1954 Practical Bar Management by Eddie Clarke

DRINKING IN GENERAL

which had not already done so, hastily established Cocktail Bars of varying types. Thus did the American or Cocktail Bar become a permanent institution in these Isles, and then followed years ofcompetition— but as we progressed, so did our American friends go in reverse. Whilst her sons had been away fighting in Europe, in their homeland Prohibition was made law. Public drinking was thus driven underground, and the"speak easies", with their magnificent bars, flourished. In hotels, entertaining had to take place behind locked doors, and mixed drinks became popular which did not need the aid of a cocktail shaker,for example,the"Old-Fashioned ". In this case the host simply rang the service pantry for the required number of"set ups", each one being prepared as follows: a cube of sugar was placed in a glass, slightly moistened with Angostura Bitters, then the sugar and the bitters were crushed into a paste. Next, two or three pieces of ice and a slice of orange were added. So far all was legal. The"set-up"was delivered to the room and there the responsibility of the establishment ended. From hip pocket or other places of safety bottles of Rye or Bourbon whisky were produced and this was added to the glass according to capacity and taste. (In Britain this drink is still very popular with American visitors. Use the equivalent of a double"six out"measure of Rye or Bourbon, and add a little squeeze of lemon peel.) Returning to our earlier statement with regard to the adverse opinions upon British bartenders, we can see how wrong our critics are. Have we not had over fifty years of uninterrupted experience in our work ? And for proof it is interesting to note the number of times that the international Cocktail Competition trophies have been won by men within these shores. In summing up then, having touched briefly on drinking in general,the Cocktail and the Cocktail Bar,one fact is revealed,the management of the latter calls for an accomplished tradesman. For although the origin ofthe cocktail is a little obscure,ofthis we are sure, a skilled craft has evolved, the importance of which no hotelier or catering establishment can afford to overlook.