1948 Shaking with Eddie by Eddie Clarke

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 . . . .

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