1953 The U K B G Guide to Drinks

ESSENTIAL UTENSILS AND MISCELLANY NEEDED

FOR THE COCKTAIL BAR

1. Corkscrew, crown cork opener and cork extractor (3-prong). 2. Ice, ice cutter and shaver, pick, scoop, ice bucket and tongs. 3. Shakers (standard and Boston types), mixing glass. Hawthorn strainers and bar spoons. 4. 4 decanter bitters bottles with sprinkler stoppers, filled with angostura, orange, peach bitters and absinthe. 5. Spirit measures, 5, 6 or 7 out as required. 6. A fruit knife, fork, squeezer and board. 7. Drinking straws, swizzle, cherry and olive sticks. 8. A sugar and mint muddler and a nutmeg grater. 9. A strainer and funnel. 10. Champagne cooler and stopper. 11. AU glasses found on pages 35-38. 12. Regular supply of glass-cloths, serviettes, etc. Eggs, cream, milk, lemons, limes, oranges, cherries, mint, borage, cucumber rind, olives (plain and stuffed), pearl onions, cloves, ginger and cinnamon. 14. Lump, castor and demerara sugar. 15. Nutmeg, tomato and \Vorcester sauce, vinegar, salt, red pepper and celery salt. 16. All fruit in season. optional item under 3 above is an electric mixer. These are used for such drinks as the Frozen Daiquiri which are not in great demand in this country at the present time. 26