1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Liqueurs {Contd.)

Marsala Port(white and red) St. Raphael Sherry(various) Vermouth(dry and sweet) Wines Champagne, vintage Champagne for cocktails Hock or Chablis

Creme de Vanille Creme de Violettes Curagao Orange (white, red, blue, green) Drambuie Goldwasser Grand Cumberland Grand Marnier Kummel

Mandarine Maraschino Marnique

Beers Cold Lagers, etc.

Monte Aguila Parfait Amour Prunelle Raspail Silverwasser Strega Swedish Punch Tia Maria Van der Hum Vieille Ciure

Minerals

Syphon Soda Sodas Lemonade

Ginger Ales Ginger Beers Tomato Juice Tonic Water Vichy Water Apollinaris Water Perrier Water

Bitters

Angostura Campari Orange Peach Peychaud

Spices, etc., and Flavourings Cayenne Pepper Cinnamon Cloves Coffee Beans Nutmeg

Aperitifs, etc.

Ginger Paprika Pepper Salt Celery Salt Clove Extract Honey

Amer Picon Absinthe or Pernod Byrrh Dubonnet Fernet Branca Lillet Madeira

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