1954 Practical Bar Management by Eddie Clarke

EQUIPMENT

twig one), an ample supply of mossers, cherry sticks, drinking straws, stirrers (plastic or glass, for serving with Old-Fashioned Cocktails), drip mats (or coasters), paper ser^dettes. Regular and plentiful supply of clean glasscloths and serviettes. Special dusters and cloths for cleaning ashtrays. A can opener or a gadget for opening tins of fruit juice. A piece of muslin for straining purposes. Carved bottle corks help to make the show bottles look attractive. Finally One Alsatian Dog. To act as watch dog and guard all the equipment against patrons who are fitting out their own bars at home.

STOCKING THE BAR

A"Check List"of the main requirementsfor a Cocktail Bar- the quantities will depend entirely on sales.

Lemon Orange Dutch

Whisky

Scotch Irish

Canadian Rye American Rye

Rum Bacardi(Cuban) Jamaica

Canadian Bourbon American Bourbon

Liqueurs

Advocaat Anisette Benedictine D.O.M. Chartreuse(green and yellow) Cointreau Cordial Medoc Creme de Bananes Cr^me de Cacao Creme de Cassis Cr^me de Framboises Creme de Menthe (white and green) Creme de Noyaux

Brandy VintageCognac(variousbrands) Cognac Armagnac Apple Brandy or Calvados Apricot Blackberry Cheny Peach Ginger Gin London Dry(various) Sloe

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