1954 King Cocktail Shake Again with Eddie

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SHAKE AGAIN

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Captain Morgan's in town!

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The best from Jamaica CaptainMorgan WHITE LABEL RUM • BUCK LABEL RUM The sreatest name in Rum / \^ /' \ / CAPTAIN MORCAN RUM n/CT///FRS LTD ^ 45 PARK LANE, LONDON. W.I

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— "IS

KING COCKTAIL

shake again with

Published by Eddie Clark, "Eddie's Club" 25 Albermarle Street, Piccadilly, London, W. 1, Printed in England by Knightly Vernon & Son, 60 Pond Road, London, E.15.' Distributed by Simpkin Marshall Limited

CONTENTS

Page

Ode to the Soak

5

Over the Cocktail Shoulder ...

6

Talking Cocktails

8

Cocktail Successes

10

Glassware

11

Canapes

B

Mixed Drinks

17

A Shot of Globe Trotting ...

21

26

Specialities from the Continent

Shake and Enjoy

28

For Hosts to Charm and Beauty

34

36

Ladies Only

Happy Daze

40

Eddie Specials ...

47

51

Allan—His Page

Cups and Punches

52

Fancy Liqueurs ...

57

Non-Alcoholic Drinks

58

Wine as You Dine Ladies and Gentlemen ( the toast is) About Your Favourite Drink ...

61

62

64

General Information ...

70

Your Own " Specials "

79

Index

87

3

)

ooe to THO SOAK The horse and mule live thirty years, They never drink light wine and beers.

The goat and sheep at twenty die. With ne'er a taste of Scotch or Rye.

The dog at-fifteen cashes in. Without the aid of Rum or Gin. The cat on milk and water thrives. But then at twelve it's had nine lives.

The modest, sober, bone-dry hen. Lays eggs for years, and dies at ten. Most birds at five years pass away. Far, far from alcohol they stay.

✓ /

The flies but few days stay on earth. They never know the Cocktails' worth. All animals are strictly dry, They sinless live and swiftly die^" ^

But, sinful, ginful, rum-soaked men. Survive for three score years and ten. Whilst some of us, but mighty few. Stay pickled till we're ninety-two.

Oi/BK> THB

Before you delve into the mysteries of what the Cocktail Shaker may hold, may I first intro duce myself, and tell you a little about this pleasant form of drink ing. My name? Well, I expect you will find it somewhere in the book. My experience? Some 25 years be

CoMiue

hind bars—No! Not the iron ones—just counter bars.

Briefly to span the years, my fifteenth birthday already found me at sea, with every intention of making it my career. Although my original idea was to become a ship's officer, fate deemed it otherwise, and three years later I became a ship's bar-tender. During the years that followed, life became more and more interesting. What could have been better than travelling round the world, in such wonderful ships as the " Empress of Scot land," " Empress of Australia " and " Empress of Britain," meeting countless famous people, and having the great honour and privilege of mixing drinks for Royalty—the Prince of Wales, Duke of Kent and the Duke of Gloucester. Although throughout the summer months these grand ladies of the sea ploughed their way back and forth, from Southamp ton to Canada on the Mail Run, the winters found us cruising into tropical waters, and to summarise, my own travels con sisted of: four world cruises, three West Indies cruises, three Mediterranean cruises and three Norwegian cruises. In 1934 I came ashore and went as head bar-tender at Berkeley Hotel until April, 1936, when bitten again by the travel bug, I opened the first cocktail bar in Dublin, at the Royal Hibernian Hotel. At the end of the year I returned to London and took over as head bar-tender at the London Casino until New Year's Eve, 1938. In January, 1939, I was engaged as head bar-tender at the Savoy Hotel, where I remained until 1940, when, like many others, I exchanged my shaker for a gun. I joined the Royal Artillery as a Gunner.

EDDIE MIXING ONE OF HIS SPECIALITY SOFT DRINKS FOR THE FAMOUS CRICKETING BEDSER TWINS

I was released in 1946 from H.M. Service, still in the Gunners, but holding the rank of Captain, and within two weeks I was back with my old pal " the shaker " in charge of the Cocktail Bar at the Royal Clarence Hotel, Exeter. At the end of September I left to take over at the " Albany Club," where apart from a short break I have been ever since. There would not be room in this book to list the countless personalities and celebrities who have lingered at my bar during seven very happy years, here at the " Albany Club. It has, and probably always will be, the meeting-place of the famous. Here again I have had the distinguished honour of attending to the refreshments of H.R.H. Duke of Edinburgh, and on another occasion Lord Louis Mountbatten. Finally, I would like to pay tribute to my " Boss "—Mr. Bill Little, the proprietor of the " Albany Club." It has been his wonderful personality, showmanship and Irish brogue which has been the drawing force of this world-renowned club. Probably the day is not too far distant when I shall open my own club. When it does dawn, I shall take with me and cherish all those memories of the " Albany "—and foremost in them will be my very happy association with the " Boss."

TACK/NC COCKTAiCS

I WAS indeed fortunate in my travels, for it allowed me to collect recipes from all over the world, and I submit quite a few for your interest and delectation, together with many old favourites which have withstood the test of time and are today just as popular as ever. Probably, you have wondered many times who invented the first cocktail—I have also, because no one really knows—but I give you a possible story. It comes from Mexico, where once upon a time there lived a King, wise in the knowledge of wine and men. From a far- off land one day there came to the Palace, not the fairy-book Prince, but an American General, on a military mission. It seemed quite likely that it was touch and go that the military cannon would open up. The wise old King decided on a second front and called for his own special blend of local brew, which was indeed a very potent mixture. But that was not all. Remember, the King also knew all about men, especially visiting American Generals, so what better trump card could he play than have his beautiful daughter Coctel to serve the drinks. Needless to say, from then on the discussions progressed more smoothly and the General departed to leave the King, daughter and subjects to live happily ever after. The story had a sequence, because some long time after the General returned to his native land and he never forgot that pleasant interlude in Mexico—probably he talked in his sleep and excused himself by claiming that it was the name of the drink he had carelessly uttered. Anyhow, it could in later years develop from Coctel into Cocktail. That is the end of the story. Many ill-informed people think that the mixing of present- day cocktails is only a matter of placing some ice in a shaker and pouring in any available ingredients which happen to be at hand. Then after accomplishing various acrobatic antics with the shaker, the devilish brew is served to some unsuspect ing guest. How wrong these unfortunate people are! Cock-

tails must be blended much in the same way as an artist blends his colours. In the perfect blend of cocktail no ingredient is predominant to the palate. There are some 8,000 known recipes of mixed drinks, but these are not all cocktails, though the term in its present-day elastic sense may be used to cover them all. Every single one has its specific place in the ritual of drinking. Let us examine the classifications in detail. Perhaps the best known is the aperitif. As its name suggests the whole object is to stimulate the appetite and so it must possess two main qualifications: it must first please the eye, for the eye is the first safeguard of the palate; secondly, it must have a clear and immediate eflfect, leaving the drinker wanting another. A few of the most popular are: "Dry Martini," "Manhattan," " Gin and Dubonnet." Broadly speaking, these drinks are not shaken, but stirred in the mixing glass. Possibly the largest group in the mixed drink classes is the one generally covered by the term " cocktail." It is not always appreciated that this type of drink can be taken after a meal, for its digestive effect, though this is seen to be quite reason able when one realises that one of the ingredients in this group is always a liqueur. " Sidecar," " Classic," " Brandy Crusta " are typical examples. It is necessary to sub-divide the remaining vast numbers of drinks which are classed under the heading of mixed drinks, i.e.: The " Sour," with its essential sharp and cleaning effect on the palate. The " Cobbler," with its particular appeal to the eye, brought about by the lavishness of its decoration, with the generous use of fruit. For those who like a little effervescence with their drinks there are, of course, the " Fizzes," this effect being produced by using either a little soda water or at least one sparkling ingredient. When I state that in a " Flip " an egg must be one of the elements, I leave readers to use their imagination as to when this drink may be taken; and, of course, the same applies to the " Noggs," which in addition contain milk. Who has not in the heat of the day enjoyed one or more of these long drinks, which come under a heading of their own—let us term them " Coolers." Remember that they must have two main qualities: they must be cold and as attractive as possible.

COCKTAIL Success'

="-©6 WrO .

\y Some Reminiscences by Eddie

Cocktails are definitely coming into vogue again, after the somewhat hard-to-get ingredient years following the last World War. Therefore, I feel the time is appropriate to offer a few hints to the host or hostess, who is planning one of those little parties at home which are always good fun. The biggest trouble is always to find a good excuse for such an occasion. Also beginners in my own profession may find a few reminders of some assistance. One vital point to remember is that a good cocktail makes a success of your party, despite the gloomiest guest, and to the " Man-behind-the-Bar" it. is a sure foundation to better business. Before we commence to concoct this pleasant way to success we must be, as in all things, properly equipped. As with all skilled trades the best work is done with the right tools, and I suggest the minimum requirements are as follows: — WHAT THE WELL-DRESSED BAR SHOULD WEAR — At least 2 Cocktail Shakers (one for blends which include highly flavoured ingredients, and the other for the lighter types). 1 Boston Shaker for mixing noggs, flips and sours, etc., which require more extensive shaking and therefore more shaking space. 1 Mixing Glass, for stirring clear drinks, i.e. Martinis, Manhattans, etc. 6 Bar Spoons. Always ensure that these long-type spoons have a small disc at the end of the handle for use as a muddler, just in case you cannot obtain the real thing. 2 Strainers, special bar type, handled and wire rimmed. 4 Bitter Bottles with sprinkler tops; one for each of the following bitters: angostura, orange, peach and absinthe. Fruit knife and board; corkscrew; bottle openers; a funnel; cherry sticks; drinking straws; swizzle sticks; ice pick; ice shaver, ice bowl and tongs; fruit squeezer, and glass stirrers. Also always have a tray handy.

10

GLASSWARE Fine glasses add to the enjoyment of fine drinks. Never use thick, small or coloured glasses, it is a sacrilege to any drink. Remember also never fill the glasses to the brim; they have to be carried by a waiter or raised to the lips of the drinker. So give the shaking hand a little assistance and maybe you will save cleaners' bills as well as the carpets. Cocktail Glasses Size 2 to 3 oz. Glass should be stemmed, it is easy to hold, and the heat of the hand does not warm the drink. Sherry Glass Size 2 to 3 oz. Also stemmed. Champagne Glass Size 6 oz. Stemmed with bowl shape container.

Claret Glass

Size 5 to 6 oz. Stemmed Goblet.

Hock Glass

Size 5 to 6 oz. Long stemmed.

Brandy Glass Size 8 to 40 oz. Short stemmed, huge bowl shape. Liqueur Glass Size 1 to 2 oz. Stemmed and small bowl shape. Old Fashioned Glass Size 4 to 6 oz. Squat barrel shape with ultra-thick bottom and strong sides.

Highball Glass

Size 8 to 10 oz.

Tall narrow tumbler.

Collins Glass

Size 10 to 14 oz. Tall tumbler.

Goblet Glass Size 8 to 10 oz. Stemmed and round bowl shaped. Tumbler Glass Size 8 to 10 oz. Tall, fairly straight glass

11

In explanation to the ounces used in relation to glassware, here is a short Bar Measure guide: —

Fluid Measure

. Fluid ozs. - 40 - 20

Quart

1

1 Pint

-

-

.

4 Gills: 1 Pint. Gill " out " Measure is i Gill -

5

u- 1 5/6

1

Then 32 x 6 " out " Measures is equivalent to a bottle

264

'&E Rfu^L-'E-Sr,-

1. Always use clean ice and place it in the shaker first, it prevents overflowing if you have over-estimated the ingredients. Always measure the ingredients accurately to obtain perfect blending. Always leave room in the shaker for shaking. Never fill more than three-quarters full. Don't rock the shaker to sleep! A short, sharp, snappy action is sufficient. In the case of noggs and flips, etc., a little longer shaking is required, but in no case longer than fifteen to twenty seconds. Always pour the cocktails into chilled glasses. This will ensure that the cocktail is served ice cold. And don't fill the glasses too full. 5.

2.

3.

4.

12

6. Cocktails should be drunk as soon as possible after serving and whilst they have that fresh glowing sparkle, otherwise the blending of the ingredients will deteriorate. 7. Make the drink as attractive as possible, because in variably when you please the eye you please the palate. 8. Always use granulated sugar for sweetening. On no account use icing sugar. Better still, use Gomme syrup if available. 9. If the recipe calls for stirring, then stir! Otherwise the drink will become cloudy if the shaker is used, instead of crystal clear. 10. Finally, never giv^ to anyone else something you wouldn't drink yourself

Even the mildest of Coc tai^ Parties could become a little hilarious without the aid of Wotting paper," and it is with that thought in mind that I submit herewith a few interesting and easy to make snacks for such occasions. Serve the following on thin toast, cut daintily and masked with Aspic: Smoked Salmon, Anchovies, Sardines, Prawns, Ham and Tongue. Also on thin toast, minus the Aspic: Caviar and Pole Gras. Scatter around the tables on small dishes the always popular Cheese Straws, Salted Almonds and Cashew Nuts, Olives, Potato Crisps, and Celery stuffed with Cream Cheese Served hot: Chippolata Sausages, small Sausage Rolls.

13

SPECIAL DISHES

Toasted Crab Meat Spread on toast strips or cream crackers some crab meat mixed with a little pimento, chili sauce and celery salt. This mixture can be used in pastry shells heated under the grill for a few minutes. Olives rolled in Bacon Using large-sized olives stuffed with pimento, roll in a islice of bacon, secure with toothpicks and bake in a hot oven. Oysters and Mushrooms Take a fresh oyster and place in a large mushroom that has been peeled. Roll in olive oil or butter, garnish with salt, pepper, paprika and a little celery salt. After placing under a hot grill, serve on toast. Canapy Margury Having prepared some pieces of toast, chop together 1 hard boiled egg, 6 fillets of anchovies, 1 peeled tomato, 2 oz. of tuna fish. Spread on toast, adding a spoonful of Russian dressing. Sprinkle with Worcestershire sauce. Pickle Dillies Cut circular pieces of bread, lay one or two slices of dill pickle on each piece of bread. Sprinkle with grated cheese. Bake in oven until cheese melts. Serve hot. Ham and Cheese Rolls U.se thin slices of ham spread with a mixture of cooking cheese and cream cheese. Roll and fasten with toothpicks, place in fridge until firm enough to slice. Then cut fresh tomatoes into slices, cut bread circles to the same size as the circles. Toast the bread and spread with a little butter and mayonnaise. Place a tomato slice on top of each piece of toast. Cut ham and cheese roll in thin slices and place one on top of each tomato slice.

14

COCKTAIL

ONIONS

Red • White • Blue Green • Yellow

they're

COCKTftllOHIONSi

ATTRACTIVE

they're

DELICIOUS I

SPECIAL "CORONATION" RECIPES DEVISED BY EDDIE CLARKE The " Gibson " 5 parts Gin, 1 part Dry Vermouth. " Bamboo " I part Dry Sherry. I part Dry Ver mouth, Dash of " Regal " 2 parts Lemon Gin. I part Liliet.

Serve with Cocktaii Onions on a stick.

Twist piece of lemon peel over each glass and drop the peel in. Serve with Cocktail Onions on a stick.

Angostura Bitters. Serve with Cocktail Onions on a stick.

Garnish your salads ,with Holhrooks Onions too— in any colour scheme ! Use them in a dozen ways to prepare original drinks —and meals ! Add Holhrooks Worcestershire Sauce to your Tomato Cocktails ! Holhrooks—famous the world over for—Sauces and Pickles, Essences, Pure Malt Vinegar and a " Host of other Good Things."

HOLBROOKS LTD BIRMINGHAM

WhiteM 2608.

15

BRIGHT

AND EARLY

"Bonjour, M'sieu. This morning you are the early worm." ^''Birdf Henfi. And I (nofme to catch myself a delicious drinks *'Entendu. And after the ban quet M'sieu is well?"

*'Gayas afmch, asyou sopicturesquely put it. Complete recovery from a night of old-worldjollity *And with the gin you took the Rose's Lime Juice?" Henri—you begin to comprehend the I beaucoup de Rosens. Here goes ! First British train of life, Beaucoup de gin, \ today . .

ROSE'S—/or Gin and Lime

ROSE'S ALSO MAKE FINE FRUIT SQUASHES

Mlon grand-oncle Texplorateur MY GREAT-UNCLE THE EXPLORER voyage sans I'aide d'une carte. TRAVELS WITHOUT THE AID OF A MAP. En employant comme points USING AS LAND- cotes tons les bars on Ton sert le MARKS ALL THE BARS WHERE THEY SERVE Dubonnet, il suit maintes et maintes DUBONNET, HE FOR EVER BLAZINGf* fols le chemin fraye. (Quei pionnier!)\ THE WELL-WORN TRAIL. Have you tried Dubonnet as a long summer drink? Here's how: — Pour a man- sized measure of Dubonnet into a man-sized DUBONNET DOES NOT AFFECT THE LIVER SOLE distributors: L. rose ft CO. LTD., ST. ALBANS, HERTS. WHAT A PIONEER! glass. Top up with soda and toss in a slice of lemon. Add ice if available. Swallow. Delirious! Refill. Swallow. Etcetera. DUBONNIJ

16

Mixeo PRIfifKS

AND THEIR DEFINITIONS

Aperitifs The French name for a drink, which intends to sharpen one's appetite. Mostly short, dry, and fairly mild. Cobbler A summer drink made of iced wines or spirits, with fruit juices and liqueurs, served in a fairly large wine goblet glass, containing crushed ice and decorated with fresh fruit. Cocktails A short, ice-cold, perfectly blended drink. Flavoursome without any ingredient predominant. The drier variety come under the Aperitifs. They will, being stronger, respond more quickly to the sound of the dinner gong. The sweeter type of cocktail may be drunk after meals, as well as before. They will mostly contain liqueurs which have excellent digestive qualities. Collins A tall iced drink, containing spirits, sugar and lemon or lime juice. Served in a glass of about 14 oz. Very refresh ing drink at any time, especially after a heavy night before. Cordials Correct name which embodies all liqueurs and other sweetened aromatic spirits. Crustas Served in a frosted sugar rimmed glass, fairly tall (about a 6 oz. glass). Drink is well shaken with ice, and containing spirits, liqueurs and fruit juices. Caps ^ beverage of wines, flavoured with liqueurs and fruits, usually served in a punch bowl or pitchers, well iced and garnished with fruit. Daisies Another name for the Highball type of drmk. usually served in a tumbler with spirits, sugar or Grenadine, fruit juices and soda water. Egg Nogfrs ^ nourishing morning drink, especially if breakfast has been hard to take. Contains egg, milk, spirit, sugar and nutmeg. fixes Concentrated "Daisies," with less liquid and more body.

17

Fizzes A fairly long drink and effervescent. Containing spirits, fruit juices, sweetening and a mineral water. Some contain egg. Flips Concentrated Egg Nogg, without the milk. Frappe An after dinner drink of liqueur, served in a cocktail glass over crushed ice. Highball A long drink, served in a tumbler or goblet glass, containing spirit, cracked ice and a mineral water. Julep A long, cold drink, featuring fresh garden mint, bourbon or rye whisky, crushed ice, and served in a frosted glass. Punch One of England's very own and oldest drinks, can be traced back for several hundred years. Can be simple, mixed in a glass, or more elaborately at the table in a large punchbowl, and served in individual glasses. Could be a hot or an iced drink, containing either wine, spirits, beers, cider, fruit juices, tea or coffee, sugar and spices, or any thing else there is at hand. A most wonderful drink for a party. Rickey A drink made in a tumbler, containing spirit, juice and rind of half a lime, and soda water. Sangaree Similar drink to a Cobbler. Shrubs Special recipes made for bottling, containing spirits, fruit juices and sweetening. Setup All the makings for a specified drink except the spirits. Sling A long drink of the Collins type. Can contain mineral water or fresh water. Some varieties include liqueurs. Smashes A smaller version of a mint julep. Sours A medium size drink, containing spirit, lemon or lime juice, sweetening, sometimes bitters and white of egg. Should be well shaken with ice. ... Swizzle So named because the drink, which contains spirits, bitters and sweetening, is put into a container with penty of shaved ice and agitated vigorously with a swizzle stick between the palms of the hands until the container trosts. (The swizzle stick is a natural product of the West Indies. It consists of the dried stem of a plant, with radiating forked branch ends.) Toddy A warming drink, generally made with hot water, spirits, lemon, sugar and spices. Zooms Another of the hot drinks, containing spirits, honey, cream and boiling water.

18

-

I

SQUASH

t,

If you still think that all fruit

squashes are "much of a muchness taste IDRIS! None of that sharp, acid tang ... no "synthetic" after-taste. Instead—a richness . . . a smoothness ... an utterly different something that makes a second glass irresistible!

What^s the secret? We're not telling! But it lies some where in the skilful blending of the finest fruit juices that money can buy—with lots of pure cane sugar. There's nothing so refreshing, nothing so brim-full of sunshine and goodness . . . nothing else with the deliciously different Idris flavour. Don't delay—buy TODAY and TREAT THE FAMILY TO IDRIS SQUASH ORANGE • LEMON • LIME • GRAPEFRUIT • 3/- BOTTLE Writeor *phone for the address of your nearest stockist to: IDRIS Ltd., Pratt St., London, N.W,I Telephone: EVSTON 1122

19

AROMATIC BITTERS

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^v\v.\y' %\\i k-d

%

%

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"PINK GIN?

VERY GOOD. SIRI

/ For punches and rum drinks use Siegert's Gold Label Bouquet Rum.

Sole Importers & Distributors :—

J. &W. NICHOLSON &CO. LTD.

195 SAINT JOHN STREET, LONDON, E.C.I

20

d (Lot

ORLIQUID INSPIRATION FROM LANDS OF PERSPIRATION ! CARIOCA ZOMBIE (America)

(This is a recipe given to me in 1934 by American Spirits, Inc., New York.) -§ oz- Pineapple Juice {un-

_-_r_ "

sweetened)

~

I oz- Papaya Nectar

(canned) Juice of 1 good-sized Lime I OZ- Barspoon Powdered Sugar ^ oz- Apricot Brandy 1 OZ- Carioca Rum (Tropical Heavy Bodied 90 Proof) 2 oz. Carioca Rum (Gold Label 8-86° Proof) Shake well with cubed or cracked ice and pour entire con tents of shaker, without straining, into Zombie glass (14 oz. frosted glass). Add cubed ice to fill glass.

Decorate with sprig of mint, l^in. square of sliced pineapple and one green and one red cherry. Pierce fruits with a toothpick. Place tooth pick on glass so that fruits are suspended over the drink. Float on top of the drink a dash of Carioca Rum, Tropi cal Heavy Bodied — 151° Proof. Sprinkle powdered, sugar on top and serve with straws.

21

PLANTER'S PUNCH (Jamaica)

Use a very tall tumbler. Fill glass with shaved ice. Add:

2 good dashes of Angostura Bitters 1 teaspoonful of Orange Curagao 1 good measure of Jamaica Rum

Juice of H Limes or 1 Lemon 1 teaspoonful of Grenadine Stir well.

Decorate with slice of orange

and a cherry. Serve drink with straws. SHANGHAI GIN FIZZ (Shanghai) 1 Glass Dry Gin Juice of 1 Lemon i Liqueur glass Benedictine i Liqueur glass Yellow Chartreuse Shake well and pour into large goblet wine glass. Fill with \ lemonade and \ soda water. Use a large, tall tumbler. Place m glass large piece of ice and pour in follpwing ingre dients : 1 Glass Dry Gin Juice of 1 Lemon Teaspoonful of Sugar Dash of Angostura Bitters Fill glass f full with Soda Water, stir well and add Liqueur glass of Curagao \ Liqueur glass of Cherry Brandy Decorate drink with a slice of orange. TOM ANDJEJRR'^' (Chinwangtao, Cuina) (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. Add: 1 measure Jamaica Rum 1 measure Brandy 1 tablespoonful Sugar Slight dash Vanilla Essence SINGAPORE GIN SLING (Rcfflcs Hotel, Singapore)

22

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

FROZEN DAQUIRI (Sloppy Joe's, Havana)

Almost fill a champagne glass with shaved ice, then tip this quantity into an electric mixer and add the following; Juice of \ fresh Lime teaspoonful Sugar 1 measure of Bacardi Rum After mixing, pour contents back into the champagne glass, unstrained, and .serve with straws.

1, .i

TIGER'S MILK (Bangkok)

The contents of I egg 1 part Creme 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 (Penang) ^ Dry Gin

Passion Fruit Juice

J Brandy J teaspoonful Orange Curagao Dash of Orange Bitters Shake well and strain into a cocktail glass.

ll 'I 1

COLOMBO SPECIAL (Colombo, Ceylon) ^ Dry Gin

+ Lemon Juice Little White of Egg. Shake well and strain into a cocktail glass.

23

MINTJULEP (Southern States of America)

The mixing and ingredients of this famous drink vary amongst bar-tenders, but I have always found my following recipe very popular. Put into a long tumbler about 9 sprigs of tender freshly-gathered mint. Add: 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: 1^ measures Bourbon or Rye Whisky 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. 1^2 good teaspoonfuls of Sugar ^ measure Bourbon Whisky 1 teaspoonful Peach Brandy

FRENCH 7S (Paris)

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

1 measure Dry Gin Juice of i Lemon 1 spoonful Powdered Sugar Fill glass with Champagne.

CUBA-LIBRE

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 Coca-Cola.

NICOLASKA (Hamburg)

Pour into a small glass: 1 measure of Brandy

24

r

Place a slice of Lemon without peel on the rim of the glass Sprinkle liberally with Powdered Sugar and finely ground Coffee Method of drinking: Place lemon, with the sugar and coffee coating in the mouth, and suck the Brandy through it. BOMBAY COOLER '•''"m ? tlS: faT&er. Add large piece of ice and pour in following ingredients: 1 Glass Dry Gin Juice of Orange Dash of Angostura Bitters ^ Liqueur glass of Curagao Fill glass with " Tonic Water." Stir well and decorate with a slice of orange. HAWAII COCKTAIL (Honolulu) r\ y-- 1 measure Dry Gin I measure Pineapple Juice teaspoonful Grenadine Dash of Egg White Shake well and strain into a cocktail glass. WHISKY ELSIE (Hongkong)^ measure Whisky Dash of Angostura Juice of i Lemon Teaspoonful of Sugar Shake well and pour contents, including ice, into a wine glass. GLU WIEN ideal drink for a cold day. Pour into a small saucepan 1 wine glass (per person) RedDry Wine (Claret preferable). Add: 3 Cloves 1 thick slice of Lemon 1 good teaspoonful of Sugar J 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.

25

\\

FROM THE CONTINENT ti

MIMJ

ARLBERG

Rudolph Slavik Hotel George V, Paris (Entered 1949 European Competition) 1 teaspoonful Lemon Juice

Willy Kailer Hotel Arlbergerhof, Innsbruck, Austria (Entered 1950 World Competition)

2 dashes Grenadine 1/5 Apricot Brandy

\ Canadian Club Rye

Whisky

i Grand Marnier J Cointreau Dash of fresh Lemon Juice

(Cazanove)

4/5 Gin (Seagers) 2 drops Cognac (Hine) i white of Egg

Rub rim of glass with lemon and dip in powdered sugar.

ESTORIL SPECIAL

Bill Fernandes Hotel Atlantico, Monte Estoril, Portugal (Entered 1950 World Competition) 4 dashes of Dry Vermouth 1 dash fresh Lemon Juice ^ Crime de Cacao ^ Gin 4 dashes Gooseberry Syrup Serve with a cherry. Tony Freitas Aviz Hotel, Lisbon, Portugal (1950 World Competition Semi-Finalist) Y Cognac i Benedictine J Apricot Brandy Squeeze of Lemon Peel

TOP HAT

Theo Rikin Alexandra Restaurant, The Hague, Holland (Entered 1949 European Competition, 3rd Prize) Orange Gin Apricot Brandy (Bols) dashes Grenadine I h i juice fresh Lemon

HIGH BARBAREE

CHATHAM SPECIAL Felix Cotto

Chatham Hotel, Paris (Entered 1950 World Competition)

f Rum Bacardi ^ Lemon Juice i teaspoon Pineapple Syrup

26

SMASH UP

Jan Mensonides Hotel Gooiland, Holland (1950 World Competition)

Apricot Brandy Whisky Gin Dash of Lemon Juice

A CONTINENTAL FAVOURITE

Finally, a piece of reverse tourism. Those who have holidayed on the Continent often ask me for the old favourite Americano." Others may receive the same request and for those not familiar with the drink here is the recipe: — Place in a glass (Goblet) a fairly large piece of ice and pour in the following: 1 Sherry glass Sweet Vermouth "2 Sherry glass Campari Bitters Decorate with a slice of orange and a twist of lemon peel. Add a dash of syphon soda (if required). vSimilarly the " Vermouth Cassis " has once again become a very popular drink and it is made in the same way as the " Americano " except for the ingredients: 1 Sherry glass of Dry Vermouth \ Sherry glass of Crime de Cassis Decorate with a slice of orange, add dash of soda water.

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Some " Eddie-fications," mainly for " Old Boys," " Old Fellers " and other " Good Sports "... 12 Noon—3 p.m.

BLOODY MARY 1 Measure of Vodka 1 Sherry glass of TomatO' Juice Dash of Worcestershire Sauce- Shake well and strain into- a goblet glass.

ABSINTHE COCKTAIL + Absinthe \ Water 1 Dash Syrup 1 Dash Angostura

Shake well and strain into a cocktail glass.

BLOOD AND SAND J Scotch Whisky j Cherry Brandy ^ Sweet Vermouth \ Orange Juice

ABSINTHE DRIP Place on the French drip spoon 1 lump of Sugar. Allow 1 Liqueur glass of Absinthe, dissolve sugar by pouring it over, drip by drip. Fill glass with cold water.

Shake well and strain into, a cocktail glass.

BRANDY COCKTAIL I Brandy

J Sweet Vermouth Dash of Angostura 3 Dashes of Orange Curagao- Stir well and strain into a cocktail glass. Squeeze a little- lemon peel on drink before serving.

BACARDI COCKTAIL I Bacardi Rum J Fresh Lime or Lemon Juice Dash of Grenadine Shake well and strain into a cocktail glass.

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BRANDY CRUSTA

BLACKTHORNE COCKTAIL i Irish Whisky

COCKTAIL Use small wine glass. Moisten the rim with lemon and dip rim into Castor Sugar. This frosts the glass. Cut 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 following ingredients: \ teaspoonful Maraschino 1 dash of Angostura 3 teaspoonfuls fresh Lemon Juice J Curasao I Brandy Strain into the prepared glass and decorate the drink with a slice of orange.

i Sweet Vermouth ^ Dry Vermouth Dash of Angostura Dash of Absinthe Shake well and strain into •a cocktail glass.

BOBBY BURNS

I Scotch Whisky ^ Sweet Vermouth .3 Dashes Benedictine

Shake well and strain into a cocktail glass. Squeeze a little lemon peel on drink be fore serving.

B.V.D. COCKTAIL J Dry Gin \ Bacardi Rum ^ Dry Vermouth BR^bj^^ CgCKTAIL ^ Sweet Vermouth

CORPSE REVIVER (No. i) \ Brandy 5 Calvados Sweet Vermouth Dash of Angostura

J Dry Vermouth Juice of J Orange Shake well and strain into •a cocktail glass.

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

DAQUIRI COCKTAIL 1 measure Bacardi Rum Juice of ^ Lime or ^ Lemon 1 teaspoonful Powdered Sugar Shake well and strain into a cocktail glass.

GIMLET COCKTAIL 1 measure Dry Gin 1 measure Lime Juice

Cordial Shake well and strain into small wine glass. Place small piece of ice in glass and fill with soda.

dry martini i Dry Gin k Dry Vermouth Dash of Orange Bitters

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. PLANTER'S COCKTAIL 1 measure Jamaica Rum Juice of 1 Lime or \ Lemon 1 teaspoonful Syrup or Sugar Dash of Angostura Bitters Shake well and strain into a cocktail glass. Grate a little nutmeg on drink before serving. OLD FASHIONED 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 and a squeeze of lemon peel. Pour into the prepared glass li measures of Bourbon or Rye Whisky. SILVER BULLET i Dry Gin ^ Kummel \ Fresh Lemon Juice Shake well and strain into a cocktail glass.

Stir well and strain into a cocktail glass. BRONX (Silver) \ Dry Gin i Sweet Vermouth i Dry Vermouth Juice of ^ Orange White of J Egg Shake well and strain into a cocktail glass. Stir well and strain into a cocktail glass. Serve twist of orange peel on drink. earthquake cocktail i Whisky i Dry Gin i Absinthe Shake well and strain into a cocktail glass. DUBONNET COCKTAIL I Dry Gin i Dubonnet

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MANHATTAN COCKTAIL I Rye Whisky Sweet Vermouth Dash of Angostura Bitters Stir well and strain into a cocktail glass. Serve with a cherry. ROSE COCKTAIL (English) i Dry Gin teaspoonful Grenadine Shake well and strain into a cocktail glass. ROSE COCKTAIL (French i Dry Gin ' } Dry Vermouth ^ Cherry Brandy Stir well and strain into a. cocktail glass. \ Dry Vermouth J Apricot Brandy Dash of Lemon Juice

STINGER COCKTAIL ^ Brandy

White Crime de Menthe Shake well and strain into a cocktail glass.

T.N.T. COCKTAIL ^ Rye Whisky \ Absinthe

Shake well and strain into a cocktail glass.

PADDY COCKTAIL I Irish Whisky

^ Sweet Vermouth Dash of Angostura Shake well and strain into a cocktail glass.

JACK ROSE COCKTAIL Calvados 3 4- \ Grenadine

Juice of 2 Lemon or I Lime Shake well and strain into a cocktail glass. FERNET BRANCA COCKTAIL :a ^ Sweet Vermouth ^ Brandy Shake well and strain into a cocktail glass. ^ Italian Vermouth Dash of Angostura Stir well and strain into a cocktail glass. SCOTCH MIST Fill cocktail glass with crushed ice and pour in a large measure of Scotch Whisky. ROB ROY COCKTAIL f Scotch Whisky

SLOE GIN COCKTAIL \ Sloe Gin \ Sweet Vermouth ^ 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.

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BAMBOO

MAINBRACE \ Gin i Cointreau

-J Dry Sherry i Dry Vermouth Stir and strain into a cock tail glass, add a squeeze of lemon peel.

J Grapefruit Juice Shake and strain into a cocktail glass.

OLYMPIC ^ Brandy \ Orange Curagao ^ Orange Juice

BOURBONELLA i Bourbon Whisky ^ Dry Vermouth

Shake and strain into a cocktail glass.

J Orange Curagao Dash of Grenadine Stir and strain into a cock tail glass.

RED LION i Gin

J Grand Marnier ^ Orange Juice ^ Lemon Juice Shake and strain into a pre- • pared cocktail glass, frosted with sugar. SAZERAC Use a small, heavy type tumbler glass. Place in a lump of sugar, slightly moisten with Peychaud Bitters (if not avail able use Angostura). Crush sugar and the Bitters together, add a lump of ice and a good dash of Pernod, also a dash of Anisette. Pour in a good measure of Bourbon or Rye Whisky and drop a twist of lemon peel into the drink be fore serving. SCREWDRIVER 1 measure of Vodka 2 measures of Fresh Orange Juice Shaken and strained into a goblet glass.

DIKI-DIKI

i Calvados \ Swedish Punch i Grapefruit Juice Shake and strain into a cocktail glass.

GLOOM CHASER i Grand Marnier i Orange Curagao i Grenadine J Lemon Juice

Shake and strain into a cocktail glass.

KNICKERBOCKER I Jamaica Rum ^ Orange Curagao ^ Fresh Orange and Lemon Juice Dash of Grenadine Shake and strain into a cocktail glass, serve with a chunk of pineapple.

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SUISSESSE

SHANGHAI ^ Pernod

1 measure of Pernod 1 measure of Fresh Lemon Juice Good dash of Sugar Syrup Half the white of an Egg Shake well and strain into a goblet glass (a splash of Syphon Soda may be added if required).

\ Jamaica Rum f Fresh Lemon Juice Dash of Grenadine Shake and strain into cocktail glass.

ALASKA

\ Yellow Chartreuse I Gin Shake well and strain into a cocktail glass.

All-party insurance

the ambrosial breaker of ice at fes tive gatherings—removes the last shadow of doubt about the matter. A Pimm's Party goes with a sling from the word ' when.'

In the Dark Ages, before Mr. Pimm passed by and left us his No. 1 Cup, people just had to hope their parties would be successful. Now adays, of course, Pimm's No. 1—

PINN'S No«1 THE MOST HEAVENLY DRINK ON EARTH

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I

fW'

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

BARBARA COCKTAIL i Vodka i Crime, de Cacao i Fresh Cream

OLD ETONIAN COCKTAIL Dry Gin Lillet Dashes Crime de Noyau Dashes Orange Bitters Shake well and strain into a cocktail glass. Squeeze twist of orange peel on drink be fore serving. 1 2 1 2 2 2

Shake well and strain into a cocktail glass. CHAMPAGNE COCKTAIL Place in a wine glass 1 lump of Sugar, lightly sprin kled with Angostura Bitters. Add small piece of ice and a slice of orange, also a \ tea- spoonful Orange Curasao. Fill glass with Champagne and sprinkle a little Brandy on top of drink.

BLACK VELVET

Use Long Tumbler. Pour in very carefully: i Guinness Stout \ Champagne

BETWEEN THE SHEETS ^ Bacardi Rum Brandy Cointreau

MONKEY GLAND f Dry Gin ^ Orange Juice

Dash of Grenadine 3 Dashes of Absinthe Shake well and strain into a cocktail glass.

Shake well and strain into a cocktail glass.

SIDECAR COCKTAIL \ Brandy ^ Cointreau ^ Fresh Lemon Juice

WHITE LADY COCKTAIL ^ Dry Gin ^ Cointreau ^ Lemon Juice

Shake well and strain into a cocktail glass.

Shake well and strain into a cocktail glass. (A dash of Egg White will improve this cocktail.)

BUNNY HUG Gin 1 3 ^ Whisky Absinthe

Shake well and strain into a cocktail glass.

ROSE COCKTAIL (French 1 Dry Gin ^ Kirch I Cherry Brandy Stir well and strain into a cocktail glass. grasshopper COCKTAIL Green Crime de Menthe White Crime de Cacao Fresh Cream Shake well and strain into cocktail glass. 1 3 1 y i 3

DOCTOR COCKTAIL f Swedish Punch

^ Fresh Lemon or Lime Juice Shake well and serve in a cocktail glass.

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Some Fancy Favourites Specially for Ladies

PRINCESS MARY

COFFEE COCKTAIL Yolk of 1 Egg Brandy 7 Port Wine Dash of Curagao 2 teaspoonful Sugar

COCKTAIL

^ Dry Gin

Shake well and strain into a cocktail glass.

Shake well and strain into a small wine glass. Grate a little nutmeg on drink before serving.

millionaire cocktail i Sloe Gin J Jamaica Rum

RUSSIAN COCKTAIL Vodka Dry Gin Creme de Cacao

Apricot Brandy Dash of Grenadine Juice of Fresh Lime or ^ a Lemon Shake well and strain into a cocktail glass.

Shake well and strain

into

a cocktail glass.

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I

ORANGE BLOSSOM ^ Dry Gin Orange Juice

PRESIDENT COCKTAIL 1 measure Bacardi Rum 1 measure Pineapple Juice Dash of Grenadine Shake and strain into a cocktail glass. Frost rim of the glass with lemon and castor sugar. Shake in cocktail shaker the following ingredients: ^ Lemon Juice ^ Curagao ^ Maraschino ^ Brandy Strain into the prepared glass and squeeze a twist of lemon peel on drink before serving. ALEXANDER COCKTAIL i Brandy (No. j) ^ Creme de Cacao ^ Fresh Cream Shake well and strain into a cocktail glass. Dry Vermouth Juice of \ Lemon 1 teaspoonful Grenadine White of i an Egg Shake well and strain into a cocktail glass. C/LOVEK CLUB Dry Gin

3 dashes Orange Curagao Shake well and strain into a cocktail glass.

GOLDEN DAWN ^ Dry Gin ^ Calvados \ Apricot Brandy i Orange Juice

Shake well and strain into a cocktail glass. Pour into drink -3- teaspoonful of Grena dine. (This ingredient will sink to the bottom.)

BOSOM CARESSES I Brandy Orange Curagao Yolk of 1 Egg Good dash of Grenadine

Shake well and strain into a cocktail glass. VERMOUTH AND CASSIS Pour 1 Glass French Ver mouth 1 Liqueur Glass Creme de Cassis into a wine glass. Add small piece of ice and slice of orange. Stir well, then fill glass with Soda Water.

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BROKEN SPUR i Port Wine 8 Gin

MARY PICKFORD \ Rum {Light) 2- Unsweetened Pineapple Juice Dash of Maraschino Dash of Grenadine Shake and strain into cocktail glass.

i Sweet Vermouth Dash of Anisette Yolk of an Egg Shake well and strain into a goblet glass.

HAWAUAN i Gin

MILLION DOLLAR Gin Sweet Vermouth 4 1

i Orange Juice Dash of Curasao Shake and strain into a cocktail glass. MAIDENS BLUSH i Gin i Lemon Juice i Pernod Dash of Grenadine Dash of Sugar Syrup . Shake and strain into a cocktail glass.

teaspoonful of Pineapple Juice 1 teaspoonful of Grenadine Half the white of an Egg Shake well and strain into a goblet glass. 1

PARADISE \ Gin 4" Apricot Brandy \ Orange Juice

Shake and strain into a cocktail glass.

MAIDENS PRAYER i Gin f Cointreau

MAUREEN i Brandy

^ Orange Juice ^ Lemon Juice Shake and strain into a cocktail glass.

I Tia Maria J Fresh Cream Shake and strain into a cocktail glass.

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FERHOD "*®""S55y it's France's most famous aperitif

PERNOE

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fucc^ COCKTAILS

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BOLS

APRICOT BOLS '

CHERRY BOLS

CREME DE CACAO BOLS CURACAO BOLS {WH;iTE%GREEN, BLUE, RED, ORANGE)

RVEN LUCAS BOLS •

AMSTERDAM

39

flips This drink can be made with either Brandy, Whisky, Rum, Gin, Sherry or Port. Pour into the shaker: 1 measure of the desired spirit or 1 wine glass of the chosen wine. Add the con tents of 1 egg, also 1 tea spoonful of sugar. Shake extra well and strain into a large wine glass. Grate a little nutmeg on the drink before serving.

SGVRS {Whisky, Brandy or Rum)

Pour into the shaker a measure of the desired spirit and add: Juice of I Lemon 1 teaspoonful Sugar Dash of Angostura Bitters ^ White of 1 Egg Shake well and strain into a wine glass. Decorate the drink with a slice of orange.

GIN. SXl i" '•

Pour into the shaker: measure Gin

•ii

,3

Juice of 1 Lemon teaspoonful Sugar White of 1 Egg Shake well and strain into a wine glass. Decorate the drink with a slice of orange.

40

s

foH^KE AND !>HAKE

SLOE GIPJ FIZZ 1 measure Sloe Gin Juice of I fresh Lemon i foblespoonful Sugar

GIN FIZZ

Shake well and strain into ^ medium-sized glass. Fill with siphon soda. egg noggs This drink can be made with either Brandy, Whisky, Rum, Gin, Sherry or Port. Pour into the shaker: 1 measure of the desired spirit or 1 wine glass of the chosen wine. Add : Contents of 1 Egg

1 measure Gin Juice of I fresh Lemon ^ tablespoonful Sugar

Shake well in the cocktail shaker and strain into a medium-sized glass. Fill with siphon soda.

PINEAPPLE FIZZ

1 measure Bacardi Rum Small sherry glass Pineapple Juice \ tablespoonful Sugar Shake well and strain into a medium-sized goblet glass. Fill with i siphon soda, ^ lemonade.

1 tablespoonful Sugar i tumbler Fresh Milk

Shake extra well and strain into a tall tumbler glass. Grate a little nutmeg on the drink before serving.

j

iL/ .u.

1^ measures of Gin H measures of Fresh Cream Half the white of an Egg Juice of half a Lemon li teaspoonfuls of Sugar 1 teaspoonful of Kirsch Shake well and strain into a goblet glass and fill with cold soda water.

SILVER FIZZ

1 measure Gin Juice of I fresh Lemon \ tablespoonful Sugar ^ White of 1 Egg

Shake extra well and strain into a medium-sized goblet glass. Fill with siphon soda.

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JOHN COLLINS

DUBONNET FIZZ I Wine glass Dubonnet 5 Liqueur glass Cherry

Place into a long tumbler a large piece of ice. Add: Juice of ^ Lemon \ tablespoonful Powdered Sugar I measure Gin Fill glass with soda and stir well. (A dash of Angos tura may be added if the overnight party was a little hectic.) GIN SLING Place into a long tumbler a large piece of ice. Add: Juice of f Lemon \ tablespoonful Powdered Sugar 1 measure Gin Fill glass with water. Float a dash of Angostura Bitters on top and decorate with a slice of lemon. GIN RICKEY Use a tall tumbler and place in a large piece of ice. Add 1 measure of Gin. Cut a fresh lime in halves—squeeze and drop into the drink with the juice. Fill glass with Soda Water.

Brandy

Juice of ^ Orange Juice of \ Lemon Dash of Egg White

Shake well and strain into medium-sized goblet glass. Fill with siphon soda. GOLDEN FIZZ 1 measure Gin Yolk of 1 Egg i tablespoonful Powdered Juice of f fresh Lemon Shake extra well and strain into a medium-sized goblet glass. Fill with siphon soda. Use a tall tumbler and place in: 1 large piece of Ice 1 measure of any Spirit de sired 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. Sugar highball

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GUINNESS COOLER Use a large goblet glass. Place in a piece of ice. Add: ^ Liqueur glass Curagao I Liqueur glass Creme de Cacao 1 Liqueur glass Dubonnet Fill glass with a baby Guinness. Decorate with a little spiral of apple peel. (This drink was invented by Eddie in Dublin, 1936.)

SHERRY COBBLER

Fill a large wine glass half full of crushed ice. Add the following;

Dash of Orange Bitters 1 teaspoonful Orange

Curagao 1 teaspoonful Peach Brandy 1 Sherry glass Dry, Medium or Sweet Sherry, accord ing 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 Wine, or any spirit desired, by sub stituting the required ingre dient in place of the Sherry.)

JAMAICA COLLINS

Place into a long tumbler a large piece of ice. Add: 1 Dash Angostura Bitters Juice of i Lemon or Lime Juice \ tablespoonful Powdered Sugar 1 measure of Jamaica Rum Fill glass with soda water and stir well. Serve with drinking straws.

SEAGRAMS COOLER

Place in tumbler large piece of ice, slice of lemon and strip of cucumber peel. Pour in: Dash of Angostura Bitters 1 measure Bourbon Whisky 1 Liqueur glass Martini Ver mouth \ Liqueur glass Orange Curagao Fill the glass with Ginger Ale. (Eddie won 2nd Prize in the Daily Mail Summer Drink Competition with this invention.)

-''SSSSC:::

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HORSE'S NECK Cut a whole lemon peel in spiral fashion. Take a large tumbler and drape one end of the peel over the rim of the glass. Anchor the other end to the bottom with a large piece of ice. Add: 1 good measure of Brandy Fill glass with Ginger Ale A dash of Angostura may be added if desired. (Note.—In America this is known as a " Stiff Horse's Neck." In fact, under this name, any spirit may be used —their " Horse's Neck " does not contain alcohol.) NEGRONI 1 measure Campari I measure Sweet Vermouth 1 measure Gin Slice of Orange or Lemon Fill with soda. Goblet glass. prespreterian I measure of Rye Whisky Dash of Angostura Fill with i ginger ale and \ soda. Large piece of ice. Serve in a tall glass.

MOSCOW MULE Large tumbler, ice, measure of Vodka, fill with Ginger Beer, add dash of Lime or fresh Lemon Juice.

MARCO rOlG

1 measure of fresh Lime or Lemon 1^ measures Brandy 1^ measures Port Fill glass with ice and soda. Large glass.

PIMMS CUP

Place in a half-pint tankard a large piece of ice, a slice of lemon and a strip of cucum ber rind. (If a sprig of borage herb is available, it is prefer able to the cucumber rind.) Pour in a measure of Pimms, fill tankard three- quarters full with lemonade, add dash of siphon soda, and another measure of Pimms. Stir and serve. (Note. — Contents of a bottle of Pimms is enough to make seven pints of cup). Pimms— No. 1 is Gin based.

COKii NhGH I measure of Rye Whisky in small tub glass, ice slice of orange, fill with Coca-Cola.

No. 2 is Whisky based. No. 3 is Brandy based. No. 4 is Rum based.

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