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

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.