1960 The U K B G Guide to Drinks (3 rd edition revised)

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The

U. K. B. G. Guide to Drinks

Is/ Edition (5,000 copies)—June, 1953 2• nd Edition (5,000 copies)—Octobcf, 1955 3id Edition (7,500 copies)—April. 19C0

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

Published by United Kingdom Bartenders' Guild 5 Blenheim Street, New Bond Street, London, W.I.

A. J. ViNCE & Sons Limited, ILFRACOMBE, DEVON

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 icith the Glossaries of Liqueurs and General Information, British and Empire Wines, etc.)

Phillip Gee, Esq. (for his article on Scotch Whiskv). A. A. Burrough, Esq. (for his article on Gin). Alfred H. Dunhill, Esq. (for his article on Cigars), H. K. Poulsen, Esq. (for his article on Lager Beer)

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.

OFFICERS OF THE GUILD, 1960

President: MIKE T. BYRNE (Embassy Club, London, W.l.) Vice-President: C. A. TUCK (Piccadilly Hotel, London, W.L) Council:

G. E. BEAUMONT (Norfolk Hotel. London, S.W.7) L. G. ELLIOTT (Public Schools Club, (Cumberland Hotel, London, W.l) (Travellers Club, London, W.l) E. M. GONLEY London, W.l) J. W.FISH

J- HOEY

(Westbury Hotel, London, W.l) (Dunster House, London, E.C.3) (Grosvenor House, London,W 1) B. PAUL C. M. PEARCE (Victoria Club, London, W.C.2) L. LEJOT

J. PEROSINO (Mayfair Hotel, London, W.l) Trustees:

J. TRIMMER (W.& A. Gilbey Ltd., London, N.W.I) A. H. NEVILLE (Booth's Distilleries Ltd., London, E.G.) D.H.P.FRY(United Rum Merchants Ltd.,London,E.C.3) Area Representatives: Ireland: J. O'SHEA, Dolphin Hotel, Essex Street, Dublin. East of Scotland: F. WOODWARD,Caledonian Hotel, Edinburgh. North Scotland: R.PETRIE, George Hotel, Aberdeen. West Scotland : G.BAUMANN,Central Hotel, Glasgow. London : R.PETERS,The Mitre Hotel, Oxford. North-West England: T. W.WETTON,Palace Hotel, Southport. North-East England: S. KEELER, Red Lion Inn, South Stainley, Harrogate. Midlands: H.KEELING,Grand Hotel, Birmingham. South of England: R. V. ROGERS,Grand Hotel, Eastbourne. South-West England: G.V.HALL,West's Grill, Bath,Somerset. Channel Islands: G. S. PEARCE, St. Brelades Bay Hotel, Jersey, Channel Islands. U.S.A.(West Coast): LE ROY CHARON,Marineland, Los Angeles, California. U.S.A.(East Coast) ; W.RAYMOND,Town House, E.38th Street, New York. Atlantic: A. P. CAIN, Cunard Steamship Co. Canada : A. WEBBER,Engineers' Club, Toronto. Secretary : Accountant: MRS. K. G. HALMANN MISS D. I. TEW

FOREWORD

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 many have been found after comparison, most conflicting to the Public and Bartender alike. Following requests from man}*^ 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 made of Lemon Juice, Apricot Brandy and Gin, this same recipe is also known as the'Hop Toad'and'Bull Frog'. I have seen it hsted dozens of times under various titles which have long since been forgotten. This instance only serves to underhne the real necessity for a standard international guide to the popular mixtures so that we shall not be plagued for ever with this constant dupHcation 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 cocWails 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.

April, 1960 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 and 2nd editions have sold all over the world and have been such a success that we have pleasure now m presenting le 3rd edition. We may say that it has given us all the niore pleasure thatthedemand hascalledfor this new editionin the 26th Anniversary • Year of the Guild. ^ .tu j. „ nf We would draw readers" attention to the fact that a number of ■corrections and amendments have been made to ttis ed ,, it has also been brought up to date as far as possible. have important point is that in response to many reques s included a Complete Index to aU mixed drink recipes ^be end of the book which we hope will be an improvement and make

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

THE STORY 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 Coektail 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 very 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 year (1934) the Guild had been brought into being. A Council was set 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 Oetober, 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 Frascati'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 ridieuled 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.

U. K. B. G. GUTOE 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 abihty, 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 1939^5 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 suppUes 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 hostihties and the return of members, many to their former places of emplo5mient, we saw the gradual renewal of the Guild's former activities and its rapid expansion. During the past 26 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

STORY OF THE U. K. B. G. distress. It has established branches throughout the U.K. It also has important branches in Dublin, Canada and the east and west coasts of America. It has a happy co operation with the French, the Belgium /Lu.xembourg, the Swiss, Swedish, Dutch, Danish, German, Norwe^an, Italian and Venezuelan Bartenders' Associations, and in 1951 was the prime mover in the formation of the new International Bartenders' Association. Amongst other advantages enjoyed with our friends from overseas, news and views are exchanged 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 three Trustees, eminent and reputed members of the Wholesale Trade. They (apartfrom the Secretary) with the President, Council and Area Representatives, are elected annually by postal ballot and their work is entirely honorary 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 modern, 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 fihng. The U.K.B.G., it must be recorded, is very proud of this collection, as it is beheved 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 abihty, 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 comfort,during their rest periods, of a"home from home." This ambition has been partly met with the opening of a new Guild Headquarters early in 1957. 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

U. K. B. G. GUIDE TO DRINKS 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. Since the inauguration of the new Rules in July, 1959, it is now a directive from the ruUng body of the Guild that all apprentices who join after that date must take the Course on completing twelve months' membership of the Guild, thus ensuring in future years a greater standard of competence and conduct. The Guild is deeply indebted to Hon. Member John Whyte, M.H.C.I., for all the hard work and endeavour which he has rendered in this sphere. r ■^A ■ 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. . jr -i When mentioning the growth of the Guild we cannot tail to acknowledge the wonderful co-operation and support it has received during the last twenty-six years froiri our many friends in the wine, spirit and kindred trades. Their always wiUing 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 in the Trade. To sum the whole thing up the Guild has been the means, since its inception, of creating a higher standard of efficiency, better understanding and goodwill amongst cocktail bartenders throughout the world.

10

GRAND PRIX AND GOLD MEDAL AWARDS LONDON 1924 - PARIS 1931 - LONDON 1935

..Lemon GRENADINE ....Pomegranate

CITRON ..

..Gomme CASSIS

Blackcurrant

GOMME..

..Cherry GROSEILLE Red Currant

CERISE ..

..Orange MENTHE Peppermint

ORANGE..

..Banana PRAISE

Strawberry

BANANE..

..Almond FRAMBOISE Raspberry

ORGEAT..

ON EXIR FRENCH SYRUPS YOUR WINE MERCHANT

INSIST

FROM

Sole Agents: J. B. REYNIER LIMITED LONDON, S.W.I.

m

nnn '.j.,

I

CONTENTS

Foreword - - - .

n

" - - 6

Story of the Guild

7

PART I

Section I Ihe Cocktail I3ar and Bar Layout - - » jq Essential Utensils needed for Cocktail Bar - - 28

Section II Glasses - - . . .

33

Section III Some Hints for the Young Bartender

39

Section IV

Advice on Cocktails at Home

43

PART II

Section I

Cocktails. History of Recipes

46 49 91

Prize Winning Cocktails -

-

-

-

Section II

Aperitifs

96

Section III

Champagne Cocktails

99

Section IV

■' Cobblers

- ^ -

-

-

- 101

Section V

- Collins

102

13

CONTENTS—continued,

Page

Section VI

105

-• Coolers

Section VII

100

-Crustas

Section VIII

107

Cops

Section IX

109

Daisies n

Section X

110

Egg Noggs

Section XI

111

Fixes

Section XII

112

Fizzes

Section XIII

114

•Flips

Section XIV

115

- Frappes

Section XV

110

Highballs

Section XVI

117

Hot Drinks

Section XVII

119

-Juleps

Section XVIII

121

Pick-Me-Ups -

Section XIX

122

Pousse Cafe -

Section XX

123

- Punches

14

CONTENTS—continued

Page

Section A'.Y/

^ Rickeys

126

Section XXII

Sangarees

127

Section XXIII

Slings

129

Section XXIV

"Smashes

131

Section A'.VF

Soft Drinks n

132

Section XXVI

• Sours -

135

Section XXVII

• Toddies

136

Section XXVIII

Zooms -

137

Section XXIX

Zombie - - - -

139

Section XXX

Miscellaneous Drinks -

141

P

ART III

Section I

Wines of France -

145

Section II

Wines of Italy

165

Section III

Wines of Germany

169

Section IV

Empire Wines

174

Section V

British Wines

177

15

CONTENTS—continued

Page

Section VI

179

Port

Section VII

183

Sherry -

Section VIII

187

Madeira

Section IX

191

Vermouth

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

193 194

PART IV

Section I

199

Spirits. Brandy

Section II

209

Spirits. Gin

Section III

213

Spirits. Rum

Section IV

217 217 217 217

Spirits. Whiskey, Bourbon Whiskey, Irish

Whisky, Rye - - - Whisky, Scotch

Section V

Spirits. General

221

Aquavit - Arrack - Calvados Grappa - Kirsch -

221

221

221

221

IG

CONTENTS—

Page

Pernod

222

Sake - -

222

SziLVA - - - - - - - - 222 Tequila - - - - - - - - 222 Toddy - - - - - - - - 222

Vodka - - - - - - - - 222

ZUBROWKA - - - - - - - 223

PART V

Lager Beer - - - - - - - - 225

P A R T V I

A Glossary of Liqueurs in Alphabetical Order - - 22!>

PART VII

Section I Minerals, Cordials, Syrups and Squashes - - - 237

PART VIII

Section I A General Glossary of useful information - - 241 Section II Tables of Measures, etc. - - - - - - 243

Section III Medicinal Hints - - - - - -

- - 255

Section I.' Cigars - - - - - - - - - - 257

Index to Mixed Drink Recipes - - -

-

- 233

Index to Advertisers - - - -

- -

- 267

17

'THE BOSTON' SILVER PLATED SHAKER

HAWTHOP'* strainer P/tl

lonc mixing tPOON E.P.NA

MIXING GLASS

bitters bottles coTiplelff wilh

Plltrd CorKl BtSoz &>X«-

Tke cA

Part I

SECTION I

THE COCKTAIL BAR AND BAR LAYOUT

BAR EQUIPMENT

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 Cocktail Bar itself. In the first half of this twentieth century the Cocktail Bar has established itself as a 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. All 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 factory 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

19

U. K. B, G. GUIDE TO DRINKS 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 to4ft. between the back of the bar counter and thecupboards and display shelvesatthe back of the bar. Lengthwise, space should be allowed accord ing to the number of men working the bar, each having space for a completely equipped station. (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 type) so that bottles can be handled quickly. These items should be about 2 ft. 6 in. from the floor. (c) Plumbing. 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, 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) Refrigeration. An ice box and /or refrigerated cup boards for the storage of certain types of aperitifs, mineral waters, etc., is another essential item. ror ease of access the cupboards or ice box should e off the floor, high enough for the bartender to urn from his work and obtain what he requires quickly. ^

20

THE COCKTAIL BAR (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 larger 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 3 ft. 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.

21

A corner of the Cocktail Bar at Cros/enor House where Mr.Paul presides.

London's Smartest Restaurant

GROSVENOR HOUSE

PARK LANE LONDON Wl • TEL: GROSVENOR <363

^ 0 0

LUNCHEON - DINNER Dancing from 9 p.m. to Sydney LIpton and his Orchestra(Sundays excepted) THE GRILL ROOM for Luncheon or Dinner in the restful surroundings conducive to the enjoyment of good food and quiet conversation

BANQUETING & BALLROOMS Accommodation for parties of 15 to 1,500

' I ^ *

This counter in the Cocktail bar at Grosvcnor House, London, is the result of a 3 weeks' experiment with a full-scale model by its designers R.D.Russell & Partners. Two self-contained units include a working-counter,sink,ice-box,till, and space for mostirequen^y used bottles. At the back of the counter refrigerated cupboards open at both sides—In the bottle-store where they are loaded, and in the bai*. The drawers run on filing-cabinet type slides equipped with nylon wheels to resist constantly low temperatures.

Jimmy

recently welcomed

his 500,000th guest

in THE POLO BAR a,

the Westbury

London's

NEWEST

The New York Westbury and the Toronto Westbury also have Polo Bars but London's Westbury wQl reserve rooms for all the 25

Luxury Hotel

in the

Centre ofThings

Knott Hotels in the U.S.A.

and in Toronto.

Telephone: May/air 7755 Cables: Westburotlf London,

Axr-conditioned bcm^ueting suites

^ t

A

B

rack where ail drinks are chilled.

THE POLO BAR, WESTBURY HOTEL

One of the most modern bars in London, which incorporates cooling cabinets on left where glasses, minerals and champagne are kept ready for serving. On the right-hand side is a container holding 2 cwt. of cracked ice and underneath the service tray is a bottle

a single

or a fully equipped Bar

Every imaginable type of equipment is available from Gaskell and Chambers, whose service extends from the suppiy of individuai items, to the designing, equipping and furnishing of entire bars and kitchens. it will pay yoj to enquire about the compjete service provided by

WORLD'S BIGGEST BAR FITTERS DALEX WOnKS, COLESHILL STREET. BIRMINGHAM, 4, ENCUND iRANCneS THROUCHOUT JHi COUNTRY

askei!

THERE ARE NO

CRISPS

TO EQUAL

SMITH'S

FOR QUALITY AND FLAVOUR

AMERICAN BAR, GRAND HOTEL, EASTBOURNE with ° Xlverwith assorted minlrals, cold serviced, and lockers for Stock complete this secvon. A recess l^de to measur^hottlejasket and^so on to t^ SisSSss ® feature of the Bar is the iced recesses for Champagne bottles, as shown in the centre of photograph.

1

ESSENTIAL UTENSILS AND MISCELLANY NEEDED

FOR THE COCKTAIL BAR

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 oHve 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. Eggs, cream, milk, lemons, limes, oranges, cherries, mint, borage, cucumber rind, olives (plain and stuffed), pearl onions, cloves, ginger and cinnamon. 14. Lump, castor and demerara sugar. 15. Nutmeg, tomato and Worcester sauce, vinegar, salt, red pepper and celery salt. 16. All fruit in season.

item under 3 above is an electric mixer, inis IS used for such drinks as the Frozen Daiquiri.

28

Cocktail Shaker. 5. American Type Cocktail Shaker, half glass half stainless steel. Ice Bowl.

(Left to R/ght) Top. I. Mixtng Jug and Bar Spoon. 2. Mixing Glass and Bar Spoon. 3. Standard Type Cocktail Shaker. A. Boston (Left to Right) Lower. I, Ice Bucket. 2,3,4,5. Four measures. 6. Bar Funnel. 7,8. Bitter Bottles with Sprinklers. 9. Inclosed

^fngs.'"!^?^: Fruit KnKe^''^' Squeezer. Rnt'fn^'^'r S''*®'" I" Six Prong Ice Pick. Hand Operated Metal Fruit Squeezer Bo tom. Crown Cork Opener for fixing to bar. Ice Tongs and Cutter. Hawthorn Strainer. Bar Equipment by W.R. Loftus Ltd.

Absinthe Spoon. Bottom. Cherry Sticks. Three Champagne Nossers. Bar Equipment by W. R Loftus Uq.

(Left to Right) Top. Straws. Fruit Board for cutting lemons, etc. Centre. Combined Bottle Opener and Corkscrew. Ditto. Champagne Bottle Stop to keep the fizz in. Corkscrew.

'Al

Part I

SECTION II

GLASSES Fine glasses materially add to the enjoyment 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 (I) Care in the collection of glasses. Fingers should never be placed inside the glasses,butshould 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 qualities 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 pohsh 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.

33

B

U. K. B. G. GUIDE TO DRINKS 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 aU glasses sterile when passed through this solution. Glasses should not only be clean but should also be highly polished; 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

(ounces).

per bottle.

1/2

52

3/4

34.2/3

1

26

1.1/4

20.4/5

1.1/2 1.3/4

17.1/3 15.6/7

2

13

2.1/4 2.1/2

11.5/9

10.2/5

2.3/4

9.5/11

8.2/3

3

3.1/4

8

3.1/2 3.3/4

7.3/7

6.14/15

6.1/2

4

4.1/4 4.1/2 4.3/4

6.2/17

5.7/9

5.9/19

5.1/5

5

34

Frulc Cup Jug

and Pimm's Stirrer

Medium Old-rashioned Glass Tumbler.

10-oz.

Tumbler.

Ice detaining Water Jug. Lager Glass. 12-oz.Stemmed Beer Glass. 12-oz.Tumbler.

Glassware by W.R.[oftus Ltd.

3. and 4.

Two Types of Champagne Glass*

Hock Glass.

Glassware by W.K. Laftus, Ltd,

Thistle Type Liqueur Glass and Modern Liqueur Glass.

(2 to 3 oz. in capacity)

Brand/ Balloon. Three Types of Cocktail Glasses.

Part I

SECTION III

SOME HINTS FOR THE YOUNG BARTENDER 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 four 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 quahty. 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 caldng in damp weather.

39

E

SOME HINTS FOR THE YOUNG BARTENDER

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,ready in an instant, is part of a Bartender's stock-in-trade. 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 you as otherwise the blending of the ingredients will deteriorate. 20. Don't rock your cocktail to sleep! 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.

41

^ The winner Is never In doubt ^rww/m/^^ M when It comes to cocktail WjW Cherries. OPIE'S cherries have been hitting the mark for over ^ 25 years. Superfine whole fruit —that's an OPIE cherry. In attractively-labelled bottles, Marachino, Curacao or Creme de Menthe flavours.

COCKTAIL CHERRIES

besureh

TRADE TERMS AND QUANTITY DISCOUNTS FROM YOUR WHOLESALER OR DIRECT FROM BENNETT OPIE,BURGHLEY ROAD,LONDON,N.W.5 Telephone: GUL.5600 (II lines)

Part I

SECTION IV

ADVICE ON COCKTAILS AT HOME The Cocktail Bartender reading this book may be surprised at this particular section, but the"professional" should bear in mind that this book may weU 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.) Corkscrew 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.

43

U. K. B. G. GUIDE TO DRINKS 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 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. Whilst 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"smihng' 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 byserving a few canapes,potato crisps,ohves,etc. Whilst on your"Bar"you need cherries, olives, slices of orange and lemon and small cut-up portions of orange and lemon peel, or the"zest"(skin only). Finally, after having read all this and feehng 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 !

44

Part n

SECTION I

A HISTORY OF COCKTAILS

COCKTAIL RECIPES

PRIZE-WINNING COCKTAIL RECIPES

A HISTORY OF THE COCKTAIL

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. 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 wasfresh and foaming. Although it is impossible to trace the origin of the drink called the Cocktail, it seems, that from the earliest times the cock, the sacrificial bird, has been associated with strong and delectable drinks which 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 Enghsh sailing-vessels arrived at this tropical port to take in cargoes of mahogany, and other precious woods, and many other products. "The EngUsh 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 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

46

HISTORY OF THE COCKTAIL deep arches of the main square. In those times wine, liqueurs, and strong alcohohc 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 in^edients. These were mixed drinks, prepared in a thick coarse glass, slowly stirred with a spoon. Metal spoons were not always used as they 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'DraJce' the British hero adventurer of the seas. "In one of these tavernsin 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 pecuhar shape was called'Cola de Gallo'which in Enghsh means * Cock's tail'. The Enghsh 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 Enghsh'Cock's Tail', and soon the word with which they had baptised the drinks of that port, mixed with the famous root, becamecommon among the sailorslandingin Campeche, and nobody ordered'Dracs', but only'Cock Tails '. "The English sailor soon made the new name very popular in the taverns in the ports of the British Isles from where it passed on to the bars along the piers ofthe 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 served drinks to visiting American officers during a

47

U. K. B. G. GUIDE TO DRINKS conference with her father. The Americans approving of the drink and 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 own 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 fanta.stic as another where drinks are mixed.

48

COCKTAIL RECIPES

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.

49

Around the world

they ask for BOLS

You take pride in offering

your friends choice food

and wine that is worthy of it.

Complete their pleasure and crown the feast

with Bols fine

Dutch liqueurs.

BOLS ^cctcA

Bolskummel Cherry Brandy Creme de Menthe Apricot Brandy

HB

Creme de Cacao Advokaat

A-Au

COCKTAIL RECIPES

After Dinner

A.l

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

1 /3 Grand Mamier. 2/3 Dry Gin. Dash Lemon Juice.

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

Alexander

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

Absinthe No. 1

1 Measure Absinthe. Dash Anisette. Shake for 1/2 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 that the "Alexander" is made with Brandy.) 1/4 Orange Juice. 1 /4 Grenadine. 1/4 Dry Vermouth. 1/4 Brandy. 1 Dash Creme de Menthe. Shake and Strain. Top with a little port wine.

American Beauty

Absinthe No. 2 1/2 Absinthe. 112 Water.

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

Adonis

1/3 Sweet Vermouth. 2/3 Dry Sherry. 1 Dash Orange Bitters. Stir and Strain. Squeeze Orange Peel.

Aurum

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

61

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

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

Baronial

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

Balalaika

1/3 Vodka. 1/3 Cointreau. 1/3 Lemon Juice. Shake.

Bartender

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

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

Bamboo

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

Bentley

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

Banana Bliss

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

Bermudiana Rose 2/5 Dry Gin.

Barbican

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

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

52

COCKTAIL RECIPES

Be-Bl

Between-the-Sheets 1/3 Brandy. 1/3 Bacardi Rum. 1/3 Cointreau.

Bloodhound Put in Shaker 2 or 3 fresh Strawberries. 1/2 Dry Gin.

1/4 Dry \'ermouth. 1/4 Sweet \'ermouth. Shake and Strain.

A Dash Lemon Juice. Shake and Strain.

Black Hawk

Blue Bottle

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

1 /2 Dry Gin. 1 /4 Blue Curacao 1 /4 Passion Fruit dry). Stir and Strain.

(extra

Blackthorn

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

Blue Devil

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 Applejack Brandy. Shake and Strain.

Blue Jacket.

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

53

HBSS'H'Haa.Sl® DRY

Clearly distilled Clearly bestfor Cocktails

SEAGHRS

^eaqerS'rfondoii niM'ILLlID

SEAGER, EVANS & CO. LTD., THE DISTILLERY,LONDON,S.E.8

BI-Bo

c(x:ktail recipes

Blue Lady

Bobby Burns

1/2 Curacao Blue. 1/4 Dry Gin.

1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. Shake and Strain. Squeeze Lemon Peel on top

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

Bombay

1/2 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.

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

1 teaspoonful of Grenadine. Shake and Strain into Double Cocktail Glass.

Blue Star

Bourbonella

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

1/2 Bourbon Whiskey. 1/4 Dry Vermouth. 1/4 Orange Curacao.

Dash Grenadine. Stir and Strain.

55

Br-Br u, k. b. g. guide to drinks

Broken Spur 2/3 Port Wine (White). I/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. 2 Dashes Angostura Bitters. Stir and Strain. Add Cherry.

Bronx

1/2 Dry Gin. 1/6 Dry Vermouth. 1/6 Sweet Vermouth. I/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.

Brazil

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

Brooklyn

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.

56

By-Ch

COCKTAIL RECIPES

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

Casino

1/2 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 Well and Strain into Double Cocktail Glass.

Champs Elysee 3/5 Brandy.

1/2 Chartreuse. 1/5 Lemon Juice, Fresh

1 Deish Angostura. Shake and Strain.

Cherry Blossom

Calvados

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

Chinese

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.

57