1954 Practical Bar Management by Eddie Clarke

THE ART OF DEALING WITH HANGOVERS

I sherry glass of Lemon Cordial Juice of ^ fresh Lemon

I good teaspoonful of Pernod I dash of Angostura Bitters J White of an Egg Shake well and strain into a goblet glass.

, The gin supplies the alcohol for invigoration, whilst the Pernod and Anis get to work curing the headache. The white of egg will soothe the stomach, helped, of course, by the dash of Angostura, and the lemon juice supplies that cleansing bite so necessary to the jaded palate. Bacon and eggs are famed the world over as the best sight at the breakfast table, but there comes a time in most people's lives when the eye and stomach do not share the same enthusiasm. Never theless the day must be started, and a Brandy Egg Nogg will simplify the procedure. A few other recipes are recorded here for assisting some of the human ailments, but every bartender has his own pet remedy. He must always remember, when acting as a first-aid expert in the field of Alcohol, that the eye is the first judge of his skill and therefore the restorative drink must look good.

HANGOVER CURES

Fernet Branca Cocktail(Tummy Settler)

J Fernet Branca J Sweet Vermouth ^ Brandy Shake well and strain into a cocktail glass.

Suissesse (For Headache)

I measure of Pernod I measure of fresh Lemon Juice I good dash of Sugar Syrup I White of an Egg Shake well and strain into a goblet glass. (A splash of syphon soda may be added if required.)

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