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

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.

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