1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

Cocktail A short, ice-cold, perfectly blended drink. Flavour- some without any ingredient predominant. The drier variety come under the Aperitifs, they will be stronger, respond more quickly to the sound of the dinner gong. The sweeter type ofcocktail may be drunk after meals,as well as before, and 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 ozs. Very refreshing drink at any time, especially after a heavy night before. Cooler True to its name, a long, well-iced summer drink. Has a base of spirits (including Sloe Gin)and sugar, lemon, ice and soda. Serve in a 14-oz. glass. Cordials Correct name which embraces all liqueurs and other sweetened aromatic spirits. Crusta Served in a frosted, sugar-rimmed glass, fairly tall (about a 6-oz. glass). The drink is well shaken with ice, and contains spirits, liqueurs and fruit juices. Cup a beverage of wines, flavoured with liqueurs and fruits. Usually served in a punch bowl or pitcher, well iced and garnished with fruit. Daisies Another name for the Highball type of drink, usually served in a tumbler, with spirits, sugar or Grenadine, fruit juices and soda water. Egg Nogg A very 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. Fizzes Fairly long drinks, and effervescent. Containing spirits, fruit juices, sweetening and a mineral water (some contain egg)- Flips Concentrated Egg Noggs, 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.

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