1955 The U K B G Guide to Drinks (2nd edition revised)

EUVS Collection 2nd edition (Revised) published in october 1955 5000 copies




Guide to Drinks


Isi Edition (5,000 copies)—Jttne, 1953 2nd Edition (5,000 copies)—October, 1955

Compiled and produced under the auspices of the UNITED KINGDOM BARTENDERS' GUILD

Published by United Kingdom Bartenders' Guild 3 Great Windmill Street, London, W.I

A. J. ViNCE & Sons (Printers) Limited ILFRACOMBE & BIDEFORD

ACKNOWLEDGMENTS The United Kingdom Bartenders' Guild wish to express their appreciation of the very kindly assistance given in the compilation of this book by the following:— M. Andre Simon {for permission to use his material in connection with the Glossaries ofLiqueurs and General Information, British and Empire Wines, etc.).

Phillip Gee, Esq. {for his article on Scotch Whisky).

A. A. Burrough, Esq. {for his article on Gin). Alfred H. Dunhill, Esq. {for his article on Cigars),

and to our President and Committee of Councillors, our Associate Members and friends in the Wine, Spirit and Kindred Trades and all others who helped in the production of this book, our grateful thanks.


June, 1953. Much has been written, much has been said on the art of blending and mixing the combination of liquors known as the Cocktail. Many hundreds of recipes have from time to time over the past century been published by world- famous Cocktail Bartenders, and manj- have been found after comparison, most conflicting to the Public and Bartender alike. Following requests from many of our members a Committee was formed from the Elected Council, under the Chairmanship of the President, who,for many months in their spare time,delved, explored,checked and compared many authoritative works, ancient and modern, coupled with the U.K.B.G. file of nearly 8,000 recipes, and have selected what they believe to be the original recipes of the better known and mostly-used drinks. It is known that some Bartenders have added other ingredients to the original recipes, such as various bitters and the white of eggs, which may or may not improve the drink,but which is conflicting to the customer and confusing to the apprentice Bartender. Many of our older members will remember the writings of James E. Hickey, a regular contributor to "The Bartender" who in June, 1937, wrote: "That he was recently given an order for a Detroiter Cocktail" and went on to say: "Since my knowledge of Detroit is confined to a visit to the Ford factory, I knew of no recipe for this mixture. Inquiry developed that it was to be m.ade of Lemon Juice, Apricot Brandy and Gin, this same recipe is also known as the'Hop Toad'and'Bull Frog I have seen it listed dozens of times under various titles which have long since been forgotten. This instance only serves to underline the real necessity for a standard international guide to the popular mixtures so that we shall not be plagued for ever with this constant duplication of titles This confusion has continued with the years and we now hope this book will help towards the standardisation of mixed drinks and fill a long-felt need. The reader will

discover that this volume is not confined solely to cocktails and whilst great attention has been paid to them we have also endeavoured to compile in these pages a real com pendium of useful information for the cocktail Bartender. It is with pleasure, therefore, that the Guild presents this book to its members in the sincere hope that it will eventually become universally accepted as the standard Book of Reference in our profession.

October, 1955. Our hope expressed above that the Guide to Drinks would be accepted as a standard book of reference has been more than fulfilled. The 1st edition has sold all over the world and has been such a success that we have pleasure now in presenting the 2nd edition. We may say that it has given us all the more pleasure that the demand has called for this new edition in the 21st Anniversary Year of the Guild. We would draw readers' attention to the fact that a number of corrections and amendments have been made to this edition and it has also been brought up to date as far as possible. One other important point is that in response to many requests we have included a complete Index to alt mixed drink recipes at the end of the book which we hope will be an improvement and make for still quicker reference for those searching for a recipe.

Any monies received in excess of the cost of production of this book will be devoted to the Welfare Fund of the United Kingdom Bartenders' Guild.



It was shortly after the first United Kingdom Cocktail Competition, organised by the Wine, Spirit and Catering Trades Exhibition at Borland Hall, London, in 1933, that the idea was conceived of forming an Association or Guild of efficient Cocktail Bartenders. A few far-seeing bartenders had got to know and like each other and realised how much could be done in comradeship and to the mutual advantage of themselves, their employers, and most important of all, the customer. A small Committee was formed and in those early days not one of the originals envisaged the verj'rapid response it would receive and the strides the United Kingdom Bartenders' Guild would make in such a short time. By June of the following 3'ear (1934) the Guild had been brought into being. A Council wasset up,two eminent members of the trade were appointed as Trustees, and Harry L. Craddock of The Savoy American Bar (London) was invited and agreed to be our first President. Two months later, August, 1934, saw the birth of the official organ of the U.K.B.G.,"The Bartender",a comprehensive journal dealing with the many important activities of the Guild, and being of interest to Bartenders, the Trade and public alike. By the first week in October, 1934, the U.K.B.G. had organised its first officially recognised "British Empire Cocktail Competition ",and in the following week had held its first Annual Dinner and Dance at Erascati's Restaurant, London. Both events were an immediate success and gave added courage and encouragement to those few pioneers who were not in the least disturbed by the few who ridiculed the idea and regarded its activities with suspicion and mis trust. 1935 and 1936 saw the second and third British Empire Cocktail Competitions, organised and held at Grosvenor House, London, with its attendant Annual Dinner and Dance growing bigger and better each year. 7

U. K. B. G. GUIDE TO DRINKS Then in 1937 the first International Cocktail Competition was planned and held at Olympia,London,and was a great success. Membership grew with the selection from applicants of known ability, loyalty and integrity, not only in the U.K. but also in the British Empire, Europe and the U.S.A. The Guild also counted among its membership some of the leading Bartenders"serving"on the seas and in the air. Soon the Guild were organising visits to foreign capitals and other places and were receiving visits in return by our "counter"parts from most of the European countries. With the declaration of war the many social functions, sporting events, educational visits and Cocktail Champion ships that had been planned had to be abandoned. During the 1939-45 war,trojan work was done by the Council, the Secretary and other members who were not accepted into the armed forces but who were kept busy on rescue squads, fire-fighting, including the extinguishing of one enemy incendiary bomb in the Guild office, when our records were fortunately saved. These Guardians of the Guild made really herculean efforts to provide Guild members in the Forces with frequent suppHes of cigarettes, food and dehcacies and many other comforts at their own expense. Such is the spirit of brotherhood observed among the Guild members. Many of our members in the Forces served with distinction and credit and not a few were decorated for their services. With the end of hostilities and the return of members, many to their former places of employment, we saw the gradual renewal of the Gufid's former activities and its rapid expansion. During the past 21 years many hundreds of members have gained experience they would not otherwise have enjoyed, for the Guild has organised besides its many Cocktail Competitions in London, Dublin, Manchester and Torquay, visits to Distilleries, Breweries and Vineyards in England and France,to witness the various processes of the manufacture of wines, spirits and beers. The Guild in its aims has found employment for many of its members and assisted others in times of financial


distress. It has established branches throughout the U.K. It also has important branches in Dublin, and the east and west coasts of America. It has a happy co-operation with the French, the Swiss, Swedish, Dutch, Danish, German, Norwegian and Italian Bartenders! Associations, and in 1951 was the prime mo\-er in the formation of the new International Bartenders! Association. Amongst other advantages enjoyed with our friends from overseas, news and views are e.xchanged and published in the various Guild journals. The U.K.B.G. is not politically ambitious, and does not incorporate in any way anything to do with trade unionism. The finances of the Guild are continually under the control of two Trustees, eminent and reputed members of the Wholesale Trade. They (apart from the General Secretary) with the President, Council and Area Repre sentatives, are elected annualh^ by postal ballot and their work is entirely honorarj^ and, as in most other similar organisations, they seem to thrive on hard work. The Guild has collated and filed many thousands of Cocktail recipes, long and short, both ancient and modem, and can tell at a glance whether a"new invention"is original or a copy and in the latter case is not accepted for competitions or filing. The U.K.B.G., it must be recorded, is very proud of this collection, as it is believed to be the only one of its kind in the world. On its social side the Guild organises for its members sporting fixtures and competitions, football, cricket, swim ming, snooker and darts for those who have the ability, time and inclination to participate. It is, of course, the Guild's ambition to possess its own club premises where members can meet and cement their friendship and enjoy the quiet and cornfort, during their rest periods, of a"home from home." This ambition has been partly met with the opening of a new Guild Headquarters in December, 1952. The educational side has not been overlooked and the year 1951 saw the organisation of the Guild Education Scheme, which has proved to be most successful. The Scheme is most comprehensive and covers all aspects of bartending and ancillary subjects and is open to apprentice


members of the Guild. It is divided into two sections, a six-month Postal Correspondence Course and a two weeks' Practical and Theory Course at the Blackpool Technical College. Successful students on the Correspondence Course being given free "scholarships" for the Practical and Theory Course. It is felt that much benefit has come from this Scheme and will continue to do so in the future. The honour, prestige, and esteem in which the Guild is held is shown by the invaluable publicity which has been given to it by the national and provincial press, by radio and television. When mentioning the growth of the Guild we cannot fail to acknowledge the wonderful co-operation and support it has received during the last twenty-one years from our many friends in the wine, spirit and kindred trades. Their always willing help has been a most important factor in the Guild s present happy position. The Guild has,indeed, been fortunate, not only in the wonderful spirit among its members, but also in its cordial relations with our friends m the Trade. _ To sum the whole thing up the Guild has been the means, ^ inception, of creating a higher standard of efficiency, better understanding and goodwill amongst cocKta.ll L)a.rtcnd6rs throug^hout the world.



CITRON....Lemon GRENADINE....Pomegranate



GERISE Cherry GROSEILLE....Red Currant

ORANGE...Orange MENTHE Peppermint

BANANE....Banana FRAISE Strawberry

ORGEAT...Almond FRAMBOISE... .Raspberry


Sole Agents: J. B. REYNIER LIMITED London, S.W.i.


Page Foreword . . . . . . . . - 5 Story of the Guild . . . . . . 7


Section I

The Cocktail Bar and Bar Layout . . . . 20 Bar Equipment . . . . . . . - 26

Section II

Glasses - - . . . - . . . 32

Section III

Some Hints for the Young Bartendf.r . . . 40

Section IV

Advice on Cocktails at Home . . . . . 44


Section I

Cocktails. History of


Recipes . 53 Prize Winning Cocktails . . 91, 92, 93, 94

Section II

Aperitifs -

- 97

Section III Champagne Cocktaii.s . . . . . . . 100

Section IV

Cobblers . . . . . . . . . 102

Section V

Collins . . . . . . . . . 194 13



Section VI


- 106

Section VII Crustas - - - - - - -

- 108

Section VIII Cups - - . - - - - - • - 110

Section IX



- 112

Section X Egg Noggs . . . . . . . 114

Section XI



Section XII Fizzes . . . . . . . . . nO

Section XII! Flips . . . . . . . ..

. 122

Section XIV Frappes . . . . . . . . . 124

Section XV Highballs . . . . . . . . . 126

Section XVI Hot Drinks . . . . . . . . 129

Section XVII


Section XVIII

Pick-Me-Ups .


Section XIX

Pousse Cafe


Section XX Punches . . . . . . . - 138




Section XXI



Section XXII Sangarees . . . . . . . . 142 Section XXIII SUNGS . . . . . . . . . . 145 Section XXIV Smashes . . . . . . . . . 143 Section XXV Soft Drinks . . . . . . . . 150 Section XXVI Sours . . . . . . . . . . 154 Section XXVII Toddies . . . . . . . . . 155 Section XXVIII Zooms . . . . . . . . . . 153

Section XXIX


- 100

Section XXX

Miscellaneous Drinks



Section I

Wines of France

. 167

Section II

Wines of Italy


Section III Wines of Germany . . . . . . . 192

Section IV

Empire Wines

- - • 198

Section V

British Wines

. . . . . 202 16



Section VI



Section VII


- 211

Section VIII



Section IX



Section X Drinks with Luncheon and Dinner Courses Vintage Chart • .

224 225


Section I

Spirits. Brandy

- 229

Section II

Spirits. Gin

- 237

Section III

Spirits. Rum

- 241

Section IV

Spirits. Whiskey, Bourbon - Whiskey, Irish Whisky, Rye Whisky, Scotch

- 245

- 245

- 245

- 245

Section V

Spirits, General:—

Aquavit Arrack - Calvados Grappa









Page 249 249 249 249 249 249

Sake SZILVA Tequila - Toddy




A Glossary of Liqueurs in Alphabetical Order - 252


Section I Minerals, Cordials, Syrups and Squashes -



Section I


A General Glossary of useful information

Section II


Tables of Measures, etc. . . . .

Section III


Medicin.al Hints

. . . . .

Section IV


Cigars - -

- -

- -



Index to Mixed Drink Recipes


Index to Advertisers


^g\\ balanced liqug^^ Indispensable in •< H Cocktails H Fruit Salads Grape Fruit etc. ^\\e



cxira Dry

Sole tmporccrs VF. Glendenntng c5^ SonsLtd. Newcastle upon Tyne6

Part I


the cocktail bar and bar layout


THE COCKTAIL BAR The Sections in this particular part of our book deal with bar equipment,bar layout, glasses, etc., in other words the tools for the job ! It is only right therefore that prior to dealing with these items we should briefly consider the CocktaU Bar itself. In the first half of this twentieth century the Cocktail Bar hasestabhshed itself asa recognised rendezvous and meeting place with its high standards of service and the ability of the Cocktail Bartender to provide, within reasonable limits, almost any drink or mixed drink the client desires. It is without doubt one of the most important, popular and profitable adjuncts to any first-class licensed Hotel or Restaurant. Managements go to a good deal of trouble and expense to provide this amenity for their clients, carefully considering its position, its decoration, etc. AU too frequently, unfortunately, whilst providing something most handsome and pleasing to their clients,in other words,from the front, they tend to overlook the bartender himself and the service he has to provide. Consequently many cocktail bars in the past have been just beautiful shells. When the bartender has arrived he has discovered it has been most unsatis- facto^ from the working point of view. It is obvious that no fixed standards can be laid down to cover this sort of thing, as every bar varies according to the size of the establishment, its position, the number of men working, etc., but there are certain essentials that can be borne in mind and we set them out below: [a) Space. A bartender must have room to move, especially when the bar is busy. There should be up to 4 ft. between the back of the bar counter and the cupboards and display shelves at the back of the bar. Lengthwise, space should be allowed according to the number of men working the bar, each having space for a completely equipped


THE COCKTAIL BAR (6) Service. This requires careful planning so that the bartender has everything easy to hand, including a firm horizontal working bench for the prepara tion of drinks, cutting fruit, etc., bottle racks (preferably of the open vertical tj^ie) so that bottles can be handled quickly. These items should be about 2 ft. 6 in. from the floor. (c) Phmibing. Many are the bars where this is an after thought. In some cases forgotten altogether or with just a cold water tap. It is essential that both cold and hot water are laid on to the bar and in easily accessible positions. Adequate washing space for glasses, etc., in the form of a deep stainless steel sink is also essential, together with a reasonably sized and accessible draining board. Where the bar is a large one it may well be advisable to have two sets of taps, sinks and draining boards. Another important item is a receptacle or well for ice. These can be separate, or obtained as part of a unit including the sink and draining board. It is essential that the ice well has drain hole and plug for draining and cleaning. (d) Refrigeraiion. An ice box and/or refrigerated cup boards for the storage of certain tjqjes of aperitifs, mineral waters, etc., is another essential item. For ease of access the cupboards or ice box should be off the floor, high enough for the bartender to turn from his work and obtain what he requires quickly. (e) Storage. A good supply of storage cupboards and display shelf space is another helpful item. One point here to bear in mind is that the space between shelves should be enough to take the largei litre bottles,etc. In some cases it is possible to provide a store room adjacent to or at the back of the bar itself; where this is possible it is an advantage.



(/) Bar Counter. There are one or two points in connec tion with the bar counter itself that are worth bearing in mind. It should not be too high or too wide. In other words it should be possible for a bartender of normal height to serve his customers easily and quickly. Suggested height is approxi mately 3 ft. 6 in. to 3ft. 9 in. and width about 2 ft. The bar surface should be of material that is easy to clean and does not stain. It should be borne in mind that both ladies and gentlemen may be standing or sitting at the bar and therefore the front surface of the counter should be designed without any sharp edges that can catch or tear delicate materials used for clothing. A foot rail and cigarette trough at the foot of the bar are items worth considering if they can be fitted into the decor. (g) Bar Flooring. The flooring at the back of the bar is a matter of some importance, especially when considering cleanliness, etc. The floor is likely to take a certain amount of water, spillage, etc. The floor should be non-absorbent and of strong construction. Some people prefer fitted"Duck- boards"on the floor. These can be removed each day and the floor space below cleaned. If the above points are borne in mind a really practical bar should result and thus not only the front of the bar appeal to the clients, but the bartender will be able to give more speedy and improved service over the bar that has been constructed with due thought to these matters.



: n It

BAR LAY-OUT: An excellent example of the lay-out for service In a small cocktail bar. Note the working bench at right and the easy availability of bottle racks, ice. etc. Photo by courtesy ofthe Trocadero Restaurant,London,


BAR LAY-OUT: Another excellent example of bar lay-out, this time on a slightly bigger scale. Again note the easy availability of bottle racks and miscellany to the bench. Also the easily accessable ice-box at back centre and the washing-up facilities at bottom right. Note also the layout of the bar counter with all items for the use of the clientele. Including Iced water, olives, chips, etc. Also ample ashtrays, table lighters, etc. Photo by courtesy ofThe Albany Club,London.



1. Corkscrew, crown cork opener and cork extractor (3-prong). 2. Ice, ice cutter and shaver, pick, scoop, ice bucket and tongs. 3. Shakers (standard and Boston types), mixing glass. Hawthorn strainers and bar spoons. 4. 4 decanter bitters bottles with sprinkler stoppers, filled with angostura, orange, peach bitters and absinthe. 5. Spirit measures, 5, -6 or 7 out as required. 6. A fruit knife, fork, squeezer and board. 7. Drinking straws, swizzle, cherry and olive sticks. 8. A sugar and mint muddler and a nutmeg grater. 9. A strainer and funnel. 10. Champagne cooler and stopper. 11. All glasses found on pages 35-38. 12. Regular supply of glass-cloths, serviettes, etc. 13. Eggs, cream, milk, lemons, limes, oranges, cherries, mint, borage, cucumber rind, ohves (plain and stuffed), pearl onions, cloves, ginger and cinnamon. 14. Lump, castor and demerara sugar. 16. Nutmeg, tomato and Worcester sauce, vinegar, salt, red pepper and celery salt. 16. All fruit in season. An optional item under 3 above is an electric mixer. This is used for such drinks as the Frozen Daiquiri which are not in great demand in this country at the present time.


^ T

BAR EQUIPMENT; Top Row (L to R.); Champagne Cork Extractor, Combined Bottle Opener and Corkscrew, Corkscrew, Crown Cork Opener, Bottle Poorer, Mixing Spoon (with revolving handle). Mixing Spoon (with muddler head). Absinthe Spoon. Bottom Row (L. to R.); Swizzle Stick, Wooden Muddler, Small Glass Muddlers (for serving with Old Fashloneds, Toddles, etc.). Fruit Sticks(forserving with Rickeys,Coolers,etc.containing fruit), Champagne Mossers, Cherry Sticks and Drinking btraws.

n ■>-V-

BAR EQUIPMENT: Top (L. to R.) : Mixing Giass (American Type), Mixing Glass (Standard Type), Standard Type Cocktail Shaker, Boston Cocktail Shaker, American Type Cocktail Shaker (half giass, half stainless steel). Second Row (L. to R.) : Ice Bucket, 7 Out Measure, 6 Out Measure, 5 Out Measure, Double 5 Out Measure, Funnel, and Bitters Bottles with sprinklers.

bar equipment: ,. .u . t Top How (L. to R.); Canvas Bag and Rubber Headed Hammerfor Crushing Ice.Ice Pick,Ice Pick(6 prong),Ice Shaver, Ice Tongs and Ice Scoop. c , n i (this fits Inside mixing glass).

Part I




Fine glasses materially add to the enjo5mient of all good drinks and particularly of fine wines. It has been suggested that wine will never taste well in (a) coloured glasses, because one is unable to enjoy the beautiful ruby or gold of the wine; (b) thick glasses ; (c) small glasses, because there must be a fair volume of wine for the bouquet to show off; (d) glasses filled to the brim. The accompanying photographs in this section give a good idea of the main types of glasses for the Hotel or Restaurant Cocktail Bar. An important item to remember in these days of high costs is the avoidance of breakages. This can be achieved to a great extent by (1) Care in the collection of glasses. Fingersshould never be placed inside the glasses,but should be handled by the base or stem. (2) Care in washing up. Glasses should not be placed in the sink all together where they can break easily, but should be dipped and washed one at a time and placed on the draining board. (3) By handling glasses with care when serving and when removing in order to dust. Never sacrifice good service for speed. It is appreciated that these two quahties are synonymous but one should carefully look at what one is doing and where one is placing glasses. Washing of glasses also requires some care and it should be remembered that glasses dislike a sudden change of temperature. They should be washed in reasonably hot water, followed by a rinse and a polish with a clean glass cloth, preferably while still warm from the water. Finally they should be given a few seconds airing before returning to their allotted place on the counter or shelves. One of the main difficulties with glasses has been to make them completely sterile, i.e., free from bacterial infection. In these days this can be achieved by use of a new detergent, which if added to the water at the rate of



one part in six thousand will render all glasses sterile when passed through this solution. Glasses should not only be clean but should also be highly pohshed ; nothing is better than to see a glass which sparkles against the light. The size and shape of drinking glasses vary considerably and to give the reader some help in the estimation of quantities we give below a table of glasses to the bottle:—

Size of Glass

No. of Glasses


per bottle.

1/2 oz.






1.1/4 1.1/2 1.3/4 2.1/4 2.1/2 2.3/4 3.1/4 3.1/2 3.3/4 4.1/4 4.1/2 4.3/4 2 3 4

20.4/5 17.1/3 14.6/7


11.5/9 10.2/5






6.1 /2












BITTERS BOTTLfS eompleit wMh Platvd C*fto •A Sei •ts«.


7ne cAo-ice m Chamftloit4^/ Leading Bartenders everywhere use Loftus world- renowned Cocktail Equipment: A few items from our exclusive range are shown here, every article is ofthe highest professional standard. We invite you to visit us at our West End Showrooms where you can see the complete range - covering every requirement. LOFTUS 24 TOTTENHAM COURT ROAD, LONDON, W.I. Tel:MUSeum 6235

Glassware by W.R. Laftus, Ltd.

Thistle Type Liqueur Glass and Modern Liqueur Glass.

2 to 3 oz In capacity)

left to R/f/it); Brandy Balloon. Three Types of Cocktail Glasses.

(Left(0 Right): Hot Drink Glut and Holder. Old Fashioned Glass. lO-ox. Tumbler. lO-oz. Glass Tankard. Glassware by W,R.Loftusi Ltd.

(Left to Right): Moselle Glass. Hock Glass. Two Types of Champagne Glasses. Medium Wine. Port Glass. Sherry Glass. Glassware by W. R. Loftus Ltd., and Edinburgh Flint Glassworks, Ud.

(Left to Rfght): Ice Retaining Water jug. Lager Glass. 12-oz. Stemmed Beer Glass. l2-oz. Tumbler. Glassware by W, R. Loftus Ltd.

Part I




1. Always be clean, tidy, cheerful and diplomatic. 2. Remember your hands are in constant view so pay special attention to finger nails. 3. Do not smoke behind the bar. 4. Ice is essential for all Cocktail Bars. See that it is always clean and clear. Snowy ice deteriorates quickly. 5. Always keep your glasses clean and polished. Where necessary ice before serving. 6. Always handle glasses by the stem or base. 7. A broken glass kills the profit on two drinks. 8. It is both bad taste and dangerous to allow a Champagne cork to go"POP". 9. Excessive sparkle in Champagne does not guarantee its quality. 10. When serving Wine at a table always serve on the right of each person. 11. Grasp a cold Syphon by the metal part only, otherwise the heat of the hand might burst the glass container. Glass is a poor conductor of heat and will not stand up to sudden changes of temperature. 12. You will extract considerably more juice from oranges and lemons if you warm them. 13. A small bag of rice kept in your bar sugar will prevent it caking in damp weather. 14. Always beat an egg in a separate glass"just in case ". 15. Never favour one particular customer as this is bound to offend others. 16. A good cigarette lighter,or matches,readyin aninstant, is part of a Bartender's stock-in-trade.


SOME HINTS FOR THE YOUNG BARTENDER 17. Always use the best liqueurs for cocktails and never use ready made or bottled cocktails. 18. Never"shake"a drink of the effervescent variety. 19. Cocktails should be drunk as soon as possible after serving, whilst they are "smiling" at jmu as otherwise the blending of the ingredients will deteriorate. 20. Don't rock your cocktail to sleep 1 A short, sharp, snappy action is sufficient—shake, don t rock. 21. Make your drink as attractive looking as possible, because invariably when you please the eye you please the palate.


Part I




The Cocktail Bartender reading this book maj' be surprised at this particular section, but the"professional" should bear in mind that this book may well fall into the hands of the interested "amateur" bartender and we thought a few simple hints on the question of the private cocktail party would not come amiss! Cocktails will add greatly to the success of your party and are an excellent way of"breaking the ice" and of "mellowing"the important guest! Before you commence concocting these pleasant drinks, as in all things, you must be properly equipped, and whilst it is not necessary to have all the equipment of the normal Cocktail Bar, the following items are essential:— 2 Cocktail Shakers (one for blends which include highly- flavoured ingredients and the other for lighter types). 1 Mixing Glass (for the stirring of clear drinks such as Dry Martinis, Manhattans, etc.). Cork screw and bottle-opener. Strainer. Bar spoons. Spirit measures. Fruit knife. Bitters bottles. Cherry sticks. Drinking straws. A good quantity of clean, polished cocktail glasses or other types that you may require. Another item of major importance is a good quantity of clean clear ice available at all times. Remember the "snowy"type turns quickly to water. As to ingredients, the greater the number the greater the variety of drinks that can be made. A large number of ingredients are not always necessary, however, and a very 44=

COCKTAILS AT HOME successful party can be built up on a limited variety of ingredients. A check through the Cocktail Section in this book will give you a number of very simple recipes suitable for the private party that do not require many ingredients, some of these are such as the Dry Martini. Manhattan, Bamboo, Bronx, Dubonnet, Duchess, and there are also simple long drinks such as the Collins, etc. The following points will greatly assist in the better mixing of Cocktails:— (1) To obtain the perfect blending of cocktails accurate mixing is essential. \Vhilst the professional bartender can judge from long experience it is suggested that the "amateur"should use a measure. (2) Always leave room in the shaker for shaking—never fill more than four-fifths full. (3) Pour your Cocktails into chilled glasses if at all possible, this ensures that your cocktail is served cold. (4) Cocktails should be prepared and drunk as soon as possible after serving, whilst they are'smiling at you, otherwise the blending of the ingredients will deteriorate. (5) Don't rock your cocktail to sleep ! A short, sharp, snappy action is sufficient. Remember, shake—and not rock. (6) Make your drink as attractive-looking as possible, because invariably when you please the eye you please the palate. For a party at home the finishing touch is always given by serving a few canapes, potato crisps, olives, etc. Whilst on your"Bar"you need cherries, olives, slices of orange and lemon and small cut-up portions of orange and lemon peel. Finally, after having read all this and feeling that such effort and preparations are too much for you—remember that the U.K.B.G. has a special service for the supply of professional Cocktail Bartenders for Private Parties 1 45

IS ,tl\eGift-



Most people ask for Gordon'' firstbecauseGordon's O quality is guaran- />\ teed,andrespected

the worldover. And remem- her, Gordon's Gin is the world's

^ best mixer — vermouth, soda, tonic water, ginger ale, fruit juice — it brings out the best in them all; for Gordon's Gin, as everyone knows, is the ' Heart of a Good Cocktail

■T «»roiMTUiin •la BIITILUM TOTHi un ciHoecoKom Gordonfs

UAXIiyiUM PRICES; BOTTLE 33/90 • .j BOHLE 17/70 • i BOTTLE 9/20 • MINIATURE 3/70 • U.K. ONLY

Part II






Although the evidence proves that the idea of making mixed drinks existed centuries before America was dis covered, it is pretty well certain that the cocktail first became popular in America. "But it is an established fact (to quote the Cafe Royal CocktaU Book, by W. J. TARLING) that Claudius, a physician in early Roman times,invented a mixture consisting of vini gallici,lemon juice with a few pinches of dried adders. This was prepared for His Imperial Master Commodus,who considered it to be the finest of aperitifs, and judging by his habit of living unwisely and too well, Commodus should have known wlrat he was talking about." Dictionaries at the end of the eighteenth century give the meaning of the word "Cocktail" as appertaining to horses of mixed breeding, and in Yorkshire dialect, as being Beer that was fresh and foaming. Although it is impossible to trace the origin of the drink called the Cocktail, it seems, that from the earhest times the cock, the sacrificial bird, has been associated with strong and delectable drinkswhich gives rise to the story sent to Harry Craddock from Lucas De Palacio and published in"The Bartender January, 1936, as follows: "In a picturesque bay of the Peninsula of Yucatan and washed by the waters of the Gulf of Mexico lies the historical port of Campeche, that in its time saw the birth of America's most daring sailors and cleverest ship-builders. "Many years ago noble English sailing-vessels arrived at this tropical port to take in cargoes of mahogany, and other precious woods, and many other products. "The English officers and sailors went ashore to visit the port and contemplate the ruins of the fortifications that in former times had defended the town against the pirates, some of whom reached the high rank of 48


Admiral in the Armada of Her Majesty the Virgin Queen. They quenched their thirst at the doors of taverns in the narrow streets of the City or under the deep arches of the main square. In those times wine, liqueurs, and strong alcoholic drinks were drunk without mixing. But in this particular part of the world drinks were sometimes ordered which were called"dracs",of brandy,rum or some other alcoholic ingredients. These were mixed drinks, prepared in a thick coarse glass, slowly stirred with a spoon. Metal spoons were not always used as thej' often lent an unpleasant flavour to the drink, and wooden spoons, or even sticks, were more often employed. The word 'drac' was probably a corruption of 'Drake'the British hero adventurer of the seas. "In one of these taverns in the picturesque Mexican port, shaded by graceful palms and perfumed by the sea- breeze and the scent of sandal-wood from the forests, the boy who served the drinks, instead of a spoon used the fine,slender and smooth root of a plant which owing to its peculiar shape was called'Cola de Gallo'which in Enghsh means'Cock's tail'. The English sailors, who became accustomed to drink' Dracs', upon seeing the boy mix their drinks with this root which to them must have seemed very strange, asked what it was,and the reply was'Cola de Gallo', or in English, Cock s Tail',and soon the word with which they had baptised the drinks of that port, mixed with the famous root, became common among the sailorslandingin Campeche, and nobody ordered'Draks', but only'Cock Tails '. "The English sailor soon made the new narne very popular in the taverns in the ports of the British Isles from where it passed on to the bars along the piers of the ports in the United States, and later on to the whole world. Then came the fever for mixed drinks—the 'Cock Tails'became numerous and the'Cocktail' shaker was born ". That is one story—others, probably better known, include that of"Xoc-tl",daughter of a Mexican King,who 49

U. K. B. G. GUIDE TO DRINKS served drinks to visiting American officers during a conference with her father. The Americans approving of the drink ^-nd later introducing it at home,named it Cocktail" after the king's daughter: being the nearest they could get in their language to her name. And then also there is the story of Betsy Flanagan, tavern-keeper in America in pre-Civil War days, who was said to have mixed drinks to her pwn recipe and these became known as Cock s Tails"owing to an escapade in which she and others were involved. The Guild is of the opinion that it will always be a matter of conjecture as to the origin of the"Cocktail"as we know it; one claim appears to be as fantastic as another where drinks are mixed.



Abbreviations :—Please note that in this Section after each recipe are the words "Stir and Strain" or "Shake and Strain The procedure for the making of the different types of Cocktail is as follows:— Stir and Strain: Put ice into mixing glass, pour in the necessary ingredients, stir until cold then strain into the required glass. Shake and Strain: Put ice into Cocktail Shaker, pour in the necessary ingredients and shake shortly and sharply unless otherwise instructed, then strain into the required glass. Glasses: Unless stated otherwise the normal 2 or 3 oz. Cocktail Glass should be used with these recipes.




FmvoD mixed with iced water

It's France's

most famous aperitif!


Enquires to the Sole Importers: j. R. Parklngton & Co. Ltd., 161 New Bond Street, W.|



After Dinner


I/2 Prunelle Brandy. 1 /2 Cherry Brandy. Juice 1/2 Lemon. Shake and Strain.

I/3 Grand Marnier. 2/3 Dry Gin. Dcish Lemon Juice.

Dash Grenadine. Shake and Strairi. Add Twist Lemon Peel.


I/3 Creme de Cacao. 1/3 Fresh Cream. 1 /3 Brandy. Shake and Strain.

Absinthe No. 1

I Measure Absinthe. Dash Anisette. Shake for I/2 minute so as to serve very cold.

(In America it is suggested that this Cocktail is and was made with Gin. All records go to show how ever thatthe"Alexander" is made with Brandy.)

Absinthe No. 2 1/2 Absinthe. I/2 Water.

American Beauty

1/4 Orange Juice. I/4 Grenadine. I/4 Dry Vermouth. I/4 Brandy. I Dash Creme de Menthe. Shake and Strain. Top with little port wine.

Dash Gomme Syrup. Dash Angostura Bitters. Shake and Strain.

Adonis I/3 Sweet Vermouth. 2/3 Dry Sherry. I Dash Orange Bitters. Stir and Strain. Squeeze Orange Peel.


I/4 Aurum. 1/4 Gin. I/2 Sweet Vermouth. Stir and Strain.


Ba-Be u. k. b. g. guide to drinks

Bacardi 1/2 Glass Bacardi Rum. Juice 1/2 Lime. I teaspoon of Grenadine. Shake and Strain.


7/10 Lillet. 3/10 Lemon Gin. 2Dashes Angostura Bitters. 2 Dashes Cointreau. Shake and Strain.



1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Orange Bitters. Stir well and Strain. Add squeeze Lemon Peel.

I/4 Dry Gin. 1/4 Sherry. 1/4 Dubonnet.

1/4 Dry Vermouth. Dash Grand Marnier. Stir and Strain.


Banana Bliss. 1/2 Brandy. 1/2 Banana Liqueur. Shake and Strain.

1/2 Dubonnet. 1/2 Calvados or Apple Jack Brandy. Shake and Strain.

Bermudiana Rose 2/5 Dry Gin.


1/5 Apricot Brandy. 1/5 Grenadine. 1/5 Lemon Juice. Shake and Strain.

1/lO Drambuie. 2/10 Passion Fruit Juice. 7/10 Scotch Whisky. Shake and Strain.




Bloodhound Put in Shaker 2 or 3 fresh

Between-the-Sheets 1 /3 Brandy.

1 /3 Bacardi Rum. I/3 Cointreau. I Dash Lemon Juice. Shake and Strain.

Strawberries. I/2 Dr3' Gin.

I/4 Dry Vermouth. 1/4 Sweet Vermouth. Shake and Strain.

Black Hawk

Blue Bottle

1/2 Rye Whisky. 1/2 Sloe Gin Stir and Strain. Add Cherry.

I/2 Dry Gin. I/4 Blue Curacao I/4 Passion Emit (extra dry) Stir and Strain.


Blue Devil

2/3 Sloe Gin. 1/3 Sweet Vermouth. Dash Orange Bitters. Stir and Strain. Twist of Lemon Peel.

1/2 Dry Gin. 1/4 Lime Juice. 1/4 Maraschino. 2 Dashes Blue Vegetable Extract. Shake and Strain.

Block and Fall

1/3 Cointreau. 1 /3 Apricot Brandy. 1/6 Anisette. 1 /6 Apple Jack Brandy. Shake and Strain.

Blue Jacket

1/2 Dry Gin. 1 /4 Blue Curacao. 1/4 Orange Bitters. Shake and Strain.



Blue Lady

Bobby Burns 1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. Shake and Strain. Squeeze Lemon Peelon top

1/2 Curacao Blue. 114: Dry Gin.

1/4 Fresh Lemon Juice. Dash of White of Egg. Shake and Strain.


I/2 Brandy. 1/4 Dry Vermouth. 1/4 Sweet Vermouth. 1 Dash Absinthe. 2 Dashes Curacao. Shake and Strain.

Blue Moon

3/4 Dry Gin. 1/4 Creme de Yvette. Shake and Strain.

Bosom Caresser 2/3 Brandy.

Blue Riband 2/5 Gin.

1/3 Orange Curacao. The Yolk of one Egg. 1 teaspoonful of Grenadine. Shake and Strain into Double Cocktail Glass.

2/5 White Curacao, 1/5 Blue Curacao. Shake and Strain.

Bourbonella 1/2 Bourbon Whiskey.

Blue Star

1/6 Lillet. 1/6 Orange Juice. 1/3 Dry Gin. 1/3 Blue Curacao. Shake and Strain.

1/4 Dry Vermouth. 1/4 Orange Curacao.

Dash Grenadine. Stir and Strain.




Broken Spur 2/3 Port Wine (White). 1/6 Dry Gin. 1/6 Sweet Vermouth. 1 Dash Anisette. 1 Yolk of Egg. Shake and Strain into Double Cocktail Glass.

Brandy (1)

1 Glass Brandy. 2 Dashes Sweet Vermouth. 1 Dash Angostura Bitters. Stir and Strain.

Brandy (2)

1 Glass Brandy. 2 Dashes Orange Curacao. 2Dashes Angostura Bitters. Stir and Strain. Add Cherry.


1/2 Dry Gin. 1 /6 Dry Vermouth. 1/6 Sweet Vermouth. 1/6 Fresh Orange Juice. Shake and Strain.

Brandy Gump

1 Glass Brandy. Juice 1 Lemon. 2 Dashes Grenadine. Shake and Strain.

Bronx Terrace

2/3 Dry Gin. 1 /3 Dry Vermouth. Juice 1/2 Lime. Shake and Strain. Add Cherry.


1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Angostura Bitters.


1/2 Rye Whisky. 1/2 Dry Vermouth. 1 Dash Maraschino. 1 Dash Amer Picon. Stir and Strain.

1 Dash Absinthe. Twist Lemon Peel. Stir and Strain.



Byrrh Special 1/2 Byrrh. 1/2 Gin.


I/2 Dry Gin. 1/4 Lemon Juice. 1/4 Maraschino. Dash Orange Bitters. Shake and Strain. Add Cherry.

Stir and Strain.

Cafe de Paris

1/2 White of 1 Egg. 3 Dashes Anisette. Teaspoonful Fresh Cream. 1 Measure Dry Gin. Shake WeU and Strain into Double Cocktail Glass.

Champs Elysee 3/5 Brandy.

1/5 Chartreuse. 1/5 Lemon Juice, Fresh

1 Dash Angostura. Shake and Strain.

Cherry Blossom


3/5 Cherry Brandy. 2/5 Brandy. 1 Dash Fresh Lemon Juice. 1 Dash Grenadine. 1 Dash Curacao. Shake well and Strain.

1/3 Calvados. 1/3 Orange Juice. 1/6 Cointreau. 1/6 Orange Bitters. Shake and Strain.

Cape Town


1/2 Rye Whisky. 1/2 Caperitif. 3 Dashes Curacao. 1 Dash Angostura. Stir and Strain.

1/2 Glass of Rum. 1 Dash Angostura. 3 Dashes Maraschino. 1 teaspoonful Grenadine. Shake well and Strain.





Club 1 Glass Rye Whisky. 3 Dashes Grenadine. 1 Dash Angostura. Stir and Strain. Add Twist of Lemon Peel and 1 Cherry.

1/3 Dry Gin. 1 /3 Dry Vermouth. 1/6 Cointreau. 1/6 Apricot Brandy. Stir and Strain.



1/2 Brandy. 1/6 Fresh Lemon Juice. 1 /6 Curacao. 1/6 Maraschino. Shake well and Strain into Double Cocktail Glass. Add Twist of Lemon Peel. Before pouring frost rim of glass with sugar. Clover Club Juice of 1/2 Lemon or 1 Lime. 1/2 White of 1 Egg. 2/3 Dry Gin. 1/3 Grenadine. Shake well and Strain into Double Cocktail Glass.

Yolk of Fresh Egg. 1/3 Brandy. 2/3 Port Wine. 2 Dashes Curacao. Shake well and Strain into Double Cocktail Glass.


1/2 Dry Gin. 1/4 Dry Vermouth. 1/4 Amer Picon. 6 Dashes Fresh Lemon Juice. 6 Dashes Orange Curacao. Shake and Strain. Add Grated Nutmegon top.


4/5 Rye Whisky. 1/5 Fresh Lime Juice. 2 Dashes Orange Bitters. Add Sugar to taste. Shake and Strain.

Clover Leaf Same as Clover Club. Decorate with sprig of mint.



Cupid's Bow 1/4 Gin.


Many were invented. The following recipe is the oldest traceable. 1/2 Sherry. 1/2 Dry Vermouth. 1 Dash Maraschino. 2 Dashes Orange Bitters. Stir and Strain.

1/4 Forbidden Fruit Liqueur. 1/4 Aurum. 1/4 Passion Fruit Juice. Shake and Strain.


Corpse Reviver (No. 1) 1/3 Sweet Vermouth. 1/3 Apple Jack Brandy. 1/3 Brandy. Shake well and Strain.

3/4 Daiquiri Rum. 1/4 Fresh Lime or Lemon Juice. 3 Dashes Gomme Syrup. Shake and Strain.

Corpse Reviver (No. 2) 1/3 Brandy.

Daiquiri Blossom 1/2 Fresh Orange Juice.

1/3 Fresh Orange Juice. 1/3 Fresh Lemon Juice. 2 Dashes Grenadine. Shake well and Strain into Claret Glass. Fill with iced Champagne.

1/2 Daiquiri Rum. 1 Dash Maraschino. Shake and Strain.

Daiquiri Liberal


2/3 Daiquiri Rum. 1/3 Sweet Vermouth. 1 Dash Amer Picon. Stir and Strain.

1/2 Brandy. 1/4 Apricot Brandy. 1/4 Fresh Lime Juice. Shake and Strain.






2/3 Calvados. 1/6 Swedish Punch. 1/6 Grapefruit Juice. Shake and Strain.

1 /2 Rye Whisky. 1/2 Dubonnet. 1 Dash Angostura Bitters. 3 Dashes Cointreau. Shake and Strain. Add 1 Piece Orange Peel and 1 Piece Lemon Peel.


2/3 Swedish Punch. 1/3 Fresh Lemon or Lime Juice. Shake and Strain.


1/2 Daiquiri Rum. 1/4 Lime Juice.

1 /4 Drambuie. Stir and Strain. Squeeze OrangePeelonTop.


1/2 Dubonnet. 1/2 Dry Gin. Stir and Strain. Add Twst of Lemon Peel.

Depth Charge. 1/2 Brandy. 1/2 Calvados.

2 Dashes Grenadine. 4 Dashes Fresh Lemon Juice. Shake and Strain.

Dubonnet Royal 2/3 Dubonnet. 1/3 Dry Gin.

Devon Gem 1/2 Gin.

2Dashes Angostura Bitters. 2 Dashes Orange Curacao. Stir and Strain. Add Dash Absinthe on Top. Serve with Maraschino Cherry.

2/6 Pineapple Juice. 1/6 Swedish Punch. 1 Dash Lemon Juice. I Dash Grenadine. Shake and Strain.





1/3 Sweet Vermouth. 1/3 Dry Vermouth. 1/3 Absinthe. Stir and Strain.

1 Glass Rye Whisky. 1 Dash Apricot Brandy.

1 Dash Curacao. Stir and Strain.


Fairy Belle

1/2 Drambuie. 1/4 Fresh Orange Juice. 1/4 Fresh Lemon Juice. I Fresh Egg. Shake well. Strain into Wine Glass. Add Dash Champagne.

3/4 Dry Gin. 1/4 Apricot Brandy. White of 1 Egg.

I teaspoonful Grenadine. Shake and Strain into Wine Glass.

Fallen Angel

East India

3/4 Dry Gin. Juice of 1 Lemon or 1/2 Lime. 2Dashes Creme de Menthe (Green). 1 Dash Angostura Bitters. Shake and Strain.

3/4 Brandy. 1/8 Curacao. 1/8 Pineapple Juice. 1 Dash Angostura Bitters. Shake and Strain. TwistofLemonPeelon Top. Add Cherry.


Empire Glory

1/2 Brandy 1/2 Fernet Branca.

1/2 Rye Whisky. 1/4 Ginger Wine. 1/4 Fresh Lemon Juice. 2 Dashes Grenadine. Shake and Strain.

1 Dash Angostura Bitters. 2 Dashes Gomme Syrup. Twistof Lemon Peelon Top. Stir and Strain.


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