a thick " g omme s y r up . " Always leave room in the shaker for shaking—never fill it more than 4 / 5 full. Please note :—At the time of going to press many of these ingredients are unobtainable, but this book is printed with a view to the future when all these various liqueurs etc., will be back on the market again, like they were in pre-war days. (d) Always (e) (c) In explanation of the " measure " quoted in these recipes, this is known as a " 5 out " or l / 5 t h of a gill measure. Fips regarding Mixing . . . .

4

A Shot of Globe-Trotting

OR LIQUID INSPIRATION FROM LANDS OF PERSPIRATION ! "CARIOCA ZOMBIE" (America)

(This is a recipe given to me in 1934 by Ame r i can Spirits, Inc., New Yo r k . ) 3/4-oz. Pineapple juice (unsweetened) 3/4-oz. Papaya Nectar (canned) Juice of 1 good-sized lime 3/4-oz. Barspoon powdered sugar 1/3-oz. Ap r i co t Brandy 1-oz. Carioca Rum (Tropical Heavv Bodied—90 Proof) 2-oz. Carioca Rum (Gold Label 8— 86 Proof)

Shake well with cubed or cracked ice and pour entire contents of shaker, without straining, into Zomb i e glass (14-oz. frosted g l a s s ) . Ad d cubed ice to fill glass. Decorate with sprig of mint, 1/4" square of sliced pineapple and one green and one red cherry. Pierce fruits with a toothpick. Place toothpick on glass so that fruits are suspended over the drink. Float on top of the drink a dash of Carioca Rum, Tropical He avy Bodied —151 Proof. Sprinkle powdered sugar on top and serve with straws.

PLANTER'S PUNCH (Jamaica)

Use a very tall tumbler. Fill glass with shaved i c e . A d d : 2 g o o d dashes of Angostura Bitters 1 teaspoonful of Orange Curacao 1 good measure of Jamaica Rum

Juice of11/2limes or 1 lemon 1 teaspoonful of Grenadine

Stir well. Decorate with slice of orange and a cherry. Serve drink with straws.

5

"SHANGHAI GIN FIZZ" (Shanghai)

1 Glass Dry Gin Juice of 1 Lemon 1/4 Liqueur glass Benedictine 1/4 Liqueur glass Yellow Chartreuse

Shake well and pour into large goblet wine glass. Fill with 1/2 lemonade and1/2soda water.

"SINGAPORE GIN SLING" (Raffles Hotel, Singapore)

Use a large tall tumbler. Place in glass large piece of ice and pour in following ingredients.

1 Glass Dr y Gin Juice of 1 Lemon Teaspoonful of Sugar Dash of Angostura Bitters

Fill glass | full with Soda Wa t e r , stir well and add 1/4 Liqueur glass of Curacao 1/2 Liqueur glass of Cherry Brandy

Decorate drink with a slice of orange.

"TOM AND JERRY" (Chinwangtao, China)

(This is really an American drink but it is very popular in this Northern city of China, in the American and English Clubs.) Beat the yolk and the white of an egg up separately, then mix the two together and pour into a large teacup. A d d :

1 measure Jamaica Rum 1 measure Brandy 1 tablespoonful Sugar Slight dash Vanilla Essence

Stir all these ingredients well together. Fill cup with boiling water and grate a little nutmeg on the drink before serving. (This is an excellent drink in the cold weather.)

6

"FROZEN DAQUIRI" (Sloppy Joe's, Havana)

Almo s t fill a champagne glass with shaved ice, then tip this quantity into an electric mixer and add the following : Juice of1/2fresh lime 1/2 teaspoonful sugar 1 measure of Bacardi Rum After mixing, pour contents back into the champagne glass, unstrained, and serve with straws.

"TIGER'S MILK" (Bangkok)

The contents of 1 egg 1 part Crême de Cacao 1 part Cherry Brandy 1 part Benedictine 2 parts Italian Vermouth Sherry Glass of fresh milk Shake well and strain into a champagne glass.

"SPINSTER'S DREAM" (Fenang)

1/2 Dry Gin 1/4 Passion Fruit Juice 1/4 Brandy 1/4 teaspoonful Orange Curacao Dash of Orange Bitters

Shake well and strain into a cocktail glass.

"COLOMBO SPECIAL" (Colombo, Ceylon)

1/3 Dry Gin 1/3 Creme de Menthe 1/3 Lemon Juice Little Wh i t e of Egg Shake well and strain into a cocktail glass.

7

"MINT JULEP" (Southern States of America)

The mixing and ingredients of this famous drink vary amongst bartenders, but I have always found my following recipe very popular.

Put into a long tumbler about 9 sprigs of tender freshly gathered mint. Ad d :

11/2 good teaspoonfuls of Sugar 1/3 measure Bourbon Wh i s ky 1 teaspoonful Peach Brandy

Take the disc end of the bar spoon and pound these ingredients together, almost into a paste. To derive the full benefit of the mint flavour allow to stand for 10 minutes before proceeding. Next fill the glass with crushed powdered ice and add

11/2measures Bourbon or Canadian Club Wh i sky Dash of Angostura Bitters

Stir gently until the glass is frosted. Decorate the drink with 3 sprigs of mint, also a slice of pineapple or orange. Finally, pour lightly on the drink a tablespoonful of Brandy. Serve with two drinking straws.

"FRENCH 7 5 " (Paris)

Use a large goblet glass. Put in several pieces of cracked ice and add

1 measure Dry Gin Juice of 1/2 Lemon 1 spoonful Powdered Sugar

Fill glass with Champagne.

"CUBALEEBA" (Havana)

Place in a tall tumbler a large piece of ice and 1 fresh lime cut in halves. Pour in 1 measure of Bacardi Rum and fill glass with Co c o -Co l a .

8

"BOMBAY COOLER" (Jimmy Green's, Bombay)

Use a large, tall tumbler. A d d large piece of ice and pour in following ingredients.

1 Glass Dr y Gin Juice of1/2orange

Dash of Angostura Bitters 1/4 Liqueur glass of Curacao Fill glass with "Tonic Water." Stir well and decorate with a slice of orange.

"HAWAII COCKTAIL" (Honolulu)

1 measure Dr y Gin 3/4 measure Pineapple Juice 1/4 teaspoonful Grenadine Dash of Egg Wh i t e

Shake well and strain into a cocktail glass.

"WHISKY ELSIE" (Hongkong)

1 measure Wh i s ky Dash of Angostura Juice of1/2lemon Teaspoonful of Sugar Shake well and pour contents, including ice into a wine glass.

"GLU WI EN" (Switzerland) This is an ideal drink for a cold day. Pour into a small saucepan 1 wine glass (per person) Red Dr y Wi n e (Claret preferable). A d d 3 Cloves 1 thick slice of Lemon 1 g o o d teaspoonful of Sugar 1/4 stick Cinnamon Heat the contents to boiling point and allow to simmer for a few minutes, then pour all the contents into a thick wine glass.

9

SHAKE and enjoy -

Some "Eddie-fications," mainly for "Old Boys," "Old Fellers " and Other " Good Sports " . . . 12 No o n—3 p .m.

"BLOOD AND SAND" 1/4 Scotch Wh i s ky 1/4 Cherry Brandy 1/4 Votrix Sweet Vermouth 1/4 Orange Juice Shake well and strain into a cocktail glass. "BRANDY COCKTAIL" 3/4 Brandy ( R . G . B . ) 3/4\ Votrix Sweet Vermouth Dash of Angostura 3 Dashes of Orange Curacao Stir well and strain into a cocktail glass. Squeeze a little lemon peel on drink before serving.

"ABSINTHE COCKTAIL" 1/2 Absinthe 1/2 Wa t e r 1 Dash Syrup 1 Dash Angostura Shake well and strain into a cocktail glass. "ABSINTHE DRIP" Place on the French drip spoon 1 lump of Sugar. A l l ow I Liqueur glass of Absinthe, dissolve sugar by pouring it over, drip by drip. Fill glass with cold water. "BACARDI COCKTAIL" 3/4 Bacardi Rum 1/4 Fresh Lime or Lemon Juice Dash of Grenadine Shake well and strain into a cocktail glass.

" BLACKTHORNE

COCKTAIL "

1/2 Irish Wh i s k y 1/4 Votrix Sweet Vermouth 1/4 Votrix Dry Vermouth Dash of Angostura Dash of Absinthe Shake well and strain into a cocktail glass.

10

" BRONX COCKTAIL " 1/2 Dry Gin

"BOBBY BURNS" 2/3 Scotch Wh i s ky 1/3 Votrix Sweet Vermouth 3 Dashes Benedictine Shake well and strain into a cocktail glass. Squeeze a little lemon peel on drink before serving. COCKTAIL " Use small wine glass. Moisten the rim with lemon and dip rim into Castor Sugar. This frosts the glass. Cult the rind of half a lemon in a spiral fashion, place this in the glass and fill with crushed ice. Shake well in the cocktail shaker the fol­ lowing ingredients : 1/2 teasponful Maraschino 1 dash of Angostura 3 teaspoonfuls fresh Lemon Juice 1/4 Curacao 3/4 Brandy (R . G . B . ) Strain into the prepared glass and decorate the drink with a slice of orange. " BRANDY CRUSTA

1/4 Votrix Sweet Vermouth 1/4 Votrix Dr y Vermouth Juice of1/4Orange Shake well and strain into a cocktail glass.

" CORPSE REVIVER " (No. 1) 1/2 Brandy (R.G . B . ) 1/4| Calvados 1/4 Votrix Sweet Vermouth Dash of Angostura Shake well and str ain into a cocktail glass. Squeeze a twist of lemon peel on d rink before serving.

"DAQUIRI COCKTAIL"

1 measure Baca rdi Rum Juice of 1/3 Lime or 1/4 Lem on 1 teasp oonful Powdered Sugar Shake well and strain into a cocktail glass.

"B .V.D. COCKTAIL" 1/3 Dry Gin 1/3 Bacardi Rum 1/3 Votrix Dry

"DRY MARTINI" 2/3 Dry Gin

1/3 Votrix Dry ermouth Dash of Orange Bitters

Vermonth

Stir well and strain into a cocktail glass.

11

'BRONX" (Silver)

"PLANTER'S COCKTAIL" 1 measure Jamaica Rum Juice of 1 Lime or1/2Lemon 1 teaspoonful Syrup or Sugar Dash of Angostura Bitters Shake well and strain into a cocktail glass. Grate a little nut-meg on drink before serving COCKTAIL" Use a small, heavy tumbler glass. Place in : 1 lump of sugar, slightly moistened with Angostura Bitters. Crush sugar and bitters together and add a lump of ice, also a thick slice of orange. Pour into the prepared glass 1 1/2 measures of Bourbon or Canadian Club Wh i s ky . "SILVER BULLET" 1/2 Dr y Gin 1/4 Kummel 1/4 Fresh Lemon Juice Shake well and strain into a cocktail glass. "STINGER COCKTAIL" 1/2 Brandy ( R . G . B . ) 1/2 Wh i t e Crême de Menthe Shake well and strain into a cocktail glass. "OLD FASHIONED

1/2 Dry Gin 1/4 Votrix Sweet Vermouth 1/4 Votrix Dr y Vermouth Juice of 1/4 Orange Wh i t e of1/4Egg Shake well and strain into a cocktail glass.

"DUBONNET COCKTAIL"

2/3 Booth's Dry Gin 1/3 Dubonnet

Stir well and strain into a cocktail glass. Serve twist of orange peel on drink.

'' EARTHQUAKE COCKTAIL''

1/3 Wh i s ky 1/3 Dry Gin 1/3 Absinthe Shake well and strain into a cocktail glass.

"GIMLET COCKTAIL" 1 measure Dry Gin 1 measure Rose's Lime Juice Cordial Shake well and strain into small wine glass. Place small piece of ice in glass and fill with soda. "GIN COCKTAIL" 1 measure Dry Gin 3 dashes of Orange Bitters Shake well and strain into cocktail glass. Serve drink with twist of orange peel.

"T .N. T . COCKTAIL"

1/2 Canadian Club Wh i s ky 1/2 Absinthe Shake well and strain into a cocktail glass.

12

" PADDY COCKTAIL"

"ROSE COCKTAIL"

(English)

2/3 Irish Wh i s ky 1/3 Votrix Sweet Vermouth Dash of Angostura Shake well and strain into a cocktail glass.

1/2 Dry Gin 1/4 Votrix Dry Vermouth 1/4 Ap r i c o t Brandy Dash of Lemon Juice 1/3 teaspoonful Grenadine Shake well and strain into a cocktail glass.

" JACK ROSE COCKTAIL "

3/4 Calvados 1/4 Grenadine

" ROSE COCKTAIL"

(French Style) No . 1

Juice of1/2Lemon or 1 Lime Shake well and strain into a cocktail glass.

1/2 Dr y Gin 1/4 Vo t r i x Dry Vermouth 1/4 Cherry Brandy

Stir well and strain into a cocktail glass.

" FERNET BRANCA

COCKTAIL "

"SLOE GIN COCKTAIL" 1/2 Sloe Gi n 1/4 Vo t r i x Sweet Vermouth 1/4 Vo t r i x Dry Vermouth Stir well and strain into a cocktail glass. "SUISSE COCKTAIL" 1 Liqueur glass Absinthe 1 teaspoonful Anisette White of 1 egg Shake well and strain into a wine glass.

1/4 Fernet Branca 1/4 Vo t r i x Sweet Vermouth 1/2 Brandy ( R . G . B . ) Shake well and strain into a cocktail glass.

"ROB ROY COCKTAIL"

2/3 Scotch Wh i s ky 1/3 Italian Vermouth Dash of Angostura Stir well and strain into a cocktail glass.

"MANHATTAN COCKTAIL" 2/3 Canadian Club Rye Wh i s ky 1/3 Votrix Sweet Vermouth Dash of Angostura Bitters Stir well and strain into a cocktail glass. Serve with a cherry.

"TRINITY COCKTAIL"

1/3 Dry Gin 1/3 Vo t r i x Sweet Vermouth 1/3 Vo t r i x Dry Vermouth Stir well and strain into a cocktail glass.

13

For Hosts to Charm and Beauty

(Choose the Drink to "suit" the Mood —We daren't say " improve "—though it will)

"BARBARA COCKTAIL" 1/2 Vodka 1/4 Crême de Cacao 1/4 Fresh Cream Shake well and strain into a cocktail glass.

"BLACK VELVET" Use Long Tumbler. Pour in very carefully. 1/2 Guinness Stout 1/2 Champagne "CHAMPAGNE COCKTAIL" Place in a wine glass 1 lump of Sugar, lightly sprinkled with Angostura Bitters. Ad d small piece of ice and a slice of orange, also a 1/4 tea- spoonful Orange Curacao. Fill glass with Champagne and sprinkle a little Brandy on top of drink.

"OLD ETONIAN

COCKTAIL"

1/2 Dry Gin 1/2 Kina Lillet

2 Dashes Crème de Nova 2 Dashes Orange Bitters

Shake well and strain into a cocktail glass. Squeeze twist of orange peel on drink before serving.

14

"MONKEY GLAND"

"BETWEEN THE SHEETS" 1/3 Bacardi Rum 1/3 Brandy ( R . G . B . ) 1/3 Cointreau Shake well and strain into a cocktail glass. "SIDECAR COCKTAIL" 1/2 Brandy ( R . G . B . ) 1/4 Cointreau 1/4 Fresh Lemon Juice Shake well and strain into a cocktail glass. 1/3 Gin 1/3 Wh i s ky 1/3 Absinthe Shake well and strain into a cocktail glass. "DOCTOR COCKTAIL" 2/3 Swedish Punch 1/3 Fresh Lemon or Lime Juice Shake well and serve in cock­ tail glass. "BUNNY HUG"

2/3 Dry Gin 1/3 Orange Juice Dash of Grenadine 3 Dashes of Absinthe Shake well and strain into a cocktail glass. "WHI TE LADY COCKTAIL" 1/2 Dry Gi n 1/4 Cointreau 1/4 Lemon Juice Shake well and strain into a cocktail glass. (A dash of Egg White will improve this cocktail.)

"ROSE COCKTAIL"

(French style) No . 2

1/2 Dry Gin 1/4 Kirch 1/4 Cherry Brandy Stir well and strain into a cocktail glass.

15

Ladies Only

Some

Fancy

Favourites

specially

for

Ladies

"MILLIONAIRE COCKTAIL"

"COFFEE COCKTAIL" Yolk of 1 Egg 1/2 Brandy ( R . G . B . ) 1/2 Port Wi n e Dash of Curacao 1/2 teaspoonful Sugar Shake well and strain into a small wineglass. Grate a little nut-meg on drink before serving

1/3 Sloe Gin 1/3 Jamaica Rum

1/3 Ap r i c o t Brandy Dash of Grenadine Juice of Fresh Lime or

1/2 a Lemon Shake well and strain into a cocktail glass.

"PRINCESS MARY

"PRESIDENT COCKTAIL"

COCKTAIL"

1 measure Bacardi Rum 1 measure Pineapple Juice Dash of Grenadine Shake and strain into a cock– tail glass.

1/3 Creme de Cacao 1/3 Dry Gin 1/3 Fresh Cream

Shake well and strain into a cocktail glass.

"ORANGE BLOSSOM"

"RUSSIAN COCKTAIL" 1/3 Vo d k a 1/3 Dr y Gin 1/3 Crême de Cacao Shake well and strain into a cocktail glass.

1/2 Dr y Gin 1/2 Orange Juice 3 dashes Orange Curaçao Shake well and strain into a cocktail glass.

16

"ALEXANDER COCKTAIL" (No. 2) 1/2 Brandy ( R . G . B . ) 1/4 Crême de Cacao 1/4 Fresh Cream Shake well and strain into a cocktail glass. Frost rim of the glass with lemon and Castor Sugar. Shake in cocktail shaker the following ingredients : 1/6 Lemon Juice 1/6 Curacao 1/6 Maraschino 1/2 Brandy ( R . G . B . ) Strain into the prepared glass and squeeze a twist of lemon peel on drink before serving. "BOSOM CARESSER" 2/3 Brandy (R . G . B . ) 1/3 Orange Curacao Yo l k of 1 Egg Go o d dash of Grendine Shake well and strain into a cocktail glass. "CLASSIC COCKTAIL"

"GOLDEN D AWN " 1/4 Dry Gin 1/4 Calvados 1/4 Ap r i co t Brandy 1/4 Orange Juice

Shake well and strain into a cocktail glass. Pour into drink 1/3 teaspoonful of Grenadine. (This ingredient will sink to the bottom.)

"CLOVER CLUB"

1/3 Dry Gin 1/3 Votrix Dry Vermouth Juice of1/2Lemon 1 teaspoonful Grenadine Wh i t e of1/2an Egg

Shake well and strain into a cocktail glass.

" VERMOUTH AND CASSIS" Pou r 1 Glass French Vermouth 1 Liqueur Glass Crême de Cassis into a wine glass. Ad d small piece of ice and slice of orange. Stir well, then fill glass with Soda Water.

17

Personality Parade

" SLASHER GREEN "

Pour into the shaker : 1 Wi n e Glass Sweet Sherry 1/3 Liqueur Glass Orange Curacao 1/2 measure Brandy ( R . G . B . ) A d d yolk of 1 egg. Shake extra well and strain into a cocktail glass. Grate a little nut-meg on drink before serving

" P LAYMAT E "

Pour into a shaker:

1 measure Gin 1/2 measure Lemon Juice 1/2 measure Chesky (Cherry 1/4Whiteof 1 egg Dash of Crême de Noyau Shake well and strain into a cocktail glass. Whiskey

" BANJOLEO "

Pou r into a shaker :

1 measure Gin 1/3 measure Orange Juice 1/3 measure Dr y Sherry 1/3 measure Apricot Brandy 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

18

" UNDER THE COUNTER "

Pour into a shaker : 1 measure Scotch Wh i sky 1/3 measure Drambuie 1/3 measure Vo t r i x Sweet

Vermouth 1/3 measure Orange and Lemon Juice 1/4 Wh i t e of 1 egg

Shake well and strain into a cocktail glass.

" CAPTIVE HEART "

Pour into a shaker : 1 measure Ry e Wh i s ky 1/3 measure Va n Der Hum 1/3 measure Orange and Lemon Cordial 1/3 measure Vo t r i x Dry Vermouth Dash of Angostura Bitters Shake well and strain into a cocktail glass. Grate a little nut-meg on drink before serving

" COLONEL'S

NIGHTMARE "

(Non-Alcoholic)

Pour into a shaker : 1 measure of Orange Juice 2/3 measure Lemon Juice 1/3 Ro s e ' s Lime Juice Cordial 2 teaspoonfuls Grenadine 1/3 Wh i t e of 1 egg Shake extra well and strain into a wineglass.

19

WATER RAT

Pour into a shaker: 1 measure Lemon Gin 1/3 measure Votrix Dry

Vermouth

1/3 measure Votrix Sweet

Vermouth

1/3 measure Orange Juice 1/4 White of 1 egg- Shake well and strain into a cocktail glass.

" LOVELY BREAK "

Pour into a shaker:

1 measure Gin 3/4 measure Ricardo or Dubonnet 1/4 measure Cherry Brandy Yolk of 1 egg Shake well and strain into a cocktail glass.

" 1 0 6 6 " (LESLIE HENSON)

Pour into a shaker : 1 measure Scotch Whisky 1/2 measure Lemon Juice 1/2 measure Chesky

Cherry Whisky)

1/4 White of 1 egg

Shake well and strain into a cocktail glass.

20

" WINNING POST "

Pour into a shaker :

1 measure Sloe Gin 1/2 measure Orange Cordial 1/2 measure Votrix Dry 1/4 Wh i t e of 1 egg- Shake well and strain into a cocktail glass. Vermouth

" SPORTS

COMMENTATOR "

Pour into a shaker :

1 measure Gin 1/4 measure Orange Juice 1/4 measure Lemon Juice 1/2 measure Cointreau 1/3 teaspoonful Absinthe 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

" CHAMP'S OWN "

Pour into a shaker: 1 measure R . G . B . Brandy 1/3 Votrix Sweet Vermouth 1/6 Votrix Dry Vermouth 1 /6 Orange Juice 1/3 Orange Curaçao 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

21

"19th HOLE "

Pour into a shaker : 1 measure of Wh i s ky 1/3 measure Lemon Cordial 1/3VotrixDry Vermouth 1/3 measure Drambuie Dash of Angostura Bitters 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

" CHINSTRAP COOLER " Place into a tumbler : 1 large piece of i c e . Ad d : 1 measure Dry Gin 1 measure Vo t r i x Sweet Vermouth 1/4 Liqueur glass Orange Curacao 1/4 Liqueur glass Cherry Brandy Dash of Angostura Bitters Fill glass with bottle lemon­ ade and dash of syphon soda. Decorate drink with slice of orange and cucumber rind.

" THE BRACER "

1/2 measure Dry S . A . Sherry 1/2 measure South African Brandy 1/2 teaspoonful Orange Curaçao Dash of Angostura Bitters Stir well and strain into a cocktail glass. Squeeze twist of orange peel on the drink before serving.

22

? How are ye ... Genial greeting from a genial host . . . and with a handshake the visitor to the Al bany Club is looking into a jovial face . . . Bill Little is the name—mine host at the Al b a ny Club. Host, did we say? " B i l l , " sportsman, raconteur, IS the Al b a ny Club. A s genial and hearty an Ulsterman as ever you met on this side. Bill was in the Motor Business from the age of 12, and started his first Club in 1938 which was a huge success and known all over the world. He purchased the controlling shares in Alma c k ' s Ltd. in 1944, Alma c k ' s being the Proprietors of the Al bany Club. Under Bill's guiding hand the Al bany has become one of the most fashionable spots in London . Leading figures in all walks of life—business—sport—stage—screen and radio—are always to be seen at the American Bar, in the two famous Restaurants, or in the Sportsman's Corner. Wo r l d Champions conduct their broadcasts from the Snooker Room at the Al b a ny and it is there that many big Charity Matches are staged. " There's something different about the atmosphere of the A l b a n y , " said the Proprietor of the " 21 Club " in New Yo r k in an after dinner speech at the Al b a ny a few weeks ago at which he was host, and stated that all his Ame r i c an Members will make the Al bany their headquarters while in London and likewise Members from the Al b a ny the " 21 Club " when they are in New Yo r k .

One of Bill Little's greatest feats was to found the Albany Club Sports Society which has given over £20 , 000 in the last three years to well-known Charities. Bill's greatest hobby is race-horses, several of which he owns, and he is also keen on shooting and golf. Bill attributes his wonderful success to the great co-operation and understanding of all his staff, in whom he takes a great pride. " Off-stage "

G O O D LUCK , BI LL , may the

" Al b a ny " go on forever.

23

Wine as you dine

What to Drink and When

As an Aperitif :

or Medium Cocktail—Sherry- -

Dry

V ermouth—A

quavit.

Caviare or Hors D'œuvres :

Vodka.

Oysters :

White Wine, Chablis or Graves, Champagne, Moselle or Stout.

Dry

D ry

Soup : Pish :

Medium Sherry or Madeira.

Dry Champagne, Graves, Chablis, Hock or Moselle. Burgundy, Chianti (all room temperature) or Vintage Champagne iced. Heavy Red Burgundy or Claret (room temperature). Sauternes o r Vintage Champagne ( i c e d ) . Burgundy, Port, Rich Brown Sherry, Marsala! Vintage Port, Sweet Madeira, Rich Brown Sherry, Muscatel. Li ht

Entree Roast or Bi rd :

Claret,

Game :

Sweets :

Cheese :

Dessert :

Coffee : Vintage Brandy or Liqueurs. (Champagne or Sparkling W ines can be served with any course.)

24

FANCY LIQUEURS.

When making these following tricky drinks, a useful tip is to pour each ingredient gently over the back o f a spoon so that the liqueur will run slowly down the inside o f the glass and then flow gently over its predecessor, thereby avoiding the colours mixing.

"ANGEL'S WI NG"

"ANGEL ' S TIP COCKTA I L "

Use a liqueur glass and pour ingredients in this order :

3/4 Liqueur glass Crême de Cacao 1/4 Fresh Cream floating on top of liqueur.

3 / 7 Crême de Cacao 3/7 Prunelle Brandy 1/7 Fresh Cream

"RAINBOW COCKTAIL"

Use a liqueur glass and pour ingredients in this order : 1/7 Creme de Cacao

"ANGEL'S KISS"

Use a liqueur glass and pour ingredients in this order :

1/7 Creme de Violette 1/7 Ye l l ow Chartreuse 1/7 Maraschino 1/7 Benedictine 1/7 Green Chartreuse 1/7 Brandy

1/4 Crême de Cacao 1/4 Prunelle Brandy 1/4 Crême de Violette 1/4 Fresh Cream

"BLEEDING HEART"

Use a liqueur glass and pour ingredients in this order : 1/2 Advocat 1/2 Cherry Brandy Please note the Cherry Brandy will pursue a vein-like course—hence the name.

" ALBANY FANCY FREE "

Use a liqueur glass and pour ingrédients in this order : 1/3 Cherry Brandy

1/3 Cointreau 1/3 Apricotine

25

"Happy Daze!

"FLIPS."

SOURS (Whisky, Brandy or Rum) Pour into the shaker a measure of the desired spirit and add : Juice of | Lemon 1 teaspoonful Sugar Dash of Angostura Bitters 1/3 Wh i t e of 1 egg Shake well and strain into a wine glass. Decorate the drink with a slice of orange.

This drink can be made with either Brandy, Wh i s ky , Rum, Gin, Sherry or Port. Pour into the shaker : 1 measure of the desired spirit or 1 wine glass of the chosen wine. A d d the contents of 1 egg, also 1 teaspoonful of sugar. Shake extra well and strain into a large wine glass. Grate a little nut-meg on the drink before serv­ ing.

GIN SOUR

Pour into the shaker :

1 measure Gin 3/4 Juice of 1 Lemon 1 teaspoonful Sugar 1/3 White of 1 egg

Shake well and strain into a wine glass. Decorate the drink with a slice of orange.

26

SHORTS AND LONGS

TO MAKE AND SHAKE

"SLOE GIN FIZZ" 1 measure Sloe Gin Juice of | Fresh Lemon 1/2 tablespoonful Sugar Shake well and strain into a medium sized glass. Fill with soda. "EGG NOGS " This drink can be made with either Brandy, Wh i s ky , Rum , Gi n , Sherry or Port. Pou r into the shaker : 1 measure of the desired spirit or 1 wine glass of the chosen wi ne . Ad d : Contents of 1 egg 1 tablespoonful Sugar 1/2 tumbler Fresh Milk Shake extra well and strain into a tall tumbler glass. Grate a little nut­ meg on the drink before serving.

"GIN FIZZ" 1- measure Gin

Juice of3/4Fresh Lemon 1/2 tablespoonful Sugar Shake well in the cock­ tail shaker and strain into a medium sized glass. Fill with syphon soda. "PINEAPPLE FIZZ" 1 measure Bacardi Rum Small sherry glass Pineapple Juice 1/2 tablespoonful Sugar Shake well and strain into a medium sized goblet glass. Fill with \ syphon soda, 1/2 Lemonade. 1 measure Gin Juice of | Fresh Lemon 1/2 tablespoonful Sugar 1/2 Wh i t e of 1 egg Shake extra well and strain into a medium sized goblet glass. Fill with syphon soda. "SILVER FIZZ"

27

" COL . LENNOX SPECIAL "

"DUBONNET FIZZ"

Place in a tall tumbler a large piece of ice. A d d a dash of Angostura Bitters, Juice of 1/4 Orange, 2 measures Bourbon or Rye Wh i s ky .

1 Wi n e glass Dubonnet 1/4 Liqueur glass Cherry Brandy

Juice of 1/2 Orange Juice of1/2Lemon Dash of Egg White

Shake well and strain into medium sized goblet glass. Fill with syphon soda.

Fill glass with Ginger A l e .

"JOHN COLLINS"

"GOLDEN FIZZ"

Place into a long tumbler a large piece of ice. A d d : Juice of | Lemon 1/2 tablespoonful Powdered Sugar 1 measure Gin Fill glass with soda and stir well. (A dash of Angostura may he added if the overnight party was a little hectic.)

1 measure Gin Yo l k of 1 egg 1/2 tablespoonful Powdered Sugar Juice of f Fresh Lemon Shake extra well and strain into a medium sized goblet glass. Fill with syphon soda.

"GIN SLING"

"HIGHBALL"

Use a tall tumbler and place in : 1 large piece of ice 1 measure of any Spirit desired Dash of Angostura Bitters Fill the glass either with soda water or ginger ale as preferred. Decorate with a slice of orange or twist of lemon peel.

Place into a long tumbler a large piece of ice. Ad d : Juice of3/4Lemon 1/2 tablespoonful Powered Sugar 1 measure Gin Fill glass with water. Float a dash of Angostura Bitters on top and decorate with a slice of lemon.

28

"GIN RICKEY" Use a tall tumbler and place in a large piece of ice. Ad d 1 measure of Gin. Cut a fresh lime in halves—squeeze and drop into the drink with the juice.

"SHERRY COBBLER"

Fill a large wine glass half full of crushed ice. Add the following : Dash of Orange Bitters 1 teaspoonful Orange Curacao 1- teaspoonful Peach Brandy 1 Sherry glass Dry, Medium or Sweet Sherry, according to the palate. Stir the drink gently and gently decorate with slices of orange or pineapple. (Please note this drink may also be made with Port Wi n e , or any spirit desired, by sub– stituting the required ingredient in place of the Sherry.) Place in tumbler large piece of ice, slice of lemon and strip of cucumber peel. Pour in : Dash of Angostura Bitters 1 measure Seagrams Bourbon Wh i s k y 1 Liqueur glass Martini Vermouth 1/2 Liqueur glass Orange Curaçao Fill the glass with Ginger Ale. (Eddie won 2nd Prize in the Daily Mail Summer Drink Com– petition with this invention.) "SEAGRAMS COOLER"

Fill glass with Soda Water.

"GUINNESS COOLER" Use a large goblet glass. Place in a piece of ice. A d d : 1/3 Liqueur glass Curacao 2/3 Liqueur glass Crême de Cacao 1 Liqueur glass Dubonnet Fill glass with a baby Guinness. Decorate with a little spiral of apple peel.

(This drink was invented Eddie in Dublin, 1936.)

by

"JAMAICA COLLINS"

Place into a long tumbler a large piece of ice. Ad d : 1 Dash Angostura Bitters Juice of3/4Lemon or Lime Juice 1/2 tablespoonful Powdered Sugar 1 measure of Jamaica Rum

Fill glass with soda water and stir well.

Serve with drinking straws.

29

Non-Alcoholic cocktails THE COLONEL'S NIGHTMARE

"ALBANY PUSSYFOOT"

"PRAIRIE OYSTER"

1 measure Orange Juice 1 measure Lemon Juice

This is one of the finest of all pick-me-ups if one is a little under the weather—providing " one can take it." Drop into a goblet glass the unbroken yolk of 1 egg. Ad d : 1 teaspoonful of Vinegar 3 teaspoonfuls Worcestershire Sauce 1 teaspoonful Tomato Catsup Sprinkle a little Re d Pepper on top. Then "down the hatch."

Dash of Grenadine 1/4 Wh i t e of 1 Egg Shake well and strain into a cocktail glass.

"TEMPERANCE SPECIAL"

1 glass of Lemon Juice 2 teaspoonfuls Grenadine Yolk of 1 Egg Shake well and strain into a cocktail glass.

"TOMATO JUICE

COCKTAIL"

"ALBANY THIRST CHASER"

Shake in a shaker : Juice of 1 Lemon Juice of1/2Orange

Pour into a shaker a wine glass of Tomato Juice and add 1 teaspoonful of Worcester­ shire Sauce. Shake well and strain into a cocktail glass. Sprinkle a little celery salt on drink before serving.

1/3

Wh i t e of 1 Egg Strain into a tumbler and fill with lemonade.

"REMAIN SOBER" Place a large piece of ice into a long tumbler. Ad d : 3 dashes Angostura Bitters 1 wine glass Ros e ' s L ime Juice Fill tumbler with syphon soda water.

"LIME ROSE"

1 measure Ros e ' s L ime Juice 1/2 measure Lemon Cordial 1/3 Wh i t e of 1 Egg Shake well and strain into a cocktail glass.

30

SEE? It works better on RONSONOL Ronsonol is the ideal fuel for every type of lighter. It gives instant flash, it's fume- less, and it doesn't clog. Test it for your­ self ; you'll notice straightaway the big difference that using Ronsonol makes to your lighter. Ronsonol l/61/2d.bottle. Ronson Flints 41/2d.packet. Ronson Service Outfit l/6d.

RONSON

Smokers! FOR EVERYTHING YOU NEED

There are over 250 LEWIS Tobacco shops For addresses see London Tele- phone Directory ( L -R) Page 1578

"Eddie Specials"

"CLUB ROSE" 1 measure Canadian Club Rye Wh i s ky 1/2 measure Ro s e ' s Lime Juice Cordial 1/2 measure (Un Trou Normand) Calvados Dash of Egg Wh i t e Dash of Grenadine Shake well and strain into a cocktail glass.

(INVENTED BY EDDIE)

"EIGHT BELLS" (Winning Cocktail in the British Rum Cocktail Competition, March 10th, 1947.) 1 measure Lemon Hart Rum 1/3 measure Van Der Hum 1/3 measure Orange and Lemon Juice 1/3 Votrix Dry Vermouth Dash of Angostura Shake well and strain into a cocktail glass. Serve with a little nut-meg grated on top of the drink.

"CHINESE LADY"

1/4 Ye l l ow Chartreuse 1/4 Grape Fruit Juice 1/2 Lemon Gin

FOR WINNING COCKTAILS " ABRICOTINE "

Ripe apricots, luscious with juice, crushed and distilled into an echo of the fruit. Dry, with the almond tang of the stone, this is the finest Apricot Brandy.

Obtainable anywhere by application to :

MAUR I C E MEYER LTD . Palace Chambers, 9 Bridge Street London, S.W.I WHItehall 3989

F i n e Liqueurs

Specialists

in

32

ROSE ' S

* FOR GIN AND LIME

"ORCHID" 4/10 Seager's Gin 2/10 Lemon Juice

"ROYAL BLUSH" 1/3 Strawberry Brandy 1/3 Rowanberry Vo d k a 1/3 Cream Dash of Grenadine

2/10 Crême de Noyau, Pink 1/10 Forbidden Fruit Liqueur 1/10 Crême Yvette Shake. Frost rim of glass with sugar. (This cocktail invented by Eddie won a Diploma at the Cocktail Competition in 1936.) "NORMAND ROSE" 1 measure Canadian Club Ry e Wh i s ky 1/3 Un Trou Normand Calvados 1/3 Gami e r Ap r i c o t Brandy 1/3 Dubonnet or Ricardo

Shake. Serve with a cherry.

"FAYRE LADYE"

2 / 7 Seager's Gin 2 / 7 Fresh Lemon Juice 1/7 Grand Marnier 1/7 Crême de Noyau, Pink 1/7 Crême Yvette Dash of Wh i t e of egg (This cocktail invented by Eddie won a Diploma in the International Cocktail Competi– tion, Olympia, 1937.)

33

About "Albany Amber"

THE HEN WHO HELPS NOW AND THEN !

White of Egg is sometimes —most times— available for the following Eddie's Specials

"ROYAL TARA" Pour into a shaker :

"FOREVER AMBER" Pour into a cocktail shaker : 1 measure R . G . B . Brandy 1/4 measure Lemon Juice 1/4 measure Orange Juice 1/2 measure Cheskv (Cherry Wh i s ky ) 1/4 White, of 1 egg Shake well and strain into a cocktail glass.

1 measure Orange Gin 1/3 measure Votrix Dry

Vermouth

1/3 measure Orange Juice 1/3 measure Cointreau 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail shaker .

"MURREN" Pour into a shaker : 1 measure Sloe Gin

"GOLDEN HORUS" Pour into a shaker : 1 measure Dry Gin

1/3 measure Orange Gin 1/3 measure Votrix Dr y

1/3 measure Orange Juice 1/3 measure Votrix Dr y Vermouth 1/3 measure Peach Brandy 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

Vermouth 1/3 measure Fresh Orange Juice 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass. "ALBANY BOY" Pour into a shaker : 1 measure Dr y Gin 1/3 measure Lemon Cordial 1/3 measure Votrix Dry 1/3 measure Cherry Brandy 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass. Vermouth

"GOLDEN GLORY" Pour into a shaker :

2/3 measure R . G . B . Brandy 2/3 measure Orange Curaçao 2/3 measure Dr y Gin 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

34

"KING'S CROSS

"LUCKY PUNTER" Pour into a shaker : 1 measure Dry Gin 1/2 measure Chesky (Cherry Wh i s ky ) 1/2 Orange Juice 1/4 Wh i t e of 1 egg- Shake well and strain into a cocktail glass.

KNOCKOUT"

Pour into a shaker : 1 measure R . G . B . Brandy 1/2 measure Votrix 1/4 measure Orange Curacao 1/8 measure Orange Juice 1/8 measure Lemon Juice Dash of Angostura Bitters Shake well and strain into a cocktail glass. Grate a little nut-meg on drink before serving "COLLEEN'S DEL IGHT " Pour into a shaker : 1 measure of Sweet Sherry 2/3 measure Dry Gin 1/3 measure Apricot Brandy Yolk of 1 egg Shake well and strain into a wine glass. Grate nut-meg on drink before serving. Sweet Vermouth

"ALL RED" Pour into a shaker: 1 measure Dry Gin 1/2 measure Ricardo or

Dubonnet

1/4 measure Lemon Juice 1/4 Cherry Brandy 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

"ROSTEL" Pour into a shaker : 1 measure Dry Gin 1/4 measure Votrix Sweet

"JOHN SCARLET " Pour into a shaker : 1 measure Dry Gin 2/3 measure Ri ca r do or

Vermouth

1/4 measure Votrix Dry

Dubonnet 1/3 measure Cheskv (Cherry Wh i s ky ) 1/4 Wh i t e of 1 egg Shake well and strain into a cocktail glass.

Vermouth

1/4 measure Vieille Cure 1/4 measure Orange Juice Shake well and strain into a cocktail glass.

35

Chefs Corner by

HUGO ZANELLOTTI Chef de Cuisine—Albany Club

The following titbits I have always found great favourites at all Cocktail Parties and, as Eddie has jokingly said : "They will even take away the taste of my worst Cocktail Re c i p e s . " Serve the following on thin toast, cut daintily and masked with As p i c :—Smoked Salmon, Anchovies, Sardines, Prawns., A l s o on thin toast :—Caviar and Foie Gras. These also are always very popular :—Cheese Straws, Sailed Almond s , Olives and Potato Crisps, Celery stuffed with Cream Cheese. Served hot :—Chippolata Sausages, Small Sausage Rolls.

" I see no bottles ..."

We are fighting the battle for bottles. Help us by returning all empties to your dealer.

The Nelson Bottling Co. RODING LANE SOUTH, WOODFORD GREEN ESSEX TELEPHONE WANSTE AD 0024 Stewart Skingle Advg:

Allan

his page

"SAVILE

ROW

" ALLAN'S SPECIAL " 1/2 Gin 1/4 Lemon Juice 1/4 Crême de Banane Dash White of Egg Shake. Strain into glass, then add dash of Grenadine.

COOLER"

1/3 tumbler cracked ice 1/2 measure Rye or Bourbon 1/2 measure Orange Curaçao 1/2 measure Cointreau 1/2 measure Cherry Brandy Juice of J Orange Fill with Soda Water. Decorate with sliced Lemon and Orange.

"TRANSFORMATION"

1/2 Gin 1/4 Lemon Juice

1/4 Crême de Cacao Dash of Grenadine Dash of White of Egg Shake.

"PURPLE

KISS"

(Competition,

Olympia,

1938)

1/2 Gin 1/4 Lemon Juice 1/4 Crême de Noyau Dash of Cherry Brandy Dash of White of Egg Shake.

" NAVY MIXTURE

"

1/2 Rum 1/4 Lemon Juice 1/4 Votrix Dry Vermouth Dash of Cherry Brandy

"OCEAN

WAVE"

"

FRAULEIN

1/2 Whisky 1/4 Orange Juice 1/4 Green Crême de Menthe Shake.

FRANKFURT"

(Awarded

Diploma

International

Competition, Germany, 1937)

1/2 Gin 1/6 Lemon Juice 1/6 Cherry Brandy 1/6 Crême de Noyau Shake.

37

"Ladies and Gentlemen."

THE TOAST IS . . .

Here's to a long life and a

May we breakfast with Health- dine with Friendship—crack a bottle with Mirth—and sup with the goddess of Contentment. Here's a health to them that's awa, Here's a health to them that's awa, An d wha winna wish guid luck to our cause, May never guid luck be their fa' ! ROBERT BURNS, Here's a Health. loves best, An d , if you nurse a flame, That's told but to her mutual breast, W e will not ask her name. THOMAS CAMPBELL, Drink ye to Her. Here, with a cup that's stored unto the brim, W e drink this health to you . SHAKESPEARE, Pericles Act ii, sc. 3, 1.50. Drink ye to her that each

merry one, A quick death and an easy one, A pretty girl and a true one, A full bottle and another one.

Drink to-day and drown all

sorrow,

Y o u shall perhaps not do it

to-morrow.

Best while you have it use

your breath— There is no drinking after death.

Here's to the woman with face so fair, Framed in a wreath of beautiful hair. Pretty red lips as soft as a rose— H o w many have kissed them, God only knows. W e come into this world all naked and bare, We go through this world full of sorrow and care, W e go out of this wo r l d , we know not where, But if we're good fellows here, we'll be thoroughbreds there.

38

Here's a health to all those

Here's to the maiden of

that we love,

bashful fifteen ; Here's to the w i d ow of fifty; Here's to the flaunting, extravagant queen ; An d here's to the housewife that's thrifty. Let the toast pass, Drink to the lass, I'll warrant she'll prove an excuse for the glass. SHERIDAN, The School for Scandal, Act Hi, sc. 3. Here's to the heights of Heaven, Here's to the depths of Hell, Here's to the girl who can have a good time, An d has sense enough not to tell!

Here's a health to all those that love us. Here's a health to all those that love them that love those That love them that love those that love us. UNKNOWN, Here's a Health. Merry met, and merry part, I drink to thee with all my heart. UNKNOWN. Old Cup Inscription. Here's to the ships of our Navy, Here's to the ladies of our land. May the former be well rigged An d the latter be well manned.

Don't just say Brandy say

MARK

TRADE

Cognac

REGISTERED

Max Retail Prices per boule R.G.B. Cognac*** 37/. SIBON Liqueur Brandy 47/-

PRODUCE. OF .FRANCE

A.G.B.2.B

39

About your favourite Wines

CHAMPAGNE

C H AM P A G N E is a sparkling white wine made from grapes grown within the former boundaries of the ancient province of Champagne. The quantity available each year is limited, and no wine may be sold under the name of Champagne other than the produce of a limited number of particularly favoured vineyards, the best Champagne being that which is blended best. There are two reasons why it should be blended, the first being that the wines from different vineyards, although similar in type, are different in style and it is only by judicious blending thai individual wines are improved, their individual qualities being merged into a more harmonious whole. The second reason is that the quantity of wine made each year from individual vineyards is so small that shippers must blend the wine of a number of vineyards in order to have " Cuve e s , " Champagne Cuvee being a blend of wines from different vineyards within the officially delimited Champagne area and made either in any one year or mostly in one year and partly in previous years. A " Vintage '- Champagne is one bearing on both its cork and label the date of the particular year when the grapes were gathered, from which most, if not the whole, of the Cuvee was made. There are two sorts of sparkling wines—wines with carbonic acid gas pumped into them and the others. The first cost less but are worthless, the " others " produce their own carbonic acid gas through the natural process of fermentation. An y and every natural wine that is bottled before its power of fermentation is over, that is whilst it contains sugar and ferments and not t oo much alcohol, will become sparkling; its sugar will be transformed into alcohol and carbonic gas by fermentation and the 1926 and 1928 were good vintage years, also 1929 and 1933.

40

carbonic acid gas, being unable to escape, will remain in solution in the wine until such time as, the cork being removed, it will have a chance of escaping, either from the bottle or from the glasses into which the wine is poured. In order to appreciate Champagne fully, one should not wait until the end of a long meal during which other wines of a strong character have been drunk. Otherwise, one will discover that the palate is unable to appreciate the subtle qualities of Champagne. Champagne, when g o o d , is undoubtedly better than any other sparkling wine, it costs more and is worth more, but it has ceased to enjoy what was for a long time a monopoly. Methods and devices used for the first time and perfected in the Champagne district may easily be copied and applied elsewhere, but sparkling Champagne owes its unchallenged superiority over all other sparkling wines to characteristics due to purely local conditions, to the soil, climate, aspect and variety of the Champagne vineyards.

ARTHUR LEVlTTA Wine Broker 119, Endsleigh Court, Upper Woburn Place, W.C. I

TELEPHONE:

EUSTON 1783 / 7115

41

SHERRY

S H E R RY is a wine made from white grapes grown in the South of Spain, in the Jerez district. It is usually fortified, but not neces­ sarily so. It is allowed to ferment in its own way when the grapes are gathered and pressed, and it is fortified " by the addition of Brandy at a much later stage of its existence. A l l Sherries are by nature dry, but many of them are sweetened before being shipped to England. The very dry, pale, somewhat austere Sherry is the best for an appetizer, but after dinner, with fruit or cake, a darker, sweeter, more comforting Sherry is best. In the case of Sherry, vintage does not count for much, nor does any individual vineyard. Sherry is a blend of wines similar in style but made from grapes of different vineyards blended together and of wines of different years also blended together, so as to maintain the same standard associated with certain " Marks " or " Brands " registered by the different Sherry shippers. Some of the drier styles of Sherry are Manzanilla, always a dry wine with a peculiar searching aroma, light in colour. V i n o de Pasto, a fuller wine, usually a little darker; Amontillardo, a finer wine, more distinctive, more refined and one that is capa"ble of acquiring a beautiful bouquet if kept in bottle for any length of time. Montilla is the prototype of Amontillardo but is rarely met with in England, it is a dry wine with great breed and is never cheap. Fino is a name covering a large range of wines somewhat light in colour.

A l l Sherry shippers ship Finos, Amontillardos, Vinos de Pasto and Manzanillas, but they also ship particularly dry Sherries under names of their own, registered by them and only used by them.

42